Moving Forward

Buddha Blessings - Beet of my Heart Green Smoothie, recipe below

Life truly takes us on an exciting journey with twists and turns abound.  My life, so far, has been filled with many of them - from good to bad to WTF... and everything in between.  And now, another one begins.

This is going to be an exciting journey!  One that I've been waiting to happen for many years, but just didn't know exactly what it was going to be.  Let me briefly explain...

For many years I worked in the corporate and medical world, then ended up horribly sick with CFIDS and could no longer work, let alone function at home.  Food, holistic medicine, Mark, family and my own perseverance (aka: never give up) is what got me well - even though it sneaks up on me sometimes.  Out of that sickness I discovered a talent I didn't know I had, which ended up as my successful metalwork career for the past 7 plus years.  I've had other medical blows and other crappy things happen in my journey, with the most recent one of early breast cancer (1 1/2 years cancer-free this month!) .  With each one of the blows, I eventually got back up, became stronger and continued on with life. Hence my nickname Rocki - as in Rocky Balboa which one of my docs had tagged me with years ago.

Moving forward.  The past few years I've told Mark how I wish I could do something more profound with my life that would help others in some way or another.  I had no idea what I wanted to do, but something that was close to heart.  He suggested for me to take the same nutritional class that he took as he loved it and said I would too.  While I thought about it, no bells went off.  Another thing to mention is that due to my wrists and arm issues, metalworking is not going to be a lifelong career for me. 

Sometimes when you stop looking for something, it appears right before your eyes.

It's going on two years since I became a raw foodist/raw vegan and I cannot express enough I very much I LOVE eating a clean diet and creating recipes.  My head spins sometimes with thoughts of what to make next!  I think I actually eat, sleep and dream it.  Mark sure isn't complaining, especially since he's my official recipe taster.  Well, so are our friends at SKW (his office).

I've always enjoyed learning about healthy eating and treating food as medicine. I have several books that I've read cover to cover, more than once and cannot seem to get enough knowledge.  In fact, my dad is the same way - not a raw vegan, but he sure loves his raw veggies!  We used to talk for hours on end about nutrition, healing with food, etc.  Now we share recipes too.

Okay, so let me get to my next journey in this life that I'm going on or else I'll just keep writing and writing about how much I love my raw vegan life!  Two things that I'm extremely passionate about and are close to my heart (besides family of course) is my Buddhist path and my raw vegan healthy lifestyle.  Well, this could not be any more perfect for me as I'm now enrolled in the Body Mind Institute to get my Raw Nutrition Certificate!  After that, I'm going to take a course to become a Raw Vegan Chef!  After that, I don't know.  I'm leaving the door wide open.

To manage my class and studio time, I'm going to work only part-time in the studio as that is the only way I can achieve my goal.  Yes, I do actually have a goal in mind as to where I want to be in a couple years and with perseverance, I will get there.

Moving forward.

Peace and love,
Rocki

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Here's the smoothie recipe that is in the picture with Buddha:

Beet of my Heart Green Smoothie
2 handfuls baby spinach
1 small beet
2 bananas
1 cup strawberries
1 cup hemp milk (or milk of choice - adjust as needed)
1 Tbs flax meal (optional)
1 Tbs maca powder (optional)
1 Tbs raw vegan protein powder (optional)
optional ice if you like a cold smoothie like I do :)

Blend, pour, be thankful for the little things, and enjoy.

Goji Berry Green Smoothie - Raw Vegan Recipe

Raw Vegan Smoothie

I've been having so much fun creating a variety of smoothies lately.  Many of them are ones I've been making for a long time, but never thought to layer them or be so creative!

This one is my antioxidant rich Goji Grape Green Smoothie, garnished with coconut shreds, blueberries and pomegranate.  The Goji Berry (also known as the Wolfberry), are delightfully tasty little berries known in Asia for over 2,000 years as one of the most nutrient rich foods on earth. This superfood is packed with protein, antioxidants and over 20 vitamins and minerals.  You can add them to smoothies, oatmeal, salads, brownies, a variety of recipes... the options are endless!  They make a quickie out of the bag snack too. 

Let's get to my recipe.  Oh and just to note that I use a Vitamix so the texture may be different if you are using a standard blender.  But no worries, it will be delicious just the same!

Goji Berry Green Smoothie

Purple layer: 
1 handful of grapes (about 1 cup)
1 large frozen banana
1/2 cup blueberries
1 heaping Tbs goji berries
1/2 cup coconut water (adjust as needed)

Blend, pour into large measuring cup and set aside in fridge while you make the green layer.

Green layer

1 large handful kale
1 large handful spinach
1 large frozen banana
1 Tbs flax meal (or seed, I grind my own)
2 Tbs protein powder (I use Sunwarrior's Warrior Blend Raw Vegan Protein)
1 tsp Matcha green tea powder
Coconut water - enough to blend.

Layer as you wish and top with garnish or not.  Or, pour both mixtures into a large glass (or 2 small) and swirl together or blend all of the ingredients together and enjoy!  I've done all 3 and it is delicious either way.

Peace,
Rocki

Pizza Night! Raw, Vegan and Gluten-Free

My Mandala Pizza :)

One thing I love to make is my raw vegan pizza... nom nom nom!  That's right... raw vegan pizza.  Follow me and I'll tell you about it.

Pizza crust

Above is my own tasty recipe for the crust, which is not only raw and vegan, but also gluten and nut free.

Pizza with lots of veggies

I like to change up my pizza each time I make it, from a variety of toppings, sauce or no sauce and cheese.  Yes, that's right... raw vegan cheese.  Stay with me now and I'll give you the recipe soon.

Mandala Veggie Pizza

I know my pictures are not the best, but heck, I just love how this one looks so have to share another view of it.

Back in the dehydrator

After I put all the ingredients onto the crust I then popped it back into the dehydrator for about an hour.  This gives the cheese time to settle in with the ingredients and makes the house smell yummy!

Fresh sliced pizza

If you think us raw vegans only eat bunny food, take a look at this scrumptious pizza.  However, we do still love our bunny food :)

Raw Vegan Pizza!

And now it's time to eat!  As you can see, the crust holds up nicely and is quite filling.  We had a small side salad with a couple little slices and... okay, well not so little... and we were full.

That's the end of my pizza tour and now it's time for the recipes for my crust and cheese.

Raw Rocki's Pizza Crust

1/2 cup flax meal
1/2 cup hemp seeds
1/2 cup sunflower seeds (ground into little bits like flour)
1/2 flax seeds
1/4 cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 cup sundried tomatoes - soaked in 1 cup warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
1 large tomato
1/2 red bell pepper
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 3/4 cup of the soaked water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined. 

Line a dehydrator mesh tray with a teflex sheet (or similar) and spoon the mixture onto it.  I put another teflex sheet on top of the mixture then use a rolling pin and my hands to form into a big round pizza crust shape.  You can also make a big square pizza too, I do that sometimes.

Put into the dehydrator at 145 degrees for 1 hour only then turn down to 115 degrees for about another 3-4 hours.  Total time can vary between 4-5 hours or longer depending on a variety of factors.  Mine took about 4 1/2 hours this time.  *When the top crust is dry to touch, transfer it to another mesh sheet tray and remove it from the teflex sheet by slowly peeling it off.  Put it back in for about 1/2 hour and then flip back over until done. 

When the crust is done, top with your favorite ingredients and either put it back into the dehydrator for about an hour or eat right away and enjoy!

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Before I get to the cheese recipe, just want to mention that yes, all the ingredients are raw even the mushrooms.  We like the mushrooms to take on a little bit of "cooked" texture so I wilt them slightly by using a tiny bit of liquid amino acid like Braggs.


Raw Rocki's Pizza Cheese

1 cup cashews - soaked for at least 2 hours then rinse and drain
1/4 cup pine nuts
1 yellow bell pepper
1 clove garlic
3 TBS heaping of nutritional yeast
1/2 tsp sea salt
1 TBS raw apple cider vinegar (I use Braggs Organic)
*1/4 cup water (can adjust texture by decreasing or increasing water for a thicker or thinner cheese)

Combine all ingredients into vitamix/blender and blend until smooth and creamy.  This makes much more than what you need for the pizza crust, but I always make this size batch because Mark likes to use it as a snack dip for his veggies, etc.

Hope you enjoy these recipes and feel free to change them up as you need to.

Peace,
Rocki

*2/4/14 Updated:  I left off a couple things so have made the notes here *

Raw Vegan Taco Night

Raw Vegan Soft Spicy Corn Tortillas

 

Who says you can't have tacos when living a raw vegan lifestyle?  Not me!  Mark and I LOVE tacos and we practically devour them once we sit down.  

 

We used to eat them on greens, but I've been playing around with a variety of flat breads from sweet to savory, Italian to Mexican, etc. and finally came up with a version of what I call my Soft Spicy Corn Tortillas.  I haven’t gotten to the point of measuring everything exactly for this recipe, mainly because I change it a little here and there depending on what the meal is and what I want it to taste like.  Besides, with raw food creating it isn't exact science - which I love - so experimentation is the key. 

 

Soft Spicy Corn Tortillas

 

Approximate measurements:

 

1 ¼- 1 ½ cup flax meal

¼ rounded cup nutritional yeast

Pinch of sea salt

Put into large bowl, stir to combine and set aside

 

1/3 cup sundried tomatoes - soaked in 1 1/2 cups water to soften, drain and reserve water

1 ½-2 cups roughly chopped tomato

½-3/4  cup chopped onion

1 very full cup of corn

1 tsp garlic powder

½ tsp sea salt

1/8 tsp cayenne pepper

1 tsp ancho chili pepper

1 tsp cumin powder

 

Put all of the above into a food processor and process until blended smooth.  There will be little bits and that is perfect.  I do a taste test in case I need to add more spices.  If you do not like spicy, then omit the cayenne and ancho chili pepper.

 

Add 1 cup of the reserved soaked water to the flax meal bowl and combine well.  Add the above mixture and stir until combined.  It will be thick, but if it seems to thick to spread then add the extra water a little at a time - NOT too thin or watery.  It needs to remain a thick spreadable mixture, so you be the judge.

 

I usually can fill up 3 dehydrator trays (2 almost to the edges and 1 smaller) but this varies.  Line the mesh tray with a teflex sheet or similar then spread the mixture out evenly until it’s around ¼” thick or so - you don't want it too thin.  You'll need to work with the mixture, it will be kind of gummy.

 

Dehydrate for 1 hour at 145 then lower to 115 for several hours, around 4-8, but this varies due to location, weather, etc.  I turn the trays around during the dehydration process just to get them evenly dehydrated.  Once they are pliable enough, remove them from the teflex sheet onto the mesh sheet.  If you haven’t done this before, simply put a mesh sheet on top of the tortilla along with a tray, flip it over then slowly peel the teflex sheet away from the tortilla.  Put them back into the dehydrator until done. 

 

Cut into desired pieces and once cooled, place them in a Ziploc bag or other container - this will soften them to be more pliable.  

Raw Vegan Taco Night!

Yum yum yum!  Cashew queso "cheese", soft spicy corn tortillas, mushroom taco filling, pico de gallo, avocado and lettuce.  See?  Raw vegan meals are not just lettuce and carrot sticks.  But those are good too :)

Enjoy!

Peace,
Rocki

Yum Yum Raw Chili!

 

I love creating my own and finding new raw vegan recipes - especially delicious ones.  There are many books obviously, but there is also a huge variety of raw food blogs with a ton of recipes to make yourself or become inspired by.  One of my all time favorites is Amie-Sue of Nouveau Raw.  Her blog itself is easy to navigate, has eye-popping pictures and the best part... her recipes, which I have made many of and some inspired me to create my own. 

So lets move on to the chili.  I've made this recipe twice so far and wow!  This is the BEST raw vegan chili I've ever had!  The first time I made it I followed it to the letter.  The last time I changed just a few things.  Oh and her chili recipe is called Raw Hearty Smoked Chili - so all credit goes to Amie-Sue, I'm just sharing with you some photo steps and my few little changes at the end.  I've linked her recipe in several areas for you to obtain it on your own. 

The entire recipe was very simple.  Of course there's prep work as in any other recipe, but it is a smooth process.  This is basically the mixture for the sauce that you make first.  Let me say that you'll need a large food processor.  Mine is an 11 cup and as you will see it will be full to the top, especially after adding the water.  I may be looking into a 14 cup processor one of these days.

The metal bowl on the left contains all the spices.  The rest of the ingredients will be going into the food processor with the sauce.  It smells so good!

Oh darn!  I forgot this beautiful yellow bell pepper.  No worries, I caught it in time.  Chopped it up and into the processor it went.

See?  All the way to the top and I even patted it down a little.  I pulsed a few times and then...

Yummy chili!  You can make this chili as thick or thin as you like.  We like a thick hearty chili so Amie-Sue's recipe was right on the mark.  This can be eaten right away, but I made it in the morning to let all the flavors mingle.  About an hour before dinner time I resisted eating the whole darn thing myself, grabbed a ladle, filled a couple bowls and popped them into dehydrator to knock the chill out of the chili.  (okay I admit it, I took a few bites first)

While Amie-Sue's recipe is indeed truly delicious as is, I made a few changes and additions to the second batch as noted below.  Please go to her blog for the entire Raw Hearty Smoked Chili.

Sauce -
I replaced lemon juice with raw apple cider vinegar (lemon sometimes upset my tummy)

Spices -
For the chili powder I used Ancho Chili Pepper Powder
For the cumin I used Smoked Cumin
I omitted the celery salt

Veggies -
I used the raw walnuts
I used baby portabello mushrooms
I increased the onions to about 3/4 cup (we LOVE onions!)
I added around 1/4 cup or so of diced Anaheim Chili pepper that I dehydrated for a few hours first.  That kicked up the heat a little bit, but not horribly so as that is not too hot of a pepper.

Oh and the leftovers... yum yum yum!  We had the last of the chili the second night and just like traditional chili, it was better the second time around!  I do believe Mark licked his bowl clean... and mine.

Now hop on over to Nouveau Raw and check out all her amazing recipes.  You might want to grab a drool towel first.

Peace,
Rocki

Raw Vegan Lasagna

Raw Vegan Lasagna

Before I go on about my Raw Vegan Lasagna recipe, I just want to mention that I have included several pictures to show part of the process and how the ingredients look after preparing them.  I just don't want you to feel overwhelmed by all the photos.

Every time I make my lasagna I change it up here and there and never measure anything or write it down.  However, after some requests I decided that this time I would.  So, I'll skip the part in telling you how flavorful, delicious, tasty and nutritious it is and get straight to my recipe.  Well I tried anyway ;)

One little note and I'll zip it.  Under each photo I'll explain a little about it, but the entire recipe will be at the end.

 

This is a little backwards, but this is almost the end result after preparing all the fresh ingredients (except for the zucchinis) in order to make the lasagna.

 

I like to wilt the fresh baby spinach a little in a tasty mixture, but not to the point that it looks entirely cooked.  It will take on a more cooked texture and appearance after the lasagna has chilled for a couple hours.  I start with the spinach to give it time to wilt and set it aside.

Next we wilt the mushrooms.  I slice the fresh mushrooms and place them in a bowl with my wilting mixture.  I like to wilt them to not only take on a cooked appearance, but for taste and texture as well.  I set this aside and proceed with the next step.  (I strain them after they get to the wilting point that I like)

Sometimes I have this "cheese" on hand as it is a great topping for salads, but to show the entire process of this recipe I made some fresh.

The yummy sauce!  I start with sundried tomatoes that I soak in warm water for about 20 minutes or so.  I actually start the recipe by soaking them and proceed from there, but I didn't take a picture of that part. 

Anyway, after making the sauce I put it in a fine mesh strainer while I prepare the rest of the ingredients.  The reason I do this is because I don't want my lasagna to be wet and soppy.

 

I slice the zucchinis very thin, except for about 5 slices as I make them a little thicker and use for the bottom layer.  If you don't have a mandolin, a sharp knife is perfectly fine. 

 



 

It amazes me how zucchini can take on a pasta texture in many raw recipes! So yummy!

Sometimes I add clean organic olives in my lasagna, but this time I used them as a garnish.

Now to layer the lasagna.  No, I didn't forget my lasagna dish.  Sometimes I like to make it on this platter as it is easier to cut and serve from.  The choice is yours.

I start with a little sauce on the bottom, then zucchini and more sauce.  You can layer how you wish, but I'll explain how I do it in the recipe at the end.

(waves magic wand) And in a blink of an eye we have raw vegan lasagna! 

Look at all those yummy layers!  This can be served immediately or put it in the fridge to chill so it can take on a more cooked texture and appearance as in the photo below.

This is what it looks like after chilled for a few hours.  Sometimes I pop it in the dehydrator to warm up a bit, but for the most part we love it right out of the fridge.

And now for my recipe.  Don't let all the steps scare you...once you get everything set out and start going it is a fairly smooth process.  Just allow yourself a little time, it is SO worth it!  Oh and I listed everything in order as I make it.  This can be altered in so many ways to fit your liking and/or diet.  Hope you enjoy it!

Raw Vegan Lasagna

Step 1 - Soaking Sundried Tomatoes
3/4 cup sundried tomatoes

Soak in warm water and set aside while preparing the other ingredients.  You will use these in the sauce that will be made in Step 6.

Step 2 - Wilting Mixture
1 TBS EVO (extra virgin olive oil)
1 1/2 TBS Braggs or other Amino Acids
1 TBS Balsamic Vinegar
1 TBS Agave

Wisk all ingredients in a small dish. I use a glass measuring cup as it is easier to pour from.  This is used for both the spinach and mushrooms.  It may not seem like enough for both, but it is - plus the shrooms will produce liquid as they start to wilt.

Step 3 - Wilt Spinach
3 good handfuls of fresh baby spinach

Loosely tear spinach and place in large bowl.  Add less than half of the wilting mixture to the spinach then toss to coat.  Set aside.

Step 4 - Wilt Mushrooms
8 oz or more of Mushrooms of choice

Slice mushrooms and place in bowl.  Add remaining wilting mixture, toss to coat well then set aside.

Once they have wilted to desired liking, drain and set aside.

Step 5 - "Cheese"
1/2 cup cashews
3 TBS pine nuts
1 small garlic clove
1 TBS nutritional yeast (gives it the cheesy flavor, not to mention health benefits)
1/8 tsp sea salt

Add all ingredients to food processor and process until it resembles small crumbles.  Set aside.

Step 6 - Sauce
1 1/2 cup cherry tomatoes
3/4 cup soaked and drained sundried tomatoes from Step 1
1 medjool date (stone removed)
1/3 cup roughly chopped onion
1/2 TBS Balsamic Vinegar
4-5 fresh basil leaves
1 large garlic clove
1 TBS Italian Seasoning

Place all ingredients in order into food processor and pulse several times (may need to scrape down sides) until well blended, but do not over process.  You don't want this to be a wet smooth sauce or it will be too runny for the lasagna - it needs to be a little chunky.  Set aside.

Step 7 - Zucchini Noodles
2 large zucchinis

I use a mandolin, but if you do not have one then a sharp knife will be fine.  I start by making about 5 thick slices which will be used for the bottom layer.  Slice the remaining zucchinis very thin.  Set aside.

Step 8 - Layer the lasagna  
Now comes the fun part...wait, the above was fun too, right?  This part isn't rocket science, but I'll explain how I layered this one, but feel free to layer as you wish.

Take a little bit of sauce and splatter it around with your hand onto a large platter, just to have a thin layer.  Just note here that for the rest of the layering when it comes time for the sauce, I use my hands because it's much easier to place on top of the zucchini and spread around.  The sauce doesn't completely cover everything like in traditional lasagna, but enough to get a decent covering.  So the rest goes like this...

Place the thick slices of zucchini on the sauce plate and then...
sauce
"cheese"
spinach
zucchini
sauce
"cheese"
mushrooms
zucchini
sauce
optional olive garnish
top with lots more "cheese"

You can serve and enjoy immediately or place in the fridge to chill a few hours which will let the zucchini become more "noodle" like and all ingredients take on a more "cooked" texture and appearance.  You can also warm it in the dehydrator if you so choose. 

If I have forgotten anything or you have questions, please feel free to ask me.

Peace,
Rocki

Raw Vegan Chocolate Nutty Balls

Raw Vegan Chocolate Nutty Balls

 

Last week I was seriously craving a chocolate nutty treat, like a Reese's Cup or Pieces, but a healthy version.  I used to treat myself to those yeeeeeeears ago, but I don't eat that way anymore. 

 

Anyway, so I went into the kitchen, grabbed a few items that sounded good and whipped up a little batch of these Chocolate Nutty Balls.  The texture is like a chewy brownie and the taste is definitely chocolate with nut butter satisfaction.  I was very happy with the end result and so was my tummy! 

 

While I did remember to write everything down, I didn't take photos of the process.  At that time I didn't know I would be sharing them, let alone how they would even turn out.  

 

Chewy yummy treat!

I don't recall exactly how many balls of goodness the recipe made since I didn't know that I would be writing about them, but it did make quite a few - couple dozen perhaps?  I also gave some to Mark to take to work to share.  I'll be making them again, so I will probably update this recipe post.  Oh and I use raw organic ingredients whenever possible, but feel free to adjust to your liking.

Since I don't have any other pictures to ramble on about, I'll go straight to my recipe.

 

 

Raw Vegan Chocolate Nutty Balls

1 1/4 cup walnuts
1/2 cup pecans

3 1/2 TBS raw cacao
1/3 cup raw hemp seed

1 1/4 cup packed medjool dates (seeds removed)

1/4 cup almond butter (or just use all peanut butter)
1/4 cup peanut butter
2 TBS raw agave
1 tsp organic vanilla

raw hemp seed (or other topping of choice)

In a food processor:
- add the nuts and process until they are small crums, but do not over process
- pulse in the cacao and hemp seed to combine
- and the medjool dates and process until well combined
- add the remaining ingredients and process until combined - you may have to scrape down the sides during this process.  If your processor can't handle the mixture, hand mix in the last set of ingredients in a bowl.

Pour some hemp seed or other topping of choice onto a plate or small bowl and set aside.

To make the balls, I use one of those fun cookie ball scoops with the rubber backing.  However, you can also use a spoon to make the balls with to the desired size.

After all the balls are made, simply roll them in the hemp seed to coat.  I recommend popping one of these warm delicious treats into your mouth, close your eyes, feel the ocean breeze, the sand in your toes, and... oh sorry, I lost myself there ;) 

These can be eaten right away, but once chilled they're even better.  Store in a container in the fridge or freezer... if they last that long.

Peace and enjoy!
Rocki

Pretty Yummy Raw Vegan Dessert

Raw Vegan Custard Filled Brownies with Raspberry Sauce

Okay, I don't do this too often where I post one of my food creations without an actual recipe, but I just have to with this one as it is SO darn pretty and yummy!  However, I am including the ingredients I used for inspiration.

Yesterday I wanted to make a special dessert for Mark.  No special occasion, just because.  I knew I wanted a brownie or cake as the base, but with a little more pizazz.  I didn't know exactly what I was going to do next, so I just rolled with it. 

I opened the fridge and the first thing that caught my eye was the fresh raspberries.  Ahhh, a nice sauce for the top of the brownies.  Perfect.  Wait, something else for it, but not overwhelming.  Then it hit me...a custard like filling.

Picture a mad scientist at work in the lab and that was pretty much me.  Grabbing this and that, creating and smiling and tasting and....oh sorry.  So in other words I was so busy creating that I didn't measure or write anything down.

After popping everything in the fridge I cleaned up the lab and started on dinner.  I could hardly wait for dessert.  Oh and it looks much sweeter than it actually is.  We don't do icky sweet, makes my teeth hurt just thinking about it.

Time to prepare the dessert!  Because I made the brownies as a regular batch for later consumption, after cutting a couple long pieces out I simply sliced them in the middle to hold the custard filling.  Then a thin layer of custard on the top brownie, followed by the raspberry sauce and mmmm... so yummy!

I make a variety of my raw brownies and have a couple recipes here, but this one is a bit different, simpler actually.  I need to get better about writing my creations down as I go.  I'll be making this one again and will write it all down, but probably not for a while.  So in the meantime, here's the ingredients I used:

Custard Filled Brownies with Raspberry Sauce

Brownies: pecans, medjool dates, cacao, unsweetened coconut shreds, hemp heart seeds, vanilla

Custard: cashews, vanilla, agave, coconut oil, water

Raspberry Sauce: fresh raspberries, hint of agave

Let your mad scientist out and see what you can create in your own lab :)

Peace,
Rocki

Raw Vegan Creamy Chocolate Energy Smoothie

Creamy Chocolate Energy Smoothie

One of my favorite afternoon pick-me-ups is my uber Creamy Chocolate Energy Smoothie.  It is a raw, vegan and gluten-free yummy healthy treat!  I make different variations of this simple, yet delicious and nutritious recipe, so if you would like to try it as is or alter it to your tastes, here it is:

Creamy Chocolate Energy Smoothie:
Makes 1 very large glassful (or 2 small glasses if you dare to share)

1 cup pure unsweetened coconut water
1 cored, unpeeled green delicious apple cut into chunks 
1 medjool date
1 1/2 frozen ripe bananas cut into chunks
1 Tbs fully rounded cacao powder (or cocoa)
*1 1/2 Tbs raw hemp heart seeds
1 cup ice

Put all ingredients into your vitamix/blender and blend on high until smooth and creamy. Due to climate and blender type, you may need to add more ice or water. 

Pour into a very large glass and enjoy!

*I use hemp heart seeds for the nutritional benefits, but they also add to the creamy part.  If you don't have any, then use 2 frozen bananas instead of 1 1/2 and that should work well. 

Peace,
Rocki

Peachy Matcha Mango Smoothie

Raw Vegan Smoothie with Matcha Green Tea Powder

Last weekend we discovered Matcha Green Tea Powder.  The cost is a bit expensive for our liking, but that certainly outweighs the many health benefits of it.  Plus, with how we eat and live it is quite doable.  While there are plenty of online places to buy matcha, with an abundance of information like Got Matcha, we bought our first one at Sprouts, the Organic Ceremonial Grade.

 

In my mind I was comparing this type of tea to other green teas that give an instant energy boost and make you jittery, so I was a little concerned as the only caffeine I drink is my morning cup of coffee.  However, since making our first of several green smoothies with it, this has not been the case.  I must say that we are very pleased with this new addition to our daily diet.

 

Here is one of my new matcha green tea powder recipes.  I noted the options in case you want or need to change it up.

 

Peachy Matcha Mango Smoothie
1 1/2 cups pure coconut water (or plain water, or milk of choice)
2 good handfuls fresh baby spinach
1/2 cup frozen mango (or fresh)
1/2 cup frozen peaches (or fresh)
1 frozen banana cut into chunks
1 tsp Matcha Green Tea Powder
1 Date (optional)
1 TBS Hemp Seed (optional)
1 TBS Flax Meal (optional)
ice - if using fresh fruit
extra water as needed - this makes a thick smoothie so depends on what your blender can handle.

Put all ingredients into vitamix/blender and blend away until smooth and creamy. You may need to add some extra water if it gets too thick. This makes one very large glassful for a very filling breakfast.

Another note of the many benefits is the wonderful calming effect.  That is because of the amino acid L-Theanines.  "Over a thousand years ago, matcha came to Japan as an aid to meditation practice. During long hours of sitting, monks would drink matcha to remain alert yet calm."

Calm like our golden Buddha

Peace,
Rocki

Purple Elixir Smoothie

Raw Vegan Green Smoothie: Purple Elixir

When I was a little kid I used to pick the fruit off of our neighbors overhanging pomegranate tree, with permission.  My dad would then cut it open for me and I would sit in the backyard, in the dirt, wearing my army hat as usual, with my toy army men and shovel (I was and sort of still a tomboy), while trying to pick out the little fruit pieces one by one.  My hands would turn a lovely shade of red, which turned my dirt into colorful mud.

The pomegranate is considered a superfood and is much easier to drink it than pick out the fruit pieces, at least in my experience.  It promotes heart health, is a good source of vitamins and is rich in antioxidants, more than other fruit juices, just to name a few.  So it was a no brainer to include 100% pomegranate juice to my green smoothie. 

Raw Rocki's Purple Elixir Smoothie

Along with the healthy pomegranate juice I added blueberries to this smoothie, which I'm sure most of you know is chock full of nutritional benefits as well.  Combined with all the other ingredients, this is one tasty and healthy green smoothie. 

Seriously, this is yumminess at its best!

Purple Elixir - Raw Vegan Green Smoothie
Makes 1 very large tumbler size smoothie (or you can share, if you want)

1 cup pure pomegranate juice (no sugar added)
1/2 cup water
3 oz fresh spinach (around 4 cups semi-loosely packed)
1 cup frozen blueberries (or fresh)
1 large frozen banana cut into chunks
1 rounded Tbs hemp seeds
1 rounded Tbs flax meal 
optional medjool date (if you want it sweeter, but tastes great without)
extra water as needed

Put all ingredients in order, except the extra water, into your Vitamix/blender and blend until you have a smoothie.  The extra water is used if it is too thick and you want to thin it down, just start with a little at a time.  Also, if you don't have a Vitamix you may need to add extra water, depending on how well your blender handles all the ingredients.

One thing about green smoothies, or smoothies in general, is you really can't go wrong. Well... I have actually once, but we won't go there, lol!  So if you don't have all the ingredients on hand, such as the hemp seed, simply have fun and experiment!

Peace,
Rocki

Raw Vegan Pizza Rafts

I'll be honest here.  One thing I've missed for years is pizza.  Real pizza.  But due to my food allergies and being vegan I haven't had real pizza in over 13 years.  Oh I've had my fair share of gluten-free vegan pizzas and recently have made some rather yummy raw vegan versions that would give the real deal a run for the money.  But, the raw crust takes some time to prepare and dehydrate before you can put it all together and sometimes I just don't have that much extra time. 

On the flip side, eating raw lets you be very creative when it comes to recipes.  For instance, after watching Megan Elizabeth's Raw Vegan Pizza Bites Bam! video, it inspired me to create my own version: Raw Vegan Pizza Rafts!  My complete recipe is at the end of the post and below are a few pictures with a little info and to tempt you to either create as is or perhaps inspire you to create your own version as well.

First I cut my zucchini rafts using my mandoline slicer then set them aside.  No worries if you don't have mandolin slicer, simply use a sharp knife to slice as you wish.

Next, I prepare my pizza sauce and let it drain from a fine mesh strainer so that it is not a soupy mess when preparing my rafts.

We need cheese for our pizza too.  No, it's not like regular cheese, so don't get over excited.  This version I made is more like cheese crumbles, but goes well with the pizza.

Did you say toppings?  Of course!  Let your imagination roll with this as just about anything goes.  For this pizza I used mushrooms that I marinated to take on a "cooked" texture and appearance.

While there are a few steps here, it pretty much flows quickly.  Plus it is not near as time consuming as when making raw crusts... especially when you are craving pizza in a hurry.

Raw Vegan Pizza Rafts 
makes about 6 or more large slices

Rafts
1 very large zucchini or 2 medium - cut into thick slices with a mandoline or knife
(these could be made last to give the mushrooms time to marinate and sauce to drain)

Marinated Mushrooms
8-10 baby portobellos - on the large side, sliced
1/2 Tbs each: EVO, raw agave, amino acids (braggs, etc.) balsamic vinegar

Combine liquid ingredients in a small bowl then toss in mushrooms to coat.  Don't worry, it may look like there is not enough liquid but the mushrooms will create their own juice as well.  Set in fridge to marinate either for a couple hours or while you're preparing the rest of the ingredients.  The longer you marinate the more "cooked" texture they will have.

Pizza Sauce
1/2 cup full sundried tomatoes, soaked about 15 minutes and drained
1 cup full cherry tomatoes
1/4 cup vidalia onion (or onion of choice)
1 garlic clove
1 small date
1/2 tsp basil
1 tsp oregano
1/2 tsp fennel seed
pinch sea salt

Put all ingredients into a food processor, pulse a couple times and then process until you have a nice thick sauce.  If it looks a little watery, pour the sauce into a fine mesh strainer over a bowl and set aside to drain.

Cheese
1/2 cup raw cashews (preferably soaked and dried, but not necessary)
1 Tbs hemp seed
1 1/2 Tbs Nutritional Yeast
1/4 tsp garlic powder
pinch sea salt

Process all ingredients until it is a crumbly texture.

Now to put together the pizza rafts.  Simply layer each zucchini with sauce, plenty of cheese and top with the marinated mushrooms.  I placed them in the fridge until Mark got home from work and then we ate them cold - along with a gorgeous green salad.  These delicious pizza rafts would also be yummilicious after dehydrated for an hour or two.  I'll do that next time.

Hope I got your creative juices flowing.  If you make your own version I would love to hear it!

Peace,
Raw Rocki

Raw Vegan Creamy Chocolate Shake

Creamy... Healthy... Yummy... Chocolate Shake!

In the mood for chocolate?   Try my Raw Vegan Creamy Chocolate Shake!  It will not only satisfy your chocolate craving, it will fill you up in a healthy way as well.  Plus it is quick and easy to make. 

3/4 to 1 cup fresh water (start with 3/4 cup)
1 large apple (sweet are best) cored and cut into chunks
1 medjool date (or date of choice) seed removed
1 heaping Tbsp raw almond butter
1 heaping Tbsp raw cacao powder
1 heaping Tbsp hemp seed
1 frozen banana (medium to large) cut into chunks
ice - about 1/2 cup or couple large cubes

Put all ingredients in order into your vitamix/blender.  I start with 3/4 cup water as sometimes the consistency changes due to the size of fruit, etc.  Blend and add a little water at a time, if needed, until a smooth and creamy consistency is achieved.  In the vitamix this takes about 30-45 seconds.  Pour into a very tall glass and enjoy.  Unless you want to share (ha!).

Slurp!

This delicious, quick and easy chocolate fix is healthy and oh so yummy!  In fact, it's hard to not gulp the whole thing down at once, but try hard to drink it slowly and enjoy!

Peace,
Raw Rocki

Super Size Me!

Big Strawberry!

Last week was a big week.  Seriously, it was.  I mean, check out this strawberry, it is the size of my palm!  Bonus - cool heart shape.

I buy most of my fruits and veggies in bulk because of how much we go through in a week.  Well, there was a big sale on strawberries, so I bought a big batch.  Some I freeze for our green smoothies and other yummies, and the rest we eat fresh.

So I text Mark the pic of the strawberry and told him I wasn't going to eat it.  I lied.  We ate it that night when I made a raw vegan banana split.

It was delicious.

Big Medjool Date!

We always have dates on hand, mainly Medjool and Honey.  I use them in my homemade almond milk and a variety of recipes from dressings, main meals to desserts.  They are natures candy and whenever I want a little sweet I just pop one in my mouth and enjoy.

Yes, I text this to Mark also with the caption: "I don't know what I'm shocked about more, the size of this huge date or how it blends with the wrinkles in my hand."  His reply: "no comment ;)"  If anything ages me faster, it is my hands.

Anyway, this was the first time I've come across a Medjool date THIS big!  Just like the strawberry, it fit in the palm of my hand and was a hefty little dude... I mean big.  I thought maybe I should put it up on ebay or call David Letterman, but it looked too darn tasty to go through all that (kidding of course).

So I ate it. 

And it was delicious.

Peace,
Rocki

Raw Vegan Chewy Fruit Bars

Raw Vegan Chewy Fruit Bars

I made a second batch of my yummy fruit bars and this time I measured as I went (pats self on back).  I have a bad habit of not measuring while preparing food.  I'm a "add a little of this, a little of that..." type of person, but trying very hard to remember to write it down as I go.

So today I thought I would share my simple and easy recipe for my healthy Raw Vegan Chewy Fruit Bars.  You really can't go wrong with these delicious little bites.  In fact, you could change some of the dried fruit ingredients to your liking, if you so wish.  The entire recipe is at the end.

After processing

Above is after processing all the ingredients into little crumbles and bits. 

Pressed down into dish

I used a 6x8 glass dish lined with plastic wrap, which makes it much easier to remove and cut into bites.  I meant to take a pic after putting the mixture into the dish to show how full to the brim it was before I pressed it down, but I was eager to get it into the fridge and take a bite...or two. 

Little bites of yummy goodness

I've been experimenting with food a lot lately and enjoying every minute of it.  I still look for inspiration and enjoy other raw recipes, but am super happy when I create something myself!  And I'm quite pleased with how my own recipe for these satisfying treats turned out.

Raw Vegan Chewy Fruit Bars

1 cup raw cashews
1 1/4 cup variety of dates, stones removed (I used Medjool and Honey Dates)
3-4 dried figs, stem removed
1 cup dried apricots (a very full rounded cup)
1/2 rounded cup dried cranberries
1/4 cup Hemp Seed
1 Tbsp Agave

Put all ingredients in order into a food processor - it will be full.  Pulse a few times to get it going and then process until mixture is crumbly bits.  You may need to stop and start a few times to scrape down the sides or move it around.  The mixture will be crumbly.  Take a little bit of it into your hand and form it into a ball.  If it holds together, you're good to go.  Now pop that little ball into your mouth and enjoy!

Line an 6x8 glass dish, or size pan of your choice, with plastic wrap.  I leave plenty of overhang to cover it back up when done and to lift out.  Put the mixture into the dish - it will be very full.  Use your hands with plastic wrap and press down firmly on the mixture.  Resist the temptation to devour at that moment.  Lick the processor bowl if you must.  Cover the dish and put it in the fridge for about an hour or two.

Remove from fridge.  With the overhanging plastic wrap, lift the soon to be bars out of the dish and place onto a cutting board.  I use a pizza cutter because it's quick and easy, but use whatever you want to cut it into chunky bite size pieces or into larger bars.  Store remaining bars in the fridge.  I'm not sure how long they will keep as they aren't in our fridge very long ;)  They can also be stored in an air tight container in the freezer for longer storage.

Peace
Raw Rocki :)