Eat Dance Live

Every once in a while, it's normal to have a kitchen fail, whether it's burnt cookies, overly dry fish, or rubbery mash potatoes... but what if you turned those failures into successes? Last night, my growing love for sprouted beans and legumes had me trying the lentil socca I knew was on my to-do list after last week's culinary orgasm. Like I did with the sprouted socca, I diligently made my own flour, sprouting, soaking, and dehydrating my lentils until I had the amounts I needed follow the recipe... except... a gooey non-flippable mess happened instead of socca. It resulted in something that did in fact look more like rubbery green mash potatoes than anything even remotely pancake-esque. Hrm. What to do with a few giant globs of lentil paste? Why, faux meatballs of course! Refusing to admit failure, I took the paste and rolled a tablespoon or two of it into balls, quickly fried them again for another couple minutes, and served them over a massaged kale salad. The resul...

Yay, finally a food post! Strangely, it had been a while. This one is definitely for a worthy cause though since it is in celebration of Andrew's birthday! However, instead of publicly blowing birthday kisses or posting embarrassing/cute birthday pictures over the internet, I'll cut straight to the chase and get to the food. Birthday dinner was an impromptu spinach-hemp-basil zucchini rolls over a sundried tomato marinara. In short, I've been seeing lots of zucchini cannelloni recipes all over the raw food blog world for long enough that I really wanted to simulate my own nut-free version. While the insides had nothing to do with cannelloni, I still thought they looked awfully pretty: Those were followed by the pièce de résistance, a pomegranate and chocolate-frosted vanilla cheesecake! The crust was meant to be ginger snap-ish, the cheesecake was based off of Miss Meredith 's awesome fermented nut cheese recipe and some added personal creativity (read, I ha...

On most sunday mornings, you can find me in the kitchen stockpiling some of the more complicated raw household goodies I make for the weeks ahead. Funny thing is, I find that as I increasingly adopt a LFRV lifestyle, the less pleasure I take in making and eating these higher-sugar higher-fat gourmet foods. Andrew's not complaining though, that just means 99% of the fancy raw stuff I now make just goes into his belly :) Despite my feelings though, today was no different on the food front. This morning, I was inspired by Meredith and Felicity to try my hand at vegan cheesecake. I kind of followed the general idea of their recipes, but made the proportions of ingredients my own. I started with Meredith's recipe for fermented nut cheese (the priobiotic-based kind), then added about 1 tsp of coconut butter, some raw honey, salt, irish moss, and lots of lemon. The crust was a recent hemp-spelt cookie disaster that I didn't have the heart to throw away, but that I think ...