Emily von Euw's Blog, page 21

MEYER LEMON COCONUT CREAM TARTS with MINT + LAVENDER

These are divine, and they are reppin' the world of desserts that don't include chocolate. The non-cocoa players need love too! I'm just mentioning this because a lot of my recipes lately have included that brown powder we all secretly kiss when no one is looking. This time, Imma be kissin' my Meyer lemons instead. Honestly when I eat chocolate I usually think something along the lines of "I NEED YOU IN MY LIFE ALWAYS AND FOREVER." But in reality, I go days without it and hardly notice (cacao, please don't be hurt, you're still in my heart). My point is: ya don't need cocoa or cacao powder to make a kick-ass dessert; raw, vegan, or otherwise. This recipe proves it. 

What we've got is a gluten-free crust made with buckwheat groats and almonds. That's filled up with a creamy, decadent cream of coconut, cashews, sweet lemon juice and garnished with mint leaves, lemon zest and dried lavender flowers. AH, that sounds SO PRETTY when I type it out. 
I'm really happy with how this came together; namely, with my new Blendtec. I know, I know. You Vitamix die-hards are probably gonna hate me now but I have to admit: when it comes to making nut butters and coconut butter, the Blendtec rules. I still prefer making smoothies and soups in the Vitamix, but my whole world changed today when I made the crust and filling for this recipe in the Blendtec mini twister jar (they have a normal size one too). It instantly turned into powder, and then quickly started turning into paste! I only added a handful of frozen almonds to some buckwheat groats but in seconds the mixture was on its way to almond butter. I've tried making nut butters and coconut butter in the Vitamix before but it took ages and the best I'd get was a powdery paste even with added oil. The Blendtec twister jar is specially designed for blending thick stuff into creamy butters in seconds, and it works damn near perfectly. I am SO EXCITED to actually, finally, *successfully* make my own nut butters and coconut butter. For the filling, I threw some cashews and coconut shreds into the mini twister jar and in just a few seconds I had something like cashew coconut whipped cream! I still cannot get over it. The reason I have a Blendtec now is because an engineer who works at Blendtec apparently loves my blog and she got them to send me a special blender with accessory jars she knew I'd love for making my raw vegan recipes. Thank you SO MUCH, Kristin! You da bomb. 
I feel like I am in a second honeymoon with raw food. I mean of course I always eat predominantly raw, but I do let myself get into routines, which become kinda boring after a while. To elaborate: for the past year or so my diet has been mainly fruit smoothies and green smoothies all day, then a huge bowl of baked vegetables and rice for dinner. It got a little uninspiring and too predictable. I love routine, but I also need to be passionate about that routine, and my passion had seriously decreased. I needed something new. Or rather, something old. I am back in love with the kind of raw food diet that I found so attractive a few years ago. Of course this time around, I don't have a militant mindset. But I am having fun with juices again, superfood shakes, and gourmet raw dinners. I am returning to my love of the simplest ingredients. I used to like to throw everything into the pan or blender at once, but since going vegan (5 years ago), my appreciation for individual plants has grown. Now I adore having a three-ingredient smoothie, salt- and oil-free baked veggie dinners, and simply eating an avocado all by itself. Another thing I am getting back into: colourful food! It's not that I have been eating a bland diet, but my smoothies tended to be mustard or dirt coloured because of all the stuff I'd put in them, and my dinners would usually be beige-ish because it'd be baked potatoes, pasta and/or rice with some tahini; my smoothies would sometimes be beige too because I'd just blend bananas with water. Now I am remembering how sexy it is when my smoothie is bright green, pink or purple my juice is glowing orange, and my dinner looks like a rainbow. The way you get your food to be so colourful is when you leave it raw and only use a few ingredients, so I am really into that right now (again). I might get bored of this too and then reunite with my giant baked potato dinners, but at the moment I'd rather go for a moderately-sized bowl of a little quinoa topped off with raw shredded veggies, baked yam, a half avocado and tons of green herbs (that's what I had tonight). Oh, and one of these tarts for dessert? 
Yes, please. 

MEYER LEMON COCONUT CREAM TARTS with MINT + LAVENDER
Makes two huge tarts; four servings

Crust:
1/2 cup buckwheat groats
1/2 cup almonds
1 teaspoon maple syrup (if desired) 

Lemon coconut cream: 
1 cup shredded coconut
1 cup cashews 
2 teaspoons maple syrup
1/4-1/2 cup fresh lemon juice (preferably from Meyer lemons since they're sweeter) 

Garnish:
A few mint leaves
1 teaspoon dried lavender flowers
1 teaspoon lemon zest
1/2 teaspoon maple syrup (optional) 

To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge.

To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good! 

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LIFE-CHANGING MARZIPAN & BUTTERSCOTCH ICE CREAM SUNDAE

I was going to call this Sex In a Bowl but that would've been NSFW. Anyways, that's what it SHOULD be called. It's... unreal. It's... perfection. It's... heaven. I can't say enough about it so I'm just gonna keep this post short and say: you need this in your LIFE. It is so easy to make, and I have been whipping it up daily for the past week because now I can't live without it. I very seriously think to myself: as long as I have a life supply of this, everything is okay. You will understand once you make it. One of the best parts of this three ingredient recipe (besides the fact that it's mouthgasmic and yes, has only three ingredients) is that it's really good for you! The only ingredients - drum roll, please - are frozen bananas to make the ice cream, almond butter for the marzipan, and carob syrup for the butterscotch. The world is too good to us.


I have to take a moment to cry with joy about one of the three ingredients specifically. It's the almond butter, the almond butter from Prana Bio, and it is my new lover. I am a bit of a plant/music slut in the way that I so quickly switch to a new lover every month or so. In 2014 I declared I was married to my record player but having an affair with mangoes (and also had another thing with raw chocolate on the side but the mangoes don't know so shh), in January all my loyalty and heart fell to baked yams, and now I have wasted no time in moving on to pronouncing my dreamy, creamy honeymoon with this almond butter. I know, I know. Do I have any true love? Yes! I truly love all these things! But I get into phases where I am totally obsessed... and right now the obsessive devotion is turned fully towards Prana Bio's almond butter. It literally tastes like liquid marzipan and is like no other almond butter you've ever had. The ONLY ingredient is blanched organic almonds. HELLO. Plus it's super smooth and thin so you can drizzle on it on errthang. And I mean.... ERRTHANG. 
Call me what you will, but I don't see why I can't have my records, mangoes, chocolate, yams, banana ice cream and almond butter and enjoy them all at the same time! Wow... what would a fruit + record player orgy look like? Probably very juicy, with a good beat. Okay I don't know where I am going with this anymore so enough sexual allusion to me and my food and music. JUST MAKE THIS RECIPE FOR THE SAKE OF ALL THAT IS GOOD. And elevate your life to the next level, buy the almond butter from Prana. For $30 you get a whole kilogram which will last you for approximately 8,000 years. Or for me, it will last about 8 hours. 

MARZIPAN & BUTTERSCOTCH SUNDAEServes: me
3 peeled, chopped, frozen bananas2 tablespoons Prana Bio almond butter1 tablespoon carob syrup or maple syrup 
Blend the bananas in a high speed blender until smooth and creamy like soft serve. Add some non-dairy milk if needer. Scoop into a bowl and drizzle on the almond butter and syrup. Swirl. Spoon. It just got sexual. 
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THE PERFECT RAW VEGAN BROWNIE (FOR TWO)

When life gives you cashews, dates and cacao powder... make this recipe. It is SO simple and takes only a few minutes to whip up. Then magically the final product is a glorious, moist, chocolately treasure you can share with your lover and/or yourself. It doesn't get better than this. This recipe was mainly copied from the basic brownie recipe in Lisa Viger's new cookbook: Easy, Affordable Raw. You might know Lisa from Raw on $10 a Day, a fabulous website that provides endless ideas for inexpensive, quick raw vegan recipes. Hers was one of my favourite inspirational blogs when I first went vegan and got into raw food. I love the cookbook too. It's basically her website on paper. If you are just starting to get interested in raw food, healthier vegan food, cleansing, sprouting, fermenting, or simply exciting new recipes - I suggest you check the book out. There's tons of useful info inside, plus loads of colourful photos. It's a very practical tool to have in your kitchen. 
Now, about this brownie. Ah. It's perfect. I remember when I jumped into the raw food scene I wasn't sure what desserts were gonna be like. Then I made a carob cake and my world flipped on its head. Raw desserts are YUMMIER then baked! And they are all nutritional powerhouses! It's too good to be true! This is why it's kinda become my mission to never stop sharing the miracle of raw vegan dessert. Hence, this blog and stuff. When I meet new people - no matter the situation - we usually end up talking about veganism. I tell them about banana ice cream and no one ever knows what it is so I explain, get all excited, give them a quick recipe for it and tell them to try it out, they won't be disappointed. I am not really sure how many of these folks actually DO try it when they get home, but at least the information was shared. The point is: I tend to assume everyone already knows everything I currently know... that's just stupid of me though. Banana ice cream is like 35% of my world, but I need to remember that most people have never even heard of it. So that is why I keep bloggin'. Until everyone knows that raw vegan brownies exist, my job is not done. Let's eat! 

THE PERFECT RAW VEGAN BROWNIE (FOR TWO)

Adapted from "Basic Brownie with Chocolate Frosting" in  Easy, Affordable Raw by Lisa Viger

Brownie:
1/2 cup dates
1/2 cup cashews 
1/4 cup cacao powder
Pinch of salt

Frosting
2 teaspoons melted coconut oil
1 tablespoon maple syrup
2 tablespoons cacao powder 

To make the brownie: in a food processor, process the cashews until they are ground finely, then add the rest of the ingredients and process until it all begins to stick together. Press the brownie mix firmly into a cookie or tartlet mold. Refrigerate until it will hold its shape, then carefully take the brownie out of the mold and set aside. 

To make the frosting: mix together the frosting ingredients until smooth and creamy. Spread on top of the brownie and enjoy! I like to chop it up and add it to my banana ice cream. 

ADAPTIONS: You can use any other nut instead of cashews. You can use carob or cocao instead of cacao. Salt is optional. You can use avocado, cacao butter or coconut butter instead of coconut oil. You can use date paste instead of maple syrup. 

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RAWSOME WRAPS: spinach tortillas filled with mashed avocado and shredded veggies

These are SO easy to make, and the most refreshing lunch ever. They'd also be a great dinner if you want something lighter. Personally, I've been eating even more raw food than usual lately, just because that is what my body is telling me. I think listening to your body is the best decision when it comes to diet and exercise... and sleep for that matter. Get in tune with YOSELF and you'll feel a lot better.

A special ingredient in these are the tortillas. They are from a company called Raw Wraps (go figure) and they are amazing! Basically just made from greens (kale or spinach) and apples and quinoa, they taste delicious and are a super effortless way to get in your dark leafy greens for the day, in burrito format. I've made this recipe several times now because it's so simple and nutritious. Besides, the colours are down right joyous. Pretty colours keep me comin' back. Jack vouches for them too, he ate more than me! I don't even need to add salt or any other flavourings or oils. The wraps plus avocado, lemon, carrot, zucchini and golden beet are enough on their own. Having said that, my palette for raw food has evolved over the years and I have grown to love the taste of really simple food. I can understand if most people still like some other seasonings so if you want to add salt, pepper, chili, hummus, hot sauce or whatever else you like - go for it.

I sliced the veggies on a mandoline, which I highly recommend. You can use a cheese grater (inexpensive) or spiralizer (quick and easy) but the mandolin (still pretty quick and easy, with more options) is my fave for aesthetics. I love my spiralizer but the curly noodles are a little obnoxious-looking, so when I know I'm going to photograph a recipe, I get out the mandoline. I have a stainless steel, French-made one from Lee Valley and it's terrific. With ease I can slice out whatever size strips/noodles I want: thick, thin, wide, narrow, long, short. It's easy to clean and as long as you're watching yourself, quick to use. Just be careful with your fingers! Mandolines have very sharp blades (duh).

I am getting really hungry now so I am gonna make a smoothie. Have a great weekend, everyone! I'll be back soon. x 


RAWSOME WRAPS: spinach tortillas filled with mashed avocado and shredded veggies 
3 Raw Wraps (spinach) 
1 avocadoJuice of 1 lemon1 large carrot1 large beet1 lage zucchini
Slice the carrot, beet and zucchini into thin strips on a mandolin, cheese grater or spiralizer. Set aside. Mash the avocado meat up with lemon juice until you get a pretty smooth mixture. Spread this onto all your wraps. Then place in the thinly sliced veggies and wrap up tightly but carefully. Let them fir for 5 minutes, then cut in half with a sharp knife and enjoy! This would probably be terrific with tahini or peanut sauce. 
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RAW VEGAN ICE CREAM SANDWICHES: oat cookies with bubblegum ice cream

These are raw, vegan, uber nutritious and super delicious. Plus, they're pretty! Kind of. The best part about healthy dessert is that you can eat as much as you want without feeling gross or sluggish later. In fact, these give me natural energy to keep bein' busy and productive with my day. I ate almost all of them myself. No lie. My fave part is the cookie, they seriously taste like oatmeal cookies (and I adore oatmeal cookies). Smack some ice cream in between two of these cookies and whaddya get? Mouthgasms. And also technically an ice cream sandwich. I'm calling the ice cream "bubblegum" because that sounds cute and innocent, but I have a confession. The pink colour actually comes from beet juice. I know some of you might be reacting with "EW!" right now but please, hold the disgust for a second. All I ask is that you try the recipe and see what you think. In reality, you cannot taste the beet juice at all, it just adds a gorgeous colour that will illicit numerous "OOOH's!" (much more favourable). I threw some vanilla in with the ice cream and so I'm calling it "bubblegum" because it's vanilla in flavour and pink in colour; in essence, bubblegum. 
I know that the remaining half of you - who aren't saying "EW!" - are probably stoked outta your socks that I used beet juice in these, because you're a weirdly passionate health nut like me *cyber hug*. We need to stick together, us crazy vegetable fluid worshipers. I have another confession (is it feeling Sundayish in here or what? *Nervous chuckle*): these didn't turn out exactly like I wanted. Me being VERY Virgo, this frustrates me. But then I get over it because they still tasted really damn good. Anyways, I envisioned thicker cookies but I didn't make enough dough so the cookies are pretty thin, and I planned on cutting them in the shape of circles but my cookie cutter didn't go deep enough, so they are sporadically rectangular. I hope my offering is still acceptable, oh dearest ice cream sandwich judges (AKA you). 
If I didn't fuel myself with whole food recipes like this (along with lots of juices, smoothies, nut butters, salads and baked yams) I wouldn't be able to survive my days. I'm back in school now where the reading and writing seems to be bottomless, I am in a serious romantic relationship with Jack which takes up SO much time, I am also working on a new project that I'll be announcing soon (a lot of you have guessed it, hehe) and I make sure I exercise and do yoga everyday. Okay so maybe that doesn't sound like a lot but the point is: I am busy from the moment I wake up until I hit the hay that night. I enjoy my responsibilities and love my life; eating well and staying active on a regular basis allows your body and mind to exceed expectations and do more than you thought they - i.e. you - could. If you wanna live better, do more, and impress yourself - eat plants! 

RAW VEGAN ICE CREAM SANDWICHES: oat cookies with bubblegum ice cream

Cookies:
1 1/2 cups rolled oats
1 tablespoon maple syrup
1/4 cup melted coconut oil

Ice cream:
4 peeled, chopped frozen bananas
1/4 cup beet juice
1 teaspoon vanilla powder

To make the cookies: grind the oats into flour in a food processor or high speed blender. Mix in the maple syrup and coconut oil until you get a doughy mixture. Press half of it into the bottom of a 9x3 bread pan (lined with parchment paper or coconut oil) and set aside.

To make the ice cream: blend the bananas and vanilla together in a high speed blender until smooth and thick like soft serve. If you need to, add some coconut milk. Carefully pour in a little bit of beet juice (you don't have to use the full 1/4 cup) and swirl it just once or twice with a spoon, then scoop the ice cream evenly on top of your first cookie layer (in the bread pan). Freeze this until solid, then press on the remaining half of the cookie dough. Put back in the freezer until the cookie layer on top is solid, then cut with a warm knife or a cookie cutter. Enjoy!

SUBSTITUTIONS & ADAPTIONS: you can use buckwheat groats (gluten-free) or cashews instead of oats, you can use coconut ice cream or mango sorbet instead of banana ice cream. You can mash up some berries and throw them in the ice cream instead of beet juice. You can use date paste instead of coconut oil and maple syrup (in the cookies). You can use vanilla extract instead of vanilla powder. 

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CINNAMON CHIA PUDDING with COCONUT & BLUEBERRIES

I have to tell you about a cookbook I have been loving! Mostly because it's just gorgeous, from all the photos to fonts to recipes, it's really a dream for anyone wanting to eat healthier or be inspired by new ideas in the kitchen. The book is YumUniverse, written by the beautiful Heather Crosby. All the recipes are gluten-free, made with whole foods and vegan (except for a handful that include honey, but you can effortless switch to maple syrup). I love the design of the book and practically speaking, it's awesome! It has several chapters on the information you need to get into a plant-based lifestyle, from grocery shopping, DIY spice mixes and meal prepping to conquering emotional eating and getting to know yourself and what you deserve. The second half of the book is all fabulous recipes that have mostly common ingredients and quick time lines. 

I am looking forward to making the banana pancakes and the caramelized onion and fig tart. There are recipes for everything: breakfast, lunch, dinner, snacks, drinks, dessert and more. If you're looking for an aesthetically-pleasing but also actually useful cookbook full of lovely photography and healthy gluten-free vegan recipes, check out YumUniverse. 
I am sharing a really easy recipe from the book today, with a few of my own adaptions. In the cookbook it's called Almond-Cardamom Cream Chia Pudding and Fresh Berries buuuuut I didn't have cardamom, fresh berries or almonds. So I used sesame seeds, nutmeg, cinnamon and frozen blueberries. This just goes to show how adaptable all there recipes in the book are; you can play! This recipe is basically fool-proof and doesn't take much time to make. It's great for breakfast or as a snack. I bet this would be delicious topped with chocolate sauce... but I say that about everything, even Jack. 
CINNAMON CHIA PUDDING with COCONUT & BLUEBERRIES
Pudding:1 cup water4 Medjool dates1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 tablespoon tahini (or almond butter) 1/4 cup chia seedsPinch sea salt1/2 teaspoon vanilla extract 
Toppings:1/4 cup coconut1/4 cup blueberries
To make the pudding: blend all the ingredients - except the chai seeds - together until smooth. In a bowl, stir in the chia seeds with the mixture you just blended, until evenly combined. Let this sit for 20 minutes so the chia seeds can puff up and soften. Then top with coconut, berries and whatever else you like. Enjoy!
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ICE CREAM TARTS with CHOCOLATE SAUCE & PECANS

 When I started making this recipe this morning my aim was to revamp one of my first ones ever (from 2011 when I started da blog). But I just realized that this turned into an almost exact replica of my immediately previous recipe, with the addition of a tart crust. Oops. Oh well! Don't cry over repeated ice cream + chocolate recipes, I always say. Actually that is the first time I've ever said that yet now I think it should be stated more often. I do eat banana ice cream and chocolate nearly every day, and positive reminders are always... positive. Ah, I just started the new semester today so my brain is already overworked. Thank goodness no one comes here for the prose. I know you only love me for my ice cream recipes and it's OOOKAY. I love you right back.



I totally failed at redoing the original recipe; it was a peanut butter crust with buckwheat, filled with banana ice cream and topped with a thick chocolate frosting. The only thing I really did the same was the banana ice cream filling. The crust in THIS recipe is made from pecans and raisins, and the "frosting" is definitely a drizzle. I guess this just means I will have to try my hand at a third attempt. I don't hear any complaints, right?

I'm finding it very relaxing, rejuvenating and nostalgic looking through my old posts (back when I just started this blog in the fall of 2011). Now I read what I wrote back then - I was 16 years old - and realize how much simpler life was. I had just started university, not sure where I wanted to go with it. I had never been in a romantic relationship. Veganism was all new and thus very exciting, with so much to explore and learn. And obviously, no one read my blog then! Or, almost no one. What I mean is that I wasn't defined by my blog or cookbooks. Of course I'm not entirely now, but you all know me through those platforms. I wasn't a professional blogger or author or vegan public figure or whatever ya wanna call me... I was simply Emily! A young teenager, freshly vegan and enthusiastic about sharing my passion for compassion with the world and everyone around me who would listen. In short: I was a baby! It's helpful for me to go back to those times, via reading my blog posts from that age, to remind myself who I was and how I got to be who I am now. As humans, we are constantly changing; physically, mentally, spiritually and emotionally. For one second we are never the same. Being a human is a crazy, chaotic, entropic, wonderful experience. I decided this year that every year I want to look back at who I was a year ago (example: on New Years, I reflected about who I was at the beginning of 2014). I want to remember who I was, what I thought about myself and the world around me, and what I wanted. I've made it a goal to try to always improve myself every year. I want to look back and say, "Hey, you were awesome! But you've accomplished even more now! High five, woman." This isn't to devalue myself now, I'm not standing here - yep, I've got a standing desk - thinking I suck or anything. I just believe in consistently trying to be a better version of myself, while simultaneously loving whoever I am at any given time. After all, self-love should be everyone's #1 priority. Without it, what's the point of anything?

Loving myself is at the heart of everything I do. Maybe that sounds ridiculously arrogant, since we live in society that shakes its head at being proud of yourself and loving who you are, but it's true. We're allowed and expected to compliment our friends, peers, and partners all the time, but what about complimenting ourselves? Self-love is independence, healthy confidence and a necessity for a happy life. Get in front of the mirror today and express out loud all the things you like about yourself, physical and non-physical. You're a magnificent creature who can do anything you set your mind to.

Looking back at my older posts, I am proud of who I was then, and even more proud of who I have grown into. I look forward to future years when I can reflect on this time in my life with a smile on my face, and gratitude for myself and the world that built me. For now, I'm gonna eat another one of these tarts. Wanna join?


ICE CREAM TARTS with CHOCOLATE SAUCE & PECANS 
Makes about two big ones. 

Crust:
3/4 cup pecans
3/4 cup raisins

Chocolate sauce:
1 tablespoon cacao powder
1 tablespoon maple syrup 
1/2 teaspoon vanilla powder

Ice cream:
2 cups frozen bananas (peeled and chopped into 1-inch cubes) 

To make the crust: process the pecans in a food processor until they turn into tiny crumbs. Add the raisins and process until it all starts to stick together. Press into two lined tart tins and put in the fridge. 

To make the chocolate sauce: stir the ingredients together until smooth. Add water if it's too thick.

To make the ice cream: blend the bananas in a high speed blender until smooth and thick like soft serve ice cream. Scoop into your tart crusts. Drizzle on your sauce and eat 'em up.

ADAPTIONS: use any nut or seed instead of pecans. Use dates, figs or prunes instead of raisins. Use cocoa powder or carob powder instead of cacao powder. Use vanilla extract instead of vanilla powder, or omit the vanilla powder. Use coconut ice cream instead of banana ice cream. 

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MY VEGAN ADVENTURES IN ISRAEL: THE PEOPLE, PLACES & FOOD

I am writing this post in the interior of British Columbia, where it's minus twenty and there's several feet of snow on the ground. I planned to get home by the 7th but a storm is coming and Jack and I might just have to hunker down until the blizzard passes. I'd love to make it to my lecture that starts off the new semester but hey, ya gotta take what life hands out. Today I will be telling you all about my amazing trip to Israel (mostly in Tel Aviv and the northern part of the country). How did this all HAPPEN? A non-profit social start-up based in Tel Aviv called Kinetis emailed me several months ago, and inquired if I would be interesting taking a Vibe Israel health and wellness tour, along with a handful of other bloggers passionate about the same topics. Basically we'd be touring the country and connecting with all it has to offer for plant-based, sustainable and healthy living. DUH. Off I flew, along with Kate, Ben, Jessa and Lee. 

As you'll be reading in a moment, the trip was one of the greatest adventures of my life so far. I would just like to note that we should remember my experience was very specific. In any location, there are endless different realities and ways of experiencing that space. My experience was highly privileged. The other bloggers and I were exposed to only the best treatment, restaurants, people and places. Needless to say this was wonderful, but it is also just one story of the country. 
I will say right now that I am aware the political history of the region is complicated, sensitive and in many ways unfortunate. I have studied middle eastern history at university so I am not naive to what has happened and is happening in this part of the world. The people I had the honour of getting to know were genuine, kind, considerate and accepting. Much of the country is made up of creative, passionate, progressive thinking individuals who are changing the world in positive ways for everyone. It's irresponsible to assume all citizens of Israel are one and the same. Many states in the US still claim 'same-sex' marriage should be illegal. Does that mean everyone is the US is against 'same-sex' love? Of course not. So let's not be hasty with vast generalizations. I am saying this in order to minimize negative comments. I believe in understanding before judging. Now let's move on to the fun stuff! I'd like to focus on three different aspects of the trip that I enjoyed the most: the people, places and food (what else is there, really). 

THE PEOPLE:I was almost overwhelmed with the charisma, kindness and creativity of the Israeli people. The innovations in technology, music, fashion, farming and more are often unsurpassed compared to the rest of the world. So many of the tools we now depend on were thought up in Israel: the USB flash drive, drip irrigation (a promising form that's vastly more energy efficient), solar windows, the Pill Cam (a microscopic camera able to enter the digestive tract) and much more. Suffice it to say, this country is a pioneer in global innovation. Another feature that impressed me was the eco-friendlyness of everyone. Since the birth of the Israeli state, the government has consistently focused on the most energy-efficient forms of living and farming. Low-flush toilets are the standard, you won't see any other kind. It's very normal to have solar panels on your roof. Turning off lights when not in use, and using as little water as possible (having short showers, etc.) is second-nature to everyone. The majority of people in transit are on a bicycle, and in fact throughout Tel Aviv there are bikes to borrow on many streets, similar to shopping carts in front of grocery stores; you put in a coin, get the bike, then return it later to get your coin back. The country had to be this way. To put it simply: Israel's international neighbours aren't keen to offer the state resources, so it is largely dependent on it's intranational resources to survive. Food is usually grown locally, and water and energy are precious. I adored how caring everyone was to us. They offered us delicious and healthy homemade food, stories about their lives and families, and what they believe is important. I was inspired more with each person we met. The citizens of Israel - and especially Tel Aviv - were open-minded, modern thinkers interested in evolving the world into a more peaceful, diverse, culturally-rich place. Some people who truly inspired me were Ori Shavit, Israeli vegan blogger and stunning beauty, and Omri Paz (baaaaabe alert), founder of Vegan-Friendly. I was so happy to meet them and talk about our values together. Oh! And it was a major treat to learn that the fantastic Sivan, founder of The Vegan Woman, lives in Tel Aviv! She was able to come to our farewell party and give me a big hug PLUS vegan booty shorts! Woo! Our guide, Rotem, was unendingly courteous and our trip photographer, Or, never ceased to make us all laugh. 
THE PLACES:The landscapes were breath-taking (seriously, I was sighing with love after every hill and valley we passed). The fruit trees were abundant: figs, dates, pomegranates, olives, lemons, limes and oranges. I picked fresh lemons off trees in the city several times, but unfortunately didn't get a chance to forage for food elsewhere (since our daily schedule was always quite full), and fig season has just ended... *sobs*. Nevertheless, olive season was in full bloom and every olive farm we passed - and there were too many to count - we saw families picking the little black jewels off the grey, knotty trees with their thin silvery light green leaves. This land is deeply biblical, and the food talked about in the Bible, Qur'an, and Bhagavad Gita appears on trees and bushes everywhere. Even though I am not religious, I tend to romanticize everything so I really enjoyed seeing pomegranates ripening in the golden sun of valleys as I likened the image to something equally revered centuries ago. The country is made up of desert and rolling hills scattered with planted conifers and bushes. Much of Israel is lush green farmland, which initially took me by surprise as my plane landed (I was expecting a lot of sand). Getting more specific, I really connected with the actual architecture and interior design of the places we visited. Our first hotel, The Diaghilev, was very minimalist and artsy. The walls were adorned with abstract paintings and collages by local artists, and the furniture was modern and simple. This is my fave kind of interior design: minimalism but with style. Our other hotel in the north, where we stayed for a weekend, was ethereal. A stone building surrounded by a huge organic garden developed in the 1920's by a vegetarian who had a vision of creating a healing, peaceful retreat; it has stood the test of time and now looks like it's straight out of a fairy tale. It's called the Mizpe Hayamim Hotel and Spa. Finally, a spot that really struck me was a home that was 100% hand-built out of organic materials: literally the mud, hay and wool found up to just a few miles away. The man behind the house was a philosophy professor who decided living off his land just made sense. Everything he ate, he grew. He offered us bread made from the grains in his garden, as well as crackers, vegetables and creamy colourful spreads. I still daydream about his eggplant (and his face 'cause it was pretty cute). We had the unforgettable experience of floating around in the Dead Sea (the high salt/mineral content is great for your skin) and visiting several different organic farms as well as a couple spas. Ah, being healthy is so fun!

THE FOOD:Probably what you want to hear the most about, the food was - of course - amazing. Infinite bowls of tahini. A very exciting aspect for me personally on this trip was learning that Israel is in the midst of a vegan revolution. I was told that around 12% of Tel Aviv residents are plant-based eaters (compare to the Canadian 2%)! When we weren't eating at a vegan or vegetarian restaurant (I was the only vegan on the trip), the menus still had several vegan options clearly and proudly labelled. This is largely thanks to Omri Paz of Vegan-Friendly, a Tel Aviv-based non-profit vegan organization that has exploded the vegan scene during the past few years in the city by encouraging restaurants to add vegan menu items. You can easily find vegan ice cream cafes, vegan pizza eateries, and traditional middle eastern cuisine with a vegan flare. We dined at only the finest restaurants that focused on sourcing local, organic, wholesome ingredients and transforming them into magnificent, mouth-watering morsels on your plate. Mezze, Village Green and Nanucka (a place that went vegan over night) were my fave joints - and they are all 100% vegan. We had the honour of meeting all the chefs who delighted in telling us about their passion for organic, healthy, compassionate living. It was moving. Besides the vegan spots, it is simply part of the Israeli culture to eat mostly plants. Sabich, a famous street food (eggplant with hummus and pita) is easily found and very popular. There are juiceries EVERYWHERE. It was not hard at all to find fresh juice on any street. There were also massive, gooey dates and other dried fruit everywhere. We went to the market one day and I saw the biggest mangoes. Ever. And it goes without saying that hummus is the lifeblood of the nation. People eat it all day, every day. My mouth is watering just thinking of all the fragrant, sweet, savoury, creamy and crunchy treasures we had the privilege of devouring. In fact, I stuffed myself every time we sat down. I figured I better fit as much experience into my belly as I could... while I could! Salads, bread, hummus, grains, lemons, herbs, rice and vegetables... I didn't want it to end. 

In summary: Israel is a vegan mecca and stunning little section of the globe. If you want to travel to the middle east, I'd recommend stopping by and stuffing your face with healthy, plant-based goodness. It's almost hard NOT to eat veggie here. Grab a bike, cycle along the beach, get some juice at the market, and forage for figs and pomegranates. I wish I could have stayed longer, but I know I will be back. 
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BANANA VANILLA SOFT SERVE with DARK CHOCOLATE DRIZZLE

Sooooo going vegan is pretty much the best decision ever, because it means you can eat ice cream and chocolate all day long and get healthier and happier than ever before. How is this possible? You can make the best ice cream in the WORLD with one ingredient: bananas. You can make the healthiest dark chocolate sauce ever with super nutritious foods like cacao and carob. I eat ice cream for breakfast regularly, and I am smiling and jumping around the rest of the day, every day. Why spoon a bowl of antibiotic- and sugar-loaded bovine secretions when you can gorge on ripe fruit!? No offence to the cows. They are awesome, but we don't need their milk. Another terrific bit of information about vegan ice cream: it's inexpensive! Organic bananas are often $1.00/lb here in Vancouver, Canada (conventional ones are 70 cents/lb or so) and I KNOW they are often cheaper in the States.

Buy 'em in bulk (ask your grocery store if you get a box, or get a discount on extra ripe ones) and let ripen until they are covered in brown spots. Then peel, chop into chunks, lay them out on parchment paper-lined baking pans and freeze until solid. Finally, dump all the frozen chunks into big Ziploc bags and keep in the freezer until you want ice cream (like, everyday). The first time I made banana ice cream - also known as 'nana ice cream' or 'nice cream' - I couldn't believe how delicious and simple it was. In the recipe below I list vanilla and almond milk as ingredients, but the simplest form of banana ice cream is literally just frozen bananas. Note: you need a strong blender to do that (Vitamix or Blendtec). The second simplest? Frozen bananas + water. Ah, ain't life swell?

When I became vegan I thought I'd have to give up my favourite food (i.e. ice cream) until I realized the best ice cream IS vegan. Hello, brave new banana-filled world. It's good to be here. Join me?

OH AND JUST SO YA KNOW: I will be going away with my lovely Jack for a week in the snow-covered woods of northern British Columbia. We are escaping to his grandparents' cozy cottage in Wells, where we went in the summer, before I go back to university on January 7th. I probably won't be posting much on le blog in the next week, but stay tuned to my Instagram for daily photos of what we are eating! There is no oven and possibly no running water, so it'll be a healthy challenge for me to keep us nourished and I plan on sharing all my tips and tricks with you. Yams baked on an open fire? It's goin' down. Steaming veggies with melted snow? Expect it.


BANANA VANILLA SOFT SERVE with DARK CHOCOLATE DRIZZLE

Ice cream:
4 peeled, frozen bananas
1 teaspoon vanilla powder
1 cup almond milk (or water)

Chocolate drizzle:
1 tablespoon maple syrup
1 teaspoon cacao powder
1 teaspoon water

To make the ice cream: cut the frozen bananas into 1-inch chunks. Put in a high-speed blender with the vanilla and almond milk (or water). Blend until it becomes the consistency of soft serve ice cream. It may not seem like it will get to this stage, but it happens quickly and then all of a sudden your blender is full of a creamy, thick, white ice cream! Scoop this into a bowl. 

To make the drizzle: stir the ingredients together until smooth, it will take a second for the cacao to combine with the liquid. Drizzle on your ice cream and enjoy! Add whatever else you like: berries, almond butter, cinnamon, cacao nibs, chia seeds, hemp seeds, coconut... I like using this delicious mix from Blend Co. 

ADAPTIONS: you can use cocoa or carob powder instead of cacao. You can use whatever non-dairy milk you want. You can use coconut nectar or date paste instead of maple syrup. You can use vanilla extract instead of vanilla powder. 

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THE VEGAN CHRISTMAS PLATE: baked yams, steamed corn and pepper garlic brussels sprouts with mushroom nut loaf, tahini ginger miso gravy and orange cranberry sauce

Short notice, I know. I've been over-occupied lately with non-blog things, and I apologize for that. But here it is! A definitive Christmas plate for you and yours to enjoy this holiday season. I could eat this ALL DAY and when I made the recipe, I actually did. Now for some inspirational words before we all chow down for xmas: 
Let's celebrate the wonder, deliciousness and simplicity of eating whole foods. Let's have fun and get healthy at the same time! Let's moan with pleasure when we take a bite of creamy baked yams drizzled in tahini and black pepper, knowing they taste AMAZING and are also helping us live long and nourish our bodies and minds. Let's share GOOD FOOD with the people we love, because we want them to experience long-term wellbeing with us. Let's think about where our food comes from, who it effects, and make responsible choices with the information we learn. Let's look at the world around us and realize that we are part of it. Let's connect with the food on our plates, knowing it's going to build our new cells. Let's eat. 

 THE VEGAN CHRISTMAS PLATE: baked yams, steamed corn and pepper garlic brussels sprouts with mushroom nut loaf, tahini ginger gravy and orange cranberry sauce 

Cranberry sauce:
5 cups cranberries
1 cup orange juice
1/2 cup grapefruit juice 

Nut loaf:
1 cup mushrooms
1 cup walnuts
2 cups black beans
1 tablespoon sesame seeds
1/4 cup sunflower seeds
2 tablespoon flax seeds mixed with 6 tablespoons water
1 cup oats
1/2 onion
1/3 cup nutritional yeast
2 tablespoons dried rosemary leaves
1 tablespoon dried sage leaves
1 teaspoon sea salt (optional) 
2 teaspoons paprika

Brussels sprouts:
2 tablespoons coconut oil
3 grated/finely chopped garlic cloves
Black pepper
1 teaspoon maple syrup (optional) 
1 tablespoon apple cider vinegar 
1 teaspoon tamari, soy sauce or Bragg's 
Water, as needed 

Yams:
2 yams 

Corn:
2 cobs of corn

Gravy:
2 tablespoons miso paste
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon ginger root 
Water, as needed

To make the cranberry sauce: simmer the berries with the juices on low, stirring often, until the berries pop and get mushy and it all becomes a delicious gooey red sauce. This will take around 10 minutes. 

Nut loaf: throw everything in the food processor and process until it all is evenly chopped and starting to stick together. Shape into a loaf in a small bread pan and bake for 30-40 minutes at 350 degrees. 

To prepare the brussels sprouts: on low heat in a pan, sauté the garlic in the coconut oil for a few minutes then add the sprouts and the rest of the ingredients and sauté until they soften, about 15 minutes. I add water to the pan as they cook, this steams them and helps them to cook without having to add more oil. 

To prepare the yams: bake on parchment paper at 350 for 30 minutes, then flip over and bake for another 20 or 30 minutes. See if they're done by poking with a fork, they should be soft all the way through.

To prepare the corn: steam for 5 minutes! 

To make the gravy: blend everything until smooth, adding water as needed. 

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