Chocolate coconut chia seed pudding

Who doesn't like eating dessert for breakfast? This recipe can double as both with all the healthy benefits of protein packed chia seeds, fresh coconut milk, and antioxidant rich raw chocolate, you'll be buzzing with energy from this sweet treat. Not only is the recipe delicious, it's really simple to make. 

Ingredients

2 1/2 cups fresh coconut cream (recipe in Wild Plate pg.74) 

1/2 cup chia seeds

1/4 cup raw cacao powder

1 tablespoon maple syrup

1 teaspoon liquid stevia

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions

1. In medium mixing bowl add chia seeds, cacao powder, and sea salt. Mix until all dry ingredients are well combined. 

2. Add coconut cream, maple syrup, liquid stevia, and vanilla extract. Whisk for a few minutes until chia seeds start to plump and ingredients are well combined. Cover and chill in refrigerator for 1 hour. 

3. Serve with a sprinkle of unsweetened shredded coconut and raw cacao nibs. Enjoy!

Juicy Watermelon salad with fresh mint + heirloom tomatoes

Melon season has arrived and there's nothing like sinking your teeth into a bite of crisp, sweet, juicy  watermelon. On the other hand, there's nothing worse than going to the market, knocking on twenty different melons in hopes of finding the perfectly ripe one only to get it home, slice it open, and realize it's a mushy grainy mess inside. If this happens, don't toss it in the compost but instead, do the next best thing and make hydrating watermelon juice. 

If you win the watermelon lottery that day and pick the perfect one, this recipe is a must! An explosion of electric Summer colors, this salad combines both savory and sweet with a variety of textures to please the palette.

When I don't have time to make my own, there are a few companies I turn too for beautifully done vegan cheeses including; I

Kitehill -Vegan Artisanal nut based cheese. I've tried the White Alder and Cassucio and they are excellent!

Treeline- Vegan Artisanal nut cheeses to rival those of France and Italy. I've tried the scallion soft French cheese and aged crack pepper hard cheese. Both are delicious but the aged cheese was outstanding!

Dr. Cow -Raw vegan aged nut cheeses. These can be hard to find but worth seeking out. I have tried all the flavors and each one has blown my mind! 

I am always on the hunt for the best vegan cheese and In the near future, will breakdown in detail and review a large selection of different vegan cheese companies on the market. Stay tuned... in the meantime enjoy this recipe!

Watermelon Salad with fresh mint and heirloom tomatoes

Salad

4 1/2 cups 1-inch cubes of watermelon

1 cup heirloom cherry tomatoes, quartered

1/2 cup fresh mint leaves

1/4 cup red onion, diced

1/4 cup vegan nut based cheese, crumbled or cubed

Dressing 

Balsamic vinegar

olive oil

sea salt

fresh ground black pepper

Directions

1. In large mixing bowl combined watermelon, cherry tomatoes, mint leaves, red onion, and vegan cheese. Toss lightly until well combined.

2. Right before serving or plating, drizzle salad with balsamic vinegar, olive oil, sea salt, and black pepper to taste. ( the salad is so flavorful on its own I only did a light drizzle but I'll leave this one up to you guys) Serve immediately!

Sweet corn salad with coconut lime dressing

Summer is finally here and all my favorite fruits and vegetables are abundantly sprouting up and out of gardens everywhere, creating a colorful feast for the eyes and senses. Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.

If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!

This salad is a mash up of textures and flavors creating that sweet + salty combo we all love. This is my favorite new vegan + raw Summer salad. Take it to a BBQ, dinner party, or potluck and watch it disappear. Enjoy!

Sweet corn salad with coconut lime dressing

For salad

2 1/2 cups fresh yellow and white corn, cut off the cob

1 cup radishes, very thinly sliced

1 medium ripe avocado, peeled, pitted and diced

1/3 cup red onion, diced

1/4 cup fresh cilantro, finely chopped

Dressing

1/2 cup fresh raw coconut milk ( recipes in my book Wild Plate--can also use canned if you don't have fresh)

2 tablespoons + 1 teaspoon fresh-squeezed lime juice

1 teaspoon light raw agave nectar

1/2 teaspoon sea salt

jalapeno (optional for some kick)

For dressing

1. In high-speed blender add coconut milk, lime juice, agave, and sea salt. Blend on medium speed for about 20 seconds or until totally smooth and coconut milk is frothy. 

For salad

1. Add corn, radishes, avocado, red onion, and cilantro to medium mixing bowl. 

2. Pour dressing over salad and toss lightly to coat. 


Note: Keeps in refrigerator in airtight container up to 3 days. The lime keeps the avocado nice and green!

I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market.

Heirloom tomato mint salad

Salad

2 1/2 cups cucumber, diced

2 small ripe avocados, peeled, pitted and diced

1 1/2 cups Heirloom cherry tomatoes, sliced

1/2 cup fresh mint leaves, minced

1/4 cup red onion, diced

Dressing

2 tablespoons olive oil

2 tablespoons raw apple cider vinegar

1 tablespoon fresh-squeezed lemon juice

1 teaspoon raw light agave

1/4 teaspoon sea salt

1/4 teaspoon fresh cracked black pepper

Make dressing

1. In small bowl whisk, olive oil, apple cider vinegar, lemon juice, agave, salt, and black pepper until oil is totally mixed into vinegar and lemon juice. 

Make salad

1. In medium mixing bowl add cucumber, avocado, tomatoes, mint, and onion. Pour dressing over salad and toss lightly to coat. Serve immediately.

Spring salad bowl

Now that Spring has arrived, farmers markets are beginning to open, and bursts of vibrant colors are surfacing after a dull, grey, winter. Dark leafy greens are in abundance, which for me is like being a kid in a candy store. With so many varieties of kale, chard, and lettuce to chose from, I was inspired to make this quinoa salad bowl for a quick, light, and refreshing meal.

Red quinoa salad bowl with garlic herb vinaigrette

Serves 4 

Salad

4 cups red quinoa, cooked

1 head green kale, stems removed, roughly chopped

1 ripe avocado, peeled, pitted, and sliced

2 cups carrots, shredded

1/4 cup raw pistachios, chopped

1/4 cup chives, minced

1 tablespoon expeller-pressed olive oil

2 teaspoons lemon juice, fresh-squeezed

Sea salt and black pepper to taste

Dressing

1 cup basil, stems removed, tightly packed

1/2 cup fresh parsley, curly or flat leaf, tightly packed

1/2 cup expeller-pressed olive oil

1/4 cup raw apple cider vinegar

3 medium cloves garlic, peeled

2 tablespoons fresh oregano, stems removed

1 tablespoon lemon juice, fresh-squeezed

1/2 teaspoon raw light agave

1/2 teaspoon fresh ground black pepper

1/4 teaspoon sea salt

Make dressing

1. In high-speed blender add basil, parsley, olive oil, apple cider vinegar, garlic, oregano, lemon juice, agave, and salt and pepper.  Blend on medium for about 30 seconds until herbs are broken down and sauce is almost smooth. 

Salad bowl

1. While quinoa is cooking, chop kale and massage in olive oil, lemon juice, and salt and pepper for a few minutes until kale is evenly coated and starts to soften. 

2. Place 1 cup cooked quinoa in each bowl.  Divide equal parts kale and shredded carrots over quinoa and sprinkle on pistachios and chives. Top each bowl with sliced avocado and  drizzle with a generous amount of dressing.  Enjoy!

Pineapple spinach kiwi juice

I've been fantasizing about taking a trip to New Zealand for some time now, but lately can't stop thinking about it. It may be a while before I get to take that trip so for now I'll just have to juice some tasty tart green kiwis and sip on this liquid vacation in a cup.  Cheers!

Day #18

Pineapple spinach kiwi juice

Makes about 16 ounces

3 ripe kiwis
2 cups fresh spinach
1/2 ripe pineapple, rind removed

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Pure veggie juice

Day #17 of February's challenge is a pure vegetable based juice that does not mess around.  If you haven't had fresh pure veggie juice before it make take some getting use to.  It is packed with vitamins, minerals and is a great meal replacement along with a wonderful boost for stamina, energy and libido.  Who wouldn't want all of that?  This is one of my favorites not because of the taste but it supplies my body with everything it needs while keeping sugars low for a lasting feeling of fullness and energy.

Day #17

Pure veggie juice

Makes about 24 ounces

6 celery ribs
2 cups fresh spinach
2 medium ripe tomatoes
2 carrots
1 medium cucumber
1 medium green bell pepper
1/4 bunch fresh parsley

1.  In juicer of choice, juice all ingredients.  Serve immediately. 

Cabbage carrot parsley juice

Day #16 of the juice challenge brings you a straight-up vegetable juice blend that is wonderful for the digestive system is an anti-inflammatory and is loaded with phytochemicals and antioxidants.  It may not look that pretty but it tastes delicious and you're body with thank you.

Day #16

Cabbage carrot parsley juice
Makes about 16 ounces

1 small head green cabbage
1 pound carrots
1/2 bunch fresh parsley

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Sweet-tart green juice

Day #15 of the juice challenge is a sweet-tart green juice that will make your mouth pucker.   It is a great alkalizing beverage for resetting the system first thing in the morning.

Day #15

Sweet-tart green juice

Makes about 16 ounces

2 ripe pears
1 medium cucumber
1 medium green apple
1 lime, peeled
1 cup fresh mint

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Kale orange ginger juice

Day # 14 of the juice challenge gets its rich green color from the king of dark leafy greens - KALE.  With a touch of sweet citrus and spicy ginger this juice will start your morning off with a zing.

Day #14

Kale orange ginger juice

Makes about 32 ounces

8-10 oranges, peeled

1 head green kale

2-inch piece fresh ginger

1.  In juicer of choice, juice all ingredients.  Serve immediately

Broccoli apple mint juice

I have definitely fallen behind this month on posting my juicing recipes so playing catch up posting them on here today.  Here's day #13 of the cleanse a beautiful vibrant broccoli apple mint juice that sounds like a strange combination but is actually a sweet pleasant surprise.

Broccoli is a powerhouse of vitamins A and K which activates proteins and supports stomach, lungs and liver function.  Broccoli also has manganese which aids in new bone development and wound healing.  It definitely does the body good!

Day #13

Broccoli apple mint juice

Makes about 16 ounces

5 cups broccoli florets
5 small apples or 3 medium
1 cup fresh mint

1.  In juicer of choice, juice all ingredients.  Serve immediately

Happy Valentine's Day!

Happy Valentine's Day everyone!  Here's a sexy Valentine's drink for day #12 of the challenge.  Ok, so it's not 100% juice however; it does have fresh squeezed Meyer lemon juice so it counts right?  The floral essence from the rose and sweet-tart flavor of the Meyer lemon are a lovely flavor combination.  Have a beautiful day and enjoy this little drink of liquid heaven.

Day #12

 Rose petal lemonade

Makes about 32 ounces

2 cups boiling water
3/4 cup cold water
1/2 cup Meyer lemon juice, fresh squeezed
1/3 cup dried rose petals
1/4 cup raw light agave nectar

Instructions

Steep dried rose petals in boiling water for 1 hour.  Strain rose petals and our rose water into pitcher.  Add water, Meyer lemon juice, and agave.  Stir until well combined.  Serve immediately over ice.  

Pineapple cucumber basil juice

Here's yesterday's juice recipe for day #11 of the juice challenge.  If you like basil you will love this juice!! 

Day #11

Pineapple basil cucumber juice

Makes about 24 ounces

2 cups fresh basil, tightly packed

1 ripe pineapple, rind removed

1 medium cucumber

1.  In juicer of choice, juice all ingredients.  Serve immediately

Red grape green juice

So February's juice challenge is turning out to be a little tougher than I imagined... haha!  I guess it hasn't been finding time to make the juice but taking the photos and putting everything together that I've been falling behind on.  I apologize for those that are following along and I have to say its been another  good lesson in time management for me.  In life, all we can do is our best and take our challenges day by day.  That being said, I hope you all had a beautiful day and enjoy this recipe for day #10 of February's juice challenge.

Day #10

Red Grape Green Juice

Makes about 24 ounces

5 ribs celery

2 cups red grapes, stems removed

1 bunch fresh spinach

1 medium cucumber

1 apple

1 lemon, peeled

1.  In juicer of choice, juice all ingredients.  Serve immediately

Apple lemon ginger juice

For day #9 of February's juice challenge, I decided to make one my go-to juicing recipes.  It's really simple and I usually always have apples, lemon and fresh ginger in my fridge to whip something up.

This is the perfect juice to drink first thing in the morning because it is very alkalizing and sets your system up for a well balanced day.  It is also wonderful for the digestive system and cleansing the liver. Oh and did I mention it taste freaking delicious!!

 Day #9

Apple lemon ginger juice

Makes 24 ounces

4 apples ( I used Fuji)
2" piece fresh ginger root
1 lemon, peeled


1.  In juicer of choice, juice all ingredients.  Serve immediately.  

Pineapple cilantro lime juice

Yesterday seemed to whiz right by and I failed to post my juice recipe for day #8 of February's juice challenge.  So here it is and I have to say, it's one of my favorites...so far! 

Sweet pineapple makes this juice full bodied and a bit thicker than most.  When mixed with power greens, a dose of refreshing cilantro and tart lime, it becomes a tropical paradise party in your mouth.  Enjoy!

Day #8

Pineapple cilantro lime juice

Makes 32 ounces

4 cups power greens (spinach, kale, chard)

2 limes, peeled

1 ripe pineapple, rind removed

1 small bunch fresh cilantro

1/2 cucumber

1.  In juicer of choice, juice all ingredients.  Serve immediately.  

Carrot mango apple juice

Here's yesterday's recipe for day #7 of February's juice challenge.  A sweet blend of carrots, mango and apple create a juice that's loaded with Beta-carotene and Vitamins A, B and C.  Yum!

Day #7

Carrot mango apple juice

Makes 24 ounces

2 pounds carrots (about 12 carrots)

2 ripe mangos, peeled

1 fuji apple

1.  Juice all ingredients in juicer of choice.  Serve immediately.  Enjoy!

Pineapple Pomegranate Punch

Thought I would create a fun Fruity cocktail for day #6 of February's juice challenge.

There are so many amazing fruits during these cold winter months, pomegranates being one of them.  They are considered a superfood and have high levels of anti-oxidants, Vitamin C and are an anti-inflammatory.  When juiced the pomegranates tart flavor blends perfectly with a little citrus from the orange and lime, then balanced out with a sweet juicy pineapple.  Yum!

Day #6

Pineapple Pomegranate Punch

Makes 24 ounces

2 oranges, peeled
1 cup fresh pomegranate seeds
1 lime, peeled
1/2 ripe pineapple, rind removed

1.  In juicer of choice, juice all ingredients.  Serve immediately

I heart kale!

Today was a busy day with an audio/video interview for Brown Paper Tickets in Seattle.  This fabulous local company will soon be releasing a video series featuring different chefs and foodies in the Pacific Northwest.  Looking forward to seeing the final product.  During the interview I made this delicious kale juice for day #5 of February's juice challenge.

There's a reason why kale has been popping up everywhere this last year.  Whether it be in stores, rsetaurants or fine food magazines such as Bon Appetit and Savuer, kale was definitely a food trend and rightly so.

It is rich in vitamins A, C and K and has a good amount of calcium, iron, is an anti-inflammatory,  very hydrating, and wonderful for the skin. So drink up and enjoy this beauty cocktail!

Day #5

Kale Juice 

Makes about 24 ounces

3-4 ripe pears (depending on how sweet you like your juice)
1 head green kale
1 medium cucumber

1.  In juicer of choice, juice all ingredients.  Serve immediately and enjoy!

Beets baby!!

It's day #4 of February's juice challenge and my body is now craving its daily fix of juiced fruits and veggies.  Today's juicing star is vibrant, fresh winter beets.

So I have to admit, even though I chose beets today, I am not a huge fan.  They taste like I'm eating a fork full of dirt.  However, every year around this time I decide to give them another try.  

Beets are incredibly healing and beneficial in many ways.  They contain magnesium, fiber, iron, potassium, phosphorus and a host of other vitamins and minerals.  Beets are known to be an aphrodisiac, purify and cleanse the blood, and are a great source of natural energy.  I can't help but want to love these beautiful roots! So in order to incorporate them into my diet, I usually juice them.  This way I can cover up some of that fabulous dirt flavor while getting all the healthy benefits.  So cheers to beets baby!!

Juice challenge day #4

Beet Juice

Makes 24 ounces

4 carrots
2 large red beets, washed thoroughly
2 medium red apples
1-inch piece fresh ginger root

1.  In juicer or choice, juice all ingredients.  Serve immediately.

Ruby red mint juice Day #3

It's Monday which can be the perfect day to press the reset button after a fun filled Super Bowl weekend.  GO HAWKS!!!  It's also day #3 of February's juice challenge.

Today, I woke up craving citrus. Perhaps my body was in need of an extra shot of vitamin C.  Often times my juicing recipes are inspired by two different things:

1.  What is my body craving?
2.  What's in my fridge that I can juice or needs to be used PRONTO?

Of course, I usually try to use ingredients that are in season but I do like to throw in a little tropical explosion every now and then-well a lot actually!! I love using pineapples in my green juice recipes which I'll be sharing with you throughout the next few weeks.  Enjoy today's recipe!

Day #3

Ruby red mint juice
Makes 32 ounces

6 ruby red grapefruits
1/4 cup mint leaves, tightly packed

1.  In preferred juicer, juice all ingredients.  Pour over ice and serve immediately

Note: You can also juice the grapefruits in a citrus juicer.  In this case divide mint into glasses and muddle to release mint fragrance and flavor.  Top with ice and pour grapefruit juice into glasses.

Juice challenge day #2

Happy Super bowl Sunday!!! I know, I know, who wants to think about making green juice when there's so many dips, chips and goodies to indulge in throughout the day.  Think of this as a pre-game cocktail to energize you for all the jumping, hardcore high-fives and touchdown dances to be performed    within the coming hours.  GO HAWKS!!!

Day #2

Refreshing green juice

Makes about 24 ounces 

5 ribs celery
3-4 medium green apples (depending on how sweet you like it)
1 head romaine lettuce
1 medium cucumber

1.  In juicer of choice, juice all ingredients.  Serve immediately

28 day juice challenge

It's been along time since I've posted anything and thought, what better day to get back into blogging than February 1st.

The last few months have been a whirlwind between polishing up technical details with my recipe book, the holidays, and planning a book tour and food line.  Due to all the organized chaos, I have found myself not making the time to prepare my usual daily green juices.  I love juicing for many reasons, one being the amount of energy it provides me with and second, the boost it gives my immune system during the winter months when flu season is at its peak.  I also notice when I'm juicing regularly my skin is clear and well hydrated, my nails get really strong and thick and it keeps my digestive system in prime working order.

To get back into the routine of making my tasty drinkable vitamins,  I'll be posting a new juice recipe on my blog and instagram page for the next 28 days.  If you need a little juicing inspiration yourself check back daily for a new delicious juicing recipe.

Day #1

Power green lemonade (makes 24 ounces)


4 cups mixed power greens including kale, chard and spinach
3 medium green apples
1 medium cucumber
1 lemon, peeled

1.  In juicer of chose, juice all ingredients.  Serve immediately.