ON THE BLOG//
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primary perfection.
wowsers!! did elie saab knock it out of the park or what? every look is beyond stunning.
see the complete collection here!
cut25 has stolen my heart.
see what's coming for spring in my review of their outrageously awesome surfer babe, 80's vibe collection at new york fashion week via lolomag.com. also included is the inside scoop from the brilliantly inspired designer, yigal azrouel himself.
the global traveler.
fresh off the paris runway press: cool and sporty, sexy and earthy, isabel marant is the epitome of that all american girl with european flair. the flawless designer wanted this collection to encompass the ideal suitcase for a girl's summer travels, and (wow) did she hit the target. as seen on the zesty runway~ stripey track pants, slouchy football jerseys (yes, please!), patchwork denim, new LBD translations, and tie-dye dresses using indian techniques. d-r-e-a-m-y.
photos: nymag
raw lavender and honey cheesecake.
Lavender & Honey Raw "Cheese" CakeFor the Crust1 cup raw almonds soaked overnight1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard waterPlace almonds and dates in a food processor and mix until chopped and well incorporated. Pour into a 9in spring form cake pan and spread with a spatula (or your fingers).For the Filling3 cups raw cashews soaked for three hours3/4 cup fresh lemon juice3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar1 tsp vanilla extract1/2 tsp celtic sea salt1 tsp dried lavender (the lavender in this dish is very subtle so you could add 1/2-1 tsp more if you prefer...but be careful cause lavender is very strong!)To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, lavender and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender like a Blendtec or Vitamix!)Pour mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.
talk about a blog crush!!! roost: a simple life.
