Wednesday, March 25, 2015

Raw Vegan Pineapple-Berry Cheesecake Bites!

Raw Vegan Pineapple-Berry Cheesecake! It is so delicious and so good for you. It is all organic, uncooked, raw plant-based ingredients - but you'd never know it!

1 cup raw pecans
5 pitted dates
1 tsp coconut oil 
Grind in food processor and press into a circle on a pizza plate.

1 1/2 cups raw, soaked cashews
1/2 cup coconut oil
1/2 cup raw honey
1 tsp real vanilla
1/2 cup raw almond milk 
1 1/2 cups fresh pineapple
juice from one lemon
Mix in Vitamix

Pour out HALF of the filling onto the pie crust
Spread over crust. 
Put in freezer for one - two hours.
With the remaining filling in the Vitamix, add, 6 large fresh strawberries and 1/2 cup fresh blueberries. Mix until berries are well-combined.
Spread onto frozen cheesecake. Put back in freezer until frozen.

When ready to serve remove from freezer and let sit out at room temperature for 30 minutes-one hour. Add fresh fruit, shredded coconut and raw nuts on the top. Serve and EnJOY!

Peace & Love, Dayna

Thursday, March 19, 2015

Nutritionally Dense Chocolate Pudding!

The chocolate pudding recipe is my own creation, formulated to be the healthiest dessert ever!
To make this yummy pudding you need:

Chocolate Pudding
3 Avocados
2 Bananas
1/4 Cup coconut oil
1/4 raw almond butter
1/4 raw honey
1 tbl. real vanilla
1/2 cup raw cacao powder
1/2 cup vanilla almond milk

Add all ingredients to food processor until smooth and creamy

Coconut Creme
2 cans coconut milk (Thai Kitchen brand)
take solid coconut milk from top of both cans.
Beat with 1 tbl maple syrup
1tsp. vanilla

Beat until fluffy.Put pudding in a glass bowl
Top with coconut whipped creme
Add fresh fruit and cacao nibs, coconut

Chill for 1-2 hours


Enjoy! ALL of my kids loved this pudding!! Even my son's teenage friends ate every bit and said it was delicious! You would honestly never guess that this has so many healthy ingredients.

There is nothing better than food that tastes like it is bad for you.... but it is really GOOD for you!

Peace & Love, Dayna

Sunday, March 8, 2015

COCONUT CREME..... Where Have You Been All My VEGAN LIFE!?

This week, I discovered the JOY of making a delicious, whipped creme out of coconut milk! I have been making new vegan deserts JUST to use the coconut creme! So, ya.... I guess you could say I am obsessed! Coconut Creme is even tastier than traditional, cow whipped creme and I will never not have a few cans of coconut milk in my fridge!

Chewy Vegan Brownies
  • 1 Flax Egg (1 TB ground flax seeds mixed with 3 TB warm water)
  • 3 Tablespoons Coconut Flour
  • 1/4 Cup Raw Cacao Powder
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup Raw Agave
  • 1 Cup Almond Butter 
  • 1/2 Cup Almond Milk 
  • 1 Tablespoon Pure Organic Vanilla Extract
  • 1 Cup Raw, Chopped Pecans
Preheat oven to 350 degrees. Make the flax egg and set aside. In another bowl, combine coconut flour, raw cacao, baking powder, baking soda and salt. Mix in the raw agave and almond butter. Whisk the flax eggs until they are an even consistency and add the vanilla extract and whisk again until combined. Add the vanilla flax mixture to the rest of the ingredients. Add the almond milk and mix until everything is combined. Pour batter in a greased 6 inch pan and place in the oven for 35-40 minutes or until a toothpick comes out clean when removed. Top with COCONUT CREME and Berries, or whatever else you like! ENJOY!

Berry, Coconut Creme Parfaits! 

These delicious parfaits are easy, beautiful and so delicious on all of their simplicity! Make Coconut Creme. Set aside. Mix one cup of berries with 2 Tbl of maple syrup or agave. Start layering the berries with the coconut creme in a glass or jar, or anything else you can see the layers through. There is something so appealing about desserts that you can see layered in a glass! 
Serve and EnJOY!!

Peace & Love, Dayna

Tuesday, February 17, 2015

Raw-Vegan Raspberry- Chia Bars!

I made a delicious batch of Raw-Vegan Raspberry, Chia Bars! 

I have only recently discovered the ease and joy of using chia seeds with mashed, raw fruit to make jam! It is easy and just perfect for the consistancy you are looking for in recipes that call for jam or jelly. This recipe was a creation based on the pecan and date crust that I use for my raw cheesecakes. I added some chia raspberry jam and BAM! healthy, raw-vegan bars that are to die for when warmed in the dehydrator! 


  • Crust:
  • 1½ C raw pecans
    3 dates, pitted
  • ¾ C unsweetened shredded or flaked coconut
  • 3 tbsp Maple Syrup or raw agave
  • ¾ tsp vanilla
  • pinch sea salt
    For the Raspberry Topping:
  • 1 C fresh raspberries
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds(any color will work)
  • extra coconut, almonds and cacao nibs for topping, if desired
  1. Prepare a standard sized loaf pan by lining with wax or parchment paper or even plastic wrap. Set aside.
  2. For the crust, place the pecans, coconut, maple syrup vanilla and salt and dates in a food processor. Process just until no large pieces remain and the nuts and coconut are evenly ground and mixed. Pour into the prepared loaf pan and spread out evenly and press down firmly.
  3. Prepare the raspberry filling by lightly mashing the berries with a fork. If using frozen berries, thaw before using and drain out any extra liquid sitting on top of the berries before lightly mashing. Stir in the maple syrup or agave and chia seeds and pour over the crust.
  4. Cover the bars with plastic wrap and refrigerate overnight. To remove, lift out the bars with the paper or plastic used to line the pan. Cut into equal sized bars .

Saturday, February 14, 2015

Valentine's Day Bliss: Cacao Crepes with Cashew Creme and Fresh Berries!

Today, was Valentine's Day! It just so happens that it is my favorite holiday all year! Why? Because it is all about LOVE!!
Making memories for my children is one of my priorities, so holidays are a time to create fun, and delicious, special food that everyone will love. Being high-raw vegan means that keeping food in it's most natural state possible, with all the living enzymes in tact is important to us! Just because we live this way, doesn't mean that we sacrifice flavor. 

These raw cacao wraps are delicious and oh, so chocolaty!

Raw Cacao Crepes
4 bananas-mashed
1/4 cup flax seed flour
4 Tbs raw cacao powder
1/4 cup water
1/4 real maple syrup
1Tbs. real vanilla

Mix by hand and spread on Teflex sheets. Dehydrate for 8 hours, flip and dehydrate for 2 more hours.

Cashew Creme
2 cups raw cashews
beans from one whole vanilla pod, scrapes
1/2 real maple syrup or raw honey
1/4 cup water (Start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness.)

Blend ingredients with a Vitamix. Use tamper to push ingredients to the blade. Scrap sides of blender if needed and continue blending.

Mixed Berry Topping

Use whatever fresh berries you like and add 1/4 cup maple syrup or raw agave. Let berries sit for 30 minutes.
To assemble: Add cashew creme to the center of the crepes. Add mixed berries and wrap! Enjoy this delicious brunch for Valentine's Day, or any day you want to celebrate something special!

I hope you had a day filled with LOVE!

Wednesday, February 11, 2015

Raw-Vegan, Chocolate, Mint Smoothie!

This is a recipe that I created after seeing massive amounts of fresh mint growing in my herb garden! It is delicious and so refreshing! You won't believe this is good for you when you taste it!

Cha-Cha, CHIA!

Hey guys! I wanted to share this easy, and healthy breakfast with you all!! Chia seeds are so versatile. They are easy to work with and can be used in so many recipes. My favorite way to use them is in Chia Pudding! It is easy to make and is the BEST detoxifier around! Whenever I return from a trip, I eat a big bowl of chia-goodness and I know I am cleaning out my system in the best way possible.

Chia Pudding

1 cup raw chia seeds
1 tsp. real vanilla
2 cups almond milk
(Mix ingredients and let sit for 20 minutes, until thickened)

Once done setting, add cinnamon and raw fruits, berries, or my favorite.. raw cacao nibs!
This is a beautifully, easy and healthy way to start your day! My kids love it!
Pure Deliciousness!

Sunday, May 25, 2014

Violet Madness!

Blueberry and Violet Smoothie!

I am so excited about my new creation! After taking a wild edibles workshop, I learned about the many benefits of violets. We have them all over our yard and I thought I would incorporate them with a few of my raw food recipes. You HAVE to try this!! The flavor of the blueberries with the violets is like nothing I have ever tasted before, and it is delicious and ligh
t! So beautiful too!

10 violet flowers, freshly picked
1 cup fresh blueberries
1 banana
ice and enough water to blend.
Blend and enJOY!!
*Save a few violets for garnish

Raw Blueberry, Violet Cheesecake

recipe coming soon!! 

 Medicinal Benefits of Violets

"•The flavonoids act as diuretics to help treat individuals who suffer from elevated blood pressure.

•The alkaloids have vasolidating effects, causing blood vessels to relax, allowing the blood to flow easier; thus, it helps decrease blood pressure.

•The mucilage and saponins are soothing expectorants that help relieve coughs and other bronchial ailments.

•The salicylic acid in violets acts as painkillers and as an anti-inflammatory compound similar to the active ingredient in aspirin which helps people reduce arthritis discomforts or other discomfort felt in the joints.

•James A. Duke, an herbalist and a plant expert, states that the significant amounts of rutin, a compound that strengthens capillaries, are found in violet flowers. This compound prevents “leakage” from the blood vessels resulting in less swelling in pain, which benefits people who suffer from inflammation.

•Violets contain rich anti-oxidant compounds in the form of beta carotene and ascorbic acid. A 140 ml serving of violet leaves provides as much vitamin C equivalent to 4 oranges."

Saturday, May 10, 2014

Raw Almond Yogurt with Blueberries

Raw Almond Yogurt with Blueberries

1 cup raw almonds
1 Tbl lemon juice
3/4 cup water
1tsp. probiotic powder
Blend and let sit at room temp for 6-8 hours.
1 tsp. Vanilla
1Tbl maple syrup

Blend all ingredients together in blender. Chill in refrigerator before serving. 


Raw "Nestle Crunch" Bars!

Raw "Nestle Crunch" Bars!

My favorite candy bar as a child was "Nestle Crunch." After becoming a LLL Leader, I learned about Nestle and their promotion of artificial mother's milk in third world countries and proudly joined the boycott. I am SO excited that I finally created the raw version of the Nestle Crunch Bar! It is raw vegan, healthy AND delicious! I swear, it is better than the original!

One aspect of creating raw recipes that I love, is making raw food taste better than the original when it comes to foods that most people are familiar with. Tiff asked me to make some raw chocolate today and while I was making it I spotted the buckwheat krispies. The idea flooded my mind and I was SO excited!! I added them to only part of the chocolate because Tiff said she didn't want any on hers. I kept my fingered crossed and when it was finally hardened I tried it and smiled and jumped up and down screaming, "It worked! It worked!"

1 cup cacao butter
7 Tbsp raw cacao powder
4 Tbl of real maple syrup
1 tsp real vanilla
1 tsp sea salt (I like my chocolate salty, so add less if it isn't your thing)
1 tsp vanilla extract
1 cup buckwheat krispies

Bring a saucepan of water to boil and place heatproof bowl on top. (I used a stainless steel bowl) Melt cacao butter, stirring with a whisk and once melted add cacao powder, vanilla and maple syrup. Whisk until mixed thoroughly. Add add the salt. Line a cookie sheet with parchment paper, and pour the chocolate into the tray and let is spread. While still melted and hot, sprinkle buckwheat cacao krispies all over chocolate. Place the tray in the fridge for 30 minutes. Enjoy the BEST "Raw Crunch Chocolate" you've ever tasted!

Buckwheat Cacao Krispie Recipe:

1 cup organic buckwheat groats (soaked overnight, drained, rinsed, and sprouted)
3 Tablespoons raw cacao powder
1/2 real maple syrup or raw honey

Combine maple syrup or honey with cacao powder. Toss freshly rinsed oat groats in the mixture. Transfer to an Excaliber dehydrator sheet with a Teflex liner. Dehydrate four hours. Remove Teflex liner and dehydrate a few more hours or until crispy.