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Kale Salad with Garlicy Pecan Butter Dressing

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I’m on a kick with the savoury recipes. As summer turns to Fall I think its natural to crave some heartier foods. This kale salad is simple yet tasty. Make it more filling by adding chunks of avocado and roasted sweet potato. The great thing about kale salads is that they store well in the fridge for a few days and become even more flavourful.

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Kale Salad with Garlicy Pecan Butter Dressing

I feature Vivapura’s raw pecan butter in this salad dressing. Its stone ground and silky smooth.

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Dressing

1/4 cup raw pecan butter

1 clove garlic, minced on a microplane

3 tablespoons water

3 tablespoons lemon juice

2 teaspoons olive oil

2 teaspoons maple syrup

1/8 teaspoon himalayan salt

Whisk all ingredients together in a bowl or jar.

Salad

1 bunch of kale, stemmed and chopped

1/2 teaspoon himalayan salt

1 small red pepper, diced small

3 tablespoons hemp seeds

3 tablespoons dried pomegranate seeds

1/4 cup pistachios or pecans

Massage the chopped kale and salt together with your hands in a bowl until the kale is wilted. Toss all ingredients together. Mix the dressing into the veggies. Serve.

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Recipe by Chef Heather Pace, www.sweetlyraw.com


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RAW LEMON PROTEIN BALLS {Vegan, Grain-Free, Keto Approved}

INGREDIENTS

1 cups really raw almonds

3 cups coconut chips

4 Tbsp. ground flax or chia seeds

2 Tbsp melted cacao butter

1-2 tsp. Lemon zest (zest before juicing lemon)

3 Tbsp. Lemon juice, OR more if you like it tangier

1/8 tsp mineral salt

1 tsp vanilla extract

1/4-1/2 cup coconut sugar, depending on how sweet you like it

PREPARATION

  1. In a food processor, processor almonds into a fine powder.
  2. Add coconut flakes and remaining ingredients and process into a well combined mealy texture.
  3. Roll into balls and then roll in a small bowl filled with shredded coconut until each ball is well coated.
  4. Let set in the fridge for 1-2 hours. Enjoy as a perfect afternoon snack with tea.

Copy of Cashew Herb Cream cheese

Simple Dark Chocolate Bars – Raw, Vegan, Keto

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This recipe is super simple, I promise. Many people stray away from making their own homemade chocolate because it seems and looks complicated. Many chocolatiers tend to scare the average home chef that chocolate needs many varying degrees of temperature, special tools, and expensive equipment. True, if you want to make boutique quality chocolate, you can invest the time and energy into those things. OR you can make your own at home and experience the joy homemade chocolate brings. Here are just some of the benefits making your own chocolate brings:

  • You control what’s in it – no fillers, processed sugars, or sugar alcohols
  • Your house will smell AMAZING
  • You save money – organic chocolate bars can range up to $6-8! You can make yours for around $2-4
  • You know that it is TRULY organic, raw, and has all the amazing nutrients you want in chocolate
  • You get to lick the bowl – ya this is a major bonus!
  • You can be picky – you want extra vanilla chocolate? Done! You want salt crystals? Sprinkle away! You want CBD chocolates? Bring on the healing!

Simple Dark Chocolate Bars (RAW, VEGAN, KETO)

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1 cup Cacao Paste, melted

1/2 cup Cacao Butter, melted

1/4 cup Coconut Sugar, GROUND (add more if you like sweet chocolate vs. dark) OR Stevia (for a more keto version)

2 tsp. Vanilla Extract

1/4 tsp. Mineral Sea Salt

PREPARATION

  1. Shred or chopped cacao butter and paste and transfer to a DRY glass bowl. It is crucial that no water gets in your chocolate, even a drop can seize the chocolate and ruin it.
  2. Melt by placing in a dehydrator or in a double boiler on the stove on low heat.
  3. Once paste and butter are melted, transfer all ingredients to a DRY high-speed blender. Blend until smooth and slightly warm (this will help temper the chocolate)
  4. Pour into chocolate molds.
  5. Let set up in the fridge for 30 minutes. Do not freeze, this will give your chocolate a white spotty look. Remove from molds and enjoy!

As an extra special addition, I topped mine with the Buddha’s Delight Trail Mix– hence the goji berry floating in the background

A trick for cleaning your blender – heat 1-2 cups water and pour into the blender. Blend on high until sides of the blender are clean. Pour into a mug and enjoy your hot chocolate!

NOTE: If you want a crunch on the inside of your chocolate but not visible on the outside, pour your trail mix of choice in your molds first.

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Golden Lucuma Milk – With Coconut Creme

When it’s cold outside and your body needs cell nourishing comfort…Make yourself a quick and easy Warm Golden Lucuma Milk

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Have you heard of lucuma? Known as “The Gold of the Incas,” it is a raw, gourmet, low-glycemic sweetener that creates a rich and creamy texture and maple flavor, the perfect addition to this warm creamy drink. Vivapura’s Lucuma Powder is low-temperature dried and ground, ensuring that it is raw and nutrient dense.

Lucuma’s Amazing Nutrition Profile per 100g:

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  • Lucuma contains a significant amount of calcium and phosphorus that provides strength to the bones, digestion, and hormones. Both these minerals are essential for the growth of your bones and also for keeping them healthy and strong.
  • 87 grams of carbohydrates
  • 2.3 grams of fiber
  • 4 grams of protein
  • 2.4 grams of total fat
  • 92 milligrams of calcium
  • High amounts of zinc (which boosts our immune system and helps with acne)
  • High amounts Vitamin B3

Combine this super fruit with the anti-viral power of turmeric, ginger, and cardamom and you’ll be living Viva Pura (the Pure- Life)

HOT TIP – clean our your blender right away after making this turmeric drink. It won’t stain that way!


WARM GOLDEN LUCUMA COCONUT MILK

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PRINT VERSION HERE

INGREDIENTS

2 cups hot water
1 Tbsp. Lucuma Vanilla Coconut Creme OR Coconut Creme with 1 tsp. lucuma powder
1 tsp. extra-virgin coconut oil
1 tsp. turmeric powder
1-2 tsp. freshly grated ginger
2 tsp. coconut sugar- optional
1/4 tsp. cardamom
Pinch of cayenne or white pepper

PREPARATION

  1. Blend all ingredients on high until smooth (about 10 seconds) until it is amazingly frothy and decadent.

    Watch the full recipe video here

Copy of Cashew Herb Cream cheese

Connect with us and our chef on Instagram and get all the latest recipes and nutrition information.

Coconut Pecan Goji Granola – The Perfect Holiday Gift

Happiness is Homemade.

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At least that’s the motto we live by at Vivapura. This recipe is also quick and easy to make with just a few high-quality superfood ingredients. Plus, you can make a big batch to keep in your pantry for weeks or have on the counter for the perfect quick snack. It’s also gluten and grain free, so your food-sensitive guests or family will appreciate such a nutrient-dense, healthy treat!

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I love adding goji berries for a couple of reasons. First, it’s not something that you usually see in granola. I find a lot of cranberries in many recipes, but for me, they are too sweet and typically have added sugar. Cranberries can also contain up to 13 different pesticides!!! That’s reasoning enough for me to opt for antioxidant-rich, skin, and blood nourishing goji berry.

Goji Berries

In fact, goji berries have been used in traditional Chinese medicine for over 2,000 years as a beautifying tonic. Women and men alike believe that eating a handful of goji berries a day reduces wrinkles, sun spots, and other skin conditions. Can we call this wrinkle reducing granola then? I bet that will get a lot of people’s attention!

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This recipe is also crafted mindfully with other beautifying and skin nourishing ingredients like pecans, pumpkin seeds, and coconut flakes. Each contains a full spectrum of minerals like iron, vitamin E, magnesium, calcium, and zinc that all contribute to flawless skin.

Print this recipe!

Coconut Pecan Goji Granola – The Perfect Holiday Gift

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GRAIN-FREE + RAW + VEGAN + SOY-FREE + PALEO

INGREDIENTS

2 cup pecans – high in vitamin E

2 cups coconut flakes – heart healthy, low glycemic

1 cups styrian pumpkin seeds – zinc, iron, potassium, magnesium, tryptophan

1 Tbsp. virgin coconut oil or oil of choice – aids in Weight Loss

1/2 cup raisins, soaked OR dates – support healthy bone density

1 cup pumpkin, apple, or pear puree

1/2 cup goji berries – antioxidant rich

1 Tbsp. cinnamon OR pumpkin pie spice – blood sugar balancing

1 tsp. vanilla extract

1/4 tsp. mineral salt – electrolyte balancing

PREPARATION

  1. Transfer coconut flakes to food processor and pulse through 5-7 times or until roughly chopped. Transfer to a large mixing bowl.
  2. Next, pulse pecans and pumpkin seeds through 5-7 times or until roughly chopped. Transfer to your large mixing bowl.
  3. Pulse raisins or dates with soaking water + 1 Tbsp. coconut oil in your food processor untill well combined
  4. Add to bowl and stir in remaining ingredients and mix well with your hands.
  5. Spread out in a 1 inch layer on your dehydrator tray with a drying sheet.
  6. Dehydrated at 115-103 degrees F for 6-8 hours or until completely dry. OR Bake at 250 for 2-3 hours.
  7. Let cool completely and store in glass jars.

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For a gift idea, find small glass mason jars and fills with granola and tie with ribbon and a bow! Print out tiny recipe cards with this recipe.

Print this recipe!

Cashew Herb Cream cheese

Check out our other chocolate recipes here.

Easy Green Hemp Pesto Pasta

We love our green hemp seeds. They are one of the best sources of protein and healthful fatty acids–and they can make a more nutritious alternative to dairy and other nuts/seeds in so many recipes.

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Why green hemp seeds?

Chlorophyll

The deep green color of hemp foods comes from their high chlorophyll content, which is widely acknowledged as one of the most healing substances in nature. Chlorophyll is incidentally also the main ingredient in the composition of wheat grass, another highly healing plant food.

A serving of shelled hemp seeds provides us with 11g of absorbable protein.

Hemp contains 25% – 31 % protein, second only to soy (35%), but the protein in hemp foods is more easily digestible, because hemp contains globular proteins, albumin 33% and 65% edistin (a Greek word meaning edible), which have structures very similar to proteins made by the blood, which makes them readily digestible. No other food source provides complete protein in such an easily digestible form. No enzyme inhibitors like other plant-based proteins.

Hemp seeds also have a naturally nutty flavor making them the perfect base for a nutty pesto. This hemp seed pesto recipe can be used for pasta, as a dressing, a sauce roasted veggies, or as a spread.


Easy Green Hemp Pesto Pasta

Hemp Pesto Past

INGREDIENTS

½ cup Green Hemp Seed Meal

¼ cup extra-virgin olive or avocado oil

2-3 garlic clove

2 cups basil leaves, packed

1 cup spinach or arugula

2 Tbsp. lemon juice

1-1 1/2 tsp. mineral salt

INSTRUCTIONS

  1. In a high speed blender, blend all ingredients, except oil until smooth.
  2. While the blade is running, drizzle in the olive oil. Season to taste.
  3. Serve over zucchini noodles, kelp noodles, or cooked spaghetti squash (as shown in the photo) with sautéed onions, garlic, mushrooms and asparagus.

Get printable recipe HERE

Green Hemp Pesto Recipe

Check out our other hemp recipes here.

Connect with us and our chef on Instagram and get all the latest recipes and nutrition information.

Winter Superfood Almond Hot-chata and Finding a Balance

Good morning to all of you from Tucson, Arizona!

I’m just going to jump right in and tell you a little bit about me and my journey.

It started four years ago, when I read two books. One called, “Wheat Belly,” by Dr. William Davis, and one called “Natural Cures They Don’t Want You to Know About,” by Kevin Trudeau. I had been eating the Standard American Diet, and had been toxifying myself in many other ways that were destroying my body and mind and completely disconnecting me with my spiritual self and the goddess within. When I read these books, a small spark was lit behind my third eye, and for the first time I considered the thought: Could what I’m eating somehow be connected to how I’m feeling, physically, emotionally, and spiritually?

Of course, at this stage of my life, this is a base truth. But at the time, it was a completely novel concept to me. So, I took the first step. I went through my house and all the cupboards, reading ingredients and tossing anything containing wheat or gluten into a box for donations at a local food-bank. I threw my medications away (they were superfluous), and began questioning everything I put into and onto my body (I also started binge watching conspiracy documentaries, which made my paranoia reach a frightening zenith, but that’s another story for another day.)

I have not eaten gluten or wheat products since, and I took Dr. William Davis’s advice to “be gluten-free but don’t eat gluten-free,” which means I stay away from anything marked “gluten-free” because I learned that the substitutes often act the same way as the real thing. I also continue to take Kevin Trudeau’s advice, and be very wary of anything in a package, box, or can. If I buy an ingredient, I will research the source (which, if you are reading this blog, you are apparently doing, so go you! And incidentally, you can trust us!).

Fast forward. Two years ago, a small stone from the cliffs of my mentality nudged loose and began to tumble down the mountain of my mind, and with the speed of a brush fire, it came rocketing through, gathering strength and size until it became a boulder and crushed much of what I thought I knew about food and life. It knocked down my soul blockage and forged a clear path to spirituality through the forest within. That stone is called Veganism. I watched all the documentaries. Forks Over Knives, Fat Sick and Nearly Dead, Cowspiracy, Food Inc, Fed Up, I mean just everything I could find about food. Then I moved on to sustainability videos like Plastic Paradise and Gas Land, and my mind turned inside out and upside down and I went through a profound psychic change. I was angry, on fire, and fueled to begin a new life.

When I first went vegan, I was a very intense individual. That’s all I’ll say for the moment because what I want to focus on is how I’ve settled into this peaceful, joyful, absolutely delicious lifestyle.

In my quest to always learn more, I have discovered many nuances of our vegan life. There are those who call themselves vegans, and those who call themselves plant-based. There is high-carb, low-fat. High fat, low-carb. There are fruitarians and superfoodies and “junk-food vegans” and a million shades in between. It can be frustrating, and also beautiful, to experiment with new techniques of eating to achieve the result that I diligently seek: to look and feel my best.

At different stages of my food-obsessed path, I have avoided certain ingredients, always trying to find a balance that works best for me. Sometimes I avoid sweeteners, I supplement on and off with vegan protein, I go heavy on the fruit, whatever. It’s taken me some practice to figure out a program that works for me, and I’m still learning as I go. What and how I eat changes and shifts and bends with my life, turning corners and forking off (haha) onto different paths.

But what I have learned up to this point with a calm certainty, the constant that I maintain, is that the quality of the ingredients that I use daily resonates through my spirit, mind, and body. Whether I’m avoiding fat or sugar or carbs or whatever, I make sure the ingredients I use are sound, pure, delicious, and divine. Organic always. Non-GMO. Packaged properly. Free of chemicals. Free of dyes or anything weird that I can’t pronounce or doesn’t make sense. Standards of ethics and sustainability always matter. Fairly traded. No matter what I’m doing with my vegan plant-based diet, these basic principles are my foundation.

Kevin Trudeau said, “people have no idea how good they are designed to feel,” and he was absolutely right. I feel so much better, holistically, now that I’ve practiced these principles and become keen on these concepts.

So, here’s a recipe for you to play with according to wherever you are, with ideas for variations.

Horchata is a rice-based drink that is usually served cold, in the summertime, and it is not vegan. But I am, and it’s winter, and I try to stay away from rice (because it makes me feel heavy.) So I wanted to come up with something that fit my mood. An almond based horchata that is great warm, and also cold.

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What you will need:

  • 1 cup vivapura almonds, soaked overnight
  • 6 cups filtered water

Blend together in your vitamix until well combined, and then strain through a nutmilk bag (great one available at http://www.vivapura.com). Once well strained, add this almond milk back into your vitamix and save the almond meal left in the bag for other projects. Now, in your vitamix, with the basic almond milk, you can add:

  • 2 tbspns vivapura coconut creme*
  • 10 small, pitted deglet dates (or 5 large)
  • 3 tspns cinnamon
  • 1/2 tspn clove
  • 1/2 tspn nutmeg
  • tiny sprinkle of sea salt, less than 1/8 tspn
  • 1/2 tspn vivapura vanilla
  • 1 tspn vivapura lucuma
  • 1 tspn maca
  • 2 tbspns vivapura coconut sugar**

Blend this mixture very well in your vitamix. Blend for five minutes if you want to serve it hot, the vitamix will heat it for you and create a completely luxurious foam at the top. Garnish with cinnamon, or whatever you fancy.

*If you are at a stage of your journey where you are avoiding fat, you can omit the coconut creme, but it does give a silky, smoother texture

**If you are at a stage of your journey where you are avoiding sugar, you could add more dates and sweeten that way.

~If you are bored of green smoothies in the morning, you could use this horchata as a base for a delicious and different smoothie, and add vegan protein powder or coconut yogurt and nut butter

~If you want a thicker horchata, you could try adding one soft, ripe, brown spotted banana, which will also sweeten a bit, so you could add less sugar.

Anyway, my lovelies, the possibilities are endless. You can serve it on ice, or have it hot the way I like. You can leave some in your fridge so that when your homeboy comes over he can discover it, mix it with a bunch of alcohol and call it “the best white Russian he’s ever had, you should seriously bottle this sh*t,” —true story.

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Anyway, if you feel inclined to leave a comment and tell me about your food journey, I’m all ears.

Be blessed.

-Matt

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Raw Jackfruit Cheesecake

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I have an incredible dessert recipe to share with you today. This raw jackfruit cheesecake bursts with flavour!! If you haven’t tried this tropical fruit, you’re missing out. It tastes like juicy fruit gum and is really sweet. Since most of us don’t have access to the fresh fruit, we can easily find dried jackfruit HERE. It’s chewy and sweet. It can be soaked and incorporated into recipes, eaten dried as a snack, and for an extra decadent treat it can be dipped into chocolate just like I did to garnish the cake.

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Jackfruit Cheesecake

Crust

1/2 cup almonds

1/3 cup shredded coconut

1 1/2 tablespoons coconut flour

1/3 cup raisins

1 teaspoon water

Grind the almonds down to flour in a food processor. Add the raisins, coconut, and coconut flour. Grind until the raisins are broken down. Add the water and pulse to incorporate. Add an extra a 1/4 teaspoon water if needed – the mixture needs to hold together when pressed in your hand. Press into a 6″ spring form pan.

Filling

1 cup packed, dried jackfruit

1 1/4 cup hot water

1 cup cashews

1 tablespoon lemon juice

1/2 teaspoon pure vanilla extract

1/4 cup agave or coconut nectar

1/4 cup + 1 tablespoon melted coconut oil

2 tablespoons melted coconut butter

Let the jackfruit sit in the water for 2-6 hours, until soft. Blend the jackfruit and soak water with the cashews, lemon juice, vanilla, and nectar in a high speed blender until completely smooth. Add the coconut oil and butter. Blend to incorporate. Pour the filling over the crust. Set in the freezer for 2-4 hours and then in the fridge for 12 hours.

Garnish

This is optional but adds a glamorous touch! Dip dried jackfruit and coconut chips into melted dark chocolate. Find the chocolate recipe HERE.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

Caramel Apple Cinnamon Dip

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I love the abundance of fresh, local apples this time of year. They’re so versatile and its fun to come up with tasty ways to use them. Today’s recipe is really simple as a healthy raw snack. Lucuma fruit powder adds a caramel flavour and natural sweetness to the apple dip. It’s great with apple slices, on crackers, and even on its own by the spoonful!

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Caramel Apple Cinnamon Dip

2 1/2 cups peeled, diced apples

3 tablespoons lucuma powder

2 tablespoons pecan butter

2 medjool dates

3/4 – 1 teaspoon cinnamon

1/2 teaspoon vanilla bean powder

2 tablespoons coconut creme

Blend all but the coconut creme until smooth and creamy. Add the coconut creme and blend to incorporate. Add a few drops of stevia if you want more sweetness. Eat immediately or chill for a few hours first.

Recipe by Chef Heather Pace, www.sweetlyraw.com

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Pumpkin Pie Brownies

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Fall is in the air and Thanksgiving is just around the corner. It’s time for apples, pears, cinnamon, pumpkin, and nutmeg! I’ve paired a raw chocolate brownie with a pumpkin pie frosting and a drizzle of cinnamon chocolate sauce. They’re really good!!

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Pumpkin Pie Brownies

Makes 16

Brownies

1 cup almonds

1 cup shredded coconut

1 cup pecans

1 cup pitted packed dates

1/2 cup raisins

1/2 cup + 1 tablespoon cacao powder

1 1/2 teaspoons vanilla bean powder

1 teaspoon water

1/8 teaspoon himalayan salt

Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they’re all ground down and the mixture forms a dough. Press into an 8×8″ pan. Set aside.

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Pumpkin Pie Frosting

1 1/2 cups packed, diced sweet potato (peeled)

1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins

1/4 cup soak water

2 1/4 teaspoons pumpkin pie spice

1/2 teaspoon pure vanilla extract

1/4 cup melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Cinnamon Chocolate Drizzle

2 tablespoons maple syrup

1 tablespoons raw cashew butter

1 tablespoon + 1 teaspoon cacao powder

1/4 – 1/2 teaspoon cinnamon

1 tablespoon melted coconut oil

Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

Be sure to check out our latest recipe video HERE: pistachio and three green pesto.

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Raw Blackberry Jam Bars

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Last weekend I picked more wild blackberries. We’re incredibly lucky to have an endless supply in the area. Unfortunately much of the patch I was in contained over ripe berries which meant they were very soft and some of them tasted mouldy, so I had to be extremely choosey. By next week I’ll be able to pick from the shaded patches that are ripening much more slowly. Besides freezing most of my haul, I wanted to make a dessert. Since Ive made a blackberry ice cream cake, cheesecake, enjoyed them in countless smoothies, and as blackberry ice cream, I needed something new. Here’s my creation! They’re soft and sweet. You could use any berry to make them.

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Raw Blackberry Jam Bars

Crust

1 cup almonds

3/4 cup walnuts

3/4 cup hunza raisins

1/8 teaspoon vanilla bean powder

3/4 teaspoon water

Grind the almonds to flour in a food processor. Add the raisins. Grind until they are completely broken down. Add the walnuts and vanilla powder. Grind until broken down. Add the water and pulse to incorporate. Remove 1/2 cup of the mixture and press the rest into an 8×8″ pan. Set aside.

Jam

1 1/2 cups blackberries

3 dates, chopped

1/2 tablespoon lemon juice

1 1/2 tablespoons chia seeds

Combine the berries, dates, and lemon juice in a food processor until smooth. Transfer to a bowl. Stir in the chia seeds. Set aside for 1 hour. When thickened, spread the jam over the crust. Sprinkle the remaining crust evenly over top. Chill in the fridge at least 6 hours. Slice into bars.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

Blackberry Banana Ice Cream Cake

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The summer months conjure up images of the beach, lounging in the sun, picking berries – and of course eating refreshing , cooling foods like fruit, smoothies, ice cream, popsicles, and salads. Ice cream cake fits perfectly into that category too, and so I made one the other day featuring the wild blackberries that a friend of mine picked for me.

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The cake is really easy to make and uses fairly few ingredients. You could substitute any berry for the blackberries. Raspberries would be really great in here! Or even try a mixture of berries.

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Blackberry Banana Ice Cream Cake

Chocolate Nut Crumb

1 cup pecans or walnuts

1/2 cup shredded coconut

3/4 cup monukka raisins

2 tablespoons cacao powder

1 teaspoon vanilla bean powder

2 tablespoons cacao nibs

Grind all ingredients (except the cacao nibs) together in a food processor into crumbs. Add the nibs and pulse to incorporate without breaking them down. Press half of the mixture into the bottom of a 6″ spring form pan. Set the rest aside.

Ice Cream

4 medium bananas

3/4 cup cashews

1/4 cup coconut sugar

———-

1 cup blackberries

1/2 teaspoon vanilla bean powder

Blend the bananas, cashews, and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. Add the blackberries and vanilla powder to the remaining mixture and blend until smooth to incorporate. Pour a big blob of the banana mixture over the crust in the pan. Pour some of the berry mixture into the middle over top of the banana mixture. Keep pouring a blob into the middle, alternating fillings until they’ve been used up. Drag a chop stick from the centre out to the sides all the way around creating a pattern like the one in my photo. Arrange a few blackberries on top. Freeze for 8-12 hours. Let sit at room temperature (about 30 minutes) until the sides soften just enough to remove the ring of the pan. Press the remaining chocolate crumb mixture on the sides. Slice and eat!

Recipe by Chef Heather Pace, www.sweetlyraw.com

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Lemon Goji Berry Cheesecakes

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Summer is the perfect season to enjoy desserts that are light, tangy, and refreshing while still being decadent. While lazing on the beach with my girl friends the other day, we conjured up a variation of today’s dessert. It was supposed to be in tart form with a fresh kiwi garnish, but after forgetting to pick up kiwis at the grocery store, and wanting less minimal crust, I settled on mini cheesecakes. Who doesn’t love their own individual dessert? I dressed these with a strawberry goji sauce and fresh mint. This makes more crust than filling so save the leftovers for a future cheesecake or simply roll it into balls for a healthy snack.

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Mini Lemon Goji Berry Cheesecakes

Crust

1/2 cup almonds

1/3 cup shredded coconut

1/4 cup dried mulberries

2 tablespoons hunza raisins

1 1/2 teaspoons water

Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down (this will take a minute or two). Add the water last and pulse to combine. Press the crust into 4-5 mini silicone muffin pans (or mini cheesecake pans) and set aside.

Filling

1 cup cashews

1/2 cup + 3 tablespoons lemon juice

1/4 cup + 2 tablespoons coconut sugar

1/4 teaspoon pure vanilla extract

1/4 cup melted coconut oil

Heaping 1/4 cup goji berries

Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries. Spread the filling over the crusts (as I said above, there will be more crust than filling). Chill in the freezer for 8-12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.

Sauce

1 1/4 cup diced strawberries

2 pitted dates, chopped

1/4 cup goji berries

Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.

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Recipe by Chef Heather Pace, http://www.sweetlyraw.com

Caramel Cinnamon Power Balls

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Happy Monday! I hope you’ve had a great weekend. Its been a rainy but enjoyable one here on the West Coast for me. I’ve got an easy new recipe to kick off the week. These balls make a great portable snack and are easily whipped together in a food processor. I call them “caramel” balls because the lucuma and dates give a sweet caramel taste.

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Caramel Cinnamon Power Balls

Makes 7-8 balls

1/2 cup cashews

1/2 cup pecans

1/4 cup monukka raisins

1/4 cup lightly packed, pitted dates

3 tablespoons lucuma powder + 1 teaspoon for rolling

1 tablespoon chia seed

3/4 – 1 teaspoon cinnamon + 1 teaspoon for rolling

1/2 teaspoon vanilla bean powder

1 1/2 teaspoons water

Pinch of Himalayan salt

Process all ingredients except the water in a food processor until everything is broken down to crumbs. Add the water and process briefly to incorporate it. Roll into 7 or 8 balls. Combine the 1 teaspoon of cinnamon and 1 teaspoon of lucuma together in a small bowl. Roll each ball in the mixture.

Recipe by Chef Heather Pace, www.sweetlyraw.com

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And be sure to check out the last few raw recipe videos I’ve posted on YouTube.

Raw veggie nori rolls with a dill and pecan pate HERE.

Raw maca coconut bites HERE.

Raw pistachio halva HERE.


Vanilla Avocado Chia Pudding

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Today’s recipe doesn’t get much healthier. It boasts heaps of healthy fats, lots of fiber from the chia seed, and is sweetened with mineral rich coconut sugar. It’s soft, creamy, and light on the sweet side. I think this is a great breakfast recipe but I also like it as an afternoon snack.

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Vanilla Avocado Chia Pudding

1/2 cup mashed avocado

3/4 cup water

3 1/2 tablespoons coconut sugar

3/4 teaspoons vanilla extract

Seeds of 1/2 vanilla bean

2 tablespoons chia seed

Blend the avocado, water, sugar, and vanilla until smooth in a blender. Transfer the creamy pudding to a bowl. Whisk in the chia seed. Let sit in the fridge for at least 2 hours (or up to 8 hours) for the chia to swell. Stir again before eating.

Sprinkle coconut flakes and goji berries on top. Or sprinkle anything else you like: berries, cacao nibs, chopped nuts.

And check out my recipe video for Raw Peanut Butter Balls HERE.

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Recipe the Chef Heather Pace, www.sweetlyraw.com

Raw Raspberry Ice Cream

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The other day I had a craving for raspberries. Actually, Ive been eating a lot of berries in general lately. Gotta go with those healthy cravings right?! I figure there must be something in the berries that my body needs. Besides loading up my daily smoothies with berries, I thought it would be fun to make a raspberry ice cream. This one is special because besides being raw and dairy free, it’s sugar free. I added only a touch of stevia but you could add any sweetener of your choice such as coconut nectar, maple syrup, agave, or more stevia to suit your taste.

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Raw Raspberry Ice Cream

slightly heaping 3/4 cup cashews

1/3 cup coconut chips

1/2 cup water

3 cups packed raspberries

3 tablespoons goji berries

1 tablespoon lemon juice

7-8 drops stevia, or sweetener of choice, to taste

Blend the cashews, coconut chips, and water until smooth in a blender. Add the raspberries, gojis, lemon, and stevia. Blend again to incorporate. Chill the liquid in the fridge for 8-12 hours and then process in an ice cream maker according to the manufacturers instructions. Eat as soft serve at this point or chill in the freezer for 2-5 hours until the ice cream firms up.

Note: Because this ice cream doesn’t contain any sugar (unless you add some coconut nectar or other sweetener), it will get hard quickly in the freezer.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

Spicy Chili Salad Sprinkles

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Today I have a recipe that will kick up your regular salad. These raw spicy chili salad sprinkles are easy to make, are full of crunch and flavour, and are also great on top of a raw soup.

I highly recommend investing in a good dehydrator if you’re into raw food. It really opens the door to making gluten free, grain free crackers, breads, cookies, granola, and bars. Plus it’s always a good idea to soak and dehydrate all nuts that you use in order to remove the enzyme inhibitors making them more digestible.

Spicy Chili Salad Sprinkles

1 cup pumpkin seeds

1 cup sunflower seeds

2/3 cup pistachios

1/4 cup sesame seeds

6 tablespoons nutritional yeast

4 tablespoons olive oil

2 teaspoons chili powder

1 1/2 teaspoons cumin

1/2-1 teaspoon chipotle powder (depending on how spicy you want them)

1 teaspoon himalayan salt, or to taste

Soak the sunflower seeds, pumpkin seeds, and sesame seeds for 6 hours. Drain and rinse very well. Toss all ingredients together in a large bowl. Spread the mixture over 2 telex lined dehydrator trays. Dehydrate at 145F for 1 hour and then at 115F for 24 hours or until the mixture is crunchy. Store in a sealed container at room temperature.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

Raw Vegan Power Bars

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These days power bars have become really popular. You can buy them at the grocery store, health food store, airports, and even corner stores. But the reality is that most bars are candy bars disguised in wrappers made to look like they’re healthy. Naught naughty! My recipe for power bars are really that – they contain healthy foods that will give you energy and keep you going for a long time because of all the nutrients they contain.

I made a video for this recipe which you can check out HERE (scroll down the page).

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Raw Cherry Nut Power Bars

1 cup almonds

1 cup cashews

1/2 cup shredded coconut

2/3 cup dried cherries

1/2 cup hunza raisins

1/2 cup mulberries

4 tablespoons goji berries

5 medjool dates

1/2 teaspoon vanilla bean powder

4 teaspoons water

In a food processor grind the almonds and cashews to flour. Add all remaining ingredients except the water and process again until everything is broken down. Add the water and pulse it in. Press the dough firmly into an 8 inch square pan.

Raw Chocolate Drizzle

2 tablespoons melted cacao butter

1 tablespoon maple syrup or coconut nectar

2 tablespoons cacao powder

Whisk ingredients together in a warm bowl. This is important so the chocolate doesn’t get cold and seize. Drizzle over the bars before or after slicing them.

You can catch the video post for this recipe HERE! (scroll down the page)

Recipe by Chef Heather Pace, www.sweetlyraw.com

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Deep-Earth Almond Butter Ice Cream Cake

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This cake is really rich and quite intensive to play around with while making it, but the end product is worth it! This uses a smaller spring form to save on cost and time. You really only need a small slice anyways to satisfy, however that didn’t stop my roommate from eating half of it for breakfast one morning….

Deep-Earth Almond Butter Ice Cream Cake

This recipe uses a 5 inch spring form pan, make adjustments accordingly if you’re using a bigger size, which may including needed an extra bag of the Deep Earth Mix

Crust

1 bag deep earth mix

2/3 Tbsp coconut oil

½ C dates

Place all ingredients in a food processor until a dough like consistency is formed.

Form crust by pressing base in pan first then pressing in sides.

Even out the rim and place in freezer to harden while making filling

Filling:

Blend the following in a high speed blender:

1 C Cashews

2 Tbsp Coconut Oil

3/4 C Nut Mylk (almond)

3 Tbsp Cacao powder

1 Tbsp Almond Butter

1/3 C Dates

3 Small Bananas

Blend together, adding an additional ¼ C nut mylk if needed.

Pour into crust

Add:

2-3 Tbsp Almond butter

Mix into batter, swirling around to spread it throughout evenly.

Place in freeze for 45 minutes, then skim top with:

Almond Butter

Chocolate Sauce – mix coconut oil and cacao powder together

Freeze overnight or until fully set.

Sprinkle with any remaining deep earth mix or other goodies (Bee Pollen, Cacao Nibs, Mulberries) you have on hand!

Thaw 10-15 minutes before serving

Yum!

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SUPERLICIOUS BAGEL!

Your running late for work, you missed out on breakfast, and lunch is coming soon! What to do? Grab a bagel, right? Sure, but here’s a way to top your bagel and make it so much more. Quick and easy can be bright and delicious! And the best part is you can use this topping on any of your favorites, from salads to rice cakes to raw crackers. Check it out, I used…..

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Bagel topping:

1 handful of Sundried Heirloom Tomatoes

1 handful of Styrian Pumpkin Seeds

2 small organic avocados

3 tbsp. Raw Organic Green Hemp Seeds

2 tbsp. lemon olive oil

Toss it and you’re ready to go! Toast your favorite bagel, spread with vegan cream cheese or hummus and add the topping mix. It’s that simple! Enjoy!

Raw Banana Creme Pie

Ok, I had to do it! With all of these new raw vegan dishes coming at me lately that are so close to the dishes I would normally eat, but even better, I had to try and recreate the classic banana cream pie. I had no idea what I was getting into or what I was doing. It was my first time making a raw vegan dessert ever! But with the help of my blender and some yummy superfoods I made it happen. And now you can too! Remember this is something I played around with, so don’t be afraid to get creative and make it your own. Have fun!

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Pie Crust:

1 cup cashews

1 cup coconut chips

1 cup mulberries

1/4 cup honey ( you can use 1/2 cup of raw vegan raisins)

Pie Filling:

1 jar coconut crème ( 9 oz )

1/2 to 3/4 cup coconut milk

2 bananas

Pie crust directions: Combine mulberries, cashews, coconut chips, and honey in a blender, or a food processor if you have one available. Blend well however mixture should not be runny as we are molding it to our pie pan. After you have done that pop your pie crust in the fridge while you start your pie filling.

Pie filling directions: In a large bowl place coconut creme, coconut milk, and one banana. Mix well, by hand with a whisk or with an electric mixer. Slice the second banana and set aside. Spread a thin layer of your creme mix on your pie crust. Then a layer of sliced bananas. Continue this until the pie is full. You can sprinkle cacao nibs, cashews, or any of your favorite topping to really make this pie your own. Pop in the fridge once again for about 10 mins. Enjoy with friends and family.

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Photos by Freddy

Raw Vegan Puttanesca Pasta

When deciding to take on a 40 day raw vegan challenge one of my first thoughts is pasta and more accurately rawsta! I have had several raw pastas before, but had never had one of my all time favorites–Puttanesca. With access to our Really Raw Olives-Moroccan Spice and access to Google to find a recipe base to start with I was sufficiently inspired. Much gratitude to Raw Beauty for posting their recipe to get me started. Speaking of which, let’s get started:

Ingredients:

Puttanesca Sauce:

  • 1 Cup Sundried Tomatoes soaked in 1 cup of water for 20 minutes or what we did as we were temporarily out of our sundried tomatoes–1 cup of sundried tomatoes that were held in olive oil patted dry
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon red onion, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 1 cup pitted Really Raw Olives-Moroccan Spice, finely chopped
  • 2 tablespoons brine from Really Raw Olives-Moroccan Spice
  • 1 cup cherry tomatoes, sliced in 1/2 or 1/4
  • 1/2 teaspoon pink Himalayan sea salt (or to taste)

Making the Puttanesca sauce: rough chop the sundried tomatoes (after either removing them from the water or patting them dry from being held in olive oil) and mix well with all other ingredients. We all are big fans of garlic so I dug out the hunks of garlic in the brine and chopped those and added them also. Place in fridge and allow to marinate for at least a half hour.

Raw Zucchini Pasta:

Ingredients:

  • 5 Zucchini
  • 2 tablespoons of brine from Really Raw Olives-Moroccan Spice or olive oil (I used 1/2 and 1/2 and wished afterwards I had only used the Moroccan Spice brine for even more flavor)
  • 2 tablespoons fresh squeezed lemon juice

Making the Zucchini Pasta: wash the zucchini and cut both ends off, run through a spirilizer. Toss the zucchini in the Really Raw Olive brine, or olive oil, and lemon juice and let sit at room temperature for at least an hour.

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Making the magic happen: Toss your zucchini pasta in the Puttanesca Sauce and enjoy. We also finely chopped Raw Cashews to sprinkle on top, pine nuts would also be a nice touch. This recipe along with a large green salad fed 5 of us well, though there were no leftovers!

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Buen Rawvecho!

Did you make this recipe…what little changes did you make? Let us know what you think and how yours turned out?

Photos by Freddy

Mint Chocolate Chip Oreos~

With St. Patrick’s Day recently passed, I couldn’t help but think of something green. Mint was the first thing that came to mind…and if you are familiar with my posts, I’m sure you can guess what followed. Chocolate! Yes, mint chocolate- a classic flavor combination for a reason. As an added benefit, these cookies are high in protein and low glycemic so you can indulge in them anytime of day (or night if you’re like me and enjoy raw cacao at night). They’re also incredibly versatile. You can leave out the mint and/or the color green if you prefer a more classic chocolate vanilla sandwich cookie or you can leave out the cream center all together for a mint chocolate cookie. Whichever version you choose, you will love these cookies! p.s. Don’t be intimidated by the number of ingredients in these, they’re actually very easy to make.

Mint Chocolate Chip Oreos

Mint Chocolate Chip Oreos

Raw Mint Chocolate Chip Oreos~

Chocolate Cookies:

1/2 c pecans

1/2 c almond pulp (leftover from making almond milk)

3 T coconut flour

1/4 c chocolate or vanilla vegan protein powder (used Sun Warrior Classic Vanilla rice protein)

pinch salt

3/4 c raw unsweetened coconut flakes

1/4 c + 1 T cacao powder

6 T coconut sugar

1/2 tsp vanilla bean powder

1/4 c chia gel*

2 T melted lucuma vanilla coconut creme

2 T melted coconut oil

1 T water as needed

*Soak 1 T chia seeds in 1/2 c water for at least 5 minutes, stirring several times

Mint Chip Cream Centers:

6 T lucuma vanilla coconut creme

3 T cashew butter

1 1/2 T raw honey (or sweetener of choice)

1/4-1/2 tsp green powder, spirulina or chlorella powder (for color)

few drops peppermint oil (this will depend on the brand and strength of oil you use)

2 T cacao nibs

For the cookies, grind the pecans in a food processor to make pecan flour. Add the rest of the dry ingredients plus the chia gel and blend again. Add the coconut creme, coconut oil and water and process again to form a dough. Remove dough to a piece of wax or parchment paper and pat down to desired thickness. Placce another piece of parchment or wax paper over the top and roll smooth with a rolling pin. At this point, you can chill the dough for bit (slide onto a cookie sheet to transport to the refrigerator) or immediately cut into cookie shapes with cookie cutters or an upside down espresso cup. To make the mint chocolate cream, simply stir all ingredients together in a bowl. Place of dollop of cream in the center of each cookie and place another cookie on top, gently pressing down to spread cream to edges of the cookie. Chill cookies in the refrigerator to set the cream and serve.

Raw Oreos

Valentine’s Chocolate Cherry Chews~

Valentine’s Day is around the corner and you know what that means- chocolate! Well ok, I suppose it can mean a lot of other things as well: love, flowers, excitement, romance, joy …or maybe even nothing. But you’re probably not here for relationship reflefctions so let’s talk about chocolate Whether you choose to make or buy your chocolate this holiday (if you’re including chocolate at all), please just make it the best quality possible. And even better, make it raw. As you may know, raw chocolate contains the 2 “bliss chemicals” PEA and anandamide. Both PEA and anandamide are neurotransmitters that lead to feelings of excitement and enhance feelings of love…So what better time to indulge in or share this decadent Superfood than the “love holiday”! For Valentine’s Day I wanted to create a recipe that would not only be beautiful and taste delicious, but that could just as easily be shared for dessert or given as a gift. Enter these pretty little Chocolate Cherry Chews. A cross between a chocolate truffle and a fudge brownie, these mouth-watering little treats are just insanely good. So go ahead and share these with someone you love…whether that someone is a significant other, a friend, or even just yourself

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Chocolate Cherry Chews~

1 c dried sweet cherries, soaked for 1 hour

1/4 c coconut creme lucuma-vanilla

2 T extra virgin coconut oil

1/4 c + 3 T lucuma powder

1/2 c cacao powder

pinch salt, to taste

1/2 tsp vanilla bean powder

3 T raw honey

2 T coconut sugar (or to taste- increase for more sweetness)

1/2 T coconut flour

1 dropper vanilla stevia

1 1/2 tsp almond extract

1 1/2 oz cacao paste, melted in dehydrator or double boiler

Additional coconut creme lucuma-vanilla and cacao nibs for topping

optional: 2 drops cherry essence, pinch cayenne, pinch cinnamon

Process soaked cherries, coconut creme and coconut oil in food processor until cherries are completely broken down. Add remaining ingredients except for cacao paste and process well to combine. Add melted cacao paste and process well again. Remove batter from processor and roll into balls or pat into loaf pan lined with wax or parchement paper. If making truffles, roll in additional lucuma powder or cacao nibs. If making squares in the loaf pan, top with cacao nibs and drizzle with melted lucuma-vanilla coconut creme or pour creme over top for a thicker layer. Chill for 30 minutes or longer in the refrigerator and cut into small squares to serve. Serve chilled and enjoy!

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P.S. Happy (Early) Valentine’s Day!

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Sweet Tropical Curry Dip with Mango Chips~

Oh, how I love a simple recipe that yields incredible results. This recipe is so simple to make (yes, there’s a bit of prep time involved but it’s really just blending) and I promise you will get rave reviews. While the combination of ingredients may seem a bit odd at first, the resulting flavor is pure magic- sweet, spicy, creamy and fresh with a hint of coconut and jackfruit to give it that tropical twist. Add our brand new, intensely flavorful mango chips and you have just taken the whole thing to a totally new level. Perhaps it’s because they are truly raw (unlike most dried mango), these light, chewy slices of mango deliver a tropical flavor explosion that is out of this world. And combined with the exotic sweet tropical curry dip, this dish is truly a match made in heaven. Serve this at a party and you are guaranteed to wow your guests…or just serve it for yourself and wow yourself

Sweet Tropical Curry Dip with Mango Chips

Sweet Tropical Curry Dip with Mango Chips~

1 c shredded (or finely chopped) carrot

1/2 c vivapura really raw cashews, soaked 6-8 hours

1/4 c packed vivapura jackfruit (press into 1/4 c), soaked 1 hour or 15 minutes in dehydrator

1/2 c coconut water

1-2 T jackfruit soak water or additional coconut water (just enough to blend)

several pinches salt to taste

1 1/2-2 tsp curry spice (depending on kind of curry spice and desired strength of flavor)

1/2 c melted cocopura coconut creme original

Vivapura Organic Dried Mango Chips

optional: chopped parsley, chopped scallions

Blend all ingredients except for coconut creme and mango chips. Add just enough liquid to blend (it’s ok if it’s a bit chunky, just add more liquid for a smoother texture). Add melted coconut creme and blend again. Serve room temperature as a dip with mango chips, celery, sliced cucumber, etc. The dip will firm up if kept in the refrigerator so just bring back to room temp and stir before serving. Top with chopped parsley or scallions and additional sprinkle of curry powder. Get ready for an amazing tropical curry flavor experience!

Sweet Tropical Curry DIp with Mango Chips


Chocolate Pecan Pumpkin Spice Macaroons~

So Thanksgiving is now over and I’m sure you’ve had your fill of pumpkin pies (raw or otherwise)…or at least I hope so. But I for one can never get enough of pumpkin this time of year. The funny thing is that it’s actually not pumpkin I crave but the sweet, spicy blend of spices that create the distinctive taste of pumpkin pie. In fact, I may just have to do a pumpkin spice series on here…we’ll see If you don’t love pumpkin spice as much as I do however, you can always leave it out of this recipe or just replace it with something else. Ginger is another great option. As always, adjust it to your liking and don’t be afraid to get creative. Do you prefer cashews or walnuts to pecans? Use those! Or leave out the spice and try pistachios for a pistachio chocolate macaroon- yum! I would highly recommend drizzling these with our lucuma vanilla creme as well but I thought of that after I snapped the pics. Oh, and if you are looking for a topping for your favorite raw ice cream, these are awesome! Ok, I think you get the picture…now on to the recipe:

Chocolate Pecan Pumpkin Spice Macaroons

Chocolate Pecan Pumpkin Spice Macaroons~
(makes ~24 small macaroons)

2 c vivapura coconut flakes

1 c pecans or cashews, ground to a flour

1/2 c maple syrup

1/4 c coconut sugar

4 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp vivapura vanilla powder

few pinches salt to taste

2 T vivapura coconut flour

1/2 c + 2 T vivapura cacao powder

1/4 c melted cocopura extra virgin coconut oil

4 T chopped vivapura pecans

To make the macaroons, combine all ingredients in a large bowl and massage well with your hands or stir well to combine. I like to use my hands to massage everything together so the coconut flakes get softer and absorb everything better (but you will definitely get your hands messy so it’s up to you). The batter should be a bit sticky. Use a small melon baller to scoop the macaroons into balls or just use your hands to form them into little macaroon shapes.You can either chill the macaroons or dehydrate them at 110 degrees for several hours. Place them on a plate or a dehydrator tray accordingly. I actually prefer these chilled in the fridge. If you do chose the dehydrate them, keep in mind that the flavors will mellow a bit the longer you dehydrate them so you may want to add more spice or sweetener depending on your taste…either way, these are delicious and the perfect snack or dessert when you’re craving that piece of pumpkin pie

Chocolate Pecan Pumpkin Spice Macaroons


Sweet Tropical Curry Dip with Mango Chips~

Oh, how I love a simple recipe that yields incredible results. This recipe is so simple to make (yes, there’s a bit of prep time involved but it’s really just blending) and I promise you will get rave reviews. While the combination of ingredients may seem a bit odd at first, the resulting flavor is pure magic- sweet, spicy, creamy and fresh with a hint of coconut and jackfruit to give it that tropical twist. Add our brand new, intensely flavorful mango chips and you have just taken the whole thing to a totally new level. Perhaps it’s because they are truly raw (unlike most dried mango), these light, chewy slices of mango deliver a tropical flavor explosion that is out of this world. And combined with the exotic sweet tropical curry dip, this dish is truly a match made in heaven. Serve this at a party and you are guaranteed to wow your guests…or just serve it for yourself and wow yourself

Sweet Tropical Curry Dip with Mango Chips

Sweet Tropical Curry Dip with Mango Chips~

1 c shredded (or finely chopped) carrot

1/2 c vivapura really raw cashews, soaked 6-8 hours

1/4 c packed vivapura jackfruit (press into 1/4 c), soaked 1 hour or 15 minutes in dehydrator

1/2 c coconut water

1-2 T jackfruit soak water or additional coconut water (just enough to blend)

several pinches salt to taste

1 1/2-2 tsp curry spice (depending on kind of curry spice and desired strength of flavor)

1/2 c melted cocopura coconut creme original

Vivapura Organic Dried Mango Chips

optional: chopped parsley, chopped scallions

Blend all ingredients except for coconut creme and mango chips. Add just enough liquid to blend (it’s ok if it’s a bit chunky, just add more liquid for a smoother texture). Add melted coconut creme and blend again. Serve room temperature as a dip with mango chips, celery, sliced cucumber, etc. The dip will firm up if kept in the refrigerator so just bring back to room temp and stir before serving. Top with chopped parsley or scallions and additional sprinkle of curry powder. Get ready for an amazing tropical curry flavor experience!

Sweet Tropical Curry DIp with Mango Chips


Salad Sprinkles Recipe!~

Revealing our best selling Salad Sprinkles recipe? You bet! Depending on how long you’ve been following Vivapura, you may know that we used to sell a product called Salad Sprinkles. It was literally one of our best sellers, people were so upset when we removed it from the line. And as much as we loved them too, we just couldn’t keep up with demand. Made from our ridiculously good olives, our chewy sundried heirloom tomatoes, chlorophyll rich green hemp seed meal and our rich and delicious Styrian Pumpkin Seeds, our Salad Sprinkle recipe is a must have for your salad repertoire. It turns an ordinary salad into a rich and satisfying meal every time…So without further ado, here is the recipe for our beloved Salad Sprinkles (bonus: it’s super easy and you can make a bunch to have on hand anytime)…Enjoy!

Salad Sprinkles~

4 oz sulfite-free sundried tomatoes

4 oz sundried botija olives

1/2 c green hemp seed meal

1/4 c styrian pumpkin seeds

1/4 tsp salt (adjust to taste)

pinch cayenne

optional additions: garlic powder, onion powder, fresh chopped herbs (especially basil)

Pulse sundried tomatoes in food processor (or tear by hand if your food processor is not very sharp or just keep them whole). Remove to a large bowl. Add olives to food processor and pulse until finely chopped. Pour over sundried tomatoes and massage well. Add green hemp seed meal, salt and cayenne (and any additional spices) and massage again. Add styrian pumpkin seeds and massage or stir to combine. Pour over salad greens and toss with dressing of choice for a substantial salad that you will love. Enjoy!
Note: This is also delicious as a topping/pasta sauce for zucchini noodles. Just soak sundried tomatoes before pulsing in the food processor and add a bit of olive oil to the mix (also really good with garlic powder). Try pulsing everything together in the food processor with fresh basil for a more pesto-type effect. Yum!

Mint Chocolate Superfood Fudge!~

Mint chocolate fudge as a health food? Oh yes! This fudge is ridiculously decadent AND ridiculously good for you. Why? Because it features our new green hemp butter. Our new butter is stone-ground from our green hemp seed meal which is higher in fiber and chlorophyll than traditional hemp seeds and contains all of the essential amino acids and essential fatty acids! Yes, that’s right- this fudge is high in fiber, chlorophyll, essential fatty acids and essential amino acids. It tastes like a decadent dessert but is an amazing breakfast or mid-day snack as well…yes, you can eat fudge for breakfast without the sugar crash or weight gain And what better way to introduce the benefits of Superfoods to those you love (if you haven’t already)? Just share this fudge with everyone you know and watch the praises to roll in. Now on to the recipe for this incredibly delicious raw Superfood fudge (drumroll please)….


Mint Chocolate Superfood Fudge~

Note: There are 2 parts to this recipe so be sure to pay attention to the amounts for each step (vs. adding the entire amount in the first step)

Base:

1 c green hemp seed butter

1/4 c melted cacao butter*

1/4 c melted coconut oil*

6 T raw honey

1 tsp vanilla powder

3/4 tsp pink salt

For Chocolate Layer, add:

1 T green hemp butter

1 T coconut oil

1-2 T raw honey

1/2 c + 2 T cacao powder, sifted to remove lumps

pinch or two additional pink salt

For Mint Layer, add:

1/4 c lucuma powder

6 drops food grade peppermint oil

cacao nibs for garnishing

*If you don’t have a dehydrator, melt coconut oil and cacao butter in a double boiler or a bowl fitted over a smaller pan of simmering water.

Feel free to use molds or a loaf pan for this recipe. To prepare the loaf pan, line with wax or parchment paper (to help the paper stick, grease the pan with coconut oil and stick the paper to the oil). It’s best to start with room temperature green hemp butter if possible (otherwise you will just need to watch the mixture to make sure it doesn’t firm up too quickly). To make the base, stir 1 c green hemp butter, 1/4 c cacao butter, 1/4 c coconut oil, 1 tsp vanilla powder, 3/4 tsp salt and 6 T raw honey together in a large bowl until smooth. Once all lumps are removed and mixture is well incorporated, remove 1 c of the base to another bowl to make the chocolate layer. To the 1 c of base, add all chocolate layer ingredients and stir well to remove all lumps. Once the chocolate layer is well mixed, scoop into prepared pan (or molds) and smooth layer with spatula or back of spoon. For the mint layer, add the lucuma powder and peppermint oil to the remaining base and stir well. Pour over chocolate layer and smooth as well. Sprinkle top with cacao nibs and place in the refrigerator to chill for at least an hour. Once chilled, cut into small squares and serve with a smile
Variations:
-Mix cacao nibs into the base for some added crunch and dust top with cacao powder or lucuma powder
-Omit the chocolate layer and stir cacao nibs into the mint base for mint chocolate chip fudge (just add twice the amount of lucuma and mint oil into the base)




Garlic-Tahini Kale Salad~

Yes, it’s time for a savory recipe folks. Even a pastry chef can’t eat dessert all of the time This salad is definitely a meal (no iceberg side salad here) and has so many benefits, you may just want to eat it every day. I think of kale as the Superstar of greens. It’s rich in vitamins, minerals, fiber, phytonutrients and antioxidants, and is especially high in the cancer and inflammation-fighting vitamin K. Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice. Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties…And even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sundried olives, and cheesy tasting Spirulina Crunchies. A decadent salad? Count me in!

Garlic-Tahini Kale Salad
(serves 2, depending on appetite)

For the salad:

2 bunches lacinto kale

several pinches sea salt

juice of 1/2 lemon

handful fresh parsley, roughly chopped

1/2 c sundried botija olives (or however many you like)

2-4 T Spirulina Crunchies

optional additions: sprouts, saurkraut, other fresh herbs (basil or dill especially), sundried tomatoes, cucumbers, etc

Garlic-tahini dressing:

1/2 c stone-ground tahini

4 T freshly squeezed lemon

2 cloves garlic, chopped

2 T chickpea miso

4 T extra virgin olive oil

2 tsp tamari

1 tsp tumeric

1/2-3/4 c water (depending on desired consistency, I used 3/4 c)

First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with sea salt and lemon, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.

massaged kale

Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw or steamed cauliflower.

garlic tahini dressing

Massage dressing into salad to coat the leaves. Top with Spirulina Crunchies, chopped parsley, olives

garlic-tahini kale salad

…and any other additions you would like.

topped with spirulina crunchies and ruby kraut

Enjoy!

Peanutty Chocolate Macaroons~

I was so excited about the return of our coconut flakes that I just had to make some macaroons…And the coolest thing about this recipe (aside from the sinfully delicious taste) is that it doesn’t require a dehydrator! Most macaroon recipes require dehydrating for anywhere from 8-12 hours but these require a mere hour of chilling in the fridge before you can sink your teeth into peanutty chocolate macaroon bliss. Or you can just chill them in the freezer for 15-30 minutes if you’re in a real hurry. If you’ve ever tasted wild jungle peanuts, you know that they’re subtle compared to traditional peanuts (generally accompanied by added salt and oil for roasting and highly allergenic) but their nutty earthiness keeps this recipe from being overly sweet and stimulating. These macaroons are also fairly substantial so it won’t take many to satisfy your sweet tooth or your afternoon snack attack. And they’re really versatile. They make great slightly chewy bars and would make a great crumbly topping for any raw chocolate mousse or other chocolate dessert…Have fun experimenting

Peanutty Chocolate Macaroons

2 c coconut flakes

3/4 c raw cacao powder

1/2 c wild jungle peanuts, ground into flour

1/2 c wild jungle peanuts, chopped

1/2 c + 2 T wild jungle peanut butter

1/2 c + 2 T raw honey

2 T lucuma powder

1/4 c melted coconut creme

1 tsp pink salt

1 tsp vanilla powder

First, grind 1/2 c wild jungle peanuts to a flour in a food processor or coffee grinder. Chop the other 1/2 c wild jungle peanuts and set aside. Add the peanut flour to a bowl with the coconut flakes, cacao powder, lucuma powder, salt and vanilla powder. Mix to evenly incorporate. Next, add the wild jungle peanut butter and melted creme and mix together with a spoon or your hands. Add the honey and chopped peanuts and continue incorporating. The mixture will be thick so it’s best to just get your hands dirty at this point to really get everything combined. Once everything is combined, scoop batter onto a large plate or cookie sheet covered with wax paper. You can use a small ice cream scoop, a melon baller or just roll them into a ball with your hands and press them onto the plate to flatten the bottom. Chill in the fridge for an hour to set and enjoy! You can also dehydrate these if you prefer a slightly chewier texture. Just set the dehydrator at 115 degrees and dehydrate for 10-12 hours.
Note: You can also make these into bars by pressing them into a wax paper lined dish and cutting them into bars once chilled.

~Wishing you a beautiful holiday season filled with sweetness of every kind!~

Peanutty Chocolate Macaroons~

I was so excited about the return of our coconut flakes that I just had to make some macaroons…And the coolest thing about this recipe (aside from the sinfully delicious taste) is that it doesn’t require a dehydrator! Most macaroon recipes require dehydrating for anywhere from 8-12 hours but these require a mere hour of chilling in the fridge before you can sink your teeth into peanutty chocolate macaroon bliss. Or you can just chill them in the freezer for 15-30 minutes if you’re in a real hurry. If you’ve ever tasted wild jungle peanuts, you know that they’re subtle compared to traditional peanuts (generally accompanied by added salt and oil for roasting and highly allergenic) but their nutty earthiness keeps this recipe from being overly sweet and stimulating. These macaroons are also fairly substantial so it won’t take many to satisfy your sweet tooth or your afternoon snack attack. And they’re really versatile. They make great slightly chewy bars and would make a great crumbly topping for any raw chocolate mousse or other chocolate dessert…Have fun experimenting

Peanutty Chocolate Macaroons

2 c coconut flakes

3/4 c raw cacao powder

1/2 c wild jungle peanuts, ground into flour

1/2 c wild jungle peanuts, chopped

1/2 c + 2 T wild jungle peanut butter

1/2 c + 2 T raw honey

2 T lucuma powder

1/4 c melted coconut creme

1 tsp pink salt

1 tsp vanilla powder

First, grind 1/2 c wild jungle peanuts to a flour in a food processor or coffee grinder. Chop the other 1/2 c wild jungle peanuts and set aside. Add the peanut flour to a bowl with the coconut flakes, cacao powder, lucuma powder, salt and vanilla powder. Mix to evenly incorporate. Next, add the wild jungle peanut butter and melted creme and mix together with a spoon or your hands. Add the honey and chopped peanuts and continue incorporating. The mixture will be thick so it’s best to just get your hands dirty at this point to really get everything combined. Once everything is combined, scoop batter onto a large plate or cookie sheet covered with wax paper. You can use a small ice cream scoop, a melon baller or just roll them into a ball with your hands and press them onto the plate to flatten the bottom. Chill in the fridge for an hour to set and enjoy! You can also dehydrate these if you prefer a slightly chewier texture. Just set the dehydrator at 115 degrees and dehydrate for 10-12 hours.
Note: You can also make these into bars by pressing them into a wax paper lined dish and cutting them into bars once chilled.

~Wishing you a beautiful holiday season filled with sweetness of every kind!~

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Cherry Coconut Thumbprint Cookies~

Can you believe it’s holiday time already? Thanksgiving has passed (I hope you had a great one!) and December is right around the corner. The holidays can mean a lot of different things to different people- joy, comfort, celebration, stress, reflection, etc- but there seems to be a common thread for everyone around holiday time: food. It doesn’t matter which holiday you celebrate, you probably have strong memories of a certain food or foods that you associate with this time of year. For me, I think of pumpkin pie and Christmas cookies. I reminisce about spending hours in the kitchen with my mom making our traditional assortment of Christmas cookies, faded recipe cards, and flour-coated counter tops. I remember the excitement of having a kitchen filled with Christmas cookies and the anticipation of seeing them disappear from Santa’s plate….And as if our flurry of cookie baking wasn’t enough, we always seemed to have tins of store bought cookies as well. The thumbprint cookie stands out to me as the one that I always chose last. Somehow that dried out jam and even drier cookie just didn’t do it for me. So why would I attempt to replicate it you may ask? Because I like a challenge…and I do believe that any traditional dessert or treat can be made better in the raw (I will leave no cookie unturned!-lol). I’m happy to say that these turned out delicious! They’re chewy and subtly sweet with a slight butteriness to them that defies the dairy free ingredient list AND they got rave reviews… Now these thumbprint cookies, I would reach for

Cherry Coconut Thumbprint Cookies

Sour Cherry Jam

1 c dried golden cherries

1 c water

1 1/2 T chia seeds

1 T raw honey (add more if you like it sweeter)

Soak cherries in 1 c water for 1 hour or more or for 1/2 hour in the dehydrator (do this while making the cookie base). Add the soaked cherries to a high speed blender with 1/2 c of the soak water, chia seeds, and honey. Blend at medium-high speed until well blended but not completely smooth (good to leave it a little chunky to achieve a jam-like consistency. Use to fill indentations in cookies once done and use leftovers as you would any other jam…Or you can add to smoothies or use as ice cream topping. Yum!

Coconut Cookie

1 1/2 c coconut chips

1 1/2 c raw cashews

4 T coconut flour

4 T lucuma powder

4 T raw honey

2 T extra virgin coconut oil

1-2 T water (I used 2)

8 drops vanilla stevia

1 tsp vanilla powder

1/4 tsp sea salt

1/2 tsp ginger powder

Add coconut chips to food processor and grind to a powder (this will take a minute or so). Remove ground coconut to a bowl, add cashews back to the food processor and grind to a flour (wait until there is no more rattling sounds with the processor on). Add the ground coconut back to the food processor, along with the rest of the ingredients and process to form a dough. Shape dough into cookies and use your thumb or the back of a spoon (or anything else you can think of) to make indentations in the cookies. Fill liberally with jam and dehydrate at 115 degrees for 8-10 hours (you can do more or less depending on your desired cookie texture). Serve with a glass of your favorite milk and enjoy!



Pumpkin Spice Cupcakes with Cream Cheese Frosting

It’s that time of year again. That time when I’m reminded of just how much I love pumpkin…pumpkin pie that is. There’s just something so magical about the classic combination of pumpkin and spice, I don’t know why it’s not a year-round staple. I suppose that’s what makes it so special though. In an effort to recreate that same flavor combination in a slightly more versatile recipe I came up with these Pumpkin Spice Cupcakes with Cream Cheese Frosting. They can easily be made into cookies or muffins and are so healthy, you can enjoy them any time of day.

Here’s one served plain as a muffin…

And now dressed up for the full effect…

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes:

Note: You’ll notice that I used carrot instead of pumpkin for these (I would rather eat raw carrot than raw pumpkin) but you can easily substitute raw pumpkin or squash for the carrot.

1 c pecans

2 c coconut chips

2 c shredded carrots

1/2 c coconut flour

4 T lucuma powder

4 T coconut sugar

3-4 T pumpkin pie spice (will depend on the brand you use)

2 c pitted medjool dates, soaked 1-2 hrs (or soak for less time in the dehydrator)

12 drops vanilla stevia

1 tsp vanilla powder

2 pinches sea salt

In a food processor, grind the pecans and coconut chips to a crumbly powder. Next add the shredded carrot, coconut flour, lucuma powder, coconut sugar, salt, vanilla powder, and pumpkin pie spice. Process until well combined and remove mixture to a bowl. Add soaked dates to the food processor with the stevia and process well to a paste (you may need to stop and scrape down the sides a few times). Add the dry mixture back to the processor with the date paste and process well until a dough forms. To make muffins or cupcakes, form into muffin shapes and place in paper muffin cups. Dehydrate at 115 degrees for 4-6 hours, cool and frost. Alternatively, you can pat into cookie shapes for cookies and dehydrate or simply chill in the fridge.

Cream Cheese Frosting:

1 1/4 c raw cashews, soaked 8 hours or overnight

1/2 c + 2 T water

3 T fresh lemon juice

1/4 c raw honey*

pinch sea salt

8 drops vanilla stevia

1/4 tsp vanilla powder

1 T lecithin powder

1/2 c melted coconut oil

1 T melted coconut creme

*This frosting is not overly sweet. Feel free to add more honey if you like it on the sweeter side.

Blend cashews, water, lemon, honey, salt, and stevia in a high speed blender until smooth. Add the lecithin, coconut oil, creme, and vanilla powder and blend again to combine. Pour into a bowl and chill for 2 hours or more in the fridge. You can speed this process by chilling it in the freezer for 15 minutes or so but watch that it doesn’t get too solid. If frosting cupcakes when they’re warm from the dehydrator, serve them immediately as the frosting softens rather quickly on a warm cupcake. Alternatively, let the cupcakes cool slightly before frosting and store in the fridge if not serving right away. Top with pomegranate seeds, cinnamon, or superfood of choice.
Note: You will have more than enough frosting for the cupcake recipe. Use leftovers as a sweet spread for raw crackers or bread, a luxurious addition to your smoothies, or try blending with nut milk to make a rich cream for your favorite coffee or tea drink (amazing with chai).

Enjoy!

Chocolate Superfood Brownies…oh my!

You MUST try these brownies. I know there are about a million raw brownie recipes out there but these are just so rich and delicious…not to mention that they’re packed with so many nutrient dense Superfoods. Most raw brownie recipes call for dates, walnut and cacao powder (and that’s the extent of it). These contain caramelly, protein rich White Mulberries, chlorophyl-packed Green Hemp Seed meal and glacial water fed Hunza Raisins…and of course our superstar Cacao Powder and Paste Moist, chewey and rich, these are a seriously upgraded brownie experience….and no need to save them for dessert, these make an awesome breakfast, pre-workout snack or mid-afternoon pick me up. Enjoy!

Chocolate Superfood Brownies

1 c Pecans

1/2 c White Mulberries

3/4 c Hunza Raisins

4 T Cacao Powder

2 T Lucuma Powder

2 T honey

4 T Green Hemp Seed Meal

4 T (2.5 oz) Cacao Paste, melted

1/4 tsp salt

1/4 tsp Vanilla Powder

Grind Pecans, White Mulberries, Green Hemp Seed meal, salt and Vanilla in food processor until you get a fine crumb. Add the Hunzas, Cacao Powder, Lucuma Powder and honey and process again until well incorporated. Add the melted Cacao Paste last and grind again. The batter will still look crumbly but should stick together when you pinch it. Remove batter to a pan or a piece of wax paper and shape into a square by pressing down the top and packing in the sides. Place another piece of wax paper over the top and smooth out with a rolling pin or the back of a knife. Score your brownie square into desired pieces with a knife and place in the fridge to chill. Remove from the fridge for a few minutes to soften slightly before serving (this will give the center a fudgier consistency). Dust with Cacao Powder or Lucuma Powder and serve


Luxurious Chocolate Chia Mousse

You will. not. believe. how good this recipe is.

This past weekend we did another Whole Foods demo…which meant another simple, delicious recipe to share with everyone and lots of smiles and oooh and ahhhs at our demo table. I love it. This recipe is such a winner! I was originally going to do a simple chocolate chia pudding but kicked it up a notch (thanks Emeril) and made the most luxurious chocolate mousse. It’s kinda like the perfect black dress- you can dress it up for your fanciest dinner party or just have it for a casual dessert or snack…and it’s so healthy with all of those good fats from the chia and coconut oil…you could even have it for breakfast! Hello lazy Sunday mornings

Ok, so I’ll stop raving and get right to it

Chocolate Chia Mousse

Chocolate Chia Mousse
[serves 1 or 2- 2 for an elegant dessert]

2 T chia seeds

1 c water

1.5 oz cacao paste, melted*

2 T coconut oil

1.5 T raw honey or more to taste

4-6 drops Vanilla Creme stevia (I used Wisdom Naturals brand)

1/2 tsp vanilla powder

1/8 tsp salt

First, soak and stir the chia in the water until the chia expands and becomes gelatinous (about 5 minutes). Pour the soaked chia into your blender and add everything but the cacao paste. Blend well until smooth and the chia is broken down. Add the melted cacao paste and blend again to incorporate. Taste and adjust sweetness if necessary. Feel free to add some cool spices or seasonings as well and blend again. This is amazing as is but would be great with cinnamon, ginger, maca, almond extract, or any other flavor essence you love. Try a different combination every time! After blending, pour into your serving dishes and chill for a minimum of 3 hours or overnight (would be great to make the night before a dinner party, just multiply the recipe). Top with raspberries and cacao nibs or topping of choice and be prepared for compliments

*This recipe produces a sweet milky chocolate mousse. For a darker, more intense chocolate flavor, increase the amount of paste.

The Best Chia Porridge Ever!

This weekend we did a demo at our local Whole Foods on Speedway (as local as you can get when the nearest Whole Foods is 1 1/2 hours away-lol). As always, it’s so great to meet our fans and introduce those who are new to Superfoods to our favorite items. I love to see people light up when they try our products and I’m always so happy to share what sets our products apart. Of course it helps when you have a great recipe to share that highlights the top quality of our Superfoods

Chia is one of our favorites. It has the optimal balance of essential fatty acids (provides the optimal ratio of 3:1 for omega 3 and omega 6 fatty acids), is high in protein and super hydrating. It also helps with weight control by keeping you fuller longer and helping to cleanse your body with it’s high fiber content and soothing digestive properties…we like to call it the super seed

Now I know there are about a million chia porridge recipes out there but this one is truly special. I’m not sure what it is exactly but everyone seemed to love this simple, delicious creation. Even those who looked at the unique texture with a doubting eye were left with a great big smile on their face…and nearly everyone who tried it asked for the recipe, so here it is!

Whole Foods Demo

Best Chia Porridge Ever

(serves 1)

2 T Vivapura chia seeds

1 c water (best quality you can find)

1 T Vivapura cashew butter (or more for greater creaminess)

1 1/2 T coconut sugar or favorite sweetener to taste

1/4 tsp Vivapura vanilla powder

few pinches sea salt (to taste)

few pinches cinnamon (to taste)

Vivapura trail mix (or Vivapura Superfood mix of choice)

Add chia seeds to 1 c of water and stir while the seeds soak up the water and expand (few minutes). Let sit for a few more minutes and stir again. This is literally so quick and easy, it’s ridiculous…here’s the rest: stir in the rest of the ingredients except for the trail mix and taste to test sweetness and spice. Add more sweetener or cinnamon if desired. The amount in this recipe gives it a “morning oatmeal” sort of taste (you know the kind you had when you were a kid and you had that perfect bowl of spicy sweet oatmeal on a cold winter day) but you can also add more cashew butter if you’d like a thicker porridge- it’s really up to you. Top with Vivapura trail mix and enjoy!

More options:
-Vary the spices to give it a different twist- ginger for some zing or some pumpkin pie spice for a cozy autumn pumpkin pie taste.
-Blend the chia porridge to eliminate the tapioca texture and stir in some lucuma powder for an easy, elegant dessert or snack
-Use melted lucuma vanilla creme instead of the cashew butter for another delicious, luxurious alternative…or use any of our nut butters to mix it up a bit
-Stir a good amount of trail mix into the porridge for more of a granola feel (yum!) and top with additional trail mix to garnish