Thursday
Dec112014

Peppermint Refresher + Giveaway

If you haven't heard of our BFF, "This Rawesome Vegan Life", you may be feeling a void in your heart (and stomach).  Emily, the creator of this website, is an absolute catch.  She is a total goddess superhero that saves the day with easy, simple raw recipes and tips.  Her newest book (other than the best-selling "Rawesome Vegan Baking") is no exception to all this perfection!  "100 Best Juices, Smoothies, and Healthy Snacks" now on the shelves, this book is such an amazing addition for your and your loved ones kitchen!  

Today, we are sharing a delicious, quick shake from Emily's new book.  You will adore this refreshing libation!  We are also giving away a copy of Emily's new book.  Check below to enter!

Peppermint Cucumber Refresher

  • 1/2 Cucumber (you can leave the skin on if it's organic)
  • 2 Frozen Bananas
  • 1/2 C Mint Leaves
  • 1 C Pineapple
  • 1/16 tsp Stevia Powder
  • 2 C Water

Blend everything until smooth and green!

Enter to Win A Copy of "100 Best Juices, Smoothies, and Healthy Snacks"!

a Rafflecopter giveaway

Wednesday
Dec032014

Cauliflower Pie + Book Giveaway

Today we have the utmost pleasure of sharing a recipe from our incredible friend's new cookbook, The Vibrant Table by Golubka!  Golubka has been an inspiration to us from the fruition of our blog, and has been so kind to help nuture us and watch us grow!  We got our hands on her new book, and it is an absolute must have.  We thumbed through the book like a novel, patiently exploring the delights of each photo and hanging on every word.  This is a serious piece of art -- for the kitchen connoisseurs, and also just for any creatives!  Golubka's creations will leave you speechless and your taste-buds tingling.  This recipe we are sharing is nothing short of a miracle.  After the first bite, I believe Noelle and I uttered something like "this is everything I dreamed it would be".  Enjoy!

We are also giving away one of these tantalizing cookbooks -- in honor of such a beautiful, influential production!  If you'd like to recieve on of these, enter in the giveaway below!

Crust: 

  • 2 Yukon Gold Potatoes
  • 1 small Sweet Potato
  • 1/2 tsp Sea Salt
  • 1/4 Yellow Onion
  • 1 Large Egg
  • Freshly ground Black Pepper
  • 1 TBS Olive Oil, plus more for greasing the pie plate

Filling:

  • 1 1/2 lbs Cauliflower Florets (about 1 medium head, cut into small florets)
  • 1/2 tsp Sea Salt, plus more for blanching
  • 1/2 C Gruyere Cheese, shredded
  • 2 tsp Cumin Seeds, ground
  • 5 sprigs fresh Thyme
  • 2 TBS chopped fresh Parsley
  • 2 Garlic Cloves, minced
  • 1/4 tsp Paprika
  • Freshly ground Black Pepper
  • 1/4 C Full-Fat Canned Coconut Milk
  • 1 Large Egg 

To Prepare and Bake The Crust

Fit your food processor with the shredder attachment.  Peel the Yukon gold potatoes, then shred them; you would have about 1 1/2 C of shredded potatoes.  Alternatively, shred both using the large-holed side of a box grater.  Transfer the shredded Yukon gold and sweet potatoes to a colander and mix with the salt.  Place the colander over a bowl and let sit for 15 minutes.

Preheat the oven to 400.

Shred the onion using the same food processor attachment or the large holes of a box grater.  Squeeze the excess liquid out of the shredded potatoes using your hands.  Place the potatoes in a large bowl with the shredded onion.

Seperate the egg, reserving the yolk for the filling.  Add the egg white to the potatoes and onions, then add some pepper and mix thoroughly to combine.

Thoroughly oil a nonstick pie plate.  Transfer the potato mixture into the pan and build the crust, distributing it evenly across the bottom and extending the mixture up the sides of the pan.  Bake for 20 minutes.  Remove from the oven, brush with olive oil, and back for 10 more minutes.  Remove the crust from the oven and lower the temperature to 375.

To Prepare the Filling and Bake the Pie

While the crust is baking, blanch the cauliflower florets in a pot of well salted water for two minutes, then transer to an ice-water bath.  Once cool, drain the cauliflower over a colander and place onto several layers of paper-towels to dry.

Sprinkle half of the cheese over the crust.  In a large bowl, combine the cauliflower pieces with the cumin, thyme, parsley, garlic, paprika, salt, and some pepper.  Mix well to combine.  Spoon the filling into the crust and sprinkle with the rest of the cheese.

Whisk together the egg, the remaining yolk from the crust, and the coconut milk.  Pour the mixture evenly over the filling.  Bake for 35 to 40 minutes until the filling is set and the top is slightly golden.  Let cool before slicing out and serve with a large green salad.

Enter to Win A Copy of The Vibrant Table!

a Rafflecopter giveaway

Sunday
Nov232014

Spelt Sourdough Waffles w/ Maca Maple Glaze

Have you ever tried to make a healthy waffle recipe but you ended up feeling like you just ate an anvil after consuming them?  Well fret no more!  These waffles, graciously curated by our friends at Three Lily Farm, are nothing short of bliss!

Before you can get started on this recipe, you will need to begin creating your own sourdough starter!  Your sourdough will take anywhere from five days to a week to fully sour.  We used Sprouted Spelt flour as the flour base for our sourdough, but you can use any flour you desire!  Follow the instructions over at Three Lily Farm's page on How To Create Sourdough.

Spelt Sourdough Waffles

Recipe adapted from Three Lily Farm

  • 1 1/4 C freshly ground Buckwheat  
  • 1 C Sprouted Spelt Sourdough Starter
  • 3/4 C Spring Water
  • 1/4 C melted Ghee
  • 1 Egg, whisked
  • 2 tsp Baking Powder
  • 1 tsp Gelatinized Maca
  • 1 tsp Mesquite
  • 1/2 teaspoon Sea Salt
  • 1/4 tsp Baking Soda

Preheat your waffle iron.

In a large bowl, mix the dry ingredients.  In a separate bowl beat the egg then mix in the sourdough, ghee, and water.

Combine the wet and dry ingredients just until the dry ingredients are moistened.  Add flour if necessary to thicken, or water to thin.  Be mindful not to over mix.

Pour 1/4 to 1/2 cup of batter on the waffle iron. Cook until golden brown. Top with Maca Maple Glaze & a dollop of Raw Yogurt!  We also went all out and dusted the top with a little Colostrum Powder!

Maca Maple Glaze

  • 1/4 C + 2 TBS Maple Syrup
  • 1/4 C Raw Butter (Unsalted)
  • 1 tsp Maca
  • 1/4 tsp Vanilla Extract
  • Pinch Sea Salt 

Melt the butter in a dehydrator or on a stove-top on low heat.  Whisk all ingredients together and watch all your dreams come true before your very eyes!  This tastes like the most magical caramel sauce you've ever experienced.

Tuesday
Nov182014

Goji Smoothie

I have absolutely discovered the ultimate preparation of goji berries.  Take your goji berries and rehydrate them by letting them absorb raw cream!  It is truly the best ever!

Goji Cream

  • 3 TBS Goji Berries
  • 1/4 C Raw Cream

Place the goji berries in raw cream in a jar and let sit in the fridge for 24 hours.  Stir this mixture around ocassionaly to prevent clumping of the goji berries.  After the time has passed & the goji's are hydrated, this full amount is ready to be added to the Goji Smoothie!

Goji Smoothie

  • 1 C Raw Milk or Nut Milk
  • Goji Cream
  • 3/4 C Raspberries, frozen
  • 3/4 C Strawberries, frozen
  • 4 drops Vanilla Stevia
  • Pinch Sea Salt
  • 1 dropper Goji & Schisandra Tincture (optional)

Blend all ingredients together in a high-speed blender.  

Saturday
Nov082014

There Is No Spoon

One of our dearest friends, Nick Kowalski or "Life Rediscovered", has featured us on his website!  Go and check out our article - "There Is No Spoon" - here!