At long last, my friend Courtney Clay and I have published our first raw food recipe eBook.
Of course we started with Raw Chocolate!
The Raw Chocolate Recipes Rich In Superfoods book gives you our top-favorite easy, homemade and healthy raw chocolate recipes, and also teaches you the keys for customizing and formulating your own decadent and delicious raw superfood treats.
Following a trusted recipe: Always Delicious.
Knowing how to create delicious chocolates every time with what superfoods you have on hand: Priceless!
We’ve also included a “glossary” of 24 powerful raw superfoods reviewed in detail for flavor, health benefits and usage; making it even easier to improvise raw food desserts that amplify your health.
Currently $4.99, Free to Amazon Prime members
Get a Free Reader App to read the book on any device (Kindle not required).
And yes, this book is volume one in a series called Raw Superfood Life. You’ll be seeing more recipe guidebooks from us about Raw Baking, Greens and Herbal Tonics. Stay tuned!
Chocolate Bliss Popsicle
We’ve tried making popsicles out of Chocolate Bliss, however it settles so quickly in the popsicle mold, that it doesn’t turn out right from a straight pour.
To make popsicles you need to add some more fiber and fat to the Chocolate Bliss to keep it from settling. We’ve found this works best by blending the standard Chocolate Bliss recipe with some cashews or avocado.
A ratio of about 2 parts liquid Chocolate Bliss to 1 part cashews or avocado works well for the popsicle structure and makes the flavor a little more milk-chocolatey.
Chocolate Bliss Slushy
If you prefer a stronger chocolate taste, we recommend you put a mason jar of Chocolate Bliss in the freezer for about 2-3 hours and shake before drinking it (or spooning it out of the jar). This frozen version of bliss tastes like a fudgesicle in slushy form.
Seaweed Salad is one of the most satisfying meals I’ve ever had. It’s refreshing during warmer weather, full of minerals, and completely customizable to the ingredients you have on hand and the overall flavors you desire to taste.
Here’s a basic recipe to get you started, along with some optional ingredients that are fun to play with …
2 oz package of of Arame Seaweed
1 Avocado or 1-3 Tbsp Olive Oil
2 Tbsp Sauerkraut and/or Kimchi or Apple Cider Vinegar
2 Tbsp Fiesta Mole
2 Tbsp Nutritional Yeast Flakes
2 tsp SunFire Salt
1 Cucumber diced
2 Celery stalks diced
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Raw pickling is an excellent way of getting more fermented, probiotic foods into your diet.
Cucumbers are the most obvious food to pickle (the original pickle!), but increasing the variety of foods you pickle can keep your tastebuds satisfied year-round. A few variations we particularly enjoy are
When you pickle, you can either go for a simple salt-brine, or a tangy-sweet vinegar brine. Here are some basics with links to additional recipes …
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Nearing the end of our Impromptu Turtle session … better make more chocolate sauce!
Dan was craving Turtles – you know those candy bars that have pecans covered in caramel and chocolate?
Store-bought, mainstream chocolate tastes pretty gross to me these days, so I decided to throw together some ingredients to satisfy the Turtle craving.
Here’s the quick and easy solution:
Start by making the raw chocolate sauce …
Raw Chocolate Sauce
½ Cup Cacao Powder
¼ Cup Coconut Oil (melted)
¼ Cup Vanilla Agave Nectar
Put the cacao powder in a small mixing bowl and make sure it doesn’t have any lumps. If you find any, press them against the side of the bowl with a spoon to separate them.
Add the melted coconut oil and agave and stir or whisk until smooth. Keep this at room temperature so that it’s easy to drizzle or pour.
You can store this sauce in the fridge, you just may need to warm it a bit for it to be pourable again because the coconut oil will congeal below 80 degrees.
Note that the proportions of this recipe are 2 parts cacao powder to 1 part coconut oil and 1 part agave … makes it easy to adjust the proportions to however much you desire to make
Impromptu Turtles Assembly
Cut a Medjool date in half (and remove the pit)
Insert a pecan
Dip in chocolate sauce
Eat and enjoy (or set on wax paper and refrigerate if you’re saving them for later)
Spring is time for dandelions and liver support! If your yard is organic (or you know of one that is), and you see dandelions blooming, pluck those little flower heads!
The yellow flowers are high in lecithin and support liver health.
I feel like a honeybee as I buzz over my yard and collect the dandelion flowers.
Once you’ve got a bunch, fill a glass mason jar (that has a lid) with the flowers. Really pack them in there.
Pour Apple Cider Vinegar (ACV) over the top until all the flowers are covered.
Cover with a lid (ideally a plastic lid since the vinegar will eat a metal lid … or put a layer of saran between the liquid and the metal lid).
Let this nectar sit on your counter (out of direct light) for about 6 weeks, and give it a shake once a day.
After 6 weeks, strain the vinegar and compost the dandelions (or leave them in there for the visual effect).
Use this Dandelion Vinegar anywhere you would eat ACV, for example:
- A quick shot glass of Dandelion ACV chased by water in the morning will put some zing in your step and keep your liver smiling
- Mixed with some olive oil and Fiesta Mole it makes a tasty salad dressing