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

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!

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!)

Now that I’m pregnant, I have to get blood taken all the time. I get kinda queasy after wards, and usually need a sugar hit like fruit or juice. My husband came prepared the last time, buying me a Naked smoothie and an Almond Joy. The Almond Joy was good, and made luckily with dark chocolate, but way too sugary with a ton of horrible additives.

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!

Tonight I wanted something light and nutritious, and this soup hit the bulls-eye.I didn’t warm it, I ate it as a gazpacho (considering it was 80 degrees in LA today, my internal temperature was still toasty!)

A cucumber a day keeps the body happy! This soup contains everything you need to alkalize and energize–quickly and simply.

Philosophie Ultimagreenerizer Soup!

• 1 1/2 cucumbers (I used smaller, Persian cucumbers which are easier and a bit sweeter)
• 2 sticks celery
• 1 cup spinach
• 1 avocado (I used half because I wasn’t that hungry)
• 1 lemon, juiced
• 1 clove garlic
  
• 2 tbsp hulled hemp seeds
  
• 1 tbsp apple cider vinegar
  
• 1/2 tsp crystal sea salt

Put all of the above into a food processor and blend! Pour into a bowl and add:

• 1 tbsp nori flakes (or take nori sheets and tear it up)
• more sea salt to taste
• a swirl of olive oil, mix well with a spoon

I ate this soup with a piece of whole wheat bread… dipping as I went. It’s my favorite way to eat soup! If you’re gluten free, there are plenty of gluten free options for bread out there. Or you could eat this with little crackers, or just as is!

There are so many benefits to seaweed. This salad has a wide array of colors, which is key to a healthy diet. The more colors, the more vitamins and antioxidants.

I led a workshop recently and this is one of the recipes I taught. enjoy!

Seaweed Spectacular Salad! 

• 2 C fresh organic baby spinach leaves
• 1 T dried wakame flakes, soaked in water 10 min
• Sprouted/ raw sunflower seeds
• Orange and yellow mini bell peppers
• ½ Cucumber, diced
• Edible flowers for garnish
• Purple cabbage, shredded
• ½ Tomato, diced

Dressing:

• 1 T sesame oil
• 1 T dried arame , soaked in water 10 min
• 1 t liquid aminos or nama shoyu
• 1 t miso
• 1 T minced garlic

Blend in blender or by hand

Toss together in bowl!

Preheat the oven to 350 degrees.

you’ll need the following ingredients:

• 3-4 ripe bananas
• 2-3 Tbsp Agave or Honey
• 1 C ground rolled oats
• 1 C almond meal or raw almonds
• 1 tsp sea salt
• 1 tsp baking soda
• 2 Tbsp flaxseed meal
• 1 1/2 t cinnamon
• 2-3 T melted butter (or vegan butter alternative)
• 2 free range eggs (or vegan Ener-G Egg replacement)
• 1 tsp Vanilla

1. Begin by processing the almonds with a food processor until they are close to a flour consistency (or you can buy almond meal pre-made). Add oats into food processor until mixed well. Put into large bowl.

2. In large bowl combine “flours” with cinnamon, baking soda, sea salt and flax meal.

3. In a separate bowl, melt butter. Let butter cool for a bit. Then add eggs and vanilla to butter.

4. In a 3rd bowl, mash ripe bananas with a fork. Add agave to bananas and mix. (you may leave the bananas chunky or puree until super smooth, depends on your taste preference). Add bananas and agave to egg/vanilla/butter to the flour bowl. Mix all ingredients together with a large spoon. Then use that spoon to scoop mixture into muffin pan.

5. Bake muffins 25-30 minutes. Test with a toothpick, it should have residual dry crumbs only. (no moisture)

This recipe is dedicated to Riley Carrington, my god daughter

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.

CHERRY JUBILATION

A raw vegan dessert truffle with cherries, chocolate and Brazil nuts.

• 1/3 cup  coconut cream butter (Artisana is a great brand)
  
• 1/2 cup powdered carob
• 1 tbsp unsweetened cocoa powder
• 2 tbsp agave
• 2 tsp Stevia Plus powder
• 2 droppers dark chocolate Stevia liquid
• 1 cup fresh, pitted organic cherries
• 1 1/2 cup organic Brazil nuts
• ½ cup unsweetened carob chips
• 15 cherries, pitted and halved

Purée all ingredients in food processor except carob chips. When dough is formed, pull out blade and stir in chips. Form into balls and scoop into paper mini cupcake liners. Top each one with a cherry half.

Freeze for 15 minutes and they’re ready to serve. Store in refrigerator. Tops of cherries will get frostbite if kept in the freezer over 15 minutes.

Yield: 30

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!