Well, what do you know; Creative Loafing Magazine got ‘hip’ to my movement and requested an interview with me!

Needless to say, I was totally excited and very honored. The publication sent food photographer James Camp to my home to get a few pictures for the feature story and we knocked it out in NO time!

‘Twas fun!

I enjoyed going to the garden, whipping up an herbal bouquet (the one you see in the pic) and I even made a kelp noodle pasta w/basil pesto medley for the shoot. It didn’t make the cut (womp womp), but the fact that I was getting a story was enough for me ๐Ÿ™‚

Watch out world; I’m building my empire- one VEGGIE at a time!

Click here to read the full article…


‘Tis The Season To Be Eating!


Candles flicker, soft music plays. Generations of your kin are gathered around the table.ย  Your family bonds and reminisces over another festive holiday dinner- a feast fit for royalty, replete with all manner of dishes prepared with love.

Uncles and cousins, aunts and siblings tell embarrassing stories or laugh at the musings of the baby, the newest family member, as he gurgles and coos.

Suddenly, abruptly a violent rumble rips through the loving affair.

The inhuman noise jolts napping Grandpa awake. Startled, Big Mama,who had carefully been slicing the large turkey and ham, drops her carving knife and fork to the floor in a loud clatter. The baby begins to cry as all heads turn in your direction.

Embarassed and ashamed, your head drops, acknowledging that the mournful and disruptive rumble was in fact your stomach – angered and empty, growling for sustenance, forsaken by a table with no sympathy for a vegetarian such as yourself.

A person can live on dinner rolls and white rice but for so long.

That’s where I come in…

This holiday season, don’t be ran “A-FOWL” by your family’s inability to prepare food NOT SEASONED with meat! Earthcandyarts can provide a healthy and hearty holiday meal that will make you the envy of your relatives! Choose from a selection of delicious vegan items which will be delivered in time for your family’s annual feast.

This year, you’ll have reason to give thanks!

serving metro ATL

Extra Extra, Read ALL About It!

Extra Extra, Read ALL About It!

Hello EARTHCANDY readers!


It’s been a while, I know, but I just HAD to share something with you!

This morning I woke up to the release of my interview with Frugivore Magazine, a magazine for men and women looking for a fresh approach to fitness and healthy living.

Take a look and support Frugivore Magazine. Hey; YOU may even have something well worth contributing to their publication!

Ciao! ๐Ÿ™‚


The Power Of Black Love


Afya and Khnum Ibomu (photo by Shannon McCollum)

Once upon a time, there were two wise men who sang,

“…There’s nothing better than LOVE…it’s better by far!” I totally agree. I mean, I’m so sappy that I tear up at weddings….on TV! Sitcoms, even! Ha!

So you can only imagine the pride I felt when I was asked to style the wardrobe and overall ‘look’ for a photo shoot with the “Couple of the Century” (in my book) Khnum Ibomu (a.k.a Stic.Man of Dead Prez) and his wife Afya Ibomu. It was for the cover of Naptural Roots Magazine! Man, I felt like I was dressing them for their wedding day :).

Oh wait; no need to imagine- I made an earthcandy* episode of it, so you can see for yourself :).

Just be sure to grab a box of tissues first. Enjoy!

For more onย Earthcandy* Food.Fashion.Flyness, LIKEย my fan page and followย me on twitter!

All in your GRILL!


Aww yeah… it’s THAT time o’ year again– (almost) SUMMERTIME!

You know the time of year where it’s hot enough to swim and wear tank tops, but not “officially” (according to the Farmer’s Almanac) the first day of summer. I’ve said it before and I’ll say it annually- I HEART summertime! I’m like a bear, hibernating during the winter months awaiting the weather to break for the better (in my opinion)…

One of my fave ways to usher in the best season in the world is….*drumroll*…..FIRE up the GRILL!

Yes, nothing says ‘welcome summer’ like the sound of friends laughing, splashing in the pool, listening to old-school mixtapes all while breathing in the smell of charcoal-infused goodness cooking on the grill. I swear, you can put a sneaker on the flames and I’m first in line with my plate! Okay- I’m exaggerating, but you know what I’m saying :).

Grilling is not just for meat prods, people…make room for VEGGIES!

Skewer ’em, lay ’em sliced across the grill, or basket ’em- it’s all delicious. A sure-shot marinade for any veggie is 1 part each: soy sauce or Bragg’s Liquid Aminos, lime juice or rice vinegar and agave nectar…salty, tangy and sweet ๐Ÿ™‚

Go head and get all in YOUR grill!

Happy 2nd AnniRAWsary!


It's My AnniRAWsary!

Me: Happy 2nd AnniRAWsary, Jamila!

Me: Thanks, Jamila!

::patting my OWN back:: ๐Ÿ™‚


Well, well, well….lookie look! It’s been TWO years since I’ve eaten any cooked foods! I’m still on the RAW ROLLERCOASTER! Yes! Shoot, I’ve surprised myself like you would not believe.

(Here are the chronicles from my first year of “living foods”…)

When I was younger, I recall mentioning to myself–in passing– that I’d probably adopt a raw food diet by the time I turned forty or fifty. Never in my wildest dreams did I think I’d be doing it waaaaaaaay before the time I envisioned. Heck, I can’t even remember WHY I said that as a young woman. Premonition, I guess!

Now, am I gonna eat like this forever and ever? Only time will tell.

Nevertheless. here I am and I feel GREAT. So much so that I’d like to share my favorite cheesecake recipe with you, in celebration! I won’t eat mine all the way up–I’ll wait for you to make YOURS so we can celebrate together!

Now check out the video so you can get to baking–or rather, “un”baking! Enjoy…

Raw Cheesecake (serves 8-10)
For crust:
1/2 cup each RAW walnut, pecans, and macadamia nuts
1/2 cup dates, pitted
pinch of sea salt
1/4 cup dried, unsweetened coconut shreds
For filling:
3 cups RAW cashews
3/4 cup freshly squeezed lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 tbsp vanilla extract
water (if needed) to help blending (using no more than 1/4 cup)
For fruit sauce:
1 cup fresh strawberries (tops removed)
agave nectar (to taste)
To make the crust, in a high-speed food processor add walnuts, pecans, macadamia, dates and pinch of salt and process until finely ground. In a cheesecake pan (or a 9′ round cake pan), sprinkle coconut evenly on bottom BEFORE putting crust mixture down. Next, put crust mixture down even across bottom.
For the filling, in a food processor, put cashews, lemon juice, agave, coconut oil and vanilla in and blend until smooth and creamy. If needed, add a little water at a time to ensure creamy consistency. Use no more than 1/2 cup.
Pour filling on top of crust, smooth out the top with a spatula, following by placing in the freezer for an hour to solidify and obtain its shape.
For the sauce, in a blender add strawberries and agave and blend until smooth. place liquid mixture in squeeze bottle or simply use a spoon to apply over top of cheesecake, once it has been removed from the freezer.
Keep refrigerated. Enjoy!