Cinnamon Coconut Pecan Vegan Icecream

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My favorite time of the year is almost here!

That’s right, less than a week from now we’ll be cooking and baking all day, listening to carols and spending time together as a family. I LOVE how food oriented this holiday has always been for me. That being said, I am nowhere near ready baking-wise, but I know I will be.

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So, here we are, in the middle of winter and I am making ice cream. I know, I know; but you know what? Someone will need desert on their holiday table so in case you’re that person, here you go. And even if you’re not, you can make this all year long. So there. Recipe justified.

If you try it, let me know! Post your pics to IG and tag me – I can’t wait to see what you think!

Ingredients:
1 can of coconut cream, chilled.

1/4-1/2 cup maple syrup, based on preference

2 tsp cinnamon

1 handful of pecans, cut into pieces

Method:

  1. Put coconut cream, cinnamon and maple syrup and blend until combined.
  2. Put into ice cream maker and process based on instructions.
  3. Halfway through the process add about half of the pecans.
  4. Towards the end, add the rest of the pecans.
  5. Put into ice cream bowl/container and freeze for at least a couple of hours for firmer results or eat right away as soft serve.
  6. Enjoy with loved ones!

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Homemade Snow Cones!

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I married my hubby almost 9 years ago in Hawaii. When we were planning our wedding he said his only wish is to marry me in Hawaii. Well, no problem there! 🙂 We started planning things, thinking about dates figuring out what combination would be cool and then we realized we couldn’t wait over 6 months to do it so we were married about 2 weeks later. It was hopelessly romantic even though I was sick and had fever the whole time.

Hawaii is a magical place. It is also a place where I had shaved ice/snow cones for the first time ever. Boy oh boy, they were so amazing I couldn’t get enough! Every time I see snow cones somewhere I think of those 2 kids that got married during a beautiful hawaiian sunset, looking into each other’s eyes, having no idea what the future holds for them. We have come a long way since and so has my love for food, especially healthy food. And when I found out that my AMAZING Blendtec can make shaved ice I couldn’t wait to make it! And the juice? Simple – 2 ingredients. Ch-ch-ch-check it out 😉

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Ingredients
  1. ~ 4 cups of ice cubes
  2. ~ 1/2 cup of watermelon juice
  3. 2-5 basil leaves (based on taste preference)
Instructions
  1. Blend the ice for 5-10 seconds in high speed blender until the ice is completely “shaved.”
  2. Put into cups and pack tightly.
  3. Blend watermelon and basil leaves together to create juice. Basil can be optional but is very healthy and yummy.
  4. Pour over ice and enjoy with loved ones!

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Green Series: Vegan Matcha Cheesecake with Spirulina Sprinkles

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Aaand, another cheesecake is here 🙂 Yes, it is and it’s been too long. I love vegan cheesecakes because they’re an amazing snack full of nutrition and flavor. So simple and so delicious. This cheesecake is only 5 ingredients. Yes, it’s that easy. Can you believe it? You better.

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Remember how I told you I didn’t really like dates until I decided to step outside the box and try them? Well, I’ve been loving them ever since. I love dates filled with peanut butter as a snack at work.

Dates and almonds are the only two ingredients you need for the crust! I couldn’t decide what to use as toppings/sprinkles until I realized my beloved Organic Burst Spirulina granules were the perfect match – they’re green which matches matcha (ha), they look like sprinkles AND they are filled with amazing health benefits. You can’t go wrong with them.

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And matcha – I’ve been wanting to try matcha for so long! Its amazing health benefits were one reason (antioxidants and energy boost, just to name a couple). Also, I’m a sucker for anything colorful, so there. Unusually looking foods are my favorite. I love to shock, what can I say. Not that matcha is that shocking, but it did create a green cake, so kinda. I took this to work and the response was overwhelmingly positive, even by meat eaters 😛 I love this cheesecake as a snack or a treat. So go and make it and let me know if you love it as much as I do.

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Crust
  1. 1 cup dates, soaked 15 minutes
  2. 1 cup raw almonds
Filling
  1. 1/2 cup almond milk, unsweetened
  2. 2 cups raw cashews, soaked for at least 4 hours
  3. 1 tbsp matcha (I accidentally bought sweetened one, but if you have regular sweeten with preferred sweetener)
  4. Optional, but highly recommended: Spirulina granules
Instructions
  1. Put almonds and dates into food processor and blend until dough forms.
  2. Press into cake form, I used a 9 inch. Put into freezer while preparing filling.
  3. In a high speed blender (or food processor) put the filling ingredients and blend until super smooth.
  4. Pour over the base and put into freezer for at least 2 hours.
  5. Share with loved ones frozen or chilled. It will hold form out of fridge too.

Buchty – Slovak Jam Filled Pastry Veganized

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You know that one thing your grandma made you just love? This is it for me – buchty. I remember coming home after playing outside all day and warm buchty were waiting for me – the smell of them and the heat and steam of the oven filled the whole kitchen as I walked in. The memory takes me back whenever I want to and that’s the magic of it.

This whole week seems to be me reminiscing about my childhood and my grandma 🙂 Since I’m talking so much about her, here’s a visual of this beautiful woman:

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Buchty (plural) are something between a pastry and a bun, filled with jam, nuts or poppy seeds. They are the best snack in the afternoon with your tea or coffee. Soft and fluffy on the sides and inside and crunchy on top and bottom – that’s a perfect buchta (singular). To fill them I used the jam I posted about before this. IMG_0395-1

OK, so this is not one of those super healthy posts – I get it. But what’s life without a variety? 🙂

I have swapped all ingredients for their better versions and the jam I used is raw with barely any sugar. I was able to do so without sacrificing the texture, taste and the look. So here you go, a little taste of Slovakia for you.IMG_0404-1

Ingredients
  1. 3.5 cups unbleached flour
  2. pinch of salt
  3. 1/4 cup maple syrup (room temperature)
  4. 2 tsp yeast
  5. 1 cup unsweetened almond milk (warmed up a bit, not boiling)
  6. 8 tbsp melted vegan butter + more to grease the buns
  7. 1 flaxseed egg
  8. coconut oil to grease the bowl
  9. Optional: confectioner’s sugar for top
  10. Fillings: jam, nuts, poppy seeds, cream cheese – possibilities are endless.
Instructions
  1. In a large bowl, mix flour and salt and make a well in the center.
  2. Warm milk (not boiling) and pour half of it into the well. Add maple syrup and yeast and let sit for about 10 minutes to activate the yeast.
  3. In a separate bowl make flaxseed egg and let it sit while the yeast is activating.
  4. Add melted butter to the rest of the milk and mix. Then add the flaxseed egg a mix again.
  5. After the yeast has activated, add the milk-butter-egg mixture to the bowl with flour.
  6. Put the dough on a cutting board and knead like you’ve never kneaded before until the dough is soft and springy. Hands are the best, but if you’re like me, you’ll use a mixer 🙂
  7. Wash the bowl the dough was in. Coat it with coconut oil and put the dough back in. Let rise for about an hour, or until it doubles in size.
  8. Preheat the oven to 380F.
  9. Butter a large baking dish and set aside.
  10. Quarter the dough, then divide each part into 4 parts. See notes below.
  11. Take one piece of dough, flatten into a circle, fill with filling of choice (I did jam), pinch together to seal and brush each piece with melted vegan butter.
  12. Put into baking dish pinched side down.
  13. Use up all the dough and let the buns sit 20 more minutes.
  14. Bake for 25-35 minutes, until the top is golden brown.
  15. Let cool and sprinkle sugar on top.
  16. Enjoy with loved ones!
Notes
  1. The original recipe calls for dividing the quartered dough into 8 small pieces, but my buchty came out very small, hence I’d cut into 4 pieces.
Adapted from Grown to Cook

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Vegan Strawberry Coconut Frozen Tarts

Fun fact: We lived in California for 10 years before finally moving to the beautiful Washington state.

Fun fact 2: Before I became a green smoothie fanatic I used to go to a local smoothie place called “Blenders in the Grass” where I had my first encounter with Acai bowl, peanut butter smoothie and, my favorite – strawberry colada. Oh boy, did I love that smoothie! It was my one smoothie I ate with a spoon 🙂 I thought of it this weekend which inspired me to make something similar. (Also, I bought these new ramekins and what better color to go with mint than pink/red? :D)

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Now, these bad boys are a simpler versions of that smoothie for easier preparation and more distinct strawberry and coconut flavor. I really wanted a white crust and I got it 🙂 Oats, banana and coconut – bam! My new favorite crust was born. I also used only 6 ingredients for the whole recipe! That’s right, really easy – 10 minutes of prep, pop in the freezer and in a couple of hours they’re done! You can also store them in a fridge for a softer bite. The best is the mix of both – frozen and then put into the fridge about half an hour before enjoying.

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So what are you waiting for! Go make them and let me know how you like them. I’ll let you in on a secret – these are perfect for that late night craving 😉IMG_0298-1

Crust
  1. 1 tbsp coconut oil melted
  2. 3/4 cup large coconut shavings
  3. 1/2 cup oats
Filling
  1. 2 cups frozen strawberries
  2. 1 banana
  3. 1 cup cashews, soaked over night
Crust
  1. Put coconut flakes in food processor and process until some of the oil comes through, or until it becomes coconut butter if you want a smoother consistency.
  2. Next add oats and slowly the melted coconut oil until a dough forms.
  3. Prepare ramekins by sprinkling a bit of coconut flakes (the small bits) on the bottom – this will prevent the dough from sticking to the ramekin.
  4. Divide the dough in three and start pressing in the bottom of ramekins.
  5. Put in the freezer until you prep the filling – it should take a long time for them to harden.
Filling
  1. Super simple – put all ingredients into food processor, or a high speed blender and blend until smooth.
  2. Pour over the crust and freeze until firm.
  3. Enjoy with loved ones!

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Raw Vegan Coffee Cheesecake

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Coffee – the aroma, the taste, the options on preparing it… Unlike anything out there. And yet, I gave up coffee about six months ago because it was fueling my anxiety and making my heart race too much. Another reason is that every time I had it I “crashed” really hard a couple of hours later. I went from happy to half asleep so then I had another cup around lunch time and maybe another after work because I’m a mom and my day is not over until my son’s in bed. It became quite ridiculous..Because of my anxiety I decided to cut it completely and maybe just have a decaf in the morning. Since decaf has some caffeine it was still affecting me, unfortunately. So I decided to try to go without coffee to see how I would do…

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And you know what I realized? That I’m fine 🙂 Instead of having “highs” and “lows” I’m more leveled. I also noticed that hearty lunches make me go into food coma like no other. So I started to make healthier choices. And I’m proud of myself for doing so! Then I discovered Organic Burst superfoods and I love them! So far I tried spirulina, maca and chlorella, but I’ll be trying more soon.
IMG_0060-1Enough rambling though. I miss the taste of coffee. A lot. And so, when I thought about what flavor of cheesecake I should make was a no brainer.

Ladies and gents, I give you raw vegan coffee cheesecake with goji cacao oat base. I’ve been snacking on this every day since I made it and I must say I’m in love! The best thing is the consistency which allows you to eat it frozen or just chilled. Simple – choose the texture and enjoy.
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Let’s break down what you’re getting from this cheesecake:
– the taste and smell of coffee which you love so much
– antioxidants, better skin and immunity boost from Goji berries, among other things
– cardiovascular system support and cancer prevention from cacao
– healthier heart, bones and nervous system from cashews
– good fibers and minerals from oats

In short, let’s get healthy together through a dessert 😀
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Crust
  1. 2 cups goji berries OR dates, soaked for 15 minutes in warm water
  2. 2 cups oats
  3. 1 tbsp maple syrup
  4. 1/4 cup of cacao
Filling
  1. 3 cup cashews, soaked over night
  2. 1/4 cup coconut oil, melted
  3. 1/4 cup unsweetened almond milk
  4. 1/4 cup maple syrup
  5. 1/2 cup espresso (I used decaf)
  6. more cacao powder for sprinkling on top
Instructions
  1. Soak cashews over night (or 6-8 hours) and drain.
  2. The next day, soak goji berries for 15 minutes and drain.
  3. Make espresso and let cool a little.
  4. In a food processor combine the ingredients for crust and process until sticky dough forms.
  5. Press into a pie dish – I used 11in baking dish.
  6. Put in the freezer while preparing the filling.
  7. In a high speed blender or a food processor, combine all of the ingredients and blend until SUPER smooth.
  8. Pour into dish on a chilled base.
  9. Store in a freezer or fridge based on preference.
  10. Enjoy with loved ones 🙂
Notes
  1. I’m so happy with the consistency of the filling because you can choose whether you’d like it frozen or just chilled while keeping its shape. YUM!

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Raw Vegan Peanut Butter, Banana and Chocolate Pie on Goji Crust

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Fall is here! This raw pie definitely matches – color wise – and I didn’t even plan on it. I have been researching all kinds of crusts for raw pies, but most of them use dates mixed with variety of different things. I don’t really like dates because they’re too sweet for me so I was trying to think what else I could use to make it work. I don’t like raisins, I don’t normally buy cherries…And then it hit me! Goji berries! Full of every possible goodness you can think of for your body, so why not?

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Like I said, I wasn’t even thinking about the color because I was so excited about using gojis. The color was a sweet bonus. Also, this was my first time using soaked cashews for the filling too and I must say now I know why they’re used so much in raw pies/tarts. Perfect texture and not too much taste that would mix with other ingredients. All right, let’s get down to what’s in it. Who loves peanut butter? ME! Chocolate? DUH! Banana? YEAAA! I mean, you just can’t go wrong here. Fall colors? Check. Go make it!

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Ingredients:

Crust

1 cup goji berries – soaked for 10 minuts

1 cup oat flour – simply blend oats in food processor

Filling

1 cup cashews – soaked for 5 hours

1 banana

1 tbs cacao powder

1/4 cup peanut butter – I made my own

1 tbs brown rice syrup – feel free to use maple/agave syrup or honey

Optional – roasted cashews and goji berries for topping.

Method:

Soak cashews 4-6 hours prior to making the pie. Soak goji berries and start gathering all the ingredients. Use oat flour or make your own in food processor. After gojis have been soaking for about 10 minutes add them to the oat flour in food processor and blend until everything is well combined. Press into pie pan using fingers or a wet spoon – I used a 9 inch pan. Press firmly on the bottom and sides, bringing higher on the sides. Put into freezer while making filling. Prepare filling by blending all the ingredients in food processor or blender. Take the pan out of freezer and pour the filling in, smoothing with spatula. Make it pretty with toppings of choice, fold sides inward a little and put into freezer for 1-2 hours. Once firm enough to cut, keep in the fridge. Don’t forget the most important step – cut up and share with loved ones. Enjoy!

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Frozen Coconut Almond Vegan Bites

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Hi there fellow sweet tooth lovers!

Do you like coconut? Keep reading.

Almonds? Check!

Got chocolate? You betcha and then some.

If you want to know how to make these lovely frozen treats, read on.

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Here’s the thing. I’m busy. Every day, all day. I’m a wife and a mom and I work full time. I’ll spare you the boring details, but here’s what I’ll tell ya: No matter how busy and tired I am, I always try to make time to make some treats. The worst thing is when it’s around 10pm and a recipe hits me and I simply CANNOT not try to make it. So I get up, start gathering ingredients and mix and blend and create. Insert image of a mad scientist. This is one of those recipes. Luckily, my husband is very supportive and he learned to just go with the flow and let me make things.

 

 

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Ingredients:

Bites:

1 can of coconut cream (I used Trader Joe’s)

1 cup millet puffs

1 cup almonds

1/2 cup coconut shavings (I like the big chunky ones for funky shapes, but feel free to use smaller pieces too)

1 tbs chia seeds

1 tbs brown rice syrup (my favorite sweetener)

Fudge:

1/3 cup coconut oil

1 tbs – 1/4 cup brown rice syrup (I used 1/4 cup and the fudge was VERY fugdy – very caramel consistency. If you’d like it a little more runny, which means it’ll take less time for it to harden on the bites, use less)

1 tbs raw cacao powder

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Combine all ingredients in a bowl – I crushed the large coconut shavings with my hand a bit. The consistency will vary based on whether the coconut cream is chilled or room temperature. I used room temperature so I had to put the bowl into freezer for about an hour so that everything hardened and I could form bites more easily. Next, parchment paper is your best friend. Trust me on this one, otherwise you’ll have coconut cream even behind your ears. Anyways, form the bites and put on the paper. Put into the freezer until they harden.

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Make fudge while the bites are in the freezer. Take a small pan, turn the stove on medium heat and melt coconut oil. Add brown rice syrup and mix the whole time until it combines with the coconut oil, never letting it reach boiling point. Turn off the heat, set aside and add raw cacao powder little by little. Mix well until combined. Take the bites out of the freezer and dunk, decorate, or just leave plain. Serve frozen or chilled.

Enjoy! 

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Vegan Red Velvet Cupcakes

These red velvet cupcakes will blow your mind! They’re a perfect snack, breakfast, or even a post-workout treat. You will never guess the ingredients!

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I got the recipe from lola who made it into brownies. I didn’t have parchment paper so I decided to make them into cupcakes. This is the first try so they’re not perfect, but delicious and nutritious nevertheless. I followed her video which is super easy! The prep is about 5 minutes only – ANYONE can spare that much time for something this delicious 🙂

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So, on to the mysterious ingredients. Once you try these you won’t believe these contain beets and chickpeas. Say what? You heard me 🙂 If you’re part of the vegan community you’ve probably already heard about thousand ways beets can be used. But brownies?? Trust me, I was doubtful too, but since every single “weird” sounding vegan/raw recipe I tried was delicious I decided to give this a try. And I’m glad I did because these are easy, delicious and people pleaser.

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Here’s the breakdown:

– 2 1/2 cup oats

– 1/4 cup raw cacao powder

– 1 tsp baking powder

– 1 large cooked beet (I used Trader Joe’s pre-cooked beets – 3/4 of the package, but next time I’ll do all of it because the dough wasn’t moist enough)

– 1/2 cup beans (black or garbanzo)

– 1/2 banana or 1/4 cup coconut oil

– 1/3 cup maple syrup

– 1/2 cup almond milk

– 1/2 cup vegan chocolate chips

In a food processor or a blender, blend the dry ingredients until it becomes flour-like consistency. I made a mistake of not processing long enough and that’s why mine are a bit chunky. Put into a bowl and set aside. Put all the wet ingredients into a blender and blend until smooth. Fold into the flour mix and then add some of the chocolate chips (leave some for the top). Pour into a lined pan, or cupcake pan, sprinkle with more chocolate chips and bake 350F for 20 minutes.

Let cool off and serve immediately. These will go fast so snatch as many as you can yourself 🙂

ENJOY!