Happy Mothers Day~ To ALL Moms

Happy Mothers Day



So here it is mothers day again. Yesterday friends of mine (I am still feeling under the weather) got together to raise awareness of mother cows and how they have to give birth to make milk, and milk products. They gave free non-dairy ice cream bars, and literature explaining the industry horrors.

I always thought it was odd when my aunt would wish me a happy mothers day, when I'm a pet parent to two beautiful rescued four legged furry pups. Now, I understand and I'm proud of it and look at word choices between owner and pet parent. When we change the word from owner to pet parent, we change the outlook of responsibility. That our companion animals are our responsibility for the lifetime that we are together. My boyfriend has two sons, and I'm a part time caregiver. They have a mom and I'm not trying to replace. So, yes I'm a pet mom.

On this Mothers Day, lets remember all moms from our own to the ones forgotten. Dairy Cows (that are raped, then have their babies stolen from them), Moms that have out lived their children and survive by Meals on Wheels, Elephants that have lost their families to the ivory trade or the circus, and Dolphins that have lost their loved ones to the slaughter in Japan.... Please support a cause and thank a mom this mothers day!

Lemon Lavender Scones

Lemon Glazed Lavender Scones
Vegan

Since The Compassionate Vegan had a tabling event at Herb Fest in Colorado Springs, I made these to pass out as samples. Quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from food.com

1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk

1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.

2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.

3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.

4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

Lemon Glaze

2/4 cups sifted organic powder sugar
the zest and juice from one lemon

1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!