Oh She Glows Every Day Cover Reveal + Pre-Order!


// OSG EVERY DAY //     Amazon.com       Barnes & Noble       Indigo      Amazon.ca

I’m soooo excited to reveal the cover for my second cookbook, Oh She Glows Every Day, and tell you all about this labour of love. Those of you who subscribe to In the Glow got a sneak peek last Tuesday, and today’s post features even more details and photos!

Join me as I share a fun behind-the-scenes peek into my next book…


// About This Book //

Oh She Glows Every Day is filled with delicious, wholesome, and accessible plant-based recipes. As someone who is self-employed with a young (and growing!) family, I’ve really come to appreciate recipes that are family-friendly, super energizing, and convenient for on-the-go lifestyles. (But really, who doesn’t?) Inside, you’ll find over a hundred glow-worthy plant-based recipes—including a mix of “everyday” and more elaborate holiday or special occasion options. I’ve poured my heart and soul into each recipe (as did my dedicated group of recipe testers), and I can’t wait for you to start enjoying them with your family and friends!

OSG Every Day is divided into 13 sections and chapters, which include:

  • Introduction
  • About This Book
  • Kitchen Tools and Appliances
  • Smoothies and Smoothie Bowls
  • Breakfast
  • Snacks
  • Salads
  • Sides and Soups
  • Entrées
  • Cookies and Bars (ask and you shall receive—a whole cookie chapter!! Holiday baking, anyone?)
  • Desserts
  • Homemade Staples
  • The Oh She Glows Pantry



Left to right: Hemp Seed and Sorghum Tabbouleh, Meyer Lemon Cheesecake with Strawberry-Vanilla Compote, Creamy Thai Carrot Sweet Potato Soup, Protein Power Rainbow Quinoa Salad, Eggplant Parmesan with Fail-Proof Marinara Sauce, Glowing Rainbow Smoothie Bowl, Sun-Dried Tomato and Garlic Super-Seed Crackers, All-Purpose Cheese Sauce, The Best Marinated Lentils.

// Dietary and Cooking Labels //

One of my very favourite things about this cookbook is that it includes useful tips that will help you create meals that are kid-, allergy-, and freezer-friendly. Each recipe will tell you whether it’s gluten-free, nut-free, soy-free, oil-free, grain-free, kid-friendly, and/or freezer-friendly (or whether I provide an option for you to make it so). It’ll also tell you if advance preparation is required (such as soaking nuts).

Out of more than 100 recipes, you’ll find around 65 kid-friendly and kid-friendly-option recipes (yes, we had a whole group of kids eating their way through this book!), 100 gluten-free and soy-free recipes or recipe options, over 75 nut-free and nut-free-option recipes, and 45 freezer-friendly recipes. There are around 25 reader-favourite blog recipes (all re-tested and tweaked to perfection). And of course, all of the recipes in the book are plant-based and vegan. I developed the recipes to be as accommodating for different needs as possible without sacrificing flavour one bit, and I’m quite proud of the various options offered.

granola clusters



// The Oh She Glows Pantry //

There’s a highly detailed reference section at the back of the book on essential pantry ingredients, so you’ll know exactly what I’m using in my own kitchen. If you’ve ever thought to yourself, “I just don’t know where to begin,” or “I’d like to get out of a cooking rut and try something new,” this pantry primer is for you.

// Photography //

OSG Every Day is packed with gorgeous full-page photography for every single recipe in the book (as well as tons of lifestyle and pantry photos, too) that’ll inspire you to get cooking. (All of the pantry staple recipes have photos this time, too!) I have a sneaking suspicion that you will be blown away when you see how many vibrant photos are packed into this book. A special thanks to Ashley McLaughlin and Sandy Nicholson for lending their amazing talents!!

// Nutritional Info //

I get a lot of requests for nutritional information, and I’m happy to let you know that the nutritional info for the recipes in this book will be available on my website by the time the book launches (September 6, 2016). The link to the nutritional info is in the book, and of course, I’ll share it here when the time comes.

// The Cover //

Last but certainly not least, let me tell you a bit about the cover. (Some of you may have noticed the cover on The OSG Recipe App and in a few online retailers in recent weeks!) I love that it features a hearty plant-based bowl (a brand new recipe called “The Big Tabbouleh Bowl”) because it showcases what I love to eat at home, and reflects my philosophy that healthy food doesn’t have to be complicated, hard to find, or expensive. What’s also exciting is that the Canadian and US covers are the exact same this time around (in terms of the cover photo/design, as well as quality!), so you’ll see identical covers whether you’re in Barnes and Noble or Indigo or any independent retailer across North America. The interior content is all the same once again. Lastly, the book will feature an improved, sewn binding that is durable, especially for “everyday” use!

As you can see, there’s A LOT to celebrate!!

protein power quinoa


I’m often asked why someone would pre-order a book rather than waiting until the release date. The best part is that if you pre-order now, it’s done: the book will arrive on your doorstep right away when it’s released. (Don’t worry, though—you won’t be charged until the book ships!) That means these recipes get into your belly as quickly as possible!

I’d like to thank you all for your excitement and continued support, which makes what I do every day so incredibly rewarding, and of course for making The Oh She Glows Cookbook an international bestseller. I have no doubt that if you enjoyed the first book, you’ll fall in love with the second.

Pre-order Oh She Glows Every Day at the retailers below:

Canadian Retailers:

  • Indigo
  • Amazon.ca


US Retailers:

  • Amazon.com
  • Barnes & Noble
  • Books-a-Million
  • Google Play
  • iBooks
  • IndieBound
  • Kindle
  • Kobo
  • Nook



  • The Book Depository (free worldwide shipping)
  • Amazon.co.uk


Eric and I also put together this short video on the book. (It’s in a square format for social media sharing.) Check it out below!

// Photography credits // Cover: Angela Liddon; Food: Ashley McLaughlin; Lifestyle: Sandy Nicholson

Oh She Glows

Cuisinart CMW-100 1-Cubic-Foot Stainless Steel Microwave Oven Review

Cuisinart CMW-100 1-Cubic-Foot Stainless Steel Microwave Oven

  • 1000-watt stainless-steel microwave oven with 1-cubic-foot interior
  • Touchpad controls with LCD; 25 preprogrammed settings; 10 power levels
  • 8 presets with serving-size options; 2-stage cooking operation
  • 2 defrost functions; 12-inch glass turntable; instructions and recipes included
  • Product Built to North American Electrical Standards Weight:41.8 pounds; Dimensions:20.50" x 15.25" x 12.80"
  • 1000-watt stainless-steel microwave oven with 1-cubic-foot interior
  • Touchpad controls with LCD; 25 preprogrammed settings; 10 power levels
  • 8 presets with serving-size options; 2-stage cooking operation
  • 2 defrost functions; 12-inch glass turntable; instructions and recipes included
  • Product Built to North American Electrical Standards
A stainless steel interior and 24 preprogrammed settings put the Cuisinart Microwave Oven in a class all its own. The ideal cooking environment, nonporous stainless will not absorb orders, moisture or food particles. Preprogrammed one-touch controls quarantine that everything from reheating coffee, to defrosting cutlets, to cooking fish or making 2, 4, or 6 strips of crispy bacon will be done right. This 1000-watt, 1.0-cubic-foot oven lets you cook from scratch, and do it a little healthier w


Hamilton Beach 1.1 cu.ft. Microwave - Stainless Steel

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5-Ingredient Magical Fudgesicles

Fudgesicles were a mainstay in the freezer of my childhood, and my go-to sugar fix if the cookie jar was empty. Since we’ve been blessed here in Copenhagen with a warm spring and early start to the summer season, day after day of blue skies and sundresses has jumpstarted my summer food fantasies. I felt like revisiting the frosty, chocolate-y pops that were such a relief in the sweltering heat, but this time, with a healthy plan of attack.

In my cookbook, I made a killer ice cream from avocados and cashews. Knowing how creamy and delicious this combination was, I wanted to recreate a similar base, with dates as the sweetener and raw cacao powder as the chocolate element.

So, I made a couple versions of these fudgesicles, since I wanted to eat more be thorough. The first experiment was with just cashews and avocado. The results were pretty delicious but pretty expensive, and a few of my taste-testers found the ice cream bars a little dry in the mouth. For the second version I scaled way back on the cashews and used coconut milk to enhance juiciness while maintaining creaminess. I also upped the cacao. Because chocolate. It was a perfectly balanced combination, and the version I am presenting you with today. The magical version.

These are so lusciously creamy, sinfully rich-tasting – the kind of thing you put in your mouth and kind of can’t believe what’s happening. Vegan, almost raw, and full of whole food ingredients, they are also downright filling! They make a fabulous mid-morning or afternoon pick-me-up, especially with the raw cacao component, a deliciously effective, energy-boosting food. Dress them up with your favourite add-ins, or keep it simple and enjoy them as the five-ingredient bliss bars that they are.


Cashew News!
I was snacking on some cashews the other day (as one does) and offered some to a friend of mine, who declined. Her reason? Cashews are “so fattening”. Wait a minute, what? who started this ugly rumour?!

Maybe this is news to you too, but cashews are actually one of the lowest-fat nuts out there. Weighing in at only 67% fat, next to almonds at 76%, hazelnuts at 86%, and macadamia nuts at 93%, cashews rank pretty low on the scale – and let’s keep in mind that 66% of the fat in cashews is the heart-healthy, monounsaturated variety. Rejoice!


And while we are clearing up misconceptions, cashews are not technically nuts, but seeds that adhere to the bottom of the cashew apple, an edible fruit native to South America. Cashew trees are in the same botanical family as mango and pistachio. The multi-step process to make cashews edible is quite involved, and typically includes steaming the whole seed pod, removing the outer shell, drying, and skinning. The inner shell layer of the cashew nut contains a caustic resin that can cause significant skin rashes, and is toxic if ingested.

The “raw” cashews that you purchase at a grocery store health food shop are not typically raw, just not roasted. Because of the steaming step in conventional cashew processing, cashews cannot be considered a “truly raw” product. “Truly raw” cashews are available on specialty websites and in some health food stores, but at a premium since separating the cashews from their shell without the nut coming into contact with the resin is time consuming and must be done by hand.

Cashews are an excellent source of the mineral copper. Copper helps our body utilize iron, eliminate free radicals, and build bone and connective tissue. It is also an essential component of a wide range of enzymes, such as superoxide dismutase (SOD) which aids energy production and antioxidant defence. One-third of a cup of cashews delivers over 100% of your recommended daily intake of copper.


A high-speed blender is recommended for this recipe, but if you don’t have one make sure you blend until the mixture is as smooth as possible. You can add water to thin the mixture if it is too thick to blend, but keep in mind the more water you add, the less creamy the bars will be – more crystalline. No matter what, they will taste amazing. Because they’re magic.

The fudgesicle recipe below is unreasonably delicious as-is, but it can act also as a base for you to flavour as you like! You can add toppings after removing the fudgesicles from their mold too. This involves melted raw or regular chocolate and your creative spirit! Dip or drizzle the chocolate over the frozen bar, and sprinkle away. MAGIC WANDS. This would make a very popular activity at a kid’s birthday party. Or my birthday party. Stop looking at me like that.

I’ve included some options for both flavourings and toppings to inspire you, but these are merely suggestions. I know all of you super enthusiastic foodies out there will come up with some stellar combos. Let me know in the comments if you do!


*   *   *   *   *   *

In other very magical news, my latest Cody app video series is now online! This one is all about my favourite subject: SNACKS!!! Super-Charged Snacks to be exact. And every recipe is brand-new, incredibly delicious, and of course über healthy. If you haven’t seen the Protein-Rich Cacao Brownie video on my Facebook page yet, go have a look! You can preview all of the recipes here and purchase the plan too (it’s on sale!).


Thank you so much for your ongoing support of My New Roots!

Big love and gratitude,
Sarah B.

The post 5-Ingredient Magical Fudgesicles appeared first on My New Roots.

My New Roots

Froz Ice Ball Maker – Novelty Food-Grade Silicone Ice Mold Tray With 4 X 4.5cm Ball Capacity Review

Froz Ice Ball Maker - Novelty Food-Grade Silicone Ice Mold Tray With 4 X 4.5cm Ball Capacity

  • 4 x 4.5cm Ball Capacity Tray Creates Slow Melting Ice Spheres that are Perfect For Classic Cocktails, Non-Alcoholic Beverages, Water, and Even Coffee. Freezes pretty much anything including ice, jelly, chocolate or even soap.
  • Easily Beat The Heat With This Cool Ice Tray - Great for Parties, Summer, Restaurants, Bars, Entertaining in the home, Holiday Entertaining and Holiday Gifts. Makes four stylish, elegant looking ice balls at a time and releases easily from the silicone ice mold tray without cracking.
  • Dishwasher and Microwave Safe - makes it easy to clean and reusable. FROZ Sphere Ice Mold is gorgeous, has professional-grade quality with leak-proof design that makes perfectly seamless ice balls!
  • Made of food-grade, BPA free silicone and allows easy removal of one or two ice balls at a time. Sturdy silicone construction makes perfect, slow melting and elegant looking ice that can easily be removed from the ice mold tray.
  • 100% Lifetime Guarantee. This Durable Ice Mold Tray Stacks Neatly in the Freezer and keeps your refrigerator organized. It is also leak-free, easy to fill, does not crack while freezing and won't tip over in the freezer.
If you would love to have ice in your drink, wouldn't you prefer Sphere Ice Balls? "I now enjoy my whiskey the way it was meant to be..." - FROZ Sphere Ice Ball Maker is easy to use
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Friday FAQs: High-protein recipes, sunflower seed butter troubleshooting, freezing aquafaba, and more!

20160118 - App Smoothies 00591

This week was a bit of a grab bag and I’m pretty anxious to unwind this weekend. We had two random basement leaks (thanks to a water softener and laundry machine both bursting within days of one another), lots of work deadlines, and some setbacks with our renovation plans. There’s promise of a gorgeous weekend though, and I can’t wait to soak it up. I’ve made some fun Father’s Day plans, and we’re hitting up the St. Lawrence Market in Toronto too. I can’t recall the last time I went to the St. Lawrence Market—probably years and years!—so I’m anxious to check it out (let me know if there are any “must-see” vendors to visit). With any luck I’ll be able to find some plant-based foods to satisfy my non-stop hunger of late. I hope you all have a great weekend. Happy Father’s Day!

ps- My 25 weeks pregnancy update is now up on the Baby blog.

Q1. Angela—this mayo recipe looks really great! Have you (or any of your readers) had any luck freezing the chickpea liquid and then thawing and using it in your recipes? It seems I always open a can of chickpeas when I don’t need the brine, or need the brine when I have no cans of chickpeas. I’m hoping storing the brine (possibly as ice cubes?) for can-less days might be the solution. Any thoughts, anyone??

A. Hi Tia, I haven’t tried it personally yet, but I’ve read that you can in fact freeze aquafaba! Using an ice cube tray (I like using silicone ice cube trays because they’re so easy to pop out) is a great idea for storing, because then you’ll have easy-to-grab, ready-measured amounts available for use in recipes. (My advice is to measure how many tablespoons one cube holds so you know.)

Q2. Hi Angela, Can you recommend the best substitute for hemp in your Crowd-Pleasing Vegan Caesar Salad (specifically, the Nut and Seed Parmesan Cheese)? It’s actually illegal to ingest hemp in Australia (crazy I know…)!!!!!! thanks

A. Hi Alecia, Since the parmesan only calls for a couple tablespoons of hulled hemp seeds, I’d probably just swap it with a couple more tablespoons of cashews! Easy that way. :)

Q3. Angela, Thank you so much for this wonderful recipe! I just made your Golden Red Lentil Dal tonight and the flavors were unbelievable! I have also tried your Crispy Smashed Potatoes with Avocado Garlic Aioli and loved those too! May I ask something though? The dal dish had a slightly grainy texture when it was finished. I’m unsure if it was from the spices or something else. I prepared it exactly as the recipe stated and measured precisely. Any advice on how to fix that would be lovely! Again, wonderful blog and site! I look forward to trying many more of your recipes!

A. Hi Mandy, I’m so happy to hear you enjoyed these recipes! With respect to the dal, it sounds like you did everything right with the recipe! I think the texture you’re experiencing may just be the natural texture of the red lentils. Red lentils break down a lot when they cook. If you’re a fan of the dal’s flavouring but not so much its texture, you could try black or French green lentils, which hold up a bit better and don’t break down as much. I hope this helps, and thank you so much for the kind words!

Q4. Hi everyone, I’m not sure where my sunflower seed butter went wrong? Mine didn’t turn out anything like the pictures at all. I didn’t have coconut sugar so I used stevia. Please help!

A. Hey Jessica, Oh I’m so sorry that happened to you! I’m wondering what kind of food processor you use? I find some machines just can’t "butterize" nuts and seeds as they aren’t powerful enough. I absolutely love this machine. Also, I haven’t tested this recipe with stevia before so that could’ve been the culprit. It’s also very important that the sunflower seeds are roasted beforehand (I’ve had zero luck using raw sunflower seeds in this recipe). Lastly, did you use the coconut oil? That’s really important to help thin it out. I hope this helps, and let me know if you try it out again! It’s such a tasty alternative to nut butter.

Q5. Hi Angela! Big congrats to you and your growing family! My girls are 20 months apart (now 8 mos. and 2 1/2) and it is wonderful and chaos and all the things that make for a happy family. :) I was wondering if you wouldn’t mind listing your favorite protein-packed recipes? I am getting back in the gym and trying to get some muscle definition back in my life and some extra protein is in order! Thanks so much!

A.  Hi Abbey, Thank you for the warm congrats! Getting back to the gym after time away can be such a challenge—but delicious, protein-packed foods can help make that transition so much easier. For a super quick post-workout option, an apple spread with 2 tablespoons of almond or peanut butter will pack in about 7 to 9 grams of protein. If you’re a green smoothie lover like me, I recommend checking out my Green Warrior Protein Smoothie. My Protein Power Goddess Bowl, Energizing Broccoli Dal, Spiced Red Lentil, Tomato, and Kale Soup, Chickpea Salad, and Glowing Spiced Lentil Soup are also filled to the brim with high-protein goodness, as are my Super-Power Chia Bread (page 229 of The Oh She Glows Cookbook) and roasted chickpeas (try the ones on page 220 of the cookbook and on the blog here, or Salt & Vinegar Roasted Chickpeas on page 221) for a “snackier” option. Alternatively, if you’re looking for a sweet snack to grab on the go heading to or from the gym, there’s my Super Seed Chocolate Protein Bites or Two-Layer Raw Chocolate Brownies (which have about 4 grams of protein per square…not bad for a dessert). Who doesn’t love a sweet treat after killing a workout? All the best to you and your family!

Comments of the week:

“Hi Angela! I started the shift toward a vegan diet almost a year ago and have been loving your blog for meal inspirations and recipes! I have your app and also your cookbook and have to say that I have never made one of your recipes that did not turn out fantastic. The rest of my family is not vegan at all and they also love every recipe of yours that I have made. I love making your dishes and sharing them with other people to show that a vegan diet can be delicious and satisfying. I have made this avocado pudding bowl three or four times now and absolutely love it! My most recent time making this recipe I whipped up some coconut whipped cream and mixed it with the pudding and it turned out as a chocolate mousse. I would definitely recommend this method as it worked very well. Thanks for doing what you do, I really look up to you!”

Hi Alexis, I’m so happy to hear that your shift to a vegan diet is going so well, and that you’re inspiring others with the recipes too! Your chocolate mousse spin-off sounds fantastic. I’m working on a mousse recipe that involves aquafaba (of all things, I know!) and hopefully I can share it on the blog if I can get it just right. Thanks for taking the time to write me such a lovely note.

“I’m enjoying all of your recipes so much, thank you! I was never one for working from a cookbook before, but you’ve got me inspired, and I’ve gifted your book several times over, all to very grateful recipients. I used to dance around the edges of a health food store, eager but mostly unsure about how to mix what with what… This weekend I’m headed to an enormous VegFest (a celebration of all things vegan, natural, joyful and healthy!) And Oh She Glows was my introduction. So, thank you. Your enthusiasm and work is appreciated – big time!”

Hi Janey, I’m so happy for you, and also super thankful for your support. It sounds like you’re having so much fun with this new lifestyle which is so, so important. Have fun at the Vegfest this weekend!!

Oh She Glows

Sensational Sweet and Spicy Sambols


Being someone who loves a meal with many elements, Sri Lankan food was pretty much my dream come true. Every meal is served with plenty of sides: sauces, chutneys, relishes, and pickles, to make each bite unique and surprising. Sambol is the word for this seemingly endless collection of condiments, and I lost count trying to sample them all in a week.

I believe I mentioned in my previous post about Sri Lanka, how spicy the food is there. Like, blow-your-head-off spicy. And as if the curries themselves weren’t hot enough, the chili-based sambols on the side will certainly commit your taste buds to perplexing levels of pain.


Pol sambol is the ubiquitous, fiery condiment served at breakfast, lunch, and dinner. It is probably one of the simplest dishes to make, consisting mainly of chili, shredded coconut, chili, lime, and chili – did I mention the chili? Yea. This mix ranges from very spicy to volcanically hot depending on whose table you’re sitting at.

On the second day of the trip, my tongue seeking refuge in something, dare I say it, borderline bland, I discovered one of the most delicious things I have ever tasted – and it wasn’t bland to say the least, just not sweat-inducing. Seeni sambol, a fragrant, Sri Lankan caramelized onion jam, turned out to be incredible on everything from hoppers to curries, and could turn a pretty plain bowl of red rice into something remarkably special. I became totally obsessed with this sambol and it was the very first thing I attempted to make when I came home. I really cannot tell you enough how awesome this stuff is. Do yourself a favour and make a batch soon!


The most memorable experience I had in Sri Lanka was learning to cook traditional recipes with two women in the local village. It was likely one of the most eye-opening culinary experiences I’ve ever had – not only learning from such passionate and experienced cooks, but seeing their traditional kitchen, tools, and techniques really inspired me.


Take their stove, for example. A large clay bench with large mounds molded into it held the earthenware pots in place, and the heat underneath was adjusted by adding more sticks to the fire, or taking them away. Genius. Above the stove was a large wooden wrack to hang beans, seeds, and herbs for fast drying, which I thought was a brilliant way to take advantage of the residual heat. Ingredients were prepped on the floor, since it’s cooler down there, and also nice to sit while you’re working. The knife to cut veggies was actually attached to a stool, and instead of holding the blade, you hold the vegetables and basically drop them on top, slicing them in the air to fall onto a grass mat. The sambol was made by grinding all the ingredients together on a huge flat stone designed specifically for this task, and as such took all of ten seconds to prepare. Spoons were made from dried coconut shells. The plates were made of woven grass, topped with fresh lotus leaves from the nearby creek. The leaves protected the plates from the saucy curries, and when you were finished your meal, you’d discard the leaf into the compost, so that there was literally nothing to wash! I mean.

This day made me take a long hard look at how much stuff I use in the kitchen. Water, electricity, appliances – these women were literally using nothing but things from the earth around them and it made me wonder how we’ve come so far from that connection. Cooking has become so overblown, and it was this experience that reminded me to cook simpler and eat simpler. Get closer to the earth. I don’t have some grand solution, but it’s food for thought.


I’ll share a few notes on the recipes…
You will likely think I’ve lost my mind when you begin the task of slicing two pounds of onions (#worthit), but I promise you it is the correct amount, and you’ll see that it cooks down to nearly nothing. I tried half this amount my first time and it just simply wasn’t enough. If you’re going to go for this, you may as well make a batch that will last you at least a few meals, right? Fresh curry leaves are a definite preference for this recipe, but I’ve never been able to find them here in Copenhagen so I used dried. They’re not great, but better than nothing. If you don’t want to gnaw on whole spices or curry leaves you can remove them after the seeni sambol is cooked, but it can be a bit of a treasure hunt situation, just sayin’. Once I’ve smashed the cardamom pods, I like to remove the outer skin and just add the inner seeds to the spics mix. I tend to leaves the cloves and curry leaves in since I like those bursts of flavour.

The pol sambol recipe I’ve written here is admittedly, a wimp’s version. I’ll admit that I can only tolerate spice until it begins to overwhelm the other flavours in the food, so mine is strong but still edible on its own. I invite you to go with your instincts on this one and dial up the heat to suit your tastes. If you can find freshly grated coconut (or a fresh coconut that you can grate yourself) by all means use that instead of the desiccated variety! Some versions of pol sambol include curry leaves, but because I only had dried I left them out. If you can find fresh ones, add about a sprig for this recipe, and crush them well before incorporating.

As far as serving these two sensational sambols go, they are pretty much great with All. The. Things. Rice dishes, curries, stews, soups, wraps, sandwiches, salads…I mean it! Once you taste them I’m confident you’ll find infinite uses for them. The first photo is of steamed brown rice and the Kale Mallung recipe that I wrote from the last Sri Lankan post – still a major fav around here. I love this meal for breakfast with a poached egg, lots of seeni sambol and, ahem, lightly sprinkled with the pol sambol.




A huge thanks to Cinnamon Hotels and Resorts  and Sri Lankan Airlines for making this incredible trip possible!

Show me your sambols on Instagram: #MNRsambol

The post Sensational Sweet and Spicy Sambols appeared first on My New Roots.

My New Roots

Spinex Milk Frother 2 Speed Latte Maker Electric Drink Mixers Stainless Steel Foam Maker Perfect Creamy Milk In Seconds Package with 2 AAA Batteries Review

Spinex Milk Frother 2 Speed Latte Maker Electric Drink Mixers Stainless Steel Foam Maker Perfect Creamy Milk In Seconds Package with 2 AAA Batteries

  • AMAZING FROTHING POWER - Petite yet powerful, whips up foam in as little as 8 seconds; Powerful motor spins at over 15,000 RPMs and activates instantly with results in 8 to 18 seconds;Ideal for steam-free cappuccinos, lattes, espressos, hot chocolates, shakes and frappes
  • EFFICIENT AND PRACTICAL - Foams all kinds of milk (whole/regular/skim, soy, almond and coconut milk) alike for fluffy hot cafe lattes or cold chocolate malts in seconds
  • SAFE AND RELIABLE - Made of safe food-grade materials, package includes the electric frother and 2 AAA batteries
  • EASY TO CLEAN -all stainless steel constructure makes SPINEX milk frother extremely easy to clean. Just put the spiral and the front part of the rod under hot running water for a few seconds, then let the frother run for a while to dry.
  • FULL PEACE OF MIND GUARANTEE - We offer a no questions asked money back guarantee. If you are not entirely satisfied with your SPINEX Milk Frother, simply return it for a full refund.
Wanna a delicious barista style coffee in the afternoon of a cozy weekend at home? This SPINEX Milk Frother will make your desire easier. It helps to creat foamy beverage quickly, perfect for frothing up milkshakes, milk, cappuccinos, lattes, mocha and hot chocolate... So, be a professional barista, and start from here.
.Creats foamy beverage in seconds.
.Can also be an egg whisk.
.Soft touch handle.
.Stainless steel whisk.
.Easy to clean.


Price: $ 18.90

Rosewill Double Layer Insulated Stainless Steel Pot Double Wall Tea Water Kettle Cool Touch Exterior, 1.5 L, Black (RHKT-15002)

  • Cool-Touch Electric Kettle
  • 1500 Watts - 120V/60hz with 1.5 Liter Capacity
  • Cool-Touch Housing with High Grade Stainless Steel Interior
  • 360-degree swivel power base for cordless convenience
  • 100% Stainless Steel Interior. NO plastic in contact with hot water.
  • BPA-Free Cool Touch Exterior
  • Boils Water Quicker and Keeps Warm Longer
  • British Strix control outlast other water kettles. For safety purpose, it shuts off automatically when your water's boiled and it will never boil dry.
Stylish and easy-to-use, the Rosewill RHKT-15002 electric kettle is a must-have for any modern kitchen. This 1.5L kettle brings water to rolling boil in minutes with 1500W power, thus you can quickly have hot water for tea, instant coffee, hot chocolate and hot cereal. With a double-layer insulated design, the body housing stays cool while heat is retained to keep water hot longer. This kettle is incredibly easy to use - just fill it with water and push the on/off toggle. This Kettle comes with

Price: $ 39.99

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Dual (2) 12" Heavy Duty Eletric Fans CFM W/ HD Relay 180/160 SBC BBC Ford Mopar
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Olive Pizza with Red Onions

Olive Pizza with Red Onions | @naturallyella

No game night is complete without pizza. It is one of the perfect grab and sit foods. It’s still good when it’s cooled, you can satisfy any flavor craving, and it’s the perfect late-night, end of game snack. This particular olive pizza combination has been my favorite for a couple years. We typically always have a jar of kalamata olives stashed in our pantry, so this pizza is in heavy rotation. Don’t like olives? See below for a few other of my favorite pizza combinations. Read more and see the recipe.

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Zojirushi NS-LAC05XT Micom 3-Cup Rice Cooker and Warmer, Black and Stainless Steel Review

Zojirushi NS-LAC05XT Micom 3-Cup Rice Cooker and Warmer, Black and Stainless Steel

  • 3-cup capacity makes 6 cups of perfectly cooked cooked rice every time(Capacity is measured in the approx. 6 oz. / 180mL rice measuring cup, using raw short grain white rice. Other grains may vary.)
  • Cooking Functions: White/Mixed, Sushi, Porridge, Brown, and Quick Cooking
  • Inner cooking pan provides even heating for better cooking and measuring lines for precise control of ingredients
  • Features detachable inner lid, easy-to-read LCD control panel, automatic and extended keep-warm setting, reheating cycle, delay timer with two settings and a built-in retractable power cord
  • Small footprint takes up minimal counter space; Accessories include measuring cup, nonstick rice spatula, and spatula holder
  • NOTE: Please ensure to measure rice in the cup that comes along with the product ONLY
  • Manufactured in China
Zojirushi NS-LAC05XT 3-Cup (Uncooked) Rice Cooker and Warmer, Stainless Steel Make the most perfect, tasty rice every time with the Zojirushi Fuzzy Logic Rice Cooker and Warmer. The 3-cup capacity makes 6 cups of cooked rice, ideal for singles, couples, and small families. The NS-LAC05XT includes a variety of cooking functions including white rice/sushi, mixed rice, porridge, sweet, brown, and quick cooking. This unit contains a removable black thick inner cooking pan that provides even

List Price: $ 175.00 Price: $ 126.39

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Chocolate Teff Porridge

Chocolate Teff Porridge

I’m rather surprised I haven’t shared a similar teff porridge recipe on the site as it’s a staple in our house. Teff’s unique nutty flavor and ability to cook up creamy makes it the perfect porridge grain. If you’re unfamiliar with teff, it’s akin to quinoa in that it’s actually a seed but typically consumed as a grain. Teff has a natural undertone akin to chocolate which makes it the perfect partner. This porridge feels a bit on the indulgent side but a quick look at the ingredients will show that it’s a wonderful way to start your day. Read more and see the recipe.

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