The Top Five Reasons to Sign Up for an Online Class with RAWareness

Nicky teaching
A passionate educator!

I’m often asked, “Why bother taking an online course when I can simply find free recipes and YouTube videos online?” Well, I take a lot of online courses myself – both about online business issues as well as about various aspects of food crafting. So I have directly experienced the benefits of this learning medium, and have tried to address the challenges I’ve encountered elsewhere while creating my own classes. Truthfully, the online experience of learning about how to make a new recipe is really nothing like an in-person class, particularly if your primary focus is to socialize and enjoy a good meal (good reasons!), with no great intention of recreating that meal for yourself in the future! Yet, if your goal is really to learn how to make this delicious dish for yourself, then our online classes are perfect: Continue reading “The Top Five Reasons to Sign Up for an Online Class with RAWareness”

Staying Cool!

We’ve had a fairly long stretch of hot and humid weather here in Cape Breton recently, and so there’s seemingly always a need to cool down! Some of our preferred ways involve jumping in Bras d’Or lake, sitting in front of a fan, and drinking smoothies! This smoothie is a favorite for this time of year with plenty of mint growing in the gardens. Continue reading “Staying Cool!”

Sweet Summer Relief!

The days here in Cape Breton, Nova Scotia have been unusually hot and humid, calling forth a need for refreshing & frozen treats – anything cool helps. These are simple & nutritious – loved by both grown-ups and kids alike!

 

Directions: Slice bananas and make mini sandwiches with almond butter filling. Freeze for a couple of hours. Dip in chocolate and refreeze. Store in sealed container in freezer (after eating a few first, of course!)

Treat for the Holidays!

This time of year can become something of a sensory overload. Rather than becoming overwhelmed, I believe we can choose how we want to engage with the spirit of the season. These holidays speak to us through all our senses, regardless of the traditions we were brought up within. We are touched by the smells, the tastes, the sounds, the sights, and even the feel of these special times.  We experience them through memories, and we recreate them in the present.

As we move away from the old recipes of our parents and grandparents, with ingredients we no longer include in our diets, the celebrations can become something of a puzzle. I love making most anything from scratch, and over the years I’ve experimented with creating so many raw vegan versions of “the classics” including this delicious nog-like drink. In truth, I’ve never particularly liked the idea of eggnog, but I do love the combo of spices and Judy goes into rapture over it. We used to drink the soy alternative that “traditionally” showed up on grocery store shelves. And she was excited to have that option! Now, the grocery store choices have multiplied, but we have our own version that we want to share with you.

non dairy eggnog
Delicious Vegan Eggnog
  • *3 cups of almond milk (homemade is best!)
  • *½ cup coconut milk (homemade is best!)
  • **6-8 medjool dates (or 4 Tbsp of maple syrup)
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1/8 tsp allspice (optional)
  • Pinch of salt

Place all ingredients in blender and blend! If you like your nog chilled, place mixture in fridge to cool (be sure to shake before serving). If you prefer it hot (well, warm), blend on high until mixture warms. Serve and enjoy! If you’re looking for a thicker nog, simply add half a banana 🙂 .

*To make homemade almond milk, soak 1 cup of almonds overnight. Rinse and drain well. Place in blender along with 3 cups of water. Blend on high for a couple of minutes. Strain through nut milk bag (very fine mesh bag) or cheesecloth (or some other creative straining technique you figure out!). Pour into a jar and put in fridge. (If you’d like, you can also add a date and a bit of coconut oil, but these are optional!) Similarly, for homemade coconut milk place 1 cup of shredded coconut into blender with 2 cups of warm water. Blend on high. Strain, and put pulp back into the blender with 2 more cups of warm water. Blend again, strain, pour it all into a jar and place in fridge.

**Sweeten to your taste. If you want the drink to be fully raw, then I suggest using dates. Personally, I like the taste a bit better with maple syrup though obviously it’s not raw!

Enjoy!! 🙂

Looking for a last minute gift idea for a vegan or dairy-free foodie family member or friend?

Take a look at these RAWareness online courses!