Archive for Chocolate Lovers

Paleo Holiday Cookies

It’s that time of year again! Last year, Matt and I made almond flour cut-out cookies in the shape of snowflakes and Christmas trees while we watched a Star Wars Marathon in preparation to see the new Star Wars movie on Friday, December 15th. We never did! I ended up going to the Hospital to have Alba that day…And Matt brought the dozens of uneaten, messily-iced cookies to our recovery room to share with the nurses 🙂

If you’re attending a cookie party or participating in a swap, I have some great recipes already on my website.

And now I have two more options for you! The first is a famous no-bake Fudgy Oat Drop Cookie that you can pull together in less than 10 minutes if you have an hour or so to let them set up in the fridge. Everyone loves this cookie and you can’t miss with it as a last minute option!

The second is a Paleo version of my favorite thumbprint cookie, Ginger Molasses Peppermint Bark cookies, that my roommate Lilli used to make. Instead of putting the white/red striped kisses in them, I use sugar-free/paleo peppermint bark. These cookies are a big hit with my in-laws and after having them on my first trial, they requested them for Christmas Day! They are not paleo or sugar-free, so that tells me that these will be a big hit with any cookie consumer!

Fudgy Oat Drop Cookies

Sugar/flour/dairy/egg free

Makes 12 cookies

  • 2 cups of Organic rolled Oats
  • 1/4 cup of maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup organic 100% cacao
  • 1/2 cup almond butter
  • 1 drop almond extract
  1. Combine all ingredients in a mixing bowl or food processor. Mix or pulse gently ( so as not to break up oats too much)
  2. Form into 2-3 inch cookies and place on a plate lined with parchment
  3. Chill until set

Ginger-Molasses Peppermint Bark Cookies

 

  • 3 cups almond flour
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed coconut sugar
  • 1/2 cup molasses (treacle) or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • Extra 1/4 cup coconut sugar for rolling cookies
  1. Preheat Oven to 350
  2. Cream butter, sugar, and molasses/maple syrup
  3. Combine dry ingredients
  4. Add in vanilla, Egg and butter/sugar/maple mixture
  5. When mixture is combined, use two spoons to scoop out 1 inch cookies
  6. Roll Cookies in coconut sugar and place 2 inches apart on a parchment lined sheet pan
  7. Bake for 8-10 minutes or until brown, and when you take them out of the oven IMMEDIATELY place a peppermint Kiss or Paleo Peppermint bark on top of each cookie so it slightly melts!

 

 

The REAL Deal Cookies & Breast Cancer Awareness

halloween real deal chocolate chip cookiesI’m so excited that I’ll be attending Danielle Walker’s tour for the Eat What You Love cookbook, the 4th of her Paleo cookbook series. It’s her first time in Raleigh, NC! If you’re going, send me a message or comment below. I would love to meet up at the event or beforehand!

Though I take a simpler approach to my recipes, and I have enjoyed following MANY other paleo and primal influencers over these years, Danielle’s Against All Grain cookbook was my earliest inspiration and my ultimate savior for gut and autoimmune health. I am forever grateful to her for taking this journey and inspiring so many others along the way — she truly has the reigning aesthetic in primal lifestyle! I Love Danielle, her precious family, and I can’t wait to meet her! She is, without a doubt, the real deal.

To celebrate my ticket purchase (but really to keep myself away from the tempting Halloween candy we have), I made Danielle’s Real Deal Chocolate Chip Cookies— the nut/grain/gluten/sugar/dairy free version! I added the sugar-free chocolate Halloween sprinkles…Matt and I both love sprinkles 🙂

Find the recipe here.  Buy tickets to join me in January here.

With the month coming to a close, and All Souls’ Day approaching next week, I’d like to take a moment to remind everyone that October is Breast Cancer Awareness month, and this disease is still robbing us of women and mothers in their prime. One of my college roommates fought cancer and introduced me to earlier.org which encourages early screenings, and is a great place to get (re)involved with this worthy cause. Personally, breast cancer has stolen two of the women I admired most in my life in the last year. Both of these women were incredibly supportive of my journey to better health through nutrition and natural healing, and I have them to thank for getting me started on this road 4 years ago.

Maria taught me so much about being a Doula. She shared literature, stories, and experiences that, in just 3 meetings for tea/coffee, transformed me forever as a Doula and human being. We had so many common interests, and talked for hours. She was the most spiritually connected person I have ever met. And when she found out I was pregnant, she messaged me about all the things she could pass on to me as I entered motherhood, both physical gifts and spiritual ones. She left behind a son and small daughter 2 weeks after Alba was born.

My Mom’s best friend Janice encouraged me, attended my essential oils seminars, and even held one at her house in support of me. She was brilliant and vibrant, the type of person who lit the room. She gave me the cheese dome in this picture and I keep it out always (and try to keep it filled!) so that I get to remember her every day. Specifically, I want to embody her joie de vivre, and her unwillingness to deny any of the delicious and beautiful things that life has to share with us. We have to be willing to take it in like she was. We only get one chance. Take the trip, buy the art, eat the fucking cookies.

I hope to pass on a piece of each of these women to our daughter.

mary oliver quote

 

 

 

Homemade Paleo Granola Bars

I’m going to be straight up with you. I wish I was a person who could grab a protein bar or granola bar off the shelf. It would make life a whole lot easier. Unfortunately, they make me feel bad because they’re often loaded with fillers or gluten and ALWAYS loaded with sugar. I am allergic to some nuts, so Rx Bars are a “No-Go,” and there is truly a limit to how many Lara Bars I can consume. In fact, I’ve sort of broken up with dates lately because I really can’t take that many! Unlike Maple Syrup, the date flavor gets old for me.

Thus were born my own granola bars. These can be made vegan by leaving out the egg as a binder, but without the egg binding them, they would likely turn out more like granola (so add nut milk or yogurt and grab a spoon!)

I know making your own granola bars sounds a little “extra,” but you literally just have to stir all ingredients together in one bowl and then level them off and bake in a 9X9 pan. If you are unsatisfied with store bought granola bars for any reason, give these a shot!

It’s also the giving season, and these would be a great, impressive, and HEALTHY addition to any homemade gift basket or Fall potluck. These can also be made safe and nut free by using sunflower butter 🙂

Homemade Paleo Granola Bars

You will need 30 minutes and….

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup pumpkin seeds/ pepitas
  • 1/4 cup currants or raisins
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (Enjoy Life dairy free!)
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup nut butter or sunflower butter
  • 1 TBSP cinnamon or pumpkin pie spice
  • 1 TBSP/ 1 Packet plain gelatin (make sure to sprinkle this evenly so it does not clump!)
  • 1 egg

Direction

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl, being careful to sprinkle gelatin evenly
  3. line a 9 x 9 baking dish with parchment paper and pack in mixture evenly and tightly
  4. Bake for 30 minutes
  5. Let cool for 15 inutes before cutting into squares
  6. Go for a hike!

VEGAN Sunflower & Sesame Seed (SSS) Cookies

vegan cookies

I am so excited when I get to share vegan recipes that are nut, grain, and sugar free! This recipe ticks every common allergen box, so I can deliver to the widest range of consumers out there, which is my goal. Speaking of goals, I’m really trying to consume fewer animal products, so creating vegan treats is a priority for me lately.

Because they have virtually NO allergens, these cookies are a great option for kids’ party potlucks or schools that allow homemade treats. Personally, I really wanted to find a cookie we could enjoy at home without worrying about Alba being exposed to nuts or honey, which are not recommended for kids under 2.

This is a chewy cookie, and would be great for ice cream sandwiches or packing lunch or a picnic because they are not crumbly or over-soft.

Now, let’s get to this Vegan recipe so you can cooking! If you are not a vegan, or do not have an egg allergy, please feel free to use 1 large egg white in place of the flax egg!

Sunflower & Sesame Seed (SSS) Vegan Cookies

Ingredients
  • 1/2 cup Tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup arrowroot starch/powder
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup of chocolate covered sunflower seeds
  • The last one is variable! I have used:
    • 1. A vegan egg replacer from Bob’s red mill that contains potato starch, psyllium husk, and tapioca
    • 2. One LARGE egg WHITE only
    • 3. One Flax egg (1 tbsp ground flaxseed + 2 tbsp water)
Directions
  1. Preheat Oven to 350 degrees
  2. Combine Coconut sugar, maple syrup, and egg white (or replacement) with electric mixer (you need a good mix on these!)
  3. Add all remaining ingredients except chocolate covered sunflower seeds and mix until smooooooth
  4. Stir in chocolate covered sunflower seed with a spoon
  5. Spoon mixture onto parchment covered cookie sheet. THESE COOKIES SPREAD A LOT so you will need 2 cookie sheets. You can make 12 medium sized cookies or about 16 small cookies.
  6. Bake for 11-13 minutes or until golden. I think I have a hot stove, so my bake times are always on the low side!

My hope is that you get to enjoy these delicious vegan, nut free, gluten free, grain free, dairy free, sugar free….Phew! (ha ha ha) cookies with ALL of the people you love! They are delightfully colorful and would make a great addition to your upcoming Halloween or Friendsgiving celebrations!

Thanks for visiting the blog!

 

 

Edible Paleo Cookie Dough

Edible Cookie Dough is all the rage now! They even have some gluten free version at the famous, DO chain if you haven’t checked it out yet!

I’ve seen paleo versions of this using almond flour, which is awesome, but I can’t eat raw almond flour because of the nut’s oils. I can’t eat raw almonds either because I get a really itchy mouth!

This particular edible cookie dough recipe is my absolute favorite because it incorporates plain GELATIN, which does amazing things for our bodies! You have probably heard about the benefits of gelatin (which is mostly made up of collagen and water) for your hair and nails. Gelatin and collagen are also protein packed (they are animal products, so this recipe is not vegan!) and do really intensive work healing your gut. When it is soup season outside, I get tons of gelatin from my bone broths, which base all my soups and chilis, but for summer time (and pregnancy!) I can’t think of a better way to consume this gelatin super food 🙂

Edible Paleo Cookie Dough Recipe

You will need a mixer, 5 minutes and….

1 packet of unflavored gelatin
2 cups of cashew butter
1 tsp vanilla
1/4 cup maple syrup or coconut sugar
1/4 cup almond or coconut milk

1 cup of Chocolate chips

Directions:

  1. Combine the first 5 ingredients and blend or mix until totally incorporated and creamy intensity
  2. Stir in chips (or other add ins!) by hand
  3. Refrigerate and eat by the the spoonful for snacks!

This edible cookie dough definitely has a nutty flavor from all the cashew butter, BUT the consistency is SO perfect and  the sweetness and chocolate are so well balanced, that your brain is really fooled into feeling like you’re eating raw cookie dough! Enjoy this protein packed snack!

 

Vegan/Paleo Holiday Biscotti

vegan paleo biscotti

Vegan/Paleo Holiday Biscotti

It’s the week before Christmas! That means that I bought about a pound of chocolate “for my mother-in-law” (who loves chocolate) and promptly “ate most of it.” For some folks that sounds like a typical holiday season mistake, but for someone like me who rarely consumes sugar, it’s painful afterward! I told Matt to try to pry it from my hands, but that’s not working. THUS, I’ve decided to create something that will encourage a healthy “after dinner snack” to replace my steady consumption of a tall glass of red wine and chocolate candy (which both nutritionally and calorically ruins my uber-healthy dinners!) So my plan tonight is to hide the rest of my mother-in-law’s chocolate, and enjoy this Holiday Biscotti alongside a peppermint tea! I’ll let you know how it goes….

Biscotti is Italian for twice baked cookie (just kidding, but that’s essentially what it is). In my opinion, biscotti is even easier to perfect than cookies, because it’s supposed to be burnt, so don’t let the fancy name deter you! We are hosting Christmas this year, and this is so great that I might make this holiday biscotti for my family, but add some pistachios for that festive flash of red & green! Biscotti is also really delicious with almond extract flavor and/or orange zest!

Vegan & Paleo Holiday Biscotti (makes 8-10)

You will need 2 hours and….

1 cup of almond flour
1/4 cup of coconut flour
1/4 cup of cacao powder
1/2 cup of organic oats
1/4 cup of maple syrup
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of ginger
1/2 teaspoon on cinnamon
1 cup of dried fruit of your choice- I did cherries for tart sweetness and Turkish apricots for deeper sweetness
optional nuts

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients
  3. Add in Maple syrup and ix until thoroughly incorporated
  4. Stir in dried fruit and nuts by hand
  5. Use your hands to form a large rectangular slab of dough/log on cookie sheet topped with parchment paper
  6. Bake for 15 minutes
  7. Remove from oven and let cool completely (45 mins-1 hour)
  8. With a bread knife, slice on the diagonal and lay out biscotti individually
  9.  Bake again for 15 minutes or until crispy
  10. Serve with tea or coffee!

 

The Only Paleo Chocolate Chip Cookie

paleo choc chip cookies

I have never baked a better cookie. Even when I consumed white sugar and bleached flour and god knows what else- never tasted anything better from my kitchen. These will be in my repertoire FOR-EV-ER, so I had to get the recipe down as soon as quickly as possible. These cookies are crispy and delightfully chewy, like every cookie should be!

Tis the season for decadence, right?  And these are surely that (for me). I don’t EVER eat baked goods, paleo or not. I bake cookies twice a year, which I suppose is why it took over 4 years of eating paleo to perfect my chocolate chip cookie recipe! My point is, you should make these for your annual cookie swap or christmas party, for those who may be paleo or gluten-free OR you could just make them for your family and not say a word. You see, almond meal has infinitely more nutrition than white flour AND it’s way more filling, which is why after 3 cookies, I’m writing this absolutely stuffed. These are perfect for staying on a diet/regime, but they’re also fulfilling for those of us who want to walk on the wild side and indulge during the holidays.

I’ve annotated my recipe for those of you who may be like me, and not natural bakers. Thus, I’ve justified each ingredient and why you can’t sub it out– hope this helps!

PERFECT Paleo Chocolate chip cookies (makes about 18)

  • 1/2 cup of browned ghee (ghee is paleo butter because it lacks dairy and casein. Brown your ghee in a sauce pan on low heat or use butter if you are not lactose intolerant. To “brown” butter, you really just want it a shade darker than yellow/golden to achieve a caramel/nutty taste. Dark BROWN butter is actually burnt.
  • 1/4 a cup of coconut sugar ( I use trader Joe’s)
  • 1 teaspoon of vanilla ( I use Trader Joe’s Bourbon Vanilla)
  • 1/4 a cup of maple syrup ( I buy in bulk because I use it in everything)
  • 2.5 cups of almond flour ( I use Trader Joe’s. It’s 6.99 and great quality)
  • 1/2 tsp. Baking Soda
  • 1 cup of chocolate chips
  • himalayan sea salt
  •  1 egg and 1 egg white
  1. Preheat oven to 375 and use parchment paper to line your baking pan. Parchment paper never fails.
  2. Combine browned butter, coconut sugar, vanilla, and maple syrup
  3. Add 1 egg and 1 egg white to mixture
  4. Now combine almond flour and baking soda and stir until smooth. I hand stir because electric tends to over stimulate
  5. Add chocolate chips and pinch of salt
  6. Spoon Cookie Batter onto parchment and bake for 10-12 minutes until edges are brown
  7. I make 18 cookies in two batches
  8. I salt my cookies again right after they come out, so they draw in that salt while they are cooking, and have a very sea salt/ caramel taste from the browned butter.

You wont believe the chewiness you get in these paleo cookies! It’s incredible!

 

Vegan Balls of Energy

protein balls

I don’t know about you, but I am anything but a “ball of energy” this time of year. Every year around this time, Matt gets really excited about the giant bags of candy in super stores and buys one (or two) for our “trick-or -treaters.” I suspect (pray) being in a family-friendly neighborhood for the first time this year will bring us more than our previous record 4 trick-or-treaters.

Anyway, every year I also decide that having a bite-sized Butterfinger or a teeny-weeny Twix nightly wont bother my stomach or my monstrous aversion to sugar. Thus begins the slippery slope of the holiday season.

That’s why I am SO excited about my recipe for this perfectly nutritious snack-size “ball of energy.” You can eat 1 or 2 as a snack or dessert or have 2 or 3 for breakfast with coffee! It’s perfect for on-the-go energy and nutrition. I use plant-based protein, as opposed to whey, but I assume whey protein powder would work the same way, since this is a no-bake snack. The taste reminds me of those No Bake Oatmeal Cookies from my childhood, but these pack a punch of protein with no sugar, additives, or packaging! I made these this Sunday, so now I have a healthy go-to snack and dessert for the week. They also give me a small energy-packed morsel to enjoy before for my morning workouts!

I’ve got to be honest, it’s one week after I finished Whole 30, and almost everything in my fridge is STILL homemade! I may have the luxury of a great work schedule and no kids just yet, but I have really worked hard this year on what nutrition is right for me and my family and I’m proud of myself. Sometimes that includes a few store-bought brands, but more often then not, it involves a lot of whole food ingredients + meal prep. And I’ve happily mastered that… for now! I hope you enjoy this new recipe!

Vegan Energy Balls (Makes 20 +)

4 scoops of your favorite protein powder ( I use plant-based chocolate)
2 cups of organic oats
1/2 cup of unsweetened coconut flakes
2 tablespoons chia seeds
1 cup of maple syrup or agave
1 cup of almond butter

  1. Mix all ingredients together with a wooden spoon in a large bowl.
  2. Form into balls by rubbing  both sides with your cup-shaped palm.
  3. Place on parchment paper on a baking sheet
  4. Refrigerate for 2 hours, or until set
  5. Now they are ready to eat and be kept in glass tupperware in your fridge!

The Best Chili I Ever Made: kale & butternut squash edition

best chli i ever made

The Chili with my newest stag head

It’s a rainy September day in Wilmington, and we are currently basking in bowls of the best chili I ever made. There are a few “secret” ingredients in this recipe that I think are important elements to the chili.

spicy sweet

Growing up, my mom made meaty spaghetti sauce that was delicious; both spicy and sweet. She used regular processed sugar in our sauce, but for mine, I used 90% DARK CHOCOLATE. I used 2 squares of an organic bar (about 1 oz.) and it added a rich, sweet element, especially in combination with the sweet BUTTERNUT SQUASH.

To achieve the spicy element that pairs so well with sweetness, I used 1/8 cup of RED CHILI FLAKES. I love these on everything: avocado toast, cauliflower pizza, ice cream (just kidding!) They really are one of my favorite cheap flavor punches. Additionally, I used a can of GREEN CHILIS to deepen the spicy note.

why bison?

Bison is a lean meat that has the flavor of beef, but is packed with less fat and more protein. See my OTHER bison chili recipe for more details! I also like that bison is raised in humane, sustainable practices.

mushrooms

Meaty mushrooms are the key to the texture of this dish. I DID NOT use beans in this recipe because I wanted there to be an easy Vegan Sub out for this chili. Thus, if you are not eating meat, you can simply sub in 1 can of Navy Beans and 1-2 cans of Kidney Beans for your Bison/ Beef. Because there are mushrooms in this chili, it tastes MEATY both ways! Mushrooms are essential to good vegetarian meals. Thank you, FUNGI!

kale

Because Kale.

And those are the secrets for the Best Chili I ever Made!

Butternut Squash, Kale & Mushroom Chili (6-10 servings)

1 butternut squash, sliced and chunked (I used Trader Joe’s pre-chunked)
1 bunch of kale (your preferred type)
1 pound of Bison or Beef (OR sub 2-3 beans as described above)1 can of organic tomato paste
3-4 cups of vegetable broth ( I use the 32 oz box when I don’t use my own which is about 4 cups, but 3 will suffice)
1 large zucchini
1 red onion
1 can of green chilis
1/8 cup of chili flakes
salt and pepper
1 oz. of dark chocolate
cooking oil

  1. In your large chili pot, use cooking fat or oil to saute your chopped onion on medium heat
  2. Add in the beef and dark chocolate
  3. Break down beef, browning in oil for about 3 minutes
  4. Add in butternut squash, mushrooms, chopped zucchini, tomato paste, vegetable broth, green chilis, and spices
  5. Bring to a simmer for 20 minutes, and then turn down to low heat for 1 hour. It will look soupy- That’s good!
  6. Stir in kale and cook until kale is softened and absorbs extra liquid

Cuddle up and enjoy!

Compassion

I am Compassionate

Compassion is the life breath of peace, love and healing.

I breathe in compassion for all beings who have also breathed within the cycle of birth, living, and death.
I am filled with forgiveness for my own mistakes.
I breathe out fear, anger, and envy.

This message on my “Breathe Easy” cards from my Mom really spoke to me this morning. It’s so easy to be hard on ourselves for not being perfect, for failure, or for not feeling like we are doing enough for others. When we are hard on ourselves, it becomes even easier to be hard on others. I’ve really noticed that as I get better at forgiving myself, I become more open to forgiving everyone else! Pre-wedding stress has found me being tough on myself for not losing more weight or sticking to a stricter diet. I’ve also been critical of my more relaxed work schedule since spring break, and all the spending I’ve been doing lately for our special day.  As a woman, I am cursed with the drive to please everyone and lately because I am a “bride” and “wife” in a position of leadership in a wedding and family, I find that task all the more impossible.

And then I remind myself… Elisabeth, you helped a mother to bring her baby into the world this week and your 6 students adore you and learn better with you (and you adore them!) Anyway, your sacral-centered human design means you don’t “fall under the pressure to be as productive as others and you simply enjoy life (what a gift!). You work more as a specialist for short periods of time, usually guiding others in how to work.” And finally, you get to be married to someone who makes you laugh every. single. day. and that is the best form of compassion! And Chocolate. Chocolate is the 2nd best form of compassion, so I treated myself this afternoon.

Women are all so incredibly strong, wise, and compassionate. Extend that compassion to yourself today!

FullSizeRender-1Adapted from LivingLovingPaleo’ s Jamocha

1/2 cup of brewed coffee
1/2 cup of coconut milk
1 0z of dark chocolate
1 tsp. Cacao powder
2 coffee beans

Blend on high power, enjoy cold over ice or pour into a microwavable mug and heat up for a grown up hot chocolate!

Chocolate Lover’s Pie

sugar free gluten free vegan chocolate pieThis pie is Sugarfree, Gluten Free, and  Vegan! I’m using fewer animal products in my recipes to 1) save money and 2) support a more plant based lifestyle for healthy living and 3) lend my support to local and humanely farmed food by not using factory farm products.

I LOVE dark chocolate. In graduate school I used to eat chocolate every evening after my classes to unwind and because my day was stressful and my diet was so restricted at this time, I could feel the endorphins lighting up and dancing around in my brain after the first bite. I love using 100% cacao in my recipes and I love the health benefits of this treat. I prefer to sweeten it with maple syrup and/or dates, so my sweet concoctions often end up being Vegan!

Check out this recipe and let me know what you think!

You will need 45 minutes and….
For the crust:

1 cup Almond flour
1 tsp. Baking powder
1/4 cup maple syrup
1/4 cup coconut oil or Vegan ‘Butter’ spread (softened)
Combine ingredients in a mixing bowl and use a mixer to incorporate thoroughly. The mixture should be grainy and spreadable in a pie dish when complete.

*My crust is extra dark because I baked the crust in a 350 degree oven for 15 minutes before I baked the pie. I thought this would help it to set. It’s not too done, but the prebake is optional.

For the pie:

3 heaping Tbsp. 100% cocoa powder
1 avocado2 tbsp flaxseed mixed into 2 tbsp water
1 Tbsp. coconut oil
1/4 cup of almond milk
1/2 cup of pure, organic maple syrup

Combine wet ingredients with avocado and blend thoroughly until smooth. Use a spatula to mix in your cocoa powder by hand to avoid losing any powder

Pour dark chocolate mixture into crust and bake on 350 degrees for 30 minutes. Let cool and set for 20 minutes before cutting to serve