Last night, our local vegan/veggie group here in Shreveport had our first potluck! The turn out might not have been insane, but it meant that we were able to chat more intimately with each other, and I personally am all about that kind of interaction
Also, vegans usually know how to rock a kitchen and there was no disappointment in the offerings- even considering that Dan and I don’t eat wheat! So much gluten- free vegan goodness. My friend Nancy even made gf vegan crab cakes and remoulade sauce!
We brought a Spanish Omelette and Raw Superfood Brownies. It is a real basic raw brownie recipe, but I pimped it out and wanted to share!!
Raw Vegan Superfood Brownies with Chocolate Coconut Ganache
3 cups walnuts
1/2 cup cacao powder
1 tbsp lucuma powder
1 tbsp Maca powder
1 tbsp mesquite powder
2 tbsp Sacred Strawberry Pura Vida Powder (or any other green superfood powder you like!!)
Pinch vanilla powder
Pinch kalahari or Himalayan salt
3 cups dates
2 tbsp coconut oil
In food processor, process walnuts until just crumbly. Add everything else except dates and coconut oil and pulse until combined. Add dates and process until the dates are fully broken down and homogenized with the mixture. Add coconut oil and pulse a final time. Press mixture into pan and leave in fridge to set while you prepare the ganache.
Chocolate Coconut Ganache
3 tbsp coconut oil
1/4 cup maple syrup
2 tbsp cacao powder
Blend in high speed blender until smooth and drizzle or spread over brownies. Let set in fridge.
I happened to have some of my raw Chicha chocolates left over from an order, so I melted those and drizzled that on, too! Yum, total decadence!!
Why hello there! I thought I’d pop in here and check in. Things have been busy around here ( what’s new!?) and starting to shift a bit. It seems that there is a lot of weirdness going on all over the world right now, the sun is especially active and I guess everything is kind of reflected in everything else. But incredibly beautiful synchronicity abounds too! I don’t really know how to explain it- but there is just so much going on right now and for everything positive it seems that something equally as negative appears, and vice versa! I know that is kind of vague but it has been testing me to my core recently and I am still coming to terms with what it all means.
I made collard wraps one day! They came out well, but it is a skill to be acquired and I have no shame in admitting that I have not mastered the art of collard wraps
These raw vegan hazelnut brownie, caramel and chocolate bites were almost too good!
This smoothie was delish! Sweet basil, banana and frozen peaches. A unique combo, but I enjoyed it!
And these cakes! I made them for an order for the faculty at a local high school. Maqui berry and Blueberry on a sprouted hazelnut, coconut and mesquite crust and Pumpkin Lucuma on sprouted hazelnut, cinnamon and cacao crust with chocolate orange hearts <3 such a joy to make these!
This was one potent juice! Carrot, cucumber, turmeric root, green apple and lemon! Perfect late morning digestive fire boost
We’ve also spent a bit of time in sweet mama nature. Not nearly enough, but some!
Path by the Red River in Shreveport.
Near Red River in a different spot.
My feral child and I near swampy and beautiful Caddo Lake!
So that is that! Beauty abounds if you open to it. I’m trying to open my heart and embrace change, embrace the things that serve me and discard that which does not.
We have been working crazy hard behind the scenes to promote our little company and what we do. Locally, things are slowly growing and as a testament to that I was asked to do an interview about our weekly raw food lunch for a local entertainment blog. It was a blast and I loved chatting with my interviewer Chris Jay about everything that is anything
Here is a link if you are interested in taking a peek:
For the past week, I’ve been eating all raw again. I’ve just been stuck in such a loop of not eating optimally for my body, not feeling food, not having enough energy, working too hard and getting overtired and repeat. I needed to hit the reset button! It’s been great! All of the obstacles I had put up as to why I couldn’t do it earlier have just ceased to be issues and I feel great. But that isn’t really a surprise. When I eat raw food, my body loves it!! It may not be the best for every body but I know it is good for me
We have had warm weather here in Louisiana up until now but last night it got pretty cold. The thought of another cold smoothie was too much to bear and I was dreaming about tofu scrambles and roasted potato! Nothing wrong with that food, it’s just not for me right now. So I decided to make a warm soup with the absolutely gorgeous purple sweet potatoes we got at the Farmers’ Market yesterday. Making raw soups with warm water is something that will be a very useful tool this Fall!
Purple Sweet Potato Soup
2 purple sweet potatoes
2 tbsp coconut oil
2 tbsp almond butter
Pinch sea salt
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp sage
Blend in high speed blender with 1-2 cups warm water in high for about a minute or until creamy smooth. Top with activated seeds or crumbled kale chips or raw crackers for a little crunch with your creamy! Enjoy
Hi again! It’s been a minute since I posted last, trying to get things going again with the business since we got back from England. I’ve made a few raw cheesecakes that I have sold at my local HFS as well as at the freshly begun Fall Farmers’ Market!
This one was Chocolate Mango. I used both fresh and dried mangos in the mango part and it tasted like caramel! So good!
Then I made this Pumpkin Lucuma with Chocolate Drizzle Cheesecake! This one was freaking amazing! Don’t let anyone scare you out of using fresh raw pumpkin!!
Just for fun, here’s a photo of our market stall!
So, our last night in England we stayed in London because it was easier to get to the airport. We chose a hotel room within walking distance of the Whole Foods in Kensington because I wanted to eat at Saf. It was soooo, soooo good. We started off with a cashew cheese appetizer.
I loved this cheese, and it inspired me to get back into making my own fermented nut cheeses.
Then I had a portobello slider. The barbecue sauce was incredibly good and I was so impressed by the attention to detail and how every single component of the plate was delicious- so assembled it was just insane!
Dan had some kebabs that were tender and flavorful. The side dish was my favorite though!
He also got a juice that had carrot, ginger, apple and turmeric root. It was my first time having the root fresh and it was so good. Amethyst loved it and ended up with a golden mustache. I got a smoothie with almond milk, lucuma and berries because I thought Amethyst would like it. She didn’t think much of it, and while it was good compared to the juice it was kind of just okay.
We also both ordered the tiramisu.
Whoa, this was one heavy dessert! We could have ordered one. While I liked it much more than InSpiral’s tiramisu it still didn’t crack the code. It was clearly nut based and while it was delicious it just wasn’t the definitive raw tiramisu for me lol! I guess that just means manos a la obra for me to create my own!! All in all though, we loved Saf! I was impressed with the quality of the dishes and the rich complex flavors. We both left really full, which is rare with raw food restaurants. It is gourmet raw food, so expect to pay for it. It is worth it!!
We are still here in England and have been lucky enough to have quite a few gorgeously sunny and warmish days. It is starting to get cold now, but soon we will be flying back to Louisiana where I have been informed that it is still hot!
One day we went for a walk down historic Winkle Street in Calbourne and we were met with this:
Loads and loads of watercress! We made a watercress and potato soup with our haul because eating it raw isn’t very safe due to possible liver flukes. Best not to dwell on that though because cooked it is perfectly safe and lovely!
Here is the hubby with our score:
We also found fresh ripe hazelnuts
and of course loads of nettles, from which we made (and keep making) a nourishing, mineral rich brew!
Little poppet got to run and play in the setting sun
It was a beautiful day, and we got to share it with my husband’s parents, his brother Gavin and his fiancé, Emma. It really us hard being so far from his family. No matter where we live, someone misses out and unfortunately that includes Amethyst who grows up not really knowing half of her family. We just appreciate the time we do get to spend together, make the most of it and plan ahead!
Our little family has been in England for the past two weeks visiting my family-in-law. We must have timed it perfectly because there has been such an abundance of wild food for us!
One of the first nights here, I made a raw crumble with blackberries we foraged and apples from a tree in the garden.
It was so good! Especially considering I am not in my kitchen and just used bits and pieces my mother in law had on hand. With a little creativity, preparing raw food is easy anywhere!!
We then found some lovely mugwort, which we used for a pre-bedtime relaxing cup of tea!
As beautiful as the Isle of Wight is, we took a day trip up to London one day to visit Camden, do a bit of shopping at Braintree Hemp and eat at inSpiral Lounge! It did not dissappoint!
Sunburger, raw pizza, raw Caesar salad, butternut squash and apple with goji berry sauce, olives, Banoffee Pie, tiramisu and more!
As usual, we stopped back by on our way out to pick up snacks. We got some superfood truffles, Raspberry Maca Kale Chips
I’m still not a fan though! Freeze dry it, coat it in chocolate, whatever you want to do to it- I do not like it! But I love that my hubby loves it, haha!
We have been blessed the past few days with some beautiful sunny weather. We even took a plunge in the COLD ocean yesterday!! I’m off to enjoy more of it and have lots more foraging adventures to share!
Tonight’s meal came together so quickly and was so delicious that I had to blog it immediately!!
We had Dandelion Pesto Stuffed Mushrooms.
First, you need to prepare your shrooms. Rinse them, pat them dry and remove the stem. Reserve about one fourth of the best looking stems. Put the caps in a big bowl and drizzle some good quality olive oil and a small amount of tamari or Nama Shoyu on them. Set aside to marinate while you prepare the rest.
Next, you want to make a vegan pesto. You can use any recipe that you like, but if you don’t have one then I’ll tell you what I did.
1 cup sprouted hazelnuts
1/2 cup nutritional yeast
1 tsp good sea salt
2 cloves garlic
Pulse in the food processor until nuts are in crumbs. Then add in
1/2 bunch dandelion leaves (about 1 cup)
1 bunch basil ( 2 cups)
Process again, and add in while the machine is running a few good glugs of the best olive oil you can afford! It is worth it for a good pesto!! Also add in the juice of half a lemon or a bit of apple cider vinegar.
This is your basic pesto. To this, add in the reserved mushroom stems (peduncles!) and about half a cup of raw crackers. I used my own brand onion crackers, but you can use anything!! Process again until smooth and thick. Now fill each mushroom cap with about a tablespoon of the pesto mixture. You can either eat them as is, dehydrate them at 120 for 4 to 6 hours or you can even bake them at 350 for 15 minutes. Either way, they are delicious and sure to please even the most discerning palates. Serve with a salad and you have a perfect meal. If you made it this far, you deserve a picture!
Our salad had romaine, cherry tomatoes, black olives, pea shoots and a simple parsley and apple dressing. Yum! Hope you enjoy! Let me know if you try it.
I am so proud of myself this week! I have managed for the first time in a long time to eat mostly raw! Sounds crazy for a raw food business owner, right??! But I have to be real, open and honest I reached a point where I just felt physically bad again because here in the States, unhealthy food really is ubiquitous- it is the status quo without a doubt. The amount of planning, research and willpower that has to go into maintaining a truly healthy diet ( raw or not ) is mindboggling. Which is why I do what I do!! If I can help someone eat a little better and feel a little better by offering high quality raw snacks and food then I have done my job
And the truth is, a week in- I feel amazing!! I’ve had lots of green juices, including this one with broccoli stalk, parsley stems, green apple and lime
Raw soups, like this carrot, cashew, and Ras-al-Hanout spiced one
This smoothie with mango, banana and spinach is pretty much like the very first green smoothie I ever had so many years ago!
And I have been LOVING having different variations if Kate Magic’s Purple Mayhem for breakfast.
The basic recipe is this:
2 tbsp. mesquite powder
2 tbsp. cacao powder
1 tsp. purple corn extract
Mix in bowl, then add
1 tbsp. tahini
1 tbsp. coconut nectar
1 tbsp. water
Then stir in
1 cup sprouted buckwheaties
I love trying out new variations on this and if always keeps me satisfied and energized for hours!! Also, breakfast has always been one of the most challenging meals to keep interesting while doing raw because I never, ever want a smoothie first thing in the morning.
Hope you try it and enjoy it! Much love.
I hope everyone reading this had a stress-free, relaxing Labor Day! I ran into the supermarket today, and while I am grateful it was open for what I wanted, the truth is that it could have waited and I felt bad for the people working.
We woke up this morning and I made some blueberry vanilla almond flour pancakes. I love love love using almond flour and sometimes an almond/coconut flour combo instead of packaged gluten free pancake mix! The recipe I use is just so simple!!
Gluten-Free Almond Flour Pancakes
1 cup almond flour ( I sometimes sub 2 tbsp. for coconut flour)
3 flax eggs ( or other egg replacer or organic pastured eggs if that is your thing)
3/4 cup almond milk ( or water or any other plant milk)
You can add in whatever you like!! I added 1 tsp vanilla powder and a big handful of organic blueberries.
I cook mine in a cast iron skillet over medium heat. They do take longer than regular pancakes- maybe 3-5 min per side. I like to top mine with coconut oil, real maple syrup and more fresh berries!
This recipe makes enough for two big appetites and a baby
After such a delicious but heavy breakfast we played outside with Amethyst in her sand box and did some more tidying. For lunch I wanted a salad!! I made this and it was sooo good! Farmers Market kale massaged with avocado and lemon juice, with grated carrot, chopped apple and spring onions all seasoned with sea salt and pepper and topped with homemade Dill Kraut! So perfect!
Amethyst didn’t really eat much salad so I made a big smoothie that we all shared with banana, avocado, frozen blueberry, cacao beans, dates and almond milk topped with fresh berries.
We went for a drive and met this Elder who let us take some of her berries! We are going to tincture our haul this time and have some wonderful immune support this winter! We were so pleased as we hadn’t been able recently to get to know a lot of Louisiana flora. Glad to know that Elder lives here too!!
After that I was hungry and tired so I stopped into the stupormarket where I bought pineapple and some purple corn on the cob (so surprised to see this) which we had for dinner! I had my corn with coconut oil and black pepper. Delicious and satisfying!!