Raw apple crumble stack

I've been trying to do a raw cleanse for a few days (I already hate myself for saying that I know my hometown is coming out in me), and while I love how light and energetic I feel I'm getting a little bored especially with breakfast. There's only so much chia pudding I can take, so I started looking into raw recipes when I came across tons of really delicious looking desserts. Since it's the time of year for apples I decided to make an apple crumble incorporating a few different recipes that I found together to make this one. You can eat this whenever, but I really like the idea of eating dessert for breakfast.

P.S. If any of you are interested in trying out raw meals or thinking about trying a cleanse, let me know I have plenty of good advice.

Apple crumble stack
Serves one
1 fuji apple
1 tablespoon of water
1/3 tablespoon of flaxseed
1/3 tablespoon of agave
Cinnamon, pumpkin spice
1 date pitted
1/4 cup unsweetened shredded coconut
4 walnuts

1. Thinly slice your apple and set aside.
2. Make the syrup by adding the water, flaxseed, agave, and spices together. Add the apples into the syrup and mix fully. I added an extra drizzle of agave on top and more cinnamon, and let the mixture with the apples sit in a bowl to soak up the syrup.
3. While it's soaking make the crumble for the top of the crumble by putting the date, coconut, and walnuts into a food processor. Grind until the mix is grainy.
4. I'm a sucker for aesthetics so I used the same technique that I used for my vegetable stack to assemble the apples.
5. Pack down the apples while they're still in the cup mold and add the crumble on top.
6. Slowly remove the cup mold, and enjoy a sweet start to your morning.

Kill for fashion

T-shirt- See by Chloe, cardigan- Burberry, jacket- American Apparel, skirt- Club Monaco, boots- Ralph Lauren, earrings- Bauble Bar, scarf- Gap

The art of layering is one that I feel that I've mastered pretty well. The art of a getting a photo without getting your photographer run over, might need to work on that one. Trying out the fancy skirt and T-shirt trend, which I highly recommend for the fall season cause it allows you to layer well without over-bulking. I topped my T-shirt with a wool cardigan, bolero, and coat.

To be honest over the past week I've been drained. Exhausted yes, but even worse uninspired. This is just about the worst thing that can happen to someone who is an artist and has a creative spirit. A couple hours on Spring and Mercer was enough to get that Avis spunk back into my system as I soaked up the street style like a sponge.

Chia pudding, not pet

I have fond memories of practically inhaling vanilla tapioca from the pudding bar in Whole Foods in high school. It wasn't until I tried the chia pudding at Le Pain Quotidien that I realized that I could find a healthier version. Now it's time to get to really know chia. I know what you're thinking those awful plants that give animals their fur and give Homer Simpson a head of hair, and yes these are the same seeds that are used to grow those plant. However, chia seeds are actually an awesome add-on to your diet. I throw them in my Greek yogurt or smoothies. They're the highest plant source of Omega-3s meaning reduced inflammation and heart disease. They also lower blood pressure and can help prevent diabetes. Really there's no reason not to love them.

The seeds are dry and a bit hard at first but soaked in liquid or yogurt they become soft and almost tapioca like, which is why they make a great pudding alternative. This is the most basic version, but to make a chocolate flavor just add cocoa or if you're not already sick of pumpkin flavored everything a little canned pumpkin is great too. This makes a great breakfast or can satisfy a sweet tooth.

Chia seed pudding
Serves one
1 tbsp. chia seeds (that little purple bag from Trader Joes and I are best friends)
1/4 cup milk (I like almond milk, a vanilla coconut milk could also be great for a super sweet version)
Agave (just a drizzle)
Silvered almonds/berries/mint to garnish

1. Mix everything except your garnish together in a small individual bowl or a cognac glass for dramatic effect.
2. Cover and stick in the fridge for a couple of hours.
3. Remove and mix everything up. The seeds have likely shifted to the bottom so you want to make sure all firms up evenly.
4. Put back in the fridge and leave in the fridge for 12 to 24 hours.
5. Garnish prior to serving.

The bigger and uglier, the better

Sweater- Principessa, beanie- Madewell, men's tank- Urban Outfitters, gold bracelets- Diamenti (District Flea), evil eye- vendor in Turkey, watch- Burberry

I was at Principessa, my old favorite on Abbot Kinney, when my friend and I spotted these two over-sized ugly sweaters-- one in black and one in white. We had to have them cause there's really nothing better than a big, get completely lost in, hide that you just had a huge meal, look like someone barfed on it sweater. Slash it keeps me closer to the owner of the black sweater who lives far away.

Pumpkin overnight oats

It's Halloween and only appropriate to have a pumpkin food post. I can't eat right when I get up for yoga in the morning cause I want nothing in my stomach at 5 in the morning, but making overnight oats in a jar makes it easy to carry with me for after class. Plus this is literally effortless to make.

Oats

Serves one 

1/4 cup rolled oats

1/4 cup canned pumpkin 

Splash of milk of your choice

1/2 tsp. agave or maple syrup 

Pumpkin spice and cinnamon 

Crushed nuts or dried cranberries optional

1. Mix everything except the nuts and cranberries in a jar (you can also put it in a bowl just cover with aluminum foil).

2. Close the lid and put in the fridge overnight.

3. The next morning add the nuts and cranberries. Don't forget to pack a spoon.

Sartorial

The man of the hour

Coat- Cheap Monday, flannel- Land's End, sweater- Madewell, skirt- Prada, necklace (worn as a collar accessory)- J.Crew, shoes- Converse, gloves- Marc Jacobs 

Well it's looking to be a rather fashionable fall. First there was Aimee, then Leandra, and now Scott. Scott Schuman is the man behind the lens of countless photographs that have taken my breathe away, inspired my next outfit, and have reassured me that eccentric can be beautiful. If you ever make it onto his world-viewed blog The Sartorialist, you know you have made it. Schuman attracted all of the hippest locals as the star of an arts festival, and I'm never one to miss out on an opportunity to soak up style. I have to say that hearing someone so passionate about their artistic work is incredibly motivating and inspiring. Schuman emphasized that his work doesn't necessarily capture the real essence of the people he photographs but his own imagination of the person and who they are. Looking to the future he feels that things are coming full circle to make communication much more visual.

Seared ahi and ginger miso cabbage slaw

The key to a perfect ahi tuna steak is a good piece of fish (don't skimp on quality) and acting quick with the cooking. I'm not a fan of the sesame seeds but feel free to coat the outer edges of your steak with them. And the Asian slaw is a great side dish to keep with the Japanese flavors.

Ginger miso cabbage slaw
Serves 1
1 cup of chopped cabbage
2 tbsp. chopped green onion
1 tsp. miso paste
1/2 tsp. rice vinegar
1/2 tsp. minced ginger
1/4 tsp. maple syrup
hot water (to mix the paste)

1. Mix all ingredients together except the cabbage and green onion. Might want more or less ginger depending on how you feel about it and more or less maple syrup depending on how sweet you want it.
2. Add the dressing to the cabbage and green onion in a bowl and toss well. Set aside and prepare the tuna.

Ahi Tuna
Serves 1
1 6 oz. ahi steak
olive oil
soy sauce
lemon juice
dash of sesame oil
salt and pepper

1. You'll want to mix everything together to make a bit of a marinade to soak the tuna. I usually soak into in a tupperware overnight, or in the morning so it'll be ready at night when I get home.
2. You'll want the pan to be super hot and coated with olive oil.
3. Place the steak on the hot oil you'll only want 30 seconds to a minute for each side so remember to act quick. This is so the tuna will be still rare on the inside but cooked on the outside.
4. Serve immediately and top with green onions and sriracha if you'd like (or any time of a miso dressing).