Raw Carrot Cake

Ingredients:

Cashew Frosting:
2 cups cashews (soak for a couple of hours)
1-2 tbsp lemon juice
2 tbsp liquid coconut oil
1/3 cup agave or maple syrup
water (as needed)

Cake:
2 large carrots (peeled)
1 cups oat flour (rolled oats blended into powder)
1/2 cup walnuts
1 cup dates
1 cup dried pineapple
1/2 cup dried coconut
1/2 tsp cinnamon
1 tsp vanilla
1/3 cup coconut oil

Directions: 

Cashew Frosting: 

Blend all ingredients in a high speed blender adding as little water as possible until smooth.

Cake: 

Chop carrots into small chunks then place all dry ingredients into a food processor until small pieces and sticks together. In a mixing bowl add vanilla and slowly add coconut oil if needed to the mixture. Next, press half  the cake mix into the bottom of an adjustable spring-form pan.  then spread about 1/3 frosting onto the cake. Place in the freezer until frosting is hard then press the rest of the cake mix.  Last, take the cake out of the pan and using the rest of the frosting frost the rest of the cake, 

and garnish with whatever you would like. 

Enjoy!

Raw Lasagna

Ingredients:

Noodles:  Zucchini

Cashew Cheese:
2/3 cup cashews
2 garlic cloves
1 tbsp fresh lemon juice
2 tsp dried rosemary
dash salt and pepper
water (if needed)

Spinach & Sun-dried Tomato Pesto:
4-5 cups spinach
1/2 cup pine nuts
1 garlic clover
2 tbsp sun dried tomatoes
1 tbsp olive oil
dash salt and pepper
water (if needed)

Directions:

Noodles: Slice zucchini into thin slices, with a mandolin if you own one.

Cheese: Blend all of the ingredients in a blender or a food processor until think and smooth.  Add water if needed, but in very small amounts.  Remember you can always add but never take away.

Pesto: Again blend all of your ingredients in a blender or food processor until thick and smooth, adding very little water if necessary.

Last assemble all of your ingredients by layering zucchini noodles, spinach & sun-dried tomato pesto and cashew cheese.  I added some mushrooms and tomatoes into the mix as well. 

Almond Butter Cups

Ingredients:

Base:
3/4 cup raw almonds
1/4 cup rolled oats
2 tbsp taw almond butter
1 1/2tbsp coconut oil
1 1/2 tbsp agave
1/4 tsp vanilla extract
1/4 tsp cinnamon
pinch of salt

Topping:
3 tbsp coconut oil
3 tbsp agave
2 tbsp cocoa powder
pinch of salt

Directions:

First, add almonds and oats into a high-speed blender on high until flour texture.  Pour into a large bowl and break any large clumps with fingers.  Next, add almond butter, coconut oil, agave, vanilla, cinnamon and salt to the flour and stir.  Once thoroughly combined using a mini muffin tin lined with paper liners portion the dough into each muffin cup pressing down until even and smooth.

Topping: Whisk together coconut oil, agave, cocoa powder and salt until no clumps remain.  Pour chocolate sauce over the top of each cup, distributing evenly.  I garnished the tops with sliced almonds.

Freeze in a flat area for 30 minutes or until firm.  Store in freezer.

Fruit & Chia Seed Parfait

Chia Seed Pudding

Ingredients:

1/4 cup chia seeds

1 cup almond milk

1 tsp honey

1 tsp vanilla

1 tsp cinnamon

Directions:

Mix everything together in a bowl.  Refrigerate for 2-3 hours.

Parfait

Ingredients:

chia seed pudding

2 mixed berries

Slash of almond milk

flaxseeds optional

Directions:

Blend together mixed berries with a splash of almond milk until smooth.  Pour juice over top of the chia seed pudding.  I sprinkled a little bit of flaxseed on top with some extra blueberries and serve.

Mint Pea Pesto over Zucchini Noodles

I can't stop eating this!!!

Ingredients:

2 large zucchini

1 cup peas

1/4 cup pine nuts

1/2 cup mint leaves

1/4 cup parsley leaves

1 clove of garlic

1 lemon (juice and zet)

1/4 cup Olive Oil

Salt & Pepper

Directions:

First, cut the ends off of the zucchini. Then using a spiralizer or mandolin cut zucchini noodles.

Blend together the mint leaves, parsley leaves, pine nuts, peas, garlic and lemon preferably in a food processor.  Keep on low and slowly add olive oil until smooth. Next season with salt and pepper.

Last add the pesto to the zucchini.

Guacamole

Today is my first day back from 5 days of bed rest due to a minor neck injury.  I spent the last few days watching a lot of movies. The problem was I really wanted popcorn so instead I made and guacamole.  The first day I wasn't minding this so much, but then it got boring, but enough about me let's take Guac. 

Ingredients:

3 avocados

1 medium onion

1 tomato

1 jalapeno

1 lime

cilantro

salt

pepper

Directions:

Now I am no pro at cutting avocados so if you are not sure how to prep an avocado you may want to watch a video on youtube. Basically, cut the avocados in 1/2 (not all the way through because of the pits), remove the pits, and scoop the flesh out of their shells into a large bowl. I find a fork works well to mash up the avocados.  I leave a pit in the bowl to keep the avocados from getting brown. Chop up the onion, tomato, and jalapeno then place in bowl. If you don't like spicy I would leave out the jalapeno or don't put as much.  Next, squeeze in the lime juice.  Then, add some salt, pepper and cilantro to your liking.  Last mix everything together!

I found some raw flax seed crackers to dip, but I prefer eating with carrots. Enjoy!

Day 9: Grapefruit

I love a good grapefruit in the morning, it's tangy and tart with an underlying sweetness.
It's especially great on these hot summer days. Not only is it tasty, but it is a great source of
vitamin C, contains the fiber pectin, and the the rich pink and red colors of grapefruit
are due to lycopene which is believed to have an anti-tumor activity.
Tasty and healthy!

White    /    Pink and Red