The goal for Elephants in the Kitchen was to create an identity that positions the company as the premier brand of high-quality, raw, vegan cheese. Techniques such as culturing, aging, and brine-curing, create a bold and complex flavor that is strikingly similar to the taste of dairy cheese. Drawing from the rich colors and taste of fragrant, bloomy rinds, creamy tans, aged spices, and colorful green herbs, we developed a design system that reflects the bold and unique flavor of their product. The branding includes identity, stationery, packaging, and collateral. Maybe the elephant in the room is that the best cheese is not only vegan, but raw too. [x]

Check out our work here

Just point me in the right direction!!

Mmm….

I’m still reminiscing about the amazing breakfast getthisfirefighterfit and I had while camping at Sandbanks Provincial Park this summer.  Fresh young coconut, strawberries, juicy peaches, and whole grain toast topped with organic peanut butter and banana.  Wash it all down with coconut water, mango juice, and instant coffee for my caffeinated partner, and you have the perfect wilderness picnic.  We’re all about roughing it ;).

If you want to read more about our camping trip (and how we did it the healthy vegan way), you can see my post about it here.

I had never wondered what fifty pounds of onions looked (and smelled) like, but now I never need to be curious in the future.

Raw vegan onion bread day at Rawlicious means fifty pounds of chopped organic onions in a small enclosed space; hence the protective ski goggles and flustered expression. Oh the things we do for good food!

Holy mother of vegetables!

We made these AMAZING raw vegan cheezy kale chips at Rawlicious yesterday, and they are 100% drool-worthy. Perhaps a little scary and gross-looking to those who have never had them, but they’re delish and completely guilt-free!  I may be the first person to figure out a way to get fat from eating kale, but it’s a challenge I think I could rise to ;).

There are dozens of recipes for this type of thing on the internet, so while I can’t share ours, I encourage you to do a quick search for yourself and see what you find! Yum!

LOOK WHAT I FOUND!!!

(This is my surprised/happy face…”Look Ma, I’m a mirror image!”)

While I am certainly not a promoter of pre-packaged, pre-made foods, this find was still a tiny little victory; perfect for those days when you come home late, have ZERO energy, and are maybe even a little bummed on top of it all (but you still don’t want to eat pure crap).  The majority of these ingredients are organic, and this baby is 100% vegan!

To take our pizza to the next level, we added sauteed onions, red peppers, and garlic, along with slices of fresh tomato and green olives.  Add a little Daiya cheese, too, if you feel so inclined.  Yum!

This bowl of colourful nutrition is without a doubt my new favourite salad!  A few days ago, I threw a bunch of yummy things that I had in my fridge together, whipped up a quick Asian-inspired dressing, and this baby was born!

This bowl consists of:
- Organic baby spinach
- Baby bok choy
- Shredded green cabbage
- Shaved carrot
- Granny Smith apples (chopped julienne)
- Grated beet

Topped with:
- Raw sunflower seeds
- Raw cashews

Asian(esque) dressing:
- Dijon mustard
- Sesame oil
- Maple syrup
- Red wine or apple cider vinegar
- Olive oil
- Salt and pepper

I can’t stop eating this stuff, and it’s an absolutely nutrition-packed and guilt-free meal!  Not that I ever feel guilty about eating gorgeous healthy vegan food ;).

Happy eating!

(Source: google.ca)

vegnews:

Veggieful has a great guide up right now to pretty much every plant-based milk alternative. Did you know that cashew milk has tons of vitamin B, or that oat milk has loads of vitamin A and iron? Click here to read the whole thing! A good one to print and keep on the fridge.