Vegan Nutella Crunch Brownies, raw

Nutella Crunch brownies

6-8 medjool dates

2 TBSP raw cacao

1 TBSP honey (or 2 more dates)

1 TBSP coconut oil

3/4 cup hazelnuts

Dash of sea salt 

Garnish: dehydrated buckwheat, shredded coconut 

1. Blend in a vitamix. 

2. Push in a pan lined with parchment paper.

3. Pour buckwheat and coconut over brownies and push into top layer.

4. Refrigerate to set.

Get ready to RUMBLE!! 

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.

Superseed miso salad

Make a salad with your favorites: carrots, peppers, lettuce, garlic, celery,parsley, full, etc,

Top with hemp and chia seeds.

Make a dressing with sweet white miso, olive oil, lemon juice and tahini. I drizzled in some pomegranate molasses today.

Salad:
Lettuce
Tomatoes
Carrots
Bell Peppers
Hemp seeds

Dressing:
3 TBSP Sweet Miso
1/4 cup Olive oil
1-2 Lemons
2-3 TBSP Tahini
Drizzle of pomegranate molasses (optional)

Chocolate kefir shake

1 cup kefir (your choice)
1 TBSP chocolate sun warrior protein powder
1 TSP chia
1 TSP freshly ground flax
Small handful of coconut shreds


1. Mix together in a coffee mug and devour with a spoon.

If you wish to add another bacteria eating ingredient add some coconut oil. The Lauric Acid will do wonders for your belly.

Quick coconut tahini ice cream

This is quick and divine!

1/2 cup coconut milk (I scraped mainly fat from the top of the can)

1 TBSP coconut oil

2 TBSP tahini

Splash of nutmeg and cinnamon

Stevie to taste 

Blend in a bowl and pop in the freezer for 30 minutes and you are good to go! 

Chocolate chip layer cake with avocado silk

Avocado silk
2 avocados
1/4 cup coconut oil
1 TSP sun warrior greens (or mint extract)
2 TBSP raw honey
Mint leaves (optional)

Chocolate chip cake
1 cup dates
1/2 cup almonds
2 TBSP dates (medjool)
Dash of salt
1 TBSP coconut oil


1. Blend both sets of ingredients separately.
2. Form the jest two layers, starting with the cake and then with the avocado cream. Place in fridge to set for one hour and continue with the next set.
3. Makes 2-4 layers, depending on the size of the cake.

I made a mini cake and therefor had many layers!! Garnish with lemon wedges or mint leaves.

Mint avocado velvet mouse

2 avocados, ripe
1/8 cup coconut oil
1 TSP sun warrior greens (or mint extract)
1 large TBSP raw honey
Mint leaves (optional)


1. Blend in a blender- I used my vitamix and it turned this recipe into edible velvet.

Use in a parfait or as a frosting on cake. If you want a thick frosting increase coconut oil to 1/4 cup.

Raw Blueberry mousse

200g raw cashews
Blueberry tea
1 TBSP raw honey
1/8 cup coconut oil
Lavender


1. Brew two cups of blueberry tea.
2. Soak cashews in 1.5 cups of tea for two hours.
3. Combine all ingredients and about 1/4 cup of tea, more or less and blend till creamy.
4. Place in fridge to set.

Use as a parfait or as a frosting for cake.

Travel snacks: blueberry pomegranate butter bites

When I travel I always keep snacks in my room- in order to ensure I am able to find healthy snacks in a world that supports convenience foods.
This was my breakfast:

1 TBSP soaked flax seeds from the evening before (in water)

Raw crackers or gluten free crackers
Fresh blueberries and pomegranate
Sunflower seed spread
Dash of sea salt


Delicious and filling. Gives me iron, protein, healthy data and antioxidants.

Raw Tahini butter cups

Greek chocolate recipe
1TBSP tahini
1TSP raw honey

1. Fill cupcake molds halfway and freeze for 10 minutes.
2. Top with a small spoon of the tahini mixture and cover with more chocolate until tahini mixture is submerged.
3. Freeze for about 1 hour.

Raw fudgey raspberry cupcakes with coconut frosting

Cake
1 cup walnuts
2 TBSP raw cacao
12 small dates, soaked in orange juice for 2- 10 hours
Dash of sea salt
1 TSP raspberry extract

Frosting
1 cup shredded coconut
1 TBSP raw honey
1 TBSP coconut oil

1. Process the cake ingredients and push into muffin cups.
2. Process frosting and spoon on top of the cake.
3. Garnish with flowers!

The best aside on this recipe and all recipes is to use high quality ingredients. Medjool dates will give you a much better cupcake than other dates.

Raw coconut brownies

1/3 cup shredded coconut
2 TBSP raw organic cacao powder
1 TBSP raw organic Greek honey
1/4 cup organic Greek tahini

1. Mix together in a bowl until mixture forms a ball.
2. Coat with shredded coconut and shape into a circle.
3. Top with flowers or bows to make it festive!

Strawberry chocolate shake

7-8 organic strawberries
1 cup nut milk ( I used almond milk)
Dash of organic bee pollen
1 scoop raw chocolate or raw protein powder (sun warrior is raw and plant based- a delicious choice!)

1. Blend and enjoy!

Raw Greek chocolates

In honor of this beautiful country Greek tahini chocolates with raw Greek honey.

1/4 cup coconut oil
1/4 cup raw cacao powder
1 TBSP raw Greek honey
1 TBSP raw Greek tahini
Dash sea salt

1. Melt coconut oil jar over warm water.
2. Mix ingredients in a bowl and pour into molds.
3. Freeze to set.

Pumpkin seed miso spread

A simple spread for crackers:


Raw pumpkin seeds
Sweet white miso
Lemon juice
Maple syrup (optional)

1. Ground pumpkin seeds
2. Add a splash of water to make a paste.
3. Add miso, lemon and maple syrup to taste.

Top on your favorite cracker, pizza or in your favorite wrap.

Raw pumpkin superfood granola

1 cup pumpkin seed pulp ( from making pumpkin seed milk)
1/4 cup goji berries
2 TBSP raw cacao nibs
2 TBSP chia seeds
2 TBSP flax seeds
2 TBSP coconut shreds
2 TBSP raw honey, maple syrup or stevia

1. Mix in a bowl and dehydrate for 8 hours or so.
2. Enjoy with pumpkin seed milk ( or any nut milk) and fresh fruit or simply sprinkle on a fruit salad.

Pumpkin milk kefir

1 cup raw organic pumpkin seeds
4 cups filtered water
1 kefir packet ( I used body ecology)

1. Blend pumpkin seeds into a flour.
2. Blend with water and strain into a jar.
3. Add kefir packet and let air at too temperature for 24 hours.
4. Refrigerate for up to one week.

Great way to get your friendly bacteria in that beautiful belly of yours!!

Chocolate butter berry bars

Omg!! Yum!

Buckwheat or other healthy crackers
Almond butter, raw
One handful of strawberries
Sprinkle of raw cacao nibs

1. Dress your crackers and enjoy every bite!!