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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

Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream

These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream! Alas, proceed I must and, fortunately, their sheer memory has already made things easier…

Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream. Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor. Joy to the World!

The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible. Since he loved it so much it was a necessity to recreate a raw vegan version. Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER! Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not. Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!

Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream. However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception. Vanilla Bean Ice-cream is a dream all in itself too! Clouds of pure heaven. And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations! Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

3 Pears, peeled and thinly sliced (1/8")
1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
3/4 cup dates, pitted
1 t vanilla powder
1 1/2 – 2 T water
3 T extra virgin coconut oil
2-3 drops lemon essential oil (edible grade only)
3/4 t himalayan salt
1/4 cup soaked/sprouted/dehydrated walnuts
2 T raw coconut crystals

Raw Vegan Caramel Filling

1 cup raw cashews soaked overnight
1/4 cup raw coconut nectar
1/4 cup full fat coconut milk + 1 or 2 T more as needed
pinch himalayan salt
1/2 t vanilla powder
1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

1/4 cup raw cacao powder
1/4 cup extra virgin coconut oil, melted
1/4 t ceylon cinnamon
pinch of himalayan or celtic sea salt
stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

16 oz frozen raw baby thai coconut meat
2-3 frozen super ripe bananas
stevia to taste
1/2 t vanilla powder

METHOD

Dried Pears

Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down. Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
Take 1/3 of the above mixture and set it aside for latter use in crumb topping.
Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer. Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin. Place mixture in fridge where it will thicken slightly.

Dark Chocolate

Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside. If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

Smear a thin layer of the caramel across the bottom of each tart shell.
Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
Sprinkle crumb topping over top.
Set tartes in freezer for 20 minutes to set.
Remove from freezer and drizzle tartes with dark chocolate.
Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
Place back in freezer for final set. Bring to room temperature for 1 hour before serving.
Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream. The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!
Revel with pleasure on a cloud of Sweet Holiday Bliss!

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version? Share in the comments below for the opportunity to have me recreate it for you!

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty

Chocolate Covered Matcha Smoothie

I was absolutely thrilled when Williams-Sonoma invited me to help kick off “Smoothie Week” with my favorite “Not Your Average Smoothie”. It was a match made in heaven: an over-the-top, mega delicious, rocket-fuel smoothie and my family’s favorite gourmet cookware specialty retailer – all coming together in one fabulous post! So without further ado, I present the delectable…

Chocolate Covered Matcha Smoothie!

When I want to get my day started off fueled with maximum deliciousness and powerful energy (which is every day!) you’ll find me whipping up some tantalizing variation on this baby in my Vitamix. We’re talking layers of the most decadent, smooth, creamy chocolate and matcha infused nice-cream… so sweet, so divine AND brimming with the Wild superfood power of Wild Edible “Weeds”, Peruvian Maca Root, Essential Oil of Peppermint and Matcha Green Tea!

Yes, that’s right. Here, shining in one of the most delicious concoctions ever, are some of the most powerful sources of nutrition on the planet, beautiful ingredients, which, when tucked into a smoothie like this Chocolate Covered Matcha, can make us look and feel as beautiful and powerful as they are!

Lets start with the Wild Edible “Weeds”. Here, I’ve used a handful of baby Dandelion Greens, Stinging Nettles & Chickweed straight from my wild edibles garden, still thriving the near freezing temps of November (a testament to how powerful they are). People, Wild Edible Weeds are the new Kale. They’re used routinely in cooking in Europe and around the world, and they’re slowly but surely making their way into the mainstream here in North America. You’ve probably noticed dandelion greens for sale at your local Whole Foods. Or, if you’re a gourmet foodie, perhaps you’ve eaten at Trump Tower’s 2 Michelin Star “Sixteen” where diners rave over the dishes incorporating chickweed, stinging nettles and salsify (belonging to the dandelion family).

Garden basket of baby dandelions, stinging nettles, wheat grass & nasturtium blooms.

Wild Edibles are the wild greens growing right in our own backyards! They’re so powerful they’re able to thrive despite the most adverse conditions, growing out of stone walls, between sidewalk cracks and in near freezing or low moisture conditions. They have incredibly long root structures, enabling them to pull incredible, intense nutrition from far below the depleted surface soil. All that magnificent power and nutrition goes straight into our bodies when we blend them up into a smoothie!

To make things even more fantastic, by blending these raw, living greens in a high speed blender such as the Vitamix Professional or Vitamix Personal Blender, we’re cracking the cell walls, unlocking far greater nutrition for our bodies than simple mastication or chewing a huge salad can yield. Therefore, we get way more nutritional bang out of our greens for a smaller amount used. This means we’re able to keep our smoothies super tasty because we don’t have to overload them with so many greens that they cease to be palatable. Additionally, compared to cooking, blending preserves essential vitamins, enzymes and nutrients. Therefore, making delicious green smoothies, with even the most bitter tasting greens, is quite easy as only a handful will provide a HUGE level of nutrition due to the “pre-digestion” that occurs in the blender 🙂

Check out all these other great blenders too!

As if all that wild power weren’t enough, I’ve tossed in these amazing superfoods as well:

Peruvian Maca Root – Maca root has been used by indigenous Andean societies as a source of healing and nourishment for thousands of years. Studies have identified alkaloids present in maca which are known to nourish the endocrine system. Maca root has been used as a stress-fighting adaptogen to increase stamina, boost libido and combat fatigue. It’s a nutrient-dense whole food packed with vitamins, plant sterols and many essential minerals, fatty and amino acids.

Essential Oil of Peppermint (highest grade edible only) – “One of the oldest and most highly regarded herbs for soothing digestion, it may also restore digestive efficiency.* Jean Valnet MD studied peppermint’s supportive effect on the liver and respiratory systems. Other scientists have also researched peppermint’s role in improving taste and smell when inhaled. Dr. William N. Dember of the University of Cincinnati studied peppermint’s ability to improve concentration and mental sharpness. Alan Hirsch MD studied peppermint’s ability to directly affect the brain’s satiety center, which triggers a sensation of fullness after meals. This powerful essential oil is often diluted before topical application. Peppermint may also be used to enhance the flavor of food and water. Peppermint has an approximate ORAC of 373,455.” (1)

Matcha Green Tea – Matcha Green Tea contains 10-15 times the overall nutrients and 100 times more antioxidants compared to traditional green, white, black, rooibos, and yerba mate teas. It has high concentrations of the amino acid, L-theanine which helps to improve cognition and mood while reducing physical and mental stress. Matcha assists to alkalize and detoxify via the powerful and renowned catechin EGCG and chlorophyll which help to alkalize and detoxify the blood. It contains potent antioxidants which help to strengthen the immune system by protecting against free radicals.

1) http://us.ylscents.com/ylo/shop/EssentialOilSingles/PeppermintEssentialOil

To say this Chocolate Covered Matcha Smoothie is incredible seems an understatement after all that! However, there is actually more great news…

It’s also a snap to make 🙂

Please enjoy!

Recipe for Chocolate Covered Matcha Smoothie (Serves 2)

Ingredients

4-6 super ripe organic frozen bananas
1 handful organic wild edible greens (such as dandelion, stinging nettles, plaintain or chickweed)
1 Tbsp matcha green tea powder
1-2 drops organic peppermint essential oil (edible, food grade)
1/2 tsp vanilla powder
1-2 Tbsp cacao or carob
1/4 tsp ceylon cinnamon
1/2 tsp maca powder
stevia to taste (or substitute dates or raw honey)

*Optional: 1 Tbsp coconut nectar, melted, whisked w/ 1/2 Tbsp cacao & a pinch of ceylon cinnamon to create dark chocolate crackly topping.

Method

Toss 2 or 3 of the frozen nanas, 1/2 handful of wild edible greens, matcha powder, 1-2 drops peppermint essential oil & 1/2 tsp vanilla powder into your Vitamix. Blend til irressitably smooth and creamy, using the tamper to assist. Dump into your fav smoothie jar or bowl.
Toss the other 2 or 3 frozen nanas into your blender along with the second 1/2 handful of wild edible greens, 1-2 Tbsp cacao (or carob depending on your preference), 1/4 tsp ceylon cinnamon, 1/2 tsp maca, and stevia to taste. Blend til delectably smooth and creamy. Layer atop the matcha nice-cream.
Optional: Drizzle all this yumminess with dark chocolate to make a divine crackly topping.
Get ready to have THE BEST, most MAGICAL DAY EVER!!!

You may also enjoy these fabulous smoothies:

Cleansing Quadruple Berry Acai Smoothie
Daily Detox Green Smoothie
Chocolate Covered Strawberry Shake
Chocolate Chip Mint Shak e
Epic Baby Thai Coconut Smoothie
Blueberry Coconut Shake
Delicious Green Smoothie
The Happy Shake

What’s your favorite ingredient to put in your “Not Your Average Smoothie” ?

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

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 🙂

Comment, Like, Subscribe & Share!

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!

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All Love,

Juliane

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Salted Caramel Nut Butter Cups

Raw Vegan Salted Caramel Nut Butter Cups

Mmm-mmm, I've had a bit of a sweet tooth lately haven't I? Hey, knowing these delicious treats are all so incredibly good for me… why not make them all the time! I just love having a little piece of something after dinner or with my tea in the afternoon. These Raw Vegan Salted Caramel Nut Butter Cups are as heavenly as they look and delicious as they sound. They bring to mind a certain Easter candy whose first name rhymes with Bradbury… chocolate covered ooey-goey sweetness – minus the guilt and with all the glow!

Check it out…

The coconut nectar "caramel" is a tasty little miracle worker that's: low glycemic, non-toxic, low fructose, digestion improving, medium chain fatty acid boasting meaning it improves heart health, contains 17 amino acids, a host of minerals, vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic aka majorly immune boosting!

Sprouted Raw Nut butters like pecan and cashew contain easily digestible protein brimming with heart-healthy fatty acids, phenolic antioxidants, photo-chemical substances including the polyphenolic antioxidant ellagic acid, B-vitamins and minerals such as magnesium and zinc.

And, should you be avoiding cacao for any reason (albeit extraordinarily healthy for many other reasons, cacao can be overtaxing to the adrenals for some individuals) simply swap it out with this amazing raw carob powder like I do. Carob is actually an evergreen flowering shrub belonging to the legume family and native to the Mediterranean region. Carob is loaded with iron and can help fight against osteoporosis due to its high content of calcium, phosphorous and magnesium. Carob contains polyphenols which lower cholesterol and account for carob's extremely powerful antioxidant properties. Finally, carob is caffeine and theobromine-free and contains Gallic Acid which works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.

As always with all raw vegan StyleNectar recipes, the list of amazing benefits is seemingly endless… so should you care to delve into the incredible features of extra virgin coconut oil check them out here.

Gourmet chocolates that make us look and feel as beautiful as they taste…

YUM 🙂

Recipe for Raw Vegan Salted Caramel Nut Butter Cups

(Makes 1 dozen mini's)

Equipment: 12 mini muffin liners. Alternatively, use ice cube trays sprayed/coated with a bit of coconut oil to ensure easy release later.

Ingredients

1/2 cup extra virgin coconut oil, liquified (to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)
1/4 cup cacao or sub a portion or all with raw carob powder
a pinch of sea salt or himalayan salt or to taste (See it's benefits here)
your favorite healthy sweetener to taste (I used 1 tsp liquid stevia)
raw coconut nectar - 2 or 3 Tbsp (Alternatively try substituting maple syrup or raw honey tho I've not tried either in this recipe yet so do so at your own risk.)
3 ounces cashew, macadamia or pecan butter ideally raw & sprouted (read about why I avoid peanuts & peanut butter here)
pinch of fleur de sel (or sub celtic or himalayan salt)

Method

Whisk together coconut oil, cacao, sea salt and sweetener until smooth and creamy. Taste to adjust flavors to your preference.
Place mini muffin tins into an 8 x 8 dish or other tray for stability.
Spoon a teaspoon of "melted" chocolate into each mini muffin tin, then place in the freezer for a few minutes to set.
Remove cups from freezer and spoon a tiny dallop of nut butter into each tin, followed by a teeny dallop of coconut nectar. Because coconut nectar is so stretchy, I assist the process by pouring with my left hand very carefully, and "cutting" the stream of nectar off w/ a knife in my right hand. Feel free to add the pinch of fleur de sel (or sub celtic or himalayan salt) at this point, or wait til step 6 and sprinkle it on the tops.
Place cups back in freezer for 20 minutes.
Remove cups from freezer and top with chocolate til covered. Sprinkle tops with a bit of Fleur de Sel (or celtic or himalayan salt) if you haven't already done so in step 4. Pop back in freezer for a good hour til fully hardened.
Store and eat directly from the freezer.

Enjoy!

What favorite sweet or savory indulgence would you like transformed into a beautifully delicious Raw Vegan version?

Share it below for a chance to have me recreate it for you!

All Love,

Juliane

Thank you for visiting 🙂

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Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel

Raw Vegan Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel

I'm not gonna lie, it's virtually impossible to not feel guilty eating such an insanely delicious Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel! Our brains are just conditioned to believe anything this utterly divine can't be good for us. And yet…

I'm enjoying this over-the-top decadence for breakfast, lunch, dinner – whenever I want -because this irresistible, melt-in-your-mouth lusciousness is actually completely amazing for us!

Dairy Free, Sugar Free Vegan Hot Fudge & Caramel Sauces in all their glory – Oh My Yum!

Whoever came up with the "You can't have your cake and eat it too" phrase definitely did not know what they were talking about! In fact, the more I learn, the more I realize the complete and utter falsity of that statement. It really appears as though the simpler we live – far, far and away from unnecessary chemicals, processing, faux scents, unnatural flavorings and animal derived products… and the closer we get to the flavor of REAL strawberries, REAL chocolate, REAL sweetness, with a REAL cherry on top, all of which have isn't it obvious SO much better flavor than some man-made replica… the closer we get to authenticity and the healthier and happier we make our bodies. The more living foods we eat, the more alive we become. Life force is that magic scientists still haven't been able to distinguish or identify! It's who we are. What makes us us. When we feed our cells fresh, beautiful, LIVING high-vibrational fruits, vegetables and plant based foods, we're putting that magic into our bodies, enabling us to operate on a higher level.

But hey, even if we're not interested in feeling, looking and living up to our absolute highest level – this sundae is so darn delicious, that's worth it alone 🙂

Complete with Chunks of Raw Vegan Fudge Brownies, Sprouted Walnuts & toppings galore!

So as if looking & feeling our best and sublime flavor weren't enough, I feel compelled to single out one more (super impressive) health benefit from the myriad we'll derive eating bananas, strawberries, coconut nectar, cacao, walnuts, almonds, dates and all the other healthifying/beautifying ingredients in this deceptively sublime dish of yum:

Banana Nice-Cream requires REALLY ripe nanas. I'm talking the kind covered in brown spots – in fact a fully brown banana is excellent because it means the banana is SUPER sweet and will make incredibly CREAMY Nice-Cream. Japanese scientists researching fruits and vegetables and their affects on health have discovered a substance in ripe (brown spotted) bananas called Tumor Necrosis Factor (TNF), which increases immune capacity; leading to the conclusion that eating ripe bananas has the potential to help prevent lifestyle-related diseases and carcinogenesis.[1] TNF acts as an anti-cancer agent by stimulating the production of white blood cells helping to fight abnormal tumor cells in the body… Making a Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel an anti-cancer powerhouse!! Kaboom!

Of course by now you're used to hearing all about all the other hair/skin/nail boosting phytonutrients, antioxidants & vitamins, bone/teeth building minerals, heart healthy omega-3's, and all the protein, fiber and etc. etc. fabulosity found in living plant-based recipes such as this one – and yes ALL of those things are in this dish too! So, rather than write a book here, I'll close it on that. However, should you have any questions or want further details on anything do post your fine question in the comments below.

[1] “Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas” – Department of Medical Life Chemistry, Japan, 2008.

This is my submission to Ren & Elizabeth at Simple and in Season!

Recipe for Neapolitan Nice-Cream Banana Split w/ Hot Fudge & Caramel

(Makes at least 2 large Sundaes with leftovers)

Ingredients

Neapolitan Nice Cream

12 frozen, super ripe bananas (PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn't mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
10 ounces strawberries, frozen or fresh
2 Tbsp cacao (or sub carob powder)
your favorite healthy sweetener to taste (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
optional: himalayan sea salt, CEYLON cinnamon (Cassia is toxic), vanilla powder

Hot Fudge

1/2 cup extra virgin coconut oil (click to read the amazing benefits!)
1/4 cup cacao
your favorite healthy sweetener to taste (I love raw coconut nectar & stevia)
optional: sea salt, cinnamon, vanilla powder

Caramel Sauce

3/4 cup raw coconut nectar (raw coconut nectar is low glycemic, non-toxic, low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)

Toppings

Raw Fudge Brownie Chunks (click link for recipe)
1 banana per sundae, sliced in 1/2 – choose firmer nice-looking ones as these are for garnishing the split
walnuts, chopped (ideally sprouted)
1 cherry per sundae
optional: Whipped Cashew Cream (click link for recipe)

Method

Neapolitan Nice Cream

Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
Vanilla: You're done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it's own container and place in freezer.
Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.

Hot Fudge

If your 1/2 cup coconut oil isn't already liquified (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquified. If solidification occurs just use the method above to liquify again- tho this won't be an issue unless you have leftovers.

Caramel Sauce

Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve alonside your Banana Split Sundae!

Assembly

Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
Place 4 or 5 Raw Brownie Chunks around the dish.
Drizzle with Hot Fudge and Caramel Sauce
Sprinkle with a handful of chopped walnuts.
Add a dallop of Whipped Cashew Cream.
Top it with a REAL cherry and…

Enjoy!

Do you have a favorite sweet or savory recipe you'd like transormed into a beautiful raw vegan version?

Share in the comments below and I'll recreate it for you!

All Love,

Juliane

Thank YOU for visiting 🙂

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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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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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Spicy Sesame “Noodles”

Spicy Sesame Noodles…

Decadent. Rich. Creamy.

Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.

Spicy Sesame Noodles… Indulging never tasted & felt this good!

Something this fabulous couldn't possibly be fabulous for you… yet it is! Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.

Living Foods make us feel Alive!

I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂 Serve it on white plates in pretty little stacks using a ring mold.

Packed with Antioxidants, Phytonutrients & Enzymes.

Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools: a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).

Spicy Sesame Noodles are packed with Iron, Calcium and Protein

Enjoy this Living Foods rainbow of deliciousness & health!

The vegetables we use are limited only by our imaginations!

Carrots julienned using the julienne peeler.

Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)

Ingredients:

Noodles

2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
1 small cucumber, peeled
1 carrot
1 red bell pepper
2 scallions or a handful chives
small handful cilantro, coarsley chopped

Sauce

(This is a double recipe of sauce. Feel free to cut in in half. Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.

2/3 cup raw sesame butter (or cashew or almond butter)**
4 Tbs low sodium tamari
3 Tbs ume plum vinegar or rice wine vinegar
2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
1 tsp (or to taste) liquid stevia (or honey)
lime wedges
1 -2 tsp sesame seeds for garnish (optional)

Method:

Spiralize the yellow squash. A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot. Very thinly julienne cut the red bell pepper by hand.
Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl. Gently combine with clean hands to incorporate.
Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
Serve on white plates, to show off the colors, using a ring mold to make neat stacks.
Spritz each stack with a lime wedge. If desired drizzle extra sauce over stacks & plate. Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional). Serve with chopsticks.

**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

Have you ever eaten at a Raw Vegan restaurant? Where did you go?

Do you have a Raw Vegan restaurant in your area? Which one?

Wishing you a fantastic weekend!

All Love,

Juliane

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