Crazy good coconut oat granola bars with chocolate glazing

2017-04-06T01:07:54+00:00

What is a great morning without a great breakfast? What makes my breakfast especially good is organic granola. I usually add it to my green smoothie bawl. I love it so much I can literally eat it for each meal of the day. Yum!

But like everybody else I get bored even with my favorite food. So to diversify the usual granola breakfast Amber and I decided to make granola bars and top them with unsweetened chocolate glaze. You can eat it as a breakfast or you can take it as a very yummy snack.

Ingredients:

2 cups oat granola

5 dates

Half cup coconut oil 

Half cup shredded coconut 

Half cup flax seeds

2 tbsp cocoa powder

Preparation:

Grind flax seeds in a blender along with dates. Put everything in a medium bowl. Add oats, shredded coconut and 1/4 of a cup of coconut oil. Add 4 tbsp of water to activate flax seeds to bind the consistency. Massage everything into a dough.

Make granola bar shapes and place them on a dehydrator tray.

In a cup with 1/4 of coconut oil add 2 tbsp of cocoa powder and stir. Pour 1 tbsp of chocolate glazing over each bar.

Put the tray with bars in a dehydrator for 6-8 hours.

Buen provecho!

Crazy good coconut oat granola bars with chocolate glazing2017-04-06T01:07:54+00:00

Vegan Dehydrated Falafel Balls

2017-04-06T01:11:37+00:00

Falafel is an ancient dish that has been popular in Egypt and now the rest of the Middle East.

It is one of the best vegan things that you can get when you dine out. It is very fulfilling and goes perfectly with a salad and humus.

This recipe is a little different from a traditional one but equally delicious.

Ingredients:

Half cup flax seeds

Massive handful parsley

Half cup sesame

Half cup sunflower seeds

5 small carrots

2 red bell peppers

3 tbsp apple vinegar

2 tbsp curry

1 onion

1 big lime, squeezed

1 tsp of coconut Aminos

Preparation:

1 batch: put 1 cup in a dry container and blend until flour consistence

2 batch: put diced parsley, sesame seeds, sunflower seeds, carrots and bell pepper and onion in a food processor. Squeeze 1 lime and add Aminos, curry and vinegar. Keep it running until the substance reaches rice size.

Put both batches into a big salad bowl and massage it altogether into a dough, add a quarter cup of water to help bind the consistency.

Make medium balls and put them in a dehydrator for 5-8 hours depending on how dry would you like your falafel to be.

If you don't have a dehydrator you can easily eat it raw or make a patty and fry it with coconut oil. It can be a vegan used in a taco or as a burger "meat".

 

Buen provecho!

 

Vegan Dehydrated Falafel Balls2017-04-06T01:11:37+00:00

Vegan Mexican Fiesta Bowl

2017-04-03T22:34:32+00:00

Mexican cuisine is widely popular in the US. On every corner of most of the cities you can find a taqueria. However Mexican traditional food is very heavy with lots of fat and salt. But, fortunately for us, we can make an amazing Mexican style infused dish and be sure it's great for our body. How can you do it? Make a vegan alternative!

This afternoon we were in a mood for a Fiesta Bowl with cabbage tacos. Yum!

Here is what you need:

1 cup quinoa, 3 purple cabbage leaves, 1 big cauliflower, 1 lime, 2 tomatoes, 1 medium onion, 1 red bell pepper, 2 avocados, 1 tbsp paprika, 2 cloves of garlic, 1 tbsp sunflower seed  oil, 2 sticks heart of palm, a handful of cilantro.

Preparation:

  • For the rice you need to dice cauliflower and heart of palm in a food processor adding sunflower oil and paprika.
  • Next we'll prepare guacamole by mashing  2 avocados with a fork. We can add a half of diced onion and half of tomato to it. Stir it all throughly.
  • For Pico de Gallo dice 1.5 tomatoes, add lime juice, a half of diced onion and chopped cilantro. Stir until evenly distributed.
  • To prepare quinoa take 1 cup of uncooked quinoa and 2 cups of water. Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.

Decoration:

Take a purple cabbage leaf. Fill it with 3 even rows of cauliflower rice, quinoa and guacamole. Sprinkle chopped red bell pepper on top.

 

Buen provecho!

 

Vegan Mexican Fiesta Bowl2017-04-03T22:34:32+00:00

Vegan Coconut Curry Pad Thai with Sautéed Vegetables with a side of Quinoa

2017-04-01T22:18:01+00:00

In the beginning of this year I spend the whole month in Thailand. It was an amazing trip! Before going I didn't know much about the country and the culture. What I did know that Thai food was one of the most popular in the World. As a vegetarian I only tried vegetable dishes like Vegetable Pad Thai, Veggie Fried Rice and Veggie Tom Yum. Even though they were deliciousI was, they were always very heavy on my stomach. I usually felt sleepy after eating.

It is known that vegan cuisine gives you energy and feels so much lighter in your body. There are so many healthy vegan alternatives for any traditional recipe. So Amber and I decided to make Vegan Coconut Curry Pad Thai with a side of Quinoa. Yum!

Ingredients:

You'll need 1 can of organic coconut milk, 2 tbsp of organic curry powder, 4-5 tablespoons of coconut oil, 3 tbsp of olive oil, 2 cloves of garlic, 1 thumb of ginger, 1 lime juiced, 1 handful of cilantro, 1 large carrot, 1 squash 1/4 purple cabbage, 1 broccoli, 1 cauliflower, 1 red bell pepper, 1 cup of uncooked quinoa.

Preparation

Curry Vegetables:

Chop all the vegetables. Spiralize 1 carrot into long noodles of medium thickness. Put olive oil, coconut oil and a generous amount of curry powder into a frying pan and cook on a medium heat. Add garlic and ginger. After 5 minutes add vegetables. Sauté for 15 mins constantly stirring the vegetables. Add coconut milk and keep stirring until the vegetables are half done. Make sure to not overcook it. As a last step add carrot noodles and stir for 5 minutes.

Quinoa:

In the same time prepare 1 cup of uncooked quinoa and 2 cups of water. Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.

Decoration:

Layout the vegetables, carrot noodles and quinoa on a plate. Squeeze lime and sprinkle chopped cilantro leaves over the vegetables.

Buen provecho!

Vegan Coconut Curry Pad Thai with Sautéed Vegetables with a side of Quinoa2017-04-01T22:18:01+00:00

Magical Banana Ice Cream

2017-03-30T21:51:05+00:00

Sweet Treat

What is your best food memory from childhood? Mine is ice cream. I remember summertime and going to the river with my family. On our way home we would swing by the store to get a nice cold sweet ice cream. Oh yeah, this is one of my best memories.

As an adult I still have cravings for ice cream. However now I am fully aware of this product being 100% bad for my body. One pint of this "treat" consists 40 grams of saturated fat, 14 grams of sugar and don't even get me started on all the horrors of dairy... So, in other words, absolutely nothing good can come from eating the traditional type ice cream.

Don't be sad! I have a solution - Banana Ice Cream

For every single unhealthy traditional dish we have a great, yummy, nutritious vegan alternative. It doesn't only satisfy your cravings but also exceeds your expectations of a delicious ice cream!

Raw vegan ice cream is a great breakfast, snack or treat. Bananas charge you with energy and superfood powders provide you with a great amount of nutrients, vitamins and minerals. It is perfect for people transitioning off the sugar and dairy laced standard ice-cream. You can eat it whenever you like, as much as you like. Guilt free 🙂

Here is what we need for 3 servings:

3 frozen bananas

1 tbsp maca powder

1 tbsp moringa powder

1/3 cup of water

1 tbsp coconut oil

Preparation:

Put frozen bananas in the blender. Add water, maca and moringa powders. Blend thoroughly. The substance needs to have the same consistency as a standard ice cream. For better smoothness add 1 tbsp of liquid coconut oil. Make sure to add the oil as a last step to avoid it being frozen over bananas.

Pour it in a bowl and decorate with fruit, coconut flakes, granola and chia seeds.

Enjoy! Buen provecho!

Magical Banana Ice Cream2017-03-30T21:51:05+00:00

Kale Salad Sushi Burritos

2017-03-30T20:55:12+00:00

Have you ever tried sushi and burritos? I am sure you have. Have you ever tried raw vegan Sushi Burrito? If you haven't, it is amazing!

Amber and I decided to make it for lunch and it turned out to be my new favorite meal!

Here is what you need:

- For the salad you'll need 2 handfuls of kale, 1 handful of red lettuce and 2 sticks of heart of palm;
- To make the salad dressing you'll need a half cup of raw almonds, a quarter cup of vinegar, 2 cloves of garlic, a half of lime, 1,5 red bell pepper and a handful of cilantro;
-  Other ingredients: 1 avocado, 1 cucumber, 1 carrot and 4 raw organic nori sheets.

Preparation:

Slice the  kale and lettuce, dice the heart of palm and put it all in a big salad bawl. Then blend together all the ingredients for the dressing. After the dressing is done massage it into the salad leaves. Cut matchstick carrots and cucumbers and slice halves of avocado. Layout a nori sheet in front of you. Put 3-4 carrot sticks and 3-4 cucumber sticks on the nori's one side. Right next to them you'll need to put 2-3 tbsp of salad. Right on top of the salad you can put 3 thin slices of avocado.
Now carefully roll the nori like a burrito till you get to the other side of it. Spray a little bit of water on the end of the nori to make it stick together. And voila! You got a yummy raw vegan kale salad sushi burrito!
Buen provecho!

Kale Salad Sushi Burritos2017-03-30T20:55:12+00:00

Creamy Raw Vegan Cauliflower-Cashew-Carrot Soup

2017-03-28T20:55:58+00:00

Most Important

Food is always a favorite topic among people. There are so many types of cuisines in the World, so many typed of diets as well. This month I have an opportunity to challenge my body and mind and bring myself to a new level of a Super Human Being: eating raw vegan meals.

Next Level of Greatness

Before coming to Costa Rica my diet was primarily vegetarian with consuming a little bit of raw and cooked fish and seafood. I was always very conscious about my eating and never doubted the plant-based diet. I cut off meat, dairy and any type of fast food 5 years ago. Since then I am a much happier, healthier and overall fitter person. Trying the vegan diet for a month was always something that interested me. I have read a lot about pros of raw vegan lifestyle. Besides the obvious benefits of feeling & looking great, I was particularly interested in having 5x more energy all day long. That was very intriguing 🙂 I am glad to say it exceeded my expectations! I feel I can ran marathons and sleep only 5-6 hours at night. It is very similar to the rush you got after drinking a very strong double espresso.

Lake a Chef

After experiencing the benefits I am all up to trying out new dishes because, as everything, variety always makes everything FUN.

During my EpicSelf Fellowship I will making new recipes for every meal of the day. Today's choice for lunch was soup, and not just any soup but Creamy Raw Vegan Cauliflower-Cashew-Carrot soup! Yeah baby!

Here is what you need for 3 servings: 

1                  Carrot

1 head        Cauliflower 

1 head        Garlic

1 handful   Parsley

1                  Yellow onion small

2 tbsp         Nutritional yeast

0.5 cup      Raw cashews

1 tbsp         Paprika

1 tbsp         Coconut oil

1 tbsp         Olive oil

0.5              Lime

 

Simple preparation:

  • Peel the onion and carrot
  • Put everything in a blender
  • Blend thoroughly until creamy consistency
  • Decorate with bits of carrot, lime and parsley
  • Enjoy!

 

This was my first attempt and with Amber's amazing guidance all the way through we made an Epic lunch meal that charges you for the rest of the day!

Buen Provecho a todos!

Creamy Raw Vegan Cauliflower-Cashew-Carrot Soup2017-03-28T20:55:58+00:00

Curried Raw Kofta Balls in Tomato & Vegan Cheese Sauce

2016-11-29T00:47:52+00:00

I love Indian food.

I mean I really love Indian food! Back in collage there was this amazing vegetarian India buffet near campus where I was eating lunch at least once a week. It is interesting to note that my earthy friends were typically so down for Indian buffet, but several of my "non-hippy" friends just couldn't stand the smell of Indian food. If the smell bothers you, it means you probably aren't use to the scent of curry, which is an amazing Indian spice blend that tends to have a lingering odor. The blend usually consists of hot pepper, cumin, coriander, & turmeric with endless varieties throughout the Asian continent. Not only is it deliciously flavorful, it is an incredibly healing spice as you can well imagine.

Some of the numerous benefits of sprinkling curry powder into your food includes stimulating the immune system, improving bone health, reducing risk of bacterial infections, improving digestion, relieving inflammation, reducing cognitive decline with age, and reducing the risk of cancer and heart disease. That is no joke! So worth getting over your aversion to the smell and incorporate some curry powder into your diet.

Since going raw, I have been hankering for a good and spicy Indian dish that I could make raw and would keep that authentic texture and taste.

This is it.

Kofta balls, if you've never heard of them before, are traditionally prepared as a meat dish that is ground up, mixed with spices, and rolled into balls and then served with a spicy curry sauce on top. This raw vegan version has the same warming qualities, ideal texture, and savory taste without all that meat.

Here ya go:

Ingrediants:

For Kofta Balls

3 cups sunflower seeds, soaked and sprouted

1 cup almonds, soaked

handful fresh parsley

handful fresh cilantro

2 teaspoons curry powder

1 teaspoon cumin

1/2 teaspoon cayenne

1 zucchini

4 cloves of garlic

1/2teaspoon Celtic sea salt

1/2 teaspoon coriander

1 inch piece of fresh ginger root

pinch cinnamon

1 teaspoon raw honey

 

For the sauce:

3 tomatos

1/2 zucchini

1/4 cup tahini

1/4 cup vegan cheese (sunflower seed cheese)

1 teaspoon curry powder

1/4 teaspoon cayenne

3 cloves of garlic

1/2 teaspoon paprika

handful of fresh cilantro

1/2 teaspoon Celtic sea salt

2 tablespoons raw honey

juice from 1/2 a lime

 

Directions:

Put Kofta Ball ingrediants into a food processor until thoroughly processed.

Then, laying out your dehydrator trays, form the mush into medium size balls and place onto dehydrator sheets for 6 hours. 3 hours in, come back and flip the balls over to ensure a consistent texture throughout.

When the balls are almost ready, mix all the curry sauce ingrediants into a high-speed blender and blend up until creamy and smooth.

Lastly, pour sauce over the warmed up Kofta Balls and enjoy! This typically serves 5

And there you have it! Classic Indian dish made raw, vegan, and yummy just like that!

For my balls, I decided to spiralize some zucchini and make a pasta and serve the Kofta Balls on top. I also drenched mine in that sauce because it is just so good! Finally, I garnished mine with a sprig of fresh cilantro.

Note about the vegan cheese. You can use a store-bought vegan cheese but making your own is ideal. You can find the awesome recipe for home-made vegan cheese that my girl Kait made and that I used in this recipe here.

If you have been missing your favorite Indian dishes since going raw vegan, fret not. There is hope!  Who would have thought you could make a raw vegan version of a predominately meat based recipe that takes just as good, if not better than the original? Just play around and get creative with your substitutions!

Share with us your favorite raw vegan Indian dishes below. I'm dying to know what you come up with!

Curried Raw Kofta Balls in Tomato & Vegan Cheese Sauce2016-11-29T00:47:52+00:00
  • gluten free raw vegan rosemary onion bread

Gluten Free, Raw Vegan Rosemary Onion Bread

2016-11-25T04:45:27+00:00

For the bread lover with a gluten allergy, finding a tasty recipe to quell the craving for a fresh baked loaf is like searching for the holy grail. To the gluten-free raw vegan, however, that search becomes a hungry, relentless hunt.

At least it has been for me.

For the past year, I have been staying far, far away from gluten. In the couple of years leading up to that decision, I ate it on occasion but began noticing signs of a gluten sensitivity popping up in my body. I had to say bye-bye to baguettes, adios to arepas, and sayonara to sourdough. Saying goodbye was difficult and my heart ached, but not as much as my belly when I ate bread.

The art of baking bread is a tradition that spans generations and bridges cultures. The aroma of bread baking, in most minds, conjures memories of comfort and family. If you’ve ever walked into a home where there are fresh loaves in the oven, then you speak the universal language of bread. Don’t worry, there’s only one word in this language: “mmmm.”

I’ve become extra sensitive to the intoxicating aromas of cooked and baked food as I’ve eaten a purely raw vegan diet for the past few weeks. Just thinking about a fresh baked bread is making me hungry, even though I haven’t eaten it in months. Last week during the Epic Awakening Retreat, an immensely talented chef named Pedro joined our team. On the last day, he made an onion bread that almost made me cry — not from the sting of onion, but from the fact that it tasted like bread. It smelled amazing, had a crust, and it was warm! I even made a sandwich. This, my friends, is something I did not know I would be able to eat as a raw vegan. Thank God I was wrong!

With Pedro’s onion bread as my muse, I decided to try my hand at making a dehydrated raw vegan bread. This bread is actually much easier to make than a traditional loaf of whole wheat.

Rosemary Onion Bread

3 C Sunflower seeds

2 Red onions, chopped

2 C Flaxseed, freshly ground

1 1/2 Tbs Rosemary

2 tsp Black pepper

1 tsp Sea salt

1/2 C Water

To prepare:

Place the sunflower seeds and red onion in your food processor and process until it reaches a fine meal. Scoop the mixture into a large bowl, then add the ground flaxseed, rosemary, black pepper, and salt. As with most bread recipes, it helps to use your heads to incorporate the mixture. Slowly add the water continue to mix all of the ingredients evenly.

On a nonstick dehydrator sheet, spread the bread mixture into a large square about 1/2” thick. It should take up almost the entire dehydrator sheet. Dehydrate at 118 degrees for 4 hours, then flip it over to a mesh tray and score the bread into 12 pieces. Dehydrate for another 3 hours if you’d like a softer, warm bread, or leave it in longer until it is firm to your liking.

Servings: 12 pieces of bread*

*Only 10 pieces of bread made it out of the dehydrator. Sabrina (also here for the Epic Fellowship) and I were really doing the rest of the team a favor because we thought we should test out the bread for safety’s sake. I mean, we wanted to make sure it wasn’t poisonous or anything…

I’m happy to share that this bread is off the hook. If you top a slice with some avocado, tomato, a squeeze of lime, and a pinch of salt, you may just find yourself in heaven. What are your favorite open-faced sandwich toppings? We’d love to hear in the comments below!

Gluten Free, Raw Vegan Rosemary Onion Bread2016-11-25T04:45:27+00:00

Salt & Vinegar Kale Chips

2016-11-28T00:07:09+00:00

I've never really been a chip person. Some people are always scooping up a bag of chips at the grocery store. Maybe they are the worst hydrogenated oil chips out there or maybe some fancy Whole Foods brand of 'healthier' chip alternatives, but that was never me. In truth, my sweet tooth will win out over salty anything on most days. I say most days though because there is a certain time of month when I can get a terrible hankering for salt and back in the day I would go straight for salt and vinegar chips.

Don't care about nacho, not interested in sour cream and onion. Nope, just give me that salty tartness and no one will get hurt,

It was only during that time of the month when those mad cravings for salt would hit me and usually, if I gave in and reached for a greasy bag of S&V chips, I would end up feeling way more bloated than before and probably even find myself with a massive headache. Craving salt around your menstrual cycle is not unusual but giving in to the cravings with ionized table salt is NOT the ideal solution.

So for years I flip-flopped. I would either resist these cravings by sheer force of willpower, or give in, devour a bag of salty tatter chips, and feel gross.

Then along came kale chips.

The introduction of the dehydrated kale chip was a game changer. At this initial point, there were only a few flavors on the market such as cheesy (made with nutritional yeast) or spicy. But my first thought was, where's the salt and vinegar flavor? Now this was way before i had a dehydrator, so I was working with your run of the mill oven, (which by the way works just fine) but I certainly wasn't going to wait for those salty vinegary kale chips to show up for sale at my local healthfood store. Nope, I was determined to make my own.

Yes, it is salty. And yes, you don't want a lot of refined salt in your diet but also, yes, we have a serious mineral deficiency and people need minerals and particularly high quality sodium in their diet. Just not a ton.

My answer? Himalayan pink salt or celtic sea salt (heck even Hawaiian lava salt if you can swing it). Why not? Good sources of sodium like those are great for the adrenals and give your body the minerals it needs. Just be sure to drink enough water to help those minerals move their way through the body.

And then there's vinegar. Not that gluten-y malt vinegar, no way Jose! We're working with only the best organic apple cider vinegar with the mother in there.

OMG, my mouth is watering already. Anyway, here's the recipe

Salt and Vinegar Kale Chips

Ingredients

2 large bunches of organic kale

2 TBSP extra virgin olive oil
6 TBSP apple cider vinegar
1 tsp sea salt/pink salt/or other nutritious real salt

Directions
  1. Wash kale and remove stems, tearing into bite sized pieces. Then place kale in a large size bowl.
  2. In a small bowl mix the oil, vinegar, and salt. Drizzle mixture over the kale.
  3. Massage the dressing into the kale till well coated and the kale begins to wilt a little.
  4. Spread kale on a few dehydrator trays and dehydrate at 115 degrees for 4-6 hours or until the chips are super crispy. If you don't have a dehydrator, spread kale out on to a parchment-lined baking sheet. Then turn the oven down to the lowest temperature possible and bake for approximately 15-20 minutes, with the oven door slightly ajar. Check to see if the chips are crunchy. If not continue to check every 5 minutes until you get a crunchy texture.

Last step is to hide the chips from yourself if you don't want to devour them all in a single sitting.

Ready, Set, Go!

Salt & Vinegar Kale Chips2016-11-28T00:07:09+00:00
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