I stared at my fruit bowl today and felt sad. My pears and apples were going to go bad any minute and I knew we wouldn't eat them in time. There were just too mnay. What to do??  Make a raw pie crumble of course!! This  dessert can obviously be made of just apples and use as man different varieties as you like.

Ingredients for Crust:

* 2 cups almonds (soaked 12-24 hours)

*2 cups pitted dates

*1 tsp orange or lemon zest

Ingredients for filling:

*5-6 organic apples

*3-4 organic pears

*1 cup raisins (soaked several hours in just enough water to cover them)

*2 tbsp ground flax seeds or psyllium powder

*2 tsp cinnamon powder

*1/2 tsp allspice powder

*1/2 tsp nutmeg powder

*1 pinch Garam masala

To make crust:

place all crust ingredients in a food processor and process with the S blade until it resembles dough. It will form a ball in the processor, then you know it's ready! Press into a pie plate or 9x12 pan.

To make filling:

*Core and chop the apples and pears into medium sized pieces. Place half the apples into a food processor along with the rest of the ingredients, including the water from the soaking raisin's, and process until smooth. Set aside the mixture in a mixing bowl.

Place the rest of the apples in food processor and pulse until a chunky texture is achieved. Mix the batches together. Pour into the pie shell or pan and enjoy!

Letting the pie settle in the refrigerator for a few hours will stiffen up the filling. Or place in the oven on low for a few minutes with vegan ice cream on top! yum! 

Garnish with apple slices and sprinkle spices on top!

Last weekend I was really craving a peppermint patty. I made my girlfriend pull into a (*gasp!) gas station to buy me one because I needed it so badly. I'm a big mint&chocolate person... my favorite flavor of ice cream is mint chocolate chip. I'm so glad there are a few great vegan brands out there now made with coconut milk or almond milk. I have yet to find a good substitute for peppermint patty's though! I decided to get working in the kitchen, and here's what I came up with! (inspired by a recipe by Kelly Keough)

Ingredients:

*1 1/2 cups extra virgin coconut oil, melted

*3/4 C hemp butter

*1/2 C ZSweet (see bottom of post)

*1 teaspoon peppermint extract

*3 drops of liquid stevia peppermint

*3 drops of liquid stevia chocolate

*1/4 C agave

*3/4 C vegan carob chips (melted) or powder

*1/2 C raw cacao nibs

FILLING

*1/2 C hemp butter

*1/4 C agave

*1/4 C powdered ZSweet

*2 drops of liquid stevia peppermint

Line mini cup cake tins with paper liners. Melt coconut oil by placing jar under hot water. when coconut oil turns to a liquid, pour the oil in medium bowl. Slowly whisk in hemp butter until smooth.

Whisk ZSweet into wet batter. Add in peppermint extract, liquid stevias, and agave one at a time and blend.

Slowly stir in the carob and cacao powder a spoonful at a time. Stir raw cacao nibs one at a time. Batter should run off the spoon easily, but not too runny.

To make the filling:

in a small bowl, mix together hemp butter and agave. Add ZSweet and Liquid stevia and mix. with two spoons, drop a small teaspoon full of filling into prepared paper liners. 

Spoon a tablespoon full of prepared batter on top of the filling. Freeze for 15 minutes. Store in the freezer.

Yield: 50 candies

[caption id="attachment_1520" align="alignleft" width="150" caption="Score!! "][/caption]

My Hubby Loved them!!!!!!!!!!!!!

:) :) :) :) :) :)

A fellow LA vegan chef, Kelly Keough, introduced me to ZSweet. This recipe was my first time experimenting with the calorie free sugar substitute, and to be honest I didn't taste any difference. I am going to keep experimenting with it and let you know my thoughts! So far, so good!

Now that it’s autumn, root vegetables are in season.

Here’s a yummy smoothie recipe using carrots and sweet potatoes, both of which are in season right now!

Autumn Smoothie Recipe

• 4 oz carrot juice (buy it organic pre-juiced or juice it at home if you have a juicer)
• 4 oz almond milk
• 3-5 pitted dates, depending on size
• ½ sweet potato, cut into cubes
• ½ avocado
• 1 tbsp coconut butter or ½ tbsp coconut oil
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• handful of ice
• optional extra agave or stevia if more sweetness is desired :)

You can use this creamy, grounding smoothie as a meal replacement or as a hearty snack. It’s filling and fulfilling- because of all the nutrients.

Carrots have tons of vitamin A, which is great for the eyes (to adjust to light), skin and is a cancer preventative. Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.

Sweet potatoes are a rawkstar vegetable-amazing dietary fiber, vitamin A and C, iron and calcium! The numbers for the nutritional sweet potato speak for themselves: almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal. All these benefits with only about 130 to 160 calories! Among root vegetables, sweet potatoes offer the lowest glycemic index rating. That's because the sweet potato digests slowly, causing a gradual rise in blood sugar so you feel satisfied longer. It's time to move sweet potatoes to the "good" carb list!!

[caption id="attachment_1480" align="alignleft" width="300" caption="Heather and I visiting Boston in the Fall! "][/caption]

A friend of mine wanted me to make a raw, gluten-free, dairy-free cake for her co-worker who loves chocolate.  Here's the recipe I used:

Crust:

[caption id="attachment_1448" align="alignright" width="254" caption="raw chocolate cake!"][/caption]

• 1/2 C cacao powder
• 1/2 C carob powder
• 1/2 C ground raw almonds
• 1/3 C agave/honey
• 1/4 C cacao butter
• sea salt to taste

Filling:

• 2 C Cacao powder
• 1 1/2 C agave
• 1 C coconut butter (melt by placing in a warm/hot bowl of water)
• 1 tbsp lucuma powder

1. take all ingredients for the crust and mix in the food processor. Once they are combined, take the filling and push it into a pie/tart pan with your fingers. (the best kinds are the ones that have a removable bottom) Chill in the fridge for an hour or freezer for 30 minutes.

2. Mix the filling ingredients and add on top of the filling. Put back in the fridge or freezer for at least an hour. Viola!

You'll never know (or anyone else) that this is completely gluten-free, vegan, dairy-free and HEALTHY for you! Cacao is the highest ranked antioxidant in the world!

*Top with raspberries, strawberries and/or nuts and drizzles of cacao! (an easy cacao topping is mixing cacao powder and agave with a spoon until it's runny)

Makes: 24 slivers of a large pie, or 4 smaller pies with 6 slices
Equipment needed: Food Processor

[caption id="attachment_1358" align="alignleft" width="150" caption="blending the crust"][/caption]

For the Crust

2 cups raw macadamia nuts OR a blend of almonds, walnuts and pecans
1/2 cup dates, pitted
1/4 cup dried coconut

For the "Cheese"

3 cups chopped cashews, soaked for at least 1 hour

[caption id="attachment_1361" align="alignright" width="150" caption="blending the "cheese""][/caption]

3/4 cup lemon juice (or lime juice-i used limequats for this! so delish)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:
1 bag frozen raspberries (or blackberries/strawberries)
1/2 cup dates

DIRECTIONS

To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (the more defrosted the better the taste)

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

[caption id="attachment_1363" align="aligncenter" width="300" caption="finished product! :)"][/caption]

Recipe:

*8 oz Coconut Milk (coconut butter + filtered water) or Almond or Oat Milk (can buy boxed)
*2 Tablespoons Cacao Powder
*2 Teaspoons Cacao Nibs
*1 scoop (2 Tablespoons) Protein Powder of your choice (Raw, Brown Rice or Whey)
*2 drops of chocolate stevia concentrate
*2 drops of vanilla creme stevia concentrate
*handful or two of ice

Optional:

*maca powder- 1-2 teaspoons
*banana or dates (take out the pit!) for sweetener instead of or in addition to stevia
**toppings: buckwheat grawnola, goji berries, cacao nibs

Kelp noodles are spectacular!!! It is virtually calorie free and doesn't taste like the sea at all. There is no sugar, gluten, wheat, rice or flour. Kelp is known to aid the metabolism, boost energy, aid in digestion and they contain an abundance of minerals.

PREP TIME = 10 - 15 minutes

WAIT TIME = 0 - 1 hour

EQUIPMENT = High powered blender,  dehydrator

LASTS = 1-2 days

SERVINGS = 4

INGREDIENTS

• 2 packages Sea Tangle Kelp Noodles
• 1⁄2 c nut cheeze
• 1⁄8 c olive oil
• 1 t fresh oregano, minced
• 1 t fresh rosemary, minced
• 2 t garlic, de-centered, minced
• 1⁄2 t Celtic sea salt
• 1 T fresh-squeezed lemon juice
• 2 t Bragg Aminos or Nama Shoyu
• 3 T Nutritional Yeast

STEP 1

Soak the kelp noodles in hot water for 10-20 minutes. Drain and wring out the excess water.

STEP 2

Mix all ingredients in blender. Add sauce to kelp noodles.

STEP 3

It's ready to serve now but if you want the pasta warm and soft, place all the pasta on a big serving plate and spread it out evenly. Then put the plate (or just put the pasta on the tray if you don't have an Excalibur) with the pasta in the dehydrator for 1 hour at 120°F. Serve right out of the dehydrator so it is warm. If you don't have a dehydrator you can put your oven on the lowest setting and put the plate on the stove shelf, or serve cold for a "cheezy pasta salad"!

 

if you don't want to make the sauce "cheezy" you can substitute the cheese for fresh basil and spinach and make it a Pesto pasta. (my favorite!) Garnish with raw pine nuts, tomatoes and spinach leaves. (check out the recipe -->here!)

I just finished preparing 4 cleanses for my clients. Thinking of their reaction to one of my fave soups sparked my blogging fire. 

Here's a recipe for my most popular Carrot Ginger gazpacho. (this can be warmed on the stove top as well, in the winter)

-3 cups carrot juice
-1 small ripe avocado
-1/4 cup lime juice
-2 tablespoons agave
-1 tablespoon minced ginger
-1/4 teaspoon cayenne pepper
-1/4 teaspoon sea salt
-black ground pepper to taste
*add a few sprigs of cilantro for garnish

1. In a high-speed blender, puree all the ingredients until smooth. Taste for seasoning.

2. Divide among bowls. Garnish with a drizzle  of avocado-lime oil (or any type) and a few cilantro leaves in the middle and serve immediately.

3. If you want it heated: gently warm the soup in a saucepan over very low heat, stirring it continuously for a few minutes.

To read about the benefits to carrots-check out this past post.

Cucumber Arame (sea vegetable) Salad

• 1-2 oz Arame
• 4 cucumbers, peeled and very thinly sliced
• 2 tsp sea salt
• 1 red pepper, diced
• 1 small red onion, diced
• 1/3 cup apple cider vinegar
• 2 Tbsp unrefined oil
• pinch of pepper

1. Soak arame for 15 mins in enough water to cover.

2. Slice the cucumbers very thinly (use a mandolin or food processor)

3. Sprinkle sea salt on cucumbers and let set for several minutes to release  juices.

4. Discard soaking water from arame.

5. Chop arame and add to cucumbers.

6. Add all other ingredients and toss!

SO SIMPLE! enjoy!! :)

For Thanksgiving this year, I will be making a raw, vegan pumpkin pie... here's the recipe I'll use!

Raw Pumpkin Pie Recipe

If you canʼt get your hands on a fresh pumpkin you can use  butternut squash or sweet potato.

Raw Pumpkin Pie Crust

• 1 Cup raw almonds, 1 Cup raw pecans (both soaked)
• 1/2 cup soaked 1 hour medjool dates, pitted
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Dash of sea salt
• date soaking water if necessary

Blend the crust ingredients in a high speed blender or food processor. Process the nuts first, allowing them to get mealy. Slowly add in the dates, water, vanilla and cinnamon until the ingredients form a dough like consistency. The dough will form into a "ball" in the food processor.  Take the ball and whatever else is left over and evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

• 2 cups shredded pumpkin, butternut squash, or sweet potato flesh (or Organic Pumpkin Pie in a can if you're lazy)
• 1/4 C raisins, soaked 1 hour
• 1 cup dates, soaked 1 hour
• 2 tsp. cinnamon
• 1 tsp. freshly diced ginger
• 1 tsp. nutmeg
• 1 tsp. coconut oil or 1 tbsp butter
• Dash of vanilla
• 1 persimmon (optional: you can leave this out if you don't find them)
• 1/4 cup almond milk or date water when needed to blend

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped. (or get it in a can, make sure it's organic)

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving.

Almond Or Cashew "Whipped Cream"

• 1 cup almonds or cashews
• ¾ cup water
• 1 Tablespoon maple syrup (optional)
• ½ teaspoon vanilla (optional)

For the smoothest consistency, use cashews or peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral pH. And if you buy them raw, they'll germinate when you soak them. Note for raw friends: Cashews are heated after being picked, even those labeled "raw".

Soak 1 cup of almonds or cashews in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Makes 1 ½ - 1 ¾ cups.

Have an incredible day... but remember, EVERYDAY we can find reasons to be thankful, we don't need a day to be told it's okay!