Articles in the recipes Category
Folks, I’ve surprised myself!
Ever since NuNaturals sent me that awesome gift package (I blogged about it here), I’ve been trying to think of something awesome to make with some of the products – today was the day!
I wanted something with coffee, double mocha powder, stevia, and something super moist and decadent.
Oh, wow.
This cake DELIVERS all that and more!
Yuuummmmm!!!!
To get started, gather all your ingredients, measuring cups, bowls, etc. This will save you time in the end.
I took a photo of the healthiest ingredients (although milk and coffee are healthy too but they missed the photo).
SWEET TOOTH NOTE: I use stevia in my coffee, tea, and baked goods so I am not used to sugar. If you are, you might not think this is as sweet as you’re used to. You may want to add more sweetener.
Sugar-Free Wake-Me-Up Coffee Cake
Ingredients:
11/2 cups self-rising flour
1/4 cup ground flax
2 cups NuStevia Sweetener (Stevia Baking Blend)
3/4 cup cocoa powder, unsweetened
1 teaspoon salt
1/2 cup coconut oil
1 cup strong coffee, cooled (not cold, just not hot)
1/2 cup milk
1/2 cup greek yogurt (I used vanilla Chobani)
1 teaspoon vanilla extract
Baking Note: Stevia Baking Blend is a 1:1 ratio compared to sugar. So, if you use 1 cup of sugar in a recipe, you can replace that with the same exact amount of Stevia Baking Blend—1 cup.
Directions:
1. Preheat oven to 350*.
2. Spray a light coat of cooking spray in your cake pan ( I used a medium-sized bundt cake pan).
3. Combine dry ingredients in a big bowl. I whisked mine together (instead of sifting): NuStevia Baking Blend, ground flax, self-rising flour, unsweetened cocoa powder, and salt.
4. In a second bowl, whisk your wet ingredients: strong coffee, vanilla extract, farm fresh eggs, oil, milk.
5. Now add half of your wet ingredients into the dry ingredient bowl and combine until smooth. Add the rest of wet ingredients, stirring until well combined.
6. Pour your sugar-free chocolate coffee batter into your lightly sprayed cake pan and bake 30 – 45 minutes or until toothpick comes out clean. Time and temp vary according to oven. (I have a small, apartment-sized gas cookstove so I bake at a lower temp for a little longer and that works well for me.)
“Sugar-Free” Double Mocha Coffee Glaze
Ingredients:
7 tablespoons strong brewed coffee
2 teaspoons vanilla extract (I used Singing Dog by NuNaturals)
3 tablespoons double mocha powder (omit this ingredient if you want 100% sugar-free result – I threw this in at the end and it was delish but there is sugar in the double mocha powder)
1 1/2 cups NuNaturals Sweet Health Erythritol Crystals
1 tablespoon (melted) butter
Directions:
1. Whisk above ingredients together and drizzle over cake.
Now on to the sweetest part of all… digging in!
Have you had your chocolate fix today?
And….
Now, on to freebies and discounts for YOU! 
FREE SAMPLES
(Open to all Continental U.S. readers.)
Just send a self-addressed, stamped #10 envelope to NuNaturals at the following address:
NuNaturals, INC
2220 West 2nd Ave. # 1
Eugene, OR 97402
SPECIAL DISCOUNTS
EFFECTIVE IMMEDIATELY – ENDS JUNE 30, 2012
Be sure to take full advantage of SPECIAL DISCOUNTS on all future orders only available from ordering through the NuNaturals website :
www.nunaturals.com
When you to www.nunaturals.com CHECKOUT PAGE just enter this DISCOUNT CODE:
BLG0612
And you will receive a SPECIAL DISCOUNT of…
15% on your TOTAL ORDER.
FREE SHIPPING, TOO!!!
By ordering from www.nunaturals.com, you will ALSO receive FREE SHIPPING to the CONTINENTAL U.S. on all orders TOTALING $35.00, and over, AFTER this special discount.
Have you ever tried NuNaturals Stevia? Well, if you haven’t, take advantage of the free samples, discount code, and FREE SHIPPING!! I’ll be back soon… I have a SURPRISE for you all!!!
FTC Disclaimer: Although I love Nutella and am naming their brand, I always buy it with my own money and have never been sent any to review. I was not paid to write this post. I just wanted to share one of my favorite breakfasts with y’all, my friends. I did, however, include Amazon affiliate links to the product. If you click through those links and purchase anything, you’ll be helping Raw Juice Girl keep blogging. Thanks!
Hi, y’all!
How’ve you been?
Did the title make you look twice? Hope so!
OIANJ: Oats In A Nutella Jar
Oh. So. Good!
I had a Nutella jar that was pretty much scraped clean. But there was enough to enjoy a jar of hot oatmeal that would melt all the yummy leftovers so they could be enjoyed. YUM!
I used whole grain oats but you could use whatever you have on hand or whatever brand/type you prefer.
Hazelnuts and the flavor stole my heart when I was a child. I absolutely love them! And Nutella? Oh, I try to be a good girl but it’s just so, so good!
Amazingly, it’s just hazelnuts, cocoa powder, and milk. How can anyone go wrong with those ingredients, eh?
And according to the label, you don’t have to worry about any preservatives or ingredients you can’t pronounce! It’s just those three simple ingredients and they create pure paradise for your mouth. I actually love eating it straight off the smooth spoon and savor every single taste!
Oats In A Nutella Jar Recipe
Ingredients:
* whole grain oatmeal flakes (prepare according to directions on can)
* honey (as much as you want or other sweetener of your choice)
* cinnamon, optional (to taste)
* milk of choice (depending on your proportion size, according to directions)
* peanut butter (1 – 2 spoonfuls)
* butter, 1-2 tablespoons (real)
* nearly empty Nutella jar
Directions:
1. Prepare oatmeal according to directions on can (1/3 cup, 1/2 cup, 3/4 cup, etc., depending on your appetite)
2. Once you’ve decided on the proportion size, dump your oatmeal, milk, butter, honey, cinnamon, peanut butter, and butter into sauce pan.
3. Stir and let cook.
4. Once it’s done, you can cover with a lid and remove from heat, just letting it “steep” for a couple of minutes – or not.
5. Pour hot oatmeal mixture in Nutella jar, stir, and enjoy!
This is an energizing, filling breakfast for me.
Do you heart Nutella as much as I do? Do you love oatmeal? This is SUCH a delicious combination. I know I’ll be having it again as soon as that next Nutella jar is nearly empty!
Happy Monday, fantabulous foodies!!! 
Hope your weekend was RAWsome! Here we are – another Meatless Monday.
Just for the record, I didn’t start participating in Meatless Monday because I eat meat six days a week. I eat a high-raw (mostly) vegan/vegetarian diet – except for occasional honey, Greek yogurt, eggs, or a teeny bit of fish.
I thought it would be nice to show those of you who DO eat quite a bit of meat – especially if you eat it daily – that you can absolutely dedicate one day each week to being meatless. And that it doesn’t have to be tasteless or boring or all about just lettuce.
And I hope those of you who eat like me already enjoy the posts and maybe even pick up some new ideas along the way.
Anyway… 
It really blesses my soul that you’re loving my recipe creations!
Here’s some of the most recent ones, in case you’ve missed ‘em:
Here’s a sneak peek of what today’s post is about….
But before I get in to that, let’s talk about my last post.
Wow. Y’all really loved my Spiralized Apple Pasta with Nutty Sauce. Thanks for all your lovely comments, and for letting me know whether or not you have a spiralizer, if you want one, and what you’ve spiralized. I enjoyed the conversation! 
I made Ani Phyo’s Sun Burgers a while back. This was before I got her book. I found the recipe on her blog (here <—was going to link to it but now I can’t find it???) but if you decide to buy the book, it’s on pages 194 –195. And it’s become one of my favorite raw recipe books: Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes
And since I found it on the web, I printed it out and clipped it up on the chain that goes to the light above the kitchen table, with clothes pins (hehe). Guess that’s the country in me.
Sunflower Seeds
Chopped Celery
Bell Pepper
Flax (I sell high-quality flax in my Raw Shop!)
Scored to make 4 patties (like Rachael Ray does it!)
I actually tasted the mixture before putting it in to the dehydrator and thought it needed to be kicked up a notch. So, I added some organic Mexican Seasoning I had on hand and that did the trick for me!
In the Dehydrator (Also in my Raw Shop!)
After this, I decided to pop ‘em back in the dehydrator for a bit to get it a little more browned, ‘cause that’s how I like my veggie burgers. And I ate it without bread, with sliced tomato, ‘cause I’m like that.
And what’s the eco-friendly twist?
You can whip up some raw veggie burgers for yourself and use the super-cool Easy Lunch Box System for fun, easy – and green! – transporting. Take it to work, school, a picnic, or on a trip. I really love mine!
You can read my (in-depth) review HERE.
Have you ever made homemade veggie burgers? Did you dehydrate ‘em, fry ‘em, or bake ‘em? Do you have a dehydrator? What’s your favorite veggie(s) to add to veggie burgers? Do you stick with store-bought ones? Which do you prefer: store-bought or homemade veggie burgers? Me: homemade all the way!
And…
Have you entered my Aurorae Yoga-sponsored giveaway?
Hi, y’all!
How are you? Fantabulous, I hope! 
I’m so excited that you’re lovin’ my most recent recipes:
And if you’re a regular reader, you might remember a while back when I posted my Spiralized Veggie S’ghetti Recipe.
In that post, I mentioned I had spiralized my dessert as well: an apple, which I topped with a yummy sauce I threw together at the last minute.
You may have never thought of spiralizing your dessert but there’s a first time for everything, right?!
On to the juicy details…
Spiralized Apple Pasta with Nutty Sauce
This was a very fun dessert. It’s delicious, nutritious, fun to eat – and very easy to whip up!
Recipe follows, but as for the process….
I’ll let the photos speak for themselves…
And now for the (apple) sauce…
Hungry yet?
Spiralized Apple Pasta with Nutty Sauce Recipe
Ingredients:
- 1 apple, washed
- peanut butter (or your nut butter of choice) – I’m a crunchy kind of gal.
- drizzle of honey (or other sweetener)
- splash of almond milk (or your milk of choice)
- cinnamon (and/or any other spice of your choice)
Directions:
- Spiralize your apple.
- Combine nut butter, sweetener, milk, and cinnamon (you choose the amounts, depending on your taste preferences).
- Stir until mixed well.
- You can heat your mixture or serve as-is.
- Plop it on top of your spiralized apple – and enjoy!
Note:
I tend to like things on the thicker side (oatmeal, smoothies, etc.) so I made my “apple sauce” thick. But I can totally see a runny version of this nutty sauce being yumilious, too!
Your Turn
1. Do you love nut butter smeared on apples or other fruit?
2. Have you ever spiralized an apple? Or anything at all?
3. Would you like to own a spiral vegetable slicer? If so, be watching for my review – plus a giveaway!
Did you catch my Spiralized Veggie S’ghetti Recipe?
Have you entered my Aurorae Yoga-sponsored giveaway?
Happy Monday, y’all!
Hope you had a fantabulous and blessed weekend!
I’m thrilled you’re so excited about my Black Grass Smoothie Concoction. Can’t wait to find out how you like it!
And now for the Meatless Monday theme…
Why Meatless Monday?
I’ve been mostly meatless for the past several years (everything from 100% raw and not eating meat at all, to high-raw and having a little salmon, tuna, or small amount of local bison), but I’ve never joined in on the “Meatless Monday” movement. No time like the present, eh?!
Besides, I’ve been really enjoying Recycle Your Day’s Meatless Monday posts for a while now. I’m going to do my best to participate each Monday!
At first, I thought I’d have to skip my first Monday because everything I thought of was either a) boring or b) something I’ve already posted about – such as:
I know a lot of you have heard read me singing the praises of my latest favorite drink (Rainbow Grass) a LOT lately, right? If not, you can check out my post about it (and nab the free recipe here).
Check out the benefits of chard!
“If vegetables got grades for traditional nutrients alone, Swiss chard would be one of the vegetable valedictorians. The vitamin and mineral profile of this leafy green vegetable contains enough "excellents" to ensure its place at the head of the vegetable Dean’s List. Our rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.” – WH Foods
So, I’ve been drinking the Rainbow Chard – but I haven’t been eating it. Of course, I’ve eaten it before (a lot) but I’ve been consuming it via jar – and my fave, eco-friendly, glass straws – so far this year. Best thing? It’s growing in my garden! Fresh, raw, heirloom, organic rainbow chard. YUM!
And as I pondered how I’d wow y’all with a fantabulous Meatless Monday recipe, it happened: I was struck with the inspiration for…
Raw Rainbow Wraps
Tuna Fish-Less Salad plopped in to a chard leaf
Rolled Up & Ready to Eat!
Wanna bite?
Raw Rainbow Wraps Recipe
Ingredients:
- Rainbow Chard leaves (freshly washed)
- Tuna Fish-Less Salad
Directions:
- Fill rainbow chard leaves with Tuna Fish-Less Salad.
- Wrap and roll like a tortilla.
- Enjoy!
Note:
I added a tad bit more water to this batch of Tuna Fish-Less Salad than I did when I posted about it before. It would have been easy to fix that (just add a little more ground flax and/or sunflower seeds) but I decided I liked this consistency a lot and it was great for oozing in to the crevices of the chard leaves. Yum!
You could also fill these beauties with any of the following yumilicious creations…
Jalapeno Hummus
(Click HERE for free recipe.)
Sun-Dried Tomato Hummus
(Click HERE for free recipe.)
Chicken-Less Salad
(Click HERE for free recipe.)
Meatless Monday Questions:
1. For those of you who aren’t vegan or vegetarian: Do you like to sometimes have meatless meals – or even entire days?
2. And for those of you who ARE vegan or vegetarian: What’s your favorite meat(less) inspired meal?
3. Do you participate in Meatless Monday? Do you allow yourself to eat a little meat (if it’s clean/local/organic, etc.) or do you just eat meat like you always have and don’t really think about it?
4. Would you try any of these recipes? And what do you think about the Rainbow Chard Wraps? These are yummy, quick and easy to make, and fun to eat! Are you inspired to try them? Have you ever tasted rainbow chard? What do you think about the benefits of chard, listed above?
5. Have you ever eaten raw rainbow chard? Did you like it or hate it?
Chime in… I just love your juicy comments!
References:
WH Foods: Swiss Chard
Hi, y’all!
Sorry to make ya wait so long today for this recipe. I tweeted about drinking a black smoothie this morning and a lot of you were really intrigued. Thanks for the interest! I hope it lives up to your expectations.
I’m a HUGE fan of blackstrap molasses (did you guess that as one of the “black” ingredients??)! Not everyone likes blackstrap molasses – or has even tried it – but if you love black licorice, I just know you’ll love blackstrap molasses! It reminds me of black licorice for some reason. I especially notice a distinct black licorice flavor when I add two tablespoons to water – or to my smoothies.
Believe it or not, I’m actually NOT a fan of blackberries (the other black ingredient). I always choose a different berry (blueberries are my all-time favorite!) but this recipe (title and all) popped in to my head – and I just had to try it!
The main reason I don’t care for blackberries (not even cobbler!) is because of the little seeds that get in my teeth. It’s annoying, I think.
I should’ve blended a few more minutes because I did have some seed action happening in my smoothie – that’ was my fault, though.
Lovin’ my Simple Elegance GlassDharma straw!
And I’m really sad that my photos don’t do my black smoothie justice. For one, it was a dark, rainy day and two, I don’t have a fancy shmancy camera – or photography skills! LOL So please forgive me and I hope you can tell just how dark the smoothie is….
Remember my Blueberry Blackstrap Bomb? I thought some of y’all might guess blackstrap molasses as one of the ingredients for this one – but you didn’t!
It. Was. Delish!
But it wasn’t today’s Black Smoothie!
I still plan on writing an in-depth post on blackstrap molasses, it’s health benefits, and why I drink it all the time. But here’s a snippet of information for you:
“Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.” – WH Foods
And this tidbit of information might give you the boost you need to gobble up some blackberries….
“Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid – a B vitamin, and the essential mineral, manganese.
Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins.
Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.” – Wikipedia
Black Grass Smoothie Recipe
(Serves one)
Ingredients:
- 1 cup water
- 4 ice cubes
- 1 scoop Amazing Grass wheat grass
- 2 Tablespoons blackstrap molasses
- 1 cup frozen blackberries
Directions:
Toss above ingredients in to your blender and blend ‘em up until you have a rich, smooth consistency. Enjoy!
Note:
If you love black licorice, this is the smoothie for you!
Hated it!
I LOVE the Simple Elegance (aka Shorty) glass straw for my smoothies in these short glass jars – perfect combo! And they’re available in package deals in my Raw Shop!
Oh. My. Gosh. My black smoothie was SO good and I’m SO glad I followed my crazy brainstorm and made it! It was rich and creamy and smooth and delicious – AND it was also energizing and very fun to drink!
What about you: Do you love blackstrap molasses? Hate it? Ever tried it? Does it remind you of black licorice? What about blackberries? Do you love ‘em or hate ‘em? And do you try new smoothie (or other) recipes? Or do you stick to your old, tried-and-true concoctions? Do you like black licorice? Did you eat it as a kid? I did – and have always loved it!
Did you miss my review of Aurorae’s Yoga Sport Sweat Towel? You can read it HERE.
References:
Wikipedia: Blackberry
WH Foods: Blackstrap Molasses
I admitted in my last post that I’ve never really been a huge fan of hummus. I mean, it’s okay, I can eat it, it’s good, but it’s never been something I couldn’t live without – but now I’m on a hummus kick! I’ve crossed over to the other side. LOL
If you’re new to Healing With (Raw) Juices, or are behind on your blog reading, be sure to catch up on my latest posts:
Caught up yet? Good!
You all loved my Jalapeño Hummus Recipe so much, I just had to share my sun-dried tomato hummus recipe with you. It was nice to know I’m not the only one who hasn’t always been madly in love with hummus. But I’m so glad I made this yesterday! Each bite has such a burst of flavor: I taste the sun-dried tomatoes, parsley, and garlic in every. single. bite. It tastes so fresh and delicious. I don’t mean to brag, but I’m just proud of myself for making such yummy hummus!!
And I promise review and contest posts are coming next….
Into the food processor
Results after processing
Into containers
Up close
With veggies: red bell pepper, carrots, avocado
Wanna bite?
Sun-Dried Tomato Hummus Recipe
Yields 2 cups
Ingredients:
- 1 can garbanzo beans (aka chickpeas) rinsed and drained
- 3 tablespoons sun-dried tomatoes
- 2 garlic cloves
- juice from 1 lemon
- sea salt and pepper to taste
- 2 tablespoons tahini
- 1 (and a half) tablespoons olive oil (from the sun-dried tomato jar)
- 1 tablespoon parsley (I added an extra teaspoon after a taste test.)
Directions:
- Toss all ingredients into the food processor and let ‘er rip ‘till it’s the consistency you like.
- Do a taste test to make sure you don’t want to add anything else.
- Serve immediately or store in the fridge.
- Enjoy!
Note:
You can absolutely leave the garlic out of this recipe. I heart garlic, but many of you do not.
Let’s Talk Revolution
How do you feel about Jamie Oliver’s Food Revolution? Are you following his show? Do you know who he even is? I’ve known about him for a few years, and always enjoyed his food shows that I’ve seen. Since I first saw him on TV, I loved that he promotes fresh produce and real food. (You can read his food philosophy here.) He isn’t promoting anything outrageous – just sensible meals and snacks created from real food.
Here’s a quote from him (from his site) to better help you understand his Food Revolution Mission – in case you haven’t heard about it yet:
“I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It’s time for a national revolution. America needs to stand up for better food!
You live in an amazing country full of inspirational people and you have the power to change things. With your help, we can get better food into homes, schools and communities all over America and give your kids a better future.”—Jamie Oliver
Changing my habits to eating real food is how I lost over 100 pounds. So I absolutely believe in Jamie’s mission. I personally admire his courage, passion, and believe he has a genuine, soft heart. And I can’t believe how much resistance he’s been up against for this whole thing. Isn’t it amazing how so many people fight healthy eating/living?
And as I write this, there are almost 80,000 signatures on the petition Jamie plans on presenting to the White House. Would you consider signing? I’m going to I did!
Let me know your thoughts on Jamie Oliver’s Food Revolution – and the sun-dried tomato hummus….
Coming Soon
In no particular order…
- Review of the Paderno World Cuisine Plastic Spiral Vegetable Slicer
- Review of Aurorae Sport Sweat Towel
- Review of Aurorae Slip Free Rosin Bag
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More recipes
- More reviews and giveaways – lots of surprises!
Contest Alert
My Tropical Traditions giveaway is still open. Win a jar of creamy, delicious, healthy organic, raw, wild honey!!
Hi, y’all! I have another recipe for ya.
But first I’d like to thank you for chiming in on my Chocolate-Covered (Tart) Cherry Smoothie Recipe. It’s nice to know your thoughts. And if any of y’all make it, just let me know and I’ll link to your post!
If you’re new to Healing With (Raw) Juices, or are behind on your blog reading, be sure to catch up on my latest posts:
Caught up yet? Good!
Why Jalapeño Hummus? Because as I was reading Tyler’s blog (Healthy and Fun) yesterday, I couldn’t believe my eyes when I read he put Jalapeño Hummus on his sandwich. I thought that sounded SO good!
Now, I’ve never been a “hummus person” like a lot of health foodies. I mean, I’ve had it before – even made homemade versions, but it has never been something I’ve just had to have, ya know?
But Jalapeño Hummus? Oh, my! This girl LOVES her some spice! So I got busy today and whipped up my own….
Jalapeño Hummus
Eating hummus is a fantabulous way to get in some protein if you don’t eat much meat, or if you’re a vegan/vegetarian.
Want to know the health benefits of garbanzo beans? You do? Good, that post is in the works!
In to the food processor…
(recipe follows)
‘till it’s combined and creamy!
Up close
In to 1 cup containers = 2 cups Jalapeño Hummus!
Close-up again
with chopped celery + red bell pepper
So DELISH!!!!
Jalapeño Hummus Recipe
(Yields 2 cups)
Ingredients:
- 1 can garbanzo beans
- juice from 1 small lemon
- 2 tablespoons tahini
- curry powder to taste (I used about 1/2 teaspoon.)
- freshly ground black pepper to taste
- freshly ground sea salt to taste
- 2 (big) cloves garlic
- 3 jalapeño slices
- splash of jalapeno juice (from the jar)
Directions:
- Put garbanzo beans in the food processor (drained and rinsed).
- Add lemon juice, tahini, curry powder, salt, pepper, jalapenos, and garlic.
- Process until blended well.
- Store in a container with a lid – or serve right away!
Note:
If you like a lot of spice, add even more jalapenos and/or jalapeno juice, cayenne pepper powder, etc. This was really delicious, but next time I’m going to add even more spice – I like things really hot!
For raw purists:
You could totally raw-i-fy this recipe.
Are you a huge hummus fan? What’s your favorite way to eat it? With veggies? On a wrap? A sandwich? Straight off the spoon? Do you make your own hummus, or buy it? Do you like your hummus spicy – or any food spicy? Let’s talk hummus!!!
Oh, and be sure to check out Tyler’s blog – he’s lost over 100 pounds, too!!!! Congrats, Tyler!!!
Coming Soon
In no particular order…
- Review of the Paderno World Cuisine Plastic Spiral Vegetable Slicer
- Review of Aurorae Sport Sweat Towel
- Review of Aurorae Slip Free Rosin Bag
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More recipes
- More reviews and giveaways – lots of surprises!
Contest Alert
My Tropical Traditions giveaway is still open. Win a jar of creamy, delicious, healthy organic, raw, wild honey!!
Thanks so much for all your kind words on my recent posts! Your thoughts and opinions are SO appreciated!!
And I’m tickled pink that y’all loved my Amish farm/critter post: Amish Country, Sunny Skies + Critters!
If you’re new to Healing With (Raw) Juices, or are behind on your blog reading, be sure to catch up on my latest posts:
Caught up yet? Good!
I snatched this Lucuma powder right up when I went on my $50 iHerb shopping spree. I have other plans for it, too, but I thought I’d throw it in the latest craving: Chocolate-Covered (Tart) Cherry Smoothie. It really did enhance the flavor and texture – I love it!
Evan (from Food Makes Fun Fuel) dumps Lucuma on his yogurt! Haven’t tried that yet, have you?
And if you’re a first-time www.iHerb.com shopper, you can save $5 on your first order by using this code: TUN499 <— Take advantage of that RAWsome deal!
Navitas Naturals Lucuma
Frozen Nanner, Almond Milk, Tart Cherry Concentrate
Added the Lucuma
Added the Cocoa Powder
Ice for good measure.
Beautiful transformation!
Yum!
Chocolate-Covered BUBBLES!
Chocolate-Covered (Tart) Cherry Smoothie Recipe
Ingredients:
Directions:
Note: I’m used to the tart cherry concentrate but it might be a bit strong for you if you aren’t. This smoothie is really, really chocolatey and the tart cherry shines through nicely. It’s not bitter, it’s delish! But if you aren’t a fan of even a slight bit of tartness, you may want to balance out the smoothie with either more sweetener, less tart cherry concentrate – or just use sweet cherries.
Have you ever made a chocolate-covered smoothie? (I’m sure Katie has!) What is your all-time favorite smoothie? I love green smoothies most – especially when hemp protein and spinach are involved! But some days, Raw Juice Girl just needs a little chocolate in her life.
Coming Soon
In no particular order…
- Review of the Paderno World Cuisine Plastic Spiral Vegetable Slicer
- Review of Aurorae Sport Sweat Towel
- Review of Aurorae Slip Free Rosin Bag
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More recipes
- More reviews and giveaways – lots of surprises!
Contest Alerts
June, from An Apple a Day, is hosting an awesome contest for Bragg!!
Averie, from Love Veggies & Yoga, is giving away an eco-friendly, BPA-free lunchbox and cooler set from EasyLunchBoxes.com!!!
Bitt, from A Bitt of Raw, is giving away a Vivapura raw foods package!
Ashlei, The Vegster, is hosting a $50 shopping spree for Swanson!
And don’t forget about my Tropical Traditions giveaway for organic, raw, wild honey!!
Hi, y’all!
Do you have bright, sunny skies? I do. Finally! Gosh, there’s been so many dark, gloomy, blech days in a row. Sunshine warms my heart and soul, so I am tickled pink to get a good dose. Phew!
If you’re new to Healing With (Raw) Juices, or are behind on your blog reading, be sure to catch up on my latest posts:
Caught up yet? Good!
As I recently mentioned, deliveries have been arriving and exciting things are in the works for you fantabulous people!
One of the awesome deliveries included a Spiral Vegetable Slicer from the generous folks at CSN Stores. Eeeek! It was like Christmas morning!!!
I. Am. In. Love. Seriously!
This thing is so much fun. It’s easy to use, easy to clean, and cranks out fancy and beautiful food – love it!! I’ll shut up about it now because I have enough to say in my in-depth review (coming soon!) but right now, I wanted to give you a sneak peek at what spiralizing madness I’ve been up to with this super cool spiralizer.
Um, yes, what you see is spaghetti – made from peeled zucchini and it was an oh-so-delicious meal. I can’t wait to have it again!
Zucchini Spaghetti!
Delivery!!!!
My new love!
Okay, okay. On to the recipe business.
Peeled Zucchini
Put one end of the zucchini here.
And the other end of the zucchini here.
Out comes noodles!!!!
Long and noodley!!!
And this, the core.
What to do? Eat it, of course! I don’t waste around here!! So, I chopped the core and added it to the noodles. A little chunky is good, eh?!
Then I diced an onion.
Read the AMAZING health benefits (Onions: A Pungent Surprise of Natural Healing)
And (gasp!) sautéed it. Yep, cooked; not raw.
While the onions were sautéing, I was heating up water in my tea kettle. Why? I thought it’d be awesome to pour hot water over the zucchini noodles to soften ‘em up a bit. Now, zucchini isn’t that hard of a veggie, in my opinion, but I wanted to really impress a few family members and win them over on the idea of raw veggie pasta. So, I thought I’d meet ‘em half way.
In hot water!!
Up close
While the veggie noodles were enjoying their hot soak, I added spaghetti sauce to the sautéed onion. I don’t have fresh maters from the garden yet (but I will!!) so I just used canned sauce this time. Since the dish wasn’t going to be raw, it really didn’t matter at this point.
S’ghetti Sauce = Yum!
Look at those noodles!!!
When I felt my zucchini noodles had “steeped” long enough (lol!) I strained ‘em and put ‘em back in my bowl. Then I drizzled some olive oil and added a few cranks of freshly ground sea salt and black pepper.
Taste test = DELISH!
Finished product = close to the real thing + DIVINE!!!
Spiralized Veggie S’ghetti Recipe
Ingredients:
- zucchini (half a zucchini will do for one person – unless you’re super hungry)
- spaghetti sauce (I used canned, but I’m going to make raw when my garden is flourishing.)
- onion (I sautéed a small onion to add to the canned sauce because I love onion.)
Directions:
- Spiralize the zucchini.
- Sautée the onion.
- Prepare your sauce – or open a can.
- Add sauce to the onion and heat through.
- Plate up and enjoy!
Note: To warm up the zucchini noodles and soften ‘em up a bit, I put ‘em in a glass bowl and filled the bowl with hot water. I’d say you could boil ‘em for a short time, too. Of course, this defeats the purpose of raw noodles – BUT it’s way better than highly processed noodles made from white flour!
Verdict?
I’ve been asked to make this dish again ASAP!!!
And guess what?! I also spiralized an apple and made a yummy sauce off the top of my head – including a healthy dose of cinnamon, which La loves. I’ll be posting that soon, so stay tuned!
Have you ever had spiralized veggie spaghetti? Did you eat it raw? Cook it? Have you had it both ways? Which do you prefer? And low-carbers are going to love these veggie noodles – no more sitting out pasta night!! What’s your favorite way to eat spiralized veggies? Do you use tomato sauce? Whip up your own fancy sauce? Are you a pesto person? I’ve never really been “in to” pesto. I think I’m going to give it another try, though. Chime in with all your spiralizing veggie – or fruit! – adventures! Can’t wait to hear about ‘em!!!
Coming Soon
In no particular order…
- Review of the Paderno World Cuisine Plastic Spiral Vegetable Slicer
- Review of Aurorae Sport Sweat Towel
- Review of Aurorae Slip Free Rosin Bag
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More recipes
- More reviews and giveaways – lots of surprises!
Contest Alerts
Averie, from Love Veggies & Yoga, is giving away an eco-friendly, BPA-free lunchbox and cooler set from EasyLunchBoxes.com!!!
Bitt, from A Bitt of Raw, is giving away a Vivapura raw foods package!
Ashlei, The Vegster, is hosting a $50 shopping spree for Swanson!
And don’t forget about my Tropical Traditions giveaway for organic, raw, wild honey!!
Hi, y’all! Glad you enjoyed the looks of my overnight oats made with Nuttzo, which I lovingly named “NuttzOats” – they were even yummier than they look!
And if you caught it, you’ll remember I mentioned that I’d be sharing a fun (green!) recipe later today. Well, I didn’t forget… just got myself into a pickle and actually thought I might have to waste food. I’m NOT one to waste food so it took me a while to regroup and try to figure out how to save these ingredients, but I did it!
Originally, I planned on making a Saint Patrick’s Day version of the raw cheese I’ve seen around the web for a while now. I’ve noticed raw foodies using soaked cashews or macadamia nuts and mixing the nuts with either an orange or a red bell pepper and seasonings (and sometimes even more ingredients) to make a raw cheese sauce.
Well, I thought I’d had a “brainstorm” and would replace the red/orange bell pepper with a green one – for green cheese, in honor of Saint Patrick’s Day!
Yeah, that didn’t work out so well.
I know it isn’t because of the green bell pepper. I tried to make this recipe in the food processor because I didn’t think the blender would do such a great job with the nuts. Maybe I should’ve tried because all I ended up with was a mixture of chunky bell pepper and cashews. I had added sea salt and a pinch of cayenne like a lot of recipes recommended. But it just wasn’t getting creamy like I’d seen across the blogosphere.
What to do?
I let the mixture sit in the food processor while I sorted it out in my head.
Hmmm… To waste, or not to waste. I almost tossed this in to that new “Raw Flops” category I created a while back. But at this point, I figured I’d just try to add a few things and see what happened.
Rewind.
Before I discovered my mixture wasn’t getting smooth (or maybe I didn’t wait long enough?) I started documenting my recipe.
Green Bell Pepper + Soaked Cashews
Chopped
In the Food Processor
After this, I started processing the ingredients and when I realized I wasn’t coming out with the smooth, green cheese I’d envisioned, I forgot to take a photo of the chunky mixture!
Okay, back to where I was with adding ingredients to try to save my concoction…
The full recipe is at the end of this post but basically, I threw in a splash of almond milk, added a little more salt, some freshly ground black pepper, and some minced garlic.
And with a little determination – and perhaps a little luck
this was born:
Raw, Green (Vegan) Chicken(less) Salad!
I gave it this name because when I dared take a tiny taste (I was getting scared, y’all!) it tasted similar to chicken salad! Eeek! My raw flop isn’t a flop after all – it’s a happy accident; a blessing in disguise!
And the photo doesn’t show just how green it was. I love its color.
I had planned on serving the raw (green) cheese with broccoli, celery and cucumber sticks, but after all the hassle – and cleaning up my mess! – I just ate a small bowl of this and called it a night.
Raw, Green (Vegan) Chicken(less) Salad Recipe
Ingredients:
- 1 medium bell pepper
- 1 cup (soaked) cashews
- pinch cayenne pepper
- salt and pepper to taste
- minced garlic to taste
- splash almond milk (just for smooth sailing in the food processor)
Directions:
- Chop bell pepper (or celery).
- Add (drained) soaked cashews.
- Toss in cayenne pepper, salt, pepper, garlic, and almond milk.
- Blend until you get the consistency you enjoy.
Uses:
- Serve with veggies, as a dip.
- Spread on crackers.
- Smear on bread like a real chicken salad sandwich.
- Smear on a tortilla and make a yummy wrap.
- You might even sneak a spoonful straight from the bowl!
Note: Next time I make this, I’ll use celery instead of bell pepper and add onion.
Of course, if I would have intentionally set out to make raw chicken(less) salad, I’d have used celery – not bell pepper – and I’d have added onion (similar to my Raw Tuna Fish-Less Salad). Yum! You know what I’ll be making for quick meals from now on.
AND…
Just so I knew I wasn’t just tired and crazy (LOL!) I had a couple of family members taste my creation. I didn’t tell ‘em what it was. Wanna know their reaction? Of course you do!
I saw big eyes and shocked faces, and heard: “It tastes like chicken salad!”
Bingo! I had saved my ingredients. Phew!
Updated on 3/18/10 to add: I’m getting requests for more!
Have you ever started out making one recipe and ended up with something totally different? Was it edible? Have you had happy accidents in the kitchen? If so, don’t you love ‘em? And what about the raw cheese? Did I just not wait long enough? Does it only work in a Vita-Mix? Chime in, wise ones, chime in!
And I hope you had a fantabulous Saint Patrick’s Day!
Coming Next
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More reviews and giveaways!
Contest Alerts
- Averie, over at Love Veggies & Yoga, is having a raw food book giveaway.
- I’m giving away a jar of Tropical Traditions raw honey.
Happy St. Patrick’s Day, everyone!
I have a fun (green!) recipe that you’ll see later today, but first I just had to share my overnight oats with you.
If you’re a regular reader, you may remember a while back when I made Coconut Peanut Butter Honey Overnight Oats. And if you aren’t a regular reader, go check that recipe out!
Overnight oats make a fantabulous breakfast, lunch, or snack. Why?
Because they are:
-
easy to prepare ahead of time
-
great for busy people who work outside the home
-
fun for freelancers, too!
-
or even students
-
loaded with nutrition – and flavor
-
filling
-
perfect for rushed mornings
-
and more!
I can’t wait to try these cold, creamy, chewy, decadent overnight oats on a hot summer’s morning. I have a feeling this dish will be the perfect breakfast – or snack! – during the scorching summer months.
Check out how beautiful my overnight oats turned out!
So, whether you’re a student and/or are someone who is busy with your job – in or out of the home – overnight oats provide an amazingly yummy meal that not only tastes absolutely fantabulous, but is good for you, too!
And overnight oats can be whipped up any way you like. The ingredient possibilities are endless.
-
fruit
-
nuts
-
seeds
-
nut butters
-
coconut oil
-
avocado
-
cocoa powder
-
stevia
-
and more!
Whatever your favorite flavor combos are, try ‘em in overnight oats. And be sure to experiment and try new things, too – it’s so fun!
Preparing Overnight Oats
Mashed Nanner
Raw Honey
7 Grain Flakes
Nuttzo!
Melted Honey
Almond Milk
The Night Before
and like magic….
The Next Morning
Overnight NuttzOATS Recipe
Ingredients:
Directions:
Have you ever tried overnight oats? If not, why not?! They’re fantabulous! And if you are a fan of overnight oats, what’s your favorite combo? Have you ever tried 7 grain flakes? They did really well in overnight oats. And have you tried Nuttzo? It’s sooooooooooo amazing – delicious and nutritious! And if you’re in to online shopping, you can find organic, old-fashioned oats AND Nuttzo in my OpenSky Shop!
Coming Next
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- Tart Cherry Concentrate Health Benefits – And Why I Drink It
- More reviews and giveaways!
Contest Alerts
- Averie, over at Love Veggies & Yoga, is having a raw food book giveaway.
- I’m giving away a jar of Tropical Traditions raw honey.
Hi, y’all!
So glad you’ve enjoyed my story about Living With Rheumatoid Arthritis + Fibromyalgia – your comments and emails have truly blessed my heart!!
And yay for Strawberry Serenity Kombucha. Thanks for your rave reviews of my review.
Don’t worry, the agave post is coming. I just HAD to share my fantabulous lunch with you – it was THAT good!
I had oatmeal for (a late) breakfast and so I wasn’t the least bit hungry ‘till around 2 p.m. or so. What to do? Make a smoothie and have an apple slathered with Nuttzo!
There were some leftover berries in the fridge and I was craving hemp protein, too. (Recipe follows!!)
I threw in some other goodies and created this beauty:
Berry Blackstrap Smoothie
Inspired by my Blueberry-Blackstrap Bomb
In my new tumbler!
In the blender
Plus an apple slathered in Nuttzo = YUM!!!
Enjoyed ever so much…
While I write that AGAVE post!!!
Berry Blackstrap Smoothie Recipe
Inspired by my Blueberry-Blackstrap Bomb
- 1/2 cup herbal tea (whatever you like; I used a nettle/mullein/peace blend)
- 1/4 cup blackstrap molasses water (2 tablespoons blackstrap molasses + 1 cup of water = blackstrap water)
- about a cup of leftover berries
- 1 whole avocado (see avocado’s health benefits here)
- 3 tablespoons hemp powder
- 1 tablespoon tart cherry concentrate
- 2 tablespoons freshly ground flax seeds
- teeny amount of stevia to taste
- 4 ice cubes
Directions: Toss everything into your blender and blend away. Pour in a glass and enjoy! This made enough to fill the tumbler twice – but I only drank one tumbler full. I shared the rest with a family member who was eye-balling it. LOL
Do you have days when all you want is a yummy smoothie and fruit slathered in nut butter? Is your appetite always ravenous or non-existent – or does it vary from day-to-day? What’s your favorite smoothie recipe or ingredient? What’s your favorite fruit to slather nut butter on? And have you tried Nuttzo? A full review is coming soon but the ingredients in this stuff is amazing: Valencia Peanuts, Cashews, Almonds, Hazelnuts, Brazil Nuts, Sunflower Seeds, and Flax Seeds – and it’s crunchy and SUPER DELISH! It’s also now available in my OpenSky Shop!!!! Eeeeekkk!
Contest Alerts
- Averie, over at Love Veggies & Yoga, is having a raw food book giveaway.
- I’m giving away a jar of Tropical Traditions raw honey.
Coming Next
- Agave: Why I Was Hesitant to Use It, And Won’t Be Using It Anymore
- Health Benefits of Blackstrap Molasses – And Why I Drink It
- More reviews and giveaways!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Hi, y’all!
I’m thrilled you enjoyed my last post. Making that chocolate banana avocado pudding was super fun – but eating it was even better!
I actually made another recipe yesterday before I made the chocolate pudding. As you can tell from the title of this post, I made “Happy Hemp Honey Holes” and it was off the top of my head! LOL
I’ve been wanting to come up with a super fun recipe using….
the raw, wild, unprocessed honey Tropical Traditions sent me.
Raw honey is solid.
Add 1/4 cup of freshly ground flax.
Check out the organic coconut flour!
In goes two tablespoons of the coconut flour.
Melt a tablespoon of raw honey…
Add the melted raw honey.
A tablespoon of Tropical Traditions coconut cream concentrate…
a tablespoon of hemp protein powder
After the hemp powder, the dough was too dry, so I added a tablespoon of peanut butter (didn’t have any almond butter).
Lots better!
Mix it all up (I stirred it by hand) and form the dough into a ball.
It was a little too moist, so I sprinkled coconut flour on my hands and played with the dough a little – that worked!
Then, I pulled small sections off and made six balls (aka holes).
I love the “sheen” from the honey and coconut cream concentrate. They look too moist, but they weren’t. They were perfect!
Up close…
The nutty flavors of the flax and hemp were a nice touch. The peanut butter flavor was really good. I was a little worried when I was experimenting on this because I wasn’t sure it would turn out edible – but it was actually yumilicicous!
And… the recipe:
Happy Hemp Honey Holes
Ingredients:
- 1/4 cup freshly ground flax
- 2 tablespoons coconut flour
- 1 tablespoon raw honey
- 1 tablespoon coconut cream concentrate
- 1 tablespoon peanut butter
- 1 tablespoon hemp powder
Directions:
- Add all ingredients to a bowl and mix them (I just stirred with a spoon).
- Pull small pieces of dough off.
- Roll dough into little balls (aka holes).
- Pop in the fridge, freezer, or even dehydrator if you like – I just popped one in my mouth right away!
Enjoy!
Delivery Love
I love to see the delivery truck pull up. Who doesn’t?!
Here’s the latest products for review – all from Tropical Traditions! (Thank you, www.tropicaltraditions.com!)
Coconut Water Vinegar
Coconut Cream Concentrate
Coconut Flour
As you can tell from today’s recipe, I got busy sampling these ingredients right away! And you can expect in-depth reviews of each of the Tropical Traditions products mentioned today – coming to a computer screen near you!
Have you tried any of the products I mentioned today? Have you tried making raw donut holes or balls? Do you enjoy being creative in the kitchen, or would you rather be doing something else? Chime in, fantabulous people, chime in!
OpenSky Alert!
I love freshly ground flax SO much, I’m selling whole flax seeds so you can grind your own. That’s right: You can buy organic flax seed in my OpenSky shop – for only $7.49 per pound!!!
Shipping info:
“We will ship orders anywhere within the United States and Canada. At this time, we do not ship to other locations. When your order ships, you will receive a shipment notification via email that will include your tracking number.” – OpenSky
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Hi, y’all! Hope your day was fantabulous! Mine was: I made chocolate avocado pudding today!
I’m going to share the recipe, but first I wanted to play catch-up …
So glad you’re loving my Rainbow Chard + Butter Bean Soup. Let me tell you, it was even more delicious than it looks in the photos!
And I’m excited over all the buzz about my post on the health benefits of flax seeds – and why I love ‘em!
And I love that you’re all so excited over Glass Dharma’s eco-friendly straws. I really enjoyed reviewing them and hosting a giveaway, too!
I know, I know, you want to get to the chocolate avocado pudding!
Last time I made it (read all about it here), I used agave as an ingredient, but as I mentioned before, I’ve cut agave from my diet (I’m almost finished with the explanation post, promise!).
And ended up with this…
A Twitter follower inspired today’s recipe when she asked for a chocolate avocado recipe and I sent her to my version – then had to tell her I don’t use agave anymore. “What would you use now?” She asked.
Enter: Tropical Traditions Canadian, Raw, Wild, Unprocessed Honey!
You’ll be seeing an in-depth review of this SWEET, raw honey in just a day or so – plus something special for y’all!!!
Do you know that avocado is chock-full of nutrition and health benefits?
Check it out:
- vitamin K
- dietary fiber
- potassium
- folate
- vitamin B6
- vitamin C
- copper
Health benefits:
- promotes heart health
- promotes overall health
- increases absorption of carotenoids from vegetables
- combats oral cancer
- and more!
Wow.
And did you know I used to detest avocado? I wouldn’t eat it for YEARS. Never ate it as a kid. Didn’t eat it most of my adult life. I’d say I never tasted an avocado until about 5 or so years ago. Seriously! Can you believe it? And now I could eat ‘em every single day. Yum!
I love how when we start incorporating healthier foods into our diets, our body literally CRAVES them – LOVE it!
Fun Fact!
“The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word “ahuacatl”.”—WH Foods
Forgot to snap a photo of the frozen nanner that was in the blender but this is what it looks like all blended up…
And it comes out looking like this:
My goodness gracious, it was DELISH!!! I was SO happy with this!
And now, what you’ve wanted since the beginning of this post – the recipe!
Chocolate Banana Avocado Pudding with Raw Honey
(serves one)
Ingredients:
- 1 tablespoon raw honey, melted (I used Tropical Traditions)
- 1 banana, frozen
- 1/2 avocado (it was a big one)
- 1 tablespoon certified organic cocoa powder
- 2 tablespoons almond milk
Directions:
Toss all ingredients in to your blender or food processer and blend all the ingredients together ‘till they’re creamy and smooth. Enjoy immediately!
Your Turn
Have you tried experimenting with avocado chocolate pudding yet? How does your version differ from mine? Does avocado gross you out? Or do you live for its creamy, decadent texture? And can you believe how many nutrients can be packed into chocolate pudding – when you make a healthier version?! What’s your favorite way to eat avocado? What’s your go-to chocolate dessert recipe?
Oh, and be sure to stop back by soon – I also got happy with hemp in the kitchen and whipped up something off the top of my head! And it was GOOD.
OpenSky Alert!
I love freshly ground flax SO much, I’m selling whole flax seeds so you can grind your own. That’s right: You can buy organic flax seed in my OpenSky shop – for only $7.49 per pound!!!
Shipping info:
“We will ship orders anywhere within the United States and Canada. At this time, we do not ship to other locations. When your order ships, you will receive a shipment notification via email that will include your tracking number.” – OpenSky
Reference:
WH Foods: Avocado
Note: For my raw purist readers, this soup isn’t raw. As I’ve mentioned before (numerous times), I’m currently very high raw, but am not 100% raw at this time.
I live for fresh, raw juices and smoothies and veggies and fruit, nuts and seeds – but sometimes a gal just needs a bowl of yummy, herbalicious, flavorful (hot) soup on a cold winter’s day.
Enter: Rainbow Chard + Butter Bean Soup
This recipe was inspired by “The Clean Eating Mama” blog, from her recent post: White Bean and Kale Soup (Thank you, Tasha!)
Rainbow Chard + Butter Bean Soup
Ingredients:
- 6 cups water
- 1 can cream of celery soup
- 2 cans butter beans
- 1 can diced tomatoes
- bunch of frozen Rainbow Chard (that was from my garden)
- about 1 - 2 cups of certified organic whole wheat couscous
- 2 tablespoons coconut oil (I used Tropical Traditions Certified Organic Virgin Coconut Oil)
- 1 red onion, chopped
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon parsley
- sprinkle of paprika
- garlic salt to taste (I used Himala Salt Certified Organic brand.)
- freshly ground flax (for sprinkling on top)
Directions:
- Add the beans, tomatoes, rainbow chard, frozen peas, and cream of celery soup to your pot.
- Pour in 6 cups water (or broth – I didn’t have any).
- Add herbs, onion, garlic (or garlic salt like me).
- Add the coconut oil.
- Turn heat to medium.
- Once the frozen veggies are tender and the soup has really heated up, add the couscous.
- Cover with a lid.
- Simmer for half an hour or so.
- Sprinkle with freshly ground flax and enjoy!
Ooooooohhh, yeah!
Kale is one of my all-time favorite veggies, so I’m definitely going to make this soup again when I have the ingredients Tasha used in her version.
OpenSky Alert!
I love freshly ground flax SO much, I’m selling whole flax seeds so you can grind your own. That’s right: You can buy organic flax seed in my OpenSky shop – for only $7.49 per pound!!!
Shipping info:
“We will ship orders anywhere within the United States and Canada. At this time, we do not ship to other locations. When your order ships, you will receive a shipment notification via email that will include your tracking number.” – OpenSky
Contest Alert
HiHoRosie’s Place is giving away an ice cream maker.
And don’t forget to enter my latest contest for a $30 gift certificate from Glass Dharma!
Your Turn
What about you? Are you a “soup person” or do you detest soup? Do you love making a big pot of soup and savoring it day after day, or do you just get a craving for it once in a while and either buy soup from a restaurant so you won’t have leftovers, or eat it out of a can or at someone else’s house?
Raw foodie (purists): Do you splurge on hot soup once in a while during the colder months, or do you stick to raw soups only?
All of you, chime in – I adore reading your thoughts!!
And… I’m planning on posting about raw soup in an upcoming – so stay tuned! Plus, the delivery man has been kind to me and I’m going to give you a sneak peek at what he brought!
Last night just before I fell asleep, I had a brainstorm for this fantabulous recipe. I seriously had to grab a notebook and write it down! I was super excited to get busy experimenting today. I had no idea how (or if!) it would even turn out – but it DID! And it’s SO delish! And I’m so excited to share it with you!!!
Introducing…
Inside-Out (Coconut) Peanut Butter Cups
Want to taste this “Inside-Out (Coconut) Peanut Butter Cup” for yourself? I would share with you, but since there’s such a distance between us, you’ll just have to keep reading – I’ll teach you how to make your own!
This concept is something I’ve been wanting to try for a while. I ate peanut butter cups growing up, and for a lot of my adult life – until I got serious about my health. The awesome Mrs. Averie Sunshine (over at Love Veggies & Yoga) has been killing me with her fantabulous, decadent desserts – including her personal variations of homemade peanut butter cups.
And, well, I finally got around to whipping up a batch – Raw Juice Girl style.
I stepped outside the box, colored outside the lines, and turned traditional peanut butter cups inside-out!
(Aren’t your proud of me, Averie?!) Eeeeekkk!!
Move over chemical-laden candy,
HELLO to homemade and healthy…
Inside-Out (Coconut) Peanut Butter Cups Recipe
(This recipe makes 12. Nope, they’re not all for me. I made extra to give as Valentine’s gifts. )
What you’ll need:
- 4 teaspoons vanilla extract (I used Singing Dog Vanilla from NuNaturals)
- 20 drops Vanilla Stevia (from NuNaturals)
- 2 teaspoons Tropical Traditions raw honey, melted (or agave for those of you who use it – I don’t anymore)
- Tropical Traditions Coconut Peanut Butter <— I’m currently giving a jar away! (Contest ends 2/19/10)
- chocolate bar or block of your choice (I used raw cacao paste from NavitasNaturals.)
- fine dusting of stevia (I used NuNatural NoCarb Stevia Blend). You could also use powdered sugar here if you use that.
- cupcake papers
- muffin pan
NOTE: You could “raw-i-fy and/or veganize” this recipe by using raw nut butter and experimenting with coconut products (or leaving it out) and by eliminating the honey.
Check out that chunk of NavitasNaturals RAW chocolate!!
And there’s only 14 steps in honor of today, February 14!
This is a really fun and easy recipe!!
Directions:
STEP 1: I chopped a wedge of the 1 lb of raw chocolate off (about a fifth?) – and there’s an in-depth review of this chunk of chocolate love coming up in a future post!
STEP 2: Place the raw chocolate in a glass bowl (that’s sitting on top of another bowl filled with hot water) so it will melt.
STEP 3: If your coconut peanut butter is solid, just place it in a bowl filled with hot water so it will become a runny consistency.
Now that that’s done, move on to…
STEP 4: Keep an eye on your raw chocolate and stir it as it melts. This chocolate filling will taste like dark chocolate – if you don’t like dark chocolate, you could melt a sweetened chocolate bar or add your own (sweeter) twist.
STEP 5: Pour coconut peanut butter into cupcake papers – just enough to make your bottom layer.
I was going to make half inside-out and the other half with coconut peanut butter INSIDE and the raw chocolate on the outside – but the raw chocolate didn’t turn out in a runny consistency like I thought it would, so I ended up doing all 12 inside-out (just explaining why only half the pan is filled at this point).
STEP 6: Go back to your raw chocolate. Stir until it’s melted.
STEP 7: Add 4 teaspoons of vanilla extract.
STEP 8: Add 20 drops of vanilla extract.
STEP 9: At this point, I tasted and thought it needed to be sweeter, so I added the last bit of some honey I had on hand (about 2 teaspoons).
Perfect!!!
STEP 10: Combine until you have the following consistency.
STEP 11: Portion the chocolate into each cupcake paper (it’s the middle of your inside-out ‘coconut’ peanut butter cup). You can do this with a spoon, or your hands. Have fun!
Close-up
STEP 12: Sprinkle a fine dusting over each chocolate center. (I used NuStevia NoCarbs Blend from NuNaturals.)
Close-up
STEP 13: Drizzle more coconut peanut butter over the top, to seal the sweet deal on your “Inside-Out (Coconut) Peanut Butter Cups” and pop the pan into the freezer for just a few minutes – so they can harden.
Close-up
STEP 14: Peel the paper off…
Admire its beauty…
And take that bite I promised you!
And if you make ‘em and blog about ‘em, contact me with your blog post link and I’ll send my readers your way! And if you send me photos of your recreation, I’ll post ‘em here, too!
Enjoy!!
And…
Happy Valentine’s Day
I LOVE YOU ALL WITH ALL MY fruit and veggie- (and chocolate!) filled…
HEART!!!
And….
Just in case you were busy this week and missed what happened around here…
I want to thank you for your sweet words on my guest post at Positive Provocations (Healing Your Heart, Holistically) and I’m thrilled that my post on emotional eating, food labels, and judgments resonated so deeply with y’all!
Find out my sweet thoughts on NuNaturals’ NoCarbs Blend Stevia, and don’t forget to enter my latest contest – there’s over 200 entries and it’s headed toward 250 fast! (Contest ends 2/19/10
What about you? Did you blog today? Read blogs? Hang out with family, friends, or a special someone? Did you splurge bigtime on store-bought treats or did you make a healthier version at home? Did you get enough chocolate? Flowers? What does Valentine’s Day mean to you? And… what do you think about my recipe? Are you excited to try it? Let’s give the comment section some love and do some chatting!
photo source (heart)
All other photos were taken by Raw Juice Girl.
Disclaimer: The link for NavitasNaturals is an affiliate link – the others are not.
If you’d like to be featured in Readers Recipes, just shoot me an e-mail and you might see your recipe featured here, at Healing with (Raw) Juices! (It doesn’t have to be 100% raw or require a dehydrator or blender, etc. There’s a wide range of folks who read this blog and we want to share a little something for everyone – so long as it’s on the healthier side and doesn’t involve meat.)
And don’t forget to enter my latest giveaway: Tropical Traditions Coconut Peanut Butter!
Happy weekend, y’all! Hope your weekend has been as fantabulous as mine! Nothing special going on here, but I’ve been safe, warm, happy, and hard at work trying to make this blog even better for y’all in 2010 – and beyond!!
On to the reader’s recipes…
Note: The readers featured today emailed me their recipes. I asked their permission to post them here and they gave their blessing.
From reader, Dyan
Dyan says:
“Just an avid reader of your posts, who like the rest of the world, am trying to eat healthy. A friend of mine gave me the juicer and I almost choked when I put in 1 grapefruit, 1 orange, and an apple and got one glass of juice. LOL No way could I just throw out that pulp. So I just kept freezing it until I could figure out what to do with it. I had this old dehydrator gathering dust in the basement that I had used for jerky, but that was all I had done with it. While shopping, my little girl wanted a box of fruit rollups that were 2.89 for 6 little rolls! That’s when it hit me….I had this whole arrangement of pulp at home that I would experiment with. They are what I call Frankenstein rolls. There is a little bit of everything in them. If you do a lot of juice I suppose you could keep all your pulp separate. But I throw it all in together…And you can put as much or as little sugar in it, to your liking.”
“Dyan’s Frankenstein rolls”
“My favorite thing to do is every time I juice fruit, I put the pulp in a bowl and put in the freezer.”
Instructions:
- After I have several bowls, I defrost them all and puree it in a blender with a little bit of sugar and cinnamon.
- Get it really smooth and then spread out in an even layer about 1/4 inch thick on the plastic tray.
- Dehydrate for about 8-10 hrs and you have a fruit roll-up just like you get out of the stores, but made with real fruit!
Delicious as a little healthy snack, and a great way to recycle the pulp.
Enjoy!
From reader, Kim
Kim says:
“Its impressive all the new healthy things I’m making with these tools that my picky-eater kids (ages 3 and 1) love to eat each day. I hope to make the crackers soon.
“Kim’s Fruit/Veggie Roll-Ups”
I have a new Excalibur Dehydrator
Ingredients:
- 3 medium pears
- 2 small organic carrots
- 1/4 cup grape juice
- sliver of lemon
Instructions:
- Blend in a high powered blender (I have a Vita-Mix
- Spread out thin on dehydrator sheets, dehydrate at 135 for 4-6 hours
- Peel, and enjoy!
Thanks, ladies!
Have you tried any of these recipes? Or something similar? Do you have a dehydrator? Is it an Excalibur Dehydrator
If you’d like to be featured in Readers Recipes, just shoot me an e-mail and you might see your recipe featured here, at Healing with (Raw) Juices!
Mind-boggling fact!
And… here’s a mind-boggling fact of the week:
“The first-ever large-scale study of organic farming and livestock conducted by the USDA finds that organic food is a $3-billion-a-year industry.
A recent article on the coming touchscreen technology for vending machines notes that the junk food dispensers are a $30-billion-a-year industry.
Ten times as big as organic food.”
Read more: http://www.sfgate.com/cgi-bin/blogs/green/index#ixzz0esNbEh6F
And don’t forget to enter my latest giveaway: Tropical Traditions Coconut Peanut Butter!
Disclaimer: This post contains affiliate links. If you purchase anything once you click on the links, I will receive a small commission. Thank you for your support!
Reference:
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Thank you to www.tropicaltraditions.com for sending samples!
Note: For my 100% raw purist readers, this product is not raw. The coconut is only dried, but the peanuts are roasted. In my opinion, it’s totally worth the splurge, though!
You might remember a Tropical Traditions review and contest in the past here at Healing with (Raw) Juices…. Well, the folks at Tropical Traditions are so very kind and generous, they’ve sent more products for me to review – and give to you!
First up….
Organic Coconut Peanut Butter
![organiccoconutpeanutbutterTropicalTr[6]](http://healingwithjuices.com/wp-content/uploads/2010/02/organiccoconutpeanutbutterTropicalTr2.jpg "organiccoconutpeanutbutterTropicalTr[6]")
Ingredients: Organic Dried Coconut, Organic Roasted Valencia Peanuts
Health Benefits of Dried Coconut
So, we know that fresh, raw coconut (and its oil) is fantabulous for our health, boasting benefits like: colon health, skin health, battling candida, promotes skin elasticity, healthy for your heart, and so much more. Coconut oil is also nature’s richest source of medium-chain fatty acids (MCFAs)!
But what about the dried coconut that’s used in this coconut peanut butter? I thought you might be curious about dried coconut if you weren’t familiar, so I swiped the following information from an article on the Tropical Traditions site: The Truth about “Raw” Dried Coconut
Dried or "desiccated" coconut is an established industry in the Philippines, with the largest companies being established back in the 1920s to handle the booming candy bar industry in the US. The Philippines produces most of the world’s dried coconut products, and has had a reputation of producing a very high quality product for many years. The meat of the coconut is high in protein, and fresh coconuts have a very short shelf life, especially in the humid tropics.
In the conclusion of this article, they state:
Raw coconut is very healthy and is best consumed from fresh coconuts within 24-48 hours of harvest. For those of us living outside the tropics, dried coconut is the next best thing. However, be careful where you purchase your dried coconut and investigate thoroughly to be sure it was processed according to industry standards to avoid potential contamination.
So, from my understanding, while fresh, raw coconut is ideal for optimum health benefits, dried coconut (when correctly processed) is next in line. That makes a gal feel good about gobbling up her coconut peanut butter for sure!
From the Tropical Traditions FAQ page:
While whole coconut does contain coconut oil, you would have to eat more by weight to get the equivalent amount of pure coconut oil.
Whole coconut contains more than just oil. It would include things like fiber, protein and sugar (natural sugar).
Some people could be allergic to whole coconut, and not be allergic to coconut oil, for example, because coconut oil does not contain protein. If you are trying to restrict sugar from your diet, you do have to account for the natural sugar in whole coconut as well. As to fresh coconuts, most coconuts you find in U.S. grocery stores are transported many miles and are no longer fresh. A freshly harvested coconut does not have a long shelf life, especially if the outer husk is removed down to the brown shell. Hence, many coconuts in U.S. stores may already be moldy. This is especially true for “young” immature coconuts. The best place to eat fresh, raw coconuts is in tropical climates where they grow, and right after they are harvested. Those outside the tropics might be better off eating dried coconut.
From the site:
Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives.
The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins.
The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened.
Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white.
Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!
Nutrition Information
Low, low carb, people!
Coconut Peanut Butter = Yummy to the Tummy!
I have seriously, wholeheartedly enjoyed every smidgen I’ve eaten of this yummy stuff. (I still have some left in the jar, but it’s a secret – don’t tell anyone!)
You might remember when I used coconut peanut butter as a fantabulous ingredient in my:
Coconut Peanut Butter Honey Overnight Oats
Or when I spruced up my banana soft serve with some coconut peanut butter and ended up with:
You’ll notice that above in the overnight oats, the coconut peanut butter actually took on a creamy consistency, but in the coconut peanut butter cream (banana soft serve with cream of coconut added), when I drizzled the coconut peanut butter over it, it was “runny” (which is a good thing, in my opinion!) but then it hardened up. And boy, was it FUN to eat that way! LOVED it!
Here’s what Tropical Traditions has to say about the consistency situation:
Note: In warmer temperatures the oils will separate at the top of the jar. Simply mix them back in. If refrigerated, this product will become hard and difficult to spread. It is recommended to store this product out of the light in a cool place.
Other ways I enjoyed my coconut peanut butter:
- straight off the spoon
- drizzled over my salad like a dressing (it was sooooooooooooo good when it ran into the crevices of the kale!
This would also be fantabulous drizzled over raw cakes or cookies, or to make hardened candy. I’m sure it’d taste awesome in a smoothie, too!
About Tropical Traditions – The Company
From the site:
Brian W. Shilhavy, BA, MA
Brian earned his Bachelor of Arts degree in Bible/Greek from Moody Bible Institute in Chicago, and his Master of Arts degree in linguistics from Northeastern Illinois University in Chicago. He is currently the CEO of Tropical Traditions, Inc.Marianita Jader Shilhavy, BS, CND (Certified Nutritionist/Dietician in the Philippines) earned her bachelor of science degree in nutrition in Manila. Understanding the nutrition of Filipino foods, Marianita worked for over eight years as a hospital dietician and nutritional counselor in the Philippines.
In 1998 Brian and Marianita returned to the Philippines with their three children and renovated Marianita’s old family farmhouse. By this time the coconut industry was severely depressed due to the negative U.S. campaigns against tropical oils in the 1980s and 1990s. Coconut farmers could no longer support their families on the income generated from harvesting coconuts.
The Tropical Traditions Line of Organic Foods and Healthy Products
Later, when our family was forced to leave the Philippines, we had to adapt our eating and lifestyle from living in a rural agricultural area of the Philippines, where we had access to a local public market and fresh farm goods produced in our community and the areas surrounding it, to buying food on the shelves of stores where we had little or no knowledge of those who produced the food. As we settled back into life in the United States, I sought out healthy food sources that I felt we could trust to meet the nutritional and health needs of our family.
Finding good food sources and healthy products is an ongoing endeavor, and the products sold through Tropical Traditions are the products I have trusted to meet the needs of my own family. I won’t sell you products that I won’t use personally or give to my own children. With meats and dairy products, it is not enough to simply be "organic." We believe that animals raised on pasture are preferable to animals in feed lots eating organic grains and organic soy, and so we give preference to animals raised on grass and sunshine, and farmers practicing sustainable agriculture.
How are Products Chosen for Tropical Traditions?
We have a strong commitment to family farming and organic standards. But the organic label is not enough for us. We research and find out where the products are produced, and how they are produced. We find that some organic standards too loose for our trust, so we look beyond what is claimed on a label. We find out as much as possible about those who provide the products. And if a certain quality of product does not exist, we will work with others to produce that product and offer it to our consumers. We did that with Virgin Coconut Oil in the Philippines, and we are working on several other products both here in the US and outside the US that we plan to introduce to you soon.
We want you to feel safe when shopping in our online store, so we have a commitment to you to not sell anything that is harmful to the best of our knowledge. All of our foods are either certified organic or meet quality standards that are equal to or higher than organic certification. This is quite different from most health food stores, where you have to be "on your guard" as most of them offer conventional products right alongside organic products, because they want to offer a full selection of products to compete with regular grocery stores. We would rather offer fewer products, and stick to our high standards, so that you can feel safe when shopping here.
Tropical Traditions is constantly adding more products to offer its customers as we move forward and find people producing products that meet our high standards. We are already working with farmers to be able to drop ship products directly to your home from the farm. In time, we will also setup regional centers where you can pick up local food produced close to your community. In early 2006 we launched our Healthy Buyer’s Club that allows individuals and families to purchase bulk retail products for a significant savings. Join us today as we seek to restore traditional ways of producing healthy food and healthy products!
Pros
There are too many pros to mention, in my opinion! I love the taste and that it’s so versatile. You can eat it so many different ways and it’s so fun to use as an ingredient!
Coconut is good for us and while peanut butter may not be everyone’s cup of tea, for those of you who love it like there’s no tomorrow, this is a great way to enjoy “peanut butter” while also sneaking in some added nutrition and fiber.
Cons
As always, the things I look out for on the “negative” aspect of my reviews are 1) price and 2) that it’s truly a Raw Juice Girl-worthy, healthy product.
As you can tell, I’m totally in favor of this product!
Warning: This stuff is highly addictive! It’s just soooooooooooo delicious – and knowing that it is actually good for you, makes you want to indulge even more!
Verdict/Grade
I think this product deserves an A+ because it’s delicious, fun, and is so cool that it is half coconut, half peanut butter! I also love the consistency and that it’s such a fun addition to desserts and other foods. Love, love, love it!!!
Want some for yourself?
Enter my Tropical Traditions contest: click HERE.
(for U.S. and Canada residents only – sorry international readers!) 
If you can’t wait for the contest, you can nab a deal on this golden treat – it’s currently 50% off of its regular retail price of $14.99!
Referral Option
If you’d like to join the Tropical Traditions Healthy Buyer’s Club, visit www.healthybuyersclub.com/orderform.cfm
And enter Raw Juice Girl’s User ID number: 4845073
By following these steps, you will receive a complimentary copy of the book Virgin Coconut Oil: How it has changed people’s lives and how it can change yours! by Brian and Marianita Shilhavy.
![VirginCoconutOilbookbyBrianandMarian[1]](file:///C:/Users/Jamaica/AppData/Local/Temp/WindowsLiveWriter-429641856/supfiles183DABC/VirginCoconutOilbookbyBrianandMarian.jpg "VirginCoconutOilbookbyBrianandMarian[1]")
Your sponsor (that’d be me! ) will receive a coupon for a complimentary gift to redeem on their next order.
You may view the current complimentary gift being offered here: http://www.tropicaltraditions.com//referral_program.htm
Further instructions can be found here.
Thanks again to www.tropicaltraditions.com!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Just stopping by? Have you tried my coconut peanut butter honey overnight oats yet? Or maybe you’d like to try your hand at my chocolate-covered raisin hemp balls or raw tuna fish-less salad. And you simply HAVE to try my latest, simple creation: Coconut Peanut Butter Cream. YUM! And don’t forget to take a peek at my Thanksgiving holiday eats + treats – or my interview with ShimmerOrganics owner, Lisa Ann Turkel!
The last time I tried to make raw flax seed crackers, they ended up being a flop, thus the new Healing With (Raw) Juices category: Raw Flops.
But these… these were NOT a flop!
Delicious Flax Crackers!
I soaked my flax seeds overnight. And this time, I used red and green bell peppers (like the recipe called for). I still used apple in the place of the zucchini – but this time I left the peel on.
Into the Blender
I forgot to take a photo of the other ingredients before I blended ‘em up! But here’s what it looks like when all the ingredients are whipped in the blender….
I added my juicy concoction to the soaked flax seeds….
Then I added the ground flax.
Stirred It Up
HimalaSalt = YUM!
I bought parchment paper this time!
I decided to add a few shakes of Mexican Seasoning to one tray of the mixture.
Here’s the four trays the recipe yields!
Up close
I cranked it up more this time (about 120).
Look at my crackers! Yay!
Some raw flax crackers all plated up. 
Look at how crispy and beautiful!
I used the same recipe for inspiration as last time, from The Raw Food Revolution Diet
I’ve enjoyed these crackers with sliced avocado, by themselves, with a drizzle of agave, a smear of nut butter, with salad…. SO delicious!
This post has actually been set to publish for a few days now, but I noticed Gena (from www.choosingraw.com) just published her raw juice pulp cracker recipe. Do check that out, too! I’m going to make her version as well.
Oh, and I’m also going to make some time to experiment in the coming weeks, and I’ll share the recipes I come up with on my own….
Have you tried your hand at raw crackers yet – with or without a dehydrator? Do you have Cherie’s book? If so, what do you think about it? Do you love it? Have you made good use of it? (I have a review coming up of my copy!)
