Lauren Clark is a vibrant soul from California. She studied at Valparaiso University in Indiana, spent almost every summer in North Carolina with her grandparents, and lived in France for a year as a sophomore in college, majoring in political science and French. She has interned at the Department of State for a semester, and plans on moving to Paris, France, for a master’s degree in European Affairs.
Lauren loves going on long walks, runs, and hikes, making delicious meals and desserts, writing songs on the piano and guitar, meeting new people and making new friends, learning different languages, and traveling. But what she really loves the most is singing in French and cooking. At the same time.
Lauren battled an eating disorder throughout her high school years and became vegan to cope with the disorder. Through this process, and with the help of positive affirmations, Lauren has overcome her disorder and because of it, has published a vegan recipe book with over 80 recipes and positive affirmations. Lauren posts recipes and motivational mantras on her instagram @soulfullylauren. Lauren advocates listening to your body, nourishing it with love, good food, and happy thoughts. She wants you to know that you can do anything you set your heart and your mind to. If there’s a will, there's a way.
Herbed yogurt on avocado toast
2 slices of your favorite bread, toasted
1 tbsp lemon juice
3-4 tbsp plain greek yogurt
½ shallot, finely diced
2 sprigs dill, finely chopped
A pinch of cilantro leaves, chopped
Salt and pepper to your liking
Toast your bread
Cut the avocado open, spread each half onto each slice of toast
Mix the rest of the ingredients together and put a dollop onto your toast.
This herbed yogurt concoction can also be used for other things, like dipping vegetables into, or could be used on a sandwich.
Enjoy and eat with love!
Chocolate caramel squares
Makes about 9-12 squares
1 cup almond flour
1 cup Dried Desiccated Coconut
2 TBSP almond butter(or alternative)
1 TBSP maple syrup
1 Pinch Salt
6 medjool dates, soaked in hot water
2 TBSPS tahini
2 TBSPS coconut oil
1-2 TBSP maple syrup
generous pinch of salt
1 TBSP vanilla extract
100g 60% or higher chocolate chips
1 TBSP Coconut Oil
1. In a food processor place almond flour, coconut, nut butter, maple syrup, 2 dates and salt and blend until a bound consistency has formed (about 1-2 mins)
2. Press mixture down into a mold to form the base crust. mould or a greased dish press down the mixture to form a flat base. I like to keep mine about ½-3/4 an inch thick, but you can have it as thin / thick as you want!
3. Place in the freezer while making the caramel sauce.
4. Remove pits from dates and place into a small bowl of boiling water, let sit for 10 minutes, drain water.
5. Add salt, tahini, coconut oil, maple syrup, and vanilla to bowl with dates and mash vigorously with a fork until smooth caramel consistency is reached.
6. Pour caramel on top of the cookie base, spread evenly, and put back into the freezer while you make the chocolate layer.
7. In a glass bowl over a pan of boiling water melt your chocolate and coconut oil together.
8. Pour directly on to the caramel shortbread base and place in freezer for about an hour until set
9. Remove from the freezer and allow to stand for about 15-20 minutes before using a sharp knife to cut squares
10. Keep in a sealed container in the fridge
11. Serve and enjoy with love.