Friday, December 28, 2012

RAW AURA

     I am happy to say I tried out another organic raw vegan restaurant and it was fantastic! Raw Aura is located in Mississauga and is unfortunately not a chain restaurant. It is a quaint dining spot with a cozy atmosphere and wonderful service. I highly recommend you to try it out! My boyfriend and I took his parents who loved it and told me they can no longer think I am weird about being vegan :P I am grateful for their willingness to try something new and ecstatic that they want to go back for more!


 Appetizer: RAVIOLI 
Red beet ravioli stuffed with creamy cashew ricotta cheese, red pepper marinara sauce topped with crispy kale chips.
 PIZZA
 FALAFEL WRAP
 BURSTIN' BURRITO
YELLOW COCONUT CURRY NOODLES
 CHOCOLATE AVOCADO CAKE
 BLUEBERRY CHEESECAKE
CHOCOLATE BANANA CAKE
CHOCOLATE MINT GNACHE

***THE LINK TO THE WEBSITE FOR THIS FANTASTIC RESTAURANT IS ON THE RIGHTHAND SIDE OF MY BLOG***

Wednesday, December 26, 2012

BEAN DIP

      This is a family recipe and it is WONDERFUL! Enjoy it with nachos, crackers or on top of baked vegetables such as potatoes or squash! YUM :)

INGREDIENTS
- 1 avocado
- 1 salsa, jar (500ml)
- 1 black beans, can (540ml)

PREPARATION
1. Rinse black beans.
2. Scoop out avocado insides and mash with a fork, then add salsa and black beans and mix in large bowl.

 

Saturday, December 22, 2012

BEAN DIP BUTTERNUT SQUASH

     This was AMAZING! I cannot take credit for the bean dip recipe, it has been in the family for years and is a family favourite. The bean dip recipe is great with nachos and crackers as a snack. I decided make a meal with this dip, piled it on top of butternut squash, and it turned out to be absolutely delicious!! Enjoy :) 

INGREDIENTS
- 1 avocado
- 1 salsa, jar (500ml)
- 1 black beans, can (540ml)
- 1 butternut squash
- 1 tbsp coconut oil 
- 1 cup grape tomatoes (optional)
- 1/2 cup pine nuts (optional)

PREPARATION
1. Cut squash in half, scoop out seeds and glaze with coconut oil.
2. Roast squash in the oven at 350F for 40minutes or 10 minutes before it is fully cooked.
3. Rinse black beans.
4. Scoop out avocado insides and mash with a fork, then add salsa and black beans and mix in large bowl.
5. Remove squash from oven and top with bean dip.
7. Top with sauteed grape tomatoes and pine nuts. (optional) 
8. Place back in oven for 10 minutes.

Top butternut squash with a little coconut oil.
 Mash avocado with a fork.
 INCREDIBLE BEAN DIP!
  DELICIOUS!

Wednesday, December 19, 2012

CINNAMON ROLLS

     I remember the good old days of taking the subway home from high school and stopping off at Yonge and Eglington just so I could grab a Cinnabon for the rest of the way home. YUM/YUCK! Yes, they are delicious, but they sure ain't nutritious.  
     The following recipe is for a raw, refined sugar-free, gluten-free, vegan, cinnamon bun! 

INGREDIENTS
DOUGH
- 1 cup almonds, soaked
- 1/2 cup flaxseed, ground
- 1/4 cup agave nectar
CINNAMON PASTE
- 3/4 cup medjool dates
- 1/4 cup water
- 2 tbsp cinnamon
- 1 tbsp coconut oil
- 1/4 tsp sea salt
 ICING
- 1 cup cashews, soaked
- 2 tbsp agave nectar
- 2 tbsp coconut oil
- 1 tsp lemon juice
- 1/4 cup water 

PREPARATION
DOUGH
1.  Soak almonds overnight
2.  Place all ingredients in food processor and blend until very smooth.  (something I did not do and will do next time) 
CINNAMON PASTE
1. Remove pits from dates and soak for 15 minutes.          
2. Add all ingredients to food processor and blend until smooth.
ICING
1. Soak cashews overnight.
2. Add all ingredients to food processor and blend until smooth.    
***Putting it all together*** First lay down a sheet of wax paper or parchment paper. Press down dough into rectangular shape, about 1cm thick. Spread cinnamon paste on dough. Add some raisins at this point if you wish and then roll the dough to form one long cinnamon bun. Refrigerate for an hour, cut into 2 inch buns, top with icing or use it as a dip. YUM :) 

DOUGH
CINNAMON PASTE
 ICING
 
RAW CINNAMON ROLLS

Tuesday, December 18, 2012

ALMOND COOKIES

      I did not like how the first recipe (Almond Hills) turned out so I made some changes and these cookies are 10x better! So once again, no need to toss out your almond pulp after making some fresh almond milk. Use the almond pulp to make some delicious, healthy cookies!

INGREDIENTS
- 2 cups almond pulp
- 1/2 cup agave nectar
- 8 tbsp shredded coconut 
- 1/4 cup group flax seed 

PREPARATION
1. Mix ingredients in bowl.
2. Make small 'hills' on parchment paper and you can keep them as 'hills' or flatten them to make cookies.
3. Put in dehydrator at 115F until crispy.(3-5hrs depending on how thick they are) 



Monday, December 17, 2012

BANANA-DATE-COCONUT COOKIES

    One bowl, three ingredients, some hardcore mixing, a little dehydration and viola! A fantastic cookie :)

 INGREDIENTS
- 1 banana, ripe
- 1 cup shredded coconut
- 8 medjool dates

PREPARATION
1. Soak dates for 15 minutes.
2. Add all ingredients to food processor and blend.
3. Make cookies on parchment paper.
4. Dehydrate for 4-6 hours at 110F. (Depending on how dry you want them, I like mine doughy so I do not dehydrate the cookies for too long)












 These cookies are great because they get crispy on the
 outside but the center stays soft and doughy.
YUM!