Blissful Bites of Nutty Cacao

Blissful Bites of Nutty Cacao – the perfect, sinfully easy but not-so-sinful to EAT “cupcakes“. These are MOSTLY raw as well as vegan and pack a hit of copper, manganese, potassium, calcium, zinc, iron, magnesium & selenium as well as omega-3 fatty acids (all from the walnuts and cacao). Note: gotta have a food processor for these babies.

What you’ll need for the “cupcake” part:

1 cup walnuts

1 teaspoon cinnamon

.5 teaspoon nutmeg

1/4 cup cacao nibs (For crunch!)

2 tablespoons cacao (unless you like super dark chocolate flavor, because then you can add up to 3)

2.5 tablespoons milk alternative (i use hemp milk, but soy or almond should do just fine… just make sure you don’t have too much soy in your diet!)

6 dates, pitted

A food processor

some cupcake moulds (I usually just pile mine and mould them as they chill in the fridge into cupcake shapes but I understand sometimes presentation matters and these will look way lovelier in their own little cupcake moulds!)

What to do: Combine all above ingredients in a food processor. You’ll have to push the mixture down the sides a few times in order to get it all mushed up. You don’t want this watery, so resist the urge to add more liquid. It should be processed into a dough by the time you take it out, the smaller the pieces the better. Spoon “batter” into paper cupcake moulds (OR spoon into little piles on a plate to be moulded by you later… when chilled these are quite malleable). Once you’re done, place them on a tray in the fridge to settle into their shape for a little while while you work on the frosting :))

What you’ll need for said frosting:

1 cup RAW, unsalted, untreated cashews, soaked in water for about 1.5 hours.

A few drops of vanilla extract

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 ripe banana

A food processor

Now: Combine all ingridients into the processor, pulsing it into a frosting like substance. (You’ll definitely be wanting to lick the spoon). Dress your “cupcakes” with as much as you desire, and top with fresh fruit!

Healthy munching!! ❤ ❤ ❤

Gimme the Greens (and purples and red and….the entire rainbow, please)

 

Easy salad with lots of vitamins and minerals for your beautiful body! It’s a little tangy, “rocket salady”, and sharp.

 

What you’ll need:

1 cup arugula 

1/2 cup purple kale – chopped into bite sized pieces

1 cup baby spinach

1/2 cup grape tomatoes

1/3 cup red/purple cabbage – chopped into thin little strips

1/2 cup bean sprouts

juice of 1 big lemon or two small

1/4 cup Bragg’s apple cider vinegar

a few doses of REAL olive oil (MAKE SURE IT’S REAL!! OTHERWISE IT’s NOT HEALTHY)

salt and pepper, to taste

                    THINK: could you get these ingredients local? or organic? fresh from a farm stand  

                    near you? Try to steer clear of the GMO stuff for you and your family’s health, but

                    ALSO know that everything tastes better when it’s real anyway, naturally : )

Now ——>>>>>

Wash all the ingredients thoroughly, then mix ’em all together and voiila! Serves 2 as a side salad, 1 as a meal. Pairs extremely well with asparagus !

 

Muchos Colores Para Su Alma – Many Colors for Your Soul

Cuatro Colores Taco – Four Colors Taco – Where the tastebuds meet the soul : )

What you’ll need for the taco’s “shell”:

—>> unbroken cabbage leaves! (a.k.a. when you peel them off the head of cabbage try to do it gently so there are no holes in your cabbage wrap, otherwise what you stuff it with will fall through and be all messy)

Note: purple cabbage LOOKS the best AND it maintains extremely high levels of Vitimin C, Vitimin K, Folate, Vitiman A, magnesium, and potassium in massively noteworthy quantities. Cooking cabbage saps the nutrients from the food as it is so watery, so consuming it RAW is a huge message of lovin’ on that bod of yours.

What you’ll need for the “meat”:

1 can black beans, washed and drained (Tip: look for NO SALT ADDED on the can)

1 batch of the rice of your choice (Note: I use BLACK RICE because it’s delicious, beautiful, and packs a punch of nutrients – many more antioxidants than more common rices (black rice can be hard to find), but brown or wild will do just fine! No refined white rice please! For this just cook up whatever the directions say and you can use any extra for a leftover meal tomorrow. ; )

What you’ll need for the salsa & garnish:

juice of 2 limes

Avocado (just enough to put in each wrap, so how many of these you need depends on how many people you are feeding. When I just cook for myself, i use 1 small hass avo)

1/3 cup fresh cilantro

1 orange OR yellow bell pepper – chopped into small 1/2 inch pieces for food processor prep

1 medium sized carrot, washed and shredded (or cut into thin strips)

a PINCH of cumin

1 tablespoon chili powder

1/3 fresh red onion – chopped for food processor prep

1 tablespoon REAL olive oil (beware the back-alley nasty stuff… always check ingredients and try to get this at a legitimate store – good, real, pure olive oil is hard to find in the big supermarkets)

1.5 cartons grape tomatos

1 teaspoon salt TOPS or less to taste (I use pink Himalayan but yes I’m aware not everyone is that anal about their food so use whatever you like!)

(Note: whole salsa batch makes about 11/2 cup of salsa and you CAN make this without a food processor)

Let’s Get Cookin’: 

1. Start your rice first before anything else, as this takes the longest to cook. While it’s cooking you can prep up the rest!

2. Get your cabbage wraps all peeled off the head and rinsed & dried. I eat about two as a meal, so use that to figure how many leaves you need for however many people you’re serving.

3. Rinse all the black beans if you haven’t yet 😉

4. SALSA – I used a food processor, but you can still do this even if you don’t have one, just by chopping all the salsa ingredients up pretty small and mixing them together. It’ll still be delicious and beautiful, promise!

—–>>> Combine all the salsa ingredients into the food processor, blending not until it’s super smooth but still leaving it a little chunky. YUM! try not to lick the spoon…

5. Once the rice is done, spoon a little into the middle of the cabbage wraps, and do the same with the black beans and the salsa. garnish with some small avo pieces and a wedge of lime, and serve beside a nice big GREEN salad : )

Happy munchin’, folks! ❤