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The Art of Eating – Møn, Denmark

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I’m happy to finally share with you what I’ve been doing this past winter in Europe! In December I was invited to give a two-day workshop as part of the opening of Drømmesalen, a new retreat center on the island of Møn in Denmark. I cannot describe how much I fell in love with this place and I wholeheartedly recommend a visit – they offer a wide range of workshops and events all listed on their Facebook Page.

During the opening weekend, I taught a workshop called The Art of Eating, a two-day workshop on the creation, consumption, and experience of food. We spent time getting to know different foods through sight, sound, touch/ texture and smell and examined the ways in which our relationship with food acts as a microcosm for our relationship with both our inner and outer worlds.

Sometimes, well often, these workshops take a lot out of me. I absolutely love the work that I’m doing and equally I respect that things are moving, past conditioning and belief systems are arising, healing happens and there’s a lot to witness. It’s a beautiful thing to see it all unfold and it can get heavy at times too. But that’s when you walk down to the sea and you walk back past the horses and you come home to make turmeric tea and share words and hugs with those sweet souls that see you through. Denmark was magic. 

And then it was back to Germany for the holidays! My days were filled with kinder punsch, Christmas markets with my sister, roasted chestnuts (I ate roasted chestnuts for the first time! What have I been missing all these years?!), ice skating, movie nights, and such good eating with my family. Big thanks to my oldest sister and her husband for all the love and letting me be there new house cat for several weeks. It seems I’m finding more and more places to call home.

Make yourself some Golden Milk and enjoy!

Vegan Golden Milk

1 glass or mug of choice filled of unsweetened almond milk

1/2 -1 tsp turmeric powder (I use at least one teaspoon, but if you’re not used to the taste, start with less)

2 Tbsp maple syrup

1/8 tsp black pepper

pinch of salt, pinch of cinnamon

add a little nutmeg and coriander too if you like!

Heat the almond milk in a saucepan on medium-low heat. Add all of your ingredients and whisk until well combined. Remove from heat when the milk is warm but not yet boiling. Pour into your favorite mug (gotta have a favorite mug) and enjoy.

A small note: I tend to ignore most superfood claims and just eat/ drink the things that make me/ my body feel happy and healthy. Turmeric however, is one of those things that I can help but notice has had incredible effects on my body. When I drink this golden milk everyday I notice my skin is better and my hormone health/ period is groovin. Also this drink will just soothe your soul even if your soul needs no soothing.

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Shoutout to Flora Tosti and Johannes Dam for the beautiful photos!

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Raw Vegan Chili

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I know it’s been a while since my last post, but let me tell you why: I am in Berlin! I’m currently at an artist residency at the Agora Collective here in Berlin that focuses on the link between food, art and ecology. So you see why I had to drop everything and hop on a plane to the great Deutschland? I get to spend all day talking about food with some dang brilliant people.

I’m having a glorious time and a lot has changed in the ten years since I was last here! There are so many amazing vegan restaurants. Before I moved into my apartment here I was staying at a hostel and just down the street was building with an all-vegan supermarket, vegan shoe store and two incredible vegan restaurants. I’m. In. Heaven.

Once I get a camera up and running here I will be sure to over-document all of my food adventures for your viewing pleasure. But until then, I have this recipe for you! I thought it might be nice to share a little fall/ winter raw meal with you. The longer you let it sit (within reason) the more flavorful it becomes. But I also understand if you need to devour it immediately. No judgment here.

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 Raw Vegan Chili

1 cup cherry tomatoes, chopped

3 stalks of celery

2 carrots

2 tomatoes

1/2 and 1/4 cups sun-dried tomatoes

2 portobello mushrooms

½ cup water

1-2 cloves garlic

1 Tbsp maple syrup

½ tsp mustard powder

1 tsp cumin

½ tsp paprika (I love smoked paprika, but you can use any kind you like)

½ tsp chipotle powder

¼ tsp thyme

½ tsp black pepper

salt to taste

avocado, spring onions and cilantro for garnish (optional)

Blend ¼ cup sun-dried tomatoes with the fresh tomatoes, garlic and water. Transfer to a bowl. Finely chop celery, carrots, portobello mushrooms and the remaining ½ cup of sun-dried tomatoes. Add your chopped veggies to the blended tomato and water mixture. Stir in maple syrup, mustard powder, cumin, paprika, chipotle, thyme, black pepper and salt. Mix well, cover and let sit for 20-60 minutes to give the flavors time to mingle. Garnish with sliced avocado, cilantro and spring onions. Guten Appetit!

Have you ever gone raw or partially raw during the winter? I’d love to hear some of your favorite raw recipes and comfort foods that keep your body warm and your belly happy!

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Raw Vegan Almond Orange Doughnuts


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Currently I’m back in my hometown of Camden, Maine after having been away for two years. Before I left I got rid of nearly all my belongings but left all of my plants to take over my space after I left. I came back to see my beautiful philodendrons and succulents that were spilling out of their pots climbing the walls, wrapping around bookcases and windowsills. Plants are magic, plants are life.

I will say that coming back to the states after being away for so long has taken several adjustments. What is happening in this country is enough to discourage anyone, but thankfully I was given the opportunity to be the head chef at the Youth Empowered Action YEA Camp for both the Oregon and New York sessions which gave me a full boost of inspiration. If this is your first time hearing about this camp, check it out, it’s nothing short of life-changing: yeacamp.org

And food! I’ve been eating so well during all of my travels. I love visiting friends, making them vegan dinner and exploring new/ old cities and all they have to offer in the way of vegan food!

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Raw Vegan Doughnuts

I love food. These doughnuts are one of the many love letters I will write to food.

Dough:

2 cups almond flour

1 cup pitted dates

1/4 cup almond butter

1 tablespoon coconut oil

1 tablespoon orange zest

1 tablespoon orange juice

1 tablespoon maple syrup

1/2 tsp vanilla

pinch of salt

pinch of nutmeg

Cashew Icing:

1 cup cashews, soaked overnight

5 tablespoons coconut oil

3 tablespoons maple syrup

3 tablespoons lemon juice

1/2 tsp vanilla

pinch of salt

Frosting colors:

purple – handful of blueberries

pink – cherries or beet juice

green – spirulina

orange – turmeric

Toppings (optional): lemon and orange zest, cherries, chia seeds, coconut, dried apricots, cacao, blueberries.

To make the dough: Pulse dates in a food processor until they become a paste without any large chunks. Add the rest of your ingredients to the food processor and mix well. Transfer your dough mixture into a bowl and place it in the fridge while you make the icing.

To make the icing: strain and rinse the cashews. Combine cashews, coconut oil, maple syrup, lemon juice, vanilla and salt in a high-speed blender until creamy. Decide how many different colors of icing you would like – I chose pink, purple, orange, green and cream. Divide your frosting into as many containers as your choose and add the natural food coloring of your choice (for a color guide, see the list above). Turmeric powder and spirulina can just be mixed in with the icing directly. Note: spirulina has a strong taste so just add a small bit at a time and see if you like the taste, personally I love it. For the blueberry (purple) and cherry (pink) icing, you will need to blend these with your icing base in a blender. The “cream” colored frosting is made without any natural food coloring. When you have all the colors you like, place the frosting containers in the freezer to thicken.

To make the doughnuts: remove the dough from the fridge and roll out part of the dough between two sheets of wax paper until it’s about 1.5cm (1/2 inch) thick. For the next part you can use a doughnut cutter to cut out the doughnut shapes or, if you don’t have one, just use a jar to make a circle and  then poke a hole through the middle. Alternatively, if you want rounder doughnuts, you could just form each one by hand.

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Once your doughnuts are formed, top with the icing of your choice. Feel free to combine colors and go wild! Sprinkle on your favorite colorful toppings and enjoy with love!

❤ ❤ ❤

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I want to end this post by giving special thanks to all the humans in my life who provide me with so much love, support and humor. Thank you to my family and friends – those that are already in my life and those I meet along the way – I feel very blessed to share time with you, each and every one of you has touched my heart.

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Vegan Apple Chimicheesecake

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IMG_2190When I was younger one of the most memorable desserts I ever had was from Apple Chimicheesecake from Applebee’s. It was apple pie plus cheesecake plus chimichanga and it was delicious. There is no raw version of deep frying an apple pie cheesecake burrito and then topping it with whipped cream and ice cream (sorry), but nevertheless, you will not be disappointed by this dessert!

Also, if you want to truly emulate the chimichanga-ness of this dessert’s namesake, it’s completely possible to just double the dough recipe and make little burritos rather than pockets.

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Vegan Apple Chimicheesecake Pockets

Dough:

2 cups walnuts

2 cups almond flour

1/2 cup maple syrup or sweetener of your choice

1/2 tsp vanilla

pinch of salt and nutmeg

Apple Pie Filling:

2 apples

1/4 cup maple syrup or sweetener of choice

1 Tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp vanilla

Cheesecake Filling:

1 cup raw cashews, soaked overnight

4 Tbsp maple syrup or sweetener of choice

1 Tbsp lemon juice

2 Tbsp coconut oil, melted

1/4 tsp vanilla

salt to taste

To make the dough: grind your walnuts into small pieces in a food processor or blender. Transfer into a bowl and mix in almond flour, sweetener, vanilla, salt and nutmeg. Place the dough in the fridge.

To make the apple filling: slice the apples into very thin small pieces and put into a bowl. Add the sweetener, lemon juice, cinnamon, vanilla. Mix and set aside.

To make the cheesecake filling: strain and rinse the cashews. Blend cashews, coconut oil, sweetener, lemon juice, vanilla and salt together until creamy. Place in the freezer.

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Creamy Marzipan and Blueberry Ice Cream Cookies

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Oh how I’ve missed you! I’m so sorry to keep this recipe away from you for so long! Recently I was traveling up to Washington and then back to Portland to visit my dear sister and, of course, for the World Naked Bike Ride! Like always, great fun!

In Washington, my mom and I ate lunch at a fantastic restaurant in Lake Stevens called The Ringing Cedar Tea Tavern. Holy poop was that lunch amazing. AND they had a durian smoothie! We ate vegan tacos with BBQ jackfruit, peach mango habanero salsa, cashew cream and oh, so much more. Plus raw banana coconut cream pie for dessert. Rich and delicious. I have no reason to drive all the way to Lake Stevens other than for that restaurant but I WILL GO. So good. Eat there. Foodgasms for all. Amen.

Secondly, but not at all secondary…I went to my favorite eat spots in Portland: Blossoming Lotus – Live Tacos with pecan chorizo, Pb&J smoothie made with mixed berries, figs, banana, peanut butter, cinnamon, coconut water; The Whole Bowl – Vegan Bowl made with brown rice, red and black beans, fresh avocado, salsa, black olives, cilantro and the magic Tali Sauce; Laughing Planet (I give my sister full credit for ordering this for me, I don’t know my way around a menu where you have to add things yourself, far too complicated for me) – Che Burrito in a bowl, vegan deluxe, add tempeh. Don’t ask, just order it.

Next up, I’m working on a new page for this blog that will include my favorite vegan spots all over the world, there are just so many places that sometimes you need a list to keep track. Let me know what are your favorite raw and/or vegan spots in the world! I have a few more weeks on this coast then I’m back on the road and always looking for new spots for a good meal.

And finally, let’s get down to it! This was my first go at making vegan ice cream cookies. I’ve never been a huge fan of ice cream cookies because the act of biting into ice cream sounds like something I would want to avoid. These turned out to be ridiculously delicious. It was actually surprising. Plus it’s 41 degrees here (107 F), who can say “no” to a delicious cookie filled with cold marzipan cashew cream and blueberry sorbet when you are lying under a fan in a pool of your own sweat?

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Blueberry Marzipan Ice Cream Cookies

Cookie Dough:

2 cups almond flour

1 cup dates, pitted

1/2 cup brazil nuts

1/4 tsp vanilla

pinch of salt and nutmeg

Marizpan Cashew Cream:

1 1/4 cups cashews, soaked overnight

1/4 cup maple syrup or sweetener of your choice

1/4 cup almond milk or other non-dairy milk

1/2 tsp almond extract

1/2 tsp lemon juice

1/4 tsp vanilla powder or extract

salt to taste

Blueberry Sorbet:

1/2 cup coconut milk

1 cup frozen blueberries

2 Tbsp maple syrup

juice from 1/2 of a lemon

To make the cookie dough: blend dates and brazil nuts together until well combined, without any large chunks. Stir in the almond flour, vanilla, salt and nutmeg.

Take a large piece of the cookie dough and place it between two sheets of wax paper. Roll it flat with a rolling pin, bottle, or whatever works for you. Be careful not to make them too thin (they should be at least 2 or 3 cm thick). Lift off the first sheet of wax paper and cut into shapes using a cookie cutter. I chose hearts! The more simple shapes are better…I once tried to get fancy with the cookie cutters and it did not work out well for anyone involved. Continue rolling, and cutting out shapes until you’ve gone through all of the dough, then put them on a plate in the freezer.

To make the marzipan cream: strain and rinse the soaked cashews. Blend cashews, sweetener, non-dairy milk, almond extract, lemon juice, vanilla and salt together until smooth and creamy. Put in a bowl or container and place in the freezer.

To make the blueberry sorbet: add blueberries, coconut milk, maple syrup and lemon juice to the blender and blend away! Pour into a container and freeze it!

The cashew cream and blueberry sorbet will take a while to freeze, up to several hours depending on your freezer. I just let mine freeze overnight. You want both the sorbet and the cashew cream to be pretty solid but still scoopable.

Okay here’s the slightly-difficult-to-explain-but-not-that-hard-to-do part: once your marzipan cashew cream and blueberry sorbet are both frozen, take the cookies out of the freezer and place your cookie cutter around one as if you had just cut it. Scoop out a spoonful of marzipan cream and put it on top of the cookie inside the cookie cutter. Do the same with the blueberry sorbet and press down with a knife. Do this until you reach the top of the cookie cutter. Make sure to really press the cream and sorbet down so they fill the cookie cutter mold completely. Place another cookie on top of the cream/sorbet and slowly push your ice cream cookie out of the cookie cutter. You should end up with a swirl of blueberry sorbet and marzipan cream sandwiched between two cookies. When you finish put the cookie in the freezer or….eat it! These treats are so delicious they don’t stick around long!

Kick back in the sunshine and enjoy with love!

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Chocolate Pistachio Cake with Date Apricot Crust


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For the past month I had it in my head to make a pistachio cake. I was never really a fan of pistachios until very recently and decided to celebrate this newfound love with cake. Pistachio cake, to be exact. As I was making it I realized I had some dried apricots on the shelf, so I decided to jazz up the normal raw date-nut crust with these golden gems of dried fruit. It was a good move. The pistachio flavor isn’t extremely strong once the pistachios have been soaked, so if you are nervous about using these little nuts, don’t be! The end result is nothing short of fantastic.

This one goes out to my papa, who has a fondness for pistachios. Happy Father’s Day Papa J, with love.

Chocolate Pistachio Cake with Date Apricot Crust

Crust:

1 cup walnuts

1/2 cup dried apricots

1/4 cup flax

1/4 cup dates

pinch of salt

Pistachio filling:

1 1/2 cups pistachios (soaked overnight)

1/4 cup maple syrup or sweetener of your choice

1/3 cup coconut oil

1/3 cup non-dairy milk (I used almond)

1/4 tsp vanilla

Chocolate Layer:

1/4 cup cacao or cacao powder

1 Tbsp coconut oil

2 Tbsp maple syrup

pinch of salt and nutmeg

To make the crust: blend walnuts, flaxseeds, dates, apricots and salt together until well combined. Press into a tart or pie pan and set aside.

To make the pistachio filling: drain and rinse your soaked pistachios. Blend all the filling ingredients together until creamy. If it’s too thick for your blender add a bit more non-dairy milk until it’s smooth but not runny. Pour the pistachio filling over the pie crust and put it in the freezer for 20 minutes.

To make the chocolate layer: while the cake is in the freezer, melt your coconut oil and cacao or cacao powder in a saucepan over low-heat. For best results heat in a double boiler so as not to cook out all the beneficial properties of the cacao. Once melted, add maple syrup, nutmeg and salt, and remove from heat. Let cool 5-10 minutes.

Remove the pistachio cake from the freezer and pour your chocolate sauce on top. Put the entire cake back in the freezer for at least two hours. Before serving, lightly sift cacao powder over your cake and sprinkle on a bit of orange zest. Or add whatever will bring you joy!

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Spicy Vegan Coconut Sipping Chocolate

Last week my mom and I made a trip to Portland, Oregon and stopped at the sweetest chocolate shop for treats. She loves this spicy coconut sipping chocolate that they serve in tiny cups, so when we got back to the mountains I made her a homemade version with my favorite Guatemalan cacao. She loved it and I hope you do too! Happy Friday!

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Spicy Coconut Sipping Chocolate

¼ cup chopped cacao or cacao powder

1/3 cup coconut cream (scooped from the top of a can of coconut milk)

2/3 cup coconut milk (you can also use another type of non-dairy milk if you prefer)

4 Tbsp maple syrup or sweetener of choice

¼ tsp vanilla powder or extract

pinch of cinnamon and salt

pinch of cayenne

To make the cacao: melt the cacao and coconut cream together on medium heat until smooth. The best way to do this is by using a double-boiler if you can swing it. Add the sweetener, vanilla, cinnamon and salt. Whisk in the coconut milk and heat until hot but not boiling. Add a pinch of cayenne (I like to add about three pinches, but it really depends on your specific type of cayenne and your spice tolerance).

Serve in small cups (this ends up being quite thick and intense so be sure not to overdo it!) Drizzle with some coconut cream or add a light dusting of cacao powder to show a little extra love.

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Cookies ‘n’ Cream for Breakfast

IMG_1699IMG_1705IMG_1711I stumbled upon this magical combination of ingredients when I accidentally put too much almond milk in my chia pudding and it became more like chia almond milk. To regain the proper consistency I put it all in my blender and added a pinch of nutmeg and vanilla. Voila! Cookie’s ‘n’ cream. Then I got carried away dreaming about how to add something chocolatey to the mix and ended up with this chocolate cookie dough. I fully believe in extravagant breakfasts.

Raw Cookies ‘n’ Creme Pudding

Chocolate Cookie Dough:

4 Tbsp chopped cacao or cacao powder

¼ cup dried plums (yes, prunes, but I just refuse to use the word “prunes”)

¼ cup walnuts

pinch of salt

Chia Pudding:

½ cup chia seeds

2 cups unsweetened vanilla almond milk

6 Tbsp maple syrup or your choice of sweetener

1 tsp vanilla extract or powder

pinch of nutmeg

pinch of salt

optional: berries, fruit and/ or coconut flakes

To make the chocolate cookie dough: blend walnuts, dried plums, cacao and salt together until sticky and well combined.

To make the pudding: soak chia seeds in the almond milk for at least 2 hours (I usually just soak mine overnight). Blend together chia, almond milk, vanilla, nutmeg, salt and sweetener.

Crumble a small layer of the chocolate cookie dough into the bottom of a glass or jar. Pour a layer of chia pudding on top, add another layer of cookie dough and then more chia pudding. Optional: add a layer or two of your favorite fruit. I used cherries and it was dreamy. Garnish with chopped nuts and cacao. This will make enough for a few people (depending on how hungry you are). I usually like to make a lot and keep the chia pudding separate so I can make new combinations every morning. Bliss out and enjoy with presence and love!

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Raw Cashew Cream Fig Bars

I’m back in Central Oregon, one of my favorite places on this planet, and feeling oh-so-inspired to create new love-filled recipes for the enjoyment of all. I was tempted by these delicious figs to create something sweet for my family and I hope you enjoy it too!

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Raw Cashew Cream Fig Bars:

Crust:

1/2 cup Brazil nuts

1/2 cup walnuts

3/4 cups Medjool dates, pitted

1/8 tsp sea salt

Cashew Cream:

1 1/4 cups cashews, soaked overnight

1/4 cup coconut oil

3 Tbsp maple syrup, or sweetener of your choice

1 tsp lemon juice

1/4 tsp vanilla powder or extract

pinch of salt

pinch of nutmeg

4-5 fresh figs to garnish

To make the crust: blend the brazil nuts, dates, walnuts, and salt in a food processor or high-speed blender until there are no large pieces. Press the crust mixture into the bottom of a 8”x8” glass baking pan (it could be a round pie pan too, either works), and set aside.

To make the cashew cream: drain and rinse your cashews after soaking. Blend the cashews, coconut oil, maple syrup, vanilla, lemon juice, salt and nutmeg until smooth and creamy. Pour the cashew cream onto the crust and even it out using a knife or rubber spatula. Place in the freezer for 20 minutes.

When it’s nearly ready to come out of the freezer, begin thinly slicing your figs lengthwise. Place them on top of the cashew cream and put the whole pan back in the freezer for an hour or leave it in the fridge overnight. I like to keep my raw desserts in the freezer because it frees up some fridge space, they thaw quickly when you are ready to serve them and it’s a good way to get a raw cashew cream cake to the perfect texture in a short amount of time.

When the bars are firm but not frozen, take them out of the fridge or freezer, cut them into squares and serve! Don’t be surprised if these disappear shockingly fast – I made some yesterday and today they are gone!

Always made with love! Enjoy!

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Raw Banana Papaya Chia Ice Cream

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This recipe has led to my rediscovery of my love for ice cream, the reason for this mainly being: ice cream for breakfast is amazing.

Raw Banana Papaya Chia Ice Cream

4 frozen bananas

1/4 cup chia seeds

1/2 of a large papaya (fresh or frozen)

dried coconut (optional)

I highly suggest peeling the bananas before freezing them, it will make your life a whole lot easier. Freeze them overnight and while your at, it soak those chia seeds in a bowl of water. Chia seeds are one of the exceptions to the 6-8 hr soak time for seeds rule (along with flax seeds), so you could get away with soaking them for only a few hours, but won’t hurt to soak them longer.

To make the ice cream: peel, deseed and cut the papaya, chop your frozen bananas into chunks and put both in the food processor. Add the chia seeds (which will now be more like a chia gel) and combine in the food processor. Done.

If you want to get fancy, garnish with anything you can dream of. Sprinkle on coconut or chopped strawberries!

But seriously, ice cream for breakfast. Holy poop.

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