The Dream Must Go On!

 The girls and I were a bit discouraged that our Kickstarter campaign failed to reach it's goal. However we were overfilled with gratitude to all the loving support that our project did receive. The hard conversion work continues here and though it's eaten up most of our savings, it's looking great. Please take a moment to check out our new fundraising platform and send us some love here (there are gifts available)!

Stay tuned for more super macroraw recipes as I start to create the menu for Here Comes The Sun Bus.Exciting times! We are very much filled with gratitude for your continued support!






A sneak peak of the inside of our dream home in the process!

Mmmm Pumpkin Pie

Autumn here has been a season of expansion, hard work and much excitement. My two daughters and I are on a mission to turn a school bus into our traveling home and vessel for us to spread incredible vegan food, love and compassion while adventuring around the country. In the past few weeks we've built walls, bunk beds and a kitchen aboard our bus. Our dream is to have the diesel engine run on waste veggie oil and have solar power for all of our energy requirements. The value of these systems are immense, but the upfront costs are prohibitive. That's why we created a Kickstarter to help fund our vegan bus project. As an incentive to watching our Kickstarter video I included a recipe for a Pumpkin Pie Smoothie at the end. There are only a few days left of our campaign, so if you have not backed it already please do. There are some very yummy rewards for our supporters! Here Comes The Sun Bus Kickstarter

This season while I am not building on the bus, I'm in the kitchen making comforting, warming dishes. I'm excited to be spending a vegan Thanksgiving with dear friends and am using these days before to test recipes. One that will be there for sure, no testing required, is also one of my most requested recipes all year long. The raw pumpkin pie, that has no pumpkin. The original recipe came from Matthew Kenney's Everyday Raw. He's a big time restauranteur and huge inspiration. I've made quite a few changes, but the idea for a pumpkin-less pie is genius. No one ever believes me that there is no pumpkin in this pie, but truly the magic in pumpkin pie is in the seasoning.

Raw Pumpkin Pie

Crust:
1 and 1/2 cups pecans
4 ounces chopped dates
dash of vanilla
pinch of sea salt.

Process the pecans until small crumble size. Add dates, vanilla and sea salt and process until it holds together. Press into a coconut oil greased 9-inch spring form or tart pan.

Filling:
1 cup cashews
1 cup coconut nectar (or liquid sweetener of choice)
1 cup coconut oil
1 cup carrot juice
1 teaspoon vanilla extract
pinch of sea salt
1/4 of a vanilla bean, scraped
2 teaspoons cinnamon
2 teaspoons nutmeg

Blend all ingredients in a high speed blender until very smooth. Fill crust and freeze 6-8 hours.

If you are in the area come by and support Here Comes The Sun Bus project at a Vegan Thanksgiving Fundraiser at Good Karma Cafe next Sunday.

 

Summer Time Sweet Treats

I grew up in my parents bakery. My mother would bring me to the shop early in the morning and I'd sleep on the wooden bakers table before school. You might say that baking and desserts are in my blood. Since going vegan five years ago and then raw vegan almost two years ago, I've cut out all refined sugar and lost my cravings for sweets in general. I do eat a ton of fruit and feel like that satiates any natural sweet cravings. Still I love creating traditional desserts in a healthy, vegan, macroraw way to impress and nourish my friends, family and clients. Summertime is a busy time here around my NH lake for gatherings. Recently I created a few new dessert recipes to share with my peeps and would love to share them with you too!

Raw Vanilla Cheezecake with Fresh Summer Berries

I made this delectable cheezecake for our Fourth of July celebration, hence the star berry decoration. We had friends over and enjoyed a vegan BBQ, Dandies over the fire, swimming on the lake and fireworks. The cake was cool refreshing finish to a wonderful day.

CRUST:

2/3 Cup Hazelnuts (or Almonds)

1/4 teaspoon Sea Salt

Process the nuts and salt in a food processor until flour like.

3/4 Cup Dry Coconut

1/2 teaspoon Pure Vanilla Extract

2/3 Cup Dark Unsweetened Dry Cherries

2 Tablespoons Coconut Nectar (or Maple Syrup-not raw or Raw Honey-not vegan)

1 Tablespoon Coconut Oil

Add the coconut, vanilla, cherries, nectar, and oil into the processor with the nut flour and process to form a dough like consistency. Press this into the bottom of a spring-form pan that has been lightly coated with coconut oil. Set the crust aside and make the filling.

FILLING:

3 Cups of Cashews that have been soaked at least 1 hour

1/2 teaspoon Sea Salt

1/4 Cup Lemon Juice

3/4 Cup Coconut Nectar 

3/4 Cup Coconut Oil

2 Tablespoon Pure Vanilla Extract

Blend all ingredients in a high-speed blender. Pour into pan over prepared crust.

TOPPING:

Any fresh summer berries. I used Strawberries, Raspberries and Black Raspberries.

Arrange the fruit on the top of the filling before placing in the freezer.

Freeze cheezecake for 6 hours or overnight.

Raw Mint Layer Brownies

-adapted from http://www.theaquino.com

I recently tried these to serve at a Rawk Starz show. All the attendees loved then and I've received several requests for the recipe.

BOTTOM BROWNIE LAYER:

2 Cups Raw Brazil Nuts (or other raw nut)

1/4 Cup of Raw Cacao Powder

4 Tablespoons Coconut Nectar

1/2 teaspoon Pure Vanilla Extract

Pinch of Sea Salt

Process nuts and cacao powder in food processor. Add remaining ingredients and process well. Press into the bottom of an 8 * 8 pan that has been lined with parchment paper. Place the pan in the freezer while you prepare the next layer.

MIDDLE MINT LAYER:

20 Mint Leaves

1 Tablespoon Spirulina

1 1/2 Cups Raw Coconut Flakes

1/3 Cup Coconut Nectar

1/2 Cup Coconut Oil

Process mint, spirulina, and coconut until mint is broken into tiny pieces. Add nectar and oil and process well. Press onto the bottom brownie layer and place in the freezer while you prepare the top layer.

TOP CHOCOLATE LAYER:

1/4 Cup Raw Cacao Powder

1/4 Cup Coconut Oil (melted)

1/4 Cup Coconut Nectar

Pinch of Sea Salt

Mix all in a bowl  and pour over mint layer. Place in freezer for at least one hour. Remove from freezer and flip bars onto a cutting board. Peel off the parchment paper and cut into small squares. Garnish each bar with a fresh mint leaf.

Baked Chocolate Gluten Free Macro Fudge Brownie 

I'm 34 weeks pregnant with a surrogate baby boy. He and I had a craving for old fashioned fudgy brownies today. Here's the healthy version I created. Just one was rich and satisfying enough.

1 Cup Shredded Zucchini

1 Banana Mashed

2/3 Cup Water

2 teaspoons Pure Vanilla Extract

3 Tablespoons Chia Seeds (Ground in a Spice Grinder)

1/2 Cup Coconut Oil

3/4 Cup Pure Organic Maple Syrup

3/4 Cup Unsweetened Cocoa Powder

1 Cup Coconut Flour or Brown Rice Flour

1/2 teaspoon Sea Salt

1/2 teaspoon Baking Soda

Pre-heat oven to 350

Mix zucchini, banana, water, vanilla, chia, oil and syrup in a medium bowl and set aside. Sift cocoa powder, flour, sea salt and baking soda in another bowl. Add the dry to the wet ingredients and evenly press into a 9 *13 pan that has been coated with coconut oil. Bake for 20 minutes. Remove from oven and allow to cool 30 minutes. Pour fudge topping (recipe below) over brownies and spread evenly. Place the pan in the freezer until frozen or as long as you can wait! Cut into squares with a sharp knife and remove brownies with a spatula. Enjoy!

Fudge Topping:

1/2 Cup Cocoa Powder

1/2 Cup Coconut Oil (melted)

3 Tablespoons Maple Syrup

Dash of Pure Vanilla Extract

Pinch of Sea Salt

Mix all ingredients in a bowl.

Spring Clean Fuel

Feeling the joy and freshness brought by the spring time sunshine here in New England this week has me inspired to fuel my body and soul. I can't even believe all that I accomplished today and I credit it to my fueling food and natural Vitamin D burst. I woke early and had a huge glass of lemon water and calmed my body and soul with some simple yoga stretching. After that, I brought my new RawkStarz mobile to my mechanic and walked the 2.5 miles back home. Once home I made 60 ounces of:

Fuel Up Green Juice:
4 Cucumber
1 Head Romain
1 Bunch Mint
1 Bunch Parsley

1 Bunch Celery
3 Apples
2 LemonsFlying high on green juice, I went outside and cleaned our hen house (yes, we have vegan hen pets and don't eat eggs). The coop hadn't had a thorough cleaning since last fall and the job was tough. Outside I enjoyed watching our hens strut and peck in the sun while I tidied up the yard.
Back inside I made a huge bowl of:
 Refresh Spring Salad:
2 Heads of Romain, chopped
1 Carrot,sliced into matchsticks
1 Apple, diced
1/4 cup Goji Berries, soaked at least one hour
2 Stalks Celery, chopped
2 Tablespoons Sunflower Seeds
Simple Citrus Dressing
Juice of 1 Orange
Juice of 1 Lime
1 Tablespoon Maple

I enjoyed my refreshing lunch out in the warm sun watching my girls playing in the yard. Invigorated by my big salad, I went in and opened all the windows and did some deep spring cleaning. I poured my love and energy into cleansing and creating a refreshed space for my family. Even after several hours of house cleaning my energy revved high.
 In the evening I went out and watched my daughter's horse ridding lesson, soaking up some more sun. Back at home the girls and I threw together a delicious and nourishing macro meal with our limited pantry (I really need to grocery shop).
Quick Broccoli Saute with Tahini Sauce
1 Tablespoon Sesame Oil
1 Clove Garlic, chopped
1/2 Small Onion, chopped
1" Ginger, peeled and chopped
1 Carrot, sliced into matchsticks
2 Heads Broccoli, cut off stalk
1/4 Cup Water
1 Tablespoon Umbeshi Plum Paste
1 Tablespoon Tahini

In a large fry pan heat the oil. Add the garlic, onion and ginger. Saute on medium for two minuets. Add the carrots and broccoli and saute for 6-8 minuets. Blend the water, plum paste and tahini. Pour this over the veggies in the fry pan and turn off the heat. Mix in the sauce and cover to steam finish.

We serverd the Broccoli with brown rice, kimchi and baked tofu.
This meal was so calming and warming after a high powered day.