Blueberry Amazing cake!!!

Blueberries. Blueberries are amazing little fruits. One cup contains about 80 calories and zero fat. 4g fiber and 24% of your daily vitamin C needs. They are rich in vitamins C and K - and they also contain smaller amounts of various B vitamins and vitamin E. They are rich in manganese and contain some potassium too. Blueberries are quite amazing based on their strong antioxidant capacity. Beyond the rigid nutrition data facts - the power of blueberries is in their color - their phytonutrients.

Fron WHFoods.com: "Virtually all of the (blueberry) phytonutrients function both as antioxidants and as anti-inflammatory compounds in the body, and they are responsible for many of the well-documented health benefits we get from regular consumption of blueberries."

..the short story: eat more blueberries! Here is one delicious way (scroll down for recipe!)..
Blueberry Cake
vegan, makes one 9" round cake

1 1/2 cups organic white flour
*sub with other flours if desired
3/4 cup sugar, organic (why organic here)
1 Tbsp baking powder
3 Tbsp vegan butter, softened
1/2 tsp almond extract (sub with vanilla if desired)
3 Tbsp rolled oats
2 Tbsp flax seeds + 2/3 cup warm water
1/3 cup soy milk, vanilla
1/4 cup applesauce, unsweetened
3 Tbsp orange juice + pinch orange zest (fresh squeeze room temperature oranges - or warm OJ to about room temp)
1/2 tsp salt
optional: 1/2 tsp cinnamon

fold -ins:
1/2 cup blueberries
1/2 cup chopped walnuts (or almonds)

topping: blueberries +pinch rolled oats + sprinkle of almonds

note: I used about 10 ounces blueberries total - buy 2 6oz packs and eat any leftovers :)

Frosting:
1/3 cup vegan butter, softened
2/3 cup virgin coconut oil
3 cups powdered sugar
pinch salt

note: if you only use coconut oil this frosting is STILL super yummy. You could also add in or sub in some vegan cream cheese if you'd like.

Directions:

1. Preheat oven to 350 degrees.

2. Add flour, baking powder, salt, sugar, oats and optional cinnamon to a large mixing bowl. Toss a bit.

3. In a small dish, combine the water and flax seeds. Stir briskly and let sit for about 2-4 minutes.

4. Add the water/flax mixture, orange juice, applesauce, vegan butter, salt, extract and soy milk. Tip: try to make sure these ingredients are either room temperature or slightly warmed. I used room temperature oranges to fresh squeeze - and room temp applesauce. This will help your batter blend more seamlessly - and the vegan butter will stay smooth.

5. Stir your batter by hand until smooth. Fold in the blueberries and chopped nuts.

6. Pour your batter into your cake dish - grease and flour the sides before pouring.

7. Bake at 350 degrees for about 25-30 minutes - or until edges begin to brown a bit. Remove from oven to cool.

8. Start your frosting about 20 minutes before you want to frost your cake. Your cake must be cooled when you frost it or the frosting will melt.

9. Add frosting ingredients to mixing bowl and blend with hand beater mixer until fluffy and smooth. Add in a splash of room temperature soy milk or coconut milk if needed to thin out the blend. Place frosting in fridge for just about five minutes before frosting. Any longer and the frosting will get too firm.

10. Frost cake and add blueberries on top. Serve with softened frosting. Store in fridge - but allow frosting to soften a bit before re-serving from fridge.

fruit + coconut ice cream cake with brownie crust

I am really loving coconut milk and frozen fruit as combination ingredients lately. If you're getting tired of it - I am sorry. But no need to fret, because summer is quickly approaching and she promises a fresh, local, always-changing variety of new produce each week at the farmers market. I am excited to be inspired every Saturday by the organic options available to make new raw food creations for myself, my family, friends, and you, of course! But for now - I must stick with frozen fruit, and coconut milk is an excellent pairing.

Thus, an ice cream dome cake appears. 

This recipe is very similar to my last one (fruit popsicles with coconut milk) but I added bananas to the ice cream part because... well, bananas. I ended up having extra room on the bottom of the cake so I improvised and added a brownie crust. It was a good idea. FACT: brownies are always a good idea. I also discovered that if you ever have extra raw brownie mix and you mix it with banana slices, your world will be turned upside down and angels will sing. 

True story. 

As with all my ice cream cake recipes - be patient and let your cake slices thaw before eating, it is so much better. Not only will you skip the potential numerous brain freezes, but the cake will also become creamier and you'll be able to taste the flavours more. Just for your information, this will be my last recipe for a little while because I have my final exams coming up, and I also have a bit of a project I am working on which I may or may not eventually tell you about. Much love. 

Stay cool and fruity. 

fruit + coconut ice cream cake with brownie crust:

Ice cream:

400 ml fresh raw coconut milk (or 1 can of store-bought) 

1/4 cup raw cane sugar (or preferred sweetener, to taste)

1 banana

Brownie crust:

1/3 cup walnuts

1/3 cup raw oats (or buckwheat groats for a gluten-free version)

2/3 cup dates

2 tablespoons cacao powder

Fruit:

Whatever fresh or frozen you have or like, about 2 cups

Prepare the cake vessel: find a bowl that can hold about 6 cups, or use a small dome cake pan and line it with plastic wrap, tin foil or whatever. I used a dome shaped colander and plastic wrap, it worked fine. Alternatively  you can just make this using a normal cake pan. Line the sides of the pan or bowl with your chosen fruit. 

To make the ice cream: blend all ingredients until smooth. Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours. 

To make the brownie crust: put the walnuts, oats and cacao in your food processor and pulse until they become a flour. Add the dates and process until it starts to stick together. Press onto the "top" of your ice cream cake (it will become the bottom when you flip it later). Put in the fridge for about an hour to let everything set. Then carefully flip your cake onto a plate and take off your lining - voila! Decorate as you wish, slice, and let thaw before eating. 

fruit popsicles with coconut milk

Simplicity is vital for happiness, and deliciousness. That is why this delicious recipe is going to make you so happy. They are almost too easy to make and almost too good to eat. Of course, I made and ate them anyway. You should too. 

The ice cream is just coconut milk and raw cane sugar. You can use whatever sweetener you like; I am sure date paste, raw agave, maple syrup or bananas would all work. You can use the canned coconut milk found in stores or make your own, using this recipe I found. I was really excited to learn that you can make your own raw coconut milk at home (although when you actually think about it - it shouldn't be a surprise). I will be doing this next time. I am probably going to drink the entire concoction right away, self-restraint thrown out with the coconut husk shavings...

I just cannot resist coconut. 

I poured the sweet coconut milk into popsicle molds filled with frozen fruit and thyme (I have since learned that it was not thyme I picked, nor rosemary, but lavender. You can use whatever herb you like.) The combination is an explosion of wholesome goodness in your mouth, and I mean that in the best way imaginable. I'm learning that my favourite herbs like basil, rosemary and thyme, pair wonderfully with my other favourite foods like berries, citrus, and other fruit. I suppose I shouldn't be shocked; these raw plants are all best friends in nature so it makes sense that they taste magical together.

Today was a perfect day for photographing (and gobbling down) these popiscles. The sun is still shining and soon I plan to march into the garden and start planting for the summer! On the agenda: tomatoes, basil, kale, spinach, lettuce, beans, potatoes, cilantro, rosemary, oregano, cucumber, bell peppers, eggplant, and more. Elsewhere in the yard we have goji berries, figs, strawberries and blueberries all tentatively growing. There is nothing like a salad fresh picked by you from your own soil. You realize that food is not just something we put in our mouths - we are meant to have a relationship with it. You and your plants grow together and then become one when the time is right. 

Hurrah for symbiosis.

fruit popsicles with coconut milk: makes twelve

Ice cream:

400 ml fresh raw coconut milk (or 1 can of store-bought) 

1/4 cup raw cane sugar (or preferred sweetener, to taste)

Other ingredients (use however much you need):

Frozen fruit

Finely chopped thyme, rosemary, basil or other fave herb (optional) 

To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don't forget the popsicle sticks!) leaving room for the ice cream to fill in. 

To make the ice cream: blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle molds until they are full. Set in the freezer overnight or until frozen solid - then take them out and lick them clean in the warm sunshine. 

basil + peanut butter cookies with coconut + chili ice cream

This recipe and post is a big thanks to you. Thanks for what? Voting me FIRST PLACE in The Vegan Woman's 2013 Vegan Food Blog Guide. I had no idea I was even a contender so I was absolutely shocked, honoured and flattered when I saw my placement. I love you all so much, not only for supporting me, encouraging me, and constantly sending me your love from around the globe - but also because you are such beautiful, caring, positive people. You make the world a better place, and I am forever grateful to share this green planet with you.

The reason I continue creating, photographing and sharing the recipes I do, is because you are here to see them! You are my inspiration and every day I work hard to think of recipes that will help make you happier, and make your lives a bit sweeter (literally and naturally). I cannot believe I am where I am today - being acknowledged as the #1 vegan food blog of 2013, having emails and and wonderful comments flooding my inbox, blog and Facebook page daily, and seriously thinking of making this my professional job - but I am so thankful I am. Without you, I wouldn't be here. So thank you... thank you.

I give all my love to you.

Now that the mushy love stuff is over (boo), I will give you the food porn (yay)! I was actually inspired by photos and flavours in this recipe from Desserts for Breakfast (notice the gorgeous photography all over the website) but I didn't have any fresh rosemary. I did, however, have fresh Thai basil! So I thought "Hey, basil and peanut butter would taste great together, right?" Yes. Then my mom gave me the idea to make the whole thing Thai-themed by adding chili to the coconut ice cream. HECK YA. Now we're cooking (or rather, un-cooking).

I know the flavours are little funky slash exotic but TRUST ME - the result is amazeballs. The ice cream is made from coconut milk (not technically raw) and raw cane sugar, but if you want to use banana ice cream or my other raw ice cream recipe - go right ahead. Just make sure to add some chili powder! In the cookies, the peanut butter flavour comes through right away and then you are hit with the flavour of basil - it works.

It works deliciously.

basil peanut butter cookies with coconut chili ice cream: serves five lucky people

Cookies:
3/4 cup buckwheat groats (or oats)
1 cup dates
1 cup fresh basil leaves
4 tablespoons peanut butter (or your preferred nut butter)

Ice cream:
1 can full fat organic coconut milk
1/4 cup raw cane sugar (or your preferred sweetener) 
1-2 teaspoons chili powder, to taste!

To make the cookies: pulse the buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until you can press the mixture in your hand and it sticks together. Press into 10 cookies and dehydrate for a few hours if desired. Or put them in the fridge.

To make the ice cream: blend all ingredients until smooth. It will taste SO GOOD. If you have an ice cream maker, use it. If not, Put the ice cream mixture in a container and put it in the freezer, stirring it every 30 minutes until it's all solid.

Assembly: you know what to do. Cookie. Ice cream scoop. Cookie. Bite. Smile.

lemon bars with coconut

A reader recommended I try making raw lemon bars, so here you are! They are nut free, and can be gluten free if you use buckwheat groats instead of oats. I paired them with coconut because the two go so well together and also, I was able to use finely ground dried coconut to sprinkle on the bars, instead of powdered white sugar like in the conventional recipe! Hurray for natural sweeteners. 

I think they turned out pretty well, but I will be making these again soon so I can improve. One thing I would change is using the whole lemon - it made it too bitter. So I suggest you just use just the juice from 3 lemons. I have already corrected this in the recipe so don't worry your pretty little head. Or your pretty normal-sized head. I dunno. Whatever kind of head you have - don't worry it. Just enjoy. 

lemon bars with coconut: makes about 12 bars

Base:

3/4 cup oats (or buckwheat groats if you want it gluten-free)

3/4 cup dates

3/4 cup coconut shreds

Lemon layer:

1/3 cup melted coconut oil

1/4 cup maple syrup (or 1 cup dates, but this will change the colour)

Juice from 3 lemons

1/2 cup coconut shreds

1 or 2 bananas

To make the base: pulse the oats or buckwheat groats and coconut shreds in your food processor until they become a rough flour. Add the dates and process until it all sticks together. Press into the bottom of a square baking pan and put in the fridge.

To make the lemon layer: blend all the ingredients until smooth. See if you like the taste and adjust accordingly. Spread evenly on to the base layer and set in the fridge overnight. The next day, cut into squares and sprinkle with finely ground coconut flakes for a powdered sugar effect. Nom!

avocado banana chocolate milkshakes with vanilla bean coconut cream

I assure you, these WILL bring all the health-conscious and morally compassionate boys to the yard. What other kind would you want running around on your lawn anyway? The recipe is a rich, creamy, chocolate milkshake made with bananas, avocado and dates. I topped it off with whipped vanilla bean coconut cream and cacao nibs. It is actually perfection, and I don't take any credit - as per usual, this is all thanks to Momma Nature. 

If you don't like or have avocado, you can use this "milkshake" recipe instead. It basically just has more bananas and is equally delicious, in my humble opinion. 

I guess sometimes you just need to drink a giant whole food milkshake, not stopping to breathe, and fighting anyone who tries to steal a sip, then of course lick the glass clean afterwards... right!? I mean, it contributes to a healthy mind and body! Necessary pleasures are... necessary.

I WILL say that this recipe has a proud amount of fat - but don't run and hide from me just because I said that, okay? They are super healthy fats that your gorgeous bod needs to thrive. Just keep your other fat intake low on the day you eat this and you ain't got nuttin' to worry about. In fact - expect to see your skin and hair look a bit shinier. Coconut milk is mega awesome for you, and so is the mean, lean, green avocado.

avocado banana chocolate milkshakes with vanilla bean coconut cream: serves 3 or 4

Chocolate millshake or use this recipe:

1 avocado

1 banana

1 cup dates

1 large scoop Vega chocolate protein powder (or 2 tablespoons cacao powder + 1/4 teaspoon stevia)

1-2 cups vegan milk 

1-2 cups ice

Whipped coconut cream:

1 can coconut milk, left in the fridge or freezer overnight

Bean from 1/2 vanilla pod

1/8 teaspoon stevia 

To make the milkshake: blend all the ingredients until smooth, adding as much vegan milk and ice as needed to make it thick, creamy and cold. Adjust according to taste, then fill up 3 or 4 glasses.

To make the whipped cream: take the can out of the fridge - DON'T SHAKE IT! Open it gently and scoop off the solid fat that has settled on the top. Put it in your mixer bowl (I have a Kitchen Aid), or a normal bowl if you have a handheld mixer. Add the stevia and vanilla beans and whisk until stiff peaks form. Top off your glasses with it and enjoy the heck out of what you just made. 

coconut mango tarts with figs, walnuts, cinnamon + ginger

I bought a few mangoes yesterday and wanted to use them a in recipe, since lately I've been using mainly frozen fruit - variety is the spice of life! I love mango and coconut together, and also walnuts and figs. So I combined the two delicious pairs and added cinnamon and ginger... because why not? These are a simple treat to make if you ever have a couple fresh mangoes (or other colourful fruits) you want to use in a creative way. 

I hope you enjoy these as much as I did. You really can tell when you're eating pure, raw, whole foods because they give you energy and make you feel light and joyful. That's my experience, anyway. I certainly felt that way after one of these, and I look forward to sharing them with my family so can feel the same way. 

Spread love, in it's whole form. 

coconut mango tarts with figs, walnuts, cinnamon + ginger: makes about five

Tart crust:

1/2 cup walnuts

1 cup dried figs

1 teaspoon cinnamon 

1 teaspoon grated ginger

1 cup coconut flakes 

Filling:

1 or 2 mangoes, peeled sliced in strips 

Cinnamon and ginger powder

Coconut flakes

To make the crusts: pulse coconut and walnuts together in your food processor until they become crumbs. Add the rest of the ingredients and process until it stick together. Press into tart tins lined with coconut oil and put in the fridge to set for about an hour. Take them out of the molds and fill with mango slices, dusting the tops with cinnamon and ginger and sprinkling with coconut. Enjoy!