Naraya Cooking Health Recipe

 When I started making this recipe this morning my aim was to revamp one of my first ones ever (from 2011 when I started da blog). But I just realized that this turned into an almost exact replica of my immediately previous recipe, with the addition of a tart crust. Oops. Oh well! Don't cry over repeated ice cream + chocolate recipes, I always say. Actually that is the first time I've ever said that yet now I think it should be stated more often. I do eat banana ice cream and chocolate nearly every day, and positive reminders are always... positive. Ah, I just started the new semester today so my brain is already overworked. Thank goodness no one comes here for the prose. I know you only love me for my ice cream recipes and it's OOOKAY. I love you right back.




I totally failed at redoing the original recipe; it was a peanut butter crust with buckwheat, filled with banana ice cream and topped with a thick chocolate frosting. The only thing I really did the same was the banana ice cream filling. The crust in THIS recipe is made from pecans and raisins, and the "frosting" is definitely a drizzle. I guess this just means I will have to try my hand at a third attempt. I don't hear any complaints, right?

I'm finding it very relaxing, rejuvenating and nostalgic looking through my old posts (back when I just started this blog in the fall of 2011). Now I read what I wrote back then - I was 16 years old - and realize how much simpler life was. I had just started university, not sure where I wanted to go with it. I had never been in a romantic relationship. Veganism was all new and thus very exciting, with so much to explore and learn. And obviously, no one read my blog then! Or, almost no one. What I mean is that I wasn't defined by my blog or cookbooks. Of course I'm not entirely now, but you all know me through those platforms. I wasn't a professional blogger or author or vegan public figure or whatever ya wanna call me... I was simply Emily! A young teenager, freshly vegan and enthusiastic about sharing my passion for compassion with the world and everyone around me who would listen. In short: I was a baby! It's helpful for me to go back to those times, via reading my blog posts from that age, to remind myself who I was and how I got to be who I am now. As humans, we are constantly changing; physically, mentally, spiritually and emotionally. For one second we are never the same. Being a human is a crazy, chaotic, entropic, wonderful experience. I decided this year that every year I want to look back at who I was a year ago (example: on New Years, I reflected about who I was at the beginning of 2014). I want to remember who I was, what I thought about myself and the world around me, and what I wanted. I've made it a goal to try to always improve myself every year. I want to look back and say, "Hey, you were awesome! But you've accomplished even more now! High five, woman." This isn't to devalue myself now, I'm not standing here - yep, I've got a standing desk - thinking I suck or anything. I just believe in consistently trying to be a better version of myself, while simultaneously loving whoever I am at any given time. After all, self-love should be everyone's #1 priority. Without it, what's the point of anything?

Loving myself is at the heart of everything I do. Maybe that sounds ridiculously arrogant, since we live in society that shakes its head at being proud of yourself and loving who you are, but it's true. We're allowed and expected to compliment our friends, peers, and partners all the time, but what about complimenting ourselves? Self-love is independence, healthy confidence and a necessity for a happy life. Get in front of the mirror today and express out loud all the things you like about yourself, physical and non-physical. You're a magnificent creature who can do anything you set your mind to.

Looking back at my older posts, I am proud of who I was then, and even more proud of who I have grown into. I look forward to future years when I can reflect on this time in my life with a smile on my face, and gratitude for myself and the world that built me. For now, I'm gonna eat another one of these tarts. Wanna join?


ICE CREAM TARTS with CHOCOLATE SAUCE & PECANS 
Makes about two big ones. 

Crust:
3/4 cup pecans
3/4 cup raisins

Chocolate sauce:
1 tablespoon cacao powder
1 tablespoon maple syrup 
1/2 teaspoon vanilla powder

Ice cream:
2 cups frozen bananas (peeled and chopped into 1-inch cubes) 

To make the crust: process the pecans in a food processor until they turn into tiny crumbs. Add the raisins and process until it all starts to stick together. Press into two lined tart tins and put in the fridge. 

To make the chocolate sauce: stir the ingredients together until smooth. Add water if it's too thick.

To make the ice cream: blend the bananas in a high speed blender until smooth and thick like soft serve ice cream. Scoop into your tart crusts. Drizzle on your sauce and eat 'em up.

ADAPTIONS: use any nut or seed instead of pecans. Use dates, figs or prunes instead of raisins. Use cocoa powder or carob powder instead of cacao powder. Use vanilla extract instead of vanilla powder, or omit the vanilla powder. Use coconut ice cream instead of banana ice cream. 

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Caution: these are almost as addictive as my chocolate cream caramel bars. This is the THIRD TIME I have made them because they are so damn delicious. Please, make them. Share them. Rejoice in the miracle that is raw vegan chocolate + almond butter + coconut. Essentially what you have here is a super wide peanut butter cup with raw chocolate, but I use almond butter instead of peanut butter, and I mixed in coconut shreds to thicken it up. By the way, I found the best shredded coconut! It's from a really neat little company right beside me (on Vancouver Island) called Harmonic Arts. They have the most amazing tea blends too, and many of their products are wild-harvested. Everything is organic.




The idea for these chocolate almond butter cups came my lover, Jack. He suggested I use my mini tart tins to make peanut butter cups with. We didn't have peanut butter, and I love almond butter more anyway, so I used that. Holy HOLY. We couldn't get over the magic and quickly proceeded to inhale one a piece. Then I had to make more. So I did a few days ago at his place, and left them in the freezer overnight. EVEN BETTER. Then I realized... hey, why am I not sharing this with all my favourite people (i.e. you guys)? So I made 'em yet another time just to take photos. These are not my best pics ever, by a long shot, but they get the point across. That point being: this recipe is a life/game changer. Perfect for any human, but especially the ones who don't think eating plants is the best thing ever (in other words, those who are skeptical of veganism). As plant-lovers, I think it is our responsibility to share our delicious grub with the world in order to prove the stereotypes wrong. We don't munch on carrot sticks and lettuce while we cry about being deprived (although I cannot speak for all vegans here). We actually can be some of the healthiest, happiest, SEXIEST - ya know I am lookin' at you - and most emotionally-grounded folks around. Inspire and lead by example! That is my philosophy. Certainly there are other methods out there to sharing the plant-based message, but I prefer to just get excited about healthy, cruelty-free food and share it with others whenever they are open to it. I don't preach (or at least I try not to), and I don't guilt trip people if they eat McDonald's! I give them a chocolate coconut almond butter cup and dance around while subtly letting them know I am this happy mostly because I eat a lot of plants and love animals. It doesn't have to be a negative experience. I think support, encouragement and baby steps are the best way to go when it comes to helping people change their minds about their diet and lifestyle. CHOCOLATE COCONUT ALMOND BUTTER CUPS FOR EVERYBODY!



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 #ZOMG. What CAN'T the plant kingdom give us!? Some people think a plant-based diet is restrictive and depriving but seriously... as a self-proclaimed herbivore I eat twice as much as everyone around me, my food is always more colourful and - in my humble opinion - loads tastier. Now, if you aren't a plant lover, I ain't judgin'. I love you long time no matter what you choose to put in your mouth. But at the same time, if you wanna discover the most nourishing, eco-friendly, ethical, DELICIOUS diet around? Just eat more fruits and veggies. No need for labels like vegan or vegetarian - it doesn't matter. What DOES matter is your happiness.




What is happiness?

Well, that's about the most complicated question ever to answer so I won't try to provide a definitive response. What I know is that happiness MUST start with a healthy body (and therefore a healthy mind). A healthy body is best built with lots of high-quality plant foods. Try fruit smoothies, giant salads, homemade soups, whole grain breads loaded with pesto and baked tomatoes, veggies and hummus, baked yams with rice, eggplant curry, kamut pasta with marinana sauce, portobello burgers, and whatever else you desire. The list is literally endless, as there are countless more edible plants than conventional meat and dairy products. Just click right here for a snapshot of the infinite possibilities. Fruits, vegetables, nuts, seeds, grains, greens, beans, legumes: it's all good for ya. Nourishing yourself with wholesome plant-based recipes will feed your brain what it needs to function optimally. You will find yourself more clear-headed then ever before, with a body capable of what you truly want it to do. What could be a better starting point for a full and long life?

Feed yourself the best foods on the planet, you deserve it.

Now, about those best foods? Look no further than this recipe. In the ingredient list we've got nuts, fruits, and veggies all rolled into outta-this-world yumminess bites. As long as you like the taste of fresh coconut and beets, you're gonna go nuts - pun intended - for these. Otherwise just use cashews instead of coconut, and berries instead of beets! As usual I give you plenty of options for adapting the recipe to your own preferences. Another idea: instead of adding cacao to the chocolate filling, use mint leaves! I was gonna do that but didn't have any on hand so I improvised. I could eat the coconut cream straight outta the bowl all day long, personally. *Must move to Thailand, devour all coconuts. In other news, I have been obsessed with Mariah Carey for the past two days. YouTube makes it too easy. Please improve your day by approximately 12,000% and bump this playlist while shaking your sexy booty and making this recipe. All frustrating gender norms in the videos aside, you can't deny the melodies are on-point and her voice is R&B-angelic. My afternoon has quickly turned into a raw vegan macaroon-filled, late 1990's pop music party. There is absolutely nothing wrong about this. Join me? Yeah, you know you wanna.

The reason I continue creating, photographing and sharing the recipes I do, is because you are here to see them! You are my inspiration and every day I work hard to think of recipes that will help make you happier, and make your lives a bit sweeter (literally and naturally). I cannot believe I am where I am today - being acknowledged as the #1 vegan food blog of 2013, having emails and and wonderful comments flooding my inbox, blog and Facebook page daily, and seriously thinking of making this my professional job - but I am so thankful I am. Without you, I wouldn't be here. So thank you... thank you.




I know the flavours are little funky slash exotic but TRUST ME - the result is amazeballs. The ice cream is made from coconut milk (not technically raw) and raw cane sugar, but if you want to use banana ice cream or my other raw ice cream recipe - go right ahead. Just make sure to add some chili powder! In the cookies, the peanut butter flavour comes through right away and then you are hit with the flavour of basil - it works.


basil peanut butter cookies with coconut chili ice cream: serves five lucky people

Cookies:
3/4 cup buckwheat groats (or oats)
1 cup dates
1 cup fresh basil leaves
4 tablespoons peanut butter (or your preferred nut butter)

Ice cream:
1 can full fat organic coconut milk
1/4 cup raw cane sugar (or your preferred sweetener) 
1-2 teaspoons chili powder, to taste!

To make the cookies: pulse the buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until you can press the mixture in your hand and it sticks together. Press into 10 cookies and dehydrate for a few hours if desired. Or put them in the fridge.

To make the ice cream: blend all ingredients until smooth. It will taste SO GOOD. If you have an ice cream maker, use it. If not, Put the ice cream mixture in a container and put it in the freezer, stirring it every 30 minutes until it's all solid.

Assembly: you know what to do. Cookie. Ice cream scoop. Cookie. Bite. Smile.

Before going vegan I was not the biggest fan of conventional gingersnaps to be honest with you. But now that I have made a raw version I'm in this holiday cookie's heaven! I mean, when I actually think about it - what is there not to drool over? Cinnamon. Ginger. Dates. Make it into a cookie and sprinkle a bit o' raw sugar on top. Salivating at every word. These are just as good as the baked, processed version but you can feel completely proud of yourself for giving these to loved ones over Christmas, because not only are they delicious - they are healthful. I'd rather give gifts that promote health, sexiness and long life than ones that cause heart and weight problems.


raw gingersnap cookies: makes a dozen or so

2 cups raw flour (grind raw rye berries or oat groats into flour in your blender) OR almond flour
1 1/2 cups dates or raisins 
1/8 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons of fresh, peeled ginger
1-2 teaspoons cinnamon powder 
1 tablespoon unsulphered molasses 
2 tablespoons maple syrup (optional) 
2 tablespoons melted coconut oil
raw sugar to garnish

Blend all ingredients together in your food processor until it forms into a delicious ginger-cinnamon ball of raw goodness. Stick this in a bowl in the fridge for an hour and then shape it into as many little balls as you desire. Put these on wax paper and sprinkle on raw sugar. Stamp each one down with the bottom of a jar. Refrigerate overnight or at least for a few hours, then eat. Mmm. Another option is to dehydrate for a few hours so they actually "snap". 

HEY (update): one of my readers is smarter than me and passed on this idea: you can make gingerbread men with this!