Strawberry and basil go together so well. In fact I think basil goes well with almost anything. Maybe that’s the Italian in me but I can’t agrue with anyone if they want to add basil to a drink or dish. I bought some new plates this past weekend and they have really raised the bar in terms of what I want to create in the kitchen (the plates and maybe the fact that my boyfriend is a professional chef and he is inspiring me to step outside of my culinary comfort zone…?). hah. This dessert or light meal for an raw foodie/vegan/801010 is summer time bliss if you ask me. Backyard BBQ, anyone? Its super easy to make and is made with 100% whole pant food, oh boy!
I am always happily suprised when I get a sudden surge of inspiration. As we go through our day to day lives it is easy to fall in to a pattern of doing the same things over and over again not making time for what we love. It hadn’t dawned on me until I was looking at dishes at Anthropolgie on Saturday morning that I couldn’t remember the last time I made a raw, vegan cake, something I love to do. As I stood upstairs in the sale section with a lovely orange plate in my hand a bolt of excitment rushed through my viens and I almost did a happy dance! I immediately knew I was going to make a green cake of some kind to photograph on that darling plate. Who knew that standing in the middle of a store I would be reminded of what makes me happy. Saturday was a reminder to break up my routine and to always remain open to new possibilities because you never know when creativity and inpsiration are going to hit you.
Oh, heck yes. This is magic, literally, if an avocado stuffed with mango salsa is not natures magic then I don’t know what is. (drooling). The color and flavor combinations are really supreme and I invision this being the perfect appetizer for an outdoor dinner party on a warm summer night. Here in Los Angeles we have an abundance of those nights but a serious shortage of backyards…, oh apartment living (sigh). I am manfesting the perfect house with a lovely backyard and communal table that I will call home, perferrably in 2016 at the latest, so I can have all the dinner parties I want. I reccomend serving this with an ice cold cerveza. Cheers to that. CHOMP! xo
I moved into my own studio apartment at the start of this year and it has taken me a very long time to furnish the place. I am almost there (thank goodness) so I will have the remainder of the year to enjoy my space. I picked up this piece at Goodwill and painted it one of my favorite colors! DYI’s really make a space personal and special because customized pieces are absolutely one of a kind, just like you. xo
CAKE! I like cake and chances are you do to so lets do a little happy dance because this cake is filled with wholesome ingredients and tastes really good. I made this cake for a super healthy eater in my life and it was actually quite fun to play around to find something that would fit within his constraints and still taste delicious. It was hard to stop eating the batter (ew, raw eggs) it was that good. I have made many things with almond meal before and everything was dry and somewhat bland but this cake takes the cake when it comes to the best recipe i’ve made with it so far. Give it a shot, adjust as needed and be creative! I hope everyone has a great weekend 🙂
The recipe for this ice cream is so easy and irresistable, I promise even your dairy eating friends will go coconuts over it. Brain Freeze? Bring it on! I whipped this up in less then 5 minuets, if you dont count the freezing of the blueberries and refridgerating of the coconut cream. Please do your self a favor and make this. Right now. Go!
What you need:
1 pint frozen blueberries
1 5.4oz can unsweetened coconut cream
1 tsp. cinnamon
1-2 drops liquid stevia, optional
1/4 lemon, peeled & seeded
Put in Blentec or Vitamix and blend until creamy and smooth. Spoon into your favorite serving dish, garnish with bluebs, dust with coconut and enjoy!
Um, HELLO? Doesn’t this burger look amazing? It’s Vegan and possibly mind blowing. I mean, its hard to miss a beef burger when you have this mouthful looking right-atcha. I don’t eat burgers (vegan or not) that often, I am, ya know, a salad girl but when your soon to be boyfriend (we seeled the deal post consumption) offers to make vegan burgers, whats a girl to do? say no. um no. The answer is always yes.
The recipe is long with many ingredients but do not let that discourage you, the time invested is well worth it and consider doubling the recipe and freezing the rest of it so you can have sexy, mouthwatering veggie burgers whenever you want over the next three months. This has a umami, asian style kick to it so consider topping it with sauteed mushrooms, sliced chives and some terriyaki sauce. Or you can keep it old school like we did and top with sliced red onions, tomatoes and avocados. Be creative, you know what you like.
This recipe is shared with the CaRawrs family by Jamie Craten who is a talented chef specializing in pastries but is one hell of a savory chef if I do say so myself. xo
Veganism is and always will be a fantastic way of life. It truly is thekind diet. Eating only plant based foods takes in consideration the effects that eating otherwise does not. I find that the majority of people I talk to who are not vegans or at the very least vegetarians have little understanding of the effects their diet has on the environment, the economy and their body. That isn’t to say they do not care about those things, it might simply be the case that the information has never come their way. Don’t get me wrong here, I am well aware of the massive healthy food movement that is happening all over the world, I am on Instagram, but seeing a picture of a salad does not translate into overwhelming statistics of greenhouse gas emissions from industrial cattle farming. I think what I am trying to get at is even though I am transitioning away from this diet I am not unconscious to the effects that my eating decisions have on the world around me. I will remain aware.
As of now, I am not eating meat and I do not have any intentions of starting again but had you asked me a year ago if I would eat eggs or fish I might have told you to get lost. Clearly, things change. I think the commercial egg industry has the largest disregard for life as they literally toss the male chicks in the garbage as they are not egg producing entities which is why it is so important for me to always choose wisely when I am going to eat eggs. But to be completely honest, eggs were the one non-vegan food I missed the most and my body craved. I think in some ways it is honorable for me to have addressed the situation in an intuitive way, Listening to what my body needed instead of me telling it what it should and shouldn’t eat.
Ultimately, I want to be authentic and honest about the way that I eat since that is sort of what I am all about: sharing my food and recipes. I decided it was time to be true to myself and stop labeling myself as a vegan when I am not. I want to fully embrace the person I am and be proud of the decisions I make. That is really what this post is about. It is about not letting the opinions of others effect me because honestly, I was afraid of what my peers would think. However, people should not be made to feel guilty for the way they choose to eat so long as they are happy and healthy. I spent over a decade of my life feeling guilt about ever morsal of food I ate and I have no intentions of going back to the dark place where my eating disorder lives. I am aware I might let some people down but those who care about me will only support this decision if it will ultimately result in my overall well-being. And it has, I am sleeping like a baby and have more energy than a meathead who drank three Redbulls (ew).
My decision to become vegan is as conscious as my decision to no longer be one. Michael Pollen said to “eat food, not too much, mostly plants.” That has been my mantra the past few weeks as I have decided to come clean about this transition. I will always always be a plant based princess; I love fruits and vegetables and feel overwhelming blessed to honestly say that. I strive for a healthy balance in every aspect of my life. I want to acknowledge Jessica @organicaveggiemama and Jordan @theblondeveggie for being upfront and honest about their decisions to transition away from veganism. It inspired me to be honest and upfront as well. Thanks ladies, much love! Xoxo
I am excited to share more healthy recipes with you all as I turn the page on my next food adventure! xo
#GIRLBOSS is much more then the title of a New York Times best selling book. I think it signifies a shift in our generation and our aversion to traditional societal systems. Sophia Amoruso has had a unique road to entrepreneurial success that only validates the well-known Albert Einstein quote about intuition and imagination being more important than knowledge. There are over fourty thousand photos under the hashtag “GIRLBOSS” on instagram which tells me that forward thinking Millennials (and Venture Capitalists) all over the globe have been inspired by the story of NastyGal. I know I am. She stands for something that my generation can relate to and she is breaking all the traditional rules along the way. Below are 10 of my favorite badass quotes from #GIRLBOSS.