— Melissa Bryant

These cookies I make today were really, really good. Um, what I will do is I will post on the Facebook group on the forks over knives, the pro plant and the, uh, pro cook. I will, uh, post a recipe for one of the date barks because they make a beautiful appearance and everyone will eat them, but only you are appreciating the fiber and potassium that's in those dates. So I don't make any kind of, uh, cookies or anything like that. Uh, I might dip some pretzels, uh, because, uh, that's something that's recognizable to people and I'll make something fruity like a big fruit salad or something. But I, um, really stay away from those sweet treats. I was really surprised with how good these were. But I will, um, post that onto, um, the Facebook group. Uh, as soon as we get off. And if you're not a member, um, you submit, um, a request. And then on Sunday nights, um, we go live with the new people who've come into the group. So that's a fun question though. Um, I do like to make my own nice cream with bananas and set up a little, you know, a little bar that might have, uh, you know, fresh fruit. Some Danis uh, Danis are vegan marshmallows. Uh, they're little. They come in little tiny sizes. And for familiarity sake, sometimes two or three marshmallows on a Sunday might make someone, you know, feel happy. I believe that you can do any dessert and make it look just as good. Uh oh, I will tell you one that's really good. Um, wanton wrappers wore, uh, rice paper, throw some fresh fruit in it and bake it in the oven for about 15 minutes. And they're nice and crunchy and delicious. So go on the internet search, look around, follow us on Instagram at @RouxbePlants and @Rouxbe. 'cause we're always posting new things and ideas that we either try or, you know, one of the chefs will send something that they enjoyed. So I think that the internet is a great conduit for learning about what's going on in the world and especially the whole food plant-based world.