Wednesday, 17 July 2013

Chai Tea Banana Spice Soup

Being a raw vegan means we eat a lot of fruit! (I mean a lot, a lot!) It also means "soup" isn't the 'normal' soup you'd find at a grocery store or restaurant. Sticking with keeping foods heated under 120 degrees or no heated at all. The breakfast soup is incredible for a hot sticky morning breakfast. Really, you can eat it anytime you want, but I'm a total fan of eating dessert for breakfast. It makes be feel all.. you know... naughty! ;)

One of my favourite things to do in the heat is make iced tea, and I almost always have a jug or two of cold tea in the fridge to whip of quick individual flavours to suit my mood and tastes buds at the time. In today's fridge we have green tea, and chai tea... and for this recipe, Chai for the win! It makes for the perfect earthy combination. I just love the warm spices and cool creamy twist.

                        Chai Tea Banana Spice Soup

2  large frozen bananas
1/4 cup cold chai tea
1/2 cup almond milk (or any non-dairy milk of your choice)
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of ground cloves
pinch of all spice
few grains pink Himalayan salt
1/4 tsp pure vanilla
*Blueberries, Walnuts, Chia Seeds, Banana slices, Coconut, Goji Berries *optional toppings

Pulse bananas in a food processor, until broken down slightly, add remaining ingredients and pulse until smooth. Serve immediately with fresh toppings.

Wednesday, 3 July 2013

Raw Vegan Lavender "Butter" Cookies

For our Instagram followers, did you see the pic I posted from our trip to the Local Farmers Market last week? The one with the awesome compostable smoothie cup? Well the same wicked farm that made our delicious raw vegan eco-friendly smoothies also sells incredible fresh herbs, and specializes as a lavender farm! Lucky us!!! Being a holistic herbal enthusiast, dried lavender is always on hand at our house, and we use it for a variety of different things, tonics, sleeping aids, tea, detoxes and cleanses, and even in our baking "unbaking"! This morning I woke up with the urge to create a sweet butter cookie with a hint of lavender..Raw Vegan style..of course! I came up with these simple, easy, and healthy little treats, and they definitely statisfy that need for a buttery treat without sacrificing any of the health benefits. Cookies with health benefits? no way! seems impossible right? WRONG! These cookies are full of good fats, and minerals like manganese and copper which are great for bones, hair, and healthy skin. The Lavender is full of iron, calcium and vitamin A, which all play an important part in optimum overall health. I love when I get to eat a treat that doesn't leave you with that feeling of "dang! maybe I shouldn't have ate all those", but instead "chyea!! these are good for me? guilt-free? yes please!"

Go ahead! Try this perfectly sweet and delicate tasting "butter" cookies! The unique flavour is something you'll definitely fall in love with.

1 cup whole raw almonds
1/2 cup raw cashew pieces
1.5 Tbsp Coconut Oil
2 Tbsp Raw Sugar (or sugar substitute)
1.5 tsp pure vanilla extract
Pinch of Pink Himalayan Salt
1 Tbsp dried lavender

Makes approx 2 dozen cookies

Place almonds, and cashews in a food processor and mix on high until it becomes crumbly. add coconut oil, sugar, vanilla and salt, and pulse until you reach a grainy wet sand mixture. Add the lavender to the processor, and pulse gently only a few times to add the lavender to the mix. You don't want to over process the lavender, or you'll break down the cell walls, and have an oily lavender cookie.. still tasty, but not the "butter cookie" flavour/texture you're looking for.
Either roll the cookies into balls, disks, or use cookie cutters like I did to shape. place in the freezer for 20 minutes to set, and store in an air tight container in the fridge. Yum yum!

Thursday, 27 June 2013

Raw Vegan Apple Crisp

So the first thing I can say about this recipe is you. are. welcome!! Seriously, this is delicious! and it totally holds it own the cooked sugar filled version.  the creamy-ness of the apple pie filling, combined with the yummy nutty crumble gives this dish that sweet rich brown sugar flavour without adding to your waist line. The crumble itself, it amazing, and the pistachios in the crumble are the perfect combo with the apples. But enough talking, here's the recipe! I know you will definitely enjoy it as much as we did!


1/4 cup shelled pistachios
1/4 cup pecans
1/2 cup almonds
3 pitted Medjool dates (soaked for 15 minutes if they're not too soft)

Apple Filling
3 granny smith apples
2 tsp lemon juice
1/4 cup almonds
2 pitted Medjool dates
1/4 cup almond milk
1 tsp alcohol-free vanilla extract
1 tsp cinnamon
a pinch of nutmeg, and ground cloves


First, de-core and slice the apples into very thin slices.Place sliced apples in a large bowl of warm water (enough to cover them), and add the lemon juice. Let sit for 15-20 minutes to soften the apples. While your apples are soaking, combine the nuts and dates in a food processor until it starts to stick together like wet sand. (Be careful not to over process or you'll end up with a form of nut butter.) The crumble is now done. Set aside.
For the filling, grind 1/4 cup almonds in the food processor until it has a "almond meal" like consistency, and no big pieces are left. Next, add the dates, almond milk, spices and vanilla to the almond meal. Pulse until mixed.
Drain the sliced apples, and then toss and coat the apples with the almond meal mixture until well coated.
Now take a pie tray or glass baking dish and pour half the apples into the dish. Spread around to cover the bottom. For the next layer, add 1/2 the crumble on top of the apples and firmly push down. Top with remaining apples, and finish with the remaining crumble on top.
Serve immediately or store in the refrigerator.

Next time I think I'll add a dollop of fresh coconut cream or a side of banana ice cream. MMM!

Wednesday, 26 June 2013

Sour Patch Slushies!

So I don't know what the temp is like where you are right now, but here it's HOT. Like that icky gross sticky hot where you peel off the furniture? yah, that hot.
Schools letting out this time of year, and I so remember the feeling of hearing that last bell before summer vacation. (Sccchhhhooooools Outtttt for the Summer!)

Thinking of back to school makes me think of my favourite summer things as a kid. going to the lake and spending countless hours in the water, staying up late to count the stars and sit around an open fire, and of course, all the sugary treats and drinks that went along with it. Sour patch kids had always been my weakness. I loved those sour sugar covered little people! puckering your lips and making funny faces with your friends. They were all around amazing...or so I thought!

Since adopting basically an all organic plant-based lifestyle there was no room for my sugary little friends.. I admit, I was sad. It's hard to say "no" to something you really like, and something your tastes buds enjoy too. Alas, I had to give up my Sour Patch addiction, and I have been in search of that sour pucker ever since.... UNTIL TODAY!!!!!

Like I said, it's ridiculously hot here! I had to make something to cool us down, and since we live an hour out of town, I had to make do with what I had on hand.  (The local market is only open on Saturdays, so we wait to do our shopping then.) Luckily I always keep the freezer stocked with frozen fruit. Next step, make a good ol' fashioned slushie! But  lets make it EVEN BETTER! Let's make a SOUR SLUSHIE! crap..don't get too we have lemons?? of course we have lemons!! Perfect! that is all I need!!!

Boy, was I impressed! Like so impressed I could cry! (but I didn't..'cause that would be weird...)
The taste of these remind me of that classic sour patch flavour without any of the refined sugar, processed crap, animal products, and GMO. Oh yah! This guilt-free slushie sounds way better than that!

Here you go guys, the most simple healthy sour slushies there are! And check out the glasses aren't they super cute? they're the party favours I made for our wedding last year. :)

1 1/2 cup frozen berries (for the pink I used strawberry, and the purple one, blueberry)
1 medium sized lemon (juiced)
1 cup coconut water
1 cup pure spring water

Place all ingredients in a high speed blender, and mix until smooth. Pour into glass.
**you could even make 2 different flavours and layer them together to mix it up!

Monday, 24 June 2013

Orange Coconut Chia Parfait

Woah buddy! is it ever hot out there today! Brent and I headed to the outdoor track, ran a few laps, worked on perfecting some of our yoga poses, and then pretty much keeled over from heat exhaustion. By the time we got home we both knew we needed something chilled for our refuel. I've been on a bit of a citrus kick lately, especially limes and lemons, oh and grapefruit! oh...and i guess pomelo too. okay, so basically everything but oranges, and this needed to be changed. I had some beautiful organic oranges, and some fresh young coconuts in the fridge that were just calling my name!

Below is a recipe for an Orange Coconut Chia Parfait. Never had chia seeds?  They are fantastic! and I love them.  They pack a huge punch in such a little seed! They are full of healthy fats, protein, calcium, iron, fibre and even antioxidants. (See what I mean? These little guys have a lot to offer!)

Orange Coconut Chia Parfait


- 1/2 cup Chia seeds
- 1/2-1 cup Water
- 1/2 tsp Pure vanilla
- 2 Large oranges peeled and chopped into tiny pieces
- 1 Orange zest
- 1 cup Fresh young coconut meat
- 3/4 cup Fresh coconut water
- 2 Tbsp Organic Raw Sugar Cane
- pinch of Pink Himalayan salt


Chia pudding
stir the chia seeds with 1/2 a cup water, vanilla and 1/2 the orange zest. stir immediately to avoid clumps. You may need to add a little extra water to reach desired consistency (I like mine thick). Place in fridge to chill while you make the coconut cream.

Coconut cream

Place the coconut meat, water, sugar cane, and salt into a high speed blender or food processor, and blend until creamy.

After that, just layer the ingredients in your glass with the chopped orange, and top with remaining orange zest.

This would have been good too if we had let it sit overnight, and ate it for breakfast, but it was too hot, and my tastes buds had tunnel vision when it was all said and done! Heck, I'm lucky I even had the willpower to snap a couple pictures!

Sunday, 23 June 2013

Raw Carrot Cake Doughnut Holes

So Brent and I were talking last week about Carrot muffins, and how we enjoyed the sweet and savory comination between the carrots, and the warm spices, and since it's still raining like mad outside we figured we whip up something similar in flavour, but minus the processed crap, and loaded with health benefits.

             BE HOLD! Raw carrot cake doughnut holes were born!

- 1 3/4 cup ground almonds
- 1 large carrot (shredded)
- 2 pitted fresh medjool dates
- 1/2 a teaspoon  pink Himalayan salt
- 2 tsp pure vanilla extract
- 1/4 cup melted coconut oil
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp powdered ginger
- 2 Tbsp raw sugar cane (optional; for outer coating)

Combine almonds, carrot, dates, salt, vanilla, coconut oil and spices in your food processor until blended. Once mixture is made, roll into 1 inch balls and roll in sugarcane to decorate.


Fresh Summer Beet Salad

You can't BEET this salad!  
Lookit! Ain't it pink purdy?! We can thank the beets for that! This salad is high in water content, fibre, vitamins and minerals, and is complete with a super yummy apple-blueberry raw vegan dressing!

As the a kid, the only beets I had ever seen were the pickled kind you put out on special occasions like Thanksgiving and Christmas. I never knew they could be SO delicious raw! seriously! Who knew?! (okay, probably a lot of people, but still!) Beets are incredibly tasty and due to the high fibre content, extrememely filling too!  It would be perfect for a picnic, or even as a dish to bring to a potluck. the flavour combination is mild, sweet, and oh so wonderful.


- 2 large beets
- 2 large carrots
- 1 large zucchini
- 1 large yellow pepper

- 2 large honey crisp apples, peeled and de-cored
- 1/2 a pint of fresh blueberries
- 1 Tbsp hemp hearts

Use a mandoline, or hand grater, and grate all the beets, carrots and zucchini into a large bowl. Toss together until mixed. Chop your yellow pepper into small pieces and set aside.
Next, blend the apples, blueberries, and hemp hearts in a food processor until you reach your desired consistency.  Toss the beet/carrot/zucchini mixture in the dressing, and top with the yellow pepper.

Perfect tangy, sweet, and flavourful Summer salad!