Katie needs your help! Operation Chocolate-Covered Kindness

Operation Chocolate-Covered Kindness page view charity drive is in effect!

Operation Chocolate-Covered Kindness is a blog driven charity that our friend Katie has put together to raise money for a variety of great causes.

What can you do to help?

• Spread the word! If you have a blog, please help Katie get the word out by blogging about, or even just mentioning, the “Operation Chocolate-Covered Kindness” page view charity drive on your blog.  (Feel free to use the logo as well.)
• Throughout the month, blog about, and link to, ANY chocolatecoveredkatie.com post.  Each time someone clicks on any link to Katie’s blog, more money will be earned for the cause.

• During the month, click on as many pages/links on Katie’s blog as you can. Each post you click on, and each link you follow, earns more money for the charity drive.  Or, when you see Katie’s posts in Google Reader, simply click on the posts instead of reading them in Google Reader format (which doesn’t translate to any page views).

To learn more, visit Katie’s blog. Thanks for your support!

Raw Cacao Maca Ice Cream – by Superhero Lenette

Today’s post is an original raw superfoods recipe from fellow Superhero Lenette, out of Chicago, Ill.

This is a super delicious recipe for raw ice cream, using my favorite superfoods cacao and maca! Be sure to watch the video too!

(I tried several times to embed the video here, like I have done in the past, but had no success. Please use this link to view the video from Lenette!).

Ingredients:
3 frozen bananas
6 pitted medjool dates
3T raw tahini
2T maca powder
3T cacao powder
coconut water with a couple of drops of Marine Phytoplankton (add to mix as needed to blend)
5 ice cubes purified water (add more if needed to blend and mix to desired consistency)

Preparation:
Add all ingredients into a high-speed blender (preferably a Vita-Mix blender). Add coconut water slowly, and ice slowly until well combined, smooth and creamy like ice-cream. Serve-up right away (if cold enough), or place in a container and freeze.

Thanks Lenette – this was an awesome recipe!!!

Refreshing Green Smoothie

Here’s a smoothie recipe that is not only super healthy and energizing, it is also so refreshing, leaving a nice feeling sensation in your mouth! Enjoy!

Ingredients:
1 scoop raw protein powder
¼ cup goji berries
2-3 handfuls spinach
1 scoop green superfood powder
1T bee pollen
1 tsp vanilla bean powder
1 small banana
¼ cup pineapple chunks
1 cup mango chunks
1 cup papaya chunks
¼ cup cherries (pitted and stemmed)
4-6 drops peppermint flavored liquid stevia
2-3 cups coconut water
6-8 cubes purified ice
purified water (add what’s needed for desired consistency)
(for best results freeze fruit prior to use)

Preparation:
Place all ingredients in a high speed blender, and mix on high until smooth and creamy. Add purified water a little at a time for desired consistency.

Super-sweet Raw Chocolaty Shake

After dinner the family wanted something sweet, chocolaty, and icy – so we decided to a have a raw ice cream shake using two flavors of my favorite coconut-cashew based raw ice creams I made previously. I decided to use bananas and coconut water to give it a super sweet, and milk shake like flavor. This recipe was right on! Enjoy!

2 medium sized bananas peeled and cut
2-3 large scoops raw vanilla ice-cream
2-3 large scoops raw cacao ice-cream
2-3T raw cacao nibs
3T raw cacao powder
1/4 cup almond nut milk
8oz fresh coconut water
generous drizzle of agave
1T raw coconut butter
1T raw almond butter
4-6 drops chocolate flavored SweetLeaf Liquid Stevia
6-8 purified ice cubes

Place all ingredients in the blender and mix/puree on high-speed until very smooth, creamy, thick and cold like a shake! Yummo!!!!

“Get Well” Brad Shake

My son has come down with the flu, and has been craving orange juices. I wanted to make him an energizing shake that would not only fill his craving needs, but would energize him, and kick-up his immune system. I wanted something simple too. The other day I was viewing one of Jennifer Cornbleet’s video recipes called Travel In The Raw, and got the idea for today’s recipe shake. Brad loved it so much, and it gave him energy to finish his homework, so that he could rest for the remainder of the day and get well. (Sorry no picture).

Ingredients:
3 Cara oranges (or whatever type you like)
3 bananas (medium-large)
4-6 oz fresh coconut water
2 scoops (approx 3T) green foods powder (desired brand)
1-1 1/2 tsp bee pollen
8 purified ice cubes
1 cup purified water (more or less for desired consistency)

Preparation:
Peel and juice the oranges. Add juice and some pulp to a high-speed blender. Peel and cut bananas, then add to blender. Add remaining ingredients (except water), and blend on high until smooth and creamy, adding the water a little at a time until desired consistency is reached. Pour into glasses and drink. This recipe makes about 2 tall glasses. Yummo!

Carob-Cacao Cream Pie

This pie recipe is quite similar to a few pies I have posted in the past. However, the emphasis is on the use of carob, and a few other variations. This pie is quite sweet, so a little goes a long way! I hope you like it.

Crust.
Ingredients:
1/2 cup raw walnuts
1/2 cup raw pecans
1 cup raw almonds
1 tsp pink Himalayan salt
1-1 1/2 T raw agave nectar
1T raw carob powder
1T raw cacao powder

Preparation:
Grind nuts into almost a powder in a food processor. Add remaining ingredients and mix well. Press into a cheesecake spring-form pan and place in the freezer for about 1/2 to 1 hour. Prepare filling.

Coconut Cream Filling.
Ingredients:
Flesh of two young Thai coconuts (about 1-1 1/2 cups)
1T coconut oil
1T raw mesquite powder
1/3 cup raw carob powder
1/4 cup raw cacao powder
1 tsp organic vanilla extract (non alcoholic)
1 tsp ground cinnamon
2-3 T raw agave nectar
1-1 1/2 cup coconut water

Preparation:
Combine all ingredients (except coconut water) in a food processor or high-speed blender. Process until smooth and creamy, adding the coconut water a little at a time to help with the desired consistency. Pour in a bowl and set in the refrigerator until pie is ready to assemble. Start cashew cream filling.

Cashew Cream Filling.
Ingredients:
1 cup raw cashews (soaked for at least 1 hour)
1/4 cup raw pine nuts (soaked for at least 1 hour)
1T raw honey
1T coconut butter
3T raw carob powder
1/4 cup raw cacao powder
3-4T raw agave nectar
1/2-1/3 cup coconut water
1 tsp pink Himalayan salt

Preparation:
Process nuts in a food processor until smooth. Add remaining ingredients, except coconut water. Mix well, adding coconut water a little at a time for desired consistency. Result should be creamy and smooth, and thick. Time to assemble pie.

Pie Assembly.
Ingredient:
1/2 cup raw carob chips

Preparation:
Remove pie crust from freezer. Sprinkle 1/3 of the carob chips over the crust. Spread the cashew cream over the top. Sprinkle 1/3 of the carob chips over the cream. Pour the coconut cream over the top and lightly stir into the cashew cream making zigzags. Sprinkle remaining carob chips over the top. Cover with saran wrap and freeze for about 1-2 hours or more. Ready to serve.

Spicy Mayan Cacao Squares

I absolutely love the Mayan Spice Wild Bars, and have been wanting to come up with my own version of this tasty bar. So, I came up with this delicious and energizing candy square that I think you will absolutely love! Enjoy!

Ingredients:
1 cup raw almonds
1 cup raw macadamia nuts
1 cup raw cacao powder
1/2 cup raw cacao butter (melted)
1/2 cup raw cacao nibs
1/4 cup mesquite powder
2T blue green algae
4T maca powder
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1/2 tsp raw vanilla bean powder
1 tsp ground cayenne
1 tsp ground cinnamon
2 tsp hemp seed
1/2 tsp trace minerals (gold)
6 pitted dates

Preparation:
Grind almonds and macadamia nuts in a food processor until almost a powder. Add all ingredients except for cacao butter, agave, and dates. Blend until well combine. Add cacao butter and agave, and mix very well. Finally, add dates and mix until mixture is completely broken down and combined. It should look chocolaty, gooey, and gritty. Remove from food processor and scoop into candy or brownie type molds. Place in freezer for about 1-2 hours. Remove and serve. They can be stored in the freezer (for several weeks or more) or refrigerator (for about two weeks maybe more) in an air-tight container.

Andrea Primm’s Raw Vanilla Cinnamon Rolls

Hello everyone, hope life is treating you well! Sorry I haven’t posted any new recipes lately, I’ve been eagerly working on some other projects. I do plan to create something new and delicious this weekend, so look for new posts next week.

For today, I decided to post the following YouTube.com videos of a delicious dessert that Raw Food Chef, Andrea Primm created and demonstrates in a 4-video segment. I think you will enjoy her videos, as well as love the simplicity and the yumminess of this fabulous dessert! Enjoy!

Sign-up to view more of Andrea’s delicious raw food dishes! Here’s the link: http://www.youtube.com/user/primmitiv

Banana Fuzz Smoothie

Here’s an old recipe that I meant to post back in April. Sorry, no picture.

This drink is very creamy, and pulpy. The flavors are refreshing for a breakfast smoothie, or a mid-day snack. Enjoy!

Ingredients:
2 oranges, peeled and seeded
2 bananas, peeled
2 large Medjool dates, pitted
¼ cup pineapple chunks
sliced raw almonds, (handful)
purified water, enough to cover half of the blender
1 cup ice cubes, (purified water)

Preparation:
Combine all ingredients in a blender. Blend on high until smooth. You may add more or less water depending on the thickness you desire. This drink will be very pulpy, but very yummy too.

Super-Crunch Cacao-Cream Pie

It’s been a while since I made any chocolaty pie desserts. So here’s one I think you will really like. I made it up today, when my food processor broke – yes, I said my food processor broke. Fortunately I have a blender with a smaller food processor attachment. That’s how I was able to finish the job. Anyway, this pie turned out great! Try it.

Pie Crust.
Ingredients:
1 cup dried raw walnuts
1 cup dried raw hazelnuts
1 cup well-packed pitted dates
2T raw cacao nibs
1 1/2 tsp pink Himalayan salt
1T agave nectar

Preparation:
Combine nuts, nibs, and salt in food processor. Mix well until crumbly. Add dates and agave. Mix until sticky and crumbly. Press into glass pie pan or similar. Set aside in freezer until pie mix is ready to fill.

Cacao Coconut-Cream Mix.
Ingredients:
1 1/2 cups young Thai coconut meat (about 2 coconuts)
1T raw coconut oil
1/3 cup raw cacao powder
1T mesquite powder
dash ground cinnamon
dash ground cayenne
1 tsp non-alcoholic vanilla extract
2T agave nectar
1 cup purified water (more or less)

Preparation:
Combine all ingredients in blender, except water. Blend on high, slowly adding water until mixture is smooth, light, and fluffy. Remove from blender and set aside in the refrigerator inside a mixing bowl.

Cacao Cashew-Cream Mix.
Ingredients:
1 cup soaked raw cashews
3T agave nectar
1T coconut butter
1T raw honey
1/4 cup cacao powder
1/2 cup purified water (more or less)

Extras:
1/4 cup goji berries
1/4 cup raw cacao nibs
1/3 cup prepared buckwheat berries

Preparation:
Combine all ingredients except water in a food processor or high speed blender. Mix on high until well blended and creamy, adding water a little at a time to help with consistency. Pour in bowl. Fold in the Cacao Coconut-Cream mixture, and add the extras (gojis, nibs, and berries). Mix well – but don’t over mix to keep a fluffy, creamy consistency.

Pie Preparation:
Pour pie filling on top of pie crust, and spread evenly. Cover with saran wrap and freeze for at least one hour before serving. Keep in freezer or refrigerator.

This is super yummy, and super energizing, so be careful not to eat it too late at night! Enjoy!