Giving a Raw Recipe a Try

Time really has flown. It seems that it was only yesterday that I arrived home, a little weary from travelling, but excited to be back and to spend a little time island living. It seems already that the end of August is close, most of my friends have had their last day of summer jobs, and it's only two weeks to go until the big day. Moving day.

Yesterday was both the garage sale and our going away party, which was organised by some very close friends of ours, so from the moment I stepped outside with a bowl of gluten free granola and berries for breakfast still in my pyjamas, there was sorting and selling to be done, and later lots more boxing of leftover items and finding the next step for them. 

Among the mountain of things that have piled up over the years, we sold a few knick knacks to some curious onlookers, but mostly enjoyed cups of tea here and there as we sat in the sunny spots at the bottom of our stairs or chatted with people perusing the clothes racks or boxes of toys. 

There's something about seeing all our old things going, some which we thought absolutely essential, or that once held meaning for us, that gives me the feeling that yes, there is a part of my life that is really is over. Suddenly, it feels as if I have finally passed over a line in the sand, and crossed a point where I can finally say that there is a past, and there is also a now, and there is no point in trying to blend the two, or always thinking back to what could have, or may have, been done. There are years during high school, and before, although I may have been too young and not yet influenced or changed by my environment and surrounding people, that I can close as if parts of an album, only events that are recalled upon as if passing through the pages of photos. Those years, with their many enlightening, tough, exciting, or silly moments, may have helped build the person I am today, but they do not define me.

As I put baby clothes and trinkets into cardboard boxes, closing them and labelling them before adding to the pile to keep, and sort through albums, old clothes and books to go, I felt a sense of cleansing, and with each box of toys from my childhood packed into the back room, or pile of painfully awkward old shoes sent to the garage sale pile, I felt as if that small part of my life, with any negative influence it may have, is flushed, and I keep only what I need, and only what I want. 

This recipe, made from only natural ingredients for a completely raw, gluten free and vegan, "cheesecake", is exactly the kind of food fit for a cleanse, even if we are cleansing the clutter from living in this house, growing up, and spending many years here, rather than the typical cleanse. It was inspired by a delicious dessert my sister and I shared the last night I spent in Montréal, from a little vegan restaurant off of Rue Sherbrooke. Past the rows of jars filled with dried fruits, nuts, raw granola and dehydrated crackers for sale, dining tables were set up beside white brick walls and stained glass windows made from car headlights. It was the menu that we oohed and aahed at, with its delicious descriptions of new meals, a raw lasagna, gluten free and raw crepes or pad Thai, and after we were served and had eaten, couldn't resist the temptation of dessert.

Blown away by the flavour of the raw plates, both from dinner and dessert, I've given raw baking a try at home, and am again thrilled to find that the ease of blending a few ingredients together, such as cashews and dates, with other secret ingredients to give new flavours, can produce such delicious cookies, brownies, or even this "cheesecake."

Raw Blueberry Uncheesecake

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Almost unbelievable that this dessert isn't made with any cream or cheese, and is in fact is completely raw! It still has a delicious creamy texture, and the rich taste of blueberries is a perfect complement to cashews. I guarantee you won't be feeling guilty after this indulgent dessert, as it is made from all natural, and healthy ingredients.

Smooth and sweet, its the perfect combination for a dessert to impress, or to enjoy after dinner.

{makes 4 individual uncheesecakes}

{Ingredients:}

Crust:

1/2 cup almonds

2 dates

1/4 cup shredded coconut

Filling:

3/4 cup raw cashews

1/2 cup fresh or frozen blueberries

1 teaspoon vanilla

2 tablespoons raw coconut agave

1/4 cup almond milk 

Topping:

thawed blueberries

{Directions:}

For the crust. In a blender or food processor, combine almonds, dates, and coconut, and blend until finely ground and the mixture starts to have a smooth consistency. Among four ramekins, spoon in the crust mixture and press down evenly along the bottom.

For the filling. Rinse the blender or food processor, then add cashews, blending until finely ground or almost powdery. Combine the blueberries, a teaspoon of vanilla, raw coconut agave, and almond milk, and blend until completely smooth and there are no whole blueberries or chunks of cashew nut left.

Pour the filling into each ramekin evenly, and set them in the freezer for about an hour to set. If making these a day ahead, they can be put straight into the fridge and kept there until serving, otherwise, place in the freezer for a faster set. Place in the fridge until ready to serve.

For the topping. Remove the frozen blueberries from the freezer and allow to thaw completely before layering on top of the uncheesecakes. Heating them up will also speed up this process, and release more of the blueberry juices.

Enjoy! xx S

Finding Figs for Breakfast

I'm not sure what started my obsession with figs, whether it was realizing their sweet flavour and contrasting pink insides to the dark unrevealing skin, or the difficulty I've had finding them (making them all the more appealing) among groceries and market stalls. Nonetheless, I've finally found my figs, and have been chopping and slicing them, or biting into them just on the occasion of opening the fridge door, because they're so undeniable delicious, with everything.

Monday afternoon, while my sister was at work, her friends who had come down from Kingston for Osheaga had also stayed the night and had plans of exploring Old Port of Montreal. As I was already up, making a smoothie for breakfast with lots of the berries still in the fridge, I decided to go with them, and to see a little more of the city. 

We walked around the cobbled streets, poked in and out of shop windows, and pulled our sunglasses on and off the tips of our heads as shade and sunlight battled for space along every road. Families and couples rented out bicycle cars along the river, and raced around each other, among pedestrians and obstacles as well, as they both fought for the record speed. There were a lot of people also stopping for lunch in the square, a beautiful open space to the city where small trees grew up, and a fresh juice and smoothie hut had staked out the flow of thirsty people who milled about in the centre. 

After a refreshment of real lemonade, we continued down the square, and down a small alley filled with artist stalls and more people who danced around one another, eyes locked on the prize of a delicately entwined necklace, or a two for one deal on prints of the city's oldest buildings.

It wasn't until we had made our way back through the bustle of people, back onto the metro, and reemerged into daylight in the French part of the city, that we made it to the market. Known as one of the largest in Montreal, I was pretty excited to wander around, and hopefully find some figs to take back home with me. Stalls of fresh fruits and vegetables went aisle after aisle, colours contrasting against each other, and only broken by a stall which sold jars of honey and maple syrup. The larger stands, dominating the middle aisles that ran through the entire market, had plates of the fresh fruit chopped up for samples, but placed above the stands to avoid the pesky fingers of kids who would have happily grabbed handfuls of the sweet and juicy treats, I had to careful balance on my toes and reach to grab a slice of pear, or ripened nectarine from the platters. 

Finally, tucked away in a side aisle of the market, a young girl who spoke mostly French, sold baskets of deep purple figs, soft to the touch, and most definitely ripe.

Beside them, cherries of two types, raspberries, blackberries, blueberries, and grapes, and caught in the moment of innocent bliss, I almost bought two baskets thinking of how many dishes I could make with my fresh figs, and how many more smoothies I'd have a chance to try with a new ingredient. Even with the one basket of figs, I happily walked around the rest of the market with them tucked under my arm, drumming out smoothie ideas, pizza toppings, or simply dreaming of the taste of fresh figs.

So this morning, after my sister had left for work, I took to the kitchen in my pyjamas, and immediately began with the figs from the fridge. From there, a slice of gluten free bread slightly toasted with a spread of peanut butter, topped with slices of fig and more berries, and finally, a drizzle of honey. 

Tucked back up in bed, I snuggled up in blankets with my breakfast plate. 

With a little craving for something sweet, I also had a slice of yesterday's gluten free banana bread {recipe and post here} topped with natural yoghurt. It was a fruity and colourful breakfast, and with a warm mug filled with a maple ginger tea latte {oops! recipe dropping}, I was completely in bliss, and so happy to have the time this summer to spend long mornings without distractions, without television or computers if I choose, and to just enjoy the things around me as if being experienced new. It's amazing how structure and order, planned activities all day and everyday with rules, can be so exhausting once you come home to familiarity and comfort. Spending five weeks away from home is not long, I know, but it was definitely something I needed to do before going off to university when the time is longer, and there is likely more to get used to. With this program, at least the activities were designed to keep us from thinking too much of being away from home, especially for those who had never spent even a week away. However, as I sit here now beside a delicious breakfast and mug of homemade tea, I also realize the importance of appreciating every moment and everything that is familiar, because there won't always be time to come back and enjoy something afterwards.

Fig and Pear Smoothie

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With the soft sweetness of pear, this fruit is the perfect pair (no pun intended) with figs, which have a deliciously natural and sweet flavour that will be complemented perfectly in this blend of fruits. 

Smoothies are perfect for busy mornings, slow mornings, afternoon or bedtime snacks. I love dressing them up by adding natural yoghurt on top, and more whole berries, plus, it feels like a delicious dessert when eaten with a spoon! The yoghurt can also be blended into the smoothie for a creamier texture, or as an easy way to save time during a busy rush. 

{serves 1}

{Ingredients:}

5 - 6 whole black figs, chopped roughly

1 ripe pear, save 1/4 for topping

Large handful fresh baby spinach

4 - 5 strawberries, roughly chopped 

1/4 cup natural yoghurt 

Spoonful of slivered almond and fresh blueberries to serve 

{Directions:}

In a blender, layer figs, 3/4 of the pear, strawberries, and baby spinach leaves. Blend on high until smooth. 

Pour smoothie into a large glass, and top with natural yoghurt. 

Cut the last 1/4 pear into thin slices, and layer on top, sprinkling with slivered almonds and blueberries. 

Bisous et bon appetit! xx S