Wednesday, November 11th, 2015

Recipe: Lavender Rose Almond Milk (Raw Vegan)

Lavender Rose Almond Milk

Lavender Rose Almond Milk

I was inspired to make this beautiful floral almond milk.

It was so simple… I had some almonds soaking to make a raw vegan almond milk. I grabbed my jars of organic dried lavender and rose petals. (I bought the lavender and rose from Mountain Rose Herbs.)

It was really easy.

I soaked the raw organic almonds overnight, and then let them sprout a bit the next day.

A lovely, calming almond milk.

A lovely, calming almond milk.

I put them in my Vita-Mix high-speed blender with a bunch of my favorite spring water, Castle Rock Water. It was my first time using spring water in my nut milk. I also added a pinch of sea salt.

At this point I added a couple hefty 3-finger pinches of the lavender and then of the rose petals.

I blended this beautiful concoction for about a minute.

I strained out the milk.

Now… I’m enjoying it.

Where's my coffee and gluten free granola?

Where’s my coffee and gluten free granola?


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Saturday, October 24th, 2015

Recipe: Low Carb Fatty Green Smoothie. I Love Fat.

A "healthy" green smoothie.

A “healthy” green smoothie.

This delightfully fatty and low carb smoothie is a regular in my life. Who would’ve guessed that people would start going all gaga over fat?

The day has come. Fat is a star (healthy fats, of course).

You should make this smoothie.

It’s amped with nutrition… check it out.

  • Broccoli sprouts. Those are powerful.
  • Ginger —> anti-inflammatory.
  • Avocado is fiber, fat, nutrients, and helps us absorb the other nutrients in the smoothie.
  • Spring water is a no-brainer for me these days. I finally bought into that whole thing. Literally. I ordered a pallet of it.
  • Cucumber is hydrating and good for the skin.
  • Celery is tasty and has potassium and folate.
  • Lime is fun. (vitamin c, bioflavonoids, etc)

Go make one!

Recipe: Low Carb Fatty Green Smoothie

  • 1 to 1/2 cups spring water (I like Castle Rock)
  • Fresh ginger
  • Sea salt
  • Lime (peel and all)
  • Avocado (no peel… or pit)
  • Celery
  • Cucumber
  • Broccoli Sprouts!

Blend it up in a Vita-mix (<– A Vita-mix is worth the hefty price tag – I’ve had mine forever).

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Wednesday, August 5th, 2015

(Recipe) Carrot Ginger Blended Soup

Carrot Ginger Blended Soup. Almost Raw-Vegan.

Carrot Ginger Blended Soup. Almost Raw-Vegan.

I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)

Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)

So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.

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Sunday, July 12th, 2015

(Recipe) Ginger Essential Oil Green Smoothie w Flax Power

Ginger Essential Oil Green Smoothie w Flax Power

Ginger Essential Oil Green Smoothie w Flax Power

Eating healthy is what I do.

It matters to me because, well, I like to feel good. Who doesn’t?

I want to live a looooong time, too. I still have a lot to do in life. I mean, like, have you seen my skills bucket list for bad-ass-ed-ness?

At the risk of being obvious I’ll state that a key to living a long time (and feeling well, too) is eating healthy (and exercising and meditating, but let’s keep this post focused on the food part or we’ll be here all day). One way to accomplish healthy eating is getting fresh organic produce in your diet.

Enter: Green Smoothies… with smart ingredients.

Today, I’m adding an ingredient that you might not have tried in your green smoothie.

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Monday, June 15th, 2015

Recipe: Apple Avocado Smoothie For Lunch

Apple Avocado Smoothie and a princess bank compliments of Kamea.

Apple Avocado Smoothie (and a princess bank compliments of Kamea).

Now that it’s getting warmer (much warmer in AZ), I’ve been making smoothies for lunch more often than not. They’re refreshing and they help keep my body cool.

Today’s smoothie recipe is a favorite of mine for a few reasons.

  • The flavor is light and has the perfect level of sweetness.
  • It’s satiating and creamy.
  • It has avocado and cucumber, which are beauty foods to me.
  • It’s easy, as most smoothie recipes are.

Recipe: Apple Avocado Smoothie

Yield 1 to 2 servings

  • 1 apple, cored and chopped
  • 1/2 to 1 cucumber, chopped
  • 8 ounces (cold) filtered water or coconut water
  • 1 avocado, pitted and peeled
  • squeeze of fresh lime

Blend the ingredients and enjoy.

PS Here are a couple of other great recipes for the warm weather: Beauty Soup and Spring Power Applesauce.

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Thursday, January 15th, 2015

Top Gun Inspired Juicer Purchase: “I Feel The Need… The Need For Speed.”

Welcome to the family, Breville Juice Fountain Plus

Welcome to the family, Breville Juice Fountain Plus

Juicers are not a new topic on this blog. I’ve been using them and writing about them for years. There was a time I loved my twin gear Green Star back in the day when I was a newbie to raw food. Then, I moved to a cute n fast Breville because motherhood was taking most of my time (actually I’ve owned a couple of Breville juicers). I also fell for the Hurom single auger juicer in an attempt to up my quality of juice while keeping it easier than the Green Star. Finally, I topped out at the all time ultimate Norwalk Juicer thinking that it would save me money in the long long long long run, give me a superior juice never to be more superior, and offer me the option to juice big batches that can be stored for a few days so I wasn’t juicing every day. I wrote about these juicers, and I imagine when this post is done that the bottom “similar posts” links will feature them.

But, things change.

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Friday, October 3rd, 2014

Recipe: Coconut Yogurt Breakfast Salad (Raw Vegan Paleo Gluten-Free)

Coconut Yogurt Breakfast Salad #Raw #Vegan #Paleo #GlutenFree

Coconut Yogurt Breakfast Salad #Raw #Vegan #Paleo #GlutenFree

Making your own coconut yogurt is fun, really yummy, and only has three ingredients. I teach you how to make your own here. Check it out. Or, you can use grass-fed organic whole milk yogurt, not vegan. A great way to enjoy your homemade coconut yogurt is delivered via a salad with sauerkraut. I sometimes make my own sauerkraut, which I used in this salad ,and it’s the reason it’s all pretty-in-pink (from the purple cabbage sauerkraut). I teach you how to make your own sauerkraut here. Check it out.

This raw and plant-based (gluten-free) Coconut Yogurt Breakfast Salad is creamy, a bit crunchy, with a hint of sweet to offset the savory. Too often people eat breakfasts loaded with so much sugar that they crash, gain weight, and feel crappy. Well, here’s a wonderful salad to eat in the morning that will help you start your day right (after you have coffee, of course). Eating well is worth the time and effort. You’ll end up spending less time sick in bed and more time enjoying life.

Coconut Yogurt Breakfast Salad

  • homemade raw coconut yogurt
  • sauerkraut (that’s the pink color, in mine)
  • 1/2 to 1 red bell pepper, chopped
  • 1/4 cucumber, chopped
  • Freshly ground black pepper
  • Garlic powder, to taste
  • Onion powder, to taste
  • Kelp granules, to taste
  • Fresh rosemary
  • Squeeze fresh organic lemon juice

Toss everything in a bowl and enjoy.

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Saturday, August 9th, 2014

Recipe: Minted Mango Salad

Minted Mango Salad

Minted Mango Salad

I love cooking on the spot, where you take a look at what’s in the kitchen and throw things together. That’s what I did today when I made this Minted Mango Salad.

I recently bought a few potted herb plants so that I can always have fresh herbs whenever I need. I bought rosemary, basil, and mint. I saw the mint this morning and was drawn to it. It was breakfast time so maybe that was the attraction… something minty. I was also in the mood for the mango and avocado I had in the fridge.

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Sunday, June 15th, 2014

Recipe Grapefruit-Jicama Salad w Creamy Avocado (Raw Paleo)

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?

Grapefruit-Jicama Salad with Creamy Avocado 

Yield 2 servings

The Salad Base

  • 2 tablespoons raw honey
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 small jicama, peeled and cut julienne-style
  • 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
  • 1/2 cup celery, chopped
  1. Whisk together the honey and lime juice, and set aside.
  2. Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
  3. Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.

The Creamy Avocado

  • Leftover honey mixture (from the salad base)
  • 1 avocado, pitted and peeled
  • 2 tablespoons raw macadamia nut oil (or raw olive oil)
  • 1 tablespoon filtered water (or more)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon sea salt, more to taste
  • pinch black pepper, more to taste
  1. Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.

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Wednesday, May 21st, 2014

Recipe Ginger Spice Carrot Cake Gluten Free Paleo Raw

Ginger Spice Carrot Cake Gluten Free Raw Paleo

Ginger Spice Carrot Cake Gluten Free Raw Paleo

I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.

This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.

Vanilla Ginger Frosting Ingredients

  • 1/2 cup coconut spread or coconut butter (not coconut oil)
  • 1/2 cup raw honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh ginger, grated

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