It’s my mum’s birthday today so my morning juice is in her honor (I’m sorry to mix Australian and US English in this sentence but I can’t quite bring myself to type ‘mom’, it doesn’t feel right!) She started juicing a lifetime ago and does it religiously every morning… even since she moved to Vietnam – if only I could be so good. When I was younger and stayed with her she’d make it for me, and while it took a while to get used to things like beetroot and parsley in a drink it always made me feel great. It’s a magically refreshing, re-energizing way to start your day. It’s also why she doesn’t get sick very often even though she’s a school principal.
I love black tea, my father is British after all and it was the proper thing to do in Tasmania, Australia where I grew up as a child – heavily influenced by British due to Port Arthur and such back in the day I suppose… freshly brewed loose-leaf tea, and scones with loads of jam and cream… I’d like to pretend it was all about the tea, but who am I kidding?!
Following my mention of ‘colon’ on my crazyrawvegan facebook page last week, my boyfriend informed my that the c-word make him throw up a little bit in his mouth. Needless to say, a great debate ensued. I personally think it’s important to embrace your colon as the vital organ it is; he, on the other hand would like to prefer it didn’t exist. Or at the very least, that I called it something more socially acceptable, like ‘poop chute’. Given I’m a little competitive, any feedback on which side of the fence you sit on would be much appreciated :)
A wonderful friend of mine was teasing me this morning when I posted a blog for cheese sauce on Shrove Tuesday instead of a raw vegan pancake recipe. I promised to do some research but I didn’t have time to do the required dehydrating to try a new recipe so I’m pulling out a draft recipe I started writing back in 2010 for the occasion. It’s also a good reminder to make these again soon, as I do remember them being really good!
If only everything in life firmed up as quickly and easily as limp kale in ice water ;)
It really does work! Sometimes I get home from grocery shopping and don’t feel like prepping my fruit and vegetables as I unpack them, as I know I should. Most things survive well in the fridge overnight, but kale and some of it’s green leafy cousins get a little limp and sad looking. So instead of chomping on soggy leaves, or worse, throwing them out:
This Middle Eastern-inspired spread is one of my new favorite recipes, and I have found the perfect gluten-free alternative to breadcrumbs! It’s another yummy recipe from Pure Vegan; a quick and easy, super-tasty spread you can have on any kind of bread as a snack or a meal (I take it to work for lunch and smother it on rice cakes). I’ve also tested it widely on non-vegan peeps and they love it too so it makes a perfect side dish to bring to parties.
This is a very special post for a very special lady. Sharon Agates has recently created Agape Cottage, ‘a sacred place to reflect, recharge, and recreate’ … a truly magical space for women, located in Brentwood, UK – just outside London.
So, this hummus recipe has been set for disaster since I first thought I’d make it… I like hummus but I’m generally not a huge fan of beans (or at least my digestive system isn’t); however, my boyfriend loves hummus so I originally set out to make it for his birthday gathering a few weeks ago. I forgot the beans needed to soak overnight so it was a no-go. Then, on Sunday I thought I’d soak them and whip it up on Monday night. I soaked them and rinsed them, but they sat in the fridge until tonight. Then, I put them on to boil while I was online for a school lecture and forgot about them for 2.5 hours! Despite all that, this stuff is actually really good … I think that’s called idiot proof… :)
For the strict raw foodies out there, I did post a great ‘hummus’ recipe back in 2011 after much trial and error (and emotional heartache!) so check that out here.
I’m in love with Joseph Shuldiner’s new recipe book Pure Vegan. It’s beautifully presented (yes, I’m a sucker for sexy photos of food), and it’s all VEGAN and mostly whole-foods / plant-based, and by this I mean that not all the recipes depend on soy-based products, be it tofu or fake butter/mayo.
I made his Muhammara spread (which is high raw) for the AFC Championship football game here in the US but it went so quickly I didn’t have a chance for photos… it took the edge off a Patriots loss, but that’s another story for a different kind of blog… anyways, I digress…
It doesn’t happen very often, but sometimes I get a nasty craving for something creamy… and attending to this craving vegan-style has been easier than I ever would have thought! This dish is cooked, but if you want something raw, check out my chili rose pasta sauce…
I first messed around with this concoction in December and loved it (and my photo got a few likes on Facebook) so I thought I’d try again for real tonight – yes I’m easily encouraged ;)