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!

Fresh carrot tangerine juice

Although we gained an hour of sleep in the morning with daylight savings this weekend, I feel like I'm still playing catch up and getting into the groove of a new week.  Here in Washington, its now beginning to get dark at 4:30pm and the days seem to slip into darkness before I can fully embrace the light.

I have been working around the clock on my kickstarter campaign, reaching out to fellow bloggers, publications, social media outlets and attending various local events within the community to spread the word.  I can't believe I only have 18 days left of the campaign!  I am currently 35% funded and still need $9,963 in order to send my recipe book into print.  I have a ways to go but I'm staying positive and will continue to do everything I can to see this kickstarter campaign is successful and my first recipe book Wild Plate is able to go into print.  Thank you to all that have checked out my page and supported my dream of completing this book.  If you haven't had the chance to see my campaign here's the link http://www.kickstarter.com/projects/436582840/wild-plate-is-a-creative-culinary-adventure-in-the

Now that it's cold and flu season, I'm taking lots of preventative measures and loading my body up with a variety of nutritionally dense foods as well as fresh green smoothies and juices to stay healthy and keep my immune system strong.  

Today's recipe is an immune boosting juice with a sweet blend of organic carrots and juicy tangerines.  Both are in season and at their peak, which means vibrant colors, strong flavors and extra amounts of vitamins and minerals.  Both carrots and tangerines have vitamins A and C which are awesome for boosting immunity and a long list of other health benefits.  

One of the advantages of juicing is it's quick, easy, nutritious and when consumed alone gives your digestive system a rest from breaking down food while still absorbing loads of nutrition.  Your body will then be able to use all this extra energy for healing instead of digestion.  I love juicing and try to do it every day.  I will eventually do a whole post dedicated to juicing alone since there is so much information to share.  In the meantime enjoy this in season brilliant orange cocktail and drink to health. 

SWEET CARROT TANGERINE JUICE

Makes 32 ounces (serves 4)

2 pounds organic carrots, tops removes, un-peeled
2 pounds organic tangerines, peeled

Directions

1.  In juicer of choice add carrots and tangerines.  Pour juice into pitcher and stir.  Serve immediately 

Pumpkin seed pesto pasta

I love that Fall is here but I have to admit, I'm still holding onto a little piece of Summer.  The golden autumn leaves of the Northwest covering my once mowed Kelly green grass is a sign of nature moving into hibernation mode and preparing for the gloomy, brisk winter months ahead.  

I am looking forward to the bounty of fresh root vegetables, squash and winter fruits that are now making an appearance in markets, yet I still long for local fresh picked herbs,  fragrant heirloom tomatoes, berries and crisp summer veggies that packed my fridge with a rainbow of colors this Summer.  

To satisfy my appetite for both seasons, I decided to make this pesto recipe using raw pumpkin seeds instead of pine nuts for a fall element and fresh basil for a taste of Summer. The pesto recipe tastes a little salty when sampled on its own, however, tossed with the kelp noodles, the flavors will mellow and the noodles will soften to perfection.  The following recipe is:

 VEGAN + RAW + GLUTEN FREE + GRAIN FREE + SOY FREE + NUT FREE

PUMPKIN SEED PESTO PASTA

(Serves 4)

Pasta

2-12 ounce packs Sea Tangle kelp noodles, drained, rinsed and patted dry

Pesto

3 cups fresh basil, stems removed, tightly packed
1 cup raw pumpkin seeds, soaked 2 hours, drained and rinsed
1/3 cup virgin expeller pressed olive oil
1/4 cup fresh parsley, stems removed, tightly packed
3 cloves garlic, peeled
1 tablespoon nutritional yeast
2 teaspoons lemon juice, fresh squeezed
3/4 teaspoons sea salt
1/2 teaspoon black pepper, ground

Make Pesto

1.  Add basil, pumpkin seeds, olive oil, parsley, garlic, nutritional yeast, lemon juice, sea salt and black pepper to food processor.  Pulse for about 30 seconds or until pumpkin seeds are broken down and pesto is slightly chunky. 

Assemble

1.  Place kelp noodles in large bowl.  Add pesto and toss, coating noodles evenly.  If you want noodles that are not as crunchy, cover pesto noodles and place in refrigerator for 2-4 hours.  The salt from the sauce will soften the noodles. 
2.  Divide pesto pasta onto serving dishes of choice. Serve at room temperature or place in dehydrator at 115 degrees for 1 hour to warm.  Enjoy!
  

Kickstarter campaign

I am so excited to announce that last night I launched my first Kickstarter campaign to help raise funds for printing my raw food recipe book titled Wild Plate.  Already at $900!! Thank you to all that have generously backed my project.

For those of you who haven't heard of Kickstarter it's a crowd funding site where project creators set a funding goal and deadline. If people like a project, they can pledge money to make it happen and in turn receive tangible rewards as well as one-of-kind experiences.  Funding on Kickstarter is all-or-nothing.  Projects must reach their funding goals to receive any money.  Backers won't be charged anything until the project has met its goal and is complete. 


This is your chance to order my book at retail, get limited edition copies, BAGGU custom grocery bags, BAGGU custom recycled canvas totes and more before every things released to the public and sells out.  And FREE SHIPPING!!! They're are other rewards as well including, consultations, classes, catered dinner events, exclusive invitations to the launch parties and more.  Please check out my page and get your first edition books before they're all gone!! 


http://www.kickstarter.com/projects/436582840/wild-plate-is-a-creative-culinary-adventure-in-the

Superfood shake

    I am often asked what I eat for breakfast every morning, so here it is folks...I love starting my day with a liquid feast.  It's not that exciting but it tastes delicious and gives me a great boost of energy while packing in some much needed vitamins, minerals and protein for the day.  After all break-fast is literally breaking your nightly fast.  

Here's my daily morning routine:

I usually start with a huge glass of water followed by a hot cup of yerba mate with a few drops of liquid stevia and then bust out the Vitamix to make this superfood shake.  The banana and almond extract can hide the sometimes overly green taste that can accompany various green powders.  I prefer to use Dr. Schulze "Superfood Powder".  It's very high quality, 100% organic, vegan, raw and has tons of B vitamins and 6 grams of protein per serving.  Plus, the taste is pretty mild compared to most green powders although it still may take a little getting use too.   So instead of your smoothie tasting like someone just dumped a bag of lawn clippings in your mouth, try this shake and cheers to good health and vitality without gagging. Drink up!!

            

Serves 1

INGREDIENTS

1 cup almond milk 

1 banana, peeled 

1 scoop raw vanilla protein powder ( I like hemp protein powder) 

2 tablespoons superfood green powder 

1 tablespoon virgin, raw coconut oil 

1 teaspoon raw chia seeds 

1/2 teaspoon almond extract 

liquid stevia to taste Directions: 

DIRECTIONS

1. Place all ingredients in high-speed blender. 

2. Blend of high for 1-2 minutes until coconut oil is broken down and shake is smooth and creamy. 

3. Add ice and blend another 30 seconds. Serve immediately

Watermelon, Peach, Pineapple smoothie

This smoothie literally tastes like liquid sorbet and is a great summer treat when crisp watermelon and juicy peaches are at their peak. 

Serves 4

INGREDIENTS

2 1/2 cups 1" cubed watermelon, rind removed
1 1/2 cups diced frozen pineapple
1 medium ripe peach with skin, pitted

DIRECTIONS
1.  In high-speed blender add watermelon, pineapple and peaches.  Blend on high for about 1 1/2 minutes or until fruit is broken down and smoothie is thick and creamy.  Serve immediately