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Indulge

26 Sep

So I make my own nut butters on a weekly basis. Most of the time I do go through a whole jar in 1-2 weeks! I rotate between almond, cashew, peanut, walnut, pecan. But I have to say I make cashew the most. I would love to expand my horizons to make pumpkin seed butter, sunflower seed butter, and brazil nut butter soon.

Roasted raw peanuts = delicious peanut butter. I make all raw nut butters except for peanut.

This is so much better than any organic peanut butter you’ll buy in a jar. This is much more fresh with such a better flavor-like most things you make on your own. Make sure you always get any peanuts organic! Peanuts are more prone to mold-especially raw-so they are sprayed so much more than other nuts, as well as packed with preservatives after harvested. If you want to make it a little more exciting, add some cinnamon, agave, unsweetened cocoa powder, vanilla or almond extract, or mix with other nuts.

 

 

 

 

 

 

 

 

I made this crunchy by first putting in a couple of handfuls into the vitamix and just pulsing to break them up. Then take them out and blend the rest of the peanuts until completely creamy. Dump the crush peanuts into the vitamix with the creamy-and just blend a couple of second to combine. You get perfectly crunchy peanut butter.

 

 

 

 

 

 

 

 

Homemade nutella!? I think yes.

 

 

 

 

 

 

 

 

Raw hazelnuts (also known as filberts) + dark unsweetened (preferably organic) cocoa powder + couple of dates + splash of vanilla + squeeze of agave.

This was beyond amazing.

Cashew icecream from Eats = new obsession. So apparently the store’s freezers were not working properly, so all of the icreams were on sale. Meaning I ended up getting $6 or $7 ice creams for about $2.25 a piece. It was a good day. I walked out with enough cashew ice cream to last me a year. Well maybe a couple of months.

 

 

 

 

 

 

 

 

 

 

These are raw, vegan, completely dairy free and all real ingredients. Not only are the ingredients not horrible for you, but they are full of nutrients! Look at the label!


 

 

 

 

 

 

 

Spirulina is an amazing super food. Known as the best plant food you could possibly eat. It is an aquatic plant=algae. Just 1 teaspoon has 100% vitamin A, 20% vitamin K, 45% B-12. It is especially powerful against oxidant stress, meaning neutralizing free radicals from oxidation caused by stress. I will have to dedicate a whole post to spirulina one time. Get exited.

Maca is a root vegetable, in the same family as radishes. You can buy it in powder form, and it helps with hormonal function, adrenal regulation an is loaded with a ton of essential amino acids. They have around 55 phytochemicals which is how it helps boost energy.

Lucuma is a fruit from the lacuma tree. It resembles a persimmon and is a popular flavor used in icecreams and yogurts in South America. It has beta-carotene, niacin, and iron! It has a maple like flavor. Here is a quick recipe I found and really want to try for ice cream!

1/2 cup LUCUMA POWDER
1 cup CASHEWS
1 Tablespoon VANILLA POWDER
1/4 cup YACON SYRUP
1 cup filtered water

Locust Bean gum and guar gum are natural thickening agents. Guar gum comes from a guar tree, and it hydrates well in cold water. Locust bean gum comes from the carob tree (carob powder is a raw cocoa substitute).

It is so worth indulging in some organic, raw cashew icecream. You will never want to go back to dairy icream. There is no comparison in my mind.

 

 

P.S. I just did this whole post in my sociology class, instead of watching a documentary on tattoos (: I think I used my time very wisely.

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fettucini alfredo

27 Jun

When I was younger one of my favorite meals was fettucini alfredo. I would make a creamy alfredo sauce  with heavy cream and romano cheese when I made it at home. Then that was always my go-to dish if on the menu when eating out at a restaurant. I cringe at the thought of how often I would eat that meal. I remember it tasting good, yet feeling heavy and run down after. Maybe that was due to the loads of saturated fat, mucus producing dairy, and insulin spiking white pasta. Not to mention the 2,000 empty calories with no nutritional value.  I will hold myself back from talking more about the horrific effects of eating cheesy white pasta. This dish on the other hand does not lack in flavor or volume and is something you will feel good about eating, knowing you are consuming all raw whole food that your body will thank you for.

I was so excited to finally get this World Cuisine spiral vegetable slicer. It slices, spirals, and makes raw veggies and fruits into crazy shapes and forms. But it is most popular for making pasta-usually squash and zucchini noodles! Although I know many make curly fries for potatoes and sweet potatoes, and also curly apple rings.

 

 

 

 

 

 

 

 

Perfectly shaped noodles! I was way too excited when I used it the first time.

 

 

 

 

 

 

 

 

For the Creamy Alfredo Sauce

1 1/2 cups of soaked raw cashews (soaked atleast 4 hours, or overnight)

2 garlic cloves

1 Tbs nutritional yeast

1/4 large onions

1/4 tsp paprika

1/2 tsp nutmeg

2 Tbs olive oil

1 Tbs lemon juice

dash of ground salt & pepper

Combine in vitamix. Add water , coconut water, or almond milk if it is too thick. Blend to desired consistency!

This sauce is so awesome, I bet most people wouldn’t ever guess it is raw, cheese-free, gluten-free, animal-free & artery clogging-free! This protein-rich sauce will fill you up and keep you comfortably satisfied, since the combination of low starch vegetables and nut-based sauce will stabilize your blood sugar levels.

 

 

 

 

 

 

 

 

Add halved cherry tomatoes and chopped broccoli with the zucchini and squash noodles. Top with sauce!

Even if you are looking for a healthy alternative to this dish and don’t care about eating raw, you can always partly cook the squash and zucchini and even heat up the sauce if you want it warm and softer to better mock the real thing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Replace this with a typical fettucini alfredo=not sacrificing flavor or satisfaction=not shaving approximately 8 months off of your life  (:

lovely lavender

24 Jun

The other week my mom and I made a trip to the lavender farm in Milton, Delaware. The fields were full of beautiful purple lavender, covered with butterflies and bees. I could have done without the bees, but luckily they were more interested in the lavender than stinging us. We got baskets and scissors, and went out to pick our own!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After the lavender we went to Lewes, which is the cutest little town on the water with adorable shops and restaurants. We ate lunch on the porch at The Buttery. The Buttery is right on the corner of the main street with a quant homey feel.  I got a vegan vegetable platter (no it was not raw) that was amazing. It was a pile of spring vegetables over quinoa with a ramp and sorrel pesto. There was fresh asparagus, kale, beets, carrots, and I even ate the morrel mushrooms (which arn’t my favorite).

 

 

 

 

 

 

 

 

Lavender is one of my favorite scents for lotion, soap, or anything. But cooking with lavender was new for me, but just as good. It is much more potent and flavorful if you hang the leaves upside down and let them dry out. Some of the buds have been falling on the floor, so its best to put something under to catch them to save. First I made a lavender iced green tea. I heated a little bit of agave nectar with water and a huge tablespoon of dried lavender. I brought to a boil then drained the lavender out and mixed the liquid in with the iced green tea I made. It was the perfect amount of lavender and very refreshing.

I was planning to do raw coconut lavender icecream, but then decided to made a raw lavender coconut cheesecake! I had a young thai coconut in the fridge anyway, so it was perfect. Young coconuts are the white ones with the point at the top-you can get them at Whole Foods and most other grocery stores. They are full of hydrating coconut water, that has a ton of natural electrolytes. One coconut gives about 1 1/2 cups of water and about 1/2-3/4 cup of coconut meat. It is absolutely heavenly eating fresh coconut meat from a young thai. Although you can buy coconut water, drinking the fresh water from a freshly cut coconut doesn’t compare to the VitaCoco or Zico, although both contain the natural potassium, electrolytes, and hydrating power.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Opening a young coconut is quite the process in my house. You really need to use a machete, I just have yet to get one. So I end up either sterilizing a nail to break open with a hammer, or sterilizing a drill bit to use a power drill. No knife will cut through the hard shell. But whatever it takes to get it open, is so worth it.

To make the cheesecake:

 

 

 

 

 

 

 

 

 

Raw Coconut-Lavender Cheesecake

Crust

1-2 cups of unsoaked pecans or almonds (depending on the size of the pie dish)

About 7-8 large dates, soaked for a few minutes

Cinnamon

Filling

1 1/2 cups soaked raw cashews, for about 2 hours

Coconut meat (the more the better-But I just had 1 coconut)

1 cup of fresh coconut water

1-2 Tbs coconut oil

2 tsp dried lavender

1-2 tsp vanilla

pinch of sea salt

Note the more cashews you use, the more cheesy it will be. The more coconut meat & oil will make it have a stronger coconut flavor. Use less coconut water if you don’t want it to become too icey when you freeze it. I really liked the lavender flavor, so use less if you don’t want it too over-powering

First put nuts then dates in food processor or vitamix until it becomes a heavy, thick consistency (will be a little wet). It will be very thick. Press into a pie dish and chill in refrigerator.

Meanwhile make filling by combining all ingredients in vitamix, until a thick liquid. The more cashews and coconut meat, the thicker it will be. Mine was a little thin because I used a little more coconut water-so it just ended up to be more frozen. Freeze for several hours before serving, but thaw for at least a 1/2 hour before eating so that it becomes more of a cheesecake (and not frozen) consistency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sprinkle with some lavender to make it pretty!

 

 

 

 

 

 

 

 

After it thaws for a little it becomes so creamy. The perfect dessert!