StyleNectar

Beach Babes

Beach Babes, 30" x 40" Commissioned Portrait by Juliane Porter. Oil on Archival Gallery-Wrapped Canvas

(Click image for larger view)

 

My latest commissioned oil painting was a magical experience... a silhouette of two beautiful sisters walking across the wet sand into the early morning sun of Daufuskie Island, SC.

Iced Chai Snickerdoodle Snowflakes

 

 

Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies

 

 

 

Merry Christmas Friends!  

Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life.  Yes, they're  raw vegan... but don't bother telling anyone as they won't know the difference.  Are they healthy - yes, of course they're totally amazing for you... but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty.  The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over - SO divine!  

Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of... heck these gorgeous little cookies are perfect all winter long.  Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go.  You'll never want to be without your stash.  Trust.

 

 

Raw Vegan Chai Snickerdoodle Snowflake Cookies 

Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake! 

 

Recipe for Iced Chai Snickerdoodle Snowflake Cookies

Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior :)  Make the dough and icing 2 days in advance.  Do your cutouts the day after.  Dehydrate.  Then ice the 3rd day.

INGREDIENTS

Raw Vegan Chai Snickerdoodle Snowflake Cookies

• 3 cups oat flour (made from 2 c oat groats processed in Vitamix)
• 1/2 cup coconut flour
• 1 1/2 cups medjool dates
• 1 t celtic salt
• 1 t Ceylon cinnamon
• 1/2 t ginger
• 1 1/4 t cardamom
• 1 T powdered stevia
• 1 T vanilla powder or 2 T vanilla extract
• 2/3 cup almond butter
• 1/3 cup coconut nectar
• 1/4 cup extra virgin coconut oil
• 1/4 cup + 2 T filtered water + extra as needed

Raw Vegan Cardamom Icing

• 1 t vanilla powder or 2 t vanilla extract 
• 1/4 cup coconut butter
• 3/4 cup cashews soaked for 8 hours, rinsed & drained
• 1/2 cup extra virgin coconut oil
• 3 drops edible grade lemon essential oil (or sub fresh lemon juice)
• fresh ground cardamom powder for sprinkling as the most-incredibly-delicious-do-not-skip-it garnish

METHOD

Raw Vegan Chai Snickerdoodle Snowflake Cookies

1. Place oat flour, coconut flour, dates, celtic salt, cinnamon, ginger, cardamom, stevia, vanilla and almond butter in a large capacity food processor and process, scraping the sides of the bowl many times until the mixture resembles wet sand.
2. Add coconut nectar, coconut oil and 1/4 cup filtered water and process until fully incorporated and the mixture comes together as a dough.  Add more water by the Tbsp as needed.  Taste to adjust seasonings & sweetness.  It will have the texture of gingerbread dough.
3. Dump the dough out, halve it, and form it into two smooth discs.  Tightly cover each disc in saran and place in the refrigerator overnight.
4. The next day remove one disc at a time, allow to come to room temp for 20 minutes, then roll out to 1/4" (1/4" is much easier to work with) or 1/16", just as you would standard gingerbread or sugar cookie dough.  Rolling the dough on a piece of parchment paper placed on a large cutting board works well for no-slipping.  Also, I use my french handle-free rolling pin and find it's much less effortful than a standard handle rolling pin.  
5. As you cut each shape, press the cookie cutter into the chilled dough, then pull the edges away from the cutter on the sides that are un-usable, then pick up the cutter with dough still inside and tap it out onto a silpat lined dehydrator sheet.  As you can see, I used about the most difficult intricate snowflake designs one could use- to make it easier, I gently pushed out the skinny parts using the end of a spatula or my finger tips.  You should have no problems, especially if using a less intricate cutter.
6. Once you've cut out all your cookies, put them into your dehydrator on 135F for 1 1/2 hours, then turn down to 115F for another 1 hour or until they're firm enough to transfer from a silpat to a screen.  Transfer is easy: simply place a dehdrator tray fitted w/ a screen over the cookies on their silpat lined tray, flip over with your hands keeping everything aligned.  Next peel the silpat off the cookies and place them back into the dehdrator, now on their screens, for 2 - 4 more hours or until reach your desired crispness.  I personally like the cookies just slightly chewy, however they're also delicious crispy! (Alternatively, if you don't yet have a dehydrator, put them in the oven on it's lowest setting with the door propped open with a wooden spoon until reach desired crispness. This method doesn't guarantee they'll stay raw.)
7. Let the cookies cool before icing.

Raw Vegan Icing

1. Add all the ingredients into a Vitamix and blend scraping the sides down with a spatula several times, til totally combined and creamy. 
2. Scrape out into a bowl and place in the fridge for 2 hours.  Before you go to bed, pull the icing back out & let it sit out on the counter overnight. When you awake it will be the perfect icing texture (if your house is about 68F).  Otherwise, just leave it in the fridge overnight, come morning, take out the icing and place on your counter for an hour or until reaches icing consistency. If it warms up a bit too much while using, simply pop back into fridge for 10 minutes or until thickened, feeling free to whisk it back up to return it to perfect texture.
3. Next ice your cookies: this is easiest if you have a couple of large cookie sheets to place cookies on as you ice them.  After each tray of cookies is complete, sprinkel with a pinch of fresh cardamom- don't be shy - I LOVE a generous pinch.  If it's cold out as in 35F or lower, place your trays outside and the icing will harden almost instantly.  Store your cookies in the fridge in airtight containers with layers of parchment separating them. 
4. Snuggle up with a plate full of sweet, iced, caradamom dreams... high-vibe, guilt-free decadence that leaves us looking and feeling just as dreamy :)

 

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting :) 

Comment, Like, Subscribe & Share!

Spumoni Christmas Gateau

 

 

 

 

It's that most wonderfully festive time of the year!  When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns!  Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table...  so beautiful it was difficult to slice into.  However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens!  Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!

 

 

 

 

High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet... and they leave us looking and feeling the same way!  Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up... in Peace, Joy and Happiness!

 

Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache

 

 

This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!  

 

Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)

Ingredients

PISTACHIO CREAM

• 1/2 cup fresh young thai coconut meat (or sub soaked cashews)
• 2 super ripe bananas
• 1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
• 4 drops edible grade lemon essential oil (or sub fresh lemon juice)
• 1/2 t vanilla powder
• pinch of celtic salt
• stevia to taste

CHOCOLATE-HAZELNUT CREAM

• 1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
• 2 super ripe bananas
• 1/3 cup carob powder (or sub cacao or a combo)
• 1/2 t ceylon cinnamon
• 1/2 t vanilla powder
• 1/2 t celtic salt
• stevia to taste
• 2 T + 1/4 cup hazelnuts, coarsly chopped

CHERRY CREAM

• 2/3 cup fresh young thai coconut meat or sub soaked cashews
• 2 super ripe bananas
• 2 1/2 T cherry juice concentrate or to taste
• 1/2 t vanilla powder
• stevia to taste
• pinch of celtic salt
• 1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved - leaving several whole. 

CHOCOLATE GANACHE

• 1/4 c extra virgin coconut oil, melted
• 1/4 cup carob or cacao
• 2 T almond butter

Method

PISTACHIO CREAM

1. Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed. 
2. Stir in the chopped pistachios.  
3. Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set. 

CHOCOLATE-HAZELNUT CREAM

1. Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
2. Stir in chopped hazelnuts.
3. Pour onto 1st layer once it is set.  Place back into freezer to allow 2nd layer to set as well.

CHERRY CREAM

1. Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
2. Stir in dried cherries.
3. Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set. 

RAW VEGAN CHOCOLATE GANACHE

1. Whisk together all ingredients until smooth and creamy.  
2. Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick.  Pop back into the freezer.

RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY

1. Well, it's practically finished!  However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut. 
2. Allow the cake to thaw for 45 minutes - hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.

Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

  

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

 

All Love,

Juliane

 

Thank you for visiting :) 

Comment, Like, Subscribe & Share!  

Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream

 

 

 

  

These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity... nothing can possibly match the exquisite experience of biting into such a dream!  Alas, proceed I must and, fortunately, their sheer memory has already made things easier...

 

 

Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream.  Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor.  Joy to the World!

 

  

The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible.  Since he loved it so much it was a necessity to recreate a raw vegan version.  Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER!  Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not.  Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!  

  

 

Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream.   However, I'm never disappointed when that small voice of persuasion steers me to take things a step further - and this was no exception.  Vanilla Bean Ice-cream is a dream all in itself too!  Clouds of pure heaven.  And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations!  Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

 

 

 This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

 

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

• 3 Pears, peeled and thinly sliced (1/8")
• 1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
• 3/4 cup dates, pitted
• 1 t vanilla powder
• 1 1/2 - 2 T water
• 3 T extra virgin coconut oil
• 2-3 drops lemon essential oil (edible grade only)
• 3/4 t himalayan salt 
• 1/4 cup soaked/sprouted/dehydrated walnuts
• 2 T raw coconut crystals

Raw Vegan Caramel Filling

• 1 cup raw cashews soaked overnight
• 1/4 cup raw coconut nectar
• 1/4 cup full fat coconut milk + 1 or 2 T more as needed
•  pinch himalayan salt
• 1/2 t vanilla powder
• 1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

• 1/4 cup raw cacao powder
• 1/4 cup extra virgin coconut oil, melted
• 1/4 t ceylon cinnamon
• pinch of himalayan or celtic sea salt
• stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

• 16 oz frozen raw baby thai coconut meat
• 2-3 frozen super ripe bananas
• stevia to taste
• 1/2 t vanilla powder

 METHOD

Dried Pears

1. Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

1. Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down.  Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
2. Take 1/3 of the above mixture and set it aside for latter use in crumb topping.  
3. Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
4. Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer.  Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

1. Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

1. Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin.  Place mixture in fridge where it will thicken slightly.

Dark Chocolate

1. Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

1. Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside.  If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

1. Smear a thin layer of the caramel across the bottom of each tart shell.
2. Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
3. Sprinkle crumb topping over top.
4. Set tartes in freezer for 20 minutes to set.
5. Remove from freezer and drizzle tartes with dark chocolate.
6. Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
7. Place back in freezer for final set.  Bring to room temperature for 1 hour before serving.
8. Tartelettes can be served whole or sliced into 4 - 6 pieces and topped with Vanilla Bean Ice-Cream.  The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!  
9. Revel with pleasure on a cloud of Sweet Holiday Bliss! 

 

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version?  Share in the comments below for the opportunity to have me recreate it for you!

 

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting :)  

Comment, Like, Subscribe & Share!

Buttery No-Wheat Thin Crackers w Aged Treenut Cheese & Cranberry Compote

 

  

 No-Wheat Thins with Aged Treenut Cheese & Cranberry Compote (Raw Vegan)

No Wheat Thins and Artisinal Aged Treenut Cheese  

No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift! 

 

I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot!  Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote... SOOO GOOD!  And perfect for holiday entertaining!  This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips.  They even smell amazing!  Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess.  I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph :)

Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees  :)  Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are!  I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all.  If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you!  The sesame and almonds provide a luxurious richness that takes the flavor right over the top - and of course these babies are gluten/wheat/grain/dairy & sugar free!  As for the Cranberry Compote... THE BEST.  A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love.  Topped with a twist of orange zest over aged treenut cheese (recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine) on my No-Wheat Thins... Pure Heaven!

Please enjoy!

 

 

 

   This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!

Recipe for Raw Vegan No-Wheat Thins

Ingredients

• 1/2 cup raw sesame seeds soaked overnight & drained
• 1/2 cup raw golden flax soaked overnight & drained
• 1 cup raw almonds soaked overnight & drained
• 1/4 cup coconut nectar
• 1 1/2 teaspoons celtic sea salt
• fresh cracked pepper to taste

Method

1. Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary) and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
2. Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator.  The thinner you spread the dough the faster your crackers will crisp.
3. Score the dough into cracker sized pieces with a knife.  Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.  
4. After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp.  If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.

 

Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)

Ingredients

• 2 cups fresh cranberries
• 3 Tbsp black chia seed
• 3 Tbsp coconut water, orange juice, apple juice or filtered water
• 1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
• 1/8 tsp vanilla powder
• 1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
• orange zest for garnish

Method

1. Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using).  Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
2. Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
3. Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above.  Be mindful not to overprocess.
4. Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours.  This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.

 

What raw food or vegan dishes have you made and loved lately?!  Do you have any questions I might be able to address for you? 

 

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love, 

 Juliane 

 

Thank you for visiting :)  

Comment, Like, Subscribe & Share!