Fragrant Vanilla Cake

Month: June 2015

Raw Berry Almond Tart

My Mom liked to make berry desserts on to celebrate the 4th of July. She made a frozen cake topped off with berries that looked like a flag, and a tart with cream and berries which was my favorite. I decided this year that I needed to make a version of a berry tart with cream. Raspberries and blueberries are so festive on their own there is no artificial color needed here! If I had made a cake, I wouldn’t need to use any either not that I ever do. I love that nature provides us with such beauty and color naturally.

Back to the tart, I could have made just a vanilla cream, but I went for a vanilla almond cream since this was kind of my version of a tart my Mom used to make and in her desserts that would typically be vanilla she liked to add a touch of almond extract. I have come to love that flavor combination as well. It almost makes it sweeter.

The tart turned out yummalicious! A crunchy crust with a hint of almond, a silky fluffy vanilla almond filling that melted in your mouth, and topped off with sweet and tart berries. It was super festive! The berries kind of reminded me of a firework on top of the tart which wasn’t planned but it was awesome. This is simple to make, and if you serve it on the 4th your guests will love it! I have included 2 versions of the cream, one raw, and one with canned coconut milk so that you all can make this no matter what you have access to and you can pick the one that suits you best.

Raw Almond Cream Tart with Berries

Makes one 8 inch tart

8 inch tart pan

crust:

1/2 cup sprouted, dehydrated buckwheat groats (or raw almonds)

1/2 cup finely shredded, dried coconut

1/4 cup ground flax seed

3/4 cup soft, medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well first)

1/8 tsp sea salt

2 Tbsp raw almond butter

Filling:

2 cups young coconut meat*

1/2 cup coconut water

3 Tbsp raw coconut nectar or agave nectar

1/4 tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

1/2 tsp pure almond extract

1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid**

Organic raspberries and blueberries for topping

To make the crust, combine all ingredients in a food processor and process until finely chopped and holds together when squeezed (if it doesn’t add a few tsp water and pulse until it does). Press into an 8 inch round tart pan with a removable bottom (I like to oil mine with coconut oil first). Set aside.

Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and process a minute more. Pour into the prepared crust, and let sit in the freezer for about 1 1/2 hours until firm.

When ready to serve, garnish the top of the tart with fresh berries. Store cake in the refrigerator.

* 1 cup raw cashews, soaked for 4 hours and drained can be substituted for the coconut meat if unavailable.

**If your young coconut meat is especially soft and watery, you will need to add at least a few Tbsp more coconut butter.

***If you like, you can also make this with coconut milk for a non-raw version. The rest of the recipe is the same, but here it the filling:

For the non-raw filling:

2 cans full fat organic coconut milk, chilled

1/4 cup plus 2 Tbsp maple syrup or raw coconut nectar

pinch sea salt

2 tsp pure vanilla extract

1/2 tsp pure almond extract

2/3 cup plus 3 Tbsp raw coconut butter, warmed to liquid

For the cream, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Spoon into the tart and smooth the top. Place in the refrigerator to set for a few hours before serving. Top with berries before serving.

June 30, 2015
Raw Strawberry Rhubarb Cheesecake Bars

I was over at my Dad’s house on Father’s Day and I picked a whole bunch of rhubarb. I almost left without it, but Eric reminded me it was there, and I was all like… “Are you wanting me to bake something with it, or is that a hint?” Of course it was, and he had a point. Rhubarb is delicious. Especially when used in desserts, and paired with some sort of berries. Which is what I decided to do this time.

The next day I thought about it long and hard and what sounded the absolute best to me were some strawberry rhubarb bars. I had seen a baked version on Pinterest a while back and said to myself, “I need to rawify and veganize those!” That was a couple months ago though, so it was about time I did, and now I finally had more rhubarb to do so!

I wanted these to be intensely strawberry rhubarb. Sometimes when you make a cheesecake the filling takes away from the flavors of the fruit, but not mine. I used strawberries and rhubarb both in the creamy filling and in a jammy swirl that marbled throughout the bars. They were pure delicious goodness! Tart and sweet just how strawberry rhubarb desserts should be not overly sweetened (I feel some people use too much sweetener with rhubarb and it is not tart enough anymore). Perfectly balanced. It is the height of strawberry rhubarb season, and if you love the combo like I do, you must try these.

Raw Strawberry Rhubarb Cheesecake Bars
Makes 12

Crust:

1 cups finely shredded dried coconut

1 cup sprouted buckwheat groats (or additional shredded coconut)

1/2 cup soft medjool dates, pitted

1/4 tsp himalayan salt

2 Tbsp ground flaxseed

Filling:

2 cups young coconut meat, packed

1/4 cup raw coconut nectar or maple syrup

1 tsp vanilla extract

pinch sea salt

1 cup organic strawberries

1 cup diced organic rhubarb

1/2 cup plus 2 Tbsp raw coconut butter or oil, warmed to liquid

Swirl:

1/2 cup organic strawberries

1/2 cup diced organic rhubarb

1 Tbsp raw coconut nectar or maple syrup

2 tsp raw coconut butter, warmed to liquid

For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
Press into an 8×8 inch (or 9×9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal). Set aside in the freezer.
For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth. Set aside in a bowl.

To make the swirl, blend all ingredients in a blender until smooth. Set aside.

To assemble the bars, drop some of the swirl by the tsp over the crust, then pour the filling over that. Drop the rest of the swirl by the tsp over that, then swirl with a knife.
Place in the freezer to set, about 2 hours. Cut into bars and serve!
Store any extra bars in the refrigerator.

June 28, 2015
Blueberry Muffin Batter Overnight Oats

This may sound kind of odd, but I like blueberry muffin batter even more than regular cake batter. I know it is slightly less sweet but that is what I love about it. That and the few berries that I may or may not have purposely left behind in the bowl so I could enjoy them wink wink. It is good stuff! And, if you are making vegan batter as I always do, then no risk for salmonella contamination. My Dad would always warn me of that when I begged to lick the bowl as a child when he would make muffins on Saturday mornings. But I never listened. So as much as I love blueberry muffin batter, when I was making my overnight oats last weekend, and I had some blueberries…it had to be blueberry muffin batter flavor.

I gave it the flavor of blueberry muffin batter by including a bit of vanilla and cinnamon, but also some Sprout Living Epic Vanilla Lucuma Protein Powder. For some reason, when I mix it into things it reminds me of muffin batter, so it was perfect. And not only that, I needed an extra boost of protein. I always add chia seeds in my overnight oats as well for a hit of omega 3 oils. This stuff was delicious! Like blueberry muffin batter and oatmeal got married and had a child. The best part is, it is simple to make and all you need to do the next morning is enjoy!

Blueberry Muffin Batter Overnight Oats

Serves 1-2

1/2 cup gluten free steel cut oats or rolled oats (if you want this to be raw use raw rolled oats)

1 1/2 cups filtered water

2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder*

1 Tbsp chia seeds

1 tsp pure vanilla extract

1/4 tsp cinnamon

stevia or maple syrup to taste

1 cup fresh blueberries

In a jar, combine all ingredients, and stir to mix together. Let sit in the refrigerator covered overnight. Enjoy in the morning!

*If you do not wish to add protein powder, then simply use your favorite non dairy milk, 1 cup instead of the 1 1/2 cups water in this recipe (the protein powder adds heft and richness, so you milk instead of water gives it this).

June 27, 2015
Vegan Mississippi Mud Cookies

I was watching one of my coworkers drizzling chocolate over the freshly baked cookies at work and I decided that I had to make something with chocolate when I got home. Chocolate cookies. Because that was what I was suddenly craving after smelling that chocolate. I didn’t want to make something I had made before, I was up for something new and exciting.

While I was out for my walk after work it came to me. Mississippi Mud Cookies! It was kind of muddy out, my shoes were not happy, but my tummy would be after gaining this inspiration. Funny how the weirdest things give me ideas sometimes. Why Mississippi mud? Well I do live in Minnesota and I enjoy being around the Mississippi river. I have visited the point where it starts, and it is quite beautiful down here in the cities as it winds its way south.

Anyways back to the cookies…I know there are versions of Mississippi mud cookies out there, but this is my version. I wanted there to be lots of chocolate. So I made a gluten free chocolate dough, and added big chocolate chunks. I also wanted there to be crunchy nuts included. I added almonds, walnuts, and pecans for plenty of crunch. They were decadently delicious. Sort of like brownie cookies. This is the type of mud you want in your life, trust me.

Vegan Mississippi Mud Cookies (gluten free)

Makes 16 large cookies

2 Tbsp ground flax seed

1/4 cup plus 2 Tbsp filtered water

1 cup virgin coconut oil, warmed to liquid

1 1/2 cups coconut sugar

1 teaspoon vanilla extract

1 Tbsp espresso powder (or very finely ground good quality coffee)

1/2 cup cacao powder

1 teaspoon baking soda

1/2 teaspoon sea salt

3 cups all purpose gluten free flour

3/4 cup chopped almonds

3/4 cup chopped walnuts

3/4 cup chopped pecans

1/2 cup vegan dark chocolate chunks*

In a small bowl, whisk together the flax seed and filtered water. Set aside in the refrigerator for 15 minutes.
Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
Mix in the vanilla extract and flax mixture until well combined.
Add the cacao powder, espresso powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
Mix in the almonds, walnuts, pecans, and chocolate chunks.
To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart. Bake for about 10-12 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies and let cool completely.

*If you are using home made chocolate as I often do, hold off on mixing it into the dough, and press it into the cookies just as they come out of the oven. This prevents it from melting all over.

June 26, 2015
Sunshine Curried Chickpea Stew

Love is about taking care of those who are close to you when they are having trouble taking care of yourself. We all need a little help sometimes, and you never know when it might be you that needs it. At least that is how I feel. Eric wasn’t feeling the greatest last week, like he might have picked up a touch of something so I thought I would make him some warming soup with things that help you stay healthy in it. It was a little chillier day than the rest, rain falling in the afternoon, so a good day for soup. I included plenty of veggies, some chickpeas for protein, and most importantly ginger, turmeric, alliums and hot peppers. All for immunity and anti-inflammatory purposes. I added in some coconut milk at the end for richness as well since this soup had no other fats in it. It turned out delicious, warming and the most beautiful sunshine color fit to brighten anyone’s day. Eric loved it, since he didn’t feel like cooking for himself at that point. You never know when you will have the opportunity to help someone out, but when you do, you should take it.

Sunshine Curried Chickpea Stew

Serves 2-3

1 small onion, diced

2 carrots, halved and sliced

2 celery stalks, sliced

2 garlic cloves, minced

2 medium red potatoes, diced

1 yellow bell pepper, diced

1 jalapeno, minced

1 Tbsp fresh ginger, minced

1 tsp turmeric

1 tsp ground cumin

1/2 tsp sea salt or to taste

3 cups filtered water (or as needed to cover veggies)

1 1/2 cups cooked chickpeas (or a 15 oz can will do)

1/2 cup full fat coconut milk

3 Tbsp arrowroot starch dissolved in 3 Tbsp filtered water

Combine all ingredients but the chickpeas, coconut milk, and arrowroot in a pot and bring to a boil. Lower to a simmer, and let cook for 20 minutes, or until the veggies are all tender and the flavors have combined. Add the chickpeas, coconut milk and arrowroot and stir in until the coconut milk has dissolved and the soup is thickened.

June 24, 2015
Vegan Banana Split Parfait

Sometimes I run into writer’s block in the recipe department when I have a lot of other things going on in my life. Luckilly though I have a few special people around me that help to inspire me when I am feeling a little uninspired. I asked Eric what I should make last week, and he said banana split, and parfait. Now, banana split was a bit too much work considering it was a work night and I had only about an hour to make something (ice cream has to chill and you have to make several different kinds and what not). But parfait I could do. Then it came to me…banana split parfait! Less work than making ice cream, but still just as delicious. Eric liked that idea too so I went with it.

I made a coconut banana cream for the creamy part of the parfait, and it was dreamy. I figured instead of just sliced bananas, including them in the cream would make it easier and also a little lighter than just having plain coconut cream. I made the classic sauces for a banana split, pineapple, strawberry, and fudge. The fruit did not even need sweetener it was so flavorful. Eric got his banana split, and parfait, and we both got to enjoy a delicious dessert! It was a win all around!

Vegan Banana Split Parfait

Serves 3

Coconut Banana Whipped Cream:

4 organic bananas 2 cans full fat coconut milk, chilled (just the top thick part, discard the water)

1 Tbsp pure vanilla extract

1/4 cup coconut nectar or maple syrup pinch sea salt

1 cup coconut butter warmed to liquid

Pineapple sauce: 1 cup fresh organic pineapple, diced

1 Tbsp raw coconut nectar or maple syrup (optional)

Strawberry Sauce: 1 1/4 cups fresh organic strawberries

1 Tbsp raw coconut nectar or maple syrup (optional)

Fudge Sauce:

3 Tbsp raw coconut nectar or maple syrup

1 Tbsp raw coconut oil, warmed to liquid

1/4 cup raw cacao powder, sifted

pinch sea salt

1 tsp pure vanilla extract

1 Tbsp filtered water (or as needed)

Chopped vegan dark chocolate or a cherry for topping

To make coconut banana whipped cream, combine the bananas, coconut milk, vanilla, maple syrup, and sea salt in a high speed blender or food processor and blend until smooth. With the motor running, slowly add the coconut butter (so that it does not clump up. But if it does, just continue to blend at high speed until smooth and you will just have to chill it longer). Place in the freezer and chill until the consistency of whipped cream (about 30 minutes if it did not get very warm, and about an hour if it had to be blended longer and was more liquid). Once it is the proper consistency, set aside in the refrigerator.

To make the pineapple sauce, blend the pineapple until chopped up but still chunky in the food processor (adding the optional maple syrup if your pineapple is not sweet). Set aside.

To make the strawberry sauce, blend the strawberries until chopped up but still chunky in the food processor (adding the optional maple syrup if your strawberries are not sweet). Set aside.

To make the fudge sauce, whisk together all ingredients until smooth (adding a little water if too thick, or more cacao powder if too thin). Set aside.

To assemble, put some of the coconut banana whipped cream into the bottoms of 3 glasses, followed by the chocolate sauce, then more coconut cream, then the pineapple sauce, then more coconut cream, then the strawberry sauce. Then the last bit of coconut cream. Top off with more of the sauces if you have extra, and garnish with chopped vegan chocolate or a cherry if you have one.

June 23, 2015
Raw Raspberry Dream Pie

Cream pies are the perfect thing for summer as far as I am concerned. But I guess I consider them somewhat of a special thing to make since I don’t make the often. There was no special occasion last weekend, but I decided to make it special and make a cream pie. Raspberry cream pie to be precise. I had the most beautiful raspberries and they were just begging to be used in something magnificent.

Although the pie might look a little fussy, it is nothing of the sort. Rather easy to make. A simple crunchy crust buzzed together in the food processor with few ingredients, and a coconut cream based filling that has little hands on time and just needs to chill before enjoying.

Let me tell you…this tastes like heaven! This was my dessert Sunday night and it put me in my happy place. Vanilla and raspberry scented fluffy cream that melted in my mouth with that crunchy sweet crust and tart fresh berries…the perfect combination. If you are having a summer party, bring this out, and your guests will love you.

Raw Raspberry Dream Pie
Makes one 6 inch pie

1 six inch deep dish pie plate

Crust:

3/4 cup finely shredded dried coconut

3/4 cup sprouted, dehydrated buckwheat groats

1/2 cup ground flaxseed

1 cup soft pitted medjool dates

1/4 tsp sea salt

Filling and Topping:

4 cups fresh young coconut meat packed*

1/2 cup fresh coconut water

1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp himalayan salt or sea salt

1/2 Tbsp pure vanilla extract and seeds of a vanilla bean

3/4 cup raw coconut butter (warmed to liquid)

2 cups fresh organic raspberries, divided

2 Tbsp coconut butter

Additional raspberries for topping

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, and vanilla in a food processor and process until smooth. Add 3/4 cup coconut butter with the motor running and process for a minute. Divide between 2 bowls. Add one back to the food processor and add 1 1/2 cups raspberries, along with 2 Tbsp coconut butter and blend until smooth. Stir in the remaining 1/2 cup raspberries. Pour the raspberry filling filling over the prepared crust and place in the freezer to firm up (about 2 hours). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream (once it is the proper consistency, place in the fridge until the filling is ready.

Once the filling and the cream have chilled long enough, top the filling with the plain cream, and top off with raspberries before serving.

*If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.

June 21, 2015
4 Ingredient Banana Cream Pie Popsicles

Although I am all about the fancy desserts sometimes, other times I am all about the super easy ones. And nothing beats popsicles for easy in the summer. Don’t get me wrong, I love my elaborate ice cream flavors, but it is nice to simply blend something, pop it in the freezer and half a day later be able to enjoy it. Plus, who doesn’t love popsicles?! They are n essential part of a hot summer day, whether you are a kid or an adult! Sometimes, Eric and I like to grab one as we head out for our walk on a hot day, and enjoy it along the way to cool off. I recently made some Banana Cream Pie ones, and they were wonderful, so I had to share the recipe with you all.

At only 4 ingredients, there is no excuse not to make these. Don’t have any molds? Use paper cups to freeze them in old school style. I remember making popsicles like those back in the day. These taste just like banana cream pie, but are a lot friendlier on the waistline. If you have 5 minutes, you can make these, and trust me you will be happy you did the next day when it is hot and you want something sweet and delicious!

4 Ingredient Banana Cream Pie Popsicles

Makes 4

1 15 oz can organic full fat coconut milk (or 1 1/2 cups raw coconut milk if you want these raw)

2 ripe organic bananas

1 tsp pure vanilla extract

1 Tbsp maple syrup or to taste (stevia may also be used, a few drops to taste)

Blend all ingredients together in a blender until smooth, then pour into popsicle molds and place in the freezer for at least 6 hours (or when they are firm) or overnight to set up.

June 20, 2015
Exciting Nut Butter Recipes You Need To Try!

I don’t know about you but I am in love with nut butter. Of course it started as a child when my Mother would make me peanut butter and raspberry jam sandwiches. I loved those. I refused to eat sandwiches with lunch meat (even then I was meant to be vegan). Or when she used to make almond butter toast when that began to become popular. Funny how only those two nut butters were available here at that time, and the natural peanut butters and almond butters you bought at the store was nowhere near the smooth texture of the stuff you can get now. Now you can buy all kinds of nut butters. But I really prefer to make my own. At the rate I go through it, it is just more cost effective to do so and not only that, I can create new delicious flavors! Sure I keep a jar of pecan butter, peanut butter, walnut butter, cashew butter and tahini in the fridge at all times (I am a bit of a nut butter hoarder), but I like to have something special I can have for a sweet treat too. So that is where all the fun novelty nut butters come in. Every few weeks, I make something sweet to drizzle over bananas or spread on my flax crackers, or just eat straight up with a spoon for a sweet bedtime snack. I have compiled a list of 10 delicious recipes that I love for you to enjoy, just in case you love nut butter as much as I do. So you do not have to search my site, they are all here in one place. If you have a high speed blender, these guys are a piece of cake! Enjoy!

Gingerbread Almond Butter

Raw Sugar Cookie Dough Butter

Raspberry White Chocolate Chunk Peanut Butter

Hazelnut Pecan Cinnamon Chocolate Chip Butter

Raw Strawberries and Cream Nut Butter

Marble Cake Batter Nut Butter

Raw Raspberry Pecan Butter

Raw Blueberry Muffin Batter Almond Butter

Raw Walnut Hemp Brownie Fudge Butter

Raw Maple Cinnamon Pumpkin Seed Butter

Chocolate Chunk Swirled Peanut Butter

Raw Brownie Batter Pecan Butter

Raw Chocolate Chunk Cookie Dough Nut Butter

White Chocolate Hazelnut Pecan Butter

Raw Macadamia, Pine Nut Coconut Butter

Makes about 2 cups

1 ¼ cups raw macadamia nuts

1 ¼ cups raw pine nuts

1 ¼ cups finely shredded coconut

½ tsp sea salt or to taste

In a high speed blender, combine all ingredients and blend until very smooth, using the tamper to push the mixture down into the blade. It will take about 2-3 minutes. If you do not have a high speed blender, you can make this in the food processor as well, but keep in mind it could take 10-12 minutes to get a smooth butter so be patient. Store in a jar in the fridge.

June 19, 2015
Vegan Double Berry Lemon Doughnuts

Ever since I made my German Chocolate Doughnuts last week with my new pan, I have been wanting to make more doughnuts. Something about the idea of baking healthier doughnuts is pretty amazing in my mind. I guess because I have never had a doughnut pan before. So anyways, I got these beautiful berries on sale at the store this week and I decided that double berry doughnuts would be lovely. I have never actually had real berries baked into doughnuts, just those doughnuts with the fake jam as a kid, so I was pretty excited.

I knew these were going to be really good first off because the berries were very flavorful. It helps that they are in season which is when I try to buy them. Another reason why summer makes me happy, berries are my favorite fruit. And here in Minnesota you only have a few short months when they are really good. So I combined these fruity beauties with some tart lemon in the doughnuts and it was a delicious combination!

They were soft and cakey, lemony and studded with jammy little berries. So delicious as they were. But I decided to make them even better and include a raspberry lemon glaze as well. Because why not?! If you have some fresh berries on hand, and happen to have a doughnut pan…go for it! You will be happy you did, trust me.

Vegan Double Berry Lemon Doughnuts

Makes 12 large doughnuts

Batter:

3 cups all purpose gluten free flour

1 cup coconut sugar

2 Tbsp ground flax seed

1/4 tsp sea salt

1 1/2 tsp baking powder

1/4 cup plus 2 Tbsp filtered water

1 cup applesauce

1/2 cup lemon juice

2 Tbsp lemon zest

1/2 cup filtered water

1/4 cup plus 2 Tbsp coconut oil, warmed to liquid

2 tsp pure vanilla extract

1 cup organic blueberries

1 cup organic raspberries

Glaze:

1/2 cup coconut butter (not oil)

2 Tbsp mashed raspberries

2 Tbsp maple syrup

1/4 cup lemon juice

filtered water as needed

Pre heat the oven to 350F degrees, and oil a standard sized doughnut pan. In a bowl, whisk together the flour, sugar, flax seed, sea salt, and baking powder. Whisk in all the wet ingredients until smooth. Stir in the berries.

Spoon into the holes in the prepared pan, filling them 3/4 full. Place in the oven and bake for 20 minutes, or until the doughnuts are cooked through. Remove from the oven and allow to cool. Once cool, pop out of the pan.

To make the glaze, whisk together all ingredients until smooth (adding a little filtered water if too thick. You want to be able to spoon it over the doughnuts and have a thin layer). Spread over the doughnuts to create a thin glaze. Allow to set up.

June 17, 2015
Spicy Pink Jalapeno Saurkraut

An unhappy tummy is an unhappy person. At least with my personal experience. Which is why I like to keep my gut happy. Eating probiotics is one way to help with that. So why is it important to have a healthy gut? Well, a lot of your immunity lives in your gut. The healthy bacteria are important for you to stay healthy. An unhealthy gut can cause inflammation in your body, acne, fatigue and cause your immunity to go down so you can be more susceptible to illness. And I don’t want that. So I enjoy eating things rich in probiotics like sauerkraut. I make my own at home and it is really easy. I don’t always make the same kind because I like to keep things interesting.

Using purple cabbage is my favorite though because it makes the most beautiful pink saukraut! The last batch I made was a spicy jalapeno and it was so good I figured some of you might enjoy it too so I decided to share the recipe. I like this on top of my lunch salad as an added flavor or just on its own. I have always been a fan of sauerkraut since I was young, but this is the best stuff I have had! In case you would like a few more probiotic rich recipes, check these out:

Blackberry Lavender Kombucha

Raw Raspberry Coconut Yogurt

Spicy Pink Jalapeno Saurkraut

Makes 2 32 oz jars

1 large head red cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded

1 Tbsp sea salt

1 large carrot, cut julienne

1 garlic clove, sliced

2 tsp cumin seeds

2 tsp coriander seeds

4 jalapeno or chili peppers, seeded

filtered water as needed

1 large 8 cup jar with a wide mouth

In a large bowl, combine the sliced cabbage with the sea salt. Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little. Mix in the carrot, garlic, cumin, coriander, jalapeno. Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl. Top with the reserved cabbage leaves. If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged). Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air. Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little). Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7). Place in jars and store in the fridge.

June 16, 2015
Raw Chocolate Raspberry Thumb Print Cookies

I really enjoyed dress up when I was a little kid. I was always putting on weird combinations of clothes that I thought would look pretty, even though most of the time I looked ridiculous. My own clothes were fun, but the most interesting clothes were at Grandma’s house. I would dig through her boxes of fabric and make “dresses” for myself draping them decoratively and securing them with a belt. Her scarves also made great accessories. They were colorful and beautiful and my Grandma was always a good sport never getting mad at me for trying on her things. Even letting me wear her lipstick and clip on earrings sometimes. I remember one time I didn’t want to take them off and I wore them to a pre-school program we were doing. I was up in front of everyone wearing those ridiculous dangly earrings. But it was awesome to my 4 year old self. Sometimes I would pretend to have a tea party with some of my dolls once I was all dressed up and of course I was the princess. Because queens were too old (at least that was my reasoning). I would have pretend food, but if I had real food I imagine thumb print cookies would be on the menu.

To me thumb prints make me think of tea parties. Not sure why. Maybe because they seem little and delicate. I decided that I needed to make some last week because I remembered how cute they were. Yes that is a valid reason for making cookies. But I didn’t want to make the same ones I used to make. It was a really hot day and I did not want to bake, so I made raw ones. But not just raw ones. Chocolate with raspberry chia jam. I am absolutely in love with chia jam lately. I love the texture, since I am a fan of jam with seeds, and it is simple and easy to make.

These cookies were really simple altogether to make, and I made them in less than half an hour which is always a plus. They were delicious as well. Fudgy and rich cookies the perfect contrast to the sweet light jam. These are definitely tea party material or just devour material…if you are not feeling lady like which I wasn’t really when I made them. If you are looking for a simple raw cookie recipe, this is it! No hard to find ingredients or tough techniques here!

Raw Chocolate Raspberry Thumb Print Cookies
Makes 10

Cookies:
3/4 cup soft dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well first)
1/2 cup raw pecan butter or raw almond butter
1/4 tsp sea salt
1 tsp pure vanilla extract
4 Tbsp filtered water
1/3 cup raw cacao powder
3/4 cup raw coconut flour*

Jam:
1 1/4 cups organic raspberries
4 soft dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well first)
pinch sea salt
2 Tbsp chia seeds

In a food processor, combine the dates, pecan butter, sea salt, vanilla extract and water and blend until smooth.

Next, add the cacao powder and coconut flour and blend until well combined and smooth dough (if it is a little dry (since dates can vary in moisture) add another Tbsp water).

Shape the dough into 10 round balls, press them down, and put an indentation into the center with your finger.

To make the jam, combine the raspberries and dates in the food processor and process until dates are very fine. Add the chia seeds and pulse a few times to mix in. Let sit for 10 minutes.
Spoon the jam into the centers of the cookies (you will have extra for another use).

Store the cookies in an airtight container in the refrigerator.

*I prefer to make my own coconut flour since I find that storebought tends to be too dry. To do so, simply buzz finely shredded dried coconut in a blender until fine flour (but not too long you don’t want butter). Raw oat flour may also be used for this recipe if you do not want to use coconut.

June 15, 2015
Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce

Last week, I had some beautiful raspberries and rhubarb just begging to be used in some sort of delicious dish. Although just dessert would have been wonderful, I thought something a little more substantial and meal oriented might be a good idea. It was after work, I was hungry and I was talking to Eric about what I could possibly make. I had pancakes on my mind, but I hadn’t mentioned it to him yet when he said pancakes. With a delicious sauce. Yes! I thought. It was perfect, we were both thinking the same thing so I had to make it. This seems to happen a lot. Great minds think alike I guess. I was just going to make regular old gluten free pancakes but since when do I make regular old anything. My recipes are always ev0lving. So I kicked it up a notch a bit. Cornmeal goes so wonderful with berries and adds delicious texture to pancakes, so I made corncakes.

I also added in some Sprout Living Epic Vanilla Lucuma Protein Powder for an extra boost since I was extra hungry. The pancakes tasted amazing, but the sauce made them even better. It was super simple to make, no cooking required. It tasted like the most delicious jam, and I added in some chia seeds to give it a little something extra. I am one of those people that likes chunky jam. None of that smooth seedless jelly stuff for me. These tasted like dessert, and I suppose they sort of were but there is nothing like having breakfast AND dessert for dinner. Eric was a happy man as well. He is a big pancake fan.

Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce
Serves 2

Ingredients:

Sauce:

1 cup organic rhubarb

2 Tbsp maple syrup

1 cup organic raspberries

1 Tbsp chia seeds

Pancakes:

2 Tbsp ground flax seed

1/2 cup Bob’s Red Mill All Purpose Gluten Free Baking flour

1/2 cup cornmeal

2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder

1 tsp aluminum-free baking powder

1/4 tsp sea salt
1/2 cup applesauce
1 cup filtered water

1/4 cup lemon juice

2 Tbsp lemon zest
2 tsp pure vanilla extract
2-3 Tbsp maple syrup (depending on how sweet you like them)

To make the sauce, combine the rhubarb and maple syrup in a food processor and process until smooth. Add the raspberries and chia seeds and pulse until blended but still a little chunky.

Whisk together the flaxseed, flour, cornmeal, protein powder, baking powder and sea salt in a large bowl.

Whisk in all the remaining wet ingredients until smooth.

To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 4 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

June 14, 2015
Peach Melba Overnight Oats

I ate oatmeal every day for 10 years straight in a row from the time I was in high school to a few years back. It was my go to meal every morning, I loved it and I never tired of it. Adding in goodies sometimes like peanut butter or fruit. It always tasted good and comforting to me and I looked forward to it. It got me through my workouts and races fueling me good without me feeling heavy. I took a break from it a few years back when I was eating totally raw, swapping it for chia porridge or sprouted buckwheat, but now I am back to it again for the most part. It is economical which is important to me since I am on a budget, it fills me up and is easy to make. Surprisingly though, I have never until this past week tried overnight oats!

I have been drooling over recipes for them just about forever so it was about time I did. I see people making all these delicious creative combinations that would make me really exited for breakfast so I had to make some of my own. I went simple this time and used ingredients I had on hand. Peach Melba Oats was what resulted. I had peaches and raspberries and I love the combination and couldn’t think of anything more delicious in oatmeal at that point, so I went for it. I used steel cut oats because I like a little more texture to mine but you can feel free to use raw rolled oats if you want it raw or just regular rolled oats if you like it smoother.

I added in a touch of cinnamon and used some of my home made coconut milk, and added in some chia seeds for extra protein and healthy omega 3 oils. What resulted was pure delicious goodness. Probably the most tasty bowl of oatmeal I have had since I usually go pretty plain with it. The best part was, it was all ready to go for me. Just grab and eat, no cooking required which is important when I am in a hurry in the morning before work. I will definitely be making more overnight oats in the future!

Peach Melba Overnight Oats

Serves 1-2

1/2 cup gluten free steel cut oats or rolled oats (if you want this to be raw use raw rolled oats)
1 cup raw coconut milk or almond milk (I make my own see how HERE)

1 Tbsp chia seeds

1 tsp pure vanilla extract

1/4 tsp cinnamon

stevia or maple syrup to taste

1/2 cup diced peaches

1/2 cup raspberries

In a jar, combine all ingredients, and stir to mix together. Let sit in the refrigerator covered overnight. Enjoy in the morning!

June 13, 2015
Vegan Chocolate Chip Cookie Dough

Sometimes my boyfriend Eric just looks at me and says “You are weird.” and I say “So are you.” Usually because I am doing something like making a funny face at him randomly or something. We love it and that is what we appreciate about each other. No judging going on here, I never worry what he thinks. Conventional things are boring. I tend not to go that route when it comes to the things I enjoy. I know cookies are meant to be baked. But I still love the dough way more than the actual baked cookies. I have thought many times about making a huge batch of dough just to eat it since I end up eating so much of it anyway while I make cookies. So, finally I something a little different and just made the dough for the sole purpose of eating it.

I know some of you totally know where I am coming from. Those of you that love the dough more than the cookies as well. Just not the same once it is baked and hard you know? That soft, craveable texture that melts slowly in your mouth is simply heavenly! I made the classic chocolate chip dough this time. Because that is what my Grandma who was a cookie expert always made and I always sampled as a kid. It always makes me happy.

Good thing this dough is simple to make with few ingredients. No slaving over a recipe here. I actually used something a little unusual in it, sweet potato. Why? Because it is soft, sweet (so less sweetener added), and you will never even notice it is in this recipe since I used the white variety. I used only the dates and sweet potato to sweeten this and it turned out plenty sweet. You would have no idea this is vegan if I fed it to you and did not tell you. It tastes so rich and delicious. Enjoy with a spoon a little at a time (it keeps well for a week in the fridge), or maybe share if you are nice.

Vegan Chocolate Chip Cookie Dough

Makes about 1 cup

1/2 cup cooked sweet potato (I used Japanese sweet potato with white flesh)*

1/2 cup soft medjool dates, pitted

1/4 cup raw pecan butter or almond butter

2 tsp pure vanilla extract

1/4 tsp sea salt

1 1/2 cups brown rice flour (or gluten free oat flour)

3/4 cup vegan chocolate chunks home made or you can buy them HERE

In a food processor, combine the sweet potato, dates, pecan butter, vanilla and sea salt and process until completely smooth. Add the rice flour and process until well combined and smooth. Scoop into a bowl, and stir in the chocolate chunks. Enjoy!

*I cooked my sweet potato by poking holes in it, then roasting in a 400F degree oven for an hour (time for roasting varies depending on how big the potato is).

June 12, 2015
Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

I have always loved Indian food since the first time I tried it back when I was in college. I loved it so much I used to get cookbooks from the library and look for traditional recipes to make at home so I could enjoy it all the time, not just when I went out to eat somewhere. There is a vegetarian Indian restaurant by my house that was always my favorite since I did not have to worry about any meat being included. I enjoyed everything I ordered there, but my favorite were always the dosa with filling, or the chana masala.

When I saw Richa Hingle of the blog Vegan Richa was coming out with a new cookbook, “Vegan Richa’s Indian Kitchen” I had to get myself a copy. I am always drooling over her recipes whenever I get them in my inbox or see them on Facebook. Everything she makes looks delicious from the desserts to the traditional Indian food so I knew this cookbook was going to be good.

It has so many different recipes in it I could eat Indian food for a year and never tire of it. Everything from the dosa to veggie dishes, sweets and even breakfast. Her recipes are simple and anyone could follow them and end up with delicious results. The first recipe I decided to try was the Vegan Chickpea Flour Pancakes. I had all of the ingredients on hand so it was perfect! They were super simple to make and so delicious.

I served them with a Spiced Lentil Potato Hash I made. I am calling it hash because I sautéed it at the end with the spices but I made it a little lower fat and deeper in flavor by roasting the veggies instead of just frying them. They were delicious and so comforting along with the pancakes. I am including my recipe for the hash in this post of course, as well as a link to the recipe for Richa’s Vegan Chickpea Flour Pancakes. But you should definitely get yourself a copy of her book: Vegan Richa’s Indian Kitchen!

Vegan Chickpea Flour Pancakes (Besan Chilla) by Vegan Richa

Spiced Lentil Potato Hash

Serves 4

4 medium red potatoes, diced

2 large carrots, sliced

2 small red bell peppers, diced

olive oil

1/2 cup French lentils

filtered water

1 garlic clove minced

1 jalapeno, minced

1 tsp corinander seeds

1 tsp cumin seeds

sea salt to taste

Preheat the oven to 400F degrees and oil 2 sheet pans. Toss the potatoes with just enough oil to coat, and spread out on one sheet pan. Do the same with the carrots and peppers and spread out on the other. Roast the potatoes for about 30-35 minutes until tender and starting to brown. Roast the carrots and peppers for about 20-25 minutes until tender and starting to brown. Remove from the oven.

Meanwhile, to cook the lentils, cover with water in a medium saucepan, and bring to a boil. Lower to a simmer and cook for about 20 minutes until tender but not falling apart.

Heat 1 Tbsp olive oil in a skillet and add the garlic, jalapeno, coriander seeds, cumin seeds. Saute for a minute until the spices and garlic are fragrant. Add the potatoes, carrots and peppers and lentils and salt to taste sauté a few minutes more until it is all well blended. Stir in some spinach at the last minute. Serve warm.

June 10, 2015
Raw Blueberry Muffin Batter Almond Butter

Blueberry muffins were a regular occurrence on Saturday mornings at my Dad’s house growing up. I always looked forward to making them even though my Dad was no baker (no offense Dad, still love you anyhow) and used a boxed mix. I would always lick the bowl clean of batter every time after we had spooned the rest of the batter into the tins and I was waiting for them to bake. It was good stuff. Almost as good as the baked muffins. As an adult I still am always licking the batter from the bowl and it is much tastier than that boxed mix stuff. I am a fan of most kinds of batter…including the blueberry muffin obviously, which got me to thinking it might be a good flavor for nut butter.

I recently saw a blueberry muffin flavored taffy in a store, and I have made a blueberry muffin batter smoothie bowl, so why not?! I used an almond butter base this time, because blueberries love almonds an it is slightly sweet. I added in a few pecans though to make it a little softer and more runny since almond butter tends to be more stiff sometimes, along with some flax oil. Just a little coconut sugar and vanilla to sweeten, then once the blueberries were added it was amazing!

I even blended in some of the blueberries partially to mimic the smushed berry swirls you kind of get sometimes in your muffin batter. This stuff is pretty addictive, be warned. It is good wherever sweet almond butter would apply. But I love it most straight up, just like real batter!

Raw Blueberry Muffin Batter Almond Butter

Makes about 3 cups

3 cups raw almonds

1 cup raw pecans

1/4 tsp sea salt

1 tsp pure vanilla extract

2-3 Tbsp raw flax seed oil

1 cup dried blueberries

In a high speed blender, combine all ingredients but the blueberries and blend until smooth, using the tamper to push the mixture down into the blades (if you would like it more runny, add a little more flax seed oil). Remove 2-3 of the mixture and stir in 2/3 of the blueberries. To the mixture in the blender add the other 1/3 of the blueberries and buzz briefly to blend them up a little. Stir this mixture into the other mixture. Pour into a jar with a lid. Keep refrigerated.

June 9, 2015
Vegan Peanut Butter Banana Blondie Tart

Someone recently asked me what my guilty pleasure food is. You might be surprised when you hear it was not cake, or ice cream or French fries…it was peanut butter. Yes peanut butter. I could eat a whole jar if I could. That stuff is so addictive. Luckilly though I am satisfied with a few Tbsp at a time and don’t have to resort to the jar. Stuff you can buy is good, but I make my own. Eric recently bought some store bought, then asked me if I would make him some because it was just not as good as mine. I make mine with just peanuts and salt most of the time. Sometimes raw jungle peanuts, and sometimes organic roasted peanuts. So good. When I had a hankering for blondies last weekend, I decided that they would have to include peanut butter too.

I was actually making banana blondies, and since bananas, peanut butter and chocolate chunks are friends, it worked. I made them in a tart pan, just to be different and a bit more elegant. Plus bigger pieces because I was in that kind of mood. You can cut them as large or as small as you like if you make it though, I won’t judge. It was delicious with the peanut butter, giving it that happy flavor that I so much love in just about everything. These are fast to make too, so you can make them and eat them in under an hour! They are best warm of course.

Vegan Peanut Butter Banana Blondie Tart

Makes one 8 inch tart, 12 slices

Ingredients:

1 Tbsp ground flax seed

3 Tbsp filtered water

½ cup virgin coconut oil, melted

1 cup coconut sugar

2 tsp pure vanilla extract

¼ tsp salt

1 tsp baking powder

1 1/2 cups all purpose gluten free flour or quinoa flour

1/2 cup peanut butter

½ cup mashed banana (1 medium banana)

1 cup vegan chocolate chunks

Preheat oven to 350°. Oil a 8 inch removable bottom tart pan with coconut oil. Set aside.

Whisk together flax seed and water in a bowl, and set aside in the fridge for 15 min.

Next, in a big bowl, combine melted coconut oil and sugar. Mix until combined. Add in flax mixture and vanilla and continue mixing until incorporated. Stir in salt, flour, peanut butter and banana until batter is smooth and even. Stir in the chocolate chunks. Spread in prepared pan. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. Cut into 12 wedges (or less if you are like me and like big pieces).

June 8, 2015
Vegan German Chocolate Doughnuts

I never turned down a doughnut when I was younger. I mean come on…who doesn’t think they are delicious?! But when I started to eat healthier as I got older I didn’t enjoy any knowing what is in most of the commercially made ones. I didn’t really miss them or crave them, but I have made quite a few raw versions of doughnuts just because they sounded good to me at the time and that took care of any inkling of craving I might have. They were delicious after all. But the texture of course was nothing like a traditional doughnut. Which got me to thinking, gluten free vegan baked ones might be awesome. I have always wanted a doughnut pan, because it seemed like a fun thing making your own healthier versions of doughnuts. I was never one to want to break out the oil and fry them. Too scary, too much oil and too messy in my kitchen in my opinion. Baked suits me just fine. So I finally ordered a doughnut pan.

It came in the mail a few days back and I was so excited I decided that I had to make some right away. It was national doughnut day too so very appropriate. I could actually make some instead of seeing other’s photos of theirs and wishing I had one. I decided to make something chocolaty and it evolved from there. A chocolate based doughnut. I almost just glazed it with more chocolate, but then I realized how delicious it would be with caramel and some texture so they became German Chocolate Doughnuts after I made some caramel frosting with coconut and walnuts added. Were these ever good!

My first baked doughnuts made at home were a successful experiment! Not so heavy like the raw ones, cakey and the chocolate doughnut was awesome with the gooey caramel coconut walnut frosting. Perfect textures together. I cannot wait to create new and exciting doughnuts now that I have this pan! If you do not have one, and you love doughnuts…what are you waiting for? Why not create your own healthier doughnuts at home?!

Vegan German Chocolate Doughnuts

Makes 6 large doughnuts

Batter:

1 1/2 cups all purpose gluten free flour

1/2 cup cacao powder

1 cup coconut sugar

2 Tbsp ground flax seed

1/4 tsp sea salt

1 1/2 tsp baking powder

1/4 cup plus 2 Tbsp filtered water

1 cup applesauce or pureed banana

1/4 cup plus 2 Tbsp coconut oil, warmed to liquid

2 tsp pure vanilla extract

Caramel:

1 cup soft medjool dates, pitted soaked in water and drained if not soft

3 Tbsp pecan butter, warmed to liquid

3 Tbsp maple syrup

2 tsp pure vanilla extract

1/4 cup filtered water

1/4 tsp sea salt

1/4 cup shredded coconut

1/4 cup chopped walnuts

Pre heat the oven to 350F degrees, and oil a standard sized doughnut pan. In a bowl, whisk together the flour, cacao powder, sugar, flax seed, sea salt, and baking powder. Whisk in all the wet ingredients until smooth.

Spoon into the holes in the prepared pan, filling them 3/4 full. Place in the oven and bake for 15 minutes, or until the doughnuts are cooked through. Remove from the oven and allow to cool. Once cool, pop out of the pan.

To make the frosting, combine the dates, pecan butter, maple syrup, vanilla, water, and sea salt in a high speed blender or food processor and blend until smooth (adding a little more water if you think it is too thick). Stir in the coconut and walnuts. Spread the frosting over the doughnuts.

June 7, 2015
Red Velvet Smoothie

I love Red Velvet Cake. Or Red Velvet anything dessert…like doughnuts, or ice cream sandwiches or strawberry shortcake. The classic cake cented with vanilla, such a beautiful eye popping color, and creamy frosting…heavenly. My favorite flavor is after all vanilla. No offense to chocolate. In all of my red velvet desserts I always use beets to color, so it is an even more lovely pinkish red than the original cake. I was craving some red velvet deliciousness recently but also in need of a nutritious smoothie post workout, so I thought, why not make a red velvet smoothie?

I added in the beets I always do for my red velvet along with the bananas and the classic red velvet flavorings and it was delicious! Tasted like red velvet cake batter. I even added in some Sprout Living Epic Vanilla Lucuma Protein Powder for an extra boost and I think it made it taste even more like cake. I left the top part of the smoothie just plain white like the frosting on the classic cake and it was lovely. Who says you can’t have red velvet for breakfast?!

Red Velvet Smoothie

Serves 2

1 cup raw coconut milk

1 tsp pure vanilla extract

½ tsp almond extract

Stevia to taste (optional)

1 scoop Sprout Living Epic Vanilla Lucuma Protein Powder

6 bananas, frozen and cut into pieces

2 cups cut up raw beets

In a high speed blender, combine all ingredients but the beets and puree until smooth, using the tamper to press the shake down into the blades. Remove ¼ of the mixture, and set aside in a glass or bowl, then blend the beets into the rest of it. Pour the red mixture into 2 tall glasses, then the plain mixture and serve!

June 6, 2015
Roasted Beet and Quinoa Salad with Chickpeas

Sometimes I just make things on the fly when I get home for dinner, and sometimes I spend my day at work thinking about them. The salad I am sharing with you today was the latter. Truth is I made 2 beet salads, at work, spent a chunk of my day working with beets, tasted a few and decided that was what I wanted for dinner. Although I could eat a big pile of just plain beets, I thought a substantial salad with plenty of protein would do the trick.

I was quite hungry after a busy day so I needed that. The first thing that came to mind to pair the beets with was quinoa. I had enjoyed a quinoa salad with beets once and it was amazing. I was going to make something even better. I also added in chickpeas because I love them and because they are awesome with quinoa. It needed some other flavors too, so I tossed it with lemon and fresh mint. Simple, but so good. All that it needed. But I added a bit of coconut chevre I had on hand just because and it was over the top wonderful! I shared some with Eric and it was the perfect size meal for two hungry adults. The best part about this salad besides it tasting wonderful? The beautiful pink color. I love it.

Roasted Beet and Quinoa Salad with Chickpeas

Serves 2

Coconut Chevre:

1 1/4 cups young coconut meat*

1/3 cup coconut water*

1/2 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid

1/8 tsp sea salt

1 tsp powdered probiotics

4 medium sized red beets

1 cup quinoa, rinsed

2 cups filtered water

1 1/2 cups cooked chickpeas

1/4 cup lemon juice

1 Tbsp lemon zest

sea salt to taste

1/2 cup chopped fresh mint

For the chevre, combine the coconut meat, milk, sea salt, coconut butter, and probiotics in a high speed blender and blend until smooth.
Pour into a container with a lid, and set in a warm place overnight.
Once it has become tangy in flavor, place in the refrigerator to chill completely.

To roast the beets, wrap them in foil, and roast them in a 400F degree oven for about an hour to an hour and a half depending on how big they are until they are tender when pierced with a knife. Once roasted, allow to cool, peel and cut into large dice. Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined. When ready to serve, sprinkle with the chevre (you will have more left over for another use).

*If you do not have access to young coconut meat, you may used a can of full fat coconut milk in this recipe in place of the coconut meat and water.

June 5, 2015
30+ Delicious Vegan Peanut Butter and Chocolate Recipes!

The first time I ever ate a Reese’s peanut butter cup as a child, I was in love. The combination of the rich decadent chocolate melting in my mouth with the gooey salty peanut butter was something I would always look forward to from then on. Peanut butter and chocolate were just meant to be together…more than peanut butter and jelly maybe even. As an adult I have grown to love the combination even more. And the other day when I was cruising my past recipes, I realized there is a lot of chocolate and peanut butter love going on here on the blog. So I thought that I would bring my favorites together in one post in case you love the combination just as much as I do. So here you go, all you peanut butter and chocolate lovers out there…20 recipes just for you!

Chocolate PB Bliss Smoothie Bowl

Chocolate Chunk Swirled Peanut Butter

Double Chocolate Peanut Butter Cups

Vegan Inside Out Peanut Butter Cups

Maca Maple Crunch Peanut Butter Cups

Raw Black and White Peanut Butter Cups

Chocolate Covered Peanut Butter Stuffed Chili Peppers

Raw Tag-Along Cookies

Vegan Dark Chocolate Peanut Butter Sandwich Cookies

Vegan Peanut Butter Chocolate Pancakes

Raw Peanut Butter Chocolate Chip Energy Bars

Raw Peanut Butter Buckwheat Crispy Bars

Vegan Salted Caramel Peanut Butter Brownies

Raw Peanut Butter and Chocolate Dream Bars

PB and Chocolate Dessert Popcorn

Vegan Peanut Butter Banana Chocolate Chip Bread

Vegan Peanut Butter Cup Cupcakes

Vegan Mini Peanut Butter Chocolate Chip Cookie Dough Cheesecakes

Raw Chocolate Peanut Butter Cream Filled Cupcakes

Vegan Peanut Butter Banana Chocolate Chunk Cupcakes

Vegan Peanut Butter Lava Cakes

Vegan Dark Chocolate Peanut Butter Roll Cake

Vegan Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting

Raw Peanut Butter Cup Ice Cream Cake

Raw Peanut Butter Chocolate Mousse Tart

Raw Tag-Along Tart

Vegan Peanut Butter S’mores Mousse Pie

Mini Raw Chocolate Banana Peanut Butter Cream Pies

Raw Jungle Peanut Cacao Banana Dream Cake

Vegan Peanut Butter Cup Cake

Raw Peanut Butter Brownie Mocha Cake

Raw Peanut Butter Cup Dream Cake

June 3, 2015
Vegan Gluten Free Sugar Free Raspberry Cupcakes
Since my Gluten Free Sugar Free Vegan Marble Cupcakes that I recently made turned out so good, I decided to try making some more sugar free cupcakes last weekend. This time though, it was raspberry. I had raspberries on hand and I had thought about making muffins…but when I talked to Eric about it he said that something topped off with a sweet glaze would be awesome so I made cupcakes. The glaze sounded good to me as well since I felt like making something simpler than frosting.

I used my basic gluten free sugar free vanilla cake batter for these and it tasted amazing before it was even baked. Just sayin’. But once it was all baked up with the raspberries…oh my was it heavenly. The raspberries became almost jammy suspended in the sweet vanilla cake, and once I topped it off with a lemon glaze, even better. The best part is these are gluten free, sugar free, and vegan so no need to worry about getting a sweet overload on them and feeling ill later. What they will do it make you happy, and satisfy your sweet craving without spiking your blood sugar!

Vegan Gluten Free Sugar Free Raspberry Cupcakes

Makes 16

Cake:
- 1 3/4 cups all purpose gluten free flour*
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp liquid stevia
- 1/2 cup virgin coconut oil, warmed to liquid
- 1 cup applesauce
- 1/2 cup filtered water
- 1 Tbsp pure vanilla extract
- 2 Tbsp organic lemon zest
- 2 Tbsp lemon juice
- 2 cups fresh organic raspberries
glaze:
- 1/4 cup coconut butter, warmed to liquid
- 1/4 cup lemon juice
- 1/2 tsp liquid stevia
- 1 tsp pure vanilla extract
- 1/4 tsp beet powder (optional for color)
- filtered water as needed
Preheat the oven to 375 degrees and position rack in center of oven. Line 16 muffin tins with liners.

Whisk flour, baking soda, sea salt, together in a large bowl to blend well.
Whisk stevia, oil, applesauce, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice until bubbles form. Fold in the raspberries.
Transfer batter to prepared tins, alternating between chocolate and vanilla spooning the batter by the Tbsp into the them. Place in the oven and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
Cool cupcakes completely.

To make the glaze, whisk together all ingredients but the water until smooth, then add a little water at a time until a runny but not to thin glaze is formed.

Spread a little of the glaze over each of the cupcakes, then allow to set (if you want it to set quicker, place them in the freezer for about 10 min).

*I like to use Bob’s Red Mill Gluten Free Flour or Ottos Cassava Flour.

*Note, if you do not want to make this recipe sugar free, you may use 1 cup coconut sugar in place of the stevia in the batter, and 2 Tbsp coconut nectar or maple syrup in the frosting .
June 2, 2015
Vegan French Silk Pie Shooters

French Silk Pie has always been a classic as far as I am concerned. My Dad used to pick one up from Baker’s Square whenever there was a special occasion. I always got quite excited about it. Whats not to love after all about a pie with a chocolate mousse like filling, graham cracker crust and loads of sweet whipped cream and chocolate shavings on top? Nothing. Except for the fact that there is a lot of artificial things in that pie, and dairy so I wouldn’t enjoy it knowing that now. But it was awesome then. Luckilly I am pretty good at making my own desserts (or at least I like to think) now and can make a veganized healthified version of that pie.

Last weekend I did just that, and in a super simple and super cute variation. Shooters! Just because individual desserts are so cute, and I was sharing these and what better way to serve them than in pretty little shot glasses? No cracking of coconuts here, I use chilled coconut milk to keep it easy for you. And it makes amazing whipped cream I might add. These little shooters are just as tasty as a regular French Silk Pie. They would be perfect to serve at a party where you want to be a little elegant and serve something fuss free for dessert. You can enjoy the pie but not need to cut it for your guests.

Vegan French Silk Pie Shooters

Makes 6

Crust:

1/4 cup finely shredded, dried coconut

1/4 cup soaked or sprouted, dehydrated buckwheat groats (or raw walnuts if you don’t have them and don’t mind it not being nut free)

3 large soft medjool dates, pitted

pinch sea salt

Filling:

1 can full fat organic coconut milk, chilled

3 Tbsp maple syrup or raw coconut nectar

pinch sea salt

1 tsp pure vanilla extract

1/3 cup plus 1 Tbsp raw coconut butter, warmed to liquid

1/4 cup raw cacao powder

chopped raw dark chocolate

In a food processor, combine all of the crust ingredients and process until they are crumbs that hold together slightly. Spoon into the bottoms of 6 shot glasses.

For the filling, combine all ingredients but the coconut butter and cacao powder in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Remove 1/3 of the mixture and set aside in the fridge in a bowl. Add the cacao powder to the remaining mixture in the food processor and process until uniform in color. (If at any time the mixtures become runny, it means they have become too warm, if so, place in the freezer in a bowl, and chill until thickened). Place the chocolate in a pastry bag and pipe into the shot glasses over the crust, then place the vanilla mixture in a pastry bag and pipe over that (you may just spoon them as well if you don’t have a pastry bag. Garnish the top with chopped chocolate. Serve chilled.

June 1, 2015