Category Archives: Desserts

Celebrating Freedom!

Happy 4th of July week! As the US celebrates freedom and liberty, we wish you sparkling health and freedom from the symptoms of the western diet:

  • Low energy
  • Food hangovers
  • Rapid aging
  • Poor digestion
  • Chronic disease
  • Apathy
  • Brain fog
  • Excess weight

More than anything else, what we put in our bodies determines how we feel on every level, how well our bodies work, and how rapidly we age. What we eat literally makes up who we are. So why not choose nourishing, real food that keeps us energized, strong, and functioning at peak capacity? It tastes just as good, and usually much better, than the processed junk full of calories and devoid of nutrition. It usually only takes a little awareness and a few simple changes to enjoy abundant energy, clarity of mind, radiant skin, and sparkling health.

Frankin D Roosevelt said, “In the truest sense, freedom cannot be bestowed, it must be achieved.” This is true in the health world as well. You are the only one that can create excellent health in your body. You can take medications and get treatments, but these usually provide temporary, superficial benefits, as well as negative side effects. In the truest sense, health is achieved by deep, inner nourishment and self care. Fortunately, in our land of plenty, we have grocery stores brimming with phenomenal options. All we have to do is make the better choices a little more often.

A fantastic and fun way to do that is through the raw food approach. Join us for Raw Rejuvenation this summer – a simple, relaxed, fun program with the most vibrant food you’ve ever eaten and perhaps the best results you’ve ever had. PS That raw blueberry pie with patriotic topping is right out of our raw rejuvenation recipe collection, and it is delicious!

Matcha Chia Pudding

Chia seeds are energizing and excellent for reducing blood lipids! Matcha is a super nutrient dense version of green tea. If you make this at night, you can enjoy it as a super energizing breakfast!

  • 1 cup unsweetened coconut, almond, or soy milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp matcha powder
  • 4 Tbsp chia seeds
  • 2 cups mixed berries of your choice (blueberries, sliced strawberries, raspberries, etc)

Blend the milk, maple syrup, vanilla, and matcha together in a blender until smooth. If you prefer not to use the blender, vigorously whisk it together until all of the matcha is dissolved. Pour the liquid into a bowl, and stir in chia seeds. Stir it again in 5 minutes intervals (If you skip this, it will all clump together in an unappealing way.) After 15 minutes if intermittent stirring, place the pudding in the fridge, and allow to sit for an hour or overnight. It may take a little longer than one hour depending on the milk you use. It should have the consistency of tapioca pudding when done. Stir the mixture once more, and serve topped with fresh berries.

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Rustic Pumpkin Cookies

Vegan Gluten Free

Most desserts contain gluten, processed sugar, and dairy, which don’t agree with many people. Not ours! White flour doesn’t cut it in our book. Instead, we use oats and buckwheat flour. Don’t be fooled by the name. Buckwheat is not wheat, and doesn’t contain gluten. It’s actually a seed that acts like a grain, known as a “pseudo grain”. The spices, coconut, and mango add natural sweetness, decreasing the need for sweeteners. We must warn you, these cookies are rustic looking! But they sure are delicious and make you feel good.

  • 3 cups rolled oats (be sure they’re labeled gluten free for strictly gluten free guests)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buckwheat flour
  • 1 cup unsweetened shredded coconut
  • 1 Tbsp real maple syrup
  • ¾ cup sucanat, coconut sugar, or your favorite sweetener
  • ½ cup refined coconut oil, warmed
  • 1 mango, peeled and pureed or ½ cup applesauce
  • 1 tsp vanilla
  • 1 can organic pumpkin puree (check ingredients that it only pumpkin)
  • 1 cup macademia nuts, roughly chopped in food processor (optional)
  • 1 cup dried cranberries

Pre heat oven to 375.

Blend oats in food processor to create oat flour. Add cinnamon, nutmeg, baking powder, baking soda, salt, buckwheat flour, and coconut, and pulse five times. Transfer to a mixing bowl.

In the food processor, combine maple syrup, sucanat, warmed coconut oil, vanilla, and pumpkin puree. Mix well.

Add wet ingredients to dry ingredients and mix. Fold in nuts and cherries.

Either drop tablespoons on baking sheet or roll dough into small balls and slightly flatten on the baking sheet. Bake for 25 minutes.

Note: You can mix some mini dairy free dark chocolate chips into the dough for a chocolate twist. However, most chocolate chips do contain refined sugar, so it reduces the health factor slightly.

Apple Raspberry Crisp

Vegan Gluten Free

Another gluten, dairy, and refined sugar free dessert! As you’ll see, you don’t actually need those inflammatory ingredients in desserts. This version is just as delicious as the others. The difference is, your body will love it too. We also added raspberries for a refreshing flavor combination, to add variety (which is so important in the nutrition world), and provide ellagic acid (a compound with chemopreventive powers. Enjoy in good health!

For the filling

  • 6 medium sized local apples
  • 2 cups raspberries
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1 Tbsp lemon zest
  • 1 Tbsp arrowroot

For the topping

  • 1 cup almonds
  • 1½ cups oats (be sure they’re gluten free if you have a gluten free guest)
  • ¼ cup refined coconut oil
  • ¹∕ ₃ cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp sea salt

Preheat oven to 350 degrees.

For the filling

I like to keep the skin on the apples, but feel free to peel if skinless is your preference. Cut around the core or remove core with an apple corer. Dice into 1 inch pieces. Place in 13×9 inch glass baking dish. Add remaining filling ingredients and mix well. Set aside and let the natural juices release from the fruit while you put together the topping.

For the topping

Place almonds in food processor and pulse until finely chopped. Add oats and pulse a couple of times to blend. Add coconut oil and pulse 4–5 times until oil is evenly distributed. Add remaining ingredients and pulse 4–5 more times.

Evenly distribute the topping on top of the fruit and bake 45 minutes uncovered. If the fruit is bubbling up from the bottom, it is ready. If it isn’t bubbling, cover with aluminum foil so the topping doesn’t burn, and bake an additional 15 minutes, until the fruit bubbles.

Chef’s Tip: Make double the topping and pop in the freezer for another day.

Pumpkin Pie

Pumpkin Pie

Vegan Paleo Gluten Free

This vegan pumpkin pie is delicious and actually good for you. Turns out, you don’t need gluten, eggs, butter, or refined sweeteners for a yummy dessert! It tastes even better the next day. Below this recipe is another version made with eggs.

For the crust

  • 1¼ cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 4-6 Tbsp ice water

For the filling

  • 15 oz canned pumpkin puree
  • 2 Tbsp arrow root powder
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add water, one tablespoon at a time, and pulse until dough forms a ball. Press dough into a greased 9-inch glass pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and arrowroot. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 1 hour. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.

Pumpkin Pie (with eggs)

Paleo Gluten Free

This pumpkin pie is delicious and actually good for you. No need for guilt at the dessert table!

For the crust

  • 2 cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 1 large egg at room temperature

For the filling

  • 15 oz canned pumpkin puree, or 1.5 cups roasted pumpkin or squash puree
  • 3 large eggs room temperature
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add egg and pulse again until dough forms a ball (4 to 5 times). Press dough into a greased 9-inch class pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and eggs. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 45 minutes. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.

 

 

 

Super Food Pudding

This “pudding” doubles as a dessert or breakfast! The chia seeds are so full of nutrients that we consider them a super food. They energize you better than coffee, but won’t impact your sleep. They also contain omega 3 fatty acids, minerals, and protein.

Ingredients

¼ cup chia seeds
1 cup milk of choice (I used unsweetened almond milk)
1½ cup strawberries (fresh or frozen will work)
3 Tbsp raw cacao powder
2-3 Tbsp pure maple syrup

Instructions

Combine all ingredients into a high powered blender. (If using frozen strawberries, allow to thaw first.) Blend on high until smooth and creamy. If mixture seems too thick, add a little extra milk. Transfer to a bowl and chill for about 30 minutes before serving.

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