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Lemon Drop Coconut Snowballs are delish little bites of bliss! Enjoy for snack, holiday party dessert, or pre/post workout boost.  I served them at my recent Manifesting Your Deepest Heart’s Desire Yoga Workshop…  always a hit. Without further ado let’s get to the recipe…

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Lemon Drop Coconut Snowballs (makes approximately 24 snowballs)

  • 2 cups raw Cashews
  • 2 cups unsweetened flaked coconut separated into 1 1/2 c & 1/2 c)
  • 3 Tbsp fresh lemon juice
  • 3 rounded Tbsp (or to taste) raw honey or maple syrup
  • 1 1/2 tsp vanilla powder or extract
  • 2-3 Tbsp coconut oil
  • 3 tbsp lemon zest

Place cashews, 1 1/2 cups coconut, lemon juice, honey, coconut oil and vanilla in food processor and pulse until mixture is sticky when pressed together (for a little more texture) or until a sticky mound forms (for a smoother texture). Remove and form into small balls. Combine the leftover 1/2 cup unsweetened coconut and 3 tbsp lemon zest by fluffing with a fork. Roll balls in mixture to coat. Place balls in freezer or fridge to set. Serve directly out of freezer or fridge for more bite, or allow to soften at room temperature for a moist, chewy texture. Store leftovers in fridge/freezer in tightly closed container. Please note: measurements are fairly flexible so feel free to play around according to your taste/texture preferences. Enjoy!

 

 

Do you have a favorite vegan or raw vegan recipe? Have you ever considered a vegan or raw vegan lifestyle? Share any questions and/or comments you have below! 

 Live Beautifully
 
Stay Well,
Juliane 

email today to set up Holistic Life & Wellness Coaching,

or a Private or Corporate Yoga Program

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Allow me to introduce you to HairPrint, the only 100% hypoallergenic, non-toxic, odor-free hair color in the world proven not only to restore hair to its natural color… it also improves hair structure!  

Bye-bye harmful chemicals that eventually cause irreparable damage to the hair shaft, follicles and scalp– Not to mention to our bodies as a whole, since the particles of standard toxic hair dyes are small enough to enter the bloodstream (the reason we can't color hair during pregnancy).  The melanin pigment in Hairprint is already present in millions of our skin cells and due to its relatively large size does not pass into the bloodstream.  

Currently, HairPrint has formulas available to return hair to its original shade of brunette or black… even if hair has since gone totally gray or white.   They're working on a formula for blondes to be available soon.  

 

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When I stumbled across HairPrint I was intrigued by the fact HairPrint not only returns hair to each individual's specific natural color, permanently, it also leaves hair in better condition. 

Following are the details of my results.  I'll start with what led me to try it out in the first place.

Slowly but surely I've been overhauling all the products in my life from beauty to cleaning, food, laundry, etc. to upgrades (often inexpensive, simple alternatives) made with basically edible ingredients.  At this point I could conceivably eat most everything I use!  A lot of things do double duty – for example, it's amazing how much can be done with vinegar and baking soda.  It's been a process of becoming ever more conscious of how what I'm using in my environment and on my body affects not only myself, my family and my pets, but my neighbors, the community, all animals and people, the earth and beyond.  As we become more and more conscious, our eyes open wider to see conditioning for what it is… and we can't help but continue the journey down the rabbit hole, realizing and questioning the litany of assumptions, habits and beliefs we carry around, unravelling their domino affects which have become so tightly woven into society.  

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Which brings me back to hair… and the memory of a hair appointment a couple of years ago. For years I've been going to a lovely French salon in Washington for a great cut and  "rich brown" color to give my natural tone an overall boost.  This time, however, the experience went a bit differently. As a result of my ultra-clean lifestyle, my sensitivity to chemicals, smoke etc. has become super acute. Though I will say, I'd never been someone to care about stuff like this prior.  Now, something like a processed girl scout cookie – it literally tastes like plastic chemicals to me. Or the scent of fabric softener wafting through the neighborhood - startling and artificial to my nose. My senses have recalibrated to the scent of baking soda and essential oils in my laundry (bonus tip for super soft, lovely smelling clothes) and the bright fresh flavors of a plant based diet.

I digress, however, back to that hair appointment… WHEW!  My eyes, nose and scalp were on FIRE like I'd never experienced before!  I could barely contain myself under that black cape, realizing how incredibly toxic the whole situation enveloping my head was – I knew I could never do it again. What affect must it be having on my body I wondered… on my dear hair stylist… on all the stylists who do this for a living day in and day out, their clients?

 Yes, it is true, everyone's constitution is different.  Some people can withstand a lot more than others – or at least for a longer period of time before they notice ill affects.  Before they begin to put two and two together between the correlation of lifestyle habits and resulting diseases/impacts in body/mind/spirit.  Society/conditioning is a strong enabler, however, writing much off as a part of getting older or simply lumping various preventable maladies into the trusty folder of "it's a mystery, that's life". 

 

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Friends, it's not a mystery, there is a litany of research available demonstrating the devastating ill affects the thousands of chemicals present in the majority of "food", "cleaning products", "beauty products" etc. etc. being consumed.  Just check out the EWG site, read Dr. Michael Greger's book, How Not to Die, or watch the movies, What the Health, or Earthlings to get all the facts.

Why isn't all this stuff more well known?  Chalk it up to the machine of conditioning. Profit motives, lobbyists, habit… basically, ego on a large scale.  Ego is conditioning.  Who are we then if we aren't our ego, our identity?  Our authentic nature is love… the heart.  Our authentic nature does not lack or need to be "someone".  It's already complete. Full. Wise. Powerful. Beautiful. Our authentic nature does not want to envelop heads in harmful chemicals. It actually knows better – without even having to read a book, watch a movie or visit a website.  The heart doesn't support any of this stuff.  The heart, love, is very wise. It's who we really are. However, conditioning is a formidable and relentless opponent, and, if our eyes aren't open, it will take the upper hand.

However, No!  I'm not here to be a fear monger.  The good news is everyday there are more and more outstanding alternatives entering the market –  like HairPrint – with amazing, clean, beautiful high vibration products.

 

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Thankfully, many people are catching on so the awareness and demand for these beautiful choices is growing.  As I said before, it's definitely a rabit hole one enters, once we taste a real peach, we don't want fake peach flavoring. Once we start using real essential oils, chemical sprays and perfumes just don't compare. Yet, it's a win, win, win, win as there are SO many upsides to a clean lifestyle, from the health and beauty benefits of detoxification, to the mental and physical benefits of aromatherapy, the saving of animals (from product testing, exposure to the resulting toxins in our waterways, etc), saving our hair from turning to straw, preserving our beauty and youth… the list goes on!  A clean lifestyle on all fronts holds such integrity, improving, uplifting and preserving our body, mind, spirit, earth and everything/one around us. 

HairPrint not only provides a safe alternative to men and women who want to return their hair to it's natural color safely, but they're also giving 20% of their profits to educating women in developing countries.

I love the result in my own hair, though I have to say, since I've been plant-based I am suspecting that the few gray hairs I had, may be turning back to brown – more on this in another post – or feel free to ask about in the comments section.  I completed the process myself in my bathroom following the instructions to a T.  I had been using Surya Henna which I'd loved, previously.  However, it does contain some chemicals (though it's a FAR cry from standard hair dye) and it's temporary, washing out after 5 or 6 weeks.  Not so with HairPrint!  It's permanent.  Yes, the process is a tad lengthy – though shorter than driving to a hair salon if you account for travel time – and much less expensive.  I've read about others having their hair stylist do the process for them so that's always an option.  Additionally some women are even layering  successful balayage highlights overtop the HairPrint base. I'm a simple chocolate brown girl… as you can see from the results photos I've humbly interspersed alongside the stunning models depicted in HairPrint's inspirational artwork.

For more information on the HairPrint line of color, shampoos, conditioners and products, feel free to visit them here:  HairPrint.  No, I have not been paid to write this little testimonial. I'm just a happy customer :)  Also, I'm happy to answer any questions about my process switching from Henna to HairPrint as it does require a tad different procedure.  Overall, my hair felt super soft, silky and voluminous.  I didn't use ANY additional product aside from the HairPrint color – didn't even style it – just blew it dry and that was it.  In all honesty if I'd known I was going to take the results pics I'd have probably absolutely styled it – but this is at least a testament to the truth that HairPrint truly does improve hair structure making styling a potentially optional step 🙂

 

Much love,

Juliane 

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Today I thought I'd share one of my favorite books, The Baghavad Gita.  Specifically, the version translated by Eknath Easwaran (1910-1999), who is respected around the world as one of the greatest spiritual teachers.  The Bhagavad Gita is believed to have been written between the 5th and 2nd centuries BCE, and, like similar great classics such as the Bible, it's timeless in its application.  You could read this book many times over and receive something new each time.  Let me know if you've read it and what inspires you the most – or if you pick it up let me know how it impacts you.  We'll have our own little book club discussion right here on StyleNectar.

 

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"Some of the chronic problems that millions of people suffer from today might be solved by gaining a little detachment from their minds and emotions, so they can stand back a little when the mind is agitated and see the ways in which it makes mountains out of molehills. Many problems simply are not real; they start to seem real only when we dwell on them. The thorniest problems to solve are those that are not real; yet most of us go on giving them our best efforts."

Eknath Easwaran

 

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Hope all of you are having a great start to your 2015!  I haven't created an Inspiration Wall in a little while and it seems so appropriate this time of year.  So here's a bit of ingenuity to support us all…

 

Life does not consist mainly, or even largely, of facts and happenings. It consists mainly of the storm of thoughts that is forever blowing through one's head.
Mark Twain

 

There's another way to live. Accept indeterminacy as a principle, and you see your life in a new light, as a series of seemingly unrelated jewel-like stories within a dazzling setting of change and transformation. Recognize that you don't know where you stand, and you will begin to watch where you put your feet. That's when the path appears.
–  Aldous Huxley

 

Simplifying our lives does not mean sinking into idleness, but on the contrary, getting rid of the most subtle aspect of laziness: the one which makes us take on thousands of less important activities.
Matthieu Ricard

 

It seems to me that those songs that have been any good, I have nothing much to do with the writing of them. The words have just crawled down my sleeve and come out on the page.
Joan Baez

 

If you find yourself in some difficulty, step aside, and allow Buddha to take your place. The Buddha is in you.
Thich Nhat Hanh

 

The fundamental delusion of humanity is to suppose that I am here and you are out there.
Yasutani Roshi

 

Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Dr. Seuss

 

“I” is a word; it does not think, feel, do anything. Just a word preceding other words. Investigate this until it's clear.
– Ilona Ciunaite

 

This place where you are right now, God circled on a map for you.
Hafiz

 

Love All, 

Juliane

 

What's your favorite quote?  Do you have any New Year's resolutions?

 

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Thank you for visiting 🙂 

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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!

 

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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!

 

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Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache

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This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!  

 

Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)

Ingredients

PISTACHIO CREAM

  • 1/2 cup fresh young thai coconut meat (or sub soaked cashews)
  • 2 super ripe bananas
  • 1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
  • 4 drops edible grade lemon essential oil (or sub fresh lemon juice)
  • 1/2 t vanilla powder
  • pinch of celtic salt
  • stevia to taste

CHOCOLATE-HAZELNUT CREAM

  • 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

  1. Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed. 
  2. Stir in the chopped pistachios.  
  3. Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set. 

CHOCOLATE-HAZELNUT CREAM

  1. Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
  2. Stir in chopped hazelnuts.
  3. Pour onto 1st layer once it is set.  Place back into freezer to allow 2nd layer to set as well.

CHERRY CREAM

  1. Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
  2. Stir in dried cherries.
  3. Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set. 

RAW VEGAN CHOCOLATE GANACHE

  1. Whisk together all ingredients until smooth and creamy.  
  2. 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

  1. 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. 
  2. 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!

  

Be sure to follow me on FacebookPinterestInstagramTwitter YouTube to stay current on all things SN!

 

All Love,

Juliane

 

Thank you for visiting 🙂 

Comment, Like, Subscribe & Share!  

 

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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…

 

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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!

 

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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!  

  

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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.

 

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 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

  1. 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

  1. 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.
  2. Take 1/3 of the above mixture and set it aside for latter use in crumb topping.  
  3. Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
  4. 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

  1. 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

  1. 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

  1. Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

  1. 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

  1. Smear a thin layer of the caramel across the bottom of each tart shell.
  2. 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.
  3. Sprinkle crumb topping over top.
  4. Set tartes in freezer for 20 minutes to set.
  5. Remove from freezer and drizzle tartes with dark chocolate.
  6. 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!
  7. Place back in freezer for final set.  Bring to room temperature for 1 hour before serving.
  8. 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!  
  9. 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!

 

Follow me on FacebookPinterestInstagramTwitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share!

 

Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?

Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup.   I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!

Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive!  As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me.  If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.

This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, Ren Behan‘s + Feedingboys‘ Simple & in Season.

In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!  Next, I increased the shiitakes for double the fabulous meaty texture.  And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles!  Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born!  Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂

If you haven’t tried Kelp Noodles this is definitely your lucky day.  These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta.  They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside!  Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.

Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy.  Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite. 

Enjoy 🙂

 

Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)

Ingredients

  • 2 cups “no-chicken” or vegetable stock
  • 1 stalk fresh lemongrass thinly sliced into rounds
  • 1 inch piece fresh ginger root thinly sliced
  • 1 large clove garlic, minced
  • 1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
  • 12 oz kelp noodles, rinsed and drained
  • 1 or 2 strips wakame seaweed chopped into 2 inch pieces
  • 2 cups thinly sliced shitake mushrooms
  • 2 cups raw coconut milk** (or feel free to sub 1 can FULL FAT coconut milk in a pinch)
  • 1 Tbsp raw miso paste
  • 1 Tbsp raw honey
  • 1 tsp coconut aminos or tamari
  • 1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
  • 4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish

Method

  1. 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.
  2. Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
  3. Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss! 

 

** Raw Coconut Milk:  I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMO sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.

Enjoy 🙂

Are you a winter or a summer person?  Or, perhaps do you love each season for it’s contrasting individuality? 

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All Love,

 Juliane

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Nobody loves a creamy, delicious smoothie better than I do.  So when Williams-Sonoma invited me to help kick off their upcoming "Smoothie Week" with a couple of my favorite "Not Your Everyday Smoothies", I was super excited!  

Last week I shared the delectable Chocolate Covered Matcha Smoothie.  This week, I thought I'd jazz things up with a wonderfully colorful concoction we can all wiz up in our with whatever favorite fruits & greens we happen to have on hand.

Fresh smoothies are simple to make and incredible for our body, mind and spirit. I make them daily because they're absolutely delicious, alive and radiant… and they make me feel the same way!  We all know how important it is to eat the rainbow daily and this delicious Eat the Rainbow Smoothie is a lip-smackingly yummy way to do just that.

 

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So grab your favorite juicy berries, sweet bananas and bright colorful mangos &  pineapples galore!  (Feel free to choose frozen fruits. They're frozen at the peak of ripeness and, ironically, are often more nutritionally rich than fresh produce which is picked prior to fully ripening, followed by weeks of transport, store display, and time in our homes before ever being eaten)  Add a handful of powerful, chlorophyll and mineral rich greens to tuck inside all that flavorful goodness… and you're ready to get blending.  Simply layer it up in whatever manner you'd like.  Optionally, top it with your favorite berries or superfood treats such as dried mulberries an goji's as I've done here… or keep it simple and leave it as is.  Voila, you've got a perfectly luscious fireside treat for bundling up with in your favorite chair, all yours to devour 🙂

 

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Recipe for Eat the Rainbow Smoothie (Serves 2)

Ingredients

  • 4-6 frozen super ripe bananas
  • 1 cup frozen or fresh berries (pick your fav!)
  • 1 cup frozen or fresh mango or pineapple (or whatever you have on hand)
  • 2 handfuls of greens such as spinach, romain, chard, parsley
  • 1/2 a fresh lemon (optional)
  • dates, raw honey, stevia or your fav sweetener to taste
  • optional: additional fresh berries &/or superfood toppings such as mulberries and goji berries

Method

  1. Blend the bananas and sweetener to taste in your Vitamix or other high speed blender til smooth and creamy.
  2. Dump 1/3 the mixture into the bottom of your 2 favorite smoothie containers. Dump the other 2/3 into a bowl & set aside.
  3. Add greens & optional lemon to the Vitamix along with 1/3 of the leftover blended bananas. Blend til creamy, taste to adjust sweetness as desired, and divide amongst your 2 smoothie containers. 
  4. Add berries to blender and 1/2 the remaining blended bananas. Blend and dump atop the first two layers in your containers.
  5. Add your mango or pineapple and last portion of blended banana to the Vitamix. Blend and add to your smoothies.
  6. Top with your favorite fresh berries &/or superfoods such as mulberries & goji. Or just leave it plain which is super yummy too!

Enjoy 🙂

 

You may also enjoy these fabulous smoothies:

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

 

Do you have a favorite “Not Your Average Smoothie” ?

  

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All Love,

 Juliane

 

Thank you for visiting 🙂  

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+ a simple no-fuss way to serve them at parties!

 

raw vegan caramel apples

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.

1) http://www.coconutresearchcenter.org

2) http://www.westonaprice.org/health-topics/a-new-look-at-coconut-oil/

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

  1. 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.
  2. Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache. 
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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!

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All Love,

 Juliane

Thank you for visiting 🙂  

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12" x 12" oil on canvas by Juliane Porter

 

one of my recent commissioned oil paintings. what can i say. this little guy, who's not so little any more and growing like a weed, is just as inspiring as his sweet sister (see her portrait here). each time i see these kiddos they fill me with happiness, love and light.  the piece is in my living room at the moment… lighting up the space just as those dear faces do!  i shall have a hard time parting with it 🙂  

 

have you ever had a painting commissioned of you, your kids or a loved one?  feel free to contact me if you're interested.

 

Follow me on FacebookPinterestInstagramTwitter YouTube to stay current on all things SN!

 

All Love,

Juliane

 

Thank you for visiting 🙂

 

Comment, Like, Subscribe & Share!