Yes, it's Dairy Free, Sugar Free & totally tastes SO much better!
Gourmet Raw Dark Chocolate Bark (for Glowing Skin!)
Gourmet Raw Dark Chocolate Bark proves once again that delicious treats can and should be amazing for you! This absolutely delectable confection elevates indulgence to a whole new level. Rich, smooth chocolate in its freshest, most flavorful form packed with your favorite raw, sprouted nuts and divinely sweet, dried fruit… hey we've even tossed in some fabulous chia for an omega-3 boasting over-the-top crunch!
And Psssst… this recipe takes all of 5 minutes hands-on time 🙂
All this flavor, texture, creaminess and chocolate bliss stands on it's own – trust me, ours have barely lasted 2 days they're THAT GOOD – and yet these babies are ALSO going to make you GLOW! These little chocolate bars are packed with the power of cacao and all it's skintastic flavanols to fight free radicals keeping skin dewy, hydrated, thickened and protected from UV rays to boot! The addition of chia adds omega-3's, protein, calcium, iron, magnesium and antioxidants. Coconut oil has it's own share of amazing benefits which you can read about here. And, as if that wern't enough to get excited about, your choice of sprouted nuts and dried fruits add even more superfood enzymes and antioxidant oomph to this veritable cocktail of beauty in a bar!
Who says we can't have our candy bars AND glow too… not us!
Oh, I almost forgot to mention, these divine chocolates will put you into a great mood as well! Raw cacao contains the feel good chemical called PEA (phenylethylamine) which is the same chemical our brain produces when we fall in love. PEA acts similar to amphetamines such as dopamine or norepinephrine producing feelings of euphoria, happiness and love! It really doesn't get any better than this 🙂
Recipe for Gourmet Raw Vegan Dark Chocolate Bark
Ingredients
1/4 cup cacao (or sub carob powder)
1/2 cup coconut oil
raw honey, coconut sugar, maple syrup, coconut nectar or stevia to taste (I used around 1 1/2 tsp liquid stevia & it was perfectly "dark chocolate" sweet. Use more for "milk chocolate" sweet.)
pinch of sea salt
1/2 cup of your favorite chopped nuts (preferrably sprouted more on that here) and dried fruit (I used sprouted walnuts & almonds and chopped apricots, dates & cranberries plus a sprinkling of chia)
optional: vanilla powder, cinnamon, maca, espresso powder, ginger, cayenne, raw flaked coconut or citrus zest ~ get creative!
Method
If your coconut oil is above 76F and not already liquified, place it in your mixing bowl over a pot of barely steaming water and stir just til melted. Remove immediately to keep raw.
Whisk in cacao, sweetener and optional add-ons until smooth. I used stevia which whisks right in, combining easily. If using maple syrup or coconut nectar you may want to use your food processer or blender to ensure emulsification & prevent separation of ingredients. However, as long as you pop this in the freezer immediately, you can probably get away with just whisking.
Stir in nuts and dried fruit.
Line an 8×8 glass baking dish with parchment paper leaving enough overhang to create "handles" on the sides for lifting out the chocolate once it's set. Pour chocolate mixture into parchment lined dish. Spread around distributing nuts & fruit evenly.
Let set in freezer for an hour. Remove and lift out of dish using parchment paper overhang "handles".
Break into pieces or cut into 8 or 12 uniform squares for your daily dark chocolate fix! Store your chocolates in the freezer and not in the cupboard where it will melt!
The Lean Green Express is a delicious, Living superfood
green drink for those mornings we don't have 30 minutes to make a fresh juice. This supercharged drink is so packed with powerful, energizing nutrition there's no need to
feel guilty when we can't make our fresh juice! The Lean Green Express is
an anti-aging, longevity producing, beautifying, detoxifying high vibration
energy cocktail that takes all of 2 minutes to prepare! Be amazing and
Live Beautifully my friends!
As always, leave your questions about this recipe, or
anything else, in the comments below. I'm always happy to answer them
quickly and in significant depth. Our comments section has tons of
really excellent, additional info thanks to all your fantastic, fun contributions!
All Love,
Juliane
If you liked this post say thanks by sharing.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2013-10-10 12:02:482013-10-10 12:02:48The Lean Green Express
The Essential Ginger Berry Beet is out of this world delish. It heads into the office with my gorgeous husband at least once a week. A juice with this dark, ruby hue is clearly loaded with antioxidants. Check out the powerhouse of bennies in this mouth watering concoction…
Beta-carotene filled, Kidney cleansingCarrots
Blood purifying Beets
Antioxidant laden Blackberries and Raspberries
Mineral and vitamin rich Green Apple
Cellulite zapping, collagen building, liver cleansing, Vitamin C filled Citrus
Remember the words of Mahatma Gandhi, "Chew your juice and drink your food." Digestion starts in the mouth with the enzymes in our saliva. Don't waste this liquid gold by gulping it down in two seconds flat, 'cause believe me, it's so tasty you'll be tempted 🙂
**As for proper food combining, there is more leeway mixing fruits and veg when making a fiber-free juice. That said, there are also those who advise against juicing fruits at all, due to the resulting insulin spike from the sugar in the fruit. (Note: the berries in this juice are in the acid category & extremely low in sugar.) In my experience, I've found the cleaner my body has become (after doing lots of detoxification & commiting to a detoxifying lifestyle) the more freedom I now have with fruit as pertains to food combining, my response to eating more of it, etc. If we want to be purists, we can leave out the berries and orange and take or leave the green apple as it's considered a neutral in the juicing arena (and it's still delicious this way!). Frequently, however, when we first begin juicing, we need recipes which are sweeter tasting to satisfy our taste buds. Eventually we benefit ourselves to enjoy and appreciate the juices which are lower in sugar so we don't cause sugar related health problems as a result of juicing. For all these reasons, I've included mutliple ways to make this juice in the recipe below. However you choose to make it, enjoy the fusion of micronutrients, enzymes and cleansing, beautifying, healthifying deliciousness!
My hubby comes home to a spread of fresh, cold-pressed juices & smoothies daily. Because I use a slow, masticating juicer, they retain their nutrients for 72 hours leaving them perfect the next day. Right to Left: Amazing Greens (Recipe coming soon!), Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!
Recipe for Essential Ginger Berry Beet Juice (2, 32 oz Servings)
Ingredients (all organic):
1 Lemon, peeled
1 Lime, unpeeled
1 small Orange, peeled (leave out if following a purist approach to proper food combining)
1 Green Apple
Ginger, 1" knob or to taste
Jalapeno, (SO good) small slice to taste & depending on strength of your pepper
8 carrots
1/2 medium beet (If you haven't yet tried beets or haven't yet developed an affinity for them, use just a very small amount -perhaps 1/8 of a small beet- which will blend into the taste of the other ingredients so you don't taste it. From there, you may opt to gradually include a bit more as your palate adjusts to the earthier flavor)
4 to 8 oz. blackberries (leave out if following a purist approach to proper food combining)
4 to 8 oz. raspberries or strawberries (leave out if following a purist approach to proper food combining)
liquid stevia to taste
coconut water or purified water to thin out to desired consistency
Method:
Wash and cut ingredients into sizes small enough to feed into your juicer.
(Warning, along with a nice recipe, this post is pretty self-indulgent, rambling and goes where I've never gone yet always wanted to…)
Hi Guys,
There is SO much I want to talk about today; tons of amazing recipes I've been making and want to share (keeping me so busy I haven't had a chance to post about them!) an incredibly easy, practically free way to grow your own sprouts, food combining- something new I've started paying attention to, my new morning green drink recipe, etc. I will do my level best to get it all on StyleNectar as soon as I can. I'm learning so much, it's quite fun and exciting!
I have been on an amazing journey, as we all are right? That's life! And lately I've been looking at a lot of things including the concepts of identity, presence, going through life with conscious awareness (versus autopilot) and the repeated & perplexing realization that I am quite solo in my fascination by any of these ideas. Most times I bring up discussions, they're with an interest in looking beneath the surface of what's commonly accepted, leading to one of the concepts above. And generally no one wants to go there:-( Consequently I've made many fine friends through the authors of great books who DO love these philosophical discussions- but that will take me on a tangent into literature- another post for later.
For a long time I was too nervous to share these thoughts I consider most valuable & important on StyleNectar. They wouldn't appeal to a very large audience. So I kept things surface, sharing my favorite healthed-up, yet non-vegan, mainstream food so as not to turn anyone off, silencing all the stuff I really wanted to yell from the mountaintops – with the exception of my paintings- they're honest and real- yet simultaneously wide open for interpretation and, therefore, safe. I suppose that's an appeal for an artist; the viewer need go only as far as they dare in interpretation. Plus, they're from the soul, so half the time they're a mystery to me also:-) However, choosing this overall "safe" approach with the rest of my blog was getting to me. I wanted to be authentic which meant representing only a sliver of who I was wasn't enough – plus of course I've since gone completely vegan. So, a few months ago, I tiptoed a bit further and decided to start putting the rest of myself out there, and I've been truly heartened by your enthusiastic response!
Historically, I've stuffed my artistic and spiritual philosopher side. Not that I wanted to- actually I think it was rather unconscious- a product of being sort of a chameleon/socially acceptable. I can count on one hand the number of individuals I've known throughout life who love to philosophize, my Dad being one of them, thankfully:-) Otherwise, I get blank stares if I mention my daily meditation practice, being vegan (watch Our Daily BreadorEarthlings& read Diet For A New America or Eat To Live & you'll be vegan too) or my fascination with economics/politics or Buddhist/Hindu philosophy (I'll stop there, the list goes on I'm afraid.)
So it won't come as a surprise that I don't at all agree with such directives as don't discuss religion and politics! What's wrong with asking why? Why the aversion to looking beneath the surface? What's the appeal to living a life like robots on autopilot? Answer: conditioning is VERY powerful, if not virtually impossible, to go up against. And yet, the various domino affects of a world of robots are very frightening and so I do hope a few more people will have the courage to open their eyes. Personally, I find living in a state of presence/conscious awareness the most beautiful way to go through life. Though I'm not saying it's easy and it's definitely a life's work. However, autopilot has NEVER and will never be interesting to me.
As a society we're obsessed with building and maintaining an identity- as if without one, we'd cease to exist and life would somehow be meaningless without constant activity, achievement & results. In my humble opinion this clinging to an identity, essentially making an I the center of the universe, is the root cause for all the suffering in the world. Though I'll be the first to admit it's a struggle for me too, because of the tremendous pressure of conditioning.
When I was about four years old I'd ask myself, "Who am I?" I just couldn't take myself that seriously and kind of wondered why anyone else did. Didn't you often question, when you were a far less-conditioned human at that young age, all the drama with which adults seemed to be constantly engaged? As pre-conditioned children we were still in touch with our present, peaceful, inner selves. Jesus said, "We must become as little children." A return to the peaceful, spacious, silence where we can regain perspective in a moment of presence.
Meditation is the way I practice presence. It trains me to transcend identity and live in the world with conscious awareness. It's my fast-track (yes, ironic word choice) approach to putting life into perspective in addition to having a host of additional amazing benefits. And I'm committed because it works quite frankly. If I didn't see results I wouldn't be motivated to do it.
There are centuries of evidence and myriad scientific studies linking the affects of meditation to everything from increasing the peaceful centers of the brain to improving one's ability to concentrate, make decisions and cultivate awareness practice. I'll go into awareness practice in another post. Generally, it's learning to become conscious of the patterns of habitual thought in one's mind in order to ultimately let them go and harness the power of the mind rather than live unconsciously according to it's unhelpful, incessant chatter.
During meditation I watch my thoughts go from fast forward to slow motion- a general tape loop of the same 4 or 5 subjects repeating over and over! Letting go of my own "self/identity" follows suit. And soon, I feel as I did when I was four, at one with my surroundings. Bathed in love. Completely at peace.
I don't feel like working on a good segway here so I won't bother. But doesn't all that correspond nicely with not wanting to eat animals or needing to drink coffee in order to be happy?
Jim and I don't drink caffeinated bevvies any longer. We don't miss them. At all. We actually have more energy than when we used to drink them. And I'm afraid that, yes, we are sleeeping better too. If I had to say we have a substitute for coffee, I'd say the rocket-fuel-like energy we get from our green drinks far surpasses (chlorophyll baby). We also imbibe in a spirulina shake almost daily which is seriously amaze. And these Macaccinos pack a nice punch too. They're my late morning snack- Jim heads to work with his in a travel cup.
Maca is an ancient root prized by the South American tribes for centuries for its ability to energize and take warriors into battle with great stamina. It's an adaptogen, meaning it creates a state of balance or normalization in the body which restores its natural homeostasis creating affects such as balancing hormones. Do read up on Maca and start with a very small amount, listen to your body and proceed gently as such ancient herbs are powerful medicine.
Love,
Juliane
Un macaccino pour madame s'il vous plait?
Macaccino Recipe (Serves 1)
Ingredients
1/2 teaspoon Maca Powder
1 teaspoon Cacao Powder
sprinkle of cinnamon
stevia to taste
1 cup of unsweetened almond milk (for a lighter, yet still delish drink use 1/2 cup milk, 1/2 cup water)
Method
Heat the milk over a low heat until teeny-tiny bubbles start forming around the edge.
Whisk the dry ingredients together in a small bowl til incorporated.
Pour the warmed almond milk into the bowl, whisking until the dry ingredients are thoroughly combined into the milk.
Pour into your favorite mug, kick back and enjoy!
"To commune daily with God in deep meditation, and to carry His love and guidance with you into all your dutiful activities, is the way that leads to permanent peace and happiness."
~ Paramahansa Yogananda
In grace, light and presence
Love 💕
~Jayashrii
Live Beautifully
&
Be well
Jayashrii (Juliane)💫
(Jayashrii is my Sanskrit Yogic name given by my teacher in India)
Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk
Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well… a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make!
Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.
Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.
Enjoy!
Maple Cinnamon Buckwheat Crispies
Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)
Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis
Ingredients:
2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
3/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 packets stevia
2 teaspoons sea salt
Method:
Rinse buckwheat groats to get rid of extra starchiness.
Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.
Cocoa Crispies: Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.
The good news is that green tea is delicious and full of antioxidants. The not so hot news is our bodies can't actually absorb most of the antioxidants… unless that is, you add a squeeze of lemon to your pot of tea! Vitamin C dramatically increases the amount of catechins available for the body to absorb (from 20% to 80%).
As an added bonus, I've discovered the lemon juice actually bleaches the tea. (I add the lemon plus a few drops of liquid stevia to the loose tea at the bottom of a french press before pouring in the hot water.) Far less staining of your pearly whites!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2011-01-15 22:49:022011-01-15 22:49:02Better Green Tea Boost
