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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!

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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

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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, 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

Banana Nut Branola w Apricot & Goji

(Brittle/Granola)

Banana Nut Branola (Brittle/Granola) with Goji, Dried Apricots & Buckwheat

As I sit here in my ever-rotating office (currently sprawled across the kitchen table) I am thoroughly enjoying this fabulously delicious Banana Nut Branola alongside my Kusmi BB Detox Green Tea. This raw vegan snack is crispy, sweet and totally decked out with the gorgeous superfood power of Goji's, Dried Apricots, Sprouted Almonds, Pecans & Buckwheat… plus a bit of Golden Flax to make skin glow and tresses shine! I call it Branola, aka Brittle + Granola, cause you can either break it into granola or leave it in rustic shaped brittle for no fuss early morning (or any time of day snacking) retrieval 🙂

Banana Nut Branola is perfect for that go-to snack that curbs appetite and provides amazing nutrition. There's something about it that is superbly satisfying (well, take a look at the amazing bennies below to explain that part). Knowing I've got a big jar of this crispy superfood bark on hand makes me incredibly happy – like having a snack security blanket. The days are cooler and I just find myself wanting the crunch and substance this raw food yumminess provides. Sprouted buckwheat is incredibly nutritious and yet suprisingly light. The banana-date caramel infused with golden flax serves as the perfect crunchy foundation. It takes 15 minutes to throw it together then simply letting the dehydrator (or oven) do all the rest.

Pssst! Have you checked out the StyleNectar Shop?! Be sure to stop by often for frequently updated equipment & ingredients used in my recipes in addition to favorite lifestyle items I love. I've done all the research so you don’t have to!

Benefits as always, these are just a few of them!

Goji – Goji berries are one of the most nutrient-rich foods on earth and have been used in Asian herbal medicine for over 5,000 years. They're a vegetarian form of protein, packed with essential amino acid, rich in vitamin A (beta-carotene) and over 20 trace minerals and vitamins.
Sprouted Buckwheat Groats - Sprouting nuts & seeds (buckwheat is actually a fruit seed of the broadleaf plant related to rhubarb, not a grain) releases enzymes which make them healthier and easier to digest. Sprouted seeds are among the most nutritionally dense foods on the planet. Buckwheat groats are a gluten free whole "grain" packed with nutrients, especially protein. While it is not a true grain, it is used like one & surpasses rice, wheat & corn on almost every measure of healthfulness (including the fact that rice, wheat, and corn are high on the glycemic scale, thus causing a quick spike in blood sugar levels, a proven cause of systemic inflammation). Buckwheat, on the other hand, ranks low on the glycemic scale. Buckwheat has more protein than wheat, corn, millet or rice and is high in essential amino acids lysine & arginine, of which primary cereal crops are deficient.
Banana – Bananas help prevent kidney cancer, protect the eyes against macular degeneration and build strong bones by increasing calcium absorption. They also help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter.
Dates - First and foremost, dates are easily digested, allowing your body to make full use of their abundant minerals, vitamins, and health-benefiting phytonutrients. The fiber in dates helps move waste smoothly through the colon to prevent LDL (bad) cholesterol absorption by binding with substances containing cancer-causing chemicals. Dates' potassium, an electrolyte, helps control heart rate and blood pressure. B vitamins in dates like carotenes lutein and zeaxanthin, absorb into the retina to maintain optimal light-filtering functions and protect against macular degeneration. Dates also contain Vitamin A (which protects the eyes, maintains healthy skin and mucus membranes, and even protects the lungs and mouth from developing cancer) and Vitamin K (a blood coagulant which also helps metabolize your bones).
Raw Honey – Centuries of documentation describe honey's frequent use in soothing coughs, sore throats, burns, wounds and rashes and as a digestive aid, allergy treatment and a natural source of energy.
Dried Apricots – Dried apricots are often eaten prior to a meal to stimulate digestion because of the alkali that neutralizes acids. Dried apricots assist the digestive tract by acting as a mild laxative to flush out unwanted wastes due to the pectin and cellulose they contain. The cellulose acts as an insoluble fiber while pectin maintains water levels in the body during constipation. Dried apricots provide a very good source of potassium, a mineral & electrolyte useful to regulate proper fluid balance which helps in proper muscle function and heartbeat regulation. Dried apricots contain nutrients like Vitamin A which is required for good vision as it's a powerful antioxidant that helps to remove free radicals and maintain the health of cells and tissues. Free radical damage can cause injury to the human eye lenses which can lead to cataracts or damage the eyes, thus dried apricot intake reduces the risk of developing cataracts. Dried apricots can assist in treatment of anaemia due to minerals like iron and copper which produce haemoglobin. Dried apricots contain three times the potassium of bananas which helps reduce blood pressure due to potassium's ability to counter the water-retaining properties of sodium, keeping blood volume lower and thereby, protecting against heart disease.
Sprouted Almonds – Sprouted almonds are easier to digest than regular nuts because the soaking process releases their enzyme inhibitors enabling our body’s own enzymes to more effectively absorb all the nutrients they provide. A single ounce delivers 7 grams of protein and 4 grams of dietary fiber. Among commonly eaten nuts, almonds are the leading source of heart-healthy monounsaturated fat which has been proven to lower LDL “bad” cholesterol levels and reduce risk for heart disease. Sprouted almonds can help regulate blood sugar levels, making them a great option for diabetics. Almonds are also abundant in antioxidants, protective compounds that fight free radicals and reduce risk for heart disease and stroke. They're also loaded with minerals like calcium and iron.
Sprouted Pecans – Pecans are in the top 15 foods known for their antioxidant activity, according to the USDA. One of those antioxidants is vitamin E, which scientists claim may assist neurological and cell protection. The vitamin E may also play a role in coronary heart disease prevention as it keeps blood lipids from oxidizing in the body, a process similar to rusting. Additionally, pecans contain a mega 245% RDA of manganese per serving, which is very good for the heart, 65% of the daily value for copper, critical for cellular energy production, 33% each in magnesium (for optimal immune & nerve function, heart rhythm, muscle & bone strength) and zinc (for health immune function, protein & DNA synthesis, wound healing & cell division). As if this weren't enough, pecans provide 48% RDA of thiamin (which assists cells convert carbs into energy while helping heart, muscle & nervous system function), 42% RDA in fiber, and 20% RDA of protein in a single serving. Of course the fact that these are sprouted means you'll actually absorb all of this goodness 🙂

*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.

Delicious, beautiful raw food power that tastes amazing and makes us look and feel the same way! Just the way we like it 🙂

Recipe for Banana Nut Branola (Brittle + Granola)

Ingredients

3 1/2 cups sprouted buckwheat groats (to sprout: soak groats overnight w 1/2 t celtic salt, rinse well, then sprout in a towel covered colander placed in a bowl til 1/4 inch tails develop for 2 days, rinsing well 2 x day)
1/2 cup sprouted pecans coarsely chopped into halves & thirds (to sprout: soak overnight w 1/2 t celtic salt, rinse well, then sprout for a day in a towel covered colander placed in a bowl, rinsing 2 x day. No tails will develop. Dehydrate for 12 – 24 hours til completely dry then store in freezer. For this recipe you can add the pecans & almonds to the mixture in their softened state as they will dry during the dehydration of the Branola)
1/4 cup sprouted almonds coarsely chopped (to sprout: see pecans above)
1/4 cup apricots coarsely chopped
1/4 cup goji berries
3 bananas
8 dates
2 T raw honey
1/4 cup golden flax
1 T cinnamon
1 t vanilla powder
celtic or himalayan salt to taste

Method

Add the sprouted buckwheat groats, pecans, almonds, apricots and goji to a large bowl.
Blend the bananas, dates, raw honey, golden flax, cinnamon, vanilla and celtic salt in a high speed blender til smooth and creamy.
Add blended mixture to large bowl and fold the ingredients together til nicely combined.
Spread the mixture into a thin sheet across two dehydrator trays and dehydrate** for 1 hour on 135F, then turn down to 115F for another 8-12 hours, flipping over midway, until completely crispy and dry. Dehydration times will vary dramatically depending on season, climate, altitude etc., so check on your Branola often and gage time accordingly and to your desired crisp level.
Break into rustic brittle sized shapes for easy grab-n-go or crumble into smaller granola sized pieces. I store mine in a big glass mason jar in the fridge where it only lasts for 2 or 3 days cause we eat it all. Or put in the freezer where it may last longer since it's out of sight- lol- it will obvi stay fresh in the freezer for a longer time if you don't eat it 🙂
Store in a glass container in the fridge or freezer.

**If you don't yet have a dehyrator, spread the mixture on two silpat or parchment covered baking sheets with oven on lowest temperature & oven door propped open an inch, flipping over midway, til thoroughly dry and crispy. Check on the Branola often as the oven will still likely be much hotter than 135F & 115F and, therefore, the process may be much faster. Additionally, the product may not be truly raw as it would be using a deyhdrator.

Enjoy!

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 🙂

Comment, Like, Subscribe & Share!

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!

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All Love,

Juliane

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