Coconut-Mango Shortbread Cookies

I’ve been craving treats made with Brazil nuts, since it reminds me of shortbread. So, I put together this recipe to satisfy my cravings, and it was a big hit. I went a step further and dipped them in raw chocolate – Wow! That really took it up a notch! Hope you like it!!!

Ingredients:
1 cup Brazil nuts (dry)
1 cup Macadamia nuts (dry)
2T lucuma powder
1 cup dried organic unsulphured coconut flakes
2/3-1 cup dried unsulphured mango (cut into small pieces)
10 Medjool dates (pitted)
1/2 tsp organic non-alcoholic vanilla extract
1 tsp ground ginger
couple drizzles agave nectar

Preparation:
Combine nuts in a food processor and pulse until crumbly – not oily. Add remaining ingredients and pulse until dough like. Use a cookie scoop or spoon and form 1/2″ to 1″ balls. Place in refrigerator to firm up or eat at room temperature. They handle best if kept in the refrigerator in an air-tight container.

For dipped cookies, here’s the chocolate candy recipe:

Ingredients:
1/2 cup cacao butter
1/2 cup raw cacao powder
1T mesquite powder
1T raw honey
1 tsp organic non-alcoholic vanilla extract
4-5 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Heat water up just before a boil. Set aside. Place cacao butter in a bowl and set bowl in the hot water. Slowly stir cacao butter until melted, add the remaining ingredients and stir until all ingredients are well blended together and liquid. Remove bowl from hot water and set aside. Slowly stir chocolate to cool and thicken slightly. Dip each cookie ball, or pour chocolate over balls on wax paper. Let slightly cool, and place them in the freezer or refrigerator to continue hardening. Keep refrigerated in an air-tight container for best results. Pour remaining chocolate candy into molds for extra confectionery chocolate treats!

Creamy Avocado Pie

Avocados are a great food. The best part about avocados is that they are super healthy for you. In fact, avocados are so good for you regardless of the fat and calorie content, you could eat one or two raw avocados every day and be super healthy!

Avocados are one of the richest sources of fiber among all fruits and vegetables. It is loaded with vitamins A, B-complex, B3 (folic acid), and powerful anti-oxidants such as vitamins C and E, calcium, iron, potassium, and so on. They are a great preventative measure against cancers (it literally kills cancer), heart disease, and strokes. As well as fighting off bad breath, great for mouth health, helping with digestion, great for the skin, lowers cholesterol, lowers blood pressure, great for the eyes – the list goes on and on and on! “See, FAT can be GOOD! You just have to pick the right kind!!!”

Believe it or not, avocados are a fruit – so what a perfect idea to make a “sweet” creamy avocado pie! The rich, buttery flavor of fresh avocados gives the creamy pie a delicious, sweet buttery cream flavor – really nice! Here’s my recipe for avocado pie. I hope you love it!

Crust.
Ingredients:
1 cup raw cashews (dry)
1 cup raw walnuts (dry)
2/3 cups pitted dates
2 T melted coconut butter
1/4 tsp pink Himalayan salt

Preparation:
Combine nuts in a food processor and pulse until almost flour-like in consistency. Add dates and pulse again until crumbly and well combined. Add remaining ingredients and blend again until a dough forms. Remove and transfer to pie pan. Spread dough out over the bottom and sides of the pan, evenly distributing it and pressing it down and smoothing it with your hands to create a shell. Place in the freezer until filling is completed.

Pie Filling.
Ingredients:
1 1/4 cup Irish moss (soaked 24 to 38 hours, and drained)
1 cup raw almond nut milk
3/4 cup water
1 cup soaked cashews
1 tsp non-alcoholic organic vanilla extract
2 fully ripened avocados (peeled and stoned)
1 lemon zest
juice from 1/2 lemon
1/2 cup yacon syrup
1/3 cup raw agave nectar
1/4 cup raw honey (slightly warmed)
6 drops vanilla cream flavored SweetLeaf Liquid Stevia

Preparation:
Combine Irish moss, cashews, and nut milk together in a high-speed blender for food processor. Pulse until completely broken down and creamy, adding the water a little at a time. Add remaining ingredients and blend until thick, smooth, and creamy. It should hold a shape. Pour over pie crust. Spread evenly, cover with saran wrap, and place in the freezer for 12-18 hours before serving. Top with fresh berries, or berry puree.

This is so darn good! Fat never tasted so great!

Brussel Sprouts and Kale with Butternut Squash

Tonight’s dinner was a delicious and simple vegan dish. I did slightly steam the Brussels sprouts and butternut squash – but not enough to overcook, only to warm. It was so delicious, warming, and filling, that I’m still full as I write this blog several hours later!

You know how crazy I am about kale – well lately I’ve been head-over-heels over Brussels sprouts! After all, Brussels sprouts are rich in vitamin C, is considered a cancer-fighting food, it’s loaded with vitamin A, potassium and calcium, and it’s very high in protein – at least ¼ of the calories are from protein. Brussels sprouts are also very high in fiber, and is considered a low fat food. How can you not be in love with Brussels sprouts?

So, I decided to pair up my two favorite veggies – kale and Brussels sprouts. I added some delicious butternut squash, a few other goodies, and “Oohala! The perfect meal!” Try it for yourself!!!

Ingredients:
1 bunch Dinosaur kale (stemmed and cut into pieces)
12 oz. (approx.) Brussels sprouts (ends trimmed, then sliced into pieces)
12 oz. (approx.) butternut squash (peeled, seeded, and cut into small bite-size cubes)
1/2 cup chopped pecans
1/3 cup mixed dried raisins
1 T cold pressed hemp oil
sea salt to taste
garlic powder to taste

Preparation:
Lightly steam Brussels sprouts and butternut squash till warm. Remove from heat and drain. Place Brussels sprouts and butternut squash over top of kale in a bowl and toss. Add hemp oil and spices, and toss again. Add remaining ingredients and toss well, then serve. Eat this dish warm or cold – it’s great either way. Storing over night makes it taste even better if you eat it cold! Enjoy!

Tomorrow night I plan to post my recipe for Sweet and Creamy Avocado Pie. So stop by again tomorrow! Peace!:)

Breakfast for Dinner!

This past weekend I was in the mood to make food that was made with super foods, or was just plain out of the ordinary. One of my favorite super food-out of the ordinary raw recipes books is Kate Magic’s “Raw Magic, Recipes for the Revolution“. Raw Magic has some of the most energized, and original raw recipes I’ve seen. It’s full of colorful and exciting photos, plus great in-depth information on the raw food diet and super foods. I love this book!

Anyway, I decided to make the Flaxjacks recipe on page 196, Chapter 8. This recipe uses just 4 ingredients and is super simple to make. I’m not going to share the recipe here out of respect for Ms. Magic. However, I do suggest you purchase a copy of her book for yourself. Just click here for a copy of Raw Magic!

My version of her recipe is slightly modified. Modified only because I added just a few more ingredients. Then I served it up with some fresh fruit, coconut butter spread, and some organic Grade B maple syrup. It was a terrific dinner!

Here’s my recipe version!

Ingredients:
1 batch of Kate Magic’s Flaxjacks (not dehydrated – still in dough form)
1/2 cup organic Cocoa Mojo (from Ener Health Botanicals – not a raw product).
3-4 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Combine all ingredients in a food processor and mix until well combined and dough-like. Remove and spread over dehydrator trays. Score the dough into cracker or flap-jack shapes. Dehydrate for about 6-8 hours, then flip over and continue drying another 4-6 hours or until dry but still flexible. Serve warm, or store in an air-tight container. I served mine with coconut butter softened, fresh cut bananas, kiwi, and blueberries, topped with maple syrup. Yummo!

Chocolate Covered Super-Cacao Squares

One of my favorite raw cookie snacks is my Cacao-Carob Super-Charged Cookie Balls has also been a great hit with members of two local gyms, Funktional Fitness, and 24-Hour Fitness. My husband has been selling my super-charged treats for several months. Not too long ago, someone asked if I ever considered making this cookie into an actual bar. Well, I thought about it, and it could be an idea, but the treat is pretty powerful in the size that it is. So I thought, I could also convert the ball to a slightly denser square and dip it in raw chocolate. That’s what I did! “Boy is it ever delish!!!” The chocolate coating is a very simple recipe, and tastes great in itself as a candy bar. Try it for yourself!

Ingredients:
One batch Cacao-Carob Super-Charged Cookie Balls (not rolled)
One batch raw chocolate candy coating (recipe follows)

Raw Chocolate Candy Coating.
Ingredients:
1 1/4 cup raw cacao butter (carefully melted)
1 cup raw cacao powder
1/4 cup raw agave nectar
1 tsp organic non-alcoholic vanilla extract
4-6 drops chocolate flavored SweetLeaf Liquid Stevia
1 T organic Grade B maple syrup
1 T raw honey

Preparation:
Carefully stir in raw cacao powder with the melted cacao butter. Add each remaining ingredient one at a time, while constantly stirring. Once everything is melted together and begins to thicken it’s ready.

Super-Cacao Squares Preparation:
Use a little more than a scoop full of the cookie mix for each square. Form little squares, or use a mold. I used a mold. The squares should be thick and dense. Place each square on wax paper which over top a tray. Leave space in between each square. Carefully pour the melted chocolate coating mix over each square, covering them thoroughly (tops and all four sides – bottoms left alone). Place in the freezer for about 10-15 minutes. Remove from freezer and remove from tray. Place on serving dish, or container. Serve or store in the refrigerator covered with an air-tight lid.

Suggestions for leftover chocolate coating: I scraped the remaining chocolate and warmed it in my hands to form a large candy bar shape. I rolled it in hemp seeds so that the entire bar was covered. I then cut and broke pieces off and placed in a container to snack on later. It was delicious just like that too!

Amazing Super Smoothie

For those of you who know me, I love to use a lot of super foods in my smoothies. Even though just having a delicious raw smoothie with fresh greens or fruits, or the combination of both is more than adequate, I find super foods super energizing. That’s why I used them so much. Some super foods may be difficult to find at the local health store. However, you kind find a large variety online.

Today’s smoothie uses several of my favorite super foods, plus and easy to find super green’s powder Amazing Grass. You can find Amazing Grass at the local natural or health store such as Whole Foods or Sprouts, even Fresh and Easy. Or, you can click here to purchase Amazing Grass or click the ad on my blog page.

Ingredients:
1 packet or 8 grams (1 scoop) Amazing Grass Berry Flavor Drink Powder
2 T raw protein powder
1 T raw maca powder
1 T raw camu powder
1 T raw lucuma powder
1 tsp raw suma powder
1 T raw cacao nibs
2 tsp raw vanilla bean powder
1 T (heaping) raw honey
1/2 T raw chia seeds
1/4 cup raw oatmeal
1/4  raw sliced almonds
1/4 tsp cordyceps mushrooms
1/2 T bee pollen
1 T cold pressed hemp oil
3-4 drops vanilla flavored SweetLeaf Liquid Stevia
3 bananas
1 cup blueberries (frozen)
1 cup cherries (frozen)
1 cup fresh coconut water
enough purified water to cover ingredients

Preparation:
Combine all ingredients in a high-speed food processor. Blend until super smooth and creamy. Serve cold. Makes about 2-3 tall glasses.

Cucumber ‘n’ Criminis

After yoga class tonight, a fellow student, and myself started talking with our instructor about healthy foods, sugars, fats, and lean meals. My yoga instructor mentioned how she loves cucumbers and mushrooms together for a meal – so I thought, “Wow! That sounds like a grand idea!” So I made my own! “Thanks Ana!” That’s my yoga instructor’s name…

So this recipe is very simple, filling, and super delicious!!! Enjoy!

Ingredients:
1 large cucumber (peeled and sliced into thin rounds)
1 to 1 1/2 cups Crimini mushrooms (stemmed, and sliced)
1/2 T Bragg’s Sea Kelp Delight Seasoning (or just plain kelp flakes will do)
dash sea salt
dash garlic powder

Preparation:
Combine all ingredients in a big bowl, toss well, then serve. That’s it!

It doesn’t get any easier than that! =)

Lemon Coconut Pie (made with Meyer Lemons)

I love Meyers lemons! They are so perfectly tart and slightly sweet. They are so perfect! I decided to use the Meyers lemons and the coconut flesh I had to make a pie. So, that’s what I did! It turned out delish! Plus, it was super easy to make. Enjoy!

For the crust. (use all organic ingredients)
Ingredients:
1 cup raw Brazil nuts (ground to a powder)
1/2 cup raw cashews (ground to a powder)
1/2 cup dried shredded coconut
1/2 tsp non-alcoholic vanilla extract
lemon zest from one Meyer’s lemon
1 cup pitted dates (I mixed 1/2 Medjool and 1/2 California)

Preparation:
Combine all ingredients in a food processor and pulse until crumbly and sticky. Transfer to a pie pan and press down, spreading the dough evenly around the bottom and sides of the pie pan. A glass pie pan works best. Place in freezer until filling is made.

For the filling.
Ingredients:
coconut flesh from 2-3 young Thai coconuts
1 cup soaked cashews
juice from 4 Meyer lemons
1/3 cup raw agave nectar
1 tsp non-alcoholic vanilla extract
1/4 cup dried shredded coconut
3T cold pressed coconut oil (warmed)

Preparation:
Combine all ingredients in a food processor or high-speed blender and blend/pulse until completely smooth and thick. Evenly pour over pie crust. Place back in the freezer for about 1-2 hours until firm before serving. Store in the refrigerator or freezer. This pie is super tart and sweet – it’s divine!

Collard Wraps with Avocado Nut-Seed Pate

Now that the holiday season is officially over and behind us, I realized it’s time to get back on track with my eating habits. Overall I haven’t been too bad, but I want to break the organic processed chip habit I’ve formed again (it’s been three days), and I want to eat more live fresh greens (dark greens), and eat less overall during the day. I may even do a juice or smoothie fast within the next couple of weeks. I’ll keep you posted on that. For now, I was craving pate and collards, so I came up with this little recipe. Hope you like it! =)

Ingredients:
1 cup raw cashews (not soaked)
1/2 cup raw almonds (not soaked)
1/2 cup pumpkin seeds (soaked)
1/2 cup sunflower seeds (soaked)
2-3 T raw hemp seeds
3 stalks celery (chopped)
big handful fresh parsley (chopped)
1 avocado (pitted, peeled, and chopped)
1 T hemp oil
sea salt (to taste)
cayenne (to taste)
garlic powder (to taste)
onion powder (to taste)
(1/3 cup) water (adjust as needed)

Collard Greens (about 3-4 leaves)
1 Roma tomato (chopped small)
mixed lettuce and herbs

Preparation:
For the pate, combine the nuts and seeds in a food processor and pulse until smooth. Add celery, parsley, avocado, hemp oil, and spices and pulse again. Add water as needed to make consistency smooth but thick.

Prepare collard greens by cutting off stems, wash and pat dry. Carefully shave part of the stem that the leaf surrounds to make collard green pliable. Place some mixed lettuce and herbs on top the inside of the collard green leaves. Place a big heaping scoop of the pate on top and slightly spread out. Top with chopped tomatoes and more herbs or sprouts. Carefully roll the collard like a burrito. Secure with a toothpick if necessary. It’s ready to eat! Enjoy!

Raw Hazelnut Hemp Brownies

I’m sure you can tell that I love raw treats and cacao – and super foods in general! Tonight I decided to make some brownies and use hemp. I also used a non-raw ingredient, but still vegan sweetener – I used organic, unsulphured, black-strapped molasses. These brownies taste great, and they are super easy to make! Here’s the recipe:

Ingredients:
1 cup raw cashews (ground to a powder)
1 cup raw hazelnuts (ground to a powder)
1/3 cup raw hemp seed (I actually used a little more)*
1/3 cup raw cacao powder
1/4 cup raw carob powder
1/2 T raw mesquite powder
1 T raw lucuma powder
2 T raw almond butter
1 T organic, unsulphured black-strap molasses (generous)
1 tsp organic, non-alcoholic vanilla extract
1 tsp raw vanilla powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 cup Medjool dates (pitted)
2/3 cup or more organic vegan carob chips (optional)
*(extra hemp seeds, and dried coconut flakes to roll brownies in)

Preparation:

Place all ingredients in a food processor, except for the dates, molasses, almond butter, and vanilla extract, and carob chips. Pulse until well combined and the consistency of a fine powder. Add the molasses, vanilla extract, and almond butter. Pulse again until well combined. Finally, add the dates and combine until crumbly and somewhat sticky. Remove from food processor and transfer to a bowl. Fold in carob chips and mix well.

Create brownie shapes using about 2-3 tablespoons of mix for each brownie. You can make them bigger or smaller depending on what you want. This batch makes anywhere from 24 to 30 brownies (more or less depending on size of each). Once brownie forms are made, roll each one in reserved hemp seeds and/or dried shredded coconut flakes. Store in refrigerator in an air-tight container for extended freshness. =)

Hope you love them as much as we do! =)