Iced Carrot “Latte”

Blend, for a couple of seconds:

  • 1/2 cup fresh carrot juice
  • 1 tbsp raw cacao powder
  • 1 tbsp raw carob powder
  • vanilla stevia
  • 1/4 cup young coconut water (optional)

Pour over:

  • 1/2 cup (fresh, preferably) coconut/almond milk 
  • 5 ice cubes

Enjoy on a hot day, instead of your afternoon coffee fix ;). You can also pretend it’s a thai iced tea!

Icy Chocolate Bon-Bons Chocolate Popsicle too! Almond milk and baking chocolate Stiring melted goodness w/vanilla stevia Poured into ice-cube tray

Icy Chocolate Bon-Bons (neutral & sugar-free)

Melt, and stir together over medium heat:

  • 3/4 cup almond milk
  • 1/2 dagoba 100% baking chocolate bar
  • 5 droppers stevia
  • 1/2 tbsp vanilla extract
  • pinch of sea salt

Once it is smoothly integrated together, chill for 15 minutes, and pour into an ice cube tray, and/or your favorite popsicle mould. The bon-bons took about 1 1/2 hours to set. I prefer the bon-bons to the popsicle because the concoction is SO chocolatey. You can choose to blend the melted goodness, before setting, for an extra smooth chocolate treat. The way I did it, there were little bits of super dark chocolate in the bonbons, which I didn’t mind at all :)

Choco-Coco “Soft-Serve” serves 2-4 Blend: 1 1/2 cup young coconut meat (i buy the Exotic Superfoods frozen packages because it is organic, unlike many of the fresh ones I see in stores, and it’s perfect to have on hand for summer shakes and desserts)  1/2 avocado 3/4 cup water (enough to keep the mixture going) 1/3-1/2 cup raw cacao or pure cocoa powder (or a mix of both which is what I do) 1 tsp vanilla extract  pinch of sea salt dash of cinnamon  stevia to taste (I did 3 droppers) Process in an ice-cream maker for 30 minutes. The super creamy, soft texture of this reminded me of soft serve. It felt so indulgent and so right! :D It can also be enjoyed as pudding the next day, as a snack. High-res

Choco-Coco “Soft-Serve”

serves 2-4

Blend:

  • 1 1/2 cup young coconut meat (i buy the Exotic Superfoods frozen packages because it is organic, unlike many of the fresh ones I see in stores, and it’s perfect to have on hand for summer shakes and desserts) 
  • 1/2 avocado
  • 3/4 cup water (enough to keep the mixture going)
  • 1/3-1/2 cup raw cacao or pure cocoa powder (or a mix of both which is what I do)
  • 1 tsp vanilla extract 
  • pinch of sea salt
  • dash of cinnamon 
  • stevia to taste (I did 3 droppers)

Process in an ice-cream maker for 30 minutes. The super creamy, soft texture of this reminded me of soft serve. It felt so indulgent and so right! :D It can also be enjoyed as pudding the next day, as a snack.

Key Lime Pie Blob Blending the filling Chilling the dough Eating the pudding

Key Lime Pie Tart/Pudding inspired by Rande and Vegan Yack Attack 

serves 2-4

Let me start off by saying.. This is not a pretty post. Hahah.. While this dessert itself was super delicious, the technique is far from perfected. I enjoyed it in pudding form the best, but I am sure there is a way to make it work frozen as well.  Here is what I did:

Blend:

  • 1 cup young coconut meat (room temperature, in order to get it smooth)
  • 1/4 cup water (enough to blend)
  • 1-2 droppers vanilla stevia
  • pinch of sea salt 

Mix by hand, to form a dough:

  • 3/4 cup blended coconut
  • 1/2 cup shredded dried coconut 

Scoop “dough” into cupcake liners (mini if possible, and in their own containers because otherwise you end up with a blob, like I did!) and chill or freeze while working on the “filling”.

Blend:

  • leftover blended young coconut meat
  • 1 ripe avocado 
  • 3 romaine leaves, chopped
  • 1/3 cup cucumber, cubed 
  • 3 droppers vanilla stevia
  • pinch of sea salt
  • juice of 2 limes
  • zest of 1/2 lime

Pour the “filling” on top of the dough, and chill for at least 30 minutes, or freeze and take out 20 minutes before enjoying. I enjoyed this the night of, as a pudding dessert to an avocado salad, and today as a 4pm frozen snack. Pudding wins. 

Detox Kaiser (a clean version of an Austrian scrambled crepe dessert) Serves 2Scramble: 2 eggs dash of cinnamon pinch of sea salt a tsp vanilla 1 dropper-full stevia 1oz fresh goat cheese 1 tbsp cultured goat milk and  1 cup diced (rinsed) kelp noodles Heat a dab of butter in a pan on medium, and scramble mixture for 2-4 minutes.  Top with a mixture of: 1-2oz fresh goat cheese 1/4 cup cultured goat milk,  vanilla stevia  cinnamon A wonderfully satisfying dessert after a raw goat cheese salad!  High-res

Detox Kaiser (a clean version of an Austrian scrambled crepe dessert) 

Serves 2

Scramble:

  • 2 eggs
  • dash of cinnamon
  • pinch of sea salt
  • a tsp vanilla
  • 1 dropper-full stevia
  • 1oz fresh goat cheese
  • 1 tbsp cultured goat milk and 
  • 1 cup diced (rinsed) kelp noodles

Heat a dab of butter in a pan on medium, and scramble mixture for 2-4 minutes. 


Top with a mixture of:

  • 1-2oz fresh goat cheese
  • 1/4 cup cultured goat milk, 
  • vanilla stevia 
  • cinnamon

A wonderfully satisfying dessert after a raw goat cheese salad! 

Boozy Sundae serves 2-4 For the Boozy ice cream blend: 1 cup young coconut 1 small handful raw cashews 1/2 cup pure water 1/4 vanilla bean, scraped  juice of 1/2 lemon 1 tsp lemon zest 1 tbsp vanilla extract 2 tbsp agave nectar 1 dash lavender bitters pinch sea salt stevia to taste Cool for 15 minutes, then process in your ice-cream maker until the frozen consistency desired is achieved.  For the Boozy Sauce, pulse together: 1/4 cup raw unsulphured cherries  5 fresh raspberries 1 tsp agave stevia to taste dash of fruity wine For Topping, mix together in a bowl and let the flavors mix for 15min: 1 small handful rinsed raw walnuts, chopped  1 tbsp. grade b maple syrup dash of cinnamon  pinch of sea salt Assemble as shown, and enjoy with a loved one and a glass of organic red wine. xoxo High-res

Boozy Sundae

serves 2-4

For the Boozy ice cream blend:

  • 1 cup young coconut
  • 1 small handful raw cashews
  • 1/2 cup pure water
  • 1/4 vanilla bean, scraped 
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1 tbsp vanilla extract
  • 2 tbsp agave nectar
  • 1 dash lavender bitters
  • pinch sea salt
  • stevia to taste

Cool for 15 minutes, then process in your ice-cream maker until the frozen consistency desired is achieved. 

For the Boozy Sauce, pulse together:

  • 1/4 cup raw unsulphured cherries 
  • 5 fresh raspberries
  • 1 tsp agave
  • stevia to taste
  • dash of fruity wine

For Topping, mix together in a bowl and let the flavors mix for 15min:

  • 1 small handful rinsed raw walnuts, chopped 
  • 1 tbsp. grade b maple syrup
  • dash of cinnamon 
  • pinch of sea salt

Assemble as shown, and enjoy with a loved one and a glass of organic red wine. xoxo

Beets À L’Orange Serves 1 I have been traveling and out of the regular rigorous detox routine while visiting family and friends. Not too much though because my close loves know/respect and/or practice this life-style. Needless to say, I haven’t concocted many news-worthy yummies. This is one of the super simple recipes I have sitting on the back-burner for when I am not making new things, or are too busy for extensive posts. I do not write most of my recipes down unless I post them (not a good habit) but this is one I easily remember just by looking at the picture. :) It’s very straight forward: 1/2 cup Roasted beets cubed  1/2 cup plain goat milk yogurt  1 tbsp orange zest  Vanilla stevia to taste  For best results, enjoy after a large goat cheese salad, and a veggie omelette or some cooked fish and veggies! High-res

Beets À L’Orange

Serves 1

I have been traveling and out of the regular rigorous detox routine while visiting family and friends. Not too much though because my close loves know/respect and/or practice this life-style. Needless to say, I haven’t concocted many news-worthy yummies. This is one of the super simple recipes I have sitting on the back-burner for when I am not making new things, or are too busy for extensive posts. I do not write most of my recipes down unless I post them (not a good habit) but this is one I easily remember just by looking at the picture. :) It’s very straight forward:

  • 1/2 cup Roasted beets cubed 
  • 1/2 cup plain goat milk yogurt 
  • 1 tbsp orange zest 
  • Vanilla stevia to taste 

For best results, enjoy after a large goat cheese salad, and a veggie omelette or some cooked fish and veggies!

Super Chocolatey Juice Carrot Sorbet Veggie Lovin Juice Spicy Coconut/Lemon Popsicle

Juice Fast Journal: Days 2 & 3 + Juice Fast Treats

So Day 2 was gloomy here in NY, and my energy and spirit definitely mirrored that. I had about the same amount of juice and veggie broth as I did on day one.. but it was hard to stop myself from thinking about chocolate. So, I went shopping. It wasn’t very satisfying, but going to the park didn’t resonate with me due to the weather. When I got home, I made this:

Super Chocolatey Juice

  • 1 small beet
  • 10 carrots
  • 2 celery sticks
  • half a bunch of kale
  • 1 romaine heart
  • 7 drops cocoa bean NuNaturals stevia
  • dash of cayenne

Later in the night I didn’t have any more juice, but after my cup of broth, I made this Carrot Sorbet (15 min in my ice cream maker)

  • juice of 6 carrots
  • juice of 3/4” ginger knob
  • juice of 1 lemon
  • dash of cayenne
  • 1/2 cup raw young coconut water
  • stevia to taste

I was freezing as a result of this tasty treat, so I enjoyed it tucked into my fluffy duvet, and ended my night with a warm cup of sleepy tea and a meditation.


On Day 3, I woke up feeling good and peaceful! A little hungry but it went away as soon as I had a nice big pot of Caramel Apple Tea w/ Lemon and Chai Spices. The weather was supposed to be hot and stormy, but I took my chances and headed to the Park around 1, where I was blessed with warm sunshine for a few hours as I drank 20 ounces of green juice. This held me over comfortably for most of the day, until about 4:30 when I made this concoction:

Veggie Lovin 35 ounces

  • 1 small beet
  • 3 carrots
  • 1 orange bell pepper
  • 1 handful dill + parsley
  • 5 pieces of celery
  • 1 large cucumber
  • 4 Roma tomatos
  • 1/2 lemon half peeled
  • 2 garlic cloves
  • 3/4” ginger knob

I got full of half, and really wanted dessert.. so I made 12 ounces of carrot juice, splashed with some warm water, and enjoyed it in a warmed mug with pumpkin pie spice. I thought I was done for the day, but as I alternated throughout my evening between reading and catching up on some favorite shows (for ex. Once Upon a Time) I started feeling deprived, and filled with a hunger that only food could satisfy. I wanted to not have juice anymore.. so I held back for a while. This was around 10pm. I enjoyed the leftover popsicle from the Spicy Lemon/Coconut Icy I had made the first day.. and then made more. That didn’t do enough for me! I laid in bed trying to fall asleep, and then finally gave in to a few more ounces of the veggie love.

I woke up early today, on day 4, feeling good and peaceful again, with the exception of some dull body aches. I am getting ready to break my fast later in the afternoon, after having had a fairly productive colonic session.. I was hoping for much more, but I think the introduction of light solid food will do the trick :)

I’ll be posting more tomorrow on the end of the fast.. and solid food!

Tomato Broth in the making Tomato Broth Savory Cream of Celery Juice Spicy Lemon/Coconut Ice

Juice Fast Journal: Day 1

Today was incredible! I had abundant energy, limitless joy, and didn’t go to bed feeling like I had skipped dinner. While a had a couple of creeping thoughts of just taking a bite of something, it was not at all the first day of a fast that I had experienced before! I felt blessed.

This is what I consummed throughout the day:

  • seven berry anti-oxidant tea w/ stevia
  • 11:30AM - 30 ounces green juice: celery, cucumber, romaine, kale, lemon, lime, ginger, basil
  • 4PM - 16 ounces cold pressed Organic Avenue Mellow Love green juice
  • 4:30PM - 16 ounces carrot/romaine/celery/ginger
  • 8 PM - 3 course dinner:

1. Savory Cream of Celery Juice:

25 ounces

  • 1 head celery
  • 1 large zucchini
  • 1 lemon half peeled
  • 2 garlic cloves
  • topped with a dash of paprika

2. Tomato Broth

(simmered all together for an hour, then strained): 1 cup; this makes more but that’s all I consumed to save room for dessert

  • 4 large tomatos
  • 3 unsulfured sun dried tomatos
  • 2 zucchinis
  • 1/2 packet baby carrots
  • 2 bay leaves
  • 1 small onion
  • 4 green onions
  • large handful parsley
  • large handful dill
  • top w/ paprika

3. Spicy Lemon/Coconut Ice

(blended) I consumed most of this, and when it was all melted I poured it into a large ice cube mould, with a plastic spoon, to make a popsicle for the next day. This is a great combo because even though it’s frozen.. it’s warming due to the spices!

  • 6 ice cubes (pure water)
  • 1/2 cup coconut water
  • 1 1/2 lemons juiced
  • 1/2 lime juiced
  • dash of ginger powder
  • dash of cayenne
  • stevia to taste