Thai Curry Superfood Bowl
You Can Win Superfood Bowl Ingredients!
My favorite resource for super herbs, Mountain Rose Herbs, has this new line of Epicurean Organic Spices and Oils and they are a DELICIOUS way to upgrade your superfood bowls.
I got to try the Thai Curry organic spice and the Avocado Oil (yummy!) and if you leave a comment on this blog post, you could win the same. I’ll tell you more in a sec … first let me elaborate on how awesome it all is.
Raw Blueberry Scone with Vanilla Lucuma Icing
If you crave bread or muffins or scones, then this recipe is definitely for you! I’ve adjusted and upgraded one of Ani Phyo’s recipes from her book Anis Raw Food Desserts
You will require a dehydrator to make the scones (or use your oven in it’s lowest setting with the door cracked open if you want to eat these before investing in a dehydrator).
And the Vanilla Lucuma Icing! Wow, you can use that on anything and make it any flavor you like (add fruit juices or blended fruit or cacao powder). It’s super easy and quick to make and tastes DIVINE! Oh, and it’s even good for you – packed full of B vitamins, iron and the clean-burning fat of coconut oil.
Read on for all the details on how to make it …
Sweet Superfood Bowl
I’ve got a new favorite creation on my raw superfood journey that cuts down kitchen time, meets my body’s “NOW” nutrition requirements, and tastes great every time.
I think these Superfood Bowls will also empower you to find your own creative nature in your kitchen, as well as be even more in tune with your body’s wisdom.
The basics of Superfood Bowls are simple:
1. Get a bowl
2. Add some dry superfoods
3. Add some wet superfoods (fats and/or sweetener)
4. Stir and eat on the spot
It might seem like cereal to you, or as my raw friend calls it, “goo”. That’s why I just call it a superfood bowl. If you don’t label it like anything you’ve ever eaten before, you can focus more on how it feels in the moment and enjoy the flavors, nutrition and satisfied full feeling.
Here are some recipes to get you started …
Read the rest of this entry »
dolmas all in a row
Dolmas are traditionally a Greek appetizer of grape leaves stuffed with rice, meat and herbs. I love Greek and Mediterranean foods and these two raw dolmas recipes are full of aliveness in their flavors.
Traditional Raw Dolmas
This filing tastes a lot like traditional dolmas – a little bit meat like and savory.
1/2 Cup Sun Dried Tomatoes
1/2 Cup Walnuts (soaked and rinsed)
1/2 tsp SunFire Salt
1.5 Tbsp Dill
1/4 Cup Raisins
2 Tbsp Hemp Seeds
cosmic chocolate balls
OMG these are good! Courtney has been making raw superfood chocolate treats for herself and her family, including her magical toddler son for several years and she’s definitely perfected the flavors, nutrition and art of making cosmic chocolate balls.
Courtney offered a class on how to make her kind of raw superfood sweet treats so I’ve learned first hand how to finesse her recipes and adapt her art into my own creative art. Stay tuned, the video and handout from her class will be available soon. 
For now, here’s the basic recipe for making Cosmic Chocolate Balls – they will definitely open you up to your most cosmic self!
1/2 Cup Hemp Seeds
1/2 Cup Cacao Powder
1/2 Cup Lucuma
1/4 Cup Tocotrienols
1/4 Cup Cacao Nibs (optional – I leave these out because I don’t prefer the crunch)
1/4 Cup Carob Powder
1-2 tsp Blue Green Algae (use 1 tsp if you’re new to BG Algae)
1 Tbsp Ground Vanilla
2 tsp Vitamin C Powder
1-3 tsp Medicinal Mushroom Powder (chaga, reishi, cordyceps) or alternatively substitute with Mesquite Powder
1/8 tsp SunFire Salt
1 Tbsp Mucuna Pruriens Powder
2 tsp Ho Shou Wu powder (optional – I didn’t have this so I left it out)
1/3 Cup Honey or Vanilla Agave Nectar or blend of both
1/3 Cup Coconut Oil (you might use up to 1/2 Cup)
Whoopie Pie
My Grandma always gave me ice cream sandwiches when I visited over the summer so I have lots of enjoyment of these frozen oreo-cookie / ice cream flavors. You might know this taste as a Whoopie Pie, an ice cream sandwich, or kind of a soft oreo cookie that’s been frozen. You can vary the thickness of the cookie and the “ice cream” filling to suit your specific cravings. Here’s the recipe:
Filling
2/3 Cup Cashews (soaked and rinsed)
2/3 Cup Macadamia nuts (these do not require soaking. You can also substitute cashews here)
2 Tbsp Vanilla extract
2 Tbsp Lucuma Powder (you can leave this out, but it tastes even yummier with it in)
1/4 Cup Vanilla Agave Nectar
1/2 tsp SunFire Salt
4-6 Tbsp Water (add as needed to facilitate a smooth consistency)
