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.