Lara bar type recipe

Well, I've been eating SO good! I've been adding a green smoothie each day consisting of filtered water, coconut butter,frozen fruit,spirulina, hemp oil, and hemp vanilla protein powder, blended with a stevia packet. I've been adding lots of raw mini meals, and totally vegan otherwise. And yet still I've somehow managed to add 3 lbs... Oh yea, and I work out 6 days a week. So, I upped my workouts another 5 minutes to burn 400 calories on the stepper, and am trying to eat more raw. Here is the lara bar type recipe I made for our dessert/snack after the gym with my water. I'm also trying to up my water intake in case this is the problem.

handfull dried apricots,

1/4 c dried dates, pitts removed

some coconut

pistachios

add all into food processor until crumbs, use hands and mold into balls, or logs or whatever...

Cocoa hearts for christmas baskets

Coco Hearts, Black and White

Servings: 20 pieces

I found a whole jar of tropical traditions coconut cream in my pantry, and was in the mood for something special. This recipe was inspired by the vivapura website's recipe for white bark.

Ingredients:

1 16oz jar coconut cream/coconut butter (not oil)2 T each-raisins, goji berries, bee pollen, chopped chocolate pieces, shredded coconut1/2 cup chocolate chips, cacao paste or chopped chocolate1/2 tsp vanilla powder and optional mesquite/lucuma powders1/4 tsp each optional spices-cardamom, cinnamon, ginger, coriander
Preparation:
over bain marie, liquefy coconut butter. divide dried fruit, bee pollen and chocolate pieces between prepared mold or individual small shaped molds. add powdered vanilla and pour into molds. refrigerate to solidify. they're beautiful! they're not too sweet, so you could add more powdered sweetener but i don't think i'd use agave because the coconut butter may seize when you mix it in. i didn't try it.to make the dark ones, add the chocolate chipr or chopped chocolate and the spices to the melted coconut butter. pour into molds alone or over dried fruits as well. refrigerate to solidify.

Incan Warrior Hot Cocoa

Incan Warrior Hot Chocolate

Ingredients:

2 Tbsp. Navitas Naturals Cacao Powder

1-2 Tbsp. Navitas Naturals Maca Powder

1 scoop. Amazing Grass Chocolate Superfood Powder, or carob powder

8 oz. So delicious coconut milk, vanilla hemp milk, or nut milk of choice

8 oz. Brewed yerba mate tea (or can leave out for kids)

1 Tbsp. Sweetener (raw sugar, agave,stevia, or maple syrup)

cinnamon to taste

Directions:
Mix all ingredients in a blender, then transfer to a small pot. Gently heat until warm, but do not boil.

Laptop lunch ideas

Here are a few of the lunches I have done for the kids lately. I also would like to say to check out http://www.veganlunchbox.com/ she has GREAT ideas, and has published 2 books on these lunch ideas. You can find them at http://www.amazon.com/ I love that my kids like ethnic foods. So, we do lots of those kinds of meals, and most other places than America have lots of vegetarian/vegan foods normally!

#1 Lunch is: vegan mac n cheese,yogurt w/ blueberries,carrots,homemade vegan ranch,and cukes/tomatoes over greens.

#2 is: vegan burritos, salad, vegan carrot cake, blueberry yogurt w/ hemp granola, and vegan chocolate bar.

#3 is: breakfast for lunch! silver dollar pancakes, faux sausages, apples (fuji), vegan caramel sauce, and assorted fruit.

Laptop Lunchbox

We use these alot. Although they have just came out with an improved version 2.0. But here is the link to the site, and some pictures of them. Also new, is the flower carrying case.

www.laptoplunches.com

Lunch box reusable wraps...

We are a fan of not using seran wrap,foil, or wax paper. And I really don't like napkins or paper towels either. I made little napkins for our kids lap top lunch boxes and they like them really well. We just buy on sale fabric from Joannes fabrics and make and sew little squares. Its neat cause you can even tailor them to the season for fun. We found these ideas to save you from using those one time use items above.

http://www.reusablebags.com/store/new_arrivals-n.html

Avocado truffles!

Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware, these truffles are very rich!

Avocado-Chocolate Truffles:

1/2 cup butter

1 large very ripe avocados, peeled and pit removed*1 1/2 teaspoons pure vanilla extract1 1/4 cup unsweetened cocoa3 cups powdered (confectioners) sugarPowdered sugar for rolling
* If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

Raw cacao truffles

Recipe - Judy’s Cacao Truffles
Ingredients:

1 cup Navitas Naturals Cacao Powder

2 cups Navitas Naturals Cashews grind into powder using a spice mill

1/2 cup Navitas Naturals Coconut Oil

1/2 tsp. of Navitas Naturals Twister Tropical Blend Powder coating

¾ cup Raw Agave Syrup
Directions
1. Blend all ingredients by hand or in a food processor.
2. Pour raw chocolate puree into a metal baking tray, dust with topping (twister powder or maca) & freeze to make squares.
3. Alternatively, form into balls & coat with Navita’s Twister Powder - Tropical Blend or Navita’s Maca Powder.
4. Place in an air-tight container & store in the freezer.
5. These treats will keep for up to 1 month but unlikely to last longer that one week! Impossible to resist...

Sweet Buckwheat energy bar recipe

Sweet buckwheat energy bar:

Dehydrator
Blender

Sweet and crunchy, it saves the day when you are hungry away from home...

Ingredients:

3 cups of sprouted buckwheat

½ cups of chopped date

½ cups of prunes

juice of a half lemon

pinch cinnamon

little water

Preparation:
Put the date, prunes,lemon juice and cinnamon into the blender and blend until smooth. Put a little water if needed. Put it in a large bowl and put the buckwheat in it. Mix well and spread it on the teflex sheet of the dehydrator. Dehydrate it for 10-12 hours. Cut up into pieces!

Fridge cleaning day...

Sheri over at http://www.veganfamilyinc.com/ got me a good idea to clean out my fridge and toss old stuff before shopping today. So, I also liked the idea of the bowls/containers to see all the fruit and veggies. Hopefully, this will keep stuff in eyes view and remind us to eat better choices. So, we got a fresh pineapple, fuji apples, raspberries, avocados,bananas,kiwi's,lovely red and green sweet long peppers, limes! Yum!

Raw lasagne recipe

Here is another meal I will be making this week. I found this on a another site called The Raw chefs blog and you can find this recipe at this link: http://therawchef.blogs.com/russell_james/2007/01/lasagne_recipe.html

Update on progress

So, we are doing really well on the family fitness end of things. Our 9 yr old is on the swim team at the Y. My hubby swims about 6 days a week and has lost probably 15 lbs. I workout about 6 days a week, and usually do the stepper for 30 min, lots of weight machines, and stretches and crunches. I've lost 9 lbs. We feel lots more energy and not as stressed out. Our new goals are to keep losing weight, adding muscle tone. We are still trying to make our diets better constantly. I got the kids eating breakfasts here at home now instead of the crappy "free" school breakfasts of poptarts, can fruit and juice... (can you say sugar!) And yesterday, got out the bento lunch box sets and started making lunches for them too. So, no more crappy white crust pizzas, with pepperoni and god knows what else! But will loosly follow http://www.veganlunchbox.com/ and her ideas for kid friendly lunches. I personally have set some goals of adding green smoothies (which I am still reluctant...) And eating a more high raw vegan diet. Although, I am the healthies eater in the house. Hubby still instists he "can't " be a vegan and live! (I have to make him chicken in his dinner every night.) But, have been "sneaking" in more chick'n analogs... So, the goals would be:

1.make family green smoothies daily
2.keep up the breakfasts and lunches for kids instead of school food
3.get hubby over to the vegan side!
4.keep trying new veggies to keep stuff interesting
5.more raw meals
6.add more fresh fruits daily
7.keep up workout schedules
8.buy new kitchen items: section plates,vitamix,excalibur dehydrator,raw and vegan cookbooks.
9.remember to take pics of food BEFORE its eaten!

The burrito

I found this on another site and replicated it. Yummy! Swiss chard wraps, with refried black beans, tvp, tomato, red onion, pineapple salsa, marinated veggies, avocado and tofutti sour cream.

Quick Cacao mylk

QUICK cacao mylk

Use Blender


enjoy in a glass or pour it over your müesli

Ingredients:
cashews/almonds/brazil nuts or hazelnuts. (best if soaked overnight)

cacao powder

water

vanilla

agave syrup

salt

lucuma (optional)

Preparation:
Blend until smooth.

Fiesta cashew "cheeze"

Recipe - Cashew Chipotle Cheese

Smokey and Spicy
Enjoy this smoky, spicy cheese in your macaroni and cheese recipe or as a dip for vegetables. This cruelty-free version uses cashews full of minerals to keep our skin radiant.
Ingredients

2 cups Navitas Naturals Cashews

1 tsp. garlic, fresh

1/2 tsp. sea salt

1/2 - 1 tsp. chipotle powder, to taste

1/4 cup lemon juice

1/4 cup filtered water
Directions
In your food processor, place garlic, salt, cashews and chipotle, and process into powder. Next, add your lemon juice and water, and process into a thick cream. Enjoy as a dip, toss with spiralized zucchini noodles or brown rice macaroni, and in nachos with organic corn chips..

Stuffed squash recipe for holidays

Serves 8
INGREDIENTS:
4 acorn, or butternut squash, halved lengthwise; seeds and membrane removed (see note)
1 cup organic brown rice, or barley, or bulgar.
1/2 cup wild rice
4 cups vegetable broth or water
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 teaspoon sea salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon



INSTRUCTIONS:
1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.
5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.
Note: Don't discard the nutritious squash seeds. Instead, rinse the seeds and remove the membrane. Pat dry. Spray a baking sheet with olive oil and spread the seeds evenly on the sheet. Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional). Bake the seeds in a 375º F. oven for about 15 minutes, or until they're golden brown. Enjoy immediately as a warm snack, or store them in an airtight container for up to one week.

Earth Balls

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required!

Ingredients:
1 cup peanut butter or other nut butters.. almond,soynut,cashew,sunflower etc...

1/3 cup honey

2 teaspoons carob powder or unsweetened organic cocoa powder

1/2 cup raisins

3/4 cup unsweetened shredded coconut

1/2 chocolate chips (carob if desired)

1/4 cup sesame seeds

1/4 cup finely chopped nuts (walnuts, pecans, etc.)

dried fruits goji berries etc...

Method:
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.

Coconut rawcakes

Coconut Breakfast Cakes:
Ingredients:

3 cup. Navitas Naturals Sprouted Flax Powder

2 Tbsp. Navitas Naturals Coconut Oil, melted

1/2 cup Maple syrup

1/2 tsp. sea salt

1/4 cup water
Directions
Put flax powder, coconut oil, maple syrup, salt, and water into a large mixing bowl and mix well. Form four balls, and flatten into a "pancake" shape, about ¼ inch thick.
To serve, top with sliced fruit like bananas and/or chopped nuts like walnuts or almonds. Drizzle with maple syrup.
For a blueberry syrup, you can also mix 1 cup of thawed frozen blueberries with ½ cup maple syrup and pour over the cakes.

Last nights dinner stir fry

We have a real time trying to figure out what to make anymore for dinner. Our 9 yr old is on the swim team from 6-7:30, and so its really busy before that time. So, I did a quick inventory of the fridge and saw we had everything for a stir fry of sorts. So here's what I concocted....

Stir fry vegan style:

1 head purple cabbage

1/2 head kale

almonds

edemame

sesame seeds

yellow peppers

teriyaki sauce

chick'n

brown eco friendly rice

It was very good, and the kids surprised me with liking the kale and cabbage mix! Yea! chalk up one for mom!

Ezekiel bread products

When we switched most foods we ate to healthier versions, I found thru a friend the Ezekiel bread line. This is from their website: "Food For Life Ezekiel 4:9® Sprouted Grain Bread is inspired by the Holy Scripture verse Ezekiel 4:9. Our 2,500 year old prodigy is made from six certified organic grains and legumes, sprouted in filtered water with a touch of organic malted barley and sea salt. This bread is truly the staff of life." I use their corn tortillas, big whole grain tortillas, and their sesame bread. Wonderful!

Navitas Naturals grocery

In Ani Phyo's dessert book, she says she can find all the items she uses at ttp://www.navitasnaturals.com/products/ I went on their site to check it out, and was very pleased how efficient they had it laid out. It was individually catagorized by superfood, and then gave suggested uses for each item, AND a recipe site! The prices seemed pretty reasonable too.

Ani Phyo's raw dessert cookbook review

This is a fantastic book! You don't have to be vegan or raw foodies to enjoy the taste and health benefits of raw desserts. You can litteraly have your cake and eat it too! I got this book from the library today, and will be making a raspberry chocolate cake as the first recipe. I will definatly buy this for my shelf in my new healthy kitchen.

New equipment

We are on a mission: To better our family's health! So, we will be purchasing a few new pieces of equipment for the kitchen. A vitamix blender (already got it), a Excalibur dehydrator, a cuisinart food processor, glass dharma straws, and section metal plates. Excalibur is running a great special right now. You get for free with your order, shipping, the paraflex sheets to make fruit leathers, a 10 yr extended warranty. So, probably buy that next. Here is the link if you are interested in the special or finding out about this wonderful deal. http://www.excaliburdehydrator.com/