Goodbye Google? Blog Relocation Update

It's been awhile, right?

I am actually a bit sheepish to admit that it's not so much due to any deliberate intention to neglect Blogspot, but mainly because my posts have not been carrying over from Wordpress as initially planned.
As the mirror settings do appear to be accurate (& I've been a bit overwhelmed with Spring activity), I really cannot say exactly why it's not working or spend much time trying to fix any problems at present. As such, it seems a far more time efficient endeavour for me to simply post a link here to redirect readers to my regularly active blog.
To be completely frank, I have actually been more than ready to abandon this final scrap of my relationship with Google anyway. Considering such, this little mishap seems like a wonderful indication from the Universe that it may very well be high time for me to commit fully to Wordpress and not worry too much about the cross-posting thing...

A lot has been happening:

•  My raw/vegan "butter"/margarine recipe was just featured on two great blogs (including the fabulous Vegan Bloggers Unite!), whilst having been hailed as "the holy grail of butter" by another enthusiastic blogger (she wasn't even vegan, so I know it's a real crowd-pleaser across the board), which made me smile...
• I celebrated 23 years of being vegan, right along with my birthday (which also coincides with "Cinco de Mayo"). The recipes shared in my commemorative post are a reflection of all elements.
• I started juicing again, experimenting with leftover pulp, and am now bracing myself for my very very first online giveaway for those who wish to participate in "Juicy June" along with me!  

...and I have so much more to share!

Perhaps I shall retry the mirroring thing between sites sometime in future, but at present I feel it best to simply focus my efforts and energy into making the Wordpress blog at http://RawVeganista.com the very best it can be. I truly am delighted with the outcome of my site's redesign which I feel is more attractive than blogspot, easier to navigate, and far more pleasant for me to post and share from virtually anywhere. It's even browsable by category & I have implemented a course layout for the recipe menu! =)

I sincerely hope that all who have followed me here will continue to support my work by subscribing to my posts via Wordpress (toolbar), Networked Blogs, and/or Bloglovin. Soon I will set up a way for subscription via email as well, since several readers have queried regarding such an option.

I will also continue to update my Facebook, Twitter, Instagram, Tumblr, & Pinterest accounts as often as possible - and of course I am now on Bleat.

Thanks to everyone for showing so much love and enthusiasm for my work and life's mission! Ⓥ♡★

Hempseed Mayonnaise

"Mayonnaise" made from hulled hemp seeds started off as an experiment, and has since evolved into one of my most highly praised and requested specialty condiment formulations. It's one of my elementary menu items for teaching in workshops which I also enjoy using in various dishes on occasion. This simple blend is rich in protein and valuable omega fatty acids, whilst adding a creamy consistency to every dish blessed with its presence. It works exceptionally well in mock tuna salad, and also adds a lovely finishing touch to raw sandwiches/rolls/wraps and other preparations well-suited to condiment.

Ingredients:

• 1C hemp hearts (hulled) hempseeds
• 3 Tbsp Bragg's raw Apple Cider Vinegar
• 2 Tbsp Udo's 3•6•9 veg DHA oil
• 1/2 C H2O
• pinch of salt

Preparation:
Place all ingredients into Vitamix & blend until a smooth, creamy consistency is achieved.

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Hot Chocolate Pudding

Happy Lunar New Year!

Since I rarely eat sweets (or post recipes for such), I thought I might mix things up a bit with a special treat for my readers. In this entry I will be combining a rare raw dessert recipe with reviews and links for some great products which are available now and should absolutely not be missed. All of the items mentioned and linked from this article are things used in the recipes, right down to the letter. Since I have worked hard to find the best organic produce available anywhere at the absolute best prices, I decided to share those links (which may also be found on the right-hand side of this blog under "suppliers") as well. Here we go!

After ages of considering doing so (and subsequently putting it off), I finally got around to trying Sunwarrior's raw vegan vanilla protein powder just about a week ago. My review can be summed up in one simple word:
INCREDIBLE.
I immediately noticed the fine consistency and intoxicating vanilla-esque aroma upon first encounter with this product. Wow. Seriously? Most protein powders carry a hint of aroma of the flavour they claim to deliver, but generally miss the mark when it comes to really through when it comes to fulfilling that promise. I have tried so many vegan (and raw vegan, in recent years) protein powders within my lifetime, and have not once come across one with flavour intensity such as I have discovered in Sunwarrior. In fact, considering how unpalatable, bland, and middle of the road I have found so many products in the past, I still cannot believe how much I liked it.

This stuff is seriously good! Normally, I really can't stand the consistency protein powders, as they generally taste quite powder-ish even after having been blended with fruit, plant milks, water, whatever. This incredibly flavourful, high quality beverage mix is exceptionally palatable and also works incredibly well for blending into non-beverage recipes - which is an endeavour I would never have previously attempted due to the powdery taste and mouth feel of nearly every other similar product I've found on the market to date.

The first thing I felt compelled to do with this stuff was to make was a "Creamsicle" blended drink with some oranges in the Vitamix. Basically, I blended a scoop of the Sunwarrior vanilla with two (local, organic) blood oranges (including a small amount of peel from one of them), a fresh date, pinch of Himalayan pink salt, and half a tray of ice. Perfect! Next, I felt like trying something a bit more creative and tried blending it with heavier fruits and another "powdery" product I also happen to like a lot: Gnosis Chocolate Elixir's "Mayan Heat" hot chocolate blend.
Please allow me to prelude any further details on formulation with a bit of background info on Gnosis Chocolate: This is absolutely the best raw chocolate company I have ever come across, and the amazing thing about my saying this is that I'm usually a fairly strict "standalone, fruit only" kinda raw vegan gal who generally has a strong aversion to prepared sweets.
Really? A girl who hates chocolate?
I know it sounds crazy, but we do exist.
Anyway...
I absolutely adore this company, not only because the owner/CEO is a sweetheart and an NYC neighbour with whom I instantly became friends upon having met (and exchanged treats to share); but because her raw cacao products are simply second to none as far as quality, flavour, and ethical sourcing are concerned.

During the holiday season I was gifted with a hot chocolate service set which perplexed me a bit at first, but essentially provided me with motivation to try the Gnosis Elixir line for the first time. I'm grateful for the inspiration, because this stuff is great!

Gnosis Chocolate Elixir (powdered raw cacao) is a delicious raw vegan indulgence which has been providing me with smooth and creamy results whenever blended with coconut milk. As such, I had a sneaking suspicion that despite the mixing of two powdered products together, there would be little to no chalky mouth feel to endure.

So the experiment went that I combined some Sunwarrior protein and a bit of Gnosis Chocolate Elixir in the Kitchen Aid food processor with some incredibly fresh, organic, farm-direct fruit and a bit of salt, gave them a spin on the blades, and...

Voila!

A perfect blend of sweet and creamy deliciousness, prepared and ready to eat in minutes. 

I was so thrilled with the results of this delicious experiment, I felt compelled to post the above "food porn" along with a mini review on my Instagram account: 

"#RawVegan best of East meets West as NYC's @GnosisChocolate Elixir embraces @Sunwarrior's vanilla protein in heated passion with some of the most luscious fruits on Earth. Fuerte avocado and cherimoyas are two of the most succulent treats EVER, and I was blessed to have received an amazing delivery of both from the most incredible organic ranch in Fallbrook, CA.

Blended with a couple of killer fresh dates from the magical land of music known as Coachella (also in CA), along with a bit of cayenne, pinch of salt, and two of the most beloved vegan, raw food products from industry pioneers made this one of the most delicious and incredibly satisfying treats I can recall to date."

For my Lunar New Year celebration gathering, I decided to re-create the same treat with a slight variation: blood oranges and a little bit of the peel to create a spicy "orange chocolate" treat. I also used Gnosis Chocolate's Immunity Elixir (instead of the Mayan Heat - as I felt the slightly more exotic flavours would blend incredibly well with orange), all of which were blended together and served in little "bowls" made from peels of scooped blood oranges:

On Lunar New Year, oranges represent wealth, good fortune, and gold. I made these to bring delicious blessings to friends and family as part of our celebratory gathering. These were a hit, and I was proud to present this highly auspicious treat to my guests on this very special day.

As promised, here is my original recipe for "Hot Chocolate Pudding", featuring Sunwarrior's vanilla protein and Gnosis Chocolate Elixirs (please click to enlarge image/read recipe):

Happy Lunar New Year, and enjoy in good health! Ⓥ♡★

Product Review: Lev's Green Tea Kombucha

I have been a kombucha enthusiast for quite some time, and make a point of tasting just about any I encounter along the way (with the exception of those bottled in plastic). After my last semi-extended fasting adventure (2 days water, 2 days dry), I made the decision to transition slowly back into caloric intake with kombucha, organic juices, and organic fresh fruit only. What better way to break a fast than with delicious probiotic goodness?

Most kombucha available on the market is made from black tea, and also bears a high sugar content (despite what's declared on the labelling). Lev's Original Green Tea Kombucha is made by a small family business in San Francisco and features a lighter, more delicate flavour than any other variety I have tried. The fact that it is also less sugary tasting makes it an ideal mixer for fruit and juice cocktails. The subtle, almost dry character of certain flavours really allows the fruit to shine and truly stand on its own without being overpowered by the overbearing sweetness I have found to be somewhat ubiquitous in other brands. 

Lev's kombucha is available exclusively in San Francisco, Oakland, and Los Angeles areas. When ordering in Southern California, free delivery is offered on case purchases (at a very fair price of $40 per case, CRV inclusive). It is also available by the keg, and even on tap in many health businesses in the aforementioned areas. Flavour varieties include original, black currant, mint, nutragreen (with chlorophyll), hibiscus, mango, and ginger. In 2013 they will be introducing two new varieties, turmeric flavour and coconut water kombucha!

For anyone who enjoys making drinks with kombucha, I highly recommend Lev's Original Green Tea Kombucha. Those living central or southern California are strongly urged to get some Lev's and get creative! 

         Pomegranate, Lime, & Hibiscus Kombucha Cocktail

 
Today's highlighted recipe is for pomegranate & lime kombucha cocktail, featuring Lev's Original green tea kombucha in hibiscus flavour. The hibiscus formula reminds me a bit of a floral, dry (non-alcoholic) champagne, which makes it perfect for fusions containing more subtle fruit elements worthy of distinction. As such, it is perfect for making delightful and refreshing kombucha cocktails such as the one I have presented here. 

As an alternate variation to further lighten flavour and increase effervescence, I suggest adding a bit of your favourite sparkling mineral water. My personal preference is Gerolsteiner, which is delicious and also quite high in the essential elements calcium and magnesium.

 

Vegan Bite By Bite

Although not normally one to get caught up in the "holiday gift ideas" frenzy, I found myself compelled to say a few words about a new discovery which impressed me as a great "jumping off" point for those who are just beginning their respective journeys down the path to vegan and raw vegan dietary transitions. This wonderful resource was recently brought to my attention by an exceptionally delightful author (and fellow longtime vegan) by the name of Marilyn Peterson, whose incredible 32 years of adherence to veganism relatively dwarfs my humble (nearly) 23 years of dedication to the lifestyle...

 A "how to" transition to vegan book w/ lots of raw desserts, Vegan Bite by Bite also features savoury raw/high-raw, in addition to traditional cooked vegan recipes. It showcases many incredibly alluring images which are guaranteed to inspire, as well as interviews with celebrities, authors, students, restauranteurs, and others who have successfully transitioned to a plant-based way of life. Additionally, this book was also "prescribed" (in the form of a forwarding statement) by Dr. Neal Barnard of the Physicians Committee for Responsible Medicine (PCRM)! =)

This gorgeous publication would be an ideal gift for anyone considering a lifestyle change to veganism, but may have been unsure of where (or how) to begin.

Vegan Bite By Bite is now available in both digital (for Kindle) and physical book form via The Raw Veganista Virtual Vegan Marketplace.

Click to browse my online store for vegan products & supplies

Autumn Butternut Squash Curry

Autumn Curried Butternut Squash with Parsnip & Hempseed "Rice"

            Curry Mixture

½ Butternut squash, peeled and chopped
Green peppers (any type - I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Cinnamon
Cilantro
Nutmeg
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala - all non-irradiated)*
H2O as needed

Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.

Parsnip & Hempseed Herbed "Rice"

1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo's Omega 3•6•9/DHA oil
Cilantro, chopped finely

1. Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
2. Transfer out into mixing bowl, along with Udo's oil, chopped herbs, and lime (or lemon) juice.
3. Mix together by hand until well combined.

 

 * Alternate variation for chili 

To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed "meat" or almond "taco meat" by hand after processing. 

Peaceful Red Dragon - Spicy HOT Raw Vegan Chili Recipe

Local, organically grown spicy peppers at Union Square Farmers Market

Autumn harvest is truly a blessing for those of us who find ourselves hopelessly devoted to gardens or nurseries overflowing with a colourful & abundant array of peppers - especially if one happens to enjoy some of the more piquant varieties!

As some may have surmised from the plating images in this post, I am indeed one of those zany people who enjoys filling avocado halves with various foodstuffs. However, I also strongly believe in use of the cooling power of avocados to its best advantage by combining them with incredibly spicy food. As such, my avocados are generally used quite strategically...

Peaceful Red Dragon resting on its avocado pillow

This creation most certainly fits into the "super spicy" category (especially to the untrained palate), and I suspect many of my followers will likely declare themselves as being either afraid or simply opposed to trying it for that very reason. Nevertheless, it can be a very satisfying flavour combination for those who are able to appreciate such things, and works well when served along with certain contrasting elements which also bear cooling effects (such as avocados, tomatoes etc).
It also has a very warming effect on the body, which is tremendously helpful when cold weather sets in.


 This particular concoction features a medley of peppers which result in a myriad of flavours and varying heat levels, which will likely appease those who are less likely inclined to go for raw cuisine due to the "lack of heat and spice" of some of the more simple offerings most commonly found in many workshops, restaurants, etc.
We're not talking one jalapeño with seeds here, but diving into a magical world of blended hot peppery goodness in varying form & flavour. Think you can handle it?

Here is a loose outline of my latest small batch of "gravy" base:

• ⅓ C sun dried tomatoes (soaked in spring water)
• 2 fresh Scotch Bonnet or habanero peppers
• ½  dried habanero pepper
• ½  large jalapeño pepper
• 1 tsp dried cayenne pepper
• 1 tsp dried chipotle pepper
• 2 cloves fresh garlic
• 2 tsp Celtic salt
• several sprigs of fresh cilantro 
• 1 Tbsp cumin
• 2-3 scallions
• ½ lemon
• Water from soaked tomatoes (add in to consistency)

 In Vitamix (or other high-speed blender), blend all ingredients listed above at high speed until smooth & somewhat thick in consistency is reached. For maximum heat, I left ALL seeds intact when adding the whole & half peppers.

Plant-based protein = seed "meat" mixture:

• 1 C raw sunflower seeds
• ¼ C hemp seeds (hulled)
• 5 Tbsp dulse flakes
• 2 tsp Celtic salt
• ½ large jalapeño
• 1 scallion 
• 1 tsp cumin
• ½  tsp granulated garlic (optional)
• Several sprigs of fresh cilantro leaves

Pulse all of the latter together in food processor, gradually adding in 1½ tsp olive oil (which helps to bind all elements together)

Please be careful to NOT over process. End product should bear a great deal of texture.

In a large container, use stir two mixtures together with a spoon and also add the following:

• Chopped tomatoes
• chopped scallions
• chopped fresh cilantro

Serve in halved avocados, or in traditional bowls with cilantro leaves & generous amounts of avocado sliced in as garnish.*
If you're a fan of vinegary "hot sauce" in chili, you may also wish to stir in a capful of Bragg's raw/organic apple cider vinegar. In my opinion, it really adds another layer of depth!

Peaceful Red Dragon - A tasty treat for those who enjoy breathing fire.

Be well, keep warm, and enjoy!

 *Another great garnish to try would be almond or macadamia nut "sour cream" (which also have a cooling effect & add another flavour dimension).

Fava Beans: Fabulous Iftari Feasting

What a wonderful treat to have found a big pile of fava beans (amongst other goodies) in my farm delivery this past week! It had likely been an entire year since having had any legumes at all, so I was excited to see these pretty little gems nestled amongst piles and piles of kale...

It took me a few days to actually come to terms with breaking open pods to awaken sleepy little beans, but once I began to shell them I felt my heart begin to smile.

They were so cute in their soft, fuzzy little pod beds; still clinging to their umbilical growth lines. Such little things may often go unnoticed in most kitchens, but for some reason I still find so much delight in these seemingly insignificant discoveries!

Once the childlike Beans of Fava had been uncovered and released from their cushy pod-beds, I was then faced with the task of making them go farther than I had initially imagined. The pods themselves make up a huge bulk of "who" they appear to be upon harvesting, but once shelled the little beans are substantially lesser in volume. As such, I opted to make one small salad and use the rest for a true bean hummous to serve with dates for Iftar.
Here's what I came up with:

Fava Bean Salad

Fava Bean Hummous-filled Medjool Dates

Let The Sun Shine

My raw vegan answer to the delicious & fondly remembered Sunshine Burger!

All organically grown & locally sourced ingredients: sunflower seeds, dinosaur kale, carrot, parsley, scallions, garlic, raw (unpasteurised) almonds, dulse flakes, kelp granules, Vitamineral Green, cayenne, olive oil, Celtic sea salt. Topped with sliced heirloom tomatoes, homemade raw pickles, sliced jalapeños & chopped scallions.

Served over a bed of romaine lettuce on red cabbage leaf.