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.

Pesto Kelp Noodles

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!!!

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!!!

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!)

This recipe is a healthier version of Almond Joy made with coconut oil, carob, almonds, and agave. You’ll never know it’s dairy-free, sugar-free and gluten-free!!

• 

  ingredients

  1  cup melted extra virgin coconut oil

• 1/4 cup organic raw almond butter
• 3 drops Liquid Stevia Vanilla Creme
• 3 drops Liquid Stevia Chocolate
• 4 tablespoons agave
• 1 tablespoon organic vanilla
• 2 teaspoons cinnamon
• 3/4 cup roasted carob powder (or chips and melt)
• 1/4 cup organic hemp seeds
• 1/4 cup almond meal
• 1/4 cup unsweetened coconut

To melt coconut oil, place jar under warm/hot water.

In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended. Next, stir/whisk in Liquid Stevia Vanilla Creme and Chocolate, agave, and vanilla. Add in cinnamon and stir until it blends evenly. Slowly stir in carob a tablespoon at a time. The mixture should still be slightly runny. Add in almond meal, hemp seeds, and coconut. The mixture will run off the spoon, but very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container. Keep frozen!

Make a little extra of this pudding and store it in the fridge for a few days! *warning: can be addictive

Vanilla Pudding

• 1 ripe avocado
• 1/4 cup pitted dates, soaked 10-20 minutes
• 1/2 cup fresh berries
• 2 teaspoons vanilla extract/vanilla pod

Coconut Banana Pudding (chocolate or vanilla!)

• 1 ripe banana
• 6 dates, soaked up to 30 minutes
• meat and water from one young coconut
• 2 tsp vanilla extract or 1/4 cup raw cacao or carob powder
• 1 tsp. cinnamon

Coconut Banana PIE!!!!!!!

• 3 Avocados
• 3 Bananas
• 1/4 cup of honey or agave (add more or less depending on how sweet you like it)
• 1/4 cup of raw chocolate

*Mix these ingredients together in the vitamix or blender. In a blender you may need to add some water or nut mylk to get it to mix together. When creamy and smooth, spread the pudding into a dish.

Dairy-free Whipped Cream Topping:

• Meat from 2 young Thai coconuts
• 1/4 cup of honey/agave

Mix together in your food processor or high-speed blender. Mix until creamy and spread it on top of the chocolate mixture.

*Garnish however you like. I cut up one banana and sprinkled with coconut flakes

all of these recipes are dairy-free, gluten-free and raw! bona!

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.

Person:”So what do you eat? are you a vegan?”

ME: “well, I am mostly vegan but I eat fish.”

Person: “Wait, whaaattt??”

ME: “I avoid dairy and don’t eat any food that walks around on land. I eat anything that comes from the sea, including fish.”

Person: “But, aren’t you raw?”

ME: “I mostly eat raw. I gravitate mostly towards raw, fresh, organic foods. But if I’m at restaurant with family or friends or on vacation, I’ll eat cooked foods like a piece of baked fish or steamed veggies.”

Person: “I’ve figured it out. You’re a vegetarian, then.”

ME: “No. I don’t eat dairy, and vegetarians do. Plus I eat fish, and vegetarians tend not to eat fish.”

Person: “OHHHH I Get it. You’re a flexitarian!”

ME: “Sure. I’m whatever makes it easiest for you.”

Are you 100% raw?

No, I am not completely raw. I consume a high percentage of raw food, probably somewhere between 75-85%. I will eat steamed veggies, quinoa, brown rice or a piece of sprouted toast with almond butter. If I go out to eat with friends I will have a piece of broiled or steamed fish with veggies and I have quite the sweet tooth. I’ve been known to polish off a fair amount of dessert, but I’ve learned to limit this over time because it just doesn’t make me feel good. Within an hour of eating the sugary dessert I remember why I don’t eat that way every day. I usually share a dessert and then I feel fine, I’m all for moderation of things we enjoy, not restricting.

Are you a vegan?

I probably eat fish once a week, so I’m not a vegan. I’m careful to research the latest eco-friendly and safe options for fish so that I don’t support any sort of negative treatment. It isn’t necessarily an ethical decision, overall I don’t like the taste of meat or the health negatives associated, like high cholesterol and high saturated fats.

When I moved to Los Angeles 7 years ago, I became much more aware of my likes and dislikes, and much more educated about the environmental impact created by eating meat. There is ample evidence in peer-reviewed scientific journals that mammals experience “not just pain, but also mental suffering including fear, anticipation, foreboding, anxiety, stress, terror and trauma,” says Prof Andrew Linzey, director of the Oxford Centre for Animal Ethics and author of Why Animal Suffering Matters. I would go to the farmers Market in Hollywood every Sunday and talk to people in the community and learn. I decided that within myself, I prefer not to potentially bring that emotional poison into my own being, but I absolutely don’t judge others that do. I’ve known since I was a child that I have an extreme sensitivity towards others and energies, and I may just be hyper sensitive to these feelings about animals as well.

I wear leather boots and have a beautiful leather bag, both from a trip to Argentina. My husband’s cousins own a leather company there. I consume raw honey and bee pollen. I make sure all the honey and bee pollen is from a good source where the bees are treated carefully, from local bee farmers. They never transport the bees to pollinate commercial corps, and they embrace traditional, local in-season-only, low stress beekeeping methods that help keep the bees healthy.

Vegan/Vegetarian/Pescatarian/Raw-Pick one!!!!

People enjoy categorizing.  In fact, many a psychological study indicate our brain naturally desires to put things into categories, to organize things and find relationships between new objects and those already stored in our brain.

Unfortunately, I don’t have an easy answer for you. This hasn’t been a quick and easy process for me. It takes intuition and learning about your own body and how it reacts to different things. My journey has 100% been about how things make me feel. Dairy makes my stomach hurt, no more of that. Meat doesn’t taste good, and has repercussions if we eat too much; no bueno.  Raw food makes me feel AH-MAZING… so I tend to eat as much of it as I can. Too much processed or cooked food makes me want to take a nap and not feel alive: NAH, I’ll drop that from my eating regime. We must learn to listen to our internal mechanisms. Just as women “know” when they are pregnant before seeing a physician, no doctor, health coach or expert can lead you 100%. You are your own expert!

The only advice I will give is to listen to your own body, figure out what works for you and to attempt to reduce the amount of red meat you consume (for health and environmental reasons). The red meat you eat today, will absolutely affect your children’s generation, either directly or indirectly. My dad’s health (his cholesterol) affected me by making me scared and more aware of the health implications.  This statistic makes me happy:

“More than a quarter of people say they eat less meat than they did five years ago. There is a shifting change in the diet,” says Ms Gellatley.

For more info on the benefits to eating organic, local food and more details on eating red meat, read the follow two posts:

Natural organic food explained

Eating meat, global warming and the environment

Person:”So what do you eat? are you a vegan?”

ME: “well, I am mostly vegan but I eat fish.”

Person: “Wait, whaaattt??”

ME: “I avoid dairy and don’t eat any food that walks around on land. I eat anything that comes from the sea, including fish.”

Person: “But, aren’t you raw?”

ME: “I mostly eat raw. I gravitate mostly towards raw, fresh, organic foods. But if I’m at restaurant with family or friends or on vacation, I’ll eat cooked foods like a piece of baked fish or steamed veggies.”

Person: “I’ve figured it out. You’re a vegetarian, then.”

ME: “No. I don’t eat dairy, and vegetarians do. Plus I eat fish, and vegetarians tend not to eat fish.”

Person: “OHHHH I Get it. You’re a flexitarian!”

ME: “Sure. I’m whatever makes it easiest for you.”

Are you 100% raw?

No, I am not completely raw. I consume a high percentage of raw food, probably somewhere between 75-85%. I will eat steamed veggies, quinoa, brown rice or a piece of sprouted toast with almond butter. If I go out to eat with friends I will have a piece of broiled or steamed fish with veggies and I have quite the sweet tooth. I’ve been known to polish off a fair amount of dessert, but I’ve learned to limit this over time because it just doesn’t make me feel good. Within an hour of eating the sugary dessert I remember why I don’t eat that way every day. I usually share a dessert and then I feel fine, I’m all for moderation of things we enjoy, not restricting.

Are you a vegan?

I probably eat fish once a week, so I’m not a vegan. I’m careful to research the latest eco-friendly and safe options for fish so that I don’t support any sort of negative treatment. It isn’t necessarily an ethical decision, overall I don’t like the taste of meat or the health negatives associated, like high cholesterol and high saturated fats.

When I moved to Los Angeles 7 years ago, I became much more aware of my likes and dislikes, and much more educated about the environmental impact created by eating meat. There is ample evidence in peer-reviewed scientific journals that mammals experience “not just pain, but also mental suffering including fear, anticipation, foreboding, anxiety, stress, terror and trauma,” says Prof Andrew Linzey, director of the Oxford Centre for Animal Ethics and author of Why Animal Suffering Matters. I would go to the farmers Market in Hollywood every Sunday and talk to people in the community and learn. I decided that within myself, I prefer not to potentially bring that emotional poison into my own being, but I absolutely don’t judge others that do. I’ve known since I was a child that I have an extreme sensitivity towards others and energies, and I may just be hyper sensitive to these feelings about animals as well.

I wear leather boots and have a beautiful leather bag, both from a trip to Argentina. My husband’s cousins own a leather company there. I consume raw honey and bee pollen. I make sure all the honey and bee pollen is from a good source where the bees are treated carefully, from local bee farmers. They never transport the bees to pollinate commercial corps, and they embrace traditional, local in-season-only, low stress beekeeping methods that help keep the bees healthy.

Vegan/Vegetarian/Pescatarian/Raw-Pick one!!!!

People enjoy categorizing.  In fact, many a psychological study indicate our brain naturally desires to put things into categories, to organize things and find relationships between new objects and those already stored in our brain.

Unfortunately, I don’t have an easy answer for you. This hasn’t been a quick and easy process for me. It takes intuition and learning about your own body and how it reacts to different things. My journey has 100% been about how things make me feel. Dairy makes my stomach hurt, no more of that. Meat doesn’t taste good, and has repercussions if we eat too much; no bueno.  Raw food makes me feel AH-MAZING… so I tend to eat as much of it as I can. Too much processed or cooked food makes me want to take a nap and not feel alive: NAH, I’ll drop that from my eating regime. We must learn to listen to our internal mechanisms. Just as women “know” when they are pregnant before seeing a physician, no doctor, health coach or expert can lead you 100%. You are your own expert!

The only advice I will give is to listen to your own body, figure out what works for you and to attempt to reduce the amount of red meat you consume (for health and environmental reasons). The red meat you eat today, will absolutely affect your children’s generation, either directly or indirectly. My dad’s health (his cholesterol) affected me by making me scared and more aware of the health implications.  This statistic makes me happy:

“More than a quarter of people say they eat less meat than they did five years ago. There is a shifting change in the diet,” says Ms Gellatley.

For more info on the benefits to eating organic, local food and more details on eating red meat, read the follow two posts:

Natural organic food explained

Eating meat, global warming and the environment

That’s right folks: no milk in your cereal, cream cheese on your bagel or cheese with your wine! But you better believe it will be an incredible week and I will offer PLENTY of alternatives!!!!!

Reasons to avoid dairy:

• Dairy products may have a significant amount of dairy fat, which is animal fat. Any pesticides, hormones, or other unhealthy things that may be given to animals tend to be concentrated in their fat.
• Digestive issues. This is the number one reason I went Dairy-free.
• obesity and weight issues in children and adults.
• weak bones. no, you aren’t reading wrong! a study determined that women who drank 3 cups of milk per day lost bone mass.
• Diabetes. in fact, more than 90 studies have been devoted to the link between the protein in dairy products and the development of insulin-dependent diabetes.

Get the support you need at Philosophie… and we’ll do it as a team!

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COMMIT TO YOUR HEALTH, MAKE ONE SMALL CHANGE, WITH SUPPORT!