Chocolate Passion

7/31/2014 0 Comments

I love chocolate with a passion! It has the right alchemical ingredients to turn my frown upside down. I love how rich it tastes, how creamy it is, how satisfying it is. Sometimes, you have to scratch the itch. The nice part is, you can enjoy the benefits with out it affecting your waste line.

Once I became vegan I discovered raw cocoa also known as cacao.

Cacao refers to the tree and unfermented bean in the very fist stage of chocolate making, raw with all of it's glorious enzymes and antioxidants in tact. Cacao is considered a SUPER-ANTIOXIDENT which helps protect our hearts, prevent cellular damage and help us to continue feeling and looking young!

Cacao contains iron, copper, calcium, potassium, zinc, magnesium and oleic acid which has been linked with lowering cholesterol. Some actually use it as prevention for diabetes, PMS, high blood pressure, cardiovascular disease and more!

Why is it we feel better after consuming cacao? Studies show that cacao contains the amino acid tryptophan, which helps produce serotonin, a neurotransmitter that promotes feeling of happiness, joy and may even help alleviate minor depression.

After my husband and I watched Kathy Patalsky with Healthy.Happy.Life's first interview, I was inspired and we both wanted chocolate! Her chocolate smoothie had our eye, so we whipped one up with a slight modification, a Chocolate Passion Smoothie!
Ingredients:

3 frozen bananas in chunks
12 oz coconut milk (or your favorite)
1 heaping spoonful of cacao
1 spoonful protein powder (I chose hemp)
Handful of cashews (almonds, walnuts etc or spoonful of nut butter)

Directions:

Place ingredients in a blender
Pulse until well combined, using a spatula to press down sides as needed.
Pour into a glass and serve cold!
Enjoy as a shake or ice cream!!

May your day and health be lifted to new heights!
Christa
xoxox
Here are some other ways to use cacao!

Chocolate Lovers Cake!

Vanilla Mango Muffins with Coconut Frosting and a Cherry on top!

Chocolate PB Mousse

Chocolate Banana Hemp Dream

Chocolate Banana Vanilla Chai Protein Shake

Chocolate Chai Cake

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Irresistible Vegan Omelette!

7/28/2014 0 Comments

I decided to make something a little nicer than usual for lunch and came up something I'm sure you'll love! A Vegan Omelette! My husbands absolute favorite! I made it as a surprise and he smiled and said "Yummy honey!"

When we shifted to a vegan lifestyle, it was hard letting go of staples that we grew up on such as cheese and eggs, but not when you have creative solutions such as these! The results are better than hoped for, creating a rich creamy vegan omelette sure to please!

How is this possible? This recipe was made possible by this blog, so I have all of you to thank! Last year the creator of The Vegg reached out to me asking if I'd like to try a sample of their vegan egg substitute. I was so excited after looking at their website I eagerly said yes and was thrilled with the results. My first attempt can be found here. This time I tried a new recipe, modified it and am sharing it below!

The product creates an egg substitute that is out of this world, it can be made into many wonderful creations including a fried egg, a poached egg, scrambled eggs, omelettes and so much more! The basis of the ingredients are nutritional yeast so it is my sneaking suspicion that one could try to use nutritional yeast in lieu of The Vegg Egg, however I have yet to test this theory as I've been so pleased with their product. If you'd like to make your very own, you will need the following...

Ingredients:

6.5 oz (half package) firm tofu
3 tbsp gluten free flour (I used 2 tbsp brown rice flour with 1 tbsp amaranth)
2 tbsp potato or tapioca starch
2 tbsp Vegg
1/4 tsp black pepper
salt to taste
Oil for cooking

Fillings:
Sauteed red onion, green onions, 1 sorrano pepper, 1/2 tomato, spinach and garlic clove (etc. your favorites)

Directions:

Blend all of the Ingredients (expect the filling) in a blender or food processor.
Pour 1-2 tsps of oil in a cast iron skillet (or your favorite skillet) coating the pan. Place on medium high heat.
Before the pan is too hot place half of the egg mixture into the center of the pan. Use a spatula to spread it out into a circle. Use the spatula to round the edges. It will be thick and will need your help! (Water can be added, however I left mine thick and was pleased with the results.)
Cook for 5 minutes or until the top side is almost completely done.
Pile your favorite fillings on one half of the omelet and fold the other half over.
Press down very gently, no flipping required, serve warm!

I hope you enjoy many vegan meals to come! Thank you all for your support!!! Best wishes for an incredible week!
Christa
xo

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Summer Bliss Pecan Carrot Cake

7/25/2014 0 Comments

Summertime has many blissful moments. The sun on your skin, the gentle warm breeze that kisses your face as it blows by, the birds chirping in the distance, water to retreat to and enjoy, fantastic sunrises and mesmerizing sunsets to name a few. I have one more to add to your list, Summer Bliss Pecan Carrot Cake.

This is by far one of my best creations and masterpieces. Combining a variety of flavors that make your taste buds dance in delight. With each bite I tried to describe the taste and the words spring and summer come to mind, refreshing, rich, scrumptious, fantastic! My husband even said "I can't believe you made this!" and quite frankly neither could I!

There are magical moments in the kitchen when the creative force takes over and new creations are born. The best part about this cake is you can eat a piece and not feel terrible about it later, mentally or physically.

It's made with wholesome ingredients that are vegan, raw, gluten-free, oil-free and kosher. The ingredients come together in an unbelievable manner making a sensational recipe for loved ones, kids, carnivore, herbivores, individuals on a raw or paleo diet or anyone wanting a sensational dessert! This recipe would be great at an event and would be sure to please your friends and family!

This cake lasted the two of us about a week or more in the freezer. It makes such a large amount that you can split a piece and be more than satisfied! So lift up your sleeves, and lets make a beautiful cake!

Blissful Pie Crust:

4 Cups of Pecans
1 1/2 cups Prunes (or Dates)
1/4 tsp Cinnamon powder
1/8 tsp Ginger powder
Pinch Cardamom powder
Pinch Nutmeg powder
Pinch Sea Salt

Directions:

Place nuts in high tech blender or food processor to create a crumbly flour. Add spices and pulse a few times to evenly distribute.
Add prunes and process until the mixture sticks together and is well combined.
Using moist hands press into a lightly oiled 8" pie pan or spring form pan. Preferably lined with parchment paper.
Set aside and prep the filling.

Carrot Cake:

5 cups Carrots, peeled and grated or chopped finely
2 cups Prunes (or Dates)
1 1/2 tbsp Potato Starch (not flour!)
1/4 tsp Ginger powder
1/4 tsp Cinnamon Powder

Directions:

Place all of the ingredients into a blender or food processor and process until smooth. Pour into pie crust and place into fridge or freezer until it becomes firm.

Coco Cream Frosting:

2 cups pecans
1 tbsp vanilla
1/2 cup coconut oil
1/2 cup coconut milk

Directions:

Add ingredients in a blender or food processor and process until nice and creamy!
Pour on top of carrot cake layer.
Decorate with your favorites and place in a fridge or freezer and allow to set. (Minimum of 4 hours, preferably overnight.)

Slice and serve!

I have a feeling my husband and I will enjoy this recipe many times in the future, it is a definite keeper. One of my best, enjoy!
Have a blissful weekend,
Christa
xo

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Coco Cream Frosting

7/25/2014 0 Comments

Coconut oil and coconut milk make this one dreamy creamy frosting! We enjoyed it on top of the Summer Bliss Pecan Carrot Cake. I can envision it on a number of delicious desserts.

Coco Cream Frosting:

2 cups pecans (cashews would be wonderful!)
1 tbsp vanilla
1/2 cup coconut oil
1/2 cup coconut milk

Directions:

Add ingredients in a blender or food processor and process until nice and creamy!
Pour on top of desired dessert.
Decorate with your favorites and place in a fridge or freezer and allow to set. (Minimum of 4 hours, preferably overnight.)

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Homemade Almond Bread

7/24/2014 0 Comments

There is nothing like the smell of homemade bread baking in the oven. It smells like you've just walked by a bakery, yet you're in the comfort of your own home. The warm bread baking sets your salivary glands on fire and one is so thankful this recipe is ready within 35 minutes.

Before you know it, a loaf of fresh bread is being pulled out of the oven. Nearby loved ones come by to see when they can partake of it's tastiness. After one can bear it no more, cut a slice or two, drizzle with olive oil and your favorite nut, seed and herb blend and enter heaven on earth. Warm, comforting, light, delicious bread great for sides, sandwiches or spreads made from wholesome ingredients not bound to stick to unwanted places.

What do you need to create your homemade vegan comfort food?
Ingredients:

1 1/2 cups almond flour (*tip below)
3/4 cup potato starch
1/4 cup flax meal
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup flax meal
1/2 cup warm water
2 tsp stevia
1 tsp apple cider vinegar

Directions:

Preheat oven to 350 degrees Fahrenheit.
Mix the dry ingredients (less 1/2 cup flax meal) together in a medium sized bowl until well combined.
Combine 1/2 cup flax meal with 1/2 cup warm water, set aside for a few minutes to congeal, forming a egg substitute. Once congealed place in blender, add stevia and vinegar. Blend until frothy.
Add wet to dry, mixing well. Kneed for a few minutes and place into a lightly greased pan.
Bake for 35 minutes or until toothpick comes out clean.
Allow to cool for 10-15 minutes, slice and serve!

Tips:

Make your own almond flour (or other favorite nut flour) by taking raw almonds, place in food processor or high powered blender and pulse until a powder is formed. Use a fork or spatula to scrape away from sides.
If you are allergic to nuts have no fear! Seed, corn, rice, bean or grain flours could be used.
Alternatives to potato starch are: tapioca starch, corn starch and arrowroot starch.
Some flax meal alternatives are: hemp meal, pecan meal, almond meal, chia meal and Psyllium husk.

I hope you enjoy this recipe as much as my hubby and I did! We enjoyed each and every piece. It leaves such a delicious flavor in your mouth and is neutral enough to be enjoyed with a variety of meals. I think I'll make a new batch now! Let me know how much you enjoy it!

Love and light,
Christa
xo

PS - If you haven't already, check out my husband's latest interview with James Swagger of Capricorn Radio, hosted out of Ireland. Show your love and share it with your friends and loved ones. This is the first interview we edited and added multimedia!

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My First Video on the Benefits of a Vegan Diet!

7/17/2014 0 Comments

Hi everyone! I'm so excited to share with you all my very fist interview and video expressing concern for the Western Diet and sharing the benefits of a plant based whole foods Vegan Diet!

My husband and soul mate, Gerald Clark, decided to switch roles and interview me! He's usually the man behind the mic being interviewed on his best-selling book:

Please take a moment to watch this short (under 20 minutes) but very informative interview on YouTube and subscribe for more videos to come!

For Anunnaki fans or others who are curious, please check out our last interview where I interviewed Gerald on fascinating topics!

Thank you all for your continued support!
With love and light,
Christa

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Avocado Crisp

7/16/2014 0 Comments

Summer time brings forth big ripe delicious avocados. I go to a special store to pick out my avocados as I swear, they are extra creamy, extra large, and so flavorful you can eat them plain.

Here is a picture I took of one the other day, it fills my palm! I have a seed growing in jar right now as I dream of it becoming a tree.

These are so large you could probably opt just for the avocado for lunch but I decided to spice it up a bit and add a crisp!

I took a rice crisp, topped it with creamy avocado slices, a few slices of red onion, a slice or two of tomato, a drizzle of mustard, a dash of salt and sprinkle of red pepper flakes. Lunch was made and consumed within 10 minutes and we were back to work. :)

These make a quick and easy treat that is sure to please your taste buds!

What will you need?

4 rice cakes
1 avocado - sliced
1/8 red onion - sliced
1/4 tomato - sliced
Drizzle of brown spicy mustard
Dash of salt and red pepper flakes
Opt: Add a few drips of lemon or lime juice for a zing!

Assembly:

Place 2 rice cakes on each plate
Top with avocado slices, onion and tomato
Add a drizzle of mustard and season with salt and red pepper flakes! Grab a napkin and enjoy!

Enjoy this effortless vegan snack for two!

Best wishes!
Christa

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Creamy Limón Frosting

7/13/2014 0 Comments

Creamy frosting infused with lime to give you a sweet and tangy infusion for your sweet tooth. We enjoyed the frosting on top of pecan carrot cake cookies that are raw, dehydrated at a low temperature. Healthy and fantastic!

Creamy Limón Frosting:

1 cup pecans (cashews would be great!)
Juice from 2 limes
1 tbsp stevia
2 tbsp coconut oil (optional)
1/2 cup water (as needed)

Peaceful Preparation:

Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
Refrigerate overnight, frost your cookies and enjoy!

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Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

7/13/2014 0 Comments

I hope you all had a bright and fabulous weekend and are enjoying your summer wherever you may be. This past week we decided to do some upgrades to our home. Sanding, painting, sealing, applying and so forth. In order to get us through the hard work I decided to make us a treat.

Homemade raw cookies with frosting! Not any cookies either. Pecan carrot cake cookies with a creamy limón frosting!

I dehydrated the cookies outside while we worked away inside. The smell of paint indoors and the smell of carrot cake and sweet spices outside. When they were done we could hardly wait for them to cool to apply the frosting so certainly helped ourselves to one or two. They were mouthwatering delicious! Sweet from the carrots and raisins with just the right amount of spice. Plus, a delight to know they are gluten free, raw and vegan! the next morning I frosted the cookies and we enjoyed one with our coffee. We placed them in the freezer, as we prefer most of our treats frozen, and hours later in the heat of the day enjoyed a nice cool cookie!

At the end of the week, our home looked completely different. Brand new and refreshing! The hard work paid off and the cookies got us through!

These cookies are great for guests, parties, your loved ones, or yourself! They are incredibly delicious, healthy and simple to make! The frosting is made from pecans so feel free to dab a little extra on top!

Pecan Carrot "Cake" Cookies:

2 cups shredded carrots
1 cup pecans
1 cup raisins
1/2 heaping tsp. cinnamon powder
1/2 heaping tsp. nutmeg powder
Dash of ginger powder
Dash of cloves
1 tsp vanilla extract
2 tbsp coconut oil (or coconut butter)
2 tbsp stevia
Pinch Sea Salt

Peaceful Preparation:

Pulse pecans in a food processor until they form a flour.
Add the balance of the ingredients, less the carrots and raisins. Pulse until well combined, wet throughout. Add raisins and pulse until incorporated, leaving some whole.
In a large bowl combine this mixture with the shredded carrots, mixing until it sticks together.
Form into cookies, place in the dehydrator at 105 degrees for 4-5 hours or until done. Or use your oven at the lowest temperature possible (200 degrees for about 2 to 2 1/2 hours.)

Creamy Limón Frosting:

1 cup pecans
Juice from 2 limes
1 tbsp stevia
2 tbsp coconut oil (optional)
1/2 cup water (as needed)

Peaceful Preparation:

Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
Refrigerate overnight, frost your cookies and enjoy!

Wishing you a great new week!

With love,
Christa

Adapted from Healthy Blender Recipes!

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Fiesta Bowl

7/7/2014 0 Comments

Happy Monday! I hope you all had a happy, healthy and fun holiday weekend! What did you do? We did projects around the home, shared some of our amazing structural integration with one another, ate some good food, read some good books, did some yoga and watched one crappy movie haha.

It can be hard to get back into the swing of things and sometimes you just want to make a simple dinner. I have just the solution for tonight! It will take minimal effort and hopefully hit the spot.

Grab some rice and place it in your rice cooker, add homemade beans, or canned. Top with homemade guacamole and surround by chips. Sprinkle some red pepper flakes on top and wallah! Dinner is done. I love a bowl filled with healthy, delicious ingredients and chips to dip them out with! Yummy!

Ingredients:

1 cup White Rice - Pre-Cooked (note brown rice, quinoa or another grain could be substituted)
1 cup Homemade Beans - pre-cooked or canned.
Homemade Guacamole - see below
Handful of Chips
Sprinkle of Red Pepper Flakes

Directions:

Place rice in a bowl
Top with beans and guacamole
Surround with chips and sprinkle with red pepper flakes!

Easy as 1, 2, 3!

Guacamole:

1 large Avocado or 2 small
1/4 Red Onion
2 Garlic Cloves
1 Lime - Squeezed
1 tsp Cilantro
1 Serrano Pepper
Salt, Pepper and Red Pepper Flakes to taste

Directions:

Place ingredients in a food processor
Pulse until combined
Enjoy!

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Chocolate Passion

Irresistible Vegan Omelette!

Summer Bliss Pecan Carrot Cake

Coco Cream Frosting

Homemade Almond Bread

My First Video on the Benefits of a Vegan Diet!

Avocado Crisp

Creamy Limón Frosting

Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

Fiesta Bowl

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