I am thrilled to have been featured on Forks Over Knives Facebook Page it is such an honor to be able to demonstrate in a real way what results look like at any age. I am 59 years young this month …
USA, Australia, Canada, New Zealand, UK
Made with love at Cafe for Contemporary Arts, North Vancouver. Photo by Suzanne
Yesterday my daughter took me for a beautiful coffee date. This is the designs made with creamy almond milk poured beautifully into organic fair trade coffee. This was an awesome coffee date and one of the better coffees that I have had in a long time – filled with love. Cafe of Contemporary Arts in North Vancouver. They offer good vegan food and an interesting interior complete with paper for drawing upon should you feel the urge plus wi-fi and awesome location.
Photos by Suzanne
I found this interesting article … sharing …
Israeli inventor Izhar Gafni holds his cardboard bicycle as he poses for a photo in Moshav Ahituv, central Israel September 24, 2012. The bicycle, made almost entirely of cardboard, has the potential to change …
I saw this article on Linked In today from Michael Edwards CEO Organic Lifestyle Magazine “For those of you who are raw foodies or are trying to incorporate more raw foods into your lives, Thanksgiving can be a tough holiday to endure. ”
Posted on November 20th, 2012, by ameliawood in Blog, Recipes.
Raw Pumpkin Pie Recipe
In my ten years of eating raw, I can tell you from firsthand experience that desserts are the most difficult raw dishes to prepare. Through a miserable number of trials and errors over the years, I’ve got many raw desserts like cheesecake, brownies, cherry sorbet, and coconut macaroons down to an artful science. Pumpkin pie, on the other hand, was always a challenge for me. In the times I attempted to prepare this gourd pie, it always came out tasting bland, dry, and unappealing. It wasn’t until my close friend, who is also a raw foodie, recommended I try her recipe that I finally made some headway with my homemade raw pumpkin pie.
One of the common misconceptions about raw desserts is that they don’t taste good. On the contrary, cooking raw is delicious. All you have to do is use high-quality ingredients, stick to the accurate measurements, and taste as you go. If something doesn’t taste quite right, trust your gut and tweak it. If you think your dessert needs an additional ingredient, go ahead and add it! Like an artist’s painting, raw food desserts are supposed to be unique to each artisan.
For those of you who are raw foodies or are trying to incorporate more raw foods into your lives, Thanksgiving can be a tough holiday to endure. Everything from the savory turkey, warm yeast rolls, and sweet pecan pie can derail all your efforts to eat raw. With this delicious raw pumpkin pie recipe, however, you’ll be all set for your Thanksgiving dessert. Not only is it filling, it’s insanely delish! Try this pumpkin pie out during the holiday or any ol’ time you have a craving for this classic dessert.
Raw Pie Crust
2 ½ cups pecan flour
¾ cup coconut oil, cold
1 teaspoon salt
1 tablespoon sugar
Okay let’s start with the crust! Start by placing the flour, salt, and sugar in an electric mixer bowl and mix on high for 30 seconds. Next, add the coconut oil and mix until the crust forms a solid, cohesive mixture. Don’t worry if you see a few crumbles though. If necessary, add a little more oil or water to solidify the crust.
Dust a clean surface with a pinch of flour and place the crust on the dusted surface. Using your hands, knead the crust into two flat ball shapes, (keep in mind: this pie makes enough for two crusts) wrap in plastic wrap, and place them freezer until you’ll ready to use them. When you’re putting your pie together, pull out one of the crusts, and using a rolling pin, flatten it out into the shape of a large circle (aka pie crust). Have flour on hand to prevent the crust from sticking to the surface. Gently lift the crust and place it in the pie pan. Press the crust until it adheres to the pan.
Pumpkin Pie Filling
3 cups shredded pumpkin
1 cup cashews, soaked for four hours, drained, and then mashed
¼ cup almond milk
½ cup brown sugar
1 tablespoon tapioca starch
2 tablespoons molasses
3 teaspoons vanilla bean extract
1 teaspoon coconut oil
2 teaspoons cinnamon
½ teaspoon nutmeg
Combine all the ingredients in an electric mixing bowl. Mix for 3 minutes on high speed. Spread into one of the prepared pie crusts. Refrigerate for at least three hours. Eat and enjoy!
Eating raw is not easy during the holidays, but the health benefits of doing so are definitely worthwhile.
Vegetarian Lettuce Wrap
Below is a small sample from their menu. We like it here as it offers good selection for Vegans with the staff very helpful in a great location offering open tiki torch deck and plenty of room inside with a huge upstairs. It is very busy however it doesn’t take long, especially for small groups e.g. couples, three or four in your group. We had to wait for maybe 10 minutes and that was fine – good people watching 🙂 or enjoying a drink from the bar … Warm welcoming place accommodating those with different food interests. Not full Vegan or Vegetarian. This is one of the few places we found that caters for Vegans/Vegetarians with more than just hummus and chips or avocado. We have enjoyed the Buddha Feast, the Mushroom Combo, Asparagus small plates along with the Tofu Lettuce Wrap.
vegetarian MA PO TOFU
Sichuan’s famous dish of crispy silken tofu in a vegetarian sauce with steamed broccoli 11.5
vegetarian BUDDHA’S FEAST
Vegetable medley with five-spice tofu served steamed or stir-fried 9.95
vegetarian COCONUT CURRY VEGETABLES
Stir-fried mixed vegetables, crispy silken tofu and peanuts in a vegetarian coconut curry sauce 10.95
vegetarian spicy STIR-FRIED EGGPLANT
Tossed with scallions in a savory chili pepper sauce 10.95
vegetarian spicy VEGETABLE CHOW FUN
Soft, wide rice noodles and vegetables in a vegetarian sauce 11.5
vegetarian VEGETARIAN FRIED RICE
Our fried rice in a savory vegetarian sauce 12.5
Spicy and Vegetarian Legend View our Nutritional Information
All entrees are served with a choice of steamed brown or white rice.
If you have a food allergy or special dietary restrictions, please notify a manager or chef and we will try to accommodate you.
We flew to Hawaii on Alaska Airlines and we noted last time that they offer a Vegan/Vegetarian Pack which is pretty good and includes these yummy olives, hummus pack, corn chips, dark chocolate piece in a 100% recycled cardboard box pack. For a short flight this works well and costs $6 paid by CC (no cash). NOTE: Alaska Airlines does separate waste in flight for recycling and I found out they gathered enough last year for 3 more jets or plenty of upgrades which they appear to be always doing – so that’s kinda cool and a two thumbs up for their initiatives in this area.
Ruffage Natural Foods in Waikiki area offers good options for Vegans/Vegetarians – here is the Acai Banana Bowl we had for breakfast with Acai, Blueberries, Banana and Granola – we took out the honey but that is usually on this item. Cost $6.99 for small (picture shows the small) and $8.99 for large and could share.
Pictured above is the Super Antioxidant Smoothy which was Banana, Papaya, Acai, Goji, Pomegranate, Noni and Mangosteen. It’s pretty good. We also had the Organic Peanut Butter with Banana Smoothy which is excellent for a good protein starter of the day. Cost $5.99 and could share.
Tofu Scrambler with Toast from Ruffage which had Earth Balance Butter. Note the toast is nothing special no grains just a plain brown bread but it did the trick and we don’t eat much bread so that was different and wished they offered better bread but hey travel as Vegan is often an interesting challenge. Cost $8.99 and could share.
Ruffage sells the Kombucha Drinks with a good selection – I tried this one for the first time the Grape and Chia Kombucha – its AWESOME!
Ruffage Natural Foods offers what the Vegan / Vegetarian traveler wants. You can expect the food to be pretty good for the most part however the customer service experience is lacking from the owner and her staff. Don’t expect a big smile and warm welcome with conversation. To be honest we have been there enough to know that we only only certain items and have low expectations from a customer service experience. They offer a health food store style with vitamins and bags of nuts, chips, assortment of drinks, chocolates, etc. This not exclusive Vegan so know that animal products are on the menu which could pose a challenge to some.
I recommend the Smoothies, The Tofu Scramble, The Veggie Burrito and that’s about it.
All in all Hawaii can be difficult if you want more than fruit and basic salads for Vegan travelers so you do have to make some efforts to look around and ask questions (the shops offering smoothies or acai bowls are made with yogurts so DO ASK QUESTIONS) or go to the supermarket which we do and get some items that suit you. Restaurants are big on seafood and meats. Perhaps changes are slowly coming so look for it, ask for it and give feedback for it.
We didn’t starve nor did we spend alot of cash on food. We were wanting to eat well on a budget and we did with some effort and work it was all good and of course mainly we were there for beach sun fun and the food was secondary but still important.
Always have fun and make the experience a good one.
All photos by Suzanne expect for the image below which is a postcard I found.