Friday, November 27, 2015

Raw Pecan Sandies

My husband challenged me to make a raw version of his favorite cookie: pecan sandies. Challenge accepted. Actually, he made them right along side me, and had the brilliant idea to use brazil nuts in this recipe. Brazil nuts are a very oily nut and have a sort of buttery taste, perfect for capturing the shortbread flavor of pecan sandies!

These are really yummy and have the perfect level of sweetness. Be forewarned they do have to dehydrate for quite awhile to achieve the same crunchiness of the Keebler version.

Making shortbread raw is definitely a challenge, and these hit the mark for both me and the hubby.

Yield: 12 cookies

4 Tbsp chia pudding*
1 cup brazil nuts (not soaked)
2 Tbsp coconut butter (melted)
2 Tbsp nut milk
1 Tbsp agave nectar
1/4 cup coconut flour
1/4 cup chopped pecans

1. Make chia pudding.

2. Blend brazil nuts, coconut butter, nut milk and chia pudding in a high speed blender until smooth. You will probably have to use the tamper, as well as occasionally stop to scrape the sides of the blender with a rubber spatula.

3. Transfer to a small mixing bowl and combine with the coconut flour and chopped pecans.

4. Form dough into rounds and dehydrate at 115 degrees for about ten hours, flipping half way through.

* I used this version of chia pudding because I already had some on hand, but you only need 4 Tbsp, so you can either 1/4 the recipe, or make the full recipe and have lots of extra chia pudding to enjoy! (And if you don't have all the required spices, don't even worry - the cookies will still be delish with any kind of sweetened chia pudding (i.e. chia seeds, nut milk, and agave or maple syrup.)

Our life is the sum total of our choices. We always have a choice.

Tuesday, April 21, 2015

Copycat Trader Joe's Balela

Does anyone love Trader Joe's Balela as much as I do? I swear I live on the stuff. I decided I had one of two options: buy some stock in Trader Joe's, or learn to make it myself! I'm super pleased with the results. The flavor is pretty spot on. It doesn't have quite the same zing of the Trader Joe's version because I don't have any citric acid... (what is citric acid anyway?) But the lemon and lime give it zing enough. 

Please note that it's important to let this salad sit overnight in the fridge before serving. The flavors need a chance to settle in. 

Oh, and I realize this isn't raw, but I don't eat 100% raw and this recipe is just too good not to post! :) 


1 can chickpeas, drained
1/2 can black beans, drained
2 Tbsp olive oil
2 tsp apple cider vinegar
1/2 cup finely chopped tomato
2 Tbsp diced shallot
2 Tbsp diced parsley
1 Tbsp diced mint
2 tsp lime juice
2 tsp lemon juice
2 tsp all purpose seasoning (I used the Trader Joe's brand called "Everyday Seasoning" which is a combination of: sea salt, mustard seed, black pepper, coriander, onion, garlic, paprika and chili pepper.)

Combine all ingredients in a large bowl. Let sit overnight in fridge, serve and enjoy!

Our life is the sum total of our choices. We always have a choice.

Friday, April 10, 2015

Veggie Pakoras with Cardamom Mint Chutney

Due to the potency of Indian spices, it’s hard to do Indian raw. I’ve tried before and failed miserably. When I first adapted these pakoras from a Gabriel Cousens recipe I was blown away. They’re perfect! 

Okay, so they look a little strange, but I guarantee they taste amazing. They’re nice and crisp on the outside, soft inside, and have the perfect amount of kick. The chutney is a sweet, minty accompaniment.

This recipe originally called for pine nuts, but I use pumpkin seeds. It works just as nicely and it’s less expensive! But feel free to use pine nuts if you have them on hand.

Dehydrator required.

Veggie Pakora Ingredients:

1 cup red cabbage, chopped and tightly packed

2 Tbsp olive oil

1 garlic clove

1/2 inch fresh ginger

1 Tbsp lemon juice 

1/2 tsp cayenne pepper

2 tsp Madras curry powder

1/2 tsp salt

3/4 cup pumpkin seeds, unsoaked 

1/4 cup golden flax meal

3/4 cup frozen peas, defrosted

3/4 cup sweet potatoes, chopped into small pieces or grated

1/4 cup diced red onion

1. In a high speed blender process cabbage, olive oil, garlic, ginger, salt, cayenne, curry, and lemon juice until smooth.

2. Blend in pumpkin seeds and flax meal. You’ll need to use the tamper. (If it’s too thick add a splash more of water.)

3. Transfer into a mixing bowl and stir in peas, sweet potato and onion. (At this point you’ll probably think I’m crazy because it looks pretty weird.)

4. Place heaping tablespoons of mixture onto Teflex sheets and dehydrate at 145 for 1 1/2 hours. Turn the temperature down to 115 degrees and continue dehydrating 5 more hours.

Cardamom Mint Chutney Ingredients:

1/4 cup raisins, soaked 

1/4 cup water 

1/2 a small apple

1 Tbsp fresh mint

1/2 tsp cardamom powder

Process all ingredients in high speed blender until smooth. Serve with pakoras and enjoy!

 Our life is the sum total of our choices. We always have a choice.

Wednesday, April 8, 2015

Chocolate Banana Dream Smoothie

Is there anything better than the chocolate, peanut butter and banana combination? Not much, I’ll tell you that! Well, since peanut butter isn’t raw, I use almond butter in this smoothie. But either works. I make this smoothie at least a few times a week. Whenever I need a hit of chocolate. And the maca powder adds an even bigger mood and energy boost.


1 cup almond milk

2 Tbsp almond butter

2 bananas

1 1/2 Tbsp raw cacao powder

1 tsp maca powder

3 ice cubes

Blend all ingredients in a high speed blender and enjoy!

Our life is the sum total of our choices. We always have a choice.

Tuesday, November 4, 2014

Taco Salad with Chipotle Lime Dressing

Ohmygosh, ohmygosh, ohmygosh. I think this may be the best salad I've ever eaten. If not that, it's at least the best salad I've ever made! It has just the right amount of spice and the walnut taco meat is so delicious and satisfying even non-raw people would love it!

This makes 1 large or 2 small salads.

Taco "Meat":

1 cup soaked walnuts
2 T sun dried tomatoes (in oil)
1 T namo shoyu
1 T olive oil
1/4 tsp chili powder
1/8 tsp cayenne powder

Pulse all ingredients in a food processor or blender until it takes on a meaty texture.

Chipotle Lime Dressing: 

1/4 cup soaked cashews
2 T hemp seeds
1 T olive oil
1 1/2 T lime juice
1/4 to 1/2 cup water
1/4 tsp chipotle powder
1-2 pinches of sea salt

Blend in a high speed blender until smooth.

Salad Ingredients:

Romaine lettuce
Sunflower sprouts
Chopped red onion
Grape tomatoes
Chopped avocado

Toss everything together and enjoy!

Our life is the sum total of our choices. We always have a choice. 

Monday, October 20, 2014

Autumn Pumpkin Cheesecake

Pumpkin cheesecake. Oh yum. These are so decadent, delicious, and perfect for fall. And I still have 1/2 my sugar pie pumpkin left... I wonder what else I can make pumpkin? Pumpkin everything!!!

Makes 6 mini-pies

For The Crust:

1 cup almond meal
1/2 cup dates - chopped
1/2 cup figs - chopped
1 cup pecans - soaked
1/4 cup coconut oil (melted) 

Combine all ingredients in a food processor and blend until it's well processed and begins to stick together. Press into mini pie tarts. 

For the filling:

1 cup sugar pie pumpkin - chopped
1 1/2 cups cashews soaked
1 carrot - chopped
1/4 cup coconut oil
3 T maple syrup
1 t cinnamon 
1 t nutmeg
1 t ginger
1/4 cup water

Blend all ingredients in a high speed blender until smooth. Pour into your pie tarts. Let set for at least 4 hours in refrigerator. Serve chilled. 

Our life is the sum total of our choices. We always have a choice. 

Thursday, October 16, 2014

Sushi Style Buddha Bowl

Sometimes I simply don't want a salad for lunch. Sometimes I want this - a delicious and colorful deconstructed sushi bowl. Oh my gosh, it's so good!

I'm not going to bother with writing specific amounts for your toppings. That's up to you and your tummy!

1/4 head of cauliflower - chopped (for cauliflower "rice") 

-shitake or oyster mushrooms
-carrots - julienne sliced
-cucumber - chopped or julienne sliced 
-red cabbage - sliced thin
-nori sheet - ripped into tiny pieces 
-pickled ginger 

namo shoyu
wasabi powder or paste

First slice your mushrooms and start them marinating in a bit of namo shoyu. Make your cauliflower rice by pulsing chopped cauliflower in a food processor until it takes on a rice-like consistency. Place the rice in a bowl and top with all your veggies, nori and pickled ginger. Mix the leftover namo shoyu from your mushroom marinade with some wasabi and pour over the top. Mix and enjoy!

Our life is the sum total of our choices. We always have a choice. 
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