Enjoy this delicious smoothie recipe complete with yummy superfood toppings!!
What's your favorite superfood?
Love All,
Juliane
Thank you for watching 🙂
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Tired of shelling out big bucks for wheat grass & dandelion greens? Join our Spring Garden tour featuring organic Wild Edibles, the most delicious nourishing food Mother Nature has to offer. It's almost too easy! And SO fun!
Question of the Day:
Do you prefer blending or juicing?
Which greens are you incorporating into your green drinks these days?
All Love,
Juliane
Thank you for watching 🙂
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Raw Vegan Taco Salad with Ultra Creamy Hemp Dressing
Raw Vegan Taco Salad is totally to-LIVE-for! This gorgeous and delicious meal is a veritable cocktail of superfood power. Featuring the most amazing Tex-Mex Taco Meat (just like the real thing but better!) creamy avocado, zesty onion and bright, vibrant veggies atop cool, crisp, mineral-rich greens and an Ultra Creamy Hemp Seed Dressing drizzled all over top…
Oh my goodness! You've never had salad like this.
Raw Vegan Taco Salad bursting with vitamins, minerals, enzymes and flavor.
With freshness this big and flavors so bold it's no wonder the plant based living foods featured in Raw Vegan Taco Salad have such amazing healing powers on our bodies inside and out.
Beauty food never tasted SO good 🙂
This Vegan Taco Meat is incredible – my friends couldn't believe it wasn't real meat! And despite it's robust, knock-out flavor, it's a snap to make. No messy meat wrappers, spattery sauteeing or greasy pans to wash up after. This fresh and spicy Taco Meat takes all of 5 minutes to prepare and is impossible to resist nibbling on right out of the prep bowl. You'll want to make at least a double batch as it's fabulous in wraps, stuffed potatoes, tacos and lots more. It stays fresh for several days in the fridge – though never lasts that long.
This Vegan Taco Meat is impossible to resist eating right out of the prep bowl.
My Vegan Taco Meat recipe has the option to use either pecans or walnuts and it's fantastic either way. Both raw pecans and walnuts are brimming with healthy fats, protein, fiber, manganese, copper, enzymes and so much more I will bore you if I go on. However, let's just say your heart, skin, muscles, brain, hair and mood will all say thank you :)
Ultra Rich-n-Creamy Hemp Salad Dressing
Ultra Creamy Hemp Dressing is so heavenly we forget all about those commercial preservative, chemical and fat-laden dressings of the past. This one's winning on every level hands down: Flavor – check. Nutrition – check. Creamy Richness – check. Beautifying – check. I quadruple the recipe cause it's amazing as a veggie dip, on sandwiches, crackers – everything! You'll be licking the vitamix clean it's so yummy. Not only that, hemp seed has such a tremendous nutritional profile it deserves it's own blog post. Hemp is full of omega-3's, all 10 essential amino acids, 11 grams of protein (per 3 Tbsp), phytonutrients and anti-aging antioxidants. Hemp also provides a rich array of minerals including zinc, calcium, phosphorous, magnesium and iron (25% of daily iron per 3 Tbsp serving!). The stuff is incredible! Now that's a powerhouse of a salad dressing :)
Raw Vegan Tex-Mex Salad with Pecan Taco Meat & Ultra Creamy Hemp Salad Dressing
Great health meets great taste with this party on a plate. Every forkful bursts with Tex-Mex flavor and rich indulgence…
Eating the rainbow is so very delicious and easy with Raw Vegan Taco Salad!
Fresh, enzyme rich, plant based, living foods build strong bodies, supple complexions, smooth shiny hair, and happy minds!
As always, this beautiful meal is not only delicious and simple to prepare, it's easy on the wallet and fantastic for creating a healthy body, mind and spirit. With dishes like these it's easy to be ready for the beach all year round without ever abandoning our tastebuds 🙂 Raw Vegan Taco Salad is a grand slam winner!
Without further ado, the delish and oh so simple recipe!
This is my submission to Lisa's Kitchen for this month’s No Crouton's Required, to Carla for Weekend Herb Blogging and to Healthy Living Blogs Weekly Recipe Roundup.
Recipe for Raw Vegan Taco Salad (Serves 2)
Vegan Taco Meat
Ingredients
- 1 cup pecans or walnuts (preferably soaked overnight)
- 1/2 Tbsp. cumin
- 1/2 Tbsp. coriander
- 1 tsp. chili powder
- pinch of cayenne
- 1/2 tsp. (or more) garlic powder to taste
- 1 Tbs coconut aminos (or nama shoyu)
- 4 scallions (or chives) finely chopped
Method
- Pulse the nuts in a food processor until chunky.
- Pour ground nuts into a mixing bowl. Add the spices and mix until thoroughly combined.
- Stir in the coconut aminos and scallions until well integrated.
Creamy Hemp Seed Dressing
Ingredients
- 1/2 cup hemp seeds
- 1/2 cup filtered water
- 1 teaspoon onion powder
- 2 small cloves garlic
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 2 Tbsp nutritional yeast
- 3/4 tsp course sea salt – or to taste
- fresh cracked pepper – just a smidge
- optional: fresh chopped chives as garnish on top
Method
- Add everything (except optional chive garnish) to your vitamix and blend until smooth and creamy, scraping down the sides of the blender a few times as you go.
Note: Turn this into a delish Ranch Dressing by adding in a bit of rosemary, dill, oregano, parsely & paprika!
Taco Salad Base and Assembly
Ingredients
- 2 hearts of romaine, chopped or generous servings of mixed salad greens
- Red bell pepper, chopped
- Tomato, chopped
- Cucumber, chopped
- Red onion, diced
- 1 large avocado, sliced
- Cilantro torn across top (optional)
- Vegan Tex-Mex Taco Meat
- Ultra Creamy Hemp Seed Dressing
Method
- Add salad greens as the base to each of two large bowls.
- Chop veggies into similar size pieces for textural continuity and arrange over top.
- Fan Avocado slices around the salad.
- Sprinkle Taco Meat across the salad
- Drizzle with Ultra Creamy Hemp Seed Dressing
Enjoy!
Do you have a favorite Raw Vegan Salad?
How is your health & wellness journey going?
Share your thoughts, comments & questions below!
All Love,
Juliane
Thank you for visiting 🙂
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Fresh homemade Almond Milk: the creamiest, freshest milk you've ever had.
Originally, I began this post with all the amazing benefits of drinking homemade Nut Milks. However, since I absolutely adore making them for how fabulous they taste – let's lead with flavor! We're talking creamy, richness like you won't believe. And, while the subtle, sweet, mellow flavor of nut milk alone is very satisfying, there is a whole range of sweeteners from dates, honey, maple syrup or figs, and flavors such as cinnamon, cacao, vanilla powder, or whatever you choose to add, to customize them in even more amazing ways! Prepare them as rich & creamy as you like, simply by adjusting the amount of filtered water you add. So pure. So good.
Homemade Nut Milk is delicious enough to have for dessert! Warning: You may have trouble stopping at just one glass 🙂
Nothing beats a straight up jar of creamy, rich Almond, Brazil Nut or Walnut Milk (Recipes & variations below). However, Nut Milks are extremely versatile and can also be used for morning cereal, smoothies, hot chocolate, soups, for fabulous raw vegan ice-cream (Strawberry or Peaches-n-Cream anyone?) and even in baking and cooking as swap outs for dairy. Basically anwhere we may have used a dairy milk we can substitute Nut Milks!
Fresh Brazil Nut Milks and Macadamia Nut Milk standing by!
Nuts and seeds are an excellent source of protein as well as being rich in phytonutrients, minerals, fiber and antioxidants such as selenium and vitamin E. One of the best ways to prepare nuts and seeds is to make these delicious, enzyme-rich nut milks.
Nuts should be pre-soaked for 8-12 hours before blending in a heavy duty blender such as a Vitamix, to neutralize enzyme inhibitors, enabling excellent digestion, and to reduce phytates, increasing mineral availability. Sprouting is an excellent (optional) 2nd step which cultures the nuts adding a rich source of probiotics to the nut milk. Sprouting is done by simply draining the soaked nuts then adding to a sprouting jar or colander for another 8-12 hours, and finishing with a thorough rinse.
The freshly made, completely raw and live, preservative-free nut milks we make in our own kitchen will far exceed the taste and nutrition of commercial nut milks and stay fresh for five or six days in the fridge. These delicious recipes are as simple to make as their variations are endless. I've even included instructions for no-soak-required instant nut milk too!
A bottle of freshly made Sunflower-Hemp Milk. Sooo good! And amazing for our bodies too!
The pristine, yumminess of these delicious Nut Milks will have us hooked at first sip… while the myriad benefits replacing dairy has on our health are a huge added bonus. These milks really can do the body good!
**Do enough research on dairy and you'll likely shift away from it. Feel free to check out this video in which I discuss the body's pH and dairy's role in creating acidic conditions (dairy is acidic post mobilization) causing osteoporosis and other highly undesirable outcomes (an acidic body being a magnet for disease). Read more here. If the health implications of consuming dairy aren't impetus enough to limit our consumption, the unfortunate experience the poor cows go through (read about that here) and all the icky stuff that makes it into the end product- which I just deleted cause it's that gross so you can read about that here - probably will.
Nut milks really can do the body good :)
The pulp that remains from strained nut milk can be used in raw crackers, cookies or as flour for crusts of desserts. Creamier nuts such as cashews and pecans, blend right into smooth milk, no straining required, making them even easier to prepare. Of course, 15 second instant nut milk is easiest of all. No matter how we make them, the end results are full of beautiful, luscious flavor and goodness for our body, mind and spirit!
Enzyme & probiotic-rich, living foods create healthier, brighter, energetic bodies!
Recipes for Almond Milk, Walnut Milk & Brazil Nut Milk
(For probiotic-rich, cultured, nut milk, add the optional sprouting step after soaking by simply draining the soaked nuts then adding to either a sprouting jar (& turning a few times over the 8-12 hrs) or to a colander for 8-12 hours.)
Ingredients
- 4 cups filtered water
- 1 cup raw, organic almonds soaked 8-12 hours, rinsed well & drained (or Brazil Nuts soaked 2 hrs, or Walnuts soaked 6 hrs, both rinsed well & drained)
- 5 or 6 pitted dates (or 2 Tbsp maple syrup or 3 Tbsp raw honey)
- vanilla powder to taste (or 1 Tbsp vanilla extract)
- Optional: coconut butter, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves & sea salt to taste added to step 2 below.
Method
- Blend 2 cups water and 1/2 cup almonds or walnuts in Vitamix for 1 1/2 minutes. If using Brazil Nuts blend for 1 minute.
- Add the remaining 2 cups water, 1/2 cup nuts, dates and vanilla and blend for another minute (1 1/2 minutes for Brazil nuts). If using Optional ingredients add them at this step too.
- Strain through a nut milk bag and store in a glass container in the refrigerator.
- Enjoy!!
*Creamier nuts such as cashews and pecans (soaked first) blend right into smooth milk, no straining required.
~
Recipe for 15 Second Instant Nut Milk
Ingredients
- 2 cups filtered water
- 2 or 3 heaping tablespoons raw nut butter (any kind you like from almond, cashew, pepita and walnut!)
- 3 or 4 pitted dates (or maple syrup, raw honey etc.)
- vanilla powder or vanilla extract to taste
- sea salt to taste
Method
- Blend all ingredients in a Vitamix until smooth and enjoy!
~
Are the leaves on the trees where you live? Here on the East Coast the leaves seem to be doubling in size by the day. Usually all the leaves are out by May 7th!
What else is going on in your part of the world? It's been pouring like crazy for a couple of days here… the birds & plants are quite pleased 🙂
All Love,
Juliane
Thank you for visiting!
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Dragon Fruit makes it’s own exotic and beautiful serving boat!
Eating a wide variety of different foods is crucial in a healthy foodstyle to ensure we’re receiving all the nutrients we require, and to prevent overdoing any one particular nutrient as well. As the saying goes, “the medicine is in the dose”. One of the ways I add variety to my diet (ok, really I just do this cause I think it’s fun) is by shopping at the various specialty markets in our area. I know, I know, eating local has all sorts of great wisdom behind it, so do that too. However, it can be like taking a mini trip into another culture to step into a place that caters to a totally different region of the world. (Speaking of… do you love shopping the local markets when travelling as much as I do!?) For example, the Asian market in our area is brimming with huge piles of the most amazing tropical produce – stuff that’s totally unavailable in typical grocery stores – from the exotic Dragon Fruit featured here, to amazing selections of wild mushrooms, my fav indulgence, the creamy, custardy Durian and more. It’s a must stop at least once a month.
Plant based raw living foods are stunning to behold!
This gorgeous Dragon Fruit is harvested from a night-blooming cactus grown in tropical regions such as South America and Thailand. The unusual, colorful fruit sprouts from the arms of the cactus, and is created only if the cactus flowers are pollinated at night by nocturnal creatures such as bats and moths.
Is your mouth watering yet?
Dragonfruit is delicious and sweet, similar in flavor to kiwifruit, pears or mango. It’s full of nutritional benenefits including vitamins B1, B2, B3 and C, iron, phosphorus and magnesium in addition to being a rich source of antioxidants, fiber and essential fatty acids including omega-3.
Plant based living foods infuse us with their powerful beauty!
How to select: Avoid buying over ripe dragon fruit which you can detect if it’s got lots of blotches on it or if the fruit is overly dry and the little points around the fruit are super brittle and already crispy. You want bright and even colored fruit with firm hydrated points.
When is it ready to eat? When the little points begin to dry and become flexible the fruit is ripe. I let mine sit in the sun in my kitchen until this point.
How to prepare: Just slice it open and scoop it right out by the spoonful or get fancy and use the shell as a beautiful serving bowl filled with cubed up Dragon Fruit and a few blueberries or anything else your heart desires!
Raw Living Foods such as the Dragon Fruit are high vibrational gifts to our bodies, mind and spirit.
Enjoy!
Have you tried any new fruits or veggies lately?
Do you love perusing food markets when you travel like I do? What have been your favs?
What’s the weather like where you are? It’s quite warm here, temps reaching 80 F today!
All Love,
Juliane
Thank you for visiting!
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Cheezy "Steak Fries" in all their glory
Who says "fries" have to be deep fried potatoes? These Cheezy "Steak Fries" are simply delicious. They deliver on so many levels. For starters, they're just beautiful to look at. Then you pick one up… biting into that yummy, cheesy coating amped up with the perfect kick of spice, enjoying the fantastic contrast of their ever-so-sweet interior – crisp & juicy – a beautifully unexpected pairing to their deliciously complex jackets. Satisfying and addictive. Yes, such a combo exists. As in, every time you open the fridge you'll be smiling at that other half of jicama, knowing you'll be turning it into another platter of Cheezy "Steak Fries" the very next day.
What to serve with your Cheezy Fries? I like them alongside a side salad or this thick, creamy milkshake 🙂 Now those are amazing combos we can feel great about!
This recipe has been submitted to Jacqueline at Tinned Tomatoes for June bookmarked recipes & to
the Root Vegetable No Waste Food Challenge at Turquoise Lemons.
Recipe for Cheezy "Steak Fries" (1 large serving or 2 small)
Ingredients:
-
1/2 large jicama
-
1/2 Tbsp extra virgin olive oil
-
1 ounce (2 Tbsp) sesame seeds
- 1 ounce (2 Tbsp) pepitas
- braggs sea kelp delight seasoning
- a few shakes of dried garlic
- few shakes cayenne
- himalyan salt to taste (don't be shy tho!)
- turmeric
- black pepper
- nutritional yeast powder (if you have nutritional flakes instead of powder, just add the flakes to your spice grinder along with the pepitas.)
- smoked paprika for garnish
Method:
- Remove the outer peel of the 1/2 jicama. Slice into thick fry shapes as pictured above.
- Place fries in a large bowl and toss with 1/2 Tbsp extra virgin olive oil until well coated.
- Place 2 Tbsp sesame seeds into a spice grinder and pulse or whiz until fine. (It's important to grind the sesame first by itself as sesame tends not to grind up when amongst other larger stuff.) Dump sesame into a separate, medium bowl. Next, add pepitas, several shakes of braggs kelp seasoning, dried garlic, cayenne, himalayan salt, turmeric & black pepper into spice grinder and whiz until fine. Pour into the medium bowl with the ground sesame. Stir a liberal amount of nutritional yeast into the bowl until all the ingredients are well combined to create your cheesy coating.
- Pour the cheesy mixture into the large bowl containing the fries and toss until well coated. Garnish with a little dried paprika if desired – it adds that toasty, browned affect + more yum flavor!
- Save any extra cheesy coating for the other half of jicama the next day. Or use as a delicious salad topper!
Enjoy!
Have you started any Spring activities yet this year? We've been planning and preparing the garden. Jim has made it look amazing! We're doing lots of new things this year from dandelion greens, (yes, that's right- for juicing. Plus the tops are the richest plant source of lecithen. No more shelling out big bucks for dandelion greens at the grocery) purslane and nettles plus a flowering wall of nasturtiums. I've been envisioning the nasturtium wall for a few years now and am SO excited we're finally doing it. We'll be using the nasturtiums as our substitute for cleansing cilantro since these two plants have similar properties and flavor, however, the nasturtiums are so much more beautiful and incredibly easy to grow! I'm absolutely fascinated by living food nutrition, wildcrafting, and the beautiful recipes one can make with these highly nutritious, wild edible and medicinal plants. Feel free to check out Turtle Lake Refuge in Colorado, for a look at their awesome celebration of the connection between personal health and wild lands. Meantime, back at the ranch here this Spring, the weather has been quite all over the place, with a gorgeous snow fall just three days ago and 6o's expected this weekend.
Do you have any gardening plans?
What are your favorite Spring activities?
All Love,
Juliane
Thank you for visiting!
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Transport yourself to the tropics while tantalizing your taste buds with this recipe to stay young, fit & looking your best. It's FAST, simple & super delicious! Plus, lots of additional tricks and tips are included in the video you won't want to miss…
All Love,
Juliane
Thank you for visiting!
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+ Bonus Recipes for Mint Chip Ice Cream & Pudding
Perfect for St. Patty's Day - & every other day of the year!
Rich. Creamy. St. Patty's Day decadence…
That won't weigh us down the next day! In fact, this jar of deliciousness is an ultimate uplift to our body, mind & spirit. Breakfast, lunch, snack or dessert, Mint Chocolate Chip Supreme is so yummy we'll be making it long after St. Patty's Day's gone.
While our tastebuds revel in crazy deliciousness we'll feel even more amazing knowing this sweet treat is brimming with …
- The power of Chlorophyll (!) … which aids in gastrointestinal problems, promotes formation of hemoglobin and red blood cells, treats bad breath, detoxifies toxins that cause cancer, benefits the assimilation of calcium while balancing other trace minerals to rebuild, replace, and exchange with new tissue, fights infections and possesses bacteriostic properties that kill harmful bacteria and antiseptic properties that kill germs by strengthening the tissues.
- Easily assimilated plant protein from avocado which contains all the amino acids set for our metabolism to assemble into complete proteins. This takes a load off our pancreas from wasting cancer cell fighting proteolytic enzymes for breaking down meat proteins.
- Natural vitamin E, avocado's powerful antioxidant that helps prevent cancer. Synthetic vitamin E can be toxic.
- Avocado's ability to help the liver manufacture glutathione, considered the master antioxidant by health experts. Glutathione refreshes & recycles spent antioxidants from other sources.
- Master mineral magnesium, involved with over 300 metabolic processes & abundant in avocado. Two masters in one tasty shake! Not bad.
- Lutein, vitamin E and monounsaturated oleic fatty acid (which improves heart health & lowers blood pressure) all provided by, you guessed it, the avocado!
- Brain function improvement. Did you know avocados are a close 2nd to blueberries for promoting brain health, according to Dr. Steven Pratt, author of Superfoods Rx: Fourteen Foods Proven to Change Your Life?
- Health-promoting flavonoids and poly-phenolics, such as lutein, zeaxanthin, beta and alpha carotenes, from the banana, which act as free radical-gobbling antioxidants.
- High vitamin C content, most known for its infection-fighting properties, again from our friend banana.
- 467 mg of potassium from the banana, important for controlling our heart rate and blood pressure.
- Vitamin B6 (pyridoxine) from the banana, providing around 28% of what is needed daily to help prevent anemia and coronary artery disease.
- Fiber in abundance from the avocado, chia & banana helps keep our digestive system regulated.
- Magnesium in the banana helps strengthen our bones and protects our heart.
- An adequate amount of copper from that one banana to keep up the production of red blood cells.
- And then there's the Chia Seed (Read here to see some of it's amazing bennies)!
Recipe for Mint Chocolate Chip Smoothies (Serves 2)
*Bonus Recipes for Mint Chip Ice-Cream & Pudding at end!
Ingredients:
- 1/4 ripe avocado (or sub a Tbsp coconut oil)
- 1/2 reeeeeaaally ripe frozen banana
- 2 Tbsp mint flavored liquid chlorophyll (chlorophyll has great detoxification power & should be implemented gradually. Feel free to substitute peppermint extract or a handful of mint.)
- 2 Tbsp cacao powder (or carob powder)
- vanilla powder to taste (or vanilla extract)
- a touch of sea salt to taste
- stevia or your favorite sweetener to taste
- 2 Tbsp white chia seeds (I don't recommend using black chia seed in this as it can have a stronger thickening action that's a bit too viscous for this application. However, if it's what you've got on hand try starting with just 1-2 tsp. The black chia does vary in it's properties from brand to brand so perhaps yours will work fine. I recommend Chia Seed from The Chia Co.)
- 4 cups fresh nut milk (more or less depending on your thickness preference. Filtered water works surprisingly well too. Feel free to add a few ice-cubes in place of some of the liquid on warmer days for even thicker shake consistency)
- Cacao Nibs, reserved for garnishing (optional)
Method:
- Nothing to it! Throw everything except the cacao nibs into a Vitamix and blend. Garnish with the cacao nibs and enjoy 🙂
*Feel free to pump it up with a handful of greens &/or your favorite green powder (or even some maca) like I do. Sometimes I'll sub additional chia seed if I'm out of avocado and it's just as creamy and delish.
If you're in the mood for Pudding: use 1 (or 2) whole room temp banana, 1/2 (to 1 whole) avocado, omit the chia, and scale the nutmilk waaaaaay back, adding just a touch of liquid to get the Vitamix moving- by using the tamper you may find you don't need any liquid at all.
Mint Chip Ice-cream you ask? Of course! Simply blend 2 frozen bananas, a little stevia, 1-2 Tbsp cacao & mint extract using the tamper to move things along in your high speed blender (Vitamix recommended). Yummy!! So many options 🙂
Are you Irish? If so, Happy St. Patrick's Day to you!!
Do you have any plans for St. Patty's Day?
All Love,
~Juliane
Thank you for visiting!
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Fresh Cracked Pepper & Sea Salt Chia Cracker topped with home-made sauerkraut, mung sprouts, avocado & Dijon.
Light-n-Crispy Chia Crackers are perfection for SO many reasons…
- Nutritional powerhouse
- Boasting the richest vegetable source of beautifying omega-3's
- Major calcium power (more calcium by weight than whole milk!)
- Antioxidant rich (giving chia a shelf life of over 2 years!)
- Packed with complete protein (all 9 essential amino acids!)
- Fueling long lasting energy (Chia's slow conversion of carbohydrate in to sugar in the body provides a constant stream of energy)
- Brimming with cleansing, satiating fiber
- Oh so crunchy, crispy & light &
- Totally customizable to suit your mood!
I've made both savory and sweet varieties including Sea Salt & Fresh Cracked Pepper, Garlic & Herb and Cinnamon-Vanilla Crisps. Even a fantastic Cheesy Jalapeno Dippers version (Which I hope to share soon- great with fresh nut cheese & salsa!) Depending how thick you spread the mixture you can make these thicker like crackers or super duper thin into airy crisps (my fav). I store my Chia Crackers & Crisps in an airtight baggie in the pantry to have on hand whenever a snacking mood strikes.
Slice up some banana to top Cinnamon-Vanilla Crisps. Or…
Avocado to top a few Sea Salt & Cracked Pepper Crackers.
I love breaking the Cinnamon-Vanilla Crisps into a bowl with fresh nut milk, bananas & organic molasses for a protein, calcium, iron & omega 3 rich breakfast .
As always the options are endless and ridiculously simple. It's all up to your mood and imagination!
Let me know your favorite twist!
Recipe for Light-n-Crispy Chia Crackers
Equipment
- Dehydrator (I like the Excalibur) If you don't own a dehydrator, try using your oven on the lowest setting with the door propped open.
Ingredients
- 1 Cup Chia Seeds
- 5 Cups Filtered Water
- Sea Salt to taste
- Optional: Fresh chopped herbs & spices. For a sweet variation try vanilla, cinnamon + your favorite sweetener, or cacao, maca, cinnamon, vanilla + sweetener. A chai flavor can be achieved with ginger, cardamom, clove &/or star anise and even a bit of dried tea ground together in spice grinder + sweetener. All of these sweet varieties delicious with a cup of tea in the afternoon 🙂
Method
- Mix the 1 cup chia, 5 cups water (yes that's right, 5 cups – chia holds up to 10 times it's own weight in water) and sea salt to taste together in a large bowl. (If you plan to add any optional savory or sweet additions mix them in at step 1 as well.)
- Allow to sit for 10 to 15 minutes until a thick gel has formed
- Spread onto teflex sheets of your dehydrator as thick or thinly as you choose. Don't be worried about going too thin- the crisps hold together beautifully.
- Optional: score the crackers or crips with a knife so that they break apart uniformly- or just leave as one mass and break apart when finished for an artisinal look which is just as yummy and easier too!
- Dehydrate on 115 for several hours (amount of time depends on the humidity of the season, where you live etc. so check on them periodically to determine when the top is dry) then flip to dry the other side (just place another sheet on top and flip, then peel off the top layer of teflex)
Add your favorite toppings or enjoy as is!
What is your favorite way to enjoy Chia?
Have you ever owned a chia pet?!
Much Love,
Juliane
Thank you for visiting!
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Fresh herbed goat cheese slathered on a sesame-flax (tastes-like-a-Ritz-recipe-coming-soon) cracker. Vegan never tasted so good 🙂
Creamy Herbed "Goat" Cheese is a dream! Perfect for entertaining amongst a gorgeous platter of fresh fruit, crudites or crackers. Or, keep it all to yourself for a yummy sandwich spread and endless other options. I know I always say this, but this pristine yumminess tastes better than dairy-based cheese… hands down better than store-bought vegan varieties also. Rich, creamy & smooth with an irresistible tang and a zing from your favorite herbs and spices! Being vegan just keeps getting better and better.
This recipe is so fun to customize too! Swap out the macadamias for pine nuts or cashews. Have fun making your cheese into a classic wedge shape, a cheese log or ball. Coat it in your own personalized mixture of favorite herbs or try a chic coating of fresh cracked pink, green & black peppercorns, lemon zest and himalayan sea salt!
Making my own raw vegan cultured cheese always feels like such the accomplishment! Yet, in actuality it's amazing how very simple the process is – especially compared to the incredibly delicious end results. Add to that, the amazing nutritional, energizing, beautifying & longevity building qualities of this probiotic, protein and enzyme rich treat, and we have a major win win winner!
Have fun! Let me know your customized twist on this insanely simple delight.
Creamy Herbed "Goat" Cheese is amazing with fresh fruit, crackers, as a sandwich spread or all by itself!
Recipe for Creamy Cultured Herbed "Goat" Cheese
Ingredients:
- 2 cups raw Macadamia Nuts soaked overnight & rinsed
- 1/2 teaspoon probiotic powder or 1 cap of your favorite probiotic
- 1 1/2 teaspoon Himalayan salt (or to taste)
- 1/2 cup filtered water
- 2-3 tbs of your favorite herbs finely chopped (Finely grated lemon rind, fresh ground pink and black peppercorn & Himalayan salt is yummy too!)
Method:
1. Add nuts, probiotic, himalayan salt and water to a high-speed blender (such as a Vitamix). Blend using a tamper until smooth.
2. Scrape mixture out onto a piece of cheesecloth and wrap tightly. Alternatively use a nutmilk bag.
3. Place wrapped cheese into a mesh strainer set inside another bowl. Place a weight on top of your cheese package to assist to drain.
5. Store at room temperature for 1-2 days to allow your cheese to culture.
6. Once fermented, remove mixture from cheesecloth or nutmilk bag and make into a ball, log or triangle shape. Roll, pat or dip your beautiful cheese into your favorite assortment of chopped herbs until completely covered on the outside.
7. Serve drizzled with extra virgin olive oil. Delicious with a rainbow of beautiful vegetables, fruits, crackers, on fresh crusty (gluten free) bread, as a sandwich spread… endless possibilities 🙂
Store in the refrigerator.
What customizations will you make to the recipe? Let me know your twist!
Much Love,
XX
Juliane
Thank you for visiting!
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