Vanilla Bean Macadamia Nut Fudge

Vanilla Bean Macadamia Nut Fudge

Vanilla bean and macadamia nut fudge

Vanilla beans are a magical magical thing. They blow my mind. Every little seed bursting with the most common yet rare and precious flavour in existence. Vanilla is an ethereal looking orchid, truly stunning. It adds something so special to anything it touches and brings out the hidden characteristics in the foods it mingles with.

If you can’t tell, I’m pretty fucking gung ho about vanilla. 

 

I just got back from my brothers wedding where I had the pleasure of making THE cake. What foods represent the true characteristics of star crossed lovers and real deal twin flames?

Chocolat et vanille of course.

Vanilla bean and macadamia nut fudge

Cacao and vanilla grow in the same jungles, one is masculine, rooted, robust, dark, hard shelled yet amazingly soft inside. While the other is light, ephemeral, delicate and grows upward towards the heavens. The two were ordained the perfect match long before modern society had any idea of their existence. It only made sense to encapsulate their majesty into their luxurious wedding cake. I’ll post the recipe on the blog soon of the cake which was a double fudge chocolate quinoa cake with vanilla bean, rose and honey cashew cream icing.

For now, I’ll ramble on a little more about vanilla…

And macadamia nuts because mmmmmmmm…

Whenever I go on vacation I crave fudge. Which likely stems from childhood trips to Banff where we would always visit the fudge factory and stock up for our trip back home. And if you know me at all, you know that when a craving lurks, it cannot simply be ignored. But most fudge is way too sweet so of course the simple solution is to make it yourself.

Vanilla bean and macadamia nut fudge

Vanilla Bean Macadamia Nut Fudge is my new obsession, and you only need a tiny bit to satisfy even the maddest sweet tooth. It’s loaded with healthy fat from coconut and adorned with another tropical favourite, macadamia nuts.

I’ll tell you a secret. The other night I watched game of thrones for hours and ate nearly two cups of mac nuts. Talk about a binge. I can’t even have them around or I just go mental and day dream about Jon Snow while noshing my life away. So, if you got em, use em!

Vanilla bean and macadamia nut fudge

 

Vanilla Bean Macadamia Nut Fudge

Ingredients

  • 1 C macadamia nuts (roasted) + 1/3 C crushed macadamia nut pieces for topping
  • 1 C shredded coconut
  • 2 Tbs raw honey
  • 1/2 C coconut oil, melted
  • pinch of sea salt (if the mac nuts are unsalted)
  • 1 vanilla bean, seeds removed (safe the pod for infusing drinks or making vanilla extract)

Instructions

  1. In a blender or food processor add macadamia nuts, coconut and honey and process until smooth.
  2. Add coconut oil, sea salt and vanilla bean and blend again.
  3. Pour the mixture into a parchment lined 3x8 pan (or smaller for thicker fudge pieces) and top with remaining crushed mac nuts.
  4. Put in the fridge or freezer to set for at least an hour before cutting into inch sized pieces. Store in the fridge and enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/vanilla-bean-macadamia-nut-fudge/

 

Loaded Tex Mex Sweet Potato Fries

Loaded Tex Mex Sweet Potato Fries

loaded tex mex sweet potato friesYesterday I went to the farmers market and the poutine truck was there. They have some pretty impressive renditions on the classic poutine, including donair poutine and buffalo blue cheese poutine, tempting to say the least. But instead we got some gorgeous fresh northern pike and breaded it with shredded coconut, yum. But the craving for poutine, once you have it, doesn’t just go away. So today I whipped up a worthy equivalent, minus the gravy, and oh my did it hit the spot. In case you were wondering, loaded implies a bunch of spicy beef cooked with onions and garlic, goat feta and aged raw cheddar cheese,fresh tomatoes, peppers and a big ole pile a guacamole in the middle. These loaded tex mex sweet potato fries are healthy yet satisfying enough to meet any comfort food criteria.

loaded tex mex sweet potato fries

This is a filling meal for two, or a nice snack or starter for four. Once you start, its hard to stop, and you are pretty much guaranteed to lick the plate clean.

loaded tex mex sweet potato fries

Loaded Tex Mex Sweet Potato Fries

Ingredients

  • 2 large sweet potatoes, cut onto 1/4 inch strips
  • 2 Tbs avocado or olive oil
  • 1/2 tsp sea salt
  • 1 yellow onion, sliced
  • 1 garlic clove, minced
  • 1/2 lb ground beef
  • 1 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp Worcestershire sauce
  • 1/4 C goat feta, crumbled (optional)
  • 1/2 C raw aged cheddar, shredded (optional)
  • 1 tomato, diced
  • 1 pepper, sliced pr diced
  • For the guacamole, 1 ripe avocado
  • 1 garlic clove, minced
  • 1 lime, juiced
  • 1/2 tsp sea salt
  • 1/2 tomato, diced
  • handful chopped cilantro

Instructions

  1. Heat oven to 400F
  2. In a large bowl, add oil and sweet potato, toss until evenly coated.
  3. Line a baking sheet with parchment paper and spread an even lay of sweet potato fries, bake for 25 minutes.
  4. Heat a small amount of oil in a frying pan and add onion and garlic until slightly golden. Add the Worcestershire and beef and cook on medium high heat until the juices start to release and the meat starts to brown. Turn down the heat until thoroughly cooked.
  5. For the guacamole, mash together the avocado, garlic, lime, sea salt, tomato and cilantro
  6. When the fries are done, top with cheese, beef, tomatoes, peppers and serve alongside fresh guacamole.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/loaded-tex-mex-sweet-potato-fries/

loaded tex mex sweet potato fries

 

Coconut Orange Creamsicles

Coconut Orange Creamsicles

Coconut Orange Creamsicle

These are so lip smacking simple and a zillion times better than those neon coloured chemical bombs filled with who knows what.  I used to love those crack pops, arrrrrgh like my life depended on them. But this of Coconut Orange Creamsicles is waaaaaaaay better and ultimately super easy to make. Especially if you have one of these handy dandy zoku popsicle makers which give you perfectly frozen pops in mere minutes. Yes such a thing exists. Yes they are a bitch to get out of the moulds. But when yo baby is screaming his face off because he’s getting four new molars all at the same time, they are a godsend, and momma muscles kick into full swing.

I kid you not, my child at two and half of these all in one go and he was SO stupendously happy. And since they have barely any sweetener, just a touch of maple syrup, and are packed with healthy fats from coconut milk and vitamin sunshine from oranges, momma was stoked. No more waiting hours for popsicle heaven to unfold. No more teething death screams. Just pure popsicle bliss ahhhh.

 

Coconut Orange Creamsicles

 

Coconut Orange Creamsicles

Prep Time: 5 minutes

Yield: 6

Ingredients

  • 1 can full fat coconut milk
  • 6 oranges, juiced, seeds removed, about 1 C juice
  • 1/2 tsp vanilla extract
  • pinch of sea salt
  • 2 Tbs maple syrup or honey

Instructions

  1. Combine all ingredients and pour into popsicle moulds.
  2. For the zoku just wait a few minutes, for traditional moulds, allow to set for at least 2 hours in the freezer.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/coconut-orange-creamsicles/

 

Coconut Orange Creamsicle

 

rsz_espresso_shot

 

Raw Raspberry Lemonade Bars

Raw Raspberry Lemonade Bars

Raw Raspberry Lemonade Bars

Lets be real. Nobody in their right mind is cranking up the oven this time of year. It’s just not happening unless you’re making pie and have a kiddy pool on the kitchen floor. So the raw raspberry lemonade bars goodness is where it’s at and this light as air pillowy cloud of tangy lemon and raspberry on a decadent nutty crust without any added sugar is DA bomb. Top it with some coconut whipped cream and you will be in the land of blissful nummies (it’s a real place, I swear).

Raw Raspberry Lemonade Bars

Have you ever thought what it would be like to be psychic? Maybe you are psychic. Please comment if so, I want to know how many psychics are reading my blog. I disgress, my writing challenge postulated the idea and I wrote a little piece on a day in the life of moi, as a psychic.

Raw Raspberry Lemonade Bars

She stepped up into the precociously parked bus only to be bombarded with the inner screams of impatience of it’s inhabitants. A common chord amongst many in the busy city, nothing is ever fast enough. Places to go, people to see, and a massive shortage of time. She was always quick to scan for the ones that held an inner stillness, that didn’t let their feathers ruffle at the mere drop of a pin or tick tock of the clock. Today was like no other, as she looked through the eyes of those around her she felt dismal. There was no one on this bus wrapped in calm cascades of inner peace. What she felt was an unspoken turmoil amongst the masses, self-absorbed and lost in thoughts composed mostly of what ifs. She decided that day to stop taking the bus.

Descending the steps to a busy street her heart ached to scream that we aren’t all so separate at all. Clinging to the illusion of drastic differences between us we create a world where there are few bridges. The homeless man, whose shadow even had thoughts, his mind never turned off, he was constantly churning through his choices and how they shaped his reality. But that corporate banker who frequents the same cafeteria every day goes through the exact same process.

It’s not very often that she shows what she knows. Blending in is the best technique if you want to remain out of the egoick glare of the limelight. Today was different though. Today she was desperate to find someone who wasn’t a frantic mess. Scanning more than usual, she picked the best chances. The woman carrying her yoga bag, she must be focused more on the well being of others than her own problems. I wonder what I’ll have for lunch- damn my ass hurts from all those lunges. Nope. She continued her hunt. What even was she looking for? Just something different, someone whose world is wrapped in love, maybe even gratitude.

A plump older fellow was waddling towards her, his glasses crooked and a smidgen of mustard tucked into the crease of his lip. His clothes were ruffled and his face twisted into a sort of worried grimace. It was easy to pick up that he had just been through something heavy. He’d been helping a stranger, a neighbour that he had seen but never spoken with before that day. The old lady was losing it to the demons of dementia. She watched movies and couldn’t figure out that they weren’t her life, they weren’t reality.

He’d seen her falling from afar, down that big old hill that the kids loathed climbing on their way to school and the reason many seniors avoided this neighbourhood. It was a tumble of epic proportions, like a scene out of a movie when a person just rolls and rolls and rolls. He ran like a maniac to reach her, to grab her before she hit the pond at the bottom. The superman he’d always wanted to be kicked in, and he made it just in time. She told him she’d taken the roll on purpose, reliving her youth she said. The absurdity was still lingering in his mind. He offered to buy her a hot dog and she accepted. Now she was all he could think about, but even more so, how marvellous it felt, to do something heroic, to break out of his comfort zone.

She locked eyes with him and they exchanged tender smiles. Though she knew his inner dialogue she didn’t say a thing. But her heart softened, she let herself be at ease in knowing that she doesn’t know the whole story. She taps in for a moment, a glimmer, a glimpse into the lives of others and that is all. Her judgement faded into the distance, she decided she might take the bus tomorrow after all.

 

Raw Raspberry Lemonade Bars

Ingredients

  • Base
  • 1 C date paste
  • 1 C walnuts
  • 1 C shredded coconut
  • 1/3 C coconut oil, melted
  • zest of 2 lemons
  • pinch of salt
  • Filling
  • 1 C fresh raspberries
  • 2 C young coconut meat OR raw cashews (soaked for 2-6hrs)
  • 1/3 C coconut oil, melted
  • Juice of 2 lemons, about 1/3 C
  • 4 Tbs maple syrup or honey
  • 1 C shredded coconut
  • Optional- top with coconut whipped cream
  • 1 can full fat coconut milk without additives

Instructions

  1. In a high powered blender or food processor add walnuts, date paste, lemon zest, salt and coconut oil and pulse until combined. I like to mix in the shredded coconut afterwards.
  2. Press mixture evenly into a rectangular 15x9 pyrex baking dish and set aside.
  3. Add all the filling ingredients to your blender or food processor and pulse until super smooth and creamy.
  4. Spread mixture over the base and pop in the fridge to set for a few hours.
  5. To make the coconut whipped cream pop the can in the fridge upside down for a few hours or overnight. Open the can and pour out the super liquid semi clear portion. Scoop out the coconut cream and whip by hand or in a stand mixer until fluffy. Spread over top of the filling and sprinkle with additional shredded coconut.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/raw-raspberry-lemonade-bars/

Raw Raspberry Lemonade Bars

Summer Harvest Noodle Bowls

Summer Harvest Noodle Bowls

Summer Harvest Noodle Bowl

I made these after work one day. I got home dying of heat and starving for a combination of comfort food and healthy raw veggies. My foray into the new Asian market that just opened up didn’t last long as my son took to throwing his first public temper tantrum (milestones!). But I did manage to sneak out with some rice noodles and a jar of tamarind. I didn’t plan on posting this recipe, but the end result was so beautiful and vibrant and it just oozed with the taste of summer times bounty so I had to share it. The beauty of these Summer Harvest Noodle Bowls is that you can just use whatever fruits and veggies are in season. Every bite is different and the fruitiness of the fresh strawberries goes amazingly well with the umami Thai inspired sunshine sauce.

Summer Harvest Noodle Bowls

Prep Time: 15 minutes

Yield: 2 meals or 4 sides

Ingredients

  • 1 package vermicelli rice noodles
  • 6 C boiling water
  • 3 Tbs almond or peanut butter
  • 1/2 C coconut milk
  • 1 lime, juiced
  • 1 garlic clove, minced
  • 1 inch piece of ginger, minced
  • 1 Tbs coconut aminos or tamari
  • 1/2 tsp red chili flakes
  • 1 tsp coconut sugar or honey
  • 1 tsp tamarind paste (optional)
  • Summer vegetable medley consisting of lettuce, spinach, radishes, cucumber, cherry tomatoes, strawberries, mandarin oranges, avocado,cilantro and red onion
  • Lime or lemon for serving and pistachios or other crunchy nut or seed

Instructions

  1. Pour boiling water over rice noodles in a large bowl- make sure they are fully submerged and let me sit while you make the sauce.
  2. Combine almond butter,coconut milk,lime,garlic,ginger,tamari,chili flakes,coconut sugar and tamarind paste in a bowl or blender.
  3. Drain the noodles and toss in the sauce until coated.
  4. Serve it up in a big bowl alongside an assortment of fresh veggies, lime or lemon wedges and a sprinkle of your fave nuts or seeds and enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/summer-harvest-noodle-bowls/

Summer Harvest Noodle Bowl

For the month of August I’m doing this 30 day writing challenge with Andrea Balt and Tyler Greg Knotson called Write Yourself Alive. It’s super fun and engaging so far, the whole community is so supportive and encouraging. I thought I would share some of my writing on here too, just for kicks.

 Write a letter to the person you thought you would be by now and explain why you’re better off where you are…

 

Hey you wild souled creature, hungry for adventure, thirsty for knowledge, lusting for true love and hungry for a different kind of life. I love you so much. Because you are a part of me, a part that I often revert to, dying to escape the mundane and run with the wolves. We’ve been on quite the journey. Just when you were planning your next escape to Africa, where you would’ve studied dance and eaten with your hands on dirt floors whatever was offered, an unthinkable thing happened. A choice erupted, you faced the stark reality that now you could be responsible for another being. Either that or you could prod through jungles, jump off cliffs, eat fried crickets and make love in the street.

That furious drive to go all places, to be wild and completely free will always be with you. Your heart yearns to understand the poor men pulling rickshaws without shoes on, why entire tribes worship a stalk of magical corn and how those with the simplest of lives often seem the most fulfilled.

You never fit in, you weren’t willing to give your life over to debt and the 9-5. You fought that confinement with all your might. With an unsavoury and selfish might at times. In your quest to be this nomadic gypsy queen, you realized something. In trying so hard to always be on the move, you were getting lost. Fear of settling, fear of stillness, a mind so fraught with questions and concern. Go go go, more more more. At times when stillness did come, you found a smothered sadness and a gaping unfillable hole. Maybe at first you tried to fill it with what you thought was love. You pretended for awhile that someone else could light your fire. But it didn’t go away, it lingered until stillness showed itself and that old familiar feeling crept up. Did it matter if you were in Thailand or Australia? No. You got quiet, you started to get to know yourself a little better, to sit with it, to find solace that you weren’t the only one with holes. One day it just clicked. An earth shattering understanding that you my dear, could only find what you were looking for within yourself.

That selflessness that you so admired in others, in the mamas lifting rocks to build castles for false kings just to feed their babies, the kind stranger on the train offering food and shelter only to find that he himself barely has such things. Your heart broke open deeper each time you witnessed these acts requiring no payment in return. And then you were given a choice. To give life, to nourish another, to give over your body, your space, your quiet, your freedom- to care for another.

It’s not like you didn’t have options. No one would’ve shamed you had you made the choice to keep your freedom. You didn’t have to do it. Its not like you had any money or even a spare bedroom in your tent. But you had courage, you had love enough to give and you chose. You chose selflessness, you chose undying unhindered boundless love, you chose to overcome obstacles. Now you see that your freedom doesn’t dwell on aircrafts and cheap hostels, it is within you. You’ve really surprised yourself. Did you know you would be a good mother? Never in a million years did you see yourself here. And hell, your no typical mom either.

Being present to marvel at the amazing discoveries of this new being. Learning how to be a mom is a lot like travelling. You don’t know what to expect. You can read every book and blog on the topic and you still won’t know much. We learn through the richness of experience and motherhood is no different.

Here you are little girl, a woman now, a mother, a lover, a giver, with no regrets and weepy eyes that over flow every time you think about the moment you met that wrinkly little star seed for the first time. You relive it over and over again, so that no matter what happens you never forget. I can’t say that for any waterfalls or meals eaten with my hands on dirt floors. I can say that motherhood has made me better than the person I thought I would be by now.

 

Summer Harvest Noodle Bowl

Summer Quinoa Salad

Summer Quinoa Salad

Summer Quinoa Salad

I have a quinoa salad for every season. But summer is my favourite, when there’s so much abundance all you really need is a simple dressing and whatever local vegetables you have on hand.

In my car I only have the radio, I wish this wasn’t the case but #firstworldproblem. Anyhow, I don’t normally listen to top 40 and I never even had it on the radio until moving back to the city recently. It’s weird, popular music isn’t necessarily any good for the most part but it is fucking catchy.

One song that I can’t get out of my head, and I don’t even know what it’s called is, I can’t feel my face when I’m with you, but I love it, but I love it.

What does this mean? Does anyone know? I love singing it, and its one top 40 song that doesn’t immediately make me switch the station, but I really don’t get it.

Maybe I just need to crank it, nosh some of this super summer quinoa salad and let my imagination dream of numb faced star crossed lovers whacking each other without sensation.

Summer Quinoa Salad

My friend Amanda says I’m 3 years behind on everything to do with pop culture. This is pretty accurate. I didn’t know who Nicki Minaj was until like, a week ago. I like her new song too, even though it probably isn’t all that new and is rather sexist, it’s catchy as hell.

Another pop culture phenomenon I didn’t know about was Game of Thrones. Dear God. I am so glad I never knew about this show until now. There is no way I would be able to have survived the pending mystery of whether or not Theon really killed Bram and his brother in Season 2. I know you guys are way beyond that now since it’s onto Season 6 but still, I would have died not being able to watch the very next episode right away.

Summer Quinoa Salad

One thing I am up on is this whole Cecil the lion thing. Okay, it’s absurd that people still kill animals for fun. Any animal. There’s a similar situation in BC where our premier is allowing permits to be doled out for up to 500 grizzly bears to be hunted per year. It’s the insanity of our culture at its best. In the midst of public outcry though, some very important points have been brought to light. My favourite being that if people cared half as much about GMO’s and bills being passed making Monsanto nearly unstoppable in their quest to not tell us what we’re eating, we’d have a lot more control over our food system. Or the fact that 90% of the animals we eat every single day are raised in inhumane, unnatural conditions. It’s speciesism at its finest, is it not?

What other poppy happenings have I missed?

What I do miss the most is living near a clean pristine river and swimming in the lake on a whim. City life is a huge adjustment, but I’m trying to embrace it. The benefits of pad thai at the drop of a hat and amazing markets are pretty sweet. But hey, who knows what’s next.

Summer Quinoa Salad

Ingredients

  • 1 C quinoa + 2 C water
  • 2 Tbs tahini
  • 1/4 C olive oil
  • 2 Tbs apple cider vinegar or lemon juice
  • 1 garlic clove, finely chopped
  • pinch of chili flakes
  • 1/2 tsp sea salt
  • fresh ground pepper
  • 1/4 C fresh chopped dill
  • 1/2 red onion, finely chopped
  • 1 C cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • handful of kale or spinach, chopped
  • bunch of radishes, sliced
  • 1/2 C roasted pistachios
  • 1/2 C goat cheese, crumbled

Instructions

  1. Cook quinoa for 15 minutes, covered on low heat. Cool before continuing.
  2. Combine olive oil, tahini,garlic,chili flakes, sea salt, pepper and dill.
  3. Add vegetables to quinoa and toss with dressing, top with pistachios and goat cheese and enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.nakedcuisine.com/summer-quinoa-salad/

 

Summer Quinoa Salad