Chamomile flowers are in bloom, well at least at Trader Joe's. These tiny little daisy-looking flowers and its precious petals inspired me to create something small and cute. I rummaged through my pantry to rediscover my mini-muffin pan. Inspired by nature, cupcakes would be the creation of the week.
"Nowadays, people are so jeezled up. If they took some chamomile tea and spent more time rocking on the porch in the evening listening to the liquid song of the hermit thrush, they might enjoy life more."
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And summer is the season to be different. Outwardly, we express ourselves via fashion, but just like every flower that grows from the earth, each one is unique and contains distinct characteristics. And no two sunsets are alike. Each one is as unique and beautiful as the previous or the future sunsets.
Pink lemons, differ from traditional yellow lemons in taste, color and skin texture. I recently blogged about my inspirations from blogfest, which the main theme revolved around being different. So, with a pink lemonade bar in hand, I say, "Tis the season of being different," and enjoy the remaining sunsets of summer.
Pink lemons, differ from traditional yellow lemons in taste, color and skin texture. I recently blogged about my inspirations from blogfest, which the main theme revolved around being different. So, with a pink lemonade bar in hand, I say, "Tis the season of being different," and enjoy the remaining sunsets of summer.
"It was early evening when they walked outside, the sky the color of pink lemonade."
-Sarah Addison Allen
Vegan Strawberry Pink Lemonade Bars
Prep Time: 7 minutes
Cook Time: 32-37 minutes
Equipment: 9x5.5x 2.5 bread pan
Ingredients:
1 3/4 cup vegan sugar cookie
2 tbsp vegan butter, melted
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1/2 cup pink lemon juice (or regular)
1/2 pink lemon, zested
1 cup cashew, soaked for at least 2 hours
1 cup coconut cream, from a full-fat coconut can chilled overnight
2.5-3 tbsp agave nectar
2-3 strawberries
2 tbsp corn starch
optional topping: powder sugar
Directions:
Preheat the oven to 350-degrees. Puree the sugar cookies in a food processor into a flour. Mix the cookie with the melted butter until well coated.
Pack the crust in a bread pan (or 8x8) lined with parchment paper. Bake for 12 minutes. While baking prepare the filling.
Gently open the can of chilled coconut milk, and scrape out 1 cup worth of coconut cream. Zest the lemon and place all the ingredients into a blender. Blend until smooth.
Pour the filling on top of the crust and with a knife, poke any bubbles or holes that remain. Alternatively, tap the bread pan on the counter to release the air bubbles. Bake for 20-25 minutes or until the edges are slightly golden. The bars are best cut and eaten once completely cooled in the refrigerator.
Prep Time: 7 minutes
Cook Time: 32-37 minutes
Equipment: 9x5.5x 2.5 bread pan
Ingredients:
1 3/4 cup vegan sugar cookie
2 tbsp vegan butter, melted
_____________________________
1/2 cup pink lemon juice (or regular)
1/2 pink lemon, zested
1 cup cashew, soaked for at least 2 hours
1 cup coconut cream, from a full-fat coconut can chilled overnight
2.5-3 tbsp agave nectar
2-3 strawberries
2 tbsp corn starch
optional topping: powder sugar
Directions:
Preheat the oven to 350-degrees. Puree the sugar cookies in a food processor into a flour. Mix the cookie with the melted butter until well coated.
Pack the crust in a bread pan (or 8x8) lined with parchment paper. Bake for 12 minutes. While baking prepare the filling.
Gently open the can of chilled coconut milk, and scrape out 1 cup worth of coconut cream. Zest the lemon and place all the ingredients into a blender. Blend until smooth.
Pour the filling on top of the crust and with a knife, poke any bubbles or holes that remain. Alternatively, tap the bread pan on the counter to release the air bubbles. Bake for 20-25 minutes or until the edges are slightly golden. The bars are best cut and eaten once completely cooled in the refrigerator.
Nature is beautiful, but nature is also cruel. Nature is as still as it is also violent. Albert Einstein, the interesting scientist that he is, loved nature. Though many would categorize him as an atheist, he believed that there was a power higher than humans and science.
When you look at nature you may see pretty flowers, beautiful trees and exquisite birds. But what do you really see with your minds eye? You'll see an interconnected network of symbiotic relationships between plants and animals and species that mingle within its own "tribe."
Planet earth is an incarnation of polarities. There is no light without the dark and there is no masculine without the feminine. The natural laws of life rule human nature. Those who try to change humanity by going against nature will lead us to a path of pure destruction. The battle of the artificial and the natural world are here. And I, until the day I die, will choose nature.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
When you look at nature you may see pretty flowers, beautiful trees and exquisite birds. But what do you really see with your minds eye? You'll see an interconnected network of symbiotic relationships between plants and animals and species that mingle within its own "tribe."
Planet earth is an incarnation of polarities. There is no light without the dark and there is no masculine without the feminine. The natural laws of life rule human nature. Those who try to change humanity by going against nature will lead us to a path of pure destruction. The battle of the artificial and the natural world are here. And I, until the day I die, will choose nature.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
I believe in balance. And on the very rare occasion I'll indulge in the world of artificial coloring for the sake of creating something pretty.
Recently at the Queen Anne Farmer's Market, I purchased edible flowers from the Tannemaker stall. Colorful. Vibrant and beautiful, I became once again inspired by nature. The color of the petals reminded me of sprinkles. While pondering thoughts about balance, I thought why not create a cake with edible flowers and sprinkles. Edible flowers are nature's sparkles.
Recently at the Queen Anne Farmer's Market, I purchased edible flowers from the Tannemaker stall. Colorful. Vibrant and beautiful, I became once again inspired by nature. The color of the petals reminded me of sprinkles. While pondering thoughts about balance, I thought why not create a cake with edible flowers and sprinkles. Edible flowers are nature's sparkles.
"Life is like a flower. When we don't take care of it, it can wither and die."
-Davene Taylor
Balance is something I take seriously in life and nature shares its secrets with us on why balance is important. The four seasons itself is balance. The earth transitions from stages of rebirth, being alive, "dying," and death. The cycle itself repeats itself. Seeing both sides of every story and
America is a country of extremism. We work hard. We play hard. We workout hard. We buy big cars, houses and super-sized meals. America and the New World is very young compared to other parts of the world. And we need balance more than ever in our lives.
America is a country of extremism. We work hard. We play hard. We workout hard. We buy big cars, houses and super-sized meals. America and the New World is very young compared to other parts of the world. And we need balance more than ever in our lives.
Our mind, body and spirit is like a flower, a delicate being. If exposed to too much heat, light or extreme temperatures, it will wither, fade and die. Like humans, when exposed to too many substances, we become unbalanced.
This cake symbolizes the balance I hope to project to the world of nutrition. A healthier version of the traditional sugar-laden confetti cake, indulgence is okay when done for the right reasons and with control.
Of course, loads of sugar tastes better and is more appealing to the palate, but in a country ruled by extremism, the art and science of balance must be taught in order to lead a healthy life.
Of course, loads of sugar tastes better and is more appealing to the palate, but in a country ruled by extremism, the art and science of balance must be taught in order to lead a healthy life.
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I don't believe in strict rules like "only eat junk on Sundays." I believe in intuitive eating that recognizes the difference between a biological and emotional hunger. The inner dialect and self awareness is crucial to break the barriers of emotional eating.
Life changes daily and that means our eating habits may also change.
Life changes daily and that means our eating habits may also change.
With higher self awareness, one recognizes when he or she is on or off the right path. And when one is off the beaten track, he or she knows how to navigate difficult times and adversity with choices that will refuel your mind, body and soul.
Even in the hottest and driest climates, flowers still blossom. Those are the lessons from nature that we need to adopt into our life.
Even in the hottest and driest climates, flowers still blossom. Those are the lessons from nature that we need to adopt into our life.
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"The flower that blooms in adversity is the rarest and most beautiful of all."
-Mulan
Vegan Edible Flower Confetti Cake
Prep Time: 7 minutes
Baking Time: 55 minutes
Cake Ingredients:
2 cups flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 2/3 cup nondairy milk
2 tbsp apple cider vinegar
1/3 cup sugar
1 tsp vanilla
1/4 coconut oil, melted
rainbow sprinkles
edible flowers
Frosting Ingredients:
6 tbsp vegan butter (earth balance sticks), at room temperature
1 tsp vanilla
1 1/3 cup powder sugar
Directions:
Preheat oven to 350 degrees.
Mix the milk and vinegar in a bowl and set aside. In a separate bowl, mix the dry ingredients together. Add the sugar and remaining wet ingredients into the milk and vinegar. Sift dry ingredients into wet and mix until combined.
Grease a 6 inch spring foam pan (use two 6-inch pans to decrease the baking time). Pour the batter in batches. After each batch, sprinkle the sprinkles on top and then pour some more batter on top. Add as many sprinkles as you'd like to each layer (approximately 4-5 layers).
Smooth the top layer and bake for 55 minutes or until the cake is no longer raw. Poke the center of the cake with a knife. When the knife comes out clean, it means it's done baking.
While the cake bakes, make the frosting. With an egg beater or mixer, cream the butter and vanilla together. In batches, slowly add the powder sugar, beating until white and creamy.
Looking for other cakes inspired by nature? Be sure to check out my other recipes!
Vegan Blood Orange Cake with Blood Orange Frosting
Vegan Lemon Cake Topped with Coconut Cream Frosting
Vegan Chocolate Strawberry Cake topped with Beet Frosting
Prep Time: 7 minutes
Baking Time: 55 minutes
Cake Ingredients:
2 cups flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 2/3 cup nondairy milk
2 tbsp apple cider vinegar
1/3 cup sugar
1 tsp vanilla
1/4 coconut oil, melted
rainbow sprinkles
edible flowers
Frosting Ingredients:
6 tbsp vegan butter (earth balance sticks), at room temperature
1 tsp vanilla
1 1/3 cup powder sugar
Directions:
Preheat oven to 350 degrees.
Mix the milk and vinegar in a bowl and set aside. In a separate bowl, mix the dry ingredients together. Add the sugar and remaining wet ingredients into the milk and vinegar. Sift dry ingredients into wet and mix until combined.
Grease a 6 inch spring foam pan (use two 6-inch pans to decrease the baking time). Pour the batter in batches. After each batch, sprinkle the sprinkles on top and then pour some more batter on top. Add as many sprinkles as you'd like to each layer (approximately 4-5 layers).
Smooth the top layer and bake for 55 minutes or until the cake is no longer raw. Poke the center of the cake with a knife. When the knife comes out clean, it means it's done baking.
While the cake bakes, make the frosting. With an egg beater or mixer, cream the butter and vanilla together. In batches, slowly add the powder sugar, beating until white and creamy.
Looking for other cakes inspired by nature? Be sure to check out my other recipes!
Vegan Blood Orange Cake with Blood Orange Frosting
Vegan Lemon Cake Topped with Coconut Cream Frosting
Vegan Chocolate Strawberry Cake topped with Beet Frosting
Lately I've been nostalgic. A box arrived from Ohio filled with countless pictures from college. I can't believe that next year will be one decade since I graduated from Bowling Green State University. This box opened my mind to many forgotten memories. Some of pure laughter, some of the sweet memories of that one college love and some of tears of the many hand-written letters that we used to write each other "back in the day."
Summer is also the season of nostalgia for me.
Summer is also the season of nostalgia for me.
I remember my parent's garden so clearly. As a child, I helped my mom prep, plant and pick the many rewards from a season of hard work. I will never forget the massive zucchinis my mom picked, which would end up in a batch of zucchini bread. And as any child who loved sugar, chocolate zucchini bread was my favorite.
Nothing tasted as good and fresh as homegrown produce.
Nothing tasted as good and fresh as homegrown produce.
"When I pass a flowering zucchini plant in a garden, my heart skips a beat."
-Gwyneth Paltrow
Today, my "garden" is the Queen Anne Farmer's Market. One vendor from Yakima, "The Palm Dessert of Washington," had a box of squash blossoms. I never cooked with these flowers, and well, "inspired by nature" I decided to try something new.
Chefs traditionally stuff squash blossoms with cheese. Since I recently made an almond cheese spread, I integrated tradition with the classic and ever-so-rustic-looking zucchini crostata. Tradition and nostalgia go hand-in-hand like peas and carrots.
Squash blossoms are not required to make this recipe since the zucchini and almond cheese alone taste great.
Chefs traditionally stuff squash blossoms with cheese. Since I recently made an almond cheese spread, I integrated tradition with the classic and ever-so-rustic-looking zucchini crostata. Tradition and nostalgia go hand-in-hand like peas and carrots.
Squash blossoms are not required to make this recipe since the zucchini and almond cheese alone taste great.
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"One's own flowers and some of one's own vegetables make acceptable, free, self-congratulatory gifts when visiting friends, though giving zucchini - or leaving it on the doorstep, ringing the bell, and running - is a social faux pas."
-Barbara Holland
Vegan Zucchini, Squash Blossom & Almond Cheese Crostata
Prep Time: 15 minutes
Bake Times: 38-40 minutes
Ingredients:
1 cup flour
6 tbsp vegan butter (used scant of earth balance)
1/4 tsp salt
5 tbsp cold water
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1 medium zucchini, sliced
1 tbsp olive oil
pinch of salt + italian spices
6 squash blossoms
1 almond cheese recipe
Directions:
Preheat the oven to 350-degrees.
Begin with the crust. Mix the dry ingredients into a bowl. Add the butter and cut it into the flour with a fork or pastry cutter. Gradually add the water one tablespoon at a time. Mix in between until a dough forms. Knead the dough with your hands and place the dough in the refrigerator, covered.
Wash, slice and cook the zucchini with the olive oil and spices in a frying pan on low heat.
While cooking, prep the almond cheese if its not already pre made.
Once the zucchini is complete, place the zucchini on a plate. Remove the insides and the stem of the squash blossom. Wash the blossom and stuff it with cheese. Twist the ends and place it in the pan on low heat for a quick sauté. I kept the pan on low, sautéing the blossoms on all sides while prepping the remainder.
Once complete, place the dough on a floured surface and with a rolling pin, roll the dough into a circle. Smear between 4 to 5 tablespoons of almond cheese on the dough, leaving 1-2 inches of space near the edges.
Place the zucchini on top of the cheese in a circular motion. Next, top with the squash blossoms. Place the crostata on a baking sheet lined with parchment paper. Bake for 38-40 minutes.
What's your favorite crostata? Save all Mind Body Soul Food recipes on your Yummly recipe box below!
Prep Time: 15 minutes
Bake Times: 38-40 minutes
Ingredients:
1 cup flour
6 tbsp vegan butter (used scant of earth balance)
1/4 tsp salt
5 tbsp cold water
________________________
1 medium zucchini, sliced
1 tbsp olive oil
pinch of salt + italian spices
6 squash blossoms
1 almond cheese recipe
Directions:
Preheat the oven to 350-degrees.
Begin with the crust. Mix the dry ingredients into a bowl. Add the butter and cut it into the flour with a fork or pastry cutter. Gradually add the water one tablespoon at a time. Mix in between until a dough forms. Knead the dough with your hands and place the dough in the refrigerator, covered.
Wash, slice and cook the zucchini with the olive oil and spices in a frying pan on low heat.
While cooking, prep the almond cheese if its not already pre made.
Once the zucchini is complete, place the zucchini on a plate. Remove the insides and the stem of the squash blossom. Wash the blossom and stuff it with cheese. Twist the ends and place it in the pan on low heat for a quick sauté. I kept the pan on low, sautéing the blossoms on all sides while prepping the remainder.
Once complete, place the dough on a floured surface and with a rolling pin, roll the dough into a circle. Smear between 4 to 5 tablespoons of almond cheese on the dough, leaving 1-2 inches of space near the edges.
Place the zucchini on top of the cheese in a circular motion. Next, top with the squash blossoms. Place the crostata on a baking sheet lined with parchment paper. Bake for 38-40 minutes.
What's your favorite crostata? Save all Mind Body Soul Food recipes on your Yummly recipe box below!
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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