Today I have a treat with you - I've been trying to convince Emily from the absolutely delicious, inspiring and visually yum blog This Rawsome Vegan Life, to move to Sydney so we can hang and be friends (and so I can taste test all her recipes). But in the meantime, I have to settle with a guest post from this awesome young lady and a brand new recipe of hers to share - a Summer Tomato Tart with Zucchini Hummus & Sun-dried Tomato Crust - OMG. Meet Emily...
Firstly, please tell us a little about yourself.
My name is Emily von Euw. I run my own food blog called This Rawsome Vegan Life, where I create, photograph and share raw vegan recipes. I love cats, trees, weird music, spontaneous dancing, hiking, blueberries, kale, sunshine, hot lavender baths, and you.
How did your journey with natural, raw, whole foods start?
A few years ago I read Fit For Life and it was like a "duh!?" moment for me; I mean, why ARE we drinking cows milk? So I decided to go vegan for 30 days, and by the second day I knew I'd eat this way for the rest of my life. Soon after settling into the vegan lifestyle (it didn't take long) I became increasingly interested in raw food. It makes so much sense to eat your food raw - the rest of the animal kingdom does. At first I had a very narrow view of the right way to eat. I strived to be 100% raw and scoffed at people eating meat or cooked food. Over time and through personal experience I have learned there is no one right way to eat, and honestly an all raw diet is not ideal for most people. I now eat a high raw, whole foods, vegan diet and couldn't feel better.
What message do you most want to share with others?
Love yourself, be confident in your natural beauty, feed your body the food it deserves, and minimize suffering as much as possible for others.
You obviously are very tuned in to what nourishes you body on a nutritional level, tell us about the other things in life that nourish your soul.
Ahh, so many things! Walking through an old growth forest, sitting down in a steamy bath, hugging loved ones, petting my animal friends, picking berries, punch dancing to a favourite song, allowing my mind to find new meaning on higher levels, zipping myself up in sleeping bag after relaxing around a campfire, waking up to the sound of raindrops, connecting on a spiritual level with other beings, having self-awareness and gratitide for all my blessings, learning about the unvierse and all it's elegant compelxity, biting into a raw vegan chocolate caramel bar, lucid dreaming and much more.
You have an amazing book in the works, go on, give us the low-down! March 2014 is ages away! I can’t wait that long!
Mwa ha ha - you must be patient. (Seriously though I cannot wait either.) I am SO EXCITED to share my hard work with all of you! It was really difficult not posting every recipe I made for the book immediately on my blog. The book is going to be ALL raw vegan desserts. I spent my entire summer whipping up cakes, pies, tarts, cookies, pice cream and pudding for ya'll. There will be about 100 recipes and almost as many of my photos. I provide lists of recommended ingredients, equipment, and tips about uncooking. You will have all the information you need to become a pro raw food dessert chef!
Smoothies or juice: Right now, I'll about dat green juice yo.
Superfoods: fad or fab? I think most of them certainly have their merit, but at the same time, are not necessary to be able to live your healthiest lifestyle.
Runner, walker, dancer? All.
Best stress buster: Dancing, working out, or having nice bath with epson salts, essential oils, and meditation music.
Favourite flavours: Coconut, vanilla, raw cashew butter, blueberries, chocolate.
Rock star photo of Emily taken by: http://www.vancitytribe.com/
Summer tomato tart with zucchini hummus & sun-dried tomato crust
- 1 cup walnuts
- 1 cup pumpkin seeds
- 2 cups sun dried tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil
- 1 cup sesame seeds
- 2 heaping cups chopped zucchini
- Salt, as desired
- 1-2 garlic cloves
- Juice from 1 lemon
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 2 cups baby tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil (optional)
To make the crust: pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.
To make the zucchini hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.
To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes.
How gorgeous is she? And her recipe?! You can keep in touch here: