Some people are content to see the world exactly as they view it through their eyes and call it a day, every day. Other people yearn for more: brighter colors, deeper feelings, cosmic connection. I’ve always been the latter, and even as a small child I did things to get “high,” like push on my eyeballs with my fingers because it made me see flashes of pretty colors. I have multiple memories of my mother scolding at me to stop that, it can hurt your eyes. It became a late-at-night (read: after 8 pm bedtime) pleasure, pretty much until I was old enough to smoke pot and moved on to that instead. My college years were spent seeing A LOT OF PRETTY COLORS on a regular basis, and in the many years since my UC Santa Cruz haze, aka since “growing up” (while remaining a rainbow haired tattooed girl in DIY torn up tank tops), I’ve transitioned to finding euphoria in everything from farmers markets to herbal tonics.
Just because tonic herbs are legal, doesn’t mean they can’t get you crazy blissed out. Beyond that, of course, are their myriad health benefits, which include everything from reversing gray hair (thank you, he shou wu!!) to helping your body better adapt to stress. The only real issue I ever had with herbal tonics is the fact that though they are best absorbed eaten as a food rather than taken as a pill, they tend to taste pretty nasty. Enter Longevity Power, purveyors of outrageously effective– and delightfully palatable– premium quality herbs.
When I first tried LP’s “Levity,” which is an extract of red asparagus root (not related to normal asparagus, the veggie), I seriously felt like I was back in Santa Cruz partying like the type of rock star I am way too old to make my body be these days. It tastes like caramel, and it feels like ecstasy. And it totally helps your body adapt to stress, to boot. Add to that their Epic Reishi, which has an espresso flavor and provides support for your immune system, liver, and nervous system, and what do you get? Well, if you’re a culinary creative, you get ICE CREAM. Killer joyful mocha ice cream that is crazy good for you, being made predominantly of avocado and sweet potato, and is both vegan AND paleo, in addition to low glycemic. It is also super easy to make, the most difficult aspect of it being the do-ahead roasted sweet potato, and no one will know it isn’t full of dairy, soy, or anything processed at all. Because ice cream, like everything else, deserves to make you feel really, really good inside.
Magic Mocha Chip Ice Cream
1 small roasted sweet potato (any color)
1 1/2 cups coconut milk or other thick milk
1/4 cup raw cacao powder or cocoa powder
2 tbls coconut nectar, or honey if not vegan
3 tbls Levity
1 1/2 tsp Epic Reishi
1 tsp vanilla extract
1 tsp chocolate extract
3/4 tsp salt
stevia to taste: I like Sweet Drops toffee and use 2 droppers full
Blend all ingredients in a high powered blender until smooth. If you don’t have a high powered blender like a Vitamix, add additional milk as needed.
This is awesome eaten straight from the blender as a pudding, especially if you add a couple tbls of coconut oil before blending. But if you want to persevere and take it a step further to the land of frozen summer happiness, just chill the mixture until cold (about 1/2 an hour in the fridge, presuming your roasted sweet potato was cooled off) and then process in an ice cream maker.
Add 1/2 cup cacao nibs or chocolate chips, or some of each, at the very end, and freeze until firm.
Serve with a sprinkle of extra reishi on top and subsequently confound your friends and loved ones when you give them some then let them in on the fact that the tastiest mocha ice cream they’ve ever had has not a drop of dairy, soy, or coffee in it. Whole foods and superfoods take the cake– hell, they take the whole dessert– every time.
I’m not generally much of an in-between kind of girl. My hair is black, or it’s white. (Or, currently, it’s black and magenta, which is, again, kind of serious looking, in a really fun and unserious way.) Either I’m working 20 days in a row, or I’m twiddling my thumbs for equally as long. I’m in love with and deeply attracted to extremes, in all facets of life. In line with my character, I vacillate between making the most ridiculously complex food ever, and the simplest. Lucky for you, dear reader, today I came up with a granola bar that is stupid easy and also AMAZINGLY tasty. Better yet, it’s gluten free, grain free, paleo, high protein, and vegan. These would be good with any nut or seed butter, but the chocolate Nuttzo adds a killer dessert-y flavor, plus a bunch of nutrients and omegas via flax seeds.
To make these awesome little guys, throw all of the below in a bowl, stir until combined, pour in a pan, and put in the fridge or freezer. Get back to it in an hour, cut into bars, and knock yourself the hell out never buying granola bars again.
1 cup nuts (I used raw almonds), whole or broken, doesn’t matter
1 cup coconut flakes (exchange for dried fruit if you don’t like coconut)
1 cup sprouted dried buckwheat (buckwheat is a seed, not a grain, fyi, and it’s now delightfully inexpensive sprouted and dried in the bulk section of health food stores)
3/4 cup chocolate Nuttzo
3/4 cup date puree (puree dates, or buy dates pureed)
1/2 cup cacao nibs
1/2 cup coconut nectar, honey, or maple syrup
3 scoops protein powder of choice
1 tsp salt
1 tsp vanilla
Like I said: mix together until it’s all gloppy and uniform, spread in a pan, and refrigerate. That’s it. If you have no patience, like me, put them in the freezer and they’ll be ready in a half hour. If you have patience, put them in the fridge and it’ll be more like an hour or two. Keep them in the fridge so they stay hard until eaten, or keep frozen if you plan on having one as a grab-n-go snack later in the day.
The buckwheat gives these a Rice Krispie treat texture, so I wouldn’t omit that, but beyond that you can basically change out any ingredients here you want to keep flavors current. Add dried fruit, add more nuts, change the nuts, change the protein powder, add cocoa powder, do whatever you want because you’re not baking these so you’ve got nothing to worry about. What you see is what you’ll get when you make the batter, only it will firm up a bit once cold. If by some change you add too much stuff and the mixture isn’t spreadable, just add more nut butter until it is, and taste to make sure they’re still sweet and salty enough.
Lately I’ve been wanting to make a fruity raw dessert that was neither chocolate nor overly nutty, but I’ve been uninspired by winter fruits. Persimmons in fall are pretty much my last love until stone fruits return in spring– my winters are spent begrudgingly munching on Fuji apples that provide no groundbreaking dessert ideas. So, I took the dried fruit route today and hit my cupboards up for inspiration, and thankfully, my cupboards (and freezer) did me right. Here is a chewy, sweet, tangy and decadent treat that is packed with superfoods and contains very little added sweeteners.
Magical Mulberry Squares
1 cup dried mulberries, ground in food processor or blender
1/2 cup whole dried mulberries
1/2 cup cashews, ground as above
1/4 cup dried raisins and/or cherries, ground as above
1/2 cup lucuma powder
3 scoops vanilla protein powder
1/2 cup coconut oil, melted
2 tbls coconut nectar or honey
1 tsp camu camu powder
1/2 tsp Himalayan salt
Grind fruits and cashews, then mix together with all other ingredients. Mixture will be malleable and slightly sticky. Press into a 8″ baking pan and refrigerate.
3 tbls almond butter
3 tbls coconut oil, melted
2 tbls coconut nectar or honey
1 tbls lecithin powder
1 tsp Longevity Power “Maca Bliss”*
1/4 tsp Himalayan salt
Mix all ingredients together and pour over base layer. Once firm, dust with lucuma powder and cut into squares of any desired size.
*Maca bliss is a unique maca product; it is extracted at low heat, has had the starch and fiber removed, and unlike regular maca, has no overly malty flavor. It is available online here.
Dessert has a different meaning in my world currently than it used to… though I ate a lot of raw and vegan desserts anyway, on the Wahls’ Diet (which I’ve been doing to heal from CO poisoning) there aren’t too many dessert-friendly ingredients allowed. I’m still square with avocado pudding, thank heavens, and have eaten that pretty damn regularly, as evidenced by previous blogs. However, before I also baked somewhat regularly, and even when I made gluten-free stuff there was usually some sort of grain SOMETHING involved. When I decided to do the diet I did so fully (I went free of everything suggested), meaning that for now, with the exception of one small serving of a cheat food every 1-2 weeks, I am pretty much all Wahls-compliant food all the time.
And that means that in order to switch things up with the avocados, I’ve been rethinking sweet potatoes. Though not normally allowed on a Paleo-based diet, Wahls allows both beets and sweet potatoes in the “brightly colored” category because of their high nutrient content. Rather than a side dish, I’ve been treating them as dessert, and they work very well as one. Inspired first by Erewhon’s deli-counter sweet potato puree with coconut milk and vanilla, then by a blog about using sweet potatoes as a basis for a peanut butter pie, I’ve come up with a pretty freaking tasty version of sweet potatoes. There’s no butter, no sugar, no soy, and no need for any of it. It’s rich, it’s decadent, and it will satisfy your dessert tooth, I promise. Amounts given are basic guidelines so that you can make as small or large a batch as desired.
Ridiculously Delicious Everything-Free Sweet Potatoes:
Garnet sweet potatoes, aka yams, sliced into 1/2 inch thick slices then rough chopped into 3/4 inch squares and triangles. I do enough to fill a 9×13 baking dish, which is about half a dozen medium ones.
Put chopped sweet potatoes into a dish, and preheat oven to 375.
enough unsweetened coconut milk to go 1 inch up the pan– not so much that it will boil over.
Sprinkle liberally with:
a touch of cloves
Bake, stirring every 15 minutes, and adding more milk as needed– don’t let them dry out. They should take about an hour to bake.
Stir every few minutes as they cool, adding 1/2 cup coconut milk at a time until they stop absorbing it. I use at least 2 additional cups over what I used when they cooked.
Once cooled, throw the whole lot into a blender.
1-2 droppers each toffee and hazelnut stevia
1/3 cup (or more) almond butter
more salt, cinnamon, vanilla, and/or ginger to taste
Blend until mostly smooth, with some chunks remaining if you prefer (I do). Eat as is, or layer with additional almond butter, avo pudding, or anything else. The coconut milk is rich enough that you won’t even notice the lack of butter, but if you are used to super decadent sweet potatoes you could add some coconut oil, or more almond butter. The stevia alone makes them more than sweet enough, since they are very sweet to begin with.
I may feel like hell, I may have yet to find out if the brain damage from being chemically poisoned for the last six months plus is permanent or fully recoverable, and I may have an MRI in the morning so a neurologist can view said prospective brain damage that is scaring the hell out of my little claustrophobic self, but that doesn’t mean I can’t still be as much of a trooper as possible and play in the kitchen experimenting with new desserts!
The two raw cookie dough ball recipes (chocolate chip and oatmeal) I’ve made were good enough to warrant a new version, this time with the leftover dried tart cherries I had from the fruit and nut bars I made last week. I wanted the cherry flavor again, but I also wanted chocolate. Additionally, I wanted to stick to just nuts rather than nut flours and butters. The end result is sort of a LaraBar gone wild… it’s a bit denser than the previous cookie dough balls, but still indulgent and light enough to feel like a cookie. As I was rolling them I realized these could also be considered truffles, because they take well to toppings like hemp seeds and cacao powder. I’ve kept with my usual sugar-free theme, but since these contain dried fruit they aren’t particularly candida friendly. They do have a solid amount of fiber to counteract the sugars in the fruit by way of flax, though. As always, feel free to simplify as needed or change out any ingredients you don’t care for.
Chocolate Cherry PowerBalls:
2/3 cup dried tart cherries
3 large dates
Soak fruit in warm water for 5-10 minutes, then process in mini-Cuisinart until fairly smooth.
2/3 cup nuts- I used 1/2 almonds and 1/2 walnuts
Process in same mini-processor (no need to wash in between, and you could do them together if desired) until crumbly.
1/4 cup chocolate protein powder
1/4 cup coconut oil
3 tbls raw cacao powder
3 tbls ground golden flax
2 tbls cacao nibs
1 full dropper chocolate-raspberry flavored stevia
1 tsp vanilla
Mix until combined thoroughly, then either gather into a ball or place on saran wrap and roll into a log. Refrigerate for 30-60 minutes then roll into 3/4 inch balls. If you refrigerated these as a log, they can be sliced into small cookies to save the time of rolling by hand. Delicious, protein-packed, fiber filled, and a healthy chocolate cherry treat either way!
They may not look too different from your average raw treat, but the cherry chocolate combo is heavenly. =)
Now that we’ve abolished nearly all food categories with the title alone, allow me to introduce you to these:
Recently I made chocolate chip (aka cacao nib) cookie dough bites based loosely upon this recipe, and they were damn good. The batch of 15 1 inch balls lasted me about a week, and made me curious to try morphing other kinds of cookies into this format.
When I began my recent candida cleanse, I read that oat bran was a sound breakfast choice for an anti-candida diet, so I bought some in bulk and cooked it up expecting it to taste like oatmeal or oat groats. Alas, it was awful- gluey, pastey, and hard to choke down no matter how much liquid I added. The flavor itself was fine, and perfectly oaty, but the texture was something I could not abide by a second time, and it has sat in the cabinet since. I looked up whether it’s ok to eat oat bran raw (it is), and decided to use it in a cookie dough bite recipe.
Because there is a solid amount of oat bran in these guys, I made them into itsy bitsy bites, and I’m glad I did. They are quite filling (oat bran is mad high in fiber) and I also upped the fiber ante with chia seeds (I wanted a speckled raisin look without adding raisins). They can be eaten as a dessert, but are filling and protein/fiber-filled enough to be a healthful breakfast or snack. This recipe also differs from the other in that the amounts of both almond butter and almond meal are less, and coconut milk is slightly higher. Spice amounts are suggestions, and should be adjusted to personal taste.
Itsy Bitsy High-Fiber Raw Vegan Gluten-Free Sugar-Free Soy-Free Oatmeal Spice Cookie Dough Ball Bites:
Melt on low heat until smooth:
1/4 cup coconut oil
1/3 cup coconut milk
2 tbls almond butter
1 tbls coconut nectar
1/2 tsp vanilla
2/3 dropper each toffee and hazelnut stevia
1/2 cup almond meal
1/2 cup oat bran
1 scoop vanilla protein powder
1 1/2 tbls coconut flour
1 tbls chia seeds
1 tbls cinnamon
1/2 tsp salt
1/2 tsp ginger
1/16 tsp cloves
Mix until a sticky dough forms, then refrigerate for one hour, or until completely firm. This dough is very easy to work with once firm, but far too sticky to cope with some semi-soft. You could make these into 1 inch balls and the yield would be about 20, but I made them about 1/2 an inch and yielded approximately three dozen. Sprinkle with additional cinnamon, and toss gently to coat.
Recently I came across a recipe for sugar-free raw cookie dough balls. I’m still following a candida-friendly diet, so I was excited to find a dessert recipe that I didn’t need to modify much, and that actually sounded tasty. The recipe was only enough to make a single serving, so I modified it for quantity as well as to my personal tastes. I was amazed by how similar to cookie dough these little balls taste! (Note that there are numerous almond-based ingredients; almonds are the only nut considered “safe” to eat raw on a candida diet. I ate no nuts or seeds for the first phase of the diet, but have re-incorporated almonds and hemp back in.)
Cookie Dough Balls Recipe:
Heat stovetop on low until melted and smooth:
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup coconut, hemp, or almond milk
1 tbls coconut nectar
2/3 dropper each toffee and hazelnut stevia
1 tsp vanilla
3/4 cup almond meal
2 scoops protein powder (optional)
1 tbls coconut flour
1/4 cup cacao nibs
1/2 tsp salt
The recipe I modified said to roll these into balls right away, but I found the batter much too sticky for that. I refrigerated it for about half an hour, then easily formed the balls. Total yield was 15 balls.
Chocolate Cookie Substitution: replace coconut flour with 2 tbls cacao powder.
Clearly, this recipe is FAR from low-fat, but when you are creating a dessert that is raw, vegan, gluten-free, sugar-free, soy-free, low in carbs, and grain-free, the ingredients need to be made of SOMETHING besides, you know, cucumbers. Plus, I figured people were getting tired of hearing “sprouted buckwheat” in all my recipes. Coconut oil is great for overall health, and almond butter/meal is full of protein. And while the author of the original post said that 4-5 balls was a serving, I found them to be so rich that two was more than sufficient.