I was recently contacted by a woman who hosts a vegan blog. She asked if I would be willing to write a feature for the blog and of course I agreed!
The hard part is, deciding what I should write my post about. I thought that the best way to figure it out is to ask some of my loyal followers (I know there aren't to many of you, but its a start)!
My ideas include:
- A day in the life
- A week in the life (because lets face it, sometimes our days are just not very interesting)
- Story of my life (and why I chose to be a vegan)
- One of my favorite recipes
- Some sort of informative article
So far that is what I have come up with, please feel free to voice some of your own ideas! I would love to be able to 'wow' this lady (and hopefully gain some new followers along the way).
Thanks guys.
Be well.
Friday 29 June 2012
Tuesday 26 June 2012
Raw Almond Butter
Just a quick blog post for everyone, simply because someone special requested it!
The other night I made raw almond butter. I needed it for a recipe that I was working on, and when I found out that it was $12 for a jar at the grocery store (ridiculous I know!) I felt like I could make this myself at home.
I was unbelievably surprised at how easy it was to do. All you need is one ingredient and a food processor.
I took 2 cups of raw unsalted almonds and threw them into the food processor and hit blend!
The only thing that was concerning is how the almonds look and act while they are being processed. I wasn't sure if everything was correct while it was happening so I just want to let everyone know what is going to happen while these almonds are going through their stages.
First, they will get ground up and have the consistency of ground flax (sort of). You have to stop the processor and push the almonds back down quite often in the first couple of minutes. Then we will begin to kind of stick together and ball up together. Keep pushing the almonds back down and keep going! The natural oils are releasing from the almonds which ends up giving it a buttery consistency. Once they begin to get buttery, keep an eye on the food processor and once you reach the consistency you like (I left mine a little bit mealy) and then you're done!
It is supposed to last about 2 weeks in the refrigerator, and you can use it in a thousand delicious recipes. I just happened to make a raw vegan stir fry with it! Yummm.
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The other night I made raw almond butter. I needed it for a recipe that I was working on, and when I found out that it was $12 for a jar at the grocery store (ridiculous I know!) I felt like I could make this myself at home.
I was unbelievably surprised at how easy it was to do. All you need is one ingredient and a food processor.
I took 2 cups of raw unsalted almonds and threw them into the food processor and hit blend!
The only thing that was concerning is how the almonds look and act while they are being processed. I wasn't sure if everything was correct while it was happening so I just want to let everyone know what is going to happen while these almonds are going through their stages.
First, they will get ground up and have the consistency of ground flax (sort of). You have to stop the processor and push the almonds back down quite often in the first couple of minutes. Then we will begin to kind of stick together and ball up together. Keep pushing the almonds back down and keep going! The natural oils are releasing from the almonds which ends up giving it a buttery consistency. Once they begin to get buttery, keep an eye on the food processor and once you reach the consistency you like (I left mine a little bit mealy) and then you're done!
It is supposed to last about 2 weeks in the refrigerator, and you can use it in a thousand delicious recipes. I just happened to make a raw vegan stir fry with it! Yummm.
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Tuesday 19 June 2012
An apologetic blogger.
It is true, I went MIA again for a little while. Needless to say, getting a new job is hectic and it kind of takes up all of ones extra time! I am finally getting used ot my new schedule and hopefully this will open up some more time to do all the wonderful things that I love to do. One of those things being blog! YAY!
Beware, this blog post will probably be kind of a mash up of a bunch of random things, I have so much that I want to share with everyone since I have been away for so long.
Here goes:
1. For those of you who don't know I have a new job! After a month of being unemployed I found a job at Starbucks as a Shift Supervisor. I am so pleased, and it is definitely one of the most fun jobs that I have ever done. It has its benefits for sure (free coffee!), but it also has its frustrations, like any job. I am taking it all in stride, and I do hope that my coworkers are still patient with me while I learn all of the new ins and outs of the job! An added bonus: a friend of mine applied at the same store I am at, and she was offered a job! I am pretty excited for her to start soon!
2. I discovered another amazing and delicious recipe the other day that I am excited to share with you guys. It is: Sushi Salad! For those of you that know me, you know that I have this small obsession with sushi, I can't help it... the avocado roll and vegetable roll call my name! So yummy. Anyway, I can't roll the things myself for the life of me, so this seemed like an easy and effective way of pacifying my sushi crvings without spending obscene amounts of money to buy some.
Sushi Salad Recipe:
1 cup short brown rice
2 1/4 cups of water
1/4 cup + 3 tbsps of rice vinegar
1/4 cup sugar
1 1/2 tsps salt
1 tbsp sesame seeds
3 tbsp canola oil
2 tbsp fresh ginger
3 green onions, chopped
2 med. carrots, matchstick chopped
1 cucumber, chopped
1 cup shelled edamame
2 sheets of nori, shredded
1 avocado, chopped
Dressing:
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
little bit of sriachi
1. Cook the rice according to the package. Once rice is cooked, cool. While rice is cooling bring 1/4 cup vinegar to a boil with sugar and salt. Stir until everything is dissolved and remove from heat.
2. Add rice and vinegar mixture together and then allow the rice mixture to cool completely.
3. Once cool, add sesame seeds, remaining vinegar, oil, ginger, green onion, carrot, cucumber, edamame and nori shreds.
4. Then throw all the ingredients for the dressing in a small bowl, mix up and add to the salad.
5. Top with avocado and enjoy!
It was so yummy I would suggest making a double batch if you want leftovers (it was even better the next day!)
3. New music!
Beware, this blog post will probably be kind of a mash up of a bunch of random things, I have so much that I want to share with everyone since I have been away for so long.
Here goes:
1. For those of you who don't know I have a new job! After a month of being unemployed I found a job at Starbucks as a Shift Supervisor. I am so pleased, and it is definitely one of the most fun jobs that I have ever done. It has its benefits for sure (free coffee!), but it also has its frustrations, like any job. I am taking it all in stride, and I do hope that my coworkers are still patient with me while I learn all of the new ins and outs of the job! An added bonus: a friend of mine applied at the same store I am at, and she was offered a job! I am pretty excited for her to start soon!
2. I discovered another amazing and delicious recipe the other day that I am excited to share with you guys. It is: Sushi Salad! For those of you that know me, you know that I have this small obsession with sushi, I can't help it... the avocado roll and vegetable roll call my name! So yummy. Anyway, I can't roll the things myself for the life of me, so this seemed like an easy and effective way of pacifying my sushi crvings without spending obscene amounts of money to buy some.
Sushi Salad Recipe:
1 cup short brown rice
2 1/4 cups of water
1/4 cup + 3 tbsps of rice vinegar
1/4 cup sugar
1 1/2 tsps salt
1 tbsp sesame seeds
3 tbsp canola oil
2 tbsp fresh ginger
3 green onions, chopped
2 med. carrots, matchstick chopped
1 cucumber, chopped
1 cup shelled edamame
2 sheets of nori, shredded
1 avocado, chopped
Dressing:
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
little bit of sriachi
1. Cook the rice according to the package. Once rice is cooked, cool. While rice is cooling bring 1/4 cup vinegar to a boil with sugar and salt. Stir until everything is dissolved and remove from heat.
2. Add rice and vinegar mixture together and then allow the rice mixture to cool completely.
3. Once cool, add sesame seeds, remaining vinegar, oil, ginger, green onion, carrot, cucumber, edamame and nori shreds.
4. Then throw all the ingredients for the dressing in a small bowl, mix up and add to the salad.
5. Top with avocado and enjoy!
It was so yummy I would suggest making a double batch if you want leftovers (it was even better the next day!)
3. New music!
Demons by Imagine Dragons
This is a brand new edition to my music collection. Sarah introduced me (yesterday actually), and I have been listening to it ever since. Love, love, love.
She Doesn't Mind by Sean Paul
Call me trashy, call me crazy, call me whatever you want, but I really don't think a day is complete without a little bit of Sean Paul (or Pitbull). It just makes me smile and dance everytime.
Backing Track by Muse
I don't think I can fully explain to you just how excited I am about this album coming out. It is going to be great.
That is all for now I believe. Hopefully I will have some more exciting things to tell you all about soon!
Be well.
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