Chai Chickpea Superfood Cookie Dough Balls | Vegan, Gluten Free, Oil Free, Date Sweetened

Fall is! Well, here in Venice, CA it actually still feels like Summer… BUT the PSL (pumpkin spice latte) is back at Starbucks sooo therefore it’s time to throw pumpkin spice, pecans, and chai gingery goodness in absolutely everything.

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I am a huge fan of drink mud.  The founders are basically neighbors of mine, local here in Venice. They have a great mission to help get people feeling energized and thriving without overstimulating the adrenals from coffee.  Their product drink mud has medicinal mushrooms, cacao, turmeric,  and Indian Chai spicee. It does have a tad of caffeine, making these superfood balls the best pick me up that ever happened!

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Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup almond butter
  • 8-10 medjool dates, pitted
  • 1-2 Tbsp Drink Mud Powder: https://www.mudwtr.com/ . (option to use your favorite mix of spices and superfoods like pumpkin pie spice, spirulina, maca, hemp, cinnamon, cacao, etc.)
  • 1-2 thumbs fresh ginger, grated (optional)
  • 2-3 tsp vanilla extract
  • sprinkle of pink salt
  • 1 Tbsp pumpkin spice powder
  • 1 cup pecans, chopped
  • 1/2 cup cacao nibs
  • 1 cup unsweetened dried coconut

Steps:

  1. Food processor S blade: blend chickpeas, dates, tahini, nut butter, vanilla, mud powder, ginger, and salt until smooth
  2. In a separate bowl, combine pumpkin spice powder, cinnamon, coconut, and pecans
  3. Using a tablespoon, create balls of dough and roll them into the separate bowl to coat with pecans, coconut, and more spice
  4. Keep in the fridge for about a week or freeze for about a month
  5. Warning: you will feel like LIFE IS AMAZING after eating these and you may want to run 15 miles or something. Do your best not to eat them before bed 🙂

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Nut, Ginger, and Chocolate Radiance Bars

Your search for a healthy crowd-pleasing holiday treat ends here. These are perfectly sweet and satisfying with a warming hint of ginger, and an irresistible combination of crunch and chocolatey creaminess.  Please watch the recipe video from http://www.greenkitchenstories.com for the original recipe.  It is my favorite recipe video of all time, beautiful videography ❤ and the recipe is truly delicious.

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Makes about 24 bars

  • 10 coconut date rolls
  • 2 tablespoons unrefined coconut oil
  • 1 cup raw almond butter
  • 1 tablespoon fresh grated ginger
  • 1 cup puffed millet
  • 1 handful walnuts, chopped
  • ½ cup raw pumpkin seeds
  • 1 pinch salt
  • 3.5oz 60% dark chocolate
  • 1/3 cup unsweetened coconut flakes
  1. Watch video
  2. Combine date rolls together by smushing them with a fork on a plate and add to a medium saucepan over low heat with coconut oil, almond butter, and grated ginger. Mix well to combine
  3. Add in millet, walnuts, pumpkin seeds, and salt and mix well
  4. Line a 13” x 9” pan with parchment paper and press mixture evenly into pan
  5. Melt chocolate and spread over the top. Sprinkle with coconut flakes.
  6. Cover and freeze for about an hour. Cut into 24 bars. Store in the freezer or refrigerator.

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1 Bar (based on 24 bar yield):
Calories 140
Protein 3g
Carbohydrate 8g
Total Fat 12g
Fiber 2g
Cholesterol 0mg

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Why these bars make you radiant?

  • Sweetened with fruit with vitamins, minerals, fiber, and antioxidants; preventing blood sugar spike and crash which ultimately prevents depression, fatigue, and cravings for more sugar
  • Coconut oil, although the gold standard saturated fat source, should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some unrefined high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. *read more about coconut + coconut oil in article below!
  • Almonds are high in the antioxidant vitamin E, which protects cell membranes from damage; preventing disease, inflammation, muscle soreness, and keeping skin glowing preventing wrinkles
  • Ginger is well known for its powers of healing indigestion and migraine headaches. Ginger also has potent anti-inflammatory properties
  • Millet is a whole grain, a complex carbohydrate helping to maintain stable energy levels throughout the day. It also has protein, fiber, vitamins, and minerals
  • Walnuts contain the essential omega-3 fatty acids, which convert to the most abundant fatty acid in our brains, DHA. Omega-3s in the diet improve focus and cognitive function, and they have also been shown to decrease inflammation leading to heart disease.
  • Raw pumpkin seeds are a fabulous source of minerals like zinc, which is important for immune system function as well as formation of proteins and DNA. Pumpkin seeds also have vitamins like the antioxidant vitamin E mentioned previously.
  • Dark chocolate contains flavonoids, which are part of a group of antioxidants known as polyphenols. These flavonoids may decrease oxidation (damage) from LDL cholesterol and lower blood pressure. Also, chocolate contains many minerals like calcium, magnesium, iron, and potassium

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*Coconut Oil Info:

“Few foods have been at once as maligned and acclaimed as coconut oil. Because it’s the most concentrated source of saturated fat in the food supply—even higher than lard or butter—some view it as a notorious health villain. Not surprisingly, it rests atop the “avoid” column of mainstream healthy-heart-food lists.

Others view coconut oil as a fountain of youth and the greatest health discovery in decades. These advocates claim that coconut oil can provide therapeutic benefits for Alzheimer’s disease, dementia, cancer, diabetes, digestive disturbances, heart disease, high blood pressure, HIV, kidney disease, osteoporosis, overweight, Parkinson’s disease, and many other serious conditions. So what’s the truth?

Based on the available science, coconut oil is neither a menace nor a miracle food. Coconut oil should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. On the other hand, whole coconut should be treated in much the same way as other high-fat plant foods—enjoyed primarily as a whole food. As such, it’s loaded with fiber, vitamin E, and healthful phytochemicals, and has powerful antimicrobial properties.

The relative health effects of coconut oil consumption remain somewhat uncertain. Some people believe that eating coconut oil does no harm because it’s cholesterol-free; others claim it’s harmful because it lacks essential fatty acids. But we can’t ignore the fact that in many parts of the world where coconut and coconut oil are the principal sources of dietary fat, the rates of chronic disease, including CAD, are low. There is one major caveat: the benefits seem to apply only when coconut products are consumed as part of a diet rich in high-fiber plant foods and lacking processed foods.

The people of the Marshall Islands provide a poignant example. The traditional Marshallese diet employed a wide variety of coconut products, which furnished an estimated 50 to 60 percent of total calories. Seventy years ago, when this diet was standard fare, diabetes was pretty much unheard of. When their indigenous diet gave way to a Western-style diet of processed foods and fatty animal products, diabetes rates escalated even though coconut products continued to be featured prominently in the diet.

Coconut oil is so often blacklisted by health-care providers mainly because approximately 87 percent of its fat is saturated. Many people imagine saturated fat as a single tyrant that clogs arteries, but different types of saturated fats exist. They contain fatty acid chains whose lengths contain from 4 to 30 carbon atoms. Depending on the length of the carbon chain, these fatty acids have very different effects on blood cholesterol levels and on health.

The most common saturated fatty acids are lauric acid, myristic acid, palmitic acid, and stearic acid. Their carbon-chain length and main food sources are:

  • lauric acid (12 carbon atoms): coconut, coconut oil, palm kernel oil
  • myristic acid (14 carbon atoms): dairy products, coconut, palm oil, palm kernel oil, nutmeg oil
  • palmitic acid (16 carbon atoms): palm oil, animal fats
  • stearic acid (18 carbon atoms): cocoa butter, mutton fat, beef fat, lard, butter

Saturated fatty acids with 12 to 16 carbon atoms increase LDL cholesterol levels, while 18-carbon stearic acid doesn’t. However, stearic acid isn’t completely off the hook; some evidence shows high intakes could adversely affect other CVD risk factors, such as lipoprotein(a) and certain clotting factors.

As it happens, approximately three-quarters of the fat in coconut oil comprises saturated fatty acids known to raise blood cholesterol levels: 15 percent is saturated fatty acids with small carbon chains (6 to 10 carbon atoms), 47 percent is lauric acid, 18 percent is myristic acid, 9 percent is palmitic acid, and 3 percent is stearic acid. Case closed?

Well, not exactly. The predominant fatty acid, lauric acid, does raise total cholesterol, but it appears to raise HDL cholesterol to an even greater extent than LDL cholesterol, favorably altering the ratio of HDL to total cholesterol. In addition, lauric acid is converted in the body into monolaurin, a powerful antiviral, antifungal, and antiseptic compound—and coconut oil is among the richest food sources of lauric acid. There’s also evidence that coconut products have anti-inflammatory and antioxidant activity. However, the compounds responsible (which include a variety of phytochemicals, such as phenolic acids) are largely eliminated when coconut oil is refined.”

– See more at: http://plantbaseddietitian.com/coconut-oil-menace-or-miracle/#sthash.ld9rrM3w.dpuf

Special Guest: Nutriciously.com | Welcome Fall With This Creamy Fig Smoothie

Thank you Alena for this fabulous recipe.  Can’t wait to try.  Visit http://nutriciously.com for more info and recipes ❤

Drinking fresh, hydrating smoothies during spring or summer time is no big deal and very easy to sustain – but once the days get darker and colder, our bodies naturally crave foods which are dense and grounding. So what is a raw foodie to do once the seasons change?

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The answer lies in shifting your diet away from water-rich fruits in exchange of dense foods and adding in a little more fat too. This will allow you to feel more grounded, satisfied, and full over a longer period of time, since these foods take longer to get absorbed and digested.

One of my favorite fruits that are in season during the last summer months and early fall, are figs. Though they can be bought dried and packaged all throughout the year, I love this little time gap when I can get them fresh and juicy. They look and taste very exotic – but even better are all their great benefits they add into my diet.

Figs tend to have a natural laxative effect, which helps with indigestion, constipation, and preventing colon cancer. They also support weight loss and lower cholesterol, due to their soluble fiber. Another area for which figs provide aid is the strengthening of bones, soothing sore throats, and even treat respiratory conditions, such as bronchitis or asthma. All of this is possible because they contain many beneficial nutrients, such as vitamin A and B, calcium, manganese, potassium, and iron.

The second special ingredient to make this smoothie extra creamy is cashews. Their copper is an essential component of many enzymes, whose job it is to eliminate free radicals, develop connective tissue and bones, as well as building the hair and skin pigment melanin. The heart-healthy unsaturated fatty acids found in cashews have zero cholesterol and their huge amount of magnesium regulates nerve and muscle tone. But my favorite benefit is that they can actually lift up your mood and ward off anxiety as well as depression – this is a nice side effect of their tryptophan.

Are you ready for this wonderful smoothie? Let’s get started!

Ingredients:

  • 4 fresh figs
  • 2 bananas
  • 2 dates
  • ¼ cup cashews (soaked)
  • 1 cup almond milk
  • Pinch of vanilla

Instructions:

Put the cashews into some filtered water a few hours before making the smoothie. Then peel the bananas, remove the date pits, take the cashews out of the water, rinse and put all the ingredients into your blender. Blend on high until smooth, pour into a glass and enjoy!

About the Author:

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Alena is a food lover and health enthusiast from Germany who spends most of her time studying, writing, playing and meditating. Having read every book imaginable on healthy living, she is excited about spreading this powerful message and reaching out. When she’s not in the kitchen creating awesome meals, she likes to travel, make music or enjoy the world outside. Together with her partner, she created Raw Food Mastery where she loves to help other people to thrive on a healthy plant-based, whole food diet full of raw foods and constantly puts out new content. You can check out their free course on transitioning to a raw food diet, grab a copy of their free recipe ebook and follow them on social media via Facebook, Pinterest, or Twitter.

Figgy-Mahn Rollz | Vegan – Gluten Free – Not Cooked

I LOVE fig newtons.  Figgy-Mahn Rollz are a much healthier alternative with a new pimped out rasta / reggae swag.  They are the perfect sweet-tooth fix, or a great energy bite for a snack or workout. Figs are high in calcium and dates with all that potassium, whole grain oats, fabulous fiber in here, phytochemicals, antioxidants and anti-inflammatory flaxy polyunsaturated essential fatty acids. What more could you ask for? ❤

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Figgy-Mahn Rollz

Serves 12

Crust

  • 1 cup rolled oats
  • 1 cup moist pitted dates
  • 1 Tbsp fresh lime juice
  • 1/2 tsp coconut oil (to grease baking sheet)

If using a food processor S blade:

  1. Blend the oats alone until a rough flour
  2. Add in the dates and the lime and process until it forms a smooth uniform dough

If using a high speed blender like ninja or vitamix:

  1. Blend the oats alone until a rough flour and pour into a separate bowl
  2. Blend the dates and the lime until smooth
  3. Using a fork or mashed potato masher, combine the date paste with the oat flour until smooth and uniform

To assemble:

  1. Spread the coconut oil over the baking sheet to grease it
  2. Spread the dough onto the baking sheet.  It doesn’t have to cover the whole sheet.  Trim edges so they are straight and try to make it an even thickness

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Filling

  • 1 cup moist dried figs, with the hard things on top taken off
  • 1/4 cup ground flax
  • 1 Tbsp maple syrup

Blend until smooth using high speed blender or food processor

To Assemble

Spread the fig paste over the date-oat crust

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Roll baby roll!

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Press the edge down to seal it shut smoothly

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Slice into 12 rollz to share ❤

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Black Bean Brownies (Not Gross)

Want a dessert that truly loves you back?  These are delectably decadent and as moist as brownies can be.  Seriously delicious, and a great source of potassium, fiber, folate and natural sugars for sustainable energy- all of these ingredients provide beautiful benefits.  Save money, stuff your face, feel amazing, change the world, repeat. black bean brownies Adapted From Chef AJ’s Brownies Ingredients:

  • 1 can black beans (drained and rinsed)
  • 3/4 cup quick oats
  • 1 1/2 cup dates, pitted (maybe soak about 20 mins in warm water to soften)
  • 1/2 cup cacao or carob powder
  • 2 Tbs flax ground + 6 Tbsp water
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs vanilla
  • topping: 1/4 cup vegan chocolate chips and/or chopped nuts

Steps:

  1. Line 8×8 inch pan with parchment paper and preheat oven to 350 degrees F
  2. Add ingredients (except topping) to a food processor (S blade) and blend until completely smooth
  3. Spread batter evenly over parchment paper in the pan and sprinkle with topping evenly
  4. Bake at 350 degrees F for about 18-20 minutes, until desired ooeyness. Allow to cool for about 5 minutes.

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Black Bean Brownies Portions: 20
Total Calories 92 Calories
Nutrients Amount Per Portion
Protein 3 g
Carbohydrate 17 g
Dietary Fiber 4 g
Total Sugars 8 g
Added Sugars 1 g
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.4 g
Omega 3 – EPA 0 mg
Omega 3 – DHA 0 mg
Cholesterol 0 mg
Minerals Amount Per Portion
Calcium 34 mg
Potassium 203 mg
Sodium 87 mg
Copper 206 µg
Iron 1 mg
Magnesium 36 mg
Phosphorus 77 mg
Selenium 2 µg
Zinc 1 mg
Vitamins Amount Per Portion
Vitamin A 0 µg RAE
Vitamin B6 0.0 mg
Vitamin B12 0.0 µg
Vitamin C 1 mg
Vitamin D 0 µg
Vitamin E 0 mg AT
Vitamin K 1 µg
Folate 19 µg DFE
Thiamin 0.1 mg
Riboflavin 0.0 mg
Niacin 0 mg
Choline 9 mg
www.SuperTracker.usda.gov

 

A New Easter Favorite AND Kosher for Passover: Moist Chocolate Chip Carrot Morsels

What’s up, Doc? Carrots are surprisingly sweet. The vibrant orange color offers beta-carotene, which converts to the fat soluble antioxidant vitamin, vitamin A.  Ever heard carrots are good for your eyes?  That’s the truth!  Vitamin A from carrots may improve night vision.  These scrumptious morsels are sweetened with potassium and fiber-rich dates, and stuffed with brain-power boosting essential omega-3 fatty acids.

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Preheat oven: 350F.  Place 9 Cupcake Liners in 3×4 Muffin Tin.  Makes 9 Morsels

Ingredients I Used: (Feel free to play around with this, I rarely have all of the ingredients or measure)

  • 1 ½ cups steamed carrot (try grated carrot!)
  • 1 cup dates (pitted)
  • ¾ cup brown rice flour (try oatmeal- might be favorable texture!)
  • 1 Tbsp cinnamon (or cinnamon sugar)
  • 1 ripe banana, mashed
  • 1 Tbsp vanilla
  • 3 crystalized ginger pieces (or 2 tsp fresh or dried ginger)
  • 2 Tbsp ground flax in 6 Tbsp water (two flax eggs)
  • ¼ cup walnut pieces
  • ¼ cup dried cranberries (or raisins, optional)
  • ¼ cup vegan chocolate chips (optional)

Steps:

  1. Combine dry ingredients: flour (or oatmeal), baking powder, baking soda, cinnamon, walnut pieces, chocolate chips, and craisins
  2. Blend wet: steamed carrot, dates, crystalized ginger, ground flax egg mix, vanilla in a food processor or high speed blender like a vitamix. Transfer to large bowl
  3. Fold mashed banana and dry ingredients into wet ingredients until well combined.  Be sure not to over mix.  Mixing too much can cause a tough product from the proteins formed depending on the flour used.  Still- practice minimal stirring.
  4. Divide mixture evenly amongst the muffin liners.  Bake at 350 F for about 20 minutes.  Allow to cool for about 10 minutes.  Enjoy in good health!

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5 Recipes To Sneak In More Nutrients

5 RECIPES TO SNEAK IN MORE NUTRIENTS

Banana ice cream with persimmon pulp in a pear cone: YUM!
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  1. Brownies

Ingredients:

  • 1 can black beans (drained)
  • 1 1/2 cup dates, pitted
  • 1/2 cup cacao or carob powder
  • 2 Tbs flax ground
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs vanilla
  • 3/4 cup quick oats
  • topping: 1/3 cup vegan chocolate chips and/or chopped nuts

Steps:

  1. Grind oatmeal in a food processor until smooth
  2. Add dates, black beans, and rest of ingredients (except topping) until smooth, adding in water or non-dairy milk if necessary to create a smooth, well blended consistency..
  3. Spread batter evenly over a greased 8×8 inch brownie pan
  4. Bake at 350 degrees F for 0-35 minutes, until desired ooeyness
  5. Serve with banana ice cream
  1. Chicken Wings: (Thank You PETA!)

Ingredients

  • 1 cup water or non-dairy milk
  • 1 cup flour (any kind will work, even gluten free!)
  • 2 tsp garlic powder
  • 1 head cauliflower, chopped into pieces
  • 1 cup BBQ sauce (or buffalo or any hot sauce)

Steps

  1. Combine the water or non-dairy milk, flour, and garlic powder in a bowl and stir until well combined
  2. Coat the cauliflower pieces with the slower mixture and place on the parchment paper lined baking sheet. Bake for 18-20 minutes (until cauliflower is cooked and breading looks crispy)
  3. Let cauliflower cool about 5 minutes and then fold them in a bowl with BBQ sauce
  4. Bake another 5-8 minutes on parchment paper.
  5. Serve with vegan ranch dressing and celery sticks.
  1. Mint Chocolate Chip Ice Cream

Ingredients

  • 5 frozen bananas
  • 5 fresh kale leaves, destemmed
  • 7 fresh mint leaves
  • 1 tsp vanilla
  • ¾ cup vegan chocolate chips, chopped nuts, or whatever topping you like! (try with cocoa powder and peanut butter!)

Steps:

  1. Wait for bananas to be ripe, with brown spots, but not too mushy
  2. Peel and freeze 6 hours or over night
  3. Put greens in first so that they blend smoothly, put bananas on top and process until smooth and creamy. Takes about 5 minutes
  1. Spaghetti and Marinara (Thank You Compassionate Climber!)

Spaghetti:

  • 2-3 Zucchinis, peeled with a potato peeler or spiralized with a spiralizer

Marinara:

  • 1 tomato
  • 1 tablespoon or more of Italian Seasoning (to taste)
  • 1-2 garlic cloves
  • 1/4 red onion
  • 2-4 dates (depending on how sweet you like it)
  • 2 oz (apx 1/3 cup) sun dried tomato

Blend in a high speed blender until smooth

  1. Overnight Muesli (Thank You Chef AJ!)

Ingredients

  • ½ cup quick or rolled oats
  • ½ cup liquid: (water, non-dairy milk, orange juice)
  • 1 Tbs chia seeds
  • 2 Tbs raisins
  • 1 apple, grated or chopped
  • optional: 1tsp vanilla and cinnamon

Combine ingredients in a bowl, mix well and let sit in the fridge covered overnight.

Raw Vegan Desserts Demo and Recipes! (Oil Free and Sweetened with FRUIT!)

Last week’s Raw Vegan Desserts Demo was so much fun!  These demos are getting less and less nerve-racking :).  I am so lucky to have the opportunity to share how delicious and easy healthy food really can be!

Have fun making these recipes!  And have even more fun eating them! And have THE MOST fun thriving afterwards ❤
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Black Forest Cherry Brownie Bites

Food processor- S blade

  •  2 cups walnuts (preferably, soaked and dehydrated- however there is a law that it is illegal to sell raw nuts made in the US- they are all pasteurized.  Imported may be raw though)
  • 6-7 dates pitted and packed (I used an 8 ounce bag of coconut date rolls, I think there were 7 in there)
  • 1 tsp cherry extract
  • 6 Tbs cacao or carob powder
  • 3 Tbs water (if necessary- I didn’t use any water)

Process until smooth- delicious walnut butter can be made using simply walnuts in a food processor.  Just be patient- it turns super creamy!  Feel free to add dates or your favorite sweetener for sweetener, or a little salt.  The oils really come out and the brownie bites get super squishy and buttery!

  • ¼ cup dried cherries mixed in after blending
  • ¼ cup chopped walnuts mixed in after blending

After mixing in nuts and dried cherries, scoop about a tablespoon of brownie dough into mini muffin tins and let chill in the refrigerator for at least 20 minutes.  The walnut butter congeals when you let it chill.

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Mango Nice Cream

High speed blender (like Vitamix or Ninja), or a food processor S blade (if using food processor, will take longer and definitely add a little water or let thaw out a little- might make soft serve, but still delicious!)

  • 3 ripe, peeled, and frozen bananas, chunked into fourths
  • 1 cup thawed frozen mango chunks (throw your frozen fruit in the fridge, nom nom nom!)

Blend until smooth and creamy.

I love brownies and ice cream separately, but I like them together even better!

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Ohhh the decadence isn’t over yet…

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Coconut Macaroons

Makes appx. 15, use a food processor S blade:

  • 4 cups sun-dried coconut
  • 1/2 cup raisin (soaked if available)
  • 1 cup coconut date rolls or medjool dates
  • 3/4 cup apricot soaked
  • 1/4 Tbl sea salt
  • 1/8 cup distilled water (depending on how much soaked dried fruit

1. Blend coconut in food processor until very fine/ oily/ sweet. (this may take longer than you think!  Let it blend until super smooth, about a full 1-2 minutes)

2. Blend (appx. 30 seconds- 1st pulse 5-6 times) all other ingredients

3. Using cooking scoop, make balls and roll in dried coconut

4. chill and enjoy!

Brownie Chunk Chocolate Soft Serve

Brownie Chunks:

Food processor S blade

  • 2 cups walnut
  • 1 cups (about 7) dates
  • about 1/3 cup cacao powder

Blend until super smooth and spread onto a pan or roll into balls and freeze.  After about 20-30 minutes or more, chop into itty bitty brownie chunk pieces.

Chocolate Soft Serve:

Food processor S blade

  • 3 ripe, peeled, frozen bananas, chunked into fourths
  • 2-3 Tbs unsweetened almond milk (or homemade almond milk, or just throw in some soaked nuts, or just water! 🙂 )
  • 2-3 Tbs cacao powder (depending how chocolatey you like it!)
  • vegan chocolate chips or MY BROWNIE CHUNKS! NOM!!

Blend everything except brownie chunks until smooth and fold in brownie chunks!  Top with fresh berries, yuum.

Gotta love coconut macaroons and brownie chunk chocolate soft serve separately… but together- simply heaven.  sweet little love pies. I don’t think I have to tell you to enjoy this one… but do be sure to savor. xoxo

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No Bake Carob Oatmeal Raisin Cookies!

Like soft, sweet, mushy, crunchy, oatmeal raisin cookies??!?

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Me too.  :)… more like cookie dough balls… even better.

These are the easiest, healthiest, fastest raw cookie dough deliciousnesses!!

These oatmeal cookies are an incredible source of the essential omega-3 fatty acids, simple and complex carbohydrates, vitamins, minerals, fiber, antioxidants, and are gluten free, salt free, dairy free, carcinogen free, and after you savor one for a little dessert, you will feel like flying ❤ .

Essential fatty acids??  Our body needs omega-3 and omega-6 to function and we can’t make them on our own- they have to be obtained from our diet. Our body needs two critical Omega-3 fatty acids, (eicosapentaenoic acid, called EPA and docosahexaenoic or DHA) and walnuts, flax seeds, and hemp seeds, contain an abundance of a precursor omega-3, called alpha-linolenic acid (ALA), which the body converts to EPA and DHA.  Low omega-3 intake has been linked to depression, inflammation, and decline in cognitive function. Most Americans don’t consume enough omega-3s.  Heart healthy omega-3 fatty acids from the walnuts, flax seeds, and hemp seeds, have been shown to improve memory and cognitive function and play a very important role in reducing inflammation (I think lots of chronic diseases America has a problem with are caused by inflammation).  Algae, like spirulina, algae oil, and leafy green vegetables also contain omega-3s.  In my Lifecycle Nutrition course here at Purdue, we learned that when we are pregnant, we should eat a lot of walnuts- not only do they look like a brain, but babies whose mommies consumed healthy omega-3 fatty acids had children with higher cognitive function!

Ingredients

I used: (approximately, I didn’t measure- literally threw together 20 minutes before teaching Zumba)

Need: any round container (like a bowl) and a fork or spoon

  • 2 cups rolled oats (quick oatmeal oats might have soaked it up better?)
  • 1/3 cup carob powder (tastes like chocolate! with no stimulating theobromine or caffeine)
  • 1/4 cup golden flax meal
  • 2 Tbs almond milk
  • 2 ripe bananas
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 3 coconut date rolls
  • hemp seeds
  1. Mash bananas and date rolls into almond milk until pretty smooth.
  2. Sprinkle in the flax meal, carob, and rolled oats and mix well
  3. Fold in walnuts and raisins
  4. Roll dough into tablespoon sized balls and roll in hemp seeds
  5. refrigerate or maybe freeze, if you would like to bake these go for it- Really nice little chewy oatmeal bites though…  the oats soak up the banana mix and the raisins get superrr squishyyy.  Nom nom!

Red Velvet Rocky Road LoveCakes <3

Happy Valenitnes Day!
Hope to see you at my:

RAW VEGAN DESSERTS DEMONSTRATION

CHOCOLATE MOUSSE – BLACK FOREST CHERRY BROWNIES – COCONUT MACAROONS – ICE CREAM DREAM
WEDNESDAY, FEBRUARY 26, 7-8PM COREC DEMO KITCHEN
RESERVE YOUR SPOT AT MEMBER SERVICES OR CALL 765-494-3110 🙂

Now, let’s make some LOVEcakes

love
DISPICREDVELV

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Modify this to your liking- I NEVER bake!

Just something I made up with the ingredients I had…

…inspiration and love energy help too 🙂

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A day of spoiling and indulgence

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A day of turning off that ego-

all of our imperfections are perfect

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A day of spreading the love

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Valentine’s Day..  Time to go all out!!  These little loving cupcake bites are healthy, satisfying, decadent, and ooey gooey moist!  Can’t wait to share them ❤ :-* MWAH! 

nakeed3redvelvRed Velvet Rocky Road LoveCakes

Inspired by Ambitious Kitchen and EyeCandyPopper

Makes about 18 mini lovecakes ❤

The Red Velvet:

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  • 1 15 oz can of chickpeas (rinsed and drained) or 3/4 to 1 cup cooked chickpeas (If using dried chickpeas: rinse and soak dried chickpeas- saturate them fully in filtered water and cover.  Place in the refrigerator overnight.  Pour soaked chickpeas with soaking water into a pot and bring to a boil.  Once brought to a boil, reduce heat to medium and let simmer for at least an hour, add water as necessary.  Rinse and measure 3/4-1 cup.)lovebeets
  • 1/2 C almond butter (or any nut butter- I prefer unsalted)
  • 1/3 C natural sweetener (coconut nectar, agave, maple syrup, raw honey, try dates! 🙂 )
  • 1/3 C gluten free baking flour (try oatmeal, or whatever flour you like!)
  • 3 tsp vanilla 
  • 1/2 tsp humalayan pink salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking sodagfbakinflour
  • 1/3 C vegan carob or chocolate chips, or cacao nibs- might want to add more sweetener if using bitter nibs!)
  • 2 Tbs chopped walnuts
  • 3 Tbs beet juice 
  • 1 cooked beet
  • 1/4 cup non-dairy milk (vanilla flavor is nice, I like almond milk)
  • 1-2 Tbs golden flax meal (dissolved in beet juice and non-dairy milk

The Rocky Road:

  • 1 T natural sweetener (optional- if using cacao nibs / unsweetened chips maybe)
  • 1/4 tsp salt (optional- if using sweetened chocolate chips, or to taste)
  • 2 T chopped walnuts
  • 1 T cacao nibs, carob, or chocolate chips

Instructions:

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  1. Preheat oven to 350 degrees F and line mini muffin tray with muffin liners (I really like the brand “If You Care”)
  2. In a food processor, add all ingredients except the chopped walnuts, and chocolate chips until batter is smooth.  Fold in chocolate chips and chopped walnuts.  Super delicious to nom with a spoon just like this!!!
  3. Spoon about 1 Tbs of batter into each muffin liner.  Combine rocky road ingredients in a small bowl and mix well.  Dollop each lovecake with a touch of rocky road.  Bake for about 20 minutes.  May look underdone- but rather be moist and ooey than dried out! Also- no scary ingredients in here to worry about being undercooked! Can be eaten raw! 😀
  4. Let cool for about 10 minutes before indulging! 

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