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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.


Strawberry + Kiwi Spirulina Raw Cake

Strawberry + Kiwi Spirulina Raw Cake

I have been on a raw cake kick these past few months and it looks like nothing is going to stop me!

I am so pleased to announce that I am partnering with Neurogan to provide you with a delicious vegan recipes using their products over the coming months. For this raw cake, I used their amazing Spirulina Powder in the kiwi layer of the raw cake because it added a rich green color and depth in flavor to the cake.

I hope you are enjoying the raw cakes as much as I am. Let me know if you decide to test out this recipe! Be sure to follow @nutmegandhoneybee and @neurogan on Instagram for more of the delicious scoop on vegan recipes.

Strawberry + Kiwi Spirulina Raw Cake

Ingredients for the base

  • 6 medjool dates

  • 2 springs of rosemary

  • 1 tsp lemon zest

  • 1 cup hazelnuts

  • 2 Tbsp coconut oil

  • splash of almond milk

  • pinch of sea salt

Ingredients for the Strawberry Layer

  • 2 cup frozen strawberries

  • 1/2 cup full fat coconut milk (refrigerated overnight)

  • 1/2 cup cashews (soaked overnights)

  • 1 tsp lemon zest

  • 2 tsp lemon juice

  • 2 Tbsp maple syrup

  • 1 tsp vanilla

  • 1/4 cup coconut oil

Ingredients for the Kiwi Spirulina layer

  • 5 kiwis peeled

  • 1/2 cup full fat coconut milk (refrigerated overnight)

  • 1/2 cup cashews (soaked overnight)

  • 1/2 Tbsp Spirulina Powder

  • 2 Tbsp maple syrup

  • 1 tsp vanilla

  • 1/4 cup coconut oil

Directions

Grease a 6” form spring pan with coconut oil and line the bottom of the pan with parchment paper. In a food processor, blend the ingredients for the base of the cake until everything clumps together in a ball. Take the mixture and evenly spread it across the bottom of the cake pan. The base layer should be about a quarter inch high. In a high powered blender, mix together the ingredients for the strawberry layer until you have a creamy consistency. Evenly distribute this mixture on top of the base layer. Allow this to set in the freezer for an hour. In a high powered blender, mix together the ingredients for the kiwi spirulina layer until you have a creamy consistency. Allow this to set in the freezer for another hour.

Top your beautiful cake with kiwis, hazelnuts or fresh flowers to make your recipe come to life. Be sure to keep the cake in the fridge or freezer as long as possible as this cake tends to soften pretty quickly.

Tag me on Instagram if decide to recreate this nourishing cake. When you feed your body with the best ingredients, you feed your soul with the best intentions.

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Perfectionism + Control

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