Neapolotian Ice Cream Cubes & My FIrst Recipe Feature on Empowered Womens Channel!

 

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It is with great excitement and joy that I write this post.  Today, for the very first time, a recipe of my mine is featured on another site (not including instagram). I am so happy to finally share this recipe with you all! Its one of my favorites.

Empowered Womens Channel has a mission and vision similar to that of my own. I want to inspire women (and men, heh) to live a life that they love where they are free to fully express themselves. I want to inspire people to treat their bodies with care and love making sure to feed it with beautiful, whole foods. Neapolotian Ice Cream Cubes fits the bill for the mission wholeheartedly! It is a fully raw, vegan, gluten free & paleo recipe that will not dissapoint.  You and your body will smile as you eat it.

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Grilled Peanut Tofu & Cabbage Salad- Vegan, Gluten Free

peanut tofu 2

Without doubt I have more friends, family and colleagues born in the month of August than any other month. I mean that does make sense if you think about it. Subtract nine months and you get December aka the holidays aka parties and alcohol and love and other stuff. So over the last few weeks we have had many birthdays to celebrate and that mean’t cake. Lots and lots of cake. Jaime, my pastry chef of a man friend agreed to make some beautiful cakes for some VIP’s in my life so I wanted to make him a healthy and light dinner to enjoy after licking several bowls of cake batter clean. I came across this recipe on Food52 and thought it would be great. I made slight variations that I think improved upon it massively. Its sweet, salty, tangy, and refreshingly delicious. We enjoyed it outside with some wine as the sun set over the pacific ocean.

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Grilled Peanut Tofu and Cabbage Salad
Serves 2 really hungry twenty-somethings


What you need:
Two 12-ounce packages extra-firm tofu
1 tablespoon dry sherry
1 tablespoon peanut oil
1/4 tsp chili flakes1/4 cup tamari
3 tbsp peanut butter
2 tbsp raw honey or agave
2 tbsp peanut oil or sesame oil
1 bunch cilantro
1/4 cup tahini
2 garlic gloves, chopped
1 lemon, zested and juiced
1 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup fennel, thinly sliced
1/2 cup leeks, thinly sliced
1/2 cup green onions, thinly sliced

1 persian cucumber, thinly sliced
1 avocado

Method:
1. Drain the tofu, wrap it in a layer of paper towels, and press it with heavy objects, I used a bowl and a book, while you prep the other ingredients. Chop the garlic, add it to a blender with the tamari, peanut butter and honey/agave, the sherry, and the peanut oil. After the mixture is well blended, add the chili flakes and blend. Add a handful of cilantro to finish.

2. Slice each block of tofu into 1/4 inch thick pieces and add it to a plastic bag with the marinade and put in the fridge while you make the cabbage salad.

3. Make the dressing first by whisking together the tahini, lemon zest, lemon juice, more honey (to your liking). Drizzle in 2 tablespoons of boiling water while whisking. Drizzle in 1/4 cup of sesame oil while whisking vigorously, until everytihng is emulsified.

4. Cut the cabbage into thin slices and slice the onion very thin as well. Slice the herbs and add eveything to a large bowl.

5. Remove the tofu and place on a medium-hot grill (or grill pan). To avoid the tofu sticking it might be a agood idea to light brush the grill with oil. Grill for 2 minutes on each side. Combine the cabbage with 3/4 of the dressing. Arrange the avocado in slices on top and then drizzle the remaining dressing or save it for later to dip veggie sticks in. Topp of the salad with the grilled tofu and any extra marinafe on top. Dig in and enjoy this insanely delicious salad!

xoxo
-Cara

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Monster Chocolate and Vanilla Cream Fudge- Raw, Vegan, Gluten Free, Paleo

Monster Chocolate Cream bars

Oh Crap. These are good. I mean like really good. Its funny how you can taste all the ingredients individually and all at once with one bite. The coconut hits, then the macadamia nuts, them the chocolate, woah. Party in your mouth. Anyways, the boyfriend and I were experimenting in the kitchen together coming up with recipes for his new resturant which is opening up later this summer (stay tuned)! Although, he and his chefs decided this recipe still needs work for the cafe, I think it is wicked good and perfect for the bloggy blog! I would love to know your thoughts on it should you recreate it. As I am writing this my stomach is growling so I think I better wrap up and go eat one. nom nom.

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Superfood Energy Bars- Gluten Free, Raw, Paleo

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Portability of food is a very attractive attribute in my opinion, so these superfood energy bars are freakin sexy if you ask me. I love having healthy snacks that I can grab quickly since I am always on the go. Not only are these bars extremely healthy for you but they are so easy to make and taste great! It was a typical Tuesday at my apartment, the man and I were in the kitchen whipping up goodies galore and we hapened to make these antioxidant loaded bad boys! Feel free to make them for yourself and bring them on your next adventure!

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Back To School: The Sandwich

Chomp sandwich

Its August, (or rawgust for those of you on the raw food challenege) or as to moms and students everywhere, back to school time. I remember growing up my mom would pack me the same sandwichs over and over again. It was either PB&J with crunchy peanut butter and grape jelly, tuna fish with mayo and sliced carrots or ham and cheese. If I was lucky it might have had the addition of a tomato on it. This was totally fine with me at the time but I have since then developed a more colorful palette for the ingredients between two slices of bread.

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A Few of My Favorite Things – Series

I have decided to start a new series on the blog title “A Few of My Favorite Things” which will be a post that is dedicated to some of my favorite things from the last week (or so).  The main reason I started this blog was so that I would have a place to document and share certian parts of my life with the world. I have always always always loved the movie “The Sound of Music” and recently re-watched it with my dad. I was able to recite most of the words to the songs and was reminded of how powerful music can be. “A Few of My Favorite Things” still remains one of my all time favorite tunes to sing-a-long to and it seemed more than fitting for this new blog series.  

As we get older it seems as though life speeds up. ‘Time flies’ is no longer just a cliche to say when you are having fun; it literally feels like it is infact flying right on by. By no means am I old at age 26 but I seriously can’t believe that I am already 26. It seems like only yesterday I was turning 16 and driving a car for the first time and trying on prom dresses at the mall with my girl friends. What I have learned is the importance of slowing down to take notice of the little things in life that bring you joy. A way of thinking about it is to relate it to a digital image. Every large image is made up of thousands of smaller images or photo elements, known as pixels. Its the combination of these little pixels that give us the overal image just like it is the combination of lifes little moments that create the whole happy life. This series is at the heart of that idea. Taking time to slow down and acknowledge the little moments in life that bring joy to your overall existence.

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12 Lessons I learned from going to Burning Man

BurningMan2013

Burning Man is a community based music and arts festival out in the middle of the desert in Nevada. There is literally nothing in this particular spot of the desert except for the weeks leading up to and shortly after the week of Burning Man which is always the last week in August leading up to Labor Day. Last year, when I went for the first time it was the highest attendance ever, attracting some 68,000 people to a place known as the Playa in Black Rock City, Nevada. As I am writing this post I am getting chills; truly, this place is magic.

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Strawberry Basil Ice Cream with Balsamic Reduction and Grilled Peaches. Vegan, Gluten Free, Paleo

Strawberry Basil Ice Cream and Grilled Peaches2

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!

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Kiwi & Lime Cheesecake- Raw, Vegan, Gluten Free, No Sugar Added

Kiwi Lime Cake 4

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.  

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Vegan Mango Salsa Avocados- Gluten Free, Paleo, Easy Summer Recipe

mango salas 2

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

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