This inventive recipe made a smooth and luscious drink with a lovely strawberry-pink hue. And I still can't get over how my mighty new blender dealt with a whole, raw, and unpeeled beet. It liquefied that sucker. Plus the almonds, goji berries, and apple too.
I also made this roasted chickpea snack from the cookbook. This popcorn-like snack is reminiscent of the chickpea nibbles from How It All Vegan! However I think I liked the Indian spices here more. I used high quality garam masala and paprika (thanks to a kind relative's spice gift). Plus, low quality cayenne pepper and chili powder. I think I'll reduce the salt when I roast the chickpeas again. This recipe is a keeper.