Eat Dance Live

I have one simple statement to make today: Meredith 's Chocolate Mousse Pie is chocolate orgasm on a plate. I wanted to blog about it while it's still fresh in my mind, but words to describe food usually don't capture them at all. "This taste good/this taste amazing, etc." doesn't give away what you a truly experiencing. The taste of this cake is absolutely amazing, the texture is divine. It has the perfect resilience, not too mousse-y and not too hard. It's juuust right! Andrew's and my favourite hang-out when we lived in Kingston was a place called the Sleepless Goat . It had the most amazing cakes (both vegan and non-) that you could ever imagine. Once we left there, I never thought we'd be able to recapture those experiences, but this cake brought them all back. Right after my first bite, I thought "Wow, this is just like Goat cake" (no, you never do stop giggling, no matter how many times you say that). On a scale from one to yum, th...

My day began and ended with mint in stranger ways than I could have ever imagined... Over a breakfast of green juice for breakfast (kale, cucumber, apple, celery, mesquite and maca), I created yet another raw ice cream. This time it was a variation on previously made mint chocolate-chip ice cream in what Andrew called my new raw 'mint oreo ice cream'. Here's the secret: Raw Mint 'Oreo' Ice Cream 2 C cashews, soaked overnight 1 C water 2/3 C agave nectar (or maple syrup, I think I did half of each) 1 tsp vanilla (or 1 whole vanilla bean) 1/3-1/2 C crushed mint leaves 1/2 tsp (or to taste) of mint extract dash of salt pinch of spirulina for green color raw oreo cookie dough (see below) cacao nibs, optional 1. Blend everything in a Vitamix (or blender or food processor) until smooth 2. Pour into ice cream machine and follow directions! 3. In the middle of the ice cream machine process, or once the ice cream starts to get a solid enough ice cream consistency, blend in t...

As you might have noticed in one of my earliest recipe posts for my Ginger Three Ways Cookies , my undying love for ginger is quite profound. I stick ginger in everything from my green smoothies, my salads through a ginger-almond-miso dressing, to my cookies, and now I give to you on my favourites: raw Ginger Ice Cream! It's a really no-nonsense recipe that requires little more than 'stick everything in blender and turn the on button'. I made it again today because I thought the flavor would go beautifully with the fruitcake I mentioned I made off of Raw Goddess Heathy's blog yesterday... and I was right! Here's what you'll need: Raw Ginger Ice Cream 2 C cashews, soaked overnight 1 C filtered water 1 tbsp non-acoholic vanilla (or 1 whole vanilla bean) 2/3 C maple syrup or agave nectar (you can tweak this a bit for sweetness) 1 tsp salt 1 inch piece of ginger (diced) 1/2-3/4 C crystallized ginger (I kept half of it and diced it to add back into the ice cr...

WARNING : Recipes are like the Pirate Code, they’re just guidelines I find exact proportions in cooking totally overrated. I love the way old medieval recipes were written: they just listed ingredients and then gave you a rough idea of how to assemble them. I admire the confidence that old recipes required that you have in the kitchen, the ‘just wing it’ attitude that compels you to trust your ability as a cook. Consider this awesome fourteenth century recipe for apple pie from The Forme of Cury compiled in 1390 by the master cooks of King Richard III: XXVII For to make Tartys in Applis “Tak gode Applys and gode Spycis and Figys and resons and Perys and wan they are wel ybrayed colourd with Safron wel and do yt in a cofyn and yt forth to bake wel.” In other words, mix together apples, pears, raisins, figs and spices—probably cinnamon, nutmeg, ginger, cloves and saffron—mix and put it in a pieshell, the ‘cofyn’, and bake. That’s it! Seems very low maintenance, doesn’t it? It...