Today, I want to share some exciting news: FoodieCrush Magazine’s summer issue is here! Created by my talented friend Heidi, FoodieCrush is a stunning, free online magazine that “loves food bloggers, their recipes and photography.”
Heidi is an experienced art director, instructor, and longtime food magazine lover turned avid food blog reader. She decided to celebrate food blogging and all that goes into it by starting FoodieCrush, both the magazine and her frequently updated blog by the same name. She’s kind of my hero… and mentor, and friend. She’s the best.
When Heidi asked me to help her with a feature concept that came to be after a nice, long chat on Skype, I happily obliged. The feature, called Whole Foodies, highlights seven of my favorite whole food bloggers (and myself) who have backgrounds in art and design: Ashley of Not Without Salt, David and Luise of Green Kitchen Stories, Jeanine of Love and Lemons, Kelsey and Shaun of Happyolks, Sara and Hugh of Sprouted Kitchen, Melissa of The Fauxmartha and Sarah of My New Roots.
Each contributed a recipe and shared details about their artistic backgrounds to demonstrate “how artsy food bloggers have created a tempting new look for some of nature’s simplest foods.” In other words, these bloggers use their talents to inspire and encourage readers to eat healthy foods like kale and quinoa—a noble undertaking in a world where fast food joints and fad diets seem to proliferate daily.
I contributed a simple dessert of vanilla bean Greek yogurt topped with balsamic honey sauce (also seen on my strawberry basil panini), fresh cherries and toasted pistachios. Strawberries would be a fine substitute for the cherries, and I suspect those toppings would be even better on vanilla bean ice cream. Who wants to find out for me?!
To find my recipe as well as delicious salads, wraps, tacos and treats, be sure to check out pages 35 to 52 in FoodieCrush Magazine’s summer issue. I bet you won’t be able to resist poring over every other beautiful page, too.
Last but not least, don’t forget to click over to the other bloggers’ websites. If you like my recipes, I am certain you will love theirs. Many thanks to the participating bloggers for being a delight to work with and for making my job easy. We couldn’t have made this happen without you!
41 Comments
I love your bowls and the yogurt looks scrumptious! The issue is just gorgeous; I’m about to spend the afternoon reading it on my iPad!
Simple goodness – I love the flavor combo and great piece in the magazine. Heidi is awesome!
Yes, she is!
What a pretty spread! This looks delicious, and I love your vintage spoons! Can’t go wrong with pistachio and cherry. I like adding a little fennel pollen into the mix too.
Thanks, Katherine! Those spoons belonged to my grandmother. :)
How neat! I cheered a little when I saw you. That’s a little dorky, I know, but I did. And yay for all of the other “Whole Foodies.” I was super excited about that section in this issue. And your honey yogurt is beautiful. I don’t know how you managed to make something like that pretty, but you did. Nice job. :)
Thank you for the support, Erin!
Loved your feature in the magazine, you did a really great job and definitely had me drooling over all the delicious whole food dishes!
Thank you, Kathryn!
I LOVE cherries… gawd this looks delicious. way have have me drooling over my keyboard. Cheers!
This is stunning! Love this idea!
Oh my goodness girl, the photos of your recipe look amazing! And thanks for letting us know about Foodie Crush. I haven’t heard of it before but I’m totally going to check it out now!
Thank you, Angela! Hope you love the magazine as much as I do.
Oh Kate, this is looking absolutely sensational! I suspect this would make an ultra fantastic breakfast if I’m feeling fancy one day this week.
Kate, I love this feature! And Foodie Crush is such a beautiful magazine. I have to try this recipe because it looks delicious.
Congrats! LOVED your feature! You and the recipe are gorgeous!
I’m sure I have said this before but your website is so beautiful. And this dish looks amazing. Congratulations on being in Foodie Crush–that is so cool! :)
Thank you, Aura!
Great recipes! Great pictures! Keep on going!
To die for!
I saw you in the issue and was so excited! Gorgeous, beautiful recipe and photos.
Thank you, Katherine!
This is awesome! Congratulations on a beautiful feature!
What an interesting flavor combination! I can’t wait to try it out- it sounds pretty delicious though, and looks fantastic and delightfully fancy!
xo Kayla
You had me at balsamic honey. Looks delicious!
Absolutely looooved seeing your face in new issue!
I can’t wait to dig in to the magazine! I am so inspired by all of the healthy food bloggers out there who have made kale look prettier than buttercream. Can’t wait to try your recipe – I pretty much can’t get my hands off cherries at this time of year. xo
I adore balsamic with fruit. This looks incredibly refreshing!
looks beautiful! mmm, pistachios…
What a beautiful feature! Love the photos. And the recipe is great! Cannot wait to test it out.
I love FoodieCrush magazine and the spread you’re included in is absolutely gorgeous. Lovely recipe.
Gorgeous photos and gorgeous new issue! You and FoodieCrush ROCK!!!
A local ice cream ship has a strawberry ice cream with basalmic-honey swirl, so I can imagine how good it would be in yogurt. Looks beautiful, too!
Okay, Kate. I just made this and am eating it as I type. SO good. I bought some cherry infused balsamic at Cherry Republic in Glen Arbor, MI a few weekends ago and so I used that. Also made homemade yogurt for the first time in years! Will be posting the pic and your recipe if that’s okay–will link everyone to your blog. I wasn’t 100% sure if I was going to like the balsamic/yogurt combo but it is so good. Anyone sitting out there thinking about making this should turn that thought into action! Thanks, Kate!
Yes, that’s fine, Aura! Glad you loved it!
Thanks, Kate! Just posted:
http://dinnerwithaura.com/2012/07/17/vanilla-yogurt-with-cherries-pistachio-and-balsamic-honey-glaze/
Yummmm I am totally making this. Maybe I will swap macadamia nuts for the pistacchios since I have those on hand (and macadamia nuts taste, to me, like pistacchios but more buttery?)
Thanks, Kate!
Those pictures are incredible! I made the sauce the other day and then blogged about it- giving you credit, of course! It’s amazing on everything. The flavors mingle so nicely! It’s so nice to find another Kate who bakes (and is vegetarian, too!).
-Kate
Happy you enjoyed it, Kate! I’ve been drizzling balsamic honey on everything, can’t get enough of it.
I just discovered your food blog and, specifically, this exquisite recipe. Both have made my day! Any thoughts about the best type of balsamic to use for this sauce? I have read that a relatively young balsamic works well for sauces. Would you agree? Thanks so much!
Hi Monika, I’m happy you found my blog! I am not a vinegar expert but I don’t think you need a high-end, aged balsamic here. I think I used Spectrum brand for the reduction, and it turned out marvelously!
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