Zapora Strange

Thursday, November 24, 2011

A RAWSOME THANKSGIVING

{all photos taken by Zapora Strange}

Last weekend I took a raw food cooking class with Raw Chef Dan owner of NYC Quintessence. I learned how to cook over 10 Thanksgiving dishes completely RAW! What's raw food you ask? Raw foods are plant based substances that are uncooked, unprocessed, and organic (and as much as possible non GMOs).

Really eating raw is a lifestyle choice, it's a health conscious, holistic way of living

If you're interesting in tasting Raw food cuisine or better yet if you're interested in a raw food Thanksgiving visit Quintessence in NYC today and make sure you give founder Raw Chef Dan a special hello.

Quintessence

East Village

263 E 10th Street
(btw. Ave A & 1st Ave)
NYC
(646) 654-1823

Click on the links below to learn more about raw food/the raw food diet. Enjoy!

Wednesday, November 23, 2011

CRAZY KITTY ART

{via: artists unknown}

Tuesday, November 22, 2011

THE REINCARNATION OF MICHAEL

{via}

Currently searching for the brilliant designer, stylist, model and photographer who made this shoot happen. E-mail me with info--> Zaporastrange@gmail.com

Monday, November 21, 2011

RAD TATS

{via}

The top one's my fave. They're all amazing. So tattoos are the new black?

Sunday, November 20, 2011

24 KARAT

{via}

Saturday, November 19, 2011

WHERE FOR ART THOU CHOCOLATE?

{via}

The toughest part about becoming a vegan was giving up my beloved NUTELLA. If you've never tried it TRY IT....like now. It will change your life. If you're one of my fellow vegans I hope your praying with me that someone will come up with a vegan Nutella. In the mean time here's an awesome chocolate mousse recipe.

CHOCOLATE MOUSSE

1/2 c. medjool dates, soaked

1/2 c. maple syrup
1 tsp. vanilla extract (optional)
1-1 1/2 c. mashed avocado (abt. 2-3 avocados)
3/4 c. organic cocoa or carob powder
1/2 c. water
Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cocoa powder and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed. Add the water and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.
Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 min. before serving.
Chocolate Sauce or Fondue: Increase water to 1 c.
This mousse is rich and smooth. It is delicious alone or served as fondue with fresh strawberries, bananas or tangerines

Enjoy!