Tag Archives: almond

D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.

 

 

 

First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)

 

 

Top with granola, nuts and seeds, and more fruit, etc.

 

 

 

E N J O Y.

 

 

 

 

 

 

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PB + J breakfast bars

These babies are for real! It’s like I was transported back to child-hood with this flavor combo. PB + J always holds a special place in my heart. Um…move on to the recipe?

pb + j breakfast bars

PB + J Breakfast Bars

1/2 C dried blueberries
1/2 C dried dates
1/4 C agave nectar
1/4 C peanut butter (I used Trader Joe’s unsalted creamy PB)
1 C roasted nuts or seeds (I used sliced almonds)
1 1/2 C toasted oats
Vanilla paste, to taste
1 – 2 t. spirulina

Procedure

1. Process dried dates and blueberries in food processor until a paste is formed.

2. Toast oats. This can usually be done at 350 degrees for about 10 – 15 minutes (just watch the oats so they dont burn)

3. Put dried fruit paste, nuts/seeds, vanilla paste and oats in a bowl.

4. Warm the peanut butter and agave over low heat. Once melted, pour in bowl. Mix together.

5. Put the bars in a pan and refrigerate to set up. In about an hour you can cut them and store them individually.

 

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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme

 

rawpeachtart

Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)

CRUST:

1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste
FILLING:

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted

 

Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

crust

For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.

Enjoy!

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)

 

1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs

 

1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.

 

almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Granola

i love granola. period.

granola

today i make granola. and it is good.

GRANOLA

2 C Oats

2 C Nuts (I chose a mix of walnuts, pistachios, and almonds)

1/3 C Olive Oil

1/3 C Honey

1 T Cinnamon

Pinch Nutmeg

Ground Ginger, tt (I may like mine a little stronger than most people)

Pinch Salt

1 t Vanilla Bean Paste

1/4 C Goji Berries

1/4 C Shredded Coconut

granola1

1. Preheat oven to 350. Toast oats for 10 – 12 minutes, rotating halfway through. The nuts should only take about 8-9 minutes.

2. Chop the nuts into preferred size. (If using walnuts make sure to rub them first to get the bitter casings off)

3. Mix together the oil, honey, vanilla, salt, spices and add all the nuts and oats.

4. Turn back out onto the sheet pan, put back into the oven, and turn the oven off. Let the honey start to caramelize. You can just leave the granola in the oven and walk away. I left mine in the oven for about an hour to an hour and a half.

5. Add the goji berries and coconut and let cool.

6. Store in airtight container.

Enjoy!

almond heart

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Raw Recipe: Avocado Key Lime “Cheesecake”

Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.

avocado cheesecake pie

Avocado Key Lime “Cheesecake” w/ Almond Crust

(makes  1 -9″ pie)

Crust:

2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar

1. Process almonds into crumb, add coconut and salt. process until a flour-like.

2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.

 

Filling:

2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste

1. Blend everything together until creamy and smooth.

2. Pour over crust. Freeze for a few hours (if you can wait that long).

Top w/ lime zest.

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Vanilla Almond Cookies

So you’ve made yourself some almond milk and you’ve got this leftover pulp, what are you gonna do?!?

Make vanilla almond cookies of course. These cookies are a perfect little teat.

 

almond meal cookies

Vanilla Almond Cookies

(adapted from here)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates
1/4 cup + 2 tbsp almond or coconut flour (I used pecan flour)
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1. Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2. You can use the dough in a cookie press or (since i dont own a cookie press), you can always roll them out or just form them into cookies.

3. Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Notes: these cookies would work well with some lavender or cinnamon. These are perfect for a tea party or (dipped in raw chocolate) a little fancy gift.

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Chocolate Casein Cookies

seriously. so good. these chocolate casein cookies are simple and really really tasty.

 

chocolate caesin cookies

 

 

 

 

 

 

 

 

 

 

CHOCOLATE CASEIN COOKIES

(makes about 15)

70 g canned black beans, rinsed

32 g chocolate casein

15 g ground almonds

5 g vanilla whey protein powder

13 g PB2

10 g goji berries

2 T unsweetened almond milk

 

Process everything together, minus goji berries. Add those last and then pulse a couple of times to just mix together. Roll into little balls and then dip in chocolate (I used vegan chocolate). Put in freezer to set up.

Enjoy!

Macro breakdown:

kcals: 50g

carbs: 5g

fat: 2g

protein: 3g

sugar: 3g

fiber: 1g

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Fresh Fruit Tart for Two

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

raw food tart

 

Fresh Fruit Tart for Two

Start with a 3 5/8” ring mold.

Crust:

1/2 C Almonds

Pinch of Salt

3 Medjool Dates

Start by processing the almonds into a fine crumb, add the salt and the dates and process until the mixture comes together. Take the mixture and form into a ball, making sure everything is mixed together. Press the dough ball into the ring mold and shape.

Refrigerate or freeze while the filling is being made.

Filling:

1 C Young Coconut Meat

3/4 C Raw Cashews, Soaked

1/4 C Coconut Oil, Melted

1 Vanilla Bean, scraped

1/2 T. Lemon Juice

¼ C Raw Honey

Blend all of the ingredients together. If the mixture becomes unwilling to blend, start by adding 1 T of water at a time until a custard texture is formed.

Pour the filling into the shell.

Freeze for 45 minutes.

Top with fresh fruit.

Enjoy!

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raw oreos

Who doesn’t love an oreo? Even better, who doesn’t love a raw oreo? Once a child-hood staple, now turned raw! I love it.

 

raw oreo

 

RAW OREOS

(adapted from Chocolate Covered Katie)

Makes 30-34 sandwich cookies

 

Cookie:

1 c Almonds

1 and 1/3 C Dates (I used Medjol

1/8 t Vanilla Bean (or 1 t vanilla extract)

1/8 tsp plus  1/16 tsp Salt

3 T Cocoa Powder

 

Filling:

1 c Coconut Butter

1/4 c Cashews

1/4 C Coconut Almond Milk

3 T xylitol

I made a coconut butter from processing shredded coconut and then added some cashews, coconut almond milk, and xylitol for sweetness and blended everything up. It may be easier to blend the cashews and coconut almond milk with the xylitol first and then adding the coconut butter.

The filling was more of an experiment in flavor and consistency. It can be made sweeter and more basic by just using the coconut butter for the filling. Next time I recommend using a little vanilla bean to really make the flavor stand out.

 

Directions:

Combine first 5 ingredients in a food processor, and process until the dates are completely broken up.  Transfer the dough to a ziploc-type bag, seal, and smush it into one tight ball. Then roll out onto a sheet of wax or parchment paper, and use cookie cutters to make circles Fridge or freeze the circles for a few minutes, so they’re firmer and therefore easier to frost. Once firm, spread the filling on 1/2 the circles and then top with remaining circles.

 

Happy eating!

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