- 1 1/2 C raw pecans
- 1/3 C cocoa powder
- Tbs coconut oil
- 2-3 tbs raw agave
Process/blend to a sticky dough. Press into parchment lined springform pain and place in freezer.
- 3 C raw cashews soaked in water 20 mins and rinsed.
- Juice of 3-4 lemons
- 10 drops stevia
- Tsp vanilla
- 1/2 C coconut water. I use the leftover from a full fat can of coconut water. Refrigerate overnight so the cream rises to the top. Drizzle the water slowly into the blending lemon cream to achieve the desired consistency. Save the coconut cream in fridge for the whipped topping.
Spread evenly over crust and refrigerate or freeze to set.
Thaw before serving and top with coconut whipped cream.
Coconut whipped cream
- 1-2 cans of full fat coconut milk
- Tsp vanilla
- 5 drops of stevia or 1 tsp agave
Refrigerate coconut milk overnight. Spoon the cream that rises to the top into a chilled bowl. Whip until fluffy.
- 1 cup sunflower seeds, soaked for 4 hours
- 3 celery sticks, chopped
- 1/2 carrot, chopped
- 1/4 cup olives
- 1/4 sundried tomatoes, soaked for 20 minutes
- 1 garlic clove, minced
- zest and juice of 1 lemon
- handful fresh dill
- Tbs dijon mustard
- pinch red pepper flakes
- salt and pepper
Pulse to a coarse chop in processor or high speed blender.
Wrap-collard greens with center stem cut out. Each leaf make 2 wraps. Wrap spoonful of filling with sunflower sprouts, veggie strips (celery, carrot, scallions, cucumber, daikon radish, etc, tomatoes, avocado ( any of your preferences.
- 1/2 zucchini
- 1 garlic clove
- fresh herbs ( I like dill, but you can use rosemary, thyme, tarragon, whatever you like
- 2 tsp dijon mustard
- salt and pepper
- 2-3 Tbs cold pressed extra virgin olive oil, drizzle into blender until sauce flows freely and liquefies
Place on side or inside wrap
In the video I am using the ingredients that I have on hand. I could have used Roma tomatoes and Italian herbs. the sauce was thinner with the juicier tomatoes but still amazingly delicious. I used cilantro and cumin. You can also use basil, thyme, oregano.
- 1 beet
- 1 zucchini
- 1 yellow squash
Spiralize and squeeze out excess water with paper towels.
- 2 garlic cloves
- 2-3 tomatoes
- handful of fresh herbs
- Tbs dried herbs
- full fat coconut milk (chill overnight, use just the thick cream on top)
- salt and pepper to taste
Liquefy in processor or blender
Pour sauce on the noodles and add fresh veggies and olives. I used 1/2 a red bell pepper and green olives from Trader Joes without vinegar or oil.
It’s not a diet it’s a lifestyle. Easier said than done.
I had become complacent and impatient at the same time, in my quest for clean cells. It was so easy to say the way I was eating was a lifestyle not a diet. But I turned my back one day a couple years ago, and have been fighting to get back on track ever since. I guess that’s what I deserve for feeling so sure of myself and thinking I was better than people who called it a diet and had trouble staying clean. Now I’m one of those people and it serves me right. I equate it with quitting drinking or smoking. Every day of your life you’re just one bite, sip or drag away from falling off the wagon again, and having to start from the beginning.
So as a beginner again, I am trying to quit white flour, white sugar, cooked oils and grains, other than quinoa. I am upping the water, green juice and vegetables.
To help me do this and to stick with it I am going to keep a food journal and blog about my journey. Hopefully if I share my experience it will help keep me accountable.
Juicy Juicy in Indian Wells, on the way to my moms this morning.
My first attempt @ shooting and editing a 2 camera video (of myself no less). I can’t believe I forgot to take the curlers out of my hair, oops. The food was gone (after I ate it) so I couldn’t re-shoot. Next time I’ll look in the mirror first.
Also I need better lighting and sound. All in all I’m pretty pleased with the shooting and editing for my first try.