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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!



1 Aug

In my opinion, almost everything made yourself is better. Especially when it comes to food. You have the control over exactly what ingredients you’re using, the quality, and the amount. It is also a great way to save money. It is always best to make something opposed to buying it for hundreds of reasons. It is always convenient to have a bar-type of snack you can easily pack up and bring for a snack. There are very few bars out there worth buying. Even If they look/ say they are healthy most are either full of sugar,refined grains, plus a ton of preservatives and additives that are just not necessary. Well, Larabars are definitely one of the best if you must buy some. They are very close to being raw, and are definitely vegan, gluten free, and everything else free but nuts & dates. The ingredients are just different types of nuts and dates, plus any other fruit or spice they include. Since they are so simple and healthy why not make them yourself? (plus save 3 dollars a bar). Making your own Larabars is super easy, and you get to make it exactly how you want. There are no fillers, preservative, artificial anything, and no processing at all.

Just combine nuts and dates in your vitamix. You can add any of the following: ground flax, chia, sunflower seeds, sesame seeds, hemp seeds, cinnamon, ginger, orange zest, lemon zest, almonds, cashews, walnuts, pecans, brazil nuts, hazelnuts, cocoa powder, unsweetened coconut, the list goes on and on…

The consistency will be soft and a little wet-ish at first. Chill and store in fridge!

So I had some sprouted chickpeas in the fridge…and what a better way to use them than a chickpea crust veggie pizza! (again making your own crust is such a better option that buying a pre-made crust-even if its vegan). If you must buy it, less ingredients are always better-I rarely buy anything containing more than 5 ingredients.

The simple ingredients for this crust: Sprouted chickpeas + fresh herbs

Lindsay and I turned on some cooking music and completely winged it. We threw  the chickpeas in the vitamix  with some herbs, and pressed it into a pan on parchment paper. Then we put it in the oven on really low, then spread some organic tomato sauce and loaded up about 4 inches of vegetables. It was super delicious-easy-and fun. there was absolutely no recipe or game plan, but that’s how Linds and I like to do it!

Quick & Easy

17 Jul

Since I have been so much more busy lately I haven’t had time to experiment with a lot of new raw dishes. My typical routine is to make something really fast for dinner when I get back from work at 7:45, and work on anatomy while I eat. That said, I have not been eating as raw as I would like, but still vegan.

Something I loved pre-vegan was fresh tomato, basil & mozzarella. Well, a couple of weeks ago I discovered this soy mozzarella cheese-thanks to Colleen for telling me it exists! (You can find shredded most places–like Daiya, but its hard to find a big cube of it). A friend from work was nice enough to bring me 2 huge organic dark green heirloom tomatoes (I think they are called black krim tomatoes) fresh from her garden at home. They were ripe and perfect for topping with “mozzarella” and fresh basil from my yard. I sprinkled a little olive oil and cracked black pepper and broiled on high!
















It tasted JUST like real mozzarella, and melted beautifully! I bet if you served this to someone they would never guess it was soy cheese.


A quick snack I whipped up to take to work to munch on were roasted chickpeas! So many people need a snack that is hard and crunchy (like chips or crackers) so these are prefect. You can put whichever kind of spices you like. I used a combo of curry, turmeric, red pepper, nutmeg, ginger, cinnamon, pepper, and a little salt. It was supposed to be a garam masala blend-but I just used whatever I had here. I was very pleased how these turned out. Next time I would’ve used more spices though-especially more cinnamon because it’s my favorite.









I used organic canned chickpeas, because I didn’t plan ahead of time. But I would use dry and soak them. Dry them off and toss with olive oil then spices & spread onto baking sheet in a single layer. Bake at 400 for 20-30 minutes or until they are hard all the way through. Stir every 10 minutes.























Chickpeas/garbanzo beans are inexpensive, full of protein, fiber, folate & manganese and have a pretty neutral flavor so you can do so much with them. I have a couple of different chickpea brownie/blondie recipes I want to try actually!

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!




3 Jun

I’ve had chia seeds before, but never really consistently started using them until now. Chia seeds are crazy powerful little seeds full of antioxidants, omega-3, soluble fiber, protein, and several vitamins and minerals to name a few. The thing that is so unique about chia seeds is that they have huge absorptive properties because of the soluble fiber, absorbing whatever liquid/water they are put in. It’s known to be “the running seed” (so it’s a great pre-workout food) because it allows you to stay hydrated for so much longer giving you more energy. If you put a spoonful of raw chia in some water, it will literally form a gel. Fun fact: the The Aztecs would eat only a tsp of chia seeds before a 24 hour forced march.









I buy them at bulk at Whole Foods-they are much cheaper that way (:

Anyways, I decided to make some chia soy-yogurt this morning. I added used raw oats, flax oil for the added omega-3, and fresh berries












Chia-Soy Yogurt

1/2 cup plain unsweetened organic soy yogurt

1/2 cup raw oats

2-3 Tbs raw chia seeds

1 Tbs flax oil

1 tsp vanilla

Cinnamon & nutmeg

Fresh Strawberries

Combine and mix together to let the chia absorb the liquids. Chill in fridge for 5 min.

Stir and enjoy!









This is an excellent meal or snack that will keep you full and feeling energized.









I have recently been reading Crazy Love (thanks to my sister) and so far it has been amazing. I love Francis Chan, he has such a crazy passion for Christ. I can already tell this book will be one of my favorites. It takes me forever to read a book, so I’ m excited to actually have the time to thoroughly enjoy and finish this one!