RAW CACAO TRUFFLES

RAW CACAO TRUFFLES

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (+2-3 Tbsp to coat)
¼ tsp. Himalayan pink salt 

2 tsp. cinnamon
1 vanilla pod, scraped (or 1 tsp. ground vanilla) 

Optional for coating: Cacao powder, shredded coconut, and crushed raw almonds

Blend walnuts in food processor, until finely ground. Add the cacao and salt, pulse to combine. Add the dates one at a time while the processor is running. If the mixture doesn't easily stick together, add a few more dates. Place the date mix in the fridge for a couple of hours to cool. Use a spoon and your palms to make round truffles and lightly coat them in cacao powder or other options. You can store in the fridge for up to 2 weeks.

It's been a while since my last recipe post, but I've been wanting to share one of my favorite desserts. So good.

NY

New York photo diary. 

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INSTAWEEK

1. Manhattan Beach, CA / H&M Top
2. Bottega Louie / L&E Oyster Bar
3. Fresh coconut water / Febe

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CRU

Vegetable Lasagna thinly sliced zucchini, pesto, cashew cheese, marinated portobello mushrooms. Topped with coconut cream. Pesto Wrap collard leaf wrap, stuffed pumpkin seed basil pesto, red onion, cashew cheese, cucumbers, avocado, sprouts, mixed greens and vegan sour cream. Cru Pizza walnut pumpkin sausage, marinated shittake mushrooms, truffle mascarpone and salsa on raw dehydrated flax and sunflower seed crust.

One of my favorite places to eat in Silverlake, Cru. It's 100% vegan, raw and gluten free. I would absolutely recommend it to anyone. 

NY

Images: View from Soho Grand, Refinery29, ABC Kitchen, Uni Soba at Sobaya, Battery Park

Photos from my week in New York. A special thanks to Refinery29. Checkout my feature here.

QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS

QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS

Ingredients (Serves 4-6):

1 tablespoon olive oil
1 teaspoons pink salt
2 cups quinoa
1/2 pound fresh asparagus, cut into 1-inch segments
3/4 cup sugar snap peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup crumbled goat cheese

Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste.

EAT

COLD SOBA

Ingredients: 9.5 oz (269g) organic 100% buckwheat soba noodles

Soba Dressing:

2 teaspoon toasted sesame oil
1 teaspoon mirin (optional)
2 teaspoons honey (optional)
2 tablespoons rice vinegar
5 tablespoons tamari

Toppings: green onions, thinly sliced daikon sprouts, masago (fish roe) edamame, and  roasted sesame seeds.

Cook the soba noodles in salted water, drain, rinse under cold water, and shake off excess water. Toss the noodles with dressing. Add more dressing if needed. Finish with the toppings.