Sunday, 29 April 2012

New Posts Coming Very Soon ...

Hello there faithful followers!  No, I haven't forgotten you, I've just been a wee bit busy.  My annual trip to India was cut short this year.  I usually return in May, this year I landed back in Canada at the end of March.  But I wasn't home for long before I made an unexpected trip to Trinidad & Tobago in the Caribbean!  I had a wonderful time re-connecting with family.  Unfortunately the airline lost my luggage, so now that I'm back home I'm scrambling to re-place my lost items and repeatedly contacting the airline to arrange my reimbursement.

... but don't worry I haven't forgotten my blog.  In fact I have lots of posts planned for May.  There will be lots of crafts (mostly replacing the lost items from my luggage), organic info and of course raw vegan sattvic food.  Here's some of the good stuff:

Blueberries with Cardamom "Milk"

  • 1/2 cup blueberries, fresh or frozen
  • 1 cup water, filtered
  • 1/3 cup cashews
  • 1/2 teaspoon cardamom, ground
  • raw sweetener, to taste
Combine everything (except blueberries) in a blender and mix until it resembles milk.  Pour the "milk" over the blueberries and mix. 

I used frozen berries, so it turned the milk purpleYUM!


Raw Vegan French Dressing 



It's pictured here as a dip, but believe me, that's only because it's so good that every time I pour this dressing on a salad I devour it so quickly that I only think about pictures later!  My secret ingredient here is fresh raw turmeric root, which I picked up in Trinidad:


If you don't have the root, which most people probably don't since I've only ever seen it in the Caribbean, then 1/2 teaspoon of the powdered tumeric will do just fine.
  • 1/4 cup water, filtered
  • 1/2 cup sunflower seeds, soaked
  • 1/2 cup cashews, soaked
  • squeeze of half a lemon
  • 1/2 red bell pepper, chopped
  • 2 tablespoons tahini
  • 1 tablespoon nutritional yeast
  • 1 inch piece of tumeric root, peeled and chopped
  • pinch of sea salt
  • pinch of freshly ground black pepper
  • 1/4 cup cold-pressed olive oil
Blend the water, nuts and red bell pepper in a blender.  Blend until smooth.  Add in the rest of the ingredients and blend.  With the blender running, slowly pour in the olive oil and mix until everything is well blended.  Keep in a covered bottle in the fridge.


Another favourite of mine are these dehydrated cinnamon apple crisps:

 
These were bought, not made (sorry no recipe).  I don't own a dehydrator, but if I did, these would definitely be first on my list to make (along with raw kale chips ...).

Stay tuned for upcoming posts about raw vegan tarts, DIY devi bracelet, organic honey de-mystified and my thoughts and lessons learned from my time in Thailand (with photos!).


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