Key Lime Pie - Sugar-Free, Raw!

Do you ever look at key lime pie and think "Oh, if only it didn't have gluten/dairy/eggs/sugar/etc., I would totally eat this?" Yeah, I know how you feel. I think I'd had key lime pie maybe twice in my life, and loved its tangy goodness, but I honestly can't remember the last time I ate it. It was always this mysterious green (or yellow) temptation that I avoided because I just couldn't be sure of what the ingredients were.

Well, no more!

I am SO proud of this pie. I took it to Thanksgiving at a omnivorous friend's house, and everyone gobbled it up!

I think of that all the raw "baking" I've done, this takes the cake. Or rather, pie! It was rich, thick, and delicate all at the same time. Once it was chilled, it stood up to being cut just like a traditional pie! I'm super pleased with the crust, too, because the coconut flour mimics crushed graham crackers so well in terms of texture and consistency. I could seriously eat this whole pie in a sitting - with a tall glass of hemp or almond milk, of course! ;) All in all, I'd say my best raw vegan recipe yet!

Raw Key Lime Pie

Filling:
5 small avocadoes
7 Tbsp. coconut oil, room temperature (scant 1/2 cup)
Two limes, juice and zest
1/3 cup xylitol
1 Tbsp. vanilla extract (I used alcohol-free)
Pinch of Himalayan salt

Crust:
1 1/2 cups coconut flour
1/2 cup desiccated coconut
5 Tbsp. coconut oil
1 Tbsp. almond butter
2 Tbsp. xylitol
1/4 tsp. Himalayan salt
1/2 tsp. vanilla extract

In your food processor, add all crust ingredients and pulse until it's of uniform consistency. It should be crumbly. Transfer your crust to a pie pan, and press it firmly and evenly to line the pan. Set aside.

Wipe out the food processor. Next, add and blend all filling ingredients until smooth, making sure to scrape down the sides if there are lumps. Then, with a spatula, pour the filling mixture onto the crust and spread it evenly throughout the pan.

Garnish with about 1/4 tsp. of lime zest, and refrigerate for at least 2 hours. Cut, and serve! :)

Carob Halvah Pudding

When I walked into the kitchen to make the raw ketchup today, I realized I was out of fresh tomatoes. CRAP! It would have to wait. I did, however, have three gorgeous green gems sitting in my fruit bowl. Silky, creamy avocados! I haven't had sweets in awhile, so I pawed around in the Candida-friendly cupboard and eyed a few things for a sugar-free pudding.

I'm a huge proponent of making tahini-based sweets. I love halvah especially, so the idea of making halvah pudding sounded awesome! I had some carob, too, so I grabbed that and went to work.

This is an immensely fatty recipe. I don't mean tons of ingredients, I mean WHOA did I put a lot of good fats into this. Avocado, tahini, coconut oil, flax oil. Mmmmm... I can feel my skin, hair and nails getting healthier. :) Oh, and it's mostly raw, too!

I also added in some camu camu for an extra antioxidant and vitamin C punch. Camu Camu is a South American fruit that has the highest vitamin C content known to man. Since it is extremely low in sugar (VERY tart... and regulates blood sugar levels!) I personally deemed it worthy of my candida diet. hehe. It's a little hard to find, but worth it if you want it as a superfood supplement. It's totally okay to omit this from the recipe. You can always use agave instead of xylitol, too, if you're not watching your sugar intake.

Carob Halvah Pudding

3 small avocados (or equivalent)
1/3 cup tahini
3 Tbsp. carob powder
1 tsp. camu camu powder
1 Tbsp. raw coconut oil
2 Tbsp. raw flax oil
1 tsp. alcohol-free vanilla extract (glycerin based)
2 tsp. cinnamon
Xylitol to taste (I probably used a scant 1/4 cup)
pinch salt
water

In a food processor, blend all ingredients except water until smooth and emulsified. Test for consistency. At this stage, it could be used as a frosting! To go for a pudding consistency, turn the food processor back on and add water by the tablespoon until it's how you want it. I used about 12 tablespoons, because it was SOOO thick! Don't be shy with the water, just make sure you test in intervals.:)

Pumpkin-Coconut Soup

As the days grow shorter and the maple leaves start to turn a golden hue, it reminds us all to stock up on winter produce that stores well. In my case, I turned to my trusty farmer's market stands, and scouted for some nice, big winter squashes.

I got a few acorns, a couple of ambercups, a nice, big hubbard, and a couple of small carnival squashes. Last but not least, I got a cute little squash that looked like a hubbard, but smaller and less egg-shaped. I didn't think to ask at the time, but I looked it up when I got home and it turns out it's called "Blue Ballet", ah heirloom hubbard variety sold by Seeds of Change. Our Farmer's Market is a pesticide-, herbicide-, and GMO-free zone; the town of Powell River itself is actually the first GMO-free zone in North America!

So, yesterday being a lazy Friday, I started rummaging through my fridge and produce. I already had some baby lima beans soaking, so I grabbed my Blue Ballet and got to work.

Baby limas are one of my favorite beans - not only a simple comfort food that reminds me of my Gramma, but they're a good source of protein, and I find them easily digestible. I tend to have a hard time with heavier proteins (like gluten! haha.. but also meats, and larger beans) so I generally stay away from beans, but I really love lima beans. I think these baby limas give a great boost to this puréed soup because they have a delicate, creamy texture, and the skins aren't too thick so they cream right up!

I initially didn't think to put coconut milk in, honestly. I had puréed the soup down and it was smooth and delicious - but needed something. And then it came to me: coconut milk! :)


Pumpkin-Coconut Soup

1 "Blue Ballet" squash (or any Hubbard or dry winter squash)
1 cup baby lima beans (soaked overnight, drained)
10 cups veggie stock
1 rather large carrot, sliced into rounds
4 large cloves garlic, chopped
1/2-3/4 can of coconut milk (don't use the "light", it's just watered down)
salt and pepper to taste

After you've quartered and seeded your squash, bake it in a 350 degree oven until tender (about an hour). I put mine into a baking dish with about 1/2'' of water in the bottom, so it wouldn't dry out too much. Scoop out the flesh, which should make about two cups.

Bring 10 cups of stock to a boil in a large pot. Add beans; continue to cook on high. Add garlic, carrot rounds, and the flesh of the pumpkin. Once it returns to a boil, reduce to simmer, stirring occasionally.

Simmer for about an hour until the beans are tender. If the soup gets too thick and starts to stick (I rhymed!) add some more stock. You want a very thick soup, but not dry. ;)

When everything is tender, turn off the heat. With either a hand blender (which is what I have - so handy! hehe) or food processor, blend the soup down until smooth. Add half a can of coconut milk, and blend again, adding more coconut milk to get the desired consistency. I like a thick soup, though. :)

Garnish with shredded coconut and a pinch of paprika. Enjoy!

Tropicalmond Cheesecake! (Raw)

This fun dessert was made for June's Royal Foodie Joust, which showcases raspberries, almonds, and lime. My room mate Candace and I have been dying to make a raw vegan cheesecake for months, and when this month's Joust ingredients were announced, we knew we had to go up to our elbows in CASHEW CHEESE!

As a vegan, I don't do dairy cheeses, so we decided to experiment with a non-dairy alternative. Cashew cheese is made by fermenting pureed cashews with probiotics and Rejuvelac, a fizzy fermented beverage (typically made from sprouted wheat berries), which helps boost the fermentation process. We use buckwheat to make our rejuvelac because it's not only gluten-free, but has an earthy, nutty flavour. We really wanted the almonds to shine through in this dish, so we only put about a cup of cheese into it. I'm definitely making an all-cheese cake soon, with full instructions and pictures on making your own cashew cheese. How can I resist? ;)

Tropicalmond Cheesecake


Crust:
1 1/2 cup raw almonds
1/4 cup cacao nibs
7 dates, soaked for 5 minutes
1/2 cup coconut oil, melted

First, take a small amount of plastic wrap and cover the bottom of a spring form pan.

Put all ingredients except oil into a food processor until it's a medium-fine crumb. Add coconut oil and process until just incorporated. Press into the bottom of the spring form pan, and put into the fridge.

Filling:
2 cups soaked almonds
2 cups water
5 Tbsp. agave (or other liquid sweetener)
4 Tbsp. coconut oil, melted
1 cup cashew cheese*
2 cups frozen raspberries, 1/4 cup reserved
1/2 tsp. vanilla
juice of one lime
2 sliced bananas
6-8 sliced kiwis (no need to skin them)

In a blender, liquefy your almonds and water. Toss in everything else except the bananas, kiwis and reserved raspberries. Blend until very smooth, then gently fold in the reserved raspberries. Take out your spring form pan, and pour half of the filling in. Then, gently add a thick layer of bananas, and pour the rest of your filling over the top. Garnish the top with sliced kiwis, and chill in the freezer until the center has set, about 3 hours.

Enjoy!

Cardamom-Glazed Grilled Mango

I think that by now, everyone knows how much I love mangoes.

When I read the ingredients for this month's Royal Foodie Joust, put on by the Leftover Queen, I about squealed with delight. They were right up my alley: mangoes, cardamom, and brown sugar! With spring coming on, and our days getting warmer by the minute, I couldn't resist grilling up some mango with my room mate's new grill. :)

I love the way this recipe turned out. It's quick, easy, and incredibly tasty. SO happy I thought to grill them! The slightly-burned sugar gives the mango a really nice caramelized flavour, which compliments the cardamom beautifully. Enjoy!

Cardamom-Glazed Grilled Mango

2 ripe mangoes, skin on, cubed
4 Tb. brown sugar
3 green cardamom pods, shelled and ground
2 Tb. dessicated coconut
1/4 tsp. cinnamon

about 6 skewers, soaked in water

Set your grill to high heat (we use propane) and get it warming up.

Mix all ingredients together (except the mango) in a bowl. Holding on by the skin, dip the mango into the sugar mixture, coating every side. Load the skewers with the crusted mango, and set on the grill. Let it go until it just starts to blacken (about 2 mins), and flip, doing the same with the other side. Serve on a bed of greens and sprinkle with a little pan-toasted coconut.

Coconut-Spice Roasted Walnuts

Today was a walnut day.

Now, just so we're clear: I ALWAYS soak my walnuts. Always. They have a bitter quality that is very off-putting for me unless I soak them. Soaking nuts in water removes enzyme inhibitors - which are aptly named - and also wakes up the nuts, allowing them to germinate. This leads to better digestibility and higher nutrient content. Walnuts, because they break in the shelling process, can't fully germinate. However, all the bitterness does leach out, leaving a soft, mild, almost sweet nut. Next time I soak my nuts, I'll take a picture to show you the dark, ruddy-brown colored water that's left.

I had a great big bowl left over from a prior experiment, and it was about time for them to be eaten. I didn't want to do a raw dish necessarily (read: "yeah, you really should COOK those... starting to look a bit dodgy") and I hadn't roasted nuts in ages! These walnuts were begging for a spice rub.

Coconut-Spice Roasted Walnuts

3 cups freshly soaked walnuts
3 Tb. dry shredded coconut
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. lemon juice
1 Tb. sunflower oil

Preheat oven to 275 degrees.

In a small bowl, mix all dry ingredients together, then add lemon and oil. This should make a thick liquid. In a larger bowl, pour the wet spices over the walnuts, and toss to coat. Turn out onto a cookie sheet, and place in the oven.

You'll want to stir up the walnuts every 15 minutes or so, making sure to mix in the smaller bits from the corners. It'll take around 1 1/2 to 2 hours or so, until the pan dries out and the walnuts aren't steaming anymore.

When they're thoroughly dry they make a different sound when they're mixed, almost like they're hollow. You'll hear it when they get there. ;)

Chocolate-Rose Parfait

Well, I got back from Los Angeles last week, and boy did I need some down time after that! What a crazy trip - an exciting roller coaster of food, fun, and friends, not to mention great things to write about!

Since getting back, I've been experimenting a TON with cashews. I saw a couple places make raw cheese from cashews, as well as other things, so I'm going to be posting a lot of recipes in the future that use cashews. They're seriously THE most versatile nut (or seed, even) that I've found so far.

The roomies and I were spending another sunny spring day in the back yard, talking about food (like we usually do) and the idea to make chocolate parfait came into conversation. I wouldn't have thought to use rose water, except our rose bushes were blooming unusually early, and the flowers were simply striking in the (mostly) warm sunlight. What a treat, to pay homage to those lovely yellow roses!

This recipe is particularly good because it's almost like a vegan cashew nutella. (More on that thought as it develops. ;)) For our next installment of the "Tour de Cashew", allow me to present:

Chocolate-Rose Parfait

3 cups cashews
1 2/3 light coconut milk (1 can)
2 Tbsp. rose water
6 Tbsp. cocoa powder
1 Tbsp. vanilla
3 Tbsp agave (or honey)

a pint fresh strawberries, sliced
2 bananas, peeled and sliced

In a high speed blender, puree everything except fruit until smooth. It'll take a lot of scraping down in the blender toward the end because it gets so thick. Alternatively, you can blend the coconut and cashews first, then hand-mix the rest in. You really just want extra creamy cashews.

In a nice glass (we used martini, but you'll probably want something bigger!) layer the chocolate cream, strawberries, and bananas. Garnish with extra fruit, or even rose petals. We used plum blossoms from our huge tree in the back yard!

Blackberry Molasses Tarts, Banana Chai Tart

Last night, we were all out of chocolate.

Now I know that you're thinking. How can this be? No CHOCOLATE? Well... Let's just say that I like my Chocolate Chip Mini Cupcake recipe. :)

I have to admit that, when I'm feeling lazy, plain dark chocolate has always been (and probably will always be) my dessert of choice. We usually keep a tin of bulk dark chocolate chips handy for when just such an occasion arises. But alas, there was none to be had. I did, however, have a fresh new jar of blackberry jam from the farmer's market.

There's really nothing like blackberry jam, you know? I grew up picking buckets of blackberries at my grandparents' house for all kinds of different blackberry recipes. I have a very fond memory of about a dozen of us climbing up plywood boards onto the tops of the (several feet high) bushes to get all of the best berries. We'd often come into the house with our hands, faces, and clothes covered in that vivid indigo, completely stuffed from the hours of berry eating. I even used them to color my mud pies. :)

I almost called these mincemeat tarts, but they have no nuts or brandy, so I've settled with Blackberry Molasses tarts. The filling can actually be eaten without cooking (and we did eat this about a week ago, sans blackberry jam) but I thought it'd be nice to put into a tart.

I tried out Bob's Red Mill's recipe for 5-minute Teff Pie Crust(doubled and pre-cooked), and while I love the flavor of teff, I think the crust could have used a binder, and butter instead of oil. Next time I'll add some tapioca starch and Earth Balance.

Blackberry Molasses Tarts


16 prunes, chopped
2 tart apples, chopped
1 scant cup raisins
1/4 cup hemp seeds
1tsp lemon

Combine in a large bowl, and set aside.

In a saucepan, heat on low:

2 Tb. maple
2 Tb. molasses
1 Tb. lemon
5 Tb. blackberry jam
1 scant tsp. vanilla
1/4 tsp. cinnamon
4 tb. coconut butter

Whisk ingredients together until smooth and warm. It takes a bit for the coconut butter to melt. With a spatula, scrape the warm goo onto the fruit mixture, and fold in.

Pour into teff tart shells, and bake at 350 for about 30 minutes, or until the apples have softened.

This made a full pie, and the deep dish tart you see in the picture.

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I had some pie crust left over, so I threw this together, also. :)



Banana Chai Tart

3 Tb. honey
1 tsp. lemon
2 bananas, sliced
1 banana, chopped
Juice of one orange
2 sprays of sweet chai essence
1/4 tsp. vanilla

Heat honey and lemon in a saucepan (I used my measuring cup) on low heat until melted. Pour over bananas in a large bowl, and mix thoroughly. Add the rest of the ingredients, mix, and transfer to the tart shell. Top with thin sliced orange segments, and bake at 350 about 30 minutes, until the top starts to brown slightly.

Coconut Date Porridge

I've been on a coconut kick lately, if you haven't noticed by my past few posts. These days I use coconut oil more than I do olive oil, because it's such a creamy, silken oil to work with. I like it better for high-heat cooking, more than any other oil.

This morning, I was in the mood for porridge. I'd recently gotten some bulk medjool dates for a pie crust I'll be making soon, so I thought I'd try this out.

Now, normally I work recipes from scratch, but I had to showcase this hot cereal mix. Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal is just amazing. I was gifted it by a friend awhile back, and I fell completely in love. Not only is it a easy mix to prepare, but the mix of brown rice, corn, buckwheat and sorghum gives the bowl a rich, gooey feel on the tongue. Paired with coconut oil and dates, I think I might just be in porridge heaven.

Coconut Date Porridge

1 cup Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal
3 1/4 c. water
2 Tb. coconut oil
2 Tb. dark maple syrup (B grade, or No. 2)
12 pitted medjool dates, chopped, 1 Tb. reserved
1 1/2 cups coconut water
1/4 tsp. cinnamon, for garnish
pinch salt

In a pot, bring water and salt to a boil. Add cereal and mix in, then immediately turn the heat down to low. Cover, and simmer for 10 minutes, stirring occasionally. It should make about 2 1/2 cups.

Add coconut oil, maple syrup, dates, and coconut water into pot, and incorporate thoroughly. Divide into two bowls, and garnish with reserved dates and cinnamon.

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I actually made this as one serving for myself, so I did the mixing in my own bowl. As I pushed the tablespoons of coconut oil and maple syrup into my porridgey mass, I found this:

Coco-maple love! :D

When I showed this picture to Jeremy, he gave me a funny look and asked me if it was an egg! It kinda does look like a teeny quail egg or something, I have to admit. :) Too bad it was a couple days late for Valentine's Day. It would have been so perfect.

As a side note: Last time I made this hot cereal, I made a HUGE batch of it plain, and put the leftover bits in the fridge. That night, I was feeling like having polenta, but I had all of that ready-made, so I scooped spoonfuls out (it was quite firm) onto a cookie sheet and drizzled them with olive oil, and baked until they turned golden. I served them with a hearty red wine and herb marinara, and it was delicious! A great alternative to normal polenta, and spooning them out rather than cutting chunks or rounds gave them an extra rustic feel. Perhaps I should make that again tonight and post it here... Hmm...

Also! I joined another blogroll the "Great Cooks!" Blogroll from Simple Daily Recipes. I've been going through the other blogs, and I'm getting SO many ideas for new recipes! I'm very excited. I love Blogrolls! :D

Ginger-Lime Tofu with Citrus Marmalade Glaze, March Joust Entry

Here's my entry for the Royal Foodie Joust!

Ginger-Lime Tofu with Citrus Marmalade Glaze, Coconut Quinoa with Pink Peppercorns, Orange Balsamic Chard and Radish Greens

I'm so pleased with this menu, because they compliment each other so well. The delicate flavour of the quinoa counterbalances the citrus kick of the tofu, and the greens had a smooth, almost creamy texture from the radish tops.

The tofu was wonderful in itself, with the texture very akin to pork, and even the color was spot on. I find that red wine and tofu cooked together in most forms makes for a good substitute for heavier meats in recipes. My fiance said that it reminded him very much of a gourmet version of orange beef he used to get at Chinese restaurants, and he gobbled up everything left in the pan, including the leftover glaze!

A wonderfully pink Valentine's meal, indeed. :)

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Ginger-Lime Tofu with Citrus Marmalade Glaze

13 ounces of firm tofu
3 tbs. grated ginger
5 tbs. lime juice
2 tbs. red wine (merlot)
2 green onions, diced (just the dark green tops; reserve the whites for later)

Cut tofu into quarters, then slice each quarter lengthwise into three cutlets. Place tofu into a freezer-safe container, and add in red wine, ginger and lime juice, making sure to coat.
Place in the freezer overnight (this firms up the texture of the tofu, making it more meat-like.) Remove from the freezer and allow the mass to thaw.
Drain and spread tofu cutlets onto a cookie sheet, and place in the oven for 20 minutes at 400 degrees, then flip, and return to the oven for 20 more minutes. Both sides should be a nice golden brown.
Arrange the tofu in a baking dish. Pour on the marmalade glaze and top with diced green onion.
Bake at 400 degrees for another 10-15 minutes, or until the glaze has reduced slightly. (It will get very bubbly, the bubbles should start to rise just a bit.) Garnish with diced green onion tops and diced red bell pepper [not pictured - thought that up while we were eating!]

Citrus Marmalade Glaze

1/2 cup marmalade (lemon, grapefruit and orange, with black currant juice)
1/4 cup white wine (chardonnay)
large pinch of ground pink peppercorns
1 tsp. whole pink peppercorns
1 tsp. lime juice
1 tbs. rice wine vinegar
1 tsp. wheat-free tamari
pinch cayenne pepper, to taste

Simmer all ingredients in a small saucepan over VERY low heat (watch that it doesn't burn!) to till it reduces by about 1/4.


Coconut Quinoa Pilaf with Pink Peppercorns

2 cups sprouted quinoa
1 tsp. salt
3/4 cup coconut water
1 tsp. lime juice
squeeze of lemon
1 tsp. coconut oil
2 tsp. ground pink peppercorns

1/4 onion, thinly sliced and caramelized with 2 tsp coconut oil and splash of coconut water (reserve pan for sautéing the greens)

Heat coconut oil in a pot on med-high heat, and add quinoa, sautéing for about 5 minutes. Add coconut water, lemon, lime, pepper, and salt, and simmer on med-low for about ten minutes, until the liquid evaporates. Once the quinoa cools a bit, toss in the onions. Serve on a bed of watercress.


Orange-Balsamic Chard and Radish Greens

4 chard leaves, roughly chopped (stem sliced thin and reserved)
1 large bunch radish tops, destemmed and large leaves torn in half
Whites from diced green onion
Juice from half a navel orange
Splash balsamic vinegar
1 tsp. coconut oil
pinch salt

Warm 1 tsp. coconut oil in the pan you used to caramelize the onions, and add the green onions. Sauté for 2 minutes, until softened. Add chard, toss to wilt slightly, then add the radish greens, orange juice, salt and balsamic. Once wilted, plate with a sprinkling of ground peppercorns and a few raw chard stem pieces.



Enjoy! If you like this recipe, vote for me at the Joust on March 1st, Thanks!

Banana Fritters with Orange Blossom Honey and Mint Butter

And now for something completely different!

After all that healthy raw food, how could I resist coating my entire kitchen with a nice layer of sunflower oil? I mean, sometimes, we've all just got to say to ourselves, "Yep... SO taking a shower after this."

I've always been a huge fan of banana fritters. Well, actually, deep fried bananas in any sort of fashion. Jeremy and I used to get bananas that were rolled in coconut before being put into an egg roll wrapper for deep frying, but I've got to say I like these better. The batter is made with almond meal and minced dried coconut, which gives it more substance than if I had just used a fine flour. Also, the tangy orange blossom honey cuts the grease a little bit, and gives it a kick, which is really nice. The mint butter is a very nice finish; freshly made it's spreadable and melts deliciously into a silken mint glaze on these fritters. Yum!

The mint butter, I have to say, was a very happy accident. I originally was going to make a mint cream with coconut milk, but I thought it should be thickened, so I added some coconut oil. Much to my amazement, it separated! So I worked some of the liquid out of that beautiful, minty butter, and now it's a solid mass of coconutty goodness. :D

Also, I want to touch on why I use honey in this dish, even though this is a vegan blog. I thought long and hard about this choice, because I want everyone to be able to enjoy my dishes. I understand that many vegans make different choices for themselves, so I'm not trying to turn this into a debate. The honey that I'm using here is from a local, trusted source. I believe that this is a much more sustainable choice for me, because the town I live in is so isolated. (You have to take two ferries to get here from the mainland, as we are on a peninsula, surrounded by mountains.) Plus, I love the flavour it imparts to this dish, especially. Alternatively, you could use agave.

With that said, on to the recipe!


Banana Fritters

4 bananas, thickly sliced diagonally
1 Tb. lemon juice

Evenly coat the bananas in lemon juice and let them sit while you make up the batter.

1 cup almond meal
1/4 cup tapioca starch
3tb shredded coconut
sprinkle cinnamon
pinch salt
1/2 cup water

sunflower oil

Mix dry ingredients together, then add water. You want the batter to be just thin enough to coat the bananas. The coconut and almond meal will soak up some extra water, so add more water by the teaspoon as needed. I used a tablespoon after letting mine sit for about 5 minutes.

In a nonstick pot or deep pan, add about 1/2-3/4 inch of oil. Heat to medium-high, or until you dip the tip of a chopstick in and it bubbles.

Coat the bananas evenly while you're waiting for the oil. I tossed half of them into the batter first, then used the second half when the first was finished. Fry bananas until golden, and place onto a clean towel to drain. (Also, I used chopsticks to turn the fritters, I find there's less splattering - but then, I have a steady hand with chopsticks.)


Tangy Orange Blossom Honey

3 Tb. honey (or agave)
1/2 tsp. orange blossom water
splash of lemon juice

Whisk ingredients together until creamy. I heated up the bowl slightly on low heat until the honey was softer.


Mint Butter

Handful of peppermint, stems removed
2 Tb. firm coconut oil
1/2 can of coconut milk, cream only (must be separated; if not, just a few tablespoons or so)

In the food processor, add coconut milk and peppermint, and blend until smooth. In small chunks, add the coconut oil. Once it looks like a watery mess, spoon it out into a fine mesh strainer. Gently press the water out, making sure not to push the solids through. It helps to roll it around and knead it, almost like a bread dough, or use a spatula to smooth it out, and drain the water. (You'll know what I mean when you're doing it. :) Reserve the liquid for use in something else.

When finished, plate fritters with a drizzle of honey and mint butter on the side. Can you say shower time? I knew you could. :)

Mini Chocolate Chocolate Chip Cupcakes!

I made these yesterday for a potluck, and OMG! They're so soft and fluffy and delicious... and the brown sugar gives the outside of the cup a little crust so when you bite into it... the inside is like a cloud! Totally vegan AND gluten free! How can you go wrong, really? :) I opted out of doing the lemon glaze* I usually do with this recipe, but you certainly can!

I originally adapted this recipe from a (wheat heavy) vegan chocolate cake recipe found on Vegweb.com, and also substituted coconut milk for the normal oil/water mix, and I'm very pleased. It gives the cake a richness and extra depth of flavour that you rarely find in cakes. I'm so happy to be able to share this with you!!


1.5 cups of rice flour
5 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup brown sugar
1/2 teaspoon salt (optional)
1 tablespoon raw apple cider vinegar
1 teaspoon vanilla extract
1 cup coconut milk
about a handful of chocolate chips (more or less if you like) :)

Put your flour into mixing bowl, add cocoa, baking soda, brown sugar, salt and mix well.

Make two deep holes in the dry mix. Into one, pour the vinegar (oooh... bubbly) into the next, pour the vanilla. Then, pour the coconut milk in, over all of this, and mix it all up until there aren't any more lumps, then fold in the chocolate chips.

Use a tablespoon to fill your mini cupcake pan (available at most places) so the cups are about 3/4 full.

Bake at 350 for about 15-20 minutes.

Makes about 1 1/2 pans, but I usually double or triple the recipe, as I've done it other ways in the past.



*Note: You can also use this as regular cupcakes, or in a cake/sheet pan. This was made as a sheet cake for a friend's birthday originally, with a tart lemon glaze.

Here's the rough glaze recipe:
Juice and zest of about 2 lemons and about a cup of raw confectioner's sugar, whisked together to make a moderately thin (but not runny) glaze. You can add more or less of either ingredient to find the consistency you choose. To spice it up, zest a bit of lime or orange into the mix! :)

Blueberry Lavender Coconut Creme

Jeremy and I love to eat fresh, young thai coconuts. Ice cold from the fridge, we drink the sweet nectar first, then cleave the seed itself open and wedge the meat out with our fingers. It's like a drug. I mean, aside from the tasty goodness that is coconuts, the fresh ones are packed full of nutrients, and the nectar is very electrolyte rich. You can generally find them at Whole Foods or somewhere similar for a few dollars a piece, but you'll find the exact same thing at most asian markets, for usually a dollar each.

So, we were walking through the Farmer's Market in Santa Monica today (the one on Main St.) and I suddenly get this huge whiff of lavender. You see, at the market, there's a lavender vendor. I usually stop and browse, but today I had an instant surge of ideas running through my mind. Thoughts of work, cooking, and this blog, and just like that, this recipe was born. You can use lavender tea bags if you have them, but how could I turn down freshly dried lavender?


Blueberry Lavender Coconut Creme

1 young thai coconut, meat only (enjoy the water while you're preparing!)
1/2 c. frozen blueberries
2 heaping Tb. raw coconut butter
squeeze of lime, to taste

Lavender infusion:
a nice, packed handful of lavender flowers
1 c. water


First, bring a cup of water to a boil. Remove from the heat, throw the lavender in, get it thoroughly wet, and put the lid on. Let it sit for about 10 minutes. The water should be an intense, dark indigo. Strain, and squeeze as much of the infusion out as possible. (The water should be just warm.) Makes about 3/4 cup.

While the lavender is steeping. Get out your blender. In the blender, add the coconut meat and blueberries, and pulse them until they make a chunky paste. Add the coconut butter, and continue the pulse. It doesn't have to be smooth, just mixed up. Then, when the infusion is ready, add it and the lime juice, and blend until smooth, scraping down the sides with a spatula as you go.

Chill, and serve over fresh, ripe peach slices.


Note: this cream is only very faintly sweet, so feel free to add a touch of sweetener to taste. I would say, about 1 teaspoon agave, or honey if you can have it.

Berry Mango Delight - Raw

I just threw this together one morning.. and I'm so happy that I did. It was so good, and incredibly refreshing for the morning. Just the right amount of fat from the coconut so there wasn't a sugar spike/drop that I usually get from fruit in the morning. Yay!

1 cup soaked goji berries (without soak water)
2 Tb soaked golden berries
1 smallish banana
2 very heap Tb coconut butter

Blend till smooth, pour over 1 fresh chunked mango!