My Babies Blessing Party at Candle 79. Awesome!! Always an amazing time there

Quintessence in the East Village has always been a solid stand out as far as vegan raw food. I have been totally craving Caesar salads lately and they make such a great one! I have actually had that and their raw tacos twice over the last 2 weeks haha. So good! The Caesar dressing is amazing with a generous amount of avocados in the salad to make for salad perfection! YUM! Plus the tacos are just super awesome too. I love that you can order just one.

Dirt Candy is also in the East Village and I have been wanting to go there since Amanda Cohen opened it up a few years ago. FINALLY we were able make it there! It was actually pretty hard to get a decent time reservation but luckily I planned this one in advance and there we were It is a pretty tiny, yet adorable place but of course the main reason why we were there was the OUTSTANDING food! As you know I am quite the foodie and been to many many restaurants but I have to say – I was beyond impressed with everything we ate! I am really hoping to go back super soon and try the other half of the menu!

We started with the Jalapeno Hush Puppies served with maple butter (how could we not!) and the Mushroom! dish portobello mousse, truffled toast pear & fennel compote, incredible! Complex, creamy and of course deelish! Then we moved on to our entrees. I have to say, everything we had was well thought out, very creative, visually stunning and sooo tasty! Chard – chard gnocchi, grilled chard, garlic granola & drunken fig jam and Cauliflower buttermilk battered cauliflower, waffles,  horseradish, wild arugula. And although we were getting pretty full how could I not try their dessert after such an incredible meal! Popcorn Pudding salted caramel corn. The other desserts had more of an out there sound to them, and although I am sure they were deelish, I had to go with this one. Suffice it to say, there was no disappointment here We will for sure be back and are just sad that it took us this long to finally make it there!

Cauliflower - buttermilk battered cauliflower, waffles,horseradish, wild arugula

Chard - chard gnocchi, grilled chard,garlic granola & drunken fig jam

Lula’s Sweet Apothecary is another East Village fabulous vegan stand out when you are craving some amazing dessert. This awesome warm weather we have been having was just the perfect excuse to head over for some ice cream. They have a ton of fabulous flavors and I have tried many of them but I am sure as a lot of people would agree with – the Cake Batter soft serve is not to be missed. This is the first time I tried it with a topping and I had to go caramel sauce. So happy I did that! haha YUM!!!!

Cake Batter Ice Cream -- photo from www.theurbanhousewife.com

Gingersnap’s Organic  is another amazing new raw place to open up in the East Village. It just opened up in November and I am so happy I didn’t wait too long to make it over there! The owner, Jamie, is super awesome, friendly and down to earth. The place itself is really cute, comfortable and they specialize in food on the fly. So although they have an awesome full menu, you can can just grab pre-made food and run. I had already eaten lunch when I went but wanted to try one of their raw vegan dessert specialties. OH MY Chocolate Ganache Cake! It was seriously the best raw food cake I have ever eaten! I am sure this would pass to anyone for a master slice of chocolate cake. I love raw food, but I know the thoughts and feelings many people have about them as desserts, and this one seriously measures up! YUM! I am excited to come back here and try the rest of the menu and their cool looking cleanse as well. Welcome to the neighborhood Gingersnaps!

Gobo is a West Village mostly vegan restaurant that has a cool vibe to it. I have been going there for years and years! It was always the, parents taking me out go-to restaurant, for so long But it had been maybe 2 years that we have been there and it was super nice to revisit. I always start with their Scallion pancakes with homemade mango salsa. Then we moved on to the natural Seitan medallions in sizzling spicy citrus sauce and the Organic king oyster mushrooms in sizzling basil black bean sauce. I typically would not order a mushroom dish as an entrée but last time I was here my friend ordered it and I was lucky to get a taste. So deelish! The king oyster mushroom is such a star! My very favorite dish there is the Pine nut vegetable medley with lettuce wraps, which I could not help ordering to go for my lunch the next day Absence does make the heart grow fonder, it was nice to go back. Yum!

Pine nut vegetable medley with lettuce wraps

But I went there for a very different reason recently. I had my fabulous Babies Blessing Brunch Party there. SO much fun, a bunch of beautiful girlfriends and the best food to celebrate the almost arrival of our little kiddos Benay, the manager, was amazing in helping me set up this event and everything went super smooth. The food of course was deelish!

My mom made fabulous favors: Super cute planters all prepped with organic soil and seeds and a super cute flower on top So perfect!!

Thanks ladies! Such a great day to celebrate!!!

We had a great menu!

APPETIZERS

Guacamole Timbale
chipotle black beans, caramelized onions, cucumber-jicama salsa, tortilla chips, ranchero sauce

Steamed Dumplings
seitan, shiitake mushrooms, baby bok choy, sesame-soy-ginger sauce
Angel’s Nachos

corn chips, mozzarella, tomatoes, refried pinto beans, chili-grilled seitan, guacamole, salsa, tofu sour cream, romaine lettuce

ENTRÉE

Stuffed Avocado Salad
baby greens, quinoa, zucchini, cucumber, radishes, black beans, toasted pumpkin seeds, grape tomatoes, chipotle-avocado dressing

Black Bean-Pumpkin Seed Burger
mixed lettuces, avocado, polenta fries, chipotle ketchup

Home-Style Pancakes
seasonal fruit, cranberry butter, gingered maple syrup

Wild Mushroom-Squash Risotto
cashew cream, pumpkin seeds, fresh herbs, frizzled leeks

Seitan Picatta
creamed spinach, grilled potato cake, oyster mushrooms, lemon-caper sauce

Check out my version of this famous dish

and then Dessert

Live Sweet Potato Parfait
nut granola, huckleberry ice cream

Cannoli
vanilla cream filling, coconut-chocolate chip ice cream, chocolate sauce

Apple Cranberry Pie
toasted oat crumble, french vanilla ice cream, berry
coulis, candied almonds

There were lots of fabulous beverages going around. I was super happy to have ordered the Coconut-Mint Frappe avocado, coconut water, agave, mint, lime. AMAZING!! I have been craving this drink ever since!

These were so super fast to whip up and even faster to eat haha so make sure you make some extra for the perfect on the go snacks.

Yummy Protein Goo Ball Bites

Chocolate Version

1 scoop chocolate protein powder (as I mentioned above – I love Brendan Brazier’s products from Vega and his Shake & Go Smoothie Chocolate is amazing!!!!)
2 tablespoons Artisana coconut butter (this is the best stuff ever!)
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Vanilla Version

1 scoop vanilla protein powder (my absolute favorite vanilla powder - Life Time Lifes Basics Plant Protein)
2 tablespoons Artisana coconut butter
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Combine all ingredients. You might need a little more protein powder or coconut if too wet or some coconut milk if too dry. Roll into balls in your hands.

Optional add ons:

• 1/2 cup dark chocolate chips
• Extra shredded coconut

Melt chocolate over a double boiler and dip the bites in the bowl. Then sprinkle coconut over and freeze until firm.

On Friday Night we celebrated at Friday Night Yoga Social! FNYS is an AMAZING class I teach with two unbelievable, inspiring and beautiful teachers and friends; Mimi and Angie. It was so perfect to be able to celebrate with many of our students and friends, such a special night as always! If you are ever in NYC on a Friday Night, come to our fun class!!

Saturday was more fun party time And of course since this was my party, there had to be yummy vegan food!

Terri’s delivered their SUPER YUMMY sandwiches. Michael and I LOVE all their Vegan sandwiches but seem to never get enough of the Vegan Bacon Cheddar Chicken Ranch sandwiches. See my review here from when they first opened. It was great to see all these non-vegans Loving these scrumptious sandwiches too, always fun of course! Sorry, I didn’t take any pictures. But go there yourself and try these sandwiches out, so good!

I also had a crudité platter from Whole Foods. Of course a crudité platter would not normally get a honorable mention but this one was special because it had a super yummy Vegan Caramelized Onion Dip. The catering guy at Whole Foods Union Square, Mark, was Super awesome and so helpful! We went around the whole store to score the best vegan dip for the platter. Perfection!

I love my sweets and since it was a birthday party, there had to be a cake and then of course some more desserts I brought the deelish vegan brownie bites, chocolate chip cookies and oatmeal raisin cookies from BabyCakes. And the cake, oh the cake…. one of our faves, Chocolate Peanut Butter Bomb Cake from Vegan Treats… we bought it at Atlas since Vegan Treats is in PA, but they sell their AMAZING cakes and treats all over the city so thank goodness not hard to come up with. (pic below)

Then on another night Michael took me to Pure Food & Wine to celebrate just the two of us YUM!! And of course this meal had to end with the amazing Mint Sundae. (pic below)

Thanks to everyone who came out to celebrate with me and who sent Birthday Wishes!! Lots of love all around!!

Chocolate Peanut Butter Bomb Cake

Ugh Oh! This is a dangerous cake to have leftovers of! YUM!!

Mint Sundae from Pure Food & Wine

Raw Fudge Brownies
adapted from Raw Lou Lou

1 Tablespoon melted cacao butter
2 Tablespoons cacao nibs
2 Tablespoons cacao powder
1/2 teaspoon hemp protein powder
1 Tablespoon carob powder
1 cup soaked macadamia nuts
2 Tablespoons ground flax seeds
1 handful goji berries
2 Tablespoons almond nut butter
1 Tablespoon coconut oil
1  1/2 Tablespoons agave
1/4 teaspoon cinnamon

Blend all of the above in a Vitamix or a food processor. Press into a loaf baking  pan and set in fridge.
Chocolate Frosting
1 avocado
1 Tablespoon agave
1 teaspoon vanilla extract
1 Tablespoon cacao powder
Blend all of the above together and spread on top of the fudge brownie mix and leave to set in the fridge. Enjoy!

Before Frosting

with the yummy frosting!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

Perfect for my raw cleanse!!

Before the Dehydrator

Banana Macadamia Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts, chopped
1 cup ripe bananas

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Spoon into rounds onto the sheet and dehydrate for 8 to 10 hours. Enjoy!!

Meltaway Peppermint Patties
recipe adapted from Elaina Love

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt

1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.

Here you can download a free 16 page booklet on chia seeds, chia seeds benefits and recipes. You can also check out these recipes: Oats and Chia, Mango Chia Goodness, Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, Superfood Smoothie and Banana Date Chia Pudding. (wow, I totally love Chia!!)

You have 3 ways to enter:

1. Follow my blog and leave a comment on this page letting me know why you want to win some chia seeds!

2. Post a link to this giveaway on your own blog, facebook, twitter, etc.

3. Comment or email me with your favorite chia seed recipes.

Pre-Topping Yummyness

Complete Sundae Love!

Raw Ice Cream Trio Sundae
2 big servings

3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder

toppings of your choice

1. Start off my combining the frozen bananas,  nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
2. Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
3. Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
4. Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
5. Add the cocoa powder to the strawberry “ice cream” and process until well combined.
6. Take the bowls out of the freezer and add 1 scoop of the chocolate  “ice cream” to both bowls and put back into the freezer to set.
7. Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
8. DEVOUR and ENJOY