Category Archives: Raw

Apple and Kale Salad

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  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.

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    Green Gazpacho

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    I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.

    • 1 red onion – quartered
    • 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered 
    • 8 large radishes – halved
    • 2 bell peppers – seeded and quartered
    • 2 cucumbers – halved lengthwise and cut into thirds
    • 1 avocado
    • 1 bunch celery hearts
    • A generous amount of basil and mint (I used A Lot – but season to taste)
    • Some oregano, thyme, and cilantro (season to taste)
    • 1/3 cup olive oil
    • 1 tbsp lime juice
    • salt, pepper

    After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!

    Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.

    Blend until everything is liquefied and well combined. Chill and serve.


    Chocolate PowerGather Cups

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    These are total awesomesauce! They are Whole
    Life Challenge approved, and unsweetened (really! I swear!), so I don’t even consider them a treat. They are chock full of satisfying fat, and just perfect for an energy boost and chocolate fix all in one. You might feel like you’re cheating, but I promise you’re not! another great thing about them…NO BAKING! You need to melt the coconut oil, but even for that, you could technically use a microwave ( blasphemy!)

    Ingredients:

    For the Chocolate:

    1 cup coconut oil
    1/4 cup coconut butter
    1/4 cup – 1/3 cup cocoa powder, probably 6-8 tablespoons, depending on how strong you want it

    Fillings:

    1/4 cup Pumpkin seeds
    1 tablespoon Chia seeds
    1 tablespoon Flax meal
    1/4 cup Hazelnuts
    1/4 cup Macadamia nuts
    1/2 cup Almonds
    2/3 – 1 cup Almond butter
    1/2 cup Dried apples
    1/2 cup Dried currants (or raisins)
    Sea salt

    Add all the nuts to a plastic ziplock bag and use a hammer to break them up into smaller pieces.

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    Then pour them, as well as any remaining dry ingredients to a bowl, and mix so they are well combined.

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    add the almond butter and mix until it forms a batter and everything is well dispersed and combined.

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    Take a spoon or an ice cream scoop and place a nice big dollop into paper or silicon cupcake cups.

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    In a sauce pan, melt the coconut oil over low heat and grate in the coconut butter. Alternatively you can warm it so that it is soft and add it. Stir often and add the cocoa powder, stirring until combined.

    Pour into the cups, and sprinkle with sea salt to finish. Then refrigerate for at least 30 – 45 minutes until the chocolate solidifies.

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    Enjoy!

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    Unsweetened Cocoa Almonds

    Love it! Three words: Easy Cocoa Fix! I love finding ways to incorporate chocolate, in healthy ways, into snacks or foods. Knowing that chocolate is a lot of people’s downfall, I love finding ways to make  it fit into something like the Whole Life Challenge or a good clean paleo lifestyle. Guess what, it’s easier than you think! The only catch? You better like dark chocolate. I  personally love it, and I have no problem with really dark chocolate, so keep that in mind since there is absolutely NO SWEETENER in these. It has a nice bitterness to it, but sometimes that’s what I’m looking for. If you want to add sweetness, I would suggest adding some coconut butter or shredded coconut. Anyway, these are simple and only have a few ingredients:

    • 4-5 handfuls of Raw Almonds
    • 2-3 tablespoons of coconut oil
    • 1/4 cup of unsweetened cocoa powder
    • Himalayan Sea Salt

    I made two different batches, but they started out the same: Melt some coconut oil.

    For the first batch, My Roasted Cocoa Almonds, I tossed the almonds in a bowl with the coconut oil, and stirred until they were all well coated and shiny.

    Afterwards, I put the cocoa powder into a container, added they oil coated nuts, covered, and shook, until they were all well dusted with the cocoa powder.

    Then I placed them on a cookie sheet lined with parchment paper, and roasted for about 15 – 20 minutes at 250 degrees.

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    I still had some oil left in the bowl, so I made a second batch, this time of Cocoa Covered Almonds with Sea Salt.

    They started out the same, since I just stirred them around in the leftover oil. They even ended up in the same container which still had some cocoa powder left. However, I added a little more.

    After I was done shaking them, for whatever reason, they were less dusted, and more wet. I guess the chocolate just combined more with the coconut oil. My guess is that the ratio of coconut oil to chocolate was more even, instead of there being 1/4 cup (or more) like before, there was probably only 1/8 cup of cocoa powder in the container.

    Since they were more wet and thickly glazed with chocolate, I decided to try keeping them raw. I placed them on a parchment paper lined plate, sprinkled them with a generous amount of Sea Salt, and placed them in the refrigerator for 15-20 minutes. The chocolate hardened around them, and they were fused together in a chocolatey cluster, so it was fund to share, and eat, and break pieces off. This version was actually my favorite of the two. I think it was the salt.

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    They were such a hit. My one friend that was over preferred the roasted ones, and Mike and I preferred the raw, cold, salted ones. I would honestly make both and decide for yourself!


    Raw Pumpkin Pie Balls

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    ***** Warning: Sugar Rush Ahead …. Just not added sugar *****

    Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving.  These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!

    Ingredients:

    •20 pitted medjool dates
    •4 heaping ice cream scoops of cashew butter
    • 2/3 – 1 cup pumpkin
    •3 handfuls flaked coconut
    •2 tablespoons almond flour
    •1 – 2 tablespoon + cinnamon
    •Dash of nutmeg, ginger, clove

    All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*


    Like a Ninja! : Homemade Cashew Butter, and a Smoothie to try out my new Ninja Kitchen System!

    Please note, I am in no way affiliated with Ninja, or any of the brands mentioned in my blog posts. I also do not get any money from you going and buying their products. I’m just sharing my own personal experience.

    How have I gone this long without a blender/food processor? I have no idea. I’ve been using a hand blender for select things up until now, all while looking enviously at high powered Über blenders like the Vitamix, while sobbing at the price tag, and waiting for the day that I could bring one home. Then yesterday my parents decide to get me the Ninja Ultra Kitchen System 1200 for a gift, to congratulate me on another successful challenge completed, and for all my healthy efforts and success. Best – Parents – Ever! It’s not a Vitamix, but it’s seriously an awesome and waaaaay more affordable option. I couldn’t wait to try it out! It comes with a 72 oz Blender, a 64 oz Food Processor/Dough Mixer cup, and 3 single serve containers. My brain was racing with possibilities all the way home. Here’s a link to the Ultra Kitchen System on Amazon

    http://www.amazon.com/Ninja-Ultra-Kitchen-System-1200/dp/B00FROKCI4

    If you are a member at Costco, it’s also available there for considerably cheaper.

    http://www.costco.com/Ninja%C2%AE-Ultra-Kitchen-System%E2%84%A2-.product.100056570.html

    The first thing I wanted to try, was making my own nut butter. In my house we LOVE Artisana’s Cashew Butter, but it’s definitely a luxury at $15-$19 a jar. We picked up some Raw Cashews at Trader Joe’s and decided to start with that! Then, being that I’ve never made nut butter from scratch, I did some research on the inter-webs.

    In the end, I soaked the cashews for 3-4 hours, drained the water, and put them in the processor still a little wet. I didn’t dehydrate them or roast them first like some of the blogs. I also decided not to add any extra oil. The only ingredient I added was a little sea salt at the end. It wasn’t as sweet and creamy as Artisana, but I think it was pretty awesome for a first attempt! It definitely has a creamy smooth texture, and a nice flavor. I think it came out lovely, especially considering how EASY it was.

    Raw Cashew Butter

    • 2 cups Trader Joe’s raw cashews (Soaked)
    • A few shakes of sea salt

    The first link I listed outlines the process pretty well. You really just have to keep processing until it gets creamy. It takes longer than you might expect, and it definitely goes through different stages. It’s the same process for making nut meal and nut flour, but you leave it in longer to get nut butter.

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    This morning, I decided to try the single serve containers, and make smoothies.The containers are built well, and have a clear “Max Fill” line. The top with the blade screws on securely, and when you’re done, they also have tops with a hole to drink out of, so you don’t even have to take it out of the container. They are also super easy to clean.

    Nutty Cocoa Berry Smoothie:

    • 1 cup light coconut milk
    • 1 heaping tablespoon cashew butter
    • 1 pitted medjool date
    • 3-4 tablespoons unsweetened cocoa powder
    • 1/2 cup frozen blueberries (approx.)
    • 1/2 cup frozen cherries (approx.)

    I put everything into the containers, starting with the coconut milk.

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    Then I hit the “Single Serve” button until everything was blended.

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    That’s it, super easy! I am so psyched to try more things in this. It’s a really solid machine and performs wonderfully.  It’s new, so time will tell how long it lasts, and how it handles in the long run, but I definitely am prepared to keep testing it!

    While I was making the smoothies, I also got the rest of breakfast ready. I cooked some Portabella Mushrooms on the griddle, and topped them with heated Applegate Herb Turkey, Applegate Roast Beef, and Two Eggs. YUM! (Note, I know the Applegate roast beef is compliant for the WLC, but the Herb Turkey has Carageenan so it is NOT compliant)

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    The Works or The Kitchen Sink – A Mighty Good Salad

    kitchensinksaladAlright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.

    Salad Ingredients:

    • 1 Cucumbers sliced and quartered
    • 7 Medium Tomatoes quartered
    • 1 Zucchini sliced and cut into strips
    • 2 avocados cubed
    • 1 red onion
    • 1 can Trader Joe’s pitted green olives
    • 1 heart celery chopped
    • a few sprigs basil, roughly chopped
    • 1 chicken breast chopped up or shredded

    Dressing:

    • 1/4 cup olive oil
    • 2 tbsp coconut amino
    • 1/8 cup lemon juice
    • 1 can Cento brand sliced anchovies chopped

    Other:

    • Pepper
    • Red Pepper Flakes
    • oregano or thyme (optional)

    That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.


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