Fresh Tomato/Basil Pizza (flour-free)

Serves 2-3 (technique by Doris of DetoxtheWorld.com)

Mix in a bowl:
1 head cauliflower, pulsed to rice consistency & steamed for 2-3 minutes (then thoroughly drained of moisture by pressing a spatula down into the strainer of cauliflower)
4 ounces goat chèvre, crumbled
1 egg, lightly beaten
pizza seasoning to taste
pinch of sea salt
Form mixture into 1/2” round pizza dough, on a parchment line baking sheet, and bake for 25 minutes at 400 degrees.
Bake for another 5 minutes after topping with:
1/3 cup high grade tomato sauce (such as Paesana, Seeds of Change..)
shredded raw goat cheddar or mozzarella (according to desired cheesiness)
1 cup halved cherry tomatoes
basil chiffonade
Enjoy to your heart’s content, guilt-free! XO High-res

Fresh Tomato/Basil Pizza (flour-free)

Serves 2-3 (technique by Doris of DetoxtheWorld.com)

Mix in a bowl:

  • 1 head cauliflower, pulsed to rice consistency & steamed for 2-3 minutes (then thoroughly drained of¬†moisture¬†by pressing a spatula down into the¬†strainer¬†of cauliflower)
  • 4 ounces goat¬†ch√®vre, crumbled
  • 1 egg, lightly beaten
  • pizza seasoning to taste
  • pinch of sea salt

Form mixture into 1/2” round pizza dough, on a parchment line baking sheet, and bake for 25 minutes at 400 degrees.


Bake for another 5 minutes after topping with:

  • 1/3 cup high grade tomato sauce (such as Paesana, Seeds of Change..)
  • shredded raw goat cheddar or¬†mozzarella¬†(according to desired¬†cheesiness)
  • 1 cup halved cherry tomatoes
  • basil chiffonade

Enjoy to your heart’s content, guilt-free! XO

DTW Community Love and 14 Day Sugar-Free Challenge

Last week I was blessed with a stimulating encounter with a fellow detox blogger! Rande from The Vegetable Centric Kitchen and I have been following eachother’s blogs for some time, and “knew” eachother via the DTW community site, but had never truly met. So, when she was in town for her training with Natalia Rose which I had previously taken, we got together to swap stories and share some detox love. It was so lovely talking shop and bonding over the quirks of this sometimes lonely lifestyle.

Since leaving San Francisco, I have been quite the lonely lil juicer. My girls back home, Audrey and Katie, were such a big part of the life I loved! We keep in touch quite a bit, but it was such a treat to be able to share a little bit of that high-vibration interaction with someone else, face-to-face! I was fortunate enough to meet fellow blogger, Lola, as well as Renae and Deborah who are all amazing individuals, very comfortable in this life-style. Needless to say, sparks were flying the whole time we were together :) I was once again overwhelmed with gratitude for this lifestyle and the many amazing gifts it has brought with it. 

In honor of the connectivity we all experienced, I threw a little dinner party, veggie love style! In order to please both avocado and goat cheese cravers, I created two sauces: Japanesse Guacamole and (Goat)-Creamy Beet, to go in the Collard Veggie Wraps! The night was a hit, and plans were made for future visits and collaborations! Which brings me to my next point.. Rande and I recorded a little something when we first met, about our introduction to this lifestyle! We are planing on sharing it with everyone in hopes that it will benefit those of you who are considering making a change but feel overwhelmed. We are working out the kinks of the file size, but it should be up soon so stay tunned. 

 

Another¬†endeavor¬†we are embarking on is a 14 Day Sugar-Free Challenge! This is something I chose to undertake due to an unfortunate yeast flare-up. While it hasn’t manifested too¬†violently, my head gets fuzzy when I eat fruit and my skin gets a little itchy; But most of all: I feel it taking up space in my body.. and I don’t want to share! Yeast has been a problem for me since I was very little due to week genes, antibiotics and traditional Russian/Romanian food. While I had it under control under the best circumstances, with my recent life changes, stress and emotional eating has allowed it to bloom once more.

I woke up yesterday morning with a plan to crank up the heat on this issue, and the motivation to follow through. If you look back at previous posts, I discuss the issue of yeast in more detail. Basically, yeast thrives in an acidic environment, and feeds on sugar. I want to starve mine, so I will be eliminating as many sugars as possible from my diet for 14 days, in conjunction with upping my alkalizing routine. Here are the logistics: 

  • Avoid: most grain and grain products, all fruit, sugar sweetened treats such as dark chocolate and Laloos Ice-cream,¬†caffeine¬†and alcohol¬†
  • Bask in the glory of: veggie juices, greens, raw and cooked neutral veggies, sweet root veggies (yes, they are “sugary”, but low glycemic),”fruit-veggies” such as cucumbers and tomatoes, avocados, young coconut meat, lemons and limes, daily mediations, morning pages, yoga, rebounding, dry brushing, saunas, baths, regular bowel cleansing, Candigone, probiotics, 3% Food Grade Hydrogen Peroxide, tea and stevia!
  • Include moderately: cooked starchy vegetables such as sweet potatoes and winter squashes,¬†¬†mushrooms,¬†organic young coconut water,¬†small¬†amounts of raw organic nuts and seeds, cocoa powder and raw cacao ¬†

This is a fun challenge for Rande and I because it means it’s time to get creative with the recipes ;) We are both very excited, and will be posting about our reflections and concoctions¬†regularly. If you’ve been dealing with skin issues, stubborn weight, brain fog, lethargy, sleeplessness, reproductive problems, moodiness (especially when you are hungry) and cravings, then this is a great jolt in the right direction. I would be¬†honored¬†if anyone wants to join us, and take advantage of the extra support and Community Love!¬†

Here are two sugar-free recipes to get us going:

Japanesse Guacamole

Pulse in blender or food processor:

  • 2 avocados
  • juice of 1 lemon¬†
  • juice of 1 lime
  • 1 tbsp tamari
  • 1 tbsp grated ginger
  • 1 garlic clove
  • 2 nori sheets, torn
  • 1/4 bellpepper, chopped¬†
  • sea salt

(Goat)-Creamy Beet Dip/Sauce (term derived from Rande’s “Goat-Cheesy”ness)

  • 1 container goat-milk yogurt
  • 2 tbsp goat ricotta or¬†ch√®vre
  • 1 handful dill
  • 3 medium baked beets, roughly cubed
  • juice of 1 lemon
  • zest of 1/2 orange¬†
  • 1 tsp organic dijon
  • sea salt

Let the creativity flow, and the body thrive! xoxo

Love Duo 
This reminds me of a duo vanilla/chocolate pudding I used to love when I was little. Except: not processed, not fake.. and not gross. Basically it is chocolate pudding and young coconut yogurt creme. 
Blend:
Young Coconut Yogurt Creme
meat of 1 young coconut 
1/4 bottle Bio-K
vanilla stevia to taste (1 dropper-full in my case) 
pinch of sea salt
optional: 1/4 vanilla bean scrapped 
Let the blended creme sit out for a couple of hours until it starts to bubble.
Chocolate Pudding
3/4 cup fresh coconut milk (coconut flakes blended with pure water 1:4)
1/4 cup raw carob
1/4 cup raw cacao powder 
pinch of sea salt
vanilla stevia to taste
cinnamon to taste
1 avocado
Blend all together without avocado, first, then add avocado. Enjoy side by side, or swirled together!  High-res

Love Duo 

This reminds me of a duo vanilla/chocolate pudding I used to love when I was little. Except: not processed, not fake.. and not gross. Basically it is chocolate pudding and young coconut yogurt creme. 

Blend:

Young Coconut Yogurt Creme

  • meat of 1 young coconut¬†
  • 1/4 bottle Bio-K
  • vanilla stevia to taste (1¬†dropper-full in my case)¬†
  • pinch of sea salt
  • optional: 1/4 vanilla bean scrapped¬†

Let the blended creme sit out for a couple of hours until it starts to bubble.

Chocolate Pudding

  • 3/4 cup fresh coconut milk (coconut flakes blended with pure water 1:4)
  • 1/4 cup raw carob
  • 1/4 cup raw cacao powder¬†
  • pinch of sea salt
  • vanilla stevia to taste
  • cinnamon¬†to taste
  • 1 avocado

Blend all together without avocado, first, then add avocado. Enjoy side by side, or swirled together! 

Nutty Bunny Carrot Cake
serves 4
Mix in a bowl by hand:
2 cups loosely packet carrot pulp from morning juice (mine actually had some romaine hearts in it which didn’t bother me)
1 handful raw soaked almonds pulsed to a coarse pulp in blender or food processor
7 pecans roughly pulsed
1 tsp freshly grated ginger
1/2 tbs pumpkin pie spice
20 drops stevia
2 tbs date paste (40/60 dates/water blended)
Press into a medium bowl, or small pan, with a large spoon. 
Top with blended: (adapted from Everyday Raw Express)
3/4 cup soaked cashews 
juice 1 lemon 
1 tsp lemon peel 
1/2 vanilla bean
1/8 cup pure water
20 drops stevia
1/2 tbs coconut oil melted
pinch sea salt
Pour icing on the cake and refrigerate for 30 minutes.  High-res

Nutty Bunny Carrot Cake

serves 4

Mix in a bowl by hand:

  • 2 cups loosely packet carrot pulp from morning juice (mine actually had some romaine hearts in it which didn’t bother me)
  • 1 handful raw soaked almonds pulsed to a coarse pulp in blender or food processor
  • 7 pecans roughly pulsed
  • 1 tsp freshly grated ginger
  • 1/2 tbs pumpkin pie spice
  • 20 drops stevia
  • 2 tbs date paste (40/60 dates/water blended)

Press into a medium bowl, or small pan, with a large spoon. 

Top with blended: (adapted from Everyday Raw Express)

  • 3/4 cup soaked cashews¬†
  • juice 1 lemon¬†
  • 1 tsp lemon peel¬†
  • 1/2 vanilla bean
  • 1/8 cup pure water
  • 20 drops stevia
  • 1/2 tbs coconut oil melted
  • pinch sea salt

Pour icing on the cake and refrigerate for 30 minutes. 

Raw Night “Pasta” Salad
serves 2
1 sweet potato ran through a spiralizer 
handful cherry tomatoes quartered  
handful sunflower spouts 
3 basil leaves julienned  
top with blended:
1 large heirloom tomato
1 basil leaf
1 tsp marjoram 
5 drops stevia
1/2 lemon juiced
1/2 tbs Udo’s oil or cold pressed oil of choice
sea salt and pepper to taste
serve on top of tossed:
3 handfuls arugula
1 tbs dijon mustard
1/2 lemon juiced 
sea salt to taste
top everything with:
julienned basil 
chopped soaked almonds 
I was hit by a huge craving for nuts towards the end of my Rose Cleanse, so tonight was a celebration of that! My boyfriend and I had a nutty, root vegetable, 3 course dinner, with this as the main course. We started with a chocolateless “Raw Cocoa Soup” (here), and ended with “Nutty Bunny Carrot Cake”. Even though I used a good amount of nuts, overall the dinner was quite light, refreshing, and satisfying!  High-res

Raw Night “Pasta” Salad

serves 2

  • 1 sweet potato ran through a spiralizer¬†
  • handful cherry tomatoes quartered ¬†
  • handful sunflower spouts¬†
  • 3 basil leaves¬†julienned¬†¬†

top with blended:

  • 1 large heirloom tomato
  • 1 basil leaf
  • 1 tsp marjoram¬†
  • 5 drops stevia
  • 1/2 lemon juiced
  • 1/2 tbs Udo’s oil or cold pressed oil of choice
  • sea salt and pepper to taste

serve on top of tossed:

  • 3 handfuls arugula
  • 1 tbs dijon mustard
  • 1/2 lemon juiced¬†
  • sea salt to taste

top everything with:

  • julienned basil¬†
  • chopped soaked almonds¬†

I was hit by a huge craving for nuts towards the end of my Rose Cleanse, so tonight was a celebration of that! My boyfriend and I had a nutty, root vegetable, 3 course dinner, with this as the main course. We started with a chocolateless “Raw Cocoa Soup” (here), and ended with “Nutty Bunny Carrot Cake”. Even though I used a good amount of nuts, overall the dinner was quite light, refreshing, and satisfying!¬†

Raw Cocoa Soup
Serves 2-3
*Adapted from Life Force Energy
Blend:
30 ounces fresh carrot juice 
1/2 sweet potato or yam 
1 tbs raw almond butter 
1 small handful raw cashews 
20 drops vanilla stevia 
3 tbs raw cacao powder 
1 tbs cinnamon 
1 cardamon pod
High-res

Raw Cocoa Soup

Serves 2-3

*Adapted from Life Force Energy

Blend:

  • 30 ounces fresh carrot juice¬†
  • 1/2 sweet potato or yam¬†
  • 1 tbs raw almond butter¬†
  • 1 small handful raw cashews¬†
  • 20 drops vanilla stevia¬†
  • 3 tbs raw cacao powder¬†
  • 1 tbs cinnamon¬†
  • 1 cardamon pod
Sunshine Flavor
serves 2
5 handfuls baby lettuces
2 large avocados cubed
1 english cucumber cubed
2 celery stalks chopped
1 tbs organic dijon mustard
1/2 mandarin orange juiced
1 mayer lemon juiced
3 drops stevia
1 tbs fresh oregano chopped
1 tbs fresh basil chopped 
Toss and bask in edible sunshine :) High-res

Sunshine Flavor

serves 2

  • 5 handfuls baby¬†lettuces
  • 2 large avocados¬†cubed
  • 1 english cucumber¬†cubed
  • 2 celery stalks chopped
  • 1 tbs organic dijon mustard
  • 1/2 mandarin orange juiced
  • 1 mayer lemon juiced
  • 3 drops stevia
  • 1 tbs fresh oregano chopped
  • 1 tbs fresh basil chopped¬†

Toss and bask in edible sunshine :)

Sinless Vegan Chocolate Mousse  
serves ~ 4
I mistakenly made this “neutral” vegan chocolate mousse after I catered a gallery opening for which I had made this avocado based mousse. I had leftover chocolate almond milk which I didn’t end up using. I left the milk in the fridge and when I took it out the next day it was frothy solid mousse! I have to experiment with the quantities again because I can’t quite remember how much of everything went in.. But here is the gist of it for now ;)
Blend:
2 cups fresh almond milk (3/4 cup raw almonds blended w/ 2 cups pure water, strained through a mesh cloth or sieve, or fine stainer)
1 1/2 cups cocoa powder 
2 tsp. pure vanilla extract
pinch of sea salt 
1 tbs cinnamon 
So that’s what I had sitting in my fridge when I found it in its moussy state. It was not good.. because it was not yet sweetened. So, i put it back in the blender with a few tablespoons of water, and a lot of stevia. I would say…
45 drops clear stevia
I also added for flavor..
1 tbs pure, organic, grade B maple syrup
Unfortunately, the blender returned the concoction to its creamy state, so it needed to be refrigerated for an hour before it could become awesome again. I decided to experiment with agar agar, which is a seaweed based tasteless thickener, to see if I could speed up the process. So, I brought 1/2 cup water to a boil with 1 tsp agar agar and simmered with 5 minutes, then let it cool for another 5, and added that to the blender. I dont think this step was necessary if you are planing ahead, but within 15-20 minutes, I had myself a sinless dessert that could be enjoyed after any meal (or as a snack). 
Happy indulging!  High-res

Sinless Vegan Chocolate Mousse  

serves ~ 4

I mistakenly made this “neutral” vegan chocolate mousse after I catered a gallery opening for which I had made this avocado based mousse. I had leftover chocolate almond milk which I¬†didn’t¬†end up using. I left the milk in the fridge and when I took it out the next day it was¬†frothy¬†solid mousse! I have to experiment with the¬†quantities¬†again because I can’t quite remember how much of everything went in.. But here is the gist of it for now ;)

Blend:

  • 2 cups fresh almond milk (3/4 cup raw almonds blended w/ 2 cups pure water, strained through a mesh cloth or sieve, or fine stainer)
  • 1 1/2 cups cocoa powder¬†
  • 2 tsp. pure vanilla extract
  • pinch of sea salt¬†
  • 1 tbs¬†cinnamon¬†

So that’s what I had sitting in my fridge when I found it in its moussy state. It was not good.. because it was not yet sweetened. So, i put it back in the blender with a few tablespoons of water, and a lot of stevia. I would say…

  • 45 drops clear stevia

I also added for flavor..

  • 1 tbs pure, organic, grade B maple syrup

Unfortunately, the blender returned the concoction to its creamy state, so it needed to be refrigerated for an hour before it could become awesome again. I decided to experiment with agar agar, which is a seaweed based tasteless thickener, to see if I could speed up the process. So, I brought 1/2 cup water to a boil with 1 tsp agar agar and simmered with 5 minutes, then let it cool for another 5, and added that to the blender. I dont think this step was necessary if you are planing ahead, but within 15-20 minutes, I had myself a sinless dessert that could be enjoyed after any meal (or as a snack). 

Happy indulging! 

All Good : All Green
~40 ounces
Tastes like a garden in my mouth.. Which for me, and many of you juice lovers out there, is an awesome thing! Even though there are no flowers being put through the juicer, the cilantro in combination with the coconut water and stevia make it taste like there are.
1 large cucumber 
1 head of celery 
4 leaves lacinato kale 
1 handful cilantro 
1 lemon half peeled 
1 lime half peeled 
1 poblano pepper seeded 
1/2” ginger knob 
8 oz fresh coconut water
High-res

All Good : All Green

~40 ounces

Tastes like a garden in my mouth.. Which for me, and many of you juice lovers out there, is an awesome thing! Even though there are no flowers being put through the juicer, the cilantro in combination with the coconut water and stevia make it taste like there are.

  • 1 large cucumber¬†
  • 1 head of celery¬†
  • 4 leaves lacinato kale¬†
  • 1 handful cilantro¬†
  • 1 lemon half peeled¬†
  • 1 lime half peeled¬†
  • 1 poblano pepper seeded¬†
  • 1/2” ginger knob¬†
  • 8 oz fresh coconut water