I wouldn’t call myself a sweets kind of girl. Given the choice between a salty snack or a sweet treat, you can pretty guarantee I’ll choose the savory option. However, a girl can make exceptions from time to time, especially when you’re talking about organic ice cream served from a super rad vintage truck! And yes, such a thing actually exists.

Sweet Lucie’s is a SoCal based operation that provides an array of delicious ice cream and toppings from a 1950′s classic truck and vintage cart to special events and private parties. They use all organic and natural ingredients and select fair trade chocolates, teas, and coffees as well. The ice cream and sauces are handmade specifically for your special event which means if you have a unique flavor in mind, Sweet Lucie’s can more than likely create it!

From classics like vanilla bean, chocolate, and coffee, to fan favorites such as Snickerdoodle, Frozen Hot Chocolate, and Mint Lemonade Sorbet, Sweet Lucie’s is the ice cream lovers dream. Plus all of their serving cups and spoons are not only recyclable but compostable as well. Gotta love that!

Calling all foodies! Our friends over at The Positive Plate have a delicious special happening now through the holidays that you may wanna take a good look at…

The Positive Plate Dining Club is dining program that gives members incredible savings at Orange County’s tastiest, and most sustainable restaurants. Memberships are a unique holiday gift that are way better than a gift card. Here’s their top 6 reasons why:

Eight Cards are Better Than One
Immediately receive huge savings at Orange County’s best restaurants: Sol Cocina, Haven Gastropub, Sage, Taco Asylum, Dukes, Avanti Cafe, Xanh Bistro, & Haute Cakes.

More Gifts Throughout the Year
Continue to receive additional savings all year as new restaurants participate in The Positive Plate, for no extra cost.

Support Local Organizations
All proceeds benefit non-profit organizations that promote health, nutrition, and sustainability in Orange County. Your purchase is 100% tax deductible.

It’s Easy
Memberships can be purchased at any participating restaurant or online, and are ready for gift giving. They’re sustainably packaged in an attractive green envelope with eight restaurant cards and an explanation of the program.

Who Doesn’t Love Good Food?
Makes a perfect gift for foodies, business associates, do-gooders, and couples – anyone who loves to explore Orange County’s dining scene at a fraction of the cost.

Amazing Savings, Great Price
Only $99 each, Dining Club members receive well over $250 in savings!

To purchase and to learn more about The Positive Plate click here!

With the cold, rainy weather here in Southern California, I’ve sure been craving a hot bowl of soup. The recipe below from Whole Living will not only warm you up, but with the delicious addition of cheesy croutons, it’s filling as well. Enjoy!

Ingredients

For the Soup
1 28-oz. can whole peeled plum tomatoes
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 cup diced onion
2 1/2 cups vegetable stock
Kosher salt and freshly ground pepper

For the Croutons
1/2 baguette, sliced (about 16 slices)
Olive oil, for drizzling
8 ounces fresh mozzarella, thinly sliced
Fresh basil leaves

Directions
1. Pulse tomatoes and liquid in a food processor until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree until smooth; season with salt and pepper.
2. Meanwhile, drizzle bread with oil. Toast in 375 degrees oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
3. Top with fresh basil, season with salt and pepper, and serve with soup.

Jesse Baker of Ecofficiency.Org and The Positive Plate will address the importance of sustainability in food service and present a new program that encourages and promotes sustainable practices in local restaurants.  Executive Chefs, Greg Daniels, of Haven Gastropub, and Haley Nguyen, of Xanh Bistro, will discuss their personal commitment to sustainability as well as the increased value sustainable practices add to their business model.

Tickets must be purchased by Thursday, October 19. For more details and ticket sales click here!