Thursday, May 31, 2012

Our gorgeous wild Strawberries in our back acre are finally ready! So beautiful! I love berries...and it looks like our little ant friend here, loves them too!
I think tomorrow I will make some sort of berry dish. I'm thinking maybe a mix of Strawberries and other berries. Hmm? Maybe a Raw Vegan Berry Parfait with some sort of Nut Cream, almonds?....cashews?? Or maybe a Berry Crumble?? I'll have to think about it tonight haha.

But tomorrow.....I DEF feel a yummy Strawberry dessert thing happening. :)

Wednesday, May 30, 2012

*LEMON SUGAR FACE SCRUB*

Here it is 12:15am. I should soooo be in bed already, but that is a different story haha. Sooo before I do, I thought I would share my weekly routine of some sort of facial mask/scrub. This week it is one of my all time favs. A simple Lemon Sugar Face Scrub. Soo awesome and makes your skin feel baby butt soft {{smile}}.

Basically, it's simple......

take about 2 TBS Sugar (vegan is best yo)
Juice of about 1/2 Lemon

Mix together until a thick paste is created.

Gently scrub and massage on your face for about a minute. Yes, the sugar mix will prob get everywhere haha.....but thats cool, right? The price of Vegan beauty is worth it ;)
Once you have gently scrubbed all the nasty grimey grossness from your face. (Dont forget to sugar those lips! Tastes like Lemonade and makes your lips super crazy soft) Rinse your face with lukewarm water. Any left over sugary lemon goodness, you can rub on your hands, back and front.

I SWEAR by this. Love love love it! The lemon is a great cleanser and skin brightener, it also gets rid of those dead skin cells. The sugar is a great scrubber. EVERY time I do this treatment, my skin feels awesome!!

When all rinsed....pat dry and slather that beautiful mug with some vegan lotion. I personally use JoJoBa Oil or Coconut Oil. EVERY NIGHT! Trust me......it rocks. :)

SOOOO with that my lovelies....I am off to bed. My face feeling like a soft babies butt {{yawn}}

Goodnight my fellow Foodies! XoXo!

Monday, May 28, 2012

*Shauna's Raw'kin Chocolate dipped Coconut Almond Macaroons*

And then the heavens opened up and there was.............

*Shauna's Raw'kin Chocolate dipped Coconut Almond Macaroons*

(my stomach just growled posting this pic)

Recipe soon!!

*UPDATE*

I JUST made a video for these awesome Macaroons today! I will post it tomorrow 8/22/12!! Yaaay!!
Sorry for the wait folks. Can't wait to share these with you guys!

Shauna's Raw Vegan Beet Ravioli with Cashew Pine nut Cheeze

*Glorious Raw Vegan Beet Ravioli with Cashew Pine nut Cheeze*

Seriously......way good. Tastes nothing like S.A.D. (standard american diet) Raviolis, BUT they rock my socks.....and my tastebuds. Freaking good I tell ya!

Will post recipe soon!

Sunday, May 27, 2012

*Nothing Says Lovin', Like Something....from the Vegan Oven*
(Obviously NOT Raw Vegan, however, they ARE Vegan....and post worthy)

Like for instance......Mmmm Vegan Chocolate Mocha Cupcakes with Vanilla Buttercream frosting....did I say "mmm" yet?? Have I mentioned that I have a passion for Vegan Cupcakes?...No seriously, I think I'm addicted to seeing all the cool ways to create and decorate a cupcake. I toootally blame my GrandMother and her aweseome baking ways. Love her! XoXo! When I was a little girl, I would love to watch her bake and decorate all her cakes. At one time, she used to bake/decorate cakes for a living, amongst her MANY other wonderful talents.
Orrr how about this lovely little crumb topped Vegan Blueberry muffin? One of my hubbys favorites. Honestly this crumbly little gem from heaven is easy and goooood. The recipe is pretty basic and super quick to make. I'll have to go find where I stashed my recipe and post it soon. Hmm, {{scratching my head}}

I mean, that ISSS one of the many reasons I'm doing this whole bloggy thing right? haha. ;) Well, that, and I guess to hear myself talk {{sigh}} Cause, I think I am alone in this little blog. I have noooo followers. So I guess that means I can scream at the top of my lungs (or is that type at the top of my lungs) And then dance around like a fool and sing.....la la laaa laaaaaa!!

Well, heck, I do that anyway <3

*Shauna's (a.k.a Nani) Rockin Vegan Blueberry Muffins*

Recipe:

1 1/2 cup AP Unbleached Flour
1/2 cup sugar
2 tsp. Baking Powder
1 tsp. Salt
3/4 cup NON-dairy Milk (I prefer Almond)
1/4 cup Veg Oil
1 cup Frozen Blueberries

"Oat BrownSugar Crumble"

(this is just an estimate, honestly the crumble is very forgiving, just play with the texture)

In small bowl mix together until crumbly,

1/2 cup Oats
a couple Tbs Veg Butter (I use EarthBalance)
a couple Tbs Brown Sugar
1 Tbs Flour

Preheat oven to 400 degrees. Put 8 baking cups (cupcake liners) into a muffin pan. Combine dry ingredients. Stir in the wet. Gently fold in the blueberries. Pour evenly into muffin cups. Top all muffins with some Oat Brown Sugar Crumble. Bake 25-30 minutes. Test for doneness with a toothpick.

Now.....cool, drool and enjoy!

Friday, May 25, 2012

Raw Vegan Chai Tea



*The Beginnings of Chai Tea*

So I'm sitting here, in the 90 degree heat and I thought..."Hmm, ya know what sounds good??....TEA!" Haha! I mean really, when does't tea sound good? ;)

With that I made a mug...yes mug (a giant one, that's the only way I roll when it comes to tea) of Chai Tea. Sooo GOOD!
**********************************
How did I make this yummy lovely mug of delicious'nous you ask??....Wellll then...

*CHAI TEA RECIPE*
(hey that rhymed, awesome)

In small/med cooking pot bring to a WARM steam (NO boiling here!)

2 cups of water
2 Decaf Green Tea Bags
2 Whole Cardamon Seeds
1/8 tsp. Cinnamon
1/8 tsp. Ginger Powder
One dash of Nutmeg
One dash of Allspice
One dash of Clove
3 Cracks of fresh Pepper

THEN once gently brought up to a steam/ warm. Turn off heat. Add in:

Agave to taste
1/2 Raw Almond Milk (or whatever raw nut milk you like)
OR
(just a good Vegan Milk I LOVE "Blue Diamond Almond Breeze! Yum!)

Let sit with stove temp OFF, to steep and get all yummy and spicey, the longer the better, perhaps 10 minutes? Then taste, adjust sweetness level and temp level to your liking.....want it warmer? By all means, make it warmer. Want it cooler? Well heck, throw some ice in a glass and pour the cooled Chai Tea in there. Serve with a straw and a happy smile :) (a straw only if you choose to have it cold, cause, if its hot, a straw would huuuurt, hey, just saying lol)

It's pure and simple. Total Grapefruit Love <3

Recently, I went back home to Northern California for a month (Cali Girl born and raised <3 ) And when I was back there, I got in my Mom's kitchen and made her this lovely little stuffed Mushroom for lunch. She is already a Vegetarian but is showing interest in more Raw Vegan recipes etc... (yaaay mama!)

SOoo, this is what I made :) A quick and simple Pesto and Avocado stuffed marinated Port Mushroom with a lovely slice of Tomato on top. Super yummy! I will post the recipe down below soon!!

*************************
RECIPE:

Avocado, for a mushin' and putting in the finished Mushrooms

2 Port mushrooms, gently cleaned out of it's stem and gills
4 TBS Tamari or Nama Shoyu
3 TBS Extra Virgin Olive Oil
2 TBS Raw Apple Cider Vinegar
1 clove garlic, minced (opt)

Mix oil, vinegar and Tamari/Nama Shoyu and garlic if using together in a med shallow bowl. Toss in mushroom/s and coat with marinade. Let sit for at least an hour. The longer the better ;) OR not haha. It's even good right away as well.

NEXXXXT:

NANI'S CRAZY SIMPLE PESTO

3/4 to 1 cup Walnuts (I usually just do the 3/4)
1/4 cup Pine Nuts
2 Garlic cloves or 1 if ya are afraid of thee ol' garlic breath ;)
1/2 tsp Celtic Sea salt or to taste
Cracked Black Pepper to taste
3 cups Basil Leaves or a huge bunch.
Extra Virgin Olive Oil, to randomly drizzle in at you leisure (we'll get to that later)
(OPT Ingredient) Nutritional Yeast (not raw, but damn tasty and cheezy)

Put all ingredients in blender, I use a Vita-Mix. Pulse to mix and combine. Now, slowly as the machine is going (be careful of those fingers boys and girls).....drizzle in some olive oil. This is really based on how much oil you want in your life. You will see that the oil helps bring everything together in a nice creamy Pesto like way. (ok, now my stomach growled) Once you have it all blended and delicious tasting. IF you wish...(and I always wish) You can now add some Nutritional Yeast to the mix and gently give it another whirl, just to blend. How much do you say?? Welll......I say maybe a couple TBS or so. Remember.....it's to your lovely taste <3

ANNNND NEXXXXT.......again :)

Take marinated Mushrooms out of soaking bowl. Take an avocado, mush that bad boy up and fill the mushroom cap with it. THEN, spread some of that yummy Pesto on the top (or vise versa, put Pesto down first then top with Smooshed Avo) Once you have that done........top it off with a slice of Tomato. (In the Pic, we also drizzled some of the marinade on the finished Mushroom, be careful though, it can be kinda salty....("ack, is that my ankle swelling up??)


The name says it all! Will post recipe SOON!
  *Raw Vegan Mango Smoothie*....with the adorable Sasha kitty <3
Nothing like a little Raw Vegan Asian Slaw to nosh on......nom nom nom! You can find the recipe on my YouTube page "RawNani" Or perhaps I can post the video here haha! "Hello, where am I??"


*AND ONCE AGAIN......I DO APOLOGIZE FOR THE HORRIBLE VIDEO LIGHTING! ACK!*

*Raw Vegan Appetizer Broc Bites*
They may be ugly little green balls, but ohh boy these were good. Tasted very similiar to S.A.D (cooked) Broccoli Soup. I stuck a little toothpick in them because they reminded me of something you would have for an appetizer :)

*RECIPE*
2 cups of Broccoli (the florets please)
1 cup raw Sunflower Seeds
1/4 cup Pine Nuts
1 sm yellow Onion, chopped
2 Tbs Extra Virgin Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1/8 tsp Cayenne or Red Pepper Flakes
1 Tbs Dried Parsley or fresh if ya have it
1/4 tsp Garlic or 1 lg Garlic clove
1/4 tsp Onion powder
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In blender, I use a Vita-Mix.....grind seeds and nuts to a crumbly texture. Once ground, place in food processor with other ingrediets. Process until kinda smooth :) Place mix in a bowl and chill in fridge for a bit. Once chilled, roll balls of mixture with your hands, (I use a little ice cream scoop) Place balls on your dehydrator sheet and dehydrate 104 degrees for a few hours. Or until niiiiice and dry on the outside. (I dried mine overnight) Serve alone or with any raw vegan dip of your choice. Or I guess it doesnt have to be raw vegan.....it could just be a dip of your choice, it's up to you ;)

One of my newest kitchen creations. Raw Vegan Pancakes! What? What? They came out way better than I expected! Yay! I have made a few in the past, that well...came out not so pleasant. But these babies, mmm, yep. I'll be making them again :)The recipe is pretty simple and goes a little something like this:



*Raw Vegan Pancakes*

*2 cups mashed bananas (about 3)
*1/2 cup raw brazil nuts, processed into a powder
*1/2 cup raw cashew nuts, processed into a powder
*1 cup of ground flax seed
*2 tsp cinnamon
*1 cup filtered water as needed.

Put the banana in the bottom of a blender, I use a Vita-mix (love it!!) Add the ground nuts, flax, cinnamon'amon and water. Blend until smooth baby. Pour 1/2 cup amount rounds onto your Dehydrator Teflex sheet. (after you pour out 1/2 cup, level them out a bit and create a round pancake shape) Dehydrate for 6-8 hours at 104 degrees. When dried enough, flip those babies over and remove the Teflex sheet. Pancakes will now be on your regular Dehydrator tray. Continue Dehydrating until dry, but still soft. I usually make these the day before I am going to want to eat them. And then after the first flip, I usually just dehydrate them overnight and munch on them in the morning! Serve with your favorite raw fruit jam or even agave syrup. Here I served it up with some fresh Blueberry Agave Jam (blend blueberries and agave together in a blender and voila!)

Yum and ah'Yum!