Tis' the season of citrus! Goodbye winter cold and hello liquid power boost! Bitter grapefruit, sweet oranges and spicy ginger are what make this vibrant winter juice a favorite of mine. Relax with a sip, a good book and a warm blanket. 

Grapefruit is an awesome detoxifier. Not only does it aid digestion, but it also can help the body rid itself of unwanted toxins. Alike other citrus fruits grapefruit contains a healthy dose of vitamins A and C, making it a perfect way to fight off those winter blues. Recent studies have shown that grapefruit juice ranks among the highest in antioxidant activity, even similar to cranberry juice. Additionally, grapefruit contains phytonutrients called limonoids, which can help inhibit tumor formations, thus fighting early forms of cancer. 

Ginger is one of my favorite ingredients, it can add a punch to almost anything sweet or savory. For decades ginger has been used to prevent motion sickness, stomach aches, vomiting, dizziness and morning sickness during pregnancy. Furthermore, ginger's anti-inflammatory benefits might just be the most important. Studies involving arthritis patients have found that 75% of patients experienced relief from both pain and swelling. I can also vouch for this remarkable characteristic of ginger. After the removal of my wisdom teeth, I experienced prolonged pain and swelling near my jaw. Fortunately I found that a ginger paste (made by mashing fresh ginger in a mortar and pestle) worked better than any chemical medicine I had previously taken. 

Gluten Free, Vegan, Nut Free, Raw

Ingredients:

2 - 3 lemons (I used meyer lemons)

3 large red or pink grapefruit

2 navel oranges

3 blood oranges 

1 inch peeled fresh ginger (more or less to taste) 

Instructions:

Peel and seed all fruits, then toss them in a blender (or juicer) along with the ginger. I usually try to get as much white peel off as possible, but it is okay if you do not. Blend on high for about 3 seconds. Be careful not to over blend or your juice will become very bitter due to the excess pulp. 

Next, pour the juice through a cheese cloth or a nut milk bag (over a large bowl) in order to remove all the bitter pulp. You can skip this step if you choose to use a juicer.

Store the juice in a glass bottle for about 2 days. To serve, garnish with fresh rosemary and bee pollen. Enjoy the power boost!

Post by: Rebecca 

Yes that is right the ultimate brownie, no sugar, no butter, no flour, just pure guilt-free decadence. If you have never tried making raw brownies than now is the time to try! They are simple, easy and no bake. Raw brownies really only require three simple ingredients, but I enjoy throwing in a few superfood to amp up the nutrition! Whether it is a hard day at work, a morning short on time or that annoying midnight chocolate craving, this healthy dessert can come to the rescue!

Dates are the key ingredient here, and it is not just any date. Medjool dates, the superior to all other types of dates. They are exceptionally soft and moist making them an excellent sweet treat! Medjool dates are also packed with vitamins such as vitamin A, K, B6, calcium, iron and beta carotene to say the least! These wondrous fruits even contain amounts of protein and amino acids! Dates are also excellent pre-workout snacks because of their sugar content. These sugars are easily absorbed into the body, providing it with a burst of energy. 

Carob, a close relative to chocolate, has all the same flavor and versatility of cocoa except without all the needed sugar and caffeine. Yes, that is right, a chocolate without caffeine! Carob is a naturally sweet flowering shrub related to the pea family. This nutritious powder can help ease digestion, lower cholesterol, fight against osteoporosis and help ward off lung cancer! Carob is also low in calories, which makes its an excellent addition to both baked goods and smoothies. 

Mila, a superfood at its finest, is about all there is to say! Mila is made from chia seeds which are then specially sliced to produce maximum nutrition. These unique chia seeds have been a long time staple of the Inca, Aztec and Mayan Native American cultures. Mila is a whole, raw food which is currently used by many to aid in both weight management and day to day health! To learn more about this awesome product, visit their website! 

Gluten Free, Vegan, Raw

Ingredients:

1 cup medjool dates, pitted (fresh juicy ones are best)

1/2 cup raw walnuts

1/4 cup raw carob powder*

1/4 cup cocoa powder (or more raw carob)

2 tbs maca powder

1/2 cup Mila*

1 tsp cinnamon

1 tsp ginger

2 shakes cayenne

1 tsp spirulina powder (completely optional) 

1/2 tsp course sea salt + more for sprinkling (completely not optional!)

2 tbs filtered water

Instructions:

Add the walnuts to a high speed blender or food processor, pulse until finely ground. Next, add in the pitted dates and blend/process until a paste has formed. Now, add in the rest of the ingredients including the water. Continue to blend until the spices are fully incorporated.

To assemble, pour the date mixture into a small pan (or any small container you want) and firmly press down so that it sticks together. Cut your brownies into any desired size. Garnish with a dusting of carob powder, sea salt and fresh mint. Recipe makes 4 large brownies or 8 mini ones. Enjoy! 

*If you absolutely cannot find or buy Mila, freshly ground chia seeds will work as well. 
*If you are not concerned about this recipe being completely raw, feel free to use roasted carob powder. 

Post by: Rebecca 

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I love cheesecake, when I was little it was always my favorite dessert. Unfortunately for us cheesecake lovers, it is very unhealthy even for a dessert, but that is why I am so excited about this recipe! You will be amazed once you take the first bite of this creamy raw creation! 

For this recipe, I replaced the dairy based cream cheese with raw cashews (but don't worry, you won't miss the the cheese at all). Soaking the cashews might seem like a time consuming task, but it really is crucial! Soaking releases the cashews nutritional properties and also makes for a super creamy filling. If you skip this step you cheesecake will not be as rich and creamy. Coconut oil also gives this decadent dessert a rich and creamy cheese-like texture, not to mention an array of benefits. Coconut oil has just recently become more popular and is now known for its unique fat content. You may notice that coconut oil has rather a lot of saturated fats in it, but believe me they are the good kind! The unique properties in coconut oil actually allows it to help you loose those extra pounds. The wondrous oil also can help reduce the risk of Alzheimer's and heart decease! I included pomegranate in this recipe not only because of its delicious flavor, but also because of its color. Since it is close to Valentines day, artificial pink color is hovering around ever corner. Pomegranates actually give this cheesecake a unique and pretty purple color! This recipe is really good on its own, but I just had to take it over the top by adding some chocolate (it is Valentines day anyway). The shell not only looks good, but also provides a contrast of textures and flavor. The chocolate adds in some sweetness to balance out the tangy pomegranate. So, can the last cheesecake you ate claim all this? 

Gluten Free, Vegan, Low Carb, Raw

Ingredients:

For the filling:

2 cups raw cashews 

1/3 cup maple syrup or agave nectar

1/2 cup virgin coconut oil (hard) 

1/3 cup + 2 tbs fresh pomegranate juice

2 tbs water

For the crust:

1 1/2 cups almond meal

1 tsp sea salt

4-5 tbs maple syrup or agave nectar

2 tbs water or more if needed 

For the chocolate shell:

1 large organic dark chocolate bar

1 tbs coconut oil

1 tbs lucuma powder (optional) 

Instructions:

Soak your cashews in filtered water for about 3-5 hours, they should be extra soft. You can store these in the fridge after you drain them, if you are making the cake the next day.

Once you have soaked and drained your cashews, add them to a high speed blender (with a plunger attachment preferably, or just use a food processor) along with the rest of the filling ingredients. Blend all the ingredients together until they have become very very smooth and creamy. Now, transfer this mixture to a bowl and set aside.

For the crust, place the almond meal and sea salt in a large mixing bowl, then add in the maple syrup and 2 tbs water. Gently whisk to combine the ingredients. You want this mixture to just be wet enough to stick together, add in more water if needed. 

To assemble, line 5-6 ramekin dishes or some mini cheesecake pans (one large one might work too but I have not tried it) with parchment paper. Now, divide the crust among all the dishes and press it down firmly until it sticks together. Next, pour some of the pomegranate filling into each dish and even it out with the back of a spoon. Place the cakes inside the freezer overnight (or at least 4 hours) to harden up. 

For the chocolate sauce, melt 1 large organic dark chocolate bar in a medium pot along with 1 tbs coconut oil and 1 tbs lucuma powder (if using). Stir this mixture constantly as it melts to make sure it does not burn. Once the cakes have hardened, remove them from the parchment paper and pour on the hot chocolate sauce. The shell will harden almost instantly but to make sure, place them in the fridge for about 30 minutes. When the shell has hardened, garnish the cakes with mint and serve. Enjoy!

* If you happen to not like the favor of pomegranate, feel free to sub in some frozen strawberries or raspberries and just add in more water.

                                                                                                                                                Post by: Rebecca

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Oh yes, here come the chocolate recipes! Valentines Day is a great time to excuse yourself and sneak in that chocolate craving. Since Valentines Day is just around the corner (already!) It is time to start planning what you should get that special someone in your life, and what's better than giving them something they can eat?? These cupcakes will not disappoint a secret ingredients makes them extra rich and moist, I bet even your kids will not guess it is hiding in there! 

My mom and I use to make some kind of pink creation during Valentines Day, whether it was cupcakes or heart shaped sugar cookies, we found some way to incorporate that red dye. Now we still stick to that same tradition, but I am glad to say we have kicked that "artificial dye" out for good. So what DO you use to make that same pink color, you say, well there are plenty of colors found here in nature that we might not think about. Beets for example, stain your hands every time you have to peel them, and pomegranate juice, stains your shirt every time you have to de-seed them! 

In this recipe I combined rich coco powder, a top secret ingredient and malty coconut sugar to create the perfect chocolate cupcake. For the frosting I used light and creamy coconut milk cream to create that decadent taste without the extra sugar and fat. I guess you might be wondering what that secret ingredient might be so I suppose I HAVE to tell you.......... the secret is beets, yes that rather ugly veggie that no one really wants to eat. Do not worry though, once you try these, you will never be skeptical again about this odd winter veggie. Beets actually give these muffins a excellent moist quality, plus they make the batter PINK before you bake them! Beets have some very unique properties which enhance cell growth within the body. Vitamins like C , A and B-complex are also packed inside this colorful root. So be sure to eat your beets (even if its in the form of a cupcake or not)! 

Gluten Free, Vegan

Ingredients:

1/2 cup + 2 tbs oat flour (ground from GF rolled oats)

1/2 cup sorghum flour

2 tbs coconut flour

1/3 - 1/2 cup coconut sugar (I used 1/3 cup) 

2 tbs cocoa powder 

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

about 1/2 cup chopped raw beet

3/4 cup almond milk

3 tbs apple sauce

3 tbs sunflower oil (or melted coconut oil) 

1 tsp apple cider vinegar

Frosting:

1 can full fat coconut milk

leftover beet pieces from above

cacao nibs, crushed in a mortar and pestle (optional)

Instructions:

Pre heat oven to 350F degrees. 

For the cake, add the almond milk and chopped beet to a blender and blend until very smooth, then add in the rest of the wet ingredients and continue to blend until smooth.

Now gather all your dry ingredients and whisk them together in a large bowl. Next add the wet to the dry and stir to combine. Make sure there are not any lumps in there. 

Pour the batter into paper lined muffin tins (it makes about 6 cupcakes) and bake for 20 - 25 minutes. 

For the frosting, open the can of coconut milk and place it (opened) in the freezer overnight. The next day the cream will be at the bottom. Pour about 1/2 the separated clear liquid into a blender (reserving the thick white cream part for later), and blend it along with the leftover beet pieces (you want it to be as smooth as possible). Make sure this mixture is darker than the color you want, because not all of it will go into the final product, you are just making a homemade food coloring. Pour out your "food coloring" and set it aside. Now add the creamy white part of the coconut milk into the blender and add as much coloring as desired. The more beet you put in the darker pink you get, but I left mine a pale pink. Place your frosting in the fridge for about 3 hours, so it will thicken up. 

To assemble, add your frosting to a icing bag (or a ziplock bag with a small hole cut in the corner) and pipe your frosting onto the cupcakes. To finish them off, sprinkle on the ground cacao nibs. Enjoy! 

                                                                                                                                                        Post by: Rebecca

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