SisTot Vegans: Fair Trade Vegan Cupcakes Take Over the 4 year Old’s Birthday Party

Kira-Satya, My 21 month old daughter, enjoying a cupcake.

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Here is the the kick-off blog piece for SisTot Vegans.

Kira-Satya, My 21 month old daughter, enjoying a cupcake.
Kira-Satya, My 21 month old daughter, enjoying a cupcake.

I made these yesterday morning for my 4 year old’s birthday party. They were a fantastic hit, enjoyed by everyone. I surprised quite a few non-vegan folk who didn’t know that it was possible to make a superior tasting cupcake without eggs, animal based butter, and animal based milk.  I enjoyed photographing my masterpiece.

I got the chocolate cupcake recipe from Vegan Cupcakes Save the World via Chow website.  I did my own modifications for the recipe. Because the birthday party was for 2-6 years olds, I thought it would be a good idea to reduce the sugar that the recipe calls for by 50% and replace it with coconut sugar which has a low glycemic index and can prevent the crash and burn hyper kid syndrome that many birthday cupcakes are known to produce. I also ended up using 50% less sugar for the vegan butter cream frosting recipe as well (I used my own recipe for the buttercream frosting which I will share towards the end of this post).

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What makes these cupcakes special is that they are not only vegan and organic; most of the ingredients I used came from brands that are much more ethical than many other brands selling vegan foods. This is because ‘cruelty-free’ vegan products often promote the idea that cruelty-free means no non-human animal may have been directly harmed or killed, but the way the ingredient were sourced could come from human exploitation and abuse which is common-place within a capitalist food system built on racialized and sexualized exploitation. My dissertation explored this phenomenon of “cruelty-free” vegan products that are marketed as compassionate and sustainable, despite the human suffering and pain that had gone into producing them…and the disturbing reaction of so many food companies and pro-vegan patrons who do not care about this. *I used coconut manna to make my buttercream frosting. I love coconut manna and everyone agreed that the frosting was fantastic because of the fullness of taste and texture that the coconut manna brought. 

Buttercream Vanilla Frosting Ingredients

3/4 cup Nutiva Buttery Spread

1/4 cup Coconut Manna

1/2 cup Coconut Oil

3/4 cup of Confectioner’s sugar (I made my own using the Dry Vitamix blender container and putting in the Coconut Sugar)

Instructions: Whip all ingredients on high, using a mixer, until creamy and fluffy. Apply to cupcakes once they are cooled down.

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Here are the brands I used for cocoa, sugar, coconut oil, shortening, vanilla, and coconut manna that were fairly traded, vegan, and hopefully caused the least amount of suffering (in comparison to other brands).

And here is the recipe book where the cupcake recipe is from by Moskowitz and Romero: Vegan Cupcakes Take Over the World. Click on the image to get it now!


Like what the Sistah Vegan Project Does? Donate and/or Find out about our upcoming projects and books.
Also, download the Vegan Praxis of Black Lives Matters spring 2015 conference recordings and learn about our 2016 conference, ” The Role of Foodie+Tech Culture in an Era of Systemic Racism and Neoliberal Capitalism (Challenges and Possibilities).

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Blueberry Avocado Sorbet Recipe and Vegan Praxis of Black Lives Matter: We Can Do Both!

Closed Captions for Hearing Impaired. I hope it works Out. I’m still trying to figure CC out.

Recipe:

2 Pints of Blueberries
5 pitted dates
1 large Hass Avocado
1/2 c of water
1 tsp of organic Spriulina

Blend on high for 1.5 minutes in Vitamix or comparable blender. Put into ice cream machine like a Cuisinart Ice Cream/Frozen Yogurt maker. You can always had more dates to make it sweeter.

See what else the Sistah Vegan Project is up to. Yea, we do recipes, we blog, but we also are the only pro-vegan project that does things like put together critical race feminist oriented vegan conferences! Check out our Vegan Praxis of Black Lives Matter: Challenging Neoliberal Whiteness While Building Anti-Racist Solidarity Among Vegans of Color and Allies. coming April 24-25, 2015, online!

And we are the only project working on a critical race and decolonial analytical book about veganism, ethical consumption, hip hop veganism, and alternative black masculinities. Find out more here.

As much as I love mainstream vegan recipe blogs, I’d love to see more critical and outspoken posts that question systemic oppression beyond non-human animal cruelty. It is possible to throw down a mad cool recipe about local ingredients to make sorbet and then talk about how systemic racism makes so many of us sick…and then offer some recipes for ‘racial tension headaches’ to start the conversation about what it’s like trying to eat vegan food in a USA in which the food system– well, ‘the system’ overall– maintains and perpetuates racism and justifies/normalizes anti-black  violence as well as speciesist violence.

On a side note, several of you have asked about my hair. It’s big, fluffy, and voluminous. A lot of folk who have had more than one baby, have told me that their hair is thin or has and continues to fall out. I had the same problem until I figured out this secret.

Like what we do? We do too. Consider Donating.

Recipes for Racial Tension Headaches: Black Lives Matter Movement and Self-Care(A Green Smoothie Approach)

I attended the San Francisco Green Festival on November 11, 2012 to give a food demo. I think I may have been the only person presenting that included ”racial tension” and “racism” as descriptive words for my presentation. This is my first food demo I have ever given. I was nervous. Though posted over two years ago, I am reposting this in light of Black Lives Matter Movement and in response to the significant amount of stress and emotional pain I continue to go through, as an anti-racist vegan activist. I will be expanding upon these ideas for the Vegan Praxis of Black Lives Matter online Sistah Vegan conference at the end of April 2015. If you enjoy this and would like to see more videos that have ‘recipes for racial tension headaches’, please support us by donating to the Sistah Vegan Project.

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About the video:

This comes from my years of work and personal experience of not being able to deal with the years of racist micro-aggressions to the overt direct in your face “Ima call you a n*gger”. I have talked about the days I have overdosed on vegan organic jelly beans after dealing with blatant white supremacist thinkers. And I have done this even though I know intellectually that I am not supposed to do that and then expect to feel ‘in harmony.’  So, when I was asked to participate in 2012, I decided that I would take the ‘bold’ step to send them my title, “Recipes for Racial Tension Headaches: Holistic Vegan Recipes to Combat the Stresses of Racism.” They accepted it. I was surprised LOL.

The audience was a mixed bunch but just about all the chairs were seated. I realized that people either were genuinely interested in what I had to say…. or were just staying through all food demos to get the free food at the end. Haha. So, maybe that is what I should do in the future when I talk about racism and white supremacy to a mainstream audience: offer food!

By the way, for those of you who aren’t familiar with the reference ‘racial tension headaches’, my demo was in response to this Saturday Night live skit with Queen Latifah who takes Excedrin for her racial tension headache.

Kale Smoothie Recipe for Racial Tension Headaches

3-4 Big leaves of Dino Kale or Lacinato Kale
1″ to 1.5 ” cube of fresh ginger ( I like more but sometimes 1.5″ is too much for beginners)
1 tsp Spirulina (Hawaiian Pacifica Brand)
1 tsp of Chlorella (Now Foods Chlorella)
1 medium to large Hass Avocado
1-2 pitted Medjool dates
1.5 tsp of apple cider vinegar
1/8 c raw pumpkin seeds
25 oz of water (fits big blenders like Vitamix)
1 tsp of Maca (Sol Raiz Organics brand)

Nettles Oatstraw Tea

  1. Simmer 1/4 c of nettles leaves in 15oz of water for 3 minutes.
  2. Turn off and then put in 2 heaping tbsp of oatstraw. Cover and let sit for an hour.
  3. Strain and drink.

Books

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Sistah Vegan Kids: Vegan Buckwheat, Almond, Spelt Waffles for Dinner

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We had waffles for dinner tonight. Very healthy! The kids loved this nutrient packed power house. We use olive oil for ‘butter’ and always have. They love it!

1 cup Spelt flour
1\2 c almond flour
1\2 c buckwheat flour
2.25 c of soy milk
1 tsp vanilla extract
2 tsp baking power
5 tbsp coconut oil
1/2 table spoon chia seeds (soak in soy milk for ten minutes first so it can gel up and become egg replacer). I prefer these over flax. Flax tastes bad to me when it is cooked.

Throw in blender on high for two minutes.

I use Duraceramic non Teflon Belgian waffle maker and Vita mix blender. I use a fair trade more sustainable coconut oil. I notice if I don’t add sugar and use coconut oil, the waffles never stick.

Bon Appetit!

Green Spirulina Avocado Monster

I have three preschoolers and they love Spirulina. Kira Satya is seven months old and loves my homemade popsicles. This morning she had avocado, fig, and Pacifica Hawaiian Spirulina popsicle I made yesterday using Zoku silicon Popsicle molds. I highly recommend Zoku mini pops mold for preschoolers. All other molds are too big and they never finish the pops.

In my Vitamix blender I added 1 medium Hass avocado, five figs, 1 tsp of Jarrow baby probiotics, and 1 tbsp of Spirulina in the blender. I then blended everything on level 10 for about thirty seconds. I filled the molds and froze.

Eva Luna (2.5 yrs) and Kira Satya loved it.

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Luna refers to herself as the Spirulina monster. Scary, no? LOL.

Sun is five now and I grew him on Pacifica Hawaiian Spirulina. He is in the photo below with me, mama. He started on Spirulina in utero!

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Loving my afro and building my knowledge and confidence to ‘go natural’

Thank you for watching the above video. I recorded this 4 years ago, a few months after my first baby had been born. Since then, I have researched even more intensely, how to maintain healthy skin and hair. Here is a recent photo of me:

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If you found this video inspiring and/or want to learn more about plant-based methods for maintaining a healthy afro, as well as what to do ‘beyond’ Hempseed and shea butter for skin and hair care, please consider taking a 60 minute webinar course offered by me, Dr. Breeze Harper to learn more:

  • Learn how to combat breakage and strengthen your hair, no matter how long or short.

  • Discover how postpartum hair loss can be remedied without medical treatment or expensive alternatives

  • Learn how this one simple and cheap natural oil can grow your hair, add hydration, and is also excellent for your skin

  • Learn how easy it is to ‘go natural’, with the right shampoo, oils, herbs, and conditioner

Will you join me?

PhotoBreeze

Dr. A. Breeze Harper without make-up, May 2013.

Dr. Harper, November 2012 with daughter, Eva Luna.
Dr. Harper, November 2012 with daughter, Eva Luna.

Date: August 18, 2013

Time: 12:30 pm PST/3:30 pm EST (USA Time Zones)

Cost: $30.00

Spaces : 30.

Duration: 1 hour talk and 15-30 minutes for Q and A (approximately)

Technology requirements: a computer with a fast internet connection and a free WebEx account (my webinars are hosted through Any meeting.com so if you don’t want to call a regular phone number to access it ,you can join the webinar with a password via a free Any meeting.com account). You should have speakers or headphone to hear. I will be using video and audio so participants will be able to see and hear me present. The webinar will be recorded and available to access for free for you who have registered, to refer to as long as you desire. There will be Q and A at the end.

How to pay: please sent payment to my PayPal account. My email associated with that account is breezeharper (at) gmail (dot) com. In the memo field please type in “hairAug182013”

About the Instructor: Dr. A. Breeze Harper is the director and founder of the Sistah Vegan Project, a organization dedicated to critical race feminist perspectives on veganism, as seen through the collective experiences of Black North American females. Dr. Harper started the project in 2005. She holds degrees from Dartmouth College, Harvard University, and University of California-Davis. Her innovative ability to integrate the use of educational technologies to analyze Black female vegans food and health philosophies earned her the Dean’s Award from Harvard University in 2007 for her Master Thesis work: this is an honor only bestowed upon one candidate per program.

Dr. Harper’s knowledge about diversity within the field of food and wellness has marked her as a highly sought after paid consultant and speaker for many American universities. She has given many keynote addresses including at Boston University, University of Illinois Urbana-Champaign, University of Oregon, and Southwestern University. She teaches students, faculty, and staff how and why people have unique relationships to food and wellness and how these relationships are impacted by race, socio-economic class, gender, sexuality, and ability. She has published extensively, including Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health and Society (Lantern Books 2010). She graduated summa cum-laude from University of California-Davis with a PhD in critical geographies of race and food.

Disclaimer: I am not a certified practitioner or medical doctor. Please consult with your practitioner before trying any of the foods or herbs that I recommend.

[Video] Racial Tension Headaches: Kale Smoothies for a “Post-Racial” Era

I attended the San Francisco Green Festival on November 11, 2012 to give a food demo. I think I may have been the only person presenting that included ”racial tension” and “racism” as descriptive words for my presentation. This is my first food demo I have ever given. I was nervous.

This comes from my years of work and personal experience of not being able to deal with the years of racist micro-aggressions to the overt direct in your face “Ima call you a n*gger”. I have talked about the days I have overdosed on vegan organic jelly beans after dealing with blatant white supremacist thinkers. And I have done this even though I know intellectually that I am not supposed to do that and then expect to feel ‘in harmony.’  So, when I was asked to participate this year, I decided that I would take the ‘bold’ step to send them my title, “Recipes for Racial Tension Headaches: Holistic Vegan Recipes to Combat the Stresses of Racism.” They accepted it. I was surprised LOL.

The audience was a mixed bunch but just about all the chairs were seated. I realized that people either were genuinely interested in what I had to say…. or were just staying through all food demos to get the free food at the end. Haha. So, maybe that is what I should do in the future when I talk about racism and white supremacy to a mainstream audience: offer food!

By the way, for those of you who aren’t familiar with the reference ‘racial tension headaches’, my demo was in response to this Saturday Night live skit with Queen Latifah who takes Excedrin for her racial tension headache.

Kale Smoothie Recipe for Racial Tension Headaches

3-4 Big leaves of Dino Kale or Lacinato Kale
1″ to 1.5 ” cube of fresh ginger ( I like more but sometimes 1.5″ is too much for beginners)
1 tsp Spirulina (Hawaiian Pacifica Brand)
1 tsp of Chlorella (Sun Chlorella)
1 medium to large Hass Avocado
1-2 pitted Medjool dates
1.5 tsp of apple cider vinegar
1/8 c raw pumpkin seeds
25 oz of water (fits big blenders like Vitamix)
1 tsp of Maca (Sol Raiz Organics brand)

Nettles Oatstraw Tea

  1. Simmer 1/4 c of nettles leaves in 15oz of water for 3 minutes.
  2. Turn off and then put in 2 heaping tbsp of oatstraw. Cover and let sit for an hour.
  3. Strain and drink.

Books

  • Queen Afua Sacred Woman
  • Breeze Harper Sistah Vegan: Black Female Vegans Speak on Food Identity Health and Society.

Toddler puking because of upset tummy? Here’s an herbal remedy idea for kids and adults

Today my son didn’t feel well… He vomited 4 times and couldn’t hold even water down this morning. I tried to coax him into drinking lemon balm and peppermint tea, but he was disinterested…

…so, I went into the yard and got some lemon balm and peppermint and decided to make an herbal sorbet for him. See, the thing is, my son will eat it if it’s in the forms of: ice cream/sorbet, cookie or chips. Seems like most toddlers in the USA function this way. :-)

I went back into the kitchen and found 1/2 pint of strawberries and 2 pitted dates. I threw everything into the Vitamix blender, busted out the Cuisinart ice cream and sorbet maker, and poured it in. 15 minutes later, organic strawberry, lemon balm, peppermint sorbet was ready for him and he ate it up. It cooled him down , hydrated him and settled his stomach down. He did not puke anymore after that, felt better, was less feverish. It’s about 9 hours later and he’s been fine throughout the whole day. Lemon balm is great fo upset tummies and is also calming. But maybe you don’t know that it’s anti-viral too and that the tea and essential oil of Lemon Balm, also known as Melissa Officinalis, is used to combat herpes virus.

Recipe for Strawberry, Lemon Balm, Peppermint sorbet:

  • You will need an Ice cream/sorbet machine
  • 1/2 cup of lemon balm leaves chopped up small.
  • 1/2 pint of strawberries
  • 1/8 cup of freshly chopped up peppermint leaves
  • 2 pitted dates
  • 1 tbsp of lemon juice
  • 1/2 d of water

Blend until smooth then add to ice cream/sorbet machine. The consistency ends up being more like shaved ice then sorbet, but either way, he loved it. I know each person is different and many folk want warm or hot liquids when they have a tummy upset, but in this case, this worked well because it’s summer, a hot day, and he wasn’t interested in tea. I would have just gone for the hot tea ;-)

Disclaimer: Of course this is what works for my kids, so if your children are sick, please do contact your practitioner first before trying anything on this blog. However, I always want to spread the wisdom I have.

Sistah Vegan’s homemade vanilla creamsicle raw kale chips

Check it out. I was inspired by the local company in Oakland, CA called “Alive & Radiant Foods.” I tried their “Organic Spirulina Orange Creamsicle” flavored kale chips the other day and fell in love. Unbelievable stuff! So, I love kale chips but don’t usually buy them because they are too expensive. So, last night, I decided to make my own vanilla creamsicle kale chips and this was the result!

And check Alive and Radiant foods out here: http://www/blessingsaliveandradiantfoods.com

Recipe: 1 c raw cashews, 1/2 tsp of sea salt, 1-2 pitted medjool dates, 1/2 tbsp of raw vanilla, 1 c of water, a bunch of kale.