Raw Vegan Blueberry Maca Cinnamon Rolls

Who doesn’t love cinnamon rolls?

Seriously… I want to know!

Because they clearly haven’t tried these ones.

This recipe was born during a frantic night of rummaging around the kitchen in search of something sweet.

It was one of those “it’s 10 PM and my second stomach is officially open for business” kinds of situations.

Luckily, something in the cupboard caught my eye: a package of raw coconut wraps!

Knowing I also had a ton of frozen wild blueberries in the freezer and a tub of fresh almond butter, I got right to work.

One important thing to note about this recipe is they’re best eaten immediately – unless you enjoy soggy treats!

They require zero baking time (since they’re raw) and won’t weigh you down like a regular cinnamon roll.

I’ve been known to eat an entire plate in a matter of minutes….

Feel free to omit the maca powder – it was a last minute superfood boost, but I don’t regret it!

My final recommendation is to use a thin, smooth almond butter. This helps the filling to be a bit more spreadable. It isn’t a necessity, but if the almond butter is super thick it will end up a little gooey… which isn’t necessarily a bad thing!

Ingredients:

4 raw coconut wraps such as these
5 tbsp raw almond butter
1 tsp vanilla extract 
11-15 drops liquid vanilla stevia
1 tsp maca powder
2 tsp ceylon cinnamon
1 pinch sea salt
1 tbsp almond meal or almond flour
1/2 cup wild blueberries

Cream Cheeze Icing

2 tbsp cashew butter
2 tbsp non-dairy milk
7 drops liquid vanilla stevia 
1 tsp MCT oil
2/3 tsp lime or lemon juice
1 pinch of nutritional yeast
1 pinch sea salt
1/4 tsp vanilla

Directions:

  1. Mix the cinnamon roll filling together and smear evenly onto a coconut wrap.
  2. Sprinkle a small handful of berries inside and roll ’em up!
  3. Using a very sharp knife, cut the cinnamon rolls evenly – I like making them about 1.5 to 2 inches thick.
  4. In a small bowl, combine the icing ingredients.
  5. Thoroughly mix until a thick, yet drizzle-able consistency is reached. You can add 1 tsp of non-dairy milk at a time until it’s smooth and creamy.
  6. Drizzle the icing over the cinnamon rolls.

Enjoy ❤

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Raw Vegan Tummy-Loving Lemon Custard

I’ve always been a huge fan of lemon… mainly in desserts.

Lemon bars, lemon cake, lemon ice cream… the list goes on!

I think I got this from my mother, a serious lemon fanatic.

I’ve been craving lemon ever since the weather started getting warmer, but I didn’t want to make a huge, heavy dessert.

Part of me wanted to just suck it up and make lemon bars, but that would require a lot of work… and I just wasn’t feeling that. Ya know?

So, I grabbed a few lemons at the grocery store and headed for home.

And thus, this recipe was born.

This lemon custard is bright and flavorful, and has all the sunny spring vibes.

Plus, it takes literally 5 minutes to whip up (besides opening the coconuts).

It doesn’t need any thickeners, gums or food colorings, and somehow has an unbelievably creamy, pudding-like texture.

You can make it as lemon-y as you want. I added one lemon, but I could see myself adding another half if I was seriously craving that tart citrus flavor.

This recipe also contains prebiotic fiber AND probiotics, making it a wonderful breakfast or dessert for sensitive tummies (such as myself)!

These are totally optional, and can be left out. (They don’t affect the flavor at all if you choose to opt out of adding them.)

This custard would also be delicious topped with fresh berries or granola, but I love it by itself, topped with a little extra turmeric.

This recipe is also keto-friendly by default, but if you prefer to use a different sweetener, go for it. If you’re using a regular sweetener like honey or maple syrup, I would start with 2 tsp and work your way up from there.

If you’re making this keto like I did, keep in mind that every sugar-free sweetener is a bit different, so start off slow and continue to taste until your desired sweetness is reached.

This recipe makes 2-3 substantial servings.

Ingredients:

2 cups young Thai coconut meat
1 tbsp coconut water, plus more to blend if needed
Juice & zest of 1 lemon
1 tsp vanilla extract
5-10 drops organic stevia
1 tbsp organic erythritol (optional)
1/2 tsp turmeric powder
1 pinch sea salt
1 scoop probiotic powder (optional)
1 tbsp acacia fiber powder (optional)

Directions:

  1. Add all ingredients to a high speed blender and blend well, adding 1 teaspoon of coconut water at a time until a super thick, but smooth consistency is reached.
  2. Store covered in the fridge for up to 2 days, but best enjoyed immediately.

Enjoy! ❤

Raw Vegan Green Protein Bliss Bites

Green protein bliss bites

I’m all about quick, easy snacks.

These are both of those things, plus they’re totally delicious.

These little gems are gluten-free, paleo, keto-friendly, vegan, loaded with healthy fats and protein, and packed full of superfoods.

They’re the perfect snack for any time of day – I love eating a couple before my workouts to give me a quick energy boost!

Any kind of protein ball or sweet treat is a great way to hide greens… so that’s what I did! I added a heaping scoop of Amazing Grass greens powder, and if anything, it makes them even more yummy! (This recipe isn’t sponsored by them in any way, but I do love their products. I used their protein powder in this recipe as well.)

Keep in mind that these are totally customizable….

Only have chocolate protein powder in your cupboard? Great! They’ll still be just as delicious (if not more, especially if you’re a chocolate lover!).

You can add other spices like ginger or cardamom to make things more interesting, or even some dried nuts and seeds to add texture.

The “bliss bite” world is your oyster!

Anyway, this recipe takes less than 10 minutes and one bowl to make, and yields about 10-12 bliss bites.

Ingredients:

1 scoop vanilla protein powder
1 cup almond flour
2 tsp flax seed meal
1/4 cup tocotrienols
1 scoop greens powder (I used Amazing Grass “Holiday Cookie” flavored greens powder, but any mild greens powder should work just fine)
1/4 cup raw pecan butter (or any other creamy nut/seed butter)
1 tbsp melted coconut oil
1/4 tsp sea salt
1/8 tsp stevia or monk fruit (optional – they’re pretty sweet as is, especially if you used a flavored greens powder)
1 tsp cinnamon

Directions:

  1. Using your hands or a large spoon, mix the ingredients thoroughly until well-combined. The “dough” should be very thick, but should stick together easily so you can form it into little balls. If it’s still crumbly, add more nut butter 1 tbsp at a time until it sticks together.
  2. Roll the “dough” into 1.5 x 1.5 inch balls – you can really make these any size you want – I like them to be about 4 bites worth.
  3. Line the bliss bites on a baking sheet lined with parchment paper and refrigerate for at least 4 hours, or overnight. For a faster option (I do this a lot) place in the freezer for 10-15 minutes, then place in the fridge to store.
  4. Store in an airtight container for 3-4 days.

Enjoy! ❤

Raw Vegan Mediterranean Wrap

Raw vegan Mediterranean wraps

I love fast food.

No, no, no! Not, that kind of fast food!

I’m talking about nourishing, plant-based meals that take under 10 minutes to make.

We can call it… Speedy Supper.

Or… Fleet Feast.

Perhaps Swift Snack is most fitting.

Either way, the best meals are the ones that not only taste amazing and are loaded with enzymes, minerals, life-force and nutrients, but also come together in just a few minutes.

Because when I’m hungry, I’m hungry.

There’s a common misconception that raw food is a lot of work, takes too much time and requires a lot of pre-planning.

While this can sometimes be the case, especially for the more complicated dehydrated recipes, it most certainly doesn’t have to be!

In fact, some of my favorite things to eat on a day-to-day basis come together very quickly and require zero dehydration.

While I do enjoy the occasional dehydrated raw vegan comfort food, I usually don’t have the time or patience to make something overly complicated.

I’m a huge fan of raw wraps in particular, because they’re more interesting and generally more satisfying to eat as a meal than a salad, are extremely versatile, and take about 5 minutes to throw together.

They can be as filling or as light as you want, can be made for breakfast, lunch, dinner, dessert or just as a simple snack any time of day!

This wrap is bursting with bright, savory flavors and is packed with healthy fats and cleansing greens.

You can use any raw wrapper you like to make this recipe… my favorite wraps to use are any brand of raw coconut wraps, or the “WrawP” brand of veggie wraps. I used their original flavor for this recipe, because it’s pretty mild and doesn’t distract from the delicious ingredients inside!

I’m not sponsored by WrawP in any way, but I’ll link them here if you want to give them a try.

One other thing to note about this recipe is that the main flavor components inside the wrap are pretty salty and pack a punch, so I highly recommend packing it full of fresh greens to balance everything out. I used mixed organic micro greens for mine, but you can use whatever you like.

This recipe is either a large meal for one, or a hearty lunch for two when cut in half.

Ingredients:

1 Sheet Original WrawP Veggie Wrap or other

1 tbsp kalamata olive tapenade or spread
5-6 sun-dried tomatoes, soaked overnight in water or pre-packed in olive oil
1 ripe avocado
1/2 a medium cucumber, thinly sliced
1 small ripe fresh tomato, chopped into bite-sized pieces
2 cups tender leafy greens (such as spinach) or sprouts of choice
1/4 tsp Italian seasoning

Directions:

  1. If using a Wrawp brand veggie wrap, soften it first by rubbing about 1/2 tsp warm water onto the surface, and let it sit for about 30 seconds.
  2. Smash the avocado onto the wrap, evenly coating the surface of the wrap, leaving about 1/2 inch uncoated on all sides.
  3. Spread the olive tapenade evenly over the avocado.
  4. Line the sun-dried tomatoes over top, keeping in mind to wrap the sheet on the long side. This creates a much bigger wrap with more room for ingredients.
  5. Add fresh tomato and sliced cucumber evenly over the wrap.
  6. Sprinkle on a healthy dose of Italian seasoning.
  7. Pack as many fresh greens/sprouts on top as you can, and roll the wrap closed.

Enjoy! ❤

Raw Vegan Sushi Roll

Before I became vegetarian, I loved sushi.

Not vegetarian sushi, either. My absolute favorites were salmon and tuna nigiri, unagi (eel) rolls, and anything with tobiko on top (those little orange fish eggs).

Sushi was definitely one of my favorite foods growing up.

Ever since I announced to my mom that I was going vegetarian nine years ago, I have relied on cucumber and avocado rolls to get me through my sushi cravings.

While regular cucumber and avocado rolls are absolutely delicious, I recently got a craving for an even healthier option.

Seeing as I’m currently following a raw vegan diet, I figured this was the perfect opportunity to make yet another replacement for an old favorite.

So, I went to the grocery store and bought myself a pack of nori sheets.

And thus, this recipe was born!

It took me about fifteen minutes to make, and the hardest part was chopping the veggies.

Feel free to switch it up and add whatever you like in the middle!

Fresh marinated coconut meat, carrot, bell pepper, jicama, sprouts, even mushrooms. Whatever floats your sushi boat!

In place of rice, I made a sunflower seed pâté seasoned with a little miso paste and rice vinegar.

In my opinion, the main flavor components in a veggie sushi roll are usually the soy sauce, seaweed and wasabi, so I just needed a mild base to compliment the primary flavors. It works perfectly and it’s so easy to make!

There’s one thing I just need to throw out there before we get started:

I’m terrible at rolling sushi.

And you know what? It’s OK if you’re terrible at it too! All we can do is try our best. We can be terrible at it together, united as one uncultured sushi-craving health-nut. (I’m kidding)

But seriously, it’ll still taste delicious no matter how perfect or imperfect it is. I promise.

(If you do have sushi-rolling skills, hit me up. I would love to learn how to not suck at it!)

Here we go.

Ingredients:

Sunflower Seed “Rice”:

2 cups sunflower seeds
1 tsp miso paste
1 tsp rice vinegar
1/8 tsp organic monk fruit or stevia 
1 tbsp sesame seeds 
5-6 tbsp filtered or spring water, to blend

For Everything Else:

1 ripe avocado
1 medium organic cucumber
1 package raw or toasted nori sheets
3 tbsp tamari or nama shoyu
1 tsp wasabi paste
1 tsp sesame seeds or gomasio for garnish

Directions:

  1. In a high speed blender (or food processor) blend the sunflower seeds with the rest of the rice ingredients, adding two tbsp of water at a time until emulsified, but still very thick. I used a Vitamix plunger to really work the mixture into a paste.
  2. Once blended, smear 3 tbsp pâté onto a nori sheet, about an inch off-center to one end of the sheet.
  3. Add thinly sliced matchsticks of avocado and cucumber into the middle of the roll.
  4. Using both hands, begin rolling the sushi tightly beginning at the end closest to where you smeared the pâté.
  5. Using a very sharp knife, carefully cut the roll into individual pieces of sushi. I like dipping the knife into a bit of water after each slice to keep it from sticking. (You can also take this opportunity to clean up the less desirable sushi roll ends by eating them. hehe.)
  6. Serve with a side of tamari and wasabi, or mix the two together to make a sauce like I did to drizzle over top. You can even add some pickled ginger to the party if you like.
  7. Top with gomasio or sesame seeds.

Enjoy! ❤

Adaptogenic Miso Soup

Miso soup

I’ve always enjoyed a little “funk” in my food. Shout-out to any and all fermented veggies, home-made vegan cheeses, wild mushrooms, brine-y olives and what some would call… excessive… amounts of garlic and onion.

I could probably sit and devour an entire jar of kimchi in one sitting….

Anyway.

This soup is salty, spicy, umami and, most importantly, full of minerals and beneficial properties.

You can play around with it and add pretty much whatever you like: Green onion, steamed veggies, leafy greens like spinach or kale, the possibilities are endless!

I kept it pretty simple with this one, mainly because I’m partial to the purity of plain miso broth, and I wanted this to be more of a sipping broth/in-between meals kind of situation.

You can also experiment with different kinds of miso paste such as brown rice, red or sweet white miso. I use chickpea miso for most of my recipes, because it has a saltier, milder, less sweet flavor than other miso pastes I’ve tried.

For this soup, I use whole dried cordyceps mushroom.

Cordyceps is a wonderful medicinal mushroom, boasting countless benefits including the support of lung health, adrenal balance, stress response, immune system function and energy utilization.

Cordyceps is a Jing-nourishing herb, making it wonderful for those with drained energy reserves. You could eat this soup for breakfast as well, especially with the mild energy you may experience from this mushroom.

One interesting thing to note about cordyceps mushroom is that it typically grows on insects and larvae by taking over the brain and central nervous system, causing the host to act in accordance with the fungi’s biological agenda.

cordyceps mushroom

Luckily, the cordyceps mushrooms I use are not grown on insects but organic brown rice, making them vegan-friendly. Yay!

They have a very mushroom-y flavor, which I personally really enjoy in this soup. The hot broth softens them up as well, which makes eating them much more pleasant.

If you can’t find whole cordyceps mushrooms, you could substitute them with 1/4 tsp cordyceps mushroom extract powder.

One last thing to note about this recipe is that when making miso soup, it’s best not to heat the miso to extreme temperatures due to its high enzyme and probiotic content. I usually use water that’s just the perfect sipping temperature to make this recipe. It very easily remains raw by keeping temperatures under 118° F.

This recipe is super quick, and only takes as long as it takes your water to heat up.

Ingredients:

12 oz hot but not boiling filtered or spring water 
1 tsp (or a hefty pinch) dried cordyceps mushroom strands
1 tbsp chickpea miso paste 
1/4 tsp aged garlic extract
1 tbsp dried wakame seaweed
3/4 tsp tamari
1/2 tsp toasted sesame oil (optional)
1 tsp fresh lime or lemon juice
1/2 tsp kimchi juice or your favorite fermented hot sauce to taste
1 tsp toasted sesame seeds for garnish (optional)

Directions:

  1. Begin by adding miso paste, along with all ingredients – besides the seaweed, sesame seeds and cordyceps mushrooms – to your favorite mug or bowl.
  2. Add a splash of cold water and mix vigorously until a smooth paste is achieved.
  3. Add the mushrooms and seaweed to the broth base.
  4. Pour the hot water over the rest of the ingredients and stir gently to combine.
  5. Top with extra sesame oil and sesame seeds for garnish.

Enjoy! ❤


Raw Vegan Baby Banana Pancakes

banana pancakes

This recipe is heavily inspired by the addictively amazing raw pancakes at Erewhon Market in Los Angeles. I wasn’t trying to replicate it per se, but I wouldn’t have made them had I not fallen in love with the ones at Erewhon.

This pancake recipe has a base of bananas, and I have not tried making it any other way, so it’s not keto. But, it is free of added sugars & totally paleo – the sweetness comes from the baby bananas.

You could use regular bananas in this recipe and it would taste pretty much the same, but “Baby Banana Pancakes” sounded so cute!

You could also add blueberries, chocolate chips, cocoa powder, chai spices or nuts to this recipe and make whatever kind of pancakes you want!

I just added a dash of cinnamon and vanilla, which play off the sweet banana flavor wonderfully.

If I have any warnings about this recipe, it would be to not eat six in one go like I did. When it comes to raw food, especially blended and dehydrated nuts, seeds and fruits, it can be easy to chow down on a whole lot without realizing how much food you’re actually consuming.

For example, one dehydrated baby banana is going to seem much smaller than a fresh baby banana, but it’s still the same amount of sugar and fiber.

You know what I mean?

Anyway, these pancakes are tender, soft, sweet and have just the right amount of bite to them. They’re also super easy to make; you just need a blender and the dehydrator does the rest of the work for you.

This is an “overnight” recipe, so definitely start these earlier in the evening so you can wake up to fresh, warm banana pancakes for breakfast!

If you’re in a hurry or just want these for dinner (no judgement here, I’m no stranger to the “breakfast for dinner” movement) you can also increase the temperature on your dehydrator to 115° F and dehydrate them for three hours, flip, then dehydrate for four more hours.

I just topped them with a little organic buttery coconut oil and raw honey, but if I had some grade-A maple syrup around I would’ve opted for that.

Fresh chia blueberry jam would be divine as well, or cashew cream and strawberries.

This makes anywhere from 7 – 14 servings, depending on how big you want your pancakes to be. Just keep in mind larger pancakes will take longer to dehydrate. I used 1/4 cup scoop per pancake, and ended up with 12 of these bad boys.

Let’s get into the recipe!

Ingredients:

4 cups fresh banana chunks, or about 2 bunches of baby bananas
1/2 cup almond flour 
1/2 cup golden flax meal
1 cup raw pecans
2 cups raw almond milk  
1 tsp cinnamon
1/2 tsp sea salt 
1 tsp vanilla extract

Directions:

  1. Add all the ingredients to a high speed blender such as a Vitamix, with the bananas going in first.
  2. Blend on high speed, using the tamper to push the ingredients into the blade. This may require a bit of arm work, but it should go by pretty quick. If your blender is having a hard time, add 1/4 cup of almond milk or water at a time until a super smooth, yet relatively thick batter is achieved.
  3. Scoop out into little pancakes on a dehydrator sheet and dehydrate at 115° F for three hours, then flip them over and dehydrate at 110° F for 8-10 hours. These are pretty forgiving, so don’t sweat it if you leave them in an hour or two longer than this – especially at such a low temperature.
  4. Pop a few on a plate and smother them in vegan butter, berry sauce, maple syrup or whatever else strikes your fancy.

Enjoy! ❤