Recipes

 For the  most part, I get my raw kitchen concoctions and other recipes from books, magazines and online sites. I try to provide information on or the acutal links to these resources whenever possible. On the very rare occasion that I actually come up with something original, although simple – I won’t be shy in letting you know!

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Banana Chia Pudding

found on Gone Raw website

Frozen cut up banana's - I used 2

Chia seed Gel  (chia seeds soaked in water to form gel) - I used 1/2 cup Chia Gel

Hemp Milk - I used 1 cup Unsweetened Vanilla Hemp Milk

Place all ingredients in vitamixer (or other mixer) and process...it's that easy and it is super DELCIOUS!

Strawberries and Raw Chocolate Mousse

recipe by the Alkaline sisters

Yields 4 desserts

For the Mousse3 organic bananas (not too ripe but not green)
5 tbsp raw chocolate powder- cacao powder
1/2 large or 1 whole small avocado
tbsp coconut water (for consistency if required, may substitute filtered water)
1/4 tsp alcohol free vanilla
2-5  drops liquid stevia( or powdered- depends on how ripe bananas are but don’t over do-

Method

Place all ingredients in a good blender and blend on low and gradually build speed to mix into a nice creamy pudding consistency.  Scrape down sides of blender to incorporate all ingredients.  Add coconut water if needed so as to incorporate all.  Slightly riper bananas are easily combined vs under ripe that will require additional liquid and may produce a stiffer mixture. 

Be aware that a powerful blender will warm this mixture if you have to blend it a lot to combine thus it may require refrigerating for your preference.

For the Cashew Cream

1 cup raw cashews
1/2 cup + 2 tbsp filtered (alkaline) water (add the +2 tbsp only if needed)
5 drops liquid stevia (or to taste but don’t over do this)

Method

Place all ingredients in powerful blender or food process and blend until fine and creamy scraping down sides to combine well. 

This mixture may be spooned on the berries or drizzled from a squeeze bottle.

For the Berries
1 pint of fresh strawberries, washed and sliced
5 stevia leaves minced
liquid stevia drops (only if berries require a wee bit of sweetening)

Method
Combine above ingredients and let stand for 10 minutes.

How about that  "Chia Fresca"

(a drink popular in Mexico and Central America)

Stir 2 teaspoons of chia seeds into 8 to 10 ounces of water (refrigerate if you want).

(you'll end up with a slightly gelatinous liquid). 

Hopefully you can see the gelatin state the seeds took on after being soaked

Add lime or lemon juice and sugar to taste, and enjoy

(I did not add sugar, I love the tartness of limes)

Chocolate Mousse
Jennifer Cornbleet's recipe

1/4 Cup pitted medjool dates, soaked
1/4 cup pure maple syrup or agave nectar
1/2 teaspoon teaspoon vanilla extract (optional)
3/4 Cup mashed avocados (1 1/2 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1/4 cup water

Place the soaked dates (I soaked mine in the 1/4 cup of water used later in this recipe), maple syrup or agave, and optional vanilla ina  food processor fitted with an "s" blade and process until smooth. 

Add the mashed avocado and cocoa powder and process until creamy.  Stop occasionally and scrape down the sides of the bowl with spatula.  Add water and process briefly. 

Store in a sealed container - will keep up to 3 days in fridge or two weeks in freezer. 














Killer Summer Celery Soup

Raw Food Cleanse Book by Penni Shelton

I have to tell you that I did not like this recipe as written below.  However, if you like tahini you will LOVE it!  Once I added the other half of the bunch of celery, other half of the bunch of parsley, 1/2 a jalapeno pepper with seeds, 1 pablano pepper, 1 large carrot, 1 green bell pepper, 1/2 of a red bell pepper, an additional large clove of garlic, juice of a lime and Himalayan sea salt and fresh ground pepper and added fresh chopped green onion as a garnishment- and had some Garden of Eatin's Pico De Gallo Cilantro, tomato, Jalapeno and garlic white corn chips I liked it...still didn't love it (love the chips :-)...but I like it okay.  Maybe it would taste better cold - I'll try that tomorrow and see what happens - I made it in my vitamixer so it heated it for me as well (I'm so spoiled!).

1/2 bunch of celery

1/2 bunch cilantro

1/4 cup water

1/4 cup nut or seed butter

1/4 cup tahini (or use more nut or seed butter)

2 small cloves garlic

2 tablespoons of miso

1 tablespoon of Namu Shoyu or wheat free tamari

2 tablespoons of lemon juice

Blend all ingredients in a high speed blender, adding ingredients slowly until the mixture is combined and creamy.  You may add more water until it has reached your desired consistency.

Banana Bread

Kristen recipe

4 bananas

1 tsp cinnamon

Almond pulp from your almond milk (recipe below)

water as needed

This is what the almond pulp looks like when you get it out of
the nut milk bag after making almond milk

Place bananas, almond pulp and cinnamon in food processor fitted with an S blade and add some water (tablespoon at a time) until mixed well. 

Then place mixture on top of one texflex covered tray and place in food dehydrator at 135 degrees for 1 hour.

Then reduce temperature to 105, cut into desired sized pieces and continue dehydrating for 6-8 hours. 

flipped over

After this, remove from dehydrator and flip over onto another tray and slowly peel off texflex sheet and place back into the dehydrator for as long as you desire...

Remember that the longer it stays in the harder it will get.  I left mine in for another 3 1/2 hours and placed in refrigerator.

I like it much better cold...so refrigerate for a more intense banana taste and slightly different texture

Orange-Cranberry-Almond-Granola

from the complete idiots guide to eating raw by Mark Reinfeld, Bo Rinaldi and Jennifer Murray

2 cups buckwheat groats soaked at least 1 hour or overnight

1 cup dates, pitted-and soaked overnight in enough orange juice to cover them

1 cup freshly squeezed orange juice (this is in addition to what your using for the dates)

1 TB. Orange Zest

1/2 tsp. cinnamon

1 tsp. vanilla extract

1/4 cup almonds soaked over night and chopped small

1/3 cup dried cranberries

1.  Drain buckwheat groats and rinse them well and allow them to sit and drain for a while.  Then transfer to an extra large bowl.

2.  In a food processor fitted with an s blade, or in a blender - blend dates soaked in orange juice, orange zest, cinnamon, vanilla extract, and agave nectar on low speed until a watery paste forms.  Then add the paste to the buckwheat groats and mix well.

3.  Divide batter between 2 teleflex lined dehydrator trays (do not spread to thin, I learned this the hard way :-).  Dehydrate at 110 degrees F for 24 hours.  Flip over, remove teleflex and dehydrate another 24 hours.

4.  Remove from the dehydrator and crumble granola into a mixing bowl - using your hands to seperate as much as desired.  Add the almonds and cranberries and stir well.  Serve with almond milk and any fresh fruit you would like to add.  Store in an airtight container or plastic bag and it will keep for a couple of weeks.

Mint Chocolate Chip Shake

Diana Stobo recipe



Ingredients

• 1½ cups Coconut Bliss Vanilla Island
• 1 cup almond milk (or nut or seed milk of choice)
• 12 mint leaves (or 4–6 drops of organic peppermint oil)
• ½ teaspoon vanilla extract
• 2 Medjool dates, pitted
• 1 teaspoon spirulina
• 2 tablespoons raw cacao nibs
• 1 cup of ice (optional)

 

Directions

Place all ingredients except raw cacao nibs and ice in blender and blend until smooth. Add cacao nibs and ice cubes and blend until ground. Garnish with a mint leaf.

Onion Bread

Matt Amsden recipe



Just 5 ingredients





3 Large yellow onions

3/4 cup flax seed, ground in high speed blender (or purchase already ground)

3/4 cup raw sunflower seeds, ground in a food processor

1/2 cup Nama Shoyu

1/3 Cup Olive Oil







ground raw sunflower seeds



Mix until well blended

Peel and halve onion - then put through food processor with slicing blade attached.  Transfer to large mixing bowl and add the remaining ingredients and mix until the ingredients are thoroughly combined.

Spread 2 cups of mixture evenly on a dehydrator tray lined with texflex sheet.  Repeat until all mixture is used. 

Dehydrate at 100 degrees for 24 hours. 

Remove trays and flip onto a work surface, and gently peel the teflex sheet off the bread. 

Then return bread to dehydrator for another 12 hours.  Once dehydrated, cut into 9 equal squares (make 2 cuts horizontally and 2 cuts vertically).

Scrumptious!

Serve with soup, salad or side dish.  Or use to make sandwiches or even use as pizza crust.

Popeye's Passion

Diana Stobo recipe

2 cups fresh pressed apple juice

2 cups spinach

1 frozen banana

Pour apple juice in blender, then add spinach and banana (I leave banana set out for 5 minutes before blending).

Chicken LESS Noodle Soup

Serves 3

This is a great vegetable soup broth with zucchini noodles, diced celery and carrots!  The recipe also calls for chantrelle mushroom strips but I didn't have any and used chopped green onions instead, as I LOVE me some onions!

3 1/2 cups of daikon juice (3-4 daikon..aka-white radish)

1 1/4 cups pure water (I used organic vegetable juice, but you could also use chicken broth - it     just wouldn't be vegan of course)

2 tablespoons fresh lemon juice

1 1/2 teaspoons of sea salt

1/4 cup of diced celery

1/2 cup carrots, sliced into rounds or chopped into little chunks

1 whole zucchini peeled and made into noodles on a spirooli slicer (you can buy in the LettuceBeHealthy store here on the website...under raw tools, it's the second item on the page)

1/4 cup chanterelle mushrooms (I didn't have any so I used green onions, no comparison of course)

Using a juicer - juice the daikon

In a high speed blender combine the daikon juice and water (or vegetable or chicken broth), lemon juice, and sea salt and blend.  Stir in the celery, carrots and zucchini and transfer to soup bowls...tear the chanterelle mushrooms into strips and top soup (or green onions). This is a Matt Amsden recipe.

DELICIOUS! 

OK, all I could think of was my friend Robin when making this...so CHEERS to you ROBIN A.!

I agree with Diana Stobo that half the fun of cocktail hour is the GLASS it comes in, and having the conversation that typically comes with this type of drink.  This "rawktail" will keep you healthy and happy!

Serve it in a martini glass and add some pizazz to your day!

Ingredients:

Diana Stobo recipe

1 1/2 cups of water

1 large sweet apple cored and sliced (Fuji is what the recipe calls for but I used red delicious, and it was!)

1 cup fresh baby spinach

3 tablespoons lemon juice, freshly squeezed (I was out of lemons so I used bottled 100% lemon juice NOT from concentrate)

2 tablespoons agave nectar

Blend all ingredients in your HIGH SPEED (oh where are you vitamixer) and blend until smooth.  I strained mine through a nut milk bag for a pulp free "rawktail"...but live large and enjoy the natural pulp STRAIGHT up!

German Chocolate Brownies

Diana Sobo recipe

2 cups raw pecans

2 cups raw walnuts

1 cup raw cashews

1 cup medjool dates, pitted and packed

1 cup raw cacao powder

1 teaspoon vanilla extract

Place all nuts in the processor fitted with s blade and process until finely ground.  Add cacao, vanilla, and the dates. 

Process until mixture begins to stick together (do not over process). 

Transfer to a 9x9 baking pan lined with parchment paper.  Gently press down to form even 1" thick brownie.  The add Topping (recipe below).

Coconut pecan topping

.Diana Sobo recipe

2 1/2 cups raw pecans

1 1/2 cups raw coconut flakes

1/2 cup raw agave nectar

1 tablespoon vanilla extract

1/8 teaspoon sea salt

Place all ingredients in the processor with s blade and pulse 6-10 times until the ingredients stick together, but still slightly chunky.

Transfer mixture to the top of the brownies and spread firmly and evenly.  Stays fresh in refrigerator covered for up to 2 weeks.  Can be frozen for up to 1 month, then thawed as needed.

Portobello Mushroom Fajitas

Diana Sobo recipe

4 sprouted grain or spelt tortillas (possibly 6)
2 Large portobello mushrooms sliced
1 red bell pepper sliced
1 sweet onion sliced
1 teaspoon cumin powder
2 tablespoon of Nama Shoyu Soy sauce
1 tablespoon of ghee
Guacamole  (I made my the night before, recipe below)
1 tomato, diced

Marinate vegetables in Nama Shoyu and cumin for 15 minutes (I mixed the two ingredients together and placed veggies in large bowl and then poured mixture over veggies and tossed to cover). 

Saute veggies in ghee for about 5 minutes. 

Fill tortilla with veggies and guacamole and top with diced tomatoes.

Guacamole

Diana Sobo recipe

2 avocados, mashed
1/4 yellow onion finely chopped
1/4 cup cilantro finely chopped
1/2 to 1 whole jalapeno pepper finely chopped (some like it hot, if you do add the whole thing)
1 lime, juiced
1/2 teaspoon sea salt

Mash the avocados with a fork, add onion, cilantro and jalapeno.  Squeeze lime over mixture and sprinkle with salt. 

Gently fold the ingredients together,

Taste and adjust flavor if you need to.

It's so easy to make your own ALMOND MILK.

Almond Milk

1 cup raw almonds

4 cups purified water

Additional water

Nut milk bag or cheese cloth

The ratio is 1 to 4 in making almond milk.  I only wanted to make a quart, so I used 1 cup raw almonds and four cups of purified water.

Place raw almonds in a bowl and fill with the additional water to cover the almonds.  Cover bowl and let almonds soak for 12 hours.

 

After soaking for 12 hours, pour almonds and water in strainer and drain, then rinse the almonds.  Place almonds in blender with 4 cups of purified water and blend for a minute or two until nuts are all chopped well, kind of like almond meal.

Place your nut milk bag or cheese cloth over a large bowl or something that will hold four cups of liquid and pour your milk mixture from the blender into the nut milk bag.

Slowly lift and let as much liquid come out on it's own as possible and then start MILKING THE  COW!  Squeeze out as much liquid as you can and then pour your almond milk into a mason jar or other container in which you have a tight fitting lid for and it's ready to drink!

You can add a teaspoon of vanilla powder to it if you want vanilla almond milk (which is what I did) and or you can even add Agave to sweeten if you desire.

I use this milk mostly in smoothies but it's delicious in a glass all by itself!

This was a very satisfying treat for my sweet tooth!  Flavor, color, texture,..what more could a sweet tooth ask for!  I used frozen raspberries and made this an icy treat.

Raspberry Applesauce

1 serving

Diana Sobo recipe

1 apple peeled cored and chopped

1 pint raspberries (fresh or frozen)

2 Medjool dates pitted

Place all ingredients in your blender or food processor and process until smooth.

This salad was HUGE and very filling.  Two things I did and would not recommend is that I used a mixed lettuce that had spicy greens and spinach, etc.. in it and the recipe calls for Romaine and I do recommend using the romaine.  I think it will make all the difference in the taste with the oil and vinegar dressing that is infused with fig.  With that being said, the salad was good.  I'm not a real fond of the fig infused vinegar, nor have I ever been a balsamic vinegar person...so I will give it another try.  I usually like to try a new item a couple of times before saying it's not good :-).

A Really Big Salad

Diana Sobo recipe

1/2 head of romaine or red leaf lettuce shredded

1 medium beet thinly sliced or grated

1/2 avocado diced

10 cherry tomatoes, halved

2 tablespoons cranberries, dried

2 tablespoons raw pecan halves

1 tablespoon of flax seed oil

1 tablespoon of balsamic vinegar                                                 

sea salt

pepper

Place all lettuce, avocado, tomatoes and beets in a large salad bowl.  Sprinkle with pecans and cranberries and then drizzle with oil and vinegar and add your pepper and salt to taste.

For an extra boost try adding fresh figs or chopped herbs of your choice to this salad as well.

I'd like to say this soup is simple but I'm gonna have to say the ingredients are simple, as for the butternut squash, I know there must be a simpler way to peel it and I will be researching that for my next time around!  :-).  This was a fun recipe, as I got to finally use my immersion blender.  The outcome was well worth it :-)...

Warm, smooth, delicious and satisfying!

Butternut Squash Soup

4 Cups butternut squash, peeled and diced (1 medium squash)

1 large yellow onion diced (if you don't like to taste onion in your meal, use half of a large onion)

1 tablespoons Ghee

1 Quart of Organic Vegetable Broth

1 1/2 teaspoons sea salt

1 pinch of saffron threads or powder (optional, if you don't have saffron it's okay)

Flax seed oil for drizzle

Use 4 quart Deep saucepan, saute onion and squash in ghee until vegetables sweat, don't let them brown.  Add broth, saffron, and sea salt.  Cook on medium low heat until vegetables are tender and soft, about 15-20 minutes.  Turn off heat and let set to cool for about 10 minutes.  Place immersion blender directly in the pot and blend until pureed or to desired consistency.

You can transfer this mixture to a blender and puree for about 30 seconds or so if you don't have an immersion blender.  Return mixture back to saucepan will done to keep warm since pan is hot.

Immersion

Ladle into bowls and drizzle with flax seed oil.

 

ALT Wrap

with Fresh Sweet Pickles

Diana Sobo recipe

Avocado, Lettuce and Tomato wrap - It had me from first bite!  It was very very easy to make and a deliciously satisfying meal! 

1 spelt or sprouted grain tortilla (I used an organic 7 grain flax wrap, it's what I had on hand)

1/2 avocado sliced

2 leaves of heart of romaine or red leaf lettuce

5 cherry tomatoes, halved

Fresh Sweet Pickles (recipe below)

Vegenaise

sea salt

black pepper

Place wrap on flat surface while placing vegetables, pickles and seasonings on top.  Roll tightly, manipulating any vegetables that you need too...cut in half and enjoy!

Fresh Sweet Pickles

1 cucumber sliced to your liking (think pickles for wrap/sandwich), 2 tablespoons of Agave nectar, 1 tablespoon of apple cider vinegar and 1 tablespoon of Ume Plum Vinegar.  Place sliced cucumbers in airtight container, add all other ingredients, cover with fastened lid and shake to mix flavors and store in refrigerator overnight to marinade.

Give me an Orange Julius!

Ah ha...many of you remember the Orange Juice stand that started years and years ago out in LA, right?  Yeah, I know...me neither but that is where this drink originated from :-) so it was worth mentioning. 
After all, it was the drink of the New York World fair in 1964!

This drink has many versions but I'm going to stick with Diana Sobo's version. 

When I first started drinking this smoothie I wasn't sure if I was going to like it.  However the frothy smooth tartness grew on me with each sip. This vitamin c fiber packed smoothie will remain on my list.

One new ingredient to me was Kefir and it will remain a dairy product in my fridge...even though I'm trying to eliminate dairy.  Why?  Kefir is a fermented milk product (more like a drinkable yogurt thick in nature) and loaded with probiotics, which aid in digestion and weight loss as well as enhances your immune system.  If you want to know more about this product you can get it at http://www.lifeway.net.

 

 

 Saturday, January 8, 2011

Walnut-Pecan Brownies

If you would have told me that you could make brownies out of just four ingredients (two being nuts) and that they would taste like brownies I would probably called your bluff.  So, call my bluff!!  I'm telling you that you CAN make brownies from these four natural ingredients and really feel like your eating a chocolaty gooey brownie.  Seriously, I may NEVER crave the sugar laden version ever again!  :-) 

Walnut Pecan Brownies

recipe is another  Diana Sobo

1/2 Cup raw walnuts

1/2 Cup raw pecans

1/4 cup RAW Cacao Powder (do not use nestle or Hershey cocoa powder)

1/2 Cup Medjool Dates, pitted and firmly packed

Place nuts in food processor fitted with s blade and grind/pulse until finely ground.  Add the dates and cacao powder and process until mixture begins to stick together.  Do NOT over process. 

 Place and press firmly  mixture in a 4x9 loaf pan lined with parchment paper and garnish with chopped pecans if desired. 

Gently remove from the mold and cut into 6 portions.

ENJOY!



Julius Kefir Smoothie

1 cup orange juice, freshly squeezed (this took 4 oranges for me, they were small)

1 cup Kefir, vanilla flavor

1 frozen banana

Blend all ingredients in blender on high speed for 30-40 seconds...until creamy. 

It's frothiness earned it a place in my A&W mug!




Banana Buckwheat Pancakes

with Cinnamon Agave Drizzle

These pancakes were very good.  I have to say the only thing I didn't like was that I had a hard time flipping them over...they didn't seem to want to stay together.  However, with a little work they came out looking okay.  Luckily how something looks doesn't necessarily determine it's taste.

Ingredients



This is what quinoa looks like once cooked



1 cup cooked quinoa                                                                 

1/2 cup buckwheat flour

1 ripe banana

1 cup almond milk

2 teaspoons raw honey

1 teaspoon baking soda

1 teaspoon baking powder

extra virgin coconut oil for frying

Prepare quiona the night before - place 1 cup quiona and 2 cups water in 2 quart saucepan and bring to a boil.  Reduce heat to a simmer and then cover and cook until all water is absorbed - about 15 minutes.  You will know when it's done - it will be translucent (like photo above) and the germ ring will be visible.  This will make quite a bit of quiona and you will not use it all for this recipe so when you plan this breakfast, make sure you have some plans over the next couple days that include using the rest of your quiona.

Prepare Pancakes - place all ingredients in a food processor fitted with an s blade and blend until batter is smooth.  Melt 2 teaspoons of coconut oil in nonstick pan over medium-high heat.  Pour approximately1/3 cup batter into 4-inch rounds (I didn't have any but this would have helped tremendously, so their on my shopping list).  Cook until edges are firm (about 2-3 minutes).  Flip pancake and cook an additional 1-2 minutes.  Place on plate to serve and drizzle with Agave Cinnamon Drizzle (recipe below) and garnish with additional bananas. Another great Diana Sobo recipe.

Agave cinnamon drizzle - 1 tablespoon agave and 1/2 teaspoon cinnamon (mix and use)

Pecan Pie Treat

Ingredients

2-3 Medjool date

4-6 raw pecan halves

Slice dates and take out the pit.  Press pecan halves into the soft spots of the dates - like your making a little sandwich. (thank you Diana Sobo for the idea)

Zucchini Bread - Baked in Dehydrator

This recipe is out of one of the new cookbooks I purchased.  The book is called "RAWMAZING DESSERTS" by Susan Powers (which can be purchased in the LettuceBeHealthy store found on the home page, top right corner, just click the link and go to Raw Food Books and tools).

Ingredients:

2 Apples

1/4 cup of Agave

3 cups of Almond Flour

1/2 cup ground flax seeds

1 tablespoon Cinnamon

4 cups of shredded Zucchini

1 cup Chopped Walnuts (optional)

Core and quarter apples.  Place in food processor with agave and process until smooth.

In a separate bowl, mix together the dry ingredients: almond flour, flax seed and cinnamon.

In a large bowl, mix together the zucchini and apple mixture.  Add dry ingredients and stir until combined.

If you desire to add walnuts - add them now.

Pat mixture into 2 loaves, no more then 1 inch high.

Dehydrate at 140 degrees for one hour, reduce heat and dehydrate for 5 hours.

Slice into 1 inch slices and continue to dehydrate until dry.

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Off the charts Apple-Pie Salad

This is a recipe that I found in a book I recently purchased called "Raw Food Cleanse" by Penni Shelton, which can be purchased at the LettuceBeHealthy Store on the home page...just click the link and go to the RawFood books and tools Link and you'll find it there.  

 "Pamela's Original Apple-Pie Salad".

 1 Fresh pineapple

10 to 12 Granny Smith Apples

2 Cups organic raisins

2 cups shredded coconut (I used unsweetened and unsulphured and it is preferred in this recipe)

2 cups pecan pieces

2 tablespoons pure vanilla extract

3 tablespoons cinnamon (I used 2 and it was plenty for me, so taste after 2 and decide if you want the 3rd)

Split, core and peel pineapple.  Place half in blender for crushed pineapple.  Cut remaining half into small chunks.

 If you like, soak the raisins in a small amount of water to help them plump up, while you chop the apples.  Peel, core and chop apples and add to bowl with pineapple. Drain raisins and combine in bowl. 

Add coconut, pecan pieces and vanilla and while stirring, sprinkle cinnamon throughout.

Mix well

Serve it up and ENJOY!

Topped with cool whip - Oh My!

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Cacao Ganache Mousse Cake

This recipe came from the RawMazing Desserts Cookbook by Susan Powers - it can be purchased at the LettuceBeHealthy Store on the home page of this blog.

There are three parts to this cake...the cake, the mousse and the ganache

Cake Ingredients:

3 cups Almond Flour

1 1/2 cups Oat Flour

1 Cup of Cacao Powder

3/4 cup water (filtered)

3/4 cup coconut butter, softened

1/2 cup maple syrup

1/2 cup Agave nectar

Oil and line three 6-inch round cake pans with parchment. 

Combine dry ingredients: almond flour, oat flour, and cacao powder and mix well.  In a separate bowl, combine wet ingredients: water, coconut butter, maple syrup and agave.  Combine wet and dry ingredients and stir until combined.  Do not over mix.

Press cake "batter" into 3 -6inch cake pans that have been oiled and lined with parchment.  Dehydrate for 1 hour at 140 degrees and then reduce heat to 115 for an additional 8 hours. 

Remove from cake pans, peel off parchment paper and set aside.

Mousse Filling (I recommend mixing this while cake is dehydrating and put in the refrigerator):

1 Vanilla Bean

2 cups of cashews soaked

Young Thai Coconut (use flesh inside coconut and the liquid)

3/4 cup Coconut Butter, softened

1/3 cup Agave Nectar

1/2 cup cacao powder

Split the vanilla bean, scrape out the insides and set aside (you can use the pod for other things like making your own vanilla sugar).  Place all ingredients in the food processor or high-speed blender and blend until very smooth and fluffy. 

Refrigerate for at least one hour or until firm.

Chocolate Ganache:

1/2 cup Agave Nectar

1/2 Cup Cacao Powder

1/4 cup Coconut Butter, softened

Whisk all ingredients together.  It will thicken as it cools.

Assemble cake in three layers.  Cake layer, 1 inch of mousse, cake layer, one inch of mousse, cake layer (make sure cake is straight) and then frost with Ganache.

Refrigerate and let Ganache set (at least an hour)

Enjoy a very small piece with a cup of coffee!

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Simple Chicken Fajita Style Lettuce Wraps

This recipe is so simple and delicious.  The chicken is seasoned with fajita flavored seasoning and then  stir fried with red peppers and onion, topped with cheddar cheese and sour cream...all cradled with a piece of Romaine Lettuce.  Who needs McDonald's snack wrap??

SERVES 1

3 oz of chicken breast

1/4 cup onion

1/2 red bell pepper

fajita seasoning

salt and pepper

1/4 cup fat free cheddar cheese

1 tablespoon fat free sour cream

Romaine Lettuce Leaves (or any type you like)

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Pumpkin Spice Cupcakes

This recipe calls for three ingredients and the outcome is a delicious and partly nutritious cupcake.  If you are going to eat a cupcake, this is the one to eat and not feel guilty about.  This recipe will make 12 JUMBO or 24 regular cupcakes.  I'm not even sure where I got this recipe, it's been around forever...I just use it a lot these days.  I mostly like to use the spice cake, carrot cake and triple chocolate fudge cake mixes.  I've tried others and the pumpkin taste is very strong but mixed with these three mixes it is superb!

1 pkg spice cake mix

1 can of pumpkin (15oz)

2/3 cup of water

Preheat oven to 350 degrees.  Either spray cupcake pan with non-stick spray or line with cupcake wrappers.

Simply combine pumpkin and water in the bowl first and then add the cake mix and mix until well blended.

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Zucchini Chili

This is a very simple and quick nutritious meal!

1 pkg of meatless soy free grounds

2 large Zucchini's chopped

1/2 large onion chopped

1 Large can of diced tomatoes with juice

1 can of green chilies

1 15 oz can of vegetable broth

1/2 teaspoon of Basil

Salt and Pepper to taste

Fresh Parmesan

The meatless product only takes a couple of minutes to heat.  I sauteed it with onion and seasonings then added Zucchini and cooked a couple minutes longer and then added all other ingredients and let it simmer for about 20 minutes.

After chili simmers I put into bowl and topped with some shredded Parmesan cheese.

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Farmers Breakfast

This is a simple and good for you breakfast.

1 1/4 cup of frozen hash browns

1/4 cup chopped green and or red peppers

1/4 cup chopped onion

1 Egg

1/4 cup low fat shredded cheddar cheese

Salt and pepper to taste

Frank's Hot Sauce

Pam Spray

Spray pan very well with non-stick spray.  Add your onions and peppers (or whatever vegetables you'd like).  Saute for just a moment and then add hash browns.

Once hash browns start to brown well on the bottom, spray top with non stick spray and flip them over.  As the bottom starts to brown, add your egg on the top.

Cover pan with lid - until egg is cooked to your desire.

Then add your cheese and replace lid and remove from heat and wait for cheese to completely melt.

Slide hash brown cake onto plate slowly and add a dash of Frank's hot sauce and ENJOY!

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Baked Delicata Squash

Oh yeah....squash and fall go together like peanut butter and jelly! 

What better way to start this recipe page out then with a fall/winter squash recipe and a very simple one at that! 

Here is what you will need:

2 large delicata squash (I am the only one who was willing to eat this, so I used only 1 squash)
1 Orange - the juice only
2 Tablespoons of Olive Oil
Pinch or two of sage or rosemary (I used Rosemary)
Fresh ground pepper
Coarse Kosher or Sea Salt





You can save the seeds and roast them like pumpkin seeds


Preheat your oven at 350 degrees.  Cut squash in half and clean out all seeds. Place cut side up in a jelly roll pan or baking dish with sides.

Brush cut sides with oil (1/2 tablespoon for each piece if your using 2 squash,which would be four pieces). Sprinkle cut sides with rosemary or sage and pour the orange juice over the top of them.  Then sprinkle your salt and pepper over top.  Pour about 1/4 cup of water in bottom of your pan and Bake in over for 40-50 minutes.  (after about 15 minutes check and if water is depleted, add 1/2 cup more and keep checking throughout baking about every 15 minutes and repeat water if needed.  This will keep skins of squash from drying out). 

And then....well, SERVE IT, it's ready to eat!

Round of applause for my man and his continued encouragement

It's that simple! 

If you like this dish, you can experiment with other squashes like acorn and butternut, or any winter squash.

Did you know that it takes the average person 12 times of trying something "new" to develop a taste for it??  So, if you don't like it the first time but you know it's good for you...keep trying it periodically and you just might start liking it.



OK, all I could think of was my friend Robin when making this...so CHEERS to you ROBIN A.!

Green Appletini

I agree with Diana Stobo that half the fun of cocktail hour is the GLASS it comes in, and having the conversation that typically comes with this type of drink.  This "rawktail" will keep you healthy and happy!

Serve it in a martini glass and add some pizazz to your day!

Ingredients:
Diana Stobo recipe
1 1/2 cups of water
1 large sweet apple cored and sliced (Fuji is what the recipe calls for but I used red delicious, and it was!)
1 cup fresh baby spinach
3 tablespoons lemon juice, freshly squeezed (I was out of lemons so I used bottled 100% lemon juice NOT from concentrate)
2 tablespoons agave nectar

Blend all ingredients in your HIGH SPEED (oh where are you vitamixer) and blend until smooth.  I strained mine through a nut milk bag for a pulp free "rawktail"...but live large and enjoy the natural pulp STRAIGHT up!