orange lavender pudding with cashews

This recipe creates a pudding that is creamy, fresh and - let's face it - pretty cute. I love using fruit in desserts because... okay wait do I actually have to explain? This is a raw, vegan blog; obviously I like fruit. It's colourful, naturally sweet, nutritious and generally the all-around perfect food. You can practically live off fruit. The benefits of eating nature's vibrantly coloured candy are too many to count. Just eat a lot of it, okay?

Last night I was scouring the internet looking for some dessert recipes I could turn into raw vegan versions. I didn't actually find a recipe for an orange pudding but somehow it got lodged in my brain and stayed there. So I made it. At 10:00 PM while dancing to lame pop music. Yep. The idea to add lavender came this morning, while I was setting up the pudding for photos. I know I say this about a ton of things like chocolate, dates, bananas, coconut, etc. - but you really can't go wrong with lavender!

The recipe can't get much simpler or more whole-foods: blend some cashews, dates and oranges. Add some coconut oil and put it in the fridge. Sorted (as they say in the UK)! The next morning you have a luscious, sweet citrus infused treat to enjoy at anytime of the day because it's so healthy. Pudding for breakfast? Excellent. Lunch? Good choice. Snack? Go for it. Dinner? Alright, you must really like pudding. You should probably eat something else with dinner. Weirdo.

orange lavender pudding: serves 4

2 peeled oranges
1 cup cashews
1 cup dates
1-2 tablespoons melted coconut oil
1 teaspoon dried lavender flowers

Blend all the ingredients until smooth. If it is too thick, add the juice of another orange or two. Scoop into small, single serving dishes (like ramekins) and leave in the fridge overnight. The next day decorate the pudding with orange zest and slices, and more lavender flowers if you like. Get sexy with it. 

chocolate caramel tart with orange & sea salt

This turned out exactly as I had hoped. Score! The other day I got the image of this dark chocolate, decadent, sinful-looking tart with a hidden layer of caramel in my head and couldn't get rid of it. So I made it for you. I decided to add some orange juice and zest for the holiday season (oranges are christmas-y, right?) and also sprinkled on some sea salt because frankly it makes everything better. Then I realized it looked like it was snowing on my tart! Totally intentional. 

I cannot BELIEVE it is Christmas Eve today. I don't usually pay a lot of attention to reality but this year I've been away in my mind more than normal because I hardly even realized it was December. Woah, when did that happen? This evening we are going to a have nice dinner with family and other loved ones, as is the conventional custom I suppose. Tomorrow we're getting up early to systematically (yes, the von Euws have a system) unwrap our gifts to and from one another.

I am excited of course, but mostly just looking forward to spending the holiday with my boyfriend. My gift for him is below - a mug I drew all over, which I will fill with my poems. I don't really want any other presents except him! Having said that, I AM running low on virgin coconut oil... and I'm always down for some books on philosophy.

This tart is going to be dessert tonight and I can tell you right now - it's a keeper. Who doesn't like chocolate and caramel, especially when you don't have to feel guilty about eating it? Only crazy people. But don't judge them - they have lost their sanity. You can't trust anyone who doesn't like caramel.

I wish you the merriest holiday with whoever you spend it with. I hope you are able to surround yourself with positive energy, good will, love and raw vegan tarts. That is what I will be doing. Merry Christmas, my beloved and cherished readers! You are precious to me. (But don't worry, I won't go Golem on you). 

chocolate caramel tart with orange & sea salt:

Crust:

2 cups almonds

1 1/2 cups dates

Caramel:

1 cup dates

1 cup water, use as much or little as needed to get a thin caramel consistency

2 tablespoons chia seeds 

1 tablespoon agave nectar

1/8 teaspoon sea salt

Chocolate:

3/4 cup cacao

2/3 cup maple syrup

2/3 cup melted coconut oil

juice and zest from 2 oranges

1 teaspoon vanilla (optional) 

To make the crust: pulse the nuts in your food processor until crumb-sized, then add the dates and pulse until everything sticks together. Press into the bottom of a tart tin and put in the freezer. 

To make the caramel: blend all ingredients (you can do this in the food processor) until smooth, adjusting to your desires. Spoon into the bottom on the crust and put back in the freezer. 

To make the chocolate: blend all ingredients in your food processor until smooth. When the caramel in your crust is solid, spread the chocolate on top and put back in the freezer. Let it stay in there overnight, then garnish with sea salt and orange zest and serve.

fruit kebabs with chocolate

Being raw is this easy! People have been asking for a simple recipe that everyone can make, not just those with all the fancy equipment (I am one of those lucky guys). So here it is! All you need is some sticks, fruit, chocolate and two hands. Heck, you could do this even you are missing a forelimb. No excuses unless you actually have NO arms. In that case - I am deeply sorry. But I have been fortunate to keep both of mine in top shape through the years so this was easy-peasy-lemon-squeezy.

You can use a bar of dark/raw/vegan chocolate if you don't mind and you have it on hand, but the first option is to make your own raw chocolate which simply requires cacao, coconut oil and some liquid sweetener. If you don't have those, alternatives abound; you can use cocoa instead of cacao, nut butter or cocoa butter instead of coconut oil, and really any sweetener you like, such as raw honey, agave, maple syrup, date paste, or even raw sugar. As far as the fruit goes, you can use whatever you want. I place these decisions in your worthy (and hopefully attached) hands. I took these photos using my own two hands and Canon EOS Rebel T2i. Love it.

One last thing - give these guys a listen. Solid tunage.

fruit kebabs with chocolate: makes 5 kebabs or so

Fruit:

1 apple

2 mandarins

3 slices of pineapple

and/or any other fruit you may have and want to use

Chocolate: 

1/2 recipe of raw chocolate (or a melted chocolate bar)

Slice all the fruit into bite-size pieces and stick on to chopsticks or kebab skewers. Then drizzle with the chocolate. You can let the chocolate harden but I mean REALLY - who has that time? Just eat it right away and bask in the glorious delight this healthy, raw, cruelty-free snack selflessly provides. 

spinach & apple distraction juice

I am the queen of procrastination today. I have a history final tomorrow morning - early, and I am NOT a morning person - but I have been finding ways to get around studying all day. Mostly that means I was writing my first e-book (don't freak out, it's coming soon!), cleaning my room, and making green juice (recipe below). I must say...

I am a pretty productive procrastinator. 

spinach apple distraction juice: serves one or two

2 apples

1 orange

3 cups spinach

1 cucumber

1 tomato 

Wash, peel, and cut as needed. Put it all through your juicer and enjoy the elixir you have just created. 

spiced chocolate layered with kiwi, figs & orange

I have been enlightened. Never again will I make raw chocolate without orange! It is incredibly delicious, and I mean literally incredible. I added the zest of one orange to the chocolate to include a fruity component so it would pair well with the layered fruit - what a wonderful decision it was.

My boyfriend says these taste like "amazing flying chocolate fruit saucers of deliciousness" and I can go with that. It sounds like a compliment... right? Right.

Originally I was going to sprinkle some nutmeg and cinnamon on bananas and use them instead of the kiwi. I was also going to use fresh figs. But I wanted to make this recipe (it's been floating around in my lofty brain for quite some time now) today and fresh figs and bananas were not available; to my momentary dismay. Then I decided I could just use kiwi and dried figs instead. Nothing lost and gorgeous green colour gained!

I'm certainly in an orange phase right now, as you might have seen my previous recipe was an orange & blueberry "cheesecake". We get the treat of juicy, sweet mandarin oranges here in winter time for the holidays and I intend to take advantage of this. One thing I love to do with oranges after watching mum do it for years each Christmas is gently simmer orange peel, cloves, cinnamon sticks and nutmeg on the stove all day. It creates this vibrant, festive aroma that has come to immediately remind me what time of year it is.

spiced orange chocolate layered with fresh kiwi, orange & dried figs: serves 3

raw orange chocolate:
3 tablespoons liquid coconut oil
1-2 tablespoons agave/maple syrup
2 tablespoons cacao powder
zest of one orange
pinch of salt
1/4 teaspoon vanilla
1/4 teaspoon cinnamon 

fruit layers:
1 kiwi
1 orange
4 figs (fresh or dried)

goji berry coulis:
1/4 cup dried goji berries covered with water
1 tablespoon agave/maple syrup

To make the chocolate: stir all ingredients together by hand until smooth and SO YUMMY. On parchment paper, take a spoonful of the chocolate and spread it into a circle about 2 inches in diameter. Do this until you run out, you should end up with 6 or so. Put in the freezer.

To make the fruit layers: slice all the fruit... duh. 

To make the berry coulis: blend the berries with the sweetener and water until smooth. If you have other berries add those if you like. I did not have any. 

Now put it all together: Take the chocolate out of the freezer, they should now be solid. Decorate plates with coulis as you desire, then layer on the chocolate discs and fruit slices. 

Beautiful. Raw. Love.

orange & blueberry cheesecake

this is delectable! i am so proud of myself because i haven't used chocolate in a recipe for a few times now. this is all fruit, all the time. the colour of chocolate desserts gets boring after a while because it's always brown... ya know? this cake has a vibrant array of colours that are naturally pleasing to your pretty little eyes.

as winter continues to draw nearer, i do the same with my warm clothing and scarves (draw them nearer, that is). the cold weather creates a crisp and refreshing environment that always reminds me to be grateful for what i have been given by the wonderful and mystical forces of our universe. fate is seemingly random, yet also seems absolutely premeditated at times, and i cannot help wondering if our destiny is real or imagined. was i always meant to end up here in this moment; feeling as i do and being what i am?

these are questions that are unanswerable and often this is a cause for frustration, but usually simple awe and appreciation for the mysteries of our reality suffice. returning to my main point: the starkness of winter allows me to contemplate deeper these thoughts and i find myself indebted to my loved ones, my environment, the trees and my own spirit for providing me with such a wonderful life! it's a wonderful life. 

we are all such spiritual beings; inherently, essentially, fundamentally and naturally so. we are all-one, connected by the life of the cosmos and the energy of the world. isn't it wonderful we have evolved to this finite point - where loving one another and doing good is beneficial for every one; where watching a sunset is still one of the most gratifying experiences one may have; where we want to teach the best for our children and make a better world for tomorrow?

this season surround yourself with positive energy, creatures of the earth whom you love (and who love you), and many plants. find enlightenment in the small and beautiful moments, and finally peace in knowing you are a finite participant in this infinite galaxy. i see the light in you.

now onto raw vegan cheesecake. 

orange & blueberry cheesecake: makes one cake

crust:
2 cups raw nuts
1 cup dates or raisins
pinch of salt 

orange cheesecake:
3 cups cashews
3/4 cup fresh orange juice
1/2 cup agave/maple syrup
1/2 cup melted coconut oil
juice of one lemon
zest of all the oranges you juiced
pinch of salt

blueberry layer:
2 cups organic blueberries (i used frozen)
1/4 cup of the orange cheesecake mixture

to make the crust: process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. press into the bottom of a springform pan and put in the fridge. 

to make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer. 

to make the blueberry layer: blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. spread this over your cheesecake and keep in the freezer or fridge overnight. if you can wait a day - this is best after 2 days (and not frozen, of course) enjoy with sliced oranges and blueberries!

glorious juice

i've been at my boyfriend's place this weekend so i took these photos before i left to share them with you now, since otherwise i'd have nothing to show ya today. sadly his little kitchen does not have the room nor does he have the budget for all the wonderful equipment my family has in OUR well-endowed kitchen; like an omega juicer, vitamix blender, dehydrator, food processor, mandoline, and so on.

i mean, technically you don't NEED any of those semi-expensive appliances to enjoy a raw vegan diet, but it sure makes it more fun and interesting. case and point: raw pasta. they're all worth buying if you can afford them, but if not - simple fruit bowls and salads rocks too! personally, i gotta have my juice... and so does my cat, sugar, apparently.

enjoy this recipe and the good health and happiness it brings!

colourful concoction juice: serves one or two

3 carrots

1 cucumber

chunk of ginger

1 tomato

1 lime

1 bell pepper

4 beets

1 green apple

1 orange

wash, cut, slice and peel as needed. juice it and drink! mmm... live 4 juice; juice 4 life!

 one last thing - don't you love everything about compost? (except maybe the fruit flies...)