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.
Add
Blueberries
1 tsp. Vanilla
1Tbl maple syrup

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

Enjoy!

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!"

Recipe: 
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.





Saturday, April 5, 2014

Raw Pineapple Upside-Down Cake


This recipe was inspired by my grandmother, Doris. She used to make this for Easter. Her cooking was traditional and I have so many memories of her food. I think she would be proud of the healthy upgrade that I've given her recipes. This is for you, Mammie!




Raw Pineapple Upside-Down Cake

Ingredients:
Pineapple, sliced
1 cup dates
1/2 cup water
1/4 tsp salt
1 cup almonds
1 cup raw, organic coconut
1/2 cup raw oat flour
2 tbsp raw agave or maple syrup
1 tbsp coconut oil + more to grease cake pan
1 tsp real vanilla
Pinch of sea salt

Grease spring form pan with coconut oil. Placed sliced pineapple evenly into pan. Pour date and water mixture over pineapples. Grind almonds, shredded coconut, and oat flour using your food processor.  Add in agave or maple syrup, coconut oil, vanilla and sea salt to processor. Pulse until  you get course crumbs.  Press the crumb mixture on the pineapple and date sauce. Place in fridge for an hour to set.  Take out of spring form pan. Serves 6.  This will keep for about 3 days, but I promise..... it won't last that long!

Raw Cacao Crepes!

I have so much love for my dehydrator! I don't know how I would manage without it and my Vitamix!
This week I've been so inspired to create new recipes! It must be spring being on it's way. The sun is shining and the snow is melting. Soon we will be able to plant our garden and have tons of fresh produce again. I am so excited for rebirth! This week I made these delicious raw cacao crepes.

Dayna's Raw Cacao Crepes with Caramel Filling
Ingredients:
2 bananas
3 tbsp raw cacao powder
1 tbsp maple syrup
1/4 cup ground flax seeds
2 tbsp water

1. In a blender combine all ingredients and blend until smooth

2. Pour the batter onto your dehydrator sheets and dehydrate at 105F for 5-6 hours. You will know when they are ready to flip because they will be easy to peel and flip. Flip onto dehydrator without the Teflex sheet onto plastic mesh and continue to dehydrate for an hour or two. 








Decadent Raw Caramel Sauce

6 dates, pitted
1 TBS raw almond butter
1 Tbl maple syrup
dash of sea salt
1Tbls-2Tbl water
Blend all ingredients 



Choose the fruit that you love, chop it up and toss it in 1 Tbl maple syrup.
Pour caramel sauce over crepes and add fruit. Roll up crepes and enjoy!
This was a midnight snack for our family, but you can enjoy it anytime!