Sunday, May 25, 2014

Violet Madness!

Blueberry and Violet Smoothie!

I am so excited about my new creation! After taking a wild edibles workshop, I learned about the many benefits of violets. We have them all over our yard and I thought I would incorporate them with a few of my raw food recipes. You HAVE to try this!! The flavor of the blueberries with the violets is like nothing I have ever tasted before, and it is delicious and ligh
t! So beautiful too!

10 violet flowers, freshly picked
1 cup fresh blueberries
1 banana
ice and enough water to blend.
Blend and enJOY!!
*Save a few violets for garnish

Raw Blueberry, Violet Cheesecake

recipe coming soon!! 

 Medicinal Benefits of Violets

"•The flavonoids act as diuretics to help treat individuals who suffer from elevated blood pressure.

•The alkaloids have vasolidating effects, causing blood vessels to relax, allowing the blood to flow easier; thus, it helps decrease blood pressure.

•The mucilage and saponins are soothing expectorants that help relieve coughs and other bronchial ailments.

•The salicylic acid in violets acts as painkillers and as an anti-inflammatory compound similar to the active ingredient in aspirin which helps people reduce arthritis discomforts or other discomfort felt in the joints.

•James A. Duke, an herbalist and a plant expert, states that the significant amounts of rutin, a compound that strengthens capillaries, are found in violet flowers. This compound prevents “leakage” from the blood vessels resulting in less swelling in pain, which benefits people who suffer from inflammation.

•Violets contain rich anti-oxidant compounds in the form of beta carotene and ascorbic acid. A 140 ml serving of violet leaves provides as much vitamin C equivalent to 4 oranges."

Saturday, May 10, 2014

Raw Almond Yogurt with Blueberries

Raw Almond Yogurt with Blueberries

1 cup raw almonds
1 Tbl lemon juice
3/4 cup water
1tsp. probiotic powder
Blend and let sit at room temp for 6-8 hours.
1 tsp. Vanilla
1Tbl maple syrup

Blend all ingredients together in blender. Chill in refrigerator before serving. 


Raw "Nestle Crunch" Bars!

Raw "Nestle Crunch" Bars!

My favorite candy bar as a child was "Nestle Crunch." After becoming a LLL Leader, I learned about Nestle and their promotion of artificial mother's milk in third world countries and proudly joined the boycott. I am SO excited that I finally created the raw version of the Nestle Crunch Bar! It is raw vegan, healthy AND delicious! I swear, it is better than the original!

One aspect of creating raw recipes that I love, is making raw food taste better than the original when it comes to foods that most people are familiar with. Tiff asked me to make some raw chocolate today and while I was making it I spotted the buckwheat krispies. The idea flooded my mind and I was SO excited!! I added them to only part of the chocolate because Tiff said she didn't want any on hers. I kept my fingered crossed and when it was finally hardened I tried it and smiled and jumped up and down screaming, "It worked! It worked!"

1 cup cacao butter
7 Tbsp raw cacao powder
4 Tbl of real maple syrup
1 tsp real vanilla
1 tsp sea salt (I like my chocolate salty, so add less if it isn't your thing)
1 tsp vanilla extract
1 cup buckwheat krispies

Bring a saucepan of water to boil and place heatproof bowl on top. (I used a stainless steel bowl) Melt cacao butter, stirring with a whisk and once melted add cacao powder, vanilla and maple syrup. Whisk until mixed thoroughly. Add add the salt. Line a cookie sheet with parchment paper, and pour the chocolate into the tray and let is spread. While still melted and hot, sprinkle buckwheat cacao krispies all over chocolate. Place the tray in the fridge for 30 minutes. Enjoy the BEST "Raw Crunch Chocolate" you've ever tasted!

Buckwheat Cacao Krispie Recipe:

1 cup organic buckwheat groats (soaked overnight, drained, rinsed, and sprouted)
3 Tablespoons raw cacao powder
1/2 real maple syrup or raw honey

Combine maple syrup or honey with cacao powder. Toss freshly rinsed oat groats in the mixture. Transfer to an Excaliber dehydrator sheet with a Teflex liner. Dehydrate four hours. Remove Teflex liner and dehydrate a few more hours or until crispy.

Sexy, Raw Vanilla-Blackberry Parfait

2 cups raw cashews, soaked
1/2 cup almond milk
juice from 1 lemon
1/2 cup coconut oil
2 tsp real vanilla or seeds from vanilla bean
1/2 cup raw honey

Blend all ingredients until a smooth, creamy texture is reached. Remove half from blender. Add 1 cup fresh blackberries to the remaining mixture and blend. Once creamy, remove and put in a bowl. Rotating flavors, ladle or pipe them into the glasses. Garnish with fresh fruit. Enjoy!!

Raw Coconut Ice Cream Sammy's!

Raw Coconut Ice Cream Sandwiches

Last night, I made the most delicious raw dessert recipe ever!! These are truly incredible and you will *not believe* that they are raw and healthy!

Raw Blackberry Swirl Ice Cream Recipe: 
2 cups raw cashews, soaked
juice from 1 lemon
1/2 cup coconut oil
2 tsp real vanilla
1/2 cup raw agave 

Blend all ingredients until a smooth, creamy texture is reached. Remove half from blender. Add 1 cup fresh blackberries to the remaining mixture and blend. Once creamy, remove and put in a bowl. I swirl the two flavors together and put them in my freezer for a couple of hours. 

Recipe for Raw Coconut Cookies 
2 cups Raw, unsweetened shredded coconut
1/2 cup Tahini 
1/2 cup raw agave
1/2 cup coconut oil (liquid)
1 tsp. real vanilla
1/2 teaspoon pink or sea salt

These cookies are insanely good!! Tiff loved them SO much! Ivy usually dislikes coconut, but she loved these...

Mix all ingredients together and spoon them into cookie sheet covered in wax paper. For the cookies that I planned on using for these, I flattened them out with a spoon. They are much wetter than a traditional drop cookie, so you have to shape them a bit to make a circle. Freeze for 30-60 minutes.

To assemble the ice cream sandwich:
Remove two flat cookies from freezer. Place raw ice cream in the middle!! Enjoy having your mind blown over how good these are!! I rolled mine in raw cacao nibs.

Saturday, April 5, 2014

Raw Pineapple Upside-Down Cake

This recipe was inspired by my grandmother, Doris. She used to make this for Easter. Her cooking was traditional and I have so many memories of her food. I think she would be proud of the healthy upgrade that I've given her recipes. This is for you, Mammie!

Raw Pineapple Upside-Down Cake

Pineapple, sliced
1 cup dates
1/2 cup water
1/4 tsp salt
1 cup almonds
1 cup raw, organic coconut
1/2 cup raw oat flour
2 tbsp raw agave or maple syrup
1 tbsp coconut oil + more to grease cake pan
1 tsp real vanilla
Pinch of sea salt

Grease spring form pan with coconut oil. Placed sliced pineapple evenly into pan. Pour date and water mixture over pineapples. Grind almonds, shredded coconut, and oat flour using your food processor.  Add in agave or maple syrup, coconut oil, vanilla and sea salt to processor. Pulse until  you get course crumbs.  Press the crumb mixture on the pineapple and date sauce. Place in fridge for an hour to set.  Take out of spring form pan. Serves 6.  This will keep for about 3 days, but I promise..... it won't last that long!

Raw Cacao Crepes!

I have so much love for my dehydrator! I don't know how I would manage without it and my Vitamix!
This week I've been so inspired to create new recipes! It must be spring being on it's way. The sun is shining and the snow is melting. Soon we will be able to plant our garden and have tons of fresh produce again. I am so excited for rebirth! This week I made these delicious raw cacao crepes.

Dayna's Raw Cacao Crepes with Caramel Filling
2 bananas
3 tbsp raw cacao powder
1 tbsp maple syrup
1/4 cup ground flax seeds
2 tbsp water

1. In a blender combine all ingredients and blend until smooth

2. Pour the batter onto your dehydrator sheets and dehydrate at 105F for 5-6 hours. You will know when they are ready to flip because they will be easy to peel and flip. Flip onto dehydrator without the Teflex sheet onto plastic mesh and continue to dehydrate for an hour or two. 

Decadent Raw Caramel Sauce

6 dates, pitted
1 TBS raw almond butter
1 Tbl maple syrup
dash of sea salt
1Tbls-2Tbl water
Blend all ingredients 

Choose the fruit that you love, chop it up and toss it in 1 Tbl maple syrup.
Pour caramel sauce over crepes and add fruit. Roll up crepes and enjoy!
This was a midnight snack for our family, but you can enjoy it anytime!

Thursday, March 20, 2014

Raw Chocolate-Covered-Cherry Shake

If you love chocolate covered cherries, you are going to love this recipe. When you sneak in the kale, it takes it to another level of health and wellness!

2 bananas
2 cups of fresh kale
1 Tbl coconut oil
4 pitted dates
1/2 cup raw cherries, frozen
1 heaping Tbls raw cacao powder
Ice and 1/2 cup of water

Blend all ingredients together and enjoy! You can't even taste the kale where the other ingredients are so powerful!

Tuesday, March 11, 2014

Raw Strawberry Jam with Chia Seeds!

We Be Jammin'!

I made this last night before bed and it was so easy. I'm always on the lookout for raw jams that do not use any refined sugar. This is a healthy, raw jam that your family will love!

2 cups fresh strawberries
2 Tbl chia seeds
2 Tbl real maple syrup

I blended the strawberries in my food processor and poured them into a bowl. I added the chia seeds and syrup. I mixed them all together and poured the jam into a jar. When I woke up this morning I gave it one more mix and it was jam consistency, without the pectin! It tastes so fresh and delicious and screams of summer! I can't wait for you to try it!

Health Benefits of Chia Seeds:

"Combat Diabetes
Chia is being studied as a potential natural treatment for type-2 diabetes because of its ability to slow down digestion. The gelatinous coating chia seeds develops when exposed to liquids-can also prevent blood sugar spikes.

Get More Fiber
Just a 28-gram or one-ounce serving of chia has 11 grams of dietary fiber — about a third of the recommended daily intake for adults. Adding some chia to your diet is an easy way to make sure you're getting a good amount of fiber, which is important for digestive health.

Stock Up On Omega-3
Chia seeds are packed with omega-3 fatty acids, with nearly five grams in a one-ounce serving. These fats are important for brain health. "There's better conversion of omega 3s into the plasma or into the food than with flax seed," said researcher Wayne Coates.

Stronger Teeth And Bones
A serving of chia seeds has 18 per cent of the recommended daily intake for calcium, which puts your well on your way to maintaining bone and oral health, and preventing osteoporosis.

Don't Forget Manganese
Manganese isn't a well-known nutrient, but it's important for our health: it's good for your bones and helps your body use other essential nutrients like biotin and thiamin. One serving of chia seeds, or 28 grams, has 30 per cent of your recommended intake of this mineral.

Plenty Of Phosphorus
With 27 per cent of your daily value for phosphorus, chia seeds also helps you maintain healthy bones and teeth. Phosphorus is also used by the body to synthesize protein for cell and tissue growth and repair.

Pack In The Protein
Chia seeds also make a great source of protein for vegetarians and don't have any cholesterol. One 28-gram serving of these super seeds has 4.4 grams of protein, nearly 10 per cent of the daily value.

Fight Belly Fat
Chia's stabilizing effect on blood sugar also fights insulin resistance which can be tied to an increase in belly fat, according to Live Strong. This type of resistance can also be harmful for your overall health.

Get Full. Faster
Tryptophan, an amino acid found in turkey, is also found in chia seeds. While tryptophan is responsible for that strong urge to nap after a big Thanksgiving dinner for example, it also helps regulate appetite, sleep and improve mood.

Improve Heart Health
According to the Cleveland Clinic, chia seeds have been shown to improve blood pressure in diabetics, and may also increase healthy cholesterol while lowering total, LDL, and triglyceride cholesterol. All good news for your ticker!" Thank you, Huffington Post for this list!

What do you add Chia seeds to?
I'd love to hear!!

Raw Portebello Pizza's

When I first began my raw food journey, I made a lot of complicated recipes. I like to think of them as transition foods. They all tasted similar to food that I was used to when I ate the standard American diet. I have learned tools and tips that make eating raw easy for the beginner. You don't have to eat 100% raw to reap the benefits, either. Finding your own balance and incorporating a raw meal a day into your life will give you incredible health benefits and introduce you to a whole world of preparing food. For the "foodie," it will be extremely fun!

 The dehydrator is like a "crock pot" for raw food. These Raw Spinach, Tomato and Mushroom Pizzas will "cook" in my dehydrator while my family and I went out of town for a photo shoot. When we came home they had a soft, cooked consistency, but were still raw and healthy! All of the living enzymes were still intact and they were tastier than you can imagine! The house smelled insanely good when we walked through that door as well! It smelled like pizza cooking!

I made this recipe up on the fly with what I had on hand.


4 Portebello mushroom caps
1 cup soaked cashews, drained (I soak mine overnight)
Various veggies for topping. I used spinach, tomatoes, peppers and onions
1 Tbl. balsamic vinegar
2 Tbls. olive oil
juice of one lemon
sea salt

Create a olive oil and balsamic vinegar "dressing" and toss the chopped, raw veggies in the mixture. Coat mushrooms in this as was well.

Blend cashews with the juice of one lemon and a dash of salt. (You may need to add a touch of water to get it to blend well). It should look like and have the consistency of sour cream. Pour this filling into the mushroom caps.

Arrange veggies on top of filling. Add various spices on top of veggies. Oregano is a must for that pizza taste! Add salt and pepper. Place in the dehydrator at 104 degrees for 6 hours. Enjoy coming home to a warm, delicious, healthy meal!!
Rawk On & Enjoy Life!

Friday, January 3, 2014

For the Love of Berries!

I love creating desserts with fresh berries! They are a little reminder of summer during the cold winter months.
Berries are bright, beautiful and oh, so delicious! 

Here I created a very simple, but elegant dessert. It is made from fresh rasperries, raw almond slices, raw cacao nibs and some raw, shredded coconut. 

Here is blueberry, chia pudding topped with cashew kream!
Simply add chia seeds to a bowl and pour vanilla almond milk over them. Let them sit for about 10 minutes. The seeds soak up most the almond milk and become gelatinous and pudding-like. Mix in fresh, raw blueberries. Enjoy!