Raw Mint Chocolate Ice Cream (No Added Sugar, Gluten-Free, Raw)

I was in the middle of making my favorite avocado smoothie and some beet pancakes when I noticed that I had way too big of a smoothie for it to be fresh. Instead of saving it or waking someone else up to eat the other half I instead decided to  freeze it, and oh boy was I happy that I did. The next day there was a slight heat wave but I was prepared! This is more similar to chocolate ice, unless you use an ice cream maker, but the mint and chocolate flavors are really fantastic, and can help your kids out with a sugar-free way of eating more fruits and veggies.

(Ingredients)

• 1 Large Ripe Banana
• 1/2 Large Ripe Avocado
• 1/4 cup of Cocoa
• 5 tsp Stevia
• 3 drops of Food-Safe Mint Oil
• About 1 & 1/2 cups Non-Dairy Milk

(Directions)

• Blend the ingredients until fine and then freeze, taking it out every three hours or so to scrape and mix it to your liking. Skip the step if you are churning and let it thaw for five minutes or so when you are ready to eat.
• Grab a spoon and enjoy!

Raw Vegan Brownies (Soy-Free, Grain-Free, Gluten-Free)

Lately I've been trying a lot more raw vegan foods and recipes to get rid of over-processed sugars and take a short vacation from wheat. It has really been working for me and I'm extremely energetic due to it, which just makes me a bucketload of fun. As for these brownies, you could say that they are more than chockful of nuts - the whole base is made out of nuts and pressed into the tops of each brownie is a delicious coconut flavored almond. It took maybe only three or four hours for these to dehydrate, but it depends on how moist or crisp you want these to be. They're lightly chocolatey but full of coconutty-goodness, and a sprinkle of stevia on top can really make them "pop!"

(Ingredients)

• 5 Softened Dates or Prunes
• 1/2 cup of Coconut Flour
• 1/4 cup of Plain Almonds
• 3 tsp Grated Raw Chocolate (sub cocoa if not fully raw)

(Directions)

• After softening your fruit in warm water, you can process it with the rest of the ingredients.
• Press into a dish lined with parchment paper and dehydrate at 180 degrees for 2-5 hours or until it looks well done. I still like to stick a knife in it to test its "gooeyness" and the edges to see if they are plump or crisp. Press it thinner if you like them a bit on the crisp and chewy side.
• Allow to cool slightly, serve and enjoy.

Raw Vegan Carrot Cake (Low-Fat, Low-Sugar)

This is a really simple raw vegan carrot cupcake. I just used the leftover pulp from the juicer and added a few more ingredients, popped it in a silicone cupcake cup and dehydrated for about five hours or so. Its really tasty and nutritious, plus it doesn't require much sugar or work. I would say that this would be a great breakfast treat for Mother's Day.

(Raw Vegan Carrot Cupcakes Ingredients)

• 1/2 cup of Mixed Carrot and Sweet Potato Pulp
• 1 cup of Raw Oat Flour
• 1 tsp Virgin Coconut Oil
• 1/4 cup of Minced Walnuts
• A few tsp of Chopped Golden Raisins(optional)
• A mix of Cinnamon, Nutmeg, Cardamom and Allspice
• Raw Stevia or Sugar to taste

(Directions)

• Mix the ingredients as you like and pile into your cupcake molds.
• Then, dehydrate at 150 for about five to eight hours or until it has dried to your liking but still contains moisture.
• Top with a nice Cashew Cream Cheese or enjoy plain.
• Enjoy!

The Other Father Bento (Coraline Bento)

When I was making this bento I felt very devilish, and since I had been hinting at making some raw vegan carrot cake this was the result. He looked so sad and I even felt a little bit like the Other Mother what with constructing him from the garden veggies. In this bento I also went ahead and made some zucchini presents that are shaped like boxes, filled with tomato and garlic and stuck together with broccoli sprigs with a carrot slice tag. In it are plenty of other green veggies, golden raisins, blueberries and lots of other veggies.

I somehow felt complete when I stuck the raisins and his frown on. The nose was pretty fun too!

Do you like to bake in the kitchen? Or are you more of a "get it ready-made and go" type of person? Personally I prefer to bake and know what's going into my food...plus its fun to play with it before!



The Other Father Bento Ingredients:

Raw Vegan Carrot Cake

Zucchini

Tomatoes

Carrots

Sweet Potato

Broccoli

Celery

Spinach

Gold Raisins

Raw Nori

Blueberries

Orange Mini-Bell Pepper 

Enjoy!



Vegan Sherbet, Ice Cream Floats and Silk Fruit & Protein (Low-fat, raw-vegan option, simple)

So cool, frothy and delicious - only lightly sweet but bursting with mango and ginger flavor. The ginger ale just slightly foams over the top and then slides slowly down the glass. This is so simple and really only takes about a day to make, which is pretty good considering that this doesn't require an ice cream machine. The main recipe also has a lot less fat but is more like a slushy/boba tea type of thing, but if you want it to be creamier or raw vegan then feel free to use some coconut milk. The best part of this is that it makes use of the yummy Silk Fruit & Protein drink (Mango and Peach)

(Soy-Based, Low-Fat Recipe)

• 1/2 cup of Mango Juice & Silk Fruit & Protein
• Juice of 1/2 Lemon
• 1/4 cup of Sugar (add more if you wish)
• 1 tsp of Coconut Oil

(Raw Vegan Recipe)

• 2 cups of Whole Coconut Milk
• 1 cup of Mango Juice
• 1/4 cup of Raw Sugar or Agave Nectar

(Directions)

• Simply mix your ingredients together then place in the freezer or ice cream machine.
• Let it stay in the freezer for about two and a half hours or until the outside has started to freeze, then break apart with a silicone spatula and keep bringing the pieces into the middle. Do this every couple of hours for about three to five times or until you are satisfied.
• Let freeze until scoopable then serve in a nice ginger-ale fruit with lime or all by itself!
• Enjoy!

Raw Vegan Gluten-Free Sardines/Anchovies

Yesterday I made a delicious banana flower curry that I'm now obsessed with, and while removing a layer of petals I noticed the immature bananas. I didn't want to ruin the flavor that everyone said was bitter and so I took a quick bite of one of the little gangly things - it tasted like a cross between a green bean and a green banana peel. Wanting to utilize everything, I noticed a lot of them looked like little fish and a few had little cute pockets on them so I decided to half-dehydrate some. The recipe is so simple that you'll have fresh little "fish" within the hour or so.

(Raw Vegan Sardines Ingredients)

• 1/4 Cup of Immature Bananas
• 4 tbl of Cold-Pressed Olive Oil
• 1 tsp of Minced Parsley
• 1/4 tsp of Minced Garlic
• A heavy pinch of Sea Salt

(Directions)

• Toss all of the ingredients together and place into an oven at about 180 degrees (about 300 if non-raw) and then wait until you've smelled the garlic and olive oil permeating the air.
• Take out, taste and tell me what you think!
• Enjoy!

I hope that you enjoyed this little tidbit!

Raw Vegan Pie Pops

I actually first heard of pie pops as a part of a trend from Hannah Kaminsky's "Bittersweet Blog" but kind of thought of it beforehand. It wasn't until I ended up in a department store surrounded by cake pop makers, waffles on sticks and mini pies on a stick makers. I felt that the machines would be a great waste for a once in a while treat (but great for those that make a lot of them!) so I decided to just buy the sticks since I was there. That's when I decided to make these delicious mini-strawberry pie pops - I love how one serving is only one to two bites!

(Raw Vegan Pie Pops Crust Ingredients)

• 1/2 cup of Coconut Flour
• 1/4 cup of Gluten-Free Oat Flour
• 1/2 cup of Nut Flour (your choice)
• A pinch of Sea Salt
• 4 tbl of Melted Coconut Oil
• A pinch of Turmeric

(Pie Filling Ingredients)

• Sliced Strawberries
• 2 tbl of Stevia
• 5 tbl of Fresh Citrus Juice
• 1 tbl of Chia Seeds

(Directions)

• Mix filling ingredients together, then set aside.
• Combine your flours and oils.
• Lay your pie crust down and place one to two small strawberries on top, then indent a place for the lollipop stick and then rest it in that area.
• Place the top crust onto it and then seal it with a fork. You may want to add more on the bottom of the pie around the stick.
• If you wish, you can sprinkle some raw sugar or stevia on top, then freeze for about 20 minutes.
• Unstick from your plate and then continue to freeze until five minutes before you're ready to serve.

Wasn't that easy? I hope that you enjoyed it! ^^

Homemade Cinnamon Toast Crunch Cereal

Delicious, crunchy and extremely easy to make - these are a healthier alternative than the boxed cereal and can be made at any time. This is a soy-free dish with lots of oat milk, seeds, raw sugar, cinnamon and low fat oils that the whole family will most definitely love.  Just add a squeeze of agave nectar (if you want it really sweet), some more flax seeds, your favorite fruit and you're ready to enjoy a nice homemade breakfast. This meal also has a raw vegan and gluten-free alternative.

(Regular CTC Cereal Recipe)

• 3/4 cup of White Whole Wheat
• 1/4 or 1/2 cup of Raw Sugar
• 1/8 tsp Turmeric
• 1/4 tsp Sea Salt
• 1 tbl Cinnamon
• 1/4 tsp Nutmeg
• 2 tbl Chia Seeds with cold water
• 3 squeezes Agave Nectar
• 1 tsp of Canola Oil
• Enough (gluten-free) Oat Milk to mix

(Regular CTC Cereal Directions)

• Mix all of the dry ingredients together with a spoon first,then mix in the wet ingredients.
• Knead about 40 times. Let the dough rest for about ten minutes.
• Roll the dough out as thinly as you like. The more thickness it has, the less crispness and the less time it will last on the shelves.
• Cut your squares, slather with oat milk and sprinkle on cinnamon and sugar.
• Bake at 350 degrees for about 25 minutes or until fully browned and crisped.
• Fix your bowl of cereal and Enjoy!

(Raw Vegan Cereal Version)

• 1/2 cup of Ground Flax Seeds
• 1/4 tsp Sea Salt
• 1/2 tbl of Cinnamon
• 1/4 tsp Sea Salt
• 1 tbl Cinnamon
• 1/4 tsp Nutmeg
• 5 tbl of Raw Agave Nectar
• 1/4 cup of Raw Sugar
• 3 tbl of Gluten-free Oats
• 2 tbl of Coconut Oil

(Raw Vegan Cereal Version Directions)

• Grind your dry ingredients together, mix in the wet, and cut into thin squares.
• Dehydrate or "bake" at 150 degrees for a few hours until fully dry.
• Add to your favorite fruit bowl mix or serve with non-daiy milk.
• Enjoy!

I hope that you like these two different recipes!

Strawberry Butter (or Strawberry White Chocolate)

It seems complex with the variety of things that you can do with coconut oil, salt, sugar and some fruit. You can make frostings, versions of chocolate, butters and lots of other delicious desserts. In a sense - you can use this recipe to make raw vegan ice cream as well as the above mentioned sweets. The only thing that changes the form is what you place your decadent mixture into - regular or nonstick pans.

(Strawberry Butter Ingredients)

• 1 cup of Melted Coconut Oil
• 1/2 cup of Powdered Sugar
• 5 sliced Strawberries
• A pinch of Sea Salt

(Directions)

• Mix in a blender until everything is pink and you see little to no flecks of strawberry.
• If you want to use as butter: Place into a non-stick pan if you don't want it to freeze completely


• If you want to use it as chocolate: Add just a touch more of powdered sugar and place it into a regular dish and freeze.

Use to top baked donuts and pretzels (my personal favorite), buns or eat it straight to your hearts content.

Raw Vegan Fruit Cake

Delicious, fresh, moist and fruity - these tasty little snacks are quite healthy too. They're easy to make and great for kids!

(Fruit Cake Ingredients)

• 1 cup of Base Flour
• 4 tbl Coconut Oil
• 3 tbl Raw Sugar
• 1/2 Juicy Apple (your choice)
• Chopped (dried) Pineapple, Cherry and Cashews

(Directions)

• Mix together, form into balls and place into the freeze for thirty minutes.
• Let them defrost for a moment and serve for Christmas or any time.

I hope that you enjoy this quick snack!

Raw Vegan (and Gluten-Free) Christmas Cookies

I've been obsessed with raw vegan goodies lately - but thank goodness that I have the excuse of the holidays to bake them. As you can see - I have a decadent array of cookies that would make any child squeal with glee. Before you ask - yes I did, but only with the gingerbread, - they're just so cute! The best part is that they're made with the same base ingredients that anyone would have in their household. Just tweak it to your liking and be on your merry way.

(Base Flour Ingredients)

• 1 cup of GF Oats
• 1/4 cup of Black Chia Seeds
• 2 tbl Sesame Seeds
• 1/4 cup of Raw Sugar
• 1 pinch of Sea Salt

(Peanut Butter Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup Raw Nut Butter (any type)
• 2-4 tbl Coconut Oil
• 1 tbl Extra Sugar (per cookie)
• Minced Nuts

(Gingerbread Cookies Ingredients)

• 1 cup of Base Flour
• 1/2 tbl Blackstrap Molasses (or Yacon Syrup)
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2-4 tbl Coconut Oil
• 1 tbl of Fresh Minced Ginger
• A small pinch of Cardamom and Allspice

(Snickerdoodle Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup of Sugar
• 2-4 tbl Coconut Oil
• 1 tsp of Cinnamon
• Raw Cinnamon Sugar to roll cookies in

(Directions)

• For the Base Flour: Blend or process for about five minutes and then set aside while you configure which recipe you want to use.


• Peanut butter cookies: Mix all of the ingredients together, mold them and then place them in the freezer. These are the absolute best when frozen - but you decide.


• For the Gingerbread cookies: Mix all of the ingredients together.
• Coat an entire pan with the dough, place it into the fridge to slightly harden and then cut out the cookies.
• Refrigerate.


• For the Snickerdoodle cookies: Mix all of the ingredients together.
• Roll into a log, then chill.
• Once firm, slice and coat in the cinnamon sugar. Refrigerate.
• Enjoy!

Funky Monkey Cheesecake (Raw Vegan)

It might not look like much - but this is purely heaven. You can eat it straight from the mixer as a sort of pudding, keep it cool for a mousse or keep it on the chill side for a nice cheesecake. The best part is when it is between fresh and frozen and you get easy to cut slices with a few chunks of velvety smooth peanut butter. Not to mention the sea salt crust with chocolate, fresh coconut, various nuts and seeds and raw cocoa powder. My first raw vegan dessert (after a raw vegan meal) and most definitely not my last.

(Funky Monkey Cheesecake Filling Ingredients)

• 1 Large Banana (Brown)
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Fresh Lemon Juice
• 1/4 cup of Raw Sugar
• 1-2 cups of Raw Soaked Cashews(for 24 hours)
• A pinch of Sea Salt
• 1/4 cup of Raw Hemp Milk (or similar)
• 2-5 tbl of Coconut Oil (melted)
• 1/8 cup of Raw Nut Butter
• Raw Cocoa Nibs (optional)

(Funky Monkey Crust Ingredients)

• 20-40 strips of Fresh Coconut
• 3 tbl of Raw Sugar
• 1 tbl of Chia Seeds
• 2 tbl of Sesame Seeds
• 1/2 cup of Raw Oats
• A pinch of Sea Salt
• Halved Peanuts (as much as you want)
• 5 tbl of Coconut Oil (melted)
• 1/4 cup of Raw Cocoa Powder

(Directions)

• Cheesecake Filling: Blend all of your ingredients together for the filling. (Don't include the peanut butter.)
• Taste, then let cool in the fridge.


• Funky Monkey Crust: Cover the coconut strips with the chia seeds and sugar in a pan. Toast everything together very lightly.
• Process the toasted strips,seeds, and sugar with the rest of the ingredients into crumbs using a blender/processor.
• Press into a baking dish greased with coconut oil and stash in the freezer for about 30 minutes 


• Add in your cheesecake filling and place back in the freezer for about 20 more minutes.
• Swirl in your peanut butter, smooth over and then place in the freezer for about two hours or until it seems ready.

I hope that you enjoy it!