RAW Strawberry Cream Dream Pie

10 Friday May 2013

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Click here for German version! / Deutsche Version
Time for another RAW dessert!

After trying to make homemade granola yesterday, I am convinced that I’m  much more gifted at making raw food desserts and meals or baked muffins and cake and… actually anything. Anything that’s not granola.

Everything turned out great – the rhubarb muffins (yummy!), the caramelized green asparagus (double yummy!)… but the granola, the one thing I was most excited about, just didn’t turn out the way I imagined it. So much for granola.

I like muffins and raw desserts better, anyway! ;)

Strawberry Dream Cream Pie_2

There is our beauty. I guess the name says it all…!

I especially like the new kind of dough i tried this time. It’s based on banana instead of dates!

Strawberry Dream Cream Pie_6

Strawberry Cream Dream Pie 
yields about three tartlets 

For the dough:

  • one banana
  • one part oat flour
  • one part ground almonds
  • optional: sliced banana or strawberries
  • optional: pinch of salt

For the cream:

  • about 10 medium sized strawberries
  • 6 tablespoons coconut butter
  • 5-8 dates (depending on your sweet tooth)
  • pinch of vanilla or 1 tsp vanilla extract
  • pinch of salt
  • 1 tbsp lemon juice
  • optional: 1/2 tsp psyllium
  • coconut oil for greasing the pan

For the dough puree the banana in a mixer (or with a hand blender). Stir in oat flour and ground almonds, until you have a smooth dough. Grease three tartlet pans with coconut oil and line the pans with dough. Put in the refrigerator.
For the cream, mix all the ingredients in a high speed blender until smooth. Put sliced banana or strawberries on the dough. Pour the cream into the prepared pans and chill in the refrigerator over night (NO need to freeze!).

You can freeze the tartlets, of course. But you don’t have to! The slice I cut (you see it in the pic above) was beautiful even though the cake was not frozen!

Strawberry Dream Cream Pie_7I did one version with banana slices at the button, one with strawberries and one with cream only. I loved them all.

Strawberry Dream Cream Pie_4My little friend likes the strawberry slices version best. I guess we might get some trouble. He doesn’t know yet that I just don’t share strawberries! They are my favorite fruit!!!

Strawberry Dream Cream Pie_5I actually used two tartlet pans and one miniature spring pan, same size as the tartlet pans. I love small pies, they are so cute! You can have a pie on your own!
Of course, you could also make one big pie or tarte.

Oh, and by the way… that miniature pan is from a toy store. Yup. Toy stores are great. You can buy lego AND miniature kitchen tools! Support your local toy store! ;)

Homemade Soft Pretzels – whole wheat!

21 Sunday Apr 2013

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click for German version / Deutsche version hier 

Fresh soft pretzels are one of the first things that come into peoples’ minds when thinking of Germany.
What most people don’t know: It’s actually just the south where those pretzels are really popular. You can also buy them in the north. But the south is famous for it’s soft pretzels.

Bretzels_1

I’m from the north. ;)

Bretzels_3

To finally get rid of the prejudice: People in Germany don’t look like the little lego guy above. They don’t wear leather pants and they don’t drink beer all day. Actually, leather pants are just the traditional costume in one particular state (Bavaria)! And there are 15 more states that don’t have leather pants. They do have beer and pretzels though. But no leather pants. And no dirndl. Just saying.

Bretzels_4

The lego guy is a traditional Bavarian.

Okay. I do have a pretzel food critic from the south (He’s not from Bavaria and he doesn’t wear leather pants). He liked loved my homemade pretzels. I love them, too. So I guess they are really good!

At first, I thought whole wheat pretzels were a completely new idea. After all, I’ve never, neither in the north, nor in the south, seen a whole wheat soft pretzel. As I’ve never seen them or heard about them, I always thought soft pretzel won’t work with whole wheat, or they won’t taste good.

I was proven wrong.

In both points.
1. Whole wheat pretzels taste great! I might even like them better than their white relatives.
2. My friend from the south told me, that some organic bakeries sell whole wheat pretzels, too. However, they don’t seem to be that popular. I really don’t know why.

Pretzels

Whole wheat Soft Pretzels 

yields about 8 pretzels 

  • 400g (3 1/3 cups) whole wheat pastry flour (Germany: Weizen 1050) 
  • 1 package active dry yeast
  • 60g (1/3 cup) margarine
  • 160g (2/3 cup) soy milk (plus 4 tbsp in case you need more liquid!)
  • 1 tsp salt
  • 1 liter (4 cups) water
  • 3 tbsp baking soda (Germany: Natron)
  • coarse salt for sprinkling

Combine four, dry yeast and 1 tsp salt in a bowl. Add margarine and milk. Start with 160g (2/3 cup) milk and add more if needed. Knead the dough by hand or use your food processor. (I always use my hands… honestly, cleaning your hands is easier than cleaning a food processor!). The dough should be smooth and not sticky. Use more water if needed (the exact amount always depends on your flour). Put dough back in the bowl, cover with a towel and let it sit for 30 min.

Put 1 liter water (4 cups) in a pot, add baking soda and bring it to a rolling boil. Now it’s time to form your pretzels! Roll into a log first and then form the “knot”. You could also watch a youtube video for more detailed instructions. Or you simply form pretzle sticks or buns! Place your pretzels into the boiling water, one by one, for one minute. Remove from water and put on a backing tray, lined with baking parchment. Brush with water and sprinkle with coarse salt. Let them sit for another 30 min. Bake for about 15-20 min, until golden brown in color (180 C / 360 F ).

Bretzels_5

Enjoy!

Those pretzels would be fun when served with Dessert Beer! =D

RAW Carrot Cake with Mango-Creamcheese Frosting

13 Saturday Apr 2013

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The best raw cake I’ve ever tasted.

Raw Vegan Carrot Cake Piece

 

And I’ve made and tasted quite a few by know.
As they usually consist of dried fruit and nuts, they tend to be quite dense and sometimes, they make you feel kind of heavy.

This one is different. It’s still a raw cake, it’s still not an exact copy of the original (anyway, if I want to taste a baked carrot cake, I’ll just bake one!). But it is not as dense and heavy as most raw cakes out there! It’s easier on the stomach and tastes great – what else could you wish for!

Another thing I love about this cake: The frosting is without cashews. Cashew-free frosting!!! I like cashews, that’s not it. But I like to change up things every once in a while.

 

Raw Carrot Cake_3

 

There you go – the princess is cutting the cake!

RAW Carrot Cake 

For the cake: 

  • 1 large carrot
  • 3/4 cup buckwheat flour
  • 1/2 cup dates
  • 1/2 cup dried pineapple or apricots
  • 1/4 cup coconut shreds
  • 1/2 tsp cinnamon
  • optional: 1/4 teaspoon cardamom
  • optional: dash of ground gloves, nutmeg, allspice and salt

For the frosting: 

  • 1/4 cup coconut butter
  • about 4 big pieces dried mango (of course, the amount depends on the size of your mango pieces. If the flavor is not intense enough, blend in more mango!)
  • 1/8 tsp ground vanilla
  • 1 tsp coconut oil
  • 1 tsp lemon juice
  • water as needed (start with 1/4 cup)
  • optional: dash of salt

For the cake: cut carrots into small chunks. Then throw all ingredients, including the carrots, in your food processor or high speed blender and pulse until it sticks together. Use your hands to for a round cake! You could also use a spring pan or tartlet pans, too. However, I kept it simple and just formed small, round cakes by hand.

For the frosting: Blend all the ingredients in you high speed blender until smooth, adding just enough water to create a smooth and creamy (and delicious!) frosting.

Assembly: That’s totally up to you! You could make a two layer cake, like I did. Put frosting on the first cake base, add the second one and cover the whole cake with frosting. You could also use your icing bag.

Raw carrot cake

 

“naked” carrot cakes with just a little mango creamcheese icing. Honestly, that icing is divine…

Raw Vegan Carrot Cake

Oh, of course, a princess always gets what she wants. Here’s her piece of the cake!

 

 

 

 

 

 

Bunny Cake

30 Saturday Mar 2013

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A fun last minute idea for Easter. And for people who like bunnies. Or Alice in Wonderland. Or both (me, me, me! ).

Bunny Cake

Actually, it’s really rather a very simple idea. I used my to-go Chocolate Cake recipe with this, cause it never fails and it’s been tested at so many birthday parties… But you could use your favorite recipe just as well.

I’m really in love with this idea. However, I’m not sure whether we’ll ever be able to cut this cake… it’s just too cute!

bunnies

 

Look, the bunny already made friends at our house…

The “fur” is made from shredded coconut. I used a simple royal icing to make it stick. I guess a cream icing would look better cause it really covers the chocolate cake and you’d have a white base for the coconut, so no brown cake shines through. However… the way I did it, it tasted better. We just don’t like to much heavy and sugary icing on our cake… so this is a good compromise! I just used a thin layer of icing for the bow.

Bunny Cake 

Fail-proof easy chocolate cake (two ø 20cm / 8 inch pans or one bigger pan)

  • 200g (1 1/2 cups) all purpose flour
  • 200g (1 2/3 cups) whole wheat flour
  • 1 package baking powder (about 4 tsp)
  • 45g (4 tbsp) cocoa powder (unsweetened)
  • 250g (1 cup) sugar
  • pinch of salt
  • 200ml (3/4 cup) canola oil
  • 300ml (1 1/4 cup) water

Decoration

  • 125g (1 cup) icing sugar
  • 1 tsp corn starch
  • 3-4 tsp water
  • shredded coconut
  • pink food colors (I used Wilton)
  • blue icing (or any other color, could use this recipe made with blue food color)
  • black icing (again, you can use the recipe liked above or use your favorite one)
  • little pink sugar hearts for the nose (or pink icing)

For the cake: Place all the dry ingredients in a bowl and mix. Add water and oil and stir until combined. Pour into two greased, round baking pans and bake for about 30 min (180 C / 360 F)

Let the cake cool down before you cut it like this:

cut it

 

Decoration: Mix shredded coconut (just one or two hands!) with pink food colors. If you’re using Wilton gel colors, like I did, add a tiny little bit of water for even coloring). Mix icing sugar, corn starch and water until smooth. Apply this icing to the “face” and “ears”. Decorate the middle of the ears with pink shredded coconut, the face and the rest of the ears with white shredded coconut.

Cover the bow with colored icing of your choice. I used a chocolate button for the middle of the bow.
Use sugar hearts or pink icing as a nose and draw the face with black icing.

That’s it!

Note: You could also use 400g whole wheat or 400 all purpose flour. I tried both, it still works and tastes good! However, the recipe tastes best when you use some whole wheat flour (even if you’re not concerned about it’s health benefits and so on). Cocoa and whole wheat flour yields a really nice and rich flavor!

bunny

 

Bunny, grinning like a Cheshire Cat ;)

I love it when simple things actually look good. And if you’re a little more skilled and patient than I am (and it’s really nor hard to be more patient then me!) it could look even better!

chicken

 

But for now: Happy Easter!

Cute Easter Lamb

20 Wednesday Mar 2013

Posted by in Playful food and photos

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Today’s the first day of spring! Yay!

However, it’s cold and it’s raining  here… well, that’s just one more reason to do some baking! There’s no sweeter way to heat up the house!

Easter Lamb

My little, chubby Easter lamb.
Baking an Easter lamb used to be a tradition at our house when I was little. We used to have a special pan for the Easter Lamb.
Now I wanted to revive that tradition the vegan way. Without a special pan. If you have very limited shelf space in your kitchen, you think twice before buying another tool, especially those that are used just once a year! No, there had to be another way of baking an Easter Lamb.

Easter

And Easter Eggs. Easter Eggs are so much better when they are made of dough or chocolate!

I used a very traditional combination: Yeast dough, streusel topping and A LOT of sugar icing! I also formed some easter eggs and a little Easter cookie, as I had some dough left. (You could also form one big Easter Lamb… but I usually like to have more and smaller pieces!)

Easter Lamb 

For the lamb:

  • 350g (3 cups) all purpose flour 
  • 50g (1/4 cup) sugar
  • 1 package vanilla sugar OR 1 teaspoon vanilla extract
  • 250 ml (1 cup) room temperatured almond milk (or any other kind of plant based milk)
  • 3 tbsp Oil
  • 1 package active dry yeast
  • 1 pinch of salt
  • soy creamer (for coating)

For the streusel:

  • 75g (2/3 cup) all purpose flour
  • 40g (1/4 cup) sugar
  • 40g (3 tbsp) margarine
  • pinch of salt

Decoration:

  • icing sugar
  • water
  • melted chocolate

For the yeast dough, mix all the dry ingredients. Add milk and oil and either knead with your hands (that’s the way I do it) or with a kitchen machine. Add more milk or flour if needed to create a smooth, non-sticking dough. Shape dough into a bowl, place in a large bowl, cover with a towel and set aside for about 40 min.

When the dough has doubled it’s volume, form little balls (Ø about 3 cm / 1 inch) from about 3/4 of the dough. Brush the balls with soy creamer and form the body by placing them in the desired shape on a baking sheet. From the rest of the dough, form legs and head. Brush with soy creamer and add to the body.

Brush legs and head with soy creamer.

For the streusel: Combine all ingredients with you hands or a kitchen machine. Top the lambs body with a “streusel fur”.

Bake for about 30 – 40 min (360 F / 180 C).

Decorate the cooled lamb with sugar icing and chocolate.

Easter Bunny

Easter lamb and bunny! I do like bunnies. I should bake a bunny, too…

easter bunny

More sweet stuff!

lamb or bunny

This was supposed to be a lamb’s head. Looking at it now… it could also be a bunny, right? Oh well, it’s the inner values (the taste!) that counts, right?

cute lamb

Yummy. It’s just as good as “Streuseltaler” from any German bakery. And it’s cute.

Are there any special easter traditions at your house?
As this was an early Easter Lamb, I guess I’ll have to do another one for Easter…

RAW Mango Cheesecake

05 Tuesday Mar 2013

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Deutsche Version / German version

Okay, I am kind of proud of this one. I just recently got into raw “baking”. I’m not a raw foodist, as you can see on this blog, but I love play around with raw food preparation! For me, it’s a really creative approach that offers so many new possibilities and new flavors! Some of them are worth sharing…

Like this one.

mango cheesecake

RAW Mango Cheesecake. It does not only look delicious, it really is! Don’t compare raw cakes to baked treats. They are not an imitation – they are different, a whole new thing. See them as an alternative or as a very tasty addition to your diet!
Raw cakes are usually quite rich – you might want to cut smaller pieces than you’d do with a regular cake.

RAW Mango Cheesecake

RAW Mango Cheesecake

 Ø about 20cm / 8 inch

For the crust:

  • 3/4 cup (about 100g) pitted dates
  • about 1/2 -3/4 cup nuts or seeds (I used sesame seeds and almonds)
  • 1/2 tsp cinnamon
  • Pinch of salt

For the filling:

  • 3/4 cup (100g) cashews 
  • 4-5 pieces dried mango (my pieces more rather big, use more if your pieces are rather small)
  • 4 tbsp coconut butter
  • 1/2 cup (about 50g) xylit (or sweetener to taste)
  • 1/4 tsp powdered vanilla
  • pinch of salt
  • 1/2 – 3/4 (about 125ml)  cup water

Crust: Either grease your pan with coconut oil or like it with baking paper. Put nuts / seeds in a food processor and mix until coarsely ground. Add the other ingredients and mix until combined. (Add more dates of the dough is to dry and add more nuts if it’s too moist. It’s hard to give exact amounts here cause it all depends on the moisture of your dates!) Put the dough in a baking pan (Ø about 20cm / 8 inch), form the crust.

Filling: Put all the ingredients in a blender and mix! You might want to soak the cashews before blending of your blender is not that strong. Add more water if needed. Pour the cream into the prepared crust. Lick off the spatulas and spoons you used. (This step is essential. DON’T skip ;) ) Put in the refrigerator over night or until the cream firms up.

raw mango cheesecake

Yummy! When a friend taste-tested the cake, he was like “Wow… this is really… cheesy. It’s like cheesecake…”
Even though I’d definitelly not say that this is a one to one cheesecake alternative,… the cashews definitelly yield a cheese flavor. And the mango coconut combo fits the cake really well. Even though I almost had the whole cake for myself, it did not last long until it was gone… hey, I am writing exams. I need brain food! And it seems like the little guy in the pic (no, he was not the test-taster) feels the same about this cake.

raw mango cheesecake

You can freeze the leftovers, too. You might also find the frozen cake easier to cut (even though I had no problems cutting the cake when I left it in the refrigerator over night). Freezing the cake is especial great, when you are making a raw cake for just one or two people. You can eat the frozen cake straight from the fridge… I promise, it’s the best ice-cream cake I ever had!

Caramel Cheesecake – Fairytale come true

17 Sunday Feb 2013

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Sweet times on Playful and Hungry!

I always thought, a cake can’t taste like cheesecake if it’s made from tofu. I was proven wrong. It took some trials and experimenting – but the result was a delicious AND healthy, vegan cheesecake. It’s high in protein and you don’t have to feel bad about eating it for breakfast. Or Dinner. Or lunch…

Piece of cheesecake

It’s might not be 1 : 1 like a sugar-loaded, non vegan cheesecake. But the consistence is perfect and it tastes just as good as any cheesecake I’ve ever tried! Give it a chance!

Using Whole Cane Sugar yields the wonderful caramel flavor! If you want a caramel cheesecake, don’t replace it! If you don’t care so much about the caramel flavor, you could also replace it with stevia or xylit or any other sweetener.

Fariy cheese cake

So… once upon a time, there was a little fairy. And what do fairies do all day? Exactly! They sparkle, twinkle, flutter around and eat cake. Today, it just had to be a cheesecake. Voila.

Fairy plate

So she got out her pink plate…, well, no. She just did some magic and conjured it up.

fairy and cream

Pling! One wink with her wand, and she had a whole plate full of cream…

Time to have some Caramel Cheesecake!

Whole Caramel Cheesecake

Caramel Cheesecake
Inspired by this recipe, Ø about 20cm / 8 inch 

  • 1 package (350-400g) firm tofu
  • 1/2 cup (70g) cashews
  • 1/4 cup (60ml) almond milk
  • 1 tbs vinegar
  • 3 tbs lemon juice
  • 1 ripe banana (can be omitted . use slightly more sweetener) 
  • 6 tbsp soy yogurt
  • 1/4 cup stevia (or more whole cane sugar – which also means more caramel ;) ) 
  • 3/4 cup (100g) Whole Cane Sugar (add more if you like it sweeter!!!) 
  • 1/2 tsp powdered vanilla or 1 tsp vanilla extract

Put all the ingredients in your high speed blender or food processor and mix! Pour into a slightly greased backing pan and bake for about 45 minutes (350 F / 200 C).
Allow the cake to cool down before cutting it!

Oh, by the way… you can be looking forward to a RAW vegan Mango Cheesecake. Just saying… ;)

Fairy on Cheesecake

Greeting from Fairy Land!

Indian Rice Pudding

10 Sunday Feb 2013

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The last one of our little Indian series! But I am sure you will see more Indian recipes here. Indian food tastes like home to me. I learned cooking with indian dishes. So it’s always something special for me!

_MG_5178

A good Indian meal needs a great dessert! And a good Indian dessert is rich, creamy and yummy!
So here’s another traditional one: Indian Rice Pudding. It’s easy yet delicious!

Rice Pudding

 

And obviously I am not the only one who likes it ;) Must be an indian Elephant whose trunk ended up in pudding…

Indian Rice Pudding 

  • 1 cup white basmati rice 
  • 4 cups almond milk
  • a pinch of salt
  • sweetener: agave syrup, xylit or your favorite one!
  • optional: 1 tbsp rose water and 4 capsules cardamom

Heat milk in a pot and add rice. Cook and stir, some plant based milks burn pretty fast! Add salt, spices and sweetener of choice! (I used agave. As milk, I used a rather rich and thick homemade almond milk. I guess it was somewhere between milk and cream. Store bought cream works too, though!)
When the rice is soft and done (after about 15 min), either mash it with a masher (yes, the one you’d use for potatos!) or mix / puree it with your blender or hand mixer. I actually prefer the mashed version, but it depends on the consistence you want to achieve: creamy like pudding or a sweet rice. You choose.
Decorate with chopped pistachios! Enjoy!

Rice pudding

Note: Cardamom and rose water are not for everyone. I love cardamom, but I know as many people who hate it, too. It’s a typical spice for Indian dishes and desserts though. However, make sure that you like the spices before you add them all!

 

Healthy Date Nougat

05 Tuesday Feb 2013

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Nougat – a divine combination of cocoa, hazelnuts and sugar!

Date Nougat

Usually, it contains a lot of sugar. Just like the famous spread from Europe that starts with a “N” and ends with “utella”. Here’s the good message: These little pralines taste just like that spread! They are perfect for cold winter days. Maybe enjoy with a cup of hot cocoa? Or as a snack, to keep you going!

I love any kind of date-nut candy when I am studying. They give you lots of energy and help to concentrate. And they taste delicious without any white sugar or artificial flavors. It’s nature’s best candy!

Okay… this candy is not only for winter time… however, let’s have a look at the winter village…

Date Nougat Lego

Transporting the date nougat! Destination: Tanya’s desk. Oh, I like that. The little guys still have to learn how to cook, though…

Date Nougat Lego 2

Another transport! Now, this is urgent! Had to take the post van!

Okay… we’ll go back to winter wonderland! But I guess I should share the recipe first! Well, here you go.

Delicious Date Nougat

Date Nougat 

  • 1 cup soft dates 
  • 3/4 cup coarsely ground, roasted hazelnuts *
  • 3 tbsp cocoa
  • optional: 1/2 tsp  cinnamon or pumpkin spice (recommended for a lovely winter candy!)

Chop dates with a sharp knife into very small pieces. Add ground hazelnuts, cocoa and spices and mix the dough with your hands. Add more nuts if it’s too sticky. Form small balls  with your hands and put on a plate. Don’t store these candies in a box or jar, they need some fresh air. You could either store them at room temperature or in the refrigerator.

Of course you could make the dough using your food processor. However, I wanted to try not using any expensive, fancy tools… it works just as great using a knife and your own two handy! And hands are easier to clean than your food processor, keep that in mind!

* Roast hazelnuts: Put raw hazelnuts on a clean baking tray. Roast in the oven at 200 C / 36o F for about 10-15 minutes. Let them cool down and put them in fridge or refrigerator for a few hours. Now put your roasted nuts in a blender or food processor and grind them coarsely (pulse works best). Cooling the nuts in the fridge before grinding them helps to prevent them from turning into nut butter! I love nut butter – but it’s just not what you need in this recipe…
Don’t have a blender / food processor? I recommend using one part store bought chopped hazelnuts and one part store bought ground hazelnuts (hazelnut flour / meal). Carefully roast the ground and chopped nuts in a pan or use them straight from the bag.

* Want to keep it RAW? Just don’t roast the hazelnuts! It’s a little different, but still delicious!

Date Nougat Winter Village

Back to winter wonderland. It’s been snowing. It’s been snowing date nougat pralines! Oh, I like that kind of weather… Winter and I could become friends…

Actually, that reminds me of that movie. Cloudy with a chance of… date balls!

Date Nougat Winter Village

Time to shovel the snow (or date balls!). Hey, Guys… could you tidy up the kitchen, too? Please?

Lassi – The indian way of milkshake

29 Tuesday Jan 2013

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No indian meal without a lassi.

Mango Lassi

Lassi is a popular and yogurt based indian drink. It can be both sweet or savory. Traditional Lassi is savory, often yogurt is blended together with water and spices like roasted cumin and coriander seeds. It’s said to help your digestion when enjoying an indian fest, too.  The most popular way to enjoy a sweet lassi is mango lassi. It’s refreshing and not as filling as a milkshake. And it tastes really great!

If the mango you use is ripe enough, you won’t need any additional sweetener. At least, that’s what my tastebuds told me. Feel free to add  agave, sugar, stevia or blend in some dates. Whatever works for you is fine!

Another thing I like about Lassi: It’s so simple! No fancy ingredients! Okay, you can add fancy ingredients like rose water, but you don’t have too!

Mango Lassi 2

Mango Lassi 

  • 1 cup yogurt (I used soy) 
  • 1 cup water
  • 1 ripe mango, cut into cubes *
  • Optional: a dash of cardamom or 3 cardamom pods
  • Optional: 1 teespoon rosewater

Put everything in your blender and mix. That’s it! Enjoy  Lassi with an indian meal or just like that!

Note: Cardamom and rosewater are not for everyone. I love cardamom, but most people I know don’t… so please make sure you like it before you add it to your lassi! I warned you!

* No fresh mango on hand? Use some pieces of dried mango! Soak before mixing or use a high speed blender, it does the job!

Lassi 3

You might have noticed that there was no mini fig here. You’re still on the Playful and Hungry website, don’t worry. I must have been out of sorts when I was taking these pics… and probably really hungry, too!

Okay. I just can’t do this. I just can’t post this without a playful pic. That’s just not right! So here you are. The hippie is one of my favorites. However, I definitelly need a female hippie to identify with…

Let’s make the connection between Lassi and my playful hippie picture: Many hippies travelled to india! =D There you go!

hippie and horse

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