My next guest blogger contributing to my Vegan Resources! Click here to see all of the contributors and read their stories!
Emily von Euw has been one of the biggest inspirations to me here in the 'blogger world'. Her website,
This Rawsome Vegan Life, never ceases to disappoint. All of her recipes are accompanied with mouth watering photos, and most are raw vegan. Emily has shown me, and hopefully will show the rest of you, that veganism is not bland or complicated or unappealing as most may assume it to be, but rather, it is fun, delicious, color filled, and one of the best decisions you can make for yourself in your lifetime. Emily is so positive in her writing on her posts on both her website and
Instagram, and I always look forward to the weekly emails I receive.
So, without further or do, I introduce to you Emily von Euw.
My parents named me Emily von Euw, and I have been hanging around this planet for about 20 years plus a few months. I reside in Vancouver, Canada with my family, friends, lover and approximately 1 million other people I don't know personally.
I adore being alive. I also adore avocados. I've always defined myself as a critical thinker, and part of being a critical thinker is hyper-analyzing everything that surrounds me (which, in this modernist world, is quite a lot). Being in my brain is overwhelming much of the time but I have learned to manage being me by treating myself with respect (this includes meditating regularly, getting outdoors whenever possible, and feeding my body and mind whole, nourishing, organic foods). I think while we are here for these some odd 80 years most of us get on average, we should make those happy years. Ultimately, who really know if anything matters? So let's just have a good time while we can, and not tell other people how to live their lives.
I like to dance, laugh, eat, drink, eat some more, always learn, always try to improve myself, do anything that gives me a natural dopamine rush (all of the things just mentioned, plus sex, exercise, hiking, cuddling other animals, and looking into the eyes of people I love). I study history at university (getting my bachelors now, plan on getting my masters later) and I am also a full-time food blogger! What the heck does that mean? Well, it means I spend a lot of time making raw vegan recipes, taking food porn pictures of them, then sharing it all on the world wide web.
I can't believe that it is April already, time is flying by this year! First off, I want to share that I had reached my 3 year veganniversary at the start of the Lenten Season! Well, there is a long story behind it all, but I first went vegan in 2012 for Lent, as a "diet" that I was going part ways with that Easter, but fortunately, did not. I was in and out of veganism for a bit at the start as I had only gone into it for weight loss, and it was hard for me to give up my old ways of living and to realize the beauty of this lifestyle. After a bit of "trial and error", I am now I am happy to say that I am vegan and never intend to live any other way. I am now a more compassionate, healthy, and inspired woman, and I thank veganism and all that has come along with it on this journey for helping me figure out who I was meant to become.
...now back to these chocolates, cause I know you all want some!
As promised, I am finally sharing my recipe for my high carb, low fat, refined sugar and gluten-free Vegan Sweet Potato Brownies. Two chocolate recipes in one week? I must really love you guys...you're welcome.
The first time I made this recipe was in January 2015, the day I did a photo shoot with an old high school friend of mine at Arlington Garden in Pasadena, CA. She shot my new headshots, merchandise photos, and photos of me 'in-action'. You can see the photos 
I threw together a random recipe for breakfast, and it was too good for me not to blog about. So what did I do? I made it again for lunch so that I could share it with all of you ;)
This recipe only requires a few ingredients, and is actually good for you, as opposed to the dairy, fat-filled, cruelty-filled ice cream at the supermarket. I listed this recipe as a dessert, but it is high carb, low fat, and mostly raw, so I say eat this whenever the heck you want. Really, do it!
Love is in the air, Happy Valentine's Day! In honor of this holiday, I made a special pink and red treat for you all: Vegan Berry Pie w/ Red Velvet Crust.
This recipe is low in fat, nut-free, no-bake, raw, and easy peasy orange squeezy to put together. Feel free to decorate your love pies however you (or your love) would like, but above are ideas on how you could serve these. Details on how I decorated these can be found down below.
This stuff is my jam! Haha but really, this jam is perfect for a pie filling, and is also a great addition to have in your kitchen. With the leftovers from this recipe, you can use it on toast, over banana ice cream, atop oatmeal, or even better, paired with peanut butter and bananas.
It's made of 4 ingredients-- 
After seeing the buzz about these High Carb, Low Fat, Raw Vegan Cinnamon Rolls all over the internet lately, I just had to make some of my own, and man am I glad I did.
This ingredient list is SO SIMPLE. 3 Ingredients, all raw, healthy and organic:
