Let's all eat some veggies!

I'm Elektra and I love to cook and prepare food. I love getting my hands in it, I love putting it all together and making it look beautiful, and most of all I love eating it. I love to meet and interact with other people who love food. I've been reading food blogs for quite some time now, and I started a food blog with my boyfriend about a year and a half ago. He lost interest, I tried to continue it on my own, but it just didn't feel like the right tone, and it stopped feeling like me. So I'm giving it another shot.

Since my last blogging venture, Nick and I moved into our own apartment. No roommates, and I went from cooking in this kitchen:




To cooking in this kitchen:



Such a huge improvement.

When we first moved, we were eating a whole lot of wrap variations







But I'm starting to get back into the swing of really cooking lately. Here are some things that I/We have been enjoying lately:

Chocolate oatmeal with fruit and nuts



English Muffin with goat cheese, walnuts and dates



Spicy cumin black quinoa salad over massaged kale and spinach with pistachios, apricots and coconut



Soft-Boiled Brunch pitas with goat cheese, hummus, spinach, red onions, kalmata olives, pickled jalapenos, tomatoes and soft boiled eggs



Raw Lasagna with cashew cheese



And finally, a recent raw creation:

BBQ Collard Wraps!

Ok, so it seems like a fairly large percentage of raw entrees are some form of collard wraps, but I was craving BBQ and the raw route just seemed like the way to go.

I made a raw-ish bbq sauce from sun-dried tomatoes, honey, salt, pepper, mustard powder, apple cider vinegar, onion powder, garlic powder and cayenne. I let it sit in the fridge overnight



Pulsed some soaked sunflower seeds and pumpkin seeds in the food processor


I think it's high time for a new food processor



I soaked the trimmed collard leaves in water with sea salt hoping to soften them a bit, but it didn't really work



but we charged ahead anyway!

All the ingredients



Spread some BBQ sauce on a collard leaf and topped with some shredded cabbage and sliced pepper



Then added the pulsed seeds and avocado slices



And topped it with some onion and sprouts



I had to hold it together to eat it but it was amazing.

A few weeks ago, as Nick and I were inventing soft-boiled delights



I mentioned something about how I set out to make something simple to eat, and before I know it I'm playing. I think to myself, "I'm hungry, I'll just make an egg on toast. No big deal." But before I know it I've spread the toast with goat cheese, smeared a little lemon-herb olive oil on it, and topped the egg with avocado, lizard sauce and pepper.

Default to decadence- that's how I like to do it.