Heaven in a bowl, the perfect almost-Summer treat.
1 can full fat coconut milk
6 Tbsp maca (raw or roasted)
6 Tbsp cacao nibs
6 Tbsp tahini (raw or roasted)
Pour coconut milk into ice cream maker and process according to ice cream maker directions. Swirl remaining ingredients into completed ice cream.
1 1/2 cups water or nut milk
2 Tbsp hazelnut butter
2 Tbsp cacao powder
NuNaturals Vanilla Stevia, to taste
2 big handfuls spinach or romaine
Blend until creamy.
For the past three years I’ve created an all raw vegan “Living Thanksgiving”. This year I’m changing things up a little, I think I maxed out my nut-and-oil-free-but-still-satisfying-and-holiday-themed-raw-vegan recipe creativity. I’m including cooked foods this year and shifting “Living Thanksgiving” to mean you can still feel alive and upbeat after the holiday feast rather than heavy and in need of a nap. I’ll also be taking a lot of recipe inspiration from other bloggers this year, I dedicated an entire Pinterest board to potential holiday recipes! Here is my contribution to the many wonderful holiday recipes that are circulating, Shepherds Pie is traditionally not a vegetarian dish and usually made with white potatoes so this is a stretch. It turned out to be a perfectly filling but not too heavy, comforting holiday dish.
1 cup button mushrooms, sliced
1 cup brussel sprouts, shredded
1 cup baby carrots
1 cup leeks, sliced
1 cup green beans, chopped
small handful sage, chopped
small handful thyme, stemmed
2 sweet potatoes, baked and peeled
2-4 Tbsp coconut oil
salt and pepper
Preheat oven to 400. Coat all veggies besides sweet potatoes in coconut oil and herbs in a baking dish. Bake for 30 minutes. Mash sweet potatoes and add a bit of coconut oil, salt, and pepper to taste. Remove veggies from oven and top with sweet potato mash. Return to oven and broil until sweet potatoes start to brown.
For some raw vegan holiday inspiration check out last years Living Thanksgiving:
Herbed Cauliflower “Couscous”
Pumpkin Pie in a Bowl – Kabocha Style
Raw Creamed Corn with Oregano
Avocado Pesto Stuffed Mushrooms
Jicima “Potato” Salad with Dilly Dijon
Spiked Vanilla Chai
What are you having for Thanksgiving this year?
3 cups shredded coconut
2 Tbsp flax powder
6 Tbsp water
1/4 cup NuNaturals baking stevia
1 tsp vanilla extract
Preheat oven to 325. Place flax powder in a small bowl and add water and stir. Refrigerate flax mixture for a minimum of 15 minutes. In a larger bowl, with your hands, massage together coconut, baking stevia, vanilla extract and completed flax mixture. Form into 12 balls and bake on a parchment lined baking sheet for 20 minutes.
The perfect compromise for chilly days when you can’t bear the thought of downing a cold glass of vegetable juice.
1 cup water
1/2 cup romaine juice
1/2 cup carrot juice
2 dropperfuls NuNaturals Vanilla Stevia
2 Tbsp cocoa powder
Heat water until boiling. Spoon cocoa powder into a 16 oz mug and pour water over the top, stirring until dissolved. Add juice and stevia and stir again.
For anyone who follows me on Pinterest– I’ve started dividing my “Food Love” board into categories so I can actually find things. There are now multiple boards under categories like “Food Love – Avocado” or “Food Love – Smoothies“, if you would like to follow along.
More evidence of my sunbutter love affair…
1 1/2 cups nut milk
2 Tbsp unsweetened sunbutter
2 Tbsp cocoa powder
1 tray of ice cubes
4-6 leaves of romaine or a big handful of spinach
2 dropperfuls of NuNaturlas Vanilla Stevia
Blend until smooth and frothy.