There is not much better than a 77 degree day in October to do a photo shoot on the beach.
Models, Alyssa and Lauren
Hair by Christine Rassavage
Makeup and photos by Melissa Hurley
Jewelry by Howe We Rock
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Annie is always down for anything I tell her to do. ;-)
My weekend will be all about making some Island inspired ice cream (recipe soon), catching up with my magazines, a bridal inspired photo shoot, and makeup. What are your plans?
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A large part of my summer is going to be spent making jewelry, putting studs on anything I can get my hands on , and creating!
I’ve been making more and more vegan friendly dishes recently. I cut dairy out of my diet for about 30 days, so I tried to find recipes that didn’t use milk, butter, and even eggs. There really are a lot of easy, simple, delicious, and healthy ways to make your traditional sweet treats. Here is my most recent creation.
Raw chocolate strawberry pie
Crust
1 cup pitted dates, roughly chopped
1 cup shredded coconut
1 cup raw nuts (I used almonds and pecans)
1 tsp. vanilla extract
Filling
¾ cup nut butter (I used almond)
¼ cup coconut oil
½ cup cocoa powder
2 cups fresh strawberries
¼ cup honey (or maple syrup or agave)
½ tsp. salt
Prep time: about 15 minutes
For the crust, put all ingredients into a food processor, and blend until everything is finely chopped. Press crust into a springform pan and spread evenly (crust should be slightly sticky).
For the filling, put all ingredients into a food processor or blender and blend until smooth and creamy.
Pour filing over crust, put into freezer or fridge until firm. Cut and enjoy!
I stored my extra pie in the fridge, and the filling was very creamy, almost like a mousse. If you want a firmer pie, just store in the freezer.
(Source: liarliarlipsonfire.com)
