I've finally, although very belatedly, entered the world of blogging. While I have an Immigration Blog, I thought it was about time to start this one, which basically consists of my daily, weekly and monthly obsessions and thoughts- and I'm on an iPad, which is so 2011 of me. Today's obsession is the exploration of Vegan cooking and my current muse is Alicia Silverstone. She has this deeeeeelicious breakfast fruity crunchy mix that is amazing as a snack as well.

I do not have any Spirulina (a green algea powder), but maybe one day I'll add it, since it is supposedly the up-and-coming food of the future. I'll just need to actually remember to buy it one day. Either way, you basically just get a couple of cups of any fresh chopped fruit and then you make this amazing sauce to pour over it - its almond butter, soy milk, maple syrup and orange juice and you pour that over the fruit and add cereal (I use any) and shredded coconut and voila!!

Below is Alicia's official recipe for 2 - which she learned from Woody Harrelson. It can be found in her book The Kind Life.

Makes 2 servings

2-3 cups of bite-size pieces of fresh fruit, such as kiwifruit, strawberries, bananas, avocados, apples, pears, or mango
2 teaspoons spirulina
1 1/2 tablespoons any nondairy milk
2 teaspoons almond butter (for this recipe, Alicia likes to use raw)
1 1/2 teaspoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons shaved fresh or dried coconut
1/2 cup kamut flake cereal

Divide fruit into two serving bowls. Use a fork to stir together the spirulina and soy milk in a small glass. Add the almond butter, and mix again. Stir in the syrup and orange juice, and give it a final stir. The sauce should be smooth and neither too thick nor too runny.

Pour the sauce over the fruit, and sprinkle with the coconut and cereal. Serve immediately.