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March 10, 2017
Issue #13
In the Glow, Issue #13 cover image featuring a green smoothie.

Hello from Angela
Earlier this year, you may have read that one of our OSG goals is to get into video. It’s something I did way back in my early days of blogging (2008/2009...do any of you remember my random Q+A videos?), but I didn’t keep up with it because I took on other projects, like writing my first cookbook. But I’ve wanted to get back into video for years now; it’s been calling my name! Video can bring my recipes to life in a way that not only inspires, but teaches, too, which is why I'm so eager. Not to mention, I love that I get to make a deeper connection with those of you watching.
 
With this goal in mind, we recently hired a talented Video Content Creator, and this week we launched our very first “hand in pan” recipe video (you can catch it here). This creative collaboration has been SO much fun, and a breath of much-needed fresh air. Admittedly, I’ve been feeling a bit burned out on the creative front in recent weeks, but this new project has been just what I needed to get those creative juices flowing once again!
 
Aside from creating this style of recipe video, we also hope to create cooking videos with myself (and some unsuspecting friends, perhaps...muhauha) cooking away in my kitchen. Many of you have asked us to feature these “personal and intimate” cooking videos, and I’m crossing my fingers we can find a way to make them happen, too. It's been tricky trying to plan things with another little one in the house, but I’ll be sure to update you on this as soon as I know more.
 
In the meantime, I hope you enjoy the “hand in pan” recipe videos that we’ll be posting on a regular basis. Don’t forget to subscribe to our YouTube channel so you won’t ever miss a new video. We’ll be launching our second video shortly, and it’s a delicious one!
 
Now, without further ado, I’d like to welcome you to our St. Patrick’s Day–themed issue of In the Glow! I hope it’ll inspire you to add some festive recipes to your day. My wild pub-hopping days may be over, but I'm hoping to celebrate with my Vegan Shepherd’s Pie in between toddler wrangling and diaper changes.
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News + Updates
1) We would LOVE it if you took a minute to answer this short survey on all things In the Glow. It’ll only take a few minutes to fill out, and we’d be extremely grateful for your feedback so we can make this newsletter the best it can be!

2) Thank you to everyone for your support and enthusiasm for the launch of the Android version of The Oh She Glows Recipe App. The response has been so positive, and we are so grateful for your kind words!

3) I’ve shared some delicious new blog and app recipes since the last newsletter that you might want to check out. On both the blog and app, you’ll find: Vegan Broccoli and Cheese Soup, Power Biscotti, In the Buff Smoothie Bowl, Hunky Heartbeet Cabbage Soup, and Adriana’s Fave 10-Minute Pasta. New recipes exclusive to the app are: Crunchy Coconut Granola Clusters and True Love Freezer Fudge. If you try any of these recipes out, please leave a review on the blog or let us know on social media how it goes!

This week's featured recipes
Glowing Green Pasta Primavera
All Day Glow Green Smoothie
Healthy Potato Soup for the Soul
Healthy Potato Soup for the Soul
(The Oh She Glows Recipe App: iOS/Android)
Dill Pickle Smoothie
Dill Pickle Smoothie
(The Oh She Glows Recipe App: iOS/Android)
Glowing Rainbow Smoothie Bowl
Glowing Rainbow Smoothie Bowl
(Oh She Glows Every Day p. 15)
Creamy Avocado-Potato Salad
Creamy Avocado-Potato Salad
(The Oh She Glows Cookbook p. 107)
For even more festive food ideas, check out the following recipes, which were featured in last year’s St. Patrick’s Day issue: Vegan Shepherd’s Pie, Homemade Bailey’s Irish Cream, Happy Digestion Smoothie, and Green Tea Lime Pie Smoothie Bowl.

Q + A of the Week
Q: Your New Mama Glo Bars are fantastic, although I find them a bit too sweet for me. How can I reduce the sweetness? Would they still hold together if I reduced the rice syrup?

A: Hi there, Great question! I would first suggest checking that the sunflower seed butter you’re using is unsweetened. We’ve heard from other readers that they were inadvertently using a sweetened kind (Sunbutter brand, for example, makes some varieties with added sugar and palm oil, and some without). Using a sunflower seed butter with only “roasted sunflower seeds” on the label will definitely help! Regarding cutting down the rice syrup, I worry that reducing it would leave the bars a bit crumbly and falling apart since it is the main “binding agent” in this recipe. That said, you might be able to get away with omitting the maple syrup—it’s only a tablespoon and maple syrup doesn’t really play much of a role in binding the bars together anyway. If you experiment a bit, I'd love to know what you find works!

Way Back, Play Back
Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing.

Click here for the recipe!

"To succeed in life, you need three things: a wishbone, a backbone, and a funny bone."
Reba McEntire
Oh She Glows logo
Photo Credits:
Glowing Rainbow Smoothie Bowl: Ashley McLaughlin. All other food photography credit to: Angela Liddon.
Copyright © 2016 Oh She Glows, All rights reserved.


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