Emily von Euw's Blog, page 25

BE LOVE RESTAURANT REVIEW

This restaurant review is coming a bit late because I've been so busy with other things, and it always seems like I have another recipe to share. Nonetheless, visiting Be Love in Victoria (on Vancouver Island) was one of the most delicious dining experiences I've ever had, so I must tell you about it. The restaurant uses all vegan, organic and locally sourced ingredients, so you know you are tasting the highest quality food around. All of downtown Victoria is beautiful and peaceful, thus Be Love's location - 1019 Blanshard Street, Victoria, BC - is no different. The actual building it's in is really cool too, it has huge windows and sky-high ceilings so you feel like you're in church! The church of heavenly vegan food, that is. I went with my sexy-ass vegan girlfriend, Eva, and my wonderful partner, Jack (who is basically 100% vegan now). We shared everything. First we ordered some fancy dranks... made with SUPERFOODS! Eva got some vibrant concoction with gin and spirulina, and Jack got a glowing glass of whiskey/tequila (?) and fresh ginger and herbs! Even I tried some, and that says a lot. Then came the foooooood. Oh my LAWD. Never have I experienced such perfectly balanced flavour explosions at a restaurant. Jack got the raw burger, I got a green bowl, and Eva got something with tomatoes and pesto. Be Love uses organic, locally grown ingredients and you can tell. You hardly need to add any other flavourings besides the food itself, but the tiny bit the Be Love chefs DO add is perfectly harmonious with the plate as a whole and frankly takes your taste buds to lands they have never been to. Ah, my mouth is watering just thinking about eating there again. Must go back.

The food is so nutritious, you don't even need to eat that much. I like consuming enormous amounts of food but I was 100% satisfied after my normal person sized bowl of nourishment. Of course, we got dessert anyway. Jack ordered an amazing lavender ice cream that was light and refreshing - the ideal treat to end the meal! And Eva got the raw chocolate cookies with raspberry ice-cream. OMG. Nirvana, sandwiched. The vibes of the space are what you would except in an upscale vegan, organic eatery - everyone is glowing, smiling and friendly. If you are looking for the same amazing food but in a more casual environment, check out Cafe Bliss (556 Pandora Avenue, Victoria, BC)! It's run by the same amazing folks but focuses more on juices, raw food, and speedier service.

Next time you're in Victoria - or if you're looking for a reason to go - I beg you to head over to Be Love and/or Cafe Bliss! You won't regret it, and neither will your bod. Nourishing yourself with whole foods and amazing flavour is effortless in both of these awesome plant-based eateries.

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CHOOSING RAW {cookbook review + smoothie recipe)

When the glowing raw vegan pioneer Gena Hamshaw asked me to review her new cookbook - titled Choosing Raw (her amazing blog has the same name) - I couldn't say no. Gena's recipes and website were a huge inspiration to me when I first started becoming interested in raw food and in blogging. She provides a plethora of easy, healthy, whole foods vegan recipes with a big focus on the importance of raw ingredients. It's no wonder she's so popular! What's not to love? When you look at her blog you can immediately tell she is dedicated to sharing the steps to a healthy and long life with anyone who wants to learn, and she makes it almost effortless for you. Her blog is a source for all things wholesome and plant-based: desserts, snacks, meals, drinks, raw, cooked, gluten-free, and more! You find it all at Gena's beautifully designed page: www.choosingraw.com. 
As much as I love her blog, her book is just as awesome! The subtitle is "making raw foods part of the way you eat" and I think that's a perfect summary of Gena's approach to (un)cooking. Her recipes are accessible to all kinds of people because she doesn't use weird ingredients, super fancy equipment, or mysterious and lengthy techniques. Many of her recipes use five ingredients or less yet taste delicious and fill you up with the highest quality foods around. I love that most her recipes are excellent choices to make with kids, teaching your young ones how to nourish themselves and have fun at the same time. If you are just beginning to explore eating healthier, this is the book for you! But this cookbook is also a fantastic buy for everyone else: passionate raw foodies, vegans, vegetarians, families, single people, couples, young, old, it doesn't matter. I can see every type of individual appreciating the goodness Choosing Raw has to offer. Not to mention the photography by Hannah Kaminksy! The full page colour pictures are enough to make me start drooling on the pages. 
I chose to make and share a recipe from the book called Plant Protein Shake (in the breakfast section), a spinach, hemp and banana based drink to start the day off right! The recipe is at the bottom of this post. I actually used kale from the garden instead of spinach but regardless it was delicious. Some other recipes I am planning to try? The Almond Pate Nori Wraps with Raw Veggies, the Pad Thai with Kelp Noodles, the Coconutty for Chocolate Chip Cookies, and more! I highly recommend you check this book out now! 
You can buy this cookbook on Amazon. If you still aren't sure it's worth it - even though it is - have a scroll through Gena's blog, Choosing Raw, and try a recipe or two. 
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VEGAN BODY CARE PRODUCT GIVEAWAY from JUST THE GOODS!

Note: this giveaway is only available for US and Canadian residents - sorry everyone else! I really am! *crying sad face* 

Good news, babes! You have the chance to win $50.00 to spend over at Just The Goods, one of my favourite, all-natural, vegan beauty and body care companies. See my review of Just The goods products here. The gorgeous Milena is the woman behind the herbal elixirs and she is letting me host a giveaway for her company! Simply enter the contest by doing any of the options in the giveaway box below and you will be entered to win one of three $50.00 gift certificates. Come back everyday and enter again to up your chances. This giveaway will run from today (Oct 10) until Oct 15. Good luck!

a Rafflecopter giveaway

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THE GLOW BOWL: baked sweet potato with pesto pasta, tomatoes + pumpkin seeds

I called this The Glow Bowl because all the ingredients are superb for your skin so it's gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta - click the foods for their skin benefits!) But that awesome aspect aside, this recipe is so damn DELICIOUS I don't even care about the nutrition it gives me. I was shovelling this in my mouth in between gasps of pleasure and exclamations such as: "I CANNOT BELIEVE HOW YUMMY YOU ARE!" Seriously, I must have looked 100% nuts, but again, I don't care. This meal tasted perfect and that's all my mind - and mouth - could focus on while I devoured it. I have a little story to tell you now.

I am the worst cook ever.

Up until about two weeks ago, I didn't know how to bake a sweet potato. Not the right way, I mean. Sure, I steamed them. Sure, I would cut them up and throw 'em in the oven until they were edible. Sure, I thought they were okay. But I wasn't enlightened yet. I had no idea you could

THE GLOW BOWL: baked sweet potato with pesto pasta, tomatoes + pumpkin seeds

The main stuff:
1 large sweet potato
8 ounces uncooked whole grain pasta
2-4 heirloom tomatoes
2 tablespoon pumpkin seeds

Kale pesto:
1 cup lacinato kale leaves
2 tablespoons basil leaves
1 tablespoon oregano leaves
1-2 garlic cloves
1 tablespoon miso
1-2 tablespoons lemon pepper infused coconut oil (see note)
Sea salt (optional)
1/4 cup walnuts
3 tablespoons nutritional yeast
1/2 avocado
Water, as needed

To make the main stuff: preheat the oven to 450 degrees. Wash, scrub and dry the sweet potato, then poke holes in it with a fork. Set it on a baking sheet lined with tin foil and bake for 30 minutes, flip it over and bake for another 30 or so (although if your sweet potato is smaller you might just need the first 30 minutes). Press it with a fork and make sure it's soft all the way through. Wrap in tinfoil and set aside. Cook the pasta according to directions on package. Slice the tomatoes. 

To make the kale pesto: put everything in your food processor and pulse/process until it begins to get the consistency of pesto. If it's too crumbly, add more water or oil as needed. Adjust according to taste. Coat the pasta in the pesto, then serve with the sweet potato and tomatoes, sprinkling with pepper and pumpkin seeds. Voila! 

Note: you don't HAVE to use that special coconut oil but it literally has magical properties so I recommend you get a jar of it. Otherwise you can just use normal coconut oil and add some lemon juice and black pepper to the pesto. I won't judge. 

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I AM HOSTING ANOTHER VEGAN POTLUCK IN VANCOUVER!

What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

Yes! It's true! The last one went so well that I basically HAVE to make it a tradition. Come one, come all! As long as you bring an open mind, positive attitude and - preferably - a delicious, wholesome vegan dish - you will be welcomed with enthusiasm! Invite your friends and family, and anyone you know who is interested in healthier and/or more compassionate living. Hey, even if they AREN'T interested, they will probably still have a great evening! We will be meeting in the same gorgeous spot as last time so if you went to my last potluck, you already know where to go for this one! If you didn't go to the last one, please email me to get the address.

The last potluck was sooo fun and exciting for me, and I'm pretty confident everyone else had a good time too. I met so many amazing people that I hope to make long term friends out of, and I basically ate myself into veggie Nirvana. (Can we all take a moment to remember that creamy LASAGNA!?) There ended up being around 30 people and a table FULL of amazing dishes (dinner and dessert!) And the party didn't stop until midnight (although from now on the potlucks need to end a wee bit earlier because some people must work). There were people from all over the world and it was fun to hear the different accents and personal stories. I wanna make the potluck even bigger this time, so all the vegans in Vancouver can have a place to go every month to connect with like-minded peeps and enjoy outta-this-world tasty healthy food together! That's right: I wanna make this a monthly or bi-monthly thing!

This potluck is a joint effort between me, Zoe (the wonderful vegan rock star who is letting us use her beautiful home), and Steph, the sexy high carb vegan Instagram celebrity @happyandhealthy96 ! Come to mingle, come to eat, come to dance, come to participate in some uber stimulating conversation! I'll be playing some funky tunes on the good ole iPod to keep the vibes ridin' high. I wish I had taken more photos from last time (seriously, the three I show here are the ONLY ones captured) but I was having such a great time I didn't wanna stop to document it. I hope to see you there if you can make it!

What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

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BREAKFAST BERRY SMOOTHIE with CACAO DRIZZLE + CHIA PUDDING

Yo. This recipe is part of a Breakfast In Bed Fest series hosted by Canned Time! I am keeping it simple with a delicious fruit smoothie paired with raw chocolate sauce and chia seed pudding. This is not as big as my normal breakfast smoothies usually are but the chia seeds make you feel really full, so I was more than satisfied after drinking it up. Chia seeds are super sexy and super good for you; they help keep your hair and skin glowing, and your digestion system happily humming. The smoothie tastes more like a vegan milkshake than anything else, especially when you drizzle it with wholesome dark chocolate! This recipe is a winner. Try it out for breakfast or anything time of day, and show some love over at Canned Time right now!

BREAKFAST BERRY SMOOTHIE with CACAO DRIZZLE + CHIA PUDDING

Chia pudding:
1/4 cup walnut milk
1 tablespoon chia seeds

Smoothie:
1 1/2 cups walnut milk
1 banana
1 cup frozen mango
1/4 cup strawberries

Cacao drizzle:
1 tablespoon cacao powder
1 teaspoon maple syrup
Water, if needed

To make the chia pudding: stir together the chia seeds and walnut milk, then let it sit for 10 minutes. The chia seeds will double in size and soak up the milk so it becomes like rice pudding!

To make the smoothie: blend everything until smooth. 

To make the cacao drizzle: stir together the ingredients until combined. If it's not drizzly enough, add a tiny bit of water. Layer the pudding, smoothie and cacao drizzle as desired in a glass, then enjoy! I put the chia pudding in the bottom of the glass, drizzled the chocolate sauce inside the glass, then poured in the smoothie. 

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CHOCOLATE COCONUT PEPPERMINT BITES (LOW-FAT OPTION)

This recipe for chocolate coconut peppermint cups is special because my mom - who doesn't like sweets - actually ate a whole one all by herself. Usually she just has a bite of my dessert recipes to be polite but when I offered her a chomp of mine last night and she tried it... I never got it back. Although I was looking forward to eating it myself (did not happen), I was more importantly just excited that she liked them enough to eat a whole one. It's probably because they taste so damn fresh; I recommend you eat these after lunch or dinner to leave your mouth feeling minty clean. The only ingredients are coconut, carob, maple syrup and mint. The best things in life are simple, or at least the best recipes are. I've made a recipe similar to this one before but my photo skills were not as developed then, plus I just wanted to make these again and figured I may as well give ya a new recipe. I can't imagine anyone complaining about this.

Now you might be thinking that I'm a jerk. Why? Because a few months ago I was writing posts claiming I was gonna start sharing more low-fat recipes and schtuff. But then I come out with recipes like this that have coconut as a main ingredient. Well here's what I have to say: it's okay to eat fat. For awhile there I deceived myself into believing coconut, avocado, and nuts were to be avoided and I stayed away from them for months. But gradually I noticed a loss in energy and my skin becoming dry so I introduced fat-dense foods back in my diet and the problems vanished. I still do best when I eat mostly carbs (i.e. fruits and veggies), but it's equally important to recognize the necessity of fats even if I don't need to consume much of them. Basically after going through a period of 'fear of nuts' silliness I am back to where I was before all this 'low-fat' talk: eating mostly fruits, greens and some veggies along with a little bit of wholesome plant-based fats everyday. And how do I get that "little bit"? By eating recipes like this! In fact I was preachin' this years ago. I consider my high-fat dessert recipes largely my fat intake for the day. I drink giant fruit smoothies and green smoothies all day, then enjoy a big dinner of steamed or baked veggies and grains and finally for dessert (or as a snack in the day somewhere) I'll chow down on something like this to give my body the fats it needs to go on thrivin'. Make sense? Even if you aren't down with this, I am still gonna try to be a not-jerk and provide you with low-fat dessert options from now on. Most of my newer recipes include these options (or they're already low-fat). When it comes to savoury recipes - which I really am trying to share more of, I promise - they're almost always low-fat/close to fat-free, because I prefer getting my fats in raw vegan brownies and other amazing healthy treats (waaay more fun then forcing yourself to swallow a tablespoon of flax oil everyday).

MY POINT IS: listen to yo bod and do what makes you feel best.


CHOCOLATE COCONUT PEPPERMINT BITES
{Makes around five}

Chocolate part:
3 tablespoons coconut oil
Pinch sea salt
2 tablespoons carob powder
1 tablespoon maple syrup 

Peppermint part:
3 tablespoons coconut butter
1 tablespoon maple syrup 
2-5 drops peppermint essential oil 
2 tablespoons chopped peppermint leaves 

Place the coconut butter in a small pot and put on low heat until the coconut oil melts, then take off heat and stir in the rest of the ingredients. Follow the same instructions for the peppermint part. Scoop the peppermint mixture into cupcake papers and put in the freezer until solid, then cover the tops in a thin layer of chocolate, freeze until solid again and finally dip the bottoms and sides into the remaining chocolate mixture.

Low-fat option: use thick date paste instead of coconut oil. This will change the texture but it'll still taste awesome. 

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ORGANIC BURST SMOOTHIES!

Ey, babes, guess what time it is. It's Smoothie Time (AKA the best time)! This morning I got busy in the kitchen whipping up two different super nutrient-dense drinks for ya'll to slurp up with a smile. The special ingredients in these recipes are Organic Burst super foods! Within these colourful liquid concoctions are amazing concentrated forms of the healing and energy-giving plants: wheatgrass, acai berries, maca root and baobab fruit. Woo! Let's party cuz we can! Ain't no better way to start the day then with a giant glass of raw vegan fruity goodness in the most digestible format. Your body will be doing the happy dance.  Mine definitely is right now! Hence all the exclamation points!

Seriously though: if you're on the prowl for some of the highest quality super food powders on earth then I highly recommend you check out Organic Burst. I had been seeing other health food bloggers excitedly trying out their products and was getting a liiittle jealous when the company finally messaged me and asked if I wanted to do a review. UM YES. I received their goodies a few days ago and have been using them in my smoothies ever since. They keep me clear-headed and are probably warding off the depressed mood I usually get when the summer ends and turns into rain rain rain. You don't have to restrict using them to just in smoothies either. I love adding mine to banana ice cream, raw chocolate, and other wholesome sweet treats. Actually I bet some of them would even be yummy added to savoury sauces! Hmm... I gotta try that out.

The smoothies I am sharing today are your just your basic awesome outta-this-world tastylicious rainbow dranks. No biggie. I combined the two recipes in the same glass 'cause it makes it even prettier and you also get this groovy flavour combo going on that takes it all to the the next level. Without further ado - i.e. me rambling in an enthusiastic frenzy brought on by wheatgrass powder - LET'S DRINK!

x

Note: I absolutely love using super food powders in my recipes and honestly do think they can help people improve their health in substantial ways. At the same time I understand they may not be in everyone's budget. I think of them as supplementation and not the key to health and wellness, so don't worry if you can't afford them. Just eat lots of whole foods instead!



ORGANIC BURST SMOOTHIES 
Berry smoothie:1 cup frozen berries3 bananas1-2 cups water or non-dairy milk1 tablespoon maca powder1 tablespoon baobab powder
Green smoothie:1 cup frozen pineapple3 bananas1-2 cups water or non-dairy milk1 tablespoon wheatgrass powder1 capsule acai berry powder (just open the capsule and drop in the powder)1 orange
To make the smoothies: simply blend all the ingredients in each list together and enjoy! Drink them separately or mix together in your glasses for some vibrant colour contrasts!
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SALTED CARAMEL + SESAME CHOCOLATE CREAM TARTS

It's recipes like these that I find easy to compare with sexual experiences. I promise you'll get some intense mouthgasms when you bite into one of these tarts. I did. 
When basic logic is applied one can see how most - if not all - pleasurable moments in our lives are as such because of hormones. Namely endorphins, dopamine, oxytocin and the like. Some might think this is depressing, but I think it's totally awesome. Why do I love Jack? Well, for a lot of reasons that are unexplainable at the moment. But a huge part of it is because when I am around him and when I think about him, oxytocin is released in my brain! I associate positive emotions with him and my body and mind wants me to stick with the relationship because our evolutionary history values solid reproductive partners. When ya really give it a think - we are still such primal creatures. We are ANIMALS through and through. Sure, in the last several thousands of years our environment has changed - but our biology has not. Look around: we are uber preoccupied with eating, sex and... oh that's pretty much it. Of course we've got culture and art and music and important movements for social, political and environmental policy improvement; these seemingly have nothing to do with our fundamental drives but in a lot of cases I think you can still relate it back. There's no doubt that the general public is most focused on appeasing their senses. We are a sensual species! We like feelin' good. So do other mammals (because we are mammals, after all)! 
As mammals our behaviour is largely governed by our bodily drives (refined by evolution) and so that's why these food porn photos look so freaking good and why #foodporn is even a thing. It's because food, sex, music, and other good stuff feel so great and are effortless to synonymise (I may have just made that word dup) to one another. They all release a yummy cocktail of brain chemicals that reinforce the behaviour because it's good for the reproduction of our DNA. So yeah, chocolate is sexy. I love Jack. Whenever I go out dancing I call it therapy. 
Keep in mind that since our biology hasn't changed much in the last few hundred thousand years - but our environment has - we gotta be careful about what we choose to eat. Our brains have evolved to looooooove sugar and fat because they are calorie-dense and usually very scarce in the wilderness. Now we are surrounded by processed foods which are - let's be honest - just like drugs for our bodies. Sugar addiction is real. So make sure you don't let your primal brain rule over modern logic. Your body doesn't realize McDonalds is available 24/7, but your mind does. So eat whole foods in abundance but leave the processed stuff out; ultimately your body will thank you. You can release just as many of those happy hormones by eating this recipe instead of a Snickers bar. 
I hope this post made some kind of sense, I am listening to an Outkast album at the same time so it's hard to concentrate but I just can't turn off my record player. Hehe. 

SALTED CARAMEL + SESAME CHOCOLATE CREAM TARTSMakes 6-7 servings.
Crust:1 cup dates1 cup rolled oats (or walnuts)
Salted caramel:1 cup dates1/4 cup coconut oil (or 1 banana)1/4 teaspoon sea salt1 tablespoon maple syrup (preferably infused with vanilla)Water, if needed
Sesame chocolate cream:2 tablespoons tahini 2 tablespoons cacao powderWater, if needed
To make the crust: pulse the oats in a food processor until they turn into a powdery mix. Add the dates and process until it all starts to stick together. Add more dates if it's still too crumbly. Press into the bottoms and sides of tart tins and put in the fridge. 
To make the caramel: blend everything until smooth. Add a little bit of water if it's too thick. Spread half of this mixture into the bottom of your tart crusts - leave the other half in the blender - then put the tarts back in the fridge. 
To make the chocolate cream: add the tahini and cacao to the remaining caramel in your blender. Blend until fully combined, adding water if it's too thick. Spread the chocolate onto your tarts, sprinkle with sesame seeds and enjoy!
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PEANUT BUTTER COOKIE + BANANA ICE CREAM SANDWICHES

Oh yeah. This is happening. Too epic to handle? No. I believe in you. Just take a breathe and allow the fact to sink in that you can make giant peanut butter cookies, sandwich them with soft serve banana ice cream... and it's healthy. THIS WORLD IS SO FREAKING AWESOME.

The only ingredients in these deliciously sexy treats are nuts, oats, fruit and... oh - that's it! Don't believe me? Make them yourself and find out. And you only need to use oats if you don't like using lots of nuts. But if "the more nuts, the better!" is your motto, then by all means the only ingredients you require are nuts and fruit. (I really, REALLY hope someone out there actually has that as their life motto.)

How did these come into existence? My friend Amanda is a genius and it was all her idea. A few weeks ago she suggested we make peanut butter cookies with banana ice cream (she has tried my banana ice cream before and quickly realized its magical qualities). Obviously I loved the idea so she came over yesterday and I whipped these up as we talked about stuff in the kitchen. 'Stuff' is such a great word. But back on track: this recipe is simple, delicious, healthy and quick to make (what else is new?) We both agreed that the cookies remind us intensely of those Nature Valley peanut butter granola bars that we enjoyed as kids. As long as you love peanut butter and bananas, you should consider this heaven in your hand. And ya know what? Since I love everyone I am gonna be accommodating so even if you hate peanut butter and bananas (what is wrong with you though) you can still make this recipe kick-ass and suitable to your taste preferences! Just use any other kind of nut butter, and make coconut ice cream or mango sorbet instead. Done.

Yet another wonderful feature of this seemingly perfect treat? If you have something against the sandwich format or are just lazy, you can simply throw it all into a bowl and chow down. I rolled the extra cookie dough into balls and threw it on the leftover ice cream along with some coconut sugar. This was my dinner. #perfectlife #bananaicecreamforever

Note: even though I just called this a 'treat', you can seriously eat it any time of the day and in whatever quantity you desire. That's the best part about eating healthy food. No restrictions, yo. Okay I have probably babbled enough about this so let's get to it. WE ALL SCREAM FOR BANANA ICE CREAM! And we can probably scream louder and longer because the wholesome ingredients in our ice cream provide us with energy and high quality nutrition. I'm just SAYING. Okay seriously I will leave now. Enjoy the recipe.

x


PEANUT BUTTER COOKIE + BANANA ICE CREAM SANDWICHES
Cookies:1 1/2 cups rolled oats or walnuts2 heaping tablespoons peanut butter1 1/2 cups dates
Ice cream:3 frozen bananas
To make the cookies: throw the oats or walnuts into a food processor until they become like rough flour. Add the rest of the ingredients to this and process until it all begins to stick together. Put a piece of parchment on a baking pan. Scoop on your cookie dough, then place another piece of parchment paper on top of that. Roll the cookie dough out between the two pieces of parchment (no mess!) then cut out your cookies. Use the extra dough to roll into balls. Refrigerate all this until the cookies can hold their shape (a couple hours).
To make the ice cream: blend the bananas until they turn into soft serve ice cream. (The texture will change suddenly.) Sandwich the ice cream between your cookies and enjoy! Makes approximately 4-6 sandwiches. 
Notes: you can use any kind of nut butter you like. You can make the ice cream in a food processor. You can add a pinch of salt to the cookies, and vanilla to the ice cream. You can really do whatever you want. 
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