Tag Archives: raw vegan

Mother Nature: Providing & Humbling

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Some of you may know or be experiencing the storm along the Atlantic, and I hope those of you being affected are staying safe but not feeling too cooped up… dance parties are good for that. Speaking of dance parties, I’ve been going to lots of great music shows and satisfying my soul by dancing and jumping high to fun music.

Last weekend I was wandering around Brooklyn and came across “granola made with greens, not grains” the latest addition to the Kale Factory line. The “greenola” is made from fresh kale, and comes in two flavors: cranberry nut and spirulina crunch. It was the first time (and only time, thus far) that I’ve come across this variation. Maybe that’s because that’s where they’re produced. I thought it was such an interesting idea, and not to mention they were so tasty! I had to pace myself not to eat the whole container at once. I was very intrigued, made note of the ingredients list, and attempted to recreate them.

Grain-free granola using kale as the base

… with my own little spin.

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Caprice & Intellect

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Surprisingly my last post was on the first day of August, and today I’m posting on the last day of the month. I didn’t realize that much time had slipped in between. A lot of the reasoning for my lack of posting is that I’ve shifted focus (more on my studies at IIN), and I’ve also been more active leading me to do things that don’t take as long, i.e. writing a post. My writing style on this blog is very much compositional, and I don’t feel comfortable sharing something regurgitated or for the sake of posting. I have multiple drafts with ideas and pictures I want to elaborate on and structure into something that goes well together. For later.

But today… I’m not sure what to say, but I do want to say hello. I think for the past month I haven’t known what I want to share. I have pictures, but not much to say. Or is it too much to say, but don’t know where to start? Maybe that’s what happens when you are constantly giving your energy. Actually, here’s a word that’ll carry through this post…

Arrangement

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Accidental groceries arrangement

Collaborative arrangement

1. Grilled halloumi with fresh mint, chopped olives, lemon juice, and olive oil; 2. a salad with cherry tomatoes, avocado, balsamic, and red onion; 3. a salad with radishes, apples, lavender, orange juice, and olive oil.

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Fresh strawberries filled with a raw vegan vanilla coconut cream

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Here’s a dose of what I’ve been up to for Perricone MD on the Daily Perricone.

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A Few Of My Favorite Things

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One day, when browsing through my e-mail, I noticed a personable e-mail amongst all of the Ad-mail. A reader had contacted me asking what my favorite cookbooks are. Great question! It got me thinking about a few things: a) I was happy to get a personal e-mail, b) what are my favorite cookbooks, and c) I haven’t checked out any new ones recently! As I’m writing this, I just realized that I haven’t really made any recipes from cookbooks in awhile either. However, I still have my favorite picks.

Sometimes I go to the library and browse through cookbooks.

Or sometimes I go to the bookstore. When I find myself exclaiming at almost every recipe (or sneakily jotting them down), that’s when I know it’s a keeper. Here are some of mine:

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The Mom Was Back In Town

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Start the day right

My mom was in town last weekend, on a last minute trip to spend Mother’s Day with each other. It was more motivation to clean the apartment, and get all domestic making sure she’d have everything she wants. I made sure she brought her walking shoes! I was so excited to have her visit, and to share my life up here with her. Plus, she always leaves  such positive energy behind. It must be all that love she has inside.

A breakfast fit for the Queen of Mothers

A baked sweet berry omelette topped with dried orange slices, strawberries, and Greek yogurt. I think I whipped the egg white too much though, since it didn’t come out quite as fluffy as the original recipe.

It was such a lovely Mother’s Day breakfast.
My mom, a lover of salmon, is so happy that I eat fish now…

We walked to the market together, since I wanted to show her the wonderful fish selection at Citarella. Also, I’m not sure if it varies by location but the one in the Upper West Side has very knowledgable and friendly fishmongers. I made grilled chili-lime salmon, which is a little spicy, sweet, and citrusy. I also tried lime juice with balsamic vinegar and it was so delicious… I’ll have to make a dressing including those two ingredients.

I also found caperberries at the store, and added them to the accompanying salad.

While my mother was in town, my friend was shooting a music video at my place.

It was so awesome to finally see it come to life!

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When It Actually Works Out

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Ladies and gentlemen, yesterday I poached an egg. As far as I can recall, I don’t think I had ever eaten a poached egg before yesterday. I just heard that it was a great way to enjoy them. Yes, I am joining Melissa’s club for the egg obsessed.

At first I thought to myself,

“Oh, I will use a small saucepan so I can use it to heat up the cheese sauce I made the other night. That way I won’t have to do as many dishes.”

Then as I was creating a whirlpool for the egg, water kept spilling out and hissing on the burner. That’s when I thought I had messed up, but I already started and you know… I don’t want more dishes to do! So I continued. Then I was pouring the egg from the dish into the hot water. According to the “how-to’s” on how to poach an egg, it is directed to not dump the whole egg in at once. Well, I tried to follow directions, but the egg just canon balled into the pan. Plop! First, this magnificence happened.

via Instagr'am

If I didn’t mess up before, then I definitely failed my first egg poaching attempt at that moment. Or so I thought. I thought a lot of things during the whole process, didn’t I? Anyway, I carried on. I tried to keep the egg intact, and safely above the bottom of the pan. To my surprise and excitement it was turning out! First egg poaching attempt was a success.

It was quite the little polite egg

As my dear friend and design extraordinaire, Marleigh, pointed out!

Minding its p's and q's

Pints and quarts of what?!

Then it was time for the revealing...

Who knew what I would find inside? A prize. Yes, to me it was a prize. My stomach was growling while I was snapping photos, but I had to document these moments first. I’m not sure how long it took me to eat lunch yesterday, but I know I took my sweet time.

Also, the other night we had some guests over for dinner.

Meet the Tomatoes!

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No Cooking In The Kitchen

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Hello, hello my dear friends! First off, I’d like to remind you to enter my Nasoya Tofu giveaway before the end of the day, which you can do right here.

Awhile back I was having the pleasure of consistently going out to eat in the city of New York. I’m telling you… I don’t think there’s a single person that has ever dined at all the restaurants the city has to offer. Especially because there are new ones popping up all the time, literally (i.e. pop-up restaurants).  And before you know it they vanish the same way they seemed to come out of nowhere. On this particular day I did not go to one of those restaurants, but rather an establishment. I say establishment because it’s pretty well-known in the raw foodists community. I think it’s nice to have a place that offers a wide raw-vegan selection in an ambiance beyond bright cafes adorned with shelves of wheat grass and bamboo. Maybe some of you can guess where I went that day.

Pure Food & Wine for lunch with a dear friend

I started out with a 'Hot Pink' juice

It’s made with beet, pineapple, pear, ginger. My parents would make juices regularly with beets, but I had never tried it with pineapple and pear.

Sushi rolls – marinated shiitake, avocado, asparagus, red pepper, jicama rice, nama shoyu

Lisa commented in the last post about not being able to eat rice anymore, which reminded me of this! If you can’t find jicama, cauliflower works as well. It’s got a similar texture, and all you have to do is shred it. I’ve actually been doing that for my deconstructed sushi bowls lately, and even when I recently made a stir-fry. Just make sure it’s shredded!

Taco Salad – romaine lettuce, spicy taco crumble, pico de gallo, guacamole, cashew sour cream, cilantro-lime dressing

I enjoyed this salad a lot! The cashew sour cream had me curious as to how they made it. It was blended to creamy perfection, and tasted reminiscent of sour cream. All of the flavors together made for a lively tasting dish.

Falafel with tabhouli – over whole romaine leaves or tossed with greens, lemon tahini, red pepper hot sauce

My friend is from Israel and says his friend makes the best falafel in town, so he wanted to see if this one was up to par. It was also his first time trying anything raw-vegan so I knew he’d be in for a little surprise.

Portabella and hempseed burger – sprouted manna bread, lapsang tea smoked cashew cheese, house made mustard, pickled pink onions, caraway kraut

It was such a little delight to look at... and eat!

I enjoyed the combination of the fermented, salty taste with the cooling pungency of the mustard, and biting into the incredibly dense bread. This burger is small, but no complaints here. I knew how dense it would be, and anything bigger would just be unnecessary to feel satisfied. And boy was I satisfied. My dining partner also underestimated how filling the food would be.

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Indian Summer

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Hey everyone! So I haven’t gone missing again. In my last post I asked you guys what your favorite combinations were. If you didn’t get a chance to check out some of the responses, click over here! I’m curious to try a few of them like Melissa’s pick of Radiohead and geometry, P.P.’s playlist with a cold beer in hand, and Jim’s affinity for cream, coffee, and hazelnuts. Here’s one for you all: Tarantino Talks/Stranger than Fiction while running… or walking.

Some of you were wondering if the magazine app is available outside of an iPad. Because the app is specifically designed for iPads, unfortunately it is not. Maybe a friend has one or even check it out at an Apple store. The November issue went live this past week, and it looks beautiful. Here’s a picture over the cover:

I’ve still got some things to share from when I was in Florida, so the last post and the upcoming posts will feel like I’m unpacking my suitcase, which in reality I will soon be able to do as well! It may seem like bit of a tease  looking at summer-centric foods, but here goes.

Salad days have turned into soup days.
Black bean burger recipe coming right up! 

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On the Topic of Skin

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My skin is something that I try to take care of. I haven’t been blessed with smooth and clear skin, so it takes a bit more TLC on my part. I think skin is such a beautiful thing, and when it feels soft and glows… it’s just so admirable to me. I also think it’s a reflection of what’s going on inside of ours bodies. When we don’t get enough sleep all of a sudden our eyes start accessorizing with purple bags. Recently though I’ve been getting tiny bumps along the contours of my face, and I don’t like the way it feels right now. I’m not sure if it’s from being active, hormones, a combination of things, or what; but I’ve been incorporating some things that should make these little bumps start to go away. Actually, I think a swim in the ocean would help out a lot as well! Ocean water is so healing.

I used my parents’ juicer all by myself for the first time.
This is not a “monster smoothie” here.
This is Peggy K’s “BeYOUtifying Cleansing Cocktail”.

Remember the book review and giveaway I did awhile ago featuring Peggy K’s “Must Have Been Something I Ate“? Well, this recipe was definitely calling out to me since I’ve been having some skin problems lately.

Every other week I’ll make a clay mask.

I use either French green clay or bentonite clay in combination with apple cider vinegar (I wouldn’t advise this for sensitive or dry skin). There are other great combinations like using yogurt, essential oils, honey, or even coconut milk. Here are a few links that I find useful: facial mask ingredients, and homemade face masks.

Evening my skin out from scars… picking is a no-no!

I’ve also been getting facials done weekly as well (tip: check out if a beauty school near you offers services to the public for good deals). When I was 15 I went to beauty school instead of summer camp to become a licensed esthetician, but doing a facial on yourself just isn’t the same. Part of its benefits come from being able to relax during the treatment. It’s one of those times when falling asleep is actually a compliment.

Beet crust = rosy cheeks according to my mom.

Another one of Brendan Brazier’s recipes! The  Sunflower Seed Beet Pizza was calling out to me when I was browsing through the recipes. The crust alone is so delicious! There was just something about it… it was salty, sweet, earthy, crunchy, and slightly oily all at the same time!

I followed his suggestion and made the Sweet Pepper Hemp Pesto as the pizza sauce.
Toppings!
Out of the oven (at a lower than usual temperature).
I could eat this all day.
After trying that delicious “pizza” recipe I wanted to try another one: Sweet Potato Sesame Pizza.

I thought the crust looked amazing! I also used an Okinawan sweet potato for this, so the flavor was a bit sweeter I think.

Similar toppings
But a very different taste

For the sauce I made his recipe for Creamy Nutritional Yeast Sauce, and I also sprinkled on some of Bragg’s sprinkle seasoning.

I think my favorite part of the “pizzas” was the crust.
Many of us have “beauty secrets”…

And I was wondering, what are some of yours? Who knows maybe you have the same secrets as someone else, or you may learn something you didn’t know. So I encourage you to read other people’s responses and perhaps start a conversation!

I’ve got some more secrets that I’m going to share in another post.

Traveling in the Kitchen

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Oh gosh! There’s so much catching up to do! I’ve been back in Florida for a couple of weeks, but I have some things that I want to share with you from before I even left for Toronto. So get ready!

And hold on tight

Let’s see… how have I been enjoying the summer’s endless heat?

By making water a more refreshing beverage.

Slicing up lemons, limes, cucumbers, and a handful of mint leaves, and letting it all sit for a couple hours in a jug of water is all it takes.

One of my mom’s friends gave us mangoes from her backyard!

You can tell how delicious these were just by looking at them.

I’ve also been making smoothies.

 I made this particular one with Greek yogurt, honey, almond milk, peaches, and cinnamon.

Taste testing… not quite there yet.
Passed the test.
Yowza that was good!
I’ve also been loving strawberries in the mix.
Sadly, coconut butter is too shy to mix and mingle.
Of course I’ve been keeping up with my weekly batch of raw vegan treats.

I’ve recently made Averie’s No-Bake Coconut and Chocolate Chip Cookie Dough Bites and Kelsey’s Cocoa Coconut Energy Balls. Both should be under your bookmarks if they aren’t already.

I’m serious.
This may not be a typical cool summer meal.

I sautéed some yellow squash, crumbled tofu, and diced sweet potato with Bragg’s flavorful Organic Seasoning. Drizzle some coconut butter, and I sealed the deal. By the way that sprinkle has 24 herbs and spices that add lots of flavor. Even if I don’t know what to cook I just use some of this and I instantly have a tasty dish. Thanks to my old roommate introducing me to this it’s now one of my secret weapons.

Taken out by the poolside while the weather was hopefully cooling down (not by much).
With a nice cold glass of refreshing water.
Ahh yes… the morning is another part of the day I can enjoy outside without melting into a puddle of sweat…
And drool.
I’ve also made up a recipe recently.

Can you guess what it is? Himalayan Zucchini Bread! This is an eclectic loaf of zucchini bread inspired by the Eastern world and 101 Cookbook’s Special Zucchini Bread. Check it.

Himalayan Zucchini Bread

Makes 1 loaf

Ingredients

3/4 cup almonds, chopped

2 1/2 tbl poppy seeds or even chia seeds

2 tsp lemon zest

4 peanut ginger chews, finely chopped

1/4 cup goji berries

3 tbl shredded coconut, unsweetened

1/4 cup coconut oil

1/2 cup honey

1/4 cup coconut sugar, or brown sugar

1 large egg, or egg replacer

1 tsp vanilla extract

1 1/2 zucchinis, grated

1 1/2 cups whole wheat flour or gluten-free flour mix

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp sea salt

3/4 tsp cinnamon

1/2 tbl curry powder

*Don’t be daunted by the long ingredient list*

1. Preheat oven to 350°F. Grease a loaf pan, and dust it with a bit of flour then set aside.
2. In a bowl combine the almonds, poppy seeds, lemon zest, shredded coconut, goji berries, and ginger. Set aside.
3. In another bowl mix the coconut oil with the honey, and then add the coconut sugar. Add the egg and mix well. Stir in the vanilla and then the zucchini.
4. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and curry powder.
5. Add these dry ingredients to the wet ingredients.
6. Fold in the almonds, poppy seed, lemon zest, goji berries, shredded coconut, and crystalized ginger mixture by hand. Set a bit aside so you can sprinkle on the the zucchini loaf before baking to add a little crunch. Avoid over mixing the batter, it should be thick and moist.
7. Pour the batter into the loaf pan, and bake for about 40-45 minutes. Don’t over bake it though to keep it moist. Remove from the oven and cool in the pan for about ten minutes. Then let it finish cooling on wire rack. It’ll get moist and sweaty if you leave them in the pan.
Each ingredient is special in this recipe
That’s not all.
Wolfberries, also known as goji berries.
And somehow by the time this loaf was done baking I had flown to Asia and back.

So now that I’ve shared this recipe with you, here are some tips to go along with it. I soaked the almonds beforehand to add to the bread’s dense bite. I also thought of the recipes I’ve made where zucchini and almonds held hands in the most delicious way. I love coming up with kitchen experiments, being inspired by  places I want to travel to and let my mind go.

Check it out!

Now take a bite into a slice of this and you’ve got a spiced and moist bread, with some crunch and the most unique flavor.

Enjoy it for breakfast with coconut butter.

Recently, I’ve been letting a bag of green tea steep in a glass of cold water overnight.

And beautiful fresh mission figs, medjool dates, bee pollen, and honey over some Greek yogurt.
I hope you all have a relaxing weekend… 
Or one packed with adventures!

A Dinner Guest

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Hey there good lookin’ (you get into the gallery through the passenger door).

Richmond’s First Friday Artwalk was last Friday, and I stopped by my professor’s opening–”Passenger Position”

The exhibition really made me think about his own experiences of things around him.
A new grain for breakfast.

I was trying to look up breakfast recipes using buckwheat groats, so I just put my own twist on this one found on the Pure2Raw blog. This was my first time actually going on the blog, and all of the recipes looked so tasty and fresh–just what I’ve been in the mood for lately. Not to mention, they seem like such an awesome duo living in harmony with each other and life’s journey.

I love how nutty they tasted.
Leftover coconut rice revamped–inspired by rice pudding.
Finally got around to using the corn kernels that have been sitting around for who knows how long.
Cooked in coconut oil, and seasoned with cinnamon and nutritional yeast.

This is such an economical and simple snack. If you’re use to buying popcorn that you heat up in a bag, I suggest just buying some corn kernels and they will last you longer + it’s not hard at all. Not to mention, you aren’t exposed to the harmful chemicals found in paper-wrapped convenience foods.

This past week, I had someone special over for a three-course dinner.
I spotted a beetroot and goat’s cheese salad in a cookbook I was browsing through at the bookstore.

We also tried the first cucumber from his garden!

I also made baked polenta with wild mushroom ragout...

And a secret ingredient–Idiazabal cheese–baked into the polenta.

The original recipe calls for pan-grilling, but since I was making the polenta in a cast-iron skillet I had the option of baking it as well. I love things roasted, baked, what have you.

Yum!

After dinner we went to take Matilda out for a nice walk. Then when we got back it was time for the last course…

A raw vegan apple crisp for dessert.

 My favorite kind of desserts are the raw vegan kind because you can just really taste the flavors. The sweetness comes from a fruit usually, and I just love how simple the ingredients are–just using things that have been around for thousands of years. You can find the recipe for the raw vegan apple crisp here.

And he brought over the creamiest ice cream made by a local creamery.
Creamy chocolate goodness–had to stop myself from eating too much since I know my tummy would have its woes otherwise.

 It was a delicious dinner, if I may say so myself, and I got to share it with someone! I’ve been so use to making single-serving dishes, or ones with leftovers, but intentionally making a meal for more than just myself is such a nice feeling. I’ve been making meals for more than just myself a lot lately though. The weeks leading up to my move from Richmond, I just wanted to spend as much time with my close friends as possible, which included lots of meal sharing.

Speaking of my move. I’m down in Florida now, but I’ll be recapping my last few days up in Richmond. Hope everyone is doing well, and staying hydrated!