More pictures!

The first breathes of Spring air swirled around our March edition of Blackened Brvnch uplifting the quality of our impact motivated candor.  With the exception of when the blender burned up. Then the air became a little chemical ridden.  But, no worries, cashew butter still turned out delicious! All in a day’s brunch!

Spring was definitely in the air at brvnch on Sunday - some bright colored flowers, wonderful sunlight, fresh cocktails and some of the most delicious crepes one could ask for.

What a way to ring in the season!

Photo creds go to Sarah (and her Soap!) and to Benjamin (sorry for stealing, booboo). Some of these will be featured in the Spring 2012 issue of Chickpea Magazine. Holler at them - you can pre-order your spring issue now. And they’re also looking for some brick ‘n mortar support!!

If you have any photos to add, or have an idea for future brvnches, don’t be shy (though we know you aren’t)!

Last Wednesday Meghan and I attended Vaute Couture’s friends and family party to celebrate the grand opening of the company’s Grand Street shop AND the launch of its Spring 2012 collection. Vaute Couture’s founder Leanne Mai-ly Hilgart was the guest brvncher at our January gathering to enjoy some delicious noms and talk about her products and cause, so it was a treat for us to see all of her hard work pay off in this celebratory night. Bartending and serving refreshing cocktails made in part with freshly juiced, farmer’s market pears (AND OF COURSE THEY WERE SCRUMPTIOUS) was none other than the Eco Bartender himself, Kyle! 

Above are some photos from the night, and Meghan modeling one of the jacket’s from VC’s spring line. She ended up taking home a very stylish royal blue long windbreaker after receiving the nod of approval from me and Kyle.

Vaute Couture shop is located on 234 Grand Street between Roebling and Driggs in Brooklyn. It’s now open so we highly recommend checking it out when you’re in our neighborhood.

How about a visual for those exquisite hashbrowns and pancakes? 

Spiced and SPIKED Hot Chocolate

For the Hot Chocolate I used Crusoe Spiced Rum, part of the Greenbar Collective—host to the largest portfolio of organic spirits.  This company even plants a tree for every bottle of liquor they produce, making them a “carbon NEGATIVE” company.

The liquid base was almond milk, which I simmered with vanilla, sugar, cinnamon, ginger, and star anise.  I then of course added cocoa powder and let that simmer for a bit. The measurements where as follows:

1 half gallon carton of Almond Milk

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon ginger

3 star anise

1/2 cup cocoa powder

Add that piping hot chocolaty goodness to some rum =  YUM!

To top it off is a soy whip you can find at wholefoods, and some cinnamon for added flare.