It’s all just carrot sticks and lettuce. AS IF!
Hi Em, tell us a little about yourself! Hey! Well I am Emily von Euw, the girl behind This Rawsome Vegan Life, a raw vegan food blog. I eat foods that make me happy and healthy, because I think you need happiness to be healthy, and you need health to have happiness. The foods that do this for me are mostly raw plants like fruits, veggies, nuts, and seeds. I started up my little blog about 2 years ago, after being vegan for about a year; when my photography and recipes started improving, people noticed! Now I’ve got a bit of a following. When I am not working on my blog (or writing my upcoming cookbook!), you can find me in philosophy and history lectures at school, dancing with my friends, petting my cats, enjoying my lucid dreams, doing squats, making kale smoothies, or watching a good movie.
What got you into the raw vegan thing? I remember reading the book Fit For Life and thinking about how much sense it made to stay away from dairy, meat, and instead mostly eat raw plants – the rest of the animal kingdom does! I’ve always been into healthy living and it seemed like the perfect diet for me. I can safely say that a vegan, mainly raw diet still is.
You've only got 15 minutes to prepare dinner. What would you make? What I usually make: steamed veggies or a giant bowl of fruit! I like to keep my food simple.
Does the maple syrup flow like water in Canada? Whats your favourite brand? It sure seems that way. Any organic, well-aged, sustainably-sourced brand is A-OK with me.
If you were trying to wow (and maybe convert) a skeptical guest, what would you make for them? Oooh good one. It would of course depend on the type of cuisine they like, but for the average joe I think I’d pan fry some tofu in a teriyaki marinade, serve it with brown rice, veggie burgers with all the fixings, and a ton of fresh grilled vegetables. For dessert I’d make a chocolate banana coconut cream pie with cashew ice cream and caramel sauce. I’d also give them some raw brownies to take home.
What’s the biggest misconception about raw vegan food you always have to clear up for people? It’s all just carrot sticks and lettuce. AS IF.
Juices vs smoothies? They both have their own special advantages so I really cannot say that one is better than the other. I was super into juice for a while but right now I am returning to my original love: green smoothies.
Superfoods? fad or fab? I think they have their pros and if their price is not a turn off for you, they are really fun and delicious to experiment with. But are they a must in everyone’s diet? Heck no. Just eat whole foods and you’re golden.
Dream travel destination: The moon, baby.
Tell us about this amazing book about to be released! Ahhh! I am still so excited about it and freak out on a daily basis. Okay well it’s being published by Page Street Publishing, who are distributed by Macmillan. It will be sold in America, Canada and overseas in several English-speaking countries. It is a book full of about 100 raw vegan dessert recipes. The title is Rawsome Vegan Baking (although, of course, there is no baking involved, but the recipes are inspired by baked ones). It will be in stores March 2014 and you can pre-order it at Barnes & Noble and on Amazon right now!
Words you live by: BE HERE NOW. I recently got it tattooed on my wrist.
a rawesome recipe: raw chocolate molten lava cakes with goji berries
Holy cow. If you like chocolate, you'll love this. It's like a mega awesome super chocolate party in your mouth which this results in an excellent, ethereal sense of well being. Don't worry if it sounds too intense - I know you can handle it. You're stronger than you think.
Cake:1/3 cup each of raw oats, walnuts, dates, and raisins1/4 cup cacao powder
Molten lava middle:1/3 cup each of melted cacao butter, maple syrup, dates, and cacao powder1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powderNut milk, as needed
Makes about four cakes
To make the cakes:
Pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour. Add the dates and raisins and process until it all starts to stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put in the fridge. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in the fridge as well.
To make the molten middle:
Blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency (whatever that means... hopefully you know). Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cacao nibs and goji berries. Eat da lava, mohn.
A few substitution options:
To make these gluten-free, use buckwheat groats instead of oats. If you don't want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder.
Check out Emily's recipe here and so much more.
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