Hello dear friends! I'm back! Please pardon my brief hiatus… things have been very busy here with lots of exciting changes in the air. While it's too soon to share any details yet, at least I can say I've been walking further down my spiritual path, getting closer to what my heart desires… embracing freedom by continuing to let go of my little old- and highly addictive- ego. Speaking of which, ego's unhelpful little voice is yammering at me right now, "What the heck does any of this have to do with Red Bell Pepper Soup?" Nothing! It's a blog, dear ego. And thank you, as always, for your ever-so-helpful non-stop commentary. However, I have a post to attend to so buh - bye 🙂
So yum yummy and pretty too!
So, back to the subject of this post… As you've noticed, I've been rolling out all the recipes from my yummy raw vegan holiday feast, each of which can be incorporated, deliciously, into our repetoire all year long. My Cream of Roasted Red Bell Pepper Soup is completely fabulous. Full of 'roasted' flavor from my (no longer) secret ingredients Smoked Paprika and a shot of smoky Coconut Aminos. Creamy decadence abounds with the addition of omega 3, copper, iron and manganese laden raw cashews. Red Bell Pepper is the star of the show showing off its tantalizing color and vitamin C power. Add along some water and a few spices to your Vitamix, whiz until steamy and, Bam! Instant bowl of warm, longevity-building, glow-enhancing goodness!
Jim looooves this recipe… he thinks it tastes like pizza 🙂
I want to share one more quick thought, or a reminder really, on incorporating Raw Vegan Living Foods into your diet, right before I get to the recipe. You all have accompanied me on my ever-evolving journey to optimal health thus far and, as promised, I'll continue to share everything I experience and learn along the way. Obviously, by now you've picked up on the fact that I continue eating a Raw Vegan diet because it makes me feel amazing, both physically, mentally and spiritually. Remember my first green drink? Rocket Fuel! It's what got me instantly hooked! However, my head was definitely ahead of my body – I wanted to dive full-on in to 100% Raw – and I did. Everything went swimmingly for a good while actually- until I hit a major detox, randomly out of the blue, which told me to scale back. This is par for the course, however, it can be alarming if one isn't prepared for it. I got back on track and plunged ahead once again with full abandon… and the same thing happened again and again. I've experienced everything from hives (which I've never previously had in my life) to sinus issues, joint pains, headaches and more. I always know it's detox (also known as a healing crisis or, in medical terms, a Herxheimer Reaction) because I'm leading such an insanely clean lifestyle (no dairy, no sugar, no meat, no coffee, no gluten, no allergenic grains, no unsoaked nuts, no processed food, alcohol etc) – plus I've read a billion detox books to know what's going on. Although, I take that back about the insanely clean part- on a couple of trips I did have some of those aforementioned items- and that can throw a person into detox as well- if a body is insanely clean- it actually can't handle toxicity as well. The body repells the foreign invader with mucus production or through the skin in a rash etc because the body is no longer tolerant to it. Think about trying a cigarette for the first time or having your first drink of alcohol. Same thing. So, what I want to make clear is it's not really a great idea to push our bodies too hard in this way. Either in the beginning or once we're really clean, going back to our former ways, as we can pull up too much toxicity at once causing a compounding effect. Some of us will experience less detox than others, however we do all want to pay close attention to the cues our body provides. This journey is about being in tune with life, in tune with our real homes, our bodies. For some of us, we may never want to be 100% Raw Vegan or even 100% vegetarian for that matter. Everyone has unique nutritional needs, a unique history, etc. This isn't a contest. It's about treating ourselves with loving kindness, respect and care. Not perfectionism. The bottom line is it's healthy to incorporate lots of raw fruits, veggies, high quality grains (quinoa, millet & buckwheat are my favs, packed with amino acids, calcium, iron etc) and sprouted nuts, seeds & legumes. I have to admit continually paying the price for going too strong because I just feel so darn good, yet it can result in detoxing too much too fast! So let me be your example to incorporate changes sloooooowly. And then, once our cells are squeaky clean, it's probably best not to go back to our old ways as our bodies become more sensitive and won't be able to handle toxicity in the same manner.
Without further ado…
Recipe for Cream of Roasted Red Bell Pepper Soup (serves 2)
Ingredients
2 1/2 cups chopped red bell pepper (reserve 1/2 cup to add in at end for texture)
1/3 cup cashews or macadamia nuts (soaked overnight)

1 cup water (plus a bit more on hand to adjust to perfect consistency)

1/2 tsp smoked paprika

a splash of Coconut Aminos (lower in sodium) or Braggs Aminos
 (high in sodium)
garlic powder to taste

himalayan salt to taste

1 scallion sliced thinly, reserved for garnish
Method
Add everything except extra reserved diced bell pepper and sliced scallion to Vitamix or high speed blender.
Whiz until steamy.
Pour into pretty bowls or plain bowls since the soup is so pretty it really doesn't matter! Garnish with sliced scallion.
Enjoy yummy warm goodness in your tummy with a special friend. Or save the 2nd serving for yourself. I won't tell 🙂
Would you rather have the recipe for my raw Sesame-Flax Crackers or probiotic rich, Herbed 'Goat' Cheese in my next post? Or both! Let me know and I'll post whichever receives the most votes.
Also, let me know if you have any questions about anything raw vegan or simply tell me how you're doing! One thing is certain, I'll be happy to hear from you and you can count on my thoughtful reply 🙂
All Love,
Juliane
If you liked this post say thanks by sharing.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-01-31 17:01:472025-12-06 15:01:10Cream of Roasted Red Bell Pepper Soup
How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak and strong. Because some day in life you will have been all of these.
– George Washington
I don’t believe people are looking for the meaning of life as much as they are looking for the experience of being alive.
-Joseph Campbell
Joy is what happens to us when we allow ourselves to recognize how good things really are.
– Marianne Williamson
The only thing that will ever be enough is what you have within yourself, the freedom that exists within your own heart and mind.
-Cheri Huber
The intellect has little to do on the road to discovery. There comes a leap in consciousness, call it intuition or what you will, the solution comes to you and you don't know how or why. The truly valuable thing is the intuition. Albert Einstein
To understand everything is to forgive everything.
-Buddha
You can never cross the ocean until you have the courage to lose sight of the shore.
–Christopher Columbus
The great enemy of the truth is very often not the lie, deliberate, contrived and dishonest, but the myth, persistent, persuasive and unrealistic.
– JFK
Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment.
-Buddha
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left and could say, I used everything you gave me.
–Erma Bombeck
Of magic doors there is this, you do not see them even as you are passing through.
-Anonymous
Everything you’ve ever wanted is on the other side of fear.
–George Addair
Virtue is persecuted more by the wicked than it is loved by the good.
yummier. healthier. yet looks, feels & tastes like traditional!
Raw Veggie Stuffing… Swoon!
Savory Raw Veggie Stuffing is absolute yumminess! A perfect hardy, cozy winter recipe. You could fool a person into thinking it was cooked if you didn't tell! Boasting a beautiful complexity of flavor, fresh, vibrant color and that oomph of hardy, slightly gooey texture we all love in our holiday stuffing! This fantastic recipe is perfect for a holiday spread, or added as a savory filling to stuffed mushrooms, bell peppers or inside steamed acorn squash or pumpkin! A yummy, healthy dish to accompany your winter suppers.
~
Recipe for Savory Raw Veggie Stuffing (4 small, yet very filling servings)
Ingredients
3/4 cup walnuts or a combo of walnuts & pecans (preferably soaked & dehydrated)
4-5 pitted dates
1 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon himalayan salt
dash of fresh ground pepper
few sprinkles of poultry seasoning (optional), maybe a shake of garlic (optional)
1/2 large carrot chopped
1 1/2 stalks celery chopped
1 scallion chopped into big pieces for food processor
Drizzle of EVOO for finishing
Method
Add walnuts through salt & pepper to a food processor and pulse several times until combined into smaller pieces. Add the chopped carrot, celery and scallion and process til carrots and celery are incorporated as small bits like the picture. Check seasonings.
How easy is that! Scrape into your serving bowl or onto your plates and drizzle with a wee bit of EVOO. Enjoy 🙂
How is your New Year going so far? I hope fantastic. All my best & much love to you!
XOXO
Juliane
If you liked this post say thanks by sharing.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-01-16 15:46:032025-12-06 15:01:12Savory Raw Veggie Stuffing
I am in love with plant based Living Foods! SO fresh. So clean. So flavorful. Not to mention energizing, beautifying & healing… they taste better than traditional cooked fare! I really feel it's what nature intended for our nourishment.
French Hazelnut Pumpkin Pie with "whipped cream" is no exception – this coming from a girl who always disliked hated pumpkin pie – that is until 6 years ago, when I discovered an amazing French recipe for cooked Hazelnut Pumpkin Pie. Of course, now that I follow a primarily Raw Vegan foodstyle (because it tastes and makes me feel so amazing!)I had to figure out a way to upgrade that French recipe to a delicious, enzyme rich, Living Foods version.
Perfect for entertaining – or for just having as your own special, beautifying treat awaiting you in the freezer. Since it's frozen it remains beautifully fresh compared to a traditional pie.
This knockout has a candied cookie-like crust and a creamy cheesecake-esque pumpkin filling.
Oh, and shhh… don't tell anyone about the secret ingredient that makes this SO much creamier & delish than any pumpkin pie you've had before (carrot juice). Plus, as always, it's unbelievably simple to prepare.
Please enjoy!
Recipe for French Hazelnut Pumpkin Pie
Crust: 

Ingredients:
1 3/4 cup raw pecans (or a combo of pecan, macadamia & walnuts, preferably soaked overnight & deydrated for 24 hours)

1/2 cup raw hazelnuts (preferably soaked overnight & dehydrated for 24 hours)
2 tablespoons maple syrup

1 tablespoon coconut oil

1 1/2 tablespoons date paste (or use 2-3 dates mixed into 1st step of nut processing- just be careful not to turn the nuts into date-nut butter!)
1/2 tsp himalayan salt
Method:
Place nuts in food processor, pulse into small crumbs – be mindful not to overprocess into nut butter!
Combine the rest of ingredients by hand in a separate bowl.
Add this mixture to the crumbed nuts, mixing by hand until fully incorporated. Mixture should stick together when pinched between fingers.
Dump this into a 9 inch tart pan with removable bottom (or use saran if tart pan is one piece). If you don't have a tart pan, use a pie plate with saran.
Press mixture firmly into tart pan or pie plate. Depending on size of your pan, thickness of your crust, you may have extra crust left over (especially if using the shorter edged tart pan. No problem! Just make some mini tarts or cutout a few "cookies" with your favorite cookie cutter! Once dehydrated fill the extra tarts with any leftover filling you may have- or with a little cashew cream topped with fresh sliced fruit! Pretty & Yummy 🙂
Dehydrate 48 hours at 115.

Chill crust in freezer for 1/2 hour before filling.
Filling
Ingredients:

1 1/2 cups cashews
1/2 cup chopped pumpkin
1/2 cup maple syrup

1/2 cup coconut oil

1/2 cup carrot juice plus 1/4 cup reserved for blending assistance if needed (yes that's right, carrot juice!)
1/2 tablespoon vanilla

1/4 teaspoon himalayan salt
3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves (optional)
Method:
Blend all ingredients in Vitamix until super smooth. Add additional 1/4 cup carrot juice as needed to facilitate blending- tho try not to use more than 2 tablespoons.

Pour into tart crust and chill in freezer overnight.
Store in freezer and slice it right out of the freezer.
Add a small dallop of whipped cream (click preceding link for recipe!) if desired.
**Disclaimer! The above recipe is my tweaked version which is SO amazing as I've already mentioned, I know:) However, I wasn't able to get pictures of it so the pics here are of the 1st version which looks a little different. The above tweaked recipe will have a more solid, finely ground crust and the filling is much smoother and creamier. Bottom line, your pie will have a less grainy texture in both the filling & crust. Although they look somewhat similar I wanted to point this out.
Let me know how you like this one! Did you make any tweaks to make it your own? How were your Holidays? Any New Year's Resolutions?
All Love,
Juliane
If you liked this post say thanks by sharing it.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2014-01-06 14:56:592025-12-06 15:01:14French Hazelnut Pumpkin Pie
"The Farm" 16" x 20" oil on canvas by Juliane Porter
Rather than my writing about my latest oil painting, "The Farm," I'll share the words of my client, for whom this gorgeous slice of heaven holds years of special family memories:
"It is so beautiful!! I cried when I saw it! It is so perfect and just how I will always remember summers in the Catskills, with the blue, blue sky, the white clouds popping over the green mountains, the reflections in the pond, the weeping willow on the bank of the pond that my grandmother planted, the barn, the farmhouse, I could go on and on…"
It was my absolute pleasure to capture this magical oasis in oil paint for your family to enjoy for generations to come.
Love All,
Juliane
Have you ever commissioned an oil painting for yourself or loved ones? Feel free to contact me if you're interested.
Cream of Roasted Red Bell Pepper Soup
Minus the Dairy & Roasting 🙂
A luscious bowl of Cream of Roasted Red Bell Soup
Hello dear friends! I'm back! Please pardon my brief hiatus… things have been very busy here with lots of exciting changes in the air. While it's too soon to share any details yet, at least I can say I've been walking further down my spiritual path, getting closer to what my heart desires… embracing freedom by continuing to let go of my little old- and highly addictive- ego. Speaking of which, ego's unhelpful little voice is yammering at me right now, "What the heck does any of this have to do with Red Bell Pepper Soup?" Nothing! It's a blog, dear ego. And thank you, as always, for your ever-so-helpful non-stop commentary. However, I have a post to attend to so buh - bye 🙂
So yum yummy and pretty too!
So, back to the subject of this post… As you've noticed, I've been rolling out all the recipes from my yummy raw vegan holiday feast, each of which can be incorporated, deliciously, into our repetoire all year long. My Cream of Roasted Red Bell Pepper Soup is completely fabulous. Full of 'roasted' flavor from my (no longer) secret ingredients Smoked Paprika and a shot of smoky Coconut Aminos. Creamy decadence abounds with the addition of omega 3, copper, iron and manganese laden raw cashews. Red Bell Pepper is the star of the show showing off its tantalizing color and vitamin C power. Add along some water and a few spices to your Vitamix, whiz until steamy and, Bam! Instant bowl of warm, longevity-building, glow-enhancing goodness!
Jim looooves this recipe… he thinks it tastes like pizza 🙂
I want to share one more quick thought, or a reminder really, on incorporating Raw Vegan Living Foods into your diet, right before I get to the recipe. You all have accompanied me on my ever-evolving journey to optimal health thus far and, as promised, I'll continue to share everything I experience and learn along the way. Obviously, by now you've picked up on the fact that I continue eating a Raw Vegan diet because it makes me feel amazing, both physically, mentally and spiritually. Remember my first green drink? Rocket Fuel! It's what got me instantly hooked! However, my head was definitely ahead of my body – I wanted to dive full-on in to 100% Raw – and I did. Everything went swimmingly for a good while actually- until I hit a major detox, randomly out of the blue, which told me to scale back. This is par for the course, however, it can be alarming if one isn't prepared for it. I got back on track and plunged ahead once again with full abandon… and the same thing happened again and again. I've experienced everything from hives (which I've never previously had in my life) to sinus issues, joint pains, headaches and more. I always know it's detox (also known as a healing crisis or, in medical terms, a Herxheimer Reaction) because I'm leading such an insanely clean lifestyle (no dairy, no sugar, no meat, no coffee, no gluten, no allergenic grains, no unsoaked nuts, no processed food, alcohol etc) – plus I've read a billion detox books to know what's going on. Although, I take that back about the insanely clean part- on a couple of trips I did have some of those aforementioned items- and that can throw a person into detox as well- if a body is insanely clean- it actually can't handle toxicity as well. The body repells the foreign invader with mucus production or through the skin in a rash etc because the body is no longer tolerant to it. Think about trying a cigarette for the first time or having your first drink of alcohol. Same thing. So, what I want to make clear is it's not really a great idea to push our bodies too hard in this way. Either in the beginning or once we're really clean, going back to our former ways, as we can pull up too much toxicity at once causing a compounding effect. Some of us will experience less detox than others, however we do all want to pay close attention to the cues our body provides. This journey is about being in tune with life, in tune with our real homes, our bodies. For some of us, we may never want to be 100% Raw Vegan or even 100% vegetarian for that matter. Everyone has unique nutritional needs, a unique history, etc. This isn't a contest. It's about treating ourselves with loving kindness, respect and care. Not perfectionism. The bottom line is it's healthy to incorporate lots of raw fruits, veggies, high quality grains (quinoa, millet & buckwheat are my favs, packed with amino acids, calcium, iron etc) and sprouted nuts, seeds & legumes. I have to admit continually paying the price for going too strong because I just feel so darn good, yet it can result in detoxing too much too fast! So let me be your example to incorporate changes sloooooowly. And then, once our cells are squeaky clean, it's probably best not to go back to our old ways as our bodies become more sensitive and won't be able to handle toxicity in the same manner.
Without further ado…
Recipe for Cream of Roasted Red Bell Pepper Soup (serves 2)
Ingredients
Method
Would you rather have the recipe for my raw Sesame-Flax Crackers or probiotic rich, Herbed 'Goat' Cheese in my next post? Or both! Let me know and I'll post whichever receives the most votes.
Also, let me know if you have any questions about anything raw vegan or simply tell me how you're doing! One thing is certain, I'll be happy to hear from you and you can count on my thoughtful reply 🙂
All Love,
Juliane
If you liked this post say thanks by sharing.
January Inspiration Wall
Albert Einstein
What are your favorite quote/s?
Sending you wishes for a life filled with
Happiness, Joy and Laughter.
All love,
Juliane
If you liked this post say thanks by sharing.
Savory Raw Veggie Stuffing
yummier. healthier. yet looks, feels & tastes like traditional!
Raw Veggie Stuffing… Swoon!
Savory Raw Veggie Stuffing is absolute yumminess! A perfect hardy, cozy winter recipe. You could fool a person into thinking it was cooked if you didn't tell! Boasting a beautiful complexity of flavor, fresh, vibrant color and that oomph of hardy, slightly gooey texture we all love in our holiday stuffing! This fantastic recipe is perfect for a holiday spread, or added as a savory filling to stuffed mushrooms, bell peppers or inside steamed acorn squash or pumpkin! A yummy, healthy dish to accompany your winter suppers.
~
Recipe for Savory Raw Veggie Stuffing (4 small, yet very filling servings)
Ingredients
Method
How is your New Year going so far? I hope fantastic. All my best & much love to you!
XOXO
Juliane
If you liked this post say thanks by sharing.
French Hazelnut Pumpkin Pie
I am in love with plant based Living Foods! SO fresh. So clean. So flavorful. Not to mention energizing, beautifying & healing… they taste better than traditional cooked fare! I really feel it's what nature intended for our nourishment.
French Hazelnut Pumpkin Pie with "whipped cream" is no exception – this coming from a girl who always disliked hated pumpkin pie – that is until 6 years ago, when I discovered an amazing French recipe for cooked Hazelnut Pumpkin Pie. Of course, now that I follow a primarily Raw Vegan foodstyle (because it tastes and makes me feel so amazing!) I had to figure out a way to upgrade that French recipe to a delicious, enzyme rich, Living Foods version.
Perfect for entertaining – or for just having as your own special, beautifying treat awaiting you in the freezer. Since it's frozen it remains beautifully fresh compared to a traditional pie.
This knockout has a candied cookie-like crust and a creamy cheesecake-esque pumpkin filling.
Oh, and shhh… don't tell anyone about the secret ingredient that makes this SO much creamier & delish than any pumpkin pie you've had before (carrot juice). Plus, as always, it's unbelievably simple to prepare.
Please enjoy!
Recipe for French Hazelnut Pumpkin Pie
Crust: 

Ingredients:
Method:
Filling
Ingredients:
Method:
**Disclaimer! The above recipe is my tweaked version which is SO amazing as I've already mentioned, I know:) However, I wasn't able to get pictures of it so the pics here are of the 1st version which looks a little different. The above tweaked recipe will have a more solid, finely ground crust and the filling is much smoother and creamier. Bottom line, your pie will have a less grainy texture in both the filling & crust. Although they look somewhat similar I wanted to point this out.
Let me know how you like this one! Did you make any tweaks to make it your own? How were your Holidays? Any New Year's Resolutions?
All Love,
Juliane
If you liked this post say thanks by sharing it.
The Farm
"The Farm" 16" x 20" oil on canvas by Juliane Porter
Rather than my writing about my latest oil painting, "The Farm," I'll share the words of my client, for whom this gorgeous slice of heaven holds years of special family memories:
"It is so beautiful!! I cried when I saw it! It is so perfect and just how I will always remember summers in the Catskills, with the blue, blue sky, the white clouds popping over the green mountains, the reflections in the pond, the weeping willow on the bank of the pond that my grandmother planted, the barn, the farmhouse, I could go on and on…"
It was my absolute pleasure to capture this magical oasis in oil paint for your family to enjoy for generations to come.
Love All,
Juliane
Have you ever commissioned an oil painting for yourself or loved ones? Feel free to contact me if you're interested.
Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!
Thank you for visiting 🙂
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