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4-Ingredient Nutella

26 May



Nutella is such a beloved indulgence for so so many. The thing about nutella (besides the fact that the commercial lies to you) is that the taste of hazelnuts + cocoa has so much potential to actually be a healthy indulgence. It is the loads of refined sugar, palm oil, lecithin, and artificial vanilla which makes it a horrible option to spread on toast for breakfast (like suggested in the commercial).


On the other hand…you can make your own nutella, which is better AND good for you! 4-ingredients vs. 9-ingredients


Vegan Nutella

1.5-2 cups of roasted hazelnuts

1/2 can of light coconut milk (or full fat)

4-5 Tbs unsweetened cocoa powder

Agave to taste (I used about 2 Tbs)

pinch of sea salt (optional)

Roast hazelnuts at 350 for about 10-20 minutes. Let cool slightly and remove the skins as much as possible. (I got lazy and threw some in with the skin on). Put them in the Vitamix or food processor with the rest of the ingredients. Add water or more coconut milk to thin if needed. Vanilla extract is a great addition + some cinnamon. Blend until creamy and enjoy!


Use to drizzle on fruit (I enjoyed some over a bowl of sliced strawberries, kiwi, and pears) or spread on sprouted whole grain toast, a banana, oatmeal, or even a sweet potato!


p.s. I will be in Charleston, South Carolina this summer with Campus Crusade for Christ doing Summer Project-10 weeks of fellowship, community, and evangelism. While I am there I will be working at Earth Fare in the prepared foods department! I am hoping to find some time to update the blog with some new posts, maybe about what I am doing & learning. I am extremely excited for Charleston and can’t wait to see the great things The Lord has planned!



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 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.

granola bars to-go

18 Sep

I have desperately appreciated having a nice granola bar I can take on my way out the door, that is not processed or packaged, but made with all real ingredients, by me. I just threw in a TON of ingredients, wrapped them up individually, and popped them in the freezer! Now I did not measure any of the ingredients, so I will do my best to guestimate how much of everything I used…

Almond-Everything-Granola Bars

2 cups rolled oats

1/3 ish a cup of raw almond butter

quinoa flakes

unsweetened shredded coconut

1/4 cup raw sunflower seeds

1/4 cup chia seeds

couple Tablespoons ground flax

couple Tablespoons of hemp seed

2-3 Tbs coconut oil

A splash vanilla extract

1 VERY ripe banana

1/8 cup unsweetened vegan carob chips

1/8 cup chopped dates

cinnamon & nutmeg

+Anything else you would like

(You can use any type of nut butter, different kinds of dried fruits for sweetness, and other spices like ginger or pumpkin pie spice)

Combine and spread into a glass baking sheet lined with wax paper and chill in fridge. After they are firm, cut into squares and wrap individually in plastic wrap and keep them into the freezer-and they are ready to take on the go. They defrost great once they’ve been out  for a little. These are full of protein with such a huge variety of amino acids from 5 different types of seeds, almond butter, and quinoa flakes. When aiming to get a lot of protein variety is key, because if you constantly eat the same source of plant protein you will always lack those amino acids that other foods contain, so to eat true complete plant protein sources, you must eat a vast variety. Our body is constantly craving variety to acquire all our essential vitamins and minerals anyways!

Chocolate Fix

22 Jul

This chocolate “mousse” is so incredibly rich and delicious. I don’t understand how this can not satisfy any chocolate craving. I think this dessert idea was actually on dr. oz a little while ago. The key is to use extra dark, unsweetened (good quality) cocoa. You can’t skimp on the dates either. I don’t really measure, I just throw in all the ingredients, taste, and add more of whatever it needs. Now this should actually work in a food processor, so I gave my little Cuisinart a shot, since I never pull him out post vitamix. Well the dates didn’t get all the way smooth and it was just taking too long,  so I regretted giving Cuisinart a try.  So I transferred everything to the vitamix and the smooth rich consistency was perfect. (If you arn’t that picky a food processor will do just fine).

Dark Chocolate Mousse

1 large avocado

6-10 dates (pits removed).

1 1/2-2 Tbs dark unsweetened cocoa powder (or carob powder if you want it raw)

Splash of vanilla


I soaked the dates in some warm water to soften them up. I also threw in some chia seed for added nutrition. But if you strictly want the smooth “mouse” consistency you won’t get that with the chia. Add more dates if it isn’t  sweet enough and more cocoa powder for a richer chocolate. If it is really too thick than you can add some flax or coconut oil (melted) or even coconut water.  Chill in fridge for at least 30 minutes to firm up.


























This is so amazing on it’s own, but you can top with blueberries, strawberries, or fresh picked peaches!


thai lettuce wraps & chocolate brownies

10 Jun

My mom has been here at the beach now, so I had to make a delicious all-raw meal and dessert to continue to prove to her how you don’t lack in flavor or variety eating raw. I chose thai lettuce wraps with a peanut sauce and then I had to make her something with chocolate so I made a delicious fudgy-nutty-coconutty treat.

I got this organic red pepper from Ocean City Organics (first time I went there) and it was literally the perfect looking pepper I have ever seen. Have you seriously ever seen a more gorgeous organic red bell pepper?

These wraps can have any other veggie added-it would be great with mung bean sprouts, or other crunchy veggies. The sauce can be made spicy by adding some red pepper flakes! The sauce has raw almond butter, because raw peanuts/peanut butters are near impossible to find (because of mold problems with raw peanuts). I mixed the sauce with a sprouted bean trio to top on the veggies. These were beans I bought sprouted and dehydrated and soaked them myself to soften them up, but you could also sprout them yourself.











































Raw “Peanut” Thai Wraps (serves 2)

Large romaine lettuce leaves (or kale)

2-3 cups of chopped or shredded veggies (carrots, celery, red pepper, green pepper, green onions, sprouts)

sprouted beans (I used green lentils, mung, and adzuki beans)


2 1/2 heaping Tbs raw almond butter

2-3 tsp agave nectar

2 Tbs soy sauce

2 Tbs fresh ginger

2 large fresh basil leaves

1/4 cup chopped fresh cilantro

2 cloves garlic

added coconut water for consistency

Arrange veggies over the lettuce leaves. Combine all sauce ingredients in vitamix and mix with sprouted beans. Top bean/sauce mixture over veggies and serve!


Most raw desserts (especially chocolate ones) are made up of basically dates, nuts, and cocoa powder. Simple and delicious with no added sugar. Of course there are a ton of different types of desserts and other fun ingredients to add too. Raw desserts don’t compare to other processed ones, because you use the best quality ingredients from whole foods.

Soak the almonds to soften them up and release the natural enzyme inhibitors that they contain.























Fudgy Brownies

1/2 cup soaked almonds

1/2 cup soaked or unsoaked combo of walnuts & pecans

1/2 cup of dates & dried plums, soaked

3 Tbs unsweetened cocoa powder

1 tsp vanilla

1 tsp coconut oil

unsweetened shredded coconut


Soak almonds 5-8 hours (preferably overnight). Soak dates and dried plums for five minutes, then chop. Combine nuts and dates/prunes in vitamix and combine. Add cocoa powder, vanilla, and coconut oil. Add some shredded coconut  & ground cinnamon(optional). This will be a very sticky consistency. Press onto waxed paper, lightly press down some shredded coconut and chopped walnuts. Chill 2-4 hours in the refrigerator.
















My mom who LOVES chocolate even loved of these. These were still a little sticky after being chilled, but it made them even more like fudge!