Coconut Rice Noodles w/ Caramelized Criminis

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


 

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




 

 

 

 

THE OG BANANA NICE CREAM

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… 🙂 )

Banana Nice Cream w/ Peanut Butter Cookies

 

RAW - VEGAN - DAIRY FREE - GLUTEN FREE - CRUELTY FREE - GUILT FREE!

Who doesn’t love the combo of peanut butter and banana??

This flavor combo is what I crave most when it’s hot here in central Oregon and I am burning many calories, WHILST eating vegan.

PEANUTS = PROTEIN

BANANAS = PROTEIN

* THEREFORE: VEGANS ARE NOT PROTEIN DEFICIENT ! *

This recipe is totally inspired by my biggest vegan inspirations: Emily Von Euw, writer and vegan food blogger. Visit her website HERE !

I altered her recipe a little, I did not use walnuts, but used macadamia nuts instead + added some chia, coconut and maple syrup! 🙂

The cookies are totally raw, and taste much more rawsome than any sugar loaded, high fat, peanut butter cookie you’d get anywhere else that makes you feel bloated and guilty for eating it…

By eating raw desserts, think of it similar to a cliff bar or nut bar. It is SO good for you, and gives you the right, healthy amount of energy you might want to have it for breakfast instead! (not saying you shouldn’t ;))

 

WHAT YOU’LL NEED:

  •  pitted dates
  • ORGANIC peanut butter ( I always use Adams 100% natural  )
  • shredded coconut
  • coconut oil
  • chia seeds
  • maple syrup

INSTRUCTIONS:

  • Add all ingredients into food processor (see photo above)
  • blend until dough is made
  • taste!!
  • sculpt into cookies (will be a little oily due to coconut oil)
  • chill for about 20 mins before serving
  • pair with banana nice cream
  • ENJOY!

 

CHARCOAL MELONADE

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

 

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 ❤

 

 

 

STRAWBERRY VANILLA SHORTCAKE *VEGAN*


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