#Raw kale salad & raw sushi dinner last night meant I was able to enjoy this holiday flavor #parfait as dessert. Young coconut milk sweetened with vanilla stevia, Lydia’s apple granola, a few dried figs, banana & cinnamon. High-res

#Raw kale salad & raw sushi dinner last night meant I was able to enjoy this holiday flavor #parfait as dessert. Young coconut milk sweetened with vanilla stevia, Lydia’s apple granola, a few dried figs, banana & cinnamon.

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.

Japanese Entree Salad Sweet Japanese Dressing Chris getting hands-on Me!

Japanese Dinner Entree Salad 

serves 2 - 3


For the (oil-free) dressing:

Blend, (pulsing a few times):

  • 1 cup cherry tomatoes 
  • 2 peeled carrots, chopped 
  • 3 garlic cloves
  • 1/2” ginger knob
  • juice of 1 lime
  • juice of 1 lemon
  • 2 tbsp. tamari 
  • 2 drops stevia

For the salad, toss:

  • 1 box organic spring greens
  • 1 heart romaine, chopped
  • 2 avocados, cubed
  • 1 cucumber, semi peeled, sliced
  • 1/2 cup hijiki seaweed, soaked for 15 min and rinsed
  • 1 sheet of nori, torn
  • 4 celery ribs, chopped 
  • 1 cup roughly cut asparagus, cooled and steamed
  • 1 cup cubed zucchini, steamed and cooled
  • dressing

I added 1-2 cups of the cooked veggies for Chris, in a bowl on the side, dressed with tamari and sesame oil and he was thoroughly satisfied. I am going to make this again tonight because it was super tasty! 

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. 

Sweet and Sour Sun-Dressing (or Dip)  blend: 2 tbsp raw sunflower butter 1 tbsp raw tahini  2 tbsp tamari  juice of 1 lime juice of 1 lemon 5 drops stevia dash of paprika dash of cumin  pinch of sea salt I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies!  High-res

Sweet and Sour Sun-Dressing (or Dip) 

blend:

  • 2 tbsp raw sunflower butter
  • 1 tbsp raw tahini 
  • 2 tbsp tamari 
  • juice of 1 lime
  • juice of 1 lemon
  • 5 drops stevia
  • dash of paprika
  • dash of cumin 
  • pinch of sea salt

I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies! 

Easy Breazy, Super Lazy Homemade “Milk”

I find that straining large amounts of homemade almond milk through a nutmilk bag can be really tedious.. Not to mention the soaking and preparing in advance.. and the washing of the bag! Oof!I’m going to be honest with you, I am not that organized. And sometimes the mood strikes for a creamy treat, or for a homemade latte and the stuff in a carton just doesn’t cut it. So, here’s my trick:

I only strain as much as I am using at the moment, using a mesh tea stainer which is super easy to just rinse off. That’s usually 1/2 - 1 cup. That doesn’t mean I can’t make a large batch at once though. This is my typical ratio/recipe:

Blend for 30 seconds:

  • 3 cups water 
  • 1/2 cup dried shredded coconut 
  • 1 tbsp raw almond butter (optional; you can just use 2/3 cup coconut) 
  • Pinch of sea salt 

It  will keep in the fridge for about 3 days. I store it in a glass bottle, right out of the blender, and use my tea mesh for the small quantities I need on a regular basis. Tah-da!! This is so much tastier and easier to digest than cow’s milk. While cow’s milk has a “good reputation”, it is actually very misleading. Yes, outside the body it may be alkaline and calcium containing, but inside the body it is very acidic, mucus forming and calcium leeching. Yes, as in it pulls calcium from the bones because calcium is alkaline, and milk is acidic. It’s like magnets! So, whether you chose to consume it or not, please do not fool yourself into thinking that it’s healthy. If you want healthy, try this on for size ;)

Nutty Cheesy Salad and Fried Rice serves 2 The rice is the masterpiece of Detox the World chef, Doris! The salad was me trying to recreate a salad I enjoyed at One Lucky Duck. I loved the seemingly odd taste blend of cheesy, with an asian flare! Let me know how you like it :) for the Nutty Cheezy Salad, toss: 1 box of baby spinach 1 small handfull mix of sprouted pumpkin, sunflower and hemp seeds 1 tbsp tamari sauce 1 tbsp macadamia nut oil a few generous shakes of nutritional yeast  pinch sea salt  For the Vegetable “Fried Rice”, combine and allow to marinate all together: 2 cups Cauliflower “Rice” (1 small head of cauliflower floretts, pulsed a few times in a food processor, or grated) ½  cup broccoli florets ½ cup finely diced celery ½ cup finely diced carrot ½ cup fresh corn kernels 1 bell-pepper diced 2 scallions, thinly sliced 2 tablespoons tamari 1 tablespoon toasted sesame oil High-res

Nutty Cheesy Salad and Fried Rice

serves 2

The rice is the masterpiece of Detox the World chef, Doris! The salad was me trying to recreate a salad I enjoyed at One Lucky Duck. I loved the seemingly odd taste blend of cheesy, with an asian flare! Let me know how you like it :)

for the Nutty Cheezy Salad, toss:

  • 1 box of baby spinach
  • 1 small handfull mix of sprouted pumpkin, sunflower and hemp seeds
  • 1 tbsp tamari sauce
  • 1 tbsp macadamia nut oil
  • a few generous shakes of nutritional yeast 
  • pinch sea salt 

For the Vegetable “Fried Rice”, combine and allow to marinate all together:

  • 2 cups Cauliflower “Rice” (1 small head of cauliflower floretts, pulsed a few times in a food processor, or grated)
  • ½  cup broccoli florets
  • ½ cup finely diced celery
  • ½ cup finely diced carrot
  • ½ cup fresh corn kernels
  • 1 bell-pepper diced
  • 2 scallions, thinly sliced
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil


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