Tuesday, 30 September 2014

CHOCOLATE COCONUT PEPPERMINT BITES (LOW-FAT OPTION)


This recipe for chocolate coconut peppermint cups is special because my mom - who doesn't like sweets - actually ate a whole one all by herself. Usually she just has a bite of my dessert recipes to be polite but when I offered her a chomp of mine last night and she tried it... I never got it back. Although I was looking forward to eating it myself (did not happen), I was more importantly just excited that she liked them enough to eat a whole one. It's probably because they taste so damn fresh; I recommend you eat these after lunch or dinner to leave your mouth feeling minty clean. The only ingredients are coconut, carob, maple syrup and mint. The best things in life are simple, or at least the best recipes are. I've made a recipe similar to this one before but my photo skills were not as developed then, plus I just wanted to make these again and figured I may as well give ya a new recipe. I can't imagine anyone complaining about this.

Now you might be thinking that I'm a jerk. Why? Because a few months ago I was writing posts claiming I was gonna start sharing more low-fat recipes and schtuff. But then I come out with recipes like this that have coconut as a main ingredient. Well here's what I have to say: it's okay to eat fat. For awhile there I deceived myself into believing coconut, avocado, and nuts were to be avoided and I stayed away from them for months. But gradually I noticed a loss in energy and my skin becoming dry so I introduced fat-dense foods back in my diet and the problems vanished. I still do best when I eat mostly carbs (i.e. fruits and veggies), but it's equally important to recognize the necessity of fats even if I don't need to consume much of them. Basically after going through a period of 'fear of nuts' silliness I am back to where I was before all this 'low-fat' talk: eating mostly fruits, greens and some veggies along with a little bit of wholesome plant-based fats everyday. And how do I get that "little bit"? By eating recipes like this! In fact I was preachin' this years ago. I consider my high-fat dessert recipes largely my fat intake for the day. I drink giant fruit smoothies and green smoothies all day, then enjoy a big dinner of steamed or baked veggies and grains and finally for dessert (or as a snack in the day somewhere) I'll chow down on something like this to give my body the fats it needs to go on thrivin'. Make sense? Even if you aren't down with this, I am still gonna try to be a not-jerk and provide you with low-fat dessert options from now on. Most of my newer recipes include these options (or they're already low-fat). When it comes to savoury recipes - which I really am trying to share more of, I promise - they're almost always low-fat/close to fat-free, because I prefer getting my fats in raw vegan brownies and other amazing healthy treats (waaay more fun then forcing yourself to swallow a tablespoon of flax oil everyday).

MY POINT IS: listen to yo bod and do what makes you feel best.


CHOCOLATE COCONUT PEPPERMINT BITES
{Makes around five}

Chocolate part:
3 tablespoons coconut oil
Pinch sea salt
2 tablespoons carob powder
1 tablespoon maple syrup 

Peppermint part:
3 tablespoons coconut butter
1 tablespoon maple syrup 
2-5 drops peppermint essential oil 
2 tablespoons chopped peppermint leaves 

Place the coconut butter in a small pot and put on low heat until it melts, then take off heat and stir in the rest of the ingredients. Follow the same instructions for the peppermint part. Scoop the peppermint mixture into cupcake papers and put in the freezer until solid, then cover the tops in a thin layer of chocolate, freeze until solid again and finally dip the bottoms and sides into the remaining chocolate mixture.

Low-fat option: use thick date paste instead of coconut oil. This will change the texture but it'll still taste awesome. 

Did you like this post? Then *subscribe to my blog* and get all my posts by email!

Thursday, 25 September 2014

ORGANIC BURST SMOOTHIES!


Ey, babes, guess what time it is. It's Smoothie Time (AKA the best time)! This morning I got busy in the kitchen whipping up two different super nutrient-dense drinks for ya'll to slurp up with a smile. The special ingredients in these recipes are Organic Burst super foods! Within these colourful liquid concoctions are amazing concentrated forms of the healing and energy-giving plants: wheatgrass, acai berries, maca root and baobab fruit. Woo! Let's party cuz we can! Ain't no better way to start the day then with a giant glass of raw vegan fruity goodness in the most digestible format. Your body will be doing the happy dance.  Mine definitely is right now! Hence all the exclamation points!

Seriously though: if you're on the prowl for some of the highest quality super food powders on earth then I highly recommend you check out Organic Burst. I had been seeing other health food bloggers excitedly trying out their products and was getting a liiittle jealous when the company finally messaged me and asked if I wanted to do a review. UM YES. I received their goodies a few days ago and have been using them in my smoothies ever since. They keep me clear-headed and are probably warding off the depressed mood I usually get when the summer ends and turns into rain rain rain. You don't have to restrict using them to just in smoothies either. I love adding mine to banana ice cream, raw chocolate, and other wholesome sweet treats. Actually I bet some of them would even be yummy added to savoury sauces! Hmm... I gotta try that out.

The smoothies I am sharing today are your just your basic awesome outta-this-world tastylicious rainbow dranks. No biggie. I combined the two recipes in the same glass 'cause it makes it even prettier and you also get this groovy flavour combo going on that takes it all to the the next level. Without further ado - i.e. me rambling in an enthusiastic frenzy brought on by wheatgrass powder - LET'S DRINK!

x

Note: I absolutely love using super food powders in my recipes and honestly do think they can help people improve their health in substantial ways. At the same time I understand they may not be in everyone's budget. I think of them as supplementation and not the key to health and wellness, so don't worry if you can't afford them. Just eat lots of whole foods instead!



ORGANIC BURST SMOOTHIES 

Berry smoothie:
1 cup frozen berries
3 bananas
1-2 cups water or non-dairy milk
1 tablespoon maca powder
1 tablespoon baobab powder

Green smoothie:
1 cup frozen pineapple
3 bananas
1-2 cups water or non-dairy milk
1 tablespoon wheatgrass powder
1 capsule acai berry powder (just open the capsule and drop in the powder)
1 orange

To make the smoothies: simply blend all the ingredients in each list together and enjoy! Drink them separately or mix together in your glasses for some vibrant colour contrasts!

Did you like this post? Then *subscribe to my blog* and get all my posts by email!


Monday, 22 September 2014

SALTED CARAMEL + SESAME CHOCOLATE CREAM TARTS


It's recipes like these that I find easy to compare with sexual experiences. I promise you'll get some intense mouthgasms when you bite into one of these tarts. I did. 

When basic logic is applied one can see how most - if not all - pleasurable moments in our lives are as such because of hormones. Namely endorphins, dopamine, oxytocin and the like. Some might think this is depressing, but I think it's totally awesome. Why do I love Jack? Well, for a lot of reasons that are unexplainable at the moment. But a huge part of it is because when I am around him and when I think about him, oxytocin is released in my brain! I associate positive emotions with him and my body and mind wants me to stick with the relationship because our evolutionary history values solid reproductive partners. When ya really give it a think - we are still such primal creatures. We are ANIMALS through and through. Sure, in the last several thousands of years our environment has changed - but our biology has not. Look around: we are uber preoccupied with eating, sex and... oh that's pretty much it. Of course we've got culture and art and music and important movements for social, political and environmental policy improvement; these seemingly have nothing to do with our fundamental drives but in a lot of cases I think you can still relate it back. There's no doubt that the general public is most focused on appeasing their senses. We are a sensual species! We like feelin' good. So do other mammals (because we are mammals, after all)! 

As mammals our behaviour is largely governed by our bodily drives (refined by evolution) and so that's why these food porn photos look so freaking good and why #foodporn is even a thing. It's because food, sex, music, and other good stuff feel so great and are effortless to synonymise (I may have just made that word dup) to one another. They all release a yummy cocktail of brain chemicals that reinforce the behaviour because it's good for the reproduction of our DNA. So yeah, chocolate is sexy. I love Jack. Whenever I go out dancing I call it therapy. 

Keep in mind that since our biology hasn't changed much in the last few hundred thousand years - but our environment has - we gotta be careful about what we choose to eat. Our brains have evolved to looooooove sugar and fat because they are calorie-dense and usually very scarce in the wilderness. Now we are surrounded by processed foods which are - let's be honest - just like drugs for our bodies. Sugar addiction is real. So make sure you don't let your primal brain rule over modern logic. Your body doesn't realize McDonalds is available 24/7, but your mind does. So eat whole foods in abundance but leave the processed stuff out; ultimately your body will thank you. You can release just as many of those happy hormones by eating this recipe instead of a Snickers bar. 

I hope this post made some kind of sense, I am listening to an Outkast album at the same time so it's hard to concentrate but I just can't turn off my record player. Hehe. 


SALTED CARAMEL + SESAME CHOCOLATE CREAM TARTS
Makes 6-7 servings.

Crust:
1 cup dates
1 cup rolled oats (or walnuts)

Salted caramel:
1 cup dates
1/4 cup coconut oil (or 1 banana)
1/4 teaspoon sea salt
1 tablespoon maple syrup (preferably infused with vanilla)
Water, if needed

Sesame chocolate cream:
2 tablespoons tahini 
2 tablespoons cacao powder
Water, if needed

To make the crust: pulse the oats in a food processor until they turn into a powdery mix. Add the dates and process until it all starts to stick together. Add more dates if it's still too crumbly. Press into the bottoms and sides of tart tins and put in the fridge. 

To make the caramel: blend everything until smooth. Add a little bit of water if it's too thick. Spread half of this mixture into the bottom of your tart crusts - leave the other half in the blender - then put the tarts back in the fridge. 

To make the chocolate cream: add the tahini and cacao to the remaining caramel in your blender. Blend until fully combined, adding water if it's too thick. Spread the chocolate onto your tarts, sprinkle with sesame seeds and enjoy!

Did you like this post? Then *subscribe to my blog* and get all my posts by email!


Thursday, 18 September 2014

PEANUT BUTTER COOKIE + BANANA ICE CREAM SANDWICHES


Oh yeah. This is happening. Too epic to handle? No. I believe in you. Just take a breathe and allow the fact to sink in that you can make giant peanut butter cookies, sandwich them with soft serve banana ice cream... and it's healthy. THIS WORLD IS SO FREAKING AWESOME.

The only ingredients in these deliciously sexy treats are nuts, oats, fruit and... oh - that's it! Don't believe me? Make them yourself and find out. And you only need to use oats if you don't like using lots of nuts. But if "the more nuts, the better!" is your motto, then by all means the only ingredients you require are nuts and fruit. (I really, REALLY hope someone out there actually has that as their life motto.)

How did these come into existence? My friend Amanda is a genius and it was all her idea. A few weeks ago she suggested we make peanut butter cookies with banana ice cream (she has tried my banana ice cream before and quickly realized its magical qualities). Obviously I loved the idea so she came over yesterday and I whipped these up as we talked about stuff in the kitchen. 'Stuff' is such a great word. But back on track: this recipe is simple, delicious, healthy and quick to make (what else is new?) We both agreed that the cookies remind us intensely of those Nature Valley peanut butter granola bars that we enjoyed as kids. As long as you love peanut butter and bananas, you should consider this heaven in your hand. And ya know what? Since I love everyone I am gonna be accommodating so even if you hate peanut butter and bananas (what is wrong with you though) you can still make this recipe kick-ass and suitable to your taste preferences! Just use any other kind of nut butter, and make coconut ice cream or mango sorbet instead. Done.

Yet another wonderful feature of this seemingly perfect treat? If you have something against the sandwich format or are just lazy, you can simply throw it all into a bowl and chow down. I rolled the extra cookie dough into balls and threw it on the leftover ice cream along with some coconut sugar. This was my dinner. #perfectlife #bananaicecreamforever

Note: even though I just called this a 'treat', you can seriously eat it any time of the day and in whatever quantity you desire. That's the best part about eating healthy food. No restrictions, yo. Okay I have probably babbled enough about this so let's get to it. WE ALL SCREAM FOR BANANA ICE CREAM! And we can probably scream louder and longer because the wholesome ingredients in our ice cream provide us with energy and high quality nutrition. I'm just SAYING. Okay seriously I will leave now. Enjoy the recipe.

x


PEANUT BUTTER COOKIE + BANANA ICE CREAM SANDWICHES

Cookies:
1 1/2 cups rolled oats or walnuts
2 heaping tablespoons peanut butter
1 1/2 cups dates

Ice cream:
3 frozen bananas

To make the cookies: throw the oats or walnuts into a food processor until they become like rough flour. Add the rest of the ingredients to this and process until it all begins to stick together. Put a piece of parchment on a baking pan. Scoop on your cookie dough, then place another piece of parchment paper on top of that. Roll the cookie dough out between the two pieces of parchment (no mess!) then cut out your cookies. Use the extra dough to roll into balls. Refrigerate all this until the cookies can hold their shape (a couple hours).

To make the ice cream: blend the bananas until they turn into soft serve ice cream. (The texture will change suddenly.) Sandwich the ice cream between your cookies and enjoy! Makes approximately 4-6 sandwiches. 

Notes: you can use any kind of nut butter you like. You can make the ice cream in a food processor. You can add a pinch of salt to the cookies, and vanilla to the ice cream. You can really do whatever you want. 

Did you like this post? Then *subscribe to my blog* and get all my posts by email!

Tuesday, 16 September 2014

I WROTE ANOTHER BOOK! (AND IT'S AVAILABLE NOW FOR $15)


Hey, guys. Guess what. I wrote another book!

"Wow, I wasn't expecting THAT after reading the title."


Okay fair enough, that was a lame surprise. But still! I am so excited! Let me tell you about the cookbook. It is called 100 Best Juices, Smoothies & Healthy Snacks and it is just that! I give you 100 recipes for the best juices, smoothies, nut milks, energy bars and easy vegan snacks. All there recipes are vegan, gluten-free and soy-free. And with the exception of some savoury smoothie recipes (think of them as soups) where some veggies need to be steamed, all the recipes are RAW too! There is a full page colour photo for every recipe (all photos are taken by me, as per usual) and I think they are some of the best pictures I have done yet. I am really proud of this cookbook and I cannot wait for you to get it in your hands and start making healthy, wholesome, vegan delights in the kitchen! While my first book, Rawsome Vegan Baking, featured more decadent - but still healthy - recipes, this book focuses more on foods you can make everyday. Most of my diet is composed of the recipes in this book! Of course I also have written chapters on what equipment you need, and explain some of the superfood ingredients I use. But don't worry! The majority of the ingredients are commonly known, easy to find, and affordable. I also have a comprehensive list of useful resources for living a more informed, sustainable, healthy lifestyle. The binding of the book allows the page you're on to stay open, so when you're making a recipe in the kitchen it won't close on you. YAY! FINALLY.

This book will be published internationally in early December 2014 (just in time for Christmas presents and New Years resolutions, eh?) and you will be able to buy it wherever books are sold. For now, it is available for pre-order. Rawsome Vegan Baking sold out in just a few days so I recommend you pre-order your copy right now! It is available in both hard copy and kindle (e-book) format. How much is it, you ask? Only $15.00! You can pre-order at:

Amazon
The Book Depository
Chapters
Barnes & Noble
Wherever else books are sold!

Did you like this post? Then *subscribe to my blog* and get all my posts by email!



Saturday, 13 September 2014

WALKING ON TWO FEET: THOUGHTS ON A CRUELTY-FREE FUTURE


Today's post is not specifically about food. It is more generally about life.

At the beginning of summer (4 months ago) I walked around my university campus with camera in tow. I thought it was time to photographically capture the beautiful, minimalist shapes and colours of the area. A lot of students say that our campus is dreary and depressing; but I think it's inspiring and the perfect blank canvas for academic and personal creativity. I couldn't have designed it more elegantly myself. The architect was fellow Canadian Arthur Erickson, a favourite of mine. In all his projects it seems to me that he saw the intricate design lines in nature and recreated them as simply as possible, constructing humble yet mesmerizing functional forms where you, your work, and nature were the real focus. I could talk about his architecture forever though. Moving on.

I adore the aesthetic contrasts on my campus. The buildings are cold, concrete, grey, geometrical slabs with large glass windows showing themselves every now and them. But all that greyness lives so well in harmony with all the green! Moss abounds, blossoming trees grow out of seemingly dead cement blocks, and the campus itself is on the top of a mountain, thus surrounded by forests, rivers, and other mountains. The bleak buildings are the frame of vibrant life! This is why I love minimalist design, it provides a surface for you to evolve. I want the spaces I inhabit to be as simple and functional as possible; they don't need to be fancy or try to mimic nature. Nothing human-made can successfully mimic real flowers, fruit, forests or anything else one finds in the wilderness. This is also why I don't usually wear bright colours; I leave it to nature to show us how to do that.

I also love how life is able to spring up from anywhere and everywhere. I smile when I see weeds sprouting up from the cracks in sidewalks, and when I spot trees growing out of rock faces. It's the perseverance of plants that so often inspires me. And on that same train of thought I wonder why we have consistently tried so hard to crush all these rebellious seeds. I hope one day the human species will realize working WITH wilderness is incomparably more productive than working against it. We are not separate from nature; we ARE nature. It's all connected. We are all one. I am not even speaking from a personal perspective; it's fact! Our entire planet and all that came from it (including us) previously was derived from other stars that had died out and exploded into the 13.8 billion year old universe we breathe in. There is no such reality as humans vs. nature because it's all simply nature. Perhaps if we learn to see ourselves as a component of this global ecosystem instead of the dominators of it, we can finally look at one another and see each other as brothers and sisters instead of enemies. We can celebrate differences instead of fighting them. We can nurture environmental, personal and mental health instead of destroying and drugging it.

Basically put: when we realize we're all one, we can finally grow up. Humans are wonderfully unique in how intellectually evolved our brains are, and yet at this point most of the net cranial energy seems to be directed at short term money making and social control. Of course it's needless to say that there are millions of people working hard to create the world I have been describing, but they are all in minority groups. I firmly believe - and must believe - that in a sense we are still in the Dark Ages of human development; we are in our species' infancy. I'd like to think that one day in the future, children in school will study our time and be shocked by the irrationality of so much we consider normal; war, poverty, lifestyle diseases, racism, sexism, ageism, ableism, religious oppression, government and corporate corruption, imperialism, and more. Call me a naive vegan hippie (although I'd rather you didn't) but my logic is: we're headed for Utopia or bust. An unhappy and unhealthy global population cannot be sustained. It's that simple. It will take a long time and seemingly endless struggle for the rights of ALL OF US to finally be weighted equally, but we will get there as long as we don't kill the planet before that point (unfortunately that is a very high possibility). I understand that it's human nature to be selfish and greedy, but there are definitely ways those traits can be utilized in positive avenues. Instead of Walmart being rich from slave labour and GMO's, it can easily be just as wealthy from locally made clothing lines and organic plant-based foods. If you think that sounds unrealistic, take a step back 100 years ago to when - in colonial European culture - people with darker skin were believed to be biologically inferior to their lighter skinned counterparts. Of course a huge percentage of the world is still dealing with intense racism on a daily basis. I am not saying by any means ethnic prejudice is a thing of the past. I am merely saying that our moral evolution does seem to be going in the right direction, albeit slowly. My point is: things change. Things improve. The powers that be don't let revolution happen easily but when the public wants something bad enough, they will get it.

My partner has fallen asleep because I told him to leave me alone while I finished writing this, so it's time for me to clock out and dive into bed for a good spooning session. Just know that I don't mean to offend with these words. These are my opinions that have been developed because of my own experiences in life. I hope you can find inspiration in my thoughts, and imagine the possibility of a future where human life is seen as part of - and equal to - all life.

Did you like this post? Then *subscribe to my blog* and get all my posts by email!


Tuesday, 9 September 2014

SWEET POTATO WEDGES with GARDEN SALAD + SWEET CORN (NO OIL OR SALT)


This is a perfect example of what my dinners look like these days: loads of baked sweet potatoes, greens and fresh veggies. I don't use any oil or salt and yet the whole meal ends up being so flavourful and delicious I can hardly believe it! My secret? Lemon or lime juice and herbs and spices!  Feel free to add a pinch of Himalayan salt if you want to, but I am JUST SAYIN: I don't use any when I make this. I also used to think I HAD to use oil to get my potatoes just right, but I was wrong! I have learned that if you bake them on parchment paper and spray them with a bit of lemon or lime juice (this adds flavour too) they will turn out perfectly crispy on the outside and creamy on the inside - exactly how I love them. You might be thinking: "But Emily - those aren't sweet potatoes because they aren't orange!" Well, my friend, they actually are! Sweet potatoes come in many varieties. There are white ones (my favourite), orange ones, purple ones, and all kinds of variations in skin colour, flavour and more. Also, yams and sweet potatoes are NOT the same! Go figure.

In case you didn't know - I eat a whole foods, plant based, high carb diet. What the heck does that actually MEAN? Basically I just eat a lot of fruit, vegetables and whole grains. I also enjoy a bit of nuts, seeds, beans, tofu, and super foods like cacao, coconut oil, spirulina, maca, and more. And I eat as much as I freaking want, because why restrict foods that are good for me!? I have always loved eating huge amounts, and this diet allows me to do that with only positive effects. I am strong, healthy and happy! The key to a healthy diet is simply whole foods, lots of fruits and veggies, and eating enough for you. If you think you're full after a meal like this but then craving a donut later... you should eat more of this! I notice that when I eat as much as I desire throughout my day, I don't crave richer foods later on. But when I don't eat enough, I start thinking about how good some greasy vegan burgers would taste. In those cases I just stuff my face with a giant smoothie or a huge plate of something like this recipe and my mind is back to normal. It is simply about fuelling your body with what it needs. Your brain is an organ, and your diet and lifestyle affect it like any other organ. If you suffer from chronic anger, depression or stress - check out what your diet, sleep schedule and exercise regime look like. I am no doctor but it seems like common sense that eating well can improve these mental (i.e. physical) problems. For example, ADHD is correlated with high processed sugar consumption. I could give countless examples of a psychological disorder being related to poor diet and lack of exercise. Again, I have no certification in nutrition or medicine, but the data speaks for itself. Of course sometimes a healthy lifestyle will not solve all your problems, but the evidence is there that is can solve quite a few. Check out documentaries like Fat, Sick & Nearly Dead, Simply Raw: Reversing Diabetes in 30 Days, and SuperJuice Me! to learn more about this. And if you are into books read Eat To Live by Joel Fuhrman. Let thy food be thy medicine!

SWEET POTATO FRIES with GARDEN SALAD + SWEET CORN

Wedges:
2 sweet potatoes
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
1 lemon or lime

Salad:
3 cups swiss chard leaves
1/2 cup sweet corn 
1/2 cup sliced tomatoes
1 thinly slice shallot
1 lemon or lime
1 teaspoon maple syrup
1/2 teaspoon black pepper

Make the wedges: preheat your oven to 420 degrees. Slice the potatoes into wedges, circles, or whatever shape you like. I don't peel them. Put the slices into a large bowl and dump on the herbs, spices and then spray on the lemon or lime juice. Shake it all up until they are evenly coated. Bake on parchment paper for 15 minutes, then flip them all and bake until they are lightly browned. I usually just stick a fork in one and bite it to see when they are done. 

Make the salad: toss everything together and spray on the lemon or lime juice! Yum!

Did you like this post? Then *subscribe to my blog* and get all my posts by email!

Friday, 5 September 2014

RAW VEGAN BLOODY MARY


I was really surprised at how delicious this tasted. Then again, if I thought a moment longer I would've realized it shouldn't be surprising at all. I love tomatoes, garlic, lemon and spices! But I've never been into alcoholic drinks, so the idea of Bloody Mary was not exactly a turn on. However, it's one of my moms favourite cocktails so I decided to make a healthy vegan version just for the challenge. It turned out splendidly. I actually didn't want to hand the glass over to mom because I wanted it for myself! I didn't add any booze (to my mothers dismay) but if you want to, don't let me stop you. This is great a juice recipe on it's own, or a terrific healthy base for a real cocktail.

I basically just researched what a Bloody Mary actually is (mostly tomato juice with booze) and added my own twist by juicing it all fresh. I rimmed the glass with salt, pepper and chili; and used garlic and ginger in the juice to add a spicy punch. It kinda tastes like V8... but approximately ten million times more flavourful and vibrant. Enjoy this before summer is over (here in North America)!

P.S. if you're on the market for a new juicer, check out this page from Williams-Sonoma that lists some of the best juicers and blender available. Yes! You can make juice with a Vitamix!


RAW VEGAN BLOODY MARY

3 large field tomatoes
3 celery stalks 
1 garlic clove
1 tablespoon chunk ginger
1 lemon
1/4 teaspoon each of salt, pepper and chili powder (mixed together)

Put the tomatoes, 2 of the celery stalks, garlic, ginger and 1/2 of the lemon into your juicer. Wet the rim of a glass and dip into the salt, pepper and chili mix. Pour in your juice and decorate with a lemon slice and celery stalk! 

Did you like this post? Then *subscribe to my blog* and get all my posts by email!

Wednesday, 3 September 2014

COME TO MY VEGAN MEET-UP + POTLUCK!

BIG NEWS! If you live near or in Vancouver, BC, Canada I would love if you could make it out to my first ever vegan potluck! We will be gathering at a lovely home in East Van with a big garden and dining area. Please bring whatever vegan dish you like (raw or cooked, sweet or savoury, crunchy or creamy, etc.), although I would ask that it's made with mostly whole foods (so I can try it!) and list the ingredients in case there are people with food sensitivities or certain preferences. Also feel free to bring vegan wine, beer, tea, kombucha, or whatever! The meet-up will be commencing in the evening around 6:15 pm and we can hang out as late as we please. We can make this event into whatever you want it to be. Vegan dance party? Hell yeah! Calm philosophical moral discussion? Alright! Just stuffing our faces with magical food? It's all good. I would love to meet you, so come on over if you can! This is a great opportunity for me to connect with all of you, but more importantly for all of us to connect with each other! Who doesn't want more vegan friends!?

Note: you do not have to be vegan or even vegetarian to come. As long as you have an open and accepting mind, EVERYONE IS WELCOME! Having said that, this will be a no-hate zone. Discrimination of any kind will not be accepted. But that probably goes without saying because I know you're all pretty much the coolest homo sapiens ever.

///

Date: Saturday, September 13th 2014
Time: 6:30 pm until whenever  
Location: email me at emilyvoneuw@gmail.com to get the address 


Sunday, 31 August 2014

OAT & PECAN CAKE with VANILLA GINGER FROSTING


I wanted to keep this recipe simple and beautiful; those two features often go hand-in-hand, incidentally. The ingredients are wholesome, nutritious gifts from nature and the cake they end up making is a delightful treat to enjoy and share with those you care for. I imagine this cake being eaten in a sunny garden where flowers bloom, golden rays shine on skin moisturized with coconut oil, and a comfortable atmosphere invites subtle waves of laughter and easy conversation.

Was that way too corny? And what's with the language here? Hyper-emotional moments are always categorized with words like "cheesy", "corny", "mushy"... what's goin' on there? I'm just being honest about how I feel. Seriously though... opening my heart has nothing to do with maize (or dairy, for that matter).


Back to the cake. I love oats! I love the word 'oat', as well as the actual thing the word points to in the real world. They are full of fiber, protein, B vitamins, iron and a ton of other good stuff. The taste of oats is really comforting to me, as I loved oatmeal growing up and still enjoy a warm bowl every now and then. Another fave flavour of mine comes from pecans. They've got loads of healthy fats, oleic acid, vitamin E and other minerals and vitamins essential to keeping your bodacious bod happy.

The frosting is outta this world. It's like a super creamy, sweet, ginger cashew yogurt or something. Actually, if you let it sit in the fridge for a week or so, it probably would become a kind of yogurt because of the fermentation... mmm... I should try that next time. It's light and fresh and sweet and simple, just like a baby bird in the morning. Or maybe not. I dunno.


OAT & PECAN CAKE with VANILLA GINGER FROSTING 

Frosting:
1 1/2 cups cashews
2 tablespoons coconut nectar
3 tablespoons melted coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla powder 
2 tablespoons peeled ginger 
1/2 cup water, as needed
Pinch of Himalayan salt

Cake:
1 cup pecans
1 cup oats
2 cups dates
2 tablespoons coconut butter 

Note: you can use young coconut meat instead of cashews; vanilla extract instead of vanilla powder; and the coconut butter is optional but recommended.

To make the frosting: in a high-speed blender, blend all the ingredients together until smooth and yogurt-like in consistency. Store in the fridge in sealed glassware overnight.

To make the cake: pulse the pecans and oats into flour in a food processor, then add the rest of the ingredients and process until you can press pieces of the mixture together and it holds. Press half the mixture into a lined, small spring form pan (mine is about 4 inches). Take this out of the pan and put in the fridge. Do the same with the remaining half of the mixture.

Assembly: take the cakes out of their lining, and place one on a plate. Frost the top, then place on the second cake. Frost the top and sides, then decorate with whatever you like; dried flowers, nuts, seeds, fruit and berries... 

GOOD MORNING, GREEN JUICE


Today's post is a delicious, easy recipe for green juice because I think many of us could use a bit more dark leafy greens in our diet. Obviously a lot of the people reading this (hey there, sexy) are already very interested and in control of their health. But at the same time, I know many of you are just starting out on a new journey to well-being, or maybe you're like me and have just been plain forgetting to eat/drink your greens lately. I used to LIVE for my green smoothies but lately I've been fruiting it up hard core, and have incidentally left the kale and spinach crying at the sidelines, asking "WHY DOESN'T SHE LOVE US ANYMORE!?" Don't fret, my dear leaves! I still care for you and your chlorophyl deeply. But I got kinda carried away with my fruit smoothies and high carb dinners of rice and sweet potatoes. I hadn't eaten a salad in months, and would only occasionally throw a handful of greens into my blender or stir-frys. Well, things are back on track now. I am again head over heels with salad, and I love the taste and colour of spinach in my smoothies. 

Dark leafy greens are SO important for long term health. You don't need huge amounts but a few cups everyday is going to make such a difference in all aspects of how you feel and how your system runs. Green leaves in your diet are basically amazing for every cell in your entire body (that's TRILLIONS of little hard-working universes). Honestly, I could write several books on the benefits of eating greens, but we have this handy thing called the world wide web, so I suggest you simply Google "benefits of dark leafy greens"! There are definitely whole books that have already been written on the subject, as well as countless articles. Besides, that little splash of green is an excellent garnish on any dish! Eat the rainbow! Let's get green and groovy. 

GLORIOUS GREEN JUICE

5 cups spinach
2 cups cilantro
1 green bell pepper
2 green apples
2 oranges
1 lemon
1-2 tablespoons ginger
1-2 garlic cloves
1 cucumber (optional) 

Wash, peel and chop the produce as needed. Put through your juicer, strain if desired, then sip up the splendidness (shh it's a word okay). Note: if you do not have a juicer, simply blend all the ingredients together, then strain through a sieve, cheese cloth or nut milk bag. Use the leftover pulp for crackers, breads, and more!

Related Posts Plugin for WordPress, Blogger...