Chocolate Chip Cookie Dough Char Stars

Ohhhh, I am SO EXCITED about these!! <3

The third Char Star sister has been born: Chocolate Chip Cookie Dough. Weighing in with no sugar or gluten and containing about 70% raw ingredients, these beautiful little nom noms are going to go far in this world. I can feel it.
I came up with the idea after craving cookie dough (one of my favourite treats), but wanting to keep it healthy. After testing these on many friends and family members, I was the recipient of several marriage proposals and witness to some of my favourite people experiencing multiple mouthgasms. I personally consumed about four of these within five minutes from the first batch and have had to limit how often I make them. Here is what my Auntie Lolo had to say about them after I mailed her a package:

"Ok...om nom frigging NOM!


Those cookies are soooo good. I had to put them in the back of my freezer so I wouldn't lose control.

They are full of flavor and despite being raw they have a soft chewy texture that feels like they were just removed from the oven. This cookie lover thinks they are a hit. Mr. Christie and Sara Lee may as well get to the back of the line.

Way to go Cookie Cheeks. I think Noah's will be ordering from you and I'll be fighting all the other foodies to get my bag off of the shelf!

Love you....and your cookies...............

MWAH!!! "

In addition to the new flavour, I've also improved my Fudgy Chocolate Almond Char Stars, creating a better texture and a fudgier taste. Testers also agreed that these ones are now better than the original recipe, and I am confident that all will agree ;)

...and let's not forget about Cinnamon Coconut Almond Char Stars. Still the perfect, chewy texture they were born with <3

I just purchased eco-friendly, compostable packaging that I will be testing in the next couple of weeks. Expect to see me in local farmer's markets this summer ;)



Of course, you can always message me personally to place an order: Char Stars are three for $7.00.

Cheers to dessert we can feel good about! Create a beautiful day, foodies :)

peace, love, food <3
Char, xo

LARABAR!! peanuts & chocolate :D

Know what I love? :) Larabar. Know what I really love? All of their new flavours that have been popping up on store shelves.

I have four favourite Larabars: Cashew Cookie (not pictured), Peanut Butter Cookie, Peanut Butter Chocolate Chip, and Chocolate Chocolate Chip. Well, imagine my excitement when I came across the latter two in a 12-count box at Costco for $11.89!! I was all over that like a fat kid with birthday cake (okay, maybe just me with birthday cake). Then my mommy found the Peanut Butter Cookie 5-piece boxes for $5 each! Naturally I asked her to grab two of them for me :)

The Peanut Butter Cookie tastes just like it's name, and is tender, moist and creamy. Peanut Butter Chocolate Chip is like the peanut butter cookie with chocolate chips in it, and the Chocolate Chocolate Chip is like a fudgy little brownie with chocolate chips in it :) Sooo depending on what I'm craving will depend on which one I grab to snack on.

How many times have I typed the words "peanut" and "chocolate" now? haha.

Best part about Larabars? (other than taste, obvs.) They are sugar-free, dairy-free, soy-free, gluten-free, and kosher. So go ahead! Have a peanut butter cookie, toss in some chocolate chips, and dig into a brownie! Because now dessert is good for you :)

peace, love, peanut butter, & chocolate <3
Char, xo

**this is not an endorsement. this review is entirely the opinion of the author. yay for yummy food :)

Mexican Chocolate Rice Pudding

With almost a full carton of unsweetened almond mylk waiting to be used up in the fridge, I searched through my favourite cookbooks for an idea of what to make...and then I found it.

Okay first thing, I love rice pudding. Second, I would marry chocolate if it showed up on my doorstep in human form. And third...well I don't need a third point. This is Mexican Chocolate Rice Pudding!

Now I know the picture doesn't look like much, but omg. It's like rice pudding mixed with chocolate mylk, but better. It's thick, delicious, satisfying, and healthy :) No sugar, no dairy, no gluten! It's like discovering a chocolate and carb covered oasis that I never wanted to leave <3

Though I changed a couple things about the recipe, I have to give full credit to Isa Chandra Moskowitz, "America's Most Awesome Vegan Chef." The recipe is from her book "Vegan with a Vengeance," and it is definitely worth owning: I've used many recipes from that book, and it continues to be one of my faves. Below is the pudding recipe as I made it :) Much love <3

Ingredients:
1 cup brown sushi rice
1 1/2 cups water
2 cups unsweetened almond mylk
1/4 cup cocoa powder
1 tsp cinammon
2 ounces semisweet chocolate (I used chocolate chips!)
1/4 cup maple syrup
1 tbs vanilla extract

Directions:
1) Place brown rice, water, and 1 1/2 cups of the almond mylk in a pot. Cover and bring to a boil. Reduce heat and allow to simmer for 10 minutes, until rice is almost cooked.
2) Stir in cocoa, cinammon, and semisweet chocolate until melted and well-combined. Add remaining ingredients (1/2 cup almond mylk, maple syrup & vanilla extract) and stir constantly for five minutes.
3) Remove from heat and allow to come to room temperature. Cover with plastic wrap and allow to chill in fridge until a thick consistency is reached (at least an hour).
4) Serve. Taste. Smile :D

peace, love, food <3
Char, xo

Mylk Chocolate Caramels

This post is a salute to beautiful failure <3 Though these chocolates do not hold their shape well, they are to live for!
I bought raw cacao butter and chocolate molds, all stoked to start practicing making my own raw chocolates. Oooo, and ideas came about for how to make them perfect: no sugar, ooey gooey caramel inside, and make 'em like "milk" chocolate.

(Yes, those are monkeys. Don't judge me.)

Taste test results? Well, we had to dig into them with a spoon, but the only person who tasted these with me was my brother. I took a big scoop out for him and put the rest in the fridge (saving for someone else to try, though it never happened). He took a bite and his whole face went into a state of shock. Um, he lunged at the fridge. I swear I saw fire in his eyes. My brother doesn't usually get so passionate over chocolate.

(A look at the inside of the chocolate, after being cooled.)
So while I'm sad that these didn't harden up enough (yes, I tried the freezer), I'm not at all disappointed with the way that they taste. I'm hoping, hoping, that with a little more tweaking, I can figure out the texture without sacrificing taste. If anyone has any suggestions, I would love to hear them :)

From my kitchen to yours, foodies <3

Ingredients:
For the chocolate:
1 oz raw cacao butter, melted
2 tbs agave nectar
1/4 cup cacao powder
1 tsp vanilla extract
3 tbs almond mylk

(**alternatively, you could use this raw vanilla almond mylk in place of the vanilla extract & plain almond mylk.)

For the caramel:
1/2 batch caramel sauce

Directions:
1) Whisk all chocolate ingredients together until smooth.
2) Fill each chocolate mold about halfway with the chocolate sauce. Top with a thin layer of caramel sauce, leaving a bit of space at the edges.
3) Top the molds up with more chocolate. Place in freezer & wait :D

peace, love, & chocolate <3
Char, xo

Chocolate Martinis & Vanilla Pancakes

It's just not possible to bring in the New Year on a positive note without a little chocolate and pancakes ;)
My Auntie Rigel sells and uses Epicure's products religiously, and with good reason. I was lucky enough to be the recipient of gourmet meals and drinks for days, created by her and her husband (my Uncle Roger) while staying with them in Calgary. We used the Epicure chocolate sauce recipe for these martinis, but changed it slightly to make it a little healthier :)
Keep scrolling after the chocolate martini recipe...there are pancakes, too! ;)

Epicure Chocolate Sauce:

Ingredients:

2/3 cup Epicure cocoa (or regular cocoa powder)

1 cup pure maple syrup

1/2 cup sugar

1 1/4 cup water

Directions:

1) In a saucepot over high heat, whisk all ingredients together and bring to a boil.

2) Reduce heat to medium and allow to simmer for three minutes.

3) Remove from heat and set chocolate sauce aside to cool.

Chocolate Martinis:

1) Combine 1/4 cup vodka with 1/4 cup chocolate sauce in a martini shaker. Shake, baby, SHAKE!!

2) Poor equal amounts into two glasses and garnish with berries (we used blackberries!).

3) Cheers! Please enjoy responsibly ;)

New Year's breakfast? Everybody loves pancakes! After waking up to a destroyed house, we all worked together to get the bottles, glasses, streamers, party hats, confetti, and food cleaned up. I found a basic vegan pancake recipe online, and adapted it, using the ingredients I had available. Results? Everyone loved 'em :) They were light and fluffy, and the vanilla almond mylk added just enough sweetness :) Topped with vegan margarine and pure maple syrup, it was a delicious start to 2011!

Vanilla Pancakes (makes 16)

Ingredients:

2 cups all-purpose flour

1/4 baking powder

1/2 tsp sea salt

2 cups sweetened vanilla almond mylk

1/4 cup vegetable oil

Directions:

1) Sift together all dry ingredients, then mix in wet. Stir until well-combined.

2) In a greased pan over high heat, drop 1/4 cup scoops of batter and spread evenly. Flip pancakes when bubbles begin to form, about 2-3 minutes.

3) Remove from heat when both sides are golden brown.

4) Serve with vegan margarine and pure maple syrup.

5) Om nom nom :)

HAPPY NEW YEAR!!

peace, love, food<3
Char, xo

CHRISTMAS! Spinach Quiche, Tofurky Dinner, Shortbread Cookies!

What would Christmas day be without a little indulgence? ;)
I've been staying in Lacombe/Edmonton, Alberta since December 16, as I have many family and friends here. Best part? I'm not going home until January 4th :)
Remember my Auntie Lolo? She came out here on Christmas Eve, and we stayed with my Dad & stepmom (Lee). The house was FULL: with the four of us, plus my sister and her boyfriend, my stepsister and her boyfriend, my stepbrother and his girlfriend, along with their daughter (my niece). Everyone was scattered through the house, all over the place. It was the best kind of chaos <3

My sister & I prepared the spinach quiche from Besides Cupcakes so we could share it with Auntie Lolo for Christmas breakfast. Results? Amazing. Perfect, perfect quiche <3 It was buttery, cheesy, and light. A yummy start to Christmas day :)

One of my favourite Christmas treats has always been shortbread cookies, though I'd never made them myself before. Taking my Nana's special family recipe, I decided to make them vegan...& everyone was very pleasantly surprised! They were DELICIOUS! :) You must make them...I definitely won't be waiting another year to make more ;)

My family loves to SPOIL me! From my Dad & Lee I received the Seal-a-Meal (for packaging my Char Stars), two bamboo cutting boards, and a beautiful collection of ceramic knives. My sister bought me that beautiful gold martini shaker w/ martini shot glasses (which, I can assure you, has already been put to great use). Auntie Lolo made the gorgeous black apron, complete with a 'C' on it, as well as a little jar of herbs de provence. She also bought me those cute little star cookie cutters (also for my Char Stars), the spatulas, veggie magnets, and banana case...which comes with a shopping bag inside! And you know what? This is only the kitchen-related items I received this year! I was spoiled with many more gifts, too. I love my family :) <3

 When the presents were done, it was onto preparing dinner! We indulged in tofurky w/ a soy sauce and orange juice glaze (recipe on the box), homemade cranberry sauce, stuffing, gravy, plain mashed potatoes, corn, carrots...and a few too many Lolotinis <3

It felt so good to be home for the holidays <3 Especially because it had been 8 years! Plans for next year? We're all spending Christmas together in Mexico! :)

Merry Christmas! <3

Nana's Shortbread Cookies
Ingredients:
1 1/2 lbs vegan margarine, softened (I used Becel vegan)
1 cup icing sugar
4 cups flour

Directions:
1) Preheat oven to 350 degrees.
2) Cream together all ingredients, until batter is well-mixed and smooth.
3) Either use a rolling pin & cookie cutters, or be lazy like me: roll small pieces of dough between palms and flatten.
4) Place cookies on cookie sheets and bake for 8-10 minutes, leaving them a little under-done for a soft, yummy cookie :)

OR! just eat the cookie dough! :D

...just one last present, from me to me:

A right hand ring, to remind me that I am special, amazing, and strong.

"You, yourself, as much as anyone else, deserve your love and affection."
-Buddha


peace, love, food, & family holidays <3
Char, xo

Raw Apple Pie

On these cold, wintery days, having some comfort food is what it's all about. You know what's even better? Comfort food that doesn't "comfort" your hips ;)
I'm lucky enough to have a family friend who spoils me with fruit & veggies that grow in his own yard. This time, I was spoiled with soooo many apples, but because there were so many to eat up, I didn't want to make anything that was too heavy. Not sure of what creative thing I could with them, I turned to my friend Chris :) After picking his brain, I got to work on this simple, delicious, lowfat apple pie <3 It fits perfectly with the season, & perfectly with my skinny jeans. Thanks, Chris!

**Check out Chris Kendall at The Raw Advantage for more tips on nutrition and recipes. You can also follow The Raw Advantage on Facebook**

Ingredients:
4 apples, cored & diced
4 Medjool dates, pitted
Optional: cinammon & nutmeg, to taste

Directions:
1) Place slices from 3 apples in a bowl. Set aside.
2) Toss remaining ingredients into a food processor. Add more dates/apple slices/seasonings to your liking.
3) Toss sauce with apples & serve :)

peace, love, food <3
Char, xo

Green Bars

There is a store where I live that makes these AMAZING green energy bars, & I was determined to figure out how to make them myself. I bought all of the ingredients months ago, but it wasn't until one of my mom's co-workers (who appreciates amazing food) was raving about how good they were & how much she'd like to make them that I decided to figure them out. And guess what? I did it!! I was sooooo excited to be munching my replica, & she was so grateful for the goodies, complete with recipe. These are fudgy, creamy, crunchy treats. You can't possibly understand how good they are until you try one <3 Cheers to beautiful, healthy food :)

Ingredients:
1/2 cup almond butter
3 tbs agave syrup
1 tbs spirulina
1 tbs chlorella
2 tsp flax seeds
2 tbs sesame seeds
2 tbs pumpkin seeds
1 1/4 cup mixed berry granola

Directions:
1) Mix together almond butter & agave until smooth. Slowly add in spirulina & chlorella until well combined.
2) Slowly stir in flax seeds, sesame seeds & pumpkin seeds until mixed well.
3) Slowly add in the granola, continuing to stir.
4) Form into balls, squares, rectangles, whatevs.
5) Live green, eat green, be green :)

peace, love, food <3
Char, xo

Double Chocolate Caramel Muffins

I am SO STOKED to share this recipe with you guys! :) There are a lot of ingredients, but I promise that these muffins are really easy to make. This is what they look like with half the chocolate batter in the muffin tins, & all of the caramel sauce.

...topped with the other half of the chocolate batter, & the muffins are ready for baking!

All done! No gluten, soy, nuts, sugar, dairy or eggs! Who says vegans eat boring food? :) These are best served warm! Ooey, gooey, caramel center <3 Much love, xo









From my decadent kitchen to yours <3

Ingredients:
Dry:
1 cup gluten-free all-purpose flour
1 tsp xantham gum
1 1/2 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
2 tbs shredded coconut, unsweetened
pinch sea salt

Wet:
3 tbs maple syrup
2 tbs flaxmeal
3 tbs water
3 tbs liquid coconut oil
1 tbs vanilla
1/4 cup almond mylk
2 large ripe bananas, peeled & mashed

1/4 cup grain sweetened chocolate chips (or regular ones, if you're okay with sugar)
1 batch caramel sauce

Directions:
1) Preheat the oven to 350 degrees.
2) Sift together all the dry ingredients; set aside.
3) In a separate bowl, whisk together the first 3 wet ingredients. Slowly whisk in the coconut oil & vanilla extract.
4) Beat almond mylk & bananas in with the rest of the wet ingredients until smooth.
5) Fold in the wet ingredients with the dry until well-combined. Carefully stir in the chocolate chips.
6) Spread half the muffin batter evenly in your muffin pan. Top each muffin with caramel sauce, & then more chocolate batter.
7) Bake for 25 minutes. Allow to cool for 10 minutes before consuming (if you can wait that long!)
8) nom nom nom :)

peace, love, food <3
Char, xo

Double Chocolate Caramel Muffins

These little bad boys are sugar-free, gluten-free, soy-free, nut-free, & obviously vegan. I have been working on my cookbook while keeping up with the blog...I have a ton of my own recipes stockpiled, waiting to be published. However, this is one that I'm undecided on...do I share it now, or do I save it?

This is a picture of the muffins after the caramel is in them, & they've been topped with more chocolate! :D I shared these with 5 other people. They couldn't believe how decadent their muffins were, especially with the claims that come with them. I am very, very proud of this recipe :)

The muffins once they've been baked! They are best served warm, with the caramel oozing from them :) I just reheat them in the toaster oven for a minute or two before scarfing them down.

Want a bite? Tell me how bad you want them ;) I want to see at least 30 likes and/or comments (whether they are below or on the Facebook fan page link). If there is enough demand for this recipe, I will publish it for you guys tomorrow, mayhaps even this afternoon ;)

peace, love, food <3

Char, xo


**UPDATED** Click here to go to recipe

Kreamy Rice Pudding

I loooooooooooove rice pudding, but I haven't had it in years. I always get so bummed out when they have it on a restaurant menu, made with dairy. WHY?!?! It tastes so much better with coconut mylk anyway :)
I didn't actually make this with coconut mylk, though. I made it with almond mylk because I bought it for only $2. This whole dish cost me about $1 to make, & it fed me 3 times (woohoo!!). So creamy, this dish is perfect for breakfast, dessert, a snack....or even dinner, if that's what you really want ;)


Ingredients:
1/4 cup sultana raisins
2 tbs maple syrup
1/3 cup basmati rice
2 1/2 cups almond mylk
1 tsp vanilla extract
1 tsp cinammon
pinch nutmeg

Directions:
1) Preheat oven to 350 degrees.
2) In an oven-safe casserole dish, stir all ingredients together, sprinkling the nutmeg on top.
3) Bake for two & a half hours.
4) Stir, serve warm :)

peace, love, food <3
Char, xo

Raw Tiramisu

Every so often, I need to look to others for inspiration; Ani Phyo is one of my favourites. With too many bananas becoming pudding in their peels (I don't think that has EVER happened to me), I needed to get in the kitchen faaaaaast. Solution? Tiramisu! The first & only time I had tiramisu was 8 years ago. I kid you not. I remember exactly how it tasted, though. So rich, decadent, & satisfying, it's easy to understand how people get some love-chub off of such a delicious dessert. But I like my waist-line, & I like my desserts, & I refuse to compromise. This recipe is equally as toe-curling as the original, but not quite as ass-plumping. I LOVE IT! :) So, here is Ani Phyo's nutrient-rich tiramisu. Much love, foodies <3

Ingredients:
Base:
1/4 cup cashews
3/4 cup pecans

Ground "Coffee":
1 tbs cashews
3 tbs cacao nibs

"Zabaglione" Filling:
1 cup cashews, soaked
6 ripe bananas, peeled
1/3 cup agave nectar
1/3 cup liquid coconut oil
1 tbs vanilla extract

Topping:
2 tbs cinammon
2 tbs ground cacao powder

Directions:
1) In a food processor, pulse the base ingredients until a fine powder. Set aside.
2) In a coffee grinder, grind the "coffee" ingredients until a fine powder. Set aside.
3) In your food processor again, combine all filling ingredients. Process until smooth.

Assembly:
(You can do this in 6 wine glasses like I did, or use a big cake pan. Whatevs.)
1) Sprinkle the base ingredients equally into 6 wine glasses.
2) Spoon filling equally into the 6 wine glasses.
3) Sprinkle "coffee" equally into 6 wine glasses.
4) Dust final topping into the wine glasses.
5) Place finished tiramisu in the fridge until chilled & firmed.
6) See if you can wait that long ;)

peace, love, food <3
Char, xo

Chocolate Caramel Buttons

You may recognize these from my Sexy Food Therapy interview, but I'll tell my story again.

During my recent stay in Toronto, Ontario where I was visiting my Auntie, we decided to try out ‘LIVE’ raw food restaurant… & I fell in love with their Chocolate Caramel Cake! Caramel is one of my favourite indulgences, though it’s not often vegan. But RAW?! It was then I learned that lucuma powder has a caramel flavour. Though I’d heard of lucuma before, I hadn’t actually used it or consumed it. That changes NOW!
Determined to marry creamy chocolate & thick caramel together, I created these deliciously sinful Chocolate Caramel Buttons. Enjoy!

Ingredients:
Caramel Sauce:
¼ cup Medjool dates, pitted
¼ cup agave syrup
1 tbs lucuma powder

Chocolate Buttons:
1 cup almonds, dry
½ an avocado, peeled & pitted
2 tbs agave syrup
2 tbs cacao powder
¾ cup Medjool dates, pitted

Directions:
For the caramel sauce:
1) In a food processor, combine dates & agave. Process until smooth.
2) Add the lucuma powder. Process until a sticky, smooth sauce is formed.
3) Remove sticky caramel sauce, & place in a bowl. Set aside.

For the chocolate buttons:
1) In a food processor, process almonds until chopped well.
2) Add avocado & agave; continue to process.
3) Add cacao powder; process until all is well-combined.
4) Lastly, add the dates. Process until mixture becomes a batter.

Assembly:
1) Grab a small handful of chocolate button batter, & roll between your palms to form a ball. In the centre, use your thumb to create a hole (like a thumbprint cookie).
2) Scoop about one tablespoon of the caramel sauce into the ’button.’
3) Continue steps 1 & 2 until no more batter or caramel sauce remains.
4) OM NOM NOM :)

P.S. I promise this won't be the only caramel recipe ;) I have plans for many more!!

Char, xo

Chocolate Jalapeno Om Noms! RAWR ;)

…chocolate?…jalapeno?? Yeah, you read right. I went there. These are amazing!! Oh, & btw, my new nickname for raw cookies is “om noms.” Dig it.
I tested these om noms on my mom & brother without letting them know what the secret ingredient was. They’re not spicy, but when you eat them, it’s pretty obvious that there is something completely different about them. Say the word ‘jalapeno’ & watch the shock set in. My mom & bro were pretty friggin’ amazed. I like to amaze people ;) As for me, I was having a hard time not eating all of the batter before having a chance to take a picture! Oh, btw, the hands & feet shape didn’t turn out so well because it was kind of a sticky batter. You can refrigerate it for 30 minutes before shaping if that makes it easier for you :) It’s your kitchen!

BTW: My hands & feet shaped om noms look really messed up because of the sticky batter. Doesn't make 'em taste any less awesome.
From my creative kitchen to yours <3

Ingredients:
1/2 jalapeno pepper, minced
1/2 cup almonds, soaked
2 tbs cacao powder
2 tbs coconut flour
1/2 cup dates, pitted

Directions:
1) In a food processor, process jalapeno, almonds, cacao & coconut flour together until mixed well.
2) Add dates & process until a dough is formed.
3) Remove dough & shape into desired form. Store in the fridge, covered to firm.

Peace, love, food <3

Char, xo

Zuchinni Pudding

Zuchinni....pudding?? I know, right? But I promise you, you'll never know there's a veggie in this dessert ;) It just tastes like a treat! I am all about getting my fruits & veggies, but I also lovelovelove desserts, so I try to balance it out. This is one of the simplest recipes ever: inspired by my carrot pudding, carrot orange pudding, & my apple carrot pudding, this recipe is equally as likely to please. My mom hates zuchinni, with a passion...but she loved this pudding :) And I'm having a hard time keeping my spoon out of the bowl :D Give this pudding to the zuchinni skeptics in your life. They'll love you for it ;)

From my kitchen, to yours <3

Ingredients:
1 large zuchinni, chopped
1 cup walnuts, soaked
pinch sea salt
1tbs pure vanilla extract
1 cup Medjool dates, pitted

Directions:
1) Process zuchinni until it's in tiny shreds. Add walnuts & sea salt, & continue to process until everything is powdery-ish.
2) Add vanilla extract; continue to process.
3) Lastly, add Medjool dates. Process until smooth.
4) Serve immediately, or store in the fridge. Yeah, right, like it'll make it to the fridge :P

I have to show you my new joy of the moment...this is pure vanilla extract, bought right from Mexico. Uh huh. I bought it when I was there. This big baby cost me only EIGHT DOLLARS!! I have been using it religiously in my recipes. Sooooooo yummy :) Nothing like getting it right from the source! lovelovelove! had to share ;)

Char xo

Apple Carrot Pudding

Okay, okay, so I know I'm really pushing this pudding now, but hear me out: It started as the carrot pudding, & then developed into the carrot orange pudding when I realized it needed more moisture. WELL, when I went to make the carrot orange pudding again...I had all the ingredients, minus the orange. Trip to the store? pfffttt, no. I'll just use an apple. So so so so SO glad I did!! This is the best way to make it yet! Several friends agreed: even my mom agreed!! She loved it so much that she took it to her office to show it off, & they were all amazed by it! They could not believe the ingredients I had used! I am not kidding about how good this is: you have to try it RIGHT MEOW! Go! Get out your food processor & just doooo it!!! :D

From my kitchen, to yours <3

Ingredients:
1/2 cup almonds, soaked
1/4 tsp sea salt
2 large carrots, chopped
1/2 cup dates
1 tbs vanilla extract
1 large apple, chopped

Directions:
1) First, process the almonds & sea salt until finely ground. Add carrots & process until destroyed.
2) Add dates & vanilla extract; process. You may have to scrape the sides of the bowl with a spatula.
3) Lastly, add the apple, & process until smooth.
4) Dig in, or store in the fridge. li'l warning, though: it may never make it to the fridge ;)

Char xo

Cinammon Banana Berry Vega "Cookies"

These are honestly as much a mouthful to say as they are to eat! Another "cookie" I couldn't stop eating! These are soooooo good!!
I hesistate to call these cookies, though...I did not adapt these from another recipe; this one is mine, & it's part of the reason that it calls for such a large amount of ingredients. I couldn't get the consistency I wanted, and kept trying to add more dry stuff. They came out very squishy. And while I was able to get them formed into beautiful little hearts for the camera, they certainly didn't come off of the plate that way...I tried & tried to roll them into balls, or do anything with them. However, the batter finally ended up in a bowl that I placed in the refigerator. As mildly frustrating as they were to work with, I have absolutely no complaints about their amazing taste. Cinammon Banana Berry Goodness with a spoon? I wouldn't have it any other way :)

From my kitchen, to yours <3

Ingredients:
2 small ripe bananas
juice from 1 lemon (about 2tbs)
1 tbsp cinammon
1/2 cup almonds
2 tbs almond butter
1 cup dates
1 tsp sea salt
1/4 cup flaxseed
4 scoops natural Vega
1/4 cup frozen berries (I used blueberries, blackberries, raspberries)

Directions:
1) Put all ingredients in a food processor. Process until smooth.
2) Scoop batter into a bowl. You may consume immediately, and/or put in the fridge.

Char xo

Berry Chocolate-y Vega Cookies

I don't think you could possibly know how hard it was to stop eating these. You know when you buy those protein bars, & they taste okay/pretty good, but they're not your favourite? Umm, yeah, these are not them. The best part? No tummy cramps after! (I have a tendency to over-indulge in raw goodies, & always end up with a bloated tummy & stomach pains. I definitely had my fill of these, but noooooo tummy pains!!)
These cookies were seriously the easiest to form! I've never worked with raw cookies so well before. I pressed them into the shape of the cookie cutter, and then they slid right out! Awesome. I used black sesame seeds in this recipe for their calcium, iron, & supposed "magic effects" that should take away my grey hairs. *sigh* It's true. I've been getting them since I was 17. But I am a firm believer that everything can be fixed with food! :D
Btw, did you know that cancer cannot survive in an alkaline environment? Uh huh! I'm never getting cancer!!
I also used ground flaxseed, and it's been such a long time since I've used it. Ohhh myyy, opening my brand new bag, the air was filled with what smelled like almond butter!! Mmmmmm, it has been waaaay too long since I've eaten flaxseed! It was an amazing addition to these cookies.
I modified a recipe from Brendan Brazier's The Thrive Diet to create these. It's still pretty similar, though. As you may remember, I suck at following directions: I'm a rule-breaker ;) But if I wasn't, I wouldn't have so many of my own recipes, now would I? :)

From my kitchen, to yours <3

Ingredients:
1 cup Medjool dates, pitted
1/4 cup almonds, soaked
1/4 cup frozen berries (I used blueberries, blackberries, & raspberries)
1/4 cup raw cacao powder
1/4 cup ground flaxseed
2 scoops natural Vega
1/4 cup black sesame seeds
juice from 1 lemon (about 2tbs)
pinch sea salt
1/2 cup soaked quinoa
1/2 cup frozen berries

Directions:
1) Put everything in a food processor except for the last two ingredients. Process until a dough ball is formed.
2) Scoop batter into a bowl. Stir in quinoa & frozen berries. Roll into balls, shape into bars, or press into cookie cutters.
3) It's munchin' time!

Char xo

Carrot & Orange Pudding

Om nom nom. *burp* So good.
You may remember a previous post I made, for carrot pudding. I've been craving it a lot lately, & decided I needed to make it again; though this time with some slight modifications.
I honestly hadn't intended to change the recipe at all, but when I had all of the ingredients processed, I realized it wasn't as smooth as I wanted it to be; it was a little chunky. What could I add? Water? too bland. Lemon juice? might clash with the carrot flavour. ORANGES!! yessssssss :D
They were delicate enough in flavour to not overwhelm the pudding, but rather compliment it. And because oranges have such a high water content, they smoothed it out delicately. Perfect! :)
I'd also like to mention, too, that a new favourite thing of mine is adding a scoop of natural Vega to my puddings. I was a little afraid at first that it might have that icky "protein-taste," but nope!! lovelovelove it! I enjoy my puddings even more with Vega added! I also tried this with chocolate pudding.

I made another chocolate pudding that was quite similar to the last, but changed it a little & made 4 times the amount.  Without the agave, sea salt, or cacao nibs, I took it to a raw potluck at Rawthentic Eatery in Qualicum, and it was a hit :) Back at home, I mixed it with Vega, et voila! A yummy, filling, nutrient-dense pudding. Try both the chocolate & carrot-orange pudding with Vega; both are incredible, I don't have a favourite <3

Ingredients:
1/2 cup almonds
1/2 tsp sea salt
2 large carrots
1 tbs vanilla extract
1/2 cup dates
3 small satsuma oranges (or 1 1/2 large oranges)

Directions:
1) Finely chop almonds & sea salt in a food processor. Add carrots, and process until completely destroyed.
2) Add vanilla extract; process.
3) Add dates, & process until smooth.
4) Lastly, add the oranges. Process until well-combined, and a smooth & creamy texture is reached.

Bon apetit!

Btw, I typically mix about 3/4 cup pudding with one scoop Vega; find what works for you. Happy munching :)

Char xo

Chocolate Banana Pudding

When I first started planning this pudding, I honestly hadn't thought of using a banana. Avocado for creaminess, yes, & obvs the raw cacao powder with some agave for sweetening, but no banana. I was driving home from work thinking about my poor, sad, avocado that needed release from his slow death (read: very ripe avocado needed to be eaten). Obvs chocolate came to mind because, well, it's my mind. So anyhoo, I had this banana that was quite a trooper, living in my purse all day. Bright & yellow in the morning, he took some beatings as I swung my purse around here & there. Though as bruised as my shins always look (I'm a terrible clutz), I had faith that he could last until morning when I would share him with my greens in a smoothie. Well, plans change when you're trying to get out of the car and accidentally elbow your banana. And I don't mean just lightly; I broke the peel on both sides, and the mush was starting to ooze out. "Okay, I'm having a chocolate & banana pudding."
It was way amazing! :) I lovelovelove having desserts on a cleanse. I have, as you know, an insatiable sweet tooth, so deprivation does not work for me. It's so much fun to make healthy, yummy desserts that warrant absolutely no guilt. Promise you will adore this <3

Ingredients:
1 ripe avocado
1 ripe banana (squished & bruised = A.OK)
1-2 tbs cacao powder
1 tsp agave nectar
pinch sea salt
1 tbs cacao nibs, for topping

Directions:
1) Put all ingredients except the nibs in a food processor. Blend until all ingredients are well-combined.
2) Scoop pudding into bowl; top with cacao nibs.
3) Feed your body.

Char xo