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Granola lovers - and chocolate lovers! Today I have two great recipes for you. First, super crunchy vegan and paleo granola, then dark chocolate cups with an ultra luscious chocolate superfood filling that is both delicious and nourishing. I've made both of these recipes 3 times - they're keepers for sure!

The granola is lovely on its own with almond milk or by the handful for a snack with a piece of fruit but my favourite way to enjoy it is on top of a smoothie bowl! I just love the combo of creamy and crunchy together.

Oh, and did I mention that the granola is only 8 ingredients?!

Its super easy to make and stores for ages in a glass container so go ahead and double it (you'll be glad you did). You can quickly chop the nuts in a food processor or just chop them by hand if you don't have a processor. Feel free to use your favourite nuts and seeds.

Paleo/Vegan Granola

3 cups mixed raw nuts of choice (I like cashews, almonds, and pecans)

1 cup pumpkin or sunflower seeds

1 1/2 cups shredded coconut

1/2 cup coconut flakes

1/3 cup maple syrup or coconut nectar

1/4 cup melted coconut oil

1/2 teaspoon himalayan salt

1 teaspoon pure vanilla extract

optional: 1/2 cup sprouted dehyrated buckwheat groats*

Chop the nuts and seeds in a food processor. Transfer them to a bowl and add the coconut. Whisk the sweetener, coconut oil, vanilla and salt together until smooth. Pour over the dry ingredients and mix together well. Taste and add a bit more sweetener if desired or 1 tablespoon coconut sugar. Spread an even layer of a very large (9x18") parchment paper lined tray (or 2 smaller trays). Bake at 325F for 20 minutes or until fragrant and golden brown. Let sit until cool if you want chunky granola! When cool break into chunks.

*This means it won't be paleo anymore. In my last batch I added them because I have a big jar on hand and it was a nice addition.

See, you get nice big chunks like this when you let it cool and then break into pieces of all sizes. The big ones are nice to snack on!

Now onto the chocolate!

Chocolate is a daily indulgence for me. I don't believe in waiting for "cheat" days or until after a workout to enjoy it! These cups are the perfect way to enjoy chocolate because they're filled with deeply nourishing superfoods - you can decide which ones you use. Did you know that cacao is an ideal food to deliver superfoods into your body?! I used a blend which contained chaga, maca, lucuma, shilajit, mucuna, reishi, and cinnamon. Ashwaghanda would be nice as well.

If we're not already connected on Instagram, please visit me there as I share a lot of step by step recipes in my stories - this is one of them!

This recipe makes 4 large cups made in silicone muffin cups.

Chocolate Superfood Cups

Chocolate Shell

3/4 cup dark chocolate chips/chunks of choice*

Melt the chocolate over low heat in a heat proof bowl. Use a spoon to spread a layer of chocolate into 4 large silicone muffin cups. Place in the fridge to set. Spread a second layer around the walls to create a thicker layer. Place into the fridge. Make the filling.

*Raw, cooked, or even make your own from scratch

Filling

1/3 cup tahini

1/4 cup warm water

1/4 cup melted coconut oil

3 tablespoons coconut nectar

3 tablespoons protein powder of choice*

2 tablespoons cacao powder, or more

1 tablespoon superfood powders of choice (see above for my suggestions)

Whisk all ingredients together until smooth. Spoon into the 4 cups. Place into the freezer to firm up - at least 30 minutes. Spread chocolate over the top. Place into the fridge for at least 3 hours for the filling to properly firm up (otherwise it will squish when you bite into it).

* I used unsweetened collagen protein to make mine (I'll be making a 4th batch soon using vanilla vegan protein powder) - you can use your favourite protein powder.

Hope you give them a try, they're seriously SO good! And the granola too! I hope you see you over on instgram where I share every day.

The post Sweetly Raw – Granola (Paleo/Vegan) & Chocolate Superfood Cups appeared first on Sweetly Raw.

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Hello! I'm writing to you from Bali. Have you ever traveled here? I've been wanting to come for years and have finally made it. Yippee! This is a healthy foodie's DREAM come true so if that's you, then you need to come here. I've shared some photos at the end of this post but you can see what I'm sharing daily on instagram.

Have you tried cauliflower porridge yet?! For about the past 6 months I've been hooked on it, making it quite often. It's a fabulous grain-free, low carb, sugar-free breakfast that is also hearty and satisfying - and only 5 ingredients! I like to make a big batch because it keeps well in the fridge for up to 5 days and then I just warm up the amount I want each time (I've even eaten it cold).

The porridge is easy to make and I've come up with 2 different methods which produce a slightly different end result. One version has more texture similar to oat porridge while the other version is more creamy.

Cauliflower Porridge

Version # 1

This is made with riced cauliflower and has more texture. This is nice if you rice a bunch of cauliflower for other things like rice dishes and pizza crusts (I'm all for efficiency). The psyllium helps to thicken it and has fiber benefits - you can also use some chia seed.

4 cups riced cauliflower*

1 cup water

1/2 cup full fat coconut milk

1 teaspoon pure vanilla extract

2 pinches of himalayan salt

1 teaspoon psyllium husk

Optional: Desired sweetener of choice, to taste

Bring all but the sweetener to boil and then simmer it (covered) for 20-25 minutes until it is soft. Start with 3/4 cup water and add a bit more depending on your desired thickness. Swirl in the sweetener of your choice and a bit more coconut milk if desired.

Garnish with your favourite things!

I topped mine with thawed berries (it makes them nice and juicy), coconut flakes, cacao nibs, a drizzle of tahini, and coconut butter treats (I'll share a post on that soon as I've had a lot of requests from intagram from posting these sugar free treats in my stories often).

*How to rice a cauliflower

If you've never rice cauliflower before, fear not! Its super easy. Roughly chop a cauliflower, throw it in the food processor and keep pulsing until it is broken down to rice sized bits. 1 cauliflower should yield at least enough for this recipe - or much more if you have a big one!

Super Creamy Cauliflower Porridge

Version #2

This is very very similar but it uses cooked cauliflower as opposed to riced, and the cooking method is different. Boiling after blending is important to achieve the proper porridge consistency. If you only blend it, it will still be quite thin. It needs to boil to thicken up.

4 cups cooked cauliflower*

1 cup water

1/2 cup full fat coconut milk

1 teaspoon pure vanilla extract

2 pinches of himalayan salt

1 teaspoon psyllium husk

Optional: Desired sweetener of choice, to taste

Blend all ingredients (except sweetener) in a blender until smooth. Pour into a pot and bring to a boil. Simmer (covered) for 5-10 minutes until it is thick. Stir in some sweetener if desired.

*Boil or steam it until soft.

Garnishes!

I think that the toppings really "make" the dish. I mean, the porridge itself is tasty but pretty plain so you need to add some goods! I arranged some dark chocolate chunks on the hot porridge and they started melting immediately. I also added fresh strawberries and blueberries. I think I tossed some coconut flakes on top right before digging in too.

Once the chocolate melted, I swirled it in with a spoon. Perfection!

Give it a try and let me know what you think! If you remake it and share on instagram make sure to tag me so that I can see it and re-post.

Now for some Bali shots that I took on my phone (the quality isn't as good as my camera).

Like I said earlier - the most epic healthy eats here!!! Seriously, it would probably take 3 months to try all the food! I've just spent the first week with a friend and now she's gone on her way for several months of traveling and I have the rest of the time to myself.

This bowl is called Pink is Punk and I enjoyed it at Samadi Yoga Studio & Cafe which is such a beautiful spot that was across the road from our Air BnB in Canggu. I frequented this spot whether it was for a coconut, a fresh juice, a smoothie bowl, or a meal. (Side note - I actually brought the dragon fruit from the market and added it myself haha).

After several days in Canggu we drove to Ubud (where the movie Eat Pray Love was filmed) which is where I am currently. It's a magical city, inland from the ocean. Think bustling city with narrow roads, shops, cafes, a lot of palm trees, rice fields, and jungle!

I couldn't resist capturing a shot of the papaya I ate for breakfast this morning. Papaya is my most FAVOURITE fruit ever! If I could only have one fruit for the rest of my life, this would be it.

Here's a shot of the pool at my villa this morning. This was the first day since being here that it rained. I have to say, waking up to the sound of rain falling on the tropical plants was so cozy and peaceful.

Here's where I worked on this blog post today !

Naturally we had to get a lot of yoga photos with such stunning backdrops!

Now that I write this, there's so much more I could say about Bali so perhaps I'll dedicate an entire post to it one of these days.

Would love to hear if you've been to Bali and what your experience was like!

xoxo

Heather

The post Sweetly Raw Cauliflower Porridge – 2 Methods (Vegan/GF) appeared first on Sweetly Raw.

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Lately I've been eating endless bowls of today's recipe and I'm excited to share it so that you can make it too! I'm pretty sure that you'll be hooked.

I've always liked pesto. It's versatile, fresh, and delicious. Eat it on noodles, stuffed into mushroom caps, on crackers, mixed into yogurt for a dip, on salads, tossed with roasted veggies, on pizza... the options are endless. I like to experiment with making different kinds of pesto too. Traditional basil pesto with pine nuts is great but its fun to change it up. I like using cilantro, parsley, spinach, arugula, and kale for the greens and have tried pretty much every nut and seed in place of pine nuts: pumpkin seeds and walnuts are two of my faves.

Today I have a bit of a different one. This Pea Parsley Pesto is creamy, bright, and flavourful. It also happens to be vegan and nut free as I've used hemp seeds in it. I could literally sit and eat it with a spoon (actually I have done that haha), and it's nice as a dip.

Since pesto and noodles are a match made in heaven, I've mixed my pesto with NuPasta which is made from the konjac plant which is high in fiber and doesn't contain any starch!!

A regular plate of pasta has about 300 calories and 2 grams of fiber while a large serving of NuPasta has only 25 calories and 6 grams of fiber! If you're looking to lose weight, this stuff is a dream. I generally go for zucchini noodles but these noodles are nice because they're so similar to regular pasta. They have fettuccine, spaghetti, and angel hair pasta.

One of the things I really like about this pasta is that it doesn't require any cooking for prep! All you need to do is take them out of the package, drain the water off and give them a good rinse. You can heat them up or eat them cold.

See? This is the fettuccine.

My pesto recipe is reeeally simple. Only 8 ingredients All you need is a food processor (a blender will blend it too smoothly and you want texture - though it would turn into a wonderfully creamy dip in the blender!). It makes almost 2 cups.

Have you ever tried konjac noodles? I really really recommend it.

Pea Parsley Pesto

Vegan - Nut Free

2 cups shelled green peas*

1 large bunch of fresh parsley or basil

1/2 cup hemp seeds

1/3 cup olive oil

3 tablespoons lemon juice

1 clove garlic

1 tablespoon nutritional yeast, optional

1 teaspoon salt (add more if/when mixing with noodles)

Add all ingredients to a food processor and blend until all ingredients are broken down and it is slightly creamy but still textured.

Toss with 2 packages of Nupasta or noodles of your choice.

*Use frozen and thaw them (they've already been cooked)

Enter To Win:
  1. Answer this question in the comment section below:

Have you ever had konjac noodles and do you like them? What would you make with these noodles?

  1. You have until Wednesday May 2 to enter. A winner will be randomly chosen and emailed. You have 24 hours to respond in order to claim your prize.
  2. This contest is open to residents of Canada.

Good luck!

This is a sponsored post however all opinions are my own. I only promote products that I personally use and love.

The post Sweetly Raw – Pea Pesto Noodles (Vegan/Nut-Free) & GIVEAWAY appeared first on Sweetly Raw.

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I've always loved banana bread - with chocolate chips, of course! I'm excited to share my healthy recipe that is vegan, gluten free, nut free, and super moist! It slices nicely and holds together well.

I like to swirl peanut butter (or tahini) and dark chocolate on top of a warm slice for an ultra decadent treat. Mmm.

I've made this recipe a few times to get it just right. I hope you like it as much as I do! I personally like a warm gooey slice about an hour after it comes out of the oven (eaten with a spoon) but it's best once it's cooled completely. Its easier to slice and holds together better.

I make my own oat flour by finely blending oats in my blender. It makes a wonderful gluten-free flour alternative (just make sure to buy gluten free oats).

Make sure to use super ripe bananas!

Banana Bread

Vegan - Gluten Free - Nut Free - Refined Sugar Free

1 1/4 cup oat flour

1/2 cup tapioca flour

2/3 cup coconut sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon himalayan salt

1 cup mashed banana

1/3 cup warm water

1/4 cup melted coconut oil

1 teaspoon vanilla extract

3/4 cup dark chocolate chips, optional

Preheat an oven to 350F. Stir all the dry ingredients together in a bowl. In a separate bowl whisk the wet ingredients together. Add the wet mixture to the dry and stir until combined. Add the chocolate chips. Spread into a 9x5" bread pan (grease the bottom). Bake for 32-35 minutes until a toothpick comes out clean. Cool for 15-20 minutes and then remove from the pan and place on a cooling rack. It slices best when it's completely cool otherwise it will be a bit gooey.

Optional: Add 1 teaspoon of cinnamon to the batter.

For the ultimate treat:

Spread some peanut butter (or tahini or sunflower seed butter for nut-free) on a piece of warm bread and sprinkle with chunks of dark chocolate. Once it starts to melt, use a spoon to swirl it around.

Connect with me daily on Instagram @sweetlyraw

Have a great week guys!

The post Sweetly Raw – Best Banana Bread (Vegan, GF, Nut Free) appeared first on Sweetly Raw.

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Since Valentine's Day is almost upon us, I have a stack of recipes for you! As the years go by, I accumulate a few new recipes each year. My instagram is ALL PINK right now because of it haha (it also happens to be my favourite color so I don't mind). Even though these are geared toward Valentine's Day, you can certainly enjoy them any time of the year.

First, I have a new recipe that I'm especially excited about - moist chocolate cupcakes that are EASY to make and they're vegan, gluten free, AND nut free! You could even enjoy them as muffins without the frosting. Throw in some chocolate chips and nuts and you've got a fabulous muffin!

Chocolate Cupcakes

Vegan - Gluten Free - Nut Free -  Makes 10 large cupcakes

1 cup oat flour

1/4 cup tapioca flour OR banana flour*

1/2 cup cacao powder

3/4 - 1 cup coconut sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large very ripe bananas, mashed**

1/3 cup water

1/4 cup melted coconut oil or avocado oil

1 teaspoon pure vanilla extract

Preheat oven to 350F. Mix all dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Stir both together. Spoon into large muffin cups (I used a silicone muffin pan but you can do paper cups in a tin). Bake for 20-22 minutes, until an inserted toothpick comes out clean. NOTE: I bake for a few minutes LESS if using banana flour.

*Note: Banana flour doesn't taste like bananas. It has an odd smell but you don't notice it once its added to recipes.

**Make sure to use spotted bananas. I've made it twice with frozen/thawed ones which give off a lot of liquid once thawed.

Note: These cupcakes freeze well but they dry out a bit in the fridge so I recommend keeping them at room temperature (but without frosting and frost just before eating), OR freeze them.

Let's talk frosting... You have 2 options: My luscious and creamy cashew frosting OR if you want to keep the whole recipe nut free, do the coconut frosting.

Creamy Cashew Frosting

1 1/2 cups full fat coconut milk

3/4 cups raw cashews

1/4 cup maple syrup or coconut nectar

1/4 cup melted coconut oil

1 tablespoon (or more) beet powder for color*

1/2 teaspoon pure vanilla extract

Make sure the coconut milk is room temperature. Blend the milk, cashews, and syrup until smooth in a high speed blender. Add the remaining ingredients and blend to incorporate. Pour into an 8x8" pan (or other large shallow container) and chill in the fridge for at least 12 hours, until it firms up. Spread or pipe on the cooled cupcakes.

*I used green powder for the green ones.

Coconut Frosting

2 cans full fat coconut milk

2 tablespoons maple syrup OR 6-7 drops stevia

Beet powder, sifted

Chill the coconut milk in the fridge at least 12 hours. Open and drain off the water. Whip the thick creamy part with the sweetener, and beet powder until you achieve desired shade of pink.

Now for some other Valentine's Recipes!

Raw Vegan Strawberry Cheesecake

Raw Vegan Chocolate Strawberry Donut Holes

Raw Vegan Sugar Cookies

Raw Vegan Chocolate Covered Strawberries

Raw Vegan Vanilla Donuts with White Chocolate Frosting

Raw Vegan Coconut Vanilla Almond Chocolates

Raw Vegan Raspberry Chocolate Brownies

Happy Valentine's Day!

The post Sweetly Raw – Chocolate Cupcakes (V, GF, Nut Free) + More Valentine’s Day Recipes appeared first on Sweetly Raw.

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Did you know that it was National Peanut Butter Day on January 24th? Yup it was!

Peanut butter and chocolate is my all time favourite sweet combo and I've created the FLUFFIEST, most airy mousses that I think you'll love as much as I do. They contain 2 secret ingredients that you might not be expecting hehe. I've been playing around with this recipe for the last few weeks and I'm so happy with it (I've made it at least 4 times!). It's a hard job to get these dessert recipes right but hey, someone's gotta do it!!

So are you ready to hear what the 2 secret ingredients are?!

Chickpeas AND Aquafaba

Aquafaba is the liquid from cooking the chickpeas (aka the chickpea water). It's the same whether you cook your own chickpeas or drain the liquid off from a can of them. You may have already heard about the aquafaba rage as it's become quite popular in the past year and I've been experimenting with it lately. When whipped, it creates a wonderful light, airy meringue exactly the same way that egg whites does! How crazy is that?!

I've folded the airy meringue into the both the peanut butter and chocolate mixtures for ultra creamy and airy mousses. Since I was experimenting with aquafaba, I ended up with a bunch of chickpeas so thought I'd try to incorporate them into the mousse and it worked! You won't even notice them.

Important Notes:

-If you want to keep the airiness of the mousse, it's best not to tamper with it once you make it and pour it into glasses or bowls right away. I've found that spooning the finished mousse from a bowl into a piping bag or bowl will deflate it quite a bit. It's still amazing though, don't get me wrong - just not so airy.

-Some people seem to need to whip the aquafaba for about 10 minutes to get it to a stiff peak where it can hold its shape, however with electric beaters and cream of tartar added, I find that it reaches a stiff peak within 5 minutes. Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. The person who discovered it sure had a moment of inspiration! Adding it speeds up the creation of foam and helps stabilize the structure of the tiny air bubbles that are being whipped. You may have used it before. I grew up using it in the gingerbread house frosting that my mom and I made to get the house to hold together.

-The more of the meringue you add, the fluffier the mousse will be.

-I've sweetened the mousses with sweetened condensed coconut milk by Let's Do Organic which I love and buy at my local health food store. You could also make your own but I've never done it.

-The aquafaba seems to whip faster when it's chilled so I store it in the fridge (and it keeps for weeks).

Peanut Butter Mousse

1/2 cup peanut butter

1/2 cup water

1/3 cup chickpeas

1/2 teaspoon vanilla extract

1/3 cup sweetened condensed coconut milk (I like this one)

1 tablespoon melted coconut oil

1 1/2 - 2 cups aquafaba meringue

Blend all BUT the meringue until smooth in a blender. Pour into a large bowl and then gently fold in the meringue until its fully incorporated. Place into the fridge right away and then layer it with the chocolate mousse when it's made. OR just leave it in the large bowl and let it sit at least 6 hours to firm up (see my note above).

Chocolate Mousse

2/3 cup chickpeas

1/2 cup water

1/2 cup sweetened condensed coconut milk

1/4 cup peanut butter

3 tablespoons cacao powder

1/2 teaspoon vanilla

1 1/2  -2 cups aquafaba meringue

Blend all but the meringue in a blender until smooth. Transfer to a large bowl and gently fold in the meringue. Very gently layer with the peanut butter mousse in glasses and then chill for at least 6 hours in the fridge. OR just chill in the large bowl.

Aquafaba Meringue

1/2 cup chilled aquafaba

1/4 teaspoon cream of tartar

Whip both ingredients on high speed until it forms stiff peaks. Keep in the fridge while blending the other components of the mousse.

I drizzled mine with chocolate and peanuts.

Stay tuned for Valentine's Day desserts next week!

The post Sweetly Raw – Fluffy Chocolate Peanut Butter Mousse Parfait (Vegan/GF) appeared first on Sweetly Raw.

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We're taking a break from the sweet for some savory. I'm super stoked about these recipes! Really and truly, these two recipes need to become part of your regular repertoire. First, "tuna" salad that is made with a secret ingredient that you might not think of!! It's crazy easy to make, and is satisfying and delicious. Nachos are also on the roster. But fully loaded, epic veggie nachos - both the cheese and the taco meat are made out of veggies!!! I can't wait for you to try it.

Last year I created a recipe video sharing the nacho recipe but now I'm sharing it in a written post that's easier for you to follow along and I can't wait to hear what you think of it...

You can whip up a batch of the tuna salad and keep it in the fridge for the week. Spread it into lettuce leaves like I did, or enjoy it on cucumber slices, with crackers, or as a sandwich.

Were you guessing what that "secret" ingredient might be?! Drum roll...

It's artichoke hearts!

Yup, they create a perfect consistency, similar to tuna salad and they just taste so darn good. I've also tried adding 1/2 cup of chick peas to it and it's also really lovely - but at least you have a nut-free/bean-free option.

Vegan Tuna Salad

1/2 cup sunflower seeds, soaked for 4-6 hours

1 can of artichoke hearts, drained

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon himalayan salt

2 green onions, thinly sliced

1 handful fresh dill, chopped

Drain and rinse the sunflower seeds really well. Finely grind the seeds in a food processor. It's important to grind them alone, first, or they won't break down properly. Add the artichokes, lemon, vinegar, oil, and salt, and process to combine all ingredients (don't over blend). Stir in the onions and dill.

You can also add finely chopped celery - or just spread it right into celery! And/or fresh parsley but make sure to have the dill in there!

Optional: Add 1/2 cup chickpeas!

Why do we soak the sunflower seeds?

  1. For texture purposes in this recipe, it's easier to have soaked/softer seeds.
  2. Nuts and seeds have enzyme inhibitors which makes them really hard to digest and assimilate (its as though it's in a dormant state), and soaking them makes them much more digestible.

Onto the nachos!

I've always loved nachos - there's just something about all the textures: crunchy chips, chewy tomatoes, creamy guacamola and sour cream. Mmm! Over the years I've made raw nachos by making chips in the dehydrator but it can be so time consuming and these days I just don't have that kind of time. I've used organic tortilla chips here which is the only unhealthy part of the meal but hey, everything in moderation right?! You can also use baked brown rice tortillas, or rice chips - whatever you like.

You also can watch my recipe video HERE on Youtube (I love the music I used haha).

Fully Loaded Vegan Nachos Nacho Cheese Sauce

1 small butternut squash, peeled and cubed (2 1/2 cups)

1/2 medium onion, diced small

1  red bell pepper

1 tablespoon olive oil

3 tablespoons tahini

1/4 cup nutritional yeast

1 tablespoon lemon juice

1 small clove garlic

2 1/4 teaspoons salt

Boil the squash and onion until cooked through. Add them to the blender along with all other ingredients and blend until smooth.

Veggie Taco Meat

2 cups halved mushrooms

1 cup diced zuchchini

Drizzle of avocado oil

2 teaspoons chili powder

1/2 teaspoon onion flakes or 1/4 tsp onion powder

1 - 1 1/2 teaspoons tamari

Grind the zucchini to rice sized bits in a food processor. Transfer to a bowl. Repeat with the mushrooms. Heat the oil and saute the mushrooms over high heat until all moisture is gone. Add the spices and continue sauteeing for a few minutes. Transfer to a bowl. Add another drizzle of oil and saute the zucchini on high heat (to prevent the liquid from coming out). Add the mushroom mixture back in and saute for another few minutes.

Assembly

Chips of choice

Veggie taco meat

Butternut squash cheese

Salsa of choice (store bought or make your own)

Sour cream or yogurt of choice (see my cashew sour cream recipe HERE)

Sliced green onion/cilantro

Guacamole or diced avocado

Top the chips with taco meat and cheese. Pop under the broiler for a few minutes and then top with the sour cream, salsa, onion, cilantro, and avocado.

Here are just a few things I shared on instagram this past week:

No-bake granola bars that are vegan - nut free - gluten free - refined sugar free! I added some Subi green powder to them and they shared the recipe on their feed!

Chocolate Lovers Smoothie Bowl!

Wishing you all a wonderful rest of the week! xo

Heather

The post Sweetly Raw – Vegan Tuna Salad (nut-free/bean free) & BEST Veggie Nachos appeared first on Sweetly Raw.

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Happy New Year, friends! I hope this year is off to a great start for you. This is my first blog post of 2018 and I have some sweet, yet extra healthy recipes to share with you that are raw, vegan, gluten free, and nut free: mint chocolate squares, an iron boosting chocolate smoothie bowl, an acai smoothie bowl AND last but not least, a giveaway!

Read the full post here.

It seems that many people are still on some kind of detox mode after the holidays (we just finished the 7 day group sugar cleanse). Regardless of where you're at, I've got some "detox approved" recipes to share with you that are so tasty, you won't even realize how healthy they are!

First up, creamy mint chocolate squares that have a secret ingredient to boost their nutrition: TriPow! TriPow is a blend of spirulina and chlorella (both are algaes), which are considered superfoods due to their extremely high nutritional profile. You know that I'm a big fan of incorporating green powders right into my recipes because its such a tasty way to enjoy them. Let's face it, we need to be eating more greens!

Here's what the TriPow website has to say about these 2 superstar foods:

Dating back thousands of years, algae boasts such an impressive nutritional profile, and the benefits are being researched by NASA and the European Space Agency as the perfect space food. Over 40 years ago, the United Nations World Food Conference declared algae the “Best food for the future.”

Algae is 50-70% protein by weight and contains all the essential amino acids for your body to thrive. It has more iron than spinach, more beta carotene than carrots, and provides a myriad of nutrients to boost your health. Loaded with vitamins, minerals, antioxidants, fatty acids and detoxifying phytochemicals, we believe TriPow  is the perfect food blend. It has been endorsed by athletes and Olympians for energy, recovery and peak performance. Many other TriPow customers boast of weight loss, mental clarity, better immunity, glowing skin, detoxification and reversing anemia or low iron.

Mint Chocolate Squares Nut Free - Raw - Vegan - Gluten Free

You can make these as mint squares (grasshopper squares) - OR you can omit the peppermint and turn them into green vanilla bars! I've made them both ways and they're fabulous either way.

Crust

2/3 cup shredded coconut

2/3 cup pumpkin seeds

2 tablespoons cacao powder

2/3 cup pitted dates

1/2 teaspoon tripow greens

2 teaspoons water

Grind the coconut, seeds, and cacao to fine crumbs in a food processor. Add the dates and greens. Process until they're broken down. Add the water starting with slightly less and process briefly. Press the dough into a plastic wrap lined 9x5 bread pan.

Filling

3/4 cup mashed avocado

1/2 cup coconut milk*

1/4 cup coconut nectar or maple syrup

1/2 cup melted coconut butter

1/4 cup melted coconut oil

1 teaspoon tripow greens**

4-5 drops peppermint essential oil OR 1 teaspoon vanilla extract

Blend the avocado, coconut milk, and nectar in a blender until smooth. Add the remaining ingredients and blend again to incorporate. Spread the mixture over the crust. Place in the freezer for at least 6 hours and then into the fridge for a few hours before slicing.

*Or almond milk

**I've incorporated the tripow greens into this dessert for even more nutrition. If you live outside of Canada, you can substitute spirulina or chlorella. And don't be fooled by the small amount - a little reeeeally packs a punch! It's a very concentrated powder.

Chocolate Drizzle

2 tablespoons coconut nectar

2 tablespoons cacao powder, sifted

2 tablespoons coconut oil

1-2 teaspoons hot water

Whisk all ingredients together until very smooth and shiny. Drizzle over the finished squares.

Giveaway!

Enter to WIN a bag of TriPow Greens to enjoy in your recipes too! This giveaway is only open to residents of Canada.

To Enter:

  1. Leave a comment below answering this question: have you ever tried spirulina or chlorella? How do you like to take it? (My answer: Yes, I used to be so hooked on spirulina when I was a raw foodist that I would sprinkle it on all of my salads. I also used to chew chlorella tablets for fun! haha).
  2. That's it!

A winner will randomly be chosen on Tuesday January 16th and will be contacted by email. You will need to respond within 24 hours to claim your prize.

This is a sponsored post, however all opinions are my own and I only share products with you that I truly love and use.

Let's get into that chocolate smoothie bowl now, shall we?!

This bowl is specifically designed to help boost your iron! So if you think the ingredients are funny, like the raisins, that is why. And not to worry if you don't like raisins - you WON'T taste them once they're blended in.

Isn't it amazing how just a few simple garnishes really elevate a simple dish? Tahini, molasses, and a combo of crushed and whole cacao nibs were perfect and tasty touches here. Its also fun to swirl it all around!

Iron Boosting Chocolate Smoothie Bowl

1/3 cup brewed chaga tea*

1/3 cup packed raisins

1/2 frozen avocado**

1/2 cup full fat coconut milk

1 tablespoon molasses, plus more to drizzle

2 tablespoons cacao powder

1/4 cup soft dates

1/2 teaspoon vanilla extract, optional

6 large ice cubes

Soak the raisins in the chaga tea (either soak them in chilled chaga tea and let sit for at least 4 hours to soften OR soak them in the hot tea but only use the tea in the smoothie once it's cooled). Blend all but the ice cubes in a high speed blender until smooth. Add the ice and blend again smooth and frosty. Eat immediately.

*I talk about chaga in THIS VIDEO.

**quartered before freezing for easier blending

I also have a recipe video for an Acai Smoothie bowl that I shared this time last year. You can see my video and recipe HERE.

The post Sweetly Raw – Mint Chocolate Squares, Chocolate Smoothie Bowl & GIVEAWAY appeared first on Sweetly Raw.

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