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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. 





Tropical Orange Creamsicle Smoothie

Amazing Grass came out with a new flavor of greens, Orange Dreamsicle Green SuperFood. I really wanted to try it, but I didn’t think it would go well with my usual morning fruit smoothies, so I came up with this little recipe and it was a winner!

Amazing Grass Green SuperFood
is an excellent product! The products are made from mostly organic greens, and contain no fillers.  Amazing Grass Green SuperFood is a non-dairy, completely vegan product, providing the most nutrient dense combination of fruits, vegetables, and greens, needed to energize and nourish the body. Amazing Grass comes in a variety of flavors, and in different serving size containers. I usually purchase the original greens in the jar size, while purchasing the other flavors as single-serving packets. I highly recommend this product for the price, flavor, and effectiveness. Check out some of my other smoothie recipes using these delicious greens.

Sorry, no pictures. We drank this smoothie way to fast for me to get the camera out…

Tropical Orange Creamsicle Smoothie.

1 packet Orange Dreamsicle Green SuperFood
1 tsp lecithin
1 tsp organic, non-alcoholic vanilla extract
1 T maca powder
2 T lucuma powder
1 T Coconut Secrets Coconut Flour
1 tsp bee pollen
4-6 drops Vanilla Creme flavored SweetLeaf Liquid Stevia (you can use Valencia Orange as well, or combine the two flavors)
1 T raw coconut butter
drizzle sweetener sap (agave, raw honey, or Coconut Secrets Coconut Nectar)
1/4 cup organic dried shredded coconut
2 T vanilla hemp protein
1-2 T raw cacao nibs (optional)
3-4 oranges juiced (use more or less depending upon taste)
4-5 bananas (medium-sized)
1/4 cup pineapple chunks (freeze before use)
1/4 cup mango chunks (freeze before use)
4-6 ice cubes
fresh coconut water to cover

Combine all ingredients in a high-speed blender, and mix until super smooth and creamy. Yummo!

Pear Tart, with Cashew Cream and Toffee-Date Topping

Recently I was looking for something simple to make. At first I thought about making some type of cream cookie dipped in chocolate, but didn’t have time, so I came up with this sweet recipe and, not only was it simple to make, it was absolutely de-li-cious!!! Enjoy! =)

2 Ginger Snap flavored Larabars (think of this as a “Semi-Homemade” recipe)
1 cup raw cashews (soaked for 8 hours or more – very soft)
1/2 cup raw macadamia nuts (soaked for 8 hours or more – very soft)
1 tsp organic vanilla extract (non-alcoholic)
1/4 – 1/2 cup raw agave nectar
dash of ground cinnamon
dash of ground ginger
2 Bartlett Pears, or other variety (cut into slightly thin slices)
1 1/2 cups Medjool dates (pitted and soaked for 1 hour – reserve water)
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia

For tart crust – Process Larabars in a food processor until a dough ball forms. Remove dough, and roll flat. Take dough and press into the bottom of bowls, or small tart dishes. Add the fresh cut pear slices. Sprinkle cinnamon and ginger on top. Set aside.

For Cashew Cream – Combine soaked cashews and macadamia nuts into a food processor or blender. Add a little water and mix until super smooth, gradually adding the agave nectar and vanilla extract. Add more agave or water as needed to make cream. Cream should be thick and smooth – not runny. Pour cream over top of pears and crust. Place in freezer until firm.

For Toffee-Date Topping – Using the reserved water with the dates, smash them into a creamy paste. (I did this by hand, but you can use a blender or food processor if you’d like). Once smooth, add the English Toffee liquid stevia – mix again.

To serve – Remove cream tart from freezer and let sit in refrigerator for about 30 minutes to an hour to slightly thaw. Spread date paste over top and serve. It’s very sweet, and delightful! Even non-raw foodies love this dessert!

Swiss Chard Salad with Apples and Pecans

I love my super food greens! As you know kale is a big part of my diet – so are collard greens. Well, lately I have discovered another super green that I can’t be without. Introducing Swiss Chard! That’s right, Swiss Chard!

Swiss Chard is probably one of the most vitamin and mineral rich super greens you can eat! I can’t even begin to tell you how healthy chard is! You can read more about it here.

Well, if you want a simple, but delicious way to consumer more chard, try my salad. You only need a few ingredients, and it is super yummo! Plus super energizing too! Try it for yourself.

1 large bunch (about 6-8 leaves) fresh white Swiss Chard
1-2 handfuls fresh herb salad mix
1 handful fresh sprouts or micro herbs
2 large apples (mixed variety)
1/2 cup raisins
1/2 cup raw pecan pieces
drizzle hemp oil
drizzle balsamic vinegar

Rinse chard leaves, and trim off ends. Chop leaves and add to a large bowl. Core and seed apples. Cut into small slices and add to bowl. Add herb lettuce, micro herbs, raisins and pecans. Toss well. Drizzle hemp oil and balsamic vinegar, toss again until well combine. Ready to serve. Makes 2-4 servings depending upon how much you like to eat! =)

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!!!

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

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!:)

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:

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)


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! =)

Brussels Sprouts and Sweet Potatoes with Coconut Curry Spice

Okay, so I’m posting another Brussels Sprouts recipes. I just can’t help it – I’m on a Brussels Sprouts kick!!! Hope you like it!!!

1 lb Brussels sprouts (trim off ends, and slice)
1 lb sweet potatoes (peeled and cut into small cubes)
1 bunch fresh parsley (cut off stems, and coarsely chop)
2-3 tsp or more curry powder
1 tsp or more nutmeg
1 tsp or more garlic powder
1 tsp or more onion powder
1/2 tsp or more of ginger powder
1/4 to 1/3 cup dried shredded coconut
1 T hemp oil
1/2 T extra virgin olive oil
2-3 drizzles agave nectar

Lightly warm Brussels sprouts and sweet potatoes in dehydrator or lightly steam. Remove and place in a large mixing bowl. Add remaining ingredients and toss well. Serve with your favorite raw crackers or bread. Yummo!

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