recipes – StyleNectar

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

ultimate rustic caramel apples w chocolate ganache

+ a simple no-fuss way to serve them at parties!

raw vegan caramel apples

Oh. my. goodness. These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW! Like you’ve got to make these asap. So simple. So incredibly delicious. MMMMMMmmmmmmm.

Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier! 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. 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. Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache. 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! These Rustic Caramel Apples slice right up with ease for display on your favorite platter. Trust, they won’t last long!

mind-blowing raw vegan caramel apples w chocolate ganache

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? However, here’s the thing…

Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!

These Caramel Apples are enzymatically alive, containing all the power of life force, and they also happen to be incredible immune boosters thanks to the raw coconut nectar and oil. 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)

Heart Health: the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
Reduction of Sweet Cravings: 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: 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: coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.

1) http://www.coconutresearchcenter.org

2) http://www.westonaprice.org/health-topics/a-new-look-at-coconut-oil/

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!

RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHE (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 taste

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. 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.
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. 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 🙂

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!

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All Love,

Juliane

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Food

Better than Dairy Nut Milks

Fresh homemade Almond Milk: the creamiest, freshest milk you've ever had.

Originally, I began this post with all the amazing benefits of drinking homemade Nut Milks. However, since I absolutely adore making them for how fabulous they taste – let's lead with flavor! We're talking creamy, richness like you won't believe. And, while the subtle, sweet, mellow flavor of nut milk alone is very satisfying, there is a whole range of sweeteners from dates, honey, maple syrup or figs, and flavors such as cinnamon, cacao, vanilla powder, or whatever you choose to add, to customize them in even more amazing ways! Prepare them as rich & creamy as you like, simply by adjusting the amount of filtered water you add. So pure. So good.

Homemade Nut Milk is delicious enough to have for dessert! Warning: You may have trouble stopping at just one glass 🙂

Nothing beats a straight up jar of creamy, rich Almond, Brazil Nut or Walnut Milk (Recipes & variations below). However, Nut Milks are extremely versatile and can also be used for morning cereal, smoothies, hot chocolate, soups, for fabulous raw vegan ice-cream (Strawberry or Peaches-n-Cream anyone?) and even in baking and cooking as swap outs for dairy. Basically anwhere we may have used a dairy milk we can substitute Nut Milks!

Fresh Brazil Nut Milks and Macadamia Nut Milk standing by!

Nuts and seeds are an excellent source of protein as well as being rich in phytonutrients, minerals, fiber and antioxidants such as selenium and vitamin E. One of the best ways to prepare nuts and seeds is to make these delicious, enzyme-rich nut milks.

Nuts should be pre-soaked for 8-12 hours before blending in a heavy duty blender such as a Vitamix, to neutralize enzyme inhibitors, enabling excellent digestion, and to reduce phytates, increasing mineral availability. Sprouting is an excellent (optional) 2nd step which cultures the nuts adding a rich source of probiotics to the nut milk. Sprouting is done by simply draining the soaked nuts then adding to a sprouting jar or colander for another 8-12 hours, and finishing with a thorough rinse.

The freshly made, completely raw and live, preservative-free nut milks we make in our own kitchen will far exceed the taste and nutrition of commercial nut milks and stay fresh for five or six days in the fridge. These delicious recipes are as simple to make as their variations are endless. I've even included instructions for no-soak-required instant nut milk too!

A bottle of freshly made Sunflower-Hemp Milk. Sooo good! And amazing for our bodies too!

The pristine, yumminess of these delicious Nut Milks will have us hooked at first sip… while the myriad benefits replacing dairy has on our health are a huge added bonus. These milks really can do the body good!

**Do enough research on dairy and you'll likely shift away from it. Feel free to check out this video in which I discuss the body's pH and dairy's role in creating acidic conditions (dairy is acidic post mobilization) causing osteoporosis and other highly undesirable outcomes (an acidic body being a magnet for disease). Read more here. If the health implications of consuming dairy aren't impetus enough to limit our consumption, the unfortunate experience the poor cows go through (read about that here) and all the icky stuff that makes it into the end product- which I just deleted cause it's that gross so you can read about that here - probably will.

Nut milks really can do the body good :)

The pulp that remains from strained nut milk can be used in raw crackers, cookies or as flour for crusts of desserts. Creamier nuts such as cashews and pecans, blend right into smooth milk, no straining required, making them even easier to prepare. Of course, 15 second instant nut milk is easiest of all. No matter how we make them, the end results are full of beautiful, luscious flavor and goodness for our body, mind and spirit!

Enzyme & probiotic-rich, living foods create healthier, brighter, energetic bodies!

Recipes for Almond Milk, Walnut Milk & Brazil Nut Milk

(For probiotic-rich, cultured, nut milk, add the optional sprouting step after soaking by simply draining the soaked nuts then adding to either a sprouting jar (& turning a few times over the 8-12 hrs) or to a colander for 8-12 hours.)

Ingredients

4 cups filtered water
1 cup raw, organic almonds soaked 8-12 hours, rinsed well & drained (or Brazil Nuts soaked 2 hrs, or Walnuts soaked 6 hrs, both rinsed well & drained)
5 or 6 pitted dates (or 2 Tbsp maple syrup or 3 Tbsp raw honey)
vanilla powder to taste (or 1 Tbsp vanilla extract)
Optional: coconut butter, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves & sea salt to taste added to step 2 below.

Method

Blend 2 cups water and 1/2 cup almonds or walnuts in Vitamix for 1 1/2 minutes. If using Brazil Nuts blend for 1 minute.
Add the remaining 2 cups water, 1/2 cup nuts, dates and vanilla and blend for another minute (1 1/2 minutes for Brazil nuts). If using Optional ingredients add them at this step too.
Strain through a nut milk bag and store in a glass container in the refrigerator.
Enjoy!!

*Creamier nuts such as cashews and pecans (soaked first) blend right into smooth milk, no straining required.

~

Recipe for 15 Second Instant Nut Milk

Ingredients

2 cups filtered water
2 or 3 heaping tablespoons raw nut butter (any kind you like from almond, cashew, pepita and walnut!)
3 or 4 pitted dates (or maple syrup, raw honey etc.)
vanilla powder or vanilla extract to taste
sea salt to taste

Method

Blend all ingredients in a Vitamix until smooth and enjoy!

~

Are the leaves on the trees where you live? Here on the East Coast the leaves seem to be doubling in size by the day. Usually all the leaves are out by May 7th!

What else is going on in your part of the world? It's been pouring like crazy for a couple of days here… the birds & plants are quite pleased 🙂

All Love,

Juliane

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Food, Health, Nutrition & Wellness

Light-n-Crispy Chia Crackers

Fresh Cracked Pepper & Sea Salt Chia Cracker topped with home-made sauerkraut, mung sprouts, avocado & Dijon.

Light-n-Crispy Chia Crackers are perfection for SO many reasons…

Nutritional powerhouse
Boasting the richest vegetable source of beautifying omega-3's
Major calcium power (more calcium by weight than whole milk!)
Antioxidant rich (giving chia a shelf life of over 2 years!)
Packed with complete protein (all 9 essential amino acids!)
Fueling long lasting energy (Chia's slow conversion of carbohydrate in to sugar in the body provides a constant stream of energy)
Brimming with cleansing, satiating fiber
Oh so crunchy, crispy & light &
Totally customizable to suit your mood!

I've made both savory and sweet varieties including Sea Salt & Fresh Cracked Pepper, Garlic & Herb and Cinnamon-Vanilla Crisps. Even a fantastic Cheesy Jalapeno Dippers version (Which I hope to share soon- great with fresh nut cheese & salsa!) Depending how thick you spread the mixture you can make these thicker like crackers or super duper thin into airy crisps (my fav). I store my Chia Crackers & Crisps in an airtight baggie in the pantry to have on hand whenever a snacking mood strikes.

Slice up some banana to top Cinnamon-Vanilla Crisps. Or…

Avocado to top a few Sea Salt & Cracked Pepper Crackers.

I love breaking the Cinnamon-Vanilla Crisps into a bowl with fresh nut milk, bananas & organic molasses for a protein, calcium, iron & omega 3 rich breakfast .

As always the options are endless and ridiculously simple. It's all up to your mood and imagination!

Let me know your favorite twist!

Recipe for Light-n-Crispy Chia Crackers

Equipment

Dehydrator (I like the Excalibur) If you don't own a dehydrator, try using your oven on the lowest setting with the door propped open.

Ingredients

1 Cup Chia Seeds
5 Cups Filtered Water
Sea Salt to taste
Optional: Fresh chopped herbs & spices. For a sweet variation try vanilla, cinnamon + your favorite sweetener, or cacao, maca, cinnamon, vanilla + sweetener. A chai flavor can be achieved with ginger, cardamom, clove &/or star anise and even a bit of dried tea ground together in spice grinder + sweetener. All of these sweet varieties delicious with a cup of tea in the afternoon 🙂

Method

Mix the 1 cup chia, 5 cups water (yes that's right, 5 cups – chia holds up to 10 times it's own weight in water) and sea salt to taste together in a large bowl. (If you plan to add any optional savory or sweet additions mix them in at step 1 as well.)
Allow to sit for 10 to 15 minutes until a thick gel has formed
Spread onto teflex sheets of your dehydrator as thick or thinly as you choose. Don't be worried about going too thin- the crisps hold together beautifully.
Optional: score the crackers or crips with a knife so that they break apart uniformly- or just leave as one mass and break apart when finished for an artisinal look which is just as yummy and easier too!
Dehydrate on 115 for several hours (amount of time depends on the humidity of the season, where you live etc. so check on them periodically to determine when the top is dry) then flip to dry the other side (just place another sheet on top and flip, then peel off the top layer of teflex)

Add your favorite toppings or enjoy as is!

What is your favorite way to enjoy Chia?

Have you ever owned a chia pet?!

Much Love,

Juliane

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Videos

Amazing Secret to Ideal Weight, Health & Natural Beauty

Recipes Included

Raw Apple Cider Vinegar has been used for thousands of years as a natural health and beauty remedy. At $4 a bottle, who knew it was such a miracle worker? From burning fat, to banishing flu bugs (it's anti-viral, anti-septic & anti-bacterial), check out the many secrets of Raw Apple Cider Vinegar.

(If you use preceding link, enter Code ZLB966 at check out for $5 to $10 off your order!)

What are your home-remedy health & beauty secrets?

All Love,

Juliane

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Food, Health, Nutrition & Wellness

Watermelon After School Snacks

Who doesn't love watermelon! I don't think I've met a soul to date who doesn't love it's sweet, hydrating, refreshing beauty. Hand one of these three variations to your little ones (& yourself) after school and you'll all be saying goodbye to the 4:00 energy slump… happy as can be, devouring natures perfectly dreamy, living goodness.

1. Big, Juicy Watermelon Chunks satisfy sweet tooths and quench our thirst!

2. Watermelons come pre-packaged in their own perfect serving bowl ready for yummilicious scooping fun!

3. Watermelon Slushies! Always a hit. Simply blend with a bit of filtered water. Add extra cleansing power with ginger or mint into the Vitamix for a bit of zip. (Remember, for proper food combining, melons should always be eaten alone rather than paired with other fruits/veg/etc. Adding ginger or mint are ok since they're fantastic digestive aids.)

Three yummy ways to fill your beautiful children (and your beautiful self!) with a deliciouso, nutritious & mega easy snacky. I am fond of having half a watermelon as an easy-to-digest, mono-meal lunch. So (seemingly) indulgent and satisfying, keeping me energized for hours. Besides, knowing how fantastic watermelon is for my body, spirit and mind doesn't hurt either. In fact, I had to pare all the benefits I listed below, way down so as not to put everyone to sleep 🙂

Watermelon is filled with living energy for our living cells.

There is so much goodness packed into this perfect package… let's begin:

Alongside tomatoes, watermelon has moved up to the front
of the pack in recent research studies on high-lycopene foods. Lycopene is a
carotenoid phytonutrient important for our cardiovascular
health, and an increasing number of scientists now believe that lycopene is
important for bone health also.

Scientists are becoming increasingly interested in
the citrulline content of watermelon. Citrulline is an amino acid that is
commonly converted by our kidneys and other organ systems into arginine
(another amino acid). The flesh of a watermelon contains about 250 millligrams
of citrulline per cup. Arginine is crucial for healthy blood flow and other aspects of cardiovascular health. There's also some
preliminary evidence that greater conversion of citrulline into arginine may
help prevent excess accumulation of fat in fat cells due to blocked activity of
an enzyme called tissue-nonspecific alkaline phosphatase, or TNAP. Now that's bang for your buck!

When we eat living foods we feel alive! Just like our food!

Watermelon is an excellent source of immune-boosting, collagen producing, cellulite busting vitamin C. It's
also a very good source of free-radical-scavenging vitamin A (in multiple carotenoid forms, especially beta-carotene). In
addition, watermelon is a good source of heart-healthy magnesium & potassium.

Eating raw, living foods helps us recover more quickly after exercise. And its cleansing, detoxifying abilities cause cellulite to melt away!

Allow your watermelon to fully ripen (and in fact do so with all your fruit)! For example, research shows the
biggest jump in lycopene content occurs when a watermelon's flesh
turns from white-pink to pink. And when that flesh continues to ripen from pink to red, the lycopene content becomes even
more concentrated. Prior to ripening, when the flesh of a watermelon is still white in color, its beta-carotene content is near zero. Like lycopene and beta-carotene, total phenolic antioxidants in a watermelon
also increase consistently during ripening, spiking at the appearance
of fully red flesh. The bottom line: eating a fully ripe watermelon pays off not just in taste but in nutrient benefits too!

Yummy in my tummy!

Enjoy your wawa-mellies:-)

Pardon my over-the-topness today… that's the energy we get from eating a watermelon- or any living raw vegan foods for that matter. I've been busting at the seams as I write this! Energy baby. Life force!

Lots of love to you,

XOXO

Juliane

What are some of your favorite fruits?

Have you ever eaten a fruit mono-meal? I just started this summer & love.

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Food

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Honey melting over a moist interior of sweet, luscious, berry-laden… Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-)

I make them all the time.

They're very good!

Blueberry-Coconut-Macadamia Muffins

Ingredients

1/3 cup unsweetened coconut

3 tablespoons plus 3/4 cup all-purpose flour, divided

3 tablespoons plus 1/2 cup brown sugar, divided

6 tablespoons chopped macadamia nuts, divided

2 1/2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup buttermilk

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (don't thaw) blueberries

honey to serve alongside

Method

Preheat oven to 400 F and coat a 12-cup muffin pan with cooking spray.
Combine coconut, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 3 tablespoons macadamia nuts in a small bowl. Drizzle with 1 1/2 tablespoons oil, stir to combine and set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined (do not over-mix or you will have a tough muffin). Gently fold in blueberries and the remaining 3 tablespoons nuts just til combined. Divide the batter among the prepared muffin cups. Sprinkle the reserved coconut topping on top, gently pressing into the batter.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Serve your favorite honey alongside.

PS. Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.

Recipe adapted from EatingWell

Blueberry-Coconut-Macadamia Muffins

Food

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries

What better way to celebrate the onset of Spring than with these beautiful italian-inspired cupcakes! Fresh berries atop a sweetened, cornmeal cake and a pillow of mascarpone cream.

Simple. Beautiful. Delicious.

And a perfect time to share two of my favorite cupcake accessories…

Silver cupcake liners, which I always have in stock for when the cupcake mood strikes. And, since cupcakes are a great treat to share with other people, a practical and easy way to transport them – the Cupcake Courier. I highly recommend this little baby. It has room for the tallest of cupcakes, or mounds of berries as the case may be, and they're all safely nestled and snapped into an easy to use container that I believe will survive even the bumpiest of car rides.

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries nestled inside the Cupcake Courier (the top is currently off).

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 cup polenta, finely ground (if you'd prefer a more "textured" cupcake, substitute medium ground polenta)
1/2 teaspoon sea salt
2 sticks butter, room temperature
2 cups sugar
6 eggs, yolks and whites separated
1/2 cup whole milk
2 teaspoons vanilla extract (the best you can get, it makes a HUGE difference in your baking results)
zest of 2 lemons
16 ounces mascarpone cheese
1/2 cup powdered sugar, plus a pinch for the egg whites
4 cups mixed berries (I used blueberries, blackberries & raspberries)

Directions

Preheat oven to 350 degrees F.

Line 2 cupcake pans with 24 muffin liners. Sift together the flour and baking powder then whisk in the polenta and salt.

In a mixer with the paddle attachment, cream the butter and the sugar together until light and fluffy. While the mixer is running add the egg yolks, one at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to this mixture until just incorporated.

In a separate, clean, dry bowl whip the egg whites until soft peaks form. Add a teaspoon of powdered sugar while the whites are mixing. Add half of the whites to the first mixture and beat with the paddle. Gently fold in the remaining egg whites with a large spatula to lighten the batter by incorporating air.

Spoon the batter into the lined muffin tins, filling each til about 2/3 full.

Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool each pan on a wire rack for a few minutes before removing the cupcakes. Again, cool the cupcakes completely to room temperature while before frosting.

Combine the mascarpone cheese with the confectioners' sugar slowly. Once you're past the stage of loose powdered sugar, beat together with a whisk until combined. Ice the cupcakes with the mascarpone frosting and top each with a mound of berries. Enjoy!

Recipe inspired/adapted from Michael Chiarello

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Art, Style

Living Beautifully via Holistic LifeStyle, Food & Art

Holistic LifeStyle: The effervescence underneath it all… Holistic treasures to keep you, your home & your life happy, healthy & beautiful!

Food: Delicious, organic recipes and memorable food inspirations. UPDATE** As of mid 2012 my recipes are primarily Vegan & Raw using fresh, beautiful fruits, vegetables & whole plant-based ingredients. However, everyone is welcome! While I now personally avoid dairy, gluten, refined sugar & animal products, you'll find fantastic recipes across the spectrum – ranging from my pre-vegetarian days of whole foods dishes to gluten & dairy free fare, vegetarian recipes & now many Raw & Vegan recipes. **All dishes are customizable to suit your personal FoodStyle – join the growing group of friends who've contacted me to 'upgrade' their favorites to out-of-this world vegan or raw vegan! I'm up for the challenge!

And Art: My paintings, including such details as where to buy the lovely necklace and cardigan featured in one of my recent portraits. Also feel free to visit my Fine Art website www.JulianePorter.com to view more of my commissioned Portraits, Landscapes & Private Collection pieces.

PS. Don't forget to leave a comment to say hello while you're here! I love to hear from you 🙂

Watercolor on Winsor Newton Paper (Click image for better, larger view)

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Ingredients

Directions