Tag Archives: nunaturals stevia

Carob Pumpkin Pie Green Smoothie

Alright so it’s not exactly green- the greens are hidden among the delicious flavors of carob and pumpkin pie!


2 cups carrot juice
1 handful baby spinach
1 avocado
2 droppers NuNaturals Vanilla Stevia
2 Tbsp carob powder
1 tsp pumpkin pie spice

Blend until creamy.


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Filed under Avocado Based, beverages, Recipes

Baked Vegan Macaroons (Sugar and Oil Free)


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.

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Filed under coconut, Dessert, Recipes

Hot Chocolate Juice

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.


Filed under beverages, chocolate, Dessert, Juice, juice fasting, Recipes

Coconut Kale Chips

Turning a vegetable into dessert has to be one of my favorite things in the world. I actually ate half of this as a fresh salad and baked the others into crispy treats.


1 large bunch kale
2 tbsp coconut oil
1 cup shredded coconut
NuNaturals vanilla stevia and sea salt to taste

Preheat oven to 275. Remove kale leaves from stems, massage remaining ingredients into kale leaves and place in a single layer on baking trays. bake for 20-30 minutes until crispy.

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Filed under coconut, Dessert, Recipes, Salad, veggie side dishes

Cinnamon Vanilla Omelet and Sugar-Free Conclusions

Two weeks of being (almost) completely sugar-free have come to an end. I confess I had a few tough days with very limited options (major flight delays anyone?) but the whole of my two weeks went very smoothly. I’ve done a lot of sugar cleansing in the past and didn’t feel a terrible need for it but really appreciated the opportunity to get creative in the kitchen and branch out beyond my standard dark chocolate. You will see an example of that here 🙂

Interestingly what I have been feeling pulled towards is a more raw and vegan style diet. I can’t say my mind is easily on board with this, I love, love, LOVE my goat cheese and occasionally being able to have some wild fish or free-range egg dishes…sadly, it has not been loving me back. I’ve done a lot of focused cleansing in various forms over the last couple of years and I’ve watched as my body often asks me to step it up before I emotionally want to. But alas, here we are. I’ve decided to join Marlena (again) in her vegan challenge for the month of July. I hopped on board last year with the Vegan Month of Food (Vegan MOFO!!) and concluded at the end of it that veganism just wasn’t for me. I didn’t want to admit how incorrectly I was doing it though. I used my vegan month as an excuse to dive head first into baking again and try out how my body liked beans, and grains, and tofu…it didn’t. I got puffy, put on some weight, and just felt tired. No good. These days, I find I’m naturally leaning into meals centered around big avocado salads with baked squashes or greens with delicious nut butter dressings, or the rarer meal that includes fruit or a small dish of quinoa. I continue to juice, implement my various cleansing tools, and this is feeling much nicer for me. I also, for the first time in my life, even though I was raised a vegetarian and played with veganism, feel drawn to it for ethical reasons as well as health. I know there are a million arguments out there but it’s started to feel kinda strange to bite into an animal, especially when it isn’t a need for the particular body that I live in. On the other side of things, I’m having a hard time with the idea of ever embracing a labeled way of eating or living. I’d love to hear your thoughts on this and I’m excited to once again embrace a new avenue of kitchen creativity and experimentation in the coming month!

This is obviously NOT a vegan recipe and I realized I had to get it posted before next month 😀


2 free-range eggs
NuNaturals Vanilla Stevia
sea salt
goat feta or chevre (optional)

Heat a small pan on medium high and melt a pat of organic butter into the bottom. Crack eggs into a bowl and whisk together with vanilla stevia and a pinch of sea salt. Pour eggs into pan and let cook thoroughly on one side before flipping to the other. Once both sides are cooked, slide out of pan and top with cinnamon and feta or chevre.


Filed under eggs, Goat Cheese, Recipes

What I Ate Wednesday

What I ate this Wednesday came thanks to much hopping around on my favorite blogs. Ridiculous as it may sound, I’m so grateful for Pinterest for helping keep track of all the deliciousness that usually just sits in my bookmarks bar unmade!

The day started off normally with 32 ounces of Ginger Lemonade. For this I simply juiced 4 lemons and a chunk of ginger, adding it to spring water with lots of NuNaturals stevia. I followed this with another mason jar of carrot-romaine juice spiked with cinnamon and stevia.

For lunch I had (what turned out to be much too big a serving) of delicious Lemon Cauliflower Cream Soup (the avocado version) from Brave Lil Juicer.

When Britney got home I made her a bowl of Quinoa and Greens from Linda Wagner and for myself I attempted a version of this dressing from Pure2Raw. Sadly, neither my food processor or blender wanted anything to do with blending such a small amount but I still ended up with some yummy tahini coated sauerkraut to top my salad of spiralized zucchini, carrot pulp, coconut aminos, green onions, raw garlic, stevia, salt and pepper. I had a few sips of wine with my salad but lost interest pretty quickly and finished up with a small bit of Trader Joe’s organic dark chocolate.

I’m loving making my own fermented veggies lately, I tend to rotate through fermented treats, cycling through sauerkraut, coconut kefir, and kombucha. Below I’ll leave you with my favorite video on making fermented veggies:

Do you have a favorite fermented or cultured treat?


Filed under Recipes, what i ate

Life for a Jet-Setting Juice-Lover: a Guest Post by Hollie McKay

Hello, veggie-lovers! Today I am delighted to introduce Hollie McKay: Entertainment/Media Columnist for Fox News and friend through the internet’s detox circles. I immensely enjoyed reading her thoughts and I’m confident you will too. If you’ve ever traveled with stevia in your bag or used the word “cherish” in reference to salads, you’re gonna love this:

Leaving on a Jet Plane… Don’t Know When I’ll Be Back Again

John Denver’s eponymous song just about sums up my life. One minute I’m enjoying life
in my shoebox apartment by the beach in Santa Monica, the next I’m barking at a cab
driver to hurry up en route to LAX to fly somewhere for something for some unknown
amount of time.

I work in the media/entertainment industry, so while most of what goes on does happen
in the hub of Hollywood, I do travel quite frequently for business purposes to other parts
of the country or if it’s an extra adventurous day, the world. Sometimes it is somewhere
bustling like New York City or Las Vegas, but often I found myself in the middle of
nowhere where the closest I can get to a juice is the so-called cranberry they serve
behind the bar at the local dive.And more often than not, I don’t have the luxury of
preparing snacks to take or stocking up on frozen green juices. Everything happens
so last minute (I keep a suitcase filled with clothes, underwear, running shoes and my
toiletries in the trunk of the car) so I can be prepared for breaking news or an off-the-cuff

So how do I keep up this awesome detox-inspired lifestyle while dashing abroad in a
moments notice?

I’m not going to lie. I still stress a little, there’s work to coordinate and things to do on top
of everything else, and I find myself wired with adrenalin, stress and excitement to see a
new part of the world and get out of my comfort zone. While you probably won’t see me
jumping out of a plane or bouncing down some hideously high cliff in the jungle, I seek
my own “rush” in my spontaneous travels and having everything fall into place.

I’ve learned that I don’t have to surrender my detox lifestyle (green juice, uber amounts
of organic vegetables, cleansing practices) while skipping from state to state, but what I
have had to do is carve my own plan. I take the words of wisdom offered by the likes of
Natalia Rose, and I make them my own. I know myself and my body well, I know what
works and what doesn’t. That never changes when I travel.

First things first, I follow a “(high green) vegetable-centric” (yo, Rande!) regime when
home in Los Angeles, and that does not change no matter where I am in the world. I
always make vegetables/salads the bulk of what I consume. Luckily I have a simple
palate, and I cherish steamed veggies and garden salads. I also consume lean protein
such as wild fish is small amounts too, but veggies are my love affair.

Tip two, I never step out of the house without a health food store supply of NuNaturals

liquid stevia in my handbag, and I use it for everything! Literally. Salad dressing, to
sweeten my juice, my coffee (yup, I heart my cuppa joe and have no desire to do way
with it even as I delve deeper into this lifestyle) and although I very rarely drink, when I
do,I fascinate those around me with a clean vodka soda, squeeze of lemon, and stevia
drops to sweeten.

Everything is cool so long as I have my stevia. Hi, I’m Hollie and I am a stevia addict. If
worse comes to worse, I’ll order a bunch of garden salads and sweeten them with this
magical plant derivative and I feel satisfied.

Another thing that is incredibly important to me is my fitness and exercise routine. This
never ever dissipates when I travel either. Since my early teenage years, I have loved
waking up at the crack of dawn and getting my sweat on. I enjoy running (hence why I
chose to live right on the beach) and also indulged in an elliptical machine for rainy days
or days when it’s too dark to hit the sand. So when I’m away from home, I continue my
early morning jog. If the weather or terrain doesn’t permit this, I look for a fitness center
or swimming pool. Often the hotel will have something in this realm, but if not, the front
desk (or google!) is usually helpful in pointing me in right direction.

Worst case scenario: I always travel with a jump rope and resistance band, and if need
be, I will bounce around, stretch and do some strengthening exercises of my own
creation. Working out is sacred to me, and I feel my best when I have moved my body
and purged some toxins while listening to Britney Spears at the same time.

Another key factor in leading this kick-ass detox way of life is green juice. Thankfully, it’s
becoming easier and easier to access fresh-pressed kale and cucumber even in remote
parts of America, but when this is not an option, I always have packets of raw green-
powder in my suitcase. I like Healthforce Vitamin Mineral Greens, which is available
at Wholefoods and most health stores or online. Sure, the powder isn’t as ideal as the
freshly-squeezed, but it gives me energy and nourishment when I travel and that is key!

But above all, I understand and accept that this detox lifestyle is really a journey, as
is my travels. The type A inside me relishes in the ideals of perfectionism, but the
realist component of my brain knows it’s okay if I don’t eat as many greens as I would
normally, or of I miss a day or two or three of juicing, or even if I have a slice of pizza
in an effort to willingly share a culinary experience with my friends or co-workers. I am
blessed to live an existence in which I know I will never have to starve, and that when I
eat food – whether it be food I prepared myself, or the goodies that were served to me at
a restaurant or a dinner party – it was served with a desire to make me feel good. And I
am grateful.

My first love in this life is learning, and everywhere I go no matter how busy I am, I take
a few minutes to appreciate my surroundings and learn something new about its history.

And each day when I wake up, irrespective of the city I wake up in, I tell myself out loud
that I am going to do the best I can do in whatever circumstance I am in- in my field of
work, my personal life and in my food choices. I work with what I have, and I make the
best of it.

So as John Denver also says, “I want to live, I want to grow. I want to see, I want to
know.” Word.


Filed under Guest Post