PURPLE SWEET POTATO GNOCCHI W/ CARROT TOP PESTO


 

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

SAVE OUR OCEAN

Hey Everybody,

Happy Saturday. Although I wouldn’t say, I’m toooo happy, more shook and shocked and really feeling like I need to something NOW, after watching probably the best documentary I’ve ever seen last night. In honor of watching A Plastic Ocean on Netflix, I want to bring forth this issue through my art as much as I can.
As you know, I paint waves, and for a while i’ve been really stumped on why it is I paint waves/ why I haven’t been painting more of them (as they got the most press over any of my work). I don’t surf nearly as much as I’d like to. I don’t live on the ocean. I don’t take surf photography, yet, when I was about 16 years old I started painting waves after downloading instagram and following surfers accounts and surf photographers accounts. Some of my favorite like Kenji Croman, Chris Burkard even reached out to me to feature my work of their photos, which was beyond humbling and made me even more stoked to further this series. As life tends to do, I moved around, started traveling more, searching for the meaning behind my work, and stopped painting.
For a while, I have really been contemplating this idea behind why the heck I was so focused and driven to paint these waves when I was so young and for years now, I have been trying to find a way to get back into it and feel that passion I have once felt. But for some reason it has not come naturally.
As an artist with a tremendous amount of anxiety and OCD around having the “perfect” studio space, having everything “in tune” regarding my intention in my work, and my studio space, I just haven’t felt it honestly, until now.
Watching A Plastic Ocean brought me to tears, gave me chills, even made me laugh at points in honest-to-goodness shock and despair in what human beings are doing to our ocean, and greatly, our PLANET.
Over the last 300-400 years we really have been able to start destructing.  This documentary is truly earth shattering in the TRUE FACTS and evidence of the harms of plastic on our oceans. The way plastic is killing sea life, contaminating our water and contaminating our bodies. It is affecting communities all over the world and we need to WAKE UP.

 

Are you recycling?

Do you choose plastic over paper at the grocery store?

ARE YOU AWARE OF HOW YOU ARE AFFECTING/MAKING A DIFFERENCE IN SAVING OUR PLANET?

WAKE. UP.

WE ARE DESTROYING OUR ECO-SYSTEMS.

WE ARE DESTROYING OUR OCEAN.

WE ARE DESTROYING OUR PLANET.

Surfer Magazine // Panama Edition
Original Photo Taken By: Chris Burkard

HIBISCUS COCONUT CREAM BARS


Dear Readers,

HAPPY FRIDAY!

I have been so eager to share this post with you, mainly because I have been needing to write and because I am the most proud of this creation due to the color I have invented purely from plants, as well as the top photo I took (might be my best).

If I haven’t introduced myself already, my name is Doone Lupine Williams and I am 22 years old. I am currently residing in Sunriver, Oregon (where I was conceived) for the summer. I like throwing that little fun fact in because Sunriver/Bend, Oregon has become the new trend capital of this state I call home, and the fact that this really is where my roots were laid (no pun intended) and the fact my family has been here since 1971, makes me a tad pretentious in tourist-ville.

HOWEVER, today I have officially been hired as a server here at Sunriver Resort, and I am actually really excited. I tend to hermit up in my studio & of course, my kitchen, which eventually turns me off to most human beings and I end up hanging out with more plants than people… SO yay! I am re-entering into society as every college student should over the summer. 🙂
(at least that’s what our parents tell us to do)

If it were up to me I would have been smart, and saved more money from my trip to Italy, bought a VW bus with a kitchenette, and done all my food blogging from various spots around the PNW.

OH HOW I CRAVE FOR THE DAY I CAN HAVE MY OWN VAN! 

Remember, I did go to a Grateful Dead show in my mom’s stomach in 1995 (the year Jerry died), so it is in my DNA to be a bit of a wandering soul. 😉

ANYWAY BACK TO MY DELICIOUS CREATION!!

These pretty things are:

creamy

 coconut-y

aesthetically pleasing

100% plant based

*no food dye*

RAW

VEGAN

dairy free

cruelty free 

 

My Hibiscus Coconut Cream Bars are the SH*T.

I literally spent all day yesterday in the kitchen and it was AWESOME. or should I say RAWSOME?!?!

I went to the Bendlandia farmers market, got loadsss of fresh, organic, local  produce, I met local farmers, tried local biz’s goodies, like kraut and mushroom butter and lavender lemonade. I bought fresh PEONIES and the largest Rhubarb I have ever seen. Plus, I actually tried rhubarb for the first time! I really like it and I want to know your favorite Rhubarb recipes. Somehow I have already managed to make a rhubarb purée and am planning out a wonderful vegan rhubarb strawberry pie for ya’ll!

See those cherries?? Yeah, I have already eaten all of them. 🙂

Now, lets focus on what I’m actually writing about…

HIBISCUS COCONUT CREAM BARS!

FIRST OFF, it’s the cashew coconut layer that makes these babies so special.

{and the fact that they are purple}

 

you’re going to need a plethora of healthy things for the cashew layer. and this layer alone is worth exploring.

SO this is the OG cashew coconut dough , it taste’s better than your favorite cookie dough and can be eaten RAW without being afraid of it giving you salmonella!

Oh, the joys of being plant based…

you could sculpt this into balls and chill as cookies, throw in your favorite dairy free ice cream as cookie dough, or use it in a wild creation as I did!

so yummy I could not stop licking the spoon!

COCONUT CASHEW LAYER:

  • pitted dates
  • coconut oil
  • almonds
  • cashews
  • dried/shredded coconut
  • organic coconut milk
  • maple syrup
  • cardamom

Blend in high speed food processor and should look something like this!

HIBISCUS LAYER:

Blend in high speed blender, sweeten to taste, its going to taste a little bit like Kefir {drinkable yogurt} as the cashews make it a little bitter and so does the Jamaica, {not sure what Jamaica is? click my homemade Jamaica Recipe here  }

add more or less Jamaica to effect the color 🙂

HOMEMADE HIBISCUS MILK for your purple layer!

 

INSTRUCTIONS:

  1. apply coconut layer to baking pan lined with foil or parchment paper
  2. let freeze for about 15 mins before adding coconut layer after sculpting layer evenly (should be a bit oily and easy to sculpt)
  3. apply coconut cream layer–as you’ll see I have one white layer and one purple layer, the white layer is just hibiscus layer recipe with out the Jamaica. The Jamaica adds a little bit of bitterness, but is mainly used for color 🙂
  4. get creative and mix accordingly to the color you want for the purple/hibiscus layer.
  5. let freeze for 4-5 hours, thaw/sit @ room temperature for about 7-10 mins before serving.
  6. serve with a pretty flower or top with powdered sugar/coconut.
  7. it tastes a lot like an ice-cream cake, so be prepared for a lot of napkins if you are going to eat it like a bar, or just serve with a fork.

 

THANKS FOR READING AND PUTTING UP WITH MY CRAZY RECIPES!

XOXO 

DW




 

 

 

 

COCONUT CHIA MOONCAKE

 

Dear Readers,

It is important that you know I only make desserts that can, yes, be good for you. That means *GUILT FREE* !!

DESSERTS THAT ARE GOOD FOR YOU!

 

My coconut chia mooncake is:

CREAMY

COMFORTING

high in omega-3 fatty acids 

RICH IN FIBER

*PROCESSED SUGARLESS*

cruelty-free, dairy free

O R G A N I C

VEGAN




 

Ingredients:
  • 1 can organic coconut milk
  • 1 cup olive oil
  • 2 tblspoons apple cider vinegar
  • 2 1/2 cups  UNBLEACHED ORGANIC  all purpose flour
  • 1/2 cup chia seeds
  • 1  1/2 cup organic maple syrup
  • dash of pink salt
  • big dashes of cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence

 

Coconut Cardamom Frosting:

  • dashes of cardamom
  • powdered sugar
  • 2 tablespoons organic coconut milk
  • splash of vanilla essence

 

 

Bake for 30 minutes at 350 degrees farenheit !

Serve and cut your moon!

Happy quarter moon and enjoy!

comment below ❤

 

X

DW ❤

 

 

 

DOUBLE LAYER STRAWBERRY VANILLA SHORTCAKE

DOUBLE LAYER STRAWBERRY VANILLA SHORT CAKE  / {vegan}



Dear readers,

it has been almost 4 years since I have been on my blog. FOUR YEARS! I created JustDooneIt.com originally as my website for all of my artwork which ultimately became a new platform of creativity for me (when I moved to Norway in 2014). The blogging world opened me up to the world of food photography and sharing my recipes, not to mention documenting every move of creativity in the kitchen. Which are many…

First off,

a H U G E

Thank you, Thank you, Thank you LovingItVegan.Com !

I discovered this recipe last Christmas break when I was home from college, and it was a MAJOR CROWD PLEASER. Not only because its vegan, but because it’s seriously better than any strawberry short cake you’ve ever had. I say strawberry shortcake because (no Alison does not call it this) but when I saw her post strawberries with this  vanilla cake, I was instantly envisioning a homemade strawberry drizzle/fresh strawberry filling & frosting! 🙂

 

It is a good feeling when you come home from college again and get another request from the fam’ that everyone is wanting your “vegan strawberry short cake”.

SO, my dad threw a big welcome home party for me as I just recently returned home from studying abroad in Florence, Italy. You better believe the first place I was in was the kitchen. I prepped three of these cakes (7 inch round pans). Check my next post for the single layer version. ❤

 

The special thing about this cake is that it has 3 of my favorite ingredients of all time. Are you ready?

 

  • SOY MILK
  • APPLE CIDAR VINEGAR
  • OLIVE OIL

SOYYYY YES, it’s a “soy” cake. But I wanted to refrain from using that because most people just refer to tofu and that is the last thing this cake is, although I do bake with tofu often and tofu cakes make some of the best consistency/texture for the perfect creamy cake I have found (stay tuned for recipes).

Q: Can this cake be considered good for you?

A:  YES!

Soy milk is high in protein and you are not getting the possible chemicals in dairy milk (will post later on why I don’t believe dairy is good for us).

Besides the flour and organic cane sugar added (which is okay to indulge in from now and then) this cake is pretty harmless as a special treat.

The apple cider vinegar benefits are endless (weight-loss, boosted immune system, higher energy, living bacteria/high probiotic, etc.), and olive oil has remained something I will never read negativity about. Ya know, who cares if one table spoon has 100 calories. It is so high in omega-6 and omega-3 fatty acids and natural fats for our body that we need those calories! With a healthy diet that incorporates the right amount of  fitness and exercise those 100 calories don’t matter at all. E V E R Y T H I N G  can be healthy in moderation and this cake is HIGH in antioxidants and fresh, leaving you feeling light and happy.

The texture is similar to a pound cake although has a bit of that vanilla, creamy soy flavor, all you vegans I’m sure (hopefully) enjoy.

You get a bit of that good acidic flare with that ACV (apple cider vin.) which I and a lot of probiotic lovers love when drinking Kombucha, eating yogurts, etc.

This cake is fresh and drizzled with organic strawberries. I threw so many fresh strawberries into this my skin was practically turning pink and I can’t wait for yours to as well.

 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

Strawberry Drizzle:

  • 2 cups frozen strawberries (melted @ air temperature)
  • Blended in your favorite blender or food processor
  • 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.
  • ** To dilute the sweetness add a little unbleached flower or coconut flower **

Vanilla Frosting : 

Curtesy of LovingItVegan 

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

INSTRUCTIONS:

  • Blend all ingredients in mixing bowl, add to two seven inch pans, spray with canola oil
  • set oven to Bake @ 350 degrees
  • LovingItVegan suggests 30 mins, but one layer accidentally baked for about 35 and It was perfect for our crowd. You Decide! 🙂
  • Let cakes cool ( sorry did not post pic of double cakes separated in pan)
  • add cakes together and fill in with strawberry drizzle.
  • decorate with frostings 🙂

 

 

 

Let your cake chill for a bit, covered before serving. Your guests will be WOWED!!

HAPPY BAKING!

XX

DW