Raw Dessert Pizza

I created this Raw Dessert Pizza from a recipe that I used to make years ago. This raw version is even better than the baked original!

Crust

1 cup raw pecan

5 pitted dates

1 tsp coconut oil

Grind in food processor and press into a circle on a pizza plate.

Filling 

1 1/2 cups raw, soaked cashews

1/2 cup coconut oil

1/2 cup raw honey

1 tsp real vanilla

1/2 cup raw almond milk

juice from one lemon

Mix in Vitamix

Spread over crust. 

Chocolate Swirl

1 Tbls raw cacao powder

2 Tbl raw agave

1 tsp olive oil

mix with wisk and dollop onto filling. 

Swirl in with a knife.

Top with banana slices, berries or whatever other fruit that you have on hand. 

ENJOY!!

Tiff's Raw Birthday!

My daughter Tiffany, is turning 11 today! Tiff is vegetarian and about 50% raw vegan. She asked me if I would make her a raw birthday cake, and specifically asked to Raw Vanilla-Chocolate Cheesecake. I created this recipe for her cake and I wanted to share it with you all! Tiff LOVES Justin Beiber and her party is a JB theme.

Tiff's Raw Chocolate - Vanilla Cheesecake. 

Filling Ingredients:

2 cups raw, soaked cashews

Juice of 4 lemons

1/2 cup Raw Honey

1/2 cup Coconut oil

1 Tbls. real vanilla

2 Tbl cacao poweder

little bit of water

Crust:

1 1/2 cups raw pecans

4 dates, pitted. 

Place in food processor and mix until crumbly. Press into the bottom of springform pan.

Blend everything but the cacao powder in a Vitamix or other powerful blender. Pour half of filling onto crust. Place in freezer for 2 hours until hardens. Blend remaining filling with the raw cacao powder. Pour it over the vanilla later and place back in freezer.

Vanilla frosting:

meat from one young cocout

1/2 cup raw cashews

1 tsp. real vanilla

little water - enough to help blend.

Blend together in Vitamix

place in plastic bag and put in freezer for an hour to harden.

Pipe over raw cheesecake and decorate with fruit. 

Remove from freezer and place in the fridge 2-4 hour before serving to soften.

A note to my daughter:

Eleven years ago today, I gave birth in my own bed, to the most amazing human being that I have ever met. Daddy whispered in my ear, "It's a girl," and I sobbed tears of joy. You didn't even cry when you came into this world, instead you just gazed at me like, "Now what?!" I can still remember how round your little head was and how warm your naked body was against mine. We stayed in bed together for a month - just you and I - connecting, nursing and basking in love.

No person on Earth has taught me more about life than you have. You were born Dakota Leigh and changed your name at age three to Tiffany Rose, because you said *that* was your name. Thank you for choosing me as your Mom. Having you as a daughter, friend and partner through life has been an experience beyond words. You are the most powerful creator I know, and you have shown me that I can be, do or have *anything* I want in life!

Happy Birthday Tiff! May you continue to rock the earth more powerfully and joyfully every year!

I love you, Mama

Wheat Berry Love!

I love sprouted wheat berries! They are so versatile and incredibly good for you!

Sprouted wheat bread is an ancient food with modern-day benefits. The flour made from sprouted grains provides more protein, vitamins and minerals than refined flours, thanks to specific biochemical changes during germination that increase the accessibility of vitamins and capture proteins and carbohydrates in enhanced states. Incorporating sprouts into bread flour or dough brings potent flavors and nutrients into old-world breads that can be called today's health food.

(Thank you to www.livestrong.com for the above information)


Rejuvelac is a fermented beverage that is inexpensive, easy to make, refreshing to drink and FULL of wonderful nutrients for your body. A healthy probiotic, it also has vitamins B, K and E, proteins, and enzymes. It is beneficial to your digestive system, promoting a healthy intestinal environment. It is also a great starter for raw nut cheese!

How to make Rejuvelac:

1. Start with one cup soft wheat berries (pictured). You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac.

2. Soak the grain for 24 hours. Drain off water and rinse two to three times a day until little sprout tails appear.

3. Place sprouted grain in large jar. Add 4 cups water and let sit on the counter for 2-3 days.

4. You will notice that the water will get cloudy and little bubbles will start forming.

5. Taste…it should taste clean and fresh with a hint of lemon. Strain the rejuvelac off of the wheat berries and store in covered glass container in the refrigerator. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the wheat berries to make a second batch. It will only take a day. (Thanks to Rawmazing.com for this recipe!)

I regularly made Rejuvelac and with this particular batch, I added fresh, grated ginger. I am anxious to see how it tastes!

Simple Raw Bread

The bread recipe, I created myself. You take 2 cups of soaked and sprouted wheat berries and and add them to the food processor, along with:

1 Cup pitted dates
pinch of pink salt and 1 tsp cinnamon.

Process these ingredients together until it forms a soft dough. Form a circle on your dehydrators non-stick sheet and dehydrate for 6 hours, on 105 degrees. Flip and dehydrate another 6-8 hours. 

Enjoy with raw honey and fresh fruit! 

I hope you enjoy these two recipes for sprouted wheat berries!

Raw on the Road

I recently returned from a speaking trip to Australia. This is my second time traveling there since becoming a raw foodist. It is getting so much easier to eat raw on the road. Although not 100%, what I ate during the entire trip was high-raw and it felt SO good to eat clean while traveling. I never suffered from jet-lag, despite the 14 hour time difference and season change. (it was winter there.)

Raw Cheesy-Zucchini chips and Raw Cheeze-It's, apple, raw almonds and coconut water.
The perfect, high-vibe snacks for traveling!

When I arrived in Australia, I visited the supermarket where I bought nuts, pineapple, tomatoes, avocados, and water. I snacked on those foods at night and ate salads and fruit pretty much the rest of the time. Oh, the coconut water and raw chocolate before my talks really gave me an edge! My presentations were so high energy and flowed effortlessly. I truly believe that eating living, high energy foods gave my public speaking an upgrade! 

The times when I did not eat raw, I made the conscious choice to eat the food, usually because the experience of something new or culture related was more important for me than eating raw. I tried steamed broccoli with peanut butter, because my friend was eating it and wanted me to try it. It was SO good! I also enjoyed some cooked, warm lentil soup at the food tent one freezing cold day at the conference. It was available and calling to me. I have tried to be in tune with what foods feel right to eat and experience, even if they are not raw. I still end up eating raw foods most of the time on the road, just because it is what  eat now. After 14 months, it has really becoming second nature. 

You can eat raw and travel! It will not only give you an edge, but it is easier and cheaper than dining out on the road. Eating living foods while flying will help eliminate jet-lag and will keep your immune system strong when surrounded by others for hours on a plane. High-energy foods are available everywhere! The airport has fruit cups and salads in abundance! Times are changing and more and more people are beginning to understand and value the many benefits of raw, living foods. The more people know, the more options that will open up for raw foodists out in the world. I am grateful for the awareness growing.

Eating clean is the new "go-green," campaign!

Raw Strawberry-Chia Swirl

Ingredients:

2/3 cup chia seeds

2 cups raw almond milk

4 Tbl. maple syrup pr raw agave

1 mashed banana

2 tsp real vanilla

Mix alll ingredients in a bowl. Let sit for 15 minutes. Stir again

Strawberry layer

1 cup fresh strawberries

2 Tbl Maple Syrup

blend in food processor

Coconut Cream

meat from 4 young coconuts

1/4 Cup coconut oil

Juice from 1/2 lemon

Blend in Vitamix Blender

Layer chia pudding with strawberry puree in tall glass.

Top with coconut cream and enjoy!

Raw Plum Soup

This simple, little dessert soup is as beautiful as it is delicious! I have never come across Prune Plums before, and when I saw them, I filled the bad, excited to go home and try some new raw recipes! My children loved this and they added their own raw topping, such as crushed pecans and coconut. It is also delicious with coconut cream mixed in!

Ingredients

2 bananas
1/2 cup mixed berries
1 Tbl real maple syrup
3 peeled oranges

Blend all ingredients together

Chop and cube plums, (discarding pits.)

Mix into soup and enjoy!

Announcing my newest adventure!
My dear friend, Christina Cretella and I have started a raw food catering, instruction and personal chef business! Last night we had our premier event! It was a smashing success and we loved every minute of is.

Chrstina and I are both passionate women making a difference in the world in our own way. 

We wanted to spend our time together as friends bringing awareness, health and happiness to others! 

Our dream came true last night and it is the beginning of amazing new opportunities for both of us!

I am very exicted about the future of Rawk Starz!

Here we are preparing delicious raw foods for our group last night!

Here is just one of the appetizers we put our for our class last night
These are Raw Walnut and Zucchini Crackers with Raw Pub Cheese and Raw Dill Cheese. SO delicious! Everyone loved it!

If you live in New England and have an event you need catered with the healthiest, most high-vibe food on Earth, contact us! www.RawkStarz.com

Kickin' Key Lime Pie!

I created this recipe because of my incredible love for limes! 
I did a blog entry a few years ago about my search for Lime Starburst candy. They used to be part of the selection when I was a kid, but they got rid of them in 1978. Here is the blog entry that I wrote when I was pregnant with my son, Orion.


I have since had them gifted and mailed to me from all over the country. 
This pie totally gives me my lime fix. It is tart, creamy and delicious! I know it will rock your world too

Ingredients:

1 and 1/2 cups soaked cashews

1/2 cup raw honey

1/2 cup coconut oil

2 tsp. organic vanilla extract

Juice from 6 -7 key limes

Mix in VItamix blender until creamy and smooth!

I did grate a little bit of lime zest into the batter after it was blended to give it a little color. The texture is like coconut, so if you don't like that, you can leave it out.

Crust:

1 1/2 cup raw pecans

6 pitted medjool dates 

process in food processor and push into bottom of pie plate.

Pour Key Lime filling over crust

Set in freezer for two hours, then move to refrigerator. 

Prepare to be rawked! 

Side note: I made this trivet after an epic fail at making a bowl in pottery class. I never knew how much I'd use it! Sometimes what you think is a failure is a gift.

Sexy, Raw Lasagna

I love making raw recipes with my friends. It is so much fun to all get together and while our kids play we create and enjoy delicious raw meals together. There is a circle of us who are all on the raw path and we all support one another and share tips and ideas. I love being together as women and connecting in this way.

This week my friend Josha brought over a raw lasagna recipe that we all tweaked to make it our own. 

The result was simply amazing! This was by far one of the best raw dishes that I have ever tasted. It was good the next day too, but not as good as when it was fresh.

We served this with a salad with my friend Jen's Raw Chipotle salad dressing. So delish!!

Ingredients
Lemon-Cashew “Ricotta”
2 cups raw cashews, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt

Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes

Basil-Walnut Pesto
2 cups packed basil leaves
1⁄2 cup raw walnuts
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Lasagna
3 medium zucchini, ends trimmed
3 medium tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves

UnCooking Instructions
Lemon-Cashew “Ricotta”

Place the cashews, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Walnut Pesto
Place all ingredients in a blender, and process until smooth.

Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1⁄3 of each. Layer on 1⁄3 of the tomato slices, and sprinkle with 1⁄3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Josha and Jen building the lasagna

Bonding with friends with our combined passion for raw food is one of my favorite things to do, especially if the recipe is intensive like this one is. Enjoy time with your loved ones too and rawk your way to health and happiness together!!

Raw Pad Thai with Cilantro Corn Salad

If you haven't bought a spiralizer yet, get on it! It completely changes the texture of zucchini and carrots from soggy shreds to delicious, crisp vessels for amazing raw sauces! 
Spiralizers are affordable and fun to use!

Raw Pad Thai and Cilantro Corn Salad

Dayna's Raw Pad Thai

2 large Zuke - spiralized!

1/4 cup Vermont Raw Peanut Butter

1 Tbl tahini

2 Tbl  Bragg's liquid aminos (natural soy sauce)

1/4 cup lemon juice

1/4 cup lime juice

2 Tbl. olive oil

1 Tbl. raw agave

1 cup water

Blend all ingredients in your Vitamix or high speed blender. Pour over zuke noodles, toss and enjoy!

Corn and Cilantro Salad

2 Cups corn, cut from the cob

1/4 cup cilantro chopped

1/2 cup celery chopped small

1/2 cup zuke chopped small

1/2 cup tomato chopped small

1/2 cup red onion finely chopped

Dressing

2 Tbl olive oil

1 Tbl. raw honey

1/4 cup lime juice

1/4 tsp. mustard seed ground in coffee mill

pink salt and pepper

1/4 cashews

water to enable it to blend together

Blend well and pour over salad and toss.

Enjoy these two recipes together for a perfect Rawkin' meal!

Rawkin' the World!

I recently visited London and while I was there, I just had to check out two of the hottest raw restaurants in the city! For lunch I visited the InSpiral Cafe. It was AMAZING! The prices were fair and the food was plentiful. It was nice to experience the Raw Culture abroad. 

As I shift to new opportunities as a raw food coach and personal chef, it was important for me to learn about and taste raw foods from around the world. I gained so much insight and joy from the places I visited and the people that I met. I know it aided me well on this journey to help others.

The second Raw restaurant that I was able to experience was the one and only SAF! It wasn't as good as InSpiral and the prices were very high - I am assuming because of the atmosphere - which was very upscale. I wasn't impressed with the employees who knew nothing about raw food, whereas at InSpiral, the employees were very passionate about what they were serving. 

Here I am with my Mom, Darlene, who is also a Raw Vegan. It was so nice to spend time with her in her home in England and create Raw meals together. It was a visit that I will never forget. I am so grateful to have parents who are on a similar path that I am with health and happiness.

~Dayna

Raw Italian Sandwiches!

Recently, my friend Kim and Jen came over for a visit.  I have a new kitchen island, and I was excited to use it with company over! I l love to entertain and share good food! This island adds so much to the kitchen. It is a central focal and gathering point, which I love. Anyway, Kim and Jen are eating more raw foods and are interested in learning all that they can from those of us eating high-raw. I was going to serve this awesome bread with a salad, but as I started cutting up the bread, I had a new idea.

I cut the bread rectangularly and spread these with cashew mayonnaise. I then topped them with shredded Romaine and avocado that was tossed in olive oil and apple cider vinegar. I added sliced tomato and some yummy raw garlic dill pickles, fresh dill  and then finished it off with some pink salt and pepper.

As I prepared everything, I was chatting with my friends who were watching this new creation unfold. One thing that I have learned from shifting to a raw lifestyle is, never be attached to the recipe you thought you were going to make... Just go with the flow and inspiration in all that you are creating. Many times, my new creations become part of my regular rotation of raw favorites. These are definitely something I will be making often. It's pure and simple and I couldn't believe how much they reminded me of the Italian Subs that I used to like from our local sub shop.

Zucchini Orion Bread

1 1/2 cups chopped zucchini
1/2 cup chopped sweet onion
1/2 cup extra-virgin olive oil
1 tsp pink Himalayan salt
1 cup ground almonds (I use a coffee bean mill)
1 cup ground golden flax seeds

Place the zuke, onion and oil is a food processor and puree. Remove and in a bowl add zuke puree, salt, almond meal and flax meal. Spread evenly on an Excalibur Dehydrator teflex sheet. Dehydrate on 104 degrees for 4 hours, then flip for 6 more hours.

Raw Cashew Mayo

1/2 cup soaked cashews
2 Tbl nutritional yeast
2 Tbl olive oil
1 Tbl of Organic Tahini
2 tsp fresh lomon juice
1/2 cup water

Blend all ingredients in your amazing Vitamix or other blender. Will keep for 5 days in the fridge. You can make a double batch, then make a raw mock-tuna recipe the next day and use this mayo!

You can then add whatever you'd like to this basic recipe. I've added garlic and fresh herbs to mine before. I added Italian Seasoning when I made this recipe.

Raw Iron Chef!

Last week was the second annual Life Rocks! Radical Unschooling Conference. It is a conference that I  produce in North Conway, NH. This year I decided to have a Raw Iron Chef competition as part of the event, inspired by my love for living foods, the Iron Chef show and also my beautiful friend Christina. Christina and each had a team - Team Martin and Team Cretella. We decided to playfully compete, yet the event itself was more serious than either of us realized it would be. We loved it though and  we both agree that it was an experience that we will never forget. 

Judges for the Life Rocks! Raw Iron Chef competition: Josha Grant, Roderick Russell and Steve Sainsbury!

Here I am praying for the win, once I got a taste for competing!

Competing against a best friend is fun and wonderful, because I had no attachment to winning. I wanted Christina to win and I knew I would take such joy in seeing her take home the trophy! Well, as the competition went on my desire to win was sparked because I worked so hard and I felt the intensely serious nature of the event. It felt so good to compete and be timed in doing so. It was more exhilarating than I ever imagined!!

Having Jamie as a partner gave me an edge because he has an awesome "stage presence" and also got really creative with the presentation. I loved that! 

Goji Berries were the secret ingredient and we had to incorporate them into every course.

I created the recipes and Jamie helped me execute them.

Our main entree was my

Raw Taco with Goji Berry Salsa (recipe here)

This is Jamie and I putting the raspberry-goji berry sauce into the squeeze bottle.

For dessert I created a

 Raw Chocolate Silk Pie with Raspberry and Goji Sauce (recipe here)

I am pleased to say that we won 1st place!! It was such an incredible experience! 

photos by Joe Martin and Xavia Vincete

How to be Rawsome: Upgrade Your Life With Living Foods!

Rock Your Life! Teleseries

This week's teleseries session is:

How to be Rawsome: 
Upgrade Your Life With Living Foods!

Join Dayna LIVE this Sunday where she discuss her leap to a raw food lifestyle ten months ago. Dayna went from the standard American diet to 100% Raw, almost overnight! Her life changed dramatically in only a couple of weeks from making the shift and she is inspired to support others in making the change themselves.
Learn about the tools to make raw foods easier and how you can slowly stock your pantry with living food ingredients to help you become a better YOU!
Learn how to make the transition to living, raw foods easy and fun and gain the confidence necessary to make the shift to better your life in every aspect!

 Read more about Dayna’s Raw Journey here.

This session has limited space, so sign up quickly as this is sure to be one of Dayna’s most popular discussions. To learn more about past teleseries session for purchase, click here.
Get ready to upgrade your life!!

This Sunday, April 15th, at 7pm EST

$4.95

You will be emailed a call in number and unique code to enter the call. I look forward to having you part of the discussion and to answer your questions!

Springtime Premier!

I created this dessert to bring to a premier party of the film , "Hungry For Change," at my good friend Christina's house. The film was amazing and it is available to view for free for the next week, so check it out! It is life changing!!

This was the perfect dessert for the first day of spring! It is so colorful and cheery and absolutely bursting with fresh flavors. You. Will. Love. It!

Crust

1 cup raw pecans

5 pitted dates

Combine pecans and dates in food processor and press into bottom of glass 8x13 baking dish.

Filling

3 cups soaked cashews

3/4 cup coconut oil

1/2 cup raw honey

Juice from two lemons

I organic vanilla bean, scraped

1/2 fresh pineapple

1/2 tsp. turmeric 

1 cup fresh raspberries

1 Tbl. raw agave

Mix cashews, coconut oil, honey, lemon juice and vanilla bean until combined. I use the Vitamix tamper to help combine well by pushing down on the ingredients in the blender. You may need to add a little water if it isn't blending well. 

Pour half of the filling over the crust in the glass baking dish. Place in the freezer to set for about an hour. In the meantime, add pineapple and turmeric. Combine well with remaining filling. Pour over vanilla layer. 

Don't rinse the blender and add the raspberries and agave. Blend well. Using a spoon plop (nice technical term, huh) raspberry sauce over pineapple layer. Take a knife and swirl is through top layer. Place in freezer to set for a couple of hours. You can keep this in the fridge once it is set. To serve, garnish with raw, organic coconut shavings. 

Enjoy this spring delight for Easter, a birthday party, or to simply celebrate TODAY! 

Rawk your bad-ass self!

Raw Responsibility

Blueberry, Coconut smoothie

This raw journey has been a trip. Seriously... I never would have guessed that I'd be a vegan, raw foodist if you would have told me a year ago! It has been nine months now and I feel like such a different person! I am so inspired to help others on this path, that I can't help but share with everyone I meet about our new lifestyle. Living foods are like no other. Their live energy infuses your body with a connection to everything and everyone. It is surreal when you experience it.

My shift to living foods has indirectly affected everything in my life in such a positive way. I was happy prior to my shift, but now, I am unstoppable. I manifest my dreams and create new ideas everyday. I have followed through with things that have been sitting on the back-burner for years now. I am like "Dayna-ultra" now. It is truly incredible. I feel that because of the way I feel, both physically and emotionally, that this is the most natural, healthy and organic way for me to live. I know there are always exceptions, but for the average person, they will thrive with raw foods.

My children have made such incredible changes in their food choices since my husband and I became raw. They have complete and total freedom of what to eat and bring into our home. They have been on their own path with food since our choices have changed. Tiff, my 10 year old daughter, has become vegan. The other kids are pretty much vegetarian. All labels aside, we have just immersed ourselves in this new world and the way that they feel from doing so has inspired them in such positive ways. The partnership that we live together has been enhanced because of the inspiration and follow-through being kicked up a notch.

Tiff started her own business, Devin is building and creating more and Ivy and Orion are loving my new passion as a way for us to connect in the kitchen. Ivy *loves* raw foods and tries everything I make. Orion and Devin still love their breads and cheeses, and I am supportive of their choices, but now, I am more in tune with organic and wholesome sources of these items, so my shift has affected them too. Going raw has trickled down to everyone in my family in new ways and I want to sing it from the mountain tops!

The kicker is... it all started with me. I don't think we realize sometimes as mothers, what a powerful influence we have in our family. I know for years I kind of "blamed" Joe for us not eating healthier, claiming he wasn't supportive of making a change. The truth is, I just wasn't educated about it, or ready. Once I began reading more and more about raw foods, the more inspired I became to try it for a while. Once I felt the difference, I knew that this was something bigger than I ever knew. It was about much more than food. It was a powerful level of awareness and connection to the earth and myself that I had never experienced before. When I became passionately inspired, my family did too. Joe was instantly on board as soon as I was clear about our new direction.

I know that I am the guiding energy of our home. My choices and attitude about life leads everyone in various ways. It is such an important responsibility to accept and understand. You never have to force or coerce your family to eat what your eating. You just have to be grounded in the realization that living foods are more than just "good for you," they are an extension of you. Period. They contribute to your well-being and happiness in ways you can't even imagine! Food creates your life, in a sense and my new-found love for what I am eating is infused with love as I take it into my body. Every cell feels this love and in turn, I am brought to higher levels of consciousness and awareness.

My family has benefited from my shifting to a living foods lifestyle on so many levels. I am profoundly grateful for coming to this life when I did. I never would have guessed that this would be me, but it is and I love myself in a way that I never have before. My passions in life have expanded, yet they are all connected. I love helping others on their own personal journey in life walking the road less traveled . I have begun a weekly teleseries about the radical life choices that I have made and how others can come to higher levels of joy in birth, parenting, eating and loving. Check out my series, "Rock Your Life! to learn more.

Thanks for reading and Rawk On!!

Mintalicious!

Raw Cacao Mint Bars!

When I posted this photo on Facebook, I had more comments and "likes" than another other raw food photo that I had ever posted before! I couldn't wait to share the recipe that I have created with all of my friends who want to experience these luscious, refreshing mint bars! These are packed with nutrition and living enzymes that will give you so much energy! I ate these for breakfast along with my usual green smoothie and I was buzzing my way through the day! I love these and I hope you do too!

Brownie layer

1 cup pecans

1 cup dates

1/4 cup cacao powder

Food process the brownie ingredients until blended and dry chunky. press into a small pan or pie plate.

Vanilla Layer

2 cups raw cashews soaked for three hours

juice from one lemon

3/4 cup raw honey 

3/4 cup raw coconut oil 

1 vanilla bean, split open and seeds scraped, pod discarded

1/2 tsp pink himylayan salt

1/4 cup water

Blend all ingredients until smooth 

Pour mixture on top of the brownie crust and spread evenly. Place in freezer to set for about 90 minutes. Make the mint layer after this sets.

Mint Layer

1 small avocado, peeled and pitted

1/3 cup fresh mint leaves, chopped

1/3 cup raw agave nectar

1/2 tsp pure organic mint extract (or more to taste)

1/4 cup coconut oil

In your Vitamix, blend the avocado, mint leaves, agave, coconut oil and mint extract until smooth. The mixture should be thick and creamy. (If your blender doesn't move the mixture very well, add a few tablespoons of water.

Spread the mint layer over the brownie/vanilla cream layer. Place back in freezer to set for another 90 minutes. Remove from freezer, but into squares and sprinkle with raw, shredded coconut. I also sprinked some hemp hearts over mine.

Enjoy this beautiful, abundantly healthy dessert!