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Juicy June - 2014 Edition

loraxcommunity:


Juicy June has finally arrived, and so has our latest publication of the long-awaited 4 Seasons Zine! 

In this issue you will find loads of tips, tricks, and random inspiration for juicing, blended drinks, and some of our most loved recipes for plant-based delights made using various related methods.

It is with great enthusiasm that we invite and encourage all to participate along with us…

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Whee! My work has been featured in the Juicy June 2014 edition of  loraxcommunity's 4 Seasons Zine!
There’s even a cool giveaway & more feature opportunities. =)

My brand new refrigerator is a veganic garden, packed to the limit w/all sorts of raw & vegan goodness! It’s actually so big that both (French) doors won’t fit into the image, but the other door is filled mainly with kombucha, dried figs, & my massive stockpile of farm-direct blueberries —so no big visual loss… ;-)

Brief rundown of inventory:


Top shelf - 2 large cabbages, mass blueberries, butternut squash, 10lbs of Barhi & Medjool dates, red bell pepper.

Second shelf down - mass bell peppers, cherimoya, red jalapeño, BIG boxes of kale & collards, 8 ball squashes, tomato, little jar of raw/vegan nacho “cheese” sauce, tomato, two more large cabbages.

Third shelf down - giant bag of jalapeños, mass courgettes, stacks of portobello mushrooms.

Drawers are filled with even more fruit & veg (giant one at bottom is dedicated entirely to avocados, oranges, & lemons).

Door - Pineapple, big pitcher of #homemade lemon green tea, mass homemade sauerkraut, raw pasta sauce (also homemade), vegan probiotic powder, ginger, chickpea miso… Yep, it’s quite full (& also entirely free of GMOs, pesticides, preservatives, or other gross chemicals). ♡Ⓥ★

What’s in your refrigerator?

Photographs & Memories (+ Juicy Updates)

Don’t it always seem to go that you don’t know what you’ve got ‘til it’s gone… Photographs & Memories (+ updates):

At Last…

Carrot Blood Orange JuiceJuicy June is finally upon us and LORAX Community is now featuring a few of my very own juice & blended drink formulations in the latest release of 4 Seasons Zine!

I am truly elated to share in such a motivatingly educational publication so lovingly curated by my dear friend and colleague Michael Ray, with whom I invite all of you to request your very own copies and participate along…

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Rustic vegan & raw marinated mushroom and sundried tomato tartlets with freshly harvested garden herbs.

These past several days have been dedicated to developing raw, vegan real food treats for enjoyable nourishment on hot Summer days!

For those who find themselves inclined to enjoyment of slightly more bold & sophisticated flavour combinations over the (comparably) elementary norm, this share may prove to be a delightful (albeit rather unorthodox) ‘holy trinity’ flavour combination of dairy-free frozen dessert treats made from fresh, organic, farm-direct citrus, home grown herbs, assorted superfoods, & other delicious fruitarian goodness. 
Breakdown of all flavours is as follows:
Bottom layer: 
Lemon & Basil - A mood-lifting blend of lemon & freshly picked basil unite in this coconut ice cream with a hint of turmeric for added colour, healing & anti-inflammatory properties. This sunshiny layer is then topped by a dividing line of blueberries to  create deliciously heady, well-balanced perfumed element between flavours. 
Second layer: 
Coconut Lime with Green Chili & Cilantro - Another coconut-based frozen treat, this time infused with sweetness-enhancing lime, fresh green chilies (for a bit of an awakening surprise), finished with a refreshing hint of cilantro. Topped with a layer of chopped mango to compliment the citrus and enhance various nuances of chili pepper from above and below.
Top layer:
Hot Chocolate Blood Orange & Rosemary Sorbet - Perfect pairing of deliciously sweet blood oranges and organic fair trade raw cacao powder, infused with fresh rosemary harvested from my own veganic garden… Then spiked with a sultry bite of habanero to create a delightful blend specifically designed to simultaneously combust & cool the senses. 

This one feels like getting a big warm hug from the inside! ❤
Zoom Info
These past several days have been dedicated to developing raw, vegan real food treats for enjoyable nourishment on hot Summer days!

For those who find themselves inclined to enjoyment of slightly more bold & sophisticated flavour combinations over the (comparably) elementary norm, this share may prove to be a delightful (albeit rather unorthodox) ‘holy trinity’ flavour combination of dairy-free frozen dessert treats made from fresh, organic, farm-direct citrus, home grown herbs, assorted superfoods, & other delicious fruitarian goodness. 
Breakdown of all flavours is as follows:
Bottom layer: 
Lemon & Basil - A mood-lifting blend of lemon & freshly picked basil unite in this coconut ice cream with a hint of turmeric for added colour, healing & anti-inflammatory properties. This sunshiny layer is then topped by a dividing line of blueberries to  create deliciously heady, well-balanced perfumed element between flavours. 
Second layer: 
Coconut Lime with Green Chili & Cilantro - Another coconut-based frozen treat, this time infused with sweetness-enhancing lime, fresh green chilies (for a bit of an awakening surprise), finished with a refreshing hint of cilantro. Topped with a layer of chopped mango to compliment the citrus and enhance various nuances of chili pepper from above and below.
Top layer:
Hot Chocolate Blood Orange & Rosemary Sorbet - Perfect pairing of deliciously sweet blood oranges and organic fair trade raw cacao powder, infused with fresh rosemary harvested from my own veganic garden… Then spiked with a sultry bite of habanero to create a delightful blend specifically designed to simultaneously combust & cool the senses. 

This one feels like getting a big warm hug from the inside! ❤
Zoom Info

These past several days have been dedicated to developing raw, vegan real food treats for enjoyable nourishment on hot Summer days!

For those who find themselves inclined to enjoyment of slightly more bold & sophisticated flavour combinations over the (comparably) elementary norm, this share may prove to be a delightful (albeit rather unorthodox) ‘holy trinity’ flavour combination of dairy-free frozen dessert treats made from fresh, organic, farm-direct citrus, home grown herbs, assorted superfoods, & other delicious fruitarian goodness.

Breakdown of all flavours is as follows:


Bottom layer:

Lemon & Basil - A mood-lifting blend of lemon & freshly picked basil unite in this coconut ice cream with a hint of turmeric for added colour, healing & anti-inflammatory properties. This sunshiny layer is then topped by a dividing line of blueberries to create deliciously heady, well-balanced perfumed element between flavours.


Second layer:

Coconut Lime with Green Chili & Cilantro - Another coconut-based frozen treat, this time infused with sweetness-enhancing lime, fresh green chilies (for a bit of an awakening surprise), finished with a refreshing hint of cilantro. Topped with a layer of chopped mango to compliment the citrus and enhance various nuances of chili pepper from above and below.


Top layer:

Hot Chocolate Blood Orange & Rosemary Sorbet - Perfect pairing of deliciously sweet blood oranges and organic fair trade raw cacao powder, infused with fresh rosemary harvested from my own veganic garden… Then spiked with a sultry bite of habanero to create a delightful blend specifically designed to simultaneously combust & cool the senses.
This one feels like getting a big warm hug from the inside! ❤

(Source: instagram.com)

Who says you need bread for a sandwich? Sliced Eightball squash provides a raw & vegan outer layer for romaine, marinated portobello/shiitake mushrooms, avocado, cucumber, & red jalapeño slices.

An abundant supply of #organic, farm-direct, raw vegan treats from Mother Nature are still keeping me highly entertained, well nourished, and blissfully occupied.

This simple pleasure is dedicated to the fabulous @randomveganyogi, who elevated my entire week by sharing her own take on my recent pizza post featuring the same adorable #SummerSquash. I love to play with my food, and find great pleasure in connecting with fellow #vegans who enjoy similar activity. ♡Ⓥ★

Cute food alert!

Isn’t this #organic #EightBall squash too adorable? Think courgette, only similar to a softball in shape & size. =)

I rarely pick up hybrid produce (am more of an heirloom kinda gal) but could not resist grabbing a few of these cuties from my awesome local farmer last week. Finally got around to playing with them the other night, and ended up making raw vegan pizza (again)… Yes, I truly am addicted!

More raw/vegan pizza? Technically yes, but this one’s actually Italian style!


Honestly, I could probably eat pizza every day, and usually make a point of keeping a crust or two (or 3, or 4…) happening in the dehydrator at all times. 🍕 😊 💖🇮🇹


In case you may have missed it, my last post on the blog at RawVeganista.com reflects upon motherhood, veganism, animals, Earth, sustainability, gratitude, & abundance, and also includes recipe redux/expansion tips for avocado pesto and gardening/craft ideas for beginners (created especially for readers of LoraxCommunity's Vegan DIY journal).

I may or may not have had an organic, raw, vegan pizza party ALL WEEK LONG (excluding my regular fasting day) & beyond, in honour of Cinco de Mayo & other somewhat notable events… ;-)

Gluten-free Mexican pizza toppings on dehydrated crust, topped with RED HOT habanero salsa, chipotle infused “taco meat”, marinated mushrooms, sliced jalapeño, tomato, cilantro, & yet another perfect avocado from Rick’s Seasonal Produce.

My refrigerator has been so packed with farm-direct seasonal produce that fitting it all in requires some serious summoning of my inner Tetris Goddess, as well as an intervention from all appliances (juicer, Vitamix, food processor, AND dehydrator) at once. This was one of the happy results! ♡Ⓥ★

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