It was awesome. It’s the way I want to live.

However.

Going back to grad school added a lot of extra work to my life (obviously), but it also added routine. And a sense of direction. In many ways it’s quieted the anxiety I’d felt for so many years. And because of that, it’s actually opened up a lot of space in my life.

Blueberries!




We picked for about an hour, and we ended up with 8 pounds of blueberries. For reals! These California berry bushes are not messing around – they were literally dripping with giant, plump, perfectly ripe berries.

I was so excited, I went straight home and got to work . . .

When Jeremy got home from work, we all had a picnic dinner outside. And then for dessert . . .




. . . a quick homemade blueberry compote over vanilla bean coconut milk ice cream. Holy moly.

This summer I’m planning to do a whole lot more gardening and preserving. So my question to you guys is – What do you want to see?

Which fruits and veggies do you want to see preserved?

What sorts of projects and preservation techniques are interesting you?

I’ll be starting a summer gardening series, just sharing what I’m up to around my own yard, hopefully beginning next week. I’m so excited to bring this component – which was really a formative part of this blog – back into these pages.

So please! Thoughts, ideas, suggestions. What do you want?

And my dears – have a great weekend!

♥ ♥ ♥

It’s been a loooong time since I’ve posted a dessert recipe, and I’ll admit, this one took me some tweaking before I got it perfect. Luckily, the strawberries keep coming every week in my CSA box, so I’ve had plenty of opportunities to experiment.




Strawberry shortcake is a summer standard, and one of my favorite celebratory desserts. This particular recipe uses the denser, shortbread-style base (there’s a “biscuit” versus “fluffy cake” debate in the strawberry shortcake world, dontchya know) smothered in perfectly ripe, perfectly sun-kissed strawberries and topped with decadent raw coconut cream. I like my shortcake airy but firm, like a sweeter breakfast biscuit. And this gluten-free vegan version does not disappoint!


For the Shortcakes (loosely adapted from this recipe)

Ingredients:
1 tablespoon ground chia seed (can substitute ground flax seed, but will change the flavor) + 3 tablespoons alt milk, made into an “egg” (see complete instructions here)

¾ cup brown rice flour
½ cup sweet sorghum flour
½ cup tapioca starch
1 tablespoon + 1 teaspoon baking powder
1 teaspoon xanthan gum
¾ teaspoon salt

¼ cup + 2 tablespoons coconut oil, not melted

1 teaspoon vanilla
a heaping ¼ cup sweetener (I used organic evaporated cane juice, you can try substituting another sweetener but if you use a liquid you’ll want to reduce the alt milk)
¾ cup alt milk




Instructions:
Preheat the oven to 400º.

Make your chia egg and refrigerate. (How to make a vegan “egg” for baking)

In a large mixing bowl, combine the flours, starch, baking powder, xanthan gum, and salt. Mix well to combine.




Add the solid coconut oil and use a fork to “cut” it in, until you have a crumbly mixture.

Add the chia egg, vanilla, sweetener, and alt milk, mixing thoroughly.

On a floured surface, use your fingertips to pat out the dough, pressing it gently until it’s about an inch thick. Use a biscuit press – or an old con cup – to form the dough into 9 or so rounds.

Allow to cool a bit before serving, but these are best when served the same day.




Now.

No traditional strawberry shortcake would be complete without cream, preferably of the “whipped” variety. And for my cream I used fresh young Thai coconuts.


Raw Whipped Coconut Cream

I simply cracked the young Thai coconuts, poured the coconut water into a large bowl, scooped out all the raw coconut meat, and dropped it into the blender. Then I added just enough of the coconut water to be able to get everything blending. This works best if you have a high-speed blender like a Vita Mix or Blendtec. I did 4 coconuts because I like making big batches, but you could do as few as 2.




After it’s blended to a thick cream, you can serve it as is (the coconut water sweetens it, but of course you can also add a liquid sweetener, like maple syrup, coconut nectar, or agave if you want), or you can do like I do and culture it overnight to make a raw coconut yoghurt. And just a helpful note from Captain Obvious, if you want to serve cultured cream with your fresh-baked biscuits, you’ll need to process the coconuts the day before.

To make cultured cream, simply open a capsule of probiotic powder as the coconut cream is blending, so that the probiotic gets well dispersed. Then pour the cream into a large bowl, cover with cheesecloth or a nut milk bag (or clean kitchen rag if that’s all you’ve got), and set it out overnight in a warm-but-not-hot dark place (kitchen cabinets are great).

What you’ll have the next day is essentially raw living coconut yoghurt, an amazingly nourishing, sweet and thick and tangy topping for your strawberry shortcake. It’s also great for breakfast, and backs a probiotic punch that’s great for your digestion and immune systems! Raw cultured young coconut cream is possibly one of the healthiest foods on the planet. Truth.

BUT, if all that seems like too much work (cracking coconuts? are you crazy??!), you can also make some simple whipped cream using store-bought canned coconut milk (directions here, scroll down to the bottom). Or, ya know, you can just use whatever store-bought vegan whipped cream you prefer.




And just a heads up for the nontraditional types, these shortcakes are also excellent topped with vegan strawberry ice cream + fresh strawberry slices. If I’m being honest, I may have actually liked this version best of all!

♥ ♥ ♥

It puts me in mind for celebrating, and what’s a celebration without treats? Brightly colored cupcakes, pastel icing on sugar cookies, and maybe even a frosted watermelon. And of course, all your Easter activities.

But, we’re all on the same page with chemical food dyes, right? As in, artificial coloring has been linked to everything from allergies to cancer to hyperactivity and behavior problems in children (for more information, see this comprehensive report by the Center for Science in the Public Interest). NOT something I want you to be putting into your – or your babies’ – mouths.

Which is why I’ve got you covered.



So here are my go-to techniques for all your DIY food coloring needs. Remember, produce not “products”! Okay?!


Yellow
Look no further than your spice rack for all your golden, citrine, and sunshine-y needs. Saffron flowers and turmeric powder have both got you covered, but be careful! These spices are extra strong. A little goes a long way, so start veeeerry small and test as you go. A great technique is to replace liquid in the recipe (either baking or frosting) with spice-infused water.

Orange
Don’t waste your time on oranges or tangerines – carrots are where it’s at. Juicing them is the most effective method, so if you don’t have a juicer just buy some fresh 100% carrot juice at the market. They’ll add a smidge of flavor but I doubt you’ll notice, ’cause carrot juice is sweet!

Red and Pink
Beets, baby. They offer vibrant color with almost no flavor change. Beets are so strong they’ll dye your hands just cutting them. They’re made for the job! Just juice them, or boil them in very little water to make a concentrated liquid.

For a lighter pink and a bit more flavor, you can use red berries, like raspberries or strawberries. These will impart their own taste – which is great! (Hello, orange teacake with pomegranate glaze. I think I love you.) To use berries, just mash them or blend them, then strain the liquid through mesh to remove the seeds.

Green
You know what I’m going to say right? Spinach, all the way. It’s super saturated and totally flavorless, making it the perfect addition to your St. Patrick’s Day cookies or your Earth Day cake. If you have a high-speed blender, you can whip whole spinach leaves right into your frosting. If you’re coloring cookies or cake, or you don’t have a high-speed blender, you’ll want to use juice. My instructions for juicing without a juicer may come in handy.

Another grassy-hued option is liquid chlorophyl, which aside from being a healthy supplement, will impart an awesome emerald tint to your food. You can grab it at any health food store.

Purple and Blue
This is the tricky twosome of natural food dye, but it CAN be done. Purple is pretty straightforward, and is achieved by boiling red cabbage until you get a dark, concentrated broth. Lots of pretty purple color without much change in flavor.

Blue is fun, and calls for some kitchen chemistry. Make your purple dye as noted above, but add a bit of baking soda at the end. Slowly stir it in, just a bit at a time, and watch as it reacts with compounds in the cabbage to turn the broth a beautiful blue. Like magic! (because, as I always say, baking soda is magic!)



I love experimenting with homemade food coloring, and I hope you’ll have as much fun as I do. Remember that the natural stuff isn’t as potent as the chemical garbage, so be prepared for a less saturated look. Play around with measurements, get creative, have at it!

And, happy celebrating!

♥

But here’s the hard part: how can I truly convey the amazingness of this book? Because if you’re like me, maybe you’re used to “healthy” deserts and maybe you’re familiar with raw foods, and maybe you know that things can taste totally wonderful and fantastic in their own right, but maybe not *actually* like the thing they’re supposed to be modeled after. Do you know what I mean? Maybe?

Like, a raw burger is great and a raw taco is delicious, but . . . you’re not fooling anyone, really. Y know?

Except, then there are these cupcakes. THESE CUPCAKES! And I know you’re like, “But really, cupcakes? No way, of all the things that wouldn’t work raw, there’s just no way . . . ” And friends, I know. Except, YES!

Miniature lemon cupcakes with raspberry jam and lemon cream frosting.

Let me tell you about my friend Katie. She’s a foodie just like me, and we often share our treats and test recipes with one another. A few weeks back she came over for a walk, and as she left I gave her a couple of raw lemon poppyseed cupcakes I’d whipped up.

A few hours later I got a text: “OMG Those cupcakes are amazing!” The next day, she ordered the book, and the next time I saw her she brought some mini cupcakes of her own (pictured above). She’s made multiple recipes from the book and everybody she gives them to just can’t believe that they’re raw. They ALWAYS get rave reviews.

And of course, I’ve had just the same experience.

Blueberry cupcakes with cinnamon crumble, a huge hit at a toddler b-day party.

Guys, this book is seriously fantastic. It’s colorful and adorable and obviously crafted with love. It boasts 25 fun and creative cupcake recipes – everything from the classic chocolate chip cupcakes with chocolate frosting, to the exotic vanilla orange cupcakes with goji cream frosting. No dehydrator required! Everything I’ve tried has been spot on. And of course, it’s all gluten-free, dairy-free, and vegan!

Natalia is a great writer and is nice enough to include a thorough introduction, with kitchen tips and a shopping list. Every single recipe includes a gorgeous photo, and if I’m going to be perfectly honest, I’d say the investment is worth it for the food porn alone! But best of all, Natalia is a wonderful woman who is forging her own path, following her own truth, and doing things her own way. She is self published and self funded and incredibly inspiring. I’ve had the pleasure of spending time with her on more than one occasion, and I’m always left wishing I could pick her brain just a little bit longer.

In other words, she’s super rad and deserves your support!

Dark chocolate mimi cupcakes with chocolate almond frosting. My favorites!

Cupcake Heaven would make an awesome gift for any aspiring raw foodist or health-conscious chef. You can buy it on Amazon or directly through Natalia’s site (ebook available). I just can’t recommend it enough, and I’m sure you’ll love it too.

Anyone out there tried these recipes? I’d love to hear from you!

However, most raw desserts are centered entirely around nuts: crumbly walnut crusts and chewy almond cookies and silky cashew cheesecake, and on, and on. They’re delicious and they’re nutritious, but nuts carry a few of their own issues. For one, they’re quite high in calories. But more importantly, they can be rough on digestion. I find that too many nuts will disagree with me, especially in combination with fruit. It’s a common phenomenon and many people experience it – Damian calls it “nut belly”. Or more like, “nut belly, groooooan”.

So recently I’ve focused on creating amazing raw desserts that are totally nut-free. And I’ve had some awesome success! This recipe, for example, brought to my palate a sensation I hadn’t thought possible to experience while raw: perfectly buttery, perfectly flakey, perfectly perfect pastry crust. It’s magical.



The secret ingredient is coconut flour, my new favorite ingredient. My particular coconut flour was sent to me by Coconut Secret, and not to sound like an ad or something but man, this stuff is revolutionary! It’s completely changed my ideas of what’s possible in the world of unbaking. Seriously life changing! Coconut Secret is a great company and they have an awesome little line of raw products (which I’ll talk about another time), but you can get coconut flour from many sources. I’ve seen it in a bunch of different bulk bins. (As a note, not all coconut flour is raw, so double check if that’s important to you).

Strange new ingredient aside, these treats come together quickly and easily.


Ingredients:
Crust:
1 cup coconut flour
1/2 cup alt milk
1/3 cup raw coconut oil, melted (more for greasing)
1/4 cup raw agave nectar
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt

Filling:
2 cups dried apricot halves, soaked at least 4 hours
2 cups water

Instructions:
Use coconut oil to grease an 8″ baking tray. Combine all crust ingredients in a mixing bowl and completely combine. If you need to melt the coconut oil, you can float it in a small bowl within a larger bowl of hot water. Once the batter is mixed, press it into the bottom of the baking tray.

Place all soaked apricots in a blender or food processor. Add enough of the soak water to form a thick but smooth paste – probably just over a cup. When the apricots are fully blended, spread them evenly on top of the crust.

Refrigerate to set for a few hours.



Perfect for tea time. Enjoy!

Vanilla bean sugar is a decadent gift for your favorite gourmand or aspiring epicurean. It adds elegance to everything it touches, from coffee to cupcakes. And of course homemade gifts really come from the heart! This one’s pretty simple, too, so it’s great for you last-minute folks. You just need:

3 cups organic sugar
2 whole vanilla beans

and then you:

1) Place your sugar in a large mixing bowl.

2) Use a small sharp knife to split each vanilla bean.

3) Make sure you let your assistant smell real, fresh vanilla for the first time.

4) Carefully scrape the seeds into the sugar. Cut each bean into pieces and add them to the mix.

5) Mix well and transfer to jars. Make sure that a few pieces of vanilla bean end up in each jar.

And that’s it! Decorate, wrap, or otherwise adorn as you see fit. Vanilla sugar will keep for ages, and you can even keep adding more sugar as the bean will continue to infuse over time. Enjoy!

However.

We are currently at the peak of apple season, and if you’d have told me 5 years ago that apples were to become my favorite fruit, I’d have called you a crazy person. Yet . . . here I am with this unquenchable adoration. I blame the Pacific Northwest, and the exquisite apples that grow here!

My favorite variety, hands down, is the Honeycrisp. And this year’s crop, which I’ve been snatching up each weekend at the Farmer’s Market, well . . . hoo-boy! These are so juicy, so crispy, so explosively flavorful it makes me want to cry. Seriously, it’s a profound emotional experience to eat something so pleasing!





It would truly take a special treat to honor these autumn treasures. And apple crisp, warm and brown sugary and nostalgic of childhood, seemed just the ticket. Of course, it would need a twist to really do these apples justice. Enter Miss Rosemary!


Sayward’s Honey Rosemary Apple Crisp

Ingredients:
3 medium Honeycrisp apples (can sub another tart/sweet variety, like Braeburn or Pink Lady)
1/4 cup evaporated cane juice
1 heaping teaspoon whole wheat pastry flour
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon dried and crushed rosemary leaves
pinch of nutmeg

1/2 cup rolled oats (not instant!)
1/4 cup whole wheat pastry flour
1/4 cup + 1 tablespoon brown sugar
3 heaping tablespoons coconut oil, plus more for the pan (can sub vegan butter)
1/2 teaspoon vanilla


Instructions:
Preheat oven to 350º. Using your fingers, grease a small baking dish with coconut oil to. *Please note this recipe is on the small side and bakes best in a bread loaf pan. If you’re feeding more than 4 or if you want leftovers, you should double it.

Slice the apples ~1/4 inch thick. In a mixing bowl, combine the apples with the next six ingredients (through nutmeg). Toss thoroughly and then transfer this mixture to the baking dish.

In another bowl add the final five ingredients and mix until it forms a small crumble. Spoon this on top of the apple mixture.

Bake at 350º for 30-40 minutes, until the top is a bit browned. Serve warm with vegan ice cream (I used hemp of course).

Try not to cry, ha!

I was so enamored of this precious pumpkin. I knew I had to do it justice, to create something really special. Lucky for me, a pumpkin goes a long way! I spent the whole weekend carving, chopping, blending, juicing, and otherwise altering the darling orb into all manner of delightful delicacies. But first things first, the prep work:





The heavy melon was washed and halved, the innards removed. The seeds were cleaned and set aside for roasty toasty. From there, it’s a blank canvas . . .


Raw Pumpkin Pie

Ingredients:

Crust –
2 cups almond pulp leftover from making almond milk (can sub soaked almonds)
1 cup pitted dates, soaked at least an hour
1/2 cup raw coconut oil, melted
1/4 cup cacao nibs
2 teaspoons cinnamon
1/2 teaspoon sea salt

Filling –
2 cups cashews, soaked at least 2 hours
1 cup fresh pumpkin juice
1/2 cup raw agave syrup
1/2 cup raw coconut oil, melted
2 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves





Instructions:
Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. (see above) There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.




Juice your pumpkin (rind and all!) I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)





Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.

Remove the crust from the freezer and gently pry it loose from the pan. (this is not necessary, but I think it makes a prettier presentation) Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.

Enjoy! Seriously guys, this pie is SO GOOD. Even Damian, a raw skeptic, was totally sold. He couldn’t believe it was raw. It tastes *just like* ‘real’ pumpkin pie!







Remember how I told you to save the juicer pulp? (and this goes for all your juicer pulp, always) It’s a super fibrous, flavorful ingredient that can act as a base for endless dishes, like crackers, muffins, and sauces. Me? I made mine into a smooth and spicy potato pumpkin soup. Sorry, no recipe for this one, I was cooking-by-taste and just for fun. It sure was scrumptious though. And purty:





With half a pumpkin remaining and my head still spinning with inspiration, I cleaned up the kitchen, made my necessary preparations, and hit the sack to dream sweet dreams of orange-fleshed feasts. In the morning I woke with renewed excitement. It was pumpkin-for-breakfast time! And to a girl like me breakfast usually means one thing: smoothie!


Raw Pumpkin Breakfast Smoothie

Ingredients:
1/3 cup rolled oats, soaked overnight in 2/3 cup acidic liquid (I used water kefir, you could use lemon juice in water)
2 cups cubed raw pumpkin
1 large frozen banana, broken into pieces
1 teaspoon cinnamon
pinch of nutmeg
water to thin, if needed

Optional –
1 tablespoon 1/2 cup raw agave syrup or 2 pitted dates (if you like it sweeter)
1 tablespoon ground flax seeds (will add nutty flavor + great nutrients)
handful fresh greens (will change the color and add super nutrition)





Instructions:
Place all ingredients in a food processor or blender and blend blend blend until very smooth. Makes 2 ‘drinks’ or 1 ‘meal’.

I may or may not have followed this up with pie . . .





Four days later and I’m *still* working my way through this first pumpkin! Tonights dinner is Indian-inspired pumpkin curry. I can’t wait! I can’t get enough!

And what about you guys? What are your favorite ways to use autumn’s glorious orange globe?

Big Ass Salad (BAS). I’ve been eating *lots* of these! This one featured [organic] crispy crunchy romaine, cucumbers, radishes, red onions, red bells, avocados, carrots, chia seeds, and hemp hearts – tossed in lemon juice, garlic, and olive oil.

Raw Wraps! Stuffed with sunflower seed paté, cucumber, carrot, leeks, and avocados, served with a turmeric tahini dip.

Cinnamon Rolls. I made these for Damian’s first father’s day, and they were very much enjoyed by both him and my father-in-law. I didn’t actually have any, but I’ve made the recipe before and can attest that they are maybe the most delicious, and most naughtiest, breakfast food on the planet. =)

Strawberries! I growed these myself, ain’t they cute? I think this handful went straight into my blender (before I realized Waits reacts to them).

Wakame seaweed salad. This puppy packs something like 50% of my RDA for iron, and about 25% for calcium. I like it with sesame oil, lemon juice, sesame seeds, crispy cucumber, slivered onion, and a side of avocado slices. Mmm delicious!

Black bean and quinoa salad, with onion, tomato, avocado, black olives, and plenty of homegrown cilantro. This is a summer staple, and SO GOOD. Damian scoops it up on organic corn chips; I use it as filling for raw cabbage leaf ‘tacos’.

Remember when I showed you all the cherries that Damian harvested from our tree? Well, this is what I did with them!

For Damian I baked miniature cherry pies. How friggin’ cute is that??!

For myself I made raw chocolate cherry tartlets. Oh. My. God.

Plant Blood! For this veg*n vampire, muahaha. Cucumber-cilantro-celery-watermelon, plus the watermelon rinds (which are really good for you!) My first homemade green juice! Also, can you find my family hiding in this pic? ;-)

Damian bought me a raspberry bush for my first mother’s day. Isn’t that so sweet? This is the first teeny harvest. Harley was very interested . . .

My first batch of kimchi fermenting on the counter. Success! I’ll post a tutorial soon, this stuff is so amazing and crazy good for you!

Raw sushi! With chunky almond paté in place of rice, filled with cucumber, avocado, and red bell pepper. Served with kimchee (store bought).

‘Peanut Butter & Jelly’ green (pink?) smoothie. Such a treat!

This was an amazing farmer’s market stir fry, sublimely simple with sesame, tamari, garlic, and ginger. Featuring snap peas, sweet onions, tempeh, and shiitaki mushrooms. We eat this weekly these days – just had a variation tonight!

I honored the first peaches of the season in this raw tart. The peaches sit on a bed of vanilla cashew cream and are garnished with fresh berries and a generous dollop of raspberry cashew cream. Um, yeah. AMAZING

I’ve been so inspired around food lately, just loving this delicious, health-giving, high-raw fare. I’m coming up on my 2 year Veganniversary, and I’m really feeling so grateful and so delighted to be veg*n! To explore and enjoy such diverse plant-based cuisine, it’s so powerful! Such a positive force in a mindful life.

So what about you? What foods have you been enjoying lately?