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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, Style

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

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?

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty

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. 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! As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. 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. These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! 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.

Enjoy 🙂

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!

** Raw Coconut Milk: 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 GMO 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? Or, perhaps do you love each season for it’s contrasting individuality?

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Philosophy/Meditation/Spirituality, Style

Spiced Ayurvedic Sleepytime Mylk

Mmmm… Warming Spiced Ayurvedic Sleepytime Mylk is yumminess so soothing, delicious and comforting before bed I find myself turning in earlier just cause I can't wait to make it! This mug of exotic spiced mylk sweetened with a touch of raw honey tingles the tastebuds and warms the insides. Minutes later, tucked into soft jammies and lavender spritzed covers, I'm falling into a deep slumber of fantastical adventures… dreams so beautiful I don't wake up until dawn. Ok, the falling asleep quickly part is definitely thanks to my Warming Spiced Ayurvedic Sleepytime Mylk, excellent for inducing sound, restful sleep. The continuation of a night filled with brilliant dreams leads me to a subject of an upcoming post, however, I'll give you a sneak peek…

Yet another Ayurvedic technique to promote restful sleep is rubbing a little warm sesame oil (cold pressed) on the soles of the feet (which contain reflexology points connecting all over the body). I add a few drops of pure **Frankincense Essential Oil to enhance this and I'm experiencing the affect of ultimate relaxation and beautiful dreams. I adore a night of deep sleep filled with intense dreaming, magical adventure that can't be bothered by waking up in the middle… designed by the universe just for us, stimulating our creative brain until it's perfectly time to open our eyes, look out the window, in a purely refreshed state of excitement for the daytime portion of our lives! Beautifully restful those dreamy nights where anything and everything is possible, preparing our subconscious for the grounded adventure of sunlit days. That's what sesame oil and frankincense do for me – it's no wonder the three wise men brought baby Jesus Frankincense, Myrrh and Gold. I'll share in an upcoming post, which essential oils (EO's) I use in addition to the amazing power they have. Not all EO's are created equally for there is a highly refined art to how they're grown, distilled and combined. Therefore, it's important to properly source them. However, I've already delved much farther into this subject than intended, so stay tuned for more exciting details soon!

**Frankincense oil is an ancient oil which has been used for over 5000 years for restoration of the immune system, enhancing skin care, and harnessing spiritual connection to help us release parts of our ego which hold us back from connecting with our soul, as well as releasing feelings of unworthiness and insecurity. Often used in meditation, it's useful for visualizing, improving spiritual connection, centering, and providing comforting properties that help focus the mind and overcome stress and despair. The uses and benefits of Frankincense date long before the time of Christ to the Egyptians and Sumerians. Today, scientific research has shown Frankincense contains 8% sesquiterpenes which stimulate the part of the brain that controls emotions, and 78% monoterpenes which are known to be calming and restorative.

What I will say – on a seemingly different subject and yet not since everything in life is so inextricably intertwined – is that awakening (pun intended) is pure joy! All the tidbits I share on StyleNectar are simple ways to Live Beautifully, to help us experience the profound joy that is our birthright. People, do not give up. Even if you feel hopeless, do not give up. Trust me I've been there. We all have. However, our problems are indeed opportunities in disguise. They inspire us to look beyond the limitations of conditioned mind – beyond simply meeting ego's needs – as it dawns on us that ego's needs can NEVER be met. It will never be enough. Ego's appetite is insatiable and its promises empty. The good news, however, is our freedom, our bliss, lies not in some external person, achievement or thing. Freedom is in our own hands – we're at the mercy of no one, no thing! It's designed that way – and in fact it's our life purpose to realize. Some might call it learning to love ourselves. I would say it's realizing we are love. Meditation weans us from our addiction to distraction, disatisfaction, drama, and living in stories of past and future. Finding freedom is SO much more fun than the futility of attempting to appease ego. It's why many people who so called "have it all" are still not satisfied, blind to the simple, beautiful fact that we had it all from the very beginning. We always have. Always will. The heart. Love. Through meditation we experience this disrobing of the layers of disatisfaction, to bathe in love, be one with who we are. Experiencing our true nature. Our highest potential. When we bring true nature to our human experience we open our eyes to everything that has been within and around us all along. The magic of life force, of being alive. We see that it's about the process, each moment. Forget the results, they're just another addiction to tear us away from the moment. When we leave the moment we disconnect from the source and dive headfirst into suffering. Meditation and living in tune with nature reinforce our oneness with the source, opening ourselves up to a magical way of living not possible, or encouraged – by the conditioned world.

Ayurvedic Spiced Sleepytime Mylk w Turmeric, Cardamom & Ginger

The science of Ayurveda, based on the ancient healing traditions of India, supports living in sync with nature, adjusting our way of living to balance the affect changes in our environment have on our doshas (doshas being the three mind-body types: vata, pitta & kapha). These changes in the rhythms and forces of nature such as the shift from morning to night and the inevitable seasons have a profound impact on us. According to Ayurveda, a key to good health, peaceful mind and higher level functioning is to live in harmony with these patterns of nature. This means continually balancing our inner ecology and our doshas to adjust to our ever changing environment.

Fall provokes the qualities of the vata dosha, characterized by such physical attributes as dryness, cold, subtlety, mobility, lightness, clarity, instability & astringency. Thus, Ayurvedic guidelines for autumn revolve around pacifying vata and grounding by keeping warm, calm, maintaining a regular routine, eating warming foods & spices and avoiding extreme cold, cold foods and too many raw foods. While there are many incredible reasons to include loads of raw foods into our diets, I'm not dogmatic about a 100% raw food philosophy. Currently, I'm experimenting with a 70% raw food, 30% cooked food breakdown. That said, don't forget, just because food is raw, doesn't mean it has to be cold – soups, entrees etc. can all be warm, yummy and comforting and stay raw. I'll be bringing more of these warming dishes to you this season.

Autumnal shifts in my diet are accompanied by going to bed a bit earlier, the addition of cozy blankets, sweaters, scarves and slippers; you won't catch me without a mug of something warm such as green tea or this Ayurvedic Spiced Mylk. I find myself wearing my hair down in its natural waves around my neck and ears like an extra scarf to keep me warm. Dinnertime brings warming stews spiced with seeds of cumin, mustard & coriander, or spicy thai noodles w/ shiitakes and coconut cream sauce (yes coming soon!)… It's a gorgeous, cold, light, blustery and dry time of the year. Leaves sparkling and rustling in the autumnal gusts. Even my kitty changes her routine, heading back to nap in her pillow-lined basket in the kitchen.

Sleepytime Ayurvedic Warming Spiced Mylk with Turmeric, Ginger & Cardamom

With these adaptations to the change in seasons I've been inspired to incorporate additional Ayurvedic structure to my days. I experience an incredible amount of life force on a 100% raw foods diet combined with my dedicated meditation practice. It's probably something one has to experience to be able to relate to… spiritual breakthroughs of a whole new level, such oneness with nature it's frequency pulses through my veins. However, from an Ayurvedic perspective, though we do live in heated homes, a 100% raw food diet might not be best in winter. While I did remain close to 100% raw last winter, as I was brand new to it and unwilling to let go of the high frequency living a raw food diet was providing, old school Ayurvedic science would feel this could provoke too much vata. On the other hand there are "living" Ayurvedas who would completely endorse 100% raw year round for the level of prana it provides. Which side to take? As Ghandi said, "My life is experiments in truth". So this year I'm experimenting, taking the middle way by incorporating more grounding cooked food into my routine. I find life is constant change, refinement, which forces us to stay awake, keep our eyes open. Far better than falling asleep on auto-pilot thinking we've figured it all out. So here's a peek at the rest of the Ayurvedic inspired daily routine I'm transitioning into:

Ayurveda would recommend waking up early, around 5 am to experience the calm stillness of the morning this time of year. I'm working on that, finding 6:00 am is my current goal 🙂 A bit of yoga is advised upon waking, which I find quite wonderful, only 10-20 minutes or so, focusing on the following asanas especially soothing of vata: Cat and Cow, Spinal Twist, Cobra, Vajrasana, Forward & Backward Bend, and Lotus. Shoulder Stand and Headstand are good in moderation. Additionally, Sun Salutations in sets of 12 at minumum for good exercise or a maximum to the number of one's age -tho work up gradually if you try that! I follow yoga with bathing & oil pulling, breakfast & meditation. If I've gotten up early enough I'll take an early walk in nature, otherwise, I'll soak up the sunshine on a lunchtime walk. After a day's work, supported by my essential oils (again more on these soon!) I have dinner (sometimes raw, sometimes cooked, always warm) relax, and aim to go to bed within an hour after sunset – yes that early! It's fantastic. Just before bed it's a short second meditation then my delicious Warming Spiced Sleepytime Mylk. As mentioned, it completely helps me sleep through the night – and even if it didn't I'd still drink it cause it's SO darn comforting, yummy and freakin delicious people! Yes, it does have turmeric in it- which is of course unbelievable for us on so many levels, and it tastes phenomenal. If you think you wouldn't like it with turmeric, try it, I think you'll be surprised 🙂

Lastly, after having my sleepytime mylk… I wash up for bed and rub the soles of my feet with the aforementioned sesame oil and frankincense to cleanse my body, sleep like a baby, and dream like I'm in a whole new world. As I said, more on the essential oils coming soon…

**Turmeric has a vast variety of uses. In general it's a good anti-inflammatory. In traditional medicine, it's used to treat liver disorders, parasitic infections, ulcers, skin problems, bruises, joint pain and inflammation, sprains & strains, cold & flu symptoms and as a general digestive aid. Scientific research shows that turmeric aids in breaking down liver toxins, strengthening gallbladder function, aiding lipid (aka fat) metabolization, and preventing blood clotting. Recent studies show turmeric may help prevent lung, breast colon, and other forms of cancer.

PS. I can't possibly discuss Indian science without mentioning one of my top (as in top 3) favorite books, the Baghatvad Gita (translation by Eknath Eswaran). Life changing. Just like us. Just like nature.

Recipe for Warming Spiced Ayurvedic Sleepytime Mylk

Ingredients

1 cup of almond, coconut or your fav non-dairy mylk
pinch of cardamom
pinch of cinnamon
pinch of black pepper
pinch of ginger
pinch of turmeric
raw honey

Method

Pour your favorite mylk into a small pot.
Add spices to taste and whisk to combine. Start with less and experiment with more later. I actually use 1/2 tsp of each spice which makes my mylk bright yellow and I LOVE it! However, a pinch is all you need.
Bring mylk to baby bottle temperature to keep it raw. If you don't care about it staying raw, bring it to a light steam.
Add a raw honey to taste & give mylk another whisking.
Pour into your favorite mug and enjoy heavenly sleepytime yummminess! Sweet Dreams 🙂

Do you meditate or have you ever considered meditating? How are you transitioning into the cooler weather?

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All Love,

Juliane

Thank you for visiting 🙂

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

Raw Vegan Carrot Cake w Lemon Cashew Cream Cheese Frosting

An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had… ever, ever, ever! Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting. Sweet decadence that tastes like food fit for the Gods. The stuff dreams and Birthday's are made of…

Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

Proving once again, we literally can have our (carrot) cake and eat it too… no sacrifices to our tastebuds, health or beauty here! Nope! We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

Please enjoy this little slice of heaven. I made a smaller 6 inch cake with a glass dish I had in the cupboard. I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles. Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand. If you want to make a larger cake just double the recipe. I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.

This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying)

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep… + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
1/2 lemon peeled, seeded
1/2 tsp vanilla powder
2 Tbsp coconut nectar or to taste (or sub stevia)
pinch of celtic salt
coconut water as needed (or sub water)

Carrot Cake

4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
1/2 lemon peeled & seeded
2 cups pitted dates
1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
1 pinky fresh ginger
2 Tbsp coconut nectar (or sub raw honey or maple syrup)
1 tsp cinnamon
1/2 tsp vanilla powder
pinch of celtic salt
Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut… its up to your imagination!

Method

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.
Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
Frost the entire cake and decorate with your choice of toppings.

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or 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, Nutrition & Beauty, Style

Sprouted Forbidden Rice Salad w Pecans, Cranberries & Zippy Citrus Dressing

Bloomed Wild Rice Salad w Cranberries, Pecans & Citrus Dressing

Every so often, I'll stumble upon a game changer smack dab in the middle of writing a post on the very subject. Today was just one of those moments as I have just completely erased this entire post, to start over from scratch after making not one, but two new discoveries! A bit of background…

This week's Sprouted Forbidden Rice Salad with Cranberries & Pecans incorporated an amazing and simple sprouting technique I've been excited to share with you for some time. Sprouting or "blooming" rice is a fascinating way to achieve a beautifully soft, fluffy textured rice without ever having to turn on the hot stove! This super cool (haha) process wherein each rice granual splits open and unfolds from the inside out, similar to a flower blooming and unfurling it's petals, to reveal the white, pillowy interior of each piece of rice.

I had made two versions of this delicious Sprouted Rice Salad, one using Wild Rice, the other using an organic Forbidden Black Rice. The Forbidden Rice produced perfectly consistent, soft kernals in only 12 hours of overnight soaking while the Wild Rice, a mixture of several different types, sprouted unevenly. Despite these differences, I'd felt both turned out absolutely delicious Raw recipes incorporating insignificantly different swapouts – NOT SO! While the organic Forbidden Black Rice I'd used is indeed a Raw Living Foods product, it turns out the Wild Rice is actually not raw at all- in fact it's not even rice! Here's the scoop…

Wild Rice is not rice, but the seed of a grass that grows in shallow lake waters and streams around North America. The seeds obviously start out raw at which point they're plump and green. However, Wild Rice is harvested according to traditional methods practiced by First Nations peoples which involves parching the rice, rendering the seeds into dark grained "rice" which is no longer raw. Thus, the term "blooming" is best for Wild Rice, since parching destroys the rice germ preventing it from ever "sprouting". This probably explains the MUCH better results I had blooming/sprouting the living Forbidden Black Rice. As far as I can tell, it's virtually impossible to purchase Wild Rice raw, as there are laws in place to protect the traditional techniques used to harvest & parch it.

Forbidden Black Rice, on the other hand, is indeed rice and can be purchased raw (I used the Lotus Foods brand). Legend has it this ancient grain got it's name because it was so nutritionally beneficial only the Emperors of China were permitted to eat it. Considered a superfood worldwide, Forbidden Black Rice is a gluten and wheat free whole grain rich in iron, protein, mangenese, vitamin E and complex carbohydrates as well as the minerals magnesium, molybdenum and phosphorus. According to Chinese herbal medicine, Forbidden Rice is also considered to be a blood tonifier. The striking black color of Forbidden Rice is due to its high concentratin of anthoycyanins, the highly potent antioxidants also found in blackberries and blueberries!

Personally, going forward, I'll be sticking with sprouting raw organic Forbidden Black Rice as the results were consistently fluffy and it's a living foods product filled with enzymes and life force! That said, Wild Rice is also a nutritional powerhouse boasting high amounts of protein, folate, manganese, zinc and fiber, and if eating raw isn't crucial to you it's a fine & delicious substitute.

Sprouted Forbidden Wild Rice – raw & full of living foods power!

Blooming is as easy as soaking 1 cup of rice overnight in a jar topped with 4 additional inches of filtered water, placed in a dehydrator at 105F. If you don't have a dehydrator simply soak for up to 48 hours or until all the grains have split open, rinsing every 12 hours.

Sprouted Forbidden Rice can be incorporated anywhere cooked grains are used, from salads to pilafs, wraps, raw vegan sushi rolls or even as a delicious breakfast with sprouted nuts, dried fruit, creamy nut milk & honey.

This colorful Sprouted Rice Salad with Cranberries, Pecans & Zippy Citrus Dressing can be enjoyed all year round as a colorful summer picnic dish or as a beautiful addition to a winter holiday table. Sprouted pecans (simply soak pecans overnight then dehydrate til dry - see more on sprouting nuts in this post.) provide a meaty crunch while dried cranberries offer a sweet contrast to the rich depth of the Forbidden Rice. A zippy citrus dressing adds a fresh twist with a note of ginger to make everything sing!

The Zippy Citrus Dressing adds a fresh twist with a note of ginger to make everything sing!

Sprouted Forbidden Rice Salad with Cranberries, Pecans and Zippy Citrus Dressing

Recipe inspiration:Becoming Raw, Brenda Davis & Vesanto Melina

This is my submission to Shaheen at A2K – A Seasonal Veg Table Eat Your Greens Round Up.

Recipe for Sprouted Forbidden Rice Salad with Pecans, Cranberries & Zippy Citrus Dressing (Plan ahead to account for sprouting)

(Serves 4)

Ingredients

Sprouted Forbidden Black Rice Salad

1 cup Sprouted Raw Black Forbidden Rice or Bloomed Wild Rice. (Soak 1 cup of rice in a jar topped with 4 additional inches of filtered water in a dehydrator at 105F for 12 hours/overnight. If you don't have a dehydrator simply soak for up to 48 hours or until all the granules have split open, rinsing thoroughly every 12 hours. *See additional freshness note below.)
1/2 red bell pepper, chopped
1/2 cup fresh chives, chopped
1/2 cup dried cranberries
1/2 cup sprouted pecans, chopped
Himalayan salt to taste

Zippy Citrus Dressing

2 medium oranges, peeled & halved
1 Tbsp extra virgin olive oil
1 Tbsp fresh ginger
raw honey to taste
Himalayan salt to taste

Method

Gently toss together rice, red bell, chives, cranberries & pecans in a large bowl. Season with Himalayan salt to taste.
Toss all the dressing ingredients into a vitamix and blend til creamy.
Pour dressing over the salad ingredients and toss gently til well incorporated.

*If using Wild Rice rather than Forbidden Black Rice, take extra care to use freshly purchased Wild Rice that hasn't expired or it may not bloom! However, if this does happen, do not despair, simply add water, and simmer for 10 or 15 minutes on the stove since it's not raw to begin with anyway 🙂 Personally, I found the Forbidden Black Rice bloomed beautifully and with incredible ease plus it's actually RAW so it's filled with living enzymes and life force power!

Have you ever tried blooming rice? What type did you use?

What's your latest holistic or raw food discovery?

All Love,

Juliane

Thank YOU for visiting 🙂

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Food, Health, Nutrition & Wellness, Videos

Papaya Pineapple Passion

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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Food, Health, Nutrition & Wellness

The Essential Ginger Berry Beet

Essential Ginger Berry Beet Juice

This one's for you, Hovermale!

The Essential Ginger Berry Beet is out of this world delish. It heads into the office with my gorgeous husband at least once a week. A juice with this dark, ruby hue is clearly loaded with antioxidants. Check out the powerhouse of bennies in this mouth watering concoction…

Beta-carotene filled, Kidney cleansing Carrots

Blood purifying Beets

Antioxidant laden Blackberries and Raspberries

Mineral and vitamin rich Green Apple

Cellulite zapping, collagen building, liver cleansing, Vitamin C filled Citrus

Metabolism accelerating Jalapeno (yes that's right)

Detoxifying Ginger Root

& Lauric Acid boasting Coconut Water

Remember the words of Mahatma Gandhi, "Chew your juice and drink your food." Digestion starts in the mouth with the enzymes in our saliva. Don't waste this liquid gold by gulping it down in two seconds flat, 'cause believe me, it's so tasty you'll be tempted 🙂

**As for proper food combining, there is more leeway mixing fruits and veg when making a fiber-free juice. That said, there are also those who advise against juicing fruits at all, due to the resulting insulin spike from the sugar in the fruit. (Note: the berries in this juice are in the acid category & extremely low in sugar.) In my experience, I've found the cleaner my body has become (after doing lots of detoxification & commiting to a detoxifying lifestyle) the more freedom I now have with fruit as pertains to food combining, my response to eating more of it, etc. If we want to be purists, we can leave out the berries and orange and take or leave the green apple as it's considered a neutral in the juicing arena (and it's still delicious this way!). Frequently, however, when we first begin juicing, we need recipes which are sweeter tasting to satisfy our taste buds. Eventually we benefit ourselves to enjoy and appreciate the juices which are lower in sugar so we don't cause sugar related health problems as a result of juicing. For all these reasons, I've included mutliple ways to make this juice in the recipe below. However you choose to make it, enjoy the fusion of micronutrients, enzymes and cleansing, beautifying, healthifying deliciousness!

All in the Family, Right to Left: Amazing Greens, Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

My hubby comes home to a spread of fresh, cold-pressed juices & smoothies daily. Because I use a slow, masticating juicer, they retain their nutrients for 72 hours leaving them perfect the next day. Right to Left: Amazing Greens (Recipe coming soon!), Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

Recipe for Essential Ginger Berry Beet Juice (2, 32 oz Servings)

Ingredients (all organic):

1 Lemon, peeled
1 Lime, unpeeled
1 small Orange, peeled (leave out if following a purist approach to proper food combining)
1 Green Apple
Ginger, 1" knob or to taste
Jalapeno, (SO good) small slice to taste & depending on strength of your pepper
8 carrots
1/2 medium beet (If you haven't yet tried beets or haven't yet developed an affinity for them, use just a very small amount -perhaps 1/8 of a small beet- which will blend into the taste of the other ingredients so you don't taste it. From there, you may opt to gradually include a bit more as your palate adjusts to the earthier flavor)
4 to 8 oz. blackberries (leave out if following a purist approach to proper food combining)
4 to 8 oz. raspberries or strawberries (leave out if following a purist approach to proper food combining)
liquid stevia to taste
coconut water or purified water to thin out to desired consistency

Method:

Wash and cut ingredients into sizes small enough to feed into your juicer.
Juice ingredients.
Add coconut water to thin consistency to taste.
Add liquid stevia to sweeten to taste.
Enjoy!

This is my submission to the Root Vegetable No Waste Food Challenge at Turquoise Lemons.

Do you juice? Have you ever tried a juice feast?

Much Love

XO's

Juliane

Visiting wine-making friends in Napa Valley. In front of 400 year old tree in front yard.

Coming soon! Completing our adventures in Napa Valley: Dining at Bouchon, Meadowood & Auberge du Soleil plus 3 divine vineyards…

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Food, Health, Nutrition & Wellness

Japanese Seaweed Salad

Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated

One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean. Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!

You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.

Please enjoy this magical and exotic salad!

Japanese Seaweed Salad

Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)

Ingredients:

1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
1 fuji apple, thinly sliced
1/4 red onion thinly slivered
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp raw honey or agave

Method:

Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.
Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
Serve with chopsticks and enjoy!

Japanese Seaweed Salad

Food, Health, Nutrition & Wellness, Philosophy/Meditation/Spirituality

Sweet & Tangy Power Green Juice & My Raw Journey

Sweet & Tangy Power Green Juice

I've begun my Raw journey!

Several years ago I began experimenting as a vegetarian purely out of love for animals. One need only adore a pet of their own for that to turn into compassion for all animals. That's what happened for me. I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.

I hold no judgement against meat eaters as it's woven into the fabric of our conditioning. We're raised eating, wearing & using animal products in more ways than we probably realize. Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.

Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet. What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down. A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion. Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!

When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet. The timing was perfect! After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results. Jim, for example, is experiencing a much higher level of performance during his boxing workouts!

Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road. We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start. My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer. Love them both!

Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first. Again, this is NOT the same recipe as the green smoothie I've shared previously. Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day. Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.

Please enjoy Sweet & Tangy Power Green Juice. I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies. Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive! It's already one of our daily staples.

Sweet & Tangy Power Green Juice

Recipe for Sweet & Tangy Power Green Juice (Serves 2)

Ingredients:

2 collard or kale leaves
3 romaine lettuce leaves
2 handfuls parsley, about 1/2 bunch (or use spinach)
1 cucumber
1/2 fennel bulb (or 1/2 of top portion, ie. the fronds/stems. I get four batches out of 1 fennel this way.)
3 stalks celery
2 green apples, cored
1 lemon, peeled (yellow skin removed)
1 lime
1 1/2" piece of fresh ginger root (I like a lot of ginger, you may want to try w/ a 1" piece first)
A couple squirts of Stevia to sweeten if necessary

Method:

Juice and enjoy!

Sweet & Tangy Power Green Juice

You may also enjoy: Until Next Time Nantucket Part I or Grapefruit, Avocado & Kalamata Salad