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

*******************************************

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.

Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

Raw Vegan Oatmeal Cookies

My grandma made the best oatmeal molasses raisin cookies.  I can still smell them!  Lots of fun was spent in the kitchen at my grandparents house.  Sweet memories.

My Raw Vegan Oatmeal Raisin Cookies are guilt-free, gluten-free, healthy and very tasty.  They go pretty quick too, so next time I'll make a double batch... maybe even triple. 

in the dehydrator - smells so good!

No worries if you do not have a dehydrator as you can eat these cookies completely raw!  You can form them into cookie shapes or Bliss Balls (see below) - they taste like oatmeal cookie dough! 

Raw Vegan Bliss Balls - Oatmeal Raisin

For this batch I did a little of both and Mark took them to work to share.  I rolled some in hemp heart seeds, some in coconut sugar and the rest I left plain.  Shredded coconut would be a nice topping too... so many choices.

Here's my simple recipe for a yummy healthy treat.  You can adapt to fit your likes.

Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

1 heaping cup of soaked steel cut gluten-free oats (rinsed and drained) - or regular oats
1 cup flax meal
1/2 cup walnuts (soaked and dehydrated - optional)
2 Tbs hemp heart seeds
1/2 tsp vanilla
1 tsp Roasted Saigon Cinnamon
1/4 tsp sea salt

Put into food processor and pulse to combine.

Add in:
1/2 cup packed medjool dates (or dates of choice), process until well combined and can hold it's shape when rolled into a ball.

Add in 1/4 cup full of golden raisins and pulse a few times to mix in.  You can leave the raisins out if you like.

For dehydrated cookies:

Form into balls, sprinkle with a tiny bit of coconut sugar (or sugar of choice) and flatten.  Put onto mesh dehydrator sheet and dehydrate at 115 degrees for approximately 4-6 hours or until desired doneness.  Time will vary due to weather, location, dehydrator, etc.

For bliss balls:

Form into round balls and if desired, roll into coconut shreds, hemp seeds, coconut sugar... or leave plain.  I love them plain.

Store them in the fridge or freezer - if they last that long. 

Peace,
Rocki

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

Rocki's Raw Vegan Hemp Cheese Sauce

Raw Vegan Hemp Cheese Sauce

Today was such a beautiful day all around.  We got some needed work done around the house in the morning, prepared veggies for Mark's lunch for tomorrow, played barber and cut Mark's hair, went for an awesome bicycle ride and now relaxing on the couch until it's time to create dinner. 

Oh wait, I forgot one little detail... made a batch of my hemp cheese.  Yum yum yum!

We sat down to have lunch and dug right into our veggies and cheese sauce.  I dunked my zucchini into the bowl of deliciousness, took a bite and looked at my cheesy zucchini - it looked like a half moon.  Mark's exact words were: "Well, they say the moon is made of cheese."
He always makes me laugh!

Not only is this cheese sauce gluten, dairy and nut-free, but it is super healthy and guilt-free!  Okay, on with my recipe as I'm wanting to dig back into the cheesy goodness.

Rocki's Raw Vegan Hemp Cheese Sauce

1/4 cup water
1 red bell pepper
1 large garlic clove (or 1 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp sea salt (or to taste)
3 TBS nutritional yeast (heaping)
1/8 tsp turmeric
1/8 tsp cayenne pepper
2 TBS raw apple cider vinegar
1 Serrano chili pepper, seeds removed (or pepper of choice)
1 cup hemp heart seeds

Put everything into your blender and blend until smooth and creamy.  You can add more water if you want a thinner consistency.  Sometimes I add a little tahini for added creaminess.

Living in the southwest we tend to love heat, especially in our food.  Well, actually it took Mark a long time to realize that ketchup was NOT salsa (silly boy).  Now he loves heat in his food too :)  But no worries if you don't as you can change the flavor of the cheese by omitting both peppers and enjoy as is or add herbs and spices of your choice.  You can also use a yellow bell pepper instead of the red.  So many choices.

Time to eat.  Chow for now.

Peace,
Rocki

Raw Cashew Raspberry Cream Brownie Hearts

Raw Vegan Brownie Heart with Cashew Raspberry Cream and Goji Berries

I was busy in the kitchen creating another brownie treat.  I LOVE raw vegan brownies! At first it was going to be simple little brownie hearts, but then one thing led to another.  I decided to make some cashew raspberry cream to top them off with.  As you can see, I took it a few more steps.

Heart Brownie - Raw and Gluten-Free

I thought a few sprinkles of coconut shreds would be a subtle tasty topper.

Pink Heart - Raw Vegan Brownie

Just with the cashew raspberry cream on top makes the brownie heart pretty in pink.

From my heart to yours - raw vegan brownies

And you can't go wrong in the buff, you know what I mean ;)  Nothing but brownie.

Pretty little raw vegan cupcake - recipe by Raw Rock

If you don't have a heart mold, I have different silicone molds (bpa-free FDA food-grade silicone) then no worries as they can be made in any shape and look yummy enough to eat.  You can even roll them into a ball, put them into a brownie pan... the choice is yours.

I love my raw vegan brownie recipe, but also like to change it up now and then.  Don't be afraid... change is good! Feel free to change it up as you like.  One thing about raw food is it is so easy to make changes, so let your inner chef out of the box and go for it!

   
Raw Vegan Brownies

1/2 cup pecans
1 cup walnuts (soaked and dehydrated)
1/2 cup hemp heart seeds
4 TBS Cacao powder
3 TBS coconut shreds
1/8 tsp sea salt

Put into food processor and process until little bits. Then add in the following:

1 TBS coconut butter - softened
1 1/2 cup packed dates (I use medjool - yum!)

Process until well blended but not buttery consistency.  You want the mixture to be able to hold its shape.  Check to see if it will roll into a ball or just give it a squish or two then pop it in your mouth... mmmmm, warm brownies!

Put into mold or pan of choice.  If using a silicon mold, put it in the freezer for at least 60-90 minutes so they will be easy to pop out.  The brownies can be stored in the fridge or freezer - if they last that long.


Cashew Raspberry Cream

1 cup cashews - soaked for at least 2 hours, rinse and drain
1 cup full raspberries
1/2 tsp vanilla
2-3 TBS raw agave (or to your desired sweetness)
1 TBS coconut oil - softened

Blend all ingredients until you have a smooth cream consistency.  You can put this in the fridge while waiting for the brownies (I make this first and then the brownies) or leave on the counter and try not to dip a piece of fruit in it... or your finger.

Enjoy!

Peace and Luv,
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

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

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

Rocki's Creamy Mocha Frappe - Vegan Smoothie

Rocki's Creamy Mocha Frappe

Raise your hands if you're a fan of Starbucks Mocha Frappes.  Wow!  Okay hands down!  Raise your hands if you would love a tasty healthy version of this drink.  Come on, let me see some more hands.  Okay, that's awesome!

I've experimented a few times trying to make my own vegan version and am totally happy with this one that I created.  It has a nice coffee mocha flavor, very creamy, healthy and oh so yummy!

Vegan Smoothie



Rocki's Creamy Mocha Frappe:
Makes 2 large glasses

2 cups cold coffee
1/2 cup plain almond milk
2 1/2 frozen med to large bananas cut into chunks
1 1/2 Tbs cacao (or cocoa)
1/2 tsp vanilla
2 medjool dates
1 cup or more of ice

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

Pour into 2 large glasses or 4 small ones and enjoy this guilt-free drink :)

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 Apple Peach Crumble

Apple Peach Crumble - raw, vegan and gluten-free

I love dessert though never ate it near as often as I do now.  We don't have it every night, but a few nights a week we do.  It ranges from simple fruit to OH MY GOSH! 

My simple Raw Apple Peach Crumble is sort of close to OH MY GOSH (because there is no chocolate ;)  It's a cross between apple pie and strudel.  Well, sort of.  While this dessert is quite simple, the overall taste is amazing! 

Fresh Peaches and Medjool Dates

For the filling, I start with fresh peaches and medjool dates. I LOVE the aroma of a fresh peach!

Creamy Filling

The blended peaches and medjool dates turned into a smooth, creamy and flavorful filling.

Pecans, Medjool Dates and Saigon Cinnamon

Saigon Cinnamon smells out of this world and adds wonderful flavor.  I couldn't resist using it in the crumble.  Combined with pecans and medjool dates, oh my...delicious!

Crumble Topping

We have crumble. Lots of crumbles.  Easy as apple pie.  Wait, is that how it goes?

Delicious!

I used the ribbon blade on my spiralizer for the apples because I wanted thin, light layers.  You don't have to use apples, last week I used my peach filling and crumble topping on fresh blueberries.  It's pretty much endless on what type of fruit to create with.

This recipe serves 4 nicely or if you're really into desserts, 2 hearty servings.

Raw Apple Peach Crumble 

1 large or 2 small green delicious apples, sliced thin or to your liking
lemon juice - toss apples to prevent browning, plus it gives them a nice flavor

Creamy Filling
4 peaches - cut and seeds removed
3 large medjool dates - seeds removed

Put peaches and dates into your vitamix/blender and blend until creamy.

Crumble Topping
1 cup pecans
3 medjool dates - seeds removed
1/2 tsp full Saigon Cinnamon (or regular is fine too)

Put all ingredients into a food processor, pulse a couple times then process until crumbly.  Don't over process or it will become too sticky.

You can eat this immediately or put everything in the fridge to chill.  I chilled mine this go around.

To serve: sprinkle a little crumble onto a plate with a dollop of filling, then layer with the apples, filling and crumble, ending with the crumble topping. 

This can also be served in a bowl with the ingredients added to your liking and mixed all together.  It's quite delicious either way. Plus healthy and quilt-free.

Peace,
Rocki

Tropical Green Julius - Raw Vegan Smoothie

Tropical Green Julius - Raw Vegan Smoothie

Our breakfast each day is a green smoothie.  Once I discovered that practically anything goes, I started creating my own recipes...and I'm on a roll.  I should have taken a picture of all my scratch paper and notes of all my raw vegan recipes so far... they are growing fast and I really need to type them up.

Anyway, I made this one the other day and it took me back to when my dad would occasionally treat us to an Orange Julius.  Except this one is much healthier.

Ingredients to make this yummy smoothie

All of this yumminess is what you need to make my Tropical Green Julius with. 

Fills up the blender to the top

My Vitamix blender is my best friend.  Well, actually Mark is my BFF, but the Vitamix is second.  It holds all the fresh raw ingredients and turns them into a freakishly delicious smoothie.

my healthy morning green breakfast

As you can see, this recipe makes a healthy amount.  I drink all of this myself and it fuels me until lunch.  Mark makes his green smoothies each morning at work as he has blender there (a Ninja) and I pack his ingredients each day for him, along with his raw lunch.

Hope you enjoy this recipe or alter it to fit your likes. For instance you can use fresh or frozen fruit, but I indicated what I used below.

Tropical Green Julius - Raw Vegan Smoothie
Makes about 3 1/2 cups

1/2 cup water
3 oz fresh spinach (around 4 cups semi-loosely packed)
1 cup frozen pineapple
1/3 cup fresh blueberries
1 tangelo or orange (I was out of oranges that day)
1 large frozen banana cut into chunks
3/4 tsp organic vanilla
1 rounded Tbs hemp seeds
1 rounded Tbs flax meal
optional: 1/2 cup ice
extra water if needed

Put all ingredients in order, except the extra water, into the 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.

Note: if you want, you could omit the 1/2 cup water and replace the fresh orange with 1 cup orange juice.

Now it's time for me to make my morning smoothie.  Not sure what I'll make today, but I'm sure it will be green...and delicious!

Peace,
Rocki