Remember last week when I went on a quest to find my neighbour’s pink poodle? I ended up finding her and getting a picture of her in all her glory.
Well one of my readers, Lisa from Happy Puppy Lucky Lady, was kind enough to provide me with evidence of another pink poodle.
She was at a dog exposition and ran into a booth set up for advertising different dye modifications that can be done to a dog. Adam sometimes jokes that if we ever dye Cooper we should give him a cool pattern, like cheetah or tiger. Well the next pup, had a similar idea. I present to you a rainbow spotted bulldog.
Poor thing is probably pooped from all the attention. Luckily Lisa’s pup Lacey Lou escaped the show cute and white and fluffy.
Although, she is the kind of white that takes dye well. I’m not sure how a chinese crested/chihuahua mix’s hair feels. You could probably dye her quite easily.
If you have any pictures of unusually colored pups that you would like to share with me, I would love to post more pups in funny colors. Just let me know.
Today’s recipe has no artificial dyes or colorants.
At the last minute I’m entering this in the Sweet or Savory (SOS) challenge. The special ingredient for the Month of June is blueberries. What a happy coincidence.
I just found out about this kitchen challenge when I was visiting The Mommy Bowl for the first time. Her Raw Vegan Ice Cream sandwich is absolutely to die for. Makes me really wish I had a dehydrator. Anyone have a recommendation for an inexpensive dehydrator?
As for my recipe, and it’s lack of artificial dyes. The colors you see here are entirely from blueberries and blackberries.
And maybe some inaccuracies in the photo editing process. I’m learning about food photography, but it’s a time consuming process. And I don’t really have free time to be writing this blog nevermind learning about things.
I had set out to make raw vegan cake pops. I couldn’t find my pop sticks so they became blueberry raw cake balls.
A quick note, these must be kept cool. As soon at they hit room temperature, they start to melt. They are incredible and delicious, BUT they are kind of like the wicked witch of the west. I’m MELTING!
I’m not even going to pretend I came up with these myself. I’m just not that creative when it comes to raw foods. Bean from Without Adornment inspired me with her raw strawberry cheesecake cake pops. I made mine with blueberries and blackberries with a couple other modifications.
Recipe: Raw blueberry cake balls
- 1 1/2 cup raw cashews, soaked overnight
- 3/4 cup blueberries
- 4 tbsp. lemon juice
- 1/2 cup dried coconut
- 1/3 cup agave nectar
- 6 tbsp. coconut oil
- Blackberry shell (recipe below)
- Dried Coconut
- Drain and rinse the soaked cashews.
- Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
- Process until smooth.
- Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, until the mixture is solid enough to form into balls.
- Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
- Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
- Pour some dried coconut into a small bowl or plate.
- Remove balls from freezer. One at a time, swirl the pops in the blackberry shell (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
- Roll the non-quite solidified ball into the dried coconut, coat evenly
- Place ball on wax paper lined cookie sheet. Place balls in fridge
Preparation time: 1 hour(s)
Diet type: Vegan
Diet tags: Gluten free, Raw
Recipe: Blackberry Shell
- ½ cup Coconut oil
- 2 tbsp. agave nectar
- 4 tbsp. blackberry purée
- Puree blackberries
- Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
- Beat on high until coconut oil is fluffy.
- Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
- Keep bowl in warm water to keep it liquid enough to coat cake balls, stirring occasionally to prevent the mixture from separating. Remove from water if mixture is too liquidy to stick to balls.
Diet type: Vegan
Diet tags: Gluten free, Raw
These are delicious, but time consuming. It takes time to process, to cool before forming balls, to form balls, to freeze, to coat with blackberry shell, to coat with coconut and to cool again. So don’t make them unless you have a lot of time.
They don’t really taste like cheesecake though. But they are tender and have a similar consistency to cheesecake.
Have you ever seen a interesting colored dog? Do you like raw “cheese”cake?