Dragon Fruit Delight Smoothie Parfait

Dragon Fruit Smoothie Parfait

Every time I turned around, Dragon Fruit was everywhere on Instagram.  Except in my hands.  I was so wanting to try this fruit that I looked everywhere for months on end, but no luck.  Then I won a tropical fruit box that was filled to the brim with delicious fruit which I had never tried before or even seen in person.

And there it was... wrapped up so sweetly.  A single Dragon Fruit.

Buddha with Dragon Fruit

I actually jumped up and down with excitement.  Okay, actually I screamed like a little girl.  Out loud.  I'm sure my neighbors all heard me.

Anyway, I waited until the very last minute of ripeness to try this fruit.  Mark and I each took a taste and, to be perfectly honest, it was just okay.  It wasn't horrible mind you and had an okay taste factor, but perhaps I put too much into my pursuit of this interesting fruit and expected fireworks.  So I made us a couple smoothie parfaits with it and they were quite delicious. 

In any case, I finally got to try Dragon Fruit, and for that I am thankful.

Dragon Fruit Delight

Bottom layer:
1 1/2 cups strawberries
2 frozen ripe bananas
1 cup coconut water (adjust as needed)

Blend in high powered blender, pour into 2 glasses and set in freezer while making the next layer.

Top layer:
1 Dragon Fruit
1 frozen ripe banana

Blend well.  Remove glasses from freezer.  Gently pour or scoop onto the bottom layer of both glasses.  I garnished ours with chopped strawberries, coconut shreds and dragon fruit.

Enjoy!
Rocki

Sweet Potato Fudge Cookies - Semi-Raw and Vegan

Sweet Potato Fudge Cookies

I'm quite pleased with how this experiment turned out!  Delicious, chewy, fudgy, healthy and guilt-free cookies that are vegan, gluten-free and semi-raw. 

I like to keep most of what I eat nut-free, but of course I do enjoy the occasional nut loaded food.  Instead of using any type of nut or seed, I decided to try a sweet potato to create a yummy raw cookie.  Well, short version... raw sweet potatoes do not agree with my digestion, plus there are some things that are simply not meant to be eaten raw, in my humble opinion. 

Anyway, to satisfy my curiosity and tummy, I steamed the sweet potato.  Voila'!  That worked out much better.  Even though the sweet potato is lightly steamed, with everything else involved I consider this recipe to be semi-raw.

These cookies are dehydrated, but no worries as there's other options in case you don't have one or feel like waiting a few hours until they are done.

Before I get to the recipe for these super yummy cookies, I just want to make note that the dough is very thick when processing.  So if you do not have a good heavy duty food processor, you'll probably want to split it in half and finish processing it that way.  I'll explain in the recipe when to split the batch.


Sweet Potato Fudge Cookies
Semi-Raw and Vegan

2 cups roughly chopped steamed sweet potato (not yams)
1 1/2 cups semi-packed medjool dates (if dates are hard, soften them up a bit in water)

Put the above ingredients in food processor and process just enough to break down a bit.  Leave the mixture in the processor and add in the following:

1/4 cup cacao powder
1/4 oat flour (I make my own from gluten-free oats)
1 Tbs agave (or more to desired sweetness)
1/2 tsp vanilla
pinch of sea salt
fresh water

Start processing until everything is well combined.  If mixture seems too dry, start adding water 1 TBS at time.  At this point, if your processor cannot handle the dough mixture, remove about half of it to a bowl and continue processing until well combined and then do the same for the mixture in the bowl.

Form into cookies and place on mesh tray.  Dehydrate at 115° F for approximately 7-10 hours.  Time frame will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc.

No dehydrator?  No problem.  Simply roll the cookie dough into bite size balls and if so desired, roll the balls into shredded coconut, hemp seeds, etc. then pop them in the freezer.

Or... if you're not raw, pop them in the oven at a low temp for about 30 minutes or until desired doneness. 

Store in freezer or fridge. 

Peace☮
Rocki

Raw Vegan Brownie Bars

Raw Vegan Brownie Bars

Here is another version of my raw vegan brownies.  You can never have too many brownie recipes.

This one I actually threw together because I was in need of a quick chocolate brownie fix.  We don't actually eat too many sweets.  Most of the desserts I make either go to Mark's work, family, or in the freezer for when we do want a treat.

Anyway, this recipe turned out very good.  Wish I would have taken more photos, but this is the only one as it was just going to be an Instagram post... didn't think I would blog about it, but it's too yummy and simple to not share.

Raw Vegan Brownie Bars

1 cup heaping pecans
1/2 cup unsweetened dried coconut
1/3 cup hemp heart seeds
1/3 cup cacao powder
1 Tbs coconut oil (liquid)
1 cup packed medjool dates
pinch of sea salt

Place all ingredients in food processor and process until mixture is well combined - do not over process.  Test to make sure you can form a ball with it in your hands and then pop it into your mouth.  You need to make sure it tastes good, right?  

Press mixture firmly in a lined 7x5 glass dish.  I over wrap my dish then fold it back over while pressing down on it with a large spatula.  Place dish uncovered in freezer for at least 60 minutes.  Remove from dish and cut into desired size bars or bites and enjoy!

Store in fridge or freezer - if there's any left that is.

Peace☮
Rocki

Green Custard Smoothie - Raw & Vegan

Green Custard Smoothie - Raw & Vegan

Cherimoya - also known as the custard apple, and for good reason.  You can read more about this OMG! fruit in my Cherimoya Parfait recipe post.

I do believe that cherimoya is my most favorite fruit of all.  Well, right next to mangos, bananas, blueberries, watermelon... Anyway, it's in my top 5 at least, that's for sure. 


Green Custard Smoothie - Raw & Vegan

Custard layer:
1 small cherimoya - peeled and seeded
1/2 banana
water - enough to blend with (amount varies due to fruit size)

Blend, pour into separate container and set in freezer while making next layer.

Green layer:
1 frozen banana
1 non-frozen banana
2 handfuls baby spinach
1 tsp Matcha Green Tea powder (optional)
1 Tbs flax meal (optional)
1/2 cup water - adjust as needed

Blend in powerful blender.  Alternate each layer in a tall glass as you wish and enjoy!

Peace☮
Rocki

Buddha and my Green Custard Smoothie

Raw Fudge Cookies and Freezer Fudge

Raw Vegan Fudge Cookies and Freezer Fudge Bites

Fudge.  Cookies.  Do I have your attention?  I thought so.

I experimented once again and came up with another new recipe: Raw Fudge Cookies and Freezer Fudge.  These deliciously moist and chewy cookies (and fudge) are vegan, nut-free and gluten-free.  And of course, raw.

One ingredient that makes them oh so fudge like is zucchini.  Yes, I said zucchini.  My grandma used to make the most chewy brownies of all with a secret ingredient that she wouldn't tell us kids.  She barely would pull them out of the oven before we were practically stuffing our faces with them.  And then it happened.  I had no idea she put veggies in my chocolate until one day I watched her make them and I about fell off my little helper chair!

Raw Vegan Fudge Cookies

Anyway, I grew up and thankfully fell in love with all veggies - except lima beans (blech!).  Then I discovered zucchini in a ton of dessert recipes from smoothies to brownies, cakes and pies... you get the idea.

With the same batch, I made cookies in the dehydrator and freezer fudge bites.  I did this because I wanted to see how the freezer fudge turned out as there are many people who do not have a dehydrator and I wanted that to be an option.  The fudge turned out super yummy!

Let's get down to business and make some raw deliciousness!

Raw Fudge Cookies and Freezer Fudge

1 heaping cup unpeeled zucchini, roughly chopped
1/2 cup hemp heart seeds
1/2 cup flax meal
1/2 cup coconut shreds
1/3 cup cacao powder
2 TBS raw vegan protein powder (or replace with more hemp)
1 cup packed medjool dates (stones removed)
3 dried figs, roughly chopped
2 TBS coconut oil (liquid)
2 TBS agave or coconut nectar
pinch of sea salt

If you do not have a large and powerful food processor, you may have to do this in two batches as it is a large quantity and gets pretty thick.

Put zucchini in food processor and process enough to break it down a little.  Add in remaining ingredients in order and process until well mixed.  You'll need to stop and scrap down the sides several times until achieved.  If mixture seems too dry, add 1 TBS of water at a time.  Mixture will be thick and sort of gooey dough like. 

For cookies - drop style (dehydrator needed):
Drop dough by the spoonful (desired size) onto lined dehydrator sheet and form into a cookie - at least 1/2" thick or so (doesn't have to be exact).  Dehydrate at 115° F for approximately 1-2 hours then remove from liner and transfer to mesh tray.  Dehydrate for another 6-8 hours.  Time frame will vary due to climate, cookie size, dehydrator, etc.  Cookies will be fudge like, but not wet.  They are ridiculously delicious right out of the dehydrator! Store in fridge in sealed container.

For freezer fudge (no dehydrator needed)
Line a pan of your choosing (depends on how thick you want them) and scoop mixture in and spread around.  Lightly cover and put in freezer for at least 90 minutes or until firm enough to cut into bite size pieces.  Store in freezer in sealed container.  These will soften at room temp.

Enjoy!

Peace☮
Rocki

Strawberry Mint Swirl Smoothie - Raw and Vegan

Strawberry Mint Smoothie

When I have a little extra time in the mornings I enjoy being creative with my smoothies.  I love to do layers with different fruits and greens, from simple to elegant.  This one was rather simple in looks, but the taste had a definite WOW factor!

Strawberry Mint Swirl Smoothie Mint

Cream Layer:
2 cold ripe bananas
3-4 mint leaves
1/4 cup hemp milk (or milk of choice)
1 tsp Matcha (optional)

Blend all ingredients, pour into a separate container and put in freezer while making the next layer.

Reddish Pink layer:
1 handful strawberries - about 1 1/2 cups
1/2 small beet
1 small frozen ripe banana

Blend all ingredients.

Alternately pour each layer in a tall glass and give a little swirl after each layer.  I topped mine with mint and a few nibbles of my fudge brownie, which is completely optional.

Peace☮
Rocki

Raw Carrot Cake Cookies - Vegan and Nut-Free

Raw Carrot Cake Cookies - Vegan and Nut-Free

Carrots.  I love carrots!  I eat them whole, shredded, grated, julienned, chopped, diced... guess I could just sum it up and say I eat them raw.

Not only are carrots delicious in the raw or as a savory side dish (not to mention packed with nutrition), they also make a very yummy dessert - like cookies!  And smoothies, shakes, cakes, pies... I'll stop.

I wanted a cookie without nuts.  I'm not a nut hater and I do love them, but I like to keep a low fat diet so I don't use them that much.  When you bite into these cookies, it's like taking a bite of moist carrot cake. Mark REALLY loves them.  I have to hide them in the back of the fridge or put them in a hidden container.  Kidding.  Maybe.

Raw Carrot Cake Cookies - Vegan and Nut-Free
makes approximately 20-24 small cookies

1 full cup carrots - roughly chopped
1 cup hemp heart seeds
1/4 cup coconut shreds
2 Tbs raw vegan protein powder (or replace with flax meal or more hemp)
1 cup packed medjool dates
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves

In food processor, process carrots into tiny little bits.  Do not over process - you don't want mush, just tiny bits.  Put into large bowl and add in the remaining ingredients.  Stir well to combine.  Mixture will seem too wet, but after dehydrated they will be deliciously moist cookies.

Form into small balls and flatten into cookie shape.  You may need to periodically wet and dry your hands as they'll get a bit sticky. Put onto lined dehydrator tray and dehydrate at 145° F for 1 hour only then turn down to 115° F.  Once tried to touch on top, remove and flip them from the lined tray onto a mesh tray and continue dehydrating until done.  Total time varies approximately 10-12 hours or until desired liking. These took me 10 hours total time. 

Store in fridge or freezer in a sealed container.

NOTE:  these are too wet for bliss balls or non-dehydrated cookies.  However, if you do not have a dehydrator you can use shredded carrots or squeeze dry the processed carrots with paper towels and add in a about 1/4 cup flax meal until the mixture holds together.

Peace☮
Rocki

Raw Vegan Oatmeal Raisin Cookies and Cookie Dough Bliss Balls

Raw Vegan Oatmeal Cookies

 

This is another recipe that I transferred from my old blog



My grandma made the best oatmeal molasses raisin cookies.  In fact, I can still smell them!  Lots of fun was spent in the kitchen at my grandparents house.  Sweet memories.

My Raw Vegan Oatmeal Raisin Cookies are guilt-free, gluten-free, healthy and very tasty.  They go pretty quick too, so next time I'll make a double batch... maybe even triple. 

The aroma of these cookies in the dehydrator is like pure bliss!

No worries if you do not have a dehydrator as you can eat these cookies completely raw!  You can form them into cookie shapes or Bliss Balls (see below) - they taste like oatmeal cookie dough! 

Raw Vegan Cookie Dough Bliss Balls

For this batch I did a little of both, and Mark took them to work to share.  I rolled some in hemp heart seeds, some in coconut sugar and the rest I left plain.  Shredded coconut would be a nice topping too... so many choices.

Here's my simple recipe for a yummy healthy treat.

Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

1 heaping cup of soaked steel cut gluten-free oats (rinsed and drained) - or regular oats
1 cup flax meal
1/2 cup walnuts (soaked and dehydrated - optional)
2 Tbs hemp heart seeds
1/2 tsp vanilla
1 tsp Roasted Saigon Cinnamon (or regular)
1/4 tsp sea salt

Put into food processor and pulse to combine.

Add in:
1/2 cup packed medjool dates (or dates of choice), process until well combined and can hold it's shape when rolled into a ball.

Add in 1/4 cup full of golden raisins and pulse just a few times to mix in.  You can leave the raisins out if you like.

For dehydrated cookies:

Form into balls, sprinkle with a tiny bit of coconut sugar (or sugar of choice) and flatten.  Put onto mesh dehydrator sheet and dehydrate at 115 degrees for approximately 4-6 hours or until desired doneness.  Time will vary due to weather, location, dehydrator, etc.

For bliss balls:

Form into round balls and if desired, roll into coconut shreds, hemp seeds, coconut sugar... or leave plain.  I love them plain.

Store them in the fridge or freezer - if they last that long. 

Peace☮
Rocki

Raw Chocolate Almond Bars

Raw Chocolate Almond Bars

Prior to going raw, I thought the one thing I would no longer be able to have was chocolate.  Not that I ate a lot of chocolate candies, but I've always loved chocolate in a variety of ways.  In fact, I used to buy the organic vegan chocolate bars and they would actually last me a whole week because I would only eat a little square each day.

As you can see above, as well as many of my other recipes here and on Instagram, chocolate is still in my life - but now it is healthy raw cacao and tastes so very good! 

This chocolate bar recipe is a variation of several others I make and is very versatile.  Next time I make a batch I'll take pictures of all the silicone molds that I use and the different types of candies from bars to yummy fillings.

Raw Chocolate Almond Bars

1/2 cup cacao powder
3 Tbs agave (or maple syrup is fine)
1/2 cup coconut oil (liquid form)
2 Tbs grated cacao butter (melt the raw way or as you wish)
1 tsp vanilla
pinch sea salt
almonds pieces - or can omit

In a bowl wisk all ingredients except almonds. Pour into molds of choice (I use silicone molds) or a tinfoil lined dish.  Add desired amount of almonds on top. Put in freezer for at least 60-90 minutes or until hard. Remove from molds, test for chocolaty goodness and store in freezer... if they make it that far.

Note: these will start to get a little melty if left at room temperature for too long, maybe 10 minutes or so.  I'm still working on a chocolate recipe to give it a longer counter life - but then again I don't thing they would last that long anyway ;)

Peace☮
Rocki

Raw Chocolate Coconut Smoothie - Vegan Shake

Raw Chocolate Coconut Smoothie

I'm finding it rather difficult to concentrate on typing while sipping on my uber delicious thick and cream, rich and chocolaty, coconuty, raw vegan, guilt-free dessert like smoothie.  Whew!  That was a mouthful.  So I'll get right to the recipe.


Raw Chocolate Coconut Smoothie

1 large frozen ripe banana
1 large not frozen ripe banana
1 Tbs coconut oil
2 Tbs cacao powder
1 Tbs dried coconut shreds (I use unsweetened)
3/4 cup water (adjust as needed)
1/2 cup ice
optional toppings: coconut shreds and my homemade chocolate chunks, which I'll post tomorrow morning.

Blend all ingredients until thick and creamy.  Due to blenders vary (I use a vitamix) you may need to adjust the water.  This delicious shake like smoothie is perfect as is or add toppings of choice.

Note:  if your bananas are not ripe then add a medjool date or sweetener of choice to sweeten it up.

Peace☮
Rocki

Mango Strawberry Rolls

Mango Strawberry Rolls

Just cut into a fresh mango and want to turn it into something fun?  Or perhaps you have a romantic day or evening planned with your special someone and want to add a little more sweetness to it.  Well here's a quick and easy idea:

Mango Strawberry Rolls

Mango
Strawberries
Sharp knife
Mango cutter if you have one - I got mine at Target and LOVE it!

Cut the fresh mango.  With a sharp knife, cut very thin slices and set aside.  Chop the strawberries.  Now this part is a little messy and sticky, but worth it.  Put some chopped strawberries on the mango strip and roll it up.  Set aside and roll as many as you wish.

I garnished mine with cilantro, but mint would be perfect.

Peace☮
Rocki

Raw Chocolate Chunk Cookie Fudge Brownies

Raw Vegan Dessert

Raise your hands if you love chocolate.  Wow - a sea of hands!  Okay, now raise your hands if you love raw vegan chocolate.  What?  Haven't tried it before.  We need a few more hands.
 
I love making raw brownies a variety of ways and I felt truly inspired while creating this delicious double layer of chocolaty goodness.  The organic raw cacao I use is from Navitas Natural (I love their raw products!  Amazon has great pricing too).  Raw cacao has a rich chocolate taste and is truly healthy for you.  It is loaded with antioxidants and is a rich source of magnesium and iron.  Of course cocoa is up to a point, but due to the entire roasting process, along with added sugars etc. in some cocoa, it is not near as nutrient rich as raw.  However, if you are not raw and want to use your regular cocoa powder in this recipe, that is perfectly fine.  But maybe one day you can try the raw version to taste the difference.  It's amazing!

raw brownies never tasted so good!

Raw Chocolate Chunk Cookie Fudge Brownies

Chocolate chunks:
1/2 cup cacao powder
1/2 cup coconut oil (*liquefy)
1 Tbs grated or chopped cacao butter (*melted)
3 Tbs agave
pinch sea salt

Wisk together to combine. Pour into foil lined pan/dish and form foil to desired thickness.  Freeze for at least 60 minutes. This makes more than you need, but can never have too much chocolate. Once it is frozen, roughly cut into chunks and store in freezer until ready for use.

*to keep this raw, you can liquefy the coconut oil and cacao butter by putting them in a small dish, fill a separate bowl with enough very warm water so that when you place the dish into the bowl it does not overflow into it. 

Cookie layer:
1 cup Brazil nuts
1 cup flax meal
1/2 cup hemp heart seeds
6 dried figs halved
1 cup medjool dates
1 tsp vanilla

In food processor, process until you can form a ball with it - don't over process. Put mixture into bowl and gently fold in chocolate chunks - as much as you want but save some for top layer. Put into an 8x6 dish and press down *firmly* then put in freezer while you do next step.

Fudge Brownie Top:
1 cup medjool dates
1/2 cup hemp heart seeds
1/3 cup cacao
1 cup dried coconut shreds

In food processor, process until well combined and holds together. This is a very thick mixture. Add on top of cookie layer and press down firmly. Add some chocolate chunks and press down a lightly.  Store in freezer or eat this chewy chocolaty goodness immediately.  At room temperature, fork is recommended as chocolate will get a little melty after a while. Unless you don't mind licking your fingers.

Enjoy!

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 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

Chocolate Crunch Smoothie - Raw Vegan Shake

Raw Vegan Chocolate Smoothie

Yesterday was an extremely busy hair pulling day for me and I do believe that I was going in several directions at once.  When I finally stopped, I was beside myself - literally.  We both looked at each other and agreed that there was just one thing on my (our) mind and it was one of my chocolate smoothies.  But this time with a crunch factor.  And more chocolate.

So I put on my mad scientist outfit and channeled Gene Wilder (from Mel Brook's Young Frankenstein).  My laughter and excitement overcame me while creating.  I'm sure my neighbors were wondering what was going on.  Then it was complete.  I.  MADE.  FIRE!  Oops... wrong movie. 

I initially named it Chocolate Crunch Stress Relief Smoothie.  It is out of this world and was exactly what I needed.  Rich chocolate taste - check.  Thick and creamy - check.  Crunch factor - check.

So now I present to the world my creation! 

Chocolate Crunch Smoothie - Raw Vegan Shake
1 healthy serving

1 cup coconut water
1/2 tsp vanilla
2 Tbs cacao powder
1 Tbs cacao butter (approx 1" chunk)
1 Tbs coconut oil
2 large frozen ripe bananas
1 Tbs cacao nibs

Put all ingredients into vitamix/blender *except* the cacao nibs, and blend until thick and creamy. With the blender running, add the nibs for just a quick moment to break them down a little bit so that you still have the crunch factor.  Pour into a big mug, stick a straw in, find a cozy spot and let the stress melt away. Ahhhhhh... just what the doctor in me ordered.

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