We Like It Raw

Creamy Chocolate Gelato!

2012-02-09T14:31:04-05:00

To complete our Italian theme this week I'm featuring a Creamy Chocolate Gelato for dessert! Italian desserts are some of my favorite! My upcoming Raw Dessert Recipe Book will be filled with some of the most mouth watering Italian desserts ever! For now, here's a delish recipe to enjoy!

Creamy Chocolate Gelato

Ingredients:

1 1/2 cup almond milk
1 1/4 cup cashews, soaked for 20 minutes
1/4 cup coconut butter (not coconut oil)
3/4 cup date paste
1/4 cup cacao powder
2 tablespoons vanilla
2 tablespoons lecithin powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup cacao nibs

Blend all ingredients except walnuts and cacao nibs, in high speed blender until smooth and creamy. Pour into ice cream maker, add walnuts and cacao nibs. Follow ice cream maker directions.

To serve, scoop and top with chocolate syrup, walnuts, hemp seeds or fruit.

In SWEETNESS, Love and Health,

Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Pizza Gone Raw

2012-02-08T19:04:34-05:00

Pizza Crust

*Requires a dehydrator

Ingredients:

3 cups raw oat flour (grind oat groats in the vitamix to a fine powder)
1 cup almond flour, (grind in the vitamix to make a fine flour)
1 cup flax, ground
2 cups water, add a little more if needed
2 apples, cored
2 tablespoons olive oil
2 tablespoons Italian herbs, more if you like
2 tablespoons nutritional yeast, opt

Directions:

Mix oat flour, almond flour, flax powder, herbs and nutritional yeast together in a large bowl. In high speed blender combine the water, apples, olive oil, blend until the apples are completely broken down. Add liquid mixture to the dry mixture and mix well, adding a little water at a time as needed.

To form 12 mini crusts:

Get the non stick dehydrator sheets out, set them on top of the mesh sheets. Take a half cup of the mixture for each crust, drop 4 to a sheet. Have a cup of water handy. Get your fingers wet and smooth and flatten crusts into rounds at about 1/8 inch thick. Dehydrate on 125 for 8 hours, turn over and remove non stick sheet and place crusts directly on mesh sheets. Continue to dehydrate another 8 hours or until completely dry.

Store in a zip lock baggie in the fridge. Will keep several weeks.

This recipe will make 12 mini crusts or 4 large crusts.

Mock Cheese

Ingredients:

2 cups cashews, soaked for 20 minutes
2 teaspoons fresh lemon juice
1/2 teaspoon sea salt
1 tablespoon nutritional yeast, opt, not raw
1 teaspoon probiotic powder (Body Ecology is awesome)
1/2 cup filtered water, add more if needed

Blend ingredients on a high speed blender until smooth. Add a bit of water if needed, 1 teaspoon at a time. Place a strainer lined with cheesecloth over a bowl. Pour mixture into the strainer. Cover with cloth and place a heavy stone or weight on top to press out extra water. Leave out to culture for 24 hours.

Marinara Sauce

Ingredients:

2 cups tomatoes
3/4 cup sun dried tomatoes, soaked
1/4 cup olive oil
4 cloves garlic
3 dates
2 tablespoons basil
1/8 Tsp cayenne
1 Tsp sea salt

Place in blender and blend till smooth.

To assemble:

Spread a layer of cheese on crust, add 2-3 tablespoons of the marinara sauce, add toppings. Place pizza in dehydrator for 20 minutes if desired. Enjoy!

Topping suggestions: Chopped red peppers, tomato, olives, basil, mushrooms, chopped pineapple.

Enjoy!

In Love and Health,

Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Sweet n' Spicy Raw Tomato Basil Soup

2012-02-07T18:27:23-05:00

Is there anything better than hot Tomato Soup in the Winter? This is such a comfort food and it's full of health benefits making it a great medicinal food for a winter cold!

Tomatoes are full of vitamins, minerals, antioxidants and blood purifiers. Basil is an anti-inflammatory, helps combat respiratory disorders and reduce fevers. Oregano, (which is optional in the recipe here as it is a very strong oil, so if your brave enough to use it, only add a few drops at a time) is an anti-viral, anti-bacterial, good for infections, pain and inflammation.

This recipe takes about 15 minutes from start to finish, so it's easy to blend up a bowl of yumminess!

Sweet N' Spicy Tomato Soup

Celery, Basil & Lemon

Miso, Cinnamon, Cayenne, Garlic & Dates!

Optional Oregano Oil for a kick!

5 minutes in the Vitamix for a steamy soup!

Sweet n’ Spicy Tomato Soup

Ingredients:

1 cup almond milk
1 cup water
4 roma tomatoes
1/2 cup sun dried tomatoes
1/2 red bell pepper
1/2 cup celery
1/4 cup red onion
1/2 avocado
4 dates, soaked
1/2 cup fresh basil
1/2 tsp cayenne
1 tsp cinnamon
3 cloves garlic
3 tbls lemon juice
1 tbls miso
1 tsp black pepper
1 tsp oregano or 3 drops oregano oil

Directions:

Add all ingredients to a high speed blender. Blend until warm and steamy, about 4-5 minutes. Garnish with some fresh basil leaves.

Options: For a Marinara Sauce for zucchini pasta or pizza sauce: Reduce almond milk to 3/4 cup, remove water. Trade the avocado for 1/2 cup cashews. Blend. Add a little water as needed.

Enjoy!

In Love and Health,

Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Italian Goes Raw

2012-02-06T18:59:59-05:00

When it comes to raw, Italian is my favorite! The flavors are so alive and fresh. The traditional starchy noodles can be swapped out for zucchini and leave you feeling energized rather than weighed down. This week I will feature some Italian favorites along with a fun dessert video on Thursday!

Here are a few recipes that can be interchanged easily. Tomato Stacks can make a satisfying meal with a larger tomato or made with smaller Roma's as appetizers. You can use the Pesto Sauce as a dressing for zucchini noodles. Dehydrate some onion bread and use the Sun Dried Tomato Cheese as a spread.

Learn to create a few variations of raw cheeses and crackers and have them prepared. Always having a few things on hand can be a life saver when you need a quick snack.

Hope you enjoy the recipes! Lori :)

Pesto & Cheese Tomato Stacks

Ingredients:

4 medium tomatoes, sliced in half
1 recipe pesto cheese (*see recipe below)
1 recipe pesto (*see recipe below)
1 1/2 cups sprouts
3/4 cup kalamata olives, pitted, sliced in half
3/4 cup pine nuts

To assemble:

Place bottom half of tomato on a plate and top with 2 tablespoons of the cheese mixture, top that with 2 teaspoons of the pesto mixture. Place tomato on top. Add a teaspoon of the pesto on top. Top with sprouts, pine nuts and olives.

Curing Cashew Cheese

Sun Dried Tomato Cheese

Ingredients:

2 cups cashews, soaked for 20 minutes
2 teaspoons fresh lemon juice
1/2 teaspoon sea salt
1 tablespoon nutritional yeast, opt, not raw
1 teaspoon probiotic powder (Body Ecology Brand is awesome)
1 cup filtered water, add more if needed

When cheese has cultured, blend in the following:

1 tablespoon finely chopped garlic
1 teaspoon black pepper
1/2 cup chopped sun dried tomatoes
2 tablespoons chopped basil

Pesto Sauce

Ingredients:

1 1/2 cup pine nuts
3/4 cup basil
2 cloves garlic, chopped
2 teaspoons olive oil
1/4 teaspoon sea salt
2 tablespoons lemon juice

Blend all ingredients in a food processor until creamy.

Zucchini "Spaghetti" with Pesto Sauce

Making Zucchini Noodles on the Spirooli

Oodles of noodles!

So tell me, what's YOUR favorite Italian dish? Have you created it raw? Yes? Let's see it! No? Let's do it! Post a comment below!!

In Love and Health, Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Introducing Malynda Twitchell!

2012-02-03T10:15:36-05:00

Today, I'm very excited to showcase a very special lady! Malynda Twitchell is rockin' it in Phoenix, Arizona! She is truly a force to be reckoned with. Malynda brings her beautiful energy and spirit to everything she does, (Not to mention her amazing smile!) She has developed quite a following and a reputation around Phoenix and you can be SURE we will be hearing more about this powerful and dynamic lady in the future! So check out her story!

Malynda Twitchell

Hi! My name is Malynda Twitchell and I am a Certified Raw Vegan Chef! Once there was a time when I didn’t “get” the raw food diet nor did I fully understand eating vegan. I grew up on spaghetti and meatballs, pork chops, meatloaf, tacos with ground beef, hamburgers… beef was my mom’s favorite thing to cook with. Lots of vegetable oil, flour, milk and eggs.

It wasn’t until I was 23/24 years old that I started to find interest in the raw food diet. After my second daughter, I committed to eating 100% raw and lost all of my baby weight in no time! I felt great! I pursued education in uncooked living. I was buying books left and right and reading online consistently. I found Kristen Suzanne of Kristen’s Raw and was overjoyed that she was a Raw Vegan Chef teaching classes right here in Arizona!! Woo hoo!! I went to a handful of classes and learned how to make some of the most amazing raw food meals, I was hooked!!

I then started to learn more about the vegan diet. Kristen had given me a documentary about how our animals are raised, treated and killed. I watched that dvd one evening then went 100% vegan the next day! I wasn’t gonna waist any time ridding my body of all that toxicity! Not to mention, I was on a mission to SAVE and speak up for these precious animals!

My daughters (Keira 6 and Tristyn 4) eat a vegan diet! They are now questioning food labels, “Mom, is this vegan?” “Mom, is there any animals in this food?” Keira has even approached her cousin filling him in on where pepperoni’s come from and how she will NOT take part in harming a pig! Lol… I call her my little “mini-me” .

This young generation is our future! If we believe in something good for the environment, for man kind and for all that share this world with us, we must lead by example and teach!

I taught myself day in and day out of the benefits of eating raw/vegan. I fell in love. Eventually, I began learning about the importance of adding green smoothies to your diet and green juices!! WOW!! I would have never known! Our family has made green smoothies and fresh organic juices a firm staple in our diet. And let me tell ya, these girls (Keira and Tristyn) can whip up a mad green smoothie!! I’m so proud!

My passion in life is teaching. I get such pleasure in teaching and educating others about the plant-based raw vegan diet. I’ve hosted classes at Whole Foods, Community Centers and in the homes of clients dying to learn more about this amazing lifestyle!

Now I have my own business Juicing for customers and patients. I juice fresh organic produce by the gallons and deliver it straight to your door… what service, right!

I keep refrigerators stocked with green juice for the public, I deliver juice to clients who are in need of a vital cleanse, I offer in-home classes… the skies the limit!! The more juice I can get into the hands of others, then the more accomplished I feel!

Eat to live, not live to eat! Cure your body through food!

Cheers to amazing health!!

Malynda Twitchell

To find out more about about Malynda or her services, you can email her at: Veganperfection@Gmail.com

In Love and Health, Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/