Raw Mango Mousse With Irish Moss

Mango Mousse Cups

Mango Mousse Cups

This recipe is inspired by my Raw Cacao Mousse recipe. I keep playing with Irish Moss, a new ingredient for me, and wanted to come up with a fruit-based version of the mousse. I used dried mango but am looking forward to using fresh mango when it is in season again.

Recipe:

(Makes four 6oz puddings, but you can use smaller containers to make more cups!)

5 Pitted Dates (soaked overnight or add boiling water and soak 5 mins)

1/4 C. Brazil Nuts (soaked overnight or add boiling water and soak 5 mins)

1/3 C. Dried Mango (torn into smaller pieces and soaked overnight or add boiling water and soak 5 mins)

3/4 C. Irish Moss Puree (how-to and recipe here)

1 C. Almond Milk

1/2 C. Full Fat Coconut Milk

2 Tbsp. Maple Syrup

1/2 Tbsp Vanilla Extract

Juice of 1/2 a Lemon

Pinch of sea salt

4 Tbsp. Dried or fresh Wild Blueberries, for the bottom of containers

2 Tbsp. Shredded Coconut

Directions:

1. Combine soaked brazil nuts, mango and dates in food processor or vitamix and blend until mostly combined, scraping down the sides if needed.

2. Add prepared Irish Moss puree and blend until smooth.

3. Add remaining almond milk, coconut milk, salt, maple syrup, lemon juice, and vanilla extract, blending for a few minutes until completely smooth and chunk free. Taste to make sure it is sweet enough to your liking before pouring it into cups!

4. Add blueberries to the bottom of your containers. Pour mango mousse into 4 mini mason jars or ramekins, sprinkle with shredded coconut, and let chill in the refrigerator for at least 2 hours. The Irish Moss takes a bit of time to set up and become firm.

5. Enjoy! You are a raw dessert goddess!

Raw Cacao Mousse with Irish Moss

Cacao!

Cacao!

There seems to be a trendy ingredient as of late…Irish Moss. I see it pop up in all the raw vegan pies and puddings in fancy juice bars and vegan cafes, and have been a bit confused as to what it is and how to use it. It is a gelatin substitute and thickening agent that creates a fluffy texture in recipes.

This is a 2 day process that requires overnight soaking, so you can make this ahead! Not at the last minute, or you will be sad.

Irish Moss How-to

Buy Irish Moss from your local health food store or Whole Foods. I used the Divine Organics brand. Irish Moss is actually a type of seaweed and is full of trace minerals such as magnesium, super important for your health!

1. Grab a cup of moss from the bag and place in a very large bowl. It will be in large kelp-like leaves. It will smell like horrible fish and the sea. Don’t be afraid (I was!).  Add water to cover by a couple of inches. There will be sand and weird white and black gritty things covering the moss, as it is from the sea. Soak overnight or all day long.

2. After at least 6 hours, the moss will double in size and be lighter in color. Rinse the moss a few times with cold water until you no longer have sandy bits falling into the bowl.

3. Add soaked moss with 1.5 cups of fresh water (not the soaking water) and blend in a food processor or Vitamix until totally blended and gel-like in consistency.

4. Store in a container up to a week.

Raw Cacao Mousse Recipe

(Makes four 6oz puddings, but you can use smaller containers to make more cups!)

5 Pitted Dates (soaked overnight or add boiling water and soak 5 mins)

1/4 C. Brazil Nuts (soaked overnight or add boiling water and soak 5 mins)

3/4 C. Irish Moss puree

1 C. Almond Milk

1/2 C. Full Fat Coconut Milk

2 Tbsp. Maple Syrup

1/2 Tbsp Vanilla Extract

3 Tbsp Raw Cacao Powder (if using cocoa powder, use 4 tbsp as cacao is stronger)

Pinch of sea salt

Raw Cacao Nibs, for sprinkling on top

Directions:

1. Combine soaked brazil nuts and dates in food processor or vitamix and blend until mostly combined, scraping down the sides if needed.

2. Add Irish Moss puree and cacao powder, blend until smooth.

3. Add remaining almond milk, coconut milk, salt, maple syrup, and vanilla extract, blending for a few minutes until completely smooth and chunk free. Taste to make sure it is sweet enough to your liking before pouring it into cups!

4. Pour into 4 mini mason jars or ramekins, sprinkle with cacao nibs, and let chill in the refrigerator for at least 2 hours. The Irish Moss takes a bit of time to set up and become firm.

5. Enjoy!

Bad Karma Coffee Musings

You know it’s going to be a rough day when it starts with bad coffee.

It all started out so innocently, so routine, that nothing could go wrong! I make my coffee in a Chemex, which is a beautiful glass hourglass shaped device. It’s basically drip coffee, but made in glass instead of plastic. As of yesterday I began sinfully blending freshly ground Blue Bottle Coffee (Giant Steps is the name of the roast, which is so inspiring!) with Starbucks “3 Region Blend.” I know. Such a sinner. Combining an artisanal, organic, small production coffee with, well, Starbucks, just seems so wrong. It’s kind of like mixing a George DeLatour 1997 Cab with Two Buck Chuck. If it is any consolation, my mother won the bag of Starbucks at a bridal shower as a prize for filling out a silly bridal questionaire, and deemed it too “roasty” for her taste. Well, “roasty” is my bag. It is now in my possession.

I grind my coffees, mix them together, pray to the artisanal coffee gods that no one calls me out on my superblend, and boil the water. Usually by the time the water is done boiling, I’ve gotten out my homemade almond milk and warmed it up in my mug. This has become a glorious routine as of late. I go to the fridge, grab my glass container of almond milk I so dutifully made 5 days ago…oh no…5 days ago? The good thing about making your own almond milk is that is tastes super fresh and is only almonds, water, and some vanilla extract. No creepy guar gum or added random vitamins. The sad thing about making your own almond milk is that is goes bad in about 4-5 days, so you have to make it about twice a week. I smell it. It kind of smells ok. I think it’s fine. “It’s fine!” I tell myself. I’ll drink it anyway. I doubt myself. I take a sip.

Blahhhhhhh! It is sour, foul, all things bad. I toss it into the sink and come up with plan B.

“That’s ok!” I tell myself. I will use my backup emergency canned coconut milk! Coconut milk in coffee is divine. If you’ve never tried it, do it now. It’s kind of like a tropical breve. What’s a breve? Espresso and straight up whipping cream. I dated a rock climber who only ordered breves. He insisted that it was the best way to drink coffee, and his rippling muscles didn’t steer me away from that belief for quite some time. Only, I don’t drink milk. So I started making coconut breves. I’m still waiting for my rippling muscles though.

Anyway. I distract myself with men in the middle of my posts quite often, even while writing about coffee. I astound myself. I go to the cupboard and root around for my cans of coconut milk. Not there. I go to the other obscure location, behind the dried beans no one will ever use and to the left of the random container of saffron. Nope. I have no coconut milk. I HAVE NO COCONUT MILK! Sometimes I have a container of leftover coconut milk in the fridge. I check.

Not there. I return to stare at my chemex, which is now ready, the coffee has dripped into a perfect brew and is ready for something creamy to be added. I have nothing. I am dramatically frowning and am quite upset at this point, until I have the sudden realization: I have frozen coconut milk in ice cubes!!!! A few weeks ago, during the California spring heat wave, I decided it would be cool (pun intended) to make my own coconut milk and freeze it in cubes for insta-smoothies! I run to the freezer, dig around for them, and find them. I have four left. Perfect!

I microwave the cubes until they melt and pour the coffee on top. I take a sip…and my frown turns into a thin, straight, rigid line. This is bad. This is really bad! When you make your own coconut milk from shredded coconut, you never REALLY get rid of the last of the coconut shreds. So there is a slight gritty, chewy bit leftover that disappears in a smoothie but DOES NOT DISAPPEAR IN COFFEE. I drink in silence.

This story does not have a happy ending. Since I live on a ranch far away from town, I cannot simply “make a quick stop!” at the market. And since I no longer live in Hawaii, I cannot simply “go pick a coconut!” and fix this problem. So, I have some almonds soaking in the kitchen right now, ready for tomorrow’s coffee adventure.

I think the atisanal coffee gods knew I was blending Blue Bottle with Starbucks and gave me bad coffee karma.

See you tomorrow, artisanal coffee gods. I’m fighting back!

 

Raw Lemon Coconut Pie

When I lived on Maui for 6 months, I frequented a place called Maui Kombucha in Haiku. They served fresh kombucha on tap, raw salads, and RAW PIE. My first bite of raw pie was a slice of semi-frozen key-lime coconut, as thick as possible with a dense nutty crust. It was a hot humid day, and the pie was like pie and a lemon bar and ice cream and limeaid all at once: perfection. This divine, life changing pie was $7.50 a slice. And so worth it. At first it was a weekly indulgence – I would ceremonially select a day of the week to have this pie, sometimes with my dutiful roommate Amber, who helped support my growing obsession and loved it (nearly) as much as me. Sometimes we couldn’t get pie together and she would come home with a slice, I would see it, and then need my own. And drive down the hill to get my own, that second.

Did I mention that Maui Kombucha was less than a 5 minute drive away? And that they had 3-4 different flavors a day? And that there were always new flavors that I needed to try? Sometimes it was chocolate coconut, sometimes lilikoi (passionfruit), sometimes carrot cake. But always, always, the lime was the best. And always the base of every pie was coconut. Early into my growing pie obsession, someone broke my heart. I decided raw pie was the only thing that would mend it back together, for $7.50 a slice. My heart was so broken and my sweet tooth and sadness were so strong, I quickly developed a daily pie habit. The kombucha baristas soon knew me as the one who came for pie to heal my broken heart, partially because I told each of them, one by one. I would come for pie during the strongest of thunderstorms and the brightest of sunny days. I would come for pie on the way out to the beach, or on the way home from the beach. I would go the moment they opened, or moments before they closed, always in a panic, hoping that they would have the coconut lime flavor.

I started to hide my pie obsession from Amber, because she knew it was getting bad. Sometimes I would go eat pie by myself and then announce my craving to her later and suggest we go together later that day, so I WOULD SECRETLY GET PIE TWICE IN ONE DAY. There was one week where I actually spent nearly $100 on pie at Maui Kombucha. My poor roommate Amber feebly suggested, at the end of this week, that I learn how to make this raw pie myself, to save money. What? Me? Make a raw pie? The dessert that solves all my sorrows and must be made by magical kombucha-chugging fairies is something I could do myself? And then I actually thought about it – how hard could it be?

This is how the recipe was born. I made a passionfruit version in Maui because they grew in the yard, but lemon here in California (because I have meyer lemons at my disposal). Thank you broken heart, for you helped me find my new favorite dessert. And thank you Amber, for calling out my pie insanity.

This is raw, vegan (totally 100% vegan if you sub agave for the honey), and paleo friendly. It is “sweet and sour like a lilikoi”  as Hawaiian native Paula Fuga likes to say in her song “Lilikoi” which I played on repeat while writing this. Just so you know.

Raw Lemon Coconut Pie

Raw Lemon Coconut Pie

Filling:

1 C. Freshly Squeezed Lemon Juice (about 6-7 lemons)

Zest of 1 Lemon

1/2 C. Coconut Butter

1/4 C. Raw Honey for a super tart pie or 1/3 Cup for a sweeter pie

2 tsp. Pure Vanilla Extract

1 big pinch Coarse Sea Salt

Crust:

1 Heaping Cup Raw Almonds, soaked 6-8hrs (you can also use leftover ground almonds from making almond milk (it will measure out to about 1 1/2 Cups after soaking, but do not use almond flour because the texture will be different)

1/2 C. Shredded Unsweetened Coconut

6-8 Medjool Dates

Zest of 1 Lemon

1/2 tsp. Course Sea Salt

1 tsp. Pure Vanilla Extract

Instructions:

Pour boiling water over the 6-8 dates (use 6 if they are huge, 8 if they are smaller) in a small bowl and set aside. This will help soften them so they blend easier.

Filling:

Zest 2 lemons using the small-holed side of a cheese grater. Set aside half for the crust. Place the other half in a food processor or blender, along with lemon juice, honey, salt, vanilla and coconut butter. I recommend microwaving the coconut butter for 30 seconds so it is easier to work with. Since we don’t all live in Maui forever, (sigh) coconut butter can get pretty hard with a normal indoor temperature, and the microwave helps. Process until the mixture is well combined and turns a light lemon yellow in color. Scrape down the sides once, making sure to get all the honey blended in, and combine for a few more seconds.

Remove the lemon mixture, set aside in a bowl, and quickly rinse out the blender or food processor of excess lemon filling. It’s ok if there is a bit left over – it will help combine the crust next! Don’t make the crust before the filling! If you do, it is really sticky and hard to clean off before you make the filling. It’s better to have a little lemon in the crust instead of chunks of almond in the filling  – right? Right.

Crust:

Take the soaked dates out of the hot water, discard water. Remove the pits if they have pits. If you are working with soaked almonds, process them alone for about 30 seconds until they are coarsely ground, then add the other crust ingredients. If you have ground almonds leftover from making almond milk (about 1 1/2 cups measured out), throw all the crust ingredients in together: almonds, dates, lemon zest, vanilla, shredded coconut, salt. Process until the mixture starts to stick to the sides and ball up, looking a bit sticky. Grab a piece of crust and pinch it together with your fingers. If it crumbles apart immediately, add a spoon full of honey. If it is really gummy and super sticky (unlikely) you can always add a spoon full of shredded coconut. Adapt to the crust!

In a 10 inch glass pie pan, press the crust dough into the bottom and sides until it is about 1/2 inch thick, so it looks like a traditional pie crust. You do not have to press the sides very high up. Pour in the lemon filling. If the filling doesn’t reach the height of the crust, you can always press the crust down lower to meet it. You can also divide the dough up for multiple small tarts of different sizes. Sprinkle the top with a little leftover lemon zest and shredded coconut for extra ZEST and cuteness.

Freeze for at least an hour. Cut with a sharp knife and serve with a pie server.

Enjoy your lemon pie, lovelies!

recipe: faux buttermilk pancakes

I have discovered the perfect gluten free, vegan pancake recipe. After much trial and error, this is it! These pancakes are thick, fluffy, do not stick to the pan, and are so so SO satisfying in a way that real buttermilk pancakes of the past used to satisfy. When I took my first bite, I jumped with joy and screamed. Now I can die happy one day, knowing that I have created my dream pancake! The recipe is relatively simple with the exception of a little prep work-proccessed almonds-which I always seem to have on hand, since I make my own almond milk semi-frequently. What are processed almonds and how do I make them? Here is the recipe!

Faux Buttermilk Pancakes

Ingredients

1 C. Brown Rice Flour
1/2 C. Tapioca Flour
1/2 C. Soaked, Ground Almonds (brazil nuts work well too)
3 Tsp. Baking Powder
1/2 Tsp. Salt
1 C. Unsweetened Almond Milk/Brazil Nut Milk (or other non-dairy milk of choice)
3 Tsp. Ener-G egg Substitute
1 Tbsp. Ground Flax Seeds
4 Tbsp Warm Water
3 Tsp Agave
2 Tbsp Melted Earth Balance
1 Tsp. Pure Vanilla Extract

In a large bowl, whisk brown rice, tapioca, and almond flours, baking soda, and salt until combined. Set aside.
In a medium sized, microwaveable bowl, combine flax meal, water, and Ener-G egg replacer. Whisk, microwave for 20 seconds, then stir again to combine. I find that egg replacer and water don’t thicken up unless they are microwaved, which gives it a gooey, egg like consistency, and a thicker pancake batter. To the liquid mixture, add melted earth balance, almond milk, agave, and vanilla extract. Whisk or stir until well combined, then add to flour mixture and whisk until well batter looks thick with only a few small lumps. Do not over-stir!
Heat a medium sized, non-stick skillet to medium heat and add a tiny bit of earth balance to coat the bottom. Pour 1/3 Cup of batter onto skillet and wait until you see a few bubbles pop, then flip. Pancake should be golden brown. Add a few chocolate chips or thawed blueberries before flipping, if you like! Just a warning, if you add frozen blueberries, the batter tends to get too soft around each blueberry, resulting in a mushy texture that isn’t so awesome. Therefore, thaw the berries, or hold off altogether. I find that this pancake is so awesome plain, it doesn’t need much but a drizzle of pure maple syrup and some fruit on the side.

Enjoy immediately! Feeds 2 hungry vegans/makes about 6 large pancakes.

Lingonberries Market

Sandwiched in the most unlikely of places, between a car wash and an adult lingerie store, is Lingonberries, an entirely gluten free market! How nice is it, for people with allergies, to simply shop in a store without having to check for potentially harmful ingredients! They did the sorting for us. I originally made the quick jaunt to Vancouver in search of a granola that a hairstylist got me hooked on by Bakery On Main in “nutty cranberry maple granola” flavor. I found it, and then some.

Lingonberries carries an assortment of known brands and products, such as rice pasta and Kind Bars, but there was an extensive array of products and brands I had never seen before. Bread mix from Brazil? Cookies from Europe? Dinosaur shaped fruit cookies? COMMUNION WAFERS? They have it.

This is pretty much heaven for anyone with an allergy who has been denied a cookie at some point in their life. Here, you have full reign of every type of cookie, from flavor to size to crunchy or soft, and you are not just left with the one random gluten free option that doesn’t look that great anyway. I think I will be sick if someone suggests another trail-mix bar as dessert!

Aside from boxed goods, they also have a freezer case stocked full of giant frozen muffins, pie crusts, and even chicken nuggets from Applewood Farms! In the front of the shop is a brand new lovely display of glitter dusted cupcakes by Fairycakes of Portland, that also makes dairy-free options. Even though the shop is gluten-free, you still have to check for any other ingredients that you avoid. I had a hard time finding breads or baked goods that are entirely vegan, but there are some to choose from.

I went a little crazy and brought home a huge bag of healthy gluten-free junk food. It was my first time, after all. I have to try everything! Take a trip to Vancouver to get your gluten free fix! You will be so happy you did.


Lingonberries Market
6300 NE 117th Ave, Suite B5
Vancouver, WA 98662
360-260-4411


sip

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There is a new place to get a quick detox in a cup! It’s called Sip, (their other location is in SE outside People’s CoOp) a juice cart on NE Alberta between 22nd and 23rd. I ordered the “Summer Breeze” juice with cucumber, cilantro, apple, lime, and substituted the pineapple for carrot! Service was sprightly and fresh, and even the juicer itself was polite. I have never heard a more quiet juicer in my life! I have always been a fan of fresh juices, but not so much of the pricing. Luckily, you can order a 12 oz or 16 oz size, which allows you to save a buck or two. Most juices come in one size and price only, which can be frustrating for the frugal and semi-hungry.

I am also a fan of the location. If you stand in the middle of Alberta street and slowly turn around, you can satiate every level of hunger: tea at Townshend’s (parched but not hungry), juice at Sip (in need of nutrients but few calories/probably just did yoga and want to continue feeling healthy), or vegan cake and ice cream at Back to Eden Bakery (totally ran for an hour this morning/possibly PMSing/cake is always good so why do I have to explain!?)The bottom line is: if you want juice, get it here.

Sip
2210 NE Alberta St
Portland, OR
7 days a week, 9am-8pm

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