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 🙂
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
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 🙂 Ingredients:
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.
Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.
I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.
The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!
Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.
3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
1 cup oats
1 cup coconut slices
3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
1/4 cup + 2TBS coconut oil, melted
1/2 cup coconut sugar
1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
mix everything in a large bowl
lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….
No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.
Crunchier than my other rawcoroons, these peanut butter bliss balls hit home with the kids (and the adults too!!) The combination of honey and peanut butter really puts these rawcoroons in my top 3 flavors at the moment. These little balls are such a great thing to have around the house as they are packed with nutrients, healthy fats and carbs, to keep my kids full and satisfied when we are on the go. The perfect snack that packs easily or the quick breakfast when there is no time to be in the kitchen, or really just an awesome cookie when the craving hits.
I had made a peanut butter raw cookie like this before but this time I switched up the recipe because of what I had on hand, and they came out much tastier than I expected them to.
And I tested a few in the oven in order to relay good information to those of you who don’t have a dehydrator, and I am happy to say that the oven version was equally as delicious. While I am a huge advocate of raw as much as I can in order to preserve nutrients in the foods I consume, I understand it is not convenient for everyone, and eating a homemade baked cookie made with these ingredients is better than not eating a cookie at all. There, I said it. Eat a cookie. It makes life tasty.
1 cup almond meal or flour or finely ground raw almonds (For this particular recipe I used almond pulp left over from making milk, that I had then dehydrated to make flour)
1 cup oats, ground to a flour (I used my blender but a coffee grinder works too)
2 cups shredded coconut, ground finely but not to a flour consistency
1/2 cup natural peanut butter
1/4 cup coconut oil, melted
1/2 cup raw honey
1/8 cup water
combine everything in a large bowl and mix well
taste and make sure it is to your liking, add more honey or pb if the need be 🙂
scoop out into balls (I use an ice cream scooper)
put on a dehydrator mesh screen
dehydrate at 105*F for about 8 hours. Check them at 6 hours and see if the consistency is to your liking. The longer you leave them, the drier they get.
If using an oven:
preheat your oven to 200*F and bake them for 1.5 to 2 hours. Check them to make sure they are to your liking. If you don’t care in preserving too much of the nutrients, go ahead and bake them at a regular cookie temperature for much less time. I am sure it will work too, I just haven’t tried that yet.
Store in an airtight container for several days. In all honesty, I have no idea how long these last as they were gone in under 48 hours.
Exactly as it sounds. This mocha is rich and creamy and delicious. I love mocha’s. I am not a regular coffee drinker, I definitely enjoy a cup every now and then and if I’m wanting a special treat, I have a mocha. But on a daily basis, I am a tea girl. Black, herbal, dried leaves, fresh herbs, flowery or bitter. I don’t discriminate tea. And while I drink so much of it, it never occurred to me to make a mocha with it. Until now. And I am so happy I did!! This is taking my tea drinking experience to a whole new level!
I am sharing with you here one of my first mixtures, but I am sure I will be playing around a bit with this concoction over the weeks and if something even tastier arises, I will be sure to share it with you. But for now, this is rocking my morning boat 🙂
1 cup steeped and strained black tea of choice
1 TBS raw cacao powder (regular cocoa powder will work but you are missing out on the amazing benefits of raw cacao!)
1 TBS coconut cream (This is what adds the richness, if you don’t have cream, try it with coconut oil and a little bit of your milk of choice)
1 date (or sweetener of choice, again though, i feel like the date here adds to the richness)
This slightly nutty, pleasantly filling loaf has a surprisingly cheesy flavor to it, given the fact that it is dairy free. I had some leftover lentils that I wanted to use up and I always love the idea of having some kind of easy food to grab when I am on the go or I am gone and husband wants to eat something without having to cook. So I decided to make a lentil loaf.
This loaf is a meal in itself, but it was happily enjoyed with a side of carrot soup.
1 small red onion, thinly chopped
1 cup mushrooms, thinly chopped
1/4 tsp salt
2 cloves of garlic, crushed
2 TBS olive oil
2 cups flour (I used garbanzo, quinoa and buckwheat)
1.5 tsp baking soda
1/4 tsp salt
2 organic eggs
1.2 cup chopped walnuts
1 cup cooked lentils
3 TBS fresh herbs (I mixed oregano, thyme and rosemary from my garden, using the least amount of rosemary)
preheat oven to 375*F
in a skillet comine first 5 ingredients and cook for about 5-10 minutes until veggies are tender and water was released, put in fridge for 5-10 minutes to cool so that it doesn’t start cooking the eggs once you mix everything
in a large bowl combine flours, salt and baking soda
mix in eggs, lentils, walnuts, herbs and veggie mixture
pour in a greased 9×5 inch loaf pan (its not a big deal of your pan is slightly bigger or smaller than this)
bake for about 35-40 minutes or until a toothpick come out clean
let sit in pan for about 5-10 minutes before transferring to a wire rack to cool
Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!
2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
1/2 cup freeze dried raspberry powder, ground in the blender
2 TBS lucuma powder
1/4 cup + 2 TBS coconut sugar
1/2 cup water
1/4 cup melted coconut oil
mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
scoop in ball shape and put on a dehydrator tray, on the mesh screen
dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
will save for at least a week on the shelf, even longer in the fridge
I’ve always been a lover of sauerkraut. I loved it as a kid and still love it as an adult. I don’t remember when I started making my own but if I asked my wallet I’m sure it would remember 😉 If you are someone who buys or has ever bought raw sauerkraut, you know what I’m talking about. It’s amazing how much money one can charge for a head of fermented cabbage. I spent that money for some time because it was well worth it for me. And while I will still purchase it on rare occasions if the craving hits and I didn’t anticipate that 2 weeks prior, then I splurge. Sauerkraut, which is a fermented food, is a very high source of probiotic, which is essential for good gut health. Having a healthy gut is pretty much one of the best things you can do for you overall health. Have you ever heard that we have two brains? Our actual brain, and then our gut, or “second brain”? Well it’s true. Our gut holds so much information that it is imperative we take care of it. Eating fermented foods such as sauerkraut, kimchi, kombucha, amongst many other things, is a great way to introduce probiotics to our systems. While I make the plain and simple version more frequently, I like to play with the flavors every now and then. My latest kraut creation is a beautiful combination of red cabbage, beets, and red onions. Not only are we getting the benefits of fermentation here, but we are adding all the health benefits of raw beets (great for blood health and liver cleanser) and onions (awesome immunity booster). This batch came out surprisingly mild in flavor while still containing that delicious fermented taste that I look for. If I would have let my sauerkraut sit for a few more days, I probably would have gotten a stronger flavor, which would have been awesome as well. I’ve been introducing sauerkraut to my kids since they were babies, and they all like it. They are not always in the mood to eat it but I keep on presenting it to them, and some days they eat happily. I think it’s important we give our kids plenty of chances to eat “funky” foods without pressure in order to teach them about variety and so they can be familiar with all kinds of flavors of health boosting ingredients. Go slice yourself a cabbage and enjoy one of the cheapest ways to eat your way to a healthy gut.
One of my favorite lunches recently has been this sauerkraut combined with some avocado, yellow yams, and whatever fresh greens I have growing in my garden. I actually crave eating that most days!
1 large head of purple cabbage
2 small beets
1 large red onion
1 TBS salt or to taste
1 cup filtered water
run vegetables in a food processor with the shredding attachement
put in a large bowl and add water and salt and massage really well to get the salt in there, it will get the vegetables to start releasing their juices faster so the fermentation process can start
either use this method here, or put your mixture in a large mason jar with screened lid covered with a piece of fabric (to keep bugs out) and press it down every few days to make sure the cabbage remains submerged in water. This is imperative or it will go bad!
let it sit on your counter or any place out of the way, for at least 2 weeks, taste it and let it sit longer if you want a stronger flavor.
when you are satisfied with the flavor, put it in sealed jars and keep it in the fridge for weeks!
Banana chocolate chip cake with strawberry cream filling and banana frosting. That is the birthday cake that my 3 year old requested. Once again I was inspired by Love. Love so deep for this little human that I wanted to give him the cake he wanted for his birthday, even though I tried to convince him that a banana cake with chocolate frosting decorated with fresh strawberries would be super delicious. I am so happy I listened to him and went for it. Not only was this cake fun for me to make, it was also pretty delicious. I wouldn’t have been able to create anything better or more perfect for my little man hadn’t it been for his heavy input 🙂
I didn’t have much time to snap good pictures of the whole cake, as I finished frosting it minutes before we were heading out the door to go to the park where my sons party was at.
I found the recipe for the cake here and modified it quite a bit to fit my nutritional preferences. I pretty much followed the instructions for the cake as they were written, even though my rebel was really tempted to do it “my way”, and I feel happy with the outcome. I also doubled the recipe as I wanted to create a layer cake. I did not use the frosting recipe given in that recipe and instead created my own vegan, raw one. I then decorated the cake with fresh strawberries and bananas roasted in coconut oil and date sugar.
Ingredients for cake:
3 cups bananas, mashed (about 6 large bananas)
4 tsp lemon juice
6 cups flour (I mixed rice, buckwheat and coconut)
in a large bowl or a stand up mixer, cream the maple syrup, coconut sugar and coconut oil together. I ran out of coconut sugar or I would’ve used only that and not the syrup, which would have allowed for the mixture to actually “cream”.
beat in eggs, one at a time
beat in flour mixture and milk, alternatively
add in chocolate chunks and combine well
pour in two 10 inch round spring form pans
bake anywhere from 1 hour to 1.5 hours. Or until a too pick comes out clean. Mine took 1.5 hours.
put immediately in the freezer for 45 minutes
I kept my cakes on the counter in the pans overnight before putting it together the next day for the party.
Ingredients for strawberry filling:
3 cups coconut cream from a can
4 TBS coconut milk
1 package of freeze dried strawberries, or 1.2 oz. powdered in a blender
1/2 cup coconut butter, melted
1 cup chopped fresh strawberries (added ONLY right before assembling the cake)
put everything in a large bowl and mix well. You can also do that in a blender
pour in a container and set in the fridge for several hours
Ingredients for banana frosting:
1 ripe banana
2 TBS coconut oil
2 cups coconut cream from a can
put everything in blender and blend until smooth
pour in a dish and set in fridge for several hours
To assemble the cake, take one cake out of the pan and put in on a plate. Mix in strawberries to the filling and spread a nice thick layer all over the cake.
Gently put the other cake on top and spread frosting evenly all over and around the cake. Decorate as wished.
IMPORTANT NOTE: Because the filling and frosting are raw and made from coconut oil and cream, they will soften when out of the fridge. Keep in fridge or cooler until ready to serve, and keep in fridge or cooler until ready to eat. It will still taste divine f you leave it out, but the cake might start falling on itself a bit as the star berry filling softens.