em von euw
em von euw is one of the top Food influencer in Canada with 230816 audience and 0.49% engagement rate on Instagram. Check out the full profile and start to collaborate.
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Canada, Vancouver
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Big ole vegan peanut butter cup ~ cuz sometimes you just gotta. Recipe adapted from @bromabakery! I added some oat flour for texture and fibre :-) Peanut butter filling: 1 1/4 cups peanut butter 1/4 cup vegan butter or margarine 3/4 cup powdered sugar 1/2 cup oat flour 1/4 teaspoon sea salt 2 teaspoons vanilla extract Chocolate coating: 20 ounces semi sweet chocolate 2 tablespoons coconut oil 1 teaspoon flakey salt Melt the peanut butter and vegan butter/marg on low heat. Take off the heat once it's smooth and add the sugar, oat flour, sea salt and vanilla. Set aside. In a double boiler, melt the chocolate. Turn off the heat and stir in the coconut oil. In a lined tart tin or pie pan, pour in about half your melted chocolate mixture. Set in the freezer for 10 mins until it's solid. Evenly spread on your peanut butter filling, then cover with the rest of the melted chocolate. Set in the freezer for another 10 mins until it's hardened again. Sprinkle with flaked salt. Slice and enjoy! This will keep in the fridge for a week. xo, ???? em
2025-11-19
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Made a special cake this week ???? Vanilla cake (with rainbow sprinkles!), buttercream frosting with rosehip + blackberry jam, dehydrated blood orange, and edible flowers from a friend's garden. Happy birthday @lucky.cloud.shop + @real.heaven.2023 ????
2025-11-19
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2025-11-19
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Hello ???? "Chemo curls" are REAL and a very happy surprise for me... I will notice the positives as often as I can :) lately I have been focusing on being so nice to myself and honestly: would recommend ???? Cancer update: no news, no evidence of disease (NED)! I am going in for regular check-ins at the cancer clinic but my doctors are feeling confident I'm in good shape! Still can't quite believe that was a year of my life... Ovarian cancer: Would not recommend. ????????
2025-11-19
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While I navigate my new world as a cancer survivor, I thank my body for letting me live here, for giving me a home. I thank my body for telling me what it needs and desires, for taking care of me. My body is different now. I have scars, joint pain, and neuropathy in my hands and feet from surgeries and chemotherapy treatments. I'm disabled in ways I wasn't before. But wowee, I am alive. And I belong here, in this body, just as it is. I want to see more LGBTQ+ folks represented in the cancer community. Feel free to tag your fave accounts in the comments! Having cancer is a process of accepting radical change. I'm still learning. Each day I learn to love my queer body more. Each day I love my trans body more. Each day I love my gay-ass little life more and more and more. Not just the light and easy stuff, but the whole beautiful mess of it. Thanks @urbodyco for making gender-inclusive clothing for all bodies. I'm wearing one of their comfy compression tops in the colour "Sunshine." This colour collection is in collab with the LGBTQ+ dating app @taimiapp! ???? #queercancer #lgbtcancer #taimi #urbody #urbodyco #postcancer #laparotomyscar #ovariancancer #nonbinarylesbian #transjoy #survivorship #cancersupport #ad #sponsored #taimiapp #nonbinary #cancerrecovery #demure #verydemure #verymindful
2025-11-19
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Some updates for you! My body has been through sooo much the past month. The experience is impossible to put into words. Five straight days of chemo: done. We are on day 7 of my first 21-day cycle. My doctors feel that because I am relatively young and healthy, there's a good chance this type of cancer (yolk sac tumor, stage 3C) is curable. I know they don't use that word lightly, and neither do I. I enthusiastically surrender to this universe, but damn I love life and would like to keep walking around here! Thank you for all your love, I do feel it and it does make a difference. We share the weight of this world's wounds, don't we? My soul feels broken open, like a river bed eroded down to its essence. Today the sun was out and everything made me cry. I am raw. The laws I lived by, the textures of my days, the way my brain worked... It's all different now. Life means something entirely new to me, and I wonder how many times one can shed a skin (infinite). I love the free body mod I got from my super intense surgery (30cm tumor that grew in 3 weeks JUST in case we forgot), and I will cherish the scar as it continues settling into me. I am so grateful for this body o' mine: it's been healing well from surgery and feeling OK after the first punch of chemo and other drugs. Trying to eat comfort foods whenever I can, surround myself with things that make me feel happy and safe... My friends and family are beyond any treasure. And more than anything I am simply existing in a moment to moment time scale and paying immense attention to my body's needs. I am tired of the needles and blood. The pain and nausea. And I know this is just the beginning. We find a way. This is the inexplicable miracle of us. I love you so much. Talk soon. ????
2025-11-19
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Hi friends ???? I have a big update. [Content warning: medical topics including surgery, blood, cancer, etc.] A lot has happened in the last 7 weeks. It began with what felt like a little bloating in my lower abdomen that wouldn't go away. A few weeks later, after an ultrasound, MRI and CT scan and lots of blood work, doctors agreed I probably had a rare and aggressive form of ovarian cancer (yolk sac tumor/YST). On Jan 11 I had major open surgery: my left fallopian tube, ovary and the tumor were removed (unilateral oophorectomy). The tumor was unusually large at 30cm/12in (my surgeon said I have bragging rights). After surgery, it was basically confirmed: I have Stage 3C germ cell ovarian cancer (we still need post-surgery biopsy results to make it technically official). I spent three nights in the hospital recovery ward and am now at home continuing to heal. My first appointment with the chemotherapy doctor is next week. I've been told I'll need at least 4 cycles of BEP chemotherapy, with each cycle lasting 3-4 weeks. This type of cancer is apparently very sensitive to chemotherapy, so doctors are hopeful about my prognosis. I wouldn't be able to get through this without the care and support of my friends and family (you know who you are). ????️ I leave it there for now. Just wanted to let y'all know what's been going on. I feel motivated to share my experience publicly for a few reasons, which I'll say more about in future posts. Sending all my love. Talk soon. xo, em ????
2025-11-19
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#ad ⭐ new recipe! vegan cinnamon french toast ???? with coconut cream and berry sauce ~ made with @silverhillsbakery Full Seed Ahead sprouted whole grain bread ???????????? Silver Hills is a long time fave bread of mine because they sprout their grains before baking them into bread. This is easier on your digestive system and allows your body to absorb more nutrients from the food. Silver Hills is also a family-owned company and very vegan-friendly. ???? I love working with them, and I love their products! VEGAN CINNAMON FRENCH TOAST: Serves 1-2 French toast (adapted from @nora_cooks_vegan_ ): 1/2 cup soy milk 3 tablespoons corn starch 1/2 teaspoon ground flax seed 1/2 teaspoon cinnamon powder 1/4 teaspoon baking powder 1 teaspoon maple syrup Pinch sea salt 2-4 slices @silverhillsbakery Full Seed Ahead For cooking: 1-2 tablespoons vegan butter (or veg oil) Coconut cream: 1/3 cup full fat coconut cream (scoop the thick stuff off the top of the can), or coconut yogurt Berry sauce: 1 cup fresh or frozen berries 3 tablespoons unrefined cane sugar 1/4 cup water Make the berry sauce first: put all the ingredients in a small saucepan, and bring to a boil. Stir vigorously, then bring down to medium heat, and simmer until the liquid has evaporated and the mixture has thickened up into a nice berry sauce, around 10 minutes. To make the french toast: whisk together all the ingredients (except the bread), and dip the bread in this mixture, letting soak up the liquid for 10-20 seconds each side. In a non-stick pan on medium heat, melt 1-2 tablespoons vegan butter and fry the soaked bread slices, about 2-3 minutes on each side, until it gets golden brown and smells wonderful. Decorate your french toast with the coconut cream or yogurt, your berry sauce, and an extra sprinkle of cinnamon. Enjoy right away! #sponsored #silverhillsbakery #sproutedgrains #plantbased #sproutedpower #veganfrenchtoast #plantbasedfrenchtoast
2025-11-19
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New #vegan recipe ???????????? Save this post to make it later ???? We've got a crispy fried oyster mushroom (!!!) sandwich with maple miso glaze, sriracha mayo, quick-pickled carrots, cilantro + leafy greens! On the most delicious, nutritious @silverhillsbakery sprouted whole grain bread ???? I used the Soft Wheat loaf for this recipe and it browned up beautifully in the pan with a lil vegan butter. My new fave sandwich bread. xo, em ⬇️ RECIPE ⬇️ Fried mushrooms: 1 cup oyster mushrooms, torn into bite pieces 1/2 cup preferred flour 1 teaspoon corn starch 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon black pepper 1/2 cup preferred non-dairy milk Vegetable oil, needed Maple miso glaze: 3 tablespoons sweet soy sauce 2 tablespoons maple syrup 1-2 tablespoons miso paste Sriracha mayo: 3 tablespoons vegan mayo 1 teaspoon sriracha or preferred hot sauce Quick-pickled carrots: I used the recipe from @minimalistbaker ☺️ The other stuff: 2 slices Silver Hills Soft Wheat bread 2 tablespoons vegan butter (or olive oil) 1 cup mixed leafy greens (I used spinach and arugula) 1/4 cup cilantro leaves Make the fried mushrooms: Heat up a generous amount of vegetable oil in a non-stick pan on medium-high heat. Mix together the dry ingredients. Dip the mushroom pieces in the non-dairy milk, then coat them in the flour mixture. Try adding one to the pan: when it starts sizzling, your oil is hot enough and you can add the rest of the mushrooms! Fry for 5-8 minutes, flipping them halfway through, until they've gotten a nice brown colour and are starting to get crispy. Make the maple miso glaze: stir all the ingredients together until smooth. Add more maple syrup or sweet soy sauce as needed to get a slightly runny, caramel-like texture. Coat your fried mushrooms in the glaze! Make the sriracha mayo: stir the ingredients together until smooth. Pan-fry the bread in vegan butter or olive oil in a non-stick pan on medium heat, about 2-4 minutes on either side, until golden brown. Assemble your sandwich! Spread on the mayo, top with carrots, greens, cilantro and the fried, glazed mushrooms. MUNCH!! ???? #silverhillsbakery #sproutedgrains #plantbased #sproutedpower #sponsored #ad
2025-11-19
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