Recipe | Raw Juice Guru

August 17, 2017

Matcha Vegan Waffles

Gluten free, vegan, dairy free organic Matcha waffles

Ingredients: Serves 3-4 waffles

2 tsp Organic Matcha
1.5 cup gluten-free flour
1 tsp baking powder
1/4 tsp baking soda
1 tbsp coconut oil
1.5 cup coconut milk (adjust to match the density of your flour)
Natural sweetener of your choice: e.g., organic maple syrup.
Toppings you love: Blueberry, raspberry, coconut flakes, almond flakes.

Instructions:
-Add all dry ingredients to a large batter bowl and pour in the coconut milk.
-Blend them until smooth. An immersion blender blends them very well.
-Preheat your waffle maker and then spray it with olive or coconut oil.
-Cook batter according to your maker’s typical cooking time (mine is about 5 mins).

August 16, 2017

DIY Pomegrante Chia Pudding

Go get some chia seeds and make rich, delicious chia pudding right now – you’ll love every bite of it, I promise!

Makes 2 servings

Ingredients

6 tablespoons of chia seeds
2 cups of milk (dairy milk, almond milk, or whichever type of milk you prefer)
4 teaspoons of honey
2 teaspoons of pure vanilla extract
1 teaspoon of ground cinnamon
1 cup of fresh pomegranate seeds
Instructions

In a large bowl, mix chia seeds, milk, honey, vanilla extract and ground cinnamon together. (Make sure to mix the chia seeds thoroughly so you don’t end up with chunky chia pudding.)
Let the mixture chill in the fridge overnight in the refrigerator
Divide chia pudding into two portions and serve topped with fresh pomegranate seeds

August 9, 2017

Mango Hempster Plant Based Smoothie

Ingredients:

breakfast banana and chocolate smoothie bowl topped with mango and superfoods



1 large mango frozen (or 2 cups)

Small handful of frozen pineapple

3 tablespoons shelled hemp seeds

1 cup (250ml) hemp milk (or any plant-based milk)

4 soft dates (pitted)

2 tablespoons cacao powder

1 teaspoon cinnamon

Optional garnish

Fresh mango

Mulberries

Cacao nibs

Coconut chips
Instructions:

Use a blender or even food processor for this.

You can use fresh or frozen Frozen mango here. Bear in mind that fresh mango will require less hemp milk.

Chop your dates into small pieces (unless you have a really high powered blender, in which case, no need to chop).

Add mango, frozen pineapple, shelled hemp seeds, chopped dates, cacao powder and plant-based milk and cinnamon powder to smoothie jug.

Blend until creamy smooth.

Pour into a glass, bowl or mug and garnish with coconut, mulberries, fresh mango, cacao nibs or nuts.




		
		Posted on July 10, 2017
Vegan Avocado Chocolate Mousse Cake
	


			
			
							
		

	
	
		

Avocado Chocolate Mousse Cake
A chocolate cake that needs no baking and contains no refined sugars. This one is made with a good amount of avocado that gives it all the creaminess that I love about mousse au chocolat but without the guilt. It’s topped with fresh seasonal blackberries and keeps well frozen. 
This avocado chocolate mousse cake is very easily done and and is sure to wow your guests and loved ones. It contains no refined sugars or dairy and it’s gluten free. 
INGREDIENTS
For the base:
125g (1 cup) almonds

4 tbsp cocoa powder

2 tbsp coconut oil

3 tbsp dark maple syrup, or sweetener of your preference
For the cream:
450g (1lb) avocado pulp, about 4 medium ripe avocados

250ml (1 cup) dark maple syrup

125ml (1/2 cup) cold water

100g (1 cup) medjool dates, pitted

8 tbsp cocoa powder

2 tsp vanilla bean (extract) 
INSTRUCTIONS

Place all the ingredients for the base into a food processor and pulse until combined. Don’t over process it or it will turn into a paste, you still want some crunch in it and the base to hold together. Transfer it into a loose bottom tin and flatten it out evenly. I prefer loose bottom tins because it is so much easier to get cake out of them, especially no-bake cakes. The base will seem crumbly and rather sticky but don’t worry, once it’s frozen it will hold together very nicely. Transfer the form into the freezer and proceed with the cream.
Half the avocados, remove the stones and scoop the flesh into the bowl of a food processor. Make sure the avocados are ripe. If you are unsure about how ripe they are you can look at this post. Remove the pits from the dates and add them with the rest of the cream ingredients into the bowl. Process for several minutes until perfectly blended. Depending on your avocados and dates you might need a few more spoons of water. The consistency should be silky smooth.
Take the cake from out of the freezer and tip the cream onto the base. Spread it evenly with a spatula and tap the form against your kitchen counter a few times to release possible bubbles that are caught in the cream. Return it to the freezer and let it sit for about 2 hours. 
Once frozen, spread a layer of berries on top. There is an easy way to get a neatly looking cake without spending an hour on arranging the berries. Simply lay a neatly placed ring of berries at the edge of the form and tip the rest of the berries into the center. Spread them gently with your fingertips and you are done. This will take little time and look like you arranged each single blackberry.
Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it. Keep in mind this is a mousse cake. It will be very soft, creamy and rich so if you do want perfect slices you will have to keep it a bit more on the frozen side.
	


	



		
		Posted on June 30, 2017
No Bake Raw Vegan Brownies
	


			
			
							
		

	
	
		Calling all chocolate lovers. This no bake Brownie recipe is for you.
These babies are really chocolatey thanks to a big dose of raw cacao but that also means they offer a big dose of flavanoids – a class of antioxidants that appear to promote general health and may lower your risk for heart disease and certain cancers. They also contain coconut oil and a handful of omega-3 fatty acids from walnuts.
Brownies were never so healthy yet so rich and chocolatey until these. Made with only wholesome ingredients they’re a treat you can feel good about enjoying and sharing.
Serves: 16 Brownies
INGREDIENTS

½ cup almond butter

½ cup coconut oil

2 Tbsp. maple syrup

¾ cup raw cacao or baking cocoa

Pinch of sea salt (if almond butter is unsalted)

2 Tbsp. coconut flour

¼ cup raw walnuts, roughly chopped
INSTRUCTIONS
Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.

Stop processor and add coconut flour. Process just until a ball of dough starts to form.

Transfer dough to a clean bowl. Add walnuts and stir to incorporate.

Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.

Place on plate in the fridge and allow to chill at least 30 minutes.

Cut into 16 squares. Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.
	


	



		
		Posted on June 29, 2017
Thai Peanut Wraps
	


			
			
							
		

	
	
		

Vegan Thai Peanut Wraps
These vegan plant based Thai Peanut Wraps are loaded with tasty ingredients, but the icing on the cake is the quick peanut sauce.  Just drizzle this flavor-packed sauce on top of the wraps before rolling them up, and you’ve got one heck of an awesome lunch.
Ingredients
For the Thai Peanut Wraps

4 cups cabbage, shredded (see note)

1½ cups carrots, shredded (~5 large carrots)

1 red bell pepper, thinly sliced

1 cup edamame, cooked and shelled

½ cup fresh cilantro, chopped

½ cup green onions, chopped

½ cup honey-roasted peanuts

1 cup wonton strips

5 Gluten free wraps or you can use collard if you like

For the Peanut Sauce

2 Tbsp rice vinegar

1 Tbsp soy sauce

1 Tbsp lime juice

1 Tbsp honey

1 tsp garlic, minced

¼ cup peanut butter

½ tsp salt

½ tsp crushed red pepper flakes

Instructions
For the Peanut Sauce

Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.

Add the peanut butter, salt and red pepper flakes. Whisk until smooth.

For the Thai Peanut Wraps

Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined.

Divide the mixture evenly between the wraps.

Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half before serving.

Notes
	


	



		
		Posted on June 26, 2017
Vegan Mexican chopped Salade
	


			
			
							
		

	
	
		

Vegan Mexican Chopped Salad 
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.
INGREDIENTS

For the vegan Mexican chopped salad:
2 teaspoons olive oil

1 ear corn husks and silk removed

2 bell peppers red and green

4 medium-sized tomatoes red and yellow

1/2 red onion

2 scallions

1 avocado

170 grams or 1 cup pre-boiled or canned black beans
For the avocado dressing:

1 avocado

80 ml or 1/2 cup water (more to adjust the consistency)

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

1/4 teaspoon cumin

salt and freshly ground black pepper to taste
INSTRUCTIONS
GRILL YOUR CORN: Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.

CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange on two plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels.
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad.
	


	



		
		Posted on June 2, 2017
ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA
	


			
			
							
		

	
	
		 ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA
The versatility of cauliflower is amazing and undeniably perfect for healthy vegan tacos. It’s gluten free, dairy free, preservative free, organic and gmo free. 
Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add white beans for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime crema’ then bite and savor and repeat. YUM.
INGREDIENTS
1 head cauliflower, florets

1/4 cup + 2 tablespoons plain almond milk

1 tablespoon fresh lime juice

1/2 garlic clove, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon sea salt

pinch of black pepper

1/8 teaspoon cayenne pepper (optional)

1/2 cup white beans

1 cup purple cabbage, thinly slices

fresh cilantro, for topping

fresh lime juice, for topping

jalapeño slices, for topping (optional)
SPICY AVOCADO LIME CREMA

1 cup spinach

1 ripe avocado

1/4 cup fresh cilantro

2 slices of jalapeño (optional)

2 1/2 tablespoons fresh lime juice

1/4 cup water

1/4 teaspoon sea salt

pinch black pepper
INSTRUCTIONS

-Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

-In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.

-Bake for 25-30 minutes or until golden and soft.

-In a food processor, blend all of the ingredients for the Spicy Avocado Lime Crema until smooth and creamy. Texture will be thick, similar to mayo.

-Assemble the tacos. I started with the cabbage, cauliflower, white beans, more cabbage, cilantro, jalapeño and then the lime crema. A good squeeze of fresh lime juices adds a nice touch as well!

Enjoy!
	


	



		
		Posted on April 15, 2017
Vegan Dark Choclate Easter salted almond Eggs
	


			
			
							
		

	
	
		If you’re looking to make an easy last minute Easter treat, these Salted Dark Chocolate Almond Butter Eggs are the perfect choice!they have simple ingredients… no corn syrup solids, GMOs, TBHQ, or PGPR, or any other weird acronym-ed ingredients you didn’t know were lurking in your favorite commercial peanut butter egg. Also, they are free of eggs, dairy, or refined sugar.
Salted Dark Chocolate Almond Butter Eggs
Makes about a dozen small eggs
Ingredients
Chocolate Coating:
3 tablespoons of coconut oil

2 tablespoons of cacao or cocoa powder

1 tablespoon of maple syrup or honey

Filling:
-1/3 cup almond butter (or peanut butter)

-1/4 cup almond meal (I ground my own from raw almonds in my food processor) or you can use half almond meal and half freshly ground oats

-1 tablespoon of coconut oil

– 1 to 2 tablespoons of maple syrup or honey (or date syrup or other liquid sweetener of choice)

-1/4 tsp of finely ground himalayan pink -salt

-extra himalayan pink salt, course ground for sprinkling on top
1. Add the nut butter and coconut oil to a small pot and warm over low heat until coconut oil is melted. Remove from heat and stir in the maple syrup or honey. Add the almond flour (or almond flour/oat flour combination) and salt and mix well. It should form a very soft dough. Taste for sweetness, and add more sweetener if desired. If it seems too runny, add more almond flour or oat flour, a little at a time. It will firm up more when you cool it. Transfer the mixture to a glass container with a lid and put it in the freezer for about 20-30 minutes.
2. Remove filling from freezer and, using a teaspoon, scoop out a small amount and use your hands to roll it into an egg shape. Place the eggs on a parchment lined tray or plate and transfer back to the freezer for about 5 minutes.
3. While the eggs firm up, make the chocolate coating. Melt the coconut oil over low heat just until melted. Stir in the cacao or cocoa powder and sweetener. Taste and add more cocoa or sweetener to taste.
4. Take your almond butter eggs out of the freezer and using a spoon, dip them one at a time into the chocolate sauce. The chocolate will start to harden on contact. Transfer the coated eggs back to the parchment paper and place back in the freezer. After a few minutes, you can repeat the process, if you’d like a thicker chocolate coating. Sprinkle a few grains of course himalayan salt on each egg immediately after adding the last layer.
	


	



		
		Posted on April 10, 2017
Carrot Cake Quinoa Bites
	


			
			
							
		

	
	
		Carrot cake for lunch, breakfast anyone or anytime for that matter ? High protein, vegan, grain free, gluten free, sugar free, dairy free, and its VEGETABLES so you can stuff your face
CARROT CAKE QUINOA BITES

Serves: 12-22
Healthy, quinoa carrot cake bites. Full of fiber, protein and naturally sweetened, these vegan bites are my favorite way to start the day! It’s everything you love about carrot cake with none of the negative consequences to your insulin levels!
INGREDIENTS

½ cup cooked quinoa

2 tbs. date puree (4-5 dates soaked and pureed)

2 carrots, grated

1 tsp. chia seeds

1 tsp ground flax

1 tsp. cinnamon

1 tbs. coconut flour

3 tbs. cashew milk

3 tbs. hemp seeds

2 tbs. chopped walnuts

2 tbs. chopped raisins

4 scoops stevia (1-2 packets of sweetener of choice)

1 tsp. vanilla

Optional: 2 scoops plant based vanilla protein powder (Sunwarrior, vega or any protein you like)

6 tbs. unsweetened cashew milk

For the frosting:

1½ tbs. coconut butter

2 tsp. maple syrup

3 tbs. cashew milk, unsweetened

1 tsp. chia seeds, preferably white
INSTRUCTIONS
-Cook and cool quinoa.

-Soak dates in hot water 20 minutes, puree or mash with fork.

-In a small bowl combine cocout butter, maple syrup, cashew milk and chia seeds. -Microwave for 20 seconds to get all ingredients to the same temperature. Stir to combine and place in fridge while you assemble the carrot cake bites.

-Grate carrots into a large bowl. Add quinoa, date puree, chia, flax, cinnamon, coconut flour, cashew milk, hemp seeds, stevia and vanilla extract. Stir with a spoon until all ingredients are thoroughly combined.

-If you are adding the optional protein powder, add it and the additional cashew milk to the bowl. Stir until all the protein powder has been integrated into the quinoa mixture.

-Chop walnuts and raisins and add to the mixture, making sure they are evenly distributed.

-Roll the mixture into equal sized balls, using a tablespoon to evenly measure out the mixture. I simply scoop out a tablespoon worth of batter into my hands and roll into a ball.

-The recipe will make 12-14 balls without protein powder and 20-22 ball with protein powder.

-Take the frosting out of the fridge, dip half the ball into frosting and set on a plate or tupperware covered in wax paper.

-Place in fridge overnight or freeze for 15-20 minutes to get the coconut butter frosting to set.
	


	



		
		Posted on March 16, 2017
Raw Stuffed Mushroom with Cashew Creamy Garlic Sauce
	


			
			
							
		

	
	
		The raw vegan recipe was born for all our clients who ask “how did you make that” when they get their raw food meal deliveries. Here is one for you all to try and trust us it tastes amazing. Give it a try and let us know.  Hard to resist a raw Mushroom stuffed with a flavourful, healthy filling made with tomatoes, onions, olives , spinach and pine nuts , topped with a creamy Cashew raw vegan sauce. 
I put a little extra step in this recipe that isn’t necessary, but I would suggest you take the time to do it. It contributes to what is called “flavor layering” and it has a big impact on the taste of the final dish. Flavor layering builds, expands and deepens the flavors that are already in your dish. In this recipe, I have taken part of the tomatoes and onions, marinated them, and dehydrated them for a bit. When mixed with the raw tomatoes and onions, the effect deepens and expands the flavor. You can use a low heat oven (not raw) to get the same effect. Just don’t leave them in too long.
Raw Stuffed Mushrooms with Creamy Cashew Garlic sauce “
4 large portobello mushroom caps

3 cups diced tomato, divided

1 cup diced sweet onion, divided

1/4 cup plus 2 tablespoons tamari

2 tablespoons coconut nectar or liquid sweetener of choice

4 cups spinach, crushed

1/2 cup kalamata olives, chopped

1/2 cup pine nuts

Himalayan salt and pepper to taste.
Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside. Place half the tomatoes and half the onions in a bowl.

Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated.

 Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees.

When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.

Spoon tomato mixture into mushroom caps and top with garlic cashew cream.
Cashew Garlic Cream
1 cup cashews, soaked overnight, drained and rinsed

1/2 cup water

1 clove garlic

1 teaspoon fresh rosemary, finely chopped

Himalayan salt and pepper to taste.
Blend cashews, water, and garlic in high-speed blender until smooth.Stir in rosemary, salt and pepper.
	


	



		
		Posted on March 13, 2017
Crispy Vegan Avocado Tacos
	


			
			
							
		

	
	
		Celebration TACOS? Why not? What better way to celebrate any occasion than with tacos, stuffed with crispy, baked, avocado, some roasted radishes, some spicy smashed siriacha beans, and some crunchy bits. When I made these, I was just playing around with the idea of crispy avocado. I wasn’t sure how I would feel about a warm and crunchy avocado (I like my avocado, cool and creamy) but ….. I have to say, I feel really really really good about warm, crunchy avocado, especially when it’s  in a tortilla. with lots of other delicious stuff. 
These tacos are very easy to throw together, so they are perfect for a fun, simple weeknight meal, or great if you want to invite some friends over for a taco party. Less time cooking, more time celebrating and partying is what I am all about right now. 
Crispy Avocado Tacos 
MAKES

about 8-10 tacos 
INGREDIENTS
about 1 cup of butter radishes, quartered

a drizzle of olive oil

salt + pepper

3-4 avocados, that are on the firm side

1/4 cup of bread crumbs (gluten-free if you want to make this gf)

1 can of (organic, no-sodium) cannelloni beans, drained

2 tablespoons of your favorite sriracha

about 1 cup of purple or green cabbage, shredded (sliced very thin)

about 10 tortillas (I like to use Ezekiel gluten-free sprouted tortillas)
*additional (optional) toppings: micro greens, pain yogurt, sautée onions
METHOD
Roast the radish:
Pre-heat the oven to 400º. 
Place the sliced radish onto a baking sheet and drizzle with olive oil and season with salt and pepper. 
Roast for 10-15 minute until the radish is soft. Remove and set aside until you’re ready to assemble the tacos. 
Prepare + bake the avocado:
Turn the oven heat up to 425º. 
Slice the avocados by halving them, remove the pit, and then using a spoon, gently separate the avocado from the skin (keeping it in one piece). Then slice each half, lengthwise, into three slices. Each avocado will yield 6 slices. 
Pour the bread crumbs onto a plate or flat surface, and one by one, dip the avocado into the bread crumbs so they are completely coasted on both sides. Then place them onto a baking sheet (season with salt and pepper if your bread crumbs are not seasoned). Do this until all of the avocados have been coated. 
Bake in the oven for about 10 minutes, until the crust has become light brown.

While the radish and avocados are baking,

prepare the beans:
Place the drained beans into a bowl with the sriracha, and mash it all together with a fork. Do this until they are all roughly mashed. 
Assemble the tacos:
Place a spoonful of the sriracha beans onto the center of the tortilla. Then top with 2-3 slices of avocado, and a couple of rashes. Fishish with a pinch or two of the cabbage and any other additional toppings that you like. 
	


	



		
		Posted on January 11, 2017
Raw Vegan PISTACHIO DATE CLUSTERS
	


			
			
							
		

	
	
		With only 8 ingredients, no oven and 15 minutes you can make these amazing raw vegan pistachios date clusters. They are vegan, vegetarian, gluten free, raw, and only naturally-sweetened. Also, they’re delicious.
INGREDIENTS:

Date Caramel
2 cups pitted dates

1 tsp vanilla extract

¼ cup warm water

¼ cup + 2 tbsp raw shelled pistachios

1 tsp sea salt
Coating
¼ cup + 2 tbsp unsweetened cacao powder

2 tbsp cup coconut oil, liquid

1 tbsp maple syrup/agave/raw honey

2 tbsp crushed raw shelled pistachios, for topping.
INSTRUCTIONS:
-In a food processor, combine dates, warm water, ¼ cup and 2 tbsp pistachios, sea salt, and vanilla until a paste forms.

-Transfer paste to a foil-lined small 4×4 dish or square Tupperware. Spread evenly, cover, and freeze for 10 minutes.

-Meanwhile, combined cacao powder, liquid coconut oil, and maple syrup in a medium bowl with a whisk until homogenous.

-Remove pan from freezer and cut into squares. Dip each date square into the chocolate coating and sprinkle with remaining pistachios.

-Place each square on a lined baking sheet and return to freezer for 15 minutes.
 Store in refrigerator.
And enjoy!!!
	


	



		
		Posted on January 6, 2017
Green Juice Power…Let’s Get Juicing
	


	
	
		This amazing juice is packed with chlorophyll, antioxidants, minerals and nutrient dense greens! The celery helps to infuse the body with magnesium and calcium to help soothe the nervous system and prepare the body for rest. Parsley and cucumber boost our immune system by flooding our body with nutrient dense chlorophyll, while ginger aids in digestive fire, helping to alleviate any stomach or intestinal issues. 
Parsley is one of the best blood purifiers, and helps control blood cholesterol levels, constipation, gum and tooth issues and protects the body from harmful free radicals. Cucumber is a great natural diuretic and helps regulate body temperature and aids in cell hydration, waste removal and dissolves kidney stones. Celery is a natural appetite suppressant and has a calming effect on the nervous system. It is beneficial for respiratory conditions like bronchitis and asthma and can even help lower blood pressure up to 14% in hypertensive patients. 
Ingredients:

– 1 cucumber

– 2 limes (peel removed if non-organic)

– 2 cups spinach

– 1 bunch parsley

– 3 green apples

– 5 stalks celery

– 3-4 inches fresh ginger root
Juice the above ingredients in a juicer and enjoy!
Go ahead and get juicing! 
	


	



		
		Posted on December 30, 2016
Superfood Hot Chocolate
	


			
			
							
		

	
	
		Not only are we using raw cacao powder not to be confused with cocoa powder which is processed. We also added ginger, cinnamon, turmeric and coconut oil, which are all immune boosting and anti-inflammatory ingredients. Which makes this hot chocolate a superfood. Drink up and enjoy. But first let’s talk about the health benefits of these raw and plant based ingredients.
Cacao:  Contains high amounts of magnesium and high levels of  flavonoids, an antioxidant responsible for decreasing inflammation and ridding the body of free-radicals.  If possible, buy raw cacao powder instead processed cocoa powder.  Cocoa powder is heated to high temperatures, which destroys some of its healing qualities.
Ginger:  A reliever to GI upset, but also a potent anti-inflammatory.  Gingerols, a substance found in ginger is responsible for decreasing pain and inflammation in people suffering from osteoarthritis and rheumatoid arthritis.
Cinnamon:  Similar to ginger, cinnamon has anti-inflammatory and antioxidants properties.  Some studies even suggest that cinnamon helps with insulin resistance.
Turmeric:  A very potent anti-inflammatory agent due to curcurmin, the compound that gives turmeric its bright yellow color.  In addition to decreasing inflammation and pain in those suffering from arthritis, turmeric protects cells from oxidative stress.
Coconut Oil:  Contains lauric acid, which may fight off bacteria, fungus and viruses.  Also, a good source of medium chain triglycerides that contain anti-aging properties.
Ingredients:
2 cups of milk of your choice (hemp, soy, almond, etc.)

1 teaspoon pure vanilla extract

¼ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon turmeric

2 tablespoons cacao powder (or cocoa powder if you don’t have cacao!)

2-3 tablespoons maple syrup (adjust according to your taste)

2 tablespoons coconut oil

pinch sea salt
Instructions:
-Warm all ingredients in a saucepan over low heat, whisking occasionally.

-Transfer to a blender and pulse until frothy.

-Top with coconut, soy or rice whip for fun!
Enjoy!
	


	



		
		Posted on December 30, 2016
Raw Vegan Cashew Cream Cheese
	


			
			
							
		

	
	
		This vegan cashew cream cheese is exceptionally easy to make: just pop all of your ingredients into a high powdered food processor (Like vitamix) and blend until creamy. How long you need to blend for will depend on your equipment – this took less than a minute in the Vitamix – so keep checking as you go. Without a Vitamix or equivalent, it may take significantly longer but I haven’t tested this. If it comes out too thick, adding a little water should get you to your desired consistency.
Raw Vegan Cashew Cream Cheese
A creamy dairy-free spread that’s perfect on a bagel, with fruit or anything you would normally put cheese on. 
Ingredients:
-60g plain cashew nuts, soaked in hot water for at least an hour

-1tbsp garlic-infused oil

-1 tbsp lemon juice

-1 tsp apple cider vinegar

-Pinch of dried rosemary
Instructions: 
-Drain the cashews and add into a high-powered blender along with the oil, lemon juice and apple cider vinegar.

-Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower powder unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.

-Transfer to a small dish and sprinkle over the dried rosemary. Serve on a hot bagel or use as a substitute to cream cheese in any other dish!

-Store in an airtight pot in the fridge for up to three days.
Notes

The garlic-infused oil can be substituted for one tablespoon of plain rapeseed or olive oil and one small crushed clove of garlic but the taste from the garlic will be stronger.
Depending on the strength of your blender, you may need to soak the cashews for longer or blend for longer. Older cashew nuts will also need soaking for longer than fresher ones.
	


	



		
		Posted on December 30, 2016
Matcha Pistachio Energy Balls
	


			
			
							
		

	
	
		Health benefits of matcha:
-High in antioxidants. Antioxidants are the magical nutrients and enzymes responsible for fighting against the negative effects of UV radiation, giving us younger-looking skin, and preventing a number of life-threatening maladies. Antioxidants are something that all health-conscious individuals seek from such foods as raw fruits, green veggies, and (let’s not forget) dark chocolate. The first amazing benefit of Matcha Green Tea is that just one bowl provides over 5 times as many antioxidants as any other food – the highest rated by the ORAC (oxygen radical absorbance capacity) method.
-Is packed with the powerful antioxidant  EGCg. Out of all the antioxidants, EGCg is the most widely recognized for its cancer fighting properties. Scientists have found that Matcha Green Tea contains over 100 times more EGCg than any other tea on the market.
-Boosts metabolism and burns calories.  Matcha increases metabolism and helps the body burn fat about four times faster than average. 
-Detoxifies effectively and naturally. Matcha is also a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body. Very high levels of chlorophyll in matcha.
-Calms the mind and relaxes the body.  L-Theanine (amino acid found in matcha) promotes the production of alpha waves in the brain which induces relaxation without the inherent drowsiness caused by other “downers.”
-Is rich in fiber, chlorophyll and vitamins 
-Enhances mood and aids in concentration. Another side-effect of L-Theanine is the production of dopamine and serotonin. These two chemicals serve to enhance mood, improve memory, and promote better concentration – something that can benefit everyone! 
-Provides vitamin C, selenium, chromium, zinc and magnesium
-Prevents disease
-Lowers cholesterol and blood sugar. Matcha lower levels of LDL (bad) cholesterol while at the same time displaying higher levels of HDL (good) cholesterol.
-Fortifies the immune system 
Matcha is an easy and simple way to add powerful health benefits to your everyday diet.
Matcha Pistachio Energy Balls

These energy bites Made from matcha green tea are delicious. They are refined sugar free and the perfect sweet, healthy snack. One or two will satisfy your hunger and sweet tooth. They are the perfect treat.
INGREDIENTS
¾ cup raw cashews
¼ cup raw pistachios, shelled
Medjool dates, pitted
¼ cup shredded coconut, unsweetened
2 tsp matcha powder
1 tbsp coconut oil
¼ pistachios, chopped (for rolling)
INSTRUCTIONS
Place all the ingredients (except the last ¼ cup pistachios) into a food processor. Process for one minute or until finely chopped and blended.
Using a cookie scoop, scoop out balls of mixture. Roll between your hands to create evenly sized balls.
When all balls have been rolled, roll them again through the chopped pistachios and press firmly into the balls.
Refrigerate for 15 minutes then enjoy.
	


	



		
		Posted on December 30, 2016
DIY Acai Smoothie Bowl
	


			
			
							
		

	
	
		 Acai berries are a great source of fiber and healthy fats. They increase energy production in the mitochondria, keep you hydrated, and help your body fight against oxidative stress, as it is said that their antioxidant benefits are higher than most of the other berry fruits, including blueberries.
Ingredients
Smoothie:

Frozen Blueberries

Frozen Strawberries

½ Banana

¾-1 cup Almond Milk (or any nut milk of your choice)

1 teaspoon Acai Powder or 1 pack of frozen Acai 
Toppings:

-½ Banana, sliced

-Fresh blueberries

-Fresh strawberries, sliced

-Granola of your choice

-Coconut Flakes

>strong>Instructions
1- Put all the smoothie ingredients into a blender.

2- If the mixture is having trouble blending, add more Almond Milk or water

3- Blend until the smoothie is smooth

4- Pour the smoothie mixture into a bowl

5-  Top with desired ingredients. You can add what you want. Trust me you can’t go wrong.
Serve and enjoy!
	


	



		
		Posted on December 13, 2016
Avocado Dill Dip Recipe
	


	
	
		This avocado dill dip can bring a delicious wrap to that next level perfection. It’s perfect for wraps, burritos, tortillas or tacos. It has a very fresh, yet fragrant flavor thanks to our buddy Garlic.
Avocado is great for your skin, your hair and your health. It prevents cancer, inflammation and is bursting with antioxidants. The green fat fruit with a huge seed inside, as my mother likes to call avocado, contains Biotin, which is an important vitamin for hair and nail strength.
Dill has antioxidant, anti-bacterial and anti-cancer properties. It contains a lot of Iron and Calcium – both important for skin health maintenance.

 Lemon is highly alkalizing and full of Vitamin C, which is important for the synthesis of collagen – the protein, that holds the skin together and makes it nice and firm. 
Garlic is not the one you want to mess around with – Garlic fights Cancer, Viruses, Fungi, Bacteria, Psoriasis, Acne, even Vampires and lowers blood pressure on top. It can also make your hair grow.
As you see the ingredients of this dip are pretty great on their own, but combined they’re even more beneficial for your skin and health.
For example Vitamin C from the lemon increases the absorption of Selen from the garlic. Selen is an antioxidant mineral, shown to also prevent cancer.

 Further the combination of Vitamin C from Lemon with Vitamin E from Avocado increases the antioxidant properties of both vitamins, so evil free radicals have no chance at damaging your skin.
Ingredients
1 avocado

1/2 lemon – juice it

1 garlic clove

a bunch of dill
Instructions
Chop dill, peel avocado, remove the big seed (as my mom likes to call it – a green fat thing with a big seed inside), juice the lemon, squeeze the garlic clove and put everything in the blender. Blend until smooth and you’re ready to dip!
	


	



		
		Posted on August 15, 2016
Vegan Chickpea Meatloaf
	


	
	
		 
Vegan Chickpea Meatloaf:
You and your family will love this dish we promise. This hearty vegan meatloaf is made from chickpeas and baked up to perfection and topped with a flavorful glaze. It’s not your meatloaf your mom or grandma makes but we promise it will be better. Try this recipe and let us know what you think.
This recipe has the protein, the right carbs and the perfect fats. Add a salad to the side and you have the perfect meal. 
Enjoy
Ingredients

For the Chickpea Meatloaf
    2-14 oz. cans or 3 cups cooked chickpeas, drained and rinsed

    1 onion, diced

    2 celery stalks, chopped

    2 carrots, diced

    2 garlic cloves, minced

    2 cups  breadcrumbs (we used 1 cup Glutino Bread crumbs and 1 cup of Spelt Bread crumbs)

    ½ cup  almond milk

    3 tbsp. vegan Worcestershire sauce

    2 tbsp. soy sauce or tamari

    2 tbsp. coldpressed olive oil

    2 tbsp. ground flax seeds

    2 tbsp. tomato paste

    1 tbsp. BBQ sauce- we used Amazing Dads BBQ sauce in honey garlic and regular.

    ¼ tsp. black pepper

 

For the  Glaze
    ¼ cup tomato paste

    2 tbsp. Organic maple syrup

    2 tbsp. raw apple cider vinegar

    1 tbsp. soy sauce or tamari

    1 tsp. paprika


Preheat oven to 375°. Lightly oil a 9 inch loaf pan.

Place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and             ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend.

Press mixture into prepared loaf pan and bake 30 minutes.

While meatloaf bakes, stir glaze ingredients together in a small bowl.

Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.

The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.  
	


	



		
		Posted on February 22, 2016
Lacuma Health Benefits
	


	
	
		 Lucuma is sweet, but low on the glycemic scale, so it is perfect for anyone looking to decrease their sugar consumption. The flavor is similar to caramel or maple, so it lends itself to a wide variety of sweets. For breakfast, add a tablespoon of lucuma powder to smoothies, yogurt, and oatmeal. You can of course use it in desserts as well by blending it into pudding, cakes, cookies, candies, and bars. 
Lucuma contains antioxidants, good amounts of fiber, healthy carbohydrates, and minerals such as zinc, calcium and iron. Judging the by the bright, yellow-orange hued flesh, we know that it is packed with beta-carotene, a powerful anti-carcinogenic compound.
Given it’s fruity flavour, Lucuma can be used as a natural low GI sweetener. This makes it safe for diabetics, and great for the rest of us to help stabilise blood sugar (critical for all bodily cell function), and even out energy levels. It can be substituted for regular sugar in a 2:1 ratio (2 Tablespoons Lucuma for every 1 Tablespoon sugar).
Lucuma’s rich antioxidant content means it helps to fight and prevent disease, and slow the aging process. The fruit is used as a natural healing medicine in South America, due to its antibiotic, antimicrobial and antifungal properties.
As a fruit, Lucuma is full of healthy carbs. That’s right, Healthy + Carbs (you haven’t heard those two in a sentence for a while right). Whole food carbohydrates are essential for the body, providing energy and fuel, and helping our brain to function. Ever wondered why you can’t concentrate after a carb-restrictive day? Precisely. Paleo-peeps you especially need to increase your whole food carbohydrate intake given your lack of grains. Lucuma is a perfect way to do that.
Lucuma has the same amount of calcium as a glass of cow’s milk, as well as plentiful amounts of beta-carotene (an anti-carcinogen), zinc, iron, vitamin C, niacin (B3), and fiber. It also contains 14 essential trace minerals.
Smoothie for you to try with Lacuma, experiment and have fun.


Chia, Lucuma, Coconut Smoothie
Ingredients
    1 Cup almond milk

    1 Cup water

    ½ Cup coconut milk (or 3 frozen coconut milk cubes are even better)

    ½ very ripe banana

    1 t cinnamon

    2 t lucuma powder

    1 T chia seeds

    ½ t stevia or 1 t agave
Preparation
    Blend.

    Drink.

    Love.