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

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