Naraya Cooking Health Recipe

I made these for my friend, Vanessa, because she has a handful of food sensitives which leaves her unable to make a lot of my recipes. Sad face. My goal in making these was to keep out all the stuff she can't have, and throw together all the stuff she loves! Happy face. The visual inspiration came from a treat I saw in the dessert display shelf at Gorilla Food a couple days ago when I was there with Vanessa (who, by the way, has her own awesome food blog which you can check out right here).


If you're getting tired of all these sweet recipes - especially after I've promised numerous times I'll be making more savoury stuff - please don't leave me yet! NEVER LEAVE MEEEE. I swear some non-desserts are on their way. *Cough cough raw vegan poutine cough* Having said that, you guys are giving me some great dessert ideas to rawify like tiramisu, ferrero rochers, chocolate croissants, baklava... so those should be expected too.


I think I'm in the midst of winter blues or something like it. I've been feeling pretty low lately. It's nothing physical - I'm as healthy as can be so don't ya worry about that. Nevertheless, emotionally I feel at rock bottom. Maybe it's because of what is going on in my life as far as relationships and personal struggles go, maybe it's because we haven't gotten sun in days and my body is telling me I need some vitamin D, maybe I'm just bored because school is done for a few weeks. Probably, it's a conglomeration of all those factors. All I know is that for the past two days (maybe more) I haven't wanted to see anyone, talk to anyone, or do anything besides burn smoky incense, cry for no reason and lay in bed listening to Joy Division, Swans, New Order, My Bloody Valentine, Radiohead, King Krule and Arcade Fire.

I know in years, I'm young (20 is considered young, right? I don't know anything anymore...)  but I can't help sensing that this gloomy feeling will never go away completely, but only be diminished temporarily by distractions like friends, romantic partners, school, movies, exercise, food, etc. It seems like the only things that aren't distractions are getting lost in great music and meditating. I've talked about this subject before: I usually feel utterly alone and lost in the world. I don't even feel human most of the time. I think I was meant to be a tree, or a sloth... or a moth.

Life is too emotionally overwhelming for me to cope with, and the fact that I feel that no one can understand what I go through every day only makes it more depressing. I mean even with my closest friends and family... they have never really seen what I am, and I don't know how to show them. But in any case, I don't particularly care about showing them. What's the point? Ya know? I hope some of you read this and can connect with my situation. Otherwise you are probably thinking, "Okay - this girl is crazy, naive AND mega depressing... I'm getting outta here."

Please don't go though! I made you cookies!



I certainly don't want to turn this into a pity party. I have an AMAZING LIFE. I am surrounded by loving, beautiful, devoted individuals who constantly make me feel great about who I am - that includes you! Thank you! I am young, healthy, getting a great education, financially stable (if that matters), living a gorgeous city, finding great success in work I absolutely love doing (this blog)... I mean I basically have my own dream life and couldn't possibly ask for more. The world seems to be on my side, blessing me with everything I could ever want; while my own mind is against me, never letting me be permanently content. This anguish has nothing to do with my life circumstances, it just seems to be part of my inherent nature. Once I described it as "being so happy, I have to be sad." Does that make an ounce of sense?

Ah, I dunno. Let's eat healthy food and worry about this later. I sincerely apologize if this post bummed you out. It's not like I'm faking it when I act happy - I can BE the happiest person I know! I'm just saying that it seems like my natural, default setting is sad... and I wish it was otherwise.

UPDATE: Okay so I wrote the post above about 2 days ago and I am relieved to say that since then, my spirits have been lifted substantially. A really good friend came over and made me feel loads better. Today I am ready to return to my positive and productive self. It's not like I am fixed forever; I know I'll be sad again at some point. But for now I am appreciating this renewed joy for all it is. I like to see happiness and sadness as intertwined and equally valuable, I work to find balance in all aspects of my life; and a balance between happiness and sadness is included in that.


ALMOND CACAO COOKIES with SALTED MACA CARAMEL

Almond cacao cookies:
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract 

Salted maca caramel:
1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed 

Topping (optional):
Pecan halves, walnut halves and/or almonds

To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours. 

Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours... then enjoy with fresh almond milk!

This is one of those dangerously delicious recipes. I warn you now that these bars are basically addictive, thus they'd be the perfect treat to bring to party or to give to people whom you're trying to bring over to the vegan side (A.K.A. THE COOL SIDE). A mocha version of them will be featured in my upcoming cookbook (out March 2014). If you like things sweet and decadent - you're gonna love these.

chocolate cream caramel bars

Crust: 
1 cup almonds or other nuts 
1 cup dates
Pinch of salt (optional) 

Caramel:
½ cup cashew butter
½ cup coconut oil
1 cup dates

Chocolate cream:
1/3 cup coconut oil
2-3 tablespoons cacao powder
¼ cup preferred liquid sweetener

To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate. 

To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.

I was going to keep it extremely minimal and just make the crust then fill it with fruit and be done (to be honest, extremely minimal would be just bringing fruit... but too bad) but I decided to make an almond caramel filling that I put the berries on top of. You can leave it simple or add the sweet filling - up to you, as always!


1/4 cup maple syrup or 1/2 cup date paste
1/2 teaspoon cinnamon
Water, if needed

Topping: 
3 cups frozen berries (or however much you want)
1/2 cup goji berries

To make the crust: pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary). 

To make the filling: blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve! 

They actually taste like candy or something... it's almost too good to be true. But then - isn't zucchini pasta almost too good to be true? Yes. Yet it exists. Thanks, Mother Nature and innovative kitchen equipment. So eat as many of these as you want and feel great afterwards about yourself and your awesome healthy, humane, eco-friendly choices.


apple sandwiches with date caramel + almond butter : serves 2 to 4

4 apples
Almond butter or other nut butter

Caramel:
1/2 cup dates
2 tablespoons liquid coconut oil (or use water... won't be as creamy though)
1/4 teaspoon salt (optional) 
1/2 teaspoon vanilla

Make the caramel: blend all ingredients until smooth. 

Assemble: Slice the apples thinly from bottom to top and then core each piece. Now layer each slice with alternating caramel and nut butter. Enjoy!

Crust:

I dreamt about making this cake so I figured I better do it in what we like to call "reality" as well. It consists of banana vanilla ice cream, date caramel and avocado chocolate pudding. I decorated it with bananas and a goji berry coulis, but that's optional. I just like adding other colours for contrast. The crust is also optional, it's there to add another texture.




The banana ice cream got a bit icy (Boo.) so let this cake thaw for about 20-30 minutes until it gets creamy again. It's gonna be hard not to eat half of every layer as you make them and put them in bowls. I know I did. Like, what the heck, Nature - why you gotta be so awesome all the time? You're making the rest of us look bad. All I can do is play with your perfect creations and pretend to take credit for "making" them. Shh...


banana chocolate caramel ice cream cake:

Crust (optional):
1 cup almonds
1 cup dates

Caramel:
1 cup dates
1/4 cup water
1 tablespoon almond butter

Chocolate pudding:
1 avocado
1/4 cup cacao 
1 tablespoon nut milk
1/4 cup agave nectar (or 1/2 cup dates + 1/4 cup water)

Banana ice cream:
3 frozen bananas
seeds of one vanilla pod

Goji berry coulis (optional):
1/4 cup dried goji berries
3 tablespoons agave nectar
1/8 cup water

Make the crust: pulse the nuts in your food processor until they become crumbs, add the dates and process until combined and sticking together. Press into the bottom of a spring form pan and set aside.

Make the caramel: process the ingredients in your food processor until smooth, thick and creamy. Place in a bowl and set aside. Follow the same instructions for the chocolate pudding and goji berry coulis.

Make the ice cream: blend the bananas and vanilla in your high speed blender until thick, smooth, creamy and white. It may take a minute but then it changes into ice cream really fast, so pay attention.

Assemble the cake: spread the ice cream in the bottom of your spring form pan and then spread the caramel over that, mixing it into the ice cream a little with a spatula. Then carefully spread the chocolate pudding over this and put in the freezer overnight. When it's ready, let it thaw for 20-30 minutes then decorate with the coulis and serve with bananas and other fresh, organic fruit.

I cannot BELIEVE it is Christmas Eve today. I don't usually pay a lot of attention to reality but this year I've been away in my mind more than normal because I hardly even realized it was December. Woah, when did that happen? This evening we are going to a have nice dinner with family and other loved ones, as is the conventional custom I suppose. Tomorrow we're getting up early to systematically (yes, the von Euws have a system) unwrap our gifts to and from one another.

I am excited of course, but mostly just looking forward to spending the holiday with my boyfriend. My gift for him is below - a mug I drew all over, which I will fill with my poems. I don't really want any other presents except him! Having said that, I AM running low on virgin coconut oil... and I'm always down for some books on philosophy.


This tart is going to be dessert tonight and I can tell you right now - it's a keeper. Who doesn't like chocolate and caramel, especially when you don't have to feel guilty about eating it? Only crazy people. But don't judge them - they have lost their sanity. You can't trust anyone who doesn't like caramel.