We’ve been wanting to give some love to the catering side of Sacred Strawberry, but it has always seemed to take a back burner to other stuff we have going on. Finally, for the month of August we bring you the Sacred Strawberry Cosmic Catering Menu!! We are starting off fairly simple to gauge interest, so expect to see the menu grow with time.
For August:
Savories:
RAW PIZZA with Goji Marinara, “Roasted” Seasonal Vegetables, Garlic Cheeze and Fennel/Lemon Gremolata
personal pizza crust- $12
whole sheet – $45 (serves 4)
PASTA DEL VERANO
Angel hair yellow squash with seasonal veggies in a garlic herb cream sauce. Served with wilted greens.
$10 per pint (serves 1-2)
Juices:
Yellow Watermelon/Cucumber/Lemon
Greeeen Juice (Collards/Cucumber/Celery/Green Apple/Lemon
$8/pint
Dessert:
Chocolate Berry Shortcake Bars
$7
Ingredients are organic and/or local wherever possible.
You can place an order by messaging us via the facebook page, emailing at emilynmc@yahoo.com, or calling 318-658-0949!
Minimum order is $25 and most orders will require 3 days notice.
Sacred Strawberry hosted our third Wild Edible Plant Walk with PermanentGardens.com last Sunday! We had a wonderful time introducing people to some edible plants growing wild! We met willow, oxalis, dewberries, red and white mulberries, dandelion, toothache tree, chickweed, possum grape and yellow dock. Fun times!
I don’t think I ever posted that Sacred Strawberry was in the Shreveport Times again. This time it wasn’t for raw foods, but something else that has become a big part of what we do- foraging.
http://www.shreveporttimes.com/article/20140319
A few recipes of mine were included, too, my Chickweed-Cilantro Pesto recipe that you can find in the Recipes section of this blog as well as a Wild Green Lemonade with cleavers.
Check out the article!
Reading this blog and searching in the archives it is apparent that finding and consuming wild edible plants is something we have been doing a while. We have had the good fortune of being interested in wild plants at such a time that we have been able to forage in three countries and amass a decent library and store of knowledge. Anyway, we thought it was time to start to share what we know and teach again a little.
We led our first official edible plants walk, with our friends over at PermanentGardens.com, who are blowing up the permaculture scene here in SBC. It was wonderful to collaborate on it and we look forward to doing more soon!
My friend and one of the walks participants, Nancy, took some great photos and has kindly allowed me to share them:
The guides:
Everyone ready to go-
We found lots of edible plants, but one of my favorites is the Yaupon holly (ilex vomitoria) the North American cousin to Yerba Mate. Local and free caffeine source, holla!!
We found a lot of old favorites like chickweed, dandelion, sow thistle and clover, but some relatively new to me edibles as well!
This is the spiderwort- lovely to look at and slightly mucilaginous but perfectly edible.
And one more- Pennywort. This lily pad looking herb is related to Gotu Kola (Indian Pennywort) and has a lot of the same properties- increases blood flow to the brain thus mental clarity, memory enhancement etc. It also has a fresh parsley like taste.
All photos of plant walk: Nancy Koshnick Dinsmore.
This Spring here in North Louisiana is really amazing. We’ve had rain so things are lush and green but it hasn’t gotten hot and humid yet. We are taking full advantage of the season and get outside together as a family as much as possible. Amethyst loves it so much and I am so happy to be sharing with her something so dear to us. It took me many, many years on this planet before I really opened myself up to Mother Nature. I hated being outside, thought it was gross and generally resisted it. I am so, so thankful that that changed, that I changed before it was too late! 🙂
Hey all local Shreveport/Bossier peeps and beyond!
Our kale chips are fully stocked again in Sunshine Health Foods, including a new flavor- Sage and Onion!!
Also back in stock are Strawberry Chocolate Love Ball truffles, Pura Vida Green Powder blend and Spicy Nacho Vegan Cheeze-Its. Have an amazing Monday!!
After the holidays, Dan and I will be giving a talk at the Broadmoor Library on the importance of getting greens into your body! We will cover the basics of different types of greens, why they are good for you and tips and tricks on how to incorporate then easily and cheaply. There will also be a demo of juices vs smoothies! It’s going to be fun!
Today’s Sacred Strawberry Raw Food Lunch Pop-Up at Sunshine Health Food was Carrot Burgers spiced with cumin and sumac on Olive Bread with Beet Hummus, mixed greens and sunflower sprouts. Sage and Onion Kale Chips Goji Berry Ketchup
Dill and Chaga Sauerkraut
Not pictured is the Raw Chocolate topped Raspberry Cream Cake. So much yum!
Back around Thanksgiving, we were interviewed for a local newspaper, The Heliopolis, here in Shreveport. It never ceases to amaze me when people are interested in what we are doing! I love it so much! Anyway, the article was really sweet and was written by a really awesome lady who is also a customer of ours 🙂
See the ad for the Unscene! Festival? We vended there last weekend. The whole thing was sort of centered around an old dilapidated parking garage downtown.
We got our pictures taken for the Inside Out Project.
And enjoyed the experience!
Another one of my raw pumpkin cheesecakes- well actually two! I had two orders for Thanksgiving. One of them my friend Rebekah ordered, this time heavily drizzled with raw chocolate. We had one too, if truth be told.
This was a birthday cake! Raw chocolate brownie base with caramel and fudgy chocolate ganache!
Then it was my hubbies birthday. I made him a raw chocolate orange cheesecake.
We also had noni and kombucha mock- tails 😉
Amethyst liked, too!
Oh, I forgot about these! They are sweet, thus count as dessert in my book! I made a new seasonal flavor for my line of Love Balls.
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This is from a recent downtown expedition! We went to see an exhibit at a gallery (Artspace) and decided to explore a bit. Yay SBC street art!
And this reminder! It is so easy to lose sight of what is important! I’ve been stretching my body daily again and oh! Such a small, seemingly insignificant habit makes ALL the difference. I am loving feeling good! Just that small daily intention- a few downward dogs, cat/cow pose, legs up the wall, neck rolls- it doesn’t matter. Just making the time to do it is critical. I am so worth it! You are too!
What connects you to your higher self?
Last night, our local vegan/veggie group here in Shreveport had our first potluck! The turn out might not have been insane, but it meant that we were able to chat more intimately with each other, and I personally am all about that kind of interaction 🙂
Also, vegans usually know how to rock a kitchen and there was no disappointment in the offerings- even considering that Dan and I don’t eat wheat! So much gluten- free vegan goodness. My friend Nancy even made gf vegan crab cakes and remoulade sauce!
We brought a Spanish Omelette and Raw Superfood Brownies. It is a real basic raw brownie recipe, but I pimped it out and wanted to share!!
Raw Vegan Superfood Brownies with Chocolate Coconut Ganache
3 cups walnuts 1/2 cup cacao powder 1 tbsp lucuma powder 1 tbsp Maca powder 1 tbsp mesquite powder 2 tbsp Sacred Strawberry Pura Vida Powder (or any other green superfood powder you like!!) Pinch vanilla powder Pinch kalahari or Himalayan salt 3 cups dates
2 tbsp coconut oil
In food processor, process walnuts until just crumbly. Add everything else except dates and coconut oil and pulse until combined. Add dates and process until the dates are fully broken down and homogenized with the mixture. Add coconut oil and pulse a final time. Press mixture into pan and leave in fridge to set while you prepare the ganache.
Chocolate Coconut Ganache
3 tbsp coconut oil 1/4 cup maple syrup 2 tbsp cacao powder
Pinch vanilla
Blend in high speed blender until smooth and drizzle or spread over brownies. Let set in fridge.
I happened to have some of my raw Chicha chocolates left over from an order, so I melted those and drizzled that on, too! Yum, total decadence!!
Why hello there! I thought I’d pop in here and check in. Things have been busy around here ( what’s new!?) and starting to shift a bit. It seems that there is a lot of weirdness going on all over the world right now, the sun is especially active and I guess everything is kind of reflected in everything else. But incredibly beautiful synchronicity abounds too! I don’t really know how to explain it- but there is just so much going on right now and for everything positive it seems that something equally as negative appears, and vice versa! I know that is kind of vague but it has been testing me to my core recently and I am still coming to terms with what it all means.
I made collard wraps one day! They came out well, but it is a skill to be acquired and I have no shame in admitting that I have not mastered the art of collard wraps 😉
These raw vegan hazelnut brownie, caramel and chocolate bites were almost too good!
This smoothie was delish! Sweet basil, banana and frozen peaches. A unique combo, but I enjoyed it!
And these cakes! I made them for an order for the faculty at a local high school. Maqui berry and Blueberry on a sprouted hazelnut, coconut and mesquite crust and Pumpkin Lucuma on sprouted hazelnut, cinnamon and cacao crust with chocolate orange hearts