Fall Pumpkin Granola

I HEART GRANOLA!

Here is a granola recipe perfect for fall! Enjoy and let me know what you think!

 

Serves 6

Ingredients:

2 ½ C. rolled oats (gluten free oats in needed)

¼. Ground flax seeds

¼ C. finely chopped pecans

¼ C. pepitas (small pumpkin seeds)

1 t. cinnamon

½ t. pumpkin pie spice (optional)

1/3 C. pure maple syrup

1/3 C. canned pumpkin (not pumpkin pie mix)

3 T. coconut oil, melted

½ t. vanilla

 

Directions:

Preheat oven to 300.

Blend the oats, nuts and ground flax seeds together in a bowl.

In a separate bowl, whisk together maple syrup, canned pumpkin, coconut oil, vanilla and spices until well blended.

Stir in oat mixture. Place the mixture on a large baking tray lined with parchment paper. Bake for 30-40 minutes, until crispy and golden brown, not burnt. Stir twice during baking to avoid burning. Cool completely before serving. Store in an airtight container in the fridge. (This makes one tray of granola. Double if you are serving a larger crowd)

Jocleyn's Green Smoothie

Jocelyn is my middle child and loves healthy things the most out of all my kids. She begs me for a salad to take to school and loves smoothies. She helped me make the one in the picture and she drank the whole thing in a few minutes. It gave her energy to do her theory that she LOVES....ya right!

In your blender, add:

1/2 C. unsweetened almond milk

1/2 C. cold filtered water (add more if it gets too thick)

1 handful spinach

6-8 frozen banana chunks*

1/2 orange, peeled

8 frozen strawberries

*Frozen bananas always taste better in smoothies because the thicken it up and help to make it creamy. At one time, I cut several bunches of bananas in 1-2 inch chunks, lay on cookie sheets, freeze and then store in large zip lock bags. That way, they are always ready.

Go Raw Granola Review

I first bought this "Go Raw" granola last year when my friend Cody told me about it. We actually ate some before my half iron-man last year... It is awesome. It is live nutrition that your body will know how to use.
I have only tried the chocolate flavor, but they also sell plain and apple cinnamon. You can click HERE to go to their website. They also make bars, raw chips and cookies (think I will order the ginger snaps), flax snacks, sprouts and chocolate (which contain three ingredients: raw cacao, agave, and oil).

Here is the ingredient list of the Chocolate Raw Granola:
*sprouted organic buckwheat groats *sprouted organic sunflower seeds, *organic dates *sprouted organic sesame seeds *organic coconut *organic hemp seeds *organic cacao *organic vanilla extract *celtic sea salt!

This product is:
*GLUTEN FREE *WHEAT FREE *NUT FREE *AGAVE FREE.
All live (dried under 105 degrees, all sprouted seeds, no GMO's, no trans fat, no cholesterol, all hand made, all raw kitchen, all family owned!

I LOVE IT!!!! You can buy it from their website by clicking above or heading to: www.goraw.com. You can also buy it from Amazon and save a few bucks and get free shipping. I suggest going to your health food store and trying it before you buy it. My store occasionally has it on sale. I keep it in my fridge and think this makes a great snack in between breakfast and lunch, especially after a hard work out.

Here is the nutritional breakdown for the chocolate granola:
Calories: 240
Fat: 9 g
Cholesterol: O
Sodium: 10 mg
Potassium: 280 mg
Total Carbs: 36 g
Fiber: 5 g
Sugar: 18 g (all from dates)
Protein: 5 g

Something I read on the back of the package "The seeds are optically sorted, soaked in filtered water, rinsed, then sprouted to perfection. The finest organic ingredients are mixed in, then hand spread on trays. The mix is loaded into custom-built dehydrators and slow dried at an average 98 degrees to maximize enzymatic and nutritional integrity and flavor!"
.......ummmmm......Yes, Please?

My Favorite New Snack

So, I have not been posting for a while. I actually had surgery three weeks ago for my endometriosis and have been recovering. I finally am starting to feel like myself again and really enjoying feeling better.

I was excited when I went to Sunflower Market last week and found a new treat! Vegan Yogurt made with almond milk and full of live cultures and good bacteria. The brand is Amande. Even if you don't eat vegan, this is great and its good for people with dairy allergies to be able to get live active cultures without needing to get it from a dairy source. It is sweetened with fruit and yummy. They each have about 150-170 calories with 3 grams of protein. HERE is the website with more information and store locator where it is sold. I tried the coconut first and topped it with fresh strawberries and some homemade granola.

Coconut & Macadamia Granola

from: Somae Health Cook Book

Ingredients:

4 C. rolled oats
1/3 C. whole wheat flour (I used fresh ground white wheat)
1/2 C. shredded, unsweetened coconut
3/4 C. chopped macadamia nuts
2/3 C. pure maple syrup
6 T. coconut oil
1/2 t. vanilla extract

Directions:

Preheat oven to 300. Blend the oats, flour, coconut, nuts and salt together in a bowl. In a separate bowl, whisk together maple syrup, coconut oil and vanilla until well blended. Stir in the oat micture. Place the mixture on a large baking tray lined with parchment paper. Bake for 30 minutes. Turn or stir granola halfway through baking to avoid burning. Cool completely before serving. Tore in an airtight container! Enjoy!

(picture from HERE)

Serve it pretty like this with your favorite fruit! And enjoy eating something that looks pretty, tastes amazing and is good for you!

Green Smoothie Girl!

Last week, my friend Cody and I went up to Sandy to hear Robyn Openshaw speak, the founder and inventor of greensmoothiegirl.com. You can go right to the website HERE. For 16 years she has been eating whole foods and creating whole foods for her four children and now sharing them with the world. I purchased her 12 steps to whole foods, which is expensive but well worth it. You focus on one step a month, such a great way to make the transition into whole foods eating without being stressful and overwhelming. This month, my family and are are starting with one green smoothie a day, which is chapter one. (I have already been doing green smoothies every day for the last year, but not really making my kids. This is a great way for us to make the change together)

Here is a link to The 12 steps book.

I highly recommend her book. If you need to start somewhere, but cant afford this one yet, then you can buy The Green Smoothie Diet, her first book and introduction to green smoothies HERE on Amazon.

At the class, she gave her story and talked about how her grandma cured herself of cancer on a raw diet and flooding her system with raw vegetables. She also reminded the young mothers (and I still consider myself one) that we are the ones that can change the world by eating whole foods and teaching this to our children. We can help the rate of disease by not being afraid to get rid of the processed food in our house and taking the time to learn, one step at a time, how to eat whole foods, prepare them for our children, and share them with those around us.

She shared one of her recipes (our FAMILY favorite soo far) from her book during her lecture and made samples for ALL the people there. I double this for all five of us! Great way to start the day and this is awesome pre workout fuel. One batch is 450 calories.

Hot Pink Breakfast Smoothie

by Green Smoothie Girl

1 1/2 C. coconut water
(I use the coconut water from Costco. comes in a case like soda does)
6 baby carrots

1/4 C. chopped dates

1/4 C. raw cashews

2 T. vanilla

1 small beet (or part of a large beet. I got these baby beets from the store and one is just perfect)

2 C. frozen strawberries

(sometimes more for the kids if they want it sweeter)

Blend all together in your power blender and enjoy! The color is beautiful and you can see the happy faces on my children! And I am a happy mom knowing they are going to school loaded with good energy for their brain and awesome fuel for their tummies! If they are still hungry, I will make them whole grain toast and organic eggs to go with it...but at our house...the rule is.... .....SMOOTHIE FIRST!

(p.s. It was worked better for us to not let the kids see what I am putting in the smoothie, until after they try it. They are more willing to drink it when they don't know what is in it. Once I get their approval, then we play a game called,

"Guess the Ingredients!"

Happy January!

I can't believe how quickly the last few months have flown by. With Thanksgiving, Christmas, an anniversary and two kids birthdays...the last few months were a blur. I am excited to be back on a good schedule with the kids in school and going to bed at a reasonable hour. David and I have been "detoxing" for the last two weeks. It has been great to get excited about whole food eating again. I feel like between Halloween to new years we got lost in the sugar rush that goes along with celebrating.
I am looking forward to another year, continuing to put in action what I have learned last year..making this transition more lasting and permanent.

Here is a great recipe I found from http://www.healthfulpursuit.com/. It is a beautiful website and the writer and recipe creator is very knowledgeable with nutrition and I have really enjoyed her recipes so far. Here is one that I think you will like. The link to the original recipe is HERE:

Ingredients:
2/3 C. almond milk (unsweetened)
1/4 C. pumpkin puree
1/4 C. quinoa, well rinsed
1 t. coconut oil
1/4 t. pure vanilla extract
1/2 t. ground cinnamon (I was generous with this)
pinch of nutmeg and ginger
stevia to sweeten

Topping:
1 T. coconut oil, melted
1 T. agave or pure maple syrup (can use stevia if wanting no sugar)
1.5 T. finely ground almond flour (i just throw almonds in my high powered blender and grind )
1/4 C. pecans, chopped

Directions:
1. Heat oven to 250 degrees
2. In a bowl, combine all the ingredients (minus the topping). Pour into small casserole dish, cover and cook for 30 minutes
3. While cooking, combine the topping and add to the quinoa after it has cooked for 30 minutes. Bake uncovered with topping for an extra 15 minutes.

Makes 2 Servings...Great for breakfast, lunch, dinner or just a bite here in there throughout the day.

Each serving is about 300 calories with 7 grams of protein.

Boise Half Ironman!

We made it to Boise!

The Boise Guest House were we stayed with our friends, Cody and Trevor!

Checking my bike in the day before the race...it's kind of the deer in the headlights kind of look!

Cody and I with matching compression socks, iron man sweatshirts and tri outfits...

David and I on race day hiking up to the reservoir for the swim. David brought his pump to check all our bikes before the race! He was my awesome support crew!

Tri Group: Me, Cody, Greg (our coach) and Allan
My group just after the swim started!

Hello Blogging World! The last six weeks I have been super busy and just really trying to enjoy life with my kids while they are on summer break. We have had many visitors coming through Utah and have enjoyed having friends and family stay at our house. On June 11th, I finished my first official triathalon race, the Boise 70.3 Ironman event! It was absolutely amazing and exhilerating. David and I left our sweet children at home and went to Idaho with our friends, Cody and Trevor. We met Greg, our triathalon coach there in Idaho. The hardest part for sure was the swim. The water just tapped out at 53 degrees! My was that cold. It took me just over 50 minutes to complete the 1.2 mile swim...a long time, but I really tried to pace myself to save energy for the rest of the race. The 56 mile bike ride felt great and took me about 3 hours and 8 minutes to complete. The bike ride ends in downtown Boise, where the run starts. It is a 13.1 mile run around Boise's downtown district and river trail. The streets were lined with people cheering you on. I couldn't help but get caught up in the emotions! The run took me just over 2 hours because of a pulled muscle in my right foot (don't wear shoes that are only three weeks old on race day).. Coming across the finish line was so amazing and I couldn't help but cheer and cry at the same time! I did it and I can't wait to do it again.

Right after the swim when my body was frozen from the 53 degree water!

Just finishing the bike!

Ready for the 13.1 mile run

Just after the race...so amazed I did it!

Cody and I getting our official ironman picture taken

David and I...he was proud of me...It was an amazing moment to share with my best friend!

In honor of finishing this amazing experience, I wanted to share one of my most favorite recipe, which has proved to be perfect training and racing fuel:

If the Tarahumara tribe can run 50 to 100 miles for run and fuel on pinole (masa harina corn flour) and chia seeds..I thought I would give it a try.

I found the perfect recipe to start using:

Vegan Pinole-Chia Waffles

from: http://www.nomeatathlete.com/

Ingredients:

3/4 C. medium to finely ground pinole (look for masa harina)

1/4 C. chia seeds

1/4 C. oats, ground

1/2 t. salt

1 t. baking powder

1/2 C.applesauce

1 C. hemp milk (sometimes I use coconut)

1 T. coconut oil

1 T. maple syrup

1 T. vanilla extract

Directions:

1. Preheat Waffle Iron

2. Stir together corneal, chia, ground oats, salt and baking powder. In a separate bowl, mix together applesauce, milk, oil, maple syrup and vanilla.

3. Stir wet ingredients into dry to make a smooth batter. Sometimes I add more milk.

4. Spray waffle iron with non-stick spray and pour batter into hot waffle iron.

5. Cook according to directions of your waffle maker.

I have taken these waffles on long bike rides, and fueled with these the whole time I was on the bike during the half-iron man. I also use them before long runs. They are awesome and I was so thankful to never "bonk" on my ride...or my run!

EXPLORE THE POWER OF CHIA SEEDS!!

Food Lately!

Me and my triathlon coach, Greg after my first 50 mile bike ride..took us 3 hours!

For those of you that don't know, I am in the middle of training for a half-iron man race which will take place on June, 11th in Boise, Idaho. This will involve a 1.2 mile swim, 56 mile bike ride and a 13.1 mile run. I train at least 1 hour a day, usually more and sometimes doing two workouts in a day. It has been interesting trying to fit everything in, but has also been very rewarding. The only problem is what I am eating. I feel like it has taken me a really long time to figure out what my body needs, nutrition wise, why I am training this hard. I support what Dr. Furhman says and still try to live a Nutritarian lifestyle, but have had to make some adjustments to fit my needs.

Me with my new racing shoes I am trying to break in before the race in two weeks!

I know that I need to eat in between meals, especially when I am burning 3500-4000 calories in a day. I know this, because of my exerspy arm band. You can learn more about this awesome tool by contacting my trainer Cody HERE!

So, I thought I would share with you what is working for me right now..it is still a work in progress, and based on what is going on that day, I do change things up..but for now, this is a pretty general food schedule for me:

Breakfast: Raw Oats (David and I make up a batch of this every few weeks). It is a recipe from Raw Melissa, but you can really add whatever you want. We add:

10 C. oats

1 C. coconut

1 C. chopped pecans

1 C. chopped dried cherries

1 C. sunflower seeds

1 C. pumpkin seeds.

Mix all together and put in a cool cookie jar. I leave it on my counter. David takes this to work every day. Scoop out what you want (I use 1/2 C.) and top with almond milk. Let sit for 10 minutes and enjoy with a packet of stevia and fresh blueberries! This is great when you are in a hurry, need something chewy and sweet (stevia is VERY sweet).

Morning Snack: Protein Shake made from Life's Basics Plant Protein Powder. With 25 grams of protein from pea, brown rice, hemp, and chia seeds, I feel this is the perfect addition on days when I am working out really hard.

Favorite Shake:

1 scoop Life's Basics Chocolate plant protein powder

1 small banana

2 C. spinach

1 medium zucchini

1 scoop cacao powder

1 T. natural peanut butter

You can get this protein powder at your local health food store, but it is cheaper on websites like amazon. The green protein powder is also awesome! Has soo many vitamins.

Lunch:

Giant salad with at least 1 pound of veggies, beans and cashew ranch dressing. Just like the one I wrote about HERE!

Afternoon snack:
a take a little carrot juice (really cuts the vinegar flavor out) and mix in 1 T. of apple cider vinegar and 2 t. Vitamineral greens. You can read about them here!
If I need another shake, I will make a green smoothie using Life Source plant protein powder.Dinner is what ever I make (can't turn off the stupid underlining thing..sorry)...usually a balance with a plant based protein, like beans and or quinoa and lots of veggies!

Happy Mother's Day!

Me with Victoria and Jocelyn in my bed when they brought me breakfast!

Yesterday was a great day! The kids wanted to bring me breakfast in bed, but David wasn't sure what I would want to eat...so sweet of him to plan ahead. We came up with this yummy breakfast for the girls and him to make for me...and I have to say, it tastes awesome and I made

it for myself again today:

Strawberry Pecan Bowl:

Here is it!

In a bowl, chop one small banana, a handful of strawberries and a few pecans.

Top with a few tablespoons thickly shredded coconut and a T of almond butter.

Drizzle coconut milk over the top and enjoy!

Me and the kids at church: Victoria, Jocelyn and Tyler

After breakfast and church, we went to our friend's house (Matt and Jen Stewart) for dinner. Jen made my favorite Raw Chocolate Mousse Peanut Butter Pie that our friend Liz taught us how to make...it was the perfect treat for Mother's Day! I couldn't help but be super happy! What a wonderful day. Thanks Honey for the love! (David loved being at the Stewart's cause we got to eat in the big kids dining room and all the kids ate in the other room...lovely!)

David and Me...11 1/2 years!

Liz's Raw Chocolate Mousse Peanut Butter Pie:

Ingredients:

Chocolate Crust:

2 C. walnuts, u soaked

6 Medjool dates, pitted, unsoaked

1/4 C. cocoa powder

1/4 t. sea salt

Chocolate Layer:

2 avocados diced

1/2 C. agave nectar

1/4 C. cocoa powder

1/4 C. water

2 t. vanilla

2 T. coconut butter

Almond Butter Layer:

1/4 C. almond butter (i use peanut butter)

1/2 C. cashews, unsoaked

1/2 C. agave nectar

2 T. coconut butter

1/2 C. water

Directions:

1. In food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a spring form pan. Place in freezer

2. For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove crust from freezer and pour chocolate mousse over the crust and place back in the freezer.

3. For the nut butter layer, add the cashews and agave to the blender until cashews break down a bit. Add the nut butter of choice and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the pan. Return to the freezer for at least 4 hours to set!

Enjoy this beautiful raw treat! It is truly amazing and brings a smile to my face :)

Buckwheat Rocks!

The following information is from HERE:

"What is buckwheat?

Technically, buckwheat is not a grain. It's not even related to wheat (which I didn't know). It is a seed, from the rhubarb family, but one that can be used in a wide range of recipes in a manner similar to wheat. The people of China and Jap

an, where it originated, have reaped its health benefits for centuries, but it remains relatively new to the U.S.

Benefits of Buckwheat:

Buckwheat is quite a nutritional powerhouse. Since it is not a wheat, it doesn't contain gluten, making it an ideal dietary option for those who are gluten sensitive or who have Celiacs disease. It is high in fiber and protein, and is a good source of iron and magnesium.Magnesium helps the body's metabolism function effectively,

and a half cup serving of buckwheat contains a mighty 51 mg of the mineral, as well as .8 mg of iron and 3 g of protein, all for just 90 calories.

1 cup of buckwheat contains more fiber than a cup of oatmeal and a slice of whole wheat toast combined.

Here are two recipes I tried using buckwheat this past week and I loved them both...especially since I can't really have wheat, it was nice to have pancakes. Enjoy:

Upside Down Apple Cake

from: www.ohsheglows.com

Ingredients:

1 large sweet apple, peeled, cored and

cut in thin slices

2 t. cinnamon

2 T. Sucanat (or brown sugar)

1 medium banana, mashed

1/2 C. unsweetened applesauce

1 t. vanilla

2 T. pure maple syrup

1 T. ground flax seeds

3/4 C. almond milk

3/4 C. plus 1 T. raw buckwheat flour (process raw buckwheat groats in your blender until they turn into flour)

1 t. ground cinnamon

2 t. baking powder

1/4 t. baking soda

Directions:

1. Preheat over to 350. Line a 10 inch spring form pan or pie plate with a circle of parchment paper; then grease both the pan and the paper to prevent sticking.

2. In a small bowl, combine the apple, cinnamon and Sucanat. Toss with a spoon until all the sliced are coated. Place the sliced in a single layer over the bottom of the pan.

3. In a medium bowl, mash the banan

a. Now whisk together the mashed banana, applesauce, vanilla, maple syrup, milk and ground flax seeds until combined. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined. Pour batter over the apples and smooth over.

4. Bake the pancake at 350 for 40-45 minutes until no longer runny in the middle. Cook completely and then loosen edged of ca

ke with a knife. Remove spring form and flip cake over onto a plate!

This serves four big pieces with each at about 200 calories, 2 g. fat, 39 g. carbs, 5 g. fiber, and 4 g. protein.

Buckwheat Pinole Pancakes

from: www.nomeatathlete.com

Ingredients:

1/2 C. pinole (masa harina corn flour..B

ob's red mill sells it in a bag)

1/4 C. chia seeds

1/2 C. buckwheat flour (I used store bought..next time I will grind up the buckwheat groats)

1/2 t. salt

1 t. baking powder

1/4 C. applesauce

1 C. milk (I had to almost double this to get a good pancake consistency)

2 T. oil

2 T. agave

1 t. vanilla

Directions:

Mix the dry ingredients together and whisk in the wet ingredients. Cooking on a griddle and enjoy! I keep these in the freezer and pull out as I need them. YUM!

Raw Chocolate Milkshake!

My friend, Lilly sent me this website that I haven't been to before and it is really awesome! You can check it out HERE!
Sarah Britton is a vegetarian chef and makes beautiful dishes. I have a stack of stuff waiting to try from her blog and if they are all as great as the first one, then I am really excited. For those of you craving a good chocolate milkshake and are eating nutritarian, vegan, or just want a healthy alternative, then this baby is for you (and for me which I will consume every day now until I get tired of it!)

On her blog, Sarah calls it the "Raw Chocolate Milkshake Miracle."
Here is my version: You can see the actual post here!

In your blender, add:
1/8-1/4 C. hemp seeds
2 T raw cacao (cocoa powder if you don't have the good stuff)
I C. spinach (I added this)
1 large frozen banana
1/2-1 whole avocado
1 dropper full of stevia (or 2 T. honey, agave or maple syrup)
dash sea salt
1 C. water
1 C. ice

Blend until smooth. The consistency is awesome...very thick and creamy! Enjoy!

Days Four - Six

The last few days have been super busy, but I did want to share something with you that continues to help me start my day, especially during this "Nutritarian" quest!

FACT: It is easiest for me to get most of my raw veggies in by putting them in my green smoothie.

Here is what I have been doing the last few days. This is just a take off of THIS smoothie!
In your blender, add:
1 small banana
1 T. chia seeds
1 T. goji berries
1 zucchini, cut up (weird I know, but it actually gives the shake a great consistency)
1 handful fresh spinach
2 Collard Greens leaves
2 small Kale leaves
1 C. frozen mixed berries from Costco
1 C. frozen strawberries
2 dropper-fuls of Stevia (don't know what this is. Go HERE!
1-2 C. ice
1-2 C. water.

Blend all in your Vita-mix and enjoy! This makes a totally large smoothie...but fills me up COMPLETELY and gives me the energy I need for the morning, especially after a hard training morning, like a triathlon bike class combined with a hard training swim!

Two out of my three kids like this smoothie and my husband wants to me make this for him before he goes to work.

Here is the kicker...After I make my smoothie, I take out a little bit and mix in 1 t. chlorella. I down this really fast! This is the highest form of chlorophyll you can buy and can reverse toxins in your body. This is natural energy in a strong-tasting powder form..Not my favorite taste, but it is powerful...let me tell you.

Then, I take another little bit of shake and mix in 1 T. of my "Four Thieves" apple cider vinegar formula...I have not been sick since October...no fever, so sore throat, to coughing...nothing.. I really do attribute my staying healthy (especially when everyone around me has been sick) to this little concoction. You can read about it HERE!

Here is what Dr. Fuhrman says about consuming raw vegetables:
"There is one food that scientific research has shown has a strong positive association with increased longevity in humans. So which food do you think that is?
The answer is raw, leafy vegetables, referred to as salad. Being healthy and owning a disease-resistant body is not luck; it is earned." (Eat to Live pg 72)

"Raw foods have a fast transit time through the digestive tract and result in a lower glucose response and encourage more weight loss than their cooked counterparts. The object is to eat as many raw vegetables as possible, with a goal of one pound (sixteen ounces) daily. (Eat to Live pg. 212-213)

Rustic Banana Cake

I have gotten a lot of my vegan ideas from http://www.ohsheglows.com/. I love this girl's positive attitude and her story. She makes yummy things and this one we had today for breakfast (with our cocoa banana shake was great). I caught David eating his piece with a piece of butter on it. Right as he was eating it, he asked me if it is healthy. I kind of laughed and said, "yes!" He is still working on it :)... I love this recipe because it can be gluten free, if you use GF oats... Here it is from ohsheglows.com with a few "Leanna" changes.

Ingredients:

2 C. regular oats, processed into a flour
1/2 C. regular oats (not processed)
1/4 C. sucanat (raw sugar)
1/3 C. agave
1 t. cinnamon
1/8 t. nutmeg
1 t. baking powder
1/2 t. sea salt
2 T. coconut oil, melted
1 1/2 large ripe bananas, peeled and mashed
1/2 C. applesauce
1/4 C. coconut milk (could use almond milk)
2 t. vanilla extract
1/2 C. fruit-sweetened chocolate chips


Directions:

1. Preheat oven to 350 and grease 8 or 9 inch circle cake pan.
2. In large bowl, whisk together the dry ingredients (oats,oat flour (from blended oats), sugar, spices, baking powder and salt).
3. In another bowl, mix together the oil, applesauce, agave, milk and vanilla. Addin the mashed bananas and stir.
4. Dump the wet ingredients into the dry ingredients. Fold in the chocolate chips.
5. Spread into pan and bake for 30 minutes or until a toothpick comes out clean. Cook before cutting, if you can stand it.


Here is a glaze you can put on it, but we ate it plain:

1 ripe banana
2 T. peanut butter
1/2 C. icing sugar,
pinch of salt

Directions: Mash banana in bowl until smooth. Addin peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 C. glaze. Keep in fridge for a few days.

Quick Yummy Cocoa-Banana Shake

This recipe is from http://www.rawmelissa.com/. I LOVE everything she has created. I lover her "Faves" cookbook that you can buy from her website, but this recipe is a freebie you can find, along with some others from her website. We had this today before church and everyone liked it, except for Tyler...but he is not a really big chocolate fan!

In your blender, add:

3 frozen bananas, peeled or course

2 C. water (or I am sure almond milk would be yummy)

2 C. ice

1 heaping T. cocoa (I added more)

1/2 t. vanilla

1-2 T. agave

1 C. almonds

Blend in blender until smooth and serve right away! This is a really creamy chocolaty shake. Yum!

Mango Sorbet

This recipe is super easy. I got the idea from my Vita-Mix cookbook. The recipe called for strawberries, but I used frozen mango chunks. I am sure it would be great with any fruit! David said this version reminded him of the Dole Whip that you buy at the Tikki Room at Disneyland.

In your high speed blender, mix:

1 small container natural vanilla yogurt

(if you don't want dairy, use So Delicious Coconut non-dairy yogurt)

Agave to taste (maybe a few tablespoons)

4 C. frozen mango chunks.

I turn it on low and then power it to high and leave it on for two minutes and I have ice cream. If you don't have a blender that will do this, then mix up your base, probably having the mangos thawed out first and put it in your ice cream maker. You could probably double it for your maker.
No one complained except for Victoria...but she has issues with mangos! Jocelyn, as you can see was quite content and asked to lick every one's bowls..
My kids like sorbet for breakfast.. they think it's pretty cool when they ask for ice cream for breakfast and I say, "Of Course!"
This is Jocelyn finishing her third bowl!

gRAWnola

This granola recipe is from Raw Food Real World. It is awesome! It will stay crunchy if you keep it in the fridge. David had it yesterday with Coconut Milk on it and said it was great! I just snack on it. Ingredients: 1 apple, cored and chopped (I used organic Gala) 1 1/2 C. date paste (I made my own by soaking medjool dates, taking out the pits and mixing it up in the food processor using a little of the date water) 1/2 Grade A or B Maple Syrup. Grade A is heated the least...if you can find it 2 T. lemon juice 2 T. orange zest 1 t. cinnamon 2 t. sea salt 1 T. vanilla 1/2 C. sunflower seeds, soaked for at least 2 hours 2 C. almonds, soaked for at least 4 hours 3 C. pecans, soaked for at least 2 hours 1 C. pumpkin seeds, soaked for at least 2 hours 1 C. dried cranberries In your food processor or Vita-Mix, blend apple, date paste, syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 C. of the sunflower seeds. When smooth, transfer to a big bowl. Add the remaining seeds and nuts to your food processor and coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture, and then add the cranberries. Mix until well coated. Spread the granola on lined dehydrator trays (I used parchment paper) and dehydrate at 115 for 6 to 8 hours. Flip the granola over onto the screens (I left the parchment paper on when I flipped it over) and dehydrate for another 8 to 12 hours or until crunchy. Peel off parchment paper and break into pieces. It will get harder once you let it cool and place in the fridge!

Yummy Coconut Milk Smoothie

The kids and I tried a new smoothie this morning and everyone loved it. We kind of just made it up:
In your blender add:

1 can lite coconut milk

2-3 C. frozen strawberries

1 cup blueberries

1-2 C. fresh spinach

1 large banana

a few cups of ice

2 Scoops Vanilla Protein Powder

a little water

2-4 T. pure agave nectar (I use Xagave)

Blend and Enjoy!

Overnight Oats

Ok, so I had my first try at overnight oats...raw and soaked in the fridge overnight and ready for breakfast. It was soo good, way better than I expected. The first recipe I tried was from Oh She Glows.com! This is one of my favorite blogs that I will browse a few times a week for a few minutes to grab a new recipe. She has an awesome story and shares her path to becoming vegan and her passion for cooking on her blog. Anyways, here is the recipe:
Oatmeal Cookie Overnight Oats
1/3 C. oats
1.5 T. chia seeds
1 T. chopped walnuts
3/4 t. cinnamon
1.25 C. almond milk
1 T. raisins
1/2 sliced banana
In a bowl, add the oats, chia seeds, walnuts, cinnamon and raisins. Whisk for 5 seconds or so until mixed. Add milk and stir until clumps are gone. Add chopped banana and place in fridge overnight (or for a few hours if you have that to wait). Drizzle with a bit of maple syrup in the morning and enjoy.
I loved this! I didn't mind it cold and I didn't even need extra syrup on it. The texture of the chia seeds is awesome...kind of like tapioca. This is actually my first time trying them out. They don't taste like anything, but they are great, because the take up space (expand) and make whatever you put them in..look bigger.
Benefits of Chia Seeds:
It is a high energy endurance food (like the Indians have used for years. I will be reading Born to Run soon and then will let you know how they really use this fabulous little seed)
They slow the conversion of carbs to sugar (because of the gel that they form in your stomach)
Prolongs Hydration (because of it's ability to hold onto water...so it help maintain electrolyte levels)
Helps build muscles and tissues
Easily Absorbed
Richest Vegetable source for Omega 3
info taken from: www.living-foods.com (this is one of many articles I have read on Chia seeds. No wonder the Aztecs were able to do all they did. They could live off of Chia seeds and corn...amazing!)

Yummy Breakfast Smoothie!

adapted from: thebestofrawfoods.com

1 t. bee pollen

1 t. raw cacoa (nibs)

1 T. hemp seeds

1 T. goji berries

1 C. frozen berries

1/2 t. maca powder

1 T. chia seeds

1 t. honey if you need it sweeter

I C. frozen berries

1 C. kale

1 C. spinach

2 Cups water

ice.

Blend all in your Vita-mix and enjoy. This makes a really large smoothy.

I was fascinated with all these super foods and finally learning about them and what they can contribute to your body. I have included links so you to can learn more about each of the things above, you might not know anything about:

BEE POLLEN: is said to contain every know nutrient your body needs. Helps benefit your immune system, build resistance to allergies, cope with stress, and increase energy.

RAW CACOA: unprocessed chocolate contains a large amount of antioxidents and promote cardiovascular health.

HEMP SEEDS: differs from the leafs (marijuana). Hemp seeds do not contain THC, the substance that makes one "high." Hemp seeds contain all the essential amino acids our body needs and is the perfect balance of omega-6 and omega-3 that our body needs.

GOJI BERRIES: "nature's perfect engery fruit."

CHIA SEEDS: these little things are amazing! They help with energy, detoxification, stabalizing blood sugar, heart healthy and soo much more.

MACA. Maca helps calm the nerves, aids in digestion and helps support the adrenal glands.

You should be able to purchase all of these at your local health food store. If not, you can click on my amazon link to purchase the ones I have found at great prices!

ENJOY!