{Recipe} Raw Breakfast Crepes

Waking up is always an interesting experience for me.

Some times, I choose to roll around in bed. Other times, I bounce right off and annoy the hell out of anyone who has the misfortune of living with me. And then there are times where I wake with one thought in mind:

FOOD.

Today, it was "Mmmmm..... BANANAS."

I blame it on episode 2 of season 1 of Psych. The premise: A murder at the regional Spelling Bee, and Shaun was filling in as Spell Master when he decided that "BANANAS" was a word suitable for the competition. Needless to say, the hysterics that ensued and the subsequent debilitating effect it had on my psyche persisted until morning. 

So today, BANANAS it is.

The wonderful thing about local bananas in Thailand is that they are wonderfully sweet and fragrant. So you really need no added sweetener to achieve the perfect raw banana breakfast crepe.

Like so.

Raw banana crepes with spiced buckwheat crispies, raisins, tropical fruit and coconut flower syrup.

This was just so wonderfully and un-sinfully decadent (woo! oxymoron) that I had to share how easy it is to make.

There's no need for any specific measurement of amount added. Just add to taste/liking. Essentially, this is how the recipe goes:

RAW BANANA CREPES (raw, vegan, gluten-free)

Ripe bananas

Ground cinnamon

Sweetener of choice e.g. Maple syrup, Raw honey, Date paste, Coconut Flower Syrup etc etc (optional)

1) Blend bananas + cinnamon in food processor or blender until smooth, thick & luscious.

2) If using sweetener, add sweetener to taste.

3) Blend well.

4) Pour about 1 cup of batter onto Paraflexx sheet. Using an offset spatula or the back of a large spoon, spread batter out into desired thickness and size.

5) Dehydrate at 115 deg F for 6 - 8 hours. Don't worry if you leave it in there for more than the specified time. Bananas remain pliable when dehydrated.

6) Carefully peel crepes off the Paraflexx sheets. 

7) Serve with choice of cream, fruits or maple syrup/raw honey.

That's it. 

How easy is that?

Now to make a really delicious cream (who needs dairy?!):

RAW VANILLA KREAM (raw, vegan, gluten-free)

2 cups Raw Organic Cashews, soaked at least 2 hours in filtered water. Rinse before use.

1 cup Young coconut meat 

1/4 cup - 1/2 cup Filtered water, add to desired consistency

1/4 cup Sweetener of choice

1 pod Vanilla seeds (or 1 tsp Vanilla extract)

1) In a high powered blender, blend cashews + coconut meat + 1/4 cup water + sweetener + vanilla.

2) Add more water if desired.

3) Blend until smooth & creamy.

TIP: You may make the cream entirely with cashews or coconut meat. Just adjust sweetener and water to achieve desired result. Will keep for 2 - 3 days in the fridge.

TIP 2: Freeze mixture to get raw ice cream!

Time to dig in.

Bon appetit!

A Happy Birthday

It's one of those times in life that everyone goes through some time or another. It's a time of change. A time of uncertainty... A time of the self.

My birthday was yesterday and according to my lovely Psychic, Julie Cook, I have entered the Numerology Year #5. 

Which, for those who didn't know, is the year of the self.

AND.... To drive the nail home, my Numerology life path is 5 - you may read about it here. In essence, number 5s are independent, freedom-loving individuals who love change and hate routine.

A Number 5 in Year #5. How apt. You know this is going to be tumultuous.

So... this year is all about change & changes. There have been many and I know there still are many to come... Perhaps a quick overview of some important changes thus far?

Let's start with some good news. My brainchild, Anything.But.Salads, is currently undergoing some restructuring. After much consideration, I have decided to divert my focus and attention back on my initial plan for ABS - mass manufacturing of my own brand of Organic Raw Vegan Snacks. A.k.a, we're shifting from a raw vegan catering business BACK to a raw vegan snacks manufacturer/supplier. This will kick off in August this year, so stay tuned for updates! It's going to be an exciting time. I will still be providing raw meals, but on a more personal basis. I prefer to provide private catering as this allows me to be more client-centric. I've preferred to customize meals for clients as this will ensure that (1) the food is seasoned to their tastes & liking, & (2) it will be best tailored to assist them in achieving any diet/nutrition/health/detox goals. So if anyone's interested, please drop me an email at callie@anythingbutsalads.com. 

As for the not-too-good news... Well, there has been some upheavals, changes and loss with family... As such, I'm taking a short break to deal with those issues... Not to mention, I have worked myself to the ground and am in desperate need of a break....

Maybe it's Fate, you know, the whole "this-was-meant-to-happen" theory? But coincidentally (or not, whatever your view may be), ABS is on hold, family requires my attention and I need a break... SO, for the time being, I am a travelling hippie/chef....  If we're fated to meet (haha), I might just be lucky enough to prepare you a meal or two. So keep an eye out for me. ;)

Oh! Here's how you'll know it's me. I have a tattoo on my left wrist. Like so:

Yes, it's new. A month old? I designed it. The 3 things that I feel most strongly about.

This then begs the question: Where am I now?

The answer: Phuket, Thailand. 

Well, at least until the end of this month. Then I'm jet-setting off to Australia for the month of June. 

I don't really have a plan, save for being back in HK in August to launch the snacks & Guatemala in late September.

Not having a plan is really uncharacteristic of me. Am I excited? Yes. Am I nervous? Yes. Am I scared? You betcha. A time of flux is a time of uncertainty and with uncertainty comes un-knowing. I suppose that's the part that scares me most - not knowing. But all I can do at this moment is to trust. 

So here's a final Happy Birthday to me.

And hello, Year 5.