Saturday, July 30, 2016

Meyer Lemon Pie (Raw)

Meyer Lemon Pie (Raw)

1 ½ cups raw Macadamia nuts
1 cup pitted dates
1/3 cup finely shredded, unsweetened coconut
2 T cacao nibs

Place all ingredients in a food processor or high speed blender. Process ingredients until well combined and sticky. Press into the bottom of a slightly greased spring form, cheese cake pan, or Pyrex pie plate. I lined the pan with saran wrap, instead of greasing pan. However, greasing the pan with coconut oil works just fine. Place in the freezer till ready to pour filling.

1 cup finely ground cashews (dry or soaked)
1 T coconut butter
6 Meyer lemons juiced
1 T coconut oil
½ tsp Pink Himalayan salt
¼ to ½ cup organic Grade B maple syrup, or raw agave (raw honey will work too, just use less)
½ T vanilla extract (non-alcoholic, organic)

Place all ingredients in a high speed blender. Mix on high until mixture is super smooth, thick, and creamy. Taste filling, adjust sweetness as needed. Pour filling over crust in pan. Smooth out filling. Cover with saran wrap and place in freezer. Freeze for about 2 hours or more, until set. Garnish with raw cacao nibs, or sliced Meyer’s lemons. Pie is ready to slice, serve, and enjoy!

Store leftover pie covered in the freezer. It will last a long time this way. Be sure to let thaw slightly before serving.

Saturday, July 16, 2016

Butternut Pecan Flax Crackers

Butternut Pecan Flax Crackers
It's been quite some time since I have posted a recipe. I actually created this next recipe a couple of months ago. For those of you who follow me on Pinterest, you may have seen the photo image.

These crackers have been such a hit. I have made them numerous times, and they are super easy to make. You can use fresh or frozen squash in this recipe. I actually use frozen organic squash as it makes the preparation process faster, and there is enough moisture that I don't need to worry about adding too much extra liquid to my mixture. ,I hope you enjoy them as much as I do.

4 cups organic Butternut Squash shredded and mashed
1 cup ground organic raw pecans
1/2 cup ground organic flax seed
1 tsp pink Himalayan salt
2 T Grade B organic maple syrup
ground nutmeg and garlic to taste
1/4 cup water (more or less)

In a large mixing bowl combine all the ingredients, saving the water for last. Mix well, adding the water a little at a time. You may need to adjust the water according to the consistency and thickness of the combined mixture. It is recommended to mix this by hand, as the texture will be better once the crackers have been dehydrated. The blended mixture should be thick and slightly lumpy like a pudding. Spread evenly over a lined dehydrator tray. It should properly cover entire tray. If using a round dehydrator tray, you may need to spread the mixture over two trays.

Place tray in the dehydrator and place the heat setting on 114 F degrees for about 6 hours. Remove tray. Using a spatula or butter knife, carefully score the tray with somewhat dry mixture into even small squares. Place back in the dehydrator and dry an additional 6 to 8 hours. Check the crackers. They should be somewhat crispy and dry. If texture is leathery, dry longer. If you can easily peel crackers off lined tray, do so and place on tray with screen. Dry for another hour or so and remove.
Let chips cool, and place in an air-tight bag or container.

These crackers will keep at room temperature for about 2 days. For longer shelf life keep in the refrigerator or freezer.

Butternut Pecan Flax Crackers

Thursday, April 24, 2014

Low Sugar Almond Cacao Clusters

For the past few days I have been on a "food intolerance free" diet. I have eliminated all sugars (including fruits high in sugar, raw honey, agave, and organic Grade B maple syrup). In addition to eliminating the sugars, I have eliminated all gluten, all dairy (including goat's milk), all soy (organic, fermented, or otherwise), all corn (including raw and/or organic) peanuts, and eggs. Some of these foods I have already eliminated from diet for years, but others I have not and even though I've been consuming healthier versions of them they still have been reeking havoc on my health. It's kept me from losing weight no matter how hard I tried. 

The specific diet I'm doing at this time is actually J. J. Virgin's diet, The Virgin Diet. Whether you are an omnivore, follow the paleo diet, vegetarian, vegan, or even the raw food diet, the book is very resourceful at helping you to determine your food in tolerances, and get your gut health back on track. 

To find out more about the Virgin Diet, visit

Since I have a sweet tooth, I needed a snack that would keep me in check during this dietary transition. If you discover that the fructose (whether naturally occurring or not) is affecting you then remove the lucuma from this recipe. It's quick and easy to make, and super satisfying. Here's the recipe.

3 T (heaping) raw almond butter
1 T raw lucuma powder
1 T raw cacao powder
1 T raw cacao nibs
1 T organic unsweetened shredded coconut
dash cinnamon
pinch pink Himalayan salt
1 tsp organic non-alcoholic vanilla extract
few drops Toffee flavored SweetLeaf SweetDrops liquid stevia
1/2 tsp Xyletol
1 T melted cold pressed virgin coconut oil
1/2 cup crushed raw pecans
1/2 cup crushed raw walnuts

Combine all ingredients in a large mixing bowl. Mix by hand until well combined. Using a cookie scoop or spoon, scoop out enough mixture into the palm of your hands and roll into a ball. Place cluster on a large plate. Continue doing this until all the mixture is used. Place plate of clusters into the freezer for about an hour or more. Keep stored in an air-tight container in the refrigerator. Clusters can be stored for couple of weeks, if you can keep them that long! Enjoy!

Sunday, April 20, 2014

Delish Nutty Clusters 4-Ways

I absolutely love sweet and salty nut clusters. The problem with the store bought, highly processed kind is just that – too processed! Too much refined sugar and too much bad salt! My idea of delicious clusters are just a little pink Himalayan or Celtic Sea salt to enhance the flavors of the other ingredients, and organic maple or raw agave for the sticky sweet. I use only raw nuts, no roasted, and combine them with delicious seeds sesame seeds. Be sure to enjoy these as a snack, and not as a meal or an all-day grazer. You’re still consuming a high-sugar, high-caloric food, just a much healthier version of one. Here are four yummy sweet nutty cluster snacks I’m sure you will enjoy.

Almond-Sesame Maple Clusters
4 cups raw almonds
4 T raw sesame seeds
1 T organic non-alcoholic vanilla extract
½ cup grade B maple syrup
few drops clear SweetLeaf SweetDrops liquid stevia
(Preparation instructions at the end of the post)

Walnut-Hemp Maple Clusters
3 cups walnut pieces
4 T hemp seeds
1 tsp pink Himalayan salt
¼ cup raw agave nectar
½ cup grade B maple syrup
few drops clear SweetLeaf SweetDrops liquid stevia
(Preparation instructions at the end of the post)

Toffee-Mocha Walnut-Pecan Hemp Clusters
1 ½ cups pecan pieces
1 ½ cups walnut pieces
3 T hemp seeds
3 T cacao nibs
1 tsp pink Himalayan salt
1 tsp coffee extract
¼ cup raw agave nectar
¼ cup grade B maple syrup
few drops toffee flavored SweetLeaf SweetDrops liquid stevia
(Preparation instructions at the end of the post)


Almond-Hazelnut Sweet Sesame Clusters
2 ½ cups raw almonds
1 ½ cups raw DuChilly Hazelnuts
3 T raw sesame seeds
3 T raw black sesame seeds
1 T organic non-alcoholic vanilla extract
¼ cup raw agave nectar
¼ cup grade B maple syrup
few drops clear SweetLeaf SweetDrops liquid stevia
(Preparation instructions at the end of the post)

Pick your ingredient combo. Combine all ingredients in a large mixing bowl and stir well. Adjust stickiness by adding more or less of the liquid sweetener (i.e. maple or agave). Spread mixture evenly over dehydrator non-stick sheets and place on trays towards the middle of the dehydrator. Dry for 14 to 24 hours on 114 F degrees. Scoop off and break a part. Store clusters in air-tight containers, preferably in the refrigerator for several weeks. Use on salads, chocolates, ice cream, or just enjoy by the handful!

Saturday, February 22, 2014

Sweet Ricotta Macadamia Nut Cheeze, Raw Cannoli, and Vegan Beet Raviolis

Lately I've been experimenting with a lot of different foods and textures. Some cooked, but mostly raw, and mostly vegan. Recently I was craving raviolis and decided to make a vegan ravioli using yellow beets and homemade nut cheese. I started by making the nut cheese first. I thought if I used macadamia nuts I could create a much nuttier, sweet flavor, which compliment the beets.

By the way, yellow beets can be pretty bitter I found out. That's when I decided to cook them down a bit. I sauteed them in some macadamia nut oil and then dried them off before using them for the ravioli recipe. This worked great!

After making the delicious ravioli dish, I had plenty of nut cheese left over. So I decided to make raw cannolis. It was the perfect sweet treat to compliment the ravioli dish. It also makes a great spread for raw and baked breads, or as a topping on a raw or cooked vegan burger. (Tip: you may want to make the cannoli shells prior to starting your recipes, as there is dry time necessary involved). I know you'll enjoy these recipes. They are quick and simple to make, and super delicious. The recipes follow. Enjoy!

Sweet Ricotta Macadamia Nut Cheeze.
2 cups raw macadamia nuts (ground)
¼ tsp pink Himalayan salt
1-2 T agave nectar (or other liquid sweetener)
1 cup water

Place ingredients in a high-speed blender, or in a food processor and mix until super smooth and thick. Blend till super smooth and thick. Keep in an air-tight container in the refrigerator until ready to use. This will also allow for the cheese to set-up, making it easier to use as a spread.

Vegan Beet Raviolis, with Sweet Ricotta Macadamia Nut Cheeze.
3 yellow beets (washed well, roots and leaves removed)
prepared Sweet Ricotta Macadamia Nut Cheeze
sea salt and ground pepper to taste
ground nutmeg to taste
1-2 T macadamia nut oil

Preparing the Beets:
Slice yellow beets into thin rounds. Place oil in pan and heat on low. Add beet slices to the pan and saute until beets appear pliable, turning them over at least once during the cooking time. Add about a 4th cup of water to the pan and heat a little longer. Remove from pan and dry on sheets of paper towels to remove the excess oil and water. Sprinkle sea salt, pepper, and nutmeg over the beet slices. 

Preparing the Raviolis:
Using a spoon, scoop a dollop of the nut cheese and place on top of one beet slice. Place another beet slice over top of the cheese. Carefully press down on the ravioli in an attempt to seal it. Place it aside. Do this with the remaining beet slices. Save leftover nut cheese for cannoli recipe. Serve raviolis with a plate of fresh greens and sprouts. Consider topping them with some fresh raw or cooked marinara sauce, and dollops of the nut cheese. Store leftover raviolis in an air-tight container in the refrigerator. To reheat, saute raviolis in a pan with some macadamia nut oil or coconut oil, then serve. Raviolis also taste delicious cold.

Raw Cannoli, with Sweet Ricotta Macadamia Nut Cheeze.
Cannoli Shell.
1 cup walnuts (ground)
½ cup finely shredded dried coconut
3 dates (soft)
2 T agave nectar (or other liquid sweetener)
1 T water
1 T raw cacao powder
few drops chocolate flavored SweetLeaf Sweetener Liquid Stevia
¼ tsp pink Himalayan salt
1 average sized banana

Combine all ingredients in a food processor and mix until super smooth and thick. Remove from food processor. Using a large spatula, scoop a big dollop of the mixture and form a thin pancake-like round on dehydrator non-stick sheets/tray. Create as many rounds as possible. Depending upon the size of the round will depend on how many cannolis you can expect. (I was able to make about 6 fairly large cannolis). Place trays in dehydrator and set temperature to about 115 F. Dry for at least 8 to 10 hours, maybe more if necessary. Do not turn the rounds over or place on mesh tray - not necessary. You want the rounds to be dried all the way through, but very pliable.

Carefully remove rounds from sheets. Immediately roll-up the rounds forming large-mouth tubes. Place cannolis back on dehydrator trays and let them dry an additional 2 to 3 hours. They should be firm and holding their shape.

Cannoli Filling.
leftover prepared Sweet Ricotta Macadamia Nut Cheeze
1/4 cup or more agave (or other liquid sweetener)
1/4 cup or more vegan chocolate chips
1-3 T raw cacao nibs

Place ingredients in a large mixing bowl. Stir until all ingredients are well incorporated. Taste mixture and adjust sweetness accordingly. (Note: You may want to place mixture in the refrigerator for about 20 minutes to set-up prior to filling the cannolis).

Assembling the Cannolis:
Place filling inside a pastry bag, and carefully pipe mixture into the cannoli shells. Do this for all the shells. If you don't have a pastry bag, try using a plastic storage bag and cut off one corner making a tip. You could also carefully unroll cannoli and spoon the mixture inside, then roll it up again. Be careful not to crack or break the cannoli shell in the process. Cannolis are ready to serve. Store in an air-tight container in the refrigerator for up to 3 or 4 days.

Sunday, February 16, 2014

Super Crunch Salad

Lately I've been into making lots of fresh salads, soups, and wraps. I've been having fun using my spiralizer to create a variety of noodle like shapes, and incorporating new veggies into my recipes. Today's salad is a hearty, crunchy, flavorful salad that I created about a week ago. It takes a little time to prepare the veggies, but worth it. I ate the salad as is, and also enjoyed it in a wrap of swiss chard. Here's the recipe. Enjoy!

1 cup grated jicama
1 cup thick spiralized cucumber
1 cup thin spiralized zucchini
1/2 cup thick cut spiralized red beet
1/4 cup julienned fresh basil
1/2 cup heirloom cherry tomatoes sliced in halves
1/4 cup thin sliced leeks
1/2 cup chopped fennel
1/2 cup chopped red bell pepper
1 cup fresh wild arugula
2 leaves chiffonade Dinosaur or flat kale (remove stems before cutting)
1 T hemp seeds
1 T black sesame seeds

Toss all ingredients in a large bowl. Set aside to make the dressing.

1 T apple cider vinegar (ACV)
2 T extra virgin olive oil (EVOO)
1 T liquid aminos
1 T spicy brown mustard
1 T grade B organic maple syrup

Place ingredients in a small bowl and whisk till thoroughly combined.

1 to 2 cups mixed herb lettuce (Spring mix)
homegrown sprouts (as much as you want)

Salad Assembly:
Layer the mixed herb lettuce on a large serving plate. Add hearty servings of the salad mixture. Drizzle some of the dressing over top, or combine it with the salad and toss. Top salad with plenty of homegrown sprouts, and serve.


How to grow your own sprouts.
What you'll need:
1 jar with mesh lid, or lid with holes (you can by sprouting jars)
3 T sprouting seeds (variety of choice)
filtered water (plenty of it)
dish rack

Place the seeds in the jar, and pour filtered water over top so that seeds are well covered and loose. Set aside and let soak for about a day. Drain water and place fresh water back in the jar and swirl around. Drain water again. Place mesh lid on top and place upside down in dish rack, leaving the jar slightly angled. Rinse water each day for about 3 to 5 days until sprouts have grown. Drain well, and slightly dry. Place fresh sprouts in a tightly closed container and store int he refrigerator for up to a week or more. I found this video online that shows you how easy it is. Here's the link.

Using a Spiralizer.
What you'll need:

Here is a picture demo. Also, checkout this video demo I found online. Here's the link.

Serving Suggestions: