Snack Time: Raw Vegan PB & J Recipe

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This is the perfect nice and simple snack with only raw ingredients that can be made before-hand so you can grab and go. It does get a little messy, but that’s what makes it fun!

Grab a serrated knife and slice a large apple into rounds, the seeds should come out easily with a gentle flick. Spread your homemade peanut butter and freshly made jelly between the rounds and slice in half or in fourths for bite sized yumminess and serve! Spice it up with a sprinkle of Cinnamon.

Jelly Time:

The first way to make your very own homemade jelly is to take the pulp from a recent fruit juice and re-process in your juicer, food processor, or blender and you can create a simple fruit puree that can be used for anything!

The second method you can use that will give you the option to create a chunkier texture is to take your fruit and just mash it. The juices from the fruits will help create a spreadable consistency.

Homemade Peanut Butter:

This is a very simple recipe that involves peanuts and a food processor, although if you purchase the raw un-roasted peanuts still in the shell you might need to make a movie night of it with your friends. I personally un-shelled the peanuts while my sister watched me struggle  for an hour trying to get each and every peanut  out. It was a rewarding experience and I had no qualms throwing those nuts in the food processor until they became nothing but ball of peanut butter.

It took quite a bit of coercing, but eventually I was able to evenly process all of  the peanuts into a dough-like consistency, so I added a bit of water to make it more spreadable and that seemed to do just fine. Although if you would like a more flavorful peanut butter you could try adding coconut or sunflower oil which will also create a smoother consistency. Maybe you prefer a sweeter flavor, coconut nectar would work and will also create a nice smooth butter so you wont have to add any oil.

Easy Leftover Recipe!!: If you have some extra peanut butter and jelly, toss it in a blender with a few bananas and you have a yummy peanut butter and fruit smoothie for breakfast! Woot woot!

Vegan Hot Cacao!

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Homemade Vegan Hot Cacao: Serves 2  4 Cups Almond Milk  2 Tablespoons Cacao Powder  1 Tbsp Coconut Sugar (optional)  1 Tsp Cinnamon  Sprinkle of Nutmeg  2 -3 Drops Organic Vanilla or Scrape of Vanilla Bean

There is nothing more satisfying in chilly weather than hot chocolate and as yummy as Starbucks or Swiss Miss may be (Abuelita hot chocolate was an old favorite) , you can make something ten times better and incredibly healthier.

Homemade Vegan Hot Cacao: Serves 2

4 Cups Almond Milk

2 Tablespoons Cacao Powder

1 Tbsp Coconut Sugar (optional)

1 Tsp Cinnamon

Sprinkle of Nutmeg

2 -3 Drops Organic Vanilla or Scrape of Vanilla Bean

In a saucepan, heat almond milk, gradually whisk in cacao and spices, add vanilla and let heat to desirable temperature, for a sweeter taste coconut sugar is an excellent natural sweetener. Serve with sprinkle of cinnamon and enjoy!

Pumpkin Spice Oatmeal

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A delicious breakfast for those pumpkin pie lovers who want a bowl full of fall-time happiness filled with nutrition and yummy goodness.

A delicious breakfast for those pumpkin pie lovers who want a bowl full of fall-time happiness filled with nutrition and yummy goodness. This is a relatively easy recipe with only two steps, it helps to have some pumpkin pre-cut if you’re in a hurry in the morning and the pumpkin puree can totally be made in advance to make it an even easier on-the-run recipe.

Homemade Raw Pumpkin Puree: Serves one

1/2 Cup Sugar Pie Pumpkin Chunks

3 Medjool Dates, pitted

Splash of Almond Milk (Fun Substitute: Try 1/2 a Banana instead!)

Dash of Cinnamon, Sprinkle of Nutmeg, pinch of Ginger

In your food processor or Vitamix blend until smooth. You can totally eat just this or if you’re in a hurry blend it into a smoothie to satisfy that pumpkin pie craving!

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Now that the hard part is over there’s only a few simple steps left until we have pumpkin deliciousness!

Pumpkin Spice Oatmeal:

1 Cup of Oats

Raw Pumpkin Puree

Handful of Pecans and Pumpkin Seeds

Cinnamon, to taste

Hot water (optional)  

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First, Add your hot water to the oats and shortly after begin mixing in your Homemade Raw Pumpkin Puree, followed by the nuts and spices. Tada! You now have a delicious bowl of fall loveliness and it tastes sooo good! Enjoy!

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 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

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