WIAWhen its that awkward between seasons time

Happy Humpday everybody!!!!

Sorry I’m a bit late to the party, but hey I made it! Yes, for the first time since school started, my week day workload is finally somewhat manageable, and I couldn’t wait to show you my pretty food pictures! Come on, tell me you don’t do that too.

“I think this is such a pretty food picture but I have to save it for Wednesday!!!”

Truth. Anyway, even though it is still, albeit barely, August, I’ve started to crave fall. Pumpkin, cinnamon, boots and cozy blankets and tea. Yes. Alas, its still summer. So my eats are a little mood-swingy haha!!photo-256See on the summer spectrum, I still love big green smoothies -this is a melon-pineapple-matcha-mint and ginger combo (plus lemon and spinach). So refreshing!photo 3-120But I’ve also been getting into oatmeal a lot more recently. Solution? Summer fruit oats! Topped with blueberries, grapes, kiwi and watermelon, because why not? Eeeeexactly.photo 5-77Still, this morning, all bets were off. Its fall enough for me!!! Pumpkin spice oats with apples:)photo-255My main meals vary, anything from ‘hippie bowls’ -rice, veggies, beans, nooch, random condiments etc…photo-252To spring rolls (ahem summer…)photo-251And back to warm, orangey deliciousness!! Broccoli, falafel and sweet potatoes topped with tahini sauce and spicy ketchupphoto-249Even my drinks have gone from sweet and creamy (ever mixed zevia root beer with iced almond milk coffee? Do it. Its like a grown up root beer float)photo 1-120To fruity green smoothies! Watermelon, lime, mint, ginger, spinach and ice 🙂 Soo good

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I’ve been hoarding as much fresh summer fruit as I can before its all gone…

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But alas, pumpkin strikes again!! Did you know that a box of spice cake mix plus a can of pumpkin makes the best, cheater pumpkin bread/cake ever? Bonus points for adding chopped apple!!

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But of course, we cannot forget the ice cream. Chocolate (and cinnamon -see its everywhere) homemade ice cream with peanut butter sauce

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And lots of Cookie Dough… Always.

I know its still Summer, but have you started to “crave” Fall? Confession: Its gotten so bad that I had pumpkin/orange at every meal today. Pumpkin oats, sweet potatoes at lunch, kabocha at dinner, and pumpkin pie ice cream (home made, once I tweak the recipe I’ll post it!) for dessert!! Commence my lovely self-tanning habits of Autumn!

Living Intentions Review

A little while ago, Living Intentions sent me a few of their amazing raw goodies to review!!

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I received a sample of their Sprouted Flour, Sprouted brownie mix, and two flavors of their raw Gone Nuts!

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Of course, I broke into the nuts within minutes of opening the package and taking pictures. Oops.

Okay, not oops. Mmmmmmmm…..

These were gone in no time.

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Ingredients: Organic Raw Cashews, Organic Clear Agave Nectar, Sprouted Almonds (pesticide free), Organic Coconut, Organic Cacao Nibs, Organic Cacao Butter, Himalayan Crystal Salt, Organic Vanilla Extract and Organic Mesquite Pod Meal.

The white chocolate nuts were delicious, on their own tasting very coconutty and sweet with a hint of salt, and very much like white chocolate when I put some on top of my breakfast oats:) I am usually not a white chocolate fan -its very sweet, but these were divine!

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I liked the clusters of cacao even better!

Ingredients: Sprouted Almonds (pesticide free), Organic Raisins, Organic Coconut Palm Sugar, Organic Blueberries, Organic Coconut, Organic Raw Cacao, Organic Clear Agave Nectar, Organic Unfiltered Olive Oil, Organic Vanilla Extract and Himalayan Crystal Salt.

A smooth dark chocolate coating held together clusters of almonds and dried fruit -it was nutty and fruity and sweet and dark and delicious! My only complaint was the raisins-simply because I’m not a raisin fan though haha!

I usually ‘hide’ my ‘special’ foods (i.e. these nuts) from my stepdad so that I get them all to myself….buutttt I found out after getting these that he knows where my hiding place is. AKA its a good thing I tried them first! Haha  I will definitely be trying more of their Gone Nuts! line!

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Next up were the sprouted flours- which I was super excited about!! I decided to try each of them in both a cooked and a raw recipe, to see how they turned out!!

For the raw cacao brownie cake mix, I made (surprise) raw brownies

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Following the recipe on the back of their package pretty closely

and baked brownies

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Using 1 cup of mix, 1 small avocado, 1 banana, 1/2 T vanilla and a bit of baking powder. They came out super moist but I have to say the batter was better than the finished product (isn’t that ALWAYS the case? 😉 )

Both brownies were very rich and chocolatey, however the mix does have a strong maca aftertaste in both desserts, which took away a bit from the chocolate in my opinion. Other than that I did enjoy the brownies! And they have such better, higher quality ingredients than almost any other brownie mix I’ve seen! Low sugar too!

Ingredients: The Original Sprouted Super Flour (Organic Sprouted Buckwheat, Sprouted Almonds (pesticide free), Organic Mesquite Pod Powder, Micro-Fine White Chia Powder and Agave Inulin), Organic Cacao, Organic Coconut Palm Sugar, Organic Raw Sun-Dried Cane Juice Crystals, Organic Coconut Flour, Organic Coconut, Raw Brown Rice Bran & Germ, Organic Maca Powder and Himalayan Crystal Salt.

And last but most certainly not least, was my favorite product of the package! The raw Super Flour!

Ingredients: Sprouted Organic Buckwheat Flour, Sprouted Almond Meal (pesticide free), Organic Mesquite Pod Powder, Micro-Fine White Chia Seed Powder, and Organic Agave Inulin.

Made out of sprouted grains and super foods-it was slightly sweet and delicious -I could eat it by the spoonful.

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First I made a batch of almond-peach pancakes, and they were divine! The super flour had a wonderful taste and texture-the almond meal in the flour gave these pancakes a ‘crunch’ , taking pancakes to a whole new level!!
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I followed the recipe on the back of the package for their raw ‘oatmeal’ cookies, using almonds instead of walnuts and adding some ginger, then I dehydrated these for a few hours. Oh my goodness were these amazing! They tasted like actual oatmeal cookies, but with the ginger they also tasted like gingersnaps! I would so make these again!
And finally, I made up my own recipe
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For (almost) raw cookie dough truffles -but you’ll have to wait for another post for the recipe!!! 😉 Can I just say these were awesome though?
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In all, I loved my samples from Living Intentions -even the packaging! Basically my mantra when cooking. I can’t wait to try out more products from this amazing company! Thanks Living Intentions!
And guess what? You can too!! Through the end of August Living Intentions is offering $5 off purchaces of $30 or more with the coupon code LIVINGAUG13 . Visit shop.livingintentions.com to take advantage of this awesome opportunity! Hurry, and try the Super Flour so you can make the truffles -coming soon 🙂

A Cake To Remember

Forgive me lovelies, for I have slacked.

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I haven’t posted, I haven’t replied to your comments, I haven’t read your blogs -shoot I haven’t even turned my computer on since Sunday!

I even made this a whole week ago, and didn’t even tell you about it (unless you follow me on instagram)

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But I had a legitimate reason. Senior year started in full throttle. Up at 5:40, school at 7:45, home at 3:00, and homework until 11.  I haven’t even had time for a run, movies, or even baking! And you know, baking is incredibly therapeutic for me.

So I decided to come back with a recipe, for a mind-blowingly delicious cake. I hope you’ll forgive me?

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Making this cake, last week, was absolute bliss. The measuring and mixing, the baking and blending.

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The scent of warm chocolate swirling through the air as the cake cooled.

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Then the assembly.

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When I can just lose myself in the repeated swirls of frosting, taking photos between each step

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looking for new, artistic angles to capture my edible medium.

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Of course, I felt incredibly hipster too, creating an incredible vegan cake while wearing my cute, thrifted high-waisted shorts, waiting to go shopping at the consignment store and planning my activist club.

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But the big plans were at the back of my mind, as I decorated this beautiful cake, my creation, in the soft summer sunlight. It was peaceful.

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And then came time to cut the cake. My best friend came over, and we sliced beautiful slices, laughing about how this cake was the ultimate ‘cravings cake’ (In case you missed it, last week all I wanted was cookie dough. And chocolate)

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We sat down with our cake, watched a girly movie, and laughed our last summer weekend away.

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This cake, THIS CAKE.

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Thin yet fluffy, light and moist, perfectly chocolate cake layers

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Filled with a sweet, buttery, incredible cookie dough filling.

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And finished off with a silky chocolate frosting.

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Double Chocolate Cookie Dough Cake (or, ultimate cravings cake. Or, therapist cake)

serves 10

For the Cake:

  • 1 1/2 C. Whole Spelt Flour
  • 1/2 C. Cocoa Powder
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C. maple syrup
  • 1/2 C. unsweetened applesauce
  • 1 T. white or rice vinegar
  • 2-3 tsp instant espresso powder
  • 1/2 T. vanilla extract
  • 3/4 C. water
  • 3 T. almond milk (or use iced almond milk coffee 😉 )

Preheat oven to 350. Grease two 9-inch circular cake pans. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, mix together remaining (liquid) ingredients well. Add flour mixture to liquid mixture in 2-3 batches, mixing well each time, until your cake batter is smooth. Pour evenly into the two pans (they will be thin in 2 pans, this is on purpose) and bake 18-24 minutes, or until a toothpick comes out clean. Wait 15 minutes before inverting onto a cooling rack. Make sure cake is completely cooled before frosting

For the Cookie Dough Filling:

  • 2 cans of garbanzo beans, drained and rinsed.
  • 1/2 C. dates
  • 1/3 C. almond milk
  • 3-4 T. nut butter of choice
  • 1.5 T. vanilla extract
  • 1 T. baking soda
  • 1 T. baking powder
  • dash salt
  • 2 T. coconut flour (Optional)
  • Stevia to taste (start with 1 tsp and increase as needed)
  • 3-4 T. ground flax
  • 1/3 C. oats
  • 1/4-1/3 C. chocolate chips (chopped smaller if you wish)

Soften your dates by pitting them and putting them in a mug, then cover them with the almond milk and microwave them for about 40 seconds. In a food processor, add beans through stevia and blend well until smooth. Add flax, process, and adjust your sweetness and saltiness until the flavors suit you (I put a lot of vanilla, baking soda/powder, and sweetness in because those are the main flavors of cookie dough and I like them to be prominent). Once you find your balance, pulse in the oats, then the chocolate chips. Keep in fridge until you are ready to ‘frost’. Don’t worry-this makes extra on purpose 😉

For the Frosting/Pudding

  • 3/4 of a large ripe avocado (or 1 whole small)
  • 1 ripe banana
  • 1/4 C. pitted dates
  • 1 C. canned pumpkin (or cooked sweet potatoes/squash)
  • 1 T. vanilla
  • 1 C. almond milk
  • 1/4 C. peanut flour or PB2
  • 2/3 C. dark cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp stevia (additional to taste)
  • dash salt
  • 1/2 T. xanthan gum
  • 1 tsp arrowroot powder/cornstarch

Put all ingredients in a high speed blender until very smooth, adjust to taste, and keep in freezer or fridge to set. Make sure this is completely cool before frosting cake (sometimes the blender heats it up while blending).  I know this seems like a lot of ingredients, but trust me its delicious and really easy!

To assemble cake: Place one cake layer on a flat surface, spread a thick layer of cookie dough filling on top, and top with the second cake. Press it down flat and use a knife/spreader along the edge to make sure the sides and cookie dough are smooth and even. Spread the frosting on top. If you want to make the truffles on top, add a few more oats/ tbls of flour to leftover cookie dough filling and roll into small balls for decorating 🙂

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Decadent enough to be my next birthday cake, yet wholesome enough for breakfast.

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Or lunch, which I actually did.

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One of the biggest things I am going to miss about summer is the endless free time to do whatever I wish, just because. And for the last weekend of summer, I was able to spend a few hours of bliss.

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Pure, sweet bliss.

This cake recipe has been submitted to

the veggie nook

 

because its a cake, but its actually good for you 😉

Friday Faves 8/9

In yet another desperate attempt to procrastinate on finishing my summer assignment essay, I have decided to do a Friday Faves post- mainly because it sounded fun and I got to spend the last 20 minutes taking pictures of random things in my house. Always a plus 😉

This Mini Table

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I got this adorable little table at a yard sale for 10 cents!! Its the perfect size for taking pictures on -I can move it to wherever the best lighting is – and also the perfect size/height for my laptop when I want to sit on the couch for computer time 🙂 yay!!

365 Vegan Smoothies

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This is a no brainer when you think about my latest smoothie obsession. I want to make all of these!!!

Red Lipstick

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Funny, because usually I don’t wear a lot of make up – just a little concealer, eye liner and mascara. But I’ve been loving bright red lips lately! So much fun and it makes you feel cute and fancy when you otherwise are feeling lazy. I swear, today was a ‘meh I don’t feel like doing anything’ day, so I put on a little lipstick out of sheer boredom and BAM I feel motivated! Haha no idea why.

Sophie

 

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This little girl, I swear. She sleeps in the funniest positions, and loves ‘helping’ us do things. Like helping me type (top left). Or do sit ups (aka lets try to eat Lacey’s pony tail while she is on the yoga mat!)

Cookie Dough Dip

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I had THE BIGGEST craving for chocolate chip cookies the other day (i.e. you want something, and then just so happen to be on Pinterest and it seems EVERYONE AND THEIR MOTHER is pinning chocolate chip something or other). Except it was dinner time. Since it was a girls night, my mom and I decided it was perfectly acceptable to make a large batch of cookie dough dip (of the chickpea variety) and eat it for dinner. We had other stuff too, but just to make sure we got all of our food groups in before we ate big bowls of cookie dough. With vanilla soy yogurt. Divine. I had it the next day too, and for lunch today. Some women crave chocolate, apparently I crave cookie dough.

Being a Typical Vegan

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On a more vegetable centric note, I’ve also been loving on sprouts lately. I’ve been putting them on everything. This is the third container this week!

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Also Figs. So gosh darn pretty!

Piggies!!

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aaaaawwwwwww!!!! I want a pet piggie!!!!!!!!!

SENIOR YEAR!!!

 

 

 

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Got my shirt made, my schedule assigned…Its beginning to look a lot like senior year baby!!!!

Whoop Whoop!!!

Aaalllright time to finish my essay now. No more excuses!!!

What have you been loving lately?

Are you a “chocolate craver” or is there something else that tends to strike your fancy? of course, after I ate my cookie dough, someone on TV had a piece of german chocolate cake and I was like ‘THAT. THAT is what I want”. haha!