Emily von Euw's Blog, page 10

VEG-TASTIC SMOOTHIE (IT'S NOT GROSS!)

I eat a lot of fruit. Or to be more specific: I DRINK a lot of fruit, in the form of smoothies and juices. I love sugar. I sip maple syrup from the can. I eat dessert all day. And I consume copious amounts of bananas, coconut sugar, berries, tropical fruits and dried dates. I feel great, my body loves it, but there is one thing missing: THE VEG. For a vegan who lives for whole fresh foods, I do not eat enough vegetables. It's so easy to forget to add greens to my smoothies, and I generally don't dig salad. I can effortlessly go through a day inhaling nothing but sweet fruits and rice while leaving behind veggies, non-sweet fruits and leafy greens. But veggies are rad. They are as rad as fruit, without as much sugar. Broccoli, beets, bell peppers, carrots, dark leafy greens: they have all been shown to be health super stars that can increase our life span and protect against serious illness and disease. I need MORE OF 'EM.


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VEG-TASTIC SMOOTHIE

1/2 cup frozen beet
3/4 cup frozen broccoli
1 frozen banana
1/3 cup bell pepper
1 cup blueberries
1 tablespoon maple syrup (optional)
2 cups almond milk

Blend it all up until smooth! Adjust according to preference; you can add more milk, fruit, maple syrup, or whatever you desire.

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MINT CHOCOLATE NICE CREAM

I'm currently in Washington, camping with mom on a month-long road trip. Wrote this post about a month ago and now I share it with you, my darlings. X
Thoroughly satisfying and really quick to make (what else would you expect from me at this point?) I'm usually an all-chocolate-all-the-time kinda kid, the thought of mint + chocolate doesn't do much for me... UNTIL I make something with mint + chocolate. It's such a winning combo and for better or worse, always brings me back to sweet memories of After Eights. 

Sending love and strength to you, however much you need. My mood is really good today which makes me very hopeful for the future (although PMS is upon me so that lower back pain is reaaall). As most of you probably know by now, I have been struggling with heartbreak and mental illness this year. It's a constant path of unpredictable ups and downs, but I think that in the bigger picture I am gaining small improvements every day. The past week it was very challenging to get out of bed, but I am proud of how I am doing: meditating twice a day, going to the gym and spending plenty of time outdoors, dancing, writing, reading, meeting new friends and nurturing relationships with old, practicing mindfulness and letting go of thoughts and emotions that aren't serving me. I am taking care of ME, feeling out my boundaries and journeying inwards to be the best version of myself. It feels scary and empowering all at once.

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MINT CHOCOLATE NICE CREAM

Nice cream:
3 frozen bananas
1/4 teaspoon spirulina powder
1.4 teaspoon vanilla powder
1/4 cup mint leaves
1/4 cup almond milk

Chocolate drizzle:
1/4 cup dark chocolate chunks, melted

To make the nice cream: blend all the ingredients together until it's green and like soft serve. Drizzle with the melted chocolate and enjoy!

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TWO-MINUTE CAMP OATS

Mom and I are almost done with our month-long road trip across the states. It has been EVERYTHING I needed and wanted to be... and so much more. I have the adventure bug now and I know that when I get home, I will certainly enjoy my bed, but I am so ready to just go on more trips. I don't wanna sit still.  I want to experience life to the fullest while I can and be stuffed full of special moments by the time I fee like settling down (if that time ever comes).


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TWO-MINUTE CAMP OATS

1/3 cup rolled oats
1 tablespoon chia seeds
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries or raisins
3/4 cup cashew milk or other non-dairy milk
1/4 teaspoon cinnamon powder
2-3 tablespoons coconut sugar or other sweetener

Throw all the dry ingredients in a bowl then pour in the milk, stirring it all up with a spoon. Let it sit for a minute then enjoy! Add more milk or oats if you like. Note: use as much of each ingredient as you like, it's different for me every time and still always good.

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PEACHES 'N' NICE CREAM SMOOTHIE

I made this in southern Minnesota for myself, mum and the grandparents. They actually really liked it!? As I type this I'm in Minneapolis (IT IS FREAKING HUMID HERE), but when I post this I'll probably be riding through another state somewhere, off to more adventures. The past few days mom and I were camping at Gooseberry State Park with friends - AMAZING - and before that we spent a week with family further down in the state. We've been on the road for over two weeks now and I'm having such an fulfilling, incredible time. This trip is giving me everything I needed, wanted, and more.


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PEACHES 'N' NICE CREAM SMOOTHIE
3 frozen bananas2 peaches
Blend the bananas into nice cream using a high speed blender or food processor (it should be like soft serve banana ice cream). Scoop most of this into a glass, then add the peaches to remaining nice cream in the blender and blend. Pour this over your nice cream and enjoy! 
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DELICIOUS MOMENTS ON BAINBRIDGE ISLAND { a travel post }

This is a travel post. I am currently on a month-long road trip with mum, across the USA to Minnesota and back home again to Vancouver, Canada. We are staying with friends, family and our tent along the way. Originally she was supposed to do this trip on her own but after I had my heart smashed into a million pieces AND simultaneously suffered a mental health crisis, she invited me with her and I figured it was pretty much the best idea ever. I was not wrong. We've had a ton of wonderful experiences together already and I know there's only more to come. 
The photos in this post are from the beginning of the trip, when we stayed with raaad friends on Bainbridge Island near Seattle. There were wild apple trees and berry bushes everywhere, tons of nourishing meals made from scratch enjoyed around the fire, mud masks on the beach, and a lovely kitty. It was a magical few days that were ripe with spiritual power and emotional rawness, sisterhood, non-judgement and healing. 

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OMG: CHOCO NICE CREAM with PEANUT BUTTER OATS, CHOCOLATE CHUNKS + DONUT HOLES

Honey, you have not LIIIVED until you have tried nice cream WITH hot oats. I don't know what the heck I was doing before Sophie showed me The Way. The contrast of cold and hot is perfect, and it's an even better way to eat dessert for breakfast everyday and still eat healthy. Note: this bowl IS super decadent, I couldn't even finish mine (unheard of), but I will be sharing simpler nice cream + oats bowls in the future because I am so ON this train now. There is no going back. And it may seem like a bunch of extra work and time to make oats AND nice cream but it's really not: you can blend up the nice cream, scoop it into a bowl, and rinse out the blender all while the oats are cooking.


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CHOCO NICE CREAM with PEANUT BUTTER OATS, CHOCOLATE CHUNKS + DONUT HOLES

Oats:
1 cup cold water
1/2 cup rolled oats
Pinch Himalayan salt

Nice cream:
3 frozen bananas
2 tablespoons cacao powder 
1/2 teaspoon vanilla powder
1/4 cup almond milk

Toppings:
Raw vegan donut holes 
Chocolate chunks
Peanut butter

To make the oats: throw the oats in the cold water with a pinch of salt. Bring to a boil, stirring occasionally with a spurtle or wooden spoon. Once boiling, lower the heat to low (still stirring occasionally) until the oats are the consistency you like. I like mine thick and then I add non-dairy milk to thin it out. (As the oats cook, make your nice cream).

To make the nice cream: blend all ingredients until smooth. Scoop into a bowl then pour your oats around it. Top with peanut butter, raw donut holes, chocolate chunks, coconut sugar and whatever else you like!

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BLUEBERRY HAZELNUT OAT BARS

I am living for music right now. I've gone out dancing a bunch in the past month and cannot wait til the next underground party comes my way. Generally speaking - and at the risk of sounding like a jerk - I don't like most clubs because the crowd is too mainstream and heteronormative for my taste, and I don't like most popular dance music (except for Mariah Carey: omg.) But if you look under the surface a tiny bit, Vancouver has a terrific after-hours trance/house/alt electronic music scene that provides all the groovy audio moods I need...

Onto blueberry bars and [vegan] ice cream!


This post is sponsored by the BC Blueberry Council and I am NOT afraid to hide that fact. Collaborating with local farmers is my favourite way to promote "products" because not only I am just giving shout outs to gorgeous whole foods, I'm supporting growers that live in my community. Imagine a world where all the ads we see are from local farmers saying: "Hey, I grew these fruits and veggies... please eat them!?" *Dreamy sigh*. You can find more info about the Blueberry Council on their website, plus over 100 recipes that use bloobs as the star ingredient. BC-grown blueberries are available fresh in July and August, and all year round if ya dig 'em frozen. Look for labels that say they're from BC or Canada, since BC is the main region they're grown in in the world.


BLUEBERRY HAZELNUT OAT BARS
[ Makes 9 fat bars. ]

Base:
1 cup hazelnuts
1 cup rolled oats
2 tablespoons maple syrup
2 tablespoons melted coconut oil

Filling:
2 cups blueberries
1/3 cup raisins
1/2 teaspoon vanilla powder
1 tablespoon lemon juice
1 tablespoon melted coconut oil
1/4 cup chia seeds

Topping:
1/2 cup rolled oats
1/2 cup almond flour
1/8 teaspoon Himalayan salt
1/2 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1 tablespoon melted coconut oil
1 tablespoon maple syrup
2 tablespoons water or lemon juice

To make the base: grind the nuts and oats into flour. Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape. Press into a lined pan and leave in the fridge.

To make the filling: blend all the ingredients - except the chia seeds - until as smooth as desired (I like mine a little chunky for texture). Stir in the chia seeds. It should soon start to thicken up thanks to the chia: you want a yogurt-like consistency. If it's too thin, add more chia seeds and/or coconut oil. Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).

To make the topping: mix together all the ingredients with a spoon then press on top of your blueberry filling layer. Leave in the fridge or freezer overnight, then slice and serve with vegan ice cream! I used vanilla coconut ice cream and it was heavenly.

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SPICY SUPER-POWERED CHOCOLATE with RASPBERRIES

I am on a month-long, nation-wide road trip with my mother. We are driving (well, she is driving… I can’t drive) across the mid west of America to our family in Minnesota, and meeting new and old friends along the way. This is our fifth day and so far: so good. We’ve been witnessing spectacular landscapes; from forested mountain towns and berry-filled islands to rolling pasture lands and rugged buttes. We’ve laughed hysterically at pretty much nothing at all - which is something I can only really do with my mum - taken part in DIY healing ceremonies, very long group hugs, looooots of fireworks and more. The first few days of the trip we stayed with friends on an island outside Seattle, right on the water. The days were filled with amazing food (like smoothies, maca almond butter!?, pasta with fresh picked greens, fruity oatmeal, apple juice made with apples from the front yard, grilled corn, raw chocolate and massive salads) spiritual cleansing(?), philosophical discussions and beach fires. It was a period of peace, love and openness that mom and I both agree helped us construct emotional armour for the coming trip and more generally this time in our lives. 
I have been meditating twice daily, sometimes more, and it is seriously helping me stay grounded. Meditation is like any other kind of exercise: the more you do it, the more your body is trained to be better at it. So with each mediation I reach new depths of my being and my awareness. It is addicting. I have some kind of anxiety disorder, but knowing that I can find a space of calmness with just my mind - okay... and anti-depressants and a lot of other factors - brings me great comfort. I highly recommend meditation to anyone and everyone. Now on to chocolate. 
I put this recipe together on the island for everyone to share. I love making up recipes in other people’s kitchens because it challenges me to use new ingredients and different equipment (or sometimes no equipment). Plus, merely being in a new environment ignites my foodie creativity. As mentioned earlier, I was staying with a bunch of very spiritual older women, including my own mom, and their gratitude for the meals and snacks we prepared was almost overwhelming. So many genuine hugs and kind words. It made me feel inspired about people and food, because I was reminded of the grace of people and the powerful effect food can have on us. It nourishes us, inside and out. It is a feast begging the participation of all the senses, and it sustains our being. Now without further ado, here is some delicious chocolate to super power your day and your life. 

SPICY SUPER-POWERED CHOCOLATE with RASPBERRIES
Chocolate:1 cup coconut oil1/3 cup maple syrup1/3 cup cacao powder2 tablespoons ginger powder1 teaspoon turmeric powder1 teaspoon cinnamon powder1/2 teaspoon cumin powder
Toppings:1/4 teaspoon fleur de sel1/4 cup raspberries1 teaspoon sesame seeds2 tablespoons shredded coconut 
To make the chocolate: melt the coconut oil on low in a pot, then whisk in the rest of the ingredients until the mixture becomes liquid chocolate: smooth, thick and delicious. Adjust according to taste and add whatever else you like. Top with the toppings (hello) and leave in the freezer or fridge until it has hardened up, it will only take 10-15 minutes. Enjoy!

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SPICED PECAN & BLUEBERRY CHEESECAKES

Yessss queens. In July and August blueberry season is UPON US here in BC, Canada and I could not be more grateful. FYI: British Columbia is actually the biggest region in the world that grows highbush blueberries (they're the plumper, bigger ones). I love summer mainly because blueberries are in season here, but that doesn't stop me from eating them all year long. I just buy frozen bloobs and add them to smoothies, nice cream, oats and... well... everything I eat basically. If you're in BC I'd suggest supporting local farmers and buying BC-grown blueberries, or if you're not in my province, look for labels that say "Canadian", because we have the best blueberries on the globe here: you want them.


Let's get to this recipe: it's creamy, sweet, fruity, nutty and - as usual - perfect for anytime. We've got a light coconut flour crust topped with thick blueberry pecan cheesecake batter, all drizzled in the quickest caramel you'll ever whip up (it's just almond butter and maple syrup). You can make this recipe into a normal-size cheesecake, but for convenience (read: laziness) I prefer to make mini single-ish serving cheesecakes. Honestly eat 'em as a meal, I don't care. Life is for LIVING. Personally I like having half of one for dessert after my regular massive dinner bowl of rice, sweet potatoes and tofu. I keep them in the freezer and when I get that sweet blueberry craving, I cut one in half and let it sit for 15 minutes, then dive in with fork and fiery passion.

{ This post is sponsored by the BC Blueberry Council and I ain't afraid to hide it. Collaborating with local farmers is MY FAVE way to promote "products" because not only I am just giving shout outs to gorgeous whole foods, I'm also supporting growers that live in my community. Imagine a world where all the ads we see are from local farmers saying: "Hey, I grew these fruits and veggies - please eat them!?" *Dreamy sigh*. You can find more info about the Blueberry Council on their website, plus over 100 recipes that use bloobs as the star ingredient. }


SPICED PECAN & BLUEBERRY CHEESECAKES
[ Makes six mini cheesecakes; probably twelve servings. ]

Crust:
1/2 cup coconut flour
1/2 cup almond flour
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1 tablespoon water

Cheesecake:
1 cup pecans
1/2 cup dates
3 tablespoons melted coconut oil
2 tablespoons maple syrup
3 tablespoons lemon juice or water
1/8 teaspoon ginger powder
1/8 teaspoon vanilla powder
1/8 teaspoon cinnamon powder
1 cup blueberries, more or less as desired

Drizzle:
2 tablespoons almond butter
2 tablespoons maple syrup

To make the crust: stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it's still too crumbly, add some more water. Press the crust into lined cupcake molds and put in the freezer.

To make the cheesecake: blend all ingredients together until smooth, thick, purple and delicious. Scoop the cheesecake mixture into the cupcake molds and leave in the freezer or fridge overnight. Gently remove the cheesecakes from the molds once they're firm.

To make the drizzle: stir together the almond butter and maple syrup until smooth. Add more maple syrup or some water if it's too thick. Drizzle over the mini cheesecakes and enjoy!

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RAW VEGAN SPECIAL BROWNIES

I NEED to tell you about an album. It's called Hopelessness and it's from Anohni. I could say a bunch about how much I love her but I'll just tell you to listen to the album and check out the meanings behind the songs, because she put a lot of thought into this project in a really beautiful, critical way. The first two tracks are absolutely amazing. Moving on to brownies.
These are SO FREAKING DELICIOUS. It is really challenging not to eat them all in one sitting, and normally I would, except that in this case that would have a veeery intense effect. If you don't wanna add special herbs, no worries. This isn't the first special brownie I've shared on this blog, but it IS the best. These brownies are seriously stellar and I will be making them again and again, whether I have herbs or no herbs on hand. But if you DO enjoy a little plant medication, then you are in for an extra lovely treat. They are rich, chocolate-y, not too sweet and oh-so-satisfying. As usual, the ingredients are gluten-free and mainly nuts and dried fruit (sounds like a granola bar) but the result is 100% decadent and dreamy (sounds like my kinda party). This recipe isn't too strong because I have a low tolerance so if you really wanna notice some effects I'd suggest you use more herb in the herb-infused coconut oil recipe. Stay safe and have fun!

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RAW VEGAN SPECIAL BROWNIES
[ Makes around 9 ]

Herb-infused coconut oil:
3/4 cup coconut oil
1/2 cup your fave dried herb, roughly ground

Brownies:
3/4 cup pecans
3/4 cup brazil nuts
3/4 cup dates
1/4 cup raisins
3 heaping tablespoons herb-infused coconut oil 
1/4 cup cacao powder
Pinch Himalayan salt
1 teaspoon vanilla extract

Frosting:
3 tablespoons maple syrup
2 tablespoons melted herb-infused coconut oil
2 tablespoons cacao powder
Sprinkle of fleur de sel to top

To make the herb-infused coconut oil: prepare a double boiler (place a bowl/pot on top of a boiling pot of water) then turn the heat to low. Melt the coconut oil in the top bowl/pot of the double boiler. Add the herb to the oil. Let it infuse for at least 6 hours, but preferably all day. It should become slightly green and smell pretty strongly. Check on the water in the double boiler regularly and refill when necessary. Also smell the oil occasionally to make sure it doesn't burn (as long as you keep the heat low this shouldn't be an issue since we're just using steam). Let the oil cool and then blend it up with the herb, or strain the herb out. Let solidify in a jar and keep in the fridge!

To make the brownies: throw the nuts into a food processor and grind into a fine powder. Add the rest of the ingredients and process until you get a moist dough that holds its when pressed between two fingers. Press into a lined baking pan.

To make the frosting: stir together the ingredients until smooth. Spread evenly over your brownies and leave in the fridge for a couple hours or overnight. Tip: before you add the frosting, try a brownie and wait to see how it affects you, if it's not strong enough, add the frosting. If they're a decent potency for you without frosting just use normal coconut oil for the frosting recipe.

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