Raw Brownies

I just made these last night to see whether they compared to the other brownies I make and I have to say, hands-down, I love this recipe more! Now, I love my Vitamix, don't get me wrong, but making brownies in it is one of the more frustrating processes because it tends to overheat and shut down for 30 minutes. I don't own a food processor, YET, but after last night's episode of my Vitamix shutting down 4 times, was enough to get me motivated to purchase one. The recipe actually calls for a food processor.... I like these because they are smooth and rich. I decided to coat them in coconut because that's how much I love coconut AND it looks prettier!

3 cups walnuts
3 cups dates (I love Medjool)
1 cup cacao powder
1/2 - 3/4 cup unsweetened coconut flakes
1/3 cup raw honey


Process the walnuts until finely ground. Add the dates and process again. Process remaining ingredients. Press mixture down in a glass brownie pan and serve. You can also roll into balls for brownie bites and roll in coconut. I like mine refrigerated for a bit. Enjoy!

Getting Back on Track

Last night I returned from the Thanksgiving holiday and I will be the first to admit, staying raw became very difficult and I did have one too many cookies. It seems like once I put the cookie or pie in my mouth, it's just all down hill after that and last night I had a terrible headache. But, today is a new day and it's time to get back on track. Last night I sat with my 5 raw food books and pulled some delicious new recipes for the week to try. My mouth is already watering over the pictures and descriptions. Stay tuned as I fight high winds and low temperatures to go grocery shopping and start again!

Cauliflower Couscous

This dish definitely has a Greek flair to it. The process is relatively simple for this delicious masterpiece. No extra gadgetry is required except for a food processor. Cauliflower is a hearty vegetable in my opinion, which makes this recipe more of an entree for me rather than a side.

2 heads cauliflower, finely ground in a food processor
1/2 cup fresh lemon juice
1 cup olive oil
1 tbsp. plus 1 teaspoon black pepper
3/4 teaspoon sea salt
1 bunch fresh parsley, stems removed
1 bunch fresh mint, stems removed
1 bunch fresh cilantro, stems removed
One 13-ounce jar pitted Greek olives

In a large mixing bowl, combine all of the ingredients and mix thoroughly. Serves 4.

Happy Thanksgiving

I was blessed this year to travel to Michigan to visit my family for Thanksgiving. For the past 2 years, it has been difficult being able to do that with a young child and a full-time job. How nice to have some time off to be able to make those visits and spend it with the people I feel at home with.....my family. I'm grateful for so much: my children, my family, the opportunity to explore a new career path, my health, friends and so much more. I hope you all had a wonderful holiday! Now it's time to get back on track, if you fell off at all. :)

Broccoli-Waldorf Salad

This recipe is nice for a Thanksgiving Feast or anytime. I like to cut up my broccoli into tiny pieces so that other yummy things can accompany my broccoli as it slides onto the fork. You will also want to soak the walnuts for 2 hours before you add them. Why do you soak nuts? First of all, when you soak nuts a magical thing happens....they SPROUT! This means, lucky for you because sprouts are filled with live enzymes waiting to fill your body with abundant energy! The second great thing about soaking is that it breaks down those enzymes so that they are easier on your digestive system. I received this recipe from Lena Meade.

2 cups broccoli, cut in small pieces
1 apple cubed
4 stalks celery, diced
1 cup grapes, sliced in half
1 cup walnuts (which have been soaked for 2 hours)
1/2 cup apple cider vinegar
1/4 cup olive oil

Mix all ingredients in a bowl. Enjoy!