Pecan Pumpkin Butter

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Umโ€ฆwho doesn’t love any kind of nut butter right? Well in my abode we can’t even have it present because it will be gone before the day ends!

However, I found this lovely recipe that is more of a healthy treat than a “spoon in the jar and feel guilty” kind of deal. It is a quick & simple butter that is not as heavy as most nut butters. Delicious recipe for fall because it incorporates pumpkin – ahhh I love autumn squashes ๐Ÿ™‚

On to this delicious nut butter…

  1. Soak 1C raw pecans for 4hours (drain & rinse)
  2. Combine the following in a food processor: ย soaked pecans, 1C almond milk, 3/4C pureed pumpkin, 3T maple syrup, 2T chia seeds, 1T coconut oil, 1.5t cinnamon, 1/2t ground ginger, 1/4t ground nutmeg & the seeds from half a vanilla bean
  3. Blend til pecan pumpkin butter is smooth

Enjoy it by the spoonful or serve it with a sliced up apple!

Nutritional Info Per Tbsp (Serves 36): 36 calories – 3 grams of fat – 2 carbs – .5 grams of protein

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Real Pickles

My love for fermented & raw veggies has gotten a tad out of controlโ€ฆ.I have officially caused the Whole Foods in Boston to be sold out of the red cabbage last week & today I just cleared the shelves of the last gingered carrots! The brand, Real Pickles, sells numerous kinds of fermented products, but these two are clearly my fave.

I am assuming you have a lot of questions about these fermented loves of my life – so let me ramble off the numerous benefits of them:

  • Contains both active cultures ย & enzymes – active cultures & enzymes support proper digestion, aid in nutrient absorption, contribute to healthy metabolic function & inhibit harmful microbes in the intestinal system
  • Lactic acid is created during fermentation – lactic acid supports the growth of essential intestinal flora, normalizes acid levels in the stomach, helps the body assimilate proteins and iron & stimulates cell metabolism.
  • Fermentation breaks down phytates – phytates block mineral absorption. ย The more this is cleared up, the better your body is able to absorb nutrients. .

And most importantly – lets not forget the taste! I can eat the carrots or cabbage straight out of the jar they are so yummy! However, I typically toss one of them in my salad or much on it as a snack with nutritional yeast & hemp seeds (I am right now, as I am typing away)!

Find more information about Real Pickles here.ย 

Almond Joy Bar for the Birthday Girl!

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HAPPY 1st BIRTHDAY to a lil joy in my life, Julia! In honor of the birthday gal I decided to make an almond joy bar ๐Ÿ™‚

  1. In a blender add 1C unsweetened shredded coconut – blend until it resembles flour, remove & set aside
  2. In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!
  3. Once you have ‘butter’ consistency add 1/2C coconut nectar, 1/2t salt, 1T vanilla, 4T almond butter & 6T water to the blender
  4. Process til smooth & then add coconut flour from step #1 – blend
  5. Pour mixture into bowl & add: 1C chopped dark chocolate, 1C chopped raw almonds & 1/2C unsweetened shredded coconut – mix with hands
  6. Spread out on parchment lined pan into a rectangle 1/2inch thick
  7. Stick in fridge til firm (about an hour)

Cut these babies up & serve! If you are making & want to store stick in tupperware, layer with parchment paper & pop in freezer.

Nutritional Info Per Serving (Serves 16): 175 calories – 12 grams of fat – 14 carbs – 3 grams of protein

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Raw Blueberry Cheesecake

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HAPPY JULY 4TH!!! I started this holiday off right by prepping early morning…and bam (like a firework), this cake is crowd worthy! Can’t wait to slice this up & serve it tonight!

Before getting started on this tasty patriotic dish, we need to do a lil’ prep work

  • Grab a small bowl, add in 2C of raw cashews & cover with water – soak for 4 to 6hrs (no more then 6hrs)
  • Peel 3 bananas & cut each one in thirds – set the cut bananas on plate & stick in freezer
  • Wash 1pint of fresh blueberries, put back in container & stick in freezer

Once the cashews are soaked & the fruit is frozen you can continue on to the goodness…

For the base layer of the cake:

  1. Put 1.5C raw almonds into a food processor & blend until they are nicely crushed
  2. Once almonds are crushed add 2.5C pitted dates to the food processor & blend until sticky mix forms
  3. Remove sticky mix from food processor and press into cake tin firmly with your fingers, forming the base layer of the cake
  4. Let set in freezer for 1hr

For the middle layer of the cake:

  1. Add the following into your blender: 2C soaked cashews, 2 frozen overripe bananas, 1/2C maple syrup, 1/3C fresh apple juice & 1t cinnamon – blend until smooth & creamy
  2. Take the base layer out of the freezer & pour 3/4 of this mix over the crust (leave remaining 1/4 mix in blender)
  3. Smooth out middle layer & stick back in the freezer for 2ominutes

For the top layer of the cake:

  1. After the middle layer has set for 20minutes add the following to the left over middle layer mix in the blender: 1C frozen blueberries, 1C chopped strawberries, 1 frozen banana, 4 pitted dates, 1T maple syrup & 1t cinnamon – blend til smooth & pour over middle layer
  2. Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

Nutritional Info Per Serving (Serves 10): 350 calories – 13 grams of fat – 56 carbs – 7 grams of protein

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Meatless Monday: Quick Raw Broccoli Salad

_MG_2596This dish is not only raw & simple to make (5minutes!), but it brings unexpected flavor in every bite! It is such a fun twist to any side salad for your summer BBQs & will for sure impress your friends & family!

Lets get to it…

  1. Roughly chop up 2 small heads of broccoli & dice 1pint of baby tomatoes – place in bowl
  2. Finely chop up each fresh herb & add to bowl: 1T mint, 1/2T rosemary & 2T chives
  3. In the same bowl add 2t fresh lemon juice, ย 2T nayonaise, 2T EVOO, 2T balsamic vinegar & 2 pinches of both garlic powder & ground pepper – mix well

That’s it!

This salad can be served right away or stored in the fridge for up to a day. Now get to it! I don’t want you to regret not having this salad at your next summer party!

Nutritional Info Per Serving (Serves 2): 105 calories – 2.5 grams of fat – 18 carbs – 6 grams of protein

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Zucchini Pasta with Spinach Walnut Pesto

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A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of! ย With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party! ย Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

  1. Cut of the ends off a zucchini, place one end into the spiral cutterย & start turning the zucchini (make sure the cutter is placed over a bowl)
  2. Repeat step #1 for second zucchini
  3. In a food processor add: 4C baby spinach, 1T EVOO (up to 1/4C depending on your taste testing), 5 cloves minced garlic, 1/2C raw walnuts, 1/4C raw sunflower seeds, 4T nutritional yeast & S/P to taste
  4. Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen.ย Perfect for breakfast, lunch, dinner or even pop in to ย get a fresh juice!

Nutritional Info Per Serving (Serves 2): 450 calories – 34 grams of fat – 26 carbs – 20 grams of proteinย 

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