Sips, Sweets & Snacks

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We took a bit of a break over, well, the holiday break, in part because we needed it, but also because we had a lot to figure out re: me taking off to La La land! With half the team (aka me) keeping toasty down here and the rest of us freezing their tails off back in Toronto, content has become a bit challenging.

Nothing wrong with a little challenge though, right?

The way I see it, our distance only means we can inspire each other in new, unexpected ways. One of my favourite things about the city of angels is the incredible food – so much fresh produce and so many amazing vegan options! Inspired by the dreamy menus I’ve seen here, and a potential upcoming trip to Hawaii (fingers crossed) I thought up this tropical veggie burger with the team, and they made it happen back home in the studio!

Taking a cue from some of the burgers I saw served to tables on trips to Hawaii as a kid, we topped our veggie patties with grilled pineapple rings, avocado and sweet bbq sauce. For a pop of pink, simply add a handful of pink pickled onions or turnips!

Scroll down for the recipe

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Ingredients //

Veggie burger patties (we used St.Yves because they’re vegan!)
Burger buns
Lettuce
BBQ sauce
Pineapple slices
Avocado
Pink pickled turnips or onions
Umbrellas for decoration (optional)

Steps //

We started by grilling our toppings! Lightly oil your grill and allow it to heat up fully. For the pineapple, make sure you press as much water as you can out of it first with paper towels. Then place on the grill and wait for those dark brown grill marks to appear, flip and grill the other side as well.

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To grill the avocado, lighting oil your grill again, cut the avocado in half length-wise and carefully peel away the skin from each half. Place the halves flat side down on the heated grill until you see the desired grill marks.

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Now grill your veggie burger patties and assemble! Start with the BBQ sauce, burger patty, lettuce, turnips, pineapple and finally avocado. Top your burger off with a fun umbrella and fries and you’re ready to eat like the islanders do!

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Plates from the Cheeky Home + Brit & Co collaboration!

Sips, Sweets & Snacks

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In our world, no one is ever too old to believe in Santa Claus, and why would he visit without a tasty treat to tempt him?

We wanted to whip something extra special up for old Saint Nick this year, so we decided to do a new spin on our cereal milk recipe: cookie milk! This concoction is perfect for the King of Christmas when he’s on the run and doesn’t have time for a proper snack, and oh my, is it ever so delicious. We highly recommend making a big enough batch to share with your friends and family – it’s sure to get you on the nice list.

Making this sweet holiday treat was made even more fun thanks to adorable rainbow shopping lists and letters to Santa. With the help of Papermate Inkjoy Gel Pens we were able to turn our notes into rainbow works of art (also, because they’re so fast drying they’re great for the lefty on your list!)

Scroll down for full recipe!

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Ingredients //

Mini Rainbow Chips Ahoy cookies
2.5 cups of soy milk (or alternative of your choice)
1 tbsp brown sugar
1/2 tsp salt
6oz boiling water
Cheesecloth
Maple Syrup and sprinkles (optional for rimming)

Recipe //

(Makes 2 cups)
You’ll need about 45 mins for this step.

1. Crush the Mini Cookies inside the bag until they are small to medium size crumbs.

2. Pour 1 1/2 cups of the cookie crumbs onto a cookie sheet. Toast in the oven at 350 degrees for about 5 mins until you can start to smell the cookies and they start to brown.

4. In a medium size bowl add 1 tablespoon of brown sugar and a 1/2 teaspoon of salt, boil a small amount of water to dissolve the mixture.

5. Measure out 2 1/2 cups of milk alternative (we used soy) and add it to the bowl.

6. Add your toasted cookies, stir and allow to steep in the fridge for 30 mins.

7. After the 30 mins transfer into another bowl using a sifter with cheesecloth to collect the cookie dust. You may need to strain multiple times to collect all of it.

Now rim your glass and you’re ready for Santa!

Sips, Sweets & Snacks

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So, there’s the bad news, and there’s the good news. Bad? Summer is slowly but surely coming to an end. I know, tragic, but wait- there is a silver lining! These last couple weeks of sunshine are the perfect time to amp up summer recipes as much as we possibly can. Popsicles! Ice cream! Iced tea! We have to somehow fit it all in before we’re knee deep in snow! In honour of #NationalCreamsicleDay (which was yesterday, in case you missed it) we whipped up these crazy simple vegan creamsicle inspired floats using Zevia sugar free soda and coconut-based ice cream. The perfect late summer sweet treat, these cute little drinks are ideal for those end of summer BBQ’s! Scroll down for full recipe! DSC_7904

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Ingredients // Your favourite flavours of Zevia Zero Calorie Soda (we used Orange & Strawberry) Vegan vanilla coconut ice cream Optional sprinkle garnish Instructions // Simply fill a glass up halfway with cold Zevia and top it off with a generous scoop of Coconut Bliss! Add sprinkles and a straw and you’re ready to enjoy!

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DSC_7961This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email jess@shineinfluencers.com

 

Sips, Sweets & Snacks

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Now don’t get me wrong, we’re firmly on team tea around here, but even pastel fairy people get tired and sleep deprived sometimes, and for those days we turn to coffee.

We’ve been working full steam ahead on fun Summer projects, so last week I picked up a bag of La Esperanza from the Pilot Coffee Tasting Bar to help boost our energy levels at home. With notes of lime and sugar cane, this coffee sounded like the perfect flavour to make our first ever batch of cold brew with, plus the pink packaging didn’t hurt.

Johanna and I both prefer our coffee milky and sweet, but we wanted to take things to the next level when it came to cold brew. We’ve both been trying to cut down on our dairy intake recently, so we set out to make our own version of sweet condensed milk with a touch of rose and honey. The end result? A floral, dairy-free version of Vietnamese-style iced coffee.

Scroll down for the recipe //

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Ingredients //

6 T Fresh ground coffee (we used Pilot’s La Esperanza Blend)
Coffee Filters
1 Can of full fat Coconut Milk
1/4 cup Honey
1/4 t Rose water
Fresh mint for garnish

Recipe //

Make a batch of Cold Brew coffee the night before. To make your own cold brew simply place 6 heaping teaspoons of coffee grounds in a medium to large sized mason jar. Fill it with water, seal and let it sit at room temperature for about 6 hours – line the top of a pitcher with one or two coffee filters and slowly pour the coffee from the mason jar through it. Once the grounds have been separated put the coffee in the fridge to chill.

The “condensed milk” portion can also be made in advance and stored in the fridge for about 2 weeks. Start by bringing a can of coconut milk to a boil on the stovetop, whisk regularly to prevent burning. Reduce the heat to medium-low, add the honey (or sweetener of your choice) and the rose water. Whisk until its completely dissolved and simmer for 30-45 mins until it has reduced to have the volume. Let cool completely.

In a glass of ice, pour cold brew to 3/4 of the way full. Stir in approx. 3 tablespoons of “condensed milk” and garnish with a sprig of fresh mint!

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Sips, Sweets & Snacks

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One of the best things about moving in with Johanna last fall was gaining access to her massive collection of gorgeous gems and crystals. A drawing and painting grad from OCAD, Jo makes the most incredibly intricate gem paintings (check out her Etsy shop here), and there is no shortage of “models” in her collection. Together we created a little “magic garden” by the window, and it’s a constant source of positivity and inspiration in our home.

The idea to make crystal themed cocktails first drifted into our heads when we spotted The Cocktail Emporium’s faceted gem-like glassware. As soon as we had delivered our new set safely home the creative wheels started turning, and in the end this hazy purple tea-infused magic potion is what we brewed up. Don’t worry- no cauldron required!

Before we dive into the recipe, here’s a few words from team RAOP’s resident crystal expert, Johanna:

“Let me start by saying I don’t believe in magic. Shocking, I know since my job here at RAOP consists almost entirely of chasing it around, documenting it in its various pastel forms & sharing it. It’s not to say I don’t think magic is real, but to me magic is rooted in science and the all wonders happening around us every day. I first became obsessed with gemstones and minerals after taking a course at OCADU called The Science of Colour. Since then I’ve started collecting specimens large and small, I have countless books about rocks of all sorts, and my entire wall is covered in drawings and paintings of them!

The idea of microscopic defects in the crystal structure of a quartz resulting in a rainbow of shapes and colours, each unique to the next, or the process of a simple quartz undergoing years of irradiation to become a beautiful Amethyst in all its purple glory – these things seem much more magical to me than spells & potions- that being said, here is our very own version of a magic potion inspired by my favourite natural wonder”

Scroll down for recipe

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Ingredients //

David’s Tea Grape Freeze Green Tea
Chambord liqueur
Gin
Thirsty Whale’s Blueberry Lavender Shrub cocktail mix
Rock Candy garnish
Sugar crystal rim

Recipe //

Yields one 6oz glass.

Make a tea concentrate by steeping 3 teaspoons of Grape Freeze green tea in 4 oz boiling water for 2-3 mins, let cool.

Pour some sugar crystals into a small dish, use a citrus wedge to rim each glass.

In a cocktail shaker add 1 oz Chambord, 1 oz Gin, about a teaspoon Lavender Blueberry syrup, and the cooled tea concentrate. Shake until combined and pour over ice!

Garnish with a stick of rock candy.

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Glassware from BYOB Cocktail Emporium