Emily von Euw's Blog, page 34

ALMOND CACAO COOKIES with SALTED MACA CARAMEL

I made these for my friend, Vanessa, because she has a handful of food sensitives which leaves her unable to make a lot of my recipes. Sad face. My goal in making these was to keep out all the stuff she can't have, and throw together all the stuff she loves! Happy face. The visual inspiration came from a treat I saw in the dessert display shelf at Gorilla Food a couple days ago when I was there with Vanessa (who, by the way, has her own awesome food blog which you can check out right here).


If you're getting tired of all these sweet recipes - especially after I've promised numerous times I'll be making more savoury stuff - please don't leave me yet! NEVER LEAVE MEEEE. I swear some non-desserts are on their way. *Cough cough raw vegan poutine cough* Having said that, you guys are giving me some great dessert ideas to rawify like tiramisu, ferrero rochers, chocolate croissants, baklava... so those should be expected too.


I think I'm in the midst of winter blues or something like it. I've been feeling pretty low lately. It's nothing physical - I'm as healthy as can be so don't ya worry about that. Nevertheless, emotionally I feel at rock bottom. Maybe it's because of what is going on in my life as far as relationships and personal struggles go, maybe it's because we haven't gotten sun in days and my body is telling me I need some vitamin D, maybe I'm just bored because school is done for a few weeks. Probably, it's a conglomeration of all those factors. All I know is that for the past two days (maybe more) I haven't wanted to see anyone, talk to anyone, or do anything besides burn smoky incense, cry for no reason and lay in bed listening to Joy Division, Swans, New Order, My Bloody Valentine, Radiohead, King Krule and Arcade Fire.


I know in years, I'm young (20 is considered young, right? I don't know anything anymore...)  but I can't help sensing that this gloomy feeling will never go away completely, but only be diminished temporarily by distractions like friends, romantic partners, school, movies, exercise, food, etc. It seems like the only things that aren't distractions are getting lost in great music and meditating. I've talked about this subject before: I usually feel utterly alone and lost in the world. I don't even feel human most of the time. I think I was meant to be a tree, or a sloth... or a moth.

Life is too emotionally overwhelming for me to cope with, and the fact that I feel that no one can understand what I go through every day only makes it more depressing. I mean even with my closest friends and family... they have never really seen what I am, and I don't know how to show them. But in any case, I don't particularly care about showing them. What's the point? Ya know? I hope some of you read this and can connect with my situation. Otherwise you are probably thinking, "Okay - this girl is crazy, naive AND mega depressing... I'm getting outta here."

Please don't go though! I made you cookies!



I certainly don't want to turn this into a pity party. I have an AMAZING LIFE. I am surrounded by loving, beautiful, devoted individuals who constantly make me feel great about who I am - that includes you! Thank you! I am young, healthy, getting a great education, financially stable (if that matters), living a gorgeous city, finding great success in work I absolutely love doing (this blog)... I mean I basically have my own dream life and couldn't possibly ask for more. The world seems to be on my side, blessing me with everything I could ever want; while my own mind is against me, never letting me be permanently content. This anguish has nothing to do with my life circumstances, it just seems to be part of my inherent nature. Once I described it as "being so happy, I have to be sad." Does that make an ounce of sense?

Ah, I dunno. Let's eat healthy food and worry about this later. I sincerely apologize if this post bummed you out. It's not like I'm faking it when I act happy - I can BE the happiest person I know! I'm just saying that it seems like my natural, default setting is sad... and I wish it was otherwise.

UPDATE: Okay so I wrote the post above about 2 days ago and I am relieved to say that since then, my spirits have been lifted substantially. A really good friend came over and made me feel loads better. Today I am ready to return to my positive and productive self. It's not like I am fixed forever; I know I'll be sad again at some point. But for now I am appreciating this renewed joy for all it is. I like to see happiness and sadness as intertwined and equally valuable, I work to find balance in all aspects of my life; and a balance between happiness and sadness is included in that.



ALMOND CACAO COOKIES with SALTED MACA CARAMEL

Almond cacao cookies:
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract 

Salted maca caramel:
1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed 

Topping (optional):
Pecan halves, walnut halves and/or almonds

To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours. 

Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours... then enjoy with fresh almond milk! http://www.thisrawsomeveganlife.com/

WANT RAW VEGAN DESSERT HEAVEN? BUY MY BOOK! WOO!

So, as many of you know, I wrote a book over the summer; it is called Rawsome Vegan Baking. It has about 100 brand new raw vegan recipes, and they are all desserts. The "baking" part of the title simply means that most of the recipes were inspired by baked sweets. It will be published and available for your gorgeous eyes in early March, but you can pre-order it right now. Right this second. Woah, man. I am SO EXCITED to share my hard work with you and spread healthy, easy-to-make, delicious and colourful treats all over the world!

This book is also super inexpensive; you can pre-order it for around $15.00. The book will be available basically everywhere, so don't worry about that. If you live in the States or Canada, Amazon is where you should pre-order. If you're in Australia, the UK, New Zealand or elsewhere, you might want to buy from The Book Depository.


All the recipes you see in these photos will be included in the book exclusively. You cannot get these recipes from my blog or anywhere else! Plus there's about 15 of my all-time favourite recipes (with photos, of course) that I've made for my blog, which are included. You're getting the best of all worlds here, people. Hint hint... this would make a great gift for anyone you know who is - or is trying to be - vegan, vegetarian, health-conscious, a foodie, or just creative in the kitchen. Who would turn down a healthy chocolate sundae!? Don't look at me, dude... I'd be all over that ice cream dream.

PRE-ORDER THE BOOK:
If you live in the States or Canada, Amazon is where you should pre-order. If you're in Australia, the UK, New Zealand or elsewhere, you might want to buy from The Book Depository.


Onto the details of the book! It is being published by Page Street Publishing Co., and distributed by Macmillan (one of the four biggest publishers in the world! Lucky me!?) Every recipe has a full-page colour photo. There are chapters on ingredients, equipment, substitutions and recipe adaptions, and basic raw food 101. And as you should expect, you fill find countless bad jokes and kwerky humour from yours truly (I know ya'll love me for it, don't deny the truth).

PRE-ORDER THE BOOK:
If you live in the States or Canada, Amazon is where you should pre-order. If you're in Australia, the UK, New Zealand or elsewhere, you might want to buy from The Book Depository.


Throughout the entire book-writing process, I kept in mind the goal and determination to create a book that I myself would enjoy, and actually buy. I can honestly say I maintained that attitude and achieved that goal. For a really low price you get more raw vegan recipes then you'll know what to do with, an abundance of beautiful photographs (taken by me, as per usual), and a general education about the raw food lifestyle and recipe-making tips!

I love doing what I do, and I love doing it for YOU. Thanks for always supporting me and sharing my joy in the world of health and wellness through delicious food. I feel like I'm just at the beginning of one incredible and positive journey and I am so grateful you're here with me. I send you all my love; I hope it reaches you soon, along with my book (in March, if you choose to purchase it... he-he)!

PRE-ORDER THE BOOK:
If you live in the States or Canada, Amazon is where you should pre-order. If you're in Australia, the UK, New Zealand or elsewhere, you might want to buy from The Book Depository.

http://www.thisrawsomeveganlife.com/

CHOCOLATE MOUSSE TARTS with LEMON CASHEW CREAM

Hello, hello, hello! This recipe was inspired by this photo. I've been getting a lot of my recipe ideas from very unhealthy food porn lately, and the challenge for me is to make them raw and vegan. I think I'm doin' alright. So in keeping with that pattern, if any of you awesome folks want me to rawify and veganize your fave recipes - send me an email, or comment on this post! Let's make this holiday season 100% happy and healthy! No body needs to get hurt just so we can have dinner or dessert! Heh heh... see what I did there. I rhymed.

These are actually freaking unbelievable. It's not too surprising though, because as you're making each component, you'll be blown away by the deliciousness, so when you throw them all together you should expect them to taste as good as they do. You've got a chocolate crust encasing raw vegan chocolate mousse topped off with sweet lemony cashew cream and cacao powder. Even each ingredient on its own is yummy! How many of us can say that about white flour or baking soda? Have you ever eaten baking soda? What we've got in these tarts are whole foods like dates, avocado and cashews. Yes-siree, these guys will make your skin glow, teeth gleam, and body sing!


The fact that the mousse and cream are already blended up and smooth makes digestion even easier. Seriously, these are GOOD FOR YOU. Share them with your romantic partner(s), friends, family... not your dog though! (Cacao and avocado are apparently quite dangerous for canines to eat. Dang.) You will probably have left over chocolate mousse and cashew cream so you can either 1) live with the extras... oh man how troublesome... not. Or 2) make more crust and thus more tarts. Life's toughest decisions, eh?


Enough about food. I need to rave about my new iPod. Well, new to me; I got it off good ole craigslist for a decent price. It's a black iPod Classic and it has... wait for it... 160 GB. *Enthusiastic punch dancing*. Guys. The biggest iPod I have ever owned in all my years has been 4 GB, okay? Four. Gigabytes. I had to make special playlists of my top rated songs so my faves could fit onto my old iPod. With this new iPod I can fit my ENTIRE MUSIC LIBRARY onto it and it does not even take up half the space. *Joyous fainting*. Rant over. Let's eat chocolate mousse tarts.


CHOCOLATE MOUSSE TARTS with LEMON CASHEW CREAM

Crust:
3/4 cup oats, buckwheat groats or nuts
3/4 cup raisins
1 heaping tablespoon cacao powder
1 teaspoon cinnamon (optional) 

Lemon cashew cream:
1 cup soaked cashews
Juice from 1 lemon
1-2 tablespoons coconut nectar 
Pinch of Himalayan pink salt

Chocolate mousse:
1 avocado
1 cup dates
1 teaspoon vanilla extract 
1-2 tablespoons cacao powder
1 cup water, more or less as needed
1 tablespoon melted coconut oil 

Note: I bet these would be even better if you added banana slices in between the mousse and cream. 

To make the crust: pulse the oats, buckwheat groats or nuts in a food processor until they turn into crumbs. Add the rest of the ingredients and pulse until it all sticks together. Press into two lined tart tins and put in the fridge.

To make the cashew cream: blend all the ingredients until smooth. Set in the fridge.

To make the mousse: blend all the ingredients until smooth. Spread into the bottom of your tart crusts and cover with the cashew cream. Put back in the fridge overnight or for at least a couple hours. Dust with cacao and serve!http://www.thisrawsomeveganlife.com/

SWEET CHERRY ALMOND SMOOTHIE

Hey, beautiful people. How are you doing today? I'm fantastic. Yesterday I got a lot of good news, good luck, good food and good love. (Stay tuned for deets on that good news. Wink wink.) Sometimes I seriously am concerned that the universe made a mistake in sending all this positivity my way because I feel like I have more than my fair share! Having said that, you won't see me complaining. Heh heh.

Today I'm soaking up and soaking in the good fortune vibes with a DELICIOUSLY PINK smoothie full of only the best foods for your gorgeous bod. I've been making this baby every day this week after my morning yoga and nothing hits the spot better. My mom has been going nuts (no pun intended) with making nut milks lately so I've been able to reap the benefits of always having fresh almond or hazelnut milk in the fridge. I've been adding it to my smoothies, like this one. What else is in here? Cherries, dates, oranges, and a scoop of Jump Up and Go Go just because I love it so much and it gives me ton of energy. It's locally made by a real nice lady. All these ingredients are blended together to make one mean, pink, life-giving drink. For real yo - try this. You're gonna freak.


SWEET CHERRY ALMOND SMOOTHIE

1 cup frozen cherries
1 orange
1 cup almond  milk
3 dates
1 scoop Jump Up and Go Go (optional) 
1 banana (optional) 

Blend it all up and slurp it down! This serves one semi-hungry person. 

http://www.thisrawsomeveganlife.com/

ALMOND BISCOTTI with CHOCOLATE, NUTMEG & LEMON

This recipe was my mom's idea. To be honest, I've never dug biscotti all that much but she suggested I try my hand at making a raw vegan version. I'm pretty satisfied with how they turned out, and they taste amazing with tea. They're kind of like cookies but simply in a different shape. I used almond flour from nuts.com in the base, and topped them off with raw chocolate sauce, coconut powder, grated nutmeg and lemon rind shavings. The citrus tastes lovely with the chocolate and the sweet biscotti. 
My biscotti ended up still quite soft but you can choose to dehydrate (or bake if you don't care about keeping it 100% raw) them longer if you want that crunch that is a defining feature of the original. Up to you, as always. The almond flour was quite a treat to use, it made the biscotti taste kind of like marzipan, which I adore. My dad will appreciate that too, I predict. Nuts.com was also kind enough to send me spirulina powder and chia seeds to review and use in recipes... you'll see them featured soon.

I used these as an excuse to get away from my studying today. I'm in the midst of final exams so I'm constantly thinking of ways to take a break. I get decent grades despite the fact that I've never been much of a studying student. Personally, I pay attention in lectures and tutorials, and then all that is required before the exam is a quick review... it works well enough. Even still, getting that review done can be tedious. Essentially I'm just typing up all my hand written notes while saying some out loud to lock them in my memory.

Wow, what am I talking about... I am certain that no one cares about my study habits. Let's eat biscotti.


ALMOND BISCOTTI with CHOCOLATE, NUTMEG & LEMON 

Biscotti:
1 cup almond flour
1/2 cup dates
1/2 cup raisins
1/4 cup water, as needed
Spices, if desired
1 teaspoon vanilla extract

Chocolate:
1 tablespoon cacao powder
1 tablespoon melted coconut oil
1 teaspoon coconut nectar 

Other toppings:
Nutmeg 
Lemon
Coconut powder

To make the biscotti: pulse all the ingredients together in a food processor until it begins to stick together. Shape into a rounded, flattened log and dehydrate for about 4-6 hours or until it is the texture you want. Like I said, I liked mine softer so I only dehydrated them for a couple hours. Alternatively you can use your oven at its lowest temperature. Slice. 

To make the chocolate: mix all the ingredients together until smooth. Drizzle onto your sliced biscotti cookies, then top with grated nutmeg, coconut, and lemon rind shavings. Serve with tea. 

http://www.thisrawsomeveganlife.com/