Tag: vegan caramel

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)

Vegan Banana Split \\ Sweet Laurel

One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance.  The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!

Vegan Banana Split2

Vegan Banana Split \\ Sweet Laurel

Vegan Banana Split

Vegan Banana Split


 

Ingredients:

1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature

2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)

Directions:

The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.  Then run the mixture through your ice cream machine. Freeze until firm.

Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency. 


 

To build the sundae


 

Ingredients:

1 banana, split

Vegan Caramel

Chopped nuts, to taste

Coconut whipped cream

Fresh Cherries

Directions:

Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.

Sweet Laurel NYC Workshops \\ Sweet Laurel x Breather

If you follow Sweet Laurel on Instagram, you know we were recently in New York City. Claire and I had the opportunity to meet with some incredible bloggers and editors, and share what we love best: CAKE!

While we were in New York, we held two grain-free baking workshops over the course of the week at a beautiful space, Breather. Breather has numerous, chic workspaces, with locations throughout North America and U.K.! Each Breather location is gorgeous and well designed in their own unique way. And location, location, location! Breather sure knows how to place their workspaces! We had the opportunity to host our event at a location in Soho, NY. It was in a hot part of town, with beautiful natural light, as you can see from our photos below.

Each guest decorated their own mini Sweet Laurel cake with organic flowers and decorations. The recipe for this delicious gluten-free, grain-free, dairy-free and paleo chocolate cake can be found in our special guest post with The Chalkboard Mag.

I got to share my story with our lovely guests, as well as my pregnancy news (as you may be able to tell from our photos). My husband and I are expecting a little Sweet Laurel baby in February 2017!! I will be sharing more about this pregnancy in posts to come, so stay tuned.

In the meantime, enjoy these photos from our super fun NYC workshops!

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

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Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

Sweet Laurel NYC Workshops \\ Sweet Laurel X Breather

xoxo, Laurel

Sweet Laurel products can be found here: vanilla extract, vegan caramel, and chocolate cake mix

Chocolate Caramel Turtles \\ Sweet Laurel

After four years of marriage, my husband and I continue to indulge in this richly sweet treat. The combination of the melted chocolate, creamy caramel, and crispy pecans complement each other divinely, while it’s also a healthier vegan alternative to your favorite chocolate candy. I love that these turtles are so easy to make and they’re also completely paleo, grain-free, refined-sugar free, and dairy-free!

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Yields for 10-12 Turtles


 

For the vegan caramel:


 

1/4 cup dates, pitted and packed or date paste

1/4 cup maple syrup

1 Tbsp coconut oil

1 Tbsp almond butter

1/2 tsp vanilla extract

A pinch of salt


 

Combine everything in a blender and mix until smooth. Pop in the refrigerator to chill.

We also have our very own Sweet Laurel Raw Vegan Caramel all ready to go!


 

For the turtles:


 

6 oz unsweetened cacao, melted

2 Tbsp maple syrup

1/2 tsp vanilla extract

1/2 cup vegan caramel, cold (recipe above)

1 cup pecan halves, toasted


 

Combine the melted cacao and maple syrup, and vanilla. Set aside.

On a parchment or a silcone mat, create little mounds of pecans (3 or 4 is perfect). Top with a tablespoon or so of cold vegan caramel (it can get a bit gooey if warm). Pour melted cacao over each turtle, letting the pecans stick out a bit. Let the turtles set for at least 30 minutes, until the chocolate is fully hardened.

Enjoy!