This month, together with Beautycounter, I am raising awareness and funds for Stand Up To Cancer to support critical cancer research and prevention. Beautycounter has generously offered to match each dollar raised (up to $50,000), allowing us to double our impact.
As a consultant for Beautycounter, I try to keep as informed as I can about the dangers of everyday products that we all use in our homes and on our bodies. There are many ways to reduce our exposure to cancer-causing materials, but there is also important research that has to happen for the prevention and battling of specific cancers. SU2C is one organization that is working hard in this arena. Please help further their efforts and support my campaign!
You can donate here: https://www.crowdrise.com/su2c-team—usa/fundraiser/oonamekas
In addition, a portion of all my sales this month of July will be donated to SU2C. You can shop my site here.
Shine bright! xo, Oona
Vegan truffles. But they don’t taste vegan. REALLY! Melt in your mouth, creamy, chocolaty, rich and wonderful. The recipe is for regular truffles, and then you can experiment with adding different essences (be careful, though! a little goes a looong way!) like orange or mint. Also, adding cinnamon or cayenne pepper (a tiny bit!) to your cocoa when rolling will add a little kick.
One of my favorite gifts to make! It’s great around the holidays or when I’m feeling grateful and want to spread the love… Everyone has some weird diet they follow these days, so I try to be helpful – I make little tags to attach to each box so people know what the ingredients are. It’s the most Martha Stewart I get. 🙂
Read more: http://www.food.com/recipe/vegan-truffles-33995#ixzz1TwFjMbcH
The best truffles ever… that happen to be vegan.
Vegan chocolate truffles. Made with cashew butter. So rich and creamy that you would never know were vegan!
- 3/4 cup raw cashews
- 3/4 cup cold water
- 1 lb bittersweet chocolate
- cocoa powder for rolling
Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes, a long time).
Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
Meanwhile, in a double boiler heat the chocolate until it's all melted.
Cool the chocolate until it's comfortable to work with and fold in the cashew cream. Make sure not to stir too fast or you'll create bubbles.
Cool in the fridge for 2 hours to set.
Remove from fridge. For this step it's helpful to have a little melon scooper or something similar. Take a small amount of the solid mixture, roll into ball, roll in cocoa powder. Place on wax paper or a cold plate. A nice touch if giving these as a gift is to put each truffle in its own little foil or paper cup.
Finished truffles can travel pretty well, but on a sweltering day, they will start to get soft and stick together if not refrigerated.