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Anyone who follows me knows how much I LOVE Amy Levin’s work. I’m sure most would agree she is the best raw chocolatier and raw pastry chef in the world.

Amy Levin is the UK’s leading raw chocolatier. Her expertise in raw chocolate is unparalleled as she consistently breaks boundaries in the raw chocolate and dessert arena.

Amy is a classically trained professional chef and has been a professional raw chef for over 16 years. Read Amy’s bio here.

I started taking her online classes in 2015 and since have completed all 4 levels of The Raw Chocolatier, Raw Desserts at Home and was lucky enough to attend a private class at her home in London, on Candy Bars.

Her free recipes she shares on her website are beautiful, creative and of course tasty! Amy is very generous with information and her raw dessert recipes are out of this world! Here are pics of some recipes I have made from her site:

In her Raw Chocolatier course, I learned how to make beautiful stone-ground tempered chocolate bars, truffles, pralines and more.

There is nothing more satisfying than a perfect tempered chocolate bar. Tempered chocolate is smooth, shiny and has a “snap” quality. Also, more durable, tempered chocolate won’t melt at room temperature.

A couple of years back, I set up a farmer’s market business in Edmonton, AB. It was fun, but chocolate like this requires a lot of labour and it was difficult to keep up on my own.

Here are pictures of some of my creations I was able to create from learning her techniques:

Amy recently came out with level 5 in her Raw Chocolatier course I am dying to purchase and will be coming out with an advanced online pastry course soon I CANNOT WAIT for!

Live courses Amy currently offers:
  • Fundamentals of Raw Chocolate
  • Advanced Raw Chocolate
  • Raw Cakes Masterclass
  • Advanced Raw Pastry
  • Candy Bars Masterclass

I was lucky enough to attend a private Candy Bar Masterclass at her home in London, September 2018. The class was 4 hours and jam-packed with recipe demonstrations and some hands on.

After class I received a full recipe manual which was more than just recipes. This manual is 60 pages and filled with information such as; anatomy of a candy bar, working with stone-ground chocolate, different hollowed shell recipes, biscuit recipes, fruit caramels, emulsified caramels, pralines, ganache, cremes, garnishes and more!

Her live class was a great learning experience and I would highly recommend anyone attend if you have the chance.

If you are interested in learning how to create refined-sugar free, no-bake, gluten-free, nutritious dessert and chocolate then look no further than Amy’s courses.

As an industry leader, she is continually learning and refining her skills to bring you the best content. Her passion for this niche really reflects in her creative work.

Because of Amy, raw desserts and chocolate have become my passion and have taught me to really improve my skills. I love to create challenging, advanced dessert recipes (and love eating them too).

Here are some pics of my recent dessert creations:
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EXCITING NEWS! I now offer a Plant-Based Cheese Culinary Class; for private or group training. Learn how to make plant-based, aged, cultured nut and seed cheeses including all the accompaniments and garnishes for a cheese board.

Over 13 recipes, beginner to advanced including; hard aged cheeses, soft spreadable cheeses, log cheese, compote, crackers, bread and garnishes.

What you will expect to make:
·        Spiced Nuts and Seeds

·        Orange Compote

·        Chia Crisps

·        Veggie Flax Crackers

·        Onion and Veggie Bread

·        Almond Crackers

·        Garlic and Onion Bread

·       Cheddar Wheel

·        Macadamia Herb Log

·        Mozzarella

·        Nacho Cheese

·        Italian Cheese

·        Paprika Sun Cheese

Also included is a theory manual focusing on:
·        Stocking your pantry

·        Ingredient sourcing

·        Culturing two ways

·        Kitchen Equipment

·        Activating & sprouting

·        Garnishes

·        Aging

·        Dehydration

·        Plating

·        Presentation

WHAT IS INCLUDED
  • Private one-on-one training
  • Hands-on experience
  • Use of only the finest organic ingredients
  • Learning of all raw food equipment and tools
  • Advanced techniques
  • Custom recipes
  • Full color manual with recipes and theory
  • Apron, Notebook, Pen
  • Juices, and/or smoothies during training
CURRICULUM
  • Setting up your nut cheese kitchen
  • Fermentation
  • Aging
  • Dehydration
  • Charcuterie board plating
  • Flavor balancing
  • Accompaniments and garnishes
  • Advanced techniques
  • Recipe development

Schedule: 9:00 am – 4:30 pm x 3 days

Pricing: Please email me at rawrevive@gmail.com

The post Plant-Based Cheese Culinary Class appeared first on Raw Revive.

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EXCITING NEWS! I now offer a Raw Dessert Culinary Class; for private or group training. Learn how to make plant-based, no-bake, gluten-free desserts that will nourish your body and help you feel energized.

Over 30 recipes, beginner to advanced including; tarts, pies, cakes, ice cream, coconut yogurt, bars, snacks, tempered chocolate, truffles, candied nuts and seeds, raw flours, garnishes and more.

What you will expect to make:
·        Raw Flours

·        Garnishes

·        Pies

·        Tarts

·        Cakes

·        Tempered Chocolate

·        Truffles

·        Bliss Balls

·        Cookies

·        Pudding

·        Cheesecake 3 ways

·        Cookies

·        Ice Cream Sandwiches

·        Pralines

·        Energy Bars

·        Cultured Coconut Yogurt

·        Jams

Also included is a theory manual focusing on:
·        Stocking your pantry

·        Ingredient sourcing

·        Sweeteners

·        Raw flours

·        Activating & sprouting

·        Culturing

·        Dehydration

·        Plating

·        Presentation

WHAT IS INCLUDED
  • Private one-on-one training
  • Hands-on experience
  • Use of only the finest organic ingredients
  • Learning of all raw food equipment and tools
  • Advanced techniques
  • Custom recipes
  • Full color manual with recipes and theory
  • Apron, Notebook, Pen
  • Juices, and/or smoothies during training
CURRICULUM
  • Setting up your raw dessert kitchen
  • Dehydration techniques
  • Cake decorating and piping
  • Garnishes
  • Raw flours
  • Pastry
  • Fermentation
  • Advanced decorating techniques
  • Plating and presentation
  • Tempered chocolate
  • Thickeners
  • Sweeteners
  • Natural colors
  • Flavor Balancing
  • and more…

Schedule: 9:00 am – 4:30 pm x 5 days

Pricing: Please email me at rawrevive@gmail.com

The post Raw Dessert Culinary Class appeared first on Raw Revive.

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It’s almost Valentine’s Day so I thought I would post a very special recipe! This was my first time working with chocolate lace, and let me tell you… it’s not easy! But it was super fun and I love the result!

Chocolate and strawberry pair so well together obviously, but I did not want to make a boring cheesecake. I added a strawberry layer made with agar agar, garnished with chocolate lace, vanilla icing and chocolate covered strawberries!

OOOH what a treat! I will be sharing this recipe with my family! This recipe looks daunting but trust me it’s not that difficult. You can watch YouTube videos on how to make chocolate lace here. 

This cake was inspired by the very talented Amy Levin. She is my biggest inspiration when it comes to raw desserts. This recipe reminds me of her Coffee Cherry Cheesecake she did a while back which taught me how to use agar! Now I’m obsessed with the stuff! It looks so beautiful on top of a cake.

Agar is a vegan substitute for gelatin. It is not raw as you need to boil it to activate the gelatin quality. It has many health benefits and is actually 80% fiber.

Happy Valentines Day to everyone and hope you enjoy this recipe!!

Chocolate Strawberry Cheesecake

This cake is no-bake, plant-based, gluten-free and will wow your friends and family! 

Chocolate Cake Crust
  • 1/2 cup almonds (ground )
  • 1/2 cup dates (soaked and pitted )
  • 1/4 cup + 2 tbsp oat flour
  • 1/4 cup + 2 tbsp cacao powder
  • 1/4 cup coconut sugar
  • 1 tbsp irish moss paste
  • 8 drops vanilla essence (from medicine flower )
  • pinch himalayan salt
Cheesecake Filling
  • 2 cups cashews (soaked )
  • 1/2 cup water
  • 3/4 cup lakanto
  • 1/2 cup coconut oil (melted )
  • 1 tbsp lemon juice
  • 12 drops vanilla essence (from medicine flower )
  • 1/2 tbsp sunflower lecithin
Strawberry Cheesecake Filling
  • 1 tbsp freeze dried strawberry powder
  • 1/2 tsp beet powder
  • 8 drops strawberry essence (from medicine flower )
Strawberry Jelly
  • 1 cup strawberries (fresh or frozen thawed )
  • 3/4 tsp agar
  • 1/4 cup water
  • 2 tbsp coconut nectar
  • 1/4 tsp beet powder
Chocolate Cake Crust
  1. Process all dry ingredients in food processor until a flour forms. 

  2. Add wet ingredients and process until a dough ball forms. 

  3. Line the bottom of 2 x 4″ springform pans with saran wrap, place crust firmly in bottom and set in the freezer while making the filling. 

Cheesecake Filling
  1. Blend all ingredients except coconut oil in a high-speed blender until smooth. 

  2. Add coconut oil and blend again until well combined. 

  3. Split out into bowls. 

Strawberry Cheesecake Filling
  1. Add ingredients to one bowl with the cheesecake filling and whisk really well until combined. 

  2. Remove crusts from freezer, pour vanilla layer in, pat on counter to release air bubbles and set in freezer for minimum 1 hour before adding the strawberry layer.

  3. Remove cakes from freezer, pour strawberry layer on and set in freezer again for 1 hour. Do not make the strawberry jelly until cakes are fully set. 

Strawberry Jelly
  1. Blend strawberries with a 1/4 cup water in a blender until smooth. 

  2. Add all ingredients into a saucepan over medium heat and bring to a boil. Boil for 2 minutes. 

  3. Remove cakes from freezer, pour jelly evenly on top and set in the fridge for 10 minutes. 

  4. Remove cakes from fridge and garnish with chocolate lace and chocolate covered strawberries. 

The post Chocolate Strawberry Cheesecake with Chocolate Lace appeared first on Raw Revive.

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My Vipassana Meditation Experience

I recently embarked on a 100 hour journey within myself over 10 days in beautiful Onalaska, Washington. Vipassana meditation is one of India’s oldest meditation techniques taught in India more than 2500 years ago as a universal remedy for universal ills.

Vipassana, which means to see things as they really are. It is the process of self-purification through self-observation.

About the Course

Vipassana centers located all the around world, are non-profit and run solely on donations. Food and accommodation is provided. You can attend a course for free or by donation.

NOT a retreat but rather a very intense, soul-searching, emotional, physically painful course which you have to work VERY hard at to reap the benefits.

Including check-in and check-out dates, you actually attend for 12 days to participate in 10 full days of noble silence. Noble silence means silence of body, speech and mind. I was actually excited about this part! I couldn’t wait to check in my phone and not have access to it for 10 days!

All who attend a Vipassana course must conscientiously undertake the following five precepts. These were all pretty easy for me since I already don’t eat animal products, or take any intoxicants.

The 5 Precepts
  1. to abstain from killing any being,
  2. to abstain from stealing,
  3. to abstain from all sexual activity,
  4. to abstain from telling lies,
  5. to abstain from all intoxicants.

See Code of Discipline for information.

Vipassana meditation aims at the highest spiritual goals of total liberation and full enlightenment. Its purpose is never simply to cure physical disease. However, as a by-product of mental purification, many psychosomatic diseases are eradicated. In fact, Vipassana eliminates the three causes of all unhappiness: craving, aversion and ignorance. With continued practice, the meditation releases the tensions developed in everyday life, opening the knots tied by the old habit of reacting in an unbalanced way to pleasant and unpleasant situations.

Course Timetable

The schedule looks daunting; 10 hours of meditation a day! The gong rings at 4:00 am every morning but have the option to meditate in your room till 6:30 so you can just go back to sleep if you want.

You only sit for 1 hour at a time with breaks so it’s really not that bad. Also, you have lots of opportunity to meditate in your room which is more comfortable. During rest breaks I loved to use the walking trails on the property and spend time in nature among the deer (this was my favorite part of the day besides lunch).

4:00 am Morning wake-up bell
4:30-6:30 am Meditate in the hall or in your room
6:30-8:00 am Breakfast break
8:00-9:00 am Group meditation in the hall
9:00-11:00 am Meditate in the hall or in your room according to the teacher’s instructions
11:00-12:00 noon Lunch break
12 noon-1:00 pm Rest and interviews with the teacher
1:00-2:30 pm Meditate in the hall or in your room
2:30-3:30 pm Group meditation in the hall
3:30-5:00 pm Meditate in the hall or in your own room according to the teacher’s instructions
5:00-6:00 pm Tea break
6:00-7:00 pm Group meditation in the hall
7:00-8:15 pm Teacher’s Discourse in the hall
8:15-9:00 pm Group meditation in the hall
9:00-9:30 pm Question time in the hall
9:30 pm Retire to your own room–Lights out
Food & Accommodation

I wish I could have taken pictures of the food, but as mentioned earlier you are not allowed access to any electronic devices during the course. The food was very impressive! Anyone who is plant-based and gluten-free will have no problem as 99% of the food was vegan and gluten-free.

You have one main meal a day served at 11:00 am and then tea and fruit at 5:00 pm. I found this particularly hard as I was SOOO hungry ALL the time! I had to start eating way more at lunch so I could get through the day. I was waking up at 2:00 am with extreme hunger pains that would keep me awake. My theory for this is that my body was going through so much physically and emotionally I was burning through food so fast.

Accommodation was way nicer than expected. There are rooms with 2 beds and a bathroom so you really have a lot of privacy. The bed was a thin piece of foam on wooden slats, not so comfortable but you get used to it. There is lots of room for storage, a lamp and alarm clock (although you did not need the alarm clock as they rung the bell for every new item on the agenda).

Men and women are completely separated throughout the course (for distraction purposes). You will only see men during meditation in the hall but even then you have separate entrances and sit on opposite sides of the room.

In this way the technique of self-observation shows us reality in its two aspects, inner and outer. Previously we only looked outward, missing the inner truth. We always looked outside for the cause of our unhappiness; we always blamed and tried to change the reality outside. Being ignorant of the inner reality, we never understood that the cause of suffering lies within, in our own blind reactions toward pleasant and unpleasant sensations.

My Experience What led me to Vipassana

Okay, let’s get to the nitty gritty! First of all, I want to explain why I attended this course. I heard about Vipassana from a few people over the years and how it was life changing but the hardest thing they have ever done. 2018 was a really good year but it was also one of the hardest personally and emotionally.

I moved from Alberta back to BC which was one of the hardest moves of my life, went through a separation and started a new relationship. All while I was trying to start a business and create an income for myself.

These life events combined threw me through a loop and along with current traumas brought up a lot of past ones as well. They say intimate relationships bring out childhood traumas which I experienced first hand and now understand what that means. I realized I still had a lot of inner work to do and had not “dealt” with my past. Actually, I had blocked most of it out.

I knew I had to do something; it was either Ayahuasca or Vipassana! And I’m SO HAPPY I did NOT choose Ayahuasca. I registered for the waiting list at a Vipassana course in Onalaska, Washington and got accepted 2 weeks before. Everything happens just at the right moment and this could not have been more perfect timing.

Everyone seeks peace and harmony, because this is what we lack in our lives. From time to time we all experience agitation, irritation, dishar­mony. And when we suffer from these miseries, we don’t keep them to ourselves; we often distribute them to others as well. Unhappiness permeates the atmosphere around someone who is miserable, and those who come in contact with such a person also become affected. Certainly this is not a skillful way to live.

My First Impression

The center was only a 4.5 hour drive from Vancouver, BC. Check in is 3:00 pm to 6:00 pm the first day; upon arrival everything was really well-organized and check-in super smooth. I filled out a few forms, checked in my phone, keys and wallet (they are all locked up in a safe), and was given directions to my residence. There are carts you can use to transport luggage as it is a bit of a walk to the residence. I loaded up the cart and headed to my room.

I was so excited about how much nature surrounded the center; endless greenery and lots of tame deer. It was so quiet, peaceful and smelt heavenly. My room, located at the back of the residence faced nothing but nature! I walked in and was pleasantly surprised with how clean and warm it was. It reminded me of summer camp.

I unpacked and headed to the hall to eat a light meal and attend orientation. After orientation we headed to the hall for our first meditation session. I had no idea what to expect! I had never meditated in my life before this (I know, and start with 100 hours in 10 days, what was I thinking?)! We all had assigned seats which would remain the same throughout the course (so the teachers and course manager could keep track of us). During this first session I realized how serious this was and everyone attending was not here to screw around!

The First Few Days

Although, my emotions were all over the place, the first few days was kind of fun! I was happy, sad, confused, angry, happy, sad… and even started shedding a few tears on the second day.

I like structure so the schedule suited me well. All I had to worry about was meditating, eating, meditating eating again, walking in nature, meditating some more, drinking tea, more meditation and sleep. My favorite part of the day was lunch and afternoon walks, how hard could this be?

In order to be relieved of our misery, we have to know the basic reason for it, the cause of the suffering. If we investigate the problem, it becomes clear that whenever we start generating any negativity or impurity in the mind, we are bound to become unhappy. A negativity in the mind, a mental defilement or impurity, cannot coexist with peace and harmony.

Days Four to Seven

Day four we started learning the Vipassana technique of observing sensations in our body and this is when the real work starts. During this process the mind starts opening up which led me to have terrible nightmares (which lasted throughout the entire course), so sleep was non-existent.

I really started working hard to get as much out of as I could. After all, you take 12 days out of your life to practice Vipassana! I started taking it more seriously and really focused on the technique.

Vipassana focuses on mind and body connection; if you have emotional pain or trauma buried, it will surface in physical pain. And oh my, did it ever! By day 5 I was in SO much physical pain I wanted to throw up! Because of this, I was taking advantage of meditating in my room as much as I could. I was also very emotional and crying every day during sessions and on my walks.

Being in noble silence was particularly hard for me, I had no one to turn to for support except myself (I guess that’s the point, right?). Thankfully you are able to speak with the teachers when you have questions or concerns which I did a lot because well, I was a DISASTER! The teachers reassured me this was good because it meant the technique was working. All my pain was coming out at once and with a vengeance.

Every day after day four, physical and emotional pain, sleepless nights and nightmares just kept getting worse. I had to request a chair to sit during group meditations because any posture was just too painful. Even the chair was almost unbearable.

Day 8

I remember this day very well because I wanted to quit. I am not a quitter, once I start something I see it through till the end, so this was very unusual for me. All I wanted desperately was a bath and sleep in my own bed! I wasn’t sure how I was going to make it until day 10 but again I spoke with the teachers and they reassured me it will get better.

A good solution; it avoids both extremes—suppression and expression. Burying the negativity in the unconscious will not eradicate it, and allowing it to manifest as unwholesome physical or vocal actions will only create more problems. But if you just observe, then the defilement passes away and you are free of it.

Days Nine and Ten

Throughout the course, they explain over and over the importance of staying until the end because you are doing surgery on your emotional wounds and day 10 will learn another technique to seal those wounds.

By the afternoon of day 9 I started to feel a lot better, and positive. I was in a totally different place, my surroundings looked different and felt more at peace. Day 8, I told myself “I would never do this again” and by Day 9 I couldn’t wait to come back. Funny how that happens!

Day 10 you we could break noble silence at 11:00 am (so you can get integrated back into the real world). I thought I would be so excited for this but was actually very overwhelming. Lunch time was really loud with chatter and high energy, I had to go to my room to be alone. The rest of the day was pretty slack with just a couple of meditation sessions to learn the last technique.

Conclusion

After sharing our experiences with a few women, I realized my experience was quite intense. So please don’t let my experience scare you. Although it sounded like I had a really hard time, I accepted it because healing is hard work. You have to be really ready to completely surrender.

People attend this course for different reasons during different emotional states in their lives. I decided to attend at a time in my life I felt I needed a big self transformation and self-improvement.

Someone said to me “Vipassana will be the best and worst time of your life”. This is 100% true! For me, anyway. This course was one of the hardest things I have ever done but the best thing I could have done for myself.

  • I was able to make life altering decisions so easily because everything became so clear. Without distractions of the outside world, self-reflection and observation, I was able to connect with myself deeper than I ever have.
  • Release of physical and emotional pain which led me to forgive, love unconditionally and see things as they are.
  • I learned tools to change my reaction towards craving and aversion.

The work does not stop here, Vipassana is an ongoing technique and should be practiced everyday to reap the benefits.

Once you have completed the course you have access to resources and materials to aid with ongoing practice. You can download a useful app called Dhama.org Mobile App and listen to group meditation sittings, discourses and much more.

Observing reality as it is by observing the truth inside—this is knowing oneself directly and experientially. As one practices, one keeps freeing oneself from the misery of mental impurities. From the gross, external, apparent truth, one penetrates to the ultimate truth of mind and matter. Then one transcends that, and experiences a truth which is beyond mind and matter, beyond time and space, beyond the conditioned field of relativity: the truth of total liberation from all defilements, all impurities, all suffering. Whatever name one gives this ultimate truth is irrelevant; it is the final goal of everyone.

Interested in Attending? Here are Some Suggestions
  • Only attend a 10 day Vipassana course if you are ready to completely surrender.
  • The center I attended in Washington was really well run, organized and the course managers do everything to make sure you are comfortable. (after all, they want you to stay)
  • Go without any expectation; everyone will have a different experience.
  • Talk to the teachers as much as you can so you fully understand the technique to make sure you are practicing it correctly.
  • Don’t bother bringing meditation supplies, the center has tons.
  • Bring a sleeping bag. I brought bedding but found it uncomfortable.
  • Bring a large refillable water bottle and snacks for emergencies.
  • You are not allowed to wear any tight clothing so bring lots of comfortable, baggy, warm clothing for 10 days (there are no laundry facilities.)
  • Upon returning home, ease yourself back into your life. I lost my voice the first day back home. If you can, take a day of rest and limit yourself to electronics, T.V., phone etc.
  • Go back! I would like to attend once a year.

I came home with confidence, less pain and misery and increased positivity. I would highly recommend this course to anyone.

*Quotes are from a talk by Mr. S.N. Goenka on the Art of Living: Vipassana Meditation*

The post Vipassana Meditation Experience appeared first on Raw Revive.

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Butternut Squash Pie (Dairy-Free, Gluten-Free, Raw)

Recently, my friend Candise and I filmed a live recipe video on instagram making of her famous raw desserts; butternut squash pie! I was so inspired that I decided to create my version with an almond-cinnamon crust, candied pumpkin seeds and fermented cashew cream icing.

Wow… this is my new favorite over pumpkin pie. Like pumpkin, you can eat butternut squash raw. If you have eaten a lot of pumpkin like me lately, this is a great alternative with many health benefits.

Butternut Squash Health Benefits
  • High in beta carotene and Vitamin A to improve eyesight and skin health
  • 1 cup contains 7 grams of fiber to promote regularity
  • Contains 7 percent of your RDA of manganese to help with bone structure
  • Contains half daily dose of Vitamin C for immune health

This recipe is low-glycemic using only coconut sugar as a sweetener. The cinnamon-almond crust is even free of dates and pairs so well with the butternut squash pie filling.

I used my favorite cashew cream icing recipe from Amy Levin, you can find it here.

Butternut Squash Pie

This dairy-free, gluten-free and refined sugar-free festive pie is made from butternut squash! You will require 3 x 4″ inch tart pans with a removable bottom. 

Candied Pumpkin Seeds
  • 1 cup pumpkin seeds (soaked overnight )
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tbsp tamari
Cinnamon Crust
  • 1 1/2 cups almonds
  • 1 1/2 cups dessicated coconut
  • 3 tbsp coconut sugar
  • 3 tbs coconut oil (melted )
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp himalayan salt (or any high mineral salt )
Butternut Pie Filling
  • 1 1/2 cups butternut squash (peeled and cubed )
  • 1/4 cup full fat premium coconut milk ( )
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil ( melted )
  • 1 tbsp sunflower lecithin
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/8 tsp himalayan salt (or any high mineral salt )
Candied Pumpkin Seeds
  1. Soak Pumpkin seeds overnight, drain and rinse really well. 

  2. Add all ingredients in a bowl and mix until combined. 

  3. Place on a teflex dehydrator sheet and dehydrate at 115 F overnight until dry and crunchy. 

Almond Cinnamon Crust
  1. Process almonds and coconut in a food processor until a flour forms. 

  2. Add the rest of the ingredients and process until well combined and starts sticking together. 

  3. Using your hands, press crust dough into bottom of a 4″ tart pan with a removable bottom. You will have enough crust for 3 x 4″ tart pans. 

  4. Set in the fridge while making the filling. 

Butternut Squash Filling
  1. Blend all ingredients except coconut oil and lecithin in a high speed blender until smooth. 

  2. Add coconut oil and lecithin and blend again until combined. 

  3. Pour filling into tart pans and bang on the counter to remove air bubbles and smooth mixture. 

  4. Set in the freezer for 1 hour. 

The post Butternut Squash Pie (Dairy-Free, Gluten-Free, Raw) appeared first on Raw Revive.

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This Gluten-Free Onion Herb Flatbread is raw, vegan, and grain-free and one of my all time favorite recipes! When I started eating high-raw and gluten-free I missed bread and crackers because I associated those with comfort foods and this hits the spot!

Super simple to make, you can use it for sandwiches, dip in spreads, or serve with salads. The onion creates a sweet flavor and herbs round it all together.

If you don’t have a dehydrator you can bake it at 250 degrees F for 20 – 30 minutes.

If you are trying to cut out processed bread, excess sugar, gluten, or other unhealthy foods, this is a delicious gluten-free alternative.  You won’t feel guilty about snacking on this healthy onion herb flatbread.

FULL RECIPE ON PURE JOY PLANET 

The post Gluten-Free Onion Herb Flatbread appeared first on Raw Revive.

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Ubud and Canggu Vegan Restaurant Review in Bali, Indonesia.

It’s been a while since I’ve posted here; this year so far has been very busy! Lots of amazing opportunities and positive life changes! I was so blessed to have a chance to visit Bali again this year and I just returned from a month long stay teaching a raw chef certification course in Ubud, participating a detox and taking some time to relax.

I LOVE Bali for many reasons, but most of all for the food! The best meals I have ever had in my life were in Bali. Nothing back home in Canada compares to the restaurants in Bali. You can get fresh cold pressed juice anywhere, and Ubud is a raw food haven!

There is a brand new plant-based and gluten-free restaurant in Ubud called ZEST.  I was so impressed with this place; not only is the food so flavorful, presentation was on point! I follow their amazing Chef Simon on instagram – New Earth Cooking, his creations are mind blowing and he is always doing good in the community.

Pictured above is the Sexy Stack salad and a few dishes from the tapa menu. All ingredients are locally sourced, the location is on a hill overlooking the lush green landscape of Ubud and they are open for breakfast and lunch. If I stayed longer I would have visited Zest more to try more items on their menu.

One I finally visited this year was TAKSU RESTAURANT. Taksu a raw vegan restaurant upstairs called Fresh or you can order from a raw vegan menu in the restaurant downstairs in the garden and they even have a cold pressed juice and smoothie bar.

My friend and I sat in the beautiful garden in the evening for dinner and ordered off the raw vegan menu. I was so impressed with their presentation, dishes were really fancy. I can’t remember the names of these dishes but the first was a vegetable roll made from pumpkin, a hearty salad and of course, raw lasagna.

My #1 FAVORITE restaurant in Ubud is THE SEEDS OF LIFE! I visited this place a lot during both visits and have tried many dishes on the menu. The entire menu is raw vegan and they even have tonic bar. Not only is all the food out of this world, I am in love with the ambience of this place; super chilled and laid back, just how I like it!

Unfortunately, I did not take pictures of all the food I had; but pictured above is their famous SOL bowl (includes almost one item from every dish on the menu), brownies, caramel cheesecake, vegetable wraps and a fruit bowl with chia pudding and coconut yogurt. My two favorite dishes here are the Mexican Lasagna and Indian Pizza, which are a MUST try if you visit.

The owner, Ben Richards also runs an EPIC Chef Certification Course twice a year; you can find more information on his website.

My 2nd FAVORITE restaurant in Ubud is SAYURI HEALING FOOD. In Bali last year I was staying just down the road from Sayuri’s so I basically lived here. Sayuri Healing Food’s menu is all plant-based and a good balance of raw and cooked. Again, I did not get a picture of everything I had here but pictured above is the raw breakfast burrito and a green smoothie bowl with Dragon Fruit granola which I probably had 5 times this year.

One item on their menu I order every time I visit is Jamu Tonic; a healing tonic containing turmeric, ginger, apple cider vinegar, fermented garlic, lemon, tamarind, cinnamon and coconut palm nectar. I love all their smoothies and the dessert case is something only dreams are made of!

Sayuri also has a brand new academy just built behind the restaurant where she holds a lot of classes including a Raw Chef Certification and a new Raw Chocolate Certification. If you want to learn about raw food, Ubud is the place you want to be!

There is one restaurant in particular in Ubud that has stolen my heart; MOKSA. 100% plant-based and a mix of raw and cooked, this restaurant I visited during both stays seizes to amaze me. Located in Sayan-Ubud in a breezy grove overlooking vast gardens and rice fields, it’s a little out of the way but SO worth it!

Most of their ingredients come from their permaculture garden and/or locally sourced. You can take a culinary class on Wednesdays or Fridays with Executive Chef Made Runatha or visit their Farmers Market on Saturday.

I went here with a group of ladies for a birthday lunch for a very special lady. Pictured above is the sweet symphony dessert tasting platter, raw vegan wraps and a hummus plate. Not only is the food spectacular, I am always impressed with their presentation and I want all their beautiful pottery dishes which I believe you can purchase onsite.

Another place in Bali with the best healthy plant-based options is Canggu. Both my visits to Canggu were short so I did not have the chance to visit a lot of restaurants but I did find the best restaurant there called TWO TREES EATERY. My friend and I visited this place 4 times in the 2 days! The menu is not 100% plant-based but has a lot of vegan and gluten-free options.

Two Trees Eatery is honestly one of the best restaurants I have ever been to. I loved everything about this place; food, presentation, ambience and decor, their menu has something for everyone and is environmentally friendly. Owned and operated by two french women and the menu was developed by a chef in South Africa.

Pictured above is a smoothie bowl, golden chia pudding and the rooted salad which consisted of roasted pumpkin, quinoa, miso hummus, lentils, pumpkin seed butter dressing, cranberries, broccoli, and spiced nuts. I was so blown away by presentation of the food; especially the salad and smoothie bowl.

There are so many healthy plant-based restaurants in Bali, these are just a few I remembered to snap pics and had time to visit. Here are some on my list I did not mention or had a chance to visit (I guess I’ll just have to go back!):

UBUD: 

  • Clear Cafe
  • Mudra Cafe
  • Alchemy
  • Earth..
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