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!

This amazing raw chocolate smoothie will leave you dreaming of it. (hence the name)

Raw cacao is the most abundant antioxidant in the WORLD, (far beyond blueberries and red wine) and will give you amazing energy and mental clarity. It also has a great amount of Magnesium in it, which most people are deficient in and don’t even know it. Make this as a caffeine free alternative to an energy boosting cappuccino or frappaccino, or a healthy indulgence…raw chocolate mylk-shake

ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)

1) Raw cacao powder* 95,500
2) Raw cacao nibs* 62,100
3) Roasted cacao powder 26,000
4) Organic Goji Berries* 25,300
5) Acai Berries* 18,500
6) Dark Chocolate 13,120
7) Milk Chocolate 6,740
8 ) Prunes 5,770
9) Raisins 2,830
10) Blueberries 2,400

Source: US department of Agriculture/Journal of American Chemical Society

*Brunswick Laboratories MA, USA

Smoothie Recipe: Delicious Chocolate Dream

• 1 cup almond milk/oat milk/coconut milk or water -maybe more if you want the consistency thinner
• 1 Banana (Tip: I keep them frozen once ripe in a ziploc bag for easy access!)
  
• 1 small avocado (to make it creamy and for the good fats)
• 1/4 cup raw cacao nibs
• 1/4 cup raw cacao powder
• 1/4 cup agave (less or more depending on sweetness desire) or 1 packet Stevia
  
• 1 tbsp coconut oil (consistency and for the good fats)
• 2 tsp maca
• 1/2 tsp cinnamon (lowers blood sugar levels)
• handful or two of ice
  (to make this a complete meal/more filling you could also add hemp, raw or brown rice protein)

This smoothie will give you an abundance of ENERGY! Forgot coffee, this smoothie will keep your energy high for hours with no “come down” like caffeine provides. Enjoy! It’s DELICIOUS!

Cacao Nibs