Happy 4th of July: Easy Raw Livin' & New Jane Jewels

Official Business - New Jane Business Cards!

Happy 4th of July Friends!  I hope there are some fireworks in your near future along with a sunny day, some bike riding, maybe a BBQ or two, and lots and lots of smiling faces!  This is one of my absolute favorite days of the year!  I'm a HUGE HUGE HUGE lover of fireworks and for me this day really marks the celebration of summer.  HOLLAH!!!!  Here's a great little Independence Day note my girlfriend Melli sent me earlier this week.  I especially like the second "D" I've highlighted for you.

 I     accept my unique preciousness, loving myself unconditionally
 N    ewness awaits me in every area of my life
 D    oubt evaporates as faith surfaces
 E    ach day brings promises of spiritual surprises
 P    eople in my life are messengers of God
 E    very moment is a gift from God
 N    ever depend on any person for your well being
 D    on't just spend time - invest it by planting positive seeds
 E    njoy your day/week/month/year/life
 N    ever say 'never' - with God everything is possible
 C    hange your 'thinking' - change your Life
 E    very demonstration happens in time and on time

 D    elays are temporary - be patient
 A    lways maintain  an attitude of gratitude
 Y    our first success comes after your last failure

I also wanted to share with you how flippin' AMAZING this month's issue of Whole Living Magazine is.  There is an awesome section with raw food recipes and beautiful photos (i've pasted a few below with links to the recipes).  Reading through the recipes, they are simple and easy for even the kitchen novice to approach. 

Sprouted summer salad:  click here for recipe

Strawberry Oat Bars:  click here for recipe

Zucchini Pasta:  click here for recipe

And news on the Jane Front:  Sculpt Fusion Yoga is now carrying my line of jewels.  All pieces are made with semi precious stones for their healing properties.  New business cards read:

"healing semi precious stones, femininity & sass, and a touch of glamour, Baby."

Though not on my etsy page yet, i do have a couple necklaces:

amazonite and agate

agate is known for it's grounding qualities and helps to dispel negative energy.  Amazonite helps to calm.

 And of course more danglers are online for your shopping, gifting, and wearing pleasure:

meredithgnau.etsy.com

meredithgnau.etsy.com

meredithgnau.etsy.com

meredithgnau.etsy.com

meredithgnau.etsy.com

meredithgnau.etsy.com

meredithgnau.etsy.com

my little vintage box of goodies

Sweet Treat: Rawlicious Choco Cookie Dough Bites

It's late June and summer has finally arrived.  While i'm looking forward to this July 4th weekend and all the BBQ's, decadent foods and drinks, bike rides, and socializing that's to be had, i'm equally looking forward to bringing in beach season (and my desire to feel my best in my bikini) by participating in (and leading) a 20 day cleanse starting the end of next week.  With that said....i have 7 days left to enjoy the richness of life (though i always like to keep it with a cleaner approach).  So for my last hoorah, and to inspire you how to clean up your fave cookie dough recipe, here's a great approach for a safe to eat chocolate chip cookie dough that never needs to be cooked.

Here's what you'll need:

a vitamix blender or other high powered mill (food processor or coffee mill - though you'd have to do the coffee mill in batches)
1 cup cashew pieces
1/2 cup gluten free raw oats (bob's red mill)
approx 3 tbsp agave nectar
approx 1 -2 tbsp water
cinnamon
vanilla
sea salt
a few handfuls of chocolate chips (or use cacao nibs for a full raw experience)

look at the right side of the image, just below center.  There was a little lady bug trying to be in my cookie dough photo shoot.

The Easy Peasy Recipe-sy goes like this:

Toss the cashew pieces and oats into your vitamix blender (or other high powered mill like a food processor or coffee mill in batches).  Grind down to a fine powder/flour.  Add the agave nectar to your flour, a dash or two of cinnamon, a tbsp of water, a crank of sea salt, and about a tsp of vanilla extract.  Blend again.  If dough is stingy add a little more water to get things moving, but make sure you keep it a thick dough.  Remove your dough from the blender, set in a small mixing bowl, and stir in a few handfuls of the best choco chips you can find.  take small spoonfuls to roll between your hands, place on a parchment lined plate and place in your fridge or freezer.  My batch yielded about 13 balls, though if i didn't eat so much dough in the process i might have 15 total.  :)

For a play by play of the recipe with images and other great sweets check out this blog in which inspired these choco cookie bites:  Love Veggies & Yoga

PEACE!!!

Delicious Living: Blueberry-Lemon Sorbet

Tell me that doesn't look amazing?  This is not my recipe nor my picture, nor have i tried to make it or have sampled it yet.  I stumbled upon this recipe and pic while flipping through a copy of Delicious Living magazine and couldn't wait to share it with you.  Delicious Living is a free zine you get at Jimbo's market, and most likely some other health food markets too.  I've made recipes from the mag before that have become some of my fave standbys.  I had never looked up their website until now, and i'm so glad i did!  There are so many delicious looking healthy recipes that are E-A-S-Y.  If you have an ice cream maker give this one a try and let me know how it turns out for you!  If not, check out their website to get a hearty dose of healthy living recipes and good for your body tips!


Blueberry-lemon sorbet:

Makes about 3 1/2 cups.  This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing.

Ingredients:

¼ cup apple juice or white grape juice
1/4 cup raw, unfiltered honey
18 ounces fresh blueberries, divided
1 large lemon
1/8 teaspoon salt
Fresh lemon verbena or lemon balm, for garnish

1. In a small saucepan, warm juice and add honey; stir until completely dissolved. Combine with 3 cups blueberries in a food processor and purée until smooth.


2. Zest and juice lemon. Add lemon juice and salt to blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 1 teaspoon of lemon zest, and freeze according to manufacturer’s directions.

3. To serve, place one scoop in each serving dish and garnish with remaining lemon zest, remaining blueberries, and lemon verbena or lemon balm, if desired. Serve immediately.

PER SERVING (1/2 cup): 82 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 22g carb, 2g fiber, 43mg sodium

Dairy Do-er?:  For a creamier option substitute milk, cream, or try a milk alternative for the grape juice, omit the lemon, and add 1/2 cup organic Greek yogurt.

In Season: Berry Divine 10 Minute Fresh & Fabulous Raw Strawberry Pie

The best, freshest, healthiest, 10 minute Raw Strawberry Pie you'll ever have!

First make your crust:

3 medjool dates, pitted
1/4 cup raw almonds
pinch of sea salt
agave nectar (approx 1 Tbsp)

Put the almonds in the food processor first and grind down to a powder.  Add the pitted dates and a pinch of sea salt.  Process again until blended well.  Check the consistency.  You want to be able to pinch it together so it sticks.

While the crust is rotating in the food processor add about 1 Tbsp of agave nectar to get the tackiness you need in your crust.   Spray a mini tart pan with no stick spray or wipe with coconut oil.   

This is the step i forgot and it made it pretty impossible to take the crust out of the pan in the form that was set. 

Once the dough is done processing form a ball with all the dough and press it into a tartlet pan.  These pans have a bottom piece that pushes out so it's easy to remove your crust once it's set.

All you need is 3 organic ripe strawberries.  Rinse, hull, and slice these thin.

Put the strawberries in a bowl and drizzle with about 1 tsp of agave nectar, stir well, then lay your strawberries into your crust.

Put in the fridge to set for about 30 minutes.  Once set, push the bottom of the tartlet pan to remove your pie from the pan.  (Hopefully you remember to spray your pan so you don't have the same sad problem my little pie had)

But really....it didn't matter...

It was just for me and it tasted just as amazing!

Le Petit Parfait: Breakfast Bowl of Champions

 By now most of you have seen of,  heard of, or had an acai bowl.  While i'm not the biggest fan of acai, i love the idea of 3 of my favorite things (fruit, granola, and smoothie) in a bowl.  So why not ditch the acai and make a little of your fave smoothie or green drink and plop that in a bowl with cut fruit and 'nola?  This is just the question i asked myself today, and what i discovered will forever change my breakfast eating ways.

First let me start by saying i love....LOVE eating and drinking out of glass jars.  Don't ask me why...i don't know....but i really enjoy it.  I save nut butter jars, spaghetti sauce jars, olive jars, mason jars....you name it...i save it.  These jars are great for transporting your green drinks in and make great (portable) containers for your breakfast bowls as well!

Over this weekend when you ponder..."hmmm, what should i have for breakfast today?", try this on:

Blend a small amount of your favorite smoothie.  Pour into a jar and top with fresh cut fruit and granola.

Really...it's that easy.  Here's what i mixed in the pictured smoothie bowl:

About 1 cup of papaya blended with half a banana and 3 ounces water.  Pour into jar.
Top with the other half of banana, sliced, 2 chopped strawberries, and granola

Be My Valentine....And Gimme Chocolate!!!

 
There are few times in a year when i think it's okay to polish off a small box of chocolates in one sitting.  Valentines is that day when I feel it's completely justified!  "NO SHE DIDN'T!" you say....oh yes, YES I DID!!!!  and don't you know it, I ENJOYED AND SAVORED EVERY LAST LAYER OF DECADENCE THAT MELTED PAST MY LIPS!!!  No holds barred baby.  I am not the food police (contrary to popular belief)...I am human.

Did i share???  of course i share!!  However, to my boyfriend's detriment he has a chocolate allergy....or so i pretend.  LOL.  No he doesn't....i wish....and no i didn't....share.  Sorry Andy. 

kids...don't try this at home if you want to fit into your slimmy jeans on date night.  You know the saying...."a moment on the lips, forever on the hips."  I took one for the team.

But what if you have willpower and you want to serve yourself hunk of burning love a special treat for V-day and not a box of fattening truffles?  How about two of the best things in life married together into a little bundle of mouth exploding decadence:  Strawberries and Chocolate. 


Nothing is more sensual than the combo of the two.....especially if you serve it with a little bubbly.  Happy Valentines!

What you'll need:

Big Juicy Red Fresh Strawberries
Dark Chocolate Morsels
Coconut Flakes or Shreds for Garnish
(optional wooden skewers if you serve fondue style)

Melt the chocolate in a double boiler.  Make sure your strawberries are dry.  Hold the strawberry at the husk end and dip it into the melted chocolate.  Lay them on a plate or baking sheet lined with parchment paper.  Put into the freezer to set for about 10 minutes then transfer to the fridge.  Serve on a plate with coconut flakes.  Optionally serve the strawberries and chocolate as a fondue, pouring the melted chocolate into a small bowl right before serving and skewer your strawberries on wood skewers. 

BESOS!




*image sourced from google images

Buckeye ReDeux: A Better Bon Bon

Let me first start by saying i was born in Ohio and spent the first 10 years of my life there.  I remember as a small girl going to the Big Bear Grocery with my mom and getting a treat at their bakery counter called the 'Buckeye'.  Anyone from Ohio knows what these are, but for those of you not from Ohio, a buckeye is the most heaven sent chocolate covered peanut butter ball you could have ever dreamt up, and you can find it at any bake sale across the Buckeye State.   It's sweet, it's peanut buttery, it's chilled, it's covered in chocolate, and i'm quite sure The Three Wise Men brought it along with frankensense, gold, and myrrh when they visited the Baby Jesus.  The story is, upon sinking his little Baby Jesus toof into the buckeye he cried "Halleluah!" and the angels sang in chorus while a brilliant gold glow surrounded the group.  Okay, so maybe I just made that up, but this is what i see and hear when i bite into a buckeye.  You get it right?  Buckeyes are utterly amazing.

Now if you live anywhere around southern california or if you have a TV or radio and listen to the weather you'll know we are deep in rain.  For me this means going into June Cleaver mode, busting out the apron, rolling pins, and of course pearls and heels, and putting in some serious home maker time in the kitch.  I finally put the granola aside long enough to take on another sweet holiday treat, and my buckeye redeux was born.

Let me go back a bit.  Yesterday I was the most unproductive person i could have been.  I seriously don't think it's possible to be lazier than i was.  I wanted to bake the rain away so i surfed on line for ideas, and then it hit me....I wanted buckeyes!  Once i came to this decision, it was like this overwhelming craving had set in that absolutely refused to dissipate until i was seated in my car at the market with an open jar of peanut butter in one hand and an arsenal of dark chocolate morsels in the other.  "Seriously Meredith??  What has come over you?  Put the Peanut butter back in the bag, and put the chocolate down."  I had to have a stern talk with myself.  There would be plenty of a-nibbling when baking begins.

Now i didn't know how to make buckeyes, so I found another foodie blog that shares her recipe.  Check hers out (click here)...they are beautiful and are what buckeyes are supposed to look like, if you follow the traditional directions.  The ingredients on her site call for:  confectioner sugar, PB, butter, chocolate, and edible wax.  Butter??  Edible Wax?? (i don't even know what that is?) Confectioner Sugar?? Are these really necessary when chocolate and peanut butter are already involved (a marriage made in heaven)??  You know i like to take a more natural approach, so in an attempt to make this unhealthy treat a scoatch more healthy i opted for local honey and fresh dates instead of confectioner sugar, skipped the butter all together, and opted for dark chocolate for it's anti-oxidant qualities.  I figured i could leave the wax out too...and though the chocolate glaze isn't as shiny and perfect as hers is, it works just fine.  The only hiccup i ran into was that my dough wasn't binding.  I added in some chia gel as a binder (chia and water mixed together make a gel), and it not only worked but gave my treats a little omega 3 boost.  While i hadn't planned on sharing this recipe i realized shortly after making them that it was far too dangerous to have so many bon-bons in my fridge, so i brought some to work today.   The girls loved them so much they asked me to post the recipe here so that they could bring them to their holiday event.  I'll do my best to share it since it wasn't really measured out, but rather buck-eyeballed.  It's an easy treat to make, super delicious, but get them out of the house fast for sake of your waistline!

Here's the not so healthy, healthier version of this deliciously decadent treat.

Makes 18 bon-bons:

10-12 pitted fresh medjool dates
3/4 jar of peanut butter
about 2 Tbsp - 1/4 cup of honey
1/2 bag of ghiradelli dark chocolate chips (60% cocoa), i melted half the bag but threw a lot of it away
1 and 1/2 Tbsp chia seeds
2 Tbsp water
sea salt

Add the dates, PB, crank or two of sea salt, and honey to a Food Processor and process down to a smooth-ish dough.  You'll need to stop and scrape the sides down as you go.

Put the chia and water together in a small bowl and mix well to make a gel.  Add this gel to the Food Processor and process again until the dough forms a ball.

Prep a tray, baking sheet, or large plate with parchment paper.

Grab a small amount of dough and squeeze tightly to get rid of some of the oil.  You'll need to wipe your hands well (and often) to get the oils off.  Roll this dough in between your palms to make large balls about the size of a gum ball, a little smaller than a golf ball.  Set on your parchment lined plate.  When all the balls are formed set them in the freezer to firm up.

Meanwhile melt a bunch of the chocolate chips in a double boiler, again feel free to add a crank or two of sea salt.  If you are like me and do not have a double boiler than put a large stainless steel mixing bowl over a pot with an inch of boiling water.  Stir the chocolate as it melts down.  Remove from heat.

Dip your PB balls into the chocolate leaving a little round spot of the PB ball visible at the top and transfer back to the parchment lined plate.  When all are done use a spoon to lap up more of the melted chocolate and drizzle this over the top of your buckeyes (don't forget to lick the spoon before you put it in the sink).

Wha-lah.  Put these in the freeze for a couple of minutes to harden the chocolate or put them directly into the fridge where you'll store them.  Let them set up for a few hours.  Chocolate covered Peanut Butter Bon Bons or Buckeye ReDeuxs will have you crying Halleluah!  AAAHHHHHHHHHH (chorus of angels)

Happy VEGAN, GLUTEN FREE Birthday To You: Treats To Impress Your Non Vegan Friends

 It's the night before my boyfriend's birthday and i've procrastinated.  I've bought him a subscription to Rolling Stone magazine and ordered a Guided By Voices record for him through Amazon (because i've been to busy or lazy to go shopping).  It's pretty bad i admit, and the gifts are pretty impersonal.  It's especially shameful since i really would like to show him my appreciation for the fact that he was brought into existence.  So here it is 8:30pm on a warm friday night and i'm left with only my kitchen skills to try to impress the man.  Hopefully the old adage 'a way to a man's heart is through his stomach' is still valid.  AND HOPEFULLY this meat eating, dairy loving, wheat monger will be inpressed with a vegan, gluten free version of what's supposed to be his birthday cake...or rather cupcakes.

The good news is that they turned out pretty darn tastey (mind you i sampled it warm out of the oven, and really anything warm out of the oven is beyond fabulous especially when it involves chocolate.)  Here's what i'm thinking....the boy likes to drink.  So if i slip him a birthday cocktail BEFORE his cake, he might not think to ask me what the shreds of veggies inside are...or if its 'vegan' or 'gluten free': all words that don't necessarily mean no flavor, but rather an implication that it could not possibly be as good as if it had come from lard and refined wheat.  I tried my hand at these cupcakes earlier in the week for my girlfriend's birthday, and of course i asked everyone if they were blog worthy.  The reviews were mixed from 'Awesome - i'm taking one for the road' to 'they're good, but i think they need something else...nuts?'.  I agree that the texture did have a bit of a sponge like dough quality...but even so the boyfriend (who got the last few scraps of cupcake) approved of them.  So this go around i put the 'something else' in: carrots, zuchinis, walnuts, and coconut (See...they are good for you, or at least less bad for you than a cupcake without vegetables) and i must admit, now they are blog worthy.

this is the first batch with just pumpkin and chocolate (no veggies)

deliciously melted and goey from the chocolate chunks right out of oven

Oh and PS - i'm not the best baker.  I'm better at putting together raw food, or cooking veggies, or whipping up gourmet style salads.  My mom's no betty crocker either (probably where i get my lack of baking skills - it's genetic right?), and while she did bake, it was often from a box. The times it was from scratch it might have included crisco or an enormous amount of butter or heavy oil....all things i wouldn't even conceive of adding to my baked goods.  So as you can imagine, when i'm going to bake something, i often opt for a prepackaged item, and then try to doctor it up to limit the fats and make it more healthy (if that's even possible).  This is exactly the program i used for these cupcakes.  Here is a list of the ingredients:

1 package of Bob's Red Mill Gluten Free Vanilla Cake Mix
3/4 of a 15oz can of organic pumpkin puree
a few dashes of cinnamin and a couple dashes of garam masala
1 carrot and 1 zucchini shredded (it was about 1 and 1/4 cup of each)
1/2 cup of shredded coconut
1/3 cup chopped walnuts
1/2 a bag of ghiradelli semi sweet chocolate morsels

Now...you don't really need icing - these are great as is.  However, since it's for my boyfriend's birthday i decided to try my hand at a little topping.

for the icing/topping:
part of a box of Dr Oetker's boxed organic icing mix (basically all sugar)
Virgin Coconut Oil (softened, but not liquified)
shredded coconut
a pinch of rice milk
chunks from a dark chocolate bar

Let's get the cupcakes going:

Set your oven at 325 degrees.  Place the vanilla cake mix in a big mixing bowl and add the spices and pumpkin puree.  Stir well to combine.  Add the vegetables and coconut and stir well into cake mix.  Gently fold in the walnuts and chocolate morsels.  Line a cupcake sheet with foil liners and mist lightly with oil.  Fill the cupcake tins up to the top, bake for 25 minutes or until toothpick comes out clean.

this is boyfriend's birthday batch with carrot, zuch, coconut, walnut, and chocolate

For the icing, i simply mixed the ingredients listed in a bowl and stirred well.  It's not incredibly smooth, but i'm only using a little and it'll do the trick.  You could easily leave the icing off...they are already tastey treats.

When the cupcakes are done let them cool completely before you ice, or the icing will melt off of the cupcake.  Dab a little scoop of icing over top each one and top with a chocolate bar chunk and dusting of coconut shreds.

One last note.  Since this blog was originally composed, both my boyfriend, his parents, and myself have had the cupcakes and all of us are impressed.  I personally am having a hard time keeping away from his birthday treat because they are so unbelievably delicious.  Even the non vegan boyfriend who was a bit skeptical of a gluten free, vegan cake this year has raved about them and said "these really are amazing!"  :)

*You could omit the chocolate if you wanted a less sweet, less fat option.

Trick or Treat, Smell My Feet, Gimme Something Good To Eat: Persimmon Pistachio Halloween Salad

Whah hah hah hah ha....Boooooo....Raaaaaawwwwrrrrr....AAAAAAHHHHHHH!!!!!

Happy Halloween Friends!  I wanted to leave you this week with a festive dish for your spooky weekend.  Between marathons of scary movies, costumed trick or treat-ers at the door, and identity transformation be it to witch, devil, princess, or warrior...you might only have a couple minutes of prep time for anything you'd like to serve or bring to your halloween occasions.  While this dish may not be mimicking eyeballs, or brains, or worms...it is super delicious, seasonal, and will curb your sweet tooth so you won't go munching on cheap sugary treats from the candy bowl.  Plus it's orange and green, which to me are the colors symbolic of Halloween.

We just made this as a side dish for an amazing dinner we hosted tonight for my boyfriend's parents.  On the menu: Pear and Spinach salad, Roasted Butternut Squash with cinnamon, garam masala, and curry, and persimmon pistachio salad (recipe below).  Naturally sweet, the persimmon salad is great in liu of dessert, creating the perfect end to your harvest meal.

This recipe is inspired by Cea who recently completed the 23 day cleanse i led.  Thank you Cea for being an inspiration.   Hope you all enjoy this deliciously healthy and uber-easy dish as much as we did!

Persimmon Pistachio Halloween Salad:

3 fuyu persimmons
3 pitted medjool dates
1/3 cup pistachios
small dash or two of cinnamon

remove the top green from the persimmon, cut in half, lay flat side on cutting board, and slice thinly, alternately use a mandoline.  Chop the dates.  Bang the nuts in a bag lightly with a hammer to crush them coarsely.  Mix all well in a bowl together with a dash or two of cinnamon.

THAT'S IT!  Takes about 5 minutes!



*top image provided by google images

Three Ingredient Whole Food Treats: Coconut Cashew Cookies

As some of you know, for the past few weeks i've been leading an inspiring and amazing group of 23 beautiful spirits/vibrant yogis through a 23 day cleanse.  Our focus has been reconnecting not only to self, but to living in harmony with nature and therefore eating seasonally, organic, perferably local, and all nutrient dense whole foods.  Last night was our final meeting and we chose to do a potluck so to share an amazing 'cleanse approved'/whole food dish that's helped us through this change in lifestyle.  So the challenge was to bring a dish without added refined sugar or sugar substitutions, salt, soy, dairy, gluten, chocolate/coffee/caffeine, preservatives/packaged foods, corn, or of course alcohol.  These were all considered 'avoid' foods for the past month.  I was floored at the delicious and creative dishes that were presented, and was completely inspired by what my group was making/eating.  As a special little treat for being so diligent with their daily practices (abyanga, dry brushing, meditation, mudra, ishnaan, and of course healthy eating, journaling, removing toxins from house/life/relationships, and the commitment to explore and maintain this whole food approach to diet) I made these 3 ingredient (EASY) cookies.  The group asked that i post the recipe...so here it is.  I hope you enjoy these as much as we did!

Coconut Cashew Cookies:

1/4 cup raw cashews
1 cup pitted soft medjool dates
3 cups dried shredded coconut
cinnamon (just a couple dashes to your liking)

Grind the cashews in the food processor down to a paste/cashew butter.  Add the dates and process again.  Start to add the coconut in a 1/2 cup at a time.  Sprinkle in a small amount of cinnamon to your liking.  Roll this into balls and store in the fridge, or press into cookies.

 Dehydrate at 145 degrees for the first 30 minutes then drop the temp to 118 degrees for another 4-5 hours, or until done to your liking.  Flip the cookies off the teflex and onto mesh an hour or so into dry time.

this recipe made about 25+ cookies