When we travel to hotels we usually make smaller, “daily” batches of Chocolate Bliss. We have found that a 24 ounce water bottle full of Bliss (and ice) will keep one person satisfied and energized for a full-on day of workshops and events (we have successfully proven this in several situations).
Here’s how we make this smaller travel size portion of Chocolate Bliss:
Bring a small portable blender, like this Hamilton Beach blender we use.
Pour 8 ounces of water into the blender (seems to be the perfect amount for blending). Add
2 Tbsp of Chocolate Bliss
2 Tbsp of Vanilla Agave Nectar
Blend well (this will take longer than a Vitamix since it’s so small).
Then put this blended mixture in a BPA-free 24oz water bottles and fill it up with water to about the 20 ounce mark and the rest with ice to chill it and help keep it cold all day long (adding more ice as the day progresses and you drink down the Bliss).
Lentil Falafels & Cucumber Dill Sauce
Falafel is a traditional middle eastern food that is typically made from garbanzo beans and fried. It’s often served in a pita bread or on a salad with a tzatziki sauce (cucumber-yogurt sauce). This raw version I created completely satisfies my greek food cravings and I can taste the aliveness in every bite.
1/2 Medium Onion (about 1 cup once shredded in the food processor)
2-4 Carrots (about 1 cup once shredded in the food processor)
1 Garlic clove
1 Cup Sprouted Lentils (1/2 Cup dry lentils)
1 Cup Water
1/2 Cup Ground Flax Seeds
1/4-1/2 of an avocado
3 Tbsp Parsley or Cilantro (dried or fresh)
1 tsp Cumin
1 tsp Coriander (seeds or powder)
1.5 tsp SunFire Salt
1/4 tsp Turmeric
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Red & Green Sauerkraut
Making your own sauerkraut is one of the easiest things to do and much more economical than buying Bubbie’s sauerkraut (my favorite) from the store.
Sauerkraut is an excellent source for probiotics and one of my go-to foods when I crave cheese. It’s tangy like cheese, more probiotic than cheese, and tastes particularly excellent on salads and mixed with avocados.
Here’s the process I use to make my own which I got from this delightful video by Lauren Amerson (ShaktiGoddess1 on youtube):
Raw Sauerkraut Recipe
1 head cabbage (green or red)
2 Tbsp SunFire Salt
1 Tbsp Caraway Seeds (optional – I prefer my sauerkraut without this rye flavor)
Leftover brine if you have it (from your last batch or from a store-bought Bubbie’s sauerkraut)
- Remove a few outer layer cabbage leaves (1-3) for later
- Cut the core out of the cabbage and then shred cabbage with food processor or knife (smaller pieces are better for fermenting faster and getting more water out for the brine)
- Put shredded cabbage in a large bowl and add salt (and optionally the caraway) and massage it in with your hands. Let this sit for 30-60 min until the cabbage wilts.
- Massage the cabbage again, squeezing so that even more liquid is released. Massage for probably 5-10 minutes until the cabbage is very wilted and there’s enough liquid to cover the top of the cabbage.
- Transfer the cabbage and then the resulting liquid (brine) into a quart size mason jar. (depending on the size of the cabbage head you may require more than one quart size jar). Press down on the cabbage so the brine rises to the top and there are no air bubbles.
- Add a piece of the outer layer cabbage leaf to the top and press down so that the brine is above it. This keeps the shredded pieces below the brine level. (optional: add a weight on top of the cabbage leaf to make sure it all stays below the liquid)
- Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.
- Label the jar with the date the jar was closed. Keep on the counter at room temperature for 3-4 days.
- Check the taste of the sauerkraut to make sure it tastes tangy and like sauerkraut, then store it in the fridge (indefinitely).
Chocolate Mousse Pudding
I’ve never been a fan of the raw chocolate mousse like recipes that combine an avocado with a sweetener and chocolate. They taste alright, but my body doesn’t seem to like avocados mixed with sweet things. (translation: I get really stinky farts).
Thankfully I’ve found a just-as-good-or-better alternative that uses a fun and nutritive seaweed called Irish Moss.
Irish Moss has many awesome superfood properties. As a seaweed it’s high in iodine which is really good for your thyroid. When you soak Irish Moss in water it forms into a mucilaginous gel (much like soaked flax seeds, soaked chia seeds and aloe leaf insides). This gel is really good for your digestion as it helps to bind together any toxins and push them out. To further benefit from all the superfood properties of Irish Moss, consider making a bit extra gel (see directions below) and adding a heaping Tablespoon to your daily smoothies.
Irish Moss Gel
To make 1 cup of Irish Moss gel start with 1/4 Cup dry Irish Moss seaweed or flakes (not the powdered form). First rinse the Irish moss seaweed or flakes very well. Pick out any bits of sand. As you rinse and rinse and rinse the Iris moss, it will expand to about 1/2 cup of re-hydrated seaweed. Soak this rinsed Irish moss in 2x the amount of water overnight (1 Cup of water). The Irish moss will expand further and form a sort of gel. Blend this gelatinous mixture in a blender until smooth. You are now ready to make the mousse using 1 Cup of this blended, smooth gel. (I get my Irish Moss from Mountain Rose Herbs).
Chocolate Mousse Pudding
1 Cup Irish Moss gel (see instructions above)
1 tsp Ground Vanilla Bean
1/2 tsp Lecithin (if you’re out, you can also use Tocos, though it might not set as thick)
1/2 Cup Cacao Powder
1.5 Cup pure water (or a fresh nut milk like coconut milk)
1/2 Cup Vanilla Agave Nectar
1 Tbsp Coconut Butter
1/4 Cup Coconut Oil
Blend all ingredients except the coconut oil until smooth. Add the coconut oil and blend again. Pour this thick liquid into a serving container and refrigerate (or freeze for faster cooling) for about 30 minutes. The irish moss gel, lecithin and coconut oil all help this mousse to set into a solid pudding that you can then scoop out for serving or eat directly with a spoon.
Tomato Soup with Cauliflower Popcorn Topping
I have two recipes for tomato soup that I love, so I figured I might as well merge them into yet another fabulous creamy tomato soup recipe. And it turned out delicious!
I hope this inspires you to play with the recipe based on what ingredients you have on hand and what flavorings you prefer. Here are a few raw soup guidelines that can help you in your creativity:
1. Use a tasty liquid base, like coconut water, orange juice and water, an herbal elixir tea, or at least lightly warmed water
2. Don’t blend the soup until smooth. A little bit of chunkyness or fibrousness gives your mouth something to lightly chew on. Chewing activates your salivary glands which further activates all of your digestive juices and enzymes in your whole digestive tract.
3. Add something chunky and chewy as a topper to your blended soup. Your tastebuds will get bored after about the third bite of the same taste, so having a few bursts of flavor will keep your tastebuds interested and the soup will taste good to the last drop. Even something as simple as green onions, hemp seeds or nutritional yeast flakes on top of the soup can make it work. But even better are sliced apples, avocado, tomato, live sprouts or Dulse seaweed. And best of all was when we added our Cauliflower Popcorn recipe into this Creamy Tomato Soup. Yummm!
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Even if you think you don’t like cauliflower, you may find you totally enjoy cauliflower popcorn. That was certainly the case for me. I always avoided the raw cauliflower made available for dipping at parties, but once tossed with the ingredients below, I will devour it, even eating it by the spoonful.
We’ve also discovered that this recipe works great as a soup topping or salad topping. That extra bit of crunch and burst of flavor makes our tomato soup experience even more delightful.
Here are some basic guidelines for making the Cauliflower Popcorn, although this is one of those recipes you’ll want to taste test and adjust to your liking as you go, especially since cauliflower heads can vary in size.
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