Chocolate Chip Cookies

I don't think chocolate chip cookies need a lot of introduction. They're round, they're perfect, they're chocolatey. I'm a chewy cookie kind of girl, and I recently discovered the secret that adding a bit of cornstarch to your cookies keeps them soft and amazing.

I also discovered that I don't think there's a saturation point for too many chocolate chips in a cookie. It's just not possible. When the cookies harden and cool, so does the chocolate and that keeps it together. Handy for when you're only using cookies as a vehicle to get chocolate into your mouth.

Another cookie tip to keep in mind is that if you prefer softer cookies take them out when they look just barely cooked. The edges can be crisped up and a little brown, but if the middles look a bit doughy it's perfect. They continue to cook once they're out of the oven, so doing this keeps them from becoming to crispy.

Putting the cookie dough in the fridge to rest for 30 minutes before baking helps keep cookies from spreading too much, and relaxes the gluten a little keeping your cookies soft. It's not essential though if you're impatient.

I used spelt flour which resulted in a slighty denser, almost nutty tasting cookie. You can use whatever flour you like though.

Chocolate Chip Cookies

3/4 cup vegan butter
1 cup sucanat
1 egg replacer(I used 1 tablespoon chia seeds and 3 tablespoons water, mixed and left to sit for 5 minutes)
2 tsps vanilla extract
2 cups spelt flour
1 1/2 tsps cornstarch
1 tsp baking soda
pinch of salt
1 cup chocolate chips

With a hand mixer cream the vegan butter for a minute or two til smooth, then add in the sugar.

Cream together til smooth, add in the egg replacer, and vanilla.

In a separate bowl mix together flour, cornstarch, baking soda, and salt.

Mix into the butter mixture til smooth. Add in chocolate chips.

Place in tablespoons onto cookie sheets, place in the fridge(if you're doing that step) for 30 minutes.

Set oven to 350, bake cookies for 10-12 minutes.

Copycat Protein Bars

My plans for blogging while travelling failed miserably, but I'm back now! In Australia and New  Zealand it's pretty slim pickings for vegans, but most of the places we stayed had kitchens. I mostly ended up just making simple stir fries most of the time with things I found at the grocery store, which doesn't necessarily make for the most exciting blogging.

It made me realize how many things I have in my life that I really don't need. Living out of a suitcase for 2 months will do that to a girl I guess. I loved Australia so much that I decided to move there. It's warm, there's beaches,  and the people are the nicest I've met anywhere. It was a pretty easy sell! I think  as a photographer(or any kind of artist I guess) you need to live where you're inspired, and I guess it was becoming increasingly difficult for me to find that in Toronto.

I also realized that in life you really can do absolutely anything you want, and go anywhere you want, the only thing that stops you from doing those things is yourself. Your excuses, and fears, and maybe a like for being comfortable where you are. I think the opportunities to push yourself and do things that scare you a little (or a lot) are the most rewarding, so I've decided to do more of them in 2013. Find bigger things that scare me, and try to do them to the best of my ability.

Anyhow back to food, while I was in New Zealand, I came across these super tasty protein bars from a brand called One Square Meal. The ingredient list wasn't the best(too many processed things for this girl), but I think when travelling(as a vegan) you sometimes have to stretch yourself ways you wouldn't ordinarily. I've been dreaming about them ever since I got back though, and since I've been hibernating due to the cold I've had lots of time to try to recreate them.

Copycat OSM Bars

2 cups quick cooking oats

1/3 cup coconut oil, melted

1/3 cup agave

1/2 cup chocolate chips, melted

2 scoops chocolate protein powder

1/3 cup hemp seeds

pinch of salt

1 tsp cinnamon

In a bowl stir together oats, hemp seeds, cinnamon, salt and protein powder. In another bowl mix coconut oil, agave, chocolate chips. Mix the wet into the dry, and pour into a 9x12 pan lined with parchment paper. Press down firmly with your hands or a spatula, let set in the fridge for 30 minutes. Makes 8.

Buckwheat Blueberry Chocolate Pancakes

Yesterday my friend Shawnna and I tried a new vegetarian restaurant for the first time, Sadie's Diner. Cozy and adorable on a rainy night, it was adorable and looked like someone's granny's kitchen. I was overwhelmed for choice with the menu, but had been craving a veggie burger, so I went for that.

No regrets, it was the tastiest morsel I've eaten in awhile. It tasted like it had been home cooked on a BBQ in the summer, and I probably put off everyone around me with the ketchup dripping all over my face while I ate it.

Incredibly meaty seeming for a veggie burger, and with some delish onions on top. Definitely going back! Shawnna got pancakes which led me to my inspiration for this post. Lately my pancake experiments haven't been quite right, they're tasty but missing that fluffy cakiness that is quintessential pancakes, to me. I haven't attempted buckwheat pancakes before, but had some buckwheat hanging out in my cupboard, so these were born.

If you're feeling eager you can mix the dry ingredients up in a bowl the night before so you can have pancakes even faster in the morning. Then you don't have to try to figure out measurements that early in the day. I'm always at a loss for why blueberry and chocolate chips have to be two seperate options on the menu. I want it all in one pancake.

Topped with some blueberry compote, maple syrup, and pumpkin butter, these were a perfect start to a Tuesday. Depending on your protein powder, the batter might get a little too thick. Add some almond milk if that happens, you want it to be not quite liquid, but still pourable.

I like to wait til the pancakes are in the pan to add the blueberries, to avoid turning the batter grey.

Buckwheat Blueberry Chocolate Pancakes

1 cup buckwheat flour
1 1/4 cup almond milk
1 scoop chocolate protein powder(I used Vega)
2 packets of stevia
1 tablespoon agave(optional)
cinnamon
2 tsp baking soda
pinch of salt
1 flax egg(1 tablespoon flax meal, 3 tablespoons water mixed and allowed to thicken)
1 tsp vanilla extract
1/2 cup chocolate chips
3/4 cup blueberries

In a bowl mix together buckwheat flour, protein powder, stevia, cinnamon, baking soda, salt, and chocolate chips.

Mix together almond milk, agave, vanilla and flax egg. Make a well in the dry ingredients and pour in wet. Stir until smooth. Add more almond milk if necessary.

In a medium heat pan, cook pancakes, about 2-3 mins each side depending on size. They're ready to flip when the edges look firm and a bit bubbly.

Chocobanana Fudge

I've been trying to come up with a solid brownie that's also gluten free, and it's been an interesting, if tasty road. They come out almost right but one thing will be off. Like the texture, or it's capability to hold itself together. These were part of that process, but to be honest it seemed more like fudge to me. They're no bake, which is nice, and you can keep them in the freezer for awhile. You need a high speed blender for them to properly get the right texture however.

Coconut butter and oil are two different things. Coconut butter is just pureed coconut meat, and the oil is something else although I'm not entirely sure what. Coconut butter melts slightly, but doesn't liquify. Coconut oil is solid at room temperature, but melts into liquid. While it's probably not the end of the world if you interchange them in this recipe, I have no idea what happens, so you're on your own with that one.

Chocobanana Fudge
1 cup cashews, soaked overnight
1/2 cup chocolate chips
2 tablespoons cocoa powder
1 mashed banana
1/2 cup coconut butter(NOT oil)
pinch of salt

Melt the chocolate chips and coconut butter in a saucepan over medium heat. Place everything into a blender and blend until smooth, then spread into a pan and let set in the freezer. These are best kept cold, they tend to melt a bit when they warm up!

Vegan Pumpkin Cheesecake

Since Halloween is right around the corner I think it's okay to keep piling on the pumpkin themed recipes. Especially when I found the most adorable little pumpkin for a dollar, just crying out to be roasted and made into pie. Last night was the windiest one I can ever remember, but since I was hiding away in my apartment, I didn't see too much of the storm. So much to be grateful for, my power didn't go out, and since there's no trees around my condo that wasn't a worry either. On the second hand I don't know if the no tree thing is great or awful, but it worked for last night! My heart goes out to all the people who are affected by Sandy, I can't believe the photos that keep popping up on Instagram and twitter. A strange age we live in now where the most up to date and reliable news sources are social media, no?

I made a raw cheesecake for the first time last week, and was so in love with it I thought it could only be improved with pumpkin thrown in to the mix. And a spooky topping for the holiday! My spider web looks a little like the spider making it may have had a few too many, but we're not judging it. This cheesecake's almost raw, but I don't think raw pumpkin would taste too great, which is why it's roasted. You can sub canned pumpkin for the roasted chunks, I think the ratio would be about 1 cup of puree, but I'm not positive since I haven't tried it.

In most raw crusts dates are the usual, but raisins are a little more affordable, taste great, and work fine for sticking the crust together. A little water is needed to get it to stick, since they're usually a bit drier.

Vegan Pumpkin Cheesecake

Crust:
1 cup almonds
1 cup raisins
1/2-1 tablespoon water
Dash of cinnamon and cloves
Pinch of salt

Cheesecake
1 cup roasted pumpkin cubes(roast a seeded pumpkin for about 35-40 mins, remove skin and cut into pieces)
1 1/2 cups soaked cashews(at least 5 hours)
juice from 1 lemon
1/3 cup coconut oil, melted
1/6 cup maple syrup
1/6 cup agave(or other liquid sweetener)
1 tsp vanilla

1/3 cup chocolate chips
1 tablespoon coconut oil

Blend crust ingredients in a food processor til fine and they start to stick together. If it's not sticking, add water a little at a time. You don't want it to be mushy, just until it starts to clump. Press into a springform pan, and let set in the fridge.

Blend cheesecake ingredients(except for pumpkin) in a blender until super smooth. Remove 1/3 of the mixture and set aside. Add in pumpkin and blend again. Pour into crust, and let set in the fridge while you're making the topping.

For the topping, melt the chocolate chips and coconut oil together. Cover the cheesecake in the rest of the filling mixture, then draw circles onto the cheesecake like a bulls eye. Run a knife through from the outside to the middle to create the pattern.

Leave in the freezer for 2 hours to let set, remove 30 mins before serving.

Caramel Crispies

I've got a confession to make.

The first set of photos I took of these I deleted from my camera before they ever saw the computer. Oops.

So now that the tray is pretty much done I figured I'd better squeeze in a quick shot before I devoured the last piece, cause this recipe is too tasty not to share. These were originally sort of inspired to be Luna Bar knockoffs(inspired by this recipe), but they turned out to be much better and not like Luna Bars at all. I also topped half the tray in coconut butter(NOT oil!), but that was the half that got eaten first, so no photos for them. But just imagine it's there.

Caramel Crispie Squares

3 cups puffed millet
1 tsp vanilla extract
1/2 cup cashew almond butter
1/2 cup agave syrup
1/2 tsp salt
1 scoop Vega chocolate protein powder
2/3 cup coconut butter(not oil), optional

On the stove over medium heat mix together nut butter, agave, salt, and vanilla extract til melted. Pour over millet in a large bowl, and add protein powder. Mix well, then press firmly into a baking pan.

In the same pot you mixed the nut butter in, melt the coconut butter til smooth. Pour over the pan and spread to cover.

Freeze until firm enough to cut into squares.

I liked storing these in the freezer because of the chewy texture it gave them, but the fridge would probably work too!

Mango Coconut Bites

I can't stop with coconut lately. Or granola bars for that matter. These were intended to be granola bars, but I figured I should give them a break and made these into smaller bite sized treats. Then dipped them in chocolate, because that was the obvious choice!

Dipping them in chocolate proved a bit difficult since I don't have any toothpicks, and so I tried using a fork but kept dropping them into the chocolate and not being able to retrieve them. I ended up just drizzling the rest of them with chocolate and sprinkling some more coconut on top!

These are best when stored in the freezer, it gives them a nice chewy texture which slows you down so you enjoy them a little longer. That works in theory, but I'm pretty sure I was swallowing them whole. You could make them into bars as well if you'd rather go that route.

Mango Coconut Bites


1/4 cup almonds
1/2 cup puffed quinoa
1/4 cup buckwheat groats
1/4 cup rolled oats
1/4 cup shredded coconut
1 cup dates
1/4 cup fresh mango
1 tablespoon coconut oil
1 tsp vanilla
pinch of salt

Grind the almonds to a powder in blender, then mix with puffed quinoa, buckwheat, oats, and coconut in a bowl. In the blender blend the dates, mango, coconut oil, vanilla, and salt until smooth. Mix into dry mixture in bowl, then roll spoonfuls into balls. Place in freezer to set and store.

If dipping in chocolate let set in freezer for about an hour, then melt some chocolate in a bowl and dip bites in to cover. Or drizzle on top and top with coconut!

The dates are sometimes easier to blend if you soak them in water for 10 minutes before.

Chocolate Banana Protein Pancakes

Toronto is a sweltering 43 today! The only places I want to go are wear swimwear is acceptable attire, or something frozen and delicious is promised at the end. I can't complain too much though I suppose, it's better than all the rain and Junevember that the Wet Coast is having.

This morning I decided to go all out and make pancakes. Chocolate Banana Protein Pancakes, to be precise. Protein pancakes are a tricky thing as a vegan it seems, they're not fond of sticking together. I think I've somewhat mastered the secret now though, and these were amazing with a little maple syrup and a lot of blueberries!

Building muscle as a vegan is always a topic of interest to me, and building muscle on a plant based diet definitely has it's advantages. After a weight training session, muscles are broken down, which causes them to become inflamed. With whey based proteins, this will exacerbate inflammation. This causes gains in size, but also decreases functionality of the muscle. Which is a problem if you're trying to lift heavier to get stronger. More time will also be required between training sessions. Since frequency and intensity are pillars of gaining muscle, inflammation can inhibit progress.

In replacement of acid forming foods post workout, plant based foods can help keep inflammation at a minimum. Hemp, Soy, Rice and Pea Proteins are all good sources, and plants can help provide the vitamins, minerals, essential fatty acids(EFA's), enzymes, and antioxidants required. Post workout meals/smoothies that deliver these in addition to protein yield greater results.

While a plant based diet won't make you a better athlete, it will allow you to train harder, for longer, which WILL make you a better athlete. After a workout your body needs high quality protein to help it rebuild the tissues, and these pancakes can be a great way to deliver that!

I've tried a couple vegan proteins, and here's a couple of my favorites:

Vega Performance Protein

Sunwarrior Protein Powder

Perfect Fit Protein

Vega is my all time favorite, high raw, organic, and made by a fellow Vancouverite! Chocolate is my favorite, I haven't tried any other flavours since I'm too enamoured with it. With 26g protein and 120 calories a scoop, and no added sugars, it fits my nutritional profile as well. It also has BCCA's and L-Glutamine in it which helps with muscle recovery and repair.

Sunwarrior is an all raw brown rice protein powder, and is sweetened with stevia. In one serving it has 80 calories and 16 grams of protein. It tastes great, but can be a bit on the pricier side. It comes in a large bag though, which should last awhile!

Perfect Fit is an amazing tasting vanilla flavoured brown rice protein. Made by the Tone It Up girls, it's raw, organic, and comes in handy 'to-go' packets for travelling ease. It also dissolves in water quite well, so it's easy to just toss into a water bottle. It has almost a caramelly flavour to me. With 70 calories and 15grams of protein per packet, it's great for drinking alone or using in recipes!

Chocolate Banana Protein Pancakes


1 scoop chocolate protein powder
2 tablespoons ground flax seed
2 tablespoons psyllium husk
1 mashed banana
1 cup almond milk
packet of stevia
pinch of salt

Mix all ingredients together in a bowl. Let sit for 15 minutes, mixture will thicken up. In a non-stick pan on medium/low heat, dollop a large spoonful of batter, spread out to form a circle. Allow to cook til it looks like the top is darker/cooked, carefully flip over and allow to cook for a few more minutes. The pancakes will be delicate, but will firm up upon cooling. Serve with fruit and maple syrup!

Overnight Chocolate Protein Oats

For the past 4 months I've been eating the same thing pretty much religiously for breakfast. I can't seem to stop myself! Prior to this I was never really an oatmeal/porridge person. Except for the ones you get as a kid where the little eggs would melt into a dinosaur in your bowl. Then I would pick out those, then ditch the rest. This little bowl of oaty goodness changed all that! I love it since you don't have to cook anything, you just mix it up the night before and pop it in the fridge and you're good to go in the morning.

I've seen a few variations on Chocolate Protein Oats floating around, but here's my version! I usually top it with whatever berries are around, or chopped banana. Chocolate chips make their way in there too sometimes. You could use any kind of milk for it, almond, cashew, and coconut are all good! Hazelnut would be amazing if you want a Nutella flavour. Water works too, even.

I love this combination since you've got complex carbs, protein, and fruit all together, and it's pretty much the perfect breakfast for me! I stay full for hours, and it's perfect after a workout.

Overnight Chocolate Protein Oats

Vegan, Gluten Free(if you use GF oats), Soy Free

1/2 cup rolled oats

1 scoop chocolate protein powder(Vega is my all time fave)

3/4 cup dairy free milk or water

Toppings:

Berries

Banana

Coconut

Chocolate chips

Chia Seeds

Hemp Seeds

Goji berries

Mix oats, protein powder, and milk in a bowl. Leave in fridge overnight. Eat in the morning!

For legs day I did two of Nike Training Club's leg and butt focused videos, and then followed it up with some HIIT on the stationary bike. This time I tried out the reclining bike, and I'm pretty sure it's more difficult than the regular one. I couldn't tell if that was actually the case or it was because my legs were dying from the previous exercises.  Intriguing either way!

Coconut Dream Bars

As of late I've been on a coconut binge. No shame though. Coconut is awesome for you! It may have gotten a bad rep in the past due to it's saturated fat content, but since it's natural saturated fat, not man made, it's not bad for you. Some fats are healthy for you, and the fat in coconut oil can improve your heart health, boost your thyroid, increase your metabolism, and support your immune system. The magic ingredient in coconuts is lauric acid, which has unique health benefits. Your body converts it into monolaurin, which has anti-viral, anti-bacterial, and anti-protozoa properties. The medium-chain triglycerides in coconut oil are also smaller, so they're easier for your body to digest and use as fuel. Whereas long-chain triglycerides, which are harder for your body to break down, and therefore easier to store as fat.

Farmers discovered this back in 1940 when they tried to use low grade coconut oil to fatten their livestock. It didn't work! Instead it made the animals leaner and more active. Coconut oil has shown to help optimize body weight, and can improve healing and immune function. All the more reason to scarf down these bars!!

Coconut Dream Bars

Raw, Vegan, Gluten and Soy Free

2 cups pitted dates

2/3 cup almonds

2/3 cup cashews

2/3 cup shredded,unsweetened coconut

2 tablespoons coconut oil(melted)

1/2 cup chocolate chips

Topping

2 tablespoons cocoa powder

1 1/2 tablespoons coconut oil

2-3 packets stevia

coconut for sprinkling

In a food processor process dates, almonds, cashews and coconut oil until thoroughly mixed, but a little chunky. Add in coconut and chocolate chips and process until combined. Press into a 9x9 pan.

Topping: Mix all ingredients together in a small bowl, pour over bars. Sprinkle with coconut.

Place bars in fridge or freezer to set, cut into pieces!

Rest Days & Lara Bars

This Monday when I went to do my workout my body just felt exhausted. Which is to be expected I guess, I'm bad at trying to take rest days. Comes with the territory of never feeling like I'm doing enough, I guess. But I'm trying to learn to listen to my body's cues, and so it says it's exhausted I guess I've got to give it a break. I've been taking it easy the past couple days and just doing a little bit of pilates and yoga, and making tons of goodies in the meantime.

I saw the recipe for a Chocolate Chip Cookie Pie, so I decided to make mini versions of that! I halved the recipe, and swapped applesauce for mashed banana. I also accidentally forgot the oil, but since I used coconut milk which is fairly high in fat it didn't affect it too much. They're to die for!!!

Since I had purchased the biggest bag of dates ever, I decided to make something else I've been meaning to try forever; making my own Lara Bars. I just kept adding random things from my cupboard into them, and they turned out great! One thing I love about recipes like this is they're so open to experimentation, you can swap out different types of nuts, and whatever goodies you want to put in them. I went with chocolate chips, chocolate protein powder, and cocoa powder(there's never enough chocolate). A handful of gojis and hemp seeds finished it off!

Chocolate Cashew Energy Bars

1 cup Cashews(or any nut)
1 1/2 cups pitted dates
1 tablespoon cocoa powder
1 scoop chocolate protein powder(I used Vega)
1/4 cup goji berries
2 tablespoons hemp seeds
1/2 cup chocolate chips

Process everything in a food processor(I used my vitamix and did small batches, but a food processor would definitely be better) until it starts to stick together. Press into a parchment lined pan, and let set in the fridge or freezer for a couple hours. Cut into slices and enjoy!

Nutritional Info(1 serving of 12)
Calories: 140
Protein 5 grams
Fibre: 3 grams

Chocolate Truffles and Coconut Snowballs

Since I have a huge lump of cacao butter sitting in my cupboard, and by sheer luck there was hardly any clients at work today so my boss let me leave early, the obvious thing to do was to go home and start making some chocolate truffles. People are generally surprised when I tell them how just how much I adore chocolate. They give me this weird look and say 'Aren't you a vegan?'. Not really sure of when people started believing vegans don't like chocolate. Or that all chocolate contains milk? Maybe all the gross stuff like Aeros, Kit Kats, that kind of thing. But I'm sort of a chocolate snob, and I really rather eat a little bit of super dark, super expensive chocolate than a bag of Oh Henrys any day. Most chocolate isn't raw(although you can find raw bars), but I generally make an exception for it. Or you can make your own. It's fairly simple, all you do is re-unite cocoa butter and powder, along with some sweetener and whatever other goodies to choose to throw in.

For the truffles I made 2 different types, chocolate ones and coconut snowballs. The coconut snowballs didn't take to being dipped in the chocolate too well, they didn't really firm up properly so I rolled them in some more coconut afterwards and it seemed pretty tasty.




Chocolate Truffles
1/4 cup coconut butter
1/2 cup dried unsweetened shredded coconut
1/3 cup maple syrup/agave
1 cup cacao powder

Blend everything except the cacao powder in a blender, then mix the cacao powder in by hand in a bowl. Let set in the fridge for about half an hour(or in the freezer if you're impatient as I always am). If you use the freezer check on them in about 15, you don't want rocks. Scoop into balls and roll in more cacao powder, or dip in melted chocolate then place on a baking sheet lined with wax paper and place in fridge/freezer to set.



Coconut Snowballs

1 cup nuts(I used almonds and brazil nuts, but macadamias, cashews, hazelnuts, anything really would work also)
1 1/2 cups plus 1/2 cup unsweetened, shredded, dried coconut
1/4 cup melted coconut oil
1/2 cup maple syrup/agave

Process the nuts in a food processor until they're finely ground. Add 1 1/2 cups coconut, coconut oil, and maple syrup, then process until the mixture is a sticky paste. Place in the fridge/freezer until slightly firm. Roll into balls and then roll in additional coconut.

Chocolate
1/3 cup melted cacao butter(in a bowl over boiling water, or in a dehydrator set at 120 degrees)
1/3 cup plus 1 tblspn cacao powder
3 tblspns agave/maple syrup

Mix all together in a bowl, dip truffles in!

Beet Ravioli with 'Goat Cheese', and Pesto Pasta

Since tomorrow is Valentine's Day, I wanted to use it as an excuse to make some beet ravioli that I've been eyeing for awhile. Since I've got my new mandolin, no veggie is safe from being sliced into exquisite thin strips of loveliness. I even took the time to cut each little slice into a heart shape, which maimed the cookie cutter a little, but nothing too serious. It was worth it. So were my red hands, and the stained counter. I filled them with a Pine Nut/Cashew 'Goat Cheese', and served them with pesto on summer squash pasta. Since there's no special someone in my life at the moment, I fed this to my parents, whom I love most of the time. I was rather pleased at myself for sneaking them an almost entirely(I let them eat whole wheat spaghetti instead of summer squash) raw dinner which they liked. The things you do for those you love.

Beet Ravioli with 'Goat Cheese'
1 large or 2 small beets, slice thin as possible on a mandolin or with a vegetable peeler
1 tblspn Macadamia Nut Oil
1/2 juice of a lemon
1/2 tsp salt

Let the beet slices marinate in the lemon juice, salt and macadamia nut oil for 30 mins or overnight to tenderize

'Goat Cheese'
1 cup Pine Nuts
1 cup Cashews(you could use all cashews if you prefer)
1/4 cup water
4 tsps nutritional yeast
1 tsp salt
Juice of 1 lemon

Mix all in a food processor til smooth.

Cream Sauce
1/2 recipe of 'goat cheese'
1/2 cup water
1 tsp thyme
1 clove garlic
Zest from 1 lemon
Juice from 1 lemon

Blend in a blender til completely smooth.



Pesto Pasta
I ran out of enough basil to make pesto entirely with it, so I threw in some spinach. I kind of prefer it this way, sometimes basil can be a little pungent and overpowering for me.

1 bunch of basil
1 cup packed spinach
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper

Mix all in a food processor til almost smooth, but still with a few chunks, serve over pasta.



I cut some leftover Chocolate Mousse Cake I had into heart shapes, then dipped them in Chocolate sauce, then popped them in the freezer for about 10 mins. Served with some Strawberry Ice Cream and Strawberry/Blueberry sauce. I can never get enough of pairing strawberries and chocolate together. Never.

Milk Chocolate Mousse Cake

When getting into raw food there's sometimes the idea that it has to be 'all or nothing'(it definitely was for me), and if you ate cooked food it was the end of the world, you were off the wagon. This definitely isn't true, and while it's a nice ideal it may not be practical for everyone. Eating a raw diet(diet in the sense of the word meaning the food you eat, not a way of restricting your food intake), takes a bit of forethought and preparation, but it doesn't mean you need to spend hours in the kitchen (unless that's what you like to do). Some foods, such a guacamole, gazpacho, most salads, and smoothies are already (mostly) raw. With a plant based lifestyle, it can be better to add than try to take everything out of your diet. Adding more greens and fruit to your diet instead of focusing on only what you can't eat can help that transition.

When I first went raw I pretty much decided overnight, which isn't really the optimal way of doing it. I was trying to make the most complicated recipes I could find, and getting frustrated when they wouldn't work how I expected. And whenever I'd sneak a piece of cooked food I'd feel incredibly guilty. The point of a raw diet isn't to make you feel guilty or inadequate, and it's not all or nothing. If you're eating well 90% of the time, and you decide you want something cooked it's not the end of the world. As soon as I gave myself that option, the temptation kind of went away. I don't eat 100% raw, but I try for most of the time. I always eat vegan, however, that's one thing I'm not willing to compromise on. I've found that the more raw I eat though, the less I really want to eat most conventional cooked foods.

For most cooked foods that I thought I would miss, there's a raw counterpart that I generally enjoy more now. For ice cream there's the Banana Sorbet. For pasta there's zucchini noodles, for chocolate/cake there's tons of recipes out there that are just as good(if not better, in my opinion) of their conventional counterparts. Things don't necessarily need to be eaten cold all the time, the dehydrator is great for warming dishes up, and 'cooking' veggies. Soups and sauces can be warmed by blending them for awhile in a blender, or on the stove top in a pot over low heat and using your finger as a thermometer.



Milk Chocolate Mousse Cake
This is from my favorite restaurant, Pure Food and Wine in New York City. Their cookbook was the first raw cookbook I ever bought(was totally seduced by the beautiful blonde on the cover, Sarma Melngailis), and I usually need to visit the restaurant 2-3 times every time I'm in NYC. Every time I go I'm completely blown away by the quality and presentation. A lot of raw restaurants can be a little crunchy, and to be honest, a little weird if you don't know what you're getting yourself into. At Pure Food and Wine I feel like I could bring anyone there and they wouldn't be intimidated or feel out of place, it's beautiful, sexy and cozy, and I could probably eat the entire menu 5 times over.

Chocolate Cake:
2 cups walnut pieces, soaked 2 hours or more
1 1/2 cups maple syrup
1 cup water
2 cups sifted cacao powder
3 cups almond flour
1 tsp. sea salt
1 tsp. vanilla extract

Blend walnuts, maple syrup, water, vanilla in a high speed blender til completely smooth.

In a bowl mix together almonds, cacao powder and salt, stir in walnut mixture until there's no lumps.

Transfer batter to a parchment lined sheet pan and dehydrate for 24 hours.

Milk Chocolate Mousse
2 cups cashews, soaked 4 hours or more
1 cup young coconut meat(you can substitute dried here if you don't have any coconuts, just use about 3/4 of a cup instead)
1/4 cup cacao powder
2 1/2 tsps. Vanilla extract
pinch of sea salt
1 cup agave nectar
1 3/4 cups water
1 1/2 cups coconut butter liquified

In a high speed blender blend all ingredients except coconut butter until smooth, with blender running slowly drizzle in coconut butter. Continue blending until incorporated. Transfer to a container in fridge to set.

Assembly:
Cut the cake crosswise into three equal pieces. (This can be easier if you pop the cake into the freezer for about 30 mins)

Flip cake onto a parchment lined cutting surface, peel away parchment.

Spoon 1/2 mousse onto one piece of cake, carefully place second layer on top of mousse and press down gently. Repeat with remaining mousse and cake.

Place in freezer to set for about an hour.

On my birthday I made frosting for this out of chocolate pudding. I used to hate avocados, but I adore them now and people most likely won't believe you if you tell them they're in here.

Chocolate Pudding:
2 Avocados
1/4 cup cacao powder
1/2 cup agave syrup
1/4 cup water
1 tablespoon melted coconut butter(not essential, but it helps it to firm up when chilled)

Place all ingredients into a food processor except for coconut butter, blend until smooth. You'll probably need to scrape down the sides while blending, once smooth pour in coconut butter slowly with machine on. Blend until fully mixed. If you want to use it to frost the cake, place in fridge for about half an hour to chill.