Raspberry Summer Slushie

I just got home from a long, hot, humid walk.  This is literally what I made within 5 minutes of walking through the door.  Low sugar, cool and refreshing. And fruity ;)

I used to love slushies as a kid.  Now I know they're full of sugar and artificial flavours.  THIS, however, is not any of those things, yet still delicious.  And super colourful!

Raspberry Summer Slushie (serves ~4)

1/2 cup frozen raspberries
1 - 2 cups of ice
2/3 cup cold water (or more for a more slushie like consistency!)
2 -3 tsp powdered stevia

Add all ingredients to a high power blender and blend away!  I had to use the mixer that came with our blender to make sure everything was fully blended.  Serve either in a cup with a large straw or in a bowl!  Eat immediately!  :D

Fudgy Brownies

Everybody loves brownies.  And everyone loves healthy brownies even more!  These are incredibly delicious and better yet, full of amazing ingredients.

I was surprised by just how chewy, chocolatey, sweet and satisfying these brownies were. Mmmmmmmm.  I think I'll be making these again.  These are also 100% raw and gluten free!! How cool?!

Fugdy Brownies (serves about 12 and inspired by This Rawsome Vegan Life)

1 cup oat flour (or coconut, almond or brown rice flour)
1/2 cup oats (gluten free if you choose)
1/4 cup hemp hearts
2 tbsp ground flaxseed
2 tbsp chia seed
1/3 cup cocoa powder
1/3 cup cashews
1/2 tsp cinnamon (or more... hehee)
1/2 cup prunes
1/2 cup dried figs
1.5 tbsp coconut oil
1/4 cup honey/maple syrup
1 tsp vanilla extract

Mix all of the dry ingredients and then combine with the wet in a food processor.  Pulse until a large brownie ball forms - yes it is tempting to eat just then and there.

Press the brownie batter into a baking pan such as a loaf pan, 8x8 or pie pan.  Store in the fridge and serve immediately!

Cranberry Goji Bars

Desserts get me every time.

I made a few desserts last night - most of which inspired by This Rawsome Vegan Life.  I can't wait for her cookbook to come out.  The first one I decided to attempt was these Cranberry Bliss Bars.  We ran out of buckwheat groats (I only had about 1/2 cup left) and dates, so I made some substitutions and voila!  I think they turned out alright and they look quite pretty :)

Cranberry Goji Bars (serves 12, or however you choose to cut ;)

Base
1 cup oats
1/2 cup buckwheat groats
1/2 cup coconut flour
1/2 cup dried figs
1/2 cup prunes
1 tsp vanilla extract
1 tsp orange rind

Cream Cheese Icing
1 cup cashews
1/8 - 1/4 cup fresh lemon juice
1/4 cup maple syrup
1 tbsp coconut oil

Toppings
Handful dried cranberries
Smaller handful of goji berries (these aren't cheap!)

To make the base, pulse the oats and buckwheat in the food processor until they become more flour-like.  Add in all of the wet base ingredients and pulse until it begins to stick together.  I added a touch of water to make it more malleable.  Push into the base of spring-form pan, an 8x8 or a ceramic decorative serving plate, like mine!  Set aside in the fridge.

Blend all of the cream cheese icing ingredients until smooth and pour over the base, making sure to cover everything.  Top with the dried fruit! YUM.

Meeting Dala

Recently, my family and I went to see Dala perform.  My sister and I were introduced to them a few years ago while we were in high school and were instantly captivated by their harmonies and personalities.  We ended up covering one of their hits, Levi Blues, in a school coffee house and have since then performed a few of their songs.

They released a new album last year (Best Day) which we purchased as soon as we discovered.  They performed quite a few of these songs at the show we saw, as well as some older songs from their Everyone Is Someone album.  They also performed some new songs which I'm really looking forward to on their next album.

My sister and I have a YouTube channel where we post mainly covers of our favourite current music and many of those videos are songs from Dala.  I can honestly say I enjoyed their music live even more than recorded (which is still amazing)!  They have fantastic stage presence and the dynamics they can produce with their voices are so captivating.

We were able to meet with them after their show and snap a few pictures.  After listening to them through speakers for so long, it was strange to see them in person!  I'll admit I was guilty of fan-girling, but how could you not?!  These girls have really built up a great reputation and I can't wait until I see them perform again!

Monday Breakfast

It's Monday morning, but it feels like Saturday to me.  Since I'm working part-time and going to school this summer, my 'weekends' move around quite frequently.  Today I have the day off and when it came to breakfast, I realized I hadn't had pancakes in a long time.  Too long.

My Mum recently went on a gluten free flour buying extravaganza which left me with several options for this mornings creation. I originally thought I picked up the brown rice flour bag, only to realize later it was actually buckwheat flour.  Whoops.  Don't worry though...  they turned out great!!

Buckwheat Protein Pancakes (serves 1)

1/2 banana mashed
1/8 - 1/4 cup egg whites
1 tsp ground flaxseed
1 T buckwheat flour
1 T protein powder
1 tsp cinnamon (optional)

Mash the banana in a bowl and then add all other ingredients.  Mix well.  Cook over medium heat on a lightly greased pan (I used coconut oil).  Flip approximately every 3 - 4 minutes.  Serve warm and enjoy!

Chocolate Peanut Butter Ice Cream Cake

I'm a sucker for all things peanut and chocolate. Isn't everybody? As soon as I laid eyes on this recipe for a deep dish chocolate peanut butter ice cream cake, I knew the day would come where I would recreate this amazing dessert.

I didn't have the amount of dates required for the recipe... but not to worry! Dates have many substitutions, such as prunes and figs (which we had!). I made the necessary modifications and upped the peanuty-ness just for fun.

Chocolate Peanut Butter Ice Cream Cake (inspired by This Rawsome Vegan Life)

Crust
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1/3 cup ground flaxseed
1/2 cup hulled hemp hearts
3 tbsp cocoa powder

Filling
3 frozen bananas
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1 cup cashews
1 cup peanuts
2 tbsp coconut oil (melted)
1/4 cup cocoa powder
2 tbsp peanut butter
1 cup unsweetened almond milk

For the crust, pulse the flaxseed, hemp and cocoa powder in a food processor. Add the dried fruit and blend until the mixture begins to stick. Press onto the bottom and sides of a spring-form pan. Mine is 8" in diameter, but a smaller one would work as well.

For the filling, I put EVERYTHING into the food processor, but you may want to start with the nuts and alternate adding dry and wet ingredients whilst blending. Make sure to scrape down the edges of the food processor periodically to ensure proper mixing. After everything is blended, pour into the spring-form pan and smooth out. Leave in the freezer overnight, or for the whole day.

Take out for approximately 10 - 20 minutes before serving for a creamier texture :)

Vegan Pumpkin Mousse

Again with the baking spree - although this recipe did not involve any ovens.  My Mom has made a tofu, chocolate mousse before (which is FANTASTIC) and since we had an abundance of pumpkin, or rather an opened can to use up, I decided to take matters into my own hands... and make a pumpkin mousse!

Vegan Pumpkin Mousse

1 package of silken tofu

1 1/2 - 2 cups pumpkin puree

1/4 cup maple syrup

2 tsp powdered stevia (or more to taste)

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

Combine all ingredients in a high power blender or food processor and blend away! Make sure to periodically scrape the walls/edges with a spatula.  Serve immediately and store in the fridge! 

Vegan Pumpkin Oat Bars

I went on a pumpkin craze. There... I said it.  Good things did happen though.  I had a baking filled day to say the least.

The first thing I will share are these pumpkin oat bars.  I have recently been on the lookout for more bar type of recipes.  I think making your own food (including things you could easily buy at the store) is such a great idea.  You not only know what is going into your body, but you can manipulate any or all of the ingredients!













Vegan Pumpkin Oat Bars (inspired by Tasty Yummies)

2 cups oats
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 tbsp ground flaxseed

1 cup canned pumpkin
1 tsp vanilla
1/4 cup maple syrup
1 tsp stevia (or 5 drops of liquid stevia)

1/4 cup shredded coconut (unsweetened)
1/2 cup craisins
1/4 cup slivered almonds

Preheat the oven to 350F and line a 8" x 8" baking pan with parchment paper (or grease well).  Mix ALL ingredients in one bowl making sure everything is evenly coated.  Press into the baking pan (sprinkling with any desired extra toppings) and bake for 20 - 25 minutes (I baked mine for 23 minutes).