A few pieces (new + old) that I’m excited about wearing this spring and summer. I love these muted colors mixed with white. The palette is soft and feminine, inspired by spring blooms. The Portland spring is definitely one of my favorite parts about living in the Pacific Northwest, but it’s usually still quite chilly and rainy until June. I’m looking forward to our trip to LA and Joshua Tree next month, and I’ll definitely be packing these pieces in my suitcase.
We just returned home after 4 days up in Canada, spending time with friends and family. It was a quick trip, but it felt nice to connect with loved ones and spend some time outside. The one thing I always miss about home (besides my sweet fur babes) is healthy homemade meals. This smoothie bowl was the first thing on the menu for the week. An energizing way to start off the week.
A couple weeks ago, I bought a bag of cacao butter to make raw chocolate, which I haven’t done yet (recipe coming when I do!), so I thought I would come up with a smoothie bowl recipe using it in the meantime. This recipe calls for raw cacao butter, powder and nibs. Raw cacao is packed with antioxidants and minerals like magnesium, iron, potassium, calcium, zinc, copper and manganese. Raw cacao is a powerful superfood with so many fantastic benefits. It also tastes like chocolate and can be used in baking and cooking, wherever a chocolate flavor is desired.
Raw Cacao Smoothie Bowl
[Makes 2 bowls]
Raw Cacao Smoothie Base
1/4 cup dried coconut
2 Tablespoons raw cacao butter
2 Tablespoons raw cacao powder
2 Tablespoons raw cacao nibs
2 Tablespoons raw almond butter
1 cup hemp milk (or any non-dairy milk)
1 Tablespoon chia seeds
4 ice cubes
Local bee pollen
1.) Chop or shave the cacao butter into smaller pieces. Put cacao butter and the rest of the ingredients in a high-speed blender. Blend on high until smooth.
2.) Divide contents of the blender into 2 bowls. Top with blue and blackberries, bee pollen and cacao nibs.
Currently, I’m up in Whistler, Canada, where I am on a short vacation with family. Sitting in a warm cabin, dreaming of these tartlets that are back home in my freezer. The amazing thing about these tartlets (besides the obvious) is that they store well in the freezer, so you can make a big batch and when you want them just pull a few from the freezer to thaw for a couple hours before eating.
I’ve always loved raw, vegan desserts. I don’t have a huge sweet tooth, so these strike the perfect balance between being a treat without being too sweet. They are relatively simple to make, and come on, they’re just adorable to look at. I’ve been playing with different combinations of flavors for raw desserts for a few years now. Matcha and lemon pair well together, and the gorgeous green color of the matcha and contrasting lemon zest really make these tartlets a treat for the eyes.
For those of you that aren’t familiar with matcha, it is a specially grown and processed, finely ground green tea powder traditionally used in Chinese and Japanese tea ceremonies. It is praised for its high levels of antioxidants called polyphenols that have been tied to protection against heart disease and cancer, as well as better blood sugar regulation and anti-aging. Its gorgeous green color makes the perfect natural food coloring, too. Be sure to buy a high-quality powder that does not have any additives. I use this brand, which is local to Portland.
Raw Lemon-Matcha Tartlets
[Makes about 20 tartlets]
1 cup pistachios
1/2 cup almonds
1/2 cup walnuts
14 medjool dates
1/2 cup dried, shredded coconut
2 cups raw cashews, soaked in water overnight
1/2 cup coconut cream
1/3 cup maple syrup
1/3 cup coconut oil
juice from 1-2 lemons, to taste
2 1/2 teaspoons matcha powder
1.) Pulse the pistachios, almonds and walnuts in a high-speed blender or food processor until fine. Add the dates and coconut, and pulse until combined. The mixture should stick together and easily form into a ball. Remove from blender or food processor.
2.) Create tabs from parchment paper that will help make removing the tartlets from the muffin tins once frozen. The tabs should be about 4″ long and 1/2″ wide. Lay them in each slot of the muffin tin before pressing in the crust.
3.) Press a couple of teaspoons (a small ball) of the crust into each muffin slot on top of the parchment paper tabs. Use your finger to press the crust firmly and evenly into each slot. Once you are done, place the muffin tins in the freezer to chill while you prepare the filling.
4.) Drain the cashews from the water and pour into high-speed blender. Add the coconut cream, maple syrup, coconut oil and lemon juice. Blend on high until smooth.
5.) Remove muffin tins from the freezer. Pour a layer of the cashew filling over the crust. Use a spoon to spread the mixture in each slot. Be sure to leave enough room for a second layer of filling. Put muffin tins back into the freezer.
6.) Add the matcha powder to the remaining filling mixture and blend until combined. You can add more if you want the green filling to be darker in color.
7.) Remove muffin tins from freezer again. Pour a layer of the matcha filling in each of the muffin slots. Use a spoon to smooth the top. Garnish each tartlet with lemon zest.
8.) Place the muffin tins back in the freezer, and freeze for 1-3 hours, or until the tartlets are set. When you want to remove the tartlets, take the muffin tins out of the freezer, wait about 3-5 minutes and then use the pull tab to remove each tartlet from its slot.
9.) Store in an airtight container in the freezer or refrigerator. These will keep for quite a while in the freezer, so you can store extras in the freezer. Move to the refrigerator a couple hours before eating.
Who doesn’t love avocado toast? It’s definitely a simple go-to breakfast at our haus. I felt inspired to spruce up the basic avocado toast with 4 easy variations. These were made with premade sauces and roasted veggies that I picked up at our local grocery store, New Seasons, but you could definitely make them all on your own. Pack them for an on-the-go lunch during the work week, or weekend trip to the beach or forest.
If you’ve never roasted tomatoes, this is a great opportunity to give it a try. New Seasons sells them roasted and soaked in oil at the olive bar, but in the summer I love to roast my own. I will definitely be sharing a more in-depth roasted tomato recipe once tomato season is upon us, so stay tuned!
Do you have a favorite toast recipe or combination of toppings? I would love to hear some of your great ideas.
Toast Four Ways
8 slices of your favorite bread (I use Happy Campers Gluten Free)
Hummus, Cucumber with Lemon and Dill
2 slices of bread, toasted
4 tablespoons hummus
8 thin slices of cucumber (or enough to cover the toast)
fresh dill to garnish
a couple slices of lemon
1.) Spread hummus on toasted slices of bread. Top each with thinly sliced cucumbers. Sprinkle with fresh dill, sea salt and juice from a slice of lemon.
Avocado and Roasted Garlic with Microgreens
2 slices of bread, toasted
1/2 an avocado
10-15 cloves of roasted garlic
microgreens to garnish
freshly ground pepper
1.) Spread smashed avocado on toasted slices of bread. Top each with roasted garlic cloves. Sprinkle with microgreens, sea salt and freshly ground pepper.
Chèvre, Roasted Tomato with Mint
2 slices of bread, toasted
4 tablespoons chèvre
5 slices of roasted tomatoes
julienned mint to garnish
freshly ground pepper
1.) Spread chèvre on toasted slices of bread. Top each with slices of roasted tomatoes. Sprinkle with mint, sea salt and freshly ground pepper.
Fried egg with Pesto
2 slices of bread, toasted
2 eggs, fried
4 tablespoons pesto (I used vegan arugula hazelnut pesto)
1.) Fry eggs in small cast iron pan, one at a time, over medium heat. After about 3 minutes, turn heat off and cover pan with a lid for another couple minutes to finish cooking egg.
2.) Spread pesto on toasted slices of bread. Top each with a fried egg. Sprinkle with salt and pepper, if desired.
Asian-inspired noodle dishes are one of my favorite things to make and eat. This meal is quick and relatively easy, perfect for a mid-week dinner. I use a version of this spicy baked tofu in many dishes. It works well in rice dishes, as well as salads. The sesame-cashew butter sauce is so simple and delicious. I found this brand of cashew butter that is made locally here in Portland. It is spiced with Harissa. If you don’t use this brand, you could play around with adding some spices to your sauce. If you come up with any great additions, I would love to hear about them.
[Note:] I never boil rice noodles, as I think they tend to get overcooked really easily. Soaking the noodles in tepid water allows them to rehydrate before finishing in a skillet. I find this method is easy and keeps the noodles from getting mushy.
Sesame Noodles with Spicy Baked Tofu and Broccolini
1 package brown rice noodles (I use these)
1 package super firm tofu (I use this brand)
1 bunch broccolini, chopped
1/2 of a medium onion, diced
1 leek, cut into half moons
2″ piece of ginger, minced
3-4 tablespoons coconut oil
3 tablespoons + 2 teaspoons liquid aminos or Tamari
1 tablespoon Sriracha
2 tablespoons sesame oil
1 tablespoon cashew butter, or any other kind of nut butter
1 carrot, peeled into ribbons
2 sprigs of fresh mint, chopped
sesame seeds or gomasio to garnish
1.) Put noodles in large bowl and cover with tepid water. Let soak while preparing the rest of the meal.
2.) Preheat oven to 400° and line a baking sheet with parchment paper. Cut the tofu into bite-size cubes and toss with 1 tablespoon of the coconut oil, 3 tablespoons of the aminos and Sriracha. Bake for 30-35 minutes, turning the tofu over 1-2 times during baking.
3.) Melt 2-3 tablespoons of coconut oil in a large skillet over medium heat. Add the onion, leek and ginger, season with sea salt and sauté for about 10 minutes or until onions begin to get soft. Add the broccolini and continue to sauté for another 5-10 minutes.
4.) While veggies are cooking, whisk the sesame oil and the cashew butter in a small bowl until combined. You can add a small amount of hot water if necessary to allow the nut butter to mix more easily.
5.) Check on the noodles to see if they are ready. They should be tender, but not mushy. Drain them from the water and add to the skillet with the veggies. Add 2 teaspoons of aminos to the skillet to coat the noodles. You can also add a small amount of sesame oil if you feel like the noddles are too dry. Stir fry on medium/high heat until the noddles are tender.
6.) Serve noodles in bowls with tofu and carrot ribbons on top. Pour some of the sesame and cashew butter sauce over each serving. Garnish with mint and sesame seeds or gomasio.
It’s no secret that I have an obsession with chia seed pudding parfaits. Just take a look through my Instagram feed for proof. The flavor possibilities for these things are endless. I love dreaming up new combinations (and testing them out on my husband). This one features an avocado-coconut-lime blend layered between a mixed blue and black berry chia pudding. The combination of berries and tart lime with coconut is unexplainable delicious. Literally my mouth is watering just thinking about it.
If you’ve never cut open a fresh young coconut, I highly suggest watching a few YouTube videos, like this one, before attempting on your own. It should be relatively easy after you get the hang of it, but it’s also easy to feel intimidated by the whole thing at first. There really is nothing better than drinking the coconut water that comes from these young coconuts. I buy them often for recipes like this one and to blend into our morning smoothies.
I love the crunchy raw granola topping, but you could also top this with cacao nibs, regular granola or anything else you like that crunches. Fresh blueberries and banana add to the smoothness of the avocado-coconut-lime blend. I could seriously eat this everyday and never get sick of it. Stay tuned for more chia seed pudding parfait recipes! And if you have suggestions, or any ingredients you would like to see me work with, please leave a comment below.
Berry Coconut Chia Parfaits
Berry Chia Pudding Layer
2 Tablespoons chia seeds
6 Tablespoons coconut (or any other nut, soy or hemp) milk
2 handfuls (about 1 cup) of a mix of blueberries, blackberries and black raspberries (I use this blend)
3 Tablespoons dried coconut
a small amount of the young coconut water (or nut milk) to get the mixture blended in a high-speed blender
1-2 ripe avocados
1 fresh young coconut (or you can substitute 1-2 Tablespoons of coconut oil)
2-3 limes, depending on your taste
1-2 Tablespoons of maple syrup (optional)
a pinch of salt
1.) Mix the chia seeds and nut milk together in a bowl with a cover. Chill in the refrigerator for at least a couple of hours, overnight is best.
2.) Open the young coconut. Pour the coconut water into a glass or jar for drinking later. Scrape out the coconut meat and add to high-speed blender along with the avocado(s), juice from 2-3 limes, maple syrup and a pinch of salt. Blend on medium until smooth.
3.) Put the chia pudding, berries and dried coconut into a high-speed blender. Blend on medium until smooth. You may need to add extra coconut water (or nut milk) to get the blender going. Pour contents of blender into a bowl and set aside.
4.) Layer the berry pudding with the avocado-coconut-lime mixture. Top with fresh berries, granola or any of your favorite toppings.
I don’t wear a lot of color, but this spring I want to add pale blue into my rotation. I love this icy blue shade and how it pairs with the neutrals I normally wear. It also happens to be the Pantone Color of the Year for 2016. This color would be dreamy inside the home, too. Our bathroom shower tile is this color. It lends to a light, bright feeling, even on the greyest winter days.
I’ve always wanted to make raw granola, and after 2 years of owning a dehydrator, this weekend I finally did. (Yay!) I first tried raw granola back in 2008 when this brand was probably just starting out. I’ve never been a huge granola eater, but for some reason, I couldn’t stop eating (or thinking about) the raw kind. Maybe because it’s less sweet than regular granola and uses natural sweetners like maple syrup, coconut nectar or honey. Anyways, I’m excited to share this recipe with you.
I would say this recipe alone makes investing in a dehydrator worth it. I have this one, and I love it. My other favorite thing to do is dehydrate peaches, pears and strawberries when they’re in season. Seriously delicious. If you don’t have a dehydrator, you could bake this at 350 degrees for about 30-45 minutes, much like normal granola, or at your oven’s lowest temperature setting for several hours.
Raw Goji Berry Granola
Adapted from The Full Helping
[Yields about 6 cups]
2 cups buckwheat groats, soaked for at least 8 hours
4 tablespoons ground flax
2/3 cup sunflower seeds, soaked for at least 6 hours
2/3 cup pumpkin seeds, soaked for at least 6 hours
2/3 cup goji berries
2/3 cup raisins or dried cranberries (I used a mix of both)
3/4 cup almonds, soaked for at least 6 hours
2 tablespoons coconut oil, melted
2 tablespoons maple syrup, or any other sweetener
4 tablespoons water, reserved from soaking goji berries
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
A couple pinches of salt
1.) Soak the buckwheat groats in cold water for at least 8 hours. Drain and rinse (really well!) after soaking. Do the same with the sunflower and pumpkin seeds and almonds.
2.) Soak the goji berries in very warm/hot water for 10-15 minutes, or until soft. Reserve the liquid to use in the granola.
3.) In a large mixing bowl, combine the buckwheat, ground flax, sunflower and pumpkin seeds, goji berries, dried fruit and almonds. In a smaller mixing bowl, mix together the coconut oil, reserved goji water, cinnamon, cardamom, nutmeg and salt. Pour mixture over other ingredients and mix everything together with your hands.
4.) Spread mixture onto dehydrator trays evenly. I used the fruit roll-up sheets that came with my dehydrator, so the mixture wouldn’t fall through. Dehydrate at 115 degrees for 12-17 hours. You can dehydrate to your liking. If you prefer it on the gooey side, be sure to store in the refrigerator. If you prefer it more on the crispy side, it may not be necessary to store in the refrigerator.
I have to admit, I’m a little late to the smoothie bowl game. My husband and I drink green smoothies almost everyday for breakfast, but this is the first time I’ve actually made it a bowl. Inspired by the recipe in Sarah Britton’s My New Roots cookbook that I just got, I made these smoothie bowls as part of Lisa Vipond, The Modern Proper and Rustic Joyful Food‘s Instagram contest #smoothiebowlparty2016.
I love the dark green color that the spirulina adds while also being a natural source of essential vitamins and minerals. I also added a spiral of apitherapy raw honey. This honey has never been heated or filtered and thus retains beneficial traces of pollen, propolis and beeswax not available in other types of honey.
Green Smoothie Bowls
Inspired by My New Roots
[Makes 2 smoothie bowls]
Green Smoothie Base
2 pears (or apples)
2 tablespoons extra-virgin coconut oil
1 tablespoon almond (or any other nut) butter
2 large handfuls of spinach (or your favorite kind of greens)
1 1/2 tablespoons fresh ginger
1/2 cup coconut or almond milk (or enough to liquify ingredients in a high-speed blender)
3-4 ice cubes
Handful of fresh or frozen berries (I used marionberries, blueberries and black raspberries)
Unsweetened dried coconut
Slices of fresh fruit
1.) Blend all ingredients in a high-speed blender until completely smooth.
2.) Pour green smoothie base into two bowls and top with your favorite add ins. If using spirulina and/or raw honey, swirl on top of green smoothie base and optional toppings.
Welcome to Wu Haus! Long overdue, but it’s finally here. I’ve been talking about starting a blog for years now. (Probably since I stopped writing my last blog back in 2011.) Wu Haus is an extension of my life and my haus with focus on food, style and wellness. I’ve always loved food and cooking, so it seemed only natural to have a way to share my recipes. All of the recipes will be gluten-free, and many of them will be dairy-free, vegan or vegetarian. I love feedback, so please leave comments and let me know your experience with making the recipes. I will also be sharing style and design inspirations, travel experiences, wellness tips and more.
Wu Haus is a work in progress, and I look forward to watching it grow and evolve. Community is such a big part of my life, and this project would not be possible without all the encouragement I’ve received from family, friends and the social media community near and far. Basically, I’m writing this blog for you guys! But no really, I truly appreciate your support and value your input. ❤