Hope all of you are having a great start to your 2015! I haven't created an Inspiration Wall in a little while and it seems so appropriate this time of year. So here's a bit of ingenuity to support us all…
Life does not consist mainly, or even largely, of facts and happenings. It consists mainly of the storm of thoughts that is forever blowing through one's head. – Mark Twain
There's another way to live. Accept indeterminacy as a principle, and you see your life in a new light, as a series of seemingly unrelated jewel-like stories within a dazzling setting of change and transformation. Recognize that you don't know where you stand, and you will begin to watch where you put your feet. That's when the path appears. – Aldous Huxley
Simplifying our lives does not mean sinking into idleness, but on the contrary, getting rid of the most subtle aspect of laziness: the one which makes us take on thousands of less important activities. – Matthieu Ricard
It seems to me that those songs that have been any good, I have nothing much to do with the writing of them. The words have just crawled down my sleeve and come out on the page. – Joan Baez
If you find yourself in some difficulty, step aside, and allow Buddha to take your place. The Buddha is in you. – Thich Nhat Hanh
The fundamental delusion of humanity is to suppose that I am here and you are out there. – Yasutani Roshi
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind. – Dr. Seuss
āIā is a word; it does not think, feel, do anything. Just a word preceding other words. Investigate this until it's clear. – Ilona Ciunaite
This place where you are right now, God circled on a map for you. – Hafiz
Love All,
Juliane
What's your favorite quote? Do you have any New Year's resolutions?
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!
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!
Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache
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
Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed.
Stir in the chopped pistachios.
Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set.
CHOCOLATE-HAZELNUT CREAM
Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
Stir in chopped hazelnuts.
Pour onto 1st layer once it is set. Place back into freezer to allow 2nd layer to set as well.
CHERRY CREAM
Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
Stir in dried cherries.
Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set.
RAW VEGAN CHOCOLATE GANACHE
Whisk together all ingredients until smooth and creamy.
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
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.
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!
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…
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!
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!
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.
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
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
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.
Take 1/3 of the above mixture and set it aside for latter use in crumb topping.
Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
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
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
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
Whisk together all ingredients until completely smooth.
Vanilla Bean Ice-Cream
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
Smear a thin layer of the caramel across the bottom of each tart shell.
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.
Sprinkle crumb topping over top.
Set tartes in freezer for 20 minutes to set.
Remove from freezer and drizzle tartes with dark chocolate.
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!
Place back in freezer for final set. Bring to room temperature for 1 hour before serving.
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!
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!
Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?
Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup. Ā Ā I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!
Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive! Ā As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. Ā If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.
In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!Ā Ā Next, I increased the shiitakes for double the fabulous meaty texture. Ā And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles! Ā Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born! Ā Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down š
If you haven’t tried Kelp Noodles this is definitely your lucky day. Ā These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. Ā They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! Ā Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.
Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy. Ā FilledĀ with life force, love and the simplicity I’m learning is the foundation to everything exquisite.Ā
Enjoy š
Ā
Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)
Ingredients
2 cups “no-chicken” or vegetable stock
1 stalk fresh lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
12 oz kelp noodles, rinsed and drained
1 or 2 stripsĀ wakame seaweed chopped into 2 inch pieces
2 cups thinly sliced shitake mushrooms
2 cups raw coconut milk**(or feel free to sub 1 can FULL FAT coconut milk in a pinch)
1 Tbsp raw miso paste
1 Tbsp raw honey
1 tsp coconut aminos or tamari
1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnishĀ (remember, don’t add lime before bringing to a simmer or it goes sour!)
4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish
Method
In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss!Ā
Ā
**Raw Coconut Milk: Ā I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMOĀ sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.
Enjoy š
Are you a winter or a summer person? Ā Or, perhaps do you love each season for it’s contrasting individuality?Ā
Nobody loves a creamy, delicious smoothie better than I do. So when Williams-Sonoma invited me to help kick off their upcoming "Smoothie Week" with a couple of my favorite "Not Your Everyday Smoothies", I was super excited!
Last week I shared the delectable Chocolate Covered Matcha Smoothie. This week, I thought I'd jazz things up with a wonderfully colorful concoction we can all wiz up in our with whatever favorite fruits & greens we happen to have on hand.
Fresh smoothies are simple to make and incredible for our body, mind and spirit. I make them daily because they're absolutely delicious, alive and radiant… and they make me feel the same way! We all know how important it is to eat the rainbow daily and this delicious Eat the Rainbow Smoothie is a lip-smackingly yummy way to do just that.
So grab your favorite juicy berries, sweet bananas and bright colorful mangos & pineapples galore! (Feel free to choose frozen fruits. They're frozen at the peak of ripeness and, ironically, are often more nutritionally rich than fresh produce which is picked prior to fully ripening, followed by weeks of transport, store display, and time in our homes before ever being eaten) Add a handful of powerful, chlorophyll and mineral rich greens to tuck inside all that flavorful goodness… and you're ready to get blending. Simply layer it up in whatever manner you'd like. Optionally, top it with your favorite berries or superfood treats such as dried mulberries an goji's as I've done here… or keep it simple and leave it as is. Voila, you've got a perfectly luscious fireside treat for bundling up with in your favorite chair, all yours to devour š
Recipe for Eat the Rainbow Smoothie (Serves 2)
Ingredients
4-6 frozen super ripe bananas
1 cup frozen or fresh berries (pick your fav!)
1 cup frozen or fresh mango or pineapple (or whatever you have on hand)
2 handfuls of greens such as spinach, romain, chard, parsley
1/2 a fresh lemon (optional)
dates, raw honey, stevia or your fav sweetener to taste
optional: additional fresh berries &/or superfood toppings such as mulberries and goji berries
Method
Blend the bananas and sweetener to taste in your Vitamix or other high speed blender til smooth and creamy.
Dump 1/3 the mixture into the bottom of your 2 favorite smoothie containers. Dump the other 2/3 into a bowl & set aside.
Add greens & optional lemon to the Vitamix along with 1/3 of the leftover blended bananas. Blend til creamy, taste to adjust sweetness as desired, and divide amongst your 2 smoothie containers.
Add berries to blender and 1/2 the remaining blended bananas. Blend and dump atop the first two layers in your containers.
Add your mango or pineapple and last portion of blended banana to the Vitamix. Blend and add to your smoothies.
Top with your favorite fresh berries &/or superfoods such as mulberries & goji. Or just leave it plain which is super yummy too!
Hurricane Sandy Disaster reliefā¦ Please donate any amount you can: Red Cross
"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 husbandās practice; art is mine. For each of us, itās a losing of the self within lifeās rhythm. And though life is not a work of art and the moments cannot last forever, the fly fishermanās line dances, catching fleeting glimpses into the elusive mystery of the sea just as the artistās 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 weāve visited…
~What is the practice of fly fishing to you?Everything. Itās serene. And it can also be very exciting and cathartic.
~Interesting. May I ask in what way it is cathartic? Itās calming. You just relax. Your problems donāt seem very big, if you do have problems. Itās 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 Iāve 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 couldnāt 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 conditionsā¦ It means you need to be in tune with whatās going on in nature.
~What are some impressive places youāve 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?"
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-11-06 17:39:002014-11-06 17:39:00The Art of a Fly Fisherman
Oh. my. goodness. Ā These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW! Ā Like you’ve got to make these asap. Ā So simple. Ā So incredibly delicious. Ā MMMMMMmmmmmmm.
Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier! Ā Smear it all over a crisp apple, roll it in your favorite toppings and then drizzle chocolate ganache all over – the ULTIMATE!
Forget that these are healthy, they taste BETTER than anything you’ve ever had. Ā Forget that they’re filled with amazing nutrition and life force that is going to make you feel and look phenomenal, cause the pure utter enjoyment in every bite is enough on its own. Ā Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache. Ā Again, I’ve gotta call this treat food fit for the Gods.
And a treat…
Perfect for Autumn, for kiddos, and wonderful for entertaining too! Ā These Rustic Caramel Apples slice right up with ease for display on your favorite platter. Ā Trust, they won’t last long!
mind-blowing raw vegan caramel apples w chocolate ganacheĀ
Ā
I almost skipped over how unbelievable these Ultimate Rustic Caramel Apples are for our bodies, minds and spirit… because they’re so darn delicious I don’t want anyone to be turned off thinking, if they’re so healthy how can they taste so great? Ā However, here’s the thing…
Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!
These Caramel ApplesĀ are enzymatically alive, containing all the power of life force, and they alsoĀ happen to be incredible immune boosters thanks to the raw coconut nectar and oil. Ā Coconut nectar is low glycemic (with a GI of 35), gluten free, dairy free, non- GMO, vegan, contains 17 amino acids, minerals, B-vitamins, vitamin C and has a nearly neutral pH. Unprocessed coconut products such as the coconut nectar and oil used in this recipe are brimming with health and immune boosting power including :(1) (2)Ā
Heart Health:Ā the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
Reduction of Sweet Cravings:Ā insulin secretion & utilization of blood glucose is improved while the healthy fat in coconut slows down any rise in blood sugar helping to reduce hypoglycemic cravings.
Improved Digestion: Absorption of nutrients including vitamins, minerals and amino acids is supported while many symptoms and inflammatory conditions associated with digestive and bowel disorders are improved.
Quick Energy Boost:Ā Coconut is utilized by the body to actually produce energy rather than to store it as body fat.
Promotes Healthy Thyroid Function: and helps to relieve symptoms of chronic fatigue.
Immune Booster:Ā coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.
Please enjoy these beautiful and delicious, high vibration Rustic Raw Vegan Caramel Apples with the freshest most amazing flavor that also feeds our highest potential health, beauty and vitality!Ā
RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHEĀ (Makes 4-6 apples)
INGREDIENTS
4-6 clean, medium sized apples, stems removed
4-6 clean sticks from your yard (or use popsicle sticks) for handles
3/4 of a cup finely chopped walnuts (preferably sprouted & dehydrated- plus they taste SO much better this way!), coconut or your fav other toppings
Raw Vegan Caramel
1/2 cup liquified extra virgin coconut oil (to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted) Alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum!
1/2 cup raw nut butter (such as almond, cashew, sunflower or pepita butter)
1/2 cup raw, organic coconut nectar
4 pitted dates
1/4 tsp vanilla powder
1/4 tsp himalayan salt
Raw Vegan Chocolate Ganache
1/2 cup extra virgin coconut oil liquified
1/2 cup cacao or carob
1/2 cup nut butter
1/4 tsp ceylon cinnamon
1/4 tsp himalayn salt
a few drops of stevia to tasteĀ
METHOD
To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate.Ā Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.Ā
Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc.Ā Pop back in the freezer for 10 minutes.
Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
For entertaining, slice the apples as shown and arrange on your favorite platter.
**Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates š
Do you have any holiday classics you’d like to have me upgrade to a vegan or raw version? Let me know in the comments!
one of my recent commissioned oil paintings. what can i say. this little guy, who's not so little any more and growing like a weed, is just as inspiring as his sweet sister (see her portrait here). each time i see these kiddos they fill me with happiness, love and light. the piece is in my living room at the moment… lighting up the space just as those dear faces do! i shall have a hard time parting with it š
have you ever had a painting commissioned of you, your kids or a loved one? feel free to contact me if you're interested.
"Laughing in the Park" Commissioned Portrait by Juliane Porter (16" x 20" Oil on archival quality, gallery wrapped canvas. Click image for better, larger view!)
"Laughing in the Park" is my latest commissioned portrait of a beautiful young brother and sister. I had a blast painting this carefree and playful pair. Can't you feel the bond between them?!
While painting, I was reminded of a favorite Emily Dickinson poem, There is Another Sky, which she wrote for her beloved older brother.
There is Another Sky
There is another sky, Ever serene and fair, And there is another sunshine, Though it be darkness there; Never mind faded forests, Austin, Never mind silent fields – Here is a little forest, Whose leaf is ever green; Here is a brighter garden, Where not a frost has been; In its unfading flowers I hear the bright bee hum: Prithee, my brother, Into my garden come!
~ Emily Dickinson (Written for her brother)
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-09-29 13:59:002025-12-06 15:00:14Laughing in the Park
A delicious jar of flavanoid and probiotic rich Kimchi!
I've been super excited to share my method for Sauerkraut, and even better in my humble opinion, KIMCHI, for quite some time… the day has finally arrived!
Personally, I consider Kimchi to be Sauerkraut's amped-up cousin. My methods for making the two are exactly the same with kimchi simply requiring a few additional veggies & spices to provide its gorgeous color and kick of hot, spicy flavor. In fact, I was fascinated to learn both Sauerkraut and Kimchi are Asian in origin. Although sauerkraut, German for "sour cabbage", is thought of as a German invention, Chinese laborers building the Great Wall over 2,000 years ago ate it regularly and it was likely brought to Europe 1000 years later by Gengis Kahn.
Kimchi – and Sauerkraut too – is low in calories, helps boost metabolism, and contains immune and digestion boosting probiotics of the order of 1000 times that of yogurt! And, the longer it ferments, the greater the health benefits become. In previous articles I've discussed the important benefits of excellent Digestion, Proper Food Combining, and a Detoxification lifestyle so we're aware of the amazing affect probiotics have on our skin, digestion and health overall. In fact, by incorporating probiotic rich foods on a daily basis such as apple cider vinegar, kimchi and sauerkraut, it's actually possible to reverse poor gut health (aka leaky gut) due to unhealthy diet, illness, or antibiotic use. While there isn't any strict amount of the foods to take daily, the more we eat, the quicker the gut will mend, as these are all boasting prebiotics, probiotics and other compounds that encourage healthy immune and gastrointestinal systems. Let's look a bit closer at why, via the benefits of Kimchi (most of which are shared by sauerkraut as well).
Kimchi is a storehouse of vitamins including A, B1, B2 and C as well as being rich in essential amino acids and minerals such as iron, calcium, selenium. It boasts an impressive array of powerful antioxidants and provides the aforementioned benefit of probiotics in the form of lactobacillus bacteria. Kimchi contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates.
Kimchi is an excellent food to promote digestion. Its probiotics, produced during the fermentation of Kimchi, not only enhance the flavor but create the healthy bacteria, Lactobacillus, which is required by the body to maintain a healthy state of intestinal flora. The organic acid, lactobacilli, and lactic acid produced during fermentation suppress harmful bacteria and stimulate beneficial bacteria, prevent constipation, clean intestines and prevent colon cancer.
Even prior to fermentation, the cabbage base in Kimchi is well known for its detoxification qualities and ability to aid the body in getting rid of wastes and toxins. It helps in cleaning up the intestines, stimulating better assimilation of nutrients in the body.
Cancer: Cabbage contains healthful flavanoids which are known to inhibit the growth of cancer cells. Additionally glucosinolates found in cabbage break down to form isothiocyanates which are well known for their effectiveness against cancer growth. Capsaicin, contained in the red chili pepper of Kimchi, helps reduce the chance of developing lung cancer. Allicin, a chemical contained in garlic, assists to reduce the chance of developing stomach, thyroid and liver cancer. Indole-3-Carbinol contained in cabbage helps reduce the chance of developing stomach cancer.
Garlic and hot red chili pepper in Kimchi kill bacteria that cause gastritis, such as Helicobacter Pylori.
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
While I do personally eat Kimchi or Sauerkraut almost daily, it's wise to start off with a small amount as any fermented food is highly detoxifying and a "die-off affect" can contribute even further to the toxic burden released. We never want to overwhelm our immune systems by detoxifying too fast, so it's important to implement changes and additions/subtractions to our lifestyle gradually and listen to our body along the way. That said, adding just a small amount of this exotic condiment can simply transform the flavor of anything from salads, sandwiches, wraps, tacos, rice, to a minestrone soup or a bowl of lentils… endlessly yummy applications!
Recipe for Sauerkraut(makes 1/2 gallon) Ingredients
2 green cabbages
2 T sea salt
Method
Grind the cabbage (red or green) in a food processor or chop it fine with a knife by hand.
Once the cabbage is ground, add the salt and mix it all together well.
Use a wooden dowel (I use the end of a French handle-free rolling pin) to pound the cabbage and salt which brings out the juices.
Once the juices are flowing, pack tightly using a wooden dowel or clean fist to pack tightly into a 1/2 gallon jar all the way to the top.
When the kraut is close to filling the jar, the juices should be covering the top of the kraut. It is key that the kraut is under the cabbage juices because culturing sauerkraut is due to an anaerobic (without oxygen) reaction rather than an aerobic (with oxygen) reaction.
Place the lid on the jar not too tightly so that as it cultures, the excess juices can escape (otherwise your jar might explode). Place the jar in a pan that can catch the overflow juices.
Cover the jar with a towel to keep it dark and let sit at room temperature for one week.
After a week has past, there may be a bit of discoloration on the top of the kraut if all the juices overflowed out. If so, just scrape off the top and keep the lower layers.**
Now you can refrigerate the jar or repack the kraut into smaller jars to store. We store our sauerkraut in the fridge, but it keeps in this form for months and months.
Recipe for Spicy Kimchi
Ingredients
1 green cabbage
1 chinese cabbage
2 large bunches of radishes
4 carrots
1/2 thumb size hunk ginger
4 scallions
2 cloves garlic
1 1/2 Tbsp chili powder
1 tsp cayenne pepper
2 Tbsp sea salt
Method
Chop all the veggies according to your preference – I like to chop the cabbage & scallions coarsly for the Kimchi – mix in the spices & salt and follow the method above.
** If you're a newbie looking for a more "fool-proof" method I recommend the Perfect Pickler which has a little vacuum seal on the top to seal out air & induce a naturally pro-biotic world. It self-pressurizes to lock out airborne microbes. I have one and I found it worked great.
Have you ever made (or considered making) your own sauerkraut?
I am not a healthcare practitioner or provider. To the extent that any information is provided through this website, it is for general informational purposes only and is not intended to constitute or substitute for medical advice or counseling, the practice of medicine including but not limited to psychiatry, psychology, psychotherapy or the provision of health care diagnosis or treatment, the creation of a physician-patient or clinical relationship, or an endorsement, a recommendation or a sponsorship of any third party, product or service by me. If you have or suspect that you have a medical problem, contact your health care provider promptly. Information and statements regarding dietary supplements available on this website have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-09-17 12:20:442025-12-06 15:00:18How to make Spicy Kimchi (& Sauerkraut) for Powerful Probiotic Health
