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Purple Yam Chia Pudding

I have always found purple yams interesting. You know the yams that actually have purple flesh. They are a bit sweeter and are great as a dessert. The picture of this pudding isn’t the best. This is another recipe that I made a few months ago, but never bothered to photo or post. So here it is now. I think you will really enjoy it.  Let me know what you think?

Purple Yam Chia Pudding

2 Tb chia seeds (soak in 1/4 cup + 2 Tb water until gelled)
4 pitted Medjool dates (soak in 1/4 cup water, more or less to cover)
2 cups shredded purple yam
1 cup coconut milk (raw)
1/4 cup agave nectar
1 tsp vanilla extract
1 Tb Lucuma powder
Cinnamon to taste
pinch Pink Himalayan salt

Place all ingredients including chia and date water into a food processor or high speed blender. Mix on high until super smooth and thick like pudding. This makes enough to fill a standard size jar, and will keep in the fridge for about 3 to 4 days. Enjoy!



Cherry, Mango, Kale Smoothie

It’s been a while since I’ve posted anything. I actually have created a lot of goodies in my kitchen. The unfortunate thing is I didn’t write most of them down or take pictures. Anyway, I found a few so I thought I’d start posting recipes again. Hope you like this one. There are more to come…


Cherry, Mango, Kale Smoothie

juice from 3 oranges
1 large, ripe, peeled banana
4 pitted Medjool dates
1 cup mango chunks
1/2 cup pitted dark cherries
1/2 cup pineapple chunks
4-5 stalks curly kale (stems removed)
coconut water (add enough for desired thickness)
2-4 ice cubes

Place the juice and banana in the blender first. Then add the kale. Add remaining ingredients. Now you are ready to blend, blend, blend!
Serve up this delicious smoothie. Serves 2.


Pili Nut, Cranberry, Chia Crackers

A few months ago I discovered a delicious nut, the Pili Nut. It’s similar to a pine nut in it’s texture and creaminess, but larger like a macadamia nut or peanut. I was able to purchase these nuts from www.RawFoodWorld.com. They also sell a delicious Pili Nut Butter, which reminds me of creamy chocolate syrup or rawtella – just delish!

Anyway, I absolutely love snacking on homemade chia crackers, but wanted something a little more unique. So, I decided to make chia crackers with pili nuts, pili nut butter, and some dried cranberries. “Wow!” Is all I have to say about this yummy little cracker recipe! Hope you like it too…

Pili Nut, Cranberry, Chia Crackers
1 cup chia seeds
3 cups water
1/2 to 1 cup pili nuts chopped
1/2 to 1 cup dried cranberries chopped
1/4 to 1/2 cup cacao nibs
1/2 to 1 tsp pink Himalayan sea salt
1 T Thai coconut sugar sap
1 tsp ground cinnamon

Combine chia crackers and water in a big bowl and stir. Let set till slightly gelatinous. Stir again. Add remaining ingredients and mix well. Spread evenly over lined dehydrator tray(s). Dehydrate on 104F degrees for about 1-2 hours. Score the mixture for cracker shapes. Dehydrate another 3-4 hours. Place a dehydrator tray with mesh screen over top and flip. Remove liner and tray, and place tray with flipped chia mixture back in dehydrator. Dry for another 4-8 hours or more until crackers are desired texture. Cool, break apart and eat. Store them in an air tight container. These crackers won’t last very long at all!

Edamame Avocado Vegan Pesto

I love this delicious, yet simple pesto recipe using edamame beans. It goes great as a spread, or used as a sauce on your favorite raw or cooked pastas (i.e. zucchini, spaghetti, etc.). For those of you who prefer not to eat edamame, you can exchange it with delicious fresh peas. If you do use edamame, be sure to select organic. Edamame beans are immature soybeans inside a pod that can be eaten fresh, or peeled and boiled which is a more traditional method of preparation and use. They are high edamame is rich in protein, dietary fiber, carbohydrates, and micronutrients. It’s important to find true organic sources of this soybean, as soybeans are one of the top GMO plants next to corn. However, if you are comfortable with the source, you will definitely enjoy edamame and benefit.

When I made my pesto I didn’t add any lemon, so it’s important to use it right away as the avocado begins to brown. You can slow this down by adding lemon juice to the recipe and storing it in a tightly sealed container in the refrigerator. 

I used my pesto in a vegan wrap, made with fresh mushrooms, onions, and Mexican squash (also known as Chayote).  I used a gluten free, vegan tortilla and spread the pesto on it. I also lightly sauteed the veggies on low heat. You could marinate them and then dehydrate the veggies, or just prepare it raw. You could also use lettuce wraps or raw wraps in place of the vegan tortilla. 

Here’s the recipe for the pesto. Enjoy!

Edamame Avocado Vegan Pesto


1 cups well packed parsley

1 cup shelled walnuts 

1 cup edamame beans (not the pods)

1 ½ T organic miso

1 cup avocado (about 1 large pitted avocado)

1 T Bragg’s

1 tsp or more Garlic Powder (to taste)

1-3 T water as needed for consistency


Combine all ingredients in a food processor and mix until smooth. Add water as needed. 




Round 2: Cleansing again…

So it’s been about two weeks or so since I blogged last. Just to fill you in, I have been juicing every day, with the exception of this past Saturday. I have kept mostly raw, and mostly vegan. I only had four separate meals during this whole time where I wasn’t totally vegan. When we went to visit my son in Flagstaff we went for sushi one night, then one day we had breakfast with him, which I ate an egg white omelette with fresh veggies such as spinach, onion, tomato, and zucchini. Then this past weekend I had one meal of sushi, and a homemade egg white veggie omelette. Other than that my meals have been on a 90+ vegan (since I eat honey a lot), and only about 8 meals in which the food was heated – so I’ve been a hi raw girl now for a while.

Anyway, I decided to attempt something challenging for myself. I decided that I would cleanse about once a month for about 7 to 10 days, every month,  until March. I just want to see where it will take me. So this Monday I started my second cleanse in my “Reboot” program. I call it “Round 2”. I’m hoping to cleanse for at least 10 days. If not, I will cleanse through this weekend, then break into a juice feast for about 2-3 days, then back on my raw food lifestyle. It all depends on whether or not we visit my son again in Flagstaff, and go fishing. We shall see. For now, I’m already on day 3 of the cleanse.

I’m down 4 pounds already, but I think half of it is from water. I’ve had some challenges with drinking enough of the fluids. I’m just not hungry/thirsty. I’m still drinking plenty to stay hydrated, just not drinking enough of the “energy” fluids, so I’m a bit lethargic and foggy. Hopefully today I can drink more for energy, so that I can exercise. I wasn’t able to yesterday because I didn’t have enough energy. It’s important to drink the fluids that give  you energy, whether it be the lemonade drink, or fresh juices, you need it for the nutrients and the energy.

Well, I don’t know if I will blog daily this time, but I will check in as much as possible. On that note, stay healthy, eat fresh live food, and be happy!

Till next time! Peace!=)


Nothing but the Juice!

For those of you who have been following my personal blog, you know that I recently completed a 10-day Master Cleanse, followed by a three-day juice feast. Since then I have been on a 100% raw food diet, and I feel great! It’s been a long time since I have been so pure, but I’m glad I did it. I’m still in my “reboot” stage, and will be till I deem necessary. Regardless, I’m going to continue to be much more conscious of my body’s personal needs than before so I don’t slack so much.

Anyway, I thought I’d give you a list of my favorite juice combinations that I have been having over the past few weeks. I don’t have any pictures, but I’m sure you can tell the yumminess just from the combinations listed below. I do plan to post some more raw food entrees and desserts real soon. In fact, I’m working on some right now. Till then, get the ol’ juicer out and “juice baby, juice”!!!

Here’s the juice:

Apple Cucumber.
2 gala apples
1 cucumber

Apple Grape.
1 large bunch grapes (red)
3-4 gala apples

Carrot Apple.
10 large carrots
2 gala apples

Coconut Cucumber.
1 large cucumber
2 cups or less coconut water

Green Lemonade. (adapted from Natalia Rose, Raw Detox)
1 head of Romaine lettuce
6-8 kale leaves
½” ginger
juice of 1 lemon
2 gala apples

Lemon Cucumber Mint.
Lemon (peeled)
1 Cucumber
fresh Mint to taste

Mango Lemonade.

My V8.
12 long carrots
1 red bell pepper
2 large beef tomatoes
6-8 leaves kale
½ bunch parsley
1 bunch spinach

Orange Cucumber Spinach.
3 oranges (peeled)
1 cucumber
2 large handfuls fresh spinach
1” ginger

Pineapple, Orange, Carrot.
1 pineapple (peeled)
2 oranges (peeled)
2-3 long carrots

Watermelon Black Grape.
1 small seedless watermelon (remove rind)
1 bunch black seedless grapes

Watermelon Strawberries.
1 seedless watermelon (no rind)
1 package fresh strawberries

Keeping it 100% raw, and feeling great!

On Saturday, I had a very nice day making my juices, shopping for fresh produce, and making a delicious Arugula Pesto Pasta – all raw! I also prepared a recipe I found on MeganElizabeth.com for apple carrot date bites. Oh so good! So in a nutshell, this is what I ate Saturday:

Green Lemonade

Apple, Carrot Date Bites
Chia crackers with coconut butter and honey
Arugula Pesto Pasta (basically zucchinis, Arugula, and mixed veggies – recipe to be available soon)
Raw ice cream chocolate-vanilla shake
Herbal tea

I did make my husband some delicious carrot apple juice – his favorite!

For Sunday, I picked up my kitty from my friend’s house then got to work prepping food for the week. I froze chopped banana, pineapple, and fresh coconut meat. For meals I had my usual green lemonade, and I had Mango Lemonade – oh was that ever good! Later I had fresh grapes, chia crackers and flax crackers with almond butter, honey, and a touch of pink Himalayan salt. Oh, I remember, I also prepared a fruit pudding.  Here’s the recipe I created:

Chunky Fruit Pudding.

The Pudding.
1 cup chopped fresh pineapple chunks
1 cup frozen strawberries
2 large pitted Medjool Dates
(Blend in blender till smooth, add water if necessary)

The Fruit Bowl.

1 banana sliced
5 figs sliced
1 T cacao nibs
1 T dried organic coconut shredded coconut
2 tsp chia seeds

Assemble the fruit pudding:

Place fruit slices in a bowl. Pour pudding over top. Garnish with more shredded coconut flakes and serve.

For today, Monday, I had prepared a super delicious watermelon and black grape juice. It was so perfect. I have some for tomorrow too! I also made my husband the carrot apple, but I didn’t have my usual green lemonade. Instead, today I made a morning green smoothie. Here’s what was in it:

Green Smoothie with Figs.

2 bananas
4 figs
1 handful of red grapes
2-3 handfuls of Romaine lettuce
½ cup or more of fresh Young Thai coconut water

This smoothie was super energizing and so good! You couldn’t even taste the greens. Just fresh and smooth! This was definitely a meal-replacer, as I was full till lunch time.

For lunch I had made a raw Romaine hoagie – just like what MeganElizabeth.com created. The only difference is I made a small veggie salad mix with greens that I shoved in my lettuce head, instead of cut veggie slices. It was terrific and also super filling! Then tonight I went ahead and indulged in another raw ice cream shake – except no bananas, no added fudge – I still was slightly bloated, but not any more. Obviously, it’s the nuts that are getting to me. We’ll have to work on that.

Tomorrow I’ll be having my green lemonade, the watermelon black grape juice, and then my version of a raw sushi roll (no fish), using seaweed salad, carrots as the rice, and cucumber. It is so yummy.


Till next time. Have a great evening, and a Super Tuesday!!!

Blessings! =)


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