Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies
Merry Christmas Friends!
Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life. Yes, they're raw vegan… but don't bother telling anyone as they won't know the difference. Are they healthy – yes, of course they're totally amazing for you… but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty. The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over – SO divine!
Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of… heck these gorgeous little cookies are perfect all winter long. Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go. You'll never want to be without your stash. Trust.
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake!
Recipe for Iced Chai Snickerdoodle Snowflake Cookies
Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior 🙂 Make the dough and icing 2 days in advance. Do your cutouts the day after. Dehydrate. Then ice the 3rd day.
INGREDIENTS
Raw Vegan Chai Snickerdoodle Snowflake Cookies
3 cups oat flour (made from 2 c oat groats processed in Vitamix)
1/2 cup coconut flour
1 1/2 cups medjool dates
1 t celtic salt
1 t Ceylon cinnamon
1/2 t ginger
1 1/4 t cardamom
1 T powdered stevia
1 T vanilla powder or 2 T vanilla extract
2/3 cup almond butter
1/3 cup coconut nectar
1/4 cup extra virgin coconut oil
1/4 cup + 2 T filtered water + extra as needed
Raw Vegan Cardamom Icing
1 t vanilla powder or 2 t vanilla extract
1/4 cup coconut butter
3/4 cup cashews soaked for 8 hours, rinsed & drained
fresh ground cardamom powder for sprinkling as the most-incredibly-delicious-do-not-skip-it garnish
METHOD
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Place oat flour, coconut flour, dates, celtic salt, cinnamon, ginger, cardamom, stevia, vanilla and almond butter in a large capacity food processor and process, scraping the sides of the bowl many times until the mixture resembles wet sand.
Add coconut nectar, coconut oil and 1/4 cup filtered water and process until fully incorporated and the mixture comes together as a dough. Add more water by the Tbsp as needed. Taste to adjust seasonings & sweetness. It will have the texture of gingerbread dough.
Dump the dough out, halve it, and form it into two smooth discs. Tightly cover each disc in saran and place in the refrigerator overnight.
The next day remove one disc at a time, allow to come to room temp for 20 minutes, then roll out to 1/4" (1/4" is much easier to work with) or 1/16", just as you would standard gingerbread or sugar cookie dough. Rolling the dough on a piece of parchment paper placed on a large cutting board works well for no-slipping. Also, I use my french handle-free rolling pin and find it's much less effortful than a standard handle rolling pin.
As you cut each shape, press the cookie cutter into the chilled dough, then pull the edges away from the cutter on the sides that are un-usable, then pick up the cutter with dough still inside and tap it out onto a silpat lined dehydrator sheet. As you can see, I used about the most difficult intricate snowflake designs one could use- to make it easier, I gently pushed out the skinny parts using the end of a spatula or my finger tips. You should have no problems, especially if using a less intricate cutter.
Once you've cut out all your cookies, put them into your dehydrator on 135F for 1 1/2 hours, then turn down to 115F for another 1 hour or until they're firm enough to transfer from a silpat to a screen. Transfer is easy: simply place a dehdrator tray fitted w/ a screen over the cookies on their silpat lined tray, flip over with your hands keeping everything aligned. Next peel the silpat off the cookies and place them back into the dehdrator, now on their screens, for 2 – 4 more hours or until reach your desired crispness. I personally like the cookies just slightly chewy, however they're also delicious crispy! (Alternatively, if you don't yet have a dehydrator, put them in the oven on it's lowest setting with the door propped open with a wooden spoon until reach desired crispness. This method doesn't guarantee they'll stay raw.)
Let the cookies cool before icing.
Raw Vegan Icing
Add all the ingredients into a Vitamix and blend scraping the sides down with a spatula several times, til totally combined and creamy.
Scrape out into a bowl and place in the fridge for 2 hours. Before you go to bed, pull the icing back out & let it sit out on the counter overnight. When you awake it will be the perfect icing texture (if your house is about 68F). Otherwise, just leave it in the fridge overnight, come morning, take out the icing and place on your counter for an hour or until reaches icing consistency. If it warms up a bit too much while using, simply pop back into fridge for 10 minutes or until thickened, feeling free to whisk it back up to return it to perfect texture.
Next ice your cookies: this is easiest if you have a couple of large cookie sheets to place cookies on as you ice them. After each tray of cookies is complete, sprinkel with a pinch of fresh cardamom- don't be shy – I LOVE a generous pinch. If it's cold out as in 35F or lower, place your trays outside and the icing will harden almost instantly. Store your cookies in the fridge in airtight containers with layers of parchment separating them.
Snuggle up with a plate full of sweet, iced, caradamom dreams… high-vibe, guilt-free decadence that leaves us looking and feeling just as dreamy 🙂
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
It's that most wonderfully festive time of the year! When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns! Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table… so beautiful it was difficult to slice into. However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens! Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!
High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way! Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!
Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache
1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
2 super ripe bananas
1/3 cup carob powder (or sub cacao or a combo)
1/2 t ceylon cinnamon
1/2 t vanilla powder
1/2 t celtic salt
stevia to taste
2 T + 1/4 cup hazelnuts, coarsly chopped
CHERRY CREAM
2/3 cup fresh young thai coconut meat or sub soaked cashews
2 super ripe bananas
2 1/2 T cherry juice concentrate or to taste
1/2 t vanilla powder
stevia to taste
pinch of celtic salt
1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole.
CHOCOLATE GANACHE
1/4 c extra virgin coconut oil, melted
1/4 cup carob or cacao
2 T almond butter
Method
PISTACHIO CREAM
Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed.
Stir in the chopped pistachios.
Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set.
CHOCOLATE-HAZELNUT CREAM
Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
Stir in chopped hazelnuts.
Pour onto 1st layer once it is set. Place back into freezer to allow 2nd layer to set as well.
CHERRY CREAM
Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
Stir in dried cherries.
Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set.
RAW VEGAN CHOCOLATE GANACHE
Whisk together all ingredients until smooth and creamy.
Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick. Pop back into the freezer.
RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY
Well, it's practically finished! However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut.
Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.
Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream! Alas, proceed I must and, fortunately, their sheer memory has already made things easier…
Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream. Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor. Joy to the World!
The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible. Since he loved it so much it was a necessity to recreate a raw vegan version. Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER! Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not. Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!
Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream. However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception. Vanilla Bean Ice-cream is a dream all in itself too! Clouds of pure heaven. And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations! Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.
Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)
(Makes 2 tartelettes)
INGREDIENTS
Raw Vegan Pear Tartelette, Crust & Crumb Topping
3 Pears, peeled and thinly sliced (1/8")
1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
3/4 cup dates, pitted
1 t vanilla powder
1 1/2 – 2 T water
3 T extra virgin coconut oil
2-3 drops lemon essential oil (edible grade only)
3/4 t himalayan salt
1/4 cup soaked/sprouted/dehydrated walnuts
2 T raw coconut crystals
Raw Vegan Caramel Filling
1 cup raw cashews soaked overnight
1/4 cup raw coconut nectar
1/4 cup full fat coconut milk + 1 or 2 T more as needed
pinch himalayan salt
1/2 t vanilla powder
1-2 drops lemon essential oil (edible grade only)
Raw Vegan Dark Chocolate
1/4 cup raw cacao powder
1/4 cup extra virgin coconut oil, melted
1/4 t ceylon cinnamon
pinch of himalayan or celtic sea salt
stevia to taste (I use barely any here)
Raw Vegan Vanilla Bean Ice-Cream
16 oz frozen raw baby thai coconut meat
2-3 frozen super ripe bananas
stevia to taste
1/2 t vanilla powder
METHOD
Dried Pears
Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.
Tartelette Crusts
Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down. Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
Take 1/3 of the above mixture and set it aside for latter use in crumb topping.
Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer. Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.
Crumb Topping
Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.
Caramel
Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin. Place mixture in fridge where it will thicken slightly.
Dark Chocolate
Whisk together all ingredients until completely smooth.
Vanilla Bean Ice-Cream
Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside. If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!
Tartelette assembly
Smear a thin layer of the caramel across the bottom of each tart shell.
Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
Sprinkle crumb topping over top.
Set tartes in freezer for 20 minutes to set.
Remove from freezer and drizzle tartes with dark chocolate.
Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
Place back in freezer for final set. Bring to room temperature for 1 hour before serving.
Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream. The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!
Revel with pleasure on a cloud of Sweet Holiday Bliss!
Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version? Share in the comments below for the opportunity to have me recreate it for you!
No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift!
I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot! Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD! And perfect for holiday entertaining! This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips. They even smell amazing! Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess. I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂
Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees :) Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are! I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all. If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you! The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free! As for the Cranberry Compote… THE BEST. A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love. Topped with a twist of orange zest over aged treenut cheese(recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine)on my No-Wheat Thins… Pure Heaven!
Please enjoy!
This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!
Recipe for Raw Vegan No-Wheat Thins
Ingredients
1/2 cup raw sesame seeds soaked overnight & drained
1/2 cup raw golden flax soaked overnight & drained
1 cup raw almonds soaked overnight & drained
1/4 cup coconut nectar
1 1/2 teaspoons celtic sea salt
fresh cracked pepper to taste
Method
Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary)and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator. The thinner you spread the dough the faster your crackers will crisp.
Score the dough into cracker sized pieces with a knife. Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.
After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp. If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.
Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)
Ingredients
2 cups fresh cranberries
3 Tbsp black chia seed
3 Tbsp coconut water, orange juice, apple juice or filtered water
1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
1/8 tsp vanilla powder
1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
orange zest for garnish
Method
Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using). Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above. Be mindful not to overprocess.
Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours. This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.
What raw food or vegan dishes have you made and loved lately?! Do you have any questions I might be able to address for you?
Happy Holidays Friends 🙂 Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude. Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!
Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze!
As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt. I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk, butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).
It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂 Prepare one larger pumpkin or several individual pumpkins… the choice is yours. Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂
Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle
(Serves 4-6)
Ingredients
2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
1 cup, 1" cubed gluten free crusty bread
1/2 cup pecans roughly chopped (as in halved)
1/4 cup jumbo thompson raisins
1/4 cup apple juice sweetened dried cranberries
1/2 cup large flaked coconut (optional)
3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
2 Tbsp coconut oil melted
1/4 – 1/3 cup coconut nectar or coconut crystals
1 tsp ceylon cinnamon
1/2 tsp cardamom
1/2 tsp ginger
sea salt to season interior of pumpkin, and to season mixture to taste
1/2-3/4 cup coconut milk
Creme Caramel Drizzle
1 cup raw cashews soaked 6 hours & drained
1/2 cup raw coconut nectar
1/2 cup full fat coconut milk
Sea Salt to taste
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp vanilla powder
Method
Pre-heat oven to 350F. Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.
Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom. As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife. The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy. Pour into a dish and place in the fridge where it will thicken further.
When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!
Will you make yours in multiple pumpkins or one larger pumpkin like I did? What are your Holiday plans?
Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?
Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup. Â Â I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!
Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive! Â As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. Â If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.
In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!  Next, I increased the shiitakes for double the fabulous meaty texture.  And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles!  Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born!  Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂
If you haven’t tried Kelp Noodles this is definitely your lucky day. Â These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. Â They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! Â Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.
Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy.  Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite.Â
Enjoy 🙂
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Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)
Ingredients
2 cups “no-chicken” or vegetable stock
1 stalk fresh lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
12 oz kelp noodles, rinsed and drained
1 or 2 strips wakame seaweed chopped into 2 inch pieces
2 cups thinly sliced shitake mushrooms
2 cups raw coconut milk**(or feel free to sub 1 can FULL FAT coconut milk in a pinch)
1 Tbsp raw miso paste
1 Tbsp raw honey
1 tsp coconut aminos or tamari
1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish
Method
In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss!Â
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**Raw Coconut Milk: Â I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMOÂ sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.
Enjoy 🙂
Are you a winter or a summer person? Â Or, perhaps do you love each season for it’s contrasting individuality?Â
Nobody loves a creamy, delicious smoothie better than I do. So when Williams-Sonoma invited me to help kick off their upcoming "Smoothie Week" with a couple of my favorite "Not Your Everyday Smoothies", I was super excited!
Last week I shared the delectable Chocolate Covered Matcha Smoothie. This week, I thought I'd jazz things up with a wonderfully colorful concoction we can all wiz up in our with whatever favorite fruits & greens we happen to have on hand.
Fresh smoothies are simple to make and incredible for our body, mind and spirit. I make them daily because they're absolutely delicious, alive and radiant… and they make me feel the same way! We all know how important it is to eat the rainbow daily and this delicious Eat the Rainbow Smoothie is a lip-smackingly yummy way to do just that.
So grab your favorite juicy berries, sweet bananas and bright colorful mangos & pineapples galore! (Feel free to choose frozen fruits. They're frozen at the peak of ripeness and, ironically, are often more nutritionally rich than fresh produce which is picked prior to fully ripening, followed by weeks of transport, store display, and time in our homes before ever being eaten) Add a handful of powerful, chlorophyll and mineral rich greens to tuck inside all that flavorful goodness… and you're ready to get blending. Simply layer it up in whatever manner you'd like. Optionally, top it with your favorite berries or superfood treats such as dried mulberries an goji's as I've done here… or keep it simple and leave it as is. Voila, you've got a perfectly luscious fireside treat for bundling up with in your favorite chair, all yours to devour 🙂
Recipe for Eat the Rainbow Smoothie (Serves 2)
Ingredients
4-6 frozen super ripe bananas
1 cup frozen or fresh berries (pick your fav!)
1 cup frozen or fresh mango or pineapple (or whatever you have on hand)
2 handfuls of greens such as spinach, romain, chard, parsley
1/2 a fresh lemon (optional)
dates, raw honey, stevia or your fav sweetener to taste
optional: additional fresh berries &/or superfood toppings such as mulberries and goji berries
Method
Blend the bananas and sweetener to taste in your Vitamix or other high speed blender til smooth and creamy.
Dump 1/3 the mixture into the bottom of your 2 favorite smoothie containers. Dump the other 2/3 into a bowl & set aside.
Add greens & optional lemon to the Vitamix along with 1/3 of the leftover blended bananas. Blend til creamy, taste to adjust sweetness as desired, and divide amongst your 2 smoothie containers.
Add berries to blender and 1/2 the remaining blended bananas. Blend and dump atop the first two layers in your containers.
Add your mango or pineapple and last portion of blended banana to the Vitamix. Blend and add to your smoothies.
Top with your favorite fresh berries &/or superfoods such as mulberries & goji. Or just leave it plain which is super yummy too!
There are several ways to partner with me to see your product or service on StyleNectar. With thousands of social media and blog followers and an ever-expanding, loyal readership, teaming up with me is a fantastic way to gain exposure for your company.
SPONSORED POSTS
A sponsored post is a wonderful way to introduce and promote your product or service to your target market. I will dedicate a post on StyleNectar featuring your product/service within an article &/or recipe developed with your product, a product review, links back to your website and social media outlets, a giveaway (should you choose to host one) and multiple photographs. The post will be seen by my readers and shared throughout all social media channels for maximum reach.
PRODUCT GIVEAWAYS
Are you looking to expand the reach of your product but aren’t necessarily seeking a full product review or an article/recipe dedicated to it? A giveaway is the perfect answer. A giveaway will be beautifully incorporated into one of my regular posts. The post will be seen by my readers and promoted through social media as well for maximum reach.
BRAND AMBASSADORSHIP
Being an ambassador for your company incorporates a plan tailored to fit the specific needs of your company including: multiple sponsored posts, my participation at events and conferences, promotion through social media and representation of your brand.
To learn more about these and any other opportunities, please email me at stylenectar@gmail.com
Welcome to StyleNectar Techniques! I’ve dedicated this page to be a one-stop shop reference corner of How-to’s, Tips & Tricks that will take you directly to the particular post containing the information you’re curious about. Of course there’s always the good-old Search Bar which is great too! This page will continually be updated to reflect even more helpful techniques as I discover them. Please feel free to share any helpful hints of your own and I’ll write them up too. Additionally, if there’s something over which you’ve always been stumped, let me know, and I’ll include that also.
Hurricane Sandy Disaster relief… Please donate any amount you can: Red Cross
"Albies at the Rip." Oil Painted Portrait of a Fly Fishing Catch on 24"x36" Canvas by Juliane Porter. Click for better, larger view.
Fly fishing is my husband’s practice; art is mine. For each of us, it’s a losing of the self within life’s rhythm. And though life is not a work of art and the moments cannot last forever, the fly fisherman’s line dances, catching fleeting glimpses into the elusive mystery of the sea just as the artist’s brush captures moments eternally in paint. And we realize the ebb and flow of all that is around us. One. Infinite. Beauty.
I took the opportunity to sit down with my husband, a dedicated fly fisherman, after capturing, eternally in oil paint, the moment in this painting. Please enjoy his insider's view into the Art of Fly Fishing as well as a few recommendations for three fantastic locations we’ve visited…
~What is the practice of fly fishing to you?Everything. It’s serene. And it can also be very exciting and cathartic.
~Interesting. May I ask in what way it is cathartic? It’s calming. You just relax. Your problems don’t seem very big, if you do have problems. It’s relaxing, reenergizing. Meditative.
~What brought you to fly fishing in the first place?I wanted to expand my love for the water and the outdoors and my passion for game-fishing which I’ve been doing since I was a young boy.
~What brought you to fishing as a young boy?Putting a line out there into this dark space where you couldn’t see, and the chance that something was going to tug on it from another world.
~Many people are familiar with fly fishing in fresh water streams. However, you love fly fishing not only in streams, but also surf fishing along ocean beaches, from your sea kayak and even in salt water estuaries. How do all these options impact your experience of the sport? These infinite options make it a bigger challenge; always having to stay in tune with infinite variables such as wind, tides, migratory patterns, weather conditions… It means you need to be in tune with what’s going on in nature.
~What are some impressive places you’ve fly fished recently along the East Coast?Fishing the Narragansett Bay while staying at The Inn of Castle Hill. Fly fishing around Nantucket while staying at The Wauwinet. Fly Fishing Montauk while staying at The 1770 House in East Hampton.
What do you do to decompress or get back to "center?"
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-11-06 17:39:002014-11-06 17:39:00The Art of a Fly Fisherman
Iced Chai Snickerdoodle Snowflakes
Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies
Merry Christmas Friends!
Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life. Yes, they're raw vegan… but don't bother telling anyone as they won't know the difference. Are they healthy – yes, of course they're totally amazing for you… but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty. The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over – SO divine!
Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of… heck these gorgeous little cookies are perfect all winter long. Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go. You'll never want to be without your stash. Trust.
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake!
Recipe for Iced Chai Snickerdoodle Snowflake Cookies
Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior 🙂 Make the dough and icing 2 days in advance. Do your cutouts the day after. Dehydrate. Then ice the 3rd day.
INGREDIENTS
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Raw Vegan Cardamom Icing
METHOD
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Raw Vegan Icing
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Spumoni Christmas Gateau
It's that most wonderfully festive time of the year! When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns! Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table… so beautiful it was difficult to slice into. However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens! Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!
High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way! Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!
Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache
This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!
Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)
Ingredients
PISTACHIO CREAM
CHOCOLATE-HAZELNUT CREAM
CHERRY CREAM
CHOCOLATE GANACHE
Method
PISTACHIO CREAM
CHOCOLATE-HAZELNUT CREAM
CHERRY CREAM
RAW VEGAN CHOCOLATE GANACHE
RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY
Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream
These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream! Alas, proceed I must and, fortunately, their sheer memory has already made things easier…
Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream. Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor. Joy to the World!
The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible. Since he loved it so much it was a necessity to recreate a raw vegan version. Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER! Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not. Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!
Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream. However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception. Vanilla Bean Ice-cream is a dream all in itself too! Clouds of pure heaven. And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations! Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.
This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!
Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)
(Makes 2 tartelettes)
INGREDIENTS
Raw Vegan Pear Tartelette, Crust & Crumb Topping
Raw Vegan Caramel Filling
Raw Vegan Dark Chocolate
Raw Vegan Vanilla Bean Ice-Cream
METHOD
Dried Pears
Tartelette Crusts
Crumb Topping
Caramel
Dark Chocolate
Vanilla Bean Ice-Cream
Tartelette assembly
Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version? Share in the comments below for the opportunity to have me recreate it for you!
Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Buttery No-Wheat Thin Crackers w Aged Treenut Cheese & Cranberry Compote
No-Wheat Thins with Aged Treenut Cheese & Cranberry Compote (Raw Vegan)
No Wheat Thins and Artisinal Aged Treenut Cheese
No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift!
I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot! Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD! And perfect for holiday entertaining! This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips. They even smell amazing! Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess. I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂
Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees :) Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are! I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all. If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you! The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free! As for the Cranberry Compote… THE BEST. A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love. Topped with a twist of orange zest over aged treenut cheese (recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine) on my No-Wheat Thins… Pure Heaven!
Please enjoy!
This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!
Recipe for Raw Vegan No-Wheat Thins
Ingredients
Method
Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)
Ingredients
Method
What raw food or vegan dishes have you made and loved lately?! Do you have any questions I might be able to address for you?
Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle
Happy Holidays Friends 🙂 Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude. Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!
Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze!
As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt. I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk, butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).
It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂 Prepare one larger pumpkin or several individual pumpkins… the choice is yours. Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂
This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!
Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle
(Serves 4-6)
Ingredients
Creme Caramel Drizzle
Method
Will you make yours in multiple pumpkins or one larger pumpkin like I did? What are your Holiday plans?
Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Spicy Tom Yum Coconut Noodles
Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?
Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup. Â Â I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!
Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive! Â As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. Â If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.
This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, & Ren Behan‘s + Feedingboys‘ Simple & in Season.
In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!  Next, I increased the shiitakes for double the fabulous meaty texture.  And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles!  Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born!  Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂
If you haven’t tried Kelp Noodles this is definitely your lucky day. Â These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. Â They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! Â Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.
Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy.  Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite.Â
Enjoy 🙂
Â
Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)
Ingredients
Method
Â
** Raw Coconut Milk: Â I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMOÂ sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.
Enjoy 🙂
Are you a winter or a summer person? Â Or, perhaps do you love each season for it’s contrasting individuality?Â
Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!Â
All Love,
 Juliane
Thank you for visiting 🙂 Â
Comment, Like, Subscribe & Share!
Eat the Rainbow Smoothie!
Nobody loves a creamy, delicious smoothie better than I do. So when Williams-Sonoma invited me to help kick off their upcoming "Smoothie Week" with a couple of my favorite "Not Your Everyday Smoothies", I was super excited!
Last week I shared the delectable Chocolate Covered Matcha Smoothie. This week, I thought I'd jazz things up with a wonderfully colorful concoction we can all wiz up in our with whatever favorite fruits & greens we happen to have on hand.
Fresh smoothies are simple to make and incredible for our body, mind and spirit. I make them daily because they're absolutely delicious, alive and radiant… and they make me feel the same way! We all know how important it is to eat the rainbow daily and this delicious Eat the Rainbow Smoothie is a lip-smackingly yummy way to do just that.
So grab your favorite juicy berries, sweet bananas and bright colorful mangos & pineapples galore! (Feel free to choose frozen fruits. They're frozen at the peak of ripeness and, ironically, are often more nutritionally rich than fresh produce which is picked prior to fully ripening, followed by weeks of transport, store display, and time in our homes before ever being eaten) Add a handful of powerful, chlorophyll and mineral rich greens to tuck inside all that flavorful goodness… and you're ready to get blending. Simply layer it up in whatever manner you'd like. Optionally, top it with your favorite berries or superfood treats such as dried mulberries an goji's as I've done here… or keep it simple and leave it as is. Voila, you've got a perfectly luscious fireside treat for bundling up with in your favorite chair, all yours to devour 🙂
Recipe for Eat the Rainbow Smoothie (Serves 2)
Ingredients
Method
Enjoy 🙂
You may also enjoy these fabulous smoothies:
Cleansing Quadruple Berry Acai Smoothie
Daily Detox Green Smoothie
Chocolate Covered Strawberry Shake
Chocolate Chip Mint Shake
Epic Baby Thai Coconut Smoothie
Blueberry Coconut Shake
Delicious Green Smoothie
The Happy Shake
Do you have a favorite “Not Your Average Smoothie” ?
Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
All Love,
Juliane
Thank you for visiting 🙂
Comment, Like, Subscribe & Share!
Sponsorship
There are several ways to partner with me to see your product or service on StyleNectar. With thousands of social media and blog followers and an ever-expanding, loyal readership, teaming up with me is a fantastic way to gain exposure for your company.
SPONSORED POSTS
A sponsored post is a wonderful way to introduce and promote your product or service to your target market. I will dedicate a post on StyleNectar featuring your product/service within an article &/or recipe developed with your product, a product review, links back to your website and social media outlets, a giveaway (should you choose to host one) and multiple photographs. The post will be seen by my readers and shared throughout all social media channels for maximum reach.
PRODUCT GIVEAWAYS
Are you looking to expand the reach of your product but aren’t necessarily seeking a full product review or an article/recipe dedicated to it? A giveaway is the perfect answer. A giveaway will be beautifully incorporated into one of my regular posts. The post will be seen by my readers and promoted through social media as well for maximum reach.
BRAND AMBASSADORSHIP
Being an ambassador for your company incorporates a plan tailored to fit the specific needs of your company including: multiple sponsored posts, my participation at events and conferences, promotion through social media and representation of your brand.
To learn more about these and any other opportunities, please email me at stylenectar@gmail.com
Techniques
Welcome to StyleNectar Techniques! I’ve dedicated this page to be a one-stop shop reference corner of How-to’s, Tips & Tricks that will take you directly to the particular post containing the information you’re curious about. Of course there’s always the good-old Search Bar which is great too! This page will continually be updated to reflect even more helpful techniques as I discover them. Please feel free to share any helpful hints of your own and I’ll write them up too. Additionally, if there’s something over which you’ve always been stumped, let me know, and I’ll include that also.
Sprouting:
Sprouting Nuts
Blooming & Sprouting Rice
Nut Milks
How to Make Sprouted Nut Milks
How to Make Raw Vegan Cheeses:
Probiotic “Goat Cheese”
Cashew “Parmesan”
Fresh Baby “Mozzarella”
Detoxification
How to Properly Food Combine
How to Put Together a Properly Food Combined Menu
The Secrets to Detoxing
What is a Healing Crises?
How to Support Ourselves During Detox
How to Make a Basic Green Juice
How to Make the Daily Detox Green Smoothie
How to Make Probiotic Sauerkraut & Kimchi
Energy & Sleep
How to Make a Relaxing Bedtime Drink
How to Make a Caffeine-free Energy Drink
More How To’s:
How to Open a Coconut
The Art of a Fly Fisherman
Hurricane Sandy Disaster relief… Please donate any amount you can: Red Cross
"Albies at the Rip." Oil Painted Portrait of a Fly Fishing Catch on 24"x36" Canvas by Juliane Porter. Click for better, larger view.
Fly fishing is my husband’s practice; art is mine. For each of us, it’s a losing of the self within life’s rhythm. And though life is not a work of art and the moments cannot last forever, the fly fisherman’s line dances, catching fleeting glimpses into the elusive mystery of the sea just as the artist’s brush captures moments eternally in paint. And we realize the ebb and flow of all that is around us. One. Infinite. Beauty.
I took the opportunity to sit down with my husband, a dedicated fly fisherman, after capturing, eternally in oil paint, the moment in this painting. Please enjoy his insider's view into the Art of Fly Fishing as well as a few recommendations for three fantastic locations we’ve visited…
~What is the practice of fly fishing to you? Everything. It’s serene. And it can also be very exciting and cathartic.
~Interesting. May I ask in what way it is cathartic? It’s calming. You just relax. Your problems don’t seem very big, if you do have problems. It’s relaxing, reenergizing. Meditative.
~What brought you to fly fishing in the first place? I wanted to expand my love for the water and the outdoors and my passion for game-fishing which I’ve been doing since I was a young boy.
~What brought you to fishing as a young boy? Putting a line out there into this dark space where you couldn’t see, and the chance that something was going to tug on it from another world.
~Many people are familiar with fly fishing in fresh water streams. However, you love fly fishing not only in streams, but also surf fishing along ocean beaches, from your sea kayak and even in salt water estuaries. How do all these options impact your experience of the sport? These infinite options make it a bigger challenge; always having to stay in tune with infinite variables such as wind, tides, migratory patterns, weather conditions… It means you need to be in tune with what’s going on in nature.
~What are some impressive places you’ve fly fished recently along the East Coast? Fishing the Narragansett Bay while staying at The Inn of Castle Hill. Fly fishing around Nantucket while staying at The Wauwinet. Fly Fishing Montauk while staying at The 1770 House in East Hampton.
What do you do to decompress or get back to "center?"
You may also enjoy: Being a Nutritarian!