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 .

Rock On and Enjoy!


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 Key Lime Pudding!

This is so yummy and you would never know there is avocado in it. This is dairy free, gluten free, nut free and soy free, but it is FULL of flavor and so easy to make! 
It is super-healthy too!


1/4 cup raw agave or maple syrup (plus more to taste)
freshly squeezed lemon juice from 2 lemons
freshly squeezed lime juice - 1 lime
2 ripe avocados, pitted and peeled (no bruising)
2 bananas
Blend all ingredients in a blender for 1 to 2 minutes, until smooth. 
Chill and enjoy

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." alternativemedicineknoji.com

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.

Sexy, Raw Vanilla-Blackberry Parfait

2 cups raw cashews, soaked
1/2 cup almond milk
juice from 1 lemon
1/2 cup coconut oil
2 tsp real vanilla or seeds from vanilla bean
1/2 cup raw honey

Blend all ingredients until a smooth, creamy texture is reached. Remove half from blender. Add 1 cup fresh blackberries to the remaining mixture and blend. Once creamy, remove and put in a bowl. Rotating flavors, ladle or pipe them into the glasses. Garnish with fresh fruit. Enjoy!!

Raw Coconut Ice Cream Sammy's!

Raw Coconut Ice Cream Sandwiches

Last night, I made the most delicious raw dessert recipe ever!! These are truly incredible and you will *not believe* that they are raw and healthy!

Raw Blackberry Swirl Ice Cream Recipe: 
2 cups raw cashews, soaked
juice from 1 lemon
1/2 cup coconut oil
2 tsp real vanilla
1/2 cup raw agave 

Blend all ingredients until a smooth, creamy texture is reached. Remove half from blender. Add 1 cup fresh blackberries to the remaining mixture and blend. Once creamy, remove and put in a bowl. I swirl the two flavors together and put them in my freezer for a couple of hours. 

Recipe for Raw Coconut Cookies 
2 cups Raw, unsweetened shredded coconut
1/2 cup Tahini 
1/2 cup raw agave
1/2 cup coconut oil (liquid)
1 tsp. real vanilla
1/2 teaspoon pink or sea salt

These cookies are insanely good!! Tiff loved them SO much! Ivy usually dislikes coconut, but she loved these...

Mix all ingredients together and spoon them into cookie sheet covered in wax paper. For the cookies that I planned on using for these, I flattened them out with a spoon. They are much wetter than a traditional drop cookie, so you have to shape them a bit to make a circle. Freeze for 30-60 minutes.

To assemble the ice cream sandwich:
Remove two flat cookies from freezer. Place raw ice cream in the middle!! Enjoy having your mind blown over how good these are!! I rolled mine in raw cacao nibs.