Raw Vegan Cacao Beetroot Cake with Fudge Frosting

Raw Vegan Beetroot Cupcake with Fudge Frosting

I've been seeing a variety of beetroot cakes lately and they look so darn good!  So after becoming inspired, I decided to create my own version - and came up with this super delicious recipe.

I made a few mini cupcakes to try it out first and then made a small cake for Mark's work - it was for this months birthday celebration and the theme was Chocolate.  And boy oh boy you should have seen the sea of chocolate there! (drool).

Raw Vegan Beetroot Cake with Fudge Frosting

The cake was moist, flavorful and held together nicely.  I'm going to make a few changes next time I make it, but my current recipe is truly quite delicious. 

You really don't need a frosting or icing for this melt in your mouth cake, but hey... I had to continue on with the Chocolate theme, right?  I didn't want a nut base frosting, so I played around and came up with my WOW THIS IS AWESOME Fudge Frosting. 

Now that my mouth is watering and I'm wanting chocolate, I'll move on to my recipe. 

Raw Vegan Cacao Beetroot Cake with Fudge Frosting
makes one 7x5 cake

1 1/2 cups brazil nuts
1 cup medjool dates soaked in fresh water and drained (reserve soak water)
1 cup grated beetroot
1/3 cup plus 1 Tbs cacao powder
1/3 cup coconut flour
1 tsp vanilla
1 Tbs agave
pinch sea salt

Place brazil nuts in food processor and process to nut flour, but do not over process (there will be little bits). Transfer the nut flour to a bowl and set aside.

Add the softened dates and grated beetroot to processor and process until combined.  Add in the remaining ingredients and the nut flour then process until well combined.  If mixture is too dry, add in some of the date soak water 1 TBS at a time and pulse process.   

Press mixture into a lined 7x5 glass pan and place uncovered in fridge for at least 90 minutes or until firm.  Can be enjoyed with or without the frosting. 

Fudge Frosting
6-8 medjool dates soaked in fresh water and drained (reserve soak water)
1/2 tsp vanilla
1/4 cup cacao
1 Tbs agave
4 Tbs date soak water
pinch of sea salt

Put all ingredients into blender and blend until smooth and creamy.  It will be like a thick frosting, but creamy.  If mixture is too thick add in more date soak water 1 TBS at a time until desired consistency.

Store cake in fridge for up to 5 days.

Peace☮
Rocki

Raw Carrot Cake Smoothie Bowl

Raw Vegan Carrot Cake Smoothie

I love carrots! Especially organic carrots.  Not just because they're clean, but they are also sweet and oh so tasty.

What steered me in this direction, to make this delectable smoothie creation, is the color orange.  Ever turn I made there it was - orange.  From carrots to fruits, clothing to flowers, the cool motorcycle I was behind and even my big knife with the orange handle.  So I took the hint and went from there.

Carrot Cake Smoothie Bowl

Gooey Crumble:
2 dates
small handful walnuts
pinch of cinnamon

With fork and knife, or hands, crumble together in the old fashioned way.  This is fun and gooey. Set aside.

Smoothie:
1 super large organic carrot or 2 average size
2 frozen bananas
1/4 cup hemp milk (or milk of choice. adjust as needed)
a few shakes of cinnamon, ginger and nutmeg

Blend smoothie ingredients until creamy. It will be somewhat thick, but if you want it thinner, add some water a little at a time until you've reached the desired texture. 

Put a little of the gooey crumble at the bottom of bowl, mug or dish of choice - this is for when you've finished the smoothie, you can enjoy the last little bits.  Pour into dish. Stick gooey crumble on side of dish and lick fingers - this is so while you're enjoying the smoothie you can take a pinch, dip it in the bowl and pop it in your mouth.

Say it with me: mmmmmmmm!

Peace☮
Rocki

p.s.
If you want more of my recipes sooner than later, I post on IG (Instagram) daily.  While I do post regularly here on my new blog, sometimes life takes over and IG is quicker.  However, plans are to post more often here :)

Raw Soft Spicy Corn Tortillas - Vegan and Gluten-Free

Raw Vegan Tacos

Who says you can't have tacos when living a raw vegan lifestyle?  Not me!  Mark and I LOVE tacos and we practically devour them once we sit down.  

 

We used to eat them on greens, but once I started playing around making a variety of flat breads from sweet to savory, Italian to Mexican, etc., I finally came up with a version of what I call my Soft Spicy Corn Tortillas.  

 

Soft Spicy Corn Tortillas - Raw, Vegan and Gluten-Free

Soft Spicy Corn Tortillas

 

1 1/2 cups flax meal

1/4 cup nutritional yeast

Pinch of sea salt

 

Put into large bowl, stir to combine and set aside.

 

1/3 cup sundried tomatoes - soaked in 1 1/2 cups water to soften, drain and reserve water

2 cups roughly chopped tomatoes

3/4 cup roughly chopped onion 

1 cup full of corn

1 tsp garlic powder

1/2 tsp sea salt

1/8 tsp cayenne pepper

1 tsp ancho chili pepper

1 tsp smoked cumin powder

 

Put all of the above (veggies and spices, not flax mix) into a food processor and process until well blended.  There will be little bits and that is perfect.  I do a taste test in case I need to add more spices.  If you do not like spicy, then omit the cayenne and ancho chili pepper.

 

Add the reserved soaked water from the sundried tomatoes to the flax meal bowl and combine well.  Add the above mixture and stir until combined.  It will be thick, but if it seems too thick to spread, add some water a little at a time - NOT too thin or watery though.  It needs to remain a thick spreadable mixture, almost like thick pancake batter.

 

Sometimes I can fill up 3 dehydrator trays, 2 large and 1 small, but this varies.  Line the mesh tray with a teflex sheet then spread the mixture out evenly until it’s around ¼” thick or so - you don't want it too thin. as they will shrink up.  You'll need to work with the mixture like pizza dough as it will be kind of gummy.

 

Dehydrate at 145 degrees for 1 hour then lower to 115 degrees for a few hours until done - approximately 3-6 hours.  Time will vary due to moisture, weather, etc.  I rotate the trays around during the dehydration process just to get them evenly dehydrated.  

 

Once they are dry on top, remove them from the teflex sheet and onto the mesh sheet.  If you haven’t done this before, simply put a mesh sheet on top of the tortilla along with a tray, flip it over then slowly peel the teflex sheet away from the tortilla.  Put them back into the dehydrator until done. 

 

Soft Corn Tortillas in the dehydrator - about half-way done

 

Cut into desired pieces and once cooled, place them in a Ziploc bag or other container - this will soften them to be more pliable.  I leave mine on the counter as they are eaten within 2 days.  Otherwise, store in fridge.

  

 

Raw Vegan Enchilada Style Veggie Wraps

Besides soft tacos, I use these to make a variety of raw vegan dishes - such as veggie wraps, enchiladas, sandwiches, etc.  

I'll also post the recipes for my "cheese" sauce, pico de gallo and taco filling.  In the meantime, I hope you enjoy this recipe!

Peace ☮
Rocki

Raw Apricot Bars - Vegan and Gluten-Free

Raw Vegan Apricot Bars

Whether fresh, dried, in smoothies, desserts, jams or savory meals, we love apricots!

One of Mark's favorite treats is my Raw Apricot Bars.  Like many of my other recipes, this has expanded from a few ingredients to several.  Coming up with different recipes depends on what I have on hand and my taste buds at that moment.  For the most part I like to keep it simple, but then there are times I want to be more creative and use a variety of ingredients. 

These apricot bars are chewy right off the bat with loads of flavor!  I can't go on without mentioning the nutritious side of this delicious bar.  Besides Vitamin C, apricots are a good source for Vitamin A as well as potassium and fiber, just to name a few.  I don't want to overlook all the other ingredients in this recipe, but I would be writing a short novel on each one if I did.  I'll just say that this is one healthy raw vegan treat.

Raw Apricot Bars - Vegan and Gluten-Free

1/2 cup cashews
1 cup dates
1 cup dried apricots
2 Tbs dried coconut shreds
1/4 cup hemp heart seeds
1/4 cup dried cranberries
1/4 cup pepitas
1/4 cup sunflower seeds

In food processor:
- add cashews and process until semi-small bits
- add in the dates and apricots and process until broken down somewhat
- add in the remaining ingredients and process until well combined and can hold its shape - form into a firm ball to check then pop it in your mouth.

In an over lined 8x6 dish (or size of choice) scoop mixture in - it may appear that the dish is too small, but hang on we're not done yet.  Pat down enough so you can take the over wrap of the lining and cover the mixture.  Use your hands, spatula, small cup or other item and press/roll firmly down on the mixture until entirely evenly flat and firm. 

Put dish into freezer for at least 60 minutes.  Cover the dish, but not sealed.  Remove from freezer, lift out with the lining and onto a cutting board.  Discard lining and cut into desired size bars. 

I keep them stored in the freezer and we take one out when we want a snack.  They don't freeze like an ice cube, so you can eat them as soon as you take one out or let it sit on the counter for a few minutes if you prefer a more softer bar.  You can store them in the fridge as well, but I believe they last longer in the freezer - hidden behind the bananas so Mark can't find them.

Peace☮,
Rocki

Cashew Pine Nut Cheese - Raw Vegan Zucchini Rolls

Raw Vegan Zucchini Rolls

Zucchini.  The versatile vegetable that is loved by raw vegans alike and is a main staple in our home.  From simple raw chips to pasta noodles, fries, smoothies, desserts, lasagna to wraps and... well I'll stop here before I start drooling all over my laptop.

Easy Raw Vegan Cheese Recipe

I've had a love affair with zucchini all my life.  My grandma used to make this yummy tomato, yellow squash and zucchini dish that I would scarf down whenever she made it.  Oh my gosh that was so delicious!  I think I need to recall how she made it and turn it into a raw dish - Rocki style.

Zucchini Rolls with Raw Vegan Cashew Pine Nut Cheese

Zucchini rolls are so easy to make and the variations you can come up with are endless.  For this version I made one of my chunky raw cashew cheese recipes to hold all the goodies inside.  Then I grabbed some veggies for the filling, tuned the radio to KSLX for some good old classic Rock n Roll then started rolling zucchini... and rockn' out.

Cashew Pine Nut Cheese - Raw Vegan Zucchini Rolls

For the cheese:
1 cup cashews (soaked for at least 4 hours, rinse and drain)
2 Tbs pine nuts
1 garlic clove
1/3 cup nutritional yeast
1/8 tsp sea salt
1/4 cup + 1 Tbs water

Put all ingredients into your vitamix/blender and blend until semi-smooth - unless you want it entirely creamy.  If so, then continue to blend and you may need to add a little more water.  I wanted this cheese to have a thick and somewhat chunky texture to hold it's shape.

For the wraps:
1 very large zucchini
green onions
mushrooms
spinach
cilantro

I used my mandolin to make thin zucchini slices.  You can use the veggies I have listed or other veggies you would like (tonight we had zuc rolls with a pile of shredded carrots and the cheese for the filling - nom nom nom!)  Spread some of the cheese onto the zucchini slices.  Start at one end and top with one of the veggies, roll once, add another veggie, roll once... you get the idea.  End with a little dab of cheese to make sure it sticks.

And there you have it.  Zucchini rolls 101.  Easy as pie.  Mmmmm... pie.  I think I want dessert now.

Peace ☮,
Rocki

Raw Vegan Coconut Fruit Smoothie Bowl

Raw Vegan Smoothie Bowl - Coconut Fruit

I love smoothies for breakfast and my favorite is green smoothies - the greener the better.  However, a thick and creamy fruit smoothie bowl is always fun to eat from! 

One thing I absolutely love about creating smoothies is that there is a *ton* of options.  Just think about all the fruit, greens and veggies that are available to you and the numerous ways you can interchange them to create a new smoothie each and every time.  I LOVE eating this way - it's not only nutritious and delicious, but fun too!

Okay, let's get to the recipe for my smoothie bowl and then it's into the studio I go - then class this afternoon.

Raw Vegan Coconut Fruit Smoothie Bowl  
serves 1 healthy portion or 2 small servings

1 cup coconut milk
2 large frozen ripe bananas
1 Tbs flax meal
1 Tbs maca powder
2 tsp chia seeds
coconut water as needed in case too thick (or plain water is fine)

Put all ingredients into your vitamix/blender, except the chia seeds.  Blend until thick and creamy.  Depending on fruit size and blender, you may need to add a little coconut water.  While blender is running, add in chia seeds just long enough to mix in. 

Pour into serving bowl(s) and top with fruit of choice - I topped mine with star fruit, strawberries, dried coconut shreds and more chia seeds.  Set in fridge or leave on counter for about 10-15 minutes for chia seeds to absorb (this will thicken it) or eat immediately and enjoy this delightfully delicious and nutritious breakfast smoothie.

Just because you eat and live a raw vegan lifestyle doesn't mean it's boring.  Stick around awhile or come back often and you'll see why I say that.

Peace,
Rocki

Raw Ranch Dressing or Dip - Vegan and Gluten-Free

Raw Vegan Ranch Dressing or Dip

I'm really happy that I started my new blog, even though it still looks empty.  But no worries!  I will continue to transfer recipes from my old blog over to this one, along with adding all my other recipes.

We eat a lot of HUGE salads daily as well as other raw vegan yummies.  Mark loves salad dressing and me, well I can take it or leave it depending on the salad I make.  Through trial and error, we're both very happy with the dressings I've converted over to raw so far.  For instance, my Raw Vegan Ranch Dressing, which works quite well as a dip too!  This is also entirely nut-free, gluten-free (as all my recipes) and soy-free.

I'll admit that while I really do love this one, I'm still tweaking it here and there.  But if you love ranch dressing and eat a raw vegan diet, I'm pretty sure you'll love this one too!

Raw Ranch Dressing or Dip
makes a little over 1 cup

1/2 cup water
3 Tbs gluten-free raw apple cider vinegar
1/2 tsp organic Dijon mustard
1 Tbs raw agave nectar
1/2 cup raw hemp heart seeds
1/4 tsp dill weed
1 tsp Mediterranean Basil (or regular basil)
1 tsp garlic powder
1 tsp onion powder
pinch of sea salt
2 Tbs EVO (extra virgin olive oil)

Put all ingredients into your blender except the EVO, and blend until well combined - it will start to turn white and take on a somewhat creamy consistency.  I use a Vitamix and it only takes around 30 seconds or so, but go with your inner chef.  With blender running, slowly add in the EVO and continue blending a few moments more.  Pour into glass container of choice and put in fridge to chill or use immediately.

This dressing will thicken a bit more after chilled.  It also works great as a light dip for veggies or your finger ;)

Peace,
Rocki

Raw Rocki's New Blog and Chocolate Shake Smoothie

Raw Vegan Chocolate Shake - Guilt-Free!



Welcome to my new blog!  My new home of raw vegan recipes and nutritional information for a healthy body and mind. You'll soon find recipes for green smoothies, juicing, and raw meals from breakfast, lunch, dinner, dessert and snacks. Raw chocolate too! 

After 7 years of being on my other blog, and with the direction my life is taking me, I finally decided to start fresh.

I'll admit it was a little scary at first.  That's kind of odd really.  Scary?  It's not like I'm making a major life change or anything of that nature.  I guess it's because all my 'stuff' is over on my other blog and this one is naked.  Plus I'm known on that blog - well, not famously known, but people know where to find me.  I had given thought about changing my URL name, but apparently I can't do that without messing up the links to all of my posts.  Such is the blogging life.  I'll still post things over there that are not topic related to this blog though.

Change is good. 

Just to mention I have several recipes on my other blog that I'm going to be transferring to this one, as well as a ton more yet to post.  So I'll start with one of my favorite yummy shakes. You can't say no to a healthy chocolate shake in the middle of the afternoon, can you?  No way!  Especially since it is raw, vegan, gluten-free and nutritious with no processed sugar. 

Say it with me: "GUILT-FREE!"

Guilt-Free Chocolate Shake Smoothie

Step 1:
2 very ripe frozen bananas
1 cup pure coconut water
1 Tbs raw vegan protein powder
1 Tbs hemp heart seeds
vanilla bean or 1 tsp vanilla
1 cup ice

Blend the above.  Pour half or more of this vanilla mixture into a tall glass and leave the rest in the blender. 

Step 2:
Add 1 Tbs or more of cacao powder to the remaining mixture in the blender and blend briefly until combined.  Pour slowly on top of the vanilla mixture.  I garnished mine with coconut and cacao nibs, but you can garnish any way you want or not.

Note: if you do not have very ripe bananas and/or like it more on the sweeter side, simply add sweetener of choice in Step 1.

Peace,
Rocki