It feels like the last couple of weeks have just flown by. I just can’t believe its December already!
I am having a great time teaching my Raw Cooking Classes at Raw Aura Cuisine. What I love about these classes is that I am teaching them at a fully equipped, and amazing, raw food restaurant. This way I get to teach a large amount of recipes and share a lot of information in a 3 hour time period. We are half way through the classes now with two more to go, Sunday December 9th and Sunday December 16th from 1-4pm. There are still a few spots left for both classes. If you would like to join in on the fun give Raw Aura a call to reserve your spot!
This Friday December 7th is The Fur Never Fashion Party featuring a fashion show with Eco Friendly Fashion Line Vaute Couture. During the show I will be dishing out savoury hors d’oeuvres for the guests. All ticket proceeds go directly to Fur Bearer Defenders to help raise awareness about the commercial fur trade. I am very honored to help them with their efforts. We are looking for volunteers to help in the kitchen on Friday. If you would like to lend a hand, please email Shannon with your availability at firstname.lastname@example.org. Would love to have you in the kitchen!
Being a lover of delicious chocolate, I am very excited for my upcoming Raw Vegan nut Free Dessert Workshop at Chocosol. Chocosol is an amazing business based here in Toronto that, in my humble opinion, produces some of the best, most ethical cacao products on the market. If you don’t know about them I highly suggest looking them up! The workshop will be taking place on Tuesday, December 11th. Please contact Chocosol to reserve a spot. I hope to see you there!
For now, here is a recipe for one of my all time favourite smoothies, Cinnamon Toast Crunch. It’s a great mid day snack to enjoy when the 3 o’clock wall hits! For a nut free version, try using raw organic pumpkin seed butter in place of the almond butter.
Cinnamon Toast Crunch Smoothie
Makes 1-1/2 cup
- 1 cup almond, hemp or coconut milk
- 2 tbsp almond butter
- 1 banana
- 2 chopped pitted medjool dates
- 1 tbsp chopped ginger root
- 2 tsp ground cinnamon
- 1/2 tsp maca root powder
1. In a blender, combine almond milk, almond butter, banana, dates, ginger and cinnamon. blend at highest speed until smooth and creamy, serve immediately.