Our Little Fairy Turned TWO! (Throwing a Plant-Powered Birthday Party)

**I know I've been away from the blog for a while.  Things have been busy in my life and I've been focusing on some other things, such as learning Spanish and reading lots of books.  Like seriously, I've read 22 books already this year.  (Mostly horror and supernatural romance.  I wouldn't want you thinking I was learning about the meaning of life or how the universe works.  Ha!).  Needless to say, I've just not been focused on the blog.  In the evening, I'm so strapped for time that I honestly forget to photograph my food or take the time to write down the recipes of what I'm creating, so I just say "never mind" and figure I'll find time later to share that dish on the blog.  Well, later hadn't been happening.  I'm going to make a point to do better in the next few weeks, so be on the lookout.  I've been creating some great quick and easy "Buddha Bowl" style meals at dinner time which are a big hit with the kiddo.  I'll be sharing some ideas for those very soon.**

The first sucker.

On March 30th, our little monkey turned two, and to celebrate, we had a fairy-themed, plant-based birthday party, complete with two kinds of raw vegan cupcakes!  It took a bit of work on my part and some planning ahead, but came together rather nicely.  We managed to please our tiny guests and their parents with some delicious, yet simple food, and organic, real-food candy.  So how did this all come together?  Let me walk you through it.

The Sunday before Easter, we donned tutus and fairy wings.  And smiles, of course.

Generally, I'm not a fan of giving candy as treats, but this was a special occasion, and I wanted the kids to have a goody bag to take home.  I scoured the Internet and found some vegan lollipops and gummy candy made using only pure cane sugar and fruit juice for flavoring.  These are organic, have zero artificial anything, and no animals were harmed in their creation, so they passed my test.  I have to admit, these lollipops are the best darned ones I've ever had.  Even my meat and junk food loving brother said they were better than any others he'd had.  That's quite an endorsement, if you ask me.  Once I'd selected the treats for the gift bags, I wanted to add some fairy-themed items. Amazon.com is great for finding obscure and inexpensive trinkets.  I picked out some small booklets of glittery fairy stickers.  I was really pleased that they were garden fairies, not the standard Tinkerbell stuff.  Not that there's anything wrong with Tinkerbell.  She's what got Charlotte on the whole fairy kick, but the party was based more on the book Fairyopolis: A Flower Fairy Journal. This is a beautiful collection of journal entries by Cicely Mary Baker featuring gorgeous illustrations and a scrapbook-style layout.  I think I enjoyed it as much as Charlotte.  So anyway, I bought a booklet of stickers for each child, and tried to think of something else creative and fairy-related. Then it hit me...  Flowers!  I ordered a bag of wildflower seeds and some small glass bottles with corks (think miniature "ship in a bottle" bottles).  I filled the bottles with seed mix, and added those to the gift bags.  

I used Amazon as my source for all of the paper items, too, that we'd need.  As a working mom with too many other things going on, it was great to have everything shipped to my back door.  The colors of the book, had me inspired to order everything in lavender and white.  I also found a cheap lace table cloth to go over the 1.99 lavender tablecloth that we'd be using.  This wasn't my most Eco-friendly idea, but I think I'll do better next year.  

Now, what you're really after... THE FOOD.  I planned a menu ahead of time and grocery shopped accordingly.  That went a long way to simplify things.  Hummus is always a hit at parties, so that was a given.  I made my favorite version using my homemade raw tahini and cannellini beans.  I'll post all of my recipes below.

The morning of the party, I glanced at the fresh pineapple sitting on my counter, and had an idea.  I created a delicious pineapple-mango salsa.  It was very simple to make, and worked great on a salad the next day, too.  

I've been making these savory sprouted almonds as of late, that have been a huge hit with my brother.  It's hard to put them down, and I figured they'd make great party food, so I added them to the menu.  Matt says they taste like kielbasa, which is a pretty accurate description.

I used a recipe from Kathy at LunchBoxBunch.com to make some pink chickpea salad.  I love this stuff!  It's so colorful, perfect for a little girl's birthday party, and it full of healthy stuff.  Just look at that!  Yum.

I put out fresh veggies, such as carrots, cucumbers, celery, and peppers for everyone to dip, as well as some organic tortilla chips.  Everything went over well with my non-vegan guests, and I've been giving out plenty of recipes since.  I'd consider that success.  Of course, the big winners of the day were the cupcakes.  I made two varieties, one with nuts and one without, just in case food allergies were an issue for anyone.  The nut-less cupcakes were THIS recipe from ThisRawsomeVeganLife.com.  We've making these pretty much weekly since she posted the recipe.  They're very easy to make, low in fat, and full of fiber.  Plus, chocolate!  I make my own frosting using avocado, which comes out like a light and creamy mousse.

The recipe for carrot cupcakes does contain a few nuts, and I found it at FullyRaw.com.  Kristina is awesome at recreating familiar flavors using simple fruits and veggies.  

I have to admit, I was really please with how everything came together.  And I was proud of myself for actually planning ahead for once.  I'm an A+ procrastinator.  Just ask my mom.  She waited ten days past her due date for my arrival.  Haha!  It seems appropriate, too, that I'm writing this post almost three weeks after the party.  Oopsie. 

The only shot of all the little ones together.  Ever tried to get four 2 year olds to sit still at the same time?  It's like trying to herd cats.  P.S. I love the mom hand on Chase's arm.  Total behind the scenes mom moment. 

The party went well.  The kids got along, no one hit anyone else, and house was left standing.  I'd call that a success.  Charlotte received some very thoughtful gifts and seemed to have a wonderful time playing with her friends.  I think my favorite part of the day was when she opened her gifts saying "Oh my goodness!" every time.  She's nothing if not animated.  I can't think of a better way to have celebrated the big 2.  

THE RECIPES

OIL-FREE WHITE BEAN HUMMUS

2 cans cannellini beans, preferably organic

4 tbsp tahini (sesame seed paste)

2 cloves raw garlic

Juice of 2 lemons

1 tsp cumin

1 tsp smoked paprika

1/2 tsp sea salt

Water, if needed

Drain and rinse the beans.  Add the beans and all other ingredients to a food processor or blender, and blend until smooth.  If needed, add water 1 tablespoon at a time until desired creaminess is reached.  When ready to serve, feel free to drizzle olive oil on top and sprinkle more paprika.  It makes for a lovely presentation.

SAVORY RAW "ROASTED" ALMONDS

2 cups raw almonds (soaked overnight and rinsed thoroughly)

3-4 tbsp Bragg's Liquid Aminos (gluten-free soy sauce)

Juice of 1 small lemon

1/4 tsp Liquid Smoke

1 tsp garlic powder

1 tsp onion powder

1 tsp rosemary 

Dash of cayenne pepper

Mix together in a bowl all of the marinate ingredients in a bowl with a tight fitting lid, then add the almonds.  Place the lid on your container and shake the bowl allowing the marinate to coat the almonds.  Allow this to sit for a few hours in the fridge so that the nuts can soak up the flavors.  If you think about it, toss them around a few times while they marinate.  Once ready, place them on teflex sheets in a dehydrator, and dry at 115 degrees for about 12 hours.  Alternatively, you could dry them in the oven on a baking sheet.  Just set the oven to the lowest temperate and leave the door cracked.  These could be toasted, also, if you don't care about keeping them raw.  Personally, I love the crispy texture of the raw dried version.  These nuts have been a huge hit in my house.  I have to hide them from my brother since he says they taste like kielbasa, and he'll eat the entire batch at once.  

AVOCADO CHOCOLATE MOUSSE ICING

1/2 cup dates, soaked in warm water for 15 minutes or more (retain the soak water)

1 avocado

1/2 tsp lemon juice

1 tsp vanilla

2-3 tbsp raw cacao powder (or cocoa)

Stevia, if needed for extra sweetness 

Blend dates until smooth using just enough of the soak water to get them creamy, not runny.  Add the avocado, lemon juice, and vanilla to the date mixture and blend again until smooth.  Avocado tends to puff-up in the blender, so you may need to stop and scraped own the sides a few times.  Once this mixture is smooth, add the cacao powder and stevia (if you wish), and blend again until creamy and fluffy.  Use this as an icing for raw cakes or cupcakes, or just add it to a bowl, top with coconut flakes, and eat it with a spoon.  It makes a wonderful alternative to chocolate pudding.  Charlotte will eat her weight in this stuff if I allow it.

MANGO PINEAPPLE SALSA

1/2 fresh pineapple, diced

1 fresh mango, diced

4 spring onions, finely chopped

1/4 cup cilantro, finely chopped 

2 small limes, juiced

1 avocado, diced

 Sea salt to taste

Cayenne pepper to taste

I'm a large bowl, add the first five ingredients and toss to mix well.  Add salt and pepper to taste.  Just before serving, add the avocado and lightly toss.  

There you have it.  A delicious and fun birthday party for a toddler girl.  We had a great time, and I can't wait see what next year holds.  Maybe she'll be into something completely different by then?  We shall see...

Raw Vegan Chocolate Caramel Cake

I started working on this post Sunday evening, but didn’t get to finish due to toddler interruptions.  Then, Monday, an ice storm hit, allowing me to stay home from work.  So, you’d have thought I’d get to finish my post, right?  Yeah, me too.  But I came down with a terrible sinus infection, and my motivation went to zero.  After two unexpected days off from work, both spent blowing my nose and downing raw garlic like it was going out of style, I finally found some energy to finish my post...

 

If you’ve never had the pleasure of enjoying a raw cake, I feel sad for you.  The guiltless indulgence in chocolaty, sweet, nutritious goodness is something to love.  I tossed this together on a whim Sunday when I had a little down time, and Charlotte was in a particularly helpful mood.  With my birthday coming up, I thought it was a good time to play around in the kitchen.  (Yes, I make my own birthday cake.   That’s what happens when you choose not to partake of sugar and flour-laden desserts.  I truly love making food and have a passion, in particular, for raw food, so I don’t mind one bit!)  This cake turned out very tasty, and I decided to share it with the masses.  I hope you enjoy.

 

RAW CHOCOLATE CARAMEL CAKE

 

CAKE BASE

1 cup unsweetened coconut flakes

1 cup walnuts

1 cup sprouted, dried buckwheat (rolled oats would work, also)

1 cup medjool dates

1 tsp vanilla extract

2 tbsp cacao powder

Pinch of sea salt

Nut milk, just enough to moisten the “dough”

 

CHOCOLATE CREAM LAYER

2 avocados

1 tsp lemon juice

2 tbsp cacao powder

2 tbsp maple syrup (or agave nectar)

Optional:  stevia for extra sweetness

 

CARAMEL LAYER

1 cup dates

1 cup coconut water (or water)

1 tsp vanilla extract

1 tsp cinnamon

Pinch of sea salt

Unsweetened coconut flakes

 

To make the cake base, add the first three ingredients to a food processor and process until reduced to a fine powder.  Next, add the dates and vanilla, and process until they are incorporated with the flour and make a sticky dough that can be formed into a ball.  I found that my mixture wasn’t sticking together, so I left the processor running and dripped in cashew milk until it became sticky enough, maybe 1-2 tablespoons of milk.  Depending on the freshness of dates, you may or may not need the milk.  Once you have formed the dough, add the cacao and pinch of salt, and process until mixed well.  Remove the cake base and press into a pie pan or spring-form pan.  I used a 9” spring-form.

 

For the chocolate cream layer, add the meat of the two avocados to a blender with all other ingredients and blend until creamy and smooth.  Taste the cream, and add more sweetener if you’d like.  I added a few drops of stevia to kick up the sweetness of the maple syrup.  Once you’ve reached the desired sweetness, pour the cream onto the cake base and smooth it out.  (If you want a more mousse-like pie, double the cream recipe.)  Put the cake/pie pan into the freezer for about an hour to set.

 

Lastly, for the caramel layer, add all ingredients except for the coconut flakes to the blender and blend until smooth.  If you need to add more water, do it a tablespoon at a time.  You want a creamy texture, not soupy.  Once the caramel is done, pour the desired amount onto the chilled cake.  I only used about half of my mixture and saved the rest for a fruit dip, but using it all is totally acceptable.  This is YOUR cake, so do what you like.  ;-)  When you’ve smoothed the desired about of caramel onto the cake, sprinkle coconut flakes on top and refrigerate for a few hours, if you can wait that long. 

 

I served mine topped with sliced strawberries, and I bet drizzling some raw chocolate sauce on top would be divine.  I think I’ll try that tonight. 

 

Raw Vegan Nut-free Oil-free Cacao Truffles

Yes, you read that right.  Low-fat chocolate?  Did hell just freeze?  Possibly.  It's been pretty cold around here.  When the lady hormones kick into high gear and all I want to eat is rich, creamy chocolate, I have to get creative. We all know that raw cacao has plenty of health properties, but when you have to make candies by adding oils or nuts, it can get pretty heavy and calorie-dense.  Now, I'm not one to count calories, but I do like to go light on my digestive system, especially since I've been juicing a bunch lately.  When I received my latest ten-pound box of medjool dates from 7HotDates.com, I had an idea.  And it was a good one!  If you are looking for a low-guilt alternative to the standard chocolate bar, enjoy these... Lots of these. 

Raw Vegan Nut-Free, Oil-free Cacao Truffles

Makes 20-25 truffles

12-15 soft medjool dates (you could use a harder variety of date soaked for an hour or so in warm water, just drain the water before processing.)

4 tbsp raw cacao powder (or cocoa)

1 tsp vanilla extract

Pinch of salt

1-2 tbsp plant-based milk

Shredded coconut for rolling (or other toppings such as crushed walnuts, cacao powder, etc)

Add the dates to a food processor and pulse until a ball forms.  Open the processor and break the date ball apart leaving pieces evenly spaced around the blade.  Then, add the cacao powder, vanilla, and salt.  Replace the lid and pulse again until you see that the moisture has broken into small crumbles.  At that point, as the processor is running, add just enough milk to turn the mixture into a smooth and creamy texture.  Once the texture is smooth, you're ready to form into balls, but wet your hands first to keep it from sticking.  Prep a bowl for rolling your balls into the coconut or other toppings.  I just put a few tablespoons of coconut in a small bowl.  I scooped about one teaspoon of the truffle mixture at a time and rolled into a ball between my palms before dropping into the coconut and rolling around to coat.  Once coated, place on a parchment-lined plate and refrigerate.  They will be very soft, but once cooled, they will firm up and be the perfect rich and creamy texture that we all love our truffles to have.  

The most difficult part of this recipe is not eating them all at once.  Holy geez, they're amazing!

My Favorite Green Juice Recipe

If you've been following me on Instagram, you've probably noticed that I drink a lot of fresh vegetable juice.  I love how I feel when I get that big glass of nutrient-dense liquid down my trap first thing in the morning.  I have tons of energy, and my body just feels good.  I can drink a juice and not get hungry for hours.  It's amazing what happens when your body is fueled on nutrients instead of sugar.  Lately, I've been trying to drink two juices per day, so I usually make a green one for the morning and a a root vegetable based juice for later in the day.  That way, I'm getting lots of variety, which means more vitamins and minerals.  My favorite green juice is easy and quick to prepare, yet also tastes great.  This can also be a very cost-effective juice that anyone can make.  

My Favorite Green Juice

1 cucumber, peeled if not organic

2 apples, any variety

1/2 lemon, peeled

1 cup fresh parsley

2-3 cups kale, or any green you like

I made this one today using dandelion greens with the kale.  I made a trip to Whole Foods yesterday and decided to be adventurous with some new green leafy veggies.  There was a tinge of bitterness from the dandelion, but I really didn't mind.  I love trying new stuff.  Give this a try and see if you love it as much as I do.

Recipe: Creamy Dreamy Mint Green Smoothie

Tonight, I experienced one of my toughest-yet power yoga sessions.  All of those warrior 2s, planks, and camels left me feeling like a champ... and starving.  After unpacking from the day and settling in, I whipped up this little treat to serve as my dinner.  

My favorite ice cream has always been mint-chip.  But since I no longer partake of standard dairy-based desserts, I like to get creative.  The nice thing about a raw food lifestyle is that you can enjoy something that tastes like dessert with zero guilt!  This milkshake-style smoothie contains plenty of vitamin-rich fruit and veggies with a great balance of carbs and protein for an after-workout recovery meal.  It tastes amazing, and won't weigh you down.  I will definitely be making this more often!

Creamy Dreamy Mint Green Smoothie

1 1/2 cups non-dairy milk (I used my homemade hazelnut milk for this one.)

1-2 cups of kale

3-4 frozen bananas

1/2 cup fresh mint

1 tsp vanilla extract

1 scoop plant-based protein powder (I use Plant Head brand vanilla protein.)

2 tsp Dandy Blend tea (optional, but awesome.)

Pinch of salt

Sweetener of choice (I used a scoop of stevia for extra sweetness.)

Add all ingredients to your blender and blend until smooth and creamy.  Enjoy! 

Recipe: Quick and Easy Raw Pad Thai

Since I discovered raw and living foods, this has been one of my go-to dinner recipes.  It's really fast to whip up, delicious, and with so much fiber, very filling.  Plus, it's super versatile and easy to adjust depending on what's in the fridge.

Raw Vegan Pad Thai

Serves 1 or 2

Noodles

3-4 of your favorite veggie:  carrots, zucchini, diakon radish, cucumber, etc. (Use all of one or a combination.  It's totally up to you.  For the bowl in the pic, I used 4 heirloom, colorful carrots.)

1-2 scallions

Cilantro, for garnishing

Sauce

2 tbsp tahini (can use peanut, almond, or cashew butter)

1-2 tbsp Bragg's Liquid Aminos (could use soy sauce, tamari, nama shoyu)

1 lemon, juiced

1 tbsp sweetener of choice

1 garlic clove (or tsp garlic powder) 

1" fresh ginger (or tsp ginger powder)

Dash of cayenne pepper

For the noodles, just cut into shreds using your favorite tool for the job.  I used my food processor with the shredder plate.  It was the fasted way to go for me.  If you don't have a special tool or processor, just use a veggie peeler and make long flat noodles.  Chop the scallions finely and set aside.  

For the sauce, blend all the ingredients in a blender or food processor until smooth.  I have a Baby Bullet that works great for small batches of sauce and dressings. 

In a large bowl, add the sauce and noodles, then combine well until all of the noodles are coated.  Sprinkle the scallions and cilantro on top, and lightly mix.  You want the color from the toppings to stay vibrant for presentation. I was out of cilantro, so I just left it out this time.  

Then, pull out a pair of chopsticks, and dig in!  You may use a fork if you must, but I think it takes away from the feeling of eating international cuisine. ;-)

 

Vegan Vacation, Part Four: Meeting Naturally Lauren, A Juice Bar, and Adventures in Pizza

When I got into this raw vegan thing a few years back, I never expected that my YouTube stalking of Dara Dubinet would lead me to making new friends in all parts of the country, but what do you know?  After joining the "More with Dara" community, I met some amazing people... Fellow women (and some men, too) who had been through their own health struggles and healed with the help of natural living and healthy food.  It was such a joy to find these other people who understood me and why I live the way I do.  We shared instagram handles and Facebook info, and discovered that a lot of us are bloggers.  One particular MWD (that's what we call ourselves) was something of a kindred spirit.  Both of us with young daughters, we just "clicked".  I started following NaturallyLauren.com and reading about her day-to-day adventures and healthy struggles.  Lauren is a J-poucher, and if you don't know what that is, don't feel bad.  Neither did I until I read her awesome post about her digestive issues and the incredible road she's taken to heal.  You can check it out here:  http://www.naturallylauren.com/#!My-Journey-to-Jpouch-No-Colon-Still-Rollin/cmbz/67EA1602-81D6-49F4-991F-8F330D2FEAB4

All of this to say, Lauren is awesome, and basically, my sister from another mister.  So, when we realized that she only lives about 20 minutes from my mom in New Jersey, we knew we HAD to make time to meet.  On the last full day of our vacation mom, Matt, Aubrianna, Charlotte, and I met Lauren and her daughter, Little A, at Fresh Press Juice Co in Cranford.  I fell in love with this town, you guys.  The juice bar is located right on the main drag in a little modern retail center that resembles as old town square.  It's adorable.  Lauren and Little A were waiting on us, and as soon as we walked in, it was hugs all-around.  I felt like I'd know her for years.  The funny thing is that I was a little nervous on the way there.  You know how they say, "never meet your idols because you're bound to be disappointed."?  Well, that was kinda stuck in my head.  I worried that our in-person meeting would be uncomfortable or awkward, like maybe we'd be different face-to-face.  Silly, right?  These are my insecurities, fellas.  I shouldn't have worried because it was a great time.  She is every bit as warm and lovely as she appears online, and I'm so happy that we were able to spend that time together.  We got to chat for a couple of hours and learn each other's stories.  The kids had an amazing time, as well.  The older girls loved that fact that their names are almost the same, and Charlotte enjoyed chasing them up and down the hallway to the bathroom.  I have to say sorry to the owner at this point in the post.  We were a little rambunctious that day.  But that's what happens when you get hopped up on green juice and acai berry bowls. 

Instant buddies... And stinkers.  So much cute in this picture.  We make pretty kids, let me tell ya.

Acai bowl a.k.a heaven.

Carrot cake smoothie for the road.  This one's not on the menu, but if you ask, I bet she'll whip it up.  So delicious!

Speaking of the owner, what a kind, driven, and knowledgable lady.  And drop-dead gorgeous, I might add.  I sampled a few things, and all of it was delicious!  They offer all kinds of juice, smoothies, superfood bowls, and even some grab-n-go items in the cooler.  Charlotte spotted the beet hummus first thing, so that's what she had.  Lauren's daughter had a cup of banana ice cream with a few little toppings added in, all healthy of course.  I can't wait to go visit again next time we head up there.  I want to try everything!

It was hard to leave, but all good things come to a close.  So, we hugged and said our goodbyes.  I had such a lovely time that day.  

******************

That night, mom's "other half," Gary, picked a place for dinner that he thought would be great for me.  It's called Healthy Garden, located in Piscataway.  It's a nice little natural food cafe that serves a bit of everything... Sandwiches, burgers, pizza, burritos, quesadillas, salads, smoothies, juices, with lots gluten-free and dairy-free options.  I ordered a veggie pizza, and meant to have them leave off the vegan cheese since I'm really not a fan of Daiya.  I know, I'm not a good vegan if I don't espouse the virtues of fake cheese, but I just really think it tastes awful.  (There goes my shot at an endorsement.)  It reminds me of the "cheese-like food topping" that I accidentally bought once back in my omnivore days.  I'll give them props for making a convincing-looking substitute, but I just don't like the flavor at all.  So, as you can guess, I wasn't impressed with the pizza.  The crust was really tasty, but apparently if you order their vegan version of this pizza, instead of swapping the parmesan containing pesto out for a different sauce, they just didn't put any sauce at all on it.  It was crust, veggies, and melted Daiya which came out surprisingly greasy.  I think if I go back, I'll request that they add red sauce and leave off the cheese.  The veggies were nicely seasoned, though.  Everyone else thoroughly enjoyed their meals.  They had some very nice looking sandwiches.  My niece got a veggie burger that was as big as her head!  Definitely a good bargain for the price.  This place has tons to offer, so I'm looking forward to trying it again and getting something different.  It seems very promising, and I'll know to be more specific next time.

The next day, we were leaving for home.  Our flight wasn't until early evening, so we took advantage of the time we had and went shopping before meeting Gary for lunch at Brick House.  I was a little worried when we chose a place renowned for their grilled animal carcasses, but as it turned out, they had an easily-modified flatbread pizza with mushrooms and arugula.  It's totally vegan if you leave off the cheese.  The server was very understanding and helpful, too.  And this pizza, was super delicious, even with very little in the way of toppings.  The sauce had so much flavor, that it didn't need much else.  Granted, I would prefer more vegetables in all my meals, but for making do, it was great.  They fire-grill their pizzas, so the crust was to-die-for!  Definitely calling this one a win. 

After lunch, we started our long, traffic-laden drive back to Newark.  After a stop at Target for some essentials and a hat modeling adventure...

... We said our goodbyes, and parted ways.  Mom, of course, cried.  Aubrianna, of course, cried.  And I tried to be the tough one, but I whimpered.  My brother, though, was totally the strong one.  It's hard to walk away from my momma, no matter how old I get.  But, I sure hope that's how Charlotte feels when she's grown.  

Waiting for our flight.  She just couldn't hang anymore.  

The flight home was without incident, and it sure was nice to get back to my bed, and who am I kidding?... My food.  No matter how nice convenience feels, nothing beats making my own green smoothie or gigantic salad.  I hope that next time we can try more of the raw offerings in New York City.  That will make for some incredible blog posts!  Don't ya think?  

See ya next spring, Jersey!