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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Chickpeas & Greens (Vegan)

Every 2 weeks I get a box of organic produce delivered to my door by Organics Live. I put this little recipe together after receiving a box with leeks, kale, spinach and scallions.

There's a Persian dish called Kuku Sabzi, and that's where I took the inspiration for this dish. Kuku Sabzi is kind of like a frittata, and it's really delicious! It's basically eggs loaded up with all kinds of greens, walnuts and barberries. I made this without the eggs, and added chickpeas instead.

I didn't have any cilantro, but it would have been awesome in here too. if you have cilantro, add a handful to the recipe.

Chickpeas & Greens
Makes 2 Servings

  • ¼ cup chopped walnuts
  • 1 tablespoon avocado oil
  • 1 leek, washed and sliced
  • 2 cloves garlic
  • ½ teaspoon turmeric
  • ½ teaspoon pink salt
  • ½ teaspoon black pepper
  • ¼ cup chopped scallions (greens & whites)
  • 2 cups chopped kale
  • 1 cup chopped spinach
  • 1 tablespoon barberries, rinsed
  • 1 cup chickpeas
  • 1 teaspoon olive oil
  • lemon or lime wedges
  1. In a frying pan, toast the walnuts over medium heat for a few minutes being careful not to burn them. Set them aside.
  2. In the same pan, sauté the leeks in the oil for about 5 minutes, or until they become translucent. Add the garlic and cook for another minute or two.
  3. Stir in the turmeric, salt and pepper, then, add the greens. Cook the greens down until they're all wilted.
  4. Stir in the berries, chickpeas and walnuts and heat through.
  5. Drizzle with olive oil and a squeeze of lemon or lime juice before serving.


  1. Your salad looks tasty! I wanted to try Organics Live but it's not in my area yet. I've heard good things though so I hope they start around here soon.

    1. Their boxes and customer service are amazing! I'm going to read your wellness journey now. I love reading people's stories!

  2. With yummy ingredients like these I can't resist this recipe! I am so pleased that you shared this healthy and delectable Chickpeas & Greens recipe the Plant-Based Potluck Party!Thank you so much for sharing your gems and for your support! Pinning and sharing! All the best, Deborah


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