Please enjoy the third in my Spiritual Heroes portrait series: the beloved Ramana Maharshi. (11″ x 14 oil on panel)
Warning: I’m about to get real… Those who know me (behind the standard facade of personality, identity, history, name, appearances, bla bla bla) are aware I’ve been a mystic at heart from the very beginning. Born fascinated with the big questions in life, it occurred to me as a young child to inquire, “Who Am I?” The question came from the innate knowing there is no separate self, despite finely tuned adornments of personality/names/labels/identities/stories/conditioning. However, I was absolutely NOT prepared for what happened upon asking this powerful question of “Who Am I?”
“I” disappeared! Completely.
Along with the world!
The entire illusion of Maya dissolved instantly. Only that which is real remained. The formless. That which is never born, that which never dies.
There are no words to describe this pure causeless, timeless, spaceless, attribute-less infinity. Great volumes, texts, religions and philosphers all point to this ultimate truth which cannot be taught, cannot be learned, cannot be described… which, however, can be felt so clearly within Ramana Maharshi’s gaze. Empty of false self, yet so full… of the formless, the real, the changeless. Beyond all concepts beyond the world of relativity.
Therefore, I invite you to look into Ramana’s eyes to express what I would never ever be able in words.
What do you see? Please share in the comments below.
Love💕
Juliane
11” x 14” oil on panel.
If you are interested in this piece and you’d like to add it to your collection, please send me a message at StyleNectar@gmail.com.
Limited edition and standard prints available in custom sizes.

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Live Beautifully

& 

Be well

 Be sure to follow me on Instagram YouTube Facebook & Pinterest &  to stay current on all things SN!  

  

Thank you for visiting!

 Comment, Like, Subscribe & Share

Please enjoy my recent oil portrait of Thich Nhat Hanh.

This is 11” x 14” (inches), and it’s oil on board.

If you are interested in this piece and you’d love to add it to your collection, please send me a direct message.

Second (though by no means ranked) in my Spiritual Heroes series, Thich Nhat Hanh. Peace, compassion and love were the magic that flowed painting this beautiful hero of mine. He exudes effortless strength in his divine humility, perfect clarity of the deepest wisdom and the unconditional love of a realized master. He has had an incredible impact on my life for which I will be forever grateful.

Emptiness is not something to be afraid of, said Thich Nhat Hanh. The Heart Sutra teaches us that form may be empty of self but it’s full of everything else. Thich Nhat Hanh embodies that divine, inexpressible quality which is simultaneously nothing and everything… the beauty of pure, unconditional love.

Who are your Spiritual Heroes? How has Thich Nhat Hanh impacted your life? Share in the comments!

Much love, Juliane 💕

 

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Live Beautifully

& 

Be well

 Be sure to follow me on Instagram YouTube Facebook & Pinterest &  to stay current on all things SN!  

  

Thank you for visiting!

 Comment, Like, Subscribe & Share

 

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Allow me to introduce you to HairPrint, the only 100% hypoallergenic, non-toxic, odor-free hair color in the world proven not only to restore hair to its natural color… it also improves hair structure!  

Bye-bye harmful chemicals that eventually cause irreparable damage to the hair shaft, follicles and scalp– Not to mention to our bodies as a whole, since the particles of standard toxic hair dyes are small enough to enter the bloodstream (the reason we can't color hair during pregnancy).  The melanin pigment in Hairprint is already present in millions of our skin cells and due to its relatively large size does not pass into the bloodstream.  

Currently, HairPrint has formulas available to return hair to its original shade of brunette or black… even if hair has since gone totally gray or white.   They're working on a formula for blondes to be available soon.  

 

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When I stumbled across HairPrint I was intrigued by the fact HairPrint not only returns hair to each individual's specific natural color, permanently, it also leaves hair in better condition. 

Following are the details of my results.  I'll start with what led me to try it out in the first place.

Slowly but surely I've been overhauling all the products in my life from beauty to cleaning, food, laundry, etc. to upgrades (often inexpensive, simple alternatives) made with basically edible ingredients.  At this point I could conceivably eat most everything I use!  A lot of things do double duty – for example, it's amazing how much can be done with vinegar and baking soda.  It's been a process of becoming ever more conscious of how what I'm using in my environment and on my body affects not only myself, my family and my pets, but my neighbors, the community, all animals and people, the earth and beyond.  As we become more and more conscious, our eyes open wider to see conditioning for what it is… and we can't help but continue the journey down the rabbit hole, realizing and questioning the litany of assumptions, habits and beliefs we carry around, unravelling their domino affects which have become so tightly woven into society.  

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Which brings me back to hair… and the memory of a hair appointment a couple of years ago. For years I've been going to a lovely French salon in Washington for a great cut and  "rich brown" color to give my natural tone an overall boost.  This time, however, the experience went a bit differently. As a result of my ultra-clean lifestyle, my sensitivity to chemicals, smoke etc. has become super acute. Though I will say, I'd never been someone to care about stuff like this prior.  Now, something like a processed girl scout cookie – it literally tastes like plastic chemicals to me. Or the scent of fabric softener wafting through the neighborhood - startling and artificial to my nose. My senses have recalibrated to the scent of baking soda and essential oils in my laundry (bonus tip for super soft, lovely smelling clothes) and the bright fresh flavors of a plant based diet.

I digress, however, back to that hair appointment… WHEW!  My eyes, nose and scalp were on FIRE like I'd never experienced before!  I could barely contain myself under that black cape, realizing how incredibly toxic the whole situation enveloping my head was – I knew I could never do it again. What affect must it be having on my body I wondered… on my dear hair stylist… on all the stylists who do this for a living day in and day out, their clients?

 Yes, it is true, everyone's constitution is different.  Some people can withstand a lot more than others – or at least for a longer period of time before they notice ill affects.  Before they begin to put two and two together between the correlation of lifestyle habits and resulting diseases/impacts in body/mind/spirit.  Society/conditioning is a strong enabler, however, writing much off as a part of getting older or simply lumping various preventable maladies into the trusty folder of "it's a mystery, that's life". 

 

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Friends, it's not a mystery, there is a litany of research available demonstrating the devastating ill affects the thousands of chemicals present in the majority of "food", "cleaning products", "beauty products" etc. etc. being consumed.  Just check out the EWG site, read Dr. Michael Greger's book, How Not to Die, or watch the movies, What the Health, or Earthlings to get all the facts.

Why isn't all this stuff more well known?  Chalk it up to the machine of conditioning. Profit motives, lobbyists, habit… basically, ego on a large scale.  Ego is conditioning.  Who are we then if we aren't our ego, our identity?  Our authentic nature is love… the heart.  Our authentic nature does not lack or need to be "someone".  It's already complete. Full. Wise. Powerful. Beautiful. Our authentic nature does not want to envelop heads in harmful chemicals. It actually knows better – without even having to read a book, watch a movie or visit a website.  The heart doesn't support any of this stuff.  The heart, love, is very wise. It's who we really are. However, conditioning is a formidable and relentless opponent, and, if our eyes aren't open, it will take the upper hand.

However, No!  I'm not here to be a fear monger.  The good news is everyday there are more and more outstanding alternatives entering the market –  like HairPrint – with amazing, clean, beautiful high vibration products.

 

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Thankfully, many people are catching on so the awareness and demand for these beautiful choices is growing.  As I said before, it's definitely a rabit hole one enters, once we taste a real peach, we don't want fake peach flavoring. Once we start using real essential oils, chemical sprays and perfumes just don't compare. Yet, it's a win, win, win, win as there are SO many upsides to a clean lifestyle, from the health and beauty benefits of detoxification, to the mental and physical benefits of aromatherapy, the saving of animals (from product testing, exposure to the resulting toxins in our waterways, etc), saving our hair from turning to straw, preserving our beauty and youth… the list goes on!  A clean lifestyle on all fronts holds such integrity, improving, uplifting and preserving our body, mind, spirit, earth and everything/one around us. 

HairPrint not only provides a safe alternative to men and women who want to return their hair to it's natural color safely, but they're also giving 20% of their profits to educating women in developing countries.

I love the result in my own hair, though I have to say, since I've been plant-based I am suspecting that the few gray hairs I had, may be turning back to brown – more on this in another post – or feel free to ask about in the comments section.  I completed the process myself in my bathroom following the instructions to a T.  I had been using Surya Henna which I'd loved, previously.  However, it does contain some chemicals (though it's a FAR cry from standard hair dye) and it's temporary, washing out after 5 or 6 weeks.  Not so with HairPrint!  It's permanent.  Yes, the process is a tad lengthy – though shorter than driving to a hair salon if you account for travel time – and much less expensive.  I've read about others having their hair stylist do the process for them so that's always an option.  Additionally some women are even layering  successful balayage highlights overtop the HairPrint base. I'm a simple chocolate brown girl… as you can see from the results photos I've humbly interspersed alongside the stunning models depicted in HairPrint's inspirational artwork.

For more information on the HairPrint line of color, shampoos, conditioners and products, feel free to visit them here:  HairPrint.  No, I have not been paid to write this little testimonial. I'm just a happy customer :)  Also, I'm happy to answer any questions about my process switching from Henna to HairPrint as it does require a tad different procedure.  Overall, my hair felt super soft, silky and voluminous.  I didn't use ANY additional product aside from the HairPrint color – didn't even style it – just blew it dry and that was it.  In all honesty if I'd known I was going to take the results pics I'd have probably absolutely styled it – but this is at least a testament to the truth that HairPrint truly does improve hair structure making styling a potentially optional step 🙂

 

Much love,

Juliane 

 Be sure to follow me on Facebook, PinterestInstagramTwitter YouTube to stay current on all things SN!  

  

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 Comment, Like, Subscribe & Share

 

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"A Beautiful Bride" Oil on Canvas by Juliane Porter

 

A couple of weeks back I shared Day 2 of this incredibly special oil portrait.  Here it is fully complete…

My stunning mother on her wedding day!  

I had only a 1960's black and white photo for reference, so I retained the period black and white feel.  Regardless, I was struck by her dewy skin, slender figure and most of all the pure joy and love radiating from her being.  Her dress was absolutely stunning, worn previously by a model on the runway, which she was able to purchase at a discount as a result.  I remember sneaking into the special closet in the attic with my sister when we were little to marvel over this gorgeous wedding gown where it hung safely stowed away alongside many other beautiful pieces from my mother's young adult life… from the pale yellow polka-dotted gown with matching wide yellow sash to her suede wrap mini-skirt and fur ski-vest.  She was certainly a fashion plate in her day.

To paint my mother as a twenty-three year old bride enabled me to see life through those eyes, through her eyes as a young woman.  Beautiful.  Talented.  In love.  Happy.  I saw my sister in her face, in those eyes, in her smile – the way their upper lips shift across their beautiful teeth.  I felt my Dad's love for her, his pride in marrying this exquisite creature, and their excitement for the adventure of the unknown.  It was like traveling in time and space, inhabiting the hearts and minds of all my family! There truly isn't another experience quite like painting a portrait. And this was one incredibly special piece I'll treasure forever. 

I love you, Mommy.

 

Love All,

Juliane

  

Have you ever thought about having a portrait painted of yourself and/or your loved ones?  Feel free to contact me if you're interested!

 Be sure to follow me on Facebook, PinterestInstagramTwitter YouTube to stay current on all things SN!  

 

Thank you for visiting 🙂 

 Comment, Like, Subscribe & Share!

  


 

Beach Babes, 30″ x 40″ Commissioned Portrait by Juliane Porter. Oil on Archival Gallery-Wrapped Canvas
(Click image for larger view)
 
My latest commissioned oil painting was a magical experience… a silhouette of two beautiful sisters walking across the wet sand into the early morning sun of Daufuskie Island, SC.

 

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It's that most wonderfully festive time of the year!  When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns!  Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table…  so beautiful it was difficult to slice into.  However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens!  Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!

 

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High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way!  Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!

 

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Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache

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This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!  

 

Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)

Ingredients

PISTACHIO CREAM

  • 1/2 cup fresh young thai coconut meat (or sub soaked cashews)
  • 2 super ripe bananas
  • 1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
  • 4 drops edible grade lemon essential oil (or sub fresh lemon juice)
  • 1/2 t vanilla powder
  • pinch of celtic salt
  • stevia to taste

CHOCOLATE-HAZELNUT CREAM

  • 1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
  • 2 super ripe bananas
  • 1/3 cup carob powder (or sub cacao or a combo)
  • 1/2 t ceylon cinnamon
  • 1/2 t vanilla powder
  • 1/2 t celtic salt
  • stevia to taste
  • 2 T + 1/4 cup hazelnuts, coarsly chopped

CHERRY CREAM

  • 2/3 cup fresh young thai coconut meat or sub soaked cashews
  • 2 super ripe bananas
  • 2 1/2 T cherry juice concentrate or to taste
  • 1/2 t vanilla powder
  • stevia to taste
  • pinch of celtic salt
  • 1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole. 

CHOCOLATE GANACHE

  • 1/4 c extra virgin coconut oil, melted
  • 1/4 cup carob or cacao
  • 2 T almond butter

Method

PISTACHIO CREAM

  1. Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed. 
  2. Stir in the chopped pistachios.  
  3. Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set. 

CHOCOLATE-HAZELNUT CREAM

  1. Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
  2. Stir in chopped hazelnuts.
  3. Pour onto 1st layer once it is set.  Place back into freezer to allow 2nd layer to set as well.

CHERRY CREAM

  1. Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
  2. Stir in dried cherries.
  3. Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set. 

RAW VEGAN CHOCOLATE GANACHE

  1. Whisk together all ingredients until smooth and creamy.  
  2. Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick.  Pop back into the freezer.

RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY

  1. Well, it's practically finished!  However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut. 
  2. Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.

Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

  

Be sure to follow me on FacebookPinterestInstagramTwitter YouTube to stay current on all things SN!

 

All Love,

Juliane

 

Thank you for visiting 🙂 

Comment, Like, Subscribe & Share!  

 

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These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream!  Alas, proceed I must and, fortunately, their sheer memory has already made things easier…

 

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Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream.  Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor.  Joy to the World!

 

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The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible.  Since he loved it so much it was a necessity to recreate a raw vegan version.  Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER!  Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not.  Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!  

  

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Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream.   However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception.  Vanilla Bean Ice-cream is a dream all in itself too!  Clouds of pure heaven.  And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations!  Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

 

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 This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

 

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

  • 3 Pears, peeled and thinly sliced (1/8")
  • 1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
  • 3/4 cup dates, pitted
  • 1 t vanilla powder
  • 1 1/2 – 2 T water
  • 3 T extra virgin coconut oil
  • 2-3 drops lemon essential oil (edible grade only)
  • 3/4 t himalayan salt 
  • 1/4 cup soaked/sprouted/dehydrated walnuts
  • 2 T raw coconut crystals

Raw Vegan Caramel Filling

  • 1 cup raw cashews soaked overnight
  • 1/4 cup raw coconut nectar
  • 1/4 cup full fat coconut milk + 1 or 2 T more as needed
  •  pinch himalayan salt
  • 1/2 t vanilla powder
  • 1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

  • 1/4 cup raw cacao powder
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 t ceylon cinnamon
  • pinch of himalayan or celtic sea salt
  • stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

  • 16 oz frozen raw baby thai coconut meat
  • 2-3 frozen super ripe bananas
  • stevia to taste
  • 1/2 t vanilla powder

 METHOD

Dried Pears

  1. Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

  1. Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down.  Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
  2. Take 1/3 of the above mixture and set it aside for latter use in crumb topping.  
  3. Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
  4. Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer.  Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

  1. Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

  1. Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin.  Place mixture in fridge where it will thicken slightly.

Dark Chocolate

  1. Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

  1. Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside.  If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

  1. Smear a thin layer of the caramel across the bottom of each tart shell.
  2. Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
  3. Sprinkle crumb topping over top.
  4. Set tartes in freezer for 20 minutes to set.
  5. Remove from freezer and drizzle tartes with dark chocolate.
  6. Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
  7. Place back in freezer for final set.  Bring to room temperature for 1 hour before serving.
  8. Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream.  The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!  
  9. Revel with pleasure on a cloud of Sweet Holiday Bliss! 

 

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version?  Share in the comments below for the opportunity to have me recreate it for you!

 

Follow me on FacebookPinterestInstagramTwitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share!

 

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 No-Wheat Thins with Aged Treenut Cheese & Cranberry Compote (Raw Vegan)

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No Wheat Thins and Artisinal Aged Treenut Cheese  

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No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift! 

 

I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot!  Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD!  And perfect for holiday entertaining!  This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips.  They even smell amazing!  Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess.  I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂

Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees  :)  Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are!  I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all.  If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you!  The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free!  As for the Cranberry Compote… THE BEST.  A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love.  Topped with a twist of orange zest over aged treenut cheese (recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine) on my No-Wheat Thins… Pure Heaven!

Please enjoy!

 

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   This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!


Recipe for Raw Vegan No-Wheat Thins

Ingredients

  • 1/2 cup raw sesame seeds soaked overnight & drained
  • 1/2 cup raw golden flax soaked overnight & drained
  • 1 cup raw almonds soaked overnight & drained
  • 1/4 cup coconut nectar
  • 1 1/2 teaspoons celtic sea salt
  • fresh cracked pepper to taste

Method

  1. Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary) and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
  2. Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator.  The thinner you spread the dough the faster your crackers will crisp.
  3. Score the dough into cracker sized pieces with a knife.  Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.  
  4. After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp.  If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.

 

Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)

Ingredients

  • 2 cups fresh cranberries
  • 3 Tbsp black chia seed
  • 3 Tbsp coconut water, orange juice, apple juice or filtered water
  • 1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
  • 1/8 tsp vanilla powder
  • 1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
  • orange zest for garnish

Method

  1. Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using).  Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
  2. Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
  3. Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above.  Be mindful not to overprocess.
  4. Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours.  This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.

 

What raw food or vegan dishes have you made and loved lately?!  Do you have any questions I might be able to address for you? 

 

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All Love, 

 Juliane 

 

Thank you for visiting 🙂  

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Happy Holidays Friends 🙂  Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude.  Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze! 

As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt.  I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk,  butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).   

It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂   Prepare one larger pumpkin or several individual pumpkins… the choice is yours.  Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂

 

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 This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!

 

Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle

(Serves 4-6)

Ingredients

  • 2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
  • 1 cup, 1" cubed gluten free crusty bread
  • 1/2 cup pecans roughly chopped (as in halved)
  • 1/4 cup jumbo thompson raisins
  • 1/4 cup apple juice sweetened dried cranberries
  • 1/2 cup large flaked coconut (optional)
  • 3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
  • 2 Tbsp coconut oil melted
  • 1/4 – 1/3 cup coconut nectar or coconut crystals
  • 1 tsp ceylon cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • sea salt to season interior of pumpkin, and to season mixture to taste
  • 1/2-3/4 cup coconut milk 

Creme Caramel Drizzle

  • 1 cup raw cashews soaked 6 hours & drained
  • 1/2 cup raw coconut nectar
  • 1/2 cup full fat coconut milk
  • Sea Salt to taste
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/2 tsp vanilla powder

Method

  1. Pre-heat oven to 350F.  Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
  2. Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
  3. In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.  
  4. Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom.  As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
  5. Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife.  The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
  6. Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy.  Pour into a dish and place in the fridge where it will thicken further.
  7. When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!

  

Will you make yours in multiple pumpkins or one larger pumpkin like I did?  What are your Holiday plans?

 

Follow me on FacebookPinterestInstagramTwitter YouTube to stay current on all things SN! 

 

All Love, 

 Juliane 

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share!

Hurricane Sandy Disaster relief… Please donate any amount you can:  Red Cross

 

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"Albies at the Rip."  Oil Painted Portrait of a Fly Fishing Catch on 24"x36" Canvas by Juliane Porter.  Click for better, larger view.

 

Fly fishing is my husband’s practice; art is mine. For each of us, it’s a losing of the self within life’s rhythm. And though life is not a work of art and the moments cannot last forever, the fly fisherman’s line dances, catching fleeting glimpses into the elusive mystery of the sea just as the artist’s brush captures moments eternally in paint. And we realize the ebb and flow of all that is around us. One. Infinite. Beauty.

I took the opportunity to sit down with my husband, a dedicated fly fisherman, after capturing, eternally in oil paint, the moment in this painting. Please enjoy his insider's view into the Art of Fly Fishing as well as a few recommendations for three fantastic locations we’ve visited…

 

~What is the practice of fly fishing to you?  Everything. It’s serene. And it can also be very exciting and cathartic.

~Interesting. May I ask in what way it is cathartic?  It’s calming. You just relax. Your problems don’t seem very big, if you do have problems. It’s relaxing, reenergizing. Meditative.

~What brought you to fly fishing in the first place?  I wanted to expand my love for the water and the outdoors and my passion for game-fishing which I’ve been doing since I was a young boy.

~What brought you to fishing as a young boy?  Putting a line out there into this dark space where you couldn’t see, and the chance that something was going to tug on it from another world. 

~Many people are familiar with fly fishing in fresh water streams.  However, you love fly fishing not only in streams, but also surf fishing along ocean beaches, from your sea kayak and even in salt water estuaries.  How do all these options impact your experience of the sport?  These infinite options make it a bigger challenge; always having to stay in tune with infinite variables such as wind, tides, migratory patterns, weather conditions… It means you need to be in tune with what’s going on in nature. 

~What are some impressive places you’ve fly fished recently along the East Coast?  Fishing the Narragansett Bay while staying at The Inn of Castle Hill.  Fly fishing around Nantucket while staying at The Wauwinet.  Fly Fishing Montauk while staying at The 1770 House in East Hampton.

 

 What do you do to decompress or get back to "center?"

 

You may also enjoy:  Being a Nutritarian!