Tuesday, June 19, 2012

Monday, June 18, 2012

Blogging again

My several month long hiatus is finally over. I've just finished all my classes and exams, and though holding my camera feels almost foreign, I'm going to try and take as many photographs as possible this summer before I go to college. On an unrelated note, I made some really fantastic raw almond/cashew/blackberry cheesecake cupcakes today. Here is the recipe (taken from here), you should really make some. I'm going to start updating this blog with shoots I had in April&March but never got around to putting here. Raw Cashew Dreamcake Ingredients: Crust: 1/2 cup raw almonds (pecan or walnuts will also work) 1/2 cup soft Medjool dates ¼ tsp. sea salt Filling: 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best juice of 2 lemons the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract) 1/3 cup raw coconut oil, melted 1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.) 1 cup raspberries (I used blackberries) Directions: 1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. 2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it. 4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

Thursday, January 5, 2012


influenced by lexi mire's cotton series and 5 degree weather