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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

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
1/2 cup extra virgin coconut oil
3 drops edible grade lemon essential oil (or sub fresh lemon juice)
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!

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 🙂

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Food, Health, Nutrition & Wellness, Style

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

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?

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Cauliflower Popcorn

Cauliflower Popcorn is loaded with all the flavor of your favorite snack chips and pop-ems with none of the downside!

Cauliflower Popcorn is so addictive I challenge you to make it so far as to get yours into the dehydrator (or oven) for step 2… without eating it all first!

This flavorful, smoky, cheesy, salty-sweet indulgence tastes phenomenal tossed up fresh… however, an hour or two in the dehydrator (or oven- see below) renders it crispy and warm with its tantalizing aromas wafting throughout the kitchen so do try to hold out! This raw food yumminess is brimming with powerful life-force, enzymes, phytonutrients and vitamins galore. It's a snack that makes us feel as phenomenal as it tastes! Whenever I eat Raw Snacks I feel satiated, energized and just plain fantastic. Cauliflower Popcorn is no exception! Loaded with all the flavor of our favorite snack chips and tidbits without any of the downside… except perhaps that I couldn't hoard it all to myself once Jim had a taste. He couldn't get enough and rates it…

"Outstanding!"

The Benefits (and this is just a few mind you!)

Fights Cancer - Cauliflower contains sulforaphane, a sufur compound proven to kill cancer stem cells thus slowing tumor growth, and to inhibit the growth of cultured breast cancer cells leading to cell death. Moreover, research shows, cauliflower with curcumin (the active compound in the turmeric in this recipe) may help prevent & treat prostrate cancer. Additionally, the Indoles and isothiocyanates in cauliflower have been shown to potentially inhibit cancer development of the bladder, breast, colon, liver, lung and stomach according to the National Cancer Institute.

Boosts Heart Health – The sulforaphane in cauliflower has been shown to significantly improve blood pressure and kidney function. These benefits are related to improved DNA methylation, a process crucial for normal cellular function and gene expression especially in the easily damaged inner lining of the arteries.

Supports Detoxification - Cauliflower supports Phase 1 detoxification via certain antioxidants and Phase 2 detoxification via it's sulfur-containing nutrients while the glucosinolates in cauliflower activate detoxification enzymes in the liver.

Anti-Inflammatory - Excessive inflammatory response when no threat is present can lead to inflammation-related damage in the body linked to many diseases including cancer depending on the organs impacted. Cauliflower's wealth of anti-inflammatory nutrients keep inflammation in check.

Rejuvenates Skin Hair & Nails - As you know by now, consuming a variety of veggies & fruits is important in order to receive all their valuable vitamins and minerals. Cauliflower specifically, contains Vitamins A, E, C & K as well as B vitamins, folate, sodium, potassium, calcium, manganese, zinc, fats, niacin, copper and iron. The biotin in cauliflower has been found to control dandruf and thicken nails. The plethora of antioxidants such as vitamin C in cauliflower destroy free radicals that accelerate the signs of aging. Additionally, the Vitamin C is required for growth & repair of tissues in all parts of the body including the formation of collagen in addition to making skin, scar tissue, tendons, ligaments and blood vessels.

Boosts Digestion - That good old aforementioned sulforaphane has been shown to protect the lining of the stomach by preventing bacterial overgrowth of Helicobacter pylori. Additionally, cauliflower provides an great source of dietary fiber which is also crucial for digestive health.

Antioxidants & Phytonutrients Galore – Cauliflower is packed with tons of Vitamin C, beta-carotene and antioxidants like quercetin and cinnamic acid which provide cells adequate defense against attack from reqctive oxygen species or ROS. A proper supply of antioxidants helps banish free radicals enabling the body to resist aging caused by everyday pollutants, stress and more.

Boosts Brain Health - Cauliflowers abundant supply of choline is a B vitamin crucial in brain development. Choline intake during pregnancy "super-charges" the brain activity of animals in utero indicating it may boost cognitive function, prevent age-related memory decline, and improve memory & learning.

Overall Raw Foods Power – Nutrient dense, whole, plant-based foods that haven't been heated above 118 F retain their full nutritional value preserving all their naturally occuring living enzymes. Additionally, raw foods are still filled with vital life energy – the magic of life force, also known as chi or prana. I personally integrate a large portion of raw foods into my diet, finding at the moment as the weather is cooling, a proportion of 80% raw to 20% cooked is working best for me. In the heat of summer, I find myself eating close to 100% raw foods – though someday this too may change – and of course you'll be the first to know 🙂 Not only are we each unique with personalized needs, what works for us now may not be what works best for us a year or 5 or 10 years down the line. We always want to pay attention to the signals our bodies are providing in response to the changing seasons, our environment, habits, history, genetic predisposition etc.

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

This is my submission to the lovely Jacqueline at No Croutons Required and Lisa of FoodandSpice.

I've been wanting to make a raw food version of this snack favorite which is, more typically, roasted in the oven. As you can tell, the results are beyond amazing! Please enjoy this fantastic treat and leave your thoughts in the comments below!

Recipe for Cauliflower Popcorn

Ingredients

1 head cauliflower separated into 2 x larger than popcorn pieces (they'll shrink in the dehydrator)
1/2 cup nutritional yeast (I like KAL brand)
1/2 tsp turmeric
1/2 tsp onion powder
1 tsp smoked paprika (if you're a raw purist skip, tho it adds fabulous flavor)
1 tsp powdered stevia or xylitol
1/4 tsp cayenne pepper
sea salt & fresh cracked pepper to taste
2 Tbsp extra virgin coconut oil melted (or sub EVOO or use a combo of the two)

Method

Shake everything up in a large ziplock bag until all the pieces are thoroughly coated.
Spread out on a couple of teflex sheet covered dehydrator trays and dehydrate* at 135F for 1 hour (don't worry, the food is throwing off heat at this point & the internal temp remains under 115) and turn down to 115F for another hour or two until the mixture has dried and the popcorn is slightly crispy.

*Alternatively, if you don't yet have a dehydrator, spread mixture on a silpat or parchment covered baking sheet, place in oven on lowest setting with door propped open an inch or two. Check on the popcorn often as the oven will still likely be much hotter than 135F & 115F and, therefore, the process will be much faster.

Enjoy!

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw Vegan 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!

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Summer Salad w Fresh Vegan Baby “Mozzarella” Balls (Bocconcini)

OMG I just had this Summer Salad with Raw Vegan Fresh Mozzarella Balls – and it was the BEST lunch ever!

Summer Salad with Fresh Vegan Baby “Mozzarella” (Bocconcini) is pure, over-the-top deliciousness! Perfectly ripe nectarines, multi-colored cherry tomatoes, golden corn and a punchy garden chive & cilantro vinaigrette whisked up with fresh lemon & olive oil are a perfect compliment to creamy, fresh baby “Mozzarella” aka Bocconcini.

I’m telling you, this is such heaven on a plate… and the best part is it’s actually dairy free!

And just like that, as if summer couldn’t get any better, it just has 🙂

I’d looked far and wide to no avail for a delicious raw vegan fresh mozzarella ball recipe and I finally created my own. It’s SO simple and incredibly worth it for delicious, versatile, healthifying, dairy free, hormone free amazingness. This pure, creamy goodness is made from raw cashews packed with copper (98% RDV per serving of cashews) phosphorus, manganese, bone-building magnesium, heart-protective monounsaturated fats, fiber and flavor galore!

And, though I tend always to think of my food as my medicine, what we eat is also the primary contributor to our external wellness as well. Nectarines, tomatoes, corn, fresh herbs, lemon & EVOO are all packed with concentrated sources of beautifying phytonutrients such as anti-aging antioxidants, lots of vitamin A for clear glowing skin, vitamin C for collagen building power, skin plumping healthy fats, hydrating, living water, plus minerals, fiber and tons of life force power we get from beautiful, living foods. Summer Salad with Baby Bocconcini is just as much a boon to our outward appearance as it is feast for the eyes, our internal health and tastebuds too!

This is my submission to The Vegetable Pallette for the Mellow Yellow challenge, to Sarah at Maison Cupcake, Helen at Fuss Free Flavours and Michelle at Utterly Scrummy, and to Ren & Elizabeth at Simple and in Season!

Recipe for Summer Salad with Raw Vegan Fresh Mozzarella Balls

(serves 4)

Ingredients

Raw Vegan Fresh Mozzarella Balls (Bocconcini)

1 cup raw cashews, soaked 6 hours, drained & rinsed
2 tbsp fresh lemon juiced (aprox 1/2 lemon)
1/2 tsp sea salt (or more to taste up to 1 tsp)
a touch of stevia (I used about 1/4 tsp)
1/2 to 1 tbsp (depends on humidity/seasons) filtered water

Salad

2 ears fresh corn, sliced off the cob
1 cup fresh cherry tomatoes, sliced in half
4 ripe nectarines, cut into bite sized pieces
1/3 cup fresh chives, chopped (save a few for garnish)
handful fresh cilantro, chopped (save a bit for garnish)
1 lemon juiced
1/4 cup extra virgin olive oil
sea salt & fresh cracked pepper to taste
1 cup raw vegan mozzarella balls (below)

Method

Mozzarella Balls

Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls. Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.

Salad

Gently toss corn, tomatoes and nectarines together.
 Stir together chopped scallion, cilantro & lemon juice . Next, whisk in olive oil.
Season dressing with sea salt & fresh cracked pepper to taste .
Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
Garnish with a bit of leftover chives & cilantro.

Enjoy!

What is your favorite raw vegan swapout?

Do you have a recipe you’d like made over/upgraded to raw vegan? Leave it in the comments below… I’m ready to take on the challenge!

All Love,

Juliane

Thank you for visiting 🙂

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