Reeling in culinary bliss & anticipation for #JuicyJune! The Sedona dehydrator from Tribest is thus far absolutely everything I had hoped for, and seems perfect for assisting me in finding purpose (other than compost) for all of the pulp created by the Omega juicer. I have already set to work in my mad experimentation, having successfully created citrus fruit rolls & raw/vegan flax tortillas using juice pulp as the primary ingredient. I shall be juicing throughout the month of June, sharing some of my experiments along the way, and also posting a very special give-away for those who join me via various social media and blog at RawVeganista.com. =)
Cucumber cups filled w/spicy almond hoummous, garnished w/TRULY raw & farm-direct kalamata olives/oil, cayenne, & homegrown spring onion. Recipe soon to be posted at RawVeganista.com, along my with review & full details on where to obtain this incredible RAW olive deliciousness! =)
This all raw/vegan carrot cake w/ coconut & macadamia “cream cheese” frosting is a very old favourite from ‘back in the day’ when I used to make raw/vegan treats for NYC health & specialty food shops to sell to their customers (& always sell out - even at $7 - $10 per slice). Apparently it’s still a real crowd pleaser, & I’m glad I ended up taking the time to revisit the formula as a birthday project/gift to myself. Since it had been so long since having done this, it actually took me two days to make (I was busy, this was really intense). Also, the “dough” was so incredibly dense that I broke a wooden spoon. =/ All annoyances aside, this was a great vegan birthday cake & I’m really glad I put in the seemingly massive amount of time, effort, and ingredients required to do this properly.
So much awesome, vegan, rawfood STUFF!!! Believe it or not, this is only a mere fraction of what arrived for me to work with for my birthday/23rd “Veganniversary” observance this past Sunday. Received far more dates (Barhi on left, Medjool at right 20 pounds total!) than I had been expecting… Fernandez ROCKS (anyone else wishing to order dates from them may do so by clicking the name or link on my site - tell ‘em you were referred by RawVeganista.com or Lorax Community Kitchen for bonuses & extra TLC)!
For those wondering about some of the other items shown here, the inventory is as follows: Grapefruit, oranges, apples, mangoes, green tea kelp noodles, buckwheat groats (raw), flaxseed, Irish moss, lemons/avocados/macadamias from Fallbrook, sunflower & pumpkin seeds (all raw, organic, &USA grown), Brasil nuts, sesame seeds, raw (unpasteurised) California almonds, raw/vegan bread (from Rayo de Sol), & a massive pile of fresh organic jalapeño peppers.
For a sampling of some dishes made with some of these items, please check out my latest blog update which features 5 raw/vegan recipes in honour of The Big 05/05.
Thanks to everyone for all of your positive energy & support!
Why am I so bothered by those using/promoting honey and other assorted bee ‘products’ as “vegan”? Please take a look at this image & consider the following: - Bees are sentient beings who work tirelessly to gather food & supplies for their colonies. - Bees already do plenty of service for us by helping to pollinate trees and plants so that we may reap the benefits in the form of fruit and vegetable nutrients when time comes for harvest. If it weren’t for bees, we would find little (or nothing) to eat on this planet. - The population of bees is also now on the very precipice of massive extinction. Exploitation ≠ conservation.
Stealing bees’ food & killing them for thoughtless, self-indulgent purposes is not okay. Fellow Earthlings neither share nor benefit from popular human systems of (monetary) trade, which leads to mass suffering and unimaginable confusion for non-humans. Please consider these beings and their perspectives before making decisions which can only perpetuate their exploitation.
Happy #EarthDay! By request, my raw/vegan recipe for “butter” (which is also free of palm & hydrogenated oils) is now live on RawVeganista.com
Catching up from Easter, here is the end result of my vegan/rawfood “egg” project: orange white chocolate shells filled w/ cherimoy/coconut (white) & mango (yolk) sorbet, and (on the left) macadamia/hempseed caramel ice cream w/ mango sorbet “yolk” - shown here with a lovely cup of Yogi Bhajan’s vanilla spice tea.
Technical difficulties & overwhelming otherworld obligations (garden, classes, coordinating co-op & workshop activities for Lorax Community, etc.) have been keeping me from posting online updates & communication over the past couple of weeks. Trying to catch up, though Spring cleanse/fasting (& continuing process of systems repair) shall likely result in a fairly slow progression…
More to come ASAP! <3
Vibrant raw vegan colours! Kelp noodles & broccoli drenched in spicy orange sesame sauce, served atop purple cabbage. This was merely an experiment, no formula recorded.
Making simple little cucumber cups to hold baba ghanouj & courgette hoummous!
Thickly sliced organic cucumbers, seeds scooped out at centre (with a small wooden spoon) & filled with savoury, creamy goodness…
Raw/vegan Baba Ghanouj recipe to be shared soon, via my food blog at RawVeganista.com.
Wishing everyone a peaceful and pleasant Pesach & Holy Week! =)