Homemade Vegan Coconut Yogurt made into Parfaits

Thick, rich and creamy, not only is this yogurt delicious but it is good for the body with it’s probiotics and healthy fats. I have been seeing homemade yogurts for a while now. First at Nouveau Raw, if you have never checked this woman’s blog yet and you are in to raw foods, you MUST go now!!! She is incredible. Her creativity paired with her skill, knowledge and presentation leave me speechless. She is like the Martha Stewart of raw food.

Then I’ve seen this yogurt done several more times. But the one that finally got me doing it is Larice over at Feeding Your Beauty. Larice and I don’t know each other but reading her feels like we have been friends for a while because we seem to feel the same way about raising nutritionally conscientious children and have the same taste in food :)  She just made it all look and sounds so simple that I decided it was time for me to give it a go. And I am SO glad I did!!! And so are my kids!

Other than breaking open the coconuts, the yogurt in itself was so quick and simple and came out great the first time!

Will be making this often :)

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Here I am showing you the yogurt turned into a delicious morning treat, by layering fresh fruit, a drizzle of honey and some homemade raw grawnola. 

Ingredients for the yogurt:

  • 5 young thai coconuts
  • 2/3 cup of coconut water
  • 2 capsules of probiotics

Steps:

  • open all the coconuts and sac the water aside. Larice shows her step by step system, in her post. Which is slightly different than mine but since hers is photographed you might as well check hers ;)
  • put the young coconut meat in the blender with the water. Blend on high until a rich and creamy consistency is achieved. Add water if you want a slightly thinner yogurt.
  • pour in a bowl, open the probiotic capsules and dump them in. Mix with a wooden spoon.
  • put a towel over it and let it sit somewhere dark and warm for 12-24 hours. I left mine in my unopened, turned off stove.
  • Taste it and if it’s to your liking, eat right away or store int he fridge where it will become a little more tangy.
  • I have no idea how long this will last as we ate the whole batch in one sitting, my little family of 5.

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Luxurious Chocolate Chai Latte

Just as the title states, luxurious, hint of chocolate, creamy and decadent, this beverage is a weekend treat. After making my Black Tea Mocha a few months back, I knew I was on to something with replacing coffee for tea in all the specialty coffee drinks. I like coffee, but I prefer tea. My warm beverage drinking world has opened up even wider!

This is a perfect fall beverage. While I enjoy chai tea at any time of the year, I feel more drawn to it during the fall and winter months because of all the warming spices. And if you’ve been following me for a while now, you have surely caught on to what a chocoholic I am, so naturally finding ways to sneak that delicious superfood in where ever I can has become quite a skill ;)

And lastly let’s not forget about what makes this drink so luscious: coconut butter. That’s right. I’ve been using coconut butter in drinks for a while now to add healthy fats and decadence. A winner every single time.

While I would love to say I get to enjoy this beverage quietly in a cozy chair while reading a book, the truth is, I generally have 3 minutes to myself before I have to brace the cup and raise it high above my head while I get jumped on by one of my children, or shoved off my seat by another or even just have the cup grabbed out of my hand because “Can I have some?”. In any case, how ever you get to enjoy this Latte, it is well worth it and will put a smile on your face :)

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Ingredients:

  • 2 cups steeped and strained chai tea (I buy mine in bulk and prefer the slightly spicy kind)
  • 1 cup almond milk (or any other milk), for this drink I used almond coconut milk that I had just made, and it was such a divine choice :)
  • 1.5 TBS coconut butter OR 3TBS coconut cream (the rich stuff from a can)
  • 2-3 dates
  • 1-2 tsp cacao powder (Depending on how chocolatey you want it)

Steps:

  • Put everything in blender and blend on high until you get a little foam at the top
  • pour and enjoy!

Creamy Pumpkin Coconut Sauce

I love the fall for all the cooking/food making inspiration!!! It’s my favorite season when it comes to kitchen time :) My very first seasonal recipe was this Salted Caramel Chai tea infused concoction I made. The kids and I have been devouring that one with sliced apples, soooo tasty!!!

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And now I am looking forward to all the pumpkin and squash recipes I will be coming up with and getting inspired by!! This was another semi-accident. It was late and I needed to get dinner ready fast. I had this leftover baked pumpkin and it only took a few moments for me to realize that the fastest way to eat that (other than straight out of the skin with a fork), was to throw it in the blender with a few other ingredients to create a soup. No wait! I’ll make it a sauce so we can have it over pasta :) And there it was, minutes later, our tasty family dinner.

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I topped my bowl off with some homemade spicy seeds.

Ingredients:

  • 1/4 cup fresh raw pumpkin seeds, not dried or cooked (I just keep the seeds after taking them out of the raw pumpkin)
  • 3/4 cup almond milk or coconut milk
  • 3/4 cup cooked pumpkin or squash
  • 1/4 cup coconut cream (from a can, organic toxic free if possible)
  • 1/4 tsp real salt
  • 2 TBS fresh parsley minced
  • 1/4 tsp dried sage

Steps:

  • if you dont have left over squash, then bake it in the oven for about 45 minutes
  • put first 3 ingredients in blender and blend on high until nice and smooth
  • add other ingredients and blend until the herbs are nicely incorporated but not fully blended
  • serve how ever you like!
  • we did it over zucchini pasta for a light yet satisfying dinner

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Check out my other zucchini pasta recipes here:

With tomato sauce

With sesame peanut sauce

With rawlfredo sauce

Salted Caramel Infused with Chai Tea

Delicious caramel free of refined sugars, butter and health concerning ingredients? Ummm yes please! Creamy and sweet, with a hint of saltiness paired with the subtle chai tea flavors make this caramel sauce a winner in my sweet indulgences lately. Not only that, but it is (almost) raw, vegan and super quick to make!

I’ve had this caramel in some almond milk for a sweet drink, on top of homemade ice cream, with strawberries dipped in it, but mostly just out of the jar with a spoon.

This sauce was an accident. I had set out to make some chocolate creation. After putting the dates, mesquite and coconut oil in the blender, I realized that I was out of cacao powder (gasp!!!) How did I let that happen?? AND I was out of almond milk. I was sipping on some chai while I was making this, so I figured I would use that to get the blender going. After tasting it I quickly recovered form my chocolateless upset. It was delicious. Salt came to mind very quickly and in a matter of seconds the blender was going again to create this beautiful concoction that I have made a few times already.

While I am proud of my creation, I must admit, it’s hard to screw up when using such wholesome and delicious ingredients.

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Ingredients:

  • 1/4 cup Coconut oil
  • 10 soft Medjool Dates (approx 1 cup)
  • 1 tsp mesquite
  • 1/4 tsp salt (more or less to taste)
  • 1/4 cup chai tea (more or less depending on the consistency you like)

Steps:

  • boil some water and pour over chai tea, let steep for 5 minutes and strain
  • add all ingredients to blender and blend on high until a nice and smooth texture is acheived
  • store in an airtight container int he fridge for at leaf a week (maybe more?)

Note: Depending on the ingredients and how things got mixed, the caramel may or may not harden while in the fridge. The first time I made it it got hard in the fridge but quickly soften when put in some warm water. The second time it kept it’s creamy texture but I needed to put it in some walt water to be able to pour it over ice cream. No matter the texture though, it will become liquid again when warm and it will always taste delicious :)

Banana Carrot Muffins

Simple and delicious. Nutritious and filling, these are the perfect little muffin to put in my kids snack bag, or as a quick grab-and-go breakfast. We just had our first week of school here and you know what that means?? Muffin time!! I find muffins to be so convenient during the school year as I can pack them with all kinds of nutritious foods and they come conveniently shaped in a ball that fits in all my kids hands! Making them an ideal food. And whether I choose to make them savory or sweet, I usually find a way to sneak in some veggies in there.

For my little 2nd graders first week I decided to make these simple-in-flavor banana carrot muffins. I made a huge batch and froze about 2 dozen for an easy last minute snack in the weeks to come, ad still had enough to feed all my kids all week.

One big baking batch saves me time in the long run.

I hope you try these and enjoy them as much as we did!

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Ingredients:

  • 3 cups flour (I mixed teff, rice and coconut)
  • 2 tsp baking soda
  • 1/4tsp nutmeg, (I would’ve used cinnamon but ran out)
  • 1/4 cup coconut oil
  • 1 cup packed shredded carrots
  • 1 cup packed mashed bananas
  • 3/4 maple syrup
  • 1 cup milk (I used almond
  • 3 TBS ground flax soaked in 6 TBS water (flax “egg”)

Steps:

  • preheat oven to 350*F
  • soak the flax seeds in water
  • In a large bowl combine the first 3 ingredients
  • in a blender combine all the other ingredients and blend just enough to mix everything together
  • combine dry and wet ingredients
  • grease some mini muffin tins with coconut oil and fill them up
  • bake for about 10 minutes for mini muffins, and about 18 minutes for larger muffins
  • let cool in the pan for about 5 minutes before transferring to a cooling rack

Creamy Tahini Dressing on summer salad

Creamy and slightly sweet, this sauce dresses any salad beautifully. I whipped this dressing up in less than 5 minutes and drizzled it all over one of favorite summer time salads. My good friend Christina had brought a similar salad to a camping trip last summer, and ever since, I mindfully choose the sweetest perfectly ripened organic peaches form the market so I can make a version of that salad.

For this lunch in particular I combined about 3-4 cups of greens (arugula and spinach), with a large handful of sliced red cabbage, a large peach, 1 very large avocado, 2 TBS pecans, 3 TBS minced dill. Everything organic, everything local.

The nice crunch from the cabbage, combined with the juicy peaches pair wonderfully with the mild bitterness of the arugula and rich creaminess of the avocado. Add to that the sweet tahini dressing and pungent dill, and you got yourself a party of the senses in your mouth!!

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Ingredients for Tahini dressing:

  • 1 TBS tahini
  • 1 TBS lemon juice
  • 3 TBS olive oil
  • 1 tsp raw honey
  • dash of salt

Steps:

  • put everything in a bowl and whisk well until combined
  • I used up this whole batch for my one salad.
  • Make more to store for future use if necessary! I know I will!

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Strawberry and Fig Compote

This fruit compote is packed with flavor and texture. After scoring a huge box of fresh figs, I already had a few recipes in my mind of what I was going to do with them. But this wasn’t one of them :) This idea came about when I had a bunch of strawberries that needed to be used up very soon. While I generally choose to eat my fruits raw, every now and then I enjoy cooking them to switch up the flavors a bit and also to bring something interesting to my kids. Cooking these fruits really brings out their sweetness and flavors.

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Ingredients:

  • 4 cups chopped fresh strawberries
  • 2 cups fresh chopped figs
  • 1 TBS balsamic vinegar
  • 1 TBS honey
  • dash of cinnamon

Steps:

  • Put everything in a saucepan
  • bring to a simmer then leave on very low heat with a lid on for about 15 minutes, stirring occasionally
  • let it cool before putting into a jar and store in the fridge
  • use it how ever your imagination wishes!

This compote stays good at least a week in the fridge in an airtight container.

Not only is this compote delicious on it’s own, but it is so versatile also!

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Here I pan roasted peaches in light coconut oil and stuffed them with some fruit compote then drizzled it with chocolate sauce.

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And this one time my daughter wanted a banana split and we ended up making this with the compote and some almond butter.

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Or this yummy basic chia bowl with fruit compote and homemade chocolate chunks. 

We’ve also used this compote on rice cakes, toast and sit reed in oatmeal.

As you can see, the possibilities are endless.

Whip yourself a batch and get creative with it! Stimulating my tastebuds is always an exciting experience :)

Lemon Chia Pudding

This pudding is light, sweet and simple. Just a few ingredients away from a nice treat. I just scored a huge box a deliciously fresh figs so I topped this pudding off with them and it was a perfect edition, but I think any fruit will do :)

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Ingredients:

  • 1 1/2 cups milk (I used almond milk)
  • 2 soft medjool dates
  • 4 TBS chia seeds
  • 1/2 tsp lemon zest
  • 4 figs for topping
  • drizzle of chocolate sauce for extra decadence

Steps:

  • put the milk and dates in a blender and blend on high until well incorporated
  • add chia seeds and lemon zest and blend on low just enough to mix the chia seeds but not too much as to break them down, you can also do this by hand
  • IMPORTANT: let sit for a few minutes and blend on low for a couple seconds, do this a few times. You’ll start seeing the chia seeds floating around in the milk and staying there, that’s what you want. If you skip this step you will end up with a pile of chia seeds at the bottom of your dish and the milk on top.
  • pour in desired cups or bowls and put in fridge to set for at least 2 hours, or overnight is great too
  • top it off with fruit and chocolate sauce if desired

Pistachio Cherry Chocolate Crunch Grawnola

The gentle nuttiness of the pistachio paired with the sweet tartness of the cherries are a perfect combination to the deep richness of the chocolate. The olive oil is a nice touch to add healthy fats without changing too much the previous flavors. While I generally use coconut oil in my grawnolas I wanted to switch it up as I truly do love the taste of a nice olive oil. And for this kind of recipe I really believe one should use high quality organic olive oil. This is my first time making this granola and I can say with confidence that it won’t be the last! Since all of these ingredients are not necessarily seasonal like my butternut granola or my orange cranberry one, I can make and enjoy this granola all year round! This is taking a high spot in my top favorites :) FullSizeRender-37 Ingredients:

  • 5 cups sprouted buckwheat or soaked for at least 8 hours and rinsed really well
  • 1 cup small oats
  • 1/2 cup coconut sugar
  • 1 cup organic olive oil (high quality is best here!)
  • 1 cup dried cherries (no sugar added)
  • 1 cup raw pistachios
  • 1 cup quinoa crispies (omit this if you want a truly raw granola, you can add buckwheat groats or oats if you like)
  • 3/4 cups homemade chocolate chunks or chocolate chips

Steps:

  • mix first 3 ingredients in a large bowl until well combined
  • add following 3 ingredients to a food processor and pule until the cherries and pistachios are broken down a bit but not fully blended
  • combine all ingredients except chocolate and mix well adding the crisps last
  • put on a dehydrator sheet and dehydrate for about 10-12 hours at 105*F
  • add the chocolate once the granola is done and mix well
  • enjoy with milk of your choice, mine is often home made fresh almond milk
  • store in airtight glass containers for weeks!

Bread and Butter (Raw,vegan,delicious)

This raw bread is one of many variations that I make and it never fails to make me so happy every time I pull a batch out of my dehydrator. It is soft and moist just like sliced bread but it doesn’t leave me feeling too full or sluggish like I can sometimes get when eating bread. Not only that, but it is packed with nutrients making this bread and and butter breakfast not just something to fill up my belly but something to nourish and fuel me for several hours in my day!

The vegan butter is a twist on my childhood favorite. I grew up eating vegan butter that my family would make. I actually preferred eating that over butter, even though I grew up in the country in France where the butter we got was freshly made in our neighbors barn. Don’t get me wrong, that butter still tasted amazing to me, but on a regular basis, I preferred lathering my bread with the vegan homemade stuff. I remember my family using vegetable margarine, which I am not a fan of so I replaced it with coconut oil, which adds a really great flavor in my opinion. But if you are not a coconut fan, you can replace the coconut oil with another vegan oil or butter of your choice.

This butter if full of healthy fats, super easy to make, and lasts a really long time in the fridge!!! Several months I would say. But I usually make a small batch so that we go through it in several weeks.

Top it off with some homemade jelly or fruit spread and have a happy belly!!

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The bread is a variation of this bread. I did not put coconut this time and used brown flax seeds instead to the golden. It was equally delicious.

Vegan Butter Recipe (raw):

Ingredients:

  • 1/4 cup tahini
  • 1/4 cup coconut oil
  • 1/2 cup nut butter (I mixed almond and hazelnut)
  • use all raw ingredients if you want to keep this recipe all raw, but I have to admit I prefer the flavor of toasted nut butters

Steps:

  • in a double boiler (or a glass dish over a boiling pot) melt all ingredients together
  • store in a jar or ramekin in the fridge
  • use just as you would any other butter!

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