bryantterry

here is a short video of my national book launch at the Museum of the African Diaspora (MoAD) in San Francisco that was created by lunaceptive films. many thanks to all those who helped make the evening a success. in case you’re wondering about the beautiful song playing throughout the video (being sung by reneé wilson), it is “thankful” written and composed by my uncle don bryant for Vegan Soul Kitchen (the sheet music is included in the book).

i also want to share the good news that my publisher just triggered the third printing of VSK yesterday. and it has only been out for 7 weeks. thank you for supporting.

credit: keba konte (taken from Vegan Soul Kitchen)

since it has been so hot in northern california over the past several days, i thought i would offer this as my earth day present. . .

Soul On Ice Pops

Soundtrack: “I Can” by Nas from God’s Son and “Soul On Ice” by Me’Shell Ndegeocello from Plantation Lullabies

Book: Soul On Ice (Delta, 1999) by Eldridge Cleaver

My grown-up popsicle kick started when I bought molds online from William-Sonoma to freeze Chocolate-Orange Pudding and make Chocolate-Orange Pudding Pops. I then started experimenting with different beverages to see what worked best. My favorites so far are made from Sin-ger |sin jer| Thirst-Quencher and fresh watermelon juice. I learned the hard way that there is a distinction between kids and grown-up Soul On Ice Pops. Kids generally have a preference for lemonade-based pops and chocolate pudding pops (they aren’t feeling ginger that much).

When making yours, pour fresh juice or drink into the mold, leaving 1/4 inch space at the top to allow for expansion after freezing, and place the pops in a freezer for at least 6 hours, until frozen completely. When I make them for kids I usually add a little agave nectar or simple syrup before freezing, as I find that freezing beverages decreases their sweetness. Your call.

Lavender Lemonade

Yield: 6 to 8 servings

Soundtrack: “Lavender Woman” by Nat Adderley from Live At Memory Lane

In the past I have used lavender to add color, a sweet aroma, and bitter accents to salads, but I have recently started using it in lemonade. The subtle fragrance enlivens this already refreshing beverage.

6 cups water
1/4 cup lavender buds, plus 2 sprigs for garnishing
1/2 cup agave nectar
3/4 cup freshly-squeezed lemon juice (from about 6 to 8 lemons)
1 large organic lemon, ends cut off and sliced thinly lengthwise for garnishing

• In a small saucepan combine 2 cups of water and the lavender. Bring to a boil, covered, for 10 minutes. Remove from heat and let steep for 10 minutes, then uncover, and set aside to coo
• Strain the lavender water into a serving pitcher and discard the cooked lavender. Add the rest of the water, agave nectarand lemon juice and stir well. Add the lavender sprigs and lemon slice and refrigerate until cool. Serve in slender, clear glasses.

*You can find edible lavender buds at farmer’s markets and online.