Thursday, July 28, 2011

Bloggy Love #2

1) You know how we used to be able to say we're special because we use tools? Remember how we thought fishies didn't count as sentient beings, so we could be "vegetarians" who eat fish?
Fish are smart, exhibit W: Tuskfish uses a tool!

2) I really wish I could write stuff like this. Also, wtf, "victory" even though any change (totally insignificant and it will only worsen the suffering of the chickens) won't happen for another EIGHTEEN YEARS. So who is really winning, here? People are going to be more comfortable with eating animals and their secretions because they're labelled "humane" so more animals will be raised and killed solely for our own pleasure and entertainment. If we want to keep eating as many animals as we do today, the only answer is factory farming. You can't raise and kill as many animals as our current population demands just on family farms alone. If you're not getting sick from the acidifying effects of eating animals, then the diseases that come with factory farming will get you. So more people are dying, more animals are dying, and the environment is totally toast too. The only people winning are those involved in big ag corps. They don't need us to fight for them.
New Egg Labels... or the Vegan Paradigm?

3) This video:

Another thing about fish: technically, in an ideal world, it is possible to create have land animal products without any measurable suffering if everything goes according to plan (it won't and never will). Still exploitation, but if you're just against suffering then this could be for you! (I'm joking.) It's entirely impossible with fish. They always suffer. Their eyes pop out and their stomachs come out of their mouths because of the quick changes in pressure, and then they suffocate on board. If you think it's okay to eat fish, go pick up a copy of Eating Animals and read pages 189-193. It's five pages. It's not going to kill or hurt you. It can only help you by expanding your awareness. Just do it, kay?

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More bloggy love:
Bloggy Love #1

Tuesday, July 26, 2011

WIAW #8

Oh, hello there.





Brunch: One of these cupcakes. Note to self and others: Don't have cupcakes for breakfast, no matter how "healthy" they are or how good you think they'll taste. You'll end up feeling like shit for the rest of the day. Start your day off right with something hydrating, like chia pudding, a green drink (juice is best, but if you like your smoothies, remember to chew them) or some fruit, not a baked good.


Dinner: Soup and garlic toast, and half of that veggie plate. Seriously, the tabbouleh and the kale salad both went untouched. I was really hungry until I started eating. Does that ever happen to you? The soup had red onion, carrots, rutabaga, celery and arame with some garlic and miso added in the end. DON'T EVER BOIL MISO. Make sure your miso is unpasteurized, too. The garlic toast was just sprouted bread, toasted, and then topped with some coconut oil and garlic. Usually I'll use a touch of sea salt but I forgot. The miso in the soup was plenty salty anyway.


Dessert/Snacky thing: Mixed berry banana soft serve. I put it in the freezer for a bit to freeze up because my nanner and berries both weren't frozen, but I didn't let it sit for long enough. Topped with cinnamon and coconut flakes.

[Recycled photo]

Have you ever eaten something you regretted? How about cupcakes for breakfast?

Monday, July 25, 2011

Happy Birthday to Me! Sprouted Vanilla Spice Cupcakes with Carob Avocado "Buttercream" Frosting

Today is my birthday! Quel excellent birthday gift of something that sort of goes with my current ways of eating AND matches my blog title. Am I right or am I right? ;)

These cupcakes aren't like other cupcakes. They (most likely) won't give you a headache or feel phlegmy (if you don't know what I'm talking about, soak some grains in clean water overnight. See the slime that comes off and takes forever to rinse out the morning after. Personally, I'd like to keep that out of my body as much as possible, but that's just me). They're flour free, whole grain and made without cane sugar. They'd be really made without refined sugars if you used date syrup instead of brown rice syrup, but I don't see a whole lot wrong with brown rice syrup and I didn't want to waste my precious dates on a few baked goods. They're just fine on their own.

These cupcakes area also oil-free, which is great if you're trying to avoid heated fats, and they're totally delish. I don't know if they're the same as the ones I used to bake, but to me these are pretty damn good. I had my mom try one too and she ate it up in a few bites. I think that means they were a success :)

You're definitely going to want to do these in advance. Your grains need to soak overnight (unless you use buckwheat, which only takes half an hour or so), and once they're done soaking, you need to rinse them until the water runs clean. It might take a while. Be patient. Then your cupcakes need to cool before they can be transferred to an airtight container where they can sit overnight, or at least for a few hours. If you don't transfer them to an airtight container, they will most likely stick to your cupcake liners.

For this recipe, I used a cup of steel-cut oats, half a cup of barley and half a cup of spelt berries. You can totally make this with GF grains, and add xanthan gum if you feel you need it. You can play around with the seasonings, too. If you want chocolate or carob cupcakes, add cacao or carob powder to taste, and increase the sweetener as desired. If you want mango-lime muffins, throw in some chopped fresh mango and lime zest with a touch of lime juice. Like I said, play around with this recipe. It's pretty hard to mess up.

Vanilla Spice Cupcakes
makes 18 regular-sized cupcakes


  • 2 cups grains, soaked (equals four cups soaked grains)
  • 1/4 cup liquid to blend (use your own judgement)
  • 1 cup brown rice syrup
  • 3/4 tsp baking powder
  • 1 tsp ACV
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • salt

Once you've rinsed and drained your grains, transfer them to a food processor or blender and blend until smooth. You really don't want any small chunks. Add water as necessary. I did this in three batches because my food processor isn't big enough to fit it all. You do what you have to in the name of cupcakes, right? You could also do this with a mortar and pestle, or with a flour mill that can work with wet... stuff.

Transfer your soaked and pulverized grains to a large mixing bowl. Add the rest of the ingredients. No really, there isn't any method to this. #MyKindOfBaking. You probably want to whisk it until most of the clumps are gone. You could use a stand mixer, or you could get a workout and use an arm mixer. I have a stand mixer. Did I use it? No. I missed my workout to bake cupcakes. Gotta get it in somehow.

Preheat your oven. My oven is broken and I'm tired of using my toaster oven (read: my muffin tins won't fit) so I used my bbq and got it around 350. It could have been closer to 375, but again, no method to this madness. Just trust in the power of the cupcakes that everything will turn out.

Transfer your batter into lined muffin tins, filling about 2/3 to 3/4 of the way. It would be best if they were made out of recycled unbleached paper, but cutesy paisley ones will do (or whatever ones you have. You don't eat cupcakes for their liner, you eat them for the icing. Actually, just skip over the cupcakes and do icing shots. It's got healthy fats and antioxidants. So good but it tastes so bad... not bad like gross bad, bad like bad for you sinful bad). Challenge yourself to see how many times you can use the word transfer in one post. Don't bother taking a picture of the cutesy paisley cupcake liners, though. That would be too smart.

Transfer your muffin tins to your preheated oven (or bbq) of choice. Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.

After cooling for five minutes, transfer to a cooling rack, and allow to cool while you make your frosting. Oooh, it's getting good now.


Carob Avocado "Buttercream" Frosting


  • 1 1/2 ripe avocados
  • raw carob powder to taste (you can use cacao powder if you so prefer)
  • brown rice syrup to taste
  • splash of vanilla extract

Mush your avocados in a food processor or blender. If yours is in the dishwasher and you simply cannot wait, just use a fork and whip it real good. Add carob powder, vanilla extract and brown rice syrup to taste. If you wanna get really crazy (and are really excited about the new jar of cinnamon you just got), throw in some cinnamon too. Again, whip it (or process/blend it) until it's smooth. Mine still had a few tiny chunks of avocado, but they didn't get in the way of the frosting. They actually looked kind of cute, adding a little bit of festive (why?) green to the mix. #WordsOfALazyBaker

Taste test often.

Frost your cupcakes. You could totally pipe the frosting on, but you'll probably need to double the frosting recipe. I just used a spatula thing (which I'm pretty sure is actually a rounded cheese knife or something. Oh well. It worked wonderfully and I felt super profesh). Top with coconut flakes and hemp seeds.

These are a whole meal. Seriously. You've got your healthy carbs (sprouted grains!), healthy fats (avocados!), healthy protein (hemp seeds! Optional but they're cute and make people feel better about eating pancakes. There's also protein in the grains, avocados and probs carob powder, too) and antioxidants (carob powder!). And avocados are green, so you've got your greens in too, right? Is that how it works?

Have you ever tried soaked and sprouted grain goods? Have you ever made them yourself? What's your favourite sweetener? Favourite grain? Favourite cupcake flavour? :)

Saturday, July 23, 2011

Mama Pea's Not Animal Crackers a la LVB

I should have a series dedicated to recipeas courtesy of Mama Pea that I make my own. They're always good. I don't think it's possible to mess them up (unless you go un-veganizing them, but that's a surefire way to mess up any recipe IMO).

On June 5th I made these crackers. They're damn good. The reason as to why I haven't made them since then is beyond me.*

*not really. I ate the whole batch in one sitting. I guess that's not entirely true since I gave quite a few to my brother but still. You can't eat that many crackers every day. Eez no good, and by that I mean eez (it's, for anyone still wondering) very good. Too good. Too good BIG TIME. Enough praise? Nope.

SO not the whole batch. Just the ones I could fit on my mini drying rack. Never mind the fact that I have a ginormous one... Smarty pants.

Of course I made adaptations. It wouldn't be mine if I didn't.

1. I omitted the brown sugar (cane sugar in any amount = HELLO HEADACHE**) and I'm pretty sure I cut the maple syrup in half. Can't be sure, though. I made these a month and a half ago.

2. I used unrefined coconut oil instead of the EB. Duh.

3. I used water instead of non-dairy milk because we rarely have it in the house. I probably didn't measure the water either, since I was gonna be adding in some more dry ingredients that were uncalled for.

4. I added in a clove of garlic, minced. Throw in a few more if, like me, you're batshit crazy about garlic. No really, my mom complains that our whole house smells like it. She doesn't know what she's talking about. Garlic rules my life.

5. I added 3 tbsp of nooch. You could probably just do a whole quarter cup, but I was probably running out or something.

6. I topped them with paprika and celtic sea salt to make them look pretty. And cut them out in cute shapes. The goldfish look-alikes were hand shaped. I had intended to do the whole batch like that. Nope. Didn't happen. Even I don't have that much patience. Cayenne would be good too.

7. Something I didn't do but really want to do now: Make Mmm sauce but make it with little to no liquid so it's more of a paste or a spread, and then sandwich that in between. Three words: Oh. My. Peas.

**My wonderful (truly truly wonderful) super Italian great aunt made me vegan cookies. Not at all "healthy" but definitely made with love. That's all that matters (er, as long as it's vegan. Though the sugar probably wasn't but HELL SHE TRIED). If your food was made with love, served (straight out of the freezer bag) with love and eaten with love, you can digest anything. I felt the love four times yesterday. I felt the love four times again today. I passed on the rest of the love to my brother for the sake of my head. It's not feeling it, but boy is my heart ever. Cheesy enough? Nope. If I was an amazing blogger I'd probably post a picture of said damn good cookies. Maybe even try to come up with a recipe. Ehhhh... ;)

Have you made any of Mama Pea's recipeas? Lemme know! :)

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Other Mama Pea inspired recipes:
Cracklin' Cauliflower a la LVB
Chocolate Chip Raisin Cookie Dough Balls

Tuesday, July 19, 2011

WIAW #7

Just apologizing in advance for all the hideous pictures you're about to see. The food was wonderful, but MY computer won't charge, thus the only decent webcam is pretty much toast, and my phone is messed up (like, the phone that is less than a month old. I LOVE TECHNOLOGY), so no pretty instagram wow-this-is-better-than-my-usual-camera pictures, and my other cameras either don't load their pictures onto this computer, hence last week's lack of WIAW (and posts in general - SORRY!) and/or their chargers are MIA.



Brekky: BEST THING EVER, aka half a cantaloupe. Yesterday I had half a watermelon for brekky. See a trend? THEY'RE SO DAMN GOOD that I just can't help myself.


Lunch: Massaged kale and arugula (fresh from my nonna's garden!) salad with carrots, beets and sprouts (store-bought which is why they look so pretty), topped with a SUPER garlicky lemon tahini dressing; Pirate's Booty in Veggie flavour (OMG OMG OMG. I love this stuff. It's dangerous); Raw sauerkraut


Damn Good Drink: Strawberry mint limeade. Oh my peas. Best thing I made today. Blend up seven strawberries, the zest of two limes, the rest of the two limes, about two tablespoons of fresh mint and a tiny bit of water. Strain it through a mesh sieve. Add a spoonful of brown rice syrup. Dilute with more water. Enjoy.


Dinner: Zucchini pasta with a raw tomato basil sauce; Kale salad from lunch


Not seen: Pre-dinner snack of cherries and more Pirate's Booty (we, as in my family and I, extra emphasis on the I, may or may not have polished off the whole bag in a day. I may or may not feel a bit sick ATM because of it. Totally worth it); Post-dinner snack/WIA while watching a movie (WIAWWAM? Catchy, Steph) of popcorn topped with EVOO, nooch and pepper, and two packs of frozen edamame I found in the freezer, steamed over the stove, not the microwave (I don't trust those things), both shared with my mommers.

I'm pretty happy with what I ate today. Other than the Pirate's Booty and the popcorn, everything was totally raw, and I could have gone without it. Next Tuesday (er, Wednesday? ;) ) I might try going totally raw. I know I can do it because I did it (and did it gourmet) for like, a month before, but for some reason I always have some cooked food every day. We'll see :) Also, it's crazy how much we can change in a year. My blog is like, a year and a bit old and the name is pretty much irrelevant. I went from eating sugar-laden spelt-flour baked goods to eating high raw, and I feel like this time next year I'll probably be like, 99% raw. Crazy how things change, eh? I also went from religiously following recipes and never doing my own thing (OH and rarely eating salads) to intuitive cooking (er, uncooking?), even when it comes to baking! I never measure anything, and I (almost) never follow a recipe to a T. I make changes depending on what works for me (i.e., brown rice syrup in place of cane sugar or agave. I still have yet to try yacon syrup though).

Are you an aspiring raw veg or do you see no reason to eat raw foods? Have you tried Pirate's Booty? Is your blog title still relevant? Have you tried yacon syrup? If so, what's it like? What about lacuma? Maca root? I wanna know! :)

Tuesday, July 5, 2011

WIAW #6

It's Tuesday evening, which means it's time for WIAW! Haha :)



Brekky: Mochi waffle with a nanner sliced, some bloobs and some strawbs, some raisins and coconut, and brown rice syrup. SO GOOD, but so not filling because an hour later I was hungry. Also you'll probably notice that I didn't eat a lot, but I woke up at like, noon and I generally don't eat after seven because if I do, I feel horrible when I wake up in the morning.


Snack: Nanner with tahini, coconut flakes, raisins and cinnamon. Again, sooo good.


Dinner: Leftover kale salad with carrots, red onion, heirloom tomato, nooch, sesame seeds, raisins and dulse flakes with a tahini lemon dressing; leftover pizza, one with the tahini lemon sauce and oyster mushrooms and the other with garlic, heirloom tomatoes and fresh basil, both bbq'd with a brown rice/arrowroot crust.


Not pictured: The carrots I stole out of the drawer and dipped in hummus, and the strawberries, bloobs and grapes I ate in front of the fridge. Also, I just took some black bean brownies out of the toaster oven, so I might be nomming on those too.

Have you ever tried baking with beans? How did it turn out? Do you look forward to eating leftovers or do you plan on making just enough so you can have new food at every meal? What's your fave kind of pizza?

Sunday, July 3, 2011

Amazing Blogger Award!

Kat tagged me for the Amazing Blogger Award! :D


1. Favourite cartoon character: I totally don't have an interesting response for this. I don't, uh, watch cartoons. I'm gonna say Simon's cat.

2. Favourite thing to photograph: Food and my cats, especially Pablo. He's so photogenic.

Sup?

3. Favourite thing to cook: Everything WF vegan? Hah, seriously I don't know. I like grain salads, beans, pasta dishes (veggie lasagne say whaaaat ;) ), grilling veggies... or, you know, just cutting up some fruit with a little bit of cinnamon, brown rice syrup, raisins and coconut flakes... or ribbon coconut. Omg. I can eat that by the handful.

4. Favourite way to exercise: REBOUNDING! Best thing ever, and so good for getting the lymphatic system moving.

5. Favourite movies: You've Got Mail, Kate & Leopold, Pride & Prejudice, 16 Candles, The Cove, Earthlings, FLOW: For the Love of Water, Breakfast at Tiffany's, Roman Holiday, Ferris Bueller's Day Off, Becoming Jane, and Only You.

6. Favourite Piece of Clothing: Oh god, I'm really lazy right now and don't have any jeans (seriously, I had a pair of J Brands and they ripped right by the crotch after three months, then I got another pair and they ripped by the belt loop and at the knee, again after a few months. I've given up on jeans for now) so I've been living in lululemon pants. AH. I hate myself for that, but I don't have any other clothes to wear. All the skirts and dresses I've got have been worn out and stretched out from being worn and washed so many times. Oops. I need to go shopping.

7. Favourite Flower: PEONIES!

8. Favourite Breakfast: Papayas. Omg. BEST FRUIT EVER. It's so sad that they're so expensive and hard to find. This is why I want to live in Hawaii.

papaya as medical remedies

9. Favourite Book: Anything by John Green. LOVE HIM!

10. Least Favourite Food: Anything processed, non-veg, non-organic (nanners included. The organic bad boys taste SO much better) or made with white flour/sugar/corn syrup. Or pasteurized juices. Blech.

I'm tagging everyone on my blogroll AND everyone who comments on this post!

What's your favourite breakfast? Favourite flowers? Movies? Books? I wanna know!