Why, Hello! What great timing you have – I've just finished making you an incredibly Dreamy, Fresh Pressed Green Juice! Mornings are a sunny celebration of high vibe goodness when accompanied by this jar of cleansing, detoxifying deliciousness. Don't forget to switch up your greens regularly.
Wishing you a beautiful day filled with happiness, joy & laughter 🙂
Recipe for Dreamy Cold Pressed Green Juice
Ingredients:
bunch of flat leaf parsley
large handful of fresh mint
kale stems (I save the stems from my kale salads for juicing. Of course you may use the leaves as well if you wish)
6 stalks celery
2 apples
2 lemons
1 or 2" piece fresh ginger root
fresh, raw coconut water
Method:
Cut everything into pieces then feed into your juicer.
Top with a bit of fresh, raw coconut water, gently stir to incorporate.
Enjoy that amazing Green Drink buzz that lasts for hours and hours!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2015-02-10 15:03:502015-02-10 15:03:50Dreamy Cold Pressed Green Juice Recipe
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
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!
It's that most wonderfully festive time of the year! When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns! Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table… so beautiful it was difficult to slice into. However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens! Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!
High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way! Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!
Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache
1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
2 super ripe bananas
1/3 cup carob powder (or sub cacao or a combo)
1/2 t ceylon cinnamon
1/2 t vanilla powder
1/2 t celtic salt
stevia to taste
2 T + 1/4 cup hazelnuts, coarsly chopped
CHERRY CREAM
2/3 cup fresh young thai coconut meat or sub soaked cashews
2 super ripe bananas
2 1/2 T cherry juice concentrate or to taste
1/2 t vanilla powder
stevia to taste
pinch of celtic salt
1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole.
CHOCOLATE GANACHE
1/4 c extra virgin coconut oil, melted
1/4 cup carob or cacao
2 T almond butter
Method
PISTACHIO CREAM
Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed.
Stir in the chopped pistachios.
Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set.
CHOCOLATE-HAZELNUT CREAM
Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
Stir in chopped hazelnuts.
Pour onto 1st layer once it is set. Place back into freezer to allow 2nd layer to set as well.
CHERRY CREAM
Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
Stir in dried cherries.
Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set.
RAW VEGAN CHOCOLATE GANACHE
Whisk together all ingredients until smooth and creamy.
Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick. Pop back into the freezer.
RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY
Well, it's practically finished! However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut.
Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.
Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!
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!
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.
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!
No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift!
I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot! Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD! And perfect for holiday entertaining! This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips. They even smell amazing! Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess. I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂
Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees :) Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are! I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all. If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you! The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free! As for the Cranberry Compote… THE BEST. A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love. Topped with a twist of orange zest over aged treenut cheese(recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine)on my No-Wheat Thins… Pure Heaven!
Please enjoy!
This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!
Recipe for Raw Vegan No-Wheat Thins
Ingredients
1/2 cup raw sesame seeds soaked overnight & drained
1/2 cup raw golden flax soaked overnight & drained
1 cup raw almonds soaked overnight & drained
1/4 cup coconut nectar
1 1/2 teaspoons celtic sea salt
fresh cracked pepper to taste
Method
Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary)and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator. The thinner you spread the dough the faster your crackers will crisp.
Score the dough into cracker sized pieces with a knife. Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.
After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp. If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.
Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)
Ingredients
2 cups fresh cranberries
3 Tbsp black chia seed
3 Tbsp coconut water, orange juice, apple juice or filtered water
1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
1/8 tsp vanilla powder
1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
orange zest for garnish
Method
Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using). Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above. Be mindful not to overprocess.
Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours. This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.
What raw food or vegan dishes have you made and loved lately?! Do you have any questions I might be able to address for you?
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.
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?
Oh. my. goodness. These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW! Like you’ve got to make these asap. So simple. So incredibly delicious. MMMMMMmmmmmmm.
Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier! Smear it all over a crisp apple, roll it in your favorite toppings and then drizzle chocolate ganache all over – the ULTIMATE!
Forget that these are healthy, they taste BETTER than anything you’ve ever had. Forget that they’re filled with amazing nutrition and life force that is going to make you feel and look phenomenal, cause the pure utter enjoyment in every bite is enough on its own. Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache. Again, I’ve gotta call this treat food fit for the Gods.
And a treat…
Perfect for Autumn, for kiddos, and wonderful for entertaining too! These Rustic Caramel Apples slice right up with ease for display on your favorite platter. Trust, they won’t last long!
mind-blowing raw vegan caramel apples w chocolate ganache
I almost skipped over how unbelievable these Ultimate Rustic Caramel Apples are for our bodies, minds and spirit… because they’re so darn delicious I don’t want anyone to be turned off thinking, if they’re so healthy how can they taste so great? However, here’s the thing…
Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!
These Caramel Apples are enzymatically alive, containing all the power of life force, and they also happen to be incredible immune boosters thanks to the raw coconut nectar and oil. Coconut nectar is low glycemic (with a GI of 35), gluten free, dairy free, non- GMO, vegan, contains 17 amino acids, minerals, B-vitamins, vitamin C and has a nearly neutral pH. Unprocessed coconut products such as the coconut nectar and oil used in this recipe are brimming with health and immune boosting power including :(1) (2)
Heart Health: the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
Reduction of Sweet Cravings: insulin secretion & utilization of blood glucose is improved while the healthy fat in coconut slows down any rise in blood sugar helping to reduce hypoglycemic cravings.
Improved Digestion: Absorption of nutrients including vitamins, minerals and amino acids is supported while many symptoms and inflammatory conditions associated with digestive and bowel disorders are improved.
Quick Energy Boost: Coconut is utilized by the body to actually produce energy rather than to store it as body fat.
Promotes Healthy Thyroid Function: and helps to relieve symptoms of chronic fatigue.
Immune Booster: coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.
Please enjoy these beautiful and delicious, high vibration Rustic Raw Vegan Caramel Apples with the freshest most amazing flavor that also feeds our highest potential health, beauty and vitality!
RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHE (Makes 4-6 apples)
INGREDIENTS
4-6 clean, medium sized apples, stems removed
4-6 clean sticks from your yard (or use popsicle sticks) for handles
3/4 of a cup finely chopped walnuts (preferably sprouted & dehydrated- plus they taste SO much better this way!), coconut or your fav other toppings
Raw Vegan Caramel
1/2 cup liquified extra virgin coconut oil (to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted) Alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum!
1/2 cup raw nut butter (such as almond, cashew, sunflower or pepita butter)
1/2 cup raw, organic coconut nectar
4 pitted dates
1/4 tsp vanilla powder
1/4 tsp himalayan salt
Raw Vegan Chocolate Ganache
1/2 cup extra virgin coconut oil liquified
1/2 cup cacao or carob
1/2 cup nut butter
1/4 tsp ceylon cinnamon
1/4 tsp himalayn salt
a few drops of stevia to taste
METHOD
To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
For entertaining, slice the apples as shown and arrange on your favorite platter.
**Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates 🙂
Do you have any holiday classics you’d like to have me upgrade to a vegan or raw version? Let me know in the comments!
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.
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!
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 areeasily 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!
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.
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)
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!
