Thursday, 29 January 2015

PEANUT BUTTER FUDGE BROWNIES


It's going DOWN with these bad boys. I know I just shared a brownie recipe but C'MON, MAN. You can never have too many raw vegan love bites... amiright? I also know that in my last post for lemon tarts I talked about how dessert totally doesn't need chocolate to be good. It's true. But chocolate never hurts. Besides the above, I don't have a whole lot to say about this recipe. I mean I think the title tells you everything you need to know: peanut butter. fudge. brownies. See? 

In any case, my brain is kinda fried today. University can really take it outta me sometimes. Majoring in history is something I am doing because I want to. I love studying history. At the same time, it seems like the reading and essay-writing and critically-analyzing is ENDLESS. My noggin' needs a break. Thankfully I don't have class on Fridays so this weekend I am gonna try to relax a bit. I haven't been mediating lately and I really must get back into that. I always feel better when I make it a regular thang. My partner has been having some emotional problems too, which of course becomes part of my life. It's ok! I love him, dammit, so I will be strong for him when I'm capable. But it's challenging at times and when put on top of all my other responsibilities, I can feel overwhelmed. That is how I am feeling today: overwhelmed. I dream of getting back to Wells and escaping from all the stress in the city. At least my parents are gone this week, it makes the house way more chill. 

At the end of the day I just need to look myself in the mirror and say: Emily, suck it up. Not in a negative or unhealthy way. I mean that my life is basically a dream come true plus organic bananas so I have nothing to even CONSIDER complaining about. I need to focus on gratitude and be inspired. I am so thankful for the secondary education I have access to and am taking advantage of. I am thankful for my beautiful, unique, healthy body. I am thankful for the amazing, caring, sensitive man in my life who still makes me giddy when I look at his pillowy, pink lips. I am thankful for the RIDICULOUSLY ideal job I have of making brownies for the internet, and writing cookbooks for you. I am thankful for the ceaseless love you all send me on a daily basis, I have become a little more dependent on it than I would like to admit. I need you as much as you need me at this point, and I think that's pretty damn sweet. I am thankful for all the opportunities that come my way, the inspirational people in my life, the open-minded city I live in, and the majestic landscape of the pacific north west. Most of all I am thankful for baby pigs and Prana's almond butter
That last bit was kind of a joke but also not. The point is: I let myself get unhappy sometimes. More specifically, I let myself get stressed out or worked up about things I perceive to be important. But realistically, what is the WORST that could happen? I fail a semester? My next cookbook doesn't sell well? My website traffic goes down? Jack leaves me? I go broke? In all these scenarios, I will still be alive, loved and self-aware. I will always (fingers crossed) have a community of people who will be there to take care of me when I need it, and I will always have my own mind to entertain me, and this freaking incredible world to experience. MORAL OF THE STORY: I am grateful for what I have, and I know there's no need to feel stressed, so I won't. 

Oh! I guess it would be appropriate to say I am thankful for these brownies too, even though as I type this, they have long since been inhaled by yours truly and that lovely man I just mentioned. 


PEANUT BUTTER FUDGE BROWNIES

Base:
1 cup cashews
1 cup buckwheat groats
2 cups Medjool dates
2 tablespoons cacao powder
1/2 teaspoon sea salt

Middle:
1/3 cup peanut butter (or almond butter)
1 tablespoon water

Top:
3 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon cacao powder

To make the base: grind the cashew and buckwheat into flour in a high speed blender. Transfer to a food processor and add the rest of the ingredients. Process until it all starts to stick together. If it's still too crumbly, add more dates or 1 tablespoon of coconut oil or water. Press into the bottom of a 4X2 baking pan or whatever mold/shape you like.

Once it sets a bit, spread on the peanut butter. If your PB is too thick, just whisk in 1 tablespoon of water.

To make the top: stir together the ingredient until smooth. Pour on top of the peanut butter layer and let the whole thing chill in the fridge (pun intended) for a couple hours or ideally overnight so the flavours can get to know each other. Slice and nom!

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Monday, 26 January 2015

MEYER LEMON COCONUT CREAM TARTS with MINT + LAVENDER


These are divine, and they are reppin' the world of desserts that don't include chocolate. The non-cocoa players need love too! I'm just mentioning this because a lot of my recipes lately have included that brown powder we all secretly kiss when no one is looking. This time, Imma be kissin' my Meyer lemons instead. Honestly when I eat chocolate I usually think something along the lines of "I NEED YOU IN MY LIFE ALWAYS AND FOREVER." But in reality, I go days without it and hardly notice (cacao, please don't be hurt, you're still in my heart). My point is: ya don't need cocoa or cacao powder to make a kick-ass dessert; raw, vegan, or otherwise. This recipe proves it. 

Thursday, 22 January 2015

LIFE-CHANGING MARZIPAN & BUTTERSCOTCH ICE CREAM SUNDAE


I was going to call this Sex In a Bowl but that would've been NSFW. Anyways, that's what it SHOULD be called. It's... unreal. It's... perfection. It's... heaven. I can't say enough about it so I'm just gonna keep this post short and say: you need this in your LIFE. It is so easy to make, and I have been whipping it up daily for the past week because now I can't live without it. I very seriously think to myself: as long as I have a life supply of this, everything is okay. You will understand once you make it. One of the best parts of this three ingredient recipe (besides the fact that it's mouthgasmic and yes, has only three ingredients) is that it's really good for you! The only ingredients - drum roll, please - are frozen bananas to make the ice cream, almond butter for the marzipan, and carob syrup for the butterscotch. The world is too good to us.


Sunday, 18 January 2015

THE PERFECT RAW VEGAN BROWNIE (FOR TWO)


When life gives you cashews, dates and cacao powder... make this recipe. It is SO simple and takes only a few minutes to whip up. Then magically the final product is a glorious, moist, chocolately treasure you can share with your lover and/or yourself. It doesn't get better than this. This recipe was mainly copied from the basic brownie recipe in Lisa Viger's new cookbook: Easy, Affordable Raw. You might know Lisa from Raw on $10 a Day, a fabulous website that provides endless ideas for inexpensive, quick raw vegan recipes. Hers was one of my favourite inspirational blogs when I first went vegan and got into raw food. I love the cookbook too. It's basically her website on paper. If you are just starting to get interested in raw food, healthier vegan food, cleansing, sprouting, fermenting, or simply exciting new recipes - I suggest you check the book out. There's tons of useful info inside, plus loads of colourful photos. It's a very practical tool to have in your kitchen. 

Friday, 16 January 2015

RAWSOME WRAPS: spinach tortillas filled with mashed avocado and shredded veggies


These are SO easy to make, and the most refreshing lunch ever. They'd also be a great dinner if you want something lighter. Personally, I've been eating even more raw food than usual lately, just because that is what my body is telling me. I think listening to your body is the best decision when it comes to diet and exercise... and sleep for that matter. Get in tune with YOSELF and you'll feel a lot better.


Wednesday, 14 January 2015

RAW VEGAN ICE CREAM SANDWICHES: oat cookies with bubblegum ice cream


These are raw, vegan, uber nutritious and super delicious. Plus, they're pretty! Kind of. The best part about healthy dessert is that you can eat as much as you want without feeling gross or sluggish later. In fact, these give me natural energy to keep bein' busy and productive with my day. I ate almost all of them myself. No lie. My fave part is the cookie, they seriously taste like oatmeal cookies (and I adore oatmeal cookies). Smack some ice cream in between two of these cookies and whaddya get? Mouthgasms. And also technically an ice cream sandwich. I'm calling the ice cream "bubblegum" because that sounds cute and innocent, but I have a confession. The pink colour actually comes from beet juice. I know some of you might be reacting with "EW!" right now but please, hold the disgust for a second. All I ask is that you try the recipe and see what you think. In reality, you cannot taste the beet juice at all, it just adds a gorgeous colour that will illicit numerous "OOOH's!" (much more favourable). I threw some vanilla in with the ice cream and so I'm calling it "bubblegum" because it's vanilla in flavour and pink in colour; in essence, bubblegum. 

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