Rawdorable

Like a snowflake

2012-01-31T13:44:00.000-08:00

Snowflakes are unique, little imperfect pieces of perfection, unless they're cookie-cutter designs (perfect in shape) like the ones found in this month's Eco-Emi box. Yes, they still were beautiful, bringing a smile to my face as they sprinkled out of the package (I really was grinning from ear to ear when I saw them), but they are all exactly the same. They also don't melt like true snowflakes, so I felt the need to make them my own and find a way to reuse them.

I hate to waste anything, saving random items in my craft closet for little DIY projects like this. My first thought was to make a pair of snowflake earrings, as this is the time of year for snow (although we are enjoying 60 degree temps today).

I quickly grabbed some earring hooks and a broken beaded necklace to make one of the simplest and faster pairs of earrings ever. Just check out this dangling style, which I literally tied together using a tiny section of the beaded necklace (I used pieces of this necklace in various other jewelry, and still have more left for future designs).

An even faster version of these wintry earrings would be to take a basic stud (something sparkly would be nice), punch the post through the center of the snowflake and wear it as a removable embellishment. No need to commit, much like my next idea.

I try to keep the safety pins that sometimes attach the tags to my clothes when I buy them (and I must confess that I also keep pieces of cord, floss, twine or ribbon from tags). I especially like the ones with this streamline shape. When hooked together into a chain, they can be worn as a necklace or a bracelet.

For this look, I opted to adorn a safety pin chain with some of the snowflakes to look like a charm bracelet. It's easy to thread a snowflake onto every other pin, as you can see in the photo to the left. You can make it in seconds before walking out the door (that's what I did).

As for any extra snowflakes, I think I might use them to decorate some stationary. If you received these snowflakes in an Eco-Emi box, what do you plan to do with yours?

*****

The next part of today's post is very personal. I had considered not mentioning what's been going on in my life lately, for fear it wouldn't mesh with my blog's more positive vibe. However, I always pride my myself on being honest, so I just can't keep it bottled up inside.

January has been a difficult month for me, which surprisingly is the reason I've been blogging more frequently. I decided to bury myself in these posts, rather than dealing with my true emotions.

In the beginning of the month, Matthew's grandmother took a turn for the worse and slowly slipped away from us. On Friday the 13th, I got the call that she passed away. Then, my grandfather ended up in the hospital. I went to see him for the last time last week, feeling like I had just gone through the same experience with my grandmother-in-law. He took his last breath early Sunday morning; today would have been his 91st birthday.

I've gone through a lot of emotions, mostly crying, but I know he's in a better place. Today, I should celebrate their lives, and remember the good times. They've meant and still mean so much to me, so I'm sharing this personal information with you. I hope you understand.

*****

Okay, now that's out; I can continue with a more positive spin on things. Thanks for listening (or in this case, reading).

My hubby Matthew wanted to cheer me up yesterday (at least temporarily) by giving me my Valentine's gift early. Knowing how much I adore Nina Cortes (here's the Q&A I did with her on my site, if you missed it) and her jewelry designs (Nina Loren is named for her and her business partner), he took it upon himself to contact her about the necklace she was custom-making for me, as well as a pair of earrings I had my eyes on. He wanted to make sure the items would be ready for Valentine's Day.

Well, they both arrived in the middle of my funk, so Matthew didn't wait to give them to me (he hates seeing me like that and was hoping to brighten the mood). He also had some really kind words to say about Nina, which backs up how sweet I always say she is (she really is).

Just like a snowflake, her jewelry is unique, as it is made by hand. Her gemstone and wire designs sparkle in the sunlight and are special works of art, much like each and every one of us.

This morning, I read a post from The Paper Mama about one negative comment in a sea of positive ones still causing so much hurt, and how to overcome it. Specifically, she was referring to one about her looks, mainly her nose. At first it got to her, but then she came up with a self-portrait contest idea to empower all her readers (I don't think I'll enter, but was still inspired by it).

I can totally relate, as I have had my share of negative blog and YouTube comments (the latest was about my screaming child), not to mention being self-conscience about my nose, too (one day, I'll grow into it). But, when it comes to our looks, these unique features are part of who we are and who we came from. I have my dad's nose, and while looking at pictures of his late father (the one I mentioned in the mid-section of this post), I saw a resemblance in him, too. I may not be a model, but I'm proud of who I am.

So, in honor of what would have been my grandfather's 91st birthday, I posed in my necklace and earrings (worn separately, of course, as I didn't get all "matchy matchy" with them) for some self portraits with an outstretched hand (it's amazing how many pics of me on this site are taken that way). Poppy (that's what I called my grandfather), so what does Nanny (she's his wife/my late grandmother, who's been waiting for him in Heaven; she's also the one who gave me my fashion sense) think of my new bling?

Thanks Nina, for having such perfect timing (the jewelry did make me think of my Nanny and how Poppy would finally be reunited with her), and to The Paper Mama (I now see that just by looking in a mirror and/or photo, late and living relatives are right here with me) and Ela of Ulterior Harmony (who sent me a very thoughtful e-mail right before I posted this), as well. I'm now viewing things in a better light.

Happy birthday Poppy. I'll always love you. Tell Nanny I love her, too.

*BTW, Nina did not ask me to do this post (actually, I haven't even told her about it yet). I'm just a big fan and wanted to show her beautiful work to you. The part about my grandfather, The Paper Mama, etc., were spontaneous additions/modifications to this post. Sorry that my thoughts are all over the place; it's just reflects my emotional ups and downs at the moment.

Inside my first Eco-Emi

2012-01-30T01:08:00.000-08:00

Hi everyone! If you follow me on Twitter, you might have caught my tweet about receiving my first Eco-Emi Box late Friday afternoon. I was so excited to announce its arrival and anxious to open it. I can't believe I was able to wait until the next day to see what was inside, so I could capture my true initial reaction in this video for you.

Unfortunately, I had a lot of trouble uploading the video to YouTube on Saturday, and therefore, ran out of time to post about it. Thank goodness I found a moment today to review what was inside.

First of all, let me tell you a bit about Eco-Emi for those of you who don't already have a subscription. I'm a little late signing up, as the service has been available for nearly a year (I believe it will be a year old next month), but that's okay, as it seems to just keep getting better.

A woman named Christine created Eco-Emi (named for her dog, Emilia; you can find the whole story in the About section on the Eco-Emi site) as a way to inform others about organic, natural, eco-friendly products on the market and provide a fun way to try them. Basically, you pay $15 per month (which includes shipping) to receive a "mystery box" full of 5 to 10 samples of natural, organic, green, eco-friendly or Fair Trade products, mainly beauty related, but also including food and cleaning products. Some are just small samples, but others are actually full-size products.

The best part is getting the surprise box in the mail. You have no idea what products are inside until you open it (unless someone else posted their box contents online first, and you couldn't resist watching it; I know I've viewed my fair share of videos showing what was sent in past months).

So what did I receive in my January Eco-Emi Box?

If you watched our video at the top of this post, you already know, but for those of you who didn't, here's an overview, as quoted from the note card from Christine inside, and followed by my personal thoughts:

Lip Tint by JR Watkins: "We are pleased to feature 6 shades of Lip Tints by JR Watkins. Each person will receive one lip balm in a surprise shade from the following colors, Stardust, Scarlet Sunset, Tickled Pink, Strike-a-Rose, Simply Mauve-Laus and Berry Charming. These lip tints are packed with awesome ingredients and are naturally flavored with pure peppermint oil!"

This lip tint reminded me of the ones by Burt's Bees and has similar ingredients. I was taken back to my childhood visits to see family in Minnesota and bringing home JR Watkins products like their vanilla extract (the company is located in Minnesota). I received Scarlet Sunset, which is the perfect burnt orange glow for my skin tone.

Endangered Species lip balm by Merry Hempsters: "Endangered Wildlife Lip Balm is simply the finest certified organic herbal lip therapy on the market. Eco-friendly and healthy, USDA certified organic lip balm in concert with philanthropy make a winning combination. Merry Hempsters hope is to nourish lips, as well as educate. We are featuring 3 different balms featuring an endangered animal. You will receive one surprise balm about either the Right Whale in peppermint, Monk Seal in lavender orange or the Polar Bear in vanilla."

We received the Monk Seal in lavender orange. I happened to really like the scent, but Hayden's reaction was priceless in our video. She really wanted the lip tint instead, but now she's claimed this one as her own.

Sprouted Organic Quinoa by Tru Roots: "TruRoots produces the finest quality quinoa in partnership with organic family farmers on the high plains of the Andes in Bolivia. This tiny seed is one of nature's most healthful and rejuvenating foods - delightfully sweet, fluffy and moist. TruRoots Organic Sprouted Quinoa is the perfect blend of traditional ancient wisdom and modern technology and convenience. Rich in nutrition and taste, quinoa has it all and is great paired with stir-fried veggies!"

I don't really eat a lot of grains, but when I do, I prefer gluten-free options, such as quinoa. I especially like the fact that it's a good source of vegan protein. This quinoa is already sprouted, which really compliments my high raw diet.

Herbal tea by TeaGschwendner Acerola Fruit Tea - no caffeine & Herbal tea by TeaGschwendner Marani Green Tea: "The Marani tea has been a popular flavored green tea for many years in Europe and the US. This is a tropical paradise of fruit flavors spiked with pineapple and green tea from Japan and China. The Acerola Fruit Tea features a tart hibiscus joined by the cherry-like acerola fruit. This sweet, sour flavor is enhanced by candied pineapple and papaya pieces. Excellent iced and incredible hot. We have included two empty tea bags for you to make your tea in."

I was so excited to see this loose tea in my Eco-Emi box, because I'm a huge fan of loose tea. I have a special tea pot for brewing it, as well as tea infuser mesh pincer spoon for making individual cups. I thought it was nice to find the empty tea bags included, which reminded me of this blog post Kelli of Animal-Friendly Eating did as a gift-giving idea.

Organic Fair Trade Coconut Oil by Kelapo: "Harvested from exclusive coconut palms in Sri Lanka, this 100% organic, trans fat free oil can be used as an all-natural, flavorful and energy-packed, butter alternative. Coconut oil is fantastic to cook with or bake with, it's ideal for taking off waterproof mascara and is a wonderful moisturizer for your body and face. Coconut oil is also a fantastic conditioner for your hair. Just rub a pea-sized amount in your hands and apply to dry hair, combing it through with your fingers for super soft, shiny hair!"

It's no surprise that I'm already a big fan of coconut oil, as I used it in my rawified Cupcake Wars recipes from my last couple posts. I also use it to remove makeup, moisturize my skin, deep condition my hair and make my own natural beauty products, like this fresh beet lip stain and these lip balms. This sample packet makes it convenient to take this coconut oil with me anywhere.

Honeydew Spearmint Lotion by Deep Steep: "Deep Steep's Body Lotion provides a light, everyday moisturizer while boosting your skin's natural ability to rehydrate. A detoxifying infusion of organic herbal extracts blended with organic oils, butters, and vitamins, makes this light lotion the perfect anytime moisturizer of choice."

This time of year, my hands get so dry. I can't wait to try this cruelty-free, vegan lotion. I think I'll keep it in my purse for some emergency moisturizing on the go.

Organic Eyeliner in black brown by Lauren Brooke Cosmetiques: "Made of 100% organic oils and butters, including jojoba oil, caster oil and shea butter. This eyeliner pencil has been specifically formulated with all vegan-friendly ingredients and application is quick and easy with the convenience of a pencil! I LOVE this product!"

I was in need of a new eyeliner pencil, and this one was just right. It's organic, natural, vegan and is the perfect shade. I'm so happy to have found this in my Eco-Emi box.

Grapefruit Seed & Orange Peel Liquid Laundry Detergent by Biokleen: "Biokleen products are 3X concentrated for the best value and smallest environmental footprint. Experience superior cleaning results from natural ingredients including extracts of lime, orange, grapefruit seed, essential oils and soy."

This product was not new to me, as I've received samples of it in the past. I'll probably hold on to this one for a trip. While I'm mentioning Biokleen on my site, I have to add that the company's all-purpose cleaner is a staple in this house. It comes in a very concentrated bottle, which lasts a long time. I just add a little to a spray bottle, filled with water. Talk about saving a lot of packaging.

Organic Hand Purifier by Dr. Clean Green: "Dr. Clean Green's Instant Hand Purifier is one of a kind. A unique blend of purifying essential oils eliminated the need for excessive alcohol, hazardous chemicals or artificial colors and fragrances. Simply a naturally sweet-smelling, germ-killing lotion that goes on smoothly and works quickly, gently and effectively."

As a busy mom, its nice to carry this germ-killing product with me in my purse. I feel much better about applying this to my kids' skin (as well as my own) when we are out and about this cold season. It's a creamy, moisturizing lotion that's scent and texture reminds me of some of Pangea Organics products (have loved that company for years). Recently, I found some great recipes for making natural hand sanitizer, but this is even easier to have on hand.

*Just to let you know, I paid for my subscription to Eco-Emi. I did not receive any compensation for the review. I thanked Christine in the video, because I was satisfied with my purchase and what she selected for this month's box.

In case you missed it:

"'Rawifying' Cupcake Wars bases" & "Prepping for cupcake battle" (my mostly raw versions of Sticky Fingers most recent "Cupcake Wars" win)
"Live on Blythe Raw" (my blog was named website of the week and a Q&A with the show's host)
"Un-'beet'-able lip & cheek stain holds up for Lookbook Cookbook photo shoot" (an update on my fresh beet lip & cheek stain and a tribute to the Lookbook Cookbook website)

"Rawified" Cupcake Wars bases

2012-01-27T11:31:00.000-08:00

When you are in a Cupcake War, you've gotta have a base, and it this case, I'm giving you four.

If you caught my last two posts (a preview pic and video, followed by the prep work), you already know about my "rawified" versions of Sticky Fingers Bakery's winning cupcakes from a recent episode of "Cupcake Wars." Yesterday, I showed you how to make date paste, Raw "Butterdream" (with four variations for today's mostly raw cupcakes) and the garnishes, and today, we'll put all the elements together with recipes for the bases.

Just like on the show, we'll start with the Rolling Stones Brown Sugar Cupcake. I didn't use brown sugar, but I incorporated a hint of blackstrap molasses and maple syrup powder to mimic the flavor. I also found some maple sugar flakes to sprinkle around the outside rim of the frosting for added flavor and texture.

And, remember how I said I'd share a funny story about the frosting? Well, it is supposed to be a spiced rum frosting, which presented a dilemma: should I use rum (although I don't drink) or a rum extract (which contains alcohol anyway, as well as corn syrup and other yucky ingredients)? I went with the actual rum, since I'd only be using a little bit.

I was using such a small amount that I snagged some from my parent's house (they only have a bottle on hand for entertaining). No one was home when I stopped by, so I helped myself. Unfortunately, I didn't know what to put it in, so I grabbed a shot glass and drove it home in the "open container." Thank goodness I didn't get pulled over. How would I explain that to the officer? Do you think he'd believe me that I don't drink and that I was just taking some of my parent's rum to make a raw vegan cupcake? Ridiculous!

Anyway, here's the recipe:

"Rawified"
Brown Sugar Cupcake
*a mostly raw vegan version of Sticky Fingers Bakery's Rolling Stones Brown Sugar Cupcake

1/2 cup almonds
1 Tbsp. date paste
1/2 tsp. blackstrap molasses
1/2 tsp. raw organic apple cider vinegar
1/2 Tbsp. maple syrup powder
1/2 tsp. pure vanilla extract
dash of sea salt
*about 1 Tbsp. of the Raw "Butterdream" Base from my last post for the filling
*Spiced Rum "Butterdream" variation from my last post for frosting
*Raw Brown Sugar Nut Brittle from my last post and maple sugar flakes for garnish

In a mini food processor or blender, grind the almonds into a flour-like consistency (you can also substitute some of the almonds for leftover nut pulp from making nutmilk to result in a lighter cake texture), and transfer the "flour" to a bowl.

Next, add the date paste, molasses, apple cider vinegar, maple powder, vanilla and sea salt. Whisk to combine (a whisk helps keep the "batter" fluffier). The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, leaving a melon ball size valley in the center and a small amount to the side to top it off. Fill the cupcake with raw "butterdream" and top it with the excess dough. Carefully blend in the seams.

Frost the cupcake with Spiced Rum "Butterdream" Icing. Then, sprinkle the edges with maple sugar flakes (optional) and top with a piece of Raw Brown Sugar Nut Brittle. Enjoy!

*****

Now, moving on to the next recipe, I "rawified" Sticky Fingers Bakery's Man in Black Johnny Cashew Cupcake. It's described in the episode as a black cocoa cupcake, topped with cashews, dark chocolate frosting, more cashews and a chocolate cowboy hat and boots. In the final round of the show, a caramel, turtle-like filling was added, so I reserved half of the Raw Brown Sugar Nut Brittle recipe (but mixed with cashews instead of pecans. I hate to waste anything) to use for the center of my mostly raw version.

I refer to these recipes as mostly raw as they do contain ingredients that are not technically raw, yet often used in raw vegan recipes. This one, in particular, also contains dutch-processed cocoa, which is not the most nutritious option. Yes, I could have used raw cacao powder, but I went with the dutch-processed to achieve a much more similar flavor to profile when compared to the baked original.

I also used the dutch-processed cocoa in the Raw Cowboy Boot Cookie. I decided to make a cookie, since I didn't have a chocolate mold in the shape of a cowboy boot (or a hat, which I opted to omit from the recipe). Here's how it turned out:

"Rawified" Dark Cocoa
& Cashew Cupcake
*a mostly raw vegan version of Sticky Fingers Bakery's Man in Black Johnny Cashew Cupcake

1/4 cup almonds
1/4 cup cashews
2 Tbsp. raw cacao powder or dutch-processed cocoa powder
1 Tbsp. date paste
1/2 tsp. pure vanilla extract
drizzle of pure maple syrup
dash of sea salt
*second half of the Brown Sugar Nut Brittle (the half combined with cashews instead of pecans) from my last post to use as filling
*Dark Chocolate "Butterdream" variation from my last post for frosting
*extra cashews and Chocolate Cookie Cowboy Boot from my last post for garnish

In a mini food processor or blender, grind the almonds and cashews with the cacao or cocoa powder into a flour-like consistency (you can also substitute some of the almonds for leftover nut pulp from making nutmilk to result in a lighter cake texture), and transfer the "flour" to a bowl.

Next, add the date paste, vanilla, maple syrup and sea salt. Whisk to combine (a whisk helps keep the "batter" fluffier). The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, leaving a melon ball size valley in the center and a small amount to the side to top it off. Fill the cupcake with the raw brown sugar cashew filling and top it with the excess dough. Carefully blend in the seams and submerge some cashews pieces into the top of the cupcake.

Frost the cupcake with Dark Chocolate "Butterdream" Icing. Then, sprinkle with more cashew pieces and top with a Chocolate Cookie Cowboy Boot. Yum!

*****

Sticky Fingers Bakery's Salt-N-Peppa-inspired Cupcake really brought back memories of my friends and I singing along with their raps/songs. Actually, I still have fun listening to them.

I also got a kick out of the chocolate fondant headphones (I made mine out of raw cookies), which make the cupcake look a little like Princess Leia. I'll have to remember that, if I ever make Raw Star Wars Cupcakes again.

Take a peek under those headphones, and you'll see why this is a Salt-N-Peppa-inspired Cupcake. There is a raw salted caramel (I just quickly mixed some date paste with pure maple syrup and sea salt) drizzled on a Vanilla Bean "Butterdream" that frosts the top of a chocolate smoked pepper cupcake. It's essentially a salt and pepper cupcake.

So, what did I do for the smoked pepper flavor?

Well, I have to admit that I saved one of my Punk Rawk Labs nutmilk cheeses in the freezer "for a rainy day," as they say. It wasn't raining when I made these, but it was nice to have it in a pinch. I literally pinched about 1 Tbsp. of the Punk Rawk Labs Macadamia Smoked Nutmilk Cheese off from the outside edge (that's where the smoked peppercorns can be found). It was exactly what I needed to give this chocolate cupcake some personality and an unexpected kick.

Speaking of kick, please don't forget about Alissa of Punk Rawk Labs Kickstarter campaign that will be ending soon. Check out her page to lend your support. Thanks!

Alissa's nutmilk cheese has also been a star ingredient in this Raw Chocolate Pomegranate Vampire Bite Cupcake I made around Halloween time. You'd be amazed how good it tastes.

Anyway, back to this cupcake, you can also substitute some "butterdream" for the nutmilk cheese, but you'll have to add in some fresh ground pepper and liquid smoke (or smoked peppercorns). Here's how it all comes together:

"Rawified" Salted Caramel
& Smoked Pepper Cupcake
*a mostly raw vegan version of Sticky Fingers Bakery's Salt-N-Peppa-inspired Cupcake

1/2 cup almonds
2 Tbsp. cocoa powder
1 Tbsp. date paste
1 Tbsp. Punk Rawk Labs Smoked Macadamia Nutmilk Cheese (from the edge to get a bunch of the smoked peppercorns; could also substitute the "Butterdream" mixed with fresh ground pepper and liquid smoke)
1/2 tsp. pure vanilla extract
drizzle of pure maple syrup
dash of sea salt
*Vanilla Bean "Butterdream" variation from my last post for frosting
*Chocolate Cookie Headphones from my last post for garnish
*Drizzle of salted caramel sauce (50/50 mixture of date paste and pure maple syrup with sea salt sprinkled on top) for topping

In a mini food processor or blender, grind the almonds with the cocoa powder into a flour-like consistency (you can also substitute some of the almonds for leftover nut pulp from making nutmilk to result in a lighter cake texture), and transfer the "flour" to a bowl.

Next, add the date paste, smoked nutmilk cheese, vanilla, maple syrup and sea salt. Whisk to combine (a whisk helps keep the "batter" fluffier). The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape. Frost the cupcake with Vanilla Bean "Butterdream" Icing. Then, drizzle the top with raw salted caramel sauce and garnish with the Chocolate Cookie Headphone pieces. Mmmm!

*****

Okay, you made it to the fourth and final cupcake of the war, Sticky Fingers Bakery's Chuck Berry-inspired cupcake. It is described as being an orange cupcake (I used orange zest to flavor and color my raw cupcake) with blueberry cinnamon filling (orange and blueberry is SO GOOD together) and topped with raspberry frosting and fondant decorations, including a guitar and musical notes.

Hayden immediately suggested using freeze-dried strawberries (one of her favorite snacks) to turn our "butterdream" base into a scrumptious berry pink. I know it's not raspberry, but it looks the same and still compliments the flavor of the cake and filling.

Since we were already grinding the freeze-dried strawberries into a powder to color and flavor the icing, we also decided to use it in our fruity fondant (a combination of freeze-dried fruit, coconut flakes and coconut oil) to make our guitar garnish. We then substituted freeze-dried pineapple to make the musical notes (we also added a tiny bit of pineapple to the strawberry fondant to give the guitar some sparkle). Here's the result:

"Rawified" Orange, Blue
& Pink berry Cupcake
*a mostly raw vegan version of Sticky Fingers Bakery's Chuck Berry-inspired Cupcake

1/3 cup almonds
1/4 cup coconut flakes
1/2 Tbsp. orange zest
1 Tbsp. date paste
1/2 tsp. pure vanilla extract
dash of sea salt
*Blueberry Cinnamon Filling (1/2 Tbsp. date paste mixed with 1 Tbsp. pureed blueberries, a sprinkling of cinnamon and a very tiny splash of port, red wine vinegar or balsamic vinegar)
*Strawberry "Butterdream" variation from my last post for frosting
*Fruity Fondant Guitar and Musical Notes from my last post for garnish

In a mini food processor or blender, grind the almonds, coconut flakes and orange zest into a flour-like consistency (you can also substitute some of the almonds for leftover nut pulp from making nutmilk to result in a lighter cake texture), and transfer the "flour" to a bowl.

Next, add the date paste, vanilla and sea salt. Whisk to combine (a whisk helps keep the "batter" fluffier). The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, leaving a melon ball size valley in the center and a small amount to the side to top it off. Fill the cupcake with Blueberry Cinnamon Filling and top it with the excess dough. Carefully blend in the seams.

Frost the cupcake with Strawberry "Butterdream" Icing. Then, decorate with Fruity Fondant Musical Notes and Guitar. Rawk on!

*****

Hope you made it through the Cupcake War okay, and that you have a lovely weekend. Don't forget to watch Blythe Raw Live today. I know I'll be watching :-)

Streaming video by Ustream

*****

BTW, congrats to Nina Cortes for reaching her Kickstarter goal. Thanks for all your support!

Prepping for cupcake battle

2012-01-26T14:49:00.000-08:00

I must apologize for the brief tease of a post last night. I was so excited to share our "rawified" versions of Sticky Fingers Bakery's second win on "Cupcake Wars," but did not have time to post how I did it or any info about my inspiration.

First of all, let me tell you about the show. As you know, I'm a huge fan of Food Network's "Cupcake Wars," despite the fact that I wouldn't actually eat all of the cupcakes (or ingredients) presented by its contestants. I'll admit that I sometimes indulge in the baked ones, if they are vegan, and especially when they are from Sticky Fingers Bakery in D.C. (gotta root for the home team, although the kids and I really like Chloe's cupcakes, as well). However, most of the time, I just make raw vegan versions of the cupcakes to try in my own kitchen.

When Sticky Fingers won "Cupcake Wars" initially, I "rawified" just the one cupcake that was posted on the Food Network and VegNews websites. When I heard this vegan bakery would be back for an All-Stars episode, I opted to make mostly raw versions of all four winning cupcakes (these are still, in fact, cupcakes, so I made a few not-so-stellar ingredient exceptions for authenticity's sake; please remember these are not meant for eating daily).

If you watched my preview video yesterday, you already know what the flavors were that I "rawified" from the American Music Award episode. They're Sticky Fingers Bakery's Rolling Stones Brown Sugar Cupcake, Man in Black Johnny Cashew Cupcake, Salt-n-Peppa-inspired Cupcake and Chuck Berry-inspired Cupcake. I'll tell you more about each one, when I post their full recipes. For now, here's the prep work (best to do the day before your personal Cupcake War), including making the date paste, "butterdream" (rather than traditional buttercream) and garnishes:

Date Paste: soak dates overnight and then blend into a paste.

Raw "Butterdream" Base

1 cup macadamia nuts
1 cup coconut milk
1/4 cup coconut oil
4 small dates
squeeze of fresh lemon juice
1 tsp. vanilla
dash of sea salt

Blend all the ingredients in a high speed blender until smooth. Pour into a container and chill in the fridge overnight until ready to use.

*If making the "butterdream" frosting for the four "rawified" Sticky Fingers cupcakes in this post, here's how to prep them for each cupcake:

Spiced Rum Icing: mix 1/4 cup of the "butterdream" with 1/2 Tbsp. of rum (remind me to share the funny story that goes with that in my next post) or 1/2 tsp. rum extract, and cinnamon, allspice and cloves, to taste

Dark Chocolate Icing: mix 1/4 cup of the "butterdream" with 1 Tbsp. dark cocoa powder (raw cocoa powder or dutch-processed, but only for the authenticity of this recipe)

Vanilla Bean Icing: mix 1/4 cup of the "butterdream" with the seeds from 1/2 a vanilla bean

Strawberry Icing: mix 1/4 cup of the "butterdream" with 1 or 2 Tbsp. of finely ground freeze-dried strawberries (just use a personal blender or very clean coffee grinder to turn freeze-dried strawberries into a powder)

Garnishes, etc.

Brown Sugar Nut Brittle & Johnny Cashew Filling: In a small cup or bowl, mix together 1 Tbsp. date paste, 1 Tbsp. of the "butterdream," 1/2 Tbsp. maple powder, touch of vanilla extract and a dash of sea salt. Divide the mixture in half. Add some chopped pecan pieces to one half of the mixture and chopped cashews to the other. Spread the pecan mixture on a piece of parchment in a thin square or rectangular shape to look like brittle and freeze until firm. The cashew mixture will be used to fill the Johnny Cashew Cupcake.

Chocolate Boot Cookie and Headphones: In a mini food processor, combine 1/4 cup almonds, 1 Tbsp. coconut flakes, 1 Tbsp. cocoa powder and a dash of sea salt. Process into a "flour." Add 1/2 of a date, a touch of vanilla and a drizzle of pure maple syrup, and process to form a dough. Flatten the dough as you would when baking cookies, and use a small round cookie cutter to cut out two circles for the headphones. Then, with a knife, cut out a strip for the top of the headphones and a cowboy boot shape. Bend the strip like a rainbow and set all the pieces in the fridge until ready to use.

Fruity fondant: For the guitar, finely grind 2 Tbsp. freeze-dried strawberries (for some sparkle, include one piece of freeze-dried pineapple) and 1/2 Tbsp. coconut flakes in a personal blender or very clean coffee grinder. Add the powder to a small cup or bowl, and stir in about 1/2 Tbsp. of coconut oil to bind the powder together (you may need to add a tiny bit more, if necessary, but be careful not to add too much). Finish mixing with your hands and then flatten the mixture into a thin layer on a piece of parchment. Use a knife to cut out a guitar shape.

For the musical notes, follow the directions for the guitar, but replace the strawberries with freeze-dried pineapple. Cut into musical note shapes.

*****

Okay, so now you know how to prep for cupcake "unbaking." Hopefully, I'll get a chance to post the bases and assembly tomorrow :-)

Sticky Fingers from our "rawified" Cupcake War

2012-01-25T15:24:00.000-08:00

"Day is done; gone the sun ..." and Hayden and I are worn out from our raw version of "Cupcake Wars" in our own kitchen (don't worry; we didn't videotape the entire "unbaking" process).

Just for fun, Hayden and I made raw versions of the already vegan and victorious cupcakes from Sticky Fingers Bakery's most recent and second win on the show. Above is a preview pic of our finished cupcakes, and for those who watch our videos, the clip below gives a brief description of each one. I hope to post the recipes soon (it's going to take a while to type them up, but I plan to have them on the site in a day or two), so stay tuned.

Speaking of staying tuned, the Blythe Raw Live video from my last post is working with sound now. Due to technical difficulties, I just might be the website of the week again this Friday, too. Don't forget to watch :-)

Live on Blythe Raw

2012-01-20T06:25:00.000-08:00

If you're not familiar with Blythe Raw Live, you may have wondered how to pronounce the "Live" in the title of today's blog post. Well, this "live" refers to a web show that's filmed as you watch it. However, it could also be a reference to live raw foods and an overall natural, healthy way of living.

I first discovered the show, as clips on the Vega Community website. I remember seeing host Blythe Metz, and the rest of the crew in the studio, demonstrating a mango peel face and body treatment, which had my daughter and I giggling the whole time. They just make living a green life fun.

Before I knew it, I was tuning into the live web cast every Friday afternoon, anxious to see what they'd do next. From informative guests, tasty recipes, DIY beauty, eco-friendly products and more, there's never a dull moment on that show.

Lucky for me, Blythe Raw Live is featuring my blog as its website of the week today, so don't forget to tune in to the first 10 minutes of the show (and I'm sure you'll continue watching until the end after that). Blythe was also kind enough to do a quick Q&A for those of you new to the show and site. Check it out below:

Q: What does "raw" mean to you? How and why did you start Blythe Raw/Blythe Raw Live?

A: "LIVE foods are the key to me feeling my best. I don't feel I have to eat 100% raw foods , but if I get really busy and am eating more cooked foods then normal, I definitely feel more cooked.

"We started Blythe Raw Live as an educational tool and a platform to build a health and wellness brand that can improve the lives of all, as well as our planet."

Q: What have been your favorite moments on the show, products, guests, recipes, etc.?

A: "It's hard to pick favorites. I've been really moved by many of my guests, and I've learned something from all of them.

"As far as favorite moments, I have to say, when my sound guy comes on set to adjust my mic, live during the show, mid-sentence. It was a totally unexpected entrance, but he's a funny guy, so it was funny to me. Live TV is always ~ whatever happens, happens."

Q: How did you and Aarica Ann team up for the show? Do you hang out off camera? (I figured I'd ask, since the two of you seem like good friends).

A: "Great question. Aarica is a perfect fit for our chat person. She happens to be the producer's girlfriend, but it wasn't him pitching her for the show. After she filled in, in a pinch, early in season 1, the entire team knew she was exactly what we needed. I'm lucky she makes herself available each week to do it."

Q: Tell us a bit about your site and online store.

A: " On www.BlytheRaw.com, you will find the full 1-hour weekly show archives, as well as cut separated clips of each of the 5-min. recipes and the interviews. We have a Kitchen Recipes page for written recipes, and a Bath Recipes page for our raw beauty treatment recipes.

"Also on the site, we have 2 separate stores, B Shop HOME and B Shop Body. In the BODY shop, you will find our 100% organic and wildcrafted essential oils and body butters. I encourage people to read about the many tremendous benefits of high quality essential oil. They are my medicine entirely.

"In the HOME shop, you will find our organic cotton shopping system, designed to help you decrease your kitchen garbage by 90%, and my 2 books, available for instant download for $9.99."

Q: Why should my readers tune in today? (as in Friday, Jan. 20, 2010)

A: "I'm so excited to share with people your RAWSOME cupcake recipes! Your recipes are a perfect example of how we don't have to give up any wonderful indulgence for health.

"Also on the show, I will be making my Beauty Soup and Jungle Peanut Salad. Ed Begley Jr. will be on this Friday's show, with his tremendous resource guide for greening up your home. I'm so grateful for his books; he does the research for you. Also, tune in to learn the power of Holy Basil, a kiwi face lift and a special promotion for our rose essential oil."

*****

Thanks so much, Blythe, for answering my questions (complimenting my raw cupcakes) and featuring my blog as the website of the week. To watch today's episode, go to http://www.ustream.tv/blytheraw at noon on the U.S. West Coast (3 p.m. if you live on the East Coast, like me), or click on the video below (it will be also be posted on www.BlytheRaw.com in the video archives 1 hour after it airs). Enjoy your weekend! :-)

Streaming video by Ustream

*****

Oh, and since Blythe was sweet enough to tweet about making my Rawtess Cupcakes, here's the "blast-from-the-past" recipe:

Rawtess Cupcakes
(a.k.a. Creme-filled
Choco-Cupcakes)
*Makes 3 generously full-size cupcakes, like the ones your mama might have packed in your old-school lunch :-)

2 cups nut "flour" (see explanation in recipe text below)
1/2 cup cocoa powder
1/4-1/2 cup date paste
2-4 Tbsp. coconut milk
generous drizzles of agave nectar (or other liquid sweetener), to taste
1/2 tsp. vanilla
dash of sea salt
*a batch of raw whipped icing
*quick and easy chocolate icing

In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste (dates soaked overnight and blended into a paste), 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into 3 sections to make life-size cupcakes (these are not the one-bite mini muffin kind), and remove a few pinches of dough from each one. Form the three sections into cupcake shapes, leaving a melon ball size valley in the center. Fill the cupcakes with raw whipped icing and top them of with the excess dough. Carefully blend in the seams.

Ice the cupcakes with a quick and easy chocolate icing (agave or other liquid sweetener, such as pure maple syrup, thickened with cocoa powder to reach the desired consistency). Allow to set in your refrigerator. Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle, if you don't own piping bags and tips). Enjoy every last bite :-)

*****

And, if you're avoiding chocolate, you can make them with carob powder, or try my individual-size lemon version:

Lemon Rawtess Cupcake
(a.k.a. Creme-filled
Lemony Cupcake)
*Makes one full-size cupcake for those times when you just want what everyone else is having. Feel free to make a larger batch, if needed :-)

1/4 cup cashews
1/4 cup coconut flakes
zest from half a lemon
dash of sea salt
1 Tbsp. date paste
touch of vanilla
raw whipped icing (use this whipped cream recipe)

In a food processor, combine the cashews, coconut flakes, lemon zest and sea salt. Process these ingredients into a flour-like consistency, and transfer the "flour" to a bowl.

Next, add the date paste and a touch of vanilla (I love the combination of lemon and vanilla in "unbaked" goods). Whisk or use an electric mixer to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, leaving a melon ball size valley in the center and a small amount to the side to top it off. Fill the cupcake with raw whipped icing and top it with the excess dough. Carefully blend in the seams.

Ice the cupcake with a more of the raw whipped icing (I added a little lemon juice to mine for flavor, as well as some turmeric to create the yellow color). Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle, if you don't own piping bags and tips). Enjoy!

*BTW, raw vegan cupcakes are not meant to be an all-day, everyday food. They are still a special treat, so don't forget to fill up on fresh produce, especially greens :-)

Un"beet"able lip & cheek stain holds up for Lookbook Cookbook photo shoot

2012-01-18T13:01:00.000-08:00

Due to popular demand, I opted to do a followup post on last week's fresh beet lip & cheek stain. What started as just a fun kitchen experiment, has resulted in a few questions in the comment section: Will the fresh beet juice oxidize? How long can you keep this fresh beet lip & cheek stain? How should it be stored? Is it okay to wear it in the sun, as it contains fresh lemon juice?

Okay, so I'm not an expert when it comes to these things, but I can post my observations and link to some helpful research. For example, I added the lemon juice to my "recipe" (about 1/4-1/3 cup fresh beet juice, a squeeze of fresh lemon juice and 1/2 Tbsp. melted coconut oil) for fear of the fresh beet juice oxidizing (yes, I had the same concern from the start). Here's a fun article about oxidation and reduction from "Your Mother Was a Chemist: Science in the Kitchen." That explains why I decided to add the lemon juice.

Unfortunately, lemon juice is known to be only a temporary solution, but while observing the color of my fresh beet lip & cheek stain for an entire week, I am pleased to report that the hue is as vibrant as the day I juiced those beets. Talk about un"beet"able.

However, I'm not sure if the maintained vibrancy is due to the lemon juice, coconut oil or both. I also have been storing it in the refrigerator to keep it fresher (sometimes the coconut oil freezes up a bit on the roller, but that's nothing a quick run under warm water can't fix; just put the closed container under the running water).

I only plan on keeping my fresh beet lip & cheek stain for about a week or so, as I'm worried about bacteria building up in the container after multiple uses. Again, I'm not an expert, so this is just my opinion.

The article also mentions cooking the fruit or veggie to prevent browning, which is what I've noticed in various other beet lip stain recipes (it would eliminate the need for the lemon juice, making it safer to wear out in the sun). Some of the cooked versions claim to last up to 6 months, but again, I would take into consideration how you apply it (directly to your lips or with a sterile applicator).

If you want to use a rollerball lip gloss container for your homemade lip stain (like the one in my update photo above; that's what the lip stain looks like right now), I'd recommend recycling one from an old lip gloss, blemish touch stick or mineral eye makeup (you can use old rollerball applicators for your other loose mineral makeup, too). You can also buy packs of brand new empty ones online.

So, I hope that answers your questions, although you're probably still wondering about all the silly pics of me with the raw vegan cake pops from my last post (I'm wearing the beet lip stain in them). It's just my little tribute to one of my favorite sites at the moment, Lookbook Cookbook, that showcases its vegan, gluten-free (and sometimes raw) recipes in photo shoots with real models enjoying their yummy sweets.

In my last post, I mentioned answering the site's request for submissions by sending in some pics I took of myself with a cake pop (I happened to have cake pops available at the time; I wish I had a professional photographer), as well as various shots of Hayden from past blog posts. I figured I was too old (and far from model material) and Hayden's too young (although very cute, in the eyes of her biased mommy), but let's give it a go anyway, just for kicks (which explains my ridiculous doe-eyed pic that still makes me laugh).

To my surprise, Jessica from the site actually e-mailed me back and said she might use our mustache pics, as well this adorable photo of Hayden with her Rawdorable Strawberry Lemonade Cupcake. She even gave us permission to post the following photos and recipes from the Lookbook Cookbook site. Thanks, Jessica!

Here's how Lookbook Cookbook photographs it's Pink Lemonade:

Lookbook Cookbook's
Pink Lemonade
Quench your thirst and sweet tooth without turning on your oven!

Serves 2

2 cups filtered water
2 Tbsp. fresh berries
1 lemon freshly squeezed
1 Tbsp. agave nectar

Place all ingredients in a blender and mix until smooth. Add more agave, if desired.

Refrigerate until cool, or serve over ice.

*****

Okay, so maybe Pink Lemonade isn't exactly the first beverage that comes to mind to drink when it's cold outside, but the Lookbook Cookbook's Chocolate Cookie Pops are hard to turn down year-round. And, the photos are so much better than mine ... except for my photo of Hayden with her pop ;-)

Lookbook Cookbook's
Chocolate Cookie Pops
These delicious goodies have a moist fudgy filling covered in a dark chocolate shell. Sold?

Serves 6-8

1 cup dried dates
1/2 cup almond meal
3 Tbsp. organic cacao powder
1/4 cup pure maple syrup
1/4 cup extra virgin coconut oil, melted
6-8 ice pop sticks

In a food processor, mix the almond meal and dates. Once the dates are broken down, add 2 Tbsp. maple syrup and blend again. Remove mixture and place on a plate in the freezer for 5-10 minutes to harden.

Remove from the freezer when no longer sticky. By rolling pieces of dough in the palm of your hand, form 6-8 balls. Place back in the freezer for another 10 minutes. Once they have refroze, insert an ice pop stick into each one, and place back in the freezer.

To make the chocolate coating, mix 1/4 cup coconut oil, 1/8 cup maple syrup and 1 Tbsp. cacao powder in a small bowl and mix well. Mixture should be a smooth liquid, but not too watery. If it is watery, place in the freezer for 30 seconds and remove. If it becomes too hard, put on very low heat on the stove for a few seconds.

Take each cookie pop, and dip it into the chocolate. You can use the back of a spoon to smooth it out. Sprinkle immediately with your choice of crushed nuts, shredded coconut or vegan candies. Allow to set for 30 seconds before putting back on the plate. Enjoy immediately, or serve frozen.

*****

Thanks again Lookbook Cookbook for considering our submissions and for allowing us to share your recipes and pics with our readers. Hope everyone reading this enjoyed them, too :-)

BTW, just wanted you to know that our blog will be featured at the beginning of this week's episode of Blythe Raw Live. Don't forget to tune in at noon on Friday, if you live on the West Coast. We're on the East Coast, so we'll be watching at 3 p.m. I'll post about it more before it airs.

"Superfying" Marlie's Marvelous Cake Pops

2012-01-16T16:30:00.000-08:00

Okay, I'm not really sure, if "superfying" is a word, but Urban Dictionary defines "superfy" as "to make super awesome; to extremely improve the condition of" or "to make something super." My blogging friend Marlie's marvelous cake pops are already super, yet Hayden and I "superfied" them some more with our winnings from her superfood giveaway (and photographed them lined up to look like Hayden's favorite mouse; Minnie, of course ... a girl can wear blue, too).

The lovely lady and raw food artist of Barefoot and Frolicking sent us some superfoods from Truly Organic Foods, including some organic hemp seeds, Maple Mesquite Candied Walnuts and a salad booster. They took a while getting here, due to the holidays and being shipped from Canada to the U.S., but these super goodies have been worth the wait.

First of all, the salad booster really does kick your raw basics up a notch. This combination of organic sprouted seeds (pumpkin, sunflower, sesame and chia), spirulina, Himalayan crystal salt, chlorella, dulse, kelp, dill weed, spices, lemon peel and cayenne, adds a little something special to your everyday salads, spices up veggie juices and smoothies, and makes raw tomato soup even more comforting and yummy (it probably tastes good on most raw soups, but I've been using it on traditional tomato).

Now, that I told you about the salad booster, let's move on to today's ingredients. As I'm not sure raw cake pops from Marlie would actually survive the trip here, I opted to make some myself, "superfying" them even more with the superfood hemp seeds and "candied" walnuts. I swapped out some the coconut flakes for hemp seeds in her luverly vanilla recipe, and replaced the cashews with the walnuts.

Since the raw walnuts were already sweetened with maple, mesquite and spices, I eliminated the other sweeteners from the original recipe (with the exception of 1/2 tsp. of lucuma powder for good measure). There was also no need for the coconut oil, due to the higher fat content in the walnuts.

Did you follow all of that? If not, here's our superfied version of Marlie's recipe, only in a much smaller amount (we made enough for a trio of cake pops).

Marlie's Marvelous
Luverly Vanilla
Cake Pops "Superfied!"
*The title is a mouthful, but the recipe is the perfect bit-size superfood treat for the new year. No need to worry about overindulging, as this modified recipe makes only a trio of pops, based on Marlie's Luverly Vanilla Cake Pops.

1/4 cup Truly Organic Foods Maple Mesquite Candied Walnuts
1/8 cup shredded coconut
1/8 cup hemp seeds
1/2 tsp. lucuma powder
1/4 tsp. vanilla
1/2 batch of Marlie's Dark Cacao Coating

To make the cake pop filling, process all the ingredients, except for the vanilla, in a mini food processor or personal-size blender (I used a Magic Bullet blender), until the nuts and seeds are ground and begin to form a dough (don't worry if some of the walnuts aren't entirely ground, as it's nice to find some pieces of the walnuts sprinkled throughout the finished cake pop). Chill the dough in the fridge for about 20 minutes.

Divide the dough into three sections, roll them into balls and place them on top of lollipop making sticks. Chill the dough in freezer or fridge for another 20 to 30 minutes. In the meantime, make the dark cacao coating found on Marlie's site (I only made a half batch, which I used to dip the three pops and then make more chocolates with flower-shaped candy molds).

After the cake pops have chilled, dip them in the dark cacao coating, sprinkle the tops with hemp seeds and garnish with another Maple Mesquite Candied Walnut. Allow to set in the fridge until ready to serve. Yum!

*****

Hayden and I did a video to thank Marlie and Truly Organic Foods. We were actually crazy enough to attempt dipping one of the pops on camera, which probably wasn't the best idea. I only dipped one, before turning off the camera and cleaning up the mess Hayden made with the whisk (never let a toddler run off with a chocolate-covered whisk). At least the chocolate-covered fun was worth it.

Speaking of a little fun, I'm a huge fan of the Lookbook Cookbook site. A request had been sent out via e-mail (and on the site) for photo submissions from its followers (need not be professional), so I snapped a few photos of me with the cake pops. Then, I sent them to Lookbook Cookbook just for kicks (along with some past shots of Hayden already posted on my blog). They're probably getting a good laugh at them about now :-)

*****

Nina's Next Project Accessory with Q&A

2012-01-12T11:05:00.000-08:00

If you have been following my blog, you are already know I'm a huge fan of the show "Project Accessory" (which just finished up its premiere season last month; I hope there will be more seasons in the future), as well as the work of contestant Nina Cortes (her spiderweb shoulder-piece was one of the most memorable designs on the show). I'm happy to report that she made it all the way to the finale, and even was named runner-up.

Yes, Nina's success on the show has brought more attention to her work, but since she did not receive the monetary first place prize, she still lacks the funding she needs to create and display her latest vision. Therefore, I opted to help her out by spreading the word.

Why did I make this decision?

Well, the Taurus in me (I'm an April 30th baby, so I was born smack in the center of the sign) drives my desire to create. In fact, I had always wanted to be a designer of some sort, but never took the leap myself.

Instead, I settled down, had a family and continue to use this blog as a creative outlet (like when I spontaneously made this friendship petal set out of items around my house, inspired by Nina's work). I also enjoy supporting other talented individuals reach their full potential.

I really felt a connection with Nina. I love her ideas, the execution of those ideas and how she presented herself on the show. She was portrayed as the underdog on the first episode, which she won by the way, yet didn't let it go to her head. She consistently produced beautiful pieces (she never found herself in the bottom when judging time came along), and even under the tight time constraints, was seen helping out her fellow competition like friends.

She actually does refer to them as friends, as you will read in the Q&A below. Nina was kind enough to find a moment to answer these quick questions for this post, as well as agree to make a final customized folding petal necklace for me (I got to pick the metal and stones for possibly the last of that style she plans to make before focusing on the new line; I'll probably post it when she's finished) to purchase (yes, I am gladly paying for the necklace). Thanks Nina!

Q: What got you interested in making jewelry and how did you learn to do so?

A: "I always played around with different things and have been a creative person all my life, but it wasn't until I took a metal-smithing class in college that I fell in love with jewelry."

Q: What inspires your work?

A: "The stones! I love picking which stones I want to play with and pouring them onto my workbench. From there, I play until the puzzle of the piece is solved!"

Q: How did you hear about/end up on "Project Accessory," and what was your fondest memory of the experience? Do you still keep in touch with the other contestants?

A: "I had a few friends that really pushed me to audition. I never thought I'd make it on (the show), let alone make it to the final two! Being in Kenneth Cole's design office was amazing. I teared up a bit. We all pretty much keep in touch! Like Rich said on the show, towards the end, we were like a little family."

Q: Tell us a little about your new line and how you came up with the concept? What's your favorite item from the collection?

A: "A while ago, my business partner and I were talking about dream designs, and the idea of the Epaulette was born. I finally had the chance to make one for a fashion show, and then again on the show. I always wanted to make one for myself, because when you design jewelry, sometimes a necklace just doesn't cut it! Once I saw how much everyone loved them, it really pushed me to try and make more and at every price point."

If you'd like to help make Nina's new dream collection come true, watch this video below for more information and click through this link to Kickstarter to pledge your support by Sunday, Jan. 29, 2012 (she will not receive any of the pledges unless she reaches her goal by that day). She's even offering thank you gifts at various pledge levels. Thanks for taking the time to see what's she's all about :-)

*Most of the photos in this post are taken by Instagram and posted on www.ninacortes.com. The two petal jewelry pics are from the Nina Loren Lookbook and can be found on www.ninaloren.com and www.sashasbridal.com/designers/nina-loren/

*****

Time is ticking
on Punk Rawk Labs official launch, too!
Also, don't forget about my blogging friend Alissa of PunkRawkLabs (you may remember this delicious nutmilk cheese post), who also has a campaign currently on Kickstarter. Please take the time to watch her emotional video below, too, and click through to her Kickstarter page to lend your support by Tuesday, Feb. 7, 2012 (she will not receive any of the pledges unless she reaches her goal by that day). She also has gifts listed at various pledge levels, so you'll want to check those out. Thanks again!

You can't "beet" this lip & cheek stain

2012-01-11T15:45:00.000-08:00

Hayden and I love making our own natural beauty products. For example, we refilled her cupcake lip gloss containers with raw vegan versions, whipped up in our kitchen. One was White Chocolate Vanilla and the other was Strawberry Speckled Gloss.

Today, we decided to make a Cinnamon Roll Gloss (inspired by the other day's Bella Bar post) to go with a "fresh beet"-based (reminds me of this group Hayden likes, although they are called "The Fresh Beat Band." Notice the "beat" instead of the "beet?") lip & cheek stain. I had been meaning to experiment with beets in beauty products ever since my Twitter friend Sarah Henning and I had a tweet session about it.

I recalled our "tweet-scussion" (I just made that up; it basically means "a tweet discussion") the other day when I saw an article about what's in a very popular lip stain on the market (lead and other harmful substances). I don't know if it's true or not, but from now on, I think I prefer to make it myself.

Hayden and I set up our kitchen lab (complete with camera to capture the whole thing on video for you), and came up with this simple concoction: just fresh beet juice, a squeeze of lemon (I thought it might preserve the color and freshness) and a little bit of melted coconut oil for moisture (had to counteract the drying effects of the lemon). We poured it into a clean, sterilized roller ball lip gloss container and tested it out (My Beauty Bunny Hayden fussed a bit on screen, but you can see in this picture above that she loved how she looked in the end).

Then, we also stirred some vanilla and cinnamon into a small bowl of room temperature coconut oil (it's solid when in cooler environments, like ours). Hayden had a blast helping to mix it up, as well as applying it to her lips (once the camera was turned off).

If your house is warmer than ours at the moment, you may want to store your Cinnamon Roll Lip Gloss in the fridge to keep it solid. You can also keep your lip stain there, but it will solidify. Don't worry, though; you can always warm it up again to reapply :-)

*****

"Unbaking semi-homemade Bella Bar treats" (the treats that inspired today's Cinnamon Roll Gloss)
"'Rawifying' Hayden's Cupcake Lip Glosses" (refilling Hayden's cupcake lip gloss containers with raw vegan versions)
"Be still, my "beet"-ing heart" (my original post devoted to beets)
"Christie Brinkley Skincare Review" (my first post as a contributor for Logical Harmony)
"How To Make Your Own Bronzer" (find out how to make your own bronzer with cinnamon as a key ingredient)

Unbaking semi-homemade Bella Bar treats

2012-01-09T09:30:00.000-08:00

When my son Jacob was about Hayden's age, he used to like watching "Semi-Homemade Cooking with Sandra Lee" on the Food Network with me. He mainly enjoyed the music in the opening of the show, but he was also a fan of the semi-homemade concept.

Basically, Sandra Lee would take pre-made convenience products from the grocery store and jazz them up with some fresh ingredients to present them with her own personal flair. Honestly, we never actually made any of her recipes, but we used that idea to inspire our own.

This way of simplifying recipes with pre-prepped ingredients is extremely kid-friendly, which is why I still do it from time to time with Hayden. It's also a great way to showcase some of the products we review on this site.

For instance, in today's video and blog post, Hayden and I show you our first impressions of the Bella Bars we won from Amber Shea's 12 Days of Giveaways on her Almost Vegan Chef blog (btw, did you see that her book, "Practically Raw," - love that title - is coming out soon?). We waited to try them on video, so you could see our authentic reactions.

We also decided to make a semi-homemade treat out of them, using small, round cookie cutters and Amber's White Chocolate Coconut-Macadamia Nut Butter recipe she posted on her site. We didn't really measure anything and probably added more cocoa butter than she did (we also substituted maple syrup powder for the sweetener), but it's basically the same idea (although I think ours turned out a bit thicker).

You can watch the video below to see our thoughts and how we assembled our treats:

It is true that both Bella Bar flavors (Chocolate Nut and Cinnamon Nut) taste and look very similar, but that's because the only ingredient separating the two is the addition of cocoa powder in the Chocolate Nut bar. They remind me of raw oatmeal cookie dough with more than just a hint of cinnamon (you can really taste the cinnamon in these, which is probably why I thought the cocoa powder seemed so subtle in the chocolate bar). They're definitely a hit in this house.

If you are interested in purchasing your own Bella Bars, you can order a box from the online store (I think Hayden really wants me to buy some more, too). Let me know if you do :-)

Thanks Amber and Bella Bar!

*****

"It's whatever you want to call it" (Hayden veganizes her wooden stir-fry set)
"'Rawifying' Hayden's Cupcake Lip Glosses" (refilling Hayden's cupcake lip glosses with raw vegan versions)
"Back to snack ... and play, too" (Hayden and I reshape Larabars into fun treats)

*****

Please consider helping out my friends :-)
Kickstarter is a site that helps small companies and individuals find backers to grow their businesses. Two of my online friends are currently looking for pledges. If you are interested and have the means to contribute, please check out their campaigns/projects. Thanks!

Alissa of Punk Rawk Labs Official Launch (Remember Alissa's nut milk cheeses? They're so popular now that she needs more funds to supply the demand)
Epaulettes by Nina Cortes (My favorite designer from Project Accessory, who inspired this recent post, is looking for backers to help finance her new line. I'd love to see these shoulder pieces become a reality)

It's whatever you want to call it

2012-01-07T14:58:00.000-08:00

Hayden loves to have fun with food, whether it's real (like when we make recipes together), imaginary (she enjoys pretending that almost any empty container is actually full of her culinary specialties, especially hot chocolate) or a toy set. Some of the favorite sets are made by Melissa & Doug (can you believe we haven't purchased the cupcake set yet? And no, the company has nothing to do with this post, except for the fact that we are big fans), which she hinted for at Christmas time.

Her aunt Karen answered her request with a couple of toy food sets, including this wooden stir-fry kit. It contains a bunch of veggies, which are segmented and velcroed together. Then, there's a wooden knife (don't worry; it's not sharp at all) that can be used to chop the velcroed segments into pieces, and chopsticks with more velcro on the ends to help pick up the sliced play food.

The funny thing about this set is that, although it is not really vegetarian, Hayden thinks it is. She immediately gravitated toward the wooden shrimp, excitedly telling me they were "clementines." I wasn't about to correct her (as I preferred her description), so we continued to treat those pieces as citrus (besides, I really like clementines in raw vegan stir-not-fry.

Both her and her brother were confused by the mock beef pieces, so I let them call those blocks whatever they wanted. To my surprise, they went with chocolate. I'm not sure chocolate goes well with stir fry, but I'd definitely have some for dessert.

Anyway, I just wanted to share that silly story with you. As I know many of you are cleansing at the moment, I thought it was a fun way to still post something "food-related."

*****

On another note, Hayden had been potty-training when she first turned 2 back in August. Unfortunately, she never fully made the transition, as she lacked consistency.

Her resolution for 2012 is to be fully potty-trained, so she can start preschool in the fall (she'll be attending Jacob's old preschool in the 3-year-old class). So far, she's doing quite well. She's been wearing her "big girl underwear" proudly, and her pretty painted nails (her incentive).

I'd never post a pic of her in her underwear on the site, so we'll show off her painted nails instead. I bought her polish from Zoya, a company that makes vegan nail polish that's formaldehyde, toluene, camphor, dibutyl phthalate and paraben free.

I follow Zoya on Twitter and have gotten some amazing deals that way (although they did not send me anything in exchange for this post). For instance, I took advantage of a code yesterday (it had to be used that day only) that got me two colors absolutely free (except for the reasonable shipping). I picked out Minka (a warm, creamy, metallic nude shade) and Jo (a cool, metallic blue).

I love how the polishes have actual names. Today, Hayden is wearing "Hayden," of course. And, I just had to get her "Clara" (Hayden's middle name is Claire) at the same time.

Now, if only Zoya made Shannon, Marie or Shannonmarie. I tend to like classic colors, but I think the company should make a Shannon or Shannonmarie with a creamy cupcake frosting like base and colorful sprinkles. Hint, hint :-)

*****

In case you missed it, here are some past posts and related links:

"Friendship petals" (bringing back the old school friendship knots with a metallic twist)
"Rawifying Hayden's Cupcake Lip Glosses" (refilling Hayden's cupcake lip gloss containers with raw vegan versions)
"Christie Brinkley Skin Care Review" (my first post on the Logical Harmony website)
"Cruelty Free Bloggers You Should Know" (my online friends Moxie and Tashina were featured in this recent My Beauty Bunny post)

Friendship petals

2012-01-05T17:16:00.000-08:00

It's the new year, and it seems that I'm still on a DIY accessory kick (in case you missed my other DIYs last month, here's a zipper bracelet, t-shirt infinity scarf, metallic necklace and lace cutout bracelet; oh, and don't forget the lip glosses from the other day). Inspired by my favorite Project Accessory designer (who happened to be the runner up in the end; congrats again Nina!), I spontaneously put together these friendship petal necklace and earrings.

I'm planning on purchasing a real Nina Loren folding petal necklace, like the one on the home page of the website (I've e-mailed her about it, and she's allowing me to pick the metal - gold or silver - and the stones; I think I know what I want, although I'm open to suggestions), but until then, I'll be wearing my crafty version.

Remember those friendship bracelets made out of embroidery floss? My friends and I used to make them for each other in elementary and middle school. It was cool to try to hide the fact that you were tying knots in class with the ends taped to the inside of your desk.

From what I understand, friendship jewelry is making a comeback, so I opted to combine it with some metal for a more modern twist. I mimicked the stones on Nina's petal jewelry by tying double chain knots (like when you make the simplest style friendship bracelet out of only two pieces of embroidery floss) onto some metal bars meant for making dangle earrings. These were then bent and pieced together to form the petal shapes.

I linked together two petals in contrasting colors (I happened to have a pale pearly pink embroidery floss, that I tied together with some leftover silver from the metallic necklace project, and a brighter pink, which I paired with the gold I had left from the same project) for each earring, which, of course, were attached to ear wires (the loop that goes through the hole in your pierced ear).

Here's a closeup of the finished earrings:

I also used the petals to embellish the excess copper chain I removed from the metallic necklace I made recently. To change things up a bit, I attached a double set of contrasting petals, which mimicked the earrings, to one end of the chain and only one bright pink/gold petal to the other end. I, then, added a clasp to the single petal end, so that the necklace would hook in the front.

I first tried wearing the necklace as shown in the above pic, but as I went about my mommy activities, I noticed that it naturally began to hang like the photo below:

I think I prefer it that way (shifted into a diagonal), although I like that I have options.

Speaking of options, one of my sisters (Lori) made me a really pretty pendant for Christmas (she also gave me this travel beauty set I wanted to try). It's simply perfection. I was so excited to get a handmade gift from her this year. Thanks, Lori!

My other sister (April) was nice enough to treat both Lori and yours truly to dinner as a present. I loved having the opportunity to hang out with them and catch up. Thank you, April!

She also bought me this amazing loose tea from a shop we went to a while back. It smells like monkey bread (something I have found memories of eating on Christmas morning, until I changed my eating habits; one year, I made this instead), which has the most delicious aroma. The tea tastes spicy and sweet, and to my surprise, steeps to a lovely shade of pink, due to the sweet beet pieces inside (it's even more lovely with the addition of some fresh, homemade almond milk, as you can see in the photo below).

Now, I think I have a craving for this yummy warm beverage. So, if you'll excuse me ... :-)

"Rawifying" Hayden's Cupcake Lip Glosses

2012-01-03T17:29:00.000-08:00

Hope everyone is having a happy new year. Did you catch our chocolate mustache post? Hayden and I had so much fun with that one, but we really got to express our true girlie selves with today's chocolate (as in white chocolate) creation. It may be edible, but it's really a beauty product.

My little lady loves to do everything I do, which includes putting on makeup. I don't think she's quite ready for most of it (she doesn't really need it anyway), but I do allow her to use natural lip gloss, especially this time of year (gotta keep those lips from getting chapped).

While shopping over the holidays, I came across the cutest cupcake lip glosses. I was tempted to buy them, due to their cute novelty containers, but passed when I saw their far-from-natural ingredient list. I wasn't about to apply them to my own lips, so of course, I opted not to give them to Hayden either.

Another member of our family found the same glosses and presented them to Hayden in a stocking full of goodies. It was a sweet gesture, which Hayden and I really appreciated. As a result, I just had to find a way to still use them.

I hated the thought of tossing the cupcake containers (I just can't resist cupcake-themed novelties), so I cleaned out the old gloss and made room for some homemade raw vegan lip gloss.

I made a White Chocolate Vanilla Gloss to replace the original one in the chocolate cupcake by mixing some melted cocoa butter with coconut oil (about a 50:50 ratio) and adding a small drop of alcohol-free vanilla extract. I spooned it into the cupcake container and let in set in the fridge until it was stable at room temperature.

Then, it was on to the strawberry cupcake. Hayden and I made a Strawberry Speckled Gloss in the video below, inspired by our raw vegan "Strawberry Coconut Cupcake Experiment." You can probably guess the pink ingredient.

After both the White Chocolate Vanilla and Strawberry Speckled Glosses set, Hayden had fun testing them out.

Her thoughts? "Mmmm ... delicious!" :-)

Happy Chocolate Mustache New Year!

2012-01-01T08:32:00.000-08:00

We got a little silly around here lately, trying to lighten the mood a bit by testing out our chocolate mustache molds. I picked them up at the craft store over the holidays (mainly because most of the men on Matthew's side of the family have real ones; I prefer the chocolate variety), and to my surprise, my mom purchased the same ones.

Hayden and I were the only ones bold enough to pose for chocolate mustache pics (you can't make chocolate mustaches without taking a photo with them). I had hoped to get Jacob and Matthew in the shot as well, but 2 out of the 4 of us isn't bad (oh, and you can see Matthew's hand helping Hayden place her mustache in exactly the right place).

Okay, Hayden and I do look a little crazy with these things (which explains the fact that I'm blushing, literally, with embarrassment in the first pic; my skin isn't always that bright pink color). Thank goodness we can't actually grow one. We just wanted to start the new year on a fun note.

Hope all of you are having fun, too. Have a happy new year from us to you! :-)

*****

In case you missed it, here are some of my recent posts:

One more naughty treat before the new year (if you're not on a cleanse, this cupcake is still worth celebrating)
VegNews inspires Santa's cookie surprise (and you'll like these hidden gems, too, which are the inspiration for the even more indulgent cupcake)
"Hot chocolate warms you up" (get this yummy recipe from Hayden to warm you up, as the temperatures drop; we are going to be in the 30s this week. Brrr!)
Santa is in need of some elves (we've been raw cupcake posting and doing silly things, as promised; the contest was extended until the end of January, so there's still time to help - thanks to all who have).

One more naughty treat before the new year

2011-12-29T16:16:00.000-08:00

I've been enjoying family time this week, as both my hubby and son are on Christmas break (Matthew had some leave to use up and Jacob is off from school until the new year). As a result, I decided to make this post short and sweet.

Okay, well maybe the subject isn't short (this raw cupcake is stacked high full of yumminess), but it certainly is sweet.

I like to find room for one last naughty, but nice treat before the new year arrives. It's like one final hurrah before everyone starts their cleanses and such. So, before you embark on your January 2012 regimen, try this scrumptious raw cupcake on for size. It certainly is indulgent, like the cookies from this past end of December post (I bet those cookies would be good in these, too).

Speaking of cookies, this dessert is a way to incorporate whatever raw cookies you have leftover from your holiday festivities (or it can be an excuse to make more). Just as I hid a sandwich cookie inside another cookie for Santa, I formed another favorite treat (a raw chocolate cupcake, of course. BTW, I can't believe Blythe of Blythe Raw Live has been making my recipe and tweeting about it lately. It's such an honor) around it, turning it into a triple threat. Yum!

Then, I topped the whole thing off with some raw whipped icing and another raw sandwich cookie, much like in this other cookie-topped creation (actually, I was really inspired by these featured on the Cupcakes Take the Cake blog; I'm so excited to say I was recently spotted on their blog again, too. Thanks!). Check out the layered goodness inside. Mmmm!

Don't worry; I made sure to share this one with Hayden. Even if it's an end-of-the-year indulgence, it is a bit much to keep to myself. See ya next year! :-)

VegNews inspires Santa's cookie surprise

2011-12-23T18:17:00.000-08:00

After years of putting out a variety of yummy raw cookies for Santa, I nearly forgot to come up with one for this Christmas Eve. Yes, I could have quickly whipped up a batch from the cookie recipes of Christmas past (here's 2007, 2008 and 2009) or any of these other raw cookie ideas, but thanks to a VegNews tweet, I made something new.

Check out this amazing Twitter pic of a cookie baked inside a cookie. Since I like making my own raw sandwich cookies (mainly to top these raw cupcakes, like the one pictured above left) and "unbaked" chocolate chip cookie dough cookies (perfect for making the doll cupcake in this past post), I thought I'd try "rawifying" this marvel for Mr. Claus (and my family, too).

Here are my results (I cut them open, so you could see the surprise inside), using the center of my raw Thin Mint recipe (minus the mint) for the sandwich cookies (no need to dehydrate, if you just chill them a bit). They are filled with some raw whipped icing, turned pink/flavored with some finely ground freeze-dried strawberries (Hayden loves them in this raw cupcake), and covered in a raw chocolate chip cookie dough (finely ground oats and cashews sweetened and formed into a dough with the addition of some date paste, pure maple syrup and vanilla; don't forget to add chocolate chips whether they are raw or regular vegan chips - my online friend Averie can take the credit with her cookie dough balls).

I hope Santa will love them as much as we do. Let me know if you make raw cookies inside of cookies, too :-)

Merry early Christmas!

I bet Santa would like one of these

2011-12-22T08:45:00.000-08:00

Well, I know Mrs. Claus probably would. I believe she's my kind of girl. Something tells me she sometimes fills in for her jolly old hubby when it comes to delivering the presents and sampling the plates full of goodies on Christmas Eve ;-)

My hubby was thoughtful enough to let me sample this yummy treat, which came with his One Lucky Duck order. He wanted it to be fresh when I tasted it, so he gave it to me early (the sample and not whatever he actually ordered from the site; that's still a mystery).

The delicious recipe can be found on pages 287 and 288 of "Living Raw Food" by Sarma Melngailis, if you'd like to make some to leave out for Santa (see him pictured here with Hayden and yours truly. I think she did better this time, compared to her last encounter with St. Nick) at your house, or you can buy them online here.

Speaking of buying online, I wonder what Matthew bought me. Usually, he gets me chocolates and beauty products, like Priti Nail Polish and 100% Pure makeup, from there. I hope he got me a new RMS Beauty uncover, as I'm running out.

RMS Beauty is one of my favorite makeup lines. It is all-natural, organic and raw (not entirely vegan, but it is "bee-gan"). You can imagine my excitement when I saw it available on the Saffron Rouge website.

I recently won a e-gift card to Saffron Rouge from Jessica of Plenty of Thyme (thanks! Love that site name). Although I used it to buy some Yarok shampoo and conditioner (it's vegan, cruelty-free, natural, etc.), I did select an RMS Beauty product (as well as this natural hair powder) from the free sample list at check out.

I used the Lulu Organics hair powder (dry shampoo) yesterday, as I wasn't going anywhere special. It was nice to give my hair a rest from the usual shampooing. I was also able to salvage my style from the prior day (my soft curls survived a good night's sleep; no bed head here), and freshen the roots with the hair powder.

I also tested out the RMS Beauty Lip2Cheek sample in Muse. I already have Modest (a youthful, bright pop of pink), Promise (perfect for a natural, yet slightly darker hue than my lip color; also works well as a base color) and Rapture (a deep red for a night out with my hubby and/or holiday party), so I knew I'd like the product itself; I just wanted to see the color in person and take it for a test drive (it's so difficult to get a real feel for the shade when viewed online).

Muse is a very light nude color that practically blends in with my skin tone when applied to my hand (I do have a medium skin tone). Therefore, I opted not to post a pic of a sample swatch. However, it looks amazing on my lips. It's pale and shimmery. I can see myself wearing it as a basic everyday shade or paired with a more dramatic smoky eye for night.

I'd also have fun wearing today's DIY jewelry project out on the town. It's my version of these Urban Lace bracelets I've had my eye on for a while. My hubby prefers that I don't buy myself things like this leading up to Christmas, so I decided to make my own with what I have on hand.

The original (which I recommend you purchase if you like it and have the means to do so) is eco-friendly and made out of recycled bicycle inner tubes collected from local bike shops. It would look perfect with my recycled tire purse from this post.

My version of the bracelet is made out of a scrap of shiny black material, laminated on one side with contact paper. The attached contact paper both creates a similar texture to the tire bracelet and keeps the fabric from fraying in the next steps.

I used sharp scissors to randomly cut out teardrop shapes, creating a horizontal pattern in the size I wanted my bracelet to be. Then, I cut the edges in a scallop pattern to compliment the teardrops. The results were quite similar to the original bracelet.

Rather than adding snaps to the ends to hold the bracelet together, I sewed on pieces of a bra extender that I found in my sewing box. I don't know when or why I bought it, but it worked perfectly (and it's adjustable, too).

Other options for closures could be ribbon ties, buttons or velcro. Oh how I searched the house for some velcro, but I guess I was out. At least the hooks were simple to sew on and easy to latch when putting on the finished product.

What do you think? It's just right for wearing while watching the finale of "Project Accessory" tonight. Fingers (and arms) crossed that Nina wins (check out her gorgeous creations for sale here; I really like the necklaces on the site's home page) :-)

In case you missed it, check out these related past posts:

Making a metallic masterpiece (making a simplified necklace, inspired by a contestant on Project Accessory)
DIY strikes again (how to make a two-toned cotton infinity scarf out of t-shirts)
Zippy upcycling (simple DIY jewelry ideas, using items in your house)

A cupcake for the occasion

2011-12-18T13:22:00.000-08:00

Hi everyone. Sorry about the not-so photogenic and even less professional video demo of today's yummy raw vegan cupcake. That's just what happens when you try to do something spontaneously within the chaos of the holiday season. The countdown to Christmas is on, and I'm lacking in opportunities to get this post done.

Usually, I post some raw treats for the occasion, like my cookies for Santa in 2007, 2008 and 2009 (somehow I skipped last year, but these cookies almost ended up posted in 2010). I have even posted a few raw vegan holiday cupcakes over the years (I'll refresh your memory with some pics/links at the bottom of today's post).

After my buddy Bitt requested to see some more raw cupcakes in the comment section of our OpenSky contest plea (until she posted that, I thought I had started to bore all of you with them), I began to crave one myself. Then, I missed National Cupcake Day (I think I saw someone tweeting about it), but was honored to see my e-book listed as a recommendation on Lori and Michelle's Pure2Raw site.

I've mentioned those talented twins in an interview/review of their scrumptious products (you know they're good when I use the word "scrumptious," which is my favorite word of all), as well as in a recipe post inspired by them (and Brendan Brazier, too). I was inspired yet again, while coming up with the flavor of today's cupcake.

I remember Lori and Michelle making Candy Cane Macaroons on their site quite some time ago, using chopped goji berries for the red specks in the minty cookies. Since I was thinking about making a holiday version of my Rawified Pillsbury Halloween Cupcake (I recently saw the box cake mix in the store), I just knew goji berries and mint would work perfectly. Thanks girls.

You can see Hayden and I quickly demonstrate how to make this cupcake (the very same one in the photos), before heading out the door to a family Christmas celebration a.k.a. "Hootenanny." My mom's side of the family thought it would be fun to have everyone play an instrument and sing Christmas songs together this year. It really was a "hoot." Ha ha :-)

Here are some photos from the event:

Everyone in attendance

Some of the guitar players (two of them are in this band)

A kid trio and guitarist

Kiddie silliness (Colin stops time)

Me and my Hay Hay

Hay Hay and April the hero (in reference to this post)

The pomegranate spinach salad I brought

Anyway, back to the video. Hayden and I made our best attempts to film it ourselves while Matthew and Jacob were still getting ready. You can hear Jacob run down the stairs and distract Hayden from behind the camera. All that movement kept shifting the camera, too (it's like a ghost kept moving it), and made me loose my train of thought. Thank goodness I can still post the recipe here for you.

Speaking of the recipe, I highly advise gently melting down the raw cocoa butter (at a very low heat; I usually just stir grated raw cocoa butter in a warm ramekin until melted, much like in our warm chocolate post) prior to adding it to the blender with the other frosting ingredients. Since I was in a rush, I skipped that step, putting the grated cocoa butter directly into the blender and resulting in a grittier end product. Keep that in mind when following the recipe below:

Raw Vegan Holiday "Sprinklemint" Cupcake
*Makes one cupcake for those times you just want what everyone else is having. Feel free to make a larger batch if needed.

1/4 cup cashews
1/4 cup coconut flakes
dash of sea salt
1 Tbsp. date paste
touch of vanilla
1/2 Tbsp. chopped fresh mint
1/2 Tbsp. chopped goji berries
White Chocolate Mint Green Frosting (see below)
more coconut flakes, fresh mint leaves and chopped goji berries for decorating

Add cashews and coconut flakes to a mini food processor or blender and grind into a flour-like consistency. In a small bowl, combine the cashew and coconut flours, sea salt, chopped mint and goji berries. Stir with a whisk or use an electric mixer.

Next, add the date paste and a touch of vanilla. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire). Form it into a cupcake shape.

Frost the top of the cupcake with White Chocolate Mint Green Frosting (see recipe below), and decorate it with a sprinkling of coconut, fresh mint leaves and chopped goji berries. As always, enjoy!

White Chocolate
Mint Green Frosting

1/2 cup cashews, soaked overnight
1/8 cup gently melted cocoa butter
1/8 cup fresh mint leaves
1/8-1/4 cup coconut milk or nutmilk (use a little at a time to reach the desired texture)
1/2 Tbsp. agave nectar
1/4 tsp. spirulina
dash of sea salt

In a high speed blender, blend all of the ingredients until smooth, making sure to scrape down the sides of the blender jar, as needed. Allow to set in the refrigerator, so it thickens into a spreadable frosting.

*This frosting also tastes great atop a chocolate mint cupcake, like this one. Yum!

*****

And, as promised, here's a look back at the raw cupcakes of Christmas past :-)

A Trio of Gingercakes

Martha's Christmas Cupcakes

Making a metallic masterpiece

2011-12-15T08:43:00.000-08:00

I can't wait for tonight's episode of "Project Accessory." If you read my Zippy Upcycling post, you already know my favorites on the show (Nina Cortes and Christina Caruso), and I'm excited to report they are both still on it.

Nina, the one I've had my fingers crossed for from the start, nearly won the last challenge (if she had, her necklace and clutch would have been manufactured as part of Kenneth Cole's accessory line). Inspired by her amazing chain necklace (which can be seen on page 5 of 6 in this link), I put together a more simplified version to wear around here (to holiday parties and such, rather than on the show's more glamorous runway).

At the top of this post, you can see what I used to make mine: just a simple copper chain with black details, a section of thinner copper/black chains, copper loops and a clasp, as well as metallic embroidery floss in both silver and white gold.

First, I attached a loop and a clasp to one end of the chain, using a 3-in-1 jewelry making tool. Then, I decided how long I wanted the necklace to be and attached another loop at that point.

I centered the section of smaller chains, and using two small copper loops, hooked the two ends of the section to the middle of the necklace.

It looked pretty cute like this, but to really jazz it up and make it my own, I added silver and white gold embroidery floss to the mix to mimic the multi-colored metallic chains in Nina's creation, in a less expensive and understated manner (I figured I could always remove them later, if I ever want to go back to the more basic version of this necklace).

I cut the embroidery floss into strands that, when folded in half, would still be slightly longer than the small chains. I attached them one piece at a time by threading the loop on the folded end through a chunky link in the center of the necklace, and then guiding the two end pieces through that loop/pulling them snug into place (I alternated the silver with the white gold for more dimension, filling in the entire area behind the small chains).

To secure the latched pieces of embroidery floss, I tied a small knot at the base of the loop. Then, I frayed the ends (actually, metallic embroidery floss seems to naturally unravel itself) for a fuller effect.

Lastly, I trimmed the floss pieces with a pair of shears to mimic the angled shape of the small chains. What do you think of the finished product? I liked it so much that I wore it out that night (and for the next few days and nights, too).

For dramatic effect, I left the whole length of the chunky copper chain intact, so it would hang down my back, similar to how Nina added long multi-strands along the back of her creation (I wish I could find a photo of the back of hers).

Unfortunately, this is my real mommy world, and the length of the chain didn't quite suit my lifestyle (I think Hayden wanted to use it as a leash; maybe I'm better off with a mommy necklace like this one or this one, currently on OpenSky - don't forget about the contest we're participating in right now, which has been extended until the end of next month).

In the end, I cut off the excess chain, satisfied with the focal piece in the front, rather than the extreme length in the back.

I'm still happy with the results. It's always fun to make your own versions of what you see in the magazines and on t.v. I wonder what will inspire me in tonight's episode :-)

A sticky, yet sweet situation

2011-12-13T10:44:00.000-08:00

This weekend was a busy one (I even posted on Saturday about Hayden's favorite beverage; click here if you missed it), full of Christmas parties, last-minute shopping, birthday celebrations and even a visit by Santa (I'll get to that one in a minute).

Somehow Hayden and I found a moment to make these sweet cookies, and they sure are sweet like candy. They're the perfect way to introduce someone to hemp hearts.

The kind people at Manitoba Harvest (I think I may have mispronounced the name in our video) were nice enough to send us a bag of their hemp hearts (shelled hemp seeds), so we just had to show our appreciation with a simple recipe. Usually, I'd add them to smoothies, raw puddings, salads, raw cupcakes, etc., but since it is the holidays, we decided to sweeten them up a tad more like a cookie.

For some reason, I immediately thought of those sesame seed cookies that are basically a bunch of sesame seeds "glued" together by a caramel/toffee-like substance. The cookies pictured in this link were the closest I could find to what I remembered; maybe I'm just confusing them with a candy.

Anyway, since hemp seeds somewhat resemble sesame seeds, I decided to treat them similarly, adding about 1 and 1/2 Tbsp. of pure maple syrup (enough to stick, but not to drip) to 1/2 cup of the hemp hearts. I enhanced the flavor with a sprinkling of sea salt and 1/2 tsp. of vanilla.

Then, Hayden and I stirred the mixture up and dropped spoonfuls of it onto a dehydrator sheet. We smoothed them out into 10 little rounds, using a spoon I had greased with coconut oil.

These were "unbaked" in our dehydrator at 105 degrees for 8 hours before flipping and continuing to "unbake" for another 6 to 8 hours. *Note: Be very careful flipping these, as they are VERY sticky. I'd advise using a flat knife or spatula that's been greased with coconut oil to help remove them from the teflex sheet or parchment.

Hayden and I did a quick taste test video after returning from our visit to Santa. She flipped out the moment he came in the door. Jacob didn't want to go see him without her, so we stood next to them.

Here's a pic of Hayden screaming, Jacob enjoying the moment and Santa handing Hayden an orange (so cool that he handed out oranges, instead of candy). Santa had some trouble hearing Jacob's requests over Hayden's strong lungs, but I'm sure he knows what he wants ;-)

I can't believe how much Jacob has grown up (below are some photos I've posted of him on my site over the years). He just turned 9 years old today.

Happy birthday Jacob!

"Hot chocolate warms you up"

2011-12-10T16:17:00.000-08:00

If you follow me on Twitter or heard me mention it in a past video, you already know about Hayden's favorite phrase at the moment: "Hot chocolate warms you up. Try some?"

She's been saying this all the time lately (I think she learned it from the "Backyardigans"), while serving up pretend hot chocolate in her play mugs. You can believe her excitement when I said we could make our own "warm chocolate" to share in some fancy (and breakable) cups and saucers my grandmother passed on to me (she used to serve hot "cocoa," as she called it in them to us grandchildren when we were little; thanks Granny!).

We have a very simple recipe that is actually quite similar to the one I saw on Blythe Raw Live yesterday (it's a web show I watch every Friday afternoon. Love it!). Blythe made a luxurious sipping chocolate powder to give away as gifts. It had a cashew and cocoa powder base, like ours, but she made hers extra special with various other high quality ingredients.

If you watch our video, you'll see us make our quick and easy version, and then jazz it up with some raw white chocolate mint stirrers I made this morning.

All I did was gently melt some grated raw cocoa butter (about 1/4 cup) in a warm ramekin (stirring it, as it melted). Once it was melted enough, I stirred in a drizzle of agave (although you could use another liquid sweetener) and a drop of mint extract).

Then, I set the ramekin on an ice pack to speed up the cooling process, so it would thicken up a bit. Once it resembled a frosting-like consistency, I spread a thin layer on a piece of parchment in a rectangular shape. Before it completely hardened, I used a knife to mark/separate the white chocolate into strips (or for today's purpose, "stirrers"), and placed the stirrers into the freezer until ready to use.

When placed in our "warm chocolate" beverages, our rustic-looking stirrers slowly melted, leaving behind a richness and minty flavor. Yum!

But, enough about that. We also just received our December Conscience Box in the mail. I was so excited about it that I videotaped us opening it, as soon as it arrived. I didn't even take the time to remove my coat (it is vegan, BTW, and actually warm. Amazing!).

We ordered a Conscience Box after seeing Eco-Vegan Gal Whitney's video reaction to the one she got in November. She gave her thoughts and recommendations for improving future boxes, so I was wondering if any of her comments would be reflected in the December mailing.

I lucked out, finding a special discounted price on mine (and only $3.95 shipping) via Loving Eco (a site I love for amazing deals on eco-friendly products with part of the proceeds going to good causes. You never know what will be on the site, as product offerings change from week to week). I tweeted about it at the time, and it sold out.

Here's our video showing what was in our box this month. I was tempted to type everything out, but I don't want to spoil the surprise for anyone who hasn't received theirs yet (just don't look at the photo below, which is missing the air freshener that Hayden kept running off with; you can see her foot in the background of the pic of just the air freshener).

My opinion on the box was that it's a lot of fun to discover new products and samples this way, especially when you don't make it out to events where they are giving these things away. I also like the surprise part of it, although I probably wouldn't pay the full price for this mystery box every month.

Instead, I signed up for Eco-Emi, which tends to contain products that are more up my alley and for only $15 a month (shipping is free). My first Eco-Emi box should arrive next month. I can't wait to tell you all about it when it does.

Did anyone else order a Conscience Box? How about Eco-Emi? Let me know your thoughts.

*****

Oh, in case you didn't notice it in the background of the Conscience Box video, Hayden wanted to show you her Charlie Brown tree ... and the chocolate that's still on her face :-)

We've got ourselves a winner

2011-12-09T10:35:00.000-08:00

Happy Friday everyone! Hope your weekend is off to a good start, and for one of you, we may be able to help.

Hayden (who just woke up and was acting stubborn; nothing was going to get between her and her breakfast) and I drew the winner of our Better Late Than Never Anniversary *GIVEAWAY*. Check out the video below (with our Charlie Brown tree in the background) to find out who won (for those of you who cannot access the video, I'll let you know who it is in the comment section, and if it's you, I'll contact you via e-mail). Congratulations and thanks to everyone for participating.

And, since I haven't posted any of my food on the site in a while, I thought I'd show you a quick dish I made during the Thanksgiving break. This time of year is so hectic, that I try to keep my meals as simple as possible (which explains why I haven't been posting recipes lately), like with these raw green beans, dressed with a little squeeze of lemon juice (this also tastes amazing with balsamic vinegar), a drizzle of olive oil, a sprinkling of pecans and goji berries, and some herb macadamia nutmilk cheese crumbles that I purchased from PunkRawkLabs.net (Alissa recently posted her Rustic Holiday Flatbread recipe video, which is fun to serve alongside this). So easy, yet so delicious.

Enjoy your weekend!

In case you missed it, check out these past posts:

Santa is in need of some elves (the contest we're in & how you can help)
DIY strikes again (how to make a two-toned cotton infinity scarf out of t-shirts)
Zippy upcycling (simple DIY jewelry ideas, using items in your house)
Logical Harmony has new contributors (I'm going to be contributing to a beauty/fashion blog)

Santa is in need of some elves

2011-12-07T09:55:00.000-08:00

I hate to ask for things from my readers, but I think Santa is going to need help from some elves.

You see, Hayden and I were asked to participate in a contest. All we needed to do was make a video with the response,"My OpenSky is ..." and fill in the blank. The video had to highlight a product from their gift guide (here's our gift guide from there, if you missed it) and encourage viewers to use a personalized link to sign up as a member of the OpenSky community (and be 2 min. or less, which is quite a challenge for us).

So, why do I need some "elves" to sign up?

Well, we were hoping Santa might bring us an iPad2 after Hayden stepped on our old school model. You can't quite see it in the video, but ours has a crack that goes all the way across the bottom of the screen.

The top three bloggers/vloggers, who get the most viewers of their video to sign up via their invitation link (you'll find it under my video on YouTube or in the links throughout today's post) by Dec. 31, 2011, will win a prize, one of them being an iPad2. Dreaming that Santa will work his magic (see the kids snuggled up in bed, trying not to peek. Okay, so maybe they weren't really asleep for the pic below. I just thought it was cute), we've got our fingers crossed that some "elves" will be of assistance.

But, what's in it for you?

Well, first of all, you'll be able to do some holiday shopping online or perhaps pick up something for yourself (I won't tell). It's fun to spread some holiday cheer.

Speaking of a cheer, if we win something, maybe Hayden and I will do a silly cheer for you, posting it on YouTube, thus making the ridiculousness last forever. I got the idea from another mommy blogger, who won a past OpenSky contest. She said if she won, she'd videotape herself tap dancing in a Santa hat, and she kept her promise in this YouTube clip.

Now, it doesn't have to be a cheer. Let me know what you'd like to see. It could be something embarrassing (but clean, as this is a family site; for example: after seeing someone lick their elbow on t.v., I discovered that I can do it, too. TMI!), cute (Hayden can sing her ABCs and loves to play our keyboard; maybe Jacob could teach her a song) or just a new recipe post.

Comment below and I'll pick a few for everyone to vote on, possibly using a poll tool on my sidebar. If you help us and we win, we'll do your request (I understand if signing up just isn't your thing. Don't hold this post against us; we'll still do some less commercial posts in the future, so feel free to contribute your requests).

Thank you!

BTW, don't forget about our "Better Late Than Never *GIVEAWAY*" going on right now. We'll be announcing a winner on Friday, Dec. 9, 2011. Click here to find out how to enter.

Better late than never anniversary GIVEAWAY

2011-12-05T10:42:00.000-08:00

Things have been so crazy around here lately, that I nearly forgot about my blog's 4-year anniversary last month. In recognition of it (as well as Jacob's birthday; he's turning 9 years old on the 13th of this month), I decided to have another giveaway on my site.

I really haven't been in the habit of hosting giveaways, but since I did one for Robyn's "Travelling in the Raw" e-book last week, it seemed only natural to do a more personal one in honor of these two occasions (my blog's anniversary and my son's 9th birthday). We like to celebrate around here with raw vegan cupcakes (no surprise), so the very first item that came to mind was my raw cupcake e-book.

Now that it's been available for a while (I posted it for sale on March 24, 2010), many of my loyal readers already have an electronic copy (although some of you have printed yours out). Therefore, I decided to offer up something more special: 1 of the 20 printed copies my hubby had made up for me to give to friends and family (there are only 20 he had printed, so these are not up for sale; it is still just an e-book as far as purchasing goes).

Those who have a copy include friends/family, such as my mom (my biggest fan), our local library (it actually gets checked out sometimes), and Brendan Brazier (he signed my copy of his original "Thrive" book, and I gave him one of my raw cupcake books). And, now one lucky winner can have a copy (it's not the most professional copy, as you'll notice in our giveaway announcement video, but it is one you can physically hold in your hands), too, along with some extra things I tossed in for fun.

These items include some of the products and samples we've reviewed lately on the site. You may recall the That's It. fruit bars Hayden couldn't get enough of in our video review. That's It. liked the video so much that they posted it on their website (Hayden's a star!) and sent us another box (thanks!). Before Hayden ate them all, I put one of each flavor (apple-pear, apple-cherry and apple-apricot) to the side to reserve for this giveaway.

I also added in some 100% Pure lotion sample packs that came with one of my orders. I used the ones sent to me, along with the products I reviewed in this past post, but I got more to share with my follow-up order (this company definitely has itself a customer).

Next up are more bars. The Good Greens Plus Bars were so good, that I only managed to sneak two bars to the side for the giveaway. The flavors include Chocolate Raspberry and Wild Berry.

Heads up to the vegans entering this giveaway, the next group of four bars contain honey, but those who are "bee-gan" (a term I sometimes use for my minimal use of bee products, but only when the product is very natural and of good quality; I go back and forth on this issue, so please don't judge me). They are the Raw Crunch bars I reviewed in this past post. OpenSky had sent me a box of the goji berry flavor to review, and after seeing our video, Raw Crunch decided to send us a mixed box of flavors, too (thanks!). I included one of each flavor (goji, cranberry, blueberry and chocolate) in the giveaway.

Lastly, I put everything in an ECOBAGS reusable produce bag that I like to take to farmers markets with me to bag the fresh produce. I had ordered a number of them, ages ago (they come in packs of 5). Somehow this one had never been used and still has the tag on it.

So now that you can see all that's included in this *GIVEAWAY*, here's how to enter:

Comment on this post answering the question, "What raw vegan cupcake recipe did I post in celebration of my blog's 1-year anniversary?"

For an additional entry, tweet about this giveaway, including @Rawdorable in your tweet. Then, leave a comment saying you did so.

*My hubby advised me to only have this giveaway open to residents of the United States and Canada. So sorry to all my other readers, as I love you, too.

I'll be announcing the winner on Friday, December 9, 2011. Good luck to all that enter, and thanks for stopping by my blog :-)

*****

On another note ...
I just wanted to let you all know that I'll be contributing to a fashion and beauty blog twice a month.

I've always loved fashion and beauty, sometimes giving you a glimpse of what I like in past posts (if you missed the past two, click on this link to see my recent upcycling post, and here to view how to make a two-toned infinity scarf out of t-shirts). If you want to check out more of my DIYs and/or cruelty-free beauty product reviews (my first post will probably be about my thoughts on Christie Brinkley's new skincare products) in the future, visit LogicalHarmony.net.

DIY strikes again

2011-12-03T12:01:00.000-08:00

For those who know me well, it is no surprise that I like to take my old clothes and accessories, and make them new again. I sometimes rescue items from the back of my closet (the ones that otherwise would never again see the light of day), perform some creative modifications and turn them into fun, fashionable pieces.

If you read my last post, you already now about a few examples I've shared on my site. Since I received a positive response in the comment section, I thought I'd show you another one. It's so simple, and I'm sure most of you probably have what you need to make it.

Although my mom taught me to knit, I also like to make scarves out of fabric, like today's project, a two-tone, cotton infinity scarf (a scarf that connects at the ends to create a loop; you may have seen it referred to as a circle or loop scarf). Here's how I made this one out of two old cotton shirts.

First, rummage through your closet or drawers to find two cotton t-shirts that you haven't worn in a while. I had gotten these two while pregnant and later breastfeeding, so now that I'm no longer in either of those categories, I decided I didn't want to dress like I was (even if they weren't actually maternity shirts).

Matthew has a tendency to purchase me more than one of the same item in different colors, therefore, I lucked out to have two old shirts of the exact same size. This is important, as you want shirts to match up when you sew them together. It's also nice if they're in colors that compliment each other.

Hopefully, the shirts you select are not too fitted at the bottom and possibly flare a bit like these. The width of the bottom of the shirts will determine the size of the finished scarf and how you will be able to wear it.

The first thing you'll need to do is decide how wide you would like to make your scarf, tacking on an extra inch or so for seam allowance (you'll be sewing the two sides, which will result in a smaller finished product). I decided to go with 8 inches total.

Then, with a piece of chalk or a pencil (chalk works well on darker fabrics and will dust off when you're done, while a light pencil will show up on whites and pastels) mark that measurement up from the bottom of the both shirts in several places. Connect the dots to make a straight line.

Cut along the marked line on each shirt to remove the bottom band of fabric (don't worry; you can do it. You're bringing new life to these shirts). If you measured correctly and consistently, both bands of fabric should be the same size.

Put one band of fabric inside the other (this will be like a lining), with the top sides of the fabric facing in toward each other (the end seams will be facing away from each other).

Using a running stitch (the most basic of all sewing stitches; if you've ever sewn anything, even a pillow, you know what this is), to connect the two fabric bands together all the way around the bottom loop (sew slightly above the original bottom shirt seam, which will work as a guide).

Next, flip the bands, so that the seam sides are touching and the top of the fabric is facing outward. Now, you will need to attach the other side of the loops together. I used a ladder stitch/hidden stitch to do this (this lady has a pretty clear tutorial for this stitch), and enclosed about 1/2 inch of fabric from both loops inward toward each other, as I worked (sorry that I forgot to take a photo of this step; I guess I just got caught up in my project ... and watching Blythe Raw Live as I worked).

If this step sounds too complicated, use the running stitch again. Just make sure you are using a matching thread and that your stitches look pretty. However, if you provide a little extra seam allowance, the ends of the material should roll up over the stitches to hide them (cotton t-shirt material is magic like that; no need to finish off the edges, as you can see in my example pic to the right).

Your completed scarf should look something like this. Here, I'm wearing it just draped around my neck, as is.

You can also twist it to give it more interest. I think it resembles a chunky fall/winter necklace this way.

My favorite way to wear it is to loop it around my neck in as shown (drape it around your neck, twist it into a figure 8, and put the bottom of the "8" over your head/around your neck). It keeps my neck nice and warm, and is cute, too.

Let me know, if you make one, or have any other DIY fashion ideas. Have a good weekend :-)

Zippy upcycling

2011-12-01T08:58:00.000-08:00

I must apologize for all the commercialism on this site lately. I guess I got caught up in all the excitement of gift guides and shopping. I just wanted to share some of my favorite things.

But, not all of my favorite things require buying new to stay in fashion this season. For example, you may recall the upcycled jewelry I made for my mom and sisters for Christmas a couple years ago. I took pieces of old jewelry (like the picture charms my mom had from when we were kids, and an old belly chain, as if anyone wears those anymore), beads and ribbon I had lying around the house to create new pieces custom-made just for them.

Just the other day, I received an e-mail from Ecouterre with ideas for homemade and upcycled gifts. The accessories really caught my eye, such as an acorn necklace (made with a real acorn) and a braided beaded necklace. My favorite idea was for a cuff bracelet made from an old zipper, designed by Tara St. James.

I couldn't wait to make the zipper bracelet, so I immediately pulled out this old jacket from the back of my closet (it must have been sentimental to me, because it looks rather dated; no wonder I haven't worn it in years), grabbed a pair of scissors and got to work removing the zipper.

Yes, I should have used my trusty seam ripper or perhaps a pair of sewing shears, but I ended up cutting the attaching threads with some hair-cutting scissors, as those were the most convenient at the time. Then, I pretty much ripped the zipper out.

What a rush! I felt like one of the designers on "Project Accessory," one of my favorite shows at the moment (I'm hoping Nina Cortes wins, but if not, I also like Christina Caruso, whose designs had been worn by Sarah Jessica Parker in "Sex and the City"). Just like on "Project Runway," the contestants have to complete their challenges in a very short amount of time, but instead of designing clothes, they make jewelry, handbags, hats and shoes. Love it!

Their first challenge was to make three items using whatever they could get their hands on in a limited amount of time from a storage unit. The winner of the challenge made a simple, but amazing necklace, belt and ring out of matchsticks (you'll have to click to page 10 out of 12 to see her designs in the link) ... Goes to prove how chic upcycling can be.

Now, back to the bracelet, which I sewed together to fit me perfectly. Here's my finished accessory, thanks to following Tara's instructions. What do you think? Let me know if you make one, too, and if you have any other fun DIY projects to share :-)

This post also made me think of the edible necklace I blogged about a while back. I made it out of grapes. Anyone else have any ideas for making raw vegan jewelry?

Who guessed Sinatra?

2011-11-30T09:53:00.000-08:00

Okay, it seems that some of you need to go back to school with my son. His teacher is always stressing the importance of following directions ... although he probably would have done the same thing. Shhh ... I probably would have, too, which is why I still entered everyone who commented and tweeted about Robyn "Girl on Raw" Law's "Travelling in the Raw" e-book (thanks to all of you, btw; I'm sure Robyn thanks you, too).

What do I mean about following directions?

If you read the turquoise-colored text at the bottom of my last post, you would have known to answer the question,"Who's singing "Come Fly With Me" in the YouTube clip I linked to at the top of the post?" For those of you who remembered to type "Sinatra" or "Frank Sinatra" in your comment, I am thoroughly impressed with both your answer and attention to detail.

For those of you who didn't, don't fret, as I decided to give you a second chance and include your names in the drawing, too. It reminded me of when Robyn bought my e-book when it first came out and was expecting a printed copy (just a slight confusion that can happen when you miss the "e"). She totally understood, so in her honor, everyone is entered anyway.

Just keep this in mind the next time I do a giveaway. I may use trivia again, and I might offer up a printed version of my raw cupcake e-book. There are only about 20 in existence that my hubby printed special for me (although I know some of you who purchased it printed out your own personal copies). So far, they've only gone out to some friends and family, our local library (yes, people have actually checked it out from our library) and I gave one to Brendan Brazier when I met him. I'll tell you more about it in a future post.

And now for the winner that Hayden pulled out of the bucket right before I posted this. I got it on video, but in case you can't watch it, the winner is ... Tashina of Logical Harmony (she actually did answer the question correctly, too). Congratulations! I've forwarded your e-mail to Robyn, who should be e-mailing you your copy soon. Thanks to everyone for playing :-)

"Come fly with me, let's fly, let's fly away ..."

2011-11-28T08:53:00.000-08:00

... I just couldn't resist singing/typing those lyrics while putting together today's post. I just love how that song plays in the previews for the show, "Pan Am." Makes me think about my online friend, Robyn Law of Girl on Raw, who would blog about her 9-year career as a flight attendant. I always thought it sounded like fun (looks like her and her coworker are having a blast in this pic above that I snagged from her site), and therefore, thoroughly enjoyed reading about her experience.

Robyn definitely knows a thing or two about eating raw while traveling (doesn't she look simply glowing in this pic? Yes, this one is from her site, as well), which is why I decided to highlight her new e-book on my site. "Travelling in the Raw" gives tons of pointers on how to stay raw (or at least vegan and somewhat raw) while on the road or in the sky (well, you get the idea) from someone who's been extremely successful at it, no matter where her job would take her.

And, while you're traveling for the holidays (or any other day), her e-book can help you maintain your healthy eating habits, too. I know I've gotten some tips from her site, when taking my own vacations.

Here's what you can expect inside this e-book: ideas on what equipment/food to pack and make ahead; how to research what food options will be available when you get there, whether it be shopping, restaurants, etc. or even raw potlucks; where to connect with other raw foodies; tips and tricks; and even a bunch of raw recipes.

You have no idea how impressed I was when I opened the e-book file she sent me. I knew it would be packed with incredibly useful information, but I was amazed by the professional, easy-to-navigate, well-thought-out layout and extensive list of well-known raw food chefs who contributed recipes in the back of the e-book.

These contributors include Ames of Love & Peace Lovingly Crafted Living Food, Jennifer M. Robertson of de-hydrated Modern Living Cuisine, Kristen Suzanne of Kristen's Raw, Russell James of The Raw Chef, Simone Samuels of The Raw Warung, detox and wellness coach Casey Lorraine (I want to make her cheesy carrot sauce, asap), Nicole Van Hattem from the Art of Abundant Living, Hannah of Wayfaring Chocolate, Raw Chef Jane Karuschkat and Amber Shea of Almost Vegan Chef.

You may remember Amber Shea as being an alumni of Matthew Kenney's Culinary Academy (formerly 105 degrees) who won Living Light's 2011 Hot Raw Chef Valentine recipe video contest. Both Robyn and I entered the Hot Raw Chef 5-in-5 contest this summer, although she had an advantage over me by also having raw chef skills acquired at Matthew Kenney Academy, as well as this handsome little man in her video. If you missed it the first time, I posted her video below:

You can find a similar recipe for her Spicy Almond Noodles in "Travelling in the Raw." If you are interesting in purchasing your own copy, click here.

Robyn was also kind enough to offer one for me to give away on my site (she's such a sweetheart). To enter the *GIVEAWAY*, leave a comment below answering the question, "Who's singing "Come Fly With Me" in the YouTube clip I linked to at the top of this post?" For an extra entry, tweet about this giveaway mentioning @Rawdorable and @GirlOnRaw in your tweet, and let me know that you tweeted about the contest in another comment.

Hayden and I will randomly select a winner on Wednesday, Nov. 30 and provide Robyn with the winner's e-mail address, so she can directly send out the e-book. Good luck to everyone :-)

*This giveaway is now closed and a winner has been selected in this post.

Munching, crunching & online shopping

2011-11-22T15:24:00.000-08:00

Oh yum! Thank goodness I'm typing now, instead of still videotaping, as I can continue to munch on a Raw Crunch bar and tell you about where I like to shop online (sorry for both the crazy long sentence and for talking with my mouth full in our video; so rude, I know).

I must say, these bars will come in handy when I head out shopping on Black Friday with my mom, sister and Hayden, who might come along, too. They're also great for snacking when you're making your purchases online (they are so good; I'm not just reserving these for when I'm out and about).

In fact, you can buy these Raw Crunch bars online (click on the video to see our thoughts on the bars and get a sneak peek of how they look without the wrappers on. Heads up to any vegans out there; these do contain raw honey, and I explain my thoughts on that in the video), as we were lucky enough to have them sent to us for review from OpenSky (thank you!). The online shopping site (which you may recall me blogging about in the past) currently has them for sale to its Alissa Cohen followers.

If you aren't already a member of OpenSky, you're probably wondering what I mean by followers. Well, if you sign up for free, you'll be able to follow as many curators as you'd like. Basically, by following, you'll receive an e-mail whenever one of your curators is having a featured sale (when one of the products on their page is available at a special discount). These usually last for a day or two, so you'll want to be in the know. You also cannot see the prices of these items unless you follow them.

Speaking of not being able to see the prices, as far as I can tell, you can't view the full site either without signing up first (it's like a gated community or something). That's why I thought it would be of interest, if I shared more information about it with you. Some of my readers have been curious as to how it really works. Hopefully, my post today will help clear up some of the confusion.

Signing up is free, and when you invite others to sign up, you can earn credits toward your purchases. If your friends buy something, then you receive more credits. There are even opportunities to spend what I call "flash credits" that are available for a very short, specified period of time, as a special offer, thank you, etc.

These credits are like free money to spend on your favorite/your curator's favorite things (I think of them as my personal shoppers, since they fill their pages with items they like, with you in mind, too; you can even post your recommendations for them to sell on their pages). Therefore, even when an item is listed at its regular price, you may still be able to purchase it for less money out of your own pocket.

As a stay-at-home mom, I think of this site as a little luxury in my life. I can purchase some yummy raw snacks, find items for the kids such as a set of natural art supplies, and treat myself to various fashions and accessories. I just happen to have my eye on an amazing purse made out of soda pop tops on the EcoStiletto page, and have my fingers crossed that a hot pair of Cri de Coeur vegan knee-high boots reappear on Kathy Freston a.k.a. "The Veganist's" page.

My latest purchase is a set of raw Gnosis Chocolates featured as a deal from "Spirit Junkie" Gabrielle Bernstein (she has some of the best stuff, in my opinion). I got three of the bars (the Superchoc, Aphrodisia and Pomegranate Acai), along with some Pumpkin Truffles, perfect for fall. I hope to share them with those I love over the holidays (although Matthew would like me to keep the Aphrodisia ones just for us). Delish!

I also have been using Carol Alt's Raw Essentials skincare line, that I also purchased from OpenSky. You can read more about it in this past post. This trio of products is currently marked down to a special price, so don't miss out.

I could go on and on, but I'll leave you with some of my favorite items currently on the site (I did not snap these photos; they are taken from the OpenSky website). Keep in mind that the items on there change all the time. Feel free to join via my invitation (you may even receive some credits just for joining, if you time it right) and check them out for yourself.

Ramy Walleska Ecochicc New York Clutch
on EcoStiletto's page; this is the one
made out of soda pop tops

Saky Sack Weekend Bag on EcoStiletto's page;
I believe there's a sale planned for it this weekend :-)

"The Kind Diet" autographed (membership
does have its privileges) by Alicia Silverstone
herself on her page, of course

Hapi Striped Sweatshirt & Yoga Pants
on Alicia Silverstone's page
(although the pant may be sold out)

Cri de Coeur Bird Boots on Kathy Freston's page,
but I really want the ones with the buckles
that are currently sold out

Zoku Quick Pop Maker
on Ali Fedotwosky's page; this would be great
for making homemade raw vegan ice-pops

Clementine Art Gift Set
on Carolyn Murphy's page

Stingray Claw Jewelry by Lauren Wolf
on Carolyn Murphy's page

Fitness Travel Hoop Kit & DVD
on Gabrielle Bernstein's page

Peace Love World I am Love Racerback
on Gabrielle Bernstein's page

Smoothie Shaker & "Thrive Foods" book
autographed by Brendan Brazier on his page

There are so many other items I'd love to show and curators I'd want to highlight, but you get the idea. Have fun shopping. Happy holidays!

BTW, don't forget about the yummy raw cheeses
I blogged about in my last post. So good for the holiday season :-)

Keeping it simple for Thanksgiving

2011-11-21T14:37:00.000-08:00

As promised, I'm reminding you about that yummy raw nutmilk cheese I posted a while back. Remember the raw macadamia-based herb cheese Hayden and I used to recreate this Punk Rawk Lab recipe/video (as well as adding it to our twist on a vampire bite cupcake)?

At the time, the "cheese" was not yet available for sale, as it is a seasonal product (best to ship when it's cold outside; they are also shipped in insulating packaging with ice packs). But, now that the holidays are coming and the temps are dropping, you, too, can purchase the same raw nutmilk cheese from PunkRawkLabs.net and/or the other flavors (it also comes in plain and smoked).

Yes, I know that we could all make our own raw dairy-free cheese (check out Alissa of Punk Rawk Labs video that shows you how), but this time of year, it is so much easier and more special to have it sent to you instead. So, that's what I did.

In preparation for Thanksgiving, I ordered a 4-pack of the cheeses in a mix of flavors (you can select all of the same flavor, but I wanted to try them all) to share. Rather than spending my holiday prepping food for our feast, I decided to take a more simple approach, allowing me to have more time with those that mean so much to me (I'm so thankful for my family).

In the past, I've made raw versions of all the usual sides (check out Natural Zing's blog for some traditional recipes or my Thanksgiving take on lasagna from last year - it's so much fun to put a spin on the traditional holiday ingredients, like in Chef Chloe's Thanksgiving Pizza; I want to "rawify" it one day), but the longer I've eaten this way, the more I prefer to just keep it simple. I might go as far as to toss together my favorite "Thanksgiving Leftover Salad," which also works for the day of the event. Then, I like to have some raw veggies (I've convinced my hubby's side of the family to include crudites for appetizers), alongside scrumptious nutmilk cheeses (my contribution to the meal; although it's raw, it tends to go over well, even with the nonraw guests at the table).

When attending Thanksgiving at a nonraw household, it's nice to be able to contribute something other guests may enjoy sampling that's also a raw indulgence for you. For example, in addition to the nutmilk cheese, I might bring along some of the decadent raw chocolates I purchased from OpenSky recently for dessert (I'll probably mention more about it in an upcoming post), instead of the usual pie.

I think Matthew's uncle (who actually makes the majority of the meal) is getting used to my unique food preferences. He's been making sure to keep some fresh green beans to the side for me before cooking the rest, and is kind enough to just bake the sweet potatoes in their skins (nothing is added; yes, I do eat some cooked, and it's usually baked sweet potatoes).

In the end, I might not be partaking in some elaborate spread for Thanksgiving, but my tummy just might thank me in the end (the probiotics in these raw nutmilk cheeses should keep my belly happy, too). Too many "gourmet" raw dishes can do a number on your insides, and I want to feel my best to do my Black Friday shopping with my mom and sister the next day.

If you are still looking for a special raw recipe for the holidays, you should try making Alissa's rustic holiday bread, which is a-mazing! She sent me some from a recent batch with my order. This recipe should be the focus of her next video (okay, so maybe her recipe won't be posted in time to make for Thanksgiving, but definitely keep it in mind for your Christmas or Hanukkah menu).

I must apologize for the less than spectacular photo, as it is not taken in natural light (food and just about everything else photographs better in natural light). I spontaneously decided to have some of the flatbread with one of the nutmilk cheeses (I selected the smoked, since I had two of them; the pepper on the outside makes it so flavorful) for dinner the evening my order arrived. Thank goodness I at least remembered to take a pic before it was gone. Yum! That raw flatbread really does taste like the holidays. Thanks Alissa :-)

And, in case you missed what I've posted over the past four raw Thanksgivings (this blog recently turned 4 years old; I've been meaning to celebrate at some point), here are some pics with links:

Rustic Raw Butterbella Lasagna

A miniature Thanksgiving

Rawified Pumpkin Trifle

Raw pumpkin muffins and fresh fruit at Thanksgiving brunch

A rawified Vegetarian Times meal

Raw chocolate pie

A rawified traditional Thanksgiving plate

Raw apple crisp, like my mama makes

Day after Thanksgiving leftovers salad

A Turkfruity

Happy Thanksgiving!

Good Greens are good!

2011-11-18T17:39:00.000-08:00

Wow! This week has been so busy. Hayden and I went to Parent Observation Day at Jacob's school (although Hayden is not his parent, the teachers were very welcoming and let her participate; she even danced and sang with Jacob in his music class), followed by her usual story time (only one more before the end of the fall session; Jacob is allowed to attend with her next week when he is off from school). We also got a chance to hang out with some of my friends from high school, and help make bons bons at our church.

Thank "good"ness I received a box of Good Greens Plus Bars in the mail to sample. The company was so nice to send three of each of the four flavors for us to try. It was perfect timing, as I tend to pack bars along with me when I'm out and about. They are so convenient to toss in my purse for when hunger strikes (along with some veggies sticks and bananas, which always seem to pack well in a pinch).

As my friends and I had never tried Good Greens bars, I thought it would be fun to do a spontaneous taste test at the table together (I brought one of each flavor, since I wasn't sure which one I wanted to try first). Luckily, I had my trusty camera with me (I have to get some photos when we get together, as it doesn't happen very often), so we videotaped our reactions.

I figured my friend Becky would be okay with the idea of doing a sampling video, since she shares a love of fresh, organic food and has allowed me to post pics of her and her son Leo on my site in the past (here she is pictured with Hayden and Leo during our Target shopping excursion).

Stacy, on the other hand, I hadn't seen in a while. The last time I did, she ate completely the opposite of me, and I wasn't sure if anything had changed.

To my surprise, she was very open to the idea of taste-testing these "green" (I warned her in advance that they contained various green foods, like spirulina, barley grass, wheat grass, broccoli spouts, alfalfa sprouts, etc.) bars, and even mentioned a good experience she had recently with spinach (yes, the food she spoke of contained spinach, but it was hidden very well).

I think she still may have been a little concerned about what the bars might taste like, but I knew the actress in her wouldn't let it show. The funny part was that when she tasted the Chocolate Raspberry bar, there was no need to act; she genuinely liked it, comparing it to a chocolate-covered candy bar with a nougat-like filling.

Three of the bars (the Chocolate Raspberry, Chocolate Coconut and Chocolate Peanut Butter) resembled candy bars due to their yummy dairy-free dark chocolate coating. I was expecting the center to be green, as I've had other chocolate-coated green bars in the past, but they looked as chocolaty as the outside.

The Chocolate Raspberry bar had a soft chocolate center with a slight hint of raspberry. It wasn't overpowering at all. As Goldilocks would say, "it was just right."

The Chocolate Coconut bar looked a lot like the Chocolate Raspberry until you tasted it. Instead of raspberry, it had a slight coconut flavor. Although Becky and I were expecting a creamy white filling like a Mounds bar, it was nice to find the less intense, soft chocolate coconut macaroon center with specks of freeze dried raspberry sprinkled throughout (I don't know why they were in there, but I kinda liked it).

Stacy and kids went gaga over the Chocolate Peanut Butter, which was the most decadent flavor of the bunch. This tasted the most like a candy bar, and probably would fool anyone in a blind taste test.

For those of you who either need to take a break from chocolate or don't like chocolate (although I can't imagine such a thing), we also sampled a Wildberry bar. Think of it as the "naked" bar of the group; it's center exposed due to not wearing a chocolate coat (I bet a nondairy white chocolate or vegan coat would also be delicious on this one).

When Stacy first revealed it to me, I thought it resembled a Power Bar. Fortunately, it had a much lighter, fresher texture and pleasant flavor. Stacy said it reminded her of the center of a berry Newton, but I think these aren't as sweet, which in my book is a good thing.

If you want to see what the bars look like without their wrappers, you'll need to watch our video below, or check out the Good Greens Bars website (http://www.goodgreensbars.com/) to purchase your own.

Here's some more info about the bars, along with some more cute kid pics from our day hanging our at Target and Starbucks (I got a Vanilla Rooibos tea, as recommended by Kimberly Snyder of "The Beauty Detox Solution." Love it!).

According to the packaging, Good Greens Plus Bars (the "plus" refers to the fact that these are the soy-free versions of the original Good Green Bars) supply 100% of your daily fruits and vegetables, are vegan and gluten-free. They also say "raw" on the wrapper, although after reading the ingredients, I don't believe they are entirely raw (they contain evaporated cane juice in the coating, along with brown rice crisps, brown rice syrup, etc. in the fillings). However, I do see a place for them in my high raw (not always 100% raw) vegan diet.

If you are avoiding peanuts, I noticed that there is peanut paste in all the bars. I rarely eat peanuts, but I do enjoy them on occasion, just like how I sometimes make room for some cooked vegan foods in my diet.

I think these bars are some of the best tasting bars on the market, which outweighs the fact that they are not entirely raw and do contain sugar. If I'm on the go, in for a sweet treat and want to get a good boost of nutrition all at the same time, I will certainly pack some of these along with me. They are full of superfoods and are fun to share, even with those who need to "candy-coat" what's good for them.

Speaking of candy, I've been helping with the bon bon making at my church for the past couple days. It is a fundraiser we do every year (we make larger, egg-shaped versions at Easter time). Being surrounded by buttercream, coconut, peanut butter and chocolate-filled bons bons for hours does give me a craving for those flavors. The Good Greens Plus Chocolate Coconut and Chocolate Peanut Butter bars really have hit the spot.

Thanks again Good Greens! I will definitely purchase more of your bars in the future ... and perhaps my friends will, too :-)

BTW, please excuse Leo's fussiness in the video. It was his naptime ... and he really couldn't wait to try one of those bars :-)

Today I Ate a Rainbow!

2011-11-14T16:51:00.000-08:00

I can't take full credit for the title of today's post, as it's actually the website, where I got a fun kit with the same name. I'll get to that it a moment, but first, here's what we made/ate today.

As you probably guessed from the above photo, it's another raw vegan cupcake. If you pan down further through this post, you'll see what makes this one so special and how it ties into today's topic.

I got the idea from the Ingredients for Life blog, where Stefania Moffatt posted about her baked version. I couldn't resist "rawifying" the brightly colored rainbow cake layers.

If you watch the blurry video below (I must have had raw whipped icing smudged on the lens), you'll see how Hayden and I did it:

If you don't have time to watch it right now, I'll let you know that I used my Rawified Pillsbury Halloween Cupcake as a base recipe, dividing the finely ground coconut/cashews into four bowls before adding the flavor enhancements/colors (green: lime zest and green powder, yellow: lemon zest and turmeric, orange: orange zest, turmeric and a touch of carrot juice, and pink: freeze-dried strawberries). Then, I took each color "flour" for a another spin, one at a time, in my mini food processor to thoroughly incorporate the colors.

I added only a fraction of the date paste to each of the color "flours," mixing them with a fork before layering in a reusable cupcake liner. I started with green, then topped that with the yellow, orange, and finally Hayden's favorite color, pink.

The top is iced with some leftover raw whipped icing (it keeps well in the freezer; thaws out in no time) and a sprinkling of extra zest and raw cupcake "crumbs." Hayden helped with the sprinkles :-)

I was planning on including our review of the Today I Ate a Rainbow kit at the end of the video, but as I predicted in the beginning of it, the camera decided to call it quits before I wrapped things up. Luckily, we noticed right away, turned the camera back on, and recorded a separate video for the review.

We were lucky enough to have a Today I Ate a Rainbow kit sent to us from Kia Robertson, who created the kit. Hayden and I are big fans of her site and the videos she makes with her daughter Hannah, the star and inspiration for Today I Ate a Rainbow.

Their videos are so cute and way more professional than ours. They even have a theme song (remember our cashew "cheesy" rainbow song in this old video?) and funny jokes, too.

But, back to the kit, which was created to get kids excited about eating a variety of fruits and veggies.

Each kit includes a chart to display on your fridge, grouping the names of various fruits in veggies into color categories. There are colorful magnets for recording which colors your child has eaten on a particular day. All they have to do is place them beneath the chart under the corresponding color. Four achievement magnets are also included.

To keep mom or dad in the mindset of making sure the house in stocked with multiple colors of fresh produce, the kit contains a shopping list pad, organized by the colors of the rainbow.

Hayden's favorite item in the kit is "The Rainbow Bunch" book with bookmark. The back of the book summarizes the point of the story, saying, "The Rainbow Bunch is a rhyming story that helps young children to understand why we need to give our bodies healthy food ... and what can happen when we don't!

"Poor concentration, obesity, lack of energy, weakened immune systems and malnutrition, are some of the very real consequences that our characters face as a result of unhealthy eating habits. This story has a happy ending because our characters learn how to become healthy Rainbow kids! Your child can become a Rainbow kid too ... they just need to get in the habit of eating a rainbow of fruits and veggies every day!

"Childhood is the best time to introduce and set healthy eating habits that will last a lifetime! Let The Rainbow Bunch show you how!"

Hayden has really enjoyed reading the book over and over, although she has always gravitated toward healthy food choices (she actually prefers this fruit-stacked slice of "cake" to my other raw versions ... unless it's chocolate, which this one has in the form of raw icing). Jacob, on the other hand, I have to remind him to make a rainbow of fruits and veggies on his plate each day. That visual alone makes a big difference.

Kia and Hannah are on the right track with this kit. A big thanks to them for sending it.

If you're interested in purchasing your own kit, head over to www.todayiatearainbow.com. It's also available on Amazon.com.

Today, we ate a rainbow. Did you?

That's It.

2011-11-10T13:06:00.000-08:00

Don't worry; this is not my last ever blog post. I'm just referring to the name of a product we got in the mail.

A while back, I won a box of That's It. fruit bars from Tashina of LogicalHarmony.net (she is currently looking for new contributors for the site; I'm thinking that I'd like to apply). I thought it would be so much fun to do a video of Hayden with the bars (if she liked them, which I'm sure she would and did), like the other kids on the That's It. website.

Patiently, we waited for them to arrive, but alas, there were no bars showing up at our house. Since we were still interested in receiving our prize, I contacted Tashina, who was immediately on the case.

I explained to her that it was not a big deal; I didn't actually pay for the bars. But, she wasn't about to give up so easily. She made sure I got them, as promised.

When it comes to contests, I understand that these things happen (I suspect it was my fault anyway, as I was missing a piece of my contact info in my first twitter direct message; I sent it later, which probably caused the confusion). I have no plans of holding this against the company/having this influence my review in anyway, especially since we did actually get the bars in the end.

As soon as we received our package, we decided to do an impromptu video to show our initial thoughts on the bars in our very first taste test (due to the satisfying chunky texture of the bars, they immediately reminded me of Larabars without the nuts; you can see what they look like unwrapped in the video). That's right; we've never tried these before the camera started rolling.

Our box was filled with 4 apple-pear bars, 4 apple-cherry bars and 4 apple-apricot bars. I immediately went for the apple-cherry, while Hayden quickly devoured her apple-pear bar; she wouldn't even share it with me.

When we turned off the camera, she attacked the box, begging for more. Being that they are essentially just dried fruit bars (and nothing else added, which makes them far better than some of those heavily processed fruit snacks; That's It. fruit bars are free of preservatives, added sugars, and sulfur/sulfites), they were as sweet as candy to her. She would have loved these for Halloween (we'll have to remember that for next year).

I always believe fresh fruit is best, but these bars are convenient for on-the-go and for a special treat. I just need to make sure I hide the box from Hayden. She's already figured out how to open them up herself :-)

Thanks again Logical Harmony and That's It. fruit bars. These are really "delicious" (Hayden says so in our video). Now we need to find out where we can buy more.

Supermodel skin

2011-11-07T14:44:00.000-08:00

At the end of the summer, I decided it was time to try out some new (as in new to me) natural skin care lines to switch up my routine a bit. There was nothing wrong with the one I was using (you may have seen me mention Pangea Organics on my site, which I still love); I just wanted to see what else was available.

First, I was lucky enough to receive some amazing products from 100% Pure, and even shared my excitement about them in a video and post. I'm still a huge fan of the line, and totally recommend just about all of their products. Currently, I can't get enough of their bath washes and lotions, the kid-friendly ones being my fave (I put them on my Christmas list to be replenished then; I think my hubby got the hint :-).

Around the same time as I got the 100% Pure products, I came up with the idea to put some supermodel skin care lines to the test on my site, as well. I had already been placed on the mailing list to try Christie Brinkley's natural vegan line, and had been thinking about purchasing some of Miranda Kerr's KORA Organics products.

Then, Carol Alt started following me on Twitter, and I was reminded of her amazing Raw Essentials line that came out a while back (I can't get enough of the body oil from her line, which I have pictured above and is mentioned in the video below; it is so much better for you than most body oils on the market). I was so curious about the raw products, and since I eat a high raw diet, it seemed like the perfect compliment for the health of my skin. Here is a recent video I found of her promoting her line (she looks so gorgeous in it):

Carol had the three main products (cleanser, moisturizer and eye cream) packaged together on OpenSky, so of course, I purchased them. The plan was to include them in my future supermodel skin post.

To my surprise, I just couldn't wait for that post to tell you about my thoughts on Raw Essentials. I have yet to receive Christie Brinkley's samples, and I haven't gotten around to buying any of Miranda's (a rep from the company said they were hoping to sell a trial pack on the site in October, but I never saw one). Also, Carol's line exceeded my expectations, making it difficult for me to hold out for the other lines to arrive.

Basically, I just had to tell you about it now. Perhaps I'll still review the other two in the future, but in the meantime, I'm basking in my healthy Raw Essential glow.

The Refreshing Face Wash smells so sweet and delicious (like some candy or dessert from my childhood). It's nearly good enough to eat. And, since it is raw ("never heated over 115 degrees," according to the packaging) and natural, it might even be safe enough to eat, but I wouldn't recommend it (nor am I sure about that).

The face wash has aloe in it, which is evident in its texture and appearance. It looks and feels like pure aloe (not the green stuff marketed for applying to sun burns). It cools and moisturizes your skin, and leaves in soft and residue-free. I just wish it came in a pump rather than a tube, as it pours out rather quickly.

The All Day Revitalizing Face Moisturizer smells just as yummy as the cleanser. It comes in a cute little pump, perfect for travel, that administers the exact amount I need. It, too, leaves my skin soft and free of residue (unlike some of my kitchen concoctions).

The best product of the three is the All Day Eye Cream. Although it comes in a very tiny 0.5 fl oz container, there is definitely enough inside to conquer and fine lines and puffiness for a long time. It brightens and smooths, and doesn't feel greasy. As I'm now in my mid-thirties, this eye cream may quickly become my best friend (well, not literally, but you get what I mean).

I'd show you a pic of my results, but Hayden managed to bop me in the lip right before I considered taking one. I was getting her dressed, helping her pull up her pants, when she decided to jump up and down (she's so excited about being able to leave the ground). As I lean over, she jumped up. Her head hit my lip, which then hit my tooth. It's a little swollen. I guess it's more natural than collagen injections (not that I'd ever get those). Too bad I'm only swollen on one side. Ha ha :-)

Hope you are all having a lovely Monday. What are some of your favorite natural beauty products, and have you tried any of the ones I mentioned in this post?

In the kitchen with Evie

2011-10-25T16:18:00.000-07:00

Yes, I know that my usual raw kitchen assistant's name is Hayden (who is still here with me today), but the two of us (Hayden and I) are showing off a recipe we made from the book, "Evie's Kitchen: Raising an Ecstatic Child," by Evie's mother Shazzie.

I have wanted this book for so long that I can't believe I hadn't picked one up myself (oh, that's right; it's from the U.K., which means it's not just sitting on your average U.S. bookstore shelf). Luckily, I scored a copy from Joanna Steven's blog (you may recall the interview I posted with her on my site a while back). Thanks so much Joanna; you have no idea how happy I am to get this.

First of all, I have been thoroughly entertained by all the info provided in the beginning of this book (don't you love it when the text is just as good as the recipes), presented in Shazzie's own Shazzilistic way (yes, I just made that word up; if you're not familiar with her, check out her website and you'll see why it makes sense). She invites you into her and Evie's world, sharing photo by beautiful photo (she really is raising an adorably glowing child), stories and memories.

Shazzie recognizes that what works for Evie may not be a one-size fits all approach. Don't let your child be a science experiment; instead, make sure you do your best to feed them healthy food, provide them with the nutrients they need and know when to seek assistance if you feel your child is lacking in something.

However, if your child is blessed with the mature palate and an abundant access to nutritious and ecstatic (Shazzie explains what this means in the book) foods like Evie, he or she will most likely fare well eating this way. Yes, there are the usual kid-friendly snacks, smoothies and desserts with cute names (Hayden loves the Zebras and wants to make Evie's Oompa Loompa Cake), but the book is also packed with recipes to entice the taste buds of a more experienced raw foodie (I guess you could call Evie an experience raw foodie, as she has actually been raised on raw foods since before birth), like Russell Brand's Hair Fell on My Plate.

The photos are bright and practically pop off the page. With Halloween almost here, it's no surprise that we had our eyes on the Halloween Howlers, but in the end, opted to quickly blend up a simple mango pudding from the book (okay, maybe it's not as simple as Hayden's mango puree, but it's still easy to just toss all the ingredients in and blend).

To jazz up our puddings for the holiday, we dressed them up to look like Jack-O-Lantern faces. They were almost too cute to eat (although I tasted mine in our video, and Hayden only admired it long enough for me to shut off the camera; then, hers was gone, too. Yum!).

You could do the same thing with your favorite raw pudding, but I advise garnishing with actual ingredients in your pudding, like we did with the mango and hemp seeds.

Thanks again Joanna for sending me this amazing book. I can totally see you raising your cutie pie (her son is a handsome little guy; love the guitar pic) on these recipes, too :-)

Hayden, oh Hayden, let down your hair

2011-10-20T14:58:00.000-07:00

If you follow me on Twitter, you may have caught me tweeting about what (make that who) Hayden is going to be for Halloween. She looked so cute playing in her costume that I decided to snap these quick preview pics for you.

So, who do you think she is? I think the hair (and the title of this post) kind of give it away.

I've been wanting her to be Rapunzel for Halloween since around Christmas time last year. I saw the wig in a toy catalog, and just had to find an excuse to get it for her.

You may recall that she didn't have much hair leading up to that point, which makes it even cuter to see her with golden locks down to her feet (the wig actually goes all the way to the ground; I might have to braid it to prevent her from tripping on it). She also thinks it is fun to match her dollie.

Rapunzel was also my favorite fairy tale growing up, so I guess she was bound to be the pretty princess at some point (you have no idea how excited I was when Disney finally made a Rapunzel movie).

Anyway, I just wanted to share my little princess with you. What is everyone else going to be for Halloween? I need to come up with something for myself, as I'm participating in a Trunk-or-Treat (although I'm planning on giving out something other than candy; maybe something with a Halloween theme).

For those of you looking for food in this post, here's what I'm having for dinner. It's just a simple salad with mixed greens, romaine, shredded cabbage and carrot, mushrooms, snow peas, red bell pepper, apple cider vinegar, sesame oil, Bragg's Liquid Aminos, ginger, cayenne pepper, garlic and sesame seeds. Spicy!

Have a good evening!

"Creating Healthy Children"

2011-10-19T16:25:00.000-07:00

Don't worry mom; I'm not getting into the specifics as to how my hubby and I "created" my little masterpieces (this is a kid-friendly site). Instead, I'll be reviewing a book about how to raise happy, healthy children, entitled "Creating Healthy Children Through Attachment Parenting and Raw Foods," by Karen Ranzi.

Part of raising happy, healthy children includes giving them the love and attention they deserve, which is why it took me a bit longer than expected to get through the 400-plus pages of this amazing book. It's obviously not due to lack of interest in the subject (believe me; I enjoyed reading this one when I had the chance), but because I sometimes have trouble finding a moment to sit and read something that's not geared toward a younger audience (no wonder Hayden and Jacob are usually involved in my blogging, and when we read together, it's most likely Dr. Seuss, Sandra Boynton, etc. Jacob reads above grade level books independently).

I'd assume that Karen Ranzi (who so generously sent me her book to review. Thank you!) would totally understand, as attachment parenting has been so important in raising her own children. She writes about how she would make herself available to them, eventually opting to homeschool, although that's jumping to the middle 0f the book.

Ranzi addresses just about every topic on the path to creating healthy children, starting not only with the mother's lifestyle, but the father's as well. She talks about consuming a healthy diet (raw food being the optimum choice) and taking the time to detox prior to conception (water fasting is discussed).

Other topics include how to ensure all nutritional needs are met on a raw food diet (why to eat fresh, local and organic, whether or not to supplement, food combining, etc.), exercise, home births, her views on circumcision, skin-to-skin contact, breastfeeding, co-sleeping, attachment parenting, homeschooling, the truth about vaccines and more, all the while sharing her own personal story with you. By the end, you really feel like you've grown to know and love her beautiful family, and have been inspired by their natural lifestyle.

Her book is backed by and full of research from highly respected experts and well-known members of the raw food community. If you've ever doubted this lifestyle or found it difficult to explain your choices to others, this book is definitely for you.

I, myself, have had issues defending my dietary choices to friends and family. Armed with the information in this book, I feel more confident in my decision to eat raw foods.

Speaking of raw food, there is a recipe section in the middle of the book which provides kid-tested/-approved food ideas for the whole family. Some are Karen's personal family recipes, while others were contributed by raw foodies like Rhio, Nomi Shannon, Cherie Soria, Brigitte Mars and more. Even recipes by her own children are featured inside, such as Marco's Strawberry Splash (Hayden enjoys this smoothie with a handful of greens tossed in, as well as Marco's Banana Splits with Strawberry Sauce pictured at right), Gabriela's Stuffed Tomato (apparently, it was her specialty as a young child, but continues to be a favorite; I'm a fan of this one) and B.A.T. (a dish created by both Marco and Gabriela; you'll have to check out the book to see what it is).

My kids and I have enjoyed testing out these recipes in our raw kitchen, so today, Hayden and I decided to show you a couple of her favorites from the book (maybe one day, her own recipes will be published, as well, like her NB&J Salad and Peach Banilla N'ice Cream Cupcake). She loves to have a "Rise and Sun Shine" in the morning (Jean Oswald's contribution to this book and "The Health Seeker's Yearbook." The dish is pictured at the top of this post; we added a smile that can be seen more clearly and intact in the second photo of it), even if the sun isn't shining (it's been raining all day, which explains the terrible lighting in our video and photos).

She also likes traditional Ants-on-a-Log (Karen didn't forget to include this kid-friendly favorite; even non-raw foodies consider this a staple in their house) and Marco's Banana Splits with Strawberry Sauce.

His banana split is so much simpler and easier to make than the one I entered in the Hot Raw Chef 5 in 5 contest. Hayden likes to turn Marco's recipe into a hand-held version by placing some of it in a Romaine leaf, referring to it as a banana dog. You may recall me making these for my son and I a few years ago on this blog (above is a photo of our usual banana dog with pear "fries," while below is a pic of the split served in a similar fashion), as a raw way to celebrate the end of tax season with my accountant father (you'd have to read the post to understand the significance).

Hayden especially likes to serve her banana dogs with nut butter in a Romaine leaf (sounds a lot like her NB&J salad in another format, with bananas in place of the fresh concord jelly), but back to the book review.

My favorite part of the book is the collection of stories from other families with similar lifestyles. Some of the people profiled may already be familiar to you, while others you'll be glad to have finally met. Whether they are living the ultimate natural lifestyle in a tropical setting, growing their own food, bathing in pure rainwater, etc., or just extending their gratitude to Karen for introducing them to raw foods, you'll be sure to relate to at least one of them.

It's no surprise that it took Karen about 7 years to put all these stories, research and other information together into a very impressive book. It is worth the read.

The Incredible Shrinking Halloween Treats

2011-10-14T09:36:00.000-07:00

When I was little, I watched "The Incredible Shrinking Woman," which was the inspiration for this title (she shrunk due to testing out an experimental perfume; now that's a warning to be careful with what you put on your body). Lily Tomlin just cracked me up in it, as well as in "9 to 5," another of my favorite flicks back then.

To this day, I still think of the part (in "9 to 5") when she's running and pushing what she thinks is her boss's dead body on a stretcher through the hospital, every time I'm making a quick grocery run (okay, so it's not a hospital, nor is there a dead body involved, but you should see me push that cart through the store in a rush). I also picture her dressed like "Snow White," and later confessing she "thought it was Skinny & Sweet" that she put in Mr. Hart's coffee (I guess you'd have to see it to know what I mean).

Well, I assure you there are no poison apples in this post, but they are tempting. I tested out Family Fun Magazine's idea to make mini caramel apples by using a melon baller to scoop the apple into the perfect round bite-size shapes. I quickly dipped mine in some raw nut butter and rolled them in chopped raw chocolate (any raw chocolate bar will do) and nuts. You could also make a raw caramel out of date paste, nut butter, pure maple syrup and vanilla, like I've posted about in a full-size version (or just date paste, if you make it out of good quality caramel-tasting dates).

To add interest, I garnished my mini nut butter apples with a tiny baby spinach leaf, to look like a fresh apple leaf. I even continued the trend with my other two mini treats.

You may also recall the raw version of "dirt & worms," I made on my site a few years ago. If not, let me refresh your memory.

Basically, "dirt & worms" is a kid (and kid at heart) treat made out of cake and pudding, to represent "dirt." Then, gummy worms, candy bugs, edible plants (herbs or greens; mint is used a lot), etc. complete the look.

I usually whip up a raw avocado-based chocolate pudding and sprinkle raw "cake" crumbs (leftovers from making raw cupcakes, crumbled up Larabars, etc.) over the top. Then, I add dried fruits (cut and shaped like worms), a cinnamon stick stem, spinach leaves and set it in a pot to really make it appear authentic.

To make a mini version, simply make mini raw chocolate cupcakes with a hallowed out well to fill with the raw chocolate pudding of your liking. Sprinkle some cupcake crumbs over the top and garnish with a goji berry "worm" (stick about four goji berries together and form it into a worm shape) and some tiny baby spinach leaves.

If you really want to jazz these mini "dirt & worms" up, try serving them in teeny tiny flower pots. So cute :-)

To complete the tiny trio of treats, I made a raw version of a smiling popcorn ball or rice crispy pumpkin.

Instead of popcorn, I substituted a raw cereal, much like in these treats I posted about on the Natural Zing blog (I used to blog for their site when I had more time; you can find more of my 2010 posts for them there). I had some leftover raw whipped icing (from making these Halloween cupcakes and these Star Wars ones, too), so I dyed it orange with a little carrot juice and mixed it in the raw cereal (you could use a premade raw cereal or your own; even plain soaked/sprouted/dehydrated buckwheat will do) to bind it together.

The sticky treats were then formed into mini pumpkin shapes and decorated with chopped raw chocolate (I was out of cacao nibs) to create a smiling face. Then, I placed a mini baby spinach leaf on top to add some color and tie it in with the other two minis. I also let them set in the fridge to help firm them up a bit.

All three treats can be served on toothpicks, but be careful to remove them before serving to a small child. Happy early Halloween. What are your raw treat plans?

*****

On another note
Like I said in the beginning of the post, I think it is important to be careful with what you put on your body. There are plenty of natural options on the market now that still let you be a girlie girl (or properly pampered guy).

Of course, you know I'm a huge 100% Pure fan. In fact, I just ordered some more products from the company yesterday, including that naturally-scented, kid-friendly gift set I mentioned in my 100% Pure post. I had hoped to get the strawberry ice cream one, but it was sold out (I guess you all beat me to it). We got the chocolate mint ice cream scent instead (still a yummy smelling choice).

I also opted to test out Carol Alt's Raw Essentials line (I've been very curious about this line, because it contains raw ingredients ... and because Carol looks amazing), purchasing the basic products in a set via OpenSky. I just got them a couple days ago, and I must say, I am loving them so far. Hopefully, I'll get a chance to post more about them soon (they smell really good, too).

"The Monster Mash"-up

2011-10-10T20:36:00.000-07:00

As I was making the raw vegan cupcakes in this post, I was amazed at how they "mashed up," making me think of my youngest sister. This may sound a bit weird, but it might make sense by the time you finish reading this post (or it least it makes sense to me).

It all started when I saw this yummy vegan cupcake post on Girlie Girl Army (you know it is one of my favorite sites). It was a recipe for Dracula's Bite Halloween Cupcakes from Lily Vanilli's "A Zombie Ate My Cupcake!" book. Inspired by its pomegranate vampire bite decoration, I decided to make a raw version with a unique twist.

Lily Vanilli's cupcake is a traditional red velvet with vegan cream cheese frosting and cherry sauce oozing out of the pomegranate bite marks. Obviously, that vampire had a true sweet tooth.

My vampire, on the other hand, got a taste of something unexpected. I combined the basic raw whipped icing with some of Alissa's Punk Rawk Labs Herb Nut Milk Cheese (on sale Nov. 1; until then, learn how to make your own by watching her demo, but be sure to order some already made for you - or a friend, as it would be a lovely hostess gift - during the busy holiday season) to add a savory note. It tastes surprisingly good atop a basic raw chocolate cupcake filled with date sweetened pomegranate seeds.

When I say surprisingly, it's because my youngest sister April discovered garlic isn't the most welcome flavor in pomegranate juice (maybe it's because she's a vampire; just kidding ... although she does like to stay up all night and sleep during the day sometimes).

A while back, she was hooked on pomegranates (Hayden likes to call them "Pom Poms;" so cute, but back to the story). She decided to make some fresh juice out of the seeds and, in a pinch, used a garlic press to do so. I still recall the look on her face when she took her first sip. She has no plans of doing that again, but I can't think about or see pomegranates without recalling that story.

The vampire cupcake is much tastier than her garlicky pomegranate juice. I wonder if she would think the same. She is deserving of a cupcake after what she did the other day.

After hearing the tale myself, I ran to pass it along to my hubby. "Did you know April has superhuman strength?," I asked him.

Matthew replied, "yes, she lifted a car off of someone."

"How did you know?," I responded.

"Lucky guess, because that's what people usually mean when they say someone has superhuman strength."

Now, you probably want to know the details, but I'll give you the summary instead. My sister's friend offered to teach her how to change the oil in her car. She wasn't feeling well that day, so she just watched him do it.

While her friend was under her car, it (the car) suddenly fell on him. She was shocked and horrified, as she saw her friend trapped and screaming for her help to get him out.

She screamed for help, too, as she tried to get him, but no one seemed to notice ... until after the unthinkable occurred. Between him pushing beneath the car and her attempting the lift the corner of it, they actually raised it enough for him to escape, all covered with blood and in pain.

That's when my sister's neighbors came to assist and call 911. Her friend was taken to shock trauma and various tests were run. Lucky for him, he only required some stitches (although he is still experiencing some pain, especially when he laughs). The doctor came out to shake my sister's hand, telling her that he (her friend) probably wouldn't have been so lucky if she wasn't there to help get the car off of him so fast (the pressure of the vehicle couldn't have injured him far worse or even killed him).

Sounds like my sister is a hero with the strength of a loving Frankenstein (I like to think he was a very caring monster). That's why this Franken-Chai Cupcake also reminds me of her (except she's not a monster, unless you count the fact that she's a Lady Gaga fan, a.k.a. "Little Monster").

Inspired by the Yoda cupcake in my last post, it is also chai-flavored with some Vega Vanilla Chai Complete Whole Food Health Optimizer and filled with a candy bar-like filling (perfect for Halloween, don't you think?). Then, there is that familiar green friendly monster face.

Speaking of faces (but not monster ones), my sister April looks a little like Alyson Hannigan, especially when her hair was dyed red. I was always a big "Buffy the Vampire Slayer" fan, which brings us back to the vampire cupcake. Here's the recipe, followed by the recipe for the Franken-Chai Cupcake.

Chocolate Pomegranate Vampire Bite Cupcake
Inspired by Lily Vanilli's Dracula's Bite Halloween Cupcakes

1/4 cup almonds, finely ground into a "flour"
1/4 cup hazelnuts (or more almonds), finely ground into a "flour"
1-2 Tbsp. cocoa powder
1 Tbsp. date paste
1/2 Tbsp. raw whipped icing (like I used in this recipe)
touch of vanilla
pinch of sea salt
*for filling/garnish: pomegranate seeds mixed with more date paste, to taste (make sure to mash some of the seeds to release their juices)
*raw whipped icing mixed with herb nut milk cheese, to taste (I like Punk Rawk Labs Herb Nut Milk Cheese, which goes on sale Nov. 1; until then, check out Alissa's raw cheese demo to learn how to make your own)

In a small bowl, combine the almond and hazelnut flours, cocoa powder and sea salt. Stir with a whisk.

Next, add 1 Tbsp. date paste, 1/2 Tbsp. raw whipped icing, and a touch of vanilla. Whisk to combine. The batter should be moist, but not so damp that it requires "baking" in the dehydrator (although you could if you desire).

Form the "batter" into a cupcake shape, using a reusable silicone cupcake liner or small ramekin. Scoop out the center of the "cake" and set it aside.

Fill the center with a combination of date paste and pomegranate seeds (make sure to mash some of the seeds to release the juices into the date paste). Form the aside "cake" into a disk and adhere it to the top of the cupcake to hide the filling.

Frost the top of the cupcake with a combination of herb nut milk cheese mixed with basic raw whipped icing to taste. Garnish with a drizzle of date paste mixed with pomegranate juice and two pomegranate seed "bite marks."

Rawdorable
Franken-Chai Cupcake

1/4 cup almonds, finely ground into a "flour"
1/8 cup pistachios, finely ground into a "flour"
1/8 cup pumpkin seeds, finely ground into a "flour"
1 Tbsp. Vega Complete Whole Food Health Optimizer in Vanilla Chai
1 Tbsp. date paste
touch of vanilla
pinch of sea salt
*for filling: 1/2 Tbsp. date paste mixed with 1/2 Tbsp. nut butter of choice, a drizzle of pure maple syrup and a couple of chopped pecans
*raw whipped icing (like I used in this recipe) mixed with Vega Complete Whole Food Health Optimizer in Vanilla Chai, to taste/achieve the desired color

In a small bowl, combine the almond, pistachio and pumpkin seed flours, Vega powder and sea salt. Stir with a whisk.

Next, add 1 Tbsp. date paste and a touch of vanilla. Whisk to combine. The batter should be moist, but not so damp that it requires "baking" in the dehydrator (although you could if you desire).

Form the "batter" into a cupcake shape, using a reusable silicone cupcake liner or small ramekin. Scoop out the center of the "cake" and set it aside.

Fill the center with a combination of date paste, nut butter, pure maple syrup and chopped pecans. Form the aside "cake" into a disk and adhere it to the top of the cupcake to hide the filling.

Frost the top of the cupcake with a combination basic raw whipped icing mixed with more of the Vega powder, to taste. Decorate it to look like a Frankenstein face using basic raw whipped icing, more of the icing mixed with the Vega powder, and a quick chocolate icing (pure maple syrup mixed with cocoa powder).

For Samantha's son
My blogging friend Samantha has a son who is allergic to a lot of things, especially dairy and nuts. I'm not sure if he can have seeds, but if he can, his mom could easily make the Franken-Chai Cupcake for him (as well as the Yoda cupcake from my Raw Star Wars Cupcakes post). All she has to do is substitute the almonds and pistachios for more pumpkin seeds, and maybe another seed, too (hemp seeds, sesame seeds and sunflower seeds would do).

The pumpkin and hemp seeds would provide the green color, and wouldn't require the addition of the Vega powder, as long as chai spices, like cloves, ginger, allspice, cardamom, nutmeg and cinnamon, are added.

A seed butter, rather than a nut butter, could be used in the filling without the chopped pecans, or it could just be date paste made out of good quality "caramel"-tasting dates.

As for the frosting, a quick nut-free green version can be made out of an avocado blended until smooth with a couple dates, some vanilla and the same chai spices. For those of you whole are also nut-free, give this version a try and let me know how it turns out for you :-)

On another note
Just wanted to say Happy Vegan Mofo to all you Mofo-ers out there. I participated a couple years ago, but didn't think I would be able to keep up that kind of pace this year. Don't forget to check out those who have made the time to blog about all things vegan this month.

Raw Vegan Star Wars Cupcakes!

2011-10-08T16:41:00.000-07:00

Yes, you read that right. I've been thinking about making them for a while, inspired by some baked ones I've seen online. My Twitter friend, Sarah Henning, pointed out these to me and hinted that I should make some raw Star Wars cupcakes.

How did she know we were such big Star Wars fans (my hubby probably wouldn't have married me, if I had no interest in the flicks)? Why hadn't I done this before?

I guess I just never had the opportunity, so last night, I vowed to change that. I whipped up some date paste and the basic raw whipped icing from my e-book (it's Cafe Gratitude's whipped icing from this book that I'm so grateful they allowed me to use; they have been so supportive of my blog), and dreamt up some flavor ideas while I slept.

Silly me thought that was all the preparation I needed, although I was anything but prepared this morning. I'm still amazed that they turned out as cute as they did. I just wished Darth Vader looked a little more like Vader (Jacob keeps teasing me about this one).

Oh well, at least we had fun making the video. Hayden and I rocked the Princess Leia look, while Jacob did the videotaping. You'll have to actually watch the video to see what costume he's wearing (he makes a brief appearance to battle Princess Hayden with carrot stick and celery lightsabers).

And now for a little more info about what's in these raw vegan cupcakes:

Princess Leia Cupcake
The base of this beauty is a girlie girl pink cupcake, much like the strawberry one Hayden and I made in this video/post. Just follow the recipe for our Rawdorable Strawberry Lemonade Cupcake (Hayden wanted cashews in this one), minus the lemon. Don't forget to hollow out the center and fill it with some of the basic whipped icing (Then cover it up with the "cake" you removed from the center).

The top is frosted with more basic whipped icing, and decorated with some quick chocolate icing eyes (cocoa powder mixed with pure maple syrup) and a strawberry heart mouth. The hair is piped out of more whipped icing blended with cocoa powder to create a light brown.

Stormtrooper Cupcake
The stormtrooper has a white cupcake base made out of 1/4 cup coconut flakes and 1/4 cashews finely ground into a "flour." It is then mixed (I like using a whisk to keep a light flaky texture) with about a Tablespoon of date paste (dates soaked and then blended into a paste), a touch of vanilla and a dash of sea salt.

The "cake" is filled with basic whipped icing, just as I did with the strawberry cupcake. It is then iced with more of the icing, and decorated with the same quick chocolate icing (cocoa powder mixed with pure maple syrup).

Darth Vader Cupcake
Darth Vader has to represent the dark side, so he had to be a chocolate cupcake, like the one I use as my German Chocolate Cupcake base (see recipe here). I spiced it up with some cinnamon and cayenne pepper, and hide some basic whipped icing and a cherry inside (a little like a black forest cake).

The top is frosted with the same chocolate frosting as in my Raw Neapolitan Brownies/Blondies. The details are piped on out of more of the basic whipped icing.

Yoda Cupcake
The flavor for the Yoda cupcake started with the color. I needed a "swampy" green shade for his face, which was made my mixing some Vega Complete Whole Food Health Optimizer in Vanilla Chai (my favorite flavor) with more of the basic whipped icing. The greens in the Vega powder provided the perfect shade.

I also added more of the Vega powder to the cupcake base for some added chai flavor (although you could substitute some green powder and chai spices). It's filled with some raw caramel bar filling (I always thought Yoda snagged one of Luke's candy bars in the movie - I guess you have to see it to know what I mean -, so I mixed together some date paste, nut butter, pure maple syrup and chopped pecans to create a candy bar filling).

I opted to pipe the icing on top to look like yoda's wrinkled skin and used tiny romaine leaves as supports. The details were piped on with basic whipped icing (his eyes) and quick chocolate icing (cocoa powder mixed with pure maple syrup).

Just a quick note
You may have noticed that I didn't mention agave nectar in any of these recipes. As it seems that everyone is on the fence about using it these days, I, myself, rarely use it anymore. It is still listed in my old recipes and in my e-book, but I tend to eliminate or substitute it with other sweeteners. Feel free to do the same.

For example, I used date paste in the basic whipped icing this time in place of the agave. I also didn't add it to the cupcake bases.

To make the quick chocolate frosting, I substituted pure maple syrup for the agave, but you could also try date syrup (a runnier version of the date paste), yacon syrup, coconut nectar, etc. It's up to you. Use these recipes as inspiration and make what works for you :-)

BTW, as good as they are, raw cupcakes aren't meant to be eaten every day. Save them for special occasions, and take the time to really make them special!

Punk Rawk "Cheesiness"

2011-10-04T14:25:00.000-07:00

Since I started this blog in 2007, I have made quite a number of blogging friends, including Alissa of PunkRawkLabs.net, who I met online back then. She has remained one of my favorite (if I can say that; it's like using that word with one of my kids or something, which of course, I know not to ever play favorites with them) bloggers and a true friend.

If you've never checked out her site, you really should. In the blog portion, she gets very personal and doesn't seem to hold anything back when it comes to her thoughts and her health issues. Then, there is also the lighter side of things with her videos (Hayden just loves the music in them and usually sings along) and raw food (you can purchase kale chips in the warmer months, up until Oct. 15, and nut milk cheese in the winter, starting online Nov. 1, although New Yorkers can pick some up at Live Live and Organic).

Recently, Alissa also celebrated a birthday, and instead of me sending her a gift, she sent one to me. Knowing that I had been dying to try her nut milk cheese (I wanted to buy some at the end of last season; it's been a long wait, but well worth it), she sent me a sample of the herb flavor (it also comes in plain and smoked), along with the nicest hand-written note (you know how I love hand-written notes) recommending I try it in her date appetizer recipe.

You, too, can find a video of the recipe on her site. Hayden and I made a video demonstration, as well. Hers is a bit more professional than ours, as she did attend Matthew Kenney Academy (and she didn't pick her nose, like Hayden did in our video. Yuck! Don't worry; Hayden won't be making them for any guests any time soon).

The sweet and savory appetizer really hit the spot and showcased the nut milk cheese beautifully. Alissa makes her cheese with probiotics to both balance out the sweet and to provide a more authentic cheese-like flavor. It is so worth it.

If you would like to try some yourself, Alissa should be selling it soon on her site. Make sure you place your order. Something tells me I'm going to want more of this :-)

Thank you, Alissa!

Rawdorable

Like a snowflake

Inside my first Eco-Emi

"Rawified" Cupcake Wars bases

Prepping for cupcake battle

Sticky Fingers from our "rawified" Cupcake War

Live on Blythe Raw

Un"beet"able lip & cheek stain holds up for Lookbook Cookbook photo shoot

"Superfying" Marlie's Marvelous Cake Pops

Nina's Next Project Accessory with Q&A

You can't "beet" this lip & cheek stain

Unbaking semi-homemade Bella Bar treats

It's whatever you want to call it

Friendship petals

"Rawifying" Hayden's Cupcake Lip Glosses

Happy Chocolate Mustache New Year!

One more naughty treat before the new year

VegNews inspires Santa's cookie surprise

I bet Santa would like one of these

A cupcake for the occasion

Making a metallic masterpiece

A sticky, yet sweet situation

"Hot chocolate warms you up"

We've got ourselves a winner

Santa is in need of some elves

Better late than never anniversary *GIVEAWAY*

DIY strikes again

Zippy upcycling

Who guessed Sinatra?

"Come fly with me, let's fly, let's fly away ..."

Munching, crunching & online shopping

Keeping it simple for Thanksgiving

Good Greens are good!

Today I Ate a Rainbow!

That's It.

Supermodel skin

In the kitchen with Evie

Hayden, oh Hayden, let down your hair

"Creating Healthy Children"

The Incredible Shrinking Halloween Treats

"The Monster Mash"-up

Raw Vegan Star Wars Cupcakes!

Punk Rawk "Cheesiness"

Better late than never anniversary GIVEAWAY