Raw, Vegan, Grain/Gluten-Free I’ve been craving something sweet but a little tired of pumpkin (which is very hard to use raw) so I remembered this Sweet Potato Custard that I […]
Raw Fusion, Vegan and Gluten-Free This recipe and blog is contributed by Kristie Oren, one of our cherished coaching candidates for the Natural Wellness Academy. I’m the ‘mom’ and my […]
Raw, Vegan, Gluten-Free Anti-Inflammatory – Nutrient-Rich – Delicious I decided recently to go back to a high raw diet since that is the lifestyle that works best for me. […]
Vegan and Gluten-Free For the past six years I’ve been swapping out a lot of my family’s old standby’s with raw or raw fusion healthier alternatives. My husband’s “go-to” salad […]
Vegan, Gluten-Free, Raw Fusion A few months ago I decided to try Dr. Joel Fuhrman’s Black Bean Brownie recipe (as seen on the Dr. Oz show) as a healthy dessert […]
Raw Vegan Gluten-Free Energy Snack These might not be the prettiest recipe I’ve every made, but these have become one of my favorite and most versatile snacks. Everyone who has […]
A Taste of Morocco — Raw Vegan Style In honor of one of our cherished Natural Wellness coaching candidates going to Casablanca as an exchange student this summer, I decided […]
Featuring Chia Berry Parfait and Sun Butter Carob Cups
Morning water and green smoothie. One of my favorite standards is “Green Fairy Lemonade” — kale, butter lettuce, pineapple, green apple, hunk of ginger, lemon (remove the peel), ice and water — and since this one is so tangy I add a little raw orange blossom honey and stevia.
I don’t adore stevia, but I’m training myself to use it more, thereby reducing the amount of other sweeteners. TruVia is very mainstream and from what i understand, is not the best choice, so I’ve been experimenting with different brands from the health food store.
Mid-morning: A parfait of Greek style sheep yogurt and raspberry chia jam. It is super simple to make fresh jam using chia seeds. Check out the video below to see how easy. Sometimes I eat a tablespoon or two for sweet cravings. Lately I am not using agave to sweeten my jam, as mentioned in this video. Jerusalem artichoke syrup has virtually no glycemic impact, so I use that as my main sweetener with a little coconut nectar or crystals to brighten it up as the artichoke syrup has a bit of a vegetal finish.
This is probably the most “demanded” of my demo dishes, along with Portobello Pesto Pizza. Easy-to-prepare and universally appealing, you can make this gem into any shape you desire, including brownies, truffle balls (which are lovely rolled in coconut flakes) or in the cake shape that I usually create, using a dinner plate as you’ll see me do in the video below.
Raspberries are a popular pairing with chocolate; you can use fresh raspberries, but why not amp up the nutrition with a homemade “jelly” that uses a marvelous superfood — chia seeds. You can usually buy these now in the bulk section of your local health food store as they’ve become much more popular and identifiable.
A staple food of the Mayan and Aztec empires, these tiny black seeds resemble poppyseeds (they also come in a white variety) and have more protein than flaxseeds or soybeans,. Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar absorption, making this Superfood highly recommended for diabetics. They are also one of the best sources of Omega 3’s on the planet!..
No Bake Coconut Balls are gluten free, they don’t require any baking, and there’s no flour in them. See more of Dr. LJ’s videos at eHow.com.