the beet is murder

eventually, when youre getting all crazy with your french spiralizer and the handle breaks, you have to use the drill. its the most efficient method for root on root vegetable action. get it done.

attaches like so...

have you seen what youve done to my heart? did you see what i did with my... uh i cant find it?

fucking stoners forget everything!!!

been blazed and confused for so long its not true...

last cheesecake post for a while. personal size blueberry swirl cheesecake made with raw THC infused coconut oil! this was for my old roomate mike's birthday. personally i think weed food is gross, but to each their own :)

cheesecake deviants: do's, dont's, & disasters

this post is a supplement to the cheesecake post on common variations of this recipe. there are several companies here in pdx that make and sell these types of cheesecakes. my pal ben works for freshly wild making amazing cake incarnations from mint marble to maca turtle trails. this is a pic from camilia's blog of one of ben's gnache cakes.

cheesecake - the best part is the crust

okay so these two post are for amanda and a couple other people that have asked me about this recipe.

basic cheesecake fill

!!!make the crust first(above)!!!

there are two basic base recipes for vegan cheesecake. the soy version w/ toffuti cream cheese (hydrogenated oils), soy, sugar, and all the other vegan junk food favorites. we're not doing that here because, well, i think its kinda gross. the way to make this happen is to use a cashew base. the basic recipe is as follows:

2 cups soaked cashew (soaked in h2o for two hrs, rinsed, & strained)
3/4 cup lemon juice
3/4 cup coconut oil
3/4 cup agave nectar
1 tsp vanilla
tiny pinch of sea salt

step 1(optional): gently warm coconut oil to its melting point (70degreesF or so) until its completely liquid. usually i just leave it around a warm spot like the stove top for an hour. the reason for this? emulsifying the mixture in the blender makes this recipe come out better, especially if you add fruit ingredients like blueberry or cherries.

step 2: pour cashews, lemon juice, vanilla, & touch of salt into the blender and blend. pour in agave as the mixture is blends. slowly pour liquefied coconut oil to emulsify mixture. if youre in a hurry and the coconut oil is still solid you can scoop it out and it will break down quickly with the movement and heat of the blended - the mixture will be a little less smooth and its harder to accurately measure this way. if youre making it at home, it'll be fine.

once the mixture is smooth, taste & adjust lemon and sweetness as needed. then pour the mixture over frozen crust in spring form tin, cover with cling form, and set level in the freezer to set for several hours.

once the mixture has set, place in refrigeration for an hour or so, cut, and serve!

the cheesecakes pictured below are black forest which is a personal fav' of mine w/ this recipe. check the above post for deviations on this recipe.

now ill never get into stansberry...

so i havent posted for a while. unfortunately my toshiba stopped booting up so now i have to get the hard drive copied as that computer has all my pictures, music, life, ect from the last eight years. i do have some stuff saved online and on my external hard drive so im gonna throw that up here for the few of you who do randomly read this (im looking at you benj:) i got a descent amount of food and work pictures/stories to share. viva oso!

what would vegan gordon ramsay do?

first he would play a game of touch w/ the mates.


then he'd want something fresh. i bet he'd love a fresh ole fashioned apple greens juice... mmm, made to order. this is what i do to keep myself in spirit things while on the juicing station. i figure we'd need fresh washington apples in a big display like hot dog on a stick does with lemonade. but we reverse the demographic from which they hire by placing buff dudes with vegan body-building shirts, little hats, and striped aprons in the window juicing apples.


a blossoming lotus surprise - aka a blo-lo house suicide made w/ apple, beet, pineapple, cucumber, ginger. i experimented with foam consistency for taste as well as contrast to make some barista inspired foam designs this summer. the apple greens above was one of my first regular attempts. now i have simpler looking single leaf (ill post another pic when i get one). this lotus was really hard to make; i have a pattern for it but and i mess it up about four out of every five times.

the key is to be able to make these fast. in the summer i can have six apple green tickets up at once plus 5 or so other juices. when this happens i tend to make them four or five at a time w/ pre cut apples and a 6qt. container. w/ beets you can pre-juice. kale, as the green, however, seems to oxidize shortly after juicing so that has to be done after the lemon, ginger, and most of the apples. big kale leaves give dark green juice but its not the juice machine friend. the lid popped off twice on me this summer. im hoping that, with proper care of the juicer, ill be able to speed through juices while maintaining the quality of taste and presentation.

my favorite drink: this is what id give g.r. if he came in after the match.

almond banana w/ maca

two frozen banana
1 - 2 spoonfulls of almond butter
2 tbls maca powder
1 tbls cocoa nibs
1 tbls hemp protein (optional)
hemp or rice mylk
a touch maple syrup

blend cocoa nibs smooth first. add banana, maca, almond butter, and fill blender with hemp mylk up to the 500ml mark. blend till banana is blended completely. add touch of maple to taste. enough for a tasting and one 16oz drink.