Kelp noodles rawk!!! They are virtually calorie free and don’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.

Ingredients for Raw, Vegan Pesto Kelp Noodles:

*2 packages Kelp Noodles

*2 large bushels of fresh Basil leaves

*1 Cup fresh Spinach

*1/4 C Extra Virgin Olive Oil

*1/2 Cup raw Pinenuts

*2 fresh Garlic cloves

*1/2 Teaspoon Celtic Sea Salt

pinenuts

Directions:

1) soak kelp noodles in warm/hot water for at least 20 minutes. Drain and  wring out excess water.

2) combine all ingredients in food processor/Cuisinart (except kelp noodles)

3) taste the pesto. It may need more sea salt or garlic for your taste. Also, if it’s too chunky, add more olive oil or a little bit of filtered water. If it’s too watery, add more pine nuts or spinach/basil.

If you want a variation, try my recipe for Cheezy Kelp Noodles!

I love this recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies. They taste like the raw cookie dough we aren’t supposed to love and eat while we’re making “real” cookies… only these are egg-free and completely safe to eat a ton of! Now I’m sharing the recipe with you, for your noshing pleasure.

Recipe for Raw Chocolate Chip Cookies

*2 C nuts (soaked almonds)

*1/2 C dates

*1 tsp vanilla extract

*1/2 tsp sea salt

*1/4 C coconut oil, melted (not in a microwave)

*1/4 C-1/2 C chocolate chips (depending on your love of chocolate)

Directions

1. With a food processor, grind up all above ingredients except the chocolate chips. If you process them for a long time they will taste much more like cookie dough, if you process for less time they will have a nutty consistency which is fun and tasty, too!

2. After processing to desired consistency, drop the chocolate chips into the dough and mix with a spoon. Then pulse 3-4 times to mix it and grind the chips into the mixture.

3. Take a cookie sheet and spread the cookie dough into the pan, using your fingers to press into the corners and flatten into one even, level, layer.

4. Put in the fridge or freezer for 30 minutes to an hour to harden.

5. I then took it out and used heart cookie shape cutters but you can roll them into a ball and leave them that way, use another shape, or take the ball and flatten it into a round “cookie”. sky’s the limit! ENJOY!!!

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

blending the crust

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

blending the "cheese"

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.)

finished product!

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

Hello wonderful Philosophie lovers!

THIS SUMMER, all LONG DISTANCE CLEANSES are on sale!!!!

do you live outside of Los Angeles but want to get healthy and ready for summertime? Have you been curious about a cleanse or ready to get back on track but need a little push and guidance? I’m here to help! All you need is a blender, a local grocery store/farmers market to get fresh, organic produce and a computer!!!!! Spots are limited!*

*I can only take a few clients each week so that I can give you unlimited attention (i.e. skype chats, instant messaging, gchat, email, phone calls) so book your spot TODAY!

$99 (regular $199)

for more information or to book your long distance cleanse contact: Sophie@thephilosophie.com

When taking the first sip of this green juice, you may be shocked that it tastes so refreshing, clean and delicious! It’s so light, almost like a green colored lemonade! Give it a go!

Kale Juice

This is an incredibly healthy, refreshing way to start your day. Kale is full of calcium and antioxidants and just about everything else—it’s one of the best things you can put into your system. Kale and other green vegetables are super alkalizing for your system, and therefore helps to cleanse the body. When juiced with a bit of lemon and agave, kale turns into a sort-of grassy lemonade. No worries if you don’t have a juicer, a blender and a sieve do the trick.

• 1 bunch of organic kale, stems removed and leaves washed
• the juice of 2 small lemons
• 1 to 1 1/2 tablespoons of agave nectar
• 1/2 cup cold, filtered water

Combine everything in a blender and blend until completely pureed. It might take a little bit of time and a shove to get it going. Strain the juice through a fine sieve into a bowl, pushing down on the solids with a kitchen spoon being sure to extract all the juice. Taste the juice and add a bit more lemon or agave if you think it needs it. Pour into a glass and drink up!

Today I met a client to take her grocery shopping after doing a 3 day Philosophie cleanse. She bought pineapple and said it’s one of her faves…so, since it’s almost summer, I thought I’d post some recipes for yummy Pineapple Salads!!

Sweet and Tropical tasting-Creamy Pineapple Sauce:

1/4 cup cashew or macadamia butter

1/4 cup pineapple juice

1 tb. lemon juice

1/2 tb. olive oil

2 tsp. dried dill

Pineapple Waldorf Salad:

1 chopped apple

1/2 C Pineapple chunks

3 stalks celery, sliced

3-4 scallions, chopped

1/2 C walnuts or pecans

1/4 C parsley, chopped

Creamy Pineapple Sauce

Sea Salt to taste

Bon Appetite!

I’ll never forget the first time I watched almonds blend away and white, pure “milk” be created. It’s a surreal experience, try it for yourself!

To make dairy-free mylk, you can use pretty much any seed, grain or nut. I like almond, oat and coconut mylk the best. Experiment with your own taste buds  to see what works for you.

Ingredients:

• Nuts or seeds of choice
• Pure water
• sweetener of your choice (a few soft dates, raw honey, raw agave or stevia)
• 1 pinch of unprocessed sea salt (optional)

To create Mylk:

1. Soak nuts or seeds (almonds and hazelnuts for 8-12 hours, sunflower seeds or brazil nuts for 3 hours) I like to soak the nuts before bed and then in the morning it’s ready for biz-nas!

Before blending...

2. Place soaked nuts or seeds in a blender so that the nuts are even with the level of the uppermost part of the blades.

..after!!!

3. Add pure water to just cover the nuts and blend until smooth. Add more water until desired consistency is reached.

4. Sweeten to suit your taste buds with a soft date or two, raw agave, raw honey or a packet or drop of stevia (if you use too much stevia, it will become bitter). Strain with cheesecloth or a nut milk bag.

5. Make only what you will use in a day or two. Refrigerate.

(These milks will go bad after about 48 hours)

Vanilla Hemp Seed Mylk:

• 1/4 cup shelled hempseeds (buy them in air-tight containers, not from bulk bins where they can be rancid)
• 1 liter pure water
• 1 pinch of unprocessed sea salt (optional)
• sweetener of your choice
• vanilla pod or a few drops of vanilla stevia instead of sweetener

To Create Mylk:

1. Place the hempseeds in a blender with just enough water to cover them and blend well.

2. Add the rest of the ingredients and blend until smooth.

3. Strain in a mesh strainer and drink! Refrigerate the remainder.

Optional: for a thicker, more omega 3 rich milk, soak 1/4 cup flax seeds for 2 hours, then rinse and blend with hemp seeds.

*If you want to make these mylks chocolate for a kid or for a yummy treat, add raw cacao powder at the end of the final blend. It tastes DELICIOUS and no one will ever know you are drinking something with amazing superfoods, antioxidants and health benefits!!!

Hello wonderful Philosophie lovers!

Beginning TODAY, APRIL 1st, all LONG DISTANCE CLEANSES are on sale!!!!

do you live outside of Los Angeles but want to get healthy and ready for summertime? Have you been curious about a cleanse or ready to get back on track but need a little push and guidance? I’m here to help! All you need is a blender, a local grocery store/farmers market to get fresh, organic produce and a computer!!!!! Spots are limited!*

*I can only take a few clients each week so that I can give you unlimited attention (i.e. skype chats, instant messaging, gchat, email, phone calls) so book your spot TODAY!

$149 (regular $199)

for more information or to book your long distance cleanse contact: Sophie@thephilosophie.com

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!)