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
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