Category: recipes

Have access to all of my own recipes and creativity in the kitchen!

Charcoal Hazelnut Latté

On By doonewilliamsIn charcoal, drinks, Food For Thought, foodphotography, nut milk, raw, recipes, summer 2018, veganLeave a comment



❊ G o o d  M o r n i n g  R e a d e r s ,

What are ya’ll up to this Sunday? I’ve got some jazzy beats playin’ and a lot of ideas runnin’ around my head. I started writing some new lyrics, as well as finally sharing this recipe. It’s usually mornings that do this to me. Ya know, when those creative juices are flowin’. I really could use this latte right about now to be honest, after all I have been sitting on sharing this recipe for over a week because I have been cycling through a lazy Leo spell. Leo’s, ya feel me?

My birthday was on the 31st, and it’s funny because I planned to be on top of a mountain (that I was planning on running up) and posing for that iconic ‘Jordan Year’ picture for my instagram account, but isn’t it funny how when you let go of planning little things and often big things, life takes the reigns and everything happens as it should? Naturally?

I think its important to be in control of your life, but I also think its important to recognize and find a happy medium of trusting intuition and being in the pilot’s seat.

My day of birth was really nice and relaxing. I literally hung out in our hammock all day long underneath the aspens, did some serious meditating, and then went to a lovely dinner at South Bend Bistro here in Sunriver, Oregon. This place had vibes. they have a lovely patio underneath the pine trees, with cute little Italian bistro lights and a wonderful array of locals and families on vacation. It was quite swanky, really. There was a nice alternative mix of jazz and that classic hipster acoustic crap. But you know, young Bendlandia couples eat that sh*t up.

No really I’m kidding, they were playing Bon Iver. I saw him at Sasquatch and he really is amazing. As well as most of the indie, hipster, woodsy acoustic crap. 🙂

 

&& NOW TO THE RECIPE!

 


This latté is not only flowing out of my mason jar, but it was DEEEELISH.   and quite pleasing on the digestive route of things. If you’re looking TO REALLY cleanse this morning, I highly suggest this combo.
What you’ll need:

For the Latté:

  • Activated Charcoal (powder form) **I got mine from whole foods, you can also find it on amazon. ** MAKE SURE ITS ACTIVATED, DON’T DRINK YOUR CHILDREN’S ART SUPPLIES!**
  • Pacifica hazelnut milk (yay Oregon brands)
  • Organic Maple Syrup
  • Cold pressed coffee
  • ice ice baby

❊ INSTRUCTIONS:

  • Add ice to mason jar
  • add 1 cup cold brew
  • add 1/3 maple syrup
  • add 1 tea spoon charcoal powder
  • fill rest with hazelnut milk
  • sweeten to taste

CHARCOAL COCONUT WHIPPED CREAM

**I pictured the best coconut fat you can find by the BOX below. thank you Market Of Choice!**

  • Aroy-D coconut cream — JUST USE THE CREAM, not the water
  • 1 teaspoon of activated charcoal powder
  • maple syrup

❊ WHIP TO TASTE!!!!

 

❊ You can even make art out of your ingredients! (cheesy commentator voice)
Thought this looked like a galaxy/constellation thing or an abstract flower.

I tried to leave it on the counter cause it looked cool, but that didn’t sit well with my roommates…

HAPPY LATTÉ-ING!

XOXO

DW

❊

 

Coconut Rice Noodles w/ Caramelized Criminis

On By doonewilliamsIn entrées, Food For Thought, foodphotography, recipes, summer 2018, veganLeave a comment

Good Evening Readers,

I’m sitting here watching the Central Oregon sunset, next to this giant bowl of a new creation.

Life is funny for me right now. My mediums come and they go. They often stick and stay or they drop by and then run away.

Since I started waiting tables again (gulp), I find myself getting so exhausted after my shifts/ starving for the energy to create.

I will say I do nip this in the bud because as an artist, I truly sleep better at night knowing I have (multiple) projects happening.

I procrastinate just like everyone, and balance is something I am working on everyday, but it’s funny how I can be straight food blogging for an entire month, and then shift to only painting, with no motivation in the kitchen or my camera.

Oh, to be an artist.

It’s a curse but a cure, I like to say.

For some reason the kitchen is becoming inviting again and food is becoming a canvas again.

If you really are keeping posted with my goals and aspirations within my work, yes, having my own food truck/vegan restaurant is still at the top of my list.

My biggest outlet towards that is my food blog.

I hope to gain more experience cooking for groups, dinner parties, events, retreats, etc. + inform/educate humans of all ages and walks of life the benefits and positive energy vegan food brings to your life and the rest of the worlds. ❤

(more than just that one meal you get at your hippie best friends favorite restaurant that prevents you from leaving the toilet for the next 4 days.)

On a serious note,

tonights dinner:

R E C I P E //

  • Coconut Noodles:

-canned coconut cream, coconut aminos, pink salt

*if you want them to be green (fun for kids) add a dash of spirulina powder

  • Caremelized Criminis:

-crimini mushrooms, coconut aminos, maple syrup, pink salt

  • Caremelized Onions:

-olive oil, sesame oil, coconut vinegar, coconut aminos, maple syrup, pink salt

  • Steamed/Sauteed Beet Greens (taste just like chard)

– steam then add coconut vin, coconut aminos, sesame oil, pink salt

 

top with nasturtium and sesame seeds 🙂

Happy Veganing,

DW

 

PURPLE SWEET POTATO GNOCCHI W/ CARROT TOP PESTO

On By doonewilliamsIn entrées, Food For Thought, foodphotography, recipes, summer 2018, veganLeave a comment


 

Happy Friday Friends,

I want to start today’s post with a little ‘food for thought’ 

“Do it yourself and they’ll come to you”

We often wait for people to do “it” for us. Whatever that “it” is, it could be a job, a trip, a new house, a new diet, a better lifestyle. Or perhaps we hold back because we see someone doing it better than us.

But guess what? Sometimes that is completely setting us up for failure and in a media obsessed, self-obsessed society, everyones trying to share, share, share. But at the end of the day, just because it’s 2018 doesn’t mean we are any less human than we were 50 years ago, before the social media craze.

I am sharing this because, as an artist I feel self-doubt and I feel insecure often with sharing my work. As an entrepreneur I want to compete and I want to be successful at it. Being a Leo doesn’t help with that either…wink wink.

We are becoming WAY too aware with each-others lives, and the negative side to this is that our population is expanding by the second.

My advice to anyone that is experiencing negative emotion and self doubt in their work is, do some chakra meditation (here is my favorite guided mediation), turn off your phone for more than a day (I dare you), and pour your heart into your passions. Whatever they may be, they are your calling, they are your fire and soul. They are there for a reason! Utilize them. Don’t criticize them.

Why am I sharing this? Well this recipe goes hand in hand with my current ideas that are very new to me.

I was feeling utterly creative with this recipe.

My dream is to have my own food truck and eventually have my own café.

At my café I want to encompass raw and vegan food with an artistic flare that no one has seen before.

I want to have fresh juice, smoothies, raw desserts, salads, and later re-open for globally inspired, vegan fine-dining.

This would most-definley be on the menu!

PURPLE SWEET POTATO GNOCCHI:

INGREDIENTS:

  • Organic Purple Sweet Potato Gnocchi (courtesy of Market of Choice)
  • Gluten Free Flour
  • Water
  • Pink salt & Pepp.
CARROT TOP PESTO: 

FULL RECIPE & INSTRUCTIONS HERE!

ENJOY & Please comment below with any questions!

If you decide to try this out please let me know! 🙂

XX

DW

CARROT TOP PESTO

On By doonewilliamsIn recipesLeave a comment


Carrot-Top Pesto?? You’re probably thinking “yuck”, or thinking of names you used to call your least favorite red head…

Hopefully ya’ll don’t get offended by my ongoing sarcasm.

 

To be honest, we’ve been eating carrot top pesto more than basil in out house now. The carrot-tops have a slight bitterness, very similar to arugula. The farmer we purchased the carrots from at the Bend Farmers Market brought up the idea, and carrot tops should not go to waste! Because they are indeed edible, and they too deserve attention! 

So teach your kids to be nice to red heads and eat your carrot-top pesto.



Carrot-Top Pesto:

Ingredients: 

  • 1 bunch of carrot-tops
  • 1/2 cup basil
  • 1 cup pine nuts 
  • 1.5 Lemons 
  • 3 cloves of garlic 
  • 1 tablespoon pink salt (more to taste)
  • black pepper and chili flakes
  • 1 cup sun-dried tomatoes 
  • dashes of olive oil (be careful because most jarred sun-dried tomatoes are dense in oil, so your killing two birds with one stone)
  • dashes of balsamic

Blend in food processor.

If its too liquid-y, add more pine nuts or leaves of carrot-top or basil.

if its too much garlic for your liking dilute with some oil or lemon juice. 

Enjoy carrot friends!

xoxo

DW

SKINNY MINT SMOOTHIE

On By doonewilliamsIn nut milk, recipes, smoothies, veganLeave a comment

Hello Friends,

I am sorry I haven’t posted any recipes in a few days, I have started a new job, been dealing with some, potential, life changes and new paths. Will post more regarding that later!

This is a smoothie I discovered at Mothers Juice Café here in Bend, Oregon like 5 years ago and it has always remained a favorite. Especially if you are cleansing or detoxing, this is a very naturally creamy, filling but clean smoothie.

My Skinny Mint smoothie is going to leave you feeling refreshed, clean, and skinny ❤

 

I love having this in the morning because the way mint enhances my mood is a REAL THING.

And I totally think mint and other sacred herbs should be incorporated into our diet as MUCH as possible.

Ingredients:

  • vanilla almond milk
  • mango
  • pineapple
  • kale
  • fresh mint leaves
  • dashes of cinnamon
blend in your favorite high speed blender and voila!
For best results in seeing the weight come off:

add more kale and drink  

e v e r y d a y !! READ ARTICLE ON HOW HERE!

Remember, if it’s green, it’s good for you. ❤ (as long as its not molding or rotten LOL)

xoxo

DW

AQUA DE JAMAICA {HIBISCUS TEA}

On By doonewilliamsIn drinks, foodphotography, recipes, summer 2018Leave a comment

 

*PRONOUNCED HA-MY-KA*

 

Aqua de flor de Jamaica, also called rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean.

I was introduced to Jamaica because my dad used to sell it at Grateful Dead shows (LOL), but it was also a favorite treat to get at any taco truck or Mexican restaurant.

Because I am anemic I drink A LOT of cranberry and black cherry juice and I crave foods that are rich in that ruby red color, & the ones that are high in iron!

✲ Aqua de Jamaica is sweet & sour.
✲ Tangy and tannin-y
✲ Pairs so nice with Mexican cuisine.
✲ And it so refreshing and relaxing to drink!

When soaked and strained hibiscus leaves are:

  1. Rich in vitamin C
  2. contains many minerals and antioxidants 
  3. Helps speed up metabolism 
  4. helps with healthy, gradual weight loss
  5. helps cure liver disease & reduce risks of cancer 

!!!!!

+  low in calories and caffeine free.
{{ if you’re into that sort of thing… I do not count calories and I love caffeine }}

Be careful when purchasing it out, there is a LOT of added sugar.

I sweeten mine with:

✲ honey

or

✲ maple syrup

& it tastes exactly the same!!

In the winter I like to drink it warm with spices like cinnamon and cardamom.

✲ SO YUMMY ✲

& If you are a wine drinker, you will enjoy hibiscus tea. Very, very similar.

*Try a glass or two with dinner if you are trying to drink less.*
instructions:
  1. on low heat, boil and then simmer 1 liter of water.
  2. add 1 or 2 cups of dried hibiscus leaves  ( I use these ). The more leafs you add, the stronger your tea will be. I personally, like it really strong, so don’t hold back. It can also be watered down if too strong.
  3. add natural sweetener of choice to simmering Jamaica – sweeten to taste.
  4. strain leafs (pic below)
  5. Volare!

THE OG BANANA NICE CREAM

On By doonewilliamsIn dessert, recipes, summer 2018, veganLeave a comment

I feel like this has become the most popular of the raw desserts and ice cream alternatives.

you may be hesitant because its being talked about so much, and we all know what bananas taste like. But I remember days when I would eat a whole pint of Ben & Jerry’s, cause it was THAT addicting, and feel like absolute sh*t the next day.

We’ve all been there…

Sugar hangovers are REAL. Which is exactly why we should listen to our bodies and realize that too much sugar (which is in almost ALL of our processed foods) is NOT healthy for our bodies.

If you love ice cream like I do. Try the NICE CREAM!

You really CAN just use 1 ingredient: bananas (with the right blender.)

I however, prefer a little bit of dairy free milk, soy or coconut are my favorite.

Instructions:

  1. Place a couple cups of frozen bananas into your blender
  2. Add about 1/2 cup of your nut milk
  3. Put your blender on Pulse, and pulse it only a few times, checking it frequently with wooden spoon making sure you don’t have too much milk.
  4. serve, and enjoy!

*** if it is too soupy, you used too much milk.

  • add more bananas if needed.
  • Remember, bananas are naturally creamy and if they are the right amount of frozen/unfrozen, sometimes you don’t even need a blender. you can just mash with a spoon!
***a lot of people don’t like just the taste of bananas!
  • If you want it sweeter, add a tablespoon of a natural sweetener, like maple syrup, stevia, or agave nectar!
  • Get creative and add your favorite toppings and ingredients (such as peanut butter, coconut, strawberries, chocolate, etc… 🙂 )

CHARCOAL MELONADE

On By doonewilliamsIn charcoal, drinks, recipes, summer 2018, veganLeave a comment

CHARCOAL MELONADE

Okay ya'll, I am on the charcoal train and not getting off anytime soon.

You probably think I am crazy, as you know I experiment with a lot of foods, but this one BY FAR is my favorite.

I started paying attention to charcoal when I started seeing BLACK in my favorite food bloggers food and was like woaaaa…

 AESTHETICALLY PLEASING MUCH?!

As an artist, I only know charcoal for drawing and getting it on everything I touch when I use it. But after a LOT of research, ACTIVATED CHARCOAL happens to be quite a magical substance we should all be CONSUMING a lot more of.

Oddly enough, charcoal has NO taste. I have been mixing about a tablespoon with a mason jar of water and drinking it after a meal, and it totally just tastes like water. (Although it will stain your mason jar black)…

I wanted my first charcoal recipe to be EXTREMELY aesthetically pleasing for you.

SO, I pulled out half of a cantaloupe in my fridge and said,

VOILA; CHARCOAL MELONADE!

topped with indigenous Oregon flowers ✺

WHAT ARE CHARCOAL BENIFITS???

  • Whitens Teeth. Have your teeth become stained from coffee, tea, wine or berries?
  • Alleviates Gas and Bloating.
  • Treats Alcohol Poisoning (and Helps Prevent Hangovers).
  • Mold Cleansing.
  • Water Filtration.
  • Emergency Toxin Removal.
  • Skin and Body Health.
  • Digestive Cleanse.



This is not the last time I am posting about this amazing carbon source.

Essentially, Activated Charcoal is an activated carbon cooked at a REALLY high temperature. (Like 1,800 Fahrenheit high).

This makes a magical chemical reaction which makes harsh chemicals disappear and good ones appear. This allows the very tiny pours being left perfect for adsorption.

adsorption vs. absorption 
  • Adsorption: attracts substances and traps it on a surface.

     

  • Absorption: soaks in all substances (like a sponge).

     

Charcoal is an adsorbing carbon that pushes out toxic chemicals in and on our bodies.

AS WELL is in the air.

So, not only can charcoal treat negative substances in our body (hangover cure much?) , but it can also treat odor AND whiten teeth.


NOW FOR THE MELONADE RECIPE:

MELON MIXTURE:

  • 1/2 of a organic cantaloupe
  • lemon juice from 2 organic lemons
  • 1 tablespoon of coconut vinegar
  • 1 cup organic maple syrup

Charcoal Mixture:

  • 2 tablespoons of good life activated charcoal powder
  • add a pitcher of water to serve
ENJOY!
XX
DW

 

STRAWBERRY VANILLA SHORTCAKE *VEGAN*

On By doonewilliamsIn cakes, recipes, summer 2018, veganLeave a comment


STRAWBERRY VANILLA SHORT CAKE *VEGAN*


Hey folks! How are you this week?

It is May, and it is just beautiful & blooming over here in central Oregon. The aspens have leaves on them, the sun is out and it’s hot. I am feeling more and more comfortable navigating my blog, and feeling so inspired on sharing every move of creativity with ya’ll this summer.

SO on that note, this is the same recipe as my post prior to the  DOUBLE LAYER STRAWBERRY VANILLA SHORTCAKE . I made this as sort of an extra cake if the double layer cake wasn’t going to be enough for my guests almost 2 weeks ago now, WOW; I still can’t believe I was in Europe for 4 months, and now i’m home and settled so quickly (literally I had zero jet lag…CRAZY).

This cake actually barely got eaten the night of my welcome home party, the double layer was perfect for everyone, although I got to send guests home with a slice and enjoy it myself 😉 .

 What you’ll need:

  • flower (*yes I spell it that way because it makes me happy*)
  • soy milk
  • olive oil
  • apple cider vinegar
  • organic cane sugar
  • baking soda
  • pink salt
  • organic vanilla essence 

*keep it organic, saves the planet*

For the Vanilla Cake:

  • 1 and 3/4 cups unbleached organic flour
  • 1 cup organic cane sugar
  • 1 tsp baking soda
  • few cranks of pink salt
  • 1 cup soy milk
  • 2 tsp vanilla essence
  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar

 

 

What I actually preferred from the single layer vs. the double layer is that you get to taste the frosting way more and its a lot lighter. I think I would go back and add twice as much frosting and strawberry drizzle in the center layer and just make sure to have extra for guests to apply on their own. Because it’s the drizzle and the homemade strawberry frosting that really makes this cake so special.

 

Strawberry Drizzle:

  • 2 cups frozen strawberries (melted @ air temperature) *or more if you want extra for serving
  • Blended in your favorite blender or food processor, pulse, then high speed.
  • Tastes like magic! Save for other fun recipes or drink on ice! Yum!

Strawberry Frosting:

  • A portion of the fresh strawberry drizzle
  • 1/2 cup of powdered sugar
  • mix, have fun with it, taste along the process… Watch out it can get really sweet.

Side Notes:

* To dilute the sweetness add a little unbleached flower or coconut flower. *

* I  experiment with portions primarily for color difference not taste. Even though that’s the point of the frosting, have fun adding and taking away the powdered sugar (white) and the strawberry drizzle (pink) to made your own shades of pink! ❤

Vanilla Frosting : 

Curtesy of LovingItVegan   

{ Her recipes are awesome!}

  • 3 and 3/4 cups Powdered Sugar
  • 3 tbsp vegan Butter (olive oil or Ghee)
  • 4 Tbsp soy milk
  • 2 tsp Vanilla Essence