Raw Fennel-Balsamic Marinated Carrot Ribbons

because sometimes you need to bring the fancy...

Raw Fennel-Balsamic Marinated Carrot Ribbons.

The very fanciest of (carrot) pants.

It's time to up your carrot game a little. Shredded, sliced, raw and roasted are all tried and true, but ribboned? That's new and exciting territory. Fancypants territory. Just arm yourself with a vegetable peeler and get ribboning. If you can get your hands on heirloom carrots a) lucky you! and b) use them! The colors are gorgeous and the flavors are more complex than a traditional carrot. That said, any carrot will work in the recipe, just be sure they are at peak freshness. Once marinated, the carrots are a bright and flavorful addition to sandwiches or salads and make for a stunning side. 

Fancy raw carrots for Thanksgiving, anyone? 

We can't JUST eat biscuits and pie all day...

Oh yes, I brought the fancy.

Fennel-Balsamic Marinated Carrot Ribbons

(makes about 2 cups)

3-4 medium sized carrots, scrubbed and peeled

2Tbsp extra virgin olive oil

1Tbsp balsamic vinegar

2tsp dried or fresh fennel

1tsp fennel seeds

1/4tsp organic sugar 

1/4tsp sea salt

black pepper to taste

Using a vegetable peeler, peel carrots lengthwise into ribbons.

In a large bowl, whisk together oil, vinegar, sugar and salt.

Add carrot ribbons to bowl and stir, or use your hands to combine. 

Sprinkle fennel and seeds over the top and give it a quick stir.

Cover bowl tightly and allow to marinate in the fridge overnight. 

Will keep for up to a week in the fridge. 

Raw Vegan Coconut Cheesecake Bites

i want to be the girl with the most cake.
or just enough cake, really...

Raw Vegan Coconut Cheesecake Bites. 

Little bitty nutty miracle, this thing is.

I will spare you from having to read yet another flowery blog post singing the praises of  cashew cheesecake. Its a damn miracle and we all well know it.  I have a few brief things to say on the subject and then you can get down to the very important business of making, and eventually eating, cake. There are a lot of fantastic raw cheesecake recipes out there, but almost all of them are for special occasion, party of eight, birthday-sized cakes. That's all well and good, but if you're not throwing a party or not in the mood to spend thirty dollars on dessert (all of those raw food components can get a bit pricey), those recipes aren't going to work. Also, I'll let you in on a little secret. Unlike your standard carb-y sugar bomb, raw cheesecake is healthy, nourishing and FILLING. So this recipe is on a mini scale. 'Cause a little goes a long way and 

'cause mini raw foods are adorable.
Oh and I almost forgot, you can eat them for breakfast.
Cheesecake. For breakfast.
So there's that.

This recipe is an adaptation from the always inspiring Choosing Raw.

Raw cashews, measured and ready for soaking.

Recipe notes:
I use a standard silicone 1" peanut butter cup mold, which yields 12 mini cake bites.
For slightly larger cakes try silicone mini or standard muffin cups or a small spring form pan.
You can also use a plastic mold, though the cakes might be more difficult to pop out.

Raw Vegan Coconut Cheesecake Filling
(makes 12 1" cake bites)

1/2c raw cashews
1tbsp agave*
2tsp raw coconut oil
1/4tsp vanilla extract
1/8tsp sea salt
2tsp lemon juice

*you can also use maple syrup, though it is not raw.

Date-walnut crust, fully blended.

Date-Walnut Crust
4 pitted dates
1/3c raw walnuts
2tbsp raw flaked coconut
2tsp raw flax seed meal

Extra flaked coconut for garnish

To prepare filling:
Soak cashews in filtered water for 2-3 hours.
Drain water and discard.
 Place cashews in a blender or food processor.
Add all other filling ingredients and blend
until smooth.
Set aside.




To prepare crust:
Combine all ingredients in the bowl of a food processor and process until mix is made up of only small crumbs
and holds together when pressed in your hand.

Coconut-topped medium sized tarts.

Press the crust into the bottom of each cake mold.
Spoon in cheesecake filling and shake to distribute.
Use a spatula to smooth out the tops then add extra flaked coconut for garnish.
Transfer mold to the fridge and allow to chill for 1 hour.
Once chilled, pop cake bites out of the mold and enjoy!
Store any extras in the fridge.

Yeah, they really want you.
They really want you.
They really do.