Exciting News! Plus, The Nourish + Glow Miracle Bowl

by Angela (Oh She Glows) on March 24, 2014


A couple weeks after Christmas, I presented Eric with a small box wrapped in Christmas paper.

“I have a Christmas gift for you that wasn’t ready in time!”

He was a bit confused at first, but any confusion quickly faded at the proposition of another gift. Who doesn’t like a random gift in the dead of winter?

“Did you make it?”

“umm, part of it….just open it!”

I propped myself on the couch beside him with a nervous grin on my face, trying to calm the heart beating out of my chest. No such luck. My heart was about to explode.

He unwrapped the box – carefully and painfully slow as he usually does – and then opened the lid and lifted out a piece of clothing covered in tissue…


“Ange, are you pregnant??”

Tears were already streaming down my face and I could barely choke out, “We’re having a baby!”

And then he passed out. Just kidding!

After we screamed/hugged/celebrated, I showed him not one, not two, but four positive pregnancy tests because I’m a bit neurotic like that.

We’re simply over the moon with excitement and can’t wait to be parents! We have so much love to give this little one. And Sketchie is going to be the coolest big brother ever (obviously). I’m 14 weeks today, due on September 22nd…which feels so soon! I still can’t believe my body is growing a baby in there. Seeing tiny arms and legs wiggling around on the ultrasound and hearing a heartbeat is just the most unbelievable experience. I already love this little one more than I could imagine.

It’s been a wild start to 2014 in the Liddon household. We got pregnant, bought a house, my first cookbook launched, Sketchie had surgery and was diagnosed, I came down with the flu, taped two TV segments, worked on a new business venture, and we’ve been doing major renovations on the new house and packing for a move early April. Ok, scratch the packing part because I’ve only packed 2 boxes so far (oops). I’m hopeful that the second trimester will be less eventful, but knowing we got through all that makes me feel like we can handle whatever comes our way. Sometimes you just gotta take it day by day and keep the faith that it will all work out in the end. I’m counting my blessings every day and trying not to worry about things out of my control. Like pregnancy hormones…ha!

Today, I’m celebrating our baby-to-be with this multi-vitamin-in-a-bowl. Talk about a nutrient-packed salad. I need all the energy I can get these days. This recipe won out over a triple layer celebration cake, but I still think that cake might have to make an appearance at some point. Despite the wicked all-day nausea of the first trimester, I’ve still had an appetite for most vegetables which I’m so grateful for. Well, except mushrooms. I still can’t do mushrooms! Some day, I’m confident we will reunite. For now, Eric is having fun saying, “I told you mushrooms were gross!”



This recipe has a few things going on because I wanted to make it extra special. The homemade hummus and salad dressing can be made in advance to save prep time and cut down on dishes. You can always use store-bought versions too. I’m going to share the hummus and dressing recipes in separate recipe cards and then share the salad at the end.

Don’t worry that the dressing in the salad photos looks a bit different than the dressing I’m sharing below. I initially made a balsamic tahini dressing (the darker dressing in the photos), but I ended up not loving it. This creamy lemon dill dressing that I made after compliments the salad much more so it’s the one I’m sharing today. I took a picture of it below so you can see what it looks like.



Sun-Dried Tomato Hummus

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


A quick and easy flavourful hummus that comes together in minutes! If you don't have any sun-dried tomatoes on hand, feel free to make it without.

1 1/4 cups
Prep time
Cook time
0 Minutes


  • 1 small garlic clove
  • 2 tablespoons oil-packed sun-dried tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 tablespoons water
  • drizzle of olive oil
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt, or to taste


  1. Mince garlic in a food processor.
  2. Add the rest of the ingredients (except the salt) and process until smooth. Add salt to taste and process again until combined.

Nutrition Information


Tip: For a super-smooth hummus, pop off the chickpea skins (and discard) before beginning.



Creamy Lemon Dill Dressing

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free


This creamy lemon-dill dressing comes together in seconds and it's such a fresh compliment to a spring salad. If you aren't a dill fan, feel free to leave it out. It's still tasty either way! I recommend making this dressing the day before you plan to use it (or at least a few hours before if you can) because it thickens up in the fridge when chilled (however, it's not absolutely necessary to chill it first). This dressing is adapted from Vegan Yumminess.

2/3 cup dressing
Soak time
2-8 hours
Prep time
Cook time
0 Minutes


  • 1/2 cup water
  • 1/4 cup raw cashews, soaked
  • 3-4 tablespoons fresh lemon juice (I used 4 tbsp)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh dill (see note)
  • 1/2 small garlic clove
  • 1/4 + 1/8 teaspoon fine grain sea salt, or to taste
  • 1/4 teaspoon onion powder


  1. Soak the cashews in water for 2-8 hours before starting (to soften). You can skip this step if you have a Vitamix. Drain and rinse cashews before starting.
  2. Add all the ingredients into a high speed blender and blend until completely smooth. Adjust ingredients to taste if desired.

Nutrition Information


Notes: You can use dried dill weed instead of fresh dill. Add it in small amounts at a time, to taste (I would start with 1/4-1/2 teaspoon and add from there).

I prefer my dressing tangy, so I opt for more lemon juice. For a less tangy dressing, you can reduce the amount I used or you can add a touch of sweetener to taste.

For a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.



The Nourish + Glow Miracle Bowl

Vegan, gluten-free, no bake/raw, refined sugar-free


This bowl is packed with so many nourishing ingredients, you'll be glowing in no time! It's filled with a homemade chickpea "tuna" salad, homemade sun-dried tomato hummus, sliced avocado, hemp and petpita seeds, and and creamy lemon-dill dressing to top it all off. When you need a major energy boost, this salad is for you! Feel free to use your own hummus and dressing to save time.

1 large salad
Prep time
Cook time
0 Minutes


  • 2-3 cups Mixed Power Greens (or green of choice)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/2 cup sliced cucumber
  • 1/3 cup julienned carrots or beets
  • 1 green onion, chopped
  • Half avocado, sliced
  • 1/4 cup Sun-dried Tomato Hummus (link below)
  • Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)
  • 1/2 tablespoon hemp seeds
  • 1/2 tablespoon pepita seeds
  • Creamy Lemon Dill Dressing (link below)


  1. Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.

Nutrition Information


Note: If you need a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.

For the Flaked Almond Tuna Salad recipe, see this post.

For the Sun-dried Tomato Hummus, see this post.

For the Creamy Lemon-Dill Dressing, see this post.

With a full heart and joyful belly,

mama-to-be and my lemon-sized little one



Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 18 comments… read them below or add one }

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Holly April 24, 2014 at 2:27 am

So excited! You’re such a darling inspiration to me, thank you for everything you are xx


Steph @ Steph Cook Wellness April 29, 2014 at 12:08 pm

Yum! I can’t wait to make this dressing…and I have all the ingredients on hand. Congrats to you and your growing family! Xo


Jennifer B May 2, 2014 at 11:20 am

Congratulations Angela & Eric! I’ve been following your blog for 2 years now and have recently received your cookbook as a birthday present. (It’s been an “Oh She Glows” menu only for the last 3 weeks in our household – scrumptious!) You can tell by your recipes that you are a beautiful and loving person. You deserve this joy and your little one will have the most delicious childhood! So happy for you both. :-)


colleen May 2, 2014 at 2:48 pm

Hi, Angela, I am an avid fan and reader, and only you could get me to make chia pudding! Passing along a little “Grammar Nazi” suggestion — in this sentence:
“This creamy lemon dill dressing that I made after compliments” — you want “complements” with an “e” — unless the dressing is telling the salad it’s a pretty shade of green!

I know you’re a perfectionist and hope you appreciate the suggestion, meant in the most helpful and grammatically joyful way possible! xox Colleen


Molly May 3, 2014 at 10:58 am

Congratulations Angela! I’m a bit behind on learning the news (That’s what university exams will do for you). Words cannot even describe HOW HAPPY I am for you. Ironically I read this post as Taylor Swift’s “Never grow up” was playing. My eyes were filled with tears and I am pretty sure they streamed down my face before the gift was even open. You will make such an amazing Mama and your husband will be a great Dada. Woohoo! Congratulations on such an eventful year thus far that holds even more splendid adventures.


Aneliese Baker May 18, 2014 at 10:35 am

I’m so happy for the two of you! You’re gonna be this cute, adorable vegan mommy blogger with a cute, adorable vegan baby!


Emily May 18, 2014 at 6:48 pm

Beautiful! I absolutely love your blog, it is such a wonderful inspiration! and congratulations! :)


Rose May 23, 2014 at 12:17 pm

I just made the sundried tomato hummus but used black beans instead of chickpeas. It tasted amazing! I used the water from the sundried tomatoes as I needed to soak them.


Katherine June 8, 2014 at 11:23 pm

Angela!! Congratulations on the pregnancy!! Parenthood is THE BEST! I was also due September 22nd. It is a good date, let me tell you!! :)


Heather July 1, 2014 at 8:54 pm

Congratulations on the new baby! Sending many blessings and prayers your way for a healty happy child. I can’t wait to dive into some of ther recipes, I just ran accross your site from Pintrest! Read a little o the past to catch up and am amazed at the energy that you have! Here’s hoping some of this happens to me too! Any response or suggestions in recipes great for energy feel free to pass them along here or to my FB page-hope your having a wonderful day- Heather Sanders-Levengood!


Lauren August 19, 2014 at 12:32 pm

Oh man…that Sundried Tomato Hummus ROCKS my world! As does this whole dish. I had dog-eared so many things in the OSG cookbook but somehow never dogeared the Perfected Chickpea Salad and I’m so glad this recipe opened my eyes to it. It will become a go-to in my house. Thank you for yet another amazing and glow-worthy recipe.


Olivia September 5, 2014 at 10:49 am

I absolutely LOVE your recipes, your website is my go-to place for vegan recipes :) I must say I really disliked the hummus recipe, the smoky paprika taste was a bit too much and it was just too “exotic” tasting for my liking. That being said, people who like Mediterranean food like olives and usually enjoy hummus will probably love it. I might have to make a basic hummus recipe and see if I like it but I’m not a huge fan of hummus as is, I love chickpeas in every other form though :)


Jeremie Christ November 22, 2014 at 12:52 pm

Wow! Avesome ! The best pancakes i ever eat ! Even better than the wheat and egg ones . I add 1 medium onion and it was wondetful


Beverly February 20, 2015 at 4:05 am

The hummus looks so flavorful and vibrant!

Congrats on the new arrival!


Fiona Young January 26, 2016 at 2:06 pm

This is one of the best salads I have ever had!! I didn’t add the chickpea tuna salad blob but kept everything else the same. Soooo good!!


Kathy June 9, 2016 at 7:06 pm

Hi there!

I tried to make the creamy dill dressing and it turned out very runny. Should the water be added to the dressing or is it it listed as an ingredient because you soak the cashews in it?


Angela Liddon June 10, 2016 at 8:44 am

Hi Kathy, Oh no! I’m sorry to hear the dressing didn’t work out. The water is just for soaking the cashews in; once they’ve soaked for 2-8 hours to soften them up, drain them before blending with the rest of the ingredients. I hope if you try the recipe again things work out better!!


Karen March 18, 2017 at 7:55 pm

I can see me eating this daily…all 3 meals!


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