Pepita Bars – A Raw Vegan Recipe

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If you are looking for some on-the-go nutrition the easiest option isn’t always the best and the best option isn’t always the cheapest. Clif & Luna Bars, Larabars, Evolution Harvest, Two Moms In The Raw, Go Raw bars and countless others are great, but nothing means more than chowing down on your very own homemade granola bar while you’re out running errands. The best part is that others are definitely going to want in on that yummy deliciousness you are waving in their face, what’s even better  – you made it! Side Note: I didn’t really measure for this recipe, but I wanted to share how easy it is to make your very own gotta-go snack without having to sacrifice nutritional value. I love knowing exactly what I put in them, I love sharing them with others, and I love the sense of accomplishment knowing I made something so delicious out of simple ingredients with no added sugar, animal-by-products, and no guilt.

It should only take about 20 – 30 minutes. You will need a food processor, a big bowl, a square cake pan, knife and your hands! Step one: In a Food Processor, pulse the following ingredients and set aside Chopped pumpkin 1/2-3/4 Pound Dates Cinnamon, to taste Nutmeg, to taste Cloves, to taste Ginger, to taste    Cardamom, to taste Organic Vanilla Extract or Scrape off Vanilla Bean, to taste Step Two:  In a Food Processor, pulse until they are chopped the way you like it. Pecans Almonds Walnuts Brazilian Nuts (optional) Step Three: Combine the Pumpkin Spice Date mix with the Nut Mix and knead them together with oats and pumpkin seeds. Spread in a pan and freeze for 2 hours or refrigerate until firm. Cut into bars and enjoy! Pepita Bars: A Raw Vegan Recipe - Nothing means more than chowing down on your very own homemade granola bars made of simple ingredients with no added sugar, animal-by-products, and no guilt. Check out how easy it is to make your very own gotta-go snack without having to sacrifice nutritional value.Pepita Bars: A Raw Vegan Recipe - Nothing means more than chowing down on your very own homemade granola bars made of simple ingredients with no added sugar, animal-by-products, and no guilt. Check out how easy it is to make your very own gotta-go snack without having to sacrifice nutritional value. Pepita Bars: A Raw Vegan Recipe - Nothing means more than chowing down on your very own homemade granola bars made of simple ingredients with no added sugar, animal-by-products, and no guilt. Check out how easy it is to make your very own gotta-go snack without having to sacrifice nutritional value.

Pumpkin Spice Coffee Scrub

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Want to surround yourself in the season of fall while keeping your skin soft and glowing. All you need is your food processor some coffee grounds, fresh pumpkin, a few skin-softening oils, and a little bit of spice to create the essence of fall-time bliss - this scrub will definitely have you running up your water bill.

Want to surround yourself in the season of fall? I Know I do, that is why I am sharing this wonderful body scrub, because I can bet I’m not the only one. In the second installment of my Autumn-themed posts in honor of the fall equinox I have concocted a Pumpkin Spice Coffee Scrub that will definitely leave your skin feeling smooth and smelling like pure fall, you’ll love it so much you wont want to leave your shower.

All you need is your food processor some coffee grounds, fresh pumpkin, a few skin-softening oils, and a little bit of spice to create the essence of fall-time bliss. 

Take your fresh chopped pumpkin and puree it in your food processor, next add your pumpkin pie spice or individual spices – I used lots of Ginger, some Nutmeg, lots of Cinnamon, some Allspice, and a few dashes of Cardamom and pulse.

Next scoop your pumpkin puree (which is totally edible right now!) into a large bowl and mix in your coffee grounds of choice ( (I used this kind, infused with coconut) along with some coconut oil and jojoba oil. (sweet almond oil works, so does apricot kernel oil, olive oil, safflower oil, vitamin e oil, etc.) 

Find a cute little jar, fill, and keep refrigerated. This should stay good for about 5-7 days so feel free to share with your friends they will love you for it.

For more scrubs to help keep your soft and supple skin and wake you up in the morning try my Eucalyptus Sugar Scrub or some of my other coffee scrubs like the Coconut Coffee Sugar Scrub or my personal favorite the Peppermint Coffee Scrub

Pumpkin Delight – A Raw Vegan Recipe

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Guess what today is?? The first day of fall!!! At precisely 3:44, central time the sun will be directly over the equator and begin shining it’s rays on the southern hemisphere. In honor of the Fall Equinox, I have decided to do a series of autumn-themed posts to show my delight and appreciation for the things to come. Today, I am sharing a classic staple of the fall season – pumpkin pie!

This was my first time making pumpkin pie, ever. Needless to say, I am biased when I say it is the best pumpkin pie I have ever made, but unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight.

Side Note: This tastes so yummy and it is super sweet, you will need two pounds of dates total, but feel free to modify, the crust was outrageously sweet especially compared to the filing and it was just 3 simple ingredients. As for the filling I purchased three pumpkins and only used half of one pumpkin for this recipe, so just get one! 

Also I used bananas to create a smooth consistency, but persimmons will also fulfill that role for those who may not prefer the sweet taste of bananas. I used a food processor, but if you have a Vitamix you can use that for the filling it may do a better job creating the desired consistency. 

For the Crust:

1 Pound Medjool Dates, soaked 20-30 minutes

2 Cups Pecans or Walnuts

dash cinnamon

For the Filling:

1 Pound Medjool Dates, Soaked 20-30 minutes 

3 Cups Fresh Sugar Pie Pumpkin

1-2 Bananas or Persimmons 

A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste

A scrape of Vanilla Bean 

Step one – Creating the Crust: In your food processor add your dates, pecans or walnuts, and your cinnamon and pulse until it creates a crust-like consistency. Add a few more pecans or walnuts if it gets undesirably sticky and spread in a pie pan. Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean

Step Two – Creating the Filling: In your food processor or Vitamix ad the chopped pumpkin, dates, spices, and persimmons or banana until it creates a creamy delicious “pie-like” filling. Spread onto crust and freeze for 2 hours or refrigerate until it firms up.

Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean

Thats it! You’re All done, you can serve immediately, but it will more than likely be all ooey-gooey. Have left-overs? Don’t worry I have a delicious recipe for the rest of that delightful filling! Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean

For a sip of pure pumpkin joy I recommend this blend of organic or homemade almond milk and the homemade pumpkin puree you just finished making. 

Take your leftover pumpkin filling and either your homemade or organic almond milk (coconut milk would make this even better!!!) and blend!

Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean  Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean Pumpkin Delight: A Raw Vegan Recipe -  Unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight. For the Crust:  1 Pound Medjool Dates, soaked 20-30 minutes  2 Cups Pecans or Walnuts  dash cinnamon  For the Filling:  1 Pound Medjool Dates, Soaked 20-30 minutes   3 Cups Fresh Sugar Pie Pumpkin  1-2 Bananas or Persimmons   A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste  A scrape of Vanilla Bean

Dandelion & Greens Super Juice

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Get You Some:

12-17 Dandelion Greens

12 Kale Leaves

1/2 Head Cabbage

3 Carrots

3 – 4 Apples

1 Cucumber

1 Yellow Squash

a few pieces of fennel

Juice, Strain, Drink Nutritiously!!

There are so many natural and wonderful remedies mother nature gives us to aid in our overall well-being, it’s easy to forget that the seemingly humblest plants provide a powerhouse of nutrients.

I was in awe when I discovered the amazing benefits of Dandelion – the root, the leaves, and the flower! In today’s society we have forgotten about the wonderful nourishing and detoxifying effects Dandelion greens have on our digestive system. Our spleen, gall bladder, liver, intestine, pancreas and stomach will all thank us for incorporating a little more dandelion green goodness into our diet for several reasons.

First and foremost, Dandelion purifies our gastro-intestinal system through its mineralizing (zinc, calcium, magnesium, iron, & copper to name a few) and alkalizing effects, it not only increases bile (essential in digestion) and urine production (to rid of toxins and even water retention), but also stimulates our metabolism and liver cells to promote our general wellness.

Secondly, there are quite a few uses for topical ailments in addition to the many internal benefits Dandelion offers. The leaves produce a a milk-like substance that can soothe bee stings and blisters. Not to mention, you can use this substance to help remove pimples, moles and even warts (mostly due to the anti-viral qualities in not only the leaves, but also predominantly found in the root).

Thirdly, they are delicious to eat! This juice had me perplexed when I took a sip and found it a little spicy.. I had to make sure I wasn’t crazy and luckily I wasn’t the only one who found it to be somewhat peppery and on the verge of spiciness. I did find that the best time to pick them though was when they were young because they are sweeter and the more mature they get the more bitter they become. So get the young inner leaves and crowns when picking – the best time to go? Whenever! Where to go? Anywhere!! Kinda… try a field (or your backyard) unpolluted by chemicals and toxins from cars and pesticides. The pros recommend early spring rather than late fall, but hey – goodness is goodness. Until next time, I will leave you with words of wisdom from Sir Ralph Waldo Emerson!

“What is a weed? A plant whose virtues have not yet been discovered.”

For more nutritional info on the rest of these ingredients check out some of my other blog posts, like Thank Goodness For Apples or Strawberry Pineapple Cooler

The Joy of a Wild Sunflower

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“Ah Sunflower, weary of time,
Who countest the steps of the sun;
Seeking after that sweet golden clime
Where the traveller’s journey is done;

Where the Youth pined away with desire,
And the pale virgin shrouded in snow,
Arise from their graves, and aspire
Where my Sunflower wishes to go!”

~ William Blake

Sunshine Juice

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For a taste of sunshine:

1 – 2 Cups Coconut water from Mature (or Young Thai) Coconut

1/2 Pineapple

4 Oranges

1 Carton Strawberries

1 Lime

This tastes super scrumptious all by it self, first juice your Oranges, Pineapple, and Strawberries and then strain and set aside. Open your coconut and add the coconut water to your juice, hand-squeeze your lime and tada!!! You have the most refreshing, nutritious and hydrating breakfast. It looks pretty, like the sun rising over the clouds and it tastes even better (who likes cumulus clouds? not me!)!

This makes around 64 oz. of pure delight and the only thing big enough to hold all of it is my blender so feel free to share since it’s pretty big – drink nutritiously!!!  Sunshine Juice 1-2 Cups Coconut Water (from coconut), 1 Carton Strawberries, 4 Oranges, 1/2 Pineapple, 1 lime