ENERGY BARS

True Confessions.....I am a single mother and I don't have time....like ever, so I try to make recipes that give me the most bang for the buck.   I like these energy bars because they are a great snack that gets me over the 3 o'clock hump, and they last a while in my house.  You can find the original recipe for the Energy Bars here.  This time I made them more of a fruity chewy bar.

I wanted to try some different fruit combinations so I used dried blueberries, dried apricots, shredded coconut, and some ginger chews that I stubled across at Trader Joe's, this is what they look like here.

Some time saving tips that I learned along the way:

*I use a lot of whole nuts, and chopped about 1/3.  

*Blend the nuts first that you want to chop, then the dates.  

*Remember to use a food processor.  A blender will not work, it will turn the nuts into butter too soon, and it's torture to clean the dates off of the blades  (this I learned the hard way),  and who has time for that?

*Also parchment paper is your best friend.  Use it to line your cookie sheet to have less clean up.

*Also once the bars are cut wrap them individually in saran wrap.  This will save you a lot of time when you are daily preparing your snack, just pop one out of the freezer and your ready to go!

This recipe is very versatile so the same guidelines apply, I just used different ingredients.  

Here's what I used:

FRUITS:

Dried Blueberries

Dried Apricots

Shredded Coconut

Crystalized Ginger (found at Trader Joe's)

NUTS:

Cashews
Sliced Almonds
Macadamia

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Hot Tottie, Fresh squeezed Blood Orange + Navel + Tangerine Juice, and Ginger Chews

Written by contibutor Britney Manuel of Btanjerine.

 

Well I thought that I could escape from getting sick, but alas I have succumb ((sniff sniff cough cough)).  I remembered this honey lemon concoction circulating around Facebook and Pinterest (it has been pinned over 800+ times) and thought it was worth a try.   I have adapted this recipe from The Coconut Mama.  You can find the original recipe here, with all the informative health benefits.  I made a bigger batch so that I could sip it over the course of a couple of days.  And since my daughter just got sick as well, it was perfect to have on hand.

 

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Ingredients

6 lemons

1 blood orange (or any other type of orange)

1/4 cup of coconut oil

1/3 cup of raw honey

Directions

Juice lemons and blood orange.  Warm the coconut oil until it melts and mix all ingredients together and enjoy.

Sip as much as needed, and store in the refrigerator.  The coconut oil will harden when it is cold, so gently warm the portions you need until the coconut oil melts.

Makes 2 1/2 cups

This would make a great gift for this flu season.  A jar of the hot tottie,  ginger chews that you can find here, and freshly squeezed blood orange juice.  A trio sure to help anybody feel a little more pep in their step!  

Join the discussion!

Do you have a favorite home made flu remedy? We would love to hear what it is! Share it in the comments below. Links are welcome.

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.


I know what your thinking brussel sprouts smushel sprouts.  I, like Felicia, remember eating brussel sprouts as a child and having to sit at the table for what seemed like eons because I would save that unsavory vegatable until the very end, like a dreadful doom.

Fast forward about 25+ years,  I was totally inspired while at my local Trader Joe's market.  I was intrigued to see how the Brussel Sprouts grew on the stalk.  It came with a recipe that was a new take on Brussel Sprouts, a sweeter version of the hearty green.  I adapted the recipe to omit having to put it in the microwave.  Here's how I did it.

 

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

3 cups of Brussels Sprout cut in half
1/4 cup olive oil1/4 cup maple syrup
sea salt to taste
1/4 cup dried cranberries


Preheat oven to 350 degrees.

Cut off ends of Brussel Sprouts and cut in half.  Place in bowl.  Add olive oil and maple syrup.  Coat the Brussel Sprouts and add sea salt to taste.  Place on a cooking sheet and roast for 15-20 minutes until that the Brussel Sprouts are par cooked.

Sprinkle with cranberries and serve immediately.


Makes a side serving for approximately 6.

***NOTE:  This dish tastes best prepared and served immediately.  If it sits too long the Brussel Spouts get soggy and are not palatable.

Join the discussion!

Do you have a favorite Brussel Sprout recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

DETOX + BEAUTY WATER

Refreshing Beauty Water

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.



So as many of you know I am a Pinterest junkie, and amidst my pinning I’ve pinned this recipe for "sassy water" ummmm....several times let’s just say.  So when I saw it the other day for the umpteenth time I decided, “I need to make this!”  To my surprise the blog was in Russian, but you can scroll down until you see some letters you recognize.  You can check it out here.

Let’s admit it, sometimes its hard to drink as much water as one should.  But this snazzier take on a necessary beverage is like a little black dress for your water.  I found it made it easier and more enjoyable to drink my daily allotment of water.  

This water is a great detoxifier and some of the health benefits include:

• Ginger aids in digestion and can reduce your risk of constipation.

• Lemon works as a natural diuretic and promotes a healthy pH balance. 

• Cucumbers contain erepsin, an enzyme that helps your body digest protein and also supports the health of your kidneys due to their diuretic properties. 

• Chemicals in mint leaves also support digestion. .

For more info on this "sassy water" check out this article here.  It also supports having a flat belly, and i am all for that!

So here are the deets!

 

DETOX BEAUTY WATER

BITS & PIECES

1 cucumber (peeled + thinly sliced)

1 lemon (peeled + thinly sliced)

1 tsp ginger  (finely chopped)

10 mint leaves

THE PROCESS

Add sliced cucumber, sliced lemon, chopped ginger, and mint leaves to a pitcher.  Add 2 liters of water.  Let it seep for a few hours or overnight et voila!  Refreshing beauty water!

**NOTE: I don’t add the lemon peel because if it seeps for too long in the water it starts to taste bitter.  Also  after I drank all the water,  I refilled the pitcher and let it seep another night.  So I got 2 uses out of it.  Of course the flavor is not as strong as the first batch.

BLACKSTRAP MOLASSES + BALSAMIC DRESSING OVER VEGGIES

Blackstrap Molasses + Balsamic Dressing

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

Spent a wonderful weekend in one of my favorite cities... Ventura California with one of my favorite people JMP.  Her sister was down, and did I mention she is a fabulous cook?  Well she whipped us some tasty creations including this ditty, a balsamic + blackstrap molasses dressing.  We were on the verge of drinking it, it was so good!  Shout out to Tiff! WOOT WOOT!!!  

Blackstrap molasses is wonderfully good for the body.  I first heard of it when I was in the throws of morning sickness.  At the time though the taste was so repulsive that I think that the only thing it helped was me sprint to the bathroom!  This time was a much better experience.  

SOME FACTS

• Blackstrap molasses is a great source for iron (which is why pregnant women are urged to take it).
• Blackstrap molasses in comparison to red meat, a well known source of iron, blackstrap molasses provides more iron for less calories and is totally fat-free.
• Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.
• Blackstrap molasses is a very good source of calcium. Calcium, one of the most important minerals in the body, is involved in a variety of physiological activities essential to life, including the ability of the heart and other muscles to contract, blood clotting, the conduction of nerve impulses to and from the brain, regulation of enzyme activity, and cell membrane function. 
• Calcium is needed to form and maintain strong bones and teeth during youth and adolescence, and to help prevent the loss of bone that can occur during menopause and as a result of rheumatoid arthritis.
• Calcium binds to and removes toxins from the colon, thus reducing the risk of colon cancer
• And because it is involved in nerve conduction, may help prevent migraine attacks. 

I was really impressed by what I found out about this rich dense molasses.  I am going to try adding it to my smoothies.  If you are so inclined, pop on over to the article I found on the topic here. 

 

 

 

BLACKSTRAP MOLASSES + BALSAMIC DRESSING

THE BITS

1/3 cup balsamic vinegar

1/3 cup blackstrap molasses

juice of 2 lemons

1/4 cup Dijon mustard

1/2 cup olive oil

pepper to taste

6 garlic cloves finely chopped

1/4 cup maple syrup (optional)

THE PROCESS

Pour the lemon juice is a bowl.  Next add the olive oil. Useful tip #101, after pouring the oil in a measuring cup try to get the oil to coat the measuring cup before pouring it into the bowl.  This will ensure that the following ingredients you measure wont stick to the measuring cup because the oil will ease everything out.  Brilliant huh?  Next add all other ingredients and use a whisk to combine.  

Keep in an airtight container for about a month.  But it won’t last that long believe me.  This dressing tastes exquisite over roasted vegetables, on a salad, or over pot stickers.  It can be used as a dip for bread, and I’m thinking about making it to go over a pineapple ginger rice combo, but it really can go over anything you fancy.

Makes 2 cups.

**NOTES:  When I had it the first time it didn't have maple syrup, but I instantly thought it would really be a nice addition.

So the only thing holding this recipe up from being completely raw is the mustard.  I found a link to a recipe that looks really good on homemade raw dijon mustard.  I have not tried it as of yet, but this is the link here. 

Roasted Veggies with Blackstrap Molasses + Balsamic Dressing

Roasted Veggies

4 carrots

4 potatoes

2 beets

1 cup Blackstrap molasses + Balsamic Dressing 

Throughly wash all veggies, peel, and cut into bite size chunks and place in a bowl.  Pour blackstrap molasses dressing over veggies and mix.  Marinate veggies in dressing for 30 minutes to infuse flavors.  Line a cookie sheet with parchment paper,  and pour veggies and dressing on the sheet.

Bake at 400 degrees for 1 hour.  Flip over after 30 minutes.

Veggies are done when they are tender.  Drizzle more dressing on top before serving.

Makes approximately 6 servings as a side dish

 

RAW: CRANBERRY MAPLE GRANOLA

 

 

 

Who doesn't like home made granola?  My friend Britney makes a fabulous vegan version. So delicious!  She is fabulous at making desserts, snacks and smoothies!  But since I am trying to add as much raw cuisine into my diet as I can, I had to try Matthew Kenney's Cranberry Maple "Grawnola" from his Raw Food Real World cook book.  Let me just say that it's so good that did not last long at all in our house.  I need to make another batch right away. 

 



 

You can eat this as a stand alone snack, as a ceral or in your favorite yogurt. So delicious.  It does take a little preparation, but it's so worth the effort.  Here's the recipe...

 

CRANBERRY MAPLE GRANOLA

 

INGREDIENTS:

 

1 apple, cored and chopped

1-1/2 cups dates, soaked in warm water until soft and pitted

1/2 cup maple syrup

2 tablespoons lemon juice

2 tablespoons orange zest

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon sea salt

1/2 cup sun flower seeds, soaked 2 hours or more

2 cups almonds, soaked 4 hours or more

3 cups pecans, soaked 2 hours or more

1 cup pumpkin seeds, soaked 2 hours or more

1-1/2 cups dried cranberries

 

In a food processor, place the apple, dates, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 cup of the sunflower seeds and process until completely smooth.  Transfer the mixture to a large mixing bowl.

 

Add the remaining 1/4 cup sunflower seeds, the almonds, pecans, and pumpkin seeds into the food processor (no need to rinse between uses).  Coarsely chop the nuts and seeds in a few quick pulses.  Add them to the bowl with the apple mixture, add the cranberries and combine well.

 

Spread the granola onto your lined dehydrator tray and dehydrate at 115 degrees for 6 to 8 hours.  Flip the granola over onto the dehydrator screen removing that lined tray and deydrate for another 8 to 12 hours or until the granola is crunchy.  Cool and store in an airtight container.  Storing it in the refrigerator will help maintain its freshness longer, for up to a few weeks.

 

Enjoy!

 

 



 

 

 

Here's my soaking pic from Instagram (I apologize for the quality - a little blurry but you get the idea)...

 

 

 

 

 

SIMPLE GRANOLA WITH PECANS

Simple Granola with Pecans

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

 



Have you ever had homemade granola?  It is undeniably... amazing!  It’s one of those things that once you have it homemade, buying it is no longer an option.  When my mom first made it I was addicted, and started making it weekly often quadrupling the recipe.  I wanted to try to change some of the components to make it a tad bit healthier though, and much to my pleasure, it tastes...well... better.  I substituted coconut oil for vegetable oil, and i think it gave the granola a richer flavor, with the light hint of coconut.  Then I also used raw honey.  So here is the link to the original recipe from Everyday Foods Magazine.

The following is my rendition of this favorite of mine.

The Components

SIMPLE GRANOLA WITH PECANS

THE SUPPLIES

1/3 cup coconut oil

1/2 cup packed light-brown sugar

1/2 cup raw honey

1 tbsp pure vanilla extract

3/4 tspn ground cinnamon

1/2 tspn fine salt 

3 c. rolled oats (make sure not to use 1 min quick oats)

2 c. chopped pecans & walnuts (optional)

PROCESS

Preheat oven to 300 degrees, with racks in upper and lower thirds.  Line a baking sheet with parchment paper.  In a large bowl, combine coconut oil, sugar, honey, vanilla extract, cinnamon, and salt.  Add rolled oats, and chopped nuts; stir to combine.  Spoon mixture onto sheet.  Bake 15 minutes, and use a spatula to turn over the granola.  Bake another 15 minutes until mixture is golden brown. (Don’t cook it any longer if you like it chewy like I do, if not cook a few minutes more for a crispier texture).

You can add any dried fruits, coconut, or nuts that suit your fancy.  Cranberries, raisins, chocolate chips, coconut. (Store in an airtight container up to 3 weeks)

Makes about 3 pints

**NOTE: I usually make a big batch trippling it and sometimes quadrupling it.  I love to give it as gifts, and I don’t like to run out very fast.  It is also important to use fine salt.  I tried using a thicker salt and the salt was too pronounced.  I was also was researching brown sugar being vegan and came across this article. 

Ready to be baked

Fresh baked granola! I wish you could smell it!

And this granola makes a great gift

The perfect breakfast, Granola with Sliced Bananas and Banana Milk 

CRUNCH CRUNCH CRUNCH!!!

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH DRESSING

 

 

 

 

 

We have been getting a lot of questions lately on how someone can incorporate more raw foods into their diet.  My friend Christine wrote a nice little article giving us some simple and easy pointers on how to get started.  You can find that article HERE.  Another important step is cutting out as much processed foods as possible.  This in itself is a huge leap.  You will notice the difference in your body right away.  It's amazing what this small yet big step can do.  Then, as Christine pointed out, slowly incorporate more fruits and vegetables into your meals.  And eat those first and more of it than anything else.  Personally, I use to get bloated very easily.  After I made these changes, I do not have problems with bloating any more.

 

These Island Tacos are a great way to incorporate more raw foods into your diet.  You have the taste of the tortilla and all the benefits of the raw ingredients.  It's so flavorful, you won't miss anything and you keep going back for more.  I know you will love these.

 

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH

 

Start off by making a plate of the following veggies to pull from for your tacos.

 

1 cup shredded red cabbage

1 cup jicama, sliced into thin strips julienne style

1 cup red bell pepper, sliced into thin strips

1 cup mango, cut into thin strips

1 cup shredded carrots

1 cup pea sprouts or alfalfa sprouts

Green Onions, chopped for garnish

Cilantro, chopped for garnish

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.

If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender. Refrigerate. Makes about 1-1/2 cups.

 

Heat the tortilla's over a flame and fill your tacos with as much raw veggies as you would like.  Garnish with green onions and cilantro.  Drizzle on the Chipotle Ranch and enjoy!  The mangos give these tacos and really nice balance of flavor and zest.

You can also season with your favorite hot sauce of course or salsa verde.  I am working on a salsa verde recipe and I hope to have that done in a week or so.

Enjoy!!

 

 

 



BLUEBERRY + CUCUMBER SMOOTHIE

BLUEBERRY + CUCUMBER SMOOTHIE

 

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life. 

 

 

Looking to add some unique smoothies to my repitore,  I came across this one again from the app Whole Living Smoothies (here's the link to the website).  I am always trying to make sure to incorporate something green, I mean might as well since you won't taste it anyway.  And this one came out light and mild.  Perfect in my opinion!

A few health tips.  Berries are full of anti-inflammatory and disease-preventing stuff (too many words I can't pronounce but trust me it's good stuff).  And cucumbers are loaded with water to help keep you hydrated.  They are also a source of silica, a trace mineral that strengthens connective tissue.

The Line-up before

Et Voila! The finished product!

BLUEBERRY + CUCUMBER SMOOTHIE

 

THE LINE-UP

1/2 c. frozen blueberries

1/2 cucumber

1 c. almond milk

1 pear

2 dates

THE PROCESS

Blend all ingredients in a high speed blender until smooth.

Makes 1 serving approximately 2 cups.

Enjoy!

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

 

 

 

I love this simple twist on thetraditional potato salad using Japanese sweet potato and squashes to not onlyadd flavor but also nutrients. Adding in other raw vegetables gives it justthat much more freshness and crispness to each bite.

 

I think I am going to catagorize this as ridiculously simple!

 

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

3 each Japanese sweet potatoes, steamed and cubed

1 pound butter nut squash,steamed and cubed

1 cup carrots, chopped

1 cup celery, chopped

1 cup cucumber, chopped

1 yellow bell pepper, chopped

1 tablespoon dill, optional

1/2 cup low fat veganaise

salt & pepper to taste

1 lemon, juice of , optional

 

Add all ingredients into a largebowl and serve.  Love it!

 Take a look at these the goodness inJapanese sweet potatoes and butternut squash on Livestrong's site. You can’t go wrong.

 

 

Enjoy!

 

 

THIS WEEK...

 

 

 

I'll be traveling aboad this week, so posts may be light.  Its gong to be a smoothies week for the most part.  Britney will be contributing 3 tasty drinks for us, so look out for those.  I can't wait to see what she has put together.  I think I will be able to post something on Tuesday.  We shall see and thanks for your patience.   Have a wonderful week everyone!!

 

xF

 



PORTOBELLO & POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

 

 

 

As you already know, we love tacos in this house.  My husband can eat tacos everyday.  I recently and amazingly enough, had a version of these tacos at Rubios.  I knew my husband would love these So, for him, I made my these very tasty Portobello & Poblano Chilli tacos with a vegan chipolte ranch dressing.  The dressing is fabulous and super easy too! 

 

 

 

 

 

The ingredients are simple for the tacos.  I love the mix of bright colors.

 

PORTOBELLO AND POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

INGREDIENTS

 

For the tacos cut equal amounts of the following:

 

Portobello mushrooms, sliced

Poblano chillis, sliced

Red onions, sliced

Tomatoes, sliced

Cilantro, chopped for garnish

Avocado, sliced for garnish

Red bell peppers, sliced

1 tablespoon olive oil

1/2 teaspoon cumin

Salt and pepper to taste

 

First sautee the poblano chillies, red onions and red bell peppers for 5 minutes in the olive oil.  Add in the tomatoes, mushroom, cumin, salt and pepper and cook for 2 more minutes.

 

Warm up the tortilla on an open flame.  An optional step is to add a small slice of non dairy cheese in the middle of the tortilla until its slightly melted.  Plate the tortilla with the vegetables.  Add in the avocado, cilantro, and drizzle with the chopolte ranch.  Super tasty!

 

The chipotle ranch recipe is below...

 

 



 

 

 

INGREDIENTS

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.


If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender.  Refrigerate.  Makes about 1-1/2 cups.



 

 

 

 

 

I love this chipolte dressing.  I am definitely going to use this on my salad as well.  A great mix of flavors in this dish.

 

Enjoy!