Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots. My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally…. Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese. Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.   I’ve changed. And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks! Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables. I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards…

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Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

There’s a new book out from Author, Blogger Emily Von Euw that I’ve been delving into this month.  It’s called aptly: The Rawsome Vegan Cookbook Some thoughts on her book and then, a chance to win a copy for yourself! My husband and I have some kind of an Asian inspired meal at least once a week it seems;  Sometimes twice even. Emily’s new book is perfect for Asian food lovers specifically in my mind.  It celebrates the beauty of fresh food, namely vegetables and that’s just how I feel about home cooked, easy Asian dishes.  You always have a great deal of whole food ingredients with Asian and that makes me feel like even if the dish is cooked some, it’s not too far from the vine.  Whether it’s a special Sushi, spiced up Bok Choy, Daikon Salad (my new fav.) or simply a 1 or 2 ingredient meal that dressed up with spices, Emily knows fresh food.   Starting her blogging days with an almost exclusively Raw diet, this new book blends two lifestyles together to appreciate both cold and warmed meals to bring out the best in fresh ingredients.  Many of the recipes are similar to things…

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Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’

Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’

5 minutes …tops, to mix up this fresh, healthy, spicy dip from Kristina @FullyRaw.com for your Super Bowl Party. Everything gets dropped into a blender or food processor so there’s no dicing or shredding…just chop, chop, chop, eat! Check it out!   I’ve been a huge fan of Kristina’s for years now.  Her life is an inspiration to all those who care about their bodies.  Who care about animals.  Who care about the earth.  She gets my juices for healthy living flowing each and every time I see one of her fabulous videos or scroll through her fabulously healthy and delicious recipes.  I’m sharing today her latest in a long list of my favorites. Whether you’re a football fan or not be sure to click HERE to check out Kristina’s Super Bowl Party Snacks today! Thanks Kristina for all the hope and inspiration you share.  

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Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.  A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD.  For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.    Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day. I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the…

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Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.   I love this merely because A: it’s less expensive and B: it’s less mess to deal with. So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.…

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Summer Fresh Fruit Hibiscus Tarts

Summer Fresh Fruit Hibiscus Tarts

  Welcoming Summer time and Summer fruits and vegetables today on Canned Time. In June, I’ll be taking part in a Raw foods challenge to get my system back on track after those heavier comfort foods of a long Winter. For details on participating or just getting some well-informed nutritional motivation, be sure and check out the event for yourself. This simple fruit tart dish evolved from an abundance of fresh, ripe fruits on the table and my attempt to ease into my RAW challenge coming up. The ingredients are almost all raw. The exception being the Maple Syrup which doesn’t bother me in the least when it comes to limiting food groups or processing. Maple Syrup is a delicious addition to desserts and can even add nutrition when used in moderation. The variety of fruits here are obviously exchangeable . Use which ever you like. The creamy Hibiscus base for the tart is optional of course. But this is the way I made it up so do what you’d like with it to make it your own folks. It’s all good with this one. Fresh fruit, a touch of coconut in the base and the tiniest touch of chocolate…

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Zesty, Dairy & Oil-free Creamy Cucumber Dill Dressing

Zesty, Dairy & Oil-free Creamy Cucumber Dill Dressing

  More and more lately, I’ve tried to stay away from processed meals, condiments, snacks.   I’ve found the fresher my foods are, the less bogged down I feel at bedtime.  And the less tired I feel during the day.  I have an exceptionally busy month in May for my job and the extra energy I’m feeling from fresh foods is a needed bonus.  I’ve spent some time in the last year studying up on the skills and experience of a favorite Raw specialist, Kristina Carrillo-Bucaram of FullyRaw.com fame.  Even without noticing Kristina’s spectacular inner and outer beauty, anyone would hopefully acknowledge that she’s been extraordinarily successful in her young Raw life.  With such an example to us all, I admit I’ve been seduced by Kristina’s enthusiasm and love of all things fresh and edible.  She brings life to her meals with the rarest of talents, sincere joy in living.  You can read up on her decade of bringing raw food to the nation, including running the largest, non-profit organic food cooperative in the U. S. (sans salary BTW) by clicking her ‘About’ page HERE. Kristina is one of the very few publicly Vegan figures to speak to the fact that…

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Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

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No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap! Plus a Vitamix Giveaway Contest

No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap!  Plus a Vitamix Giveaway Contest

I’m so happy to be joining Kristy’s Keepin’ It Kind Vegan Cookie Swap again this year.   Last year, my 5 Layer Lime Brulee Bar Cookies were slightly more complicated than my recipe for this year’s event.  This year, Kristy’s month long event has a special addition.  Vitamix will award one lucky reader with a fabulous Vitamix mixer!    Awesome.   To enter to win, and the see the full post and recipe for my Maca Chia Chews, you’ll need to hop on over to Keepin’ It Kind. Be sure to check out all the Cookie Swap entries while your there as well.   No bake and raw, these Maca Chia Chews will be the hit of any holiday party and likely, the most healthy treat on the tray! Topped with a naturally sweetened glaze and a pinch of my favorite Pistachios, this cookie is a perfect choice for any diet, any taste,  any cookie lover~!     Chocolate Chips?  Cacao?  Maple Syrup?  How can you go wrong with these babies? I love raw cookies for the same reason that people so love cookie dough.  You cut out a step, baking that is, and in the process, allow for more of…

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options

Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options

This post was shared on the Virtual Vegan Linky Potluck #14   I really have grown to love pears in the last few years.  The only pears that I remember growing up were the little square mushy pears in the cans of fruit cocktail my Mom bought from Del Monte.  We always had plenty of fruit, fresh usually, but not pears for some reason.  We’d even drive up to Pennsylvania each fall to get fresh from the tree apples or get pick your own peaches from an orchard.   We just didn’t do pears and so many things or tastes that you do or don’t grow up with become your little scope on what you like.  Well, I’ve learned to love pears.  They just take so darn long to ripen up.  These pears for my tart sat on a window sill for 10 days.  But then, suddenly, they were perfect!  Perfectly colored, perfectly sweet, perfectly soft.    The only problem with that is…they don’t last when they’ve finally reached that perfect peak!  I had to use them up quick.   So a tart.  Pies, tarts, I love anything with the opposites of sweet fruit and slightly salty crust.   Salty?…

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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101”

So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com. This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.     I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing? Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging” The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of…

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Gena Hamshaw’s new book – “Choosing Raw: Making Raw Foods Part of the Way You Eat”

Gena Hamshaw’s new book –  “Choosing Raw: Making Raw Foods Part of the Way You Eat”

“I’m 100 % Vegan and I’m as Raw as I need and want to be”  –  Gena Let me say just one thing to start off my tale of just how creative and delicious Gena’s new book is and how happy I am for the opportunity to offer 1 copy to a reader in a giveaway. This book is a joy to read.  And I don’t normally read cookbooks. It’s going with me next month to Alaska.  May have to sneak it there.  But – it’s going!  No, I definitely won’t be cooking on my trip but I’ll be reading and learning from a great resource, one of the best in my mind, on how to eat the best food for your body and still enjoy it. I’m a long time reader of Choosing Raw.  I’ve used Gena’s recipes and fallen in love with her writing and her ways.  She talks to people, not at them, about life, food and how problems can be solved in our diets.   She’s a truly gifted communicator and beyond that even……….she is smart as heck!  You may or may not have your hands on a copy of Choosing Raw:  making raw foods part…

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Fresh Fruit Fast is on!

Fresh Fruit Fast is on!

  So, we’re off to Alaska in August and I have just a few winter comfort meals left on my hips right now.  I’ve started a fresh fruit and vegetable fast of sorts in the past weeks to get myself into tip top shape for our trip at the end of the summer.  This winter’s sub-zero temperatures were anything but comfortable working outside.  And now I’m paying the price of warming my belly with hot baked goods to keep out the cold.   I’ve already dropped 20 but I’d love to fit into some summer favorites for the trip.  Another 15 to go I’m afraid.   My ‘Raw Foods’ mentors:  Gena, Julie and Kristina have all got me convinced that fresh foods are the way to go for maximum nutrition while dropping this extra weight.  I’ve always known the fresh, local produce tastes the best.  But for now, it’s helping to trim down the fat as well as giving me full flavored meals.   I try not to eat much after 2pm.  A salad or bowl of soup is enough to fill me up before bed.  And all the fiber from fresh fruits and veggies is actually making me feel more…

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‘Raw’ Sunflower Seed Crackers

‘Raw’ Sunflower Seed Crackers

In a few weeks, I’ll be sharing a recipe and more information about a fabulous new ‘Raw’ foods  recipe book from This Rawsome Vegan Life’s Emily von Euw,  “Rawsome Vegan Baking”   The cookbook is now available at Amazon.  Check it out and be sure to check back to Canned-Time for more details and a shared recipe from the book on March 26th. I’ll be highlighting a few of my own Raw recipes this month as well.  Raw crackers are one truly delicious part of my healthy diet plan.  The flavor combinations, nutrition and varieties are endless.  I mixed up this Sunflower Seed variety years ago and it is still a personal favorite, especially good with sweet jams, nut butters or just as a snack on it’s own. Easy to mix up and inexpensive to make.  A perfect pairing with homemade peanut butter as well ♥ Recipe for that is HERE.    ♥ Check out more nutritional information on the benefits of Sunflower Seeds: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57

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Mandarin Almond Cookies – gluten-free with raw options

Mandarin Almond Cookies – gluten-free with raw options

My Flax Flour experiments continue. Last week I successfully created a flavor packed cocoa-peanut butter cupcake  This time I combined golden ground flax seeds with almond flour and tangy mandarin orange for a delicate and cake-like cookie.   They’re as healthy as a cookie can be.        Check out the health benefits in these little golden flax seed jewels HERE.  A zesty little cookie!     I told myself I was fighting off cold and flu germs by eating these cookies.  Not really.  They’re just yummy ♥ Enjoy!  

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Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

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Strawberry Sunflower Sprout Salad

Strawberry Sunflower Sprout Salad

A favorite salad of mine, strawberries, a little lettuce, some balsamic vinegar and a drizzle of agave nector.  This time I’ve added in some homegrown Sun Flower Seed Sprouts and now, it is perfection to me. MMMmmmmm…. This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful of fresh Sunflower Sprouts sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?  Not so! For a salad ‘on the go’ just prepare the same ingredients and fold them up inside your favorite tortilla or flat bread wrap for a tasty transportable version of this luscious combination.  Keep chilled until serving. For more information about sprouting your own sunflower seeds at home, click here.

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Fresh & Fruity Watermelon Granita

Fresh & Fruity Watermelon Granita

So sorry to see those 90 degree summer humid as soup days go away………..NOT!! I will miss my fresh juicy watermelon though. I had to come up with a way to prolong that sweet fruity taste a little longer into the year. The recipe for for this lovely, lite summer treat couldn’t be more simpler.  Just 4 ingredients and a few hours in the freezer. Watermelon Granita 8 cups of Well Ripened Seedless Watermelon cut into large pieces 1 Cup of Organic Sugar 1/2 Cup of Vanilla flavored Nut Milk  ( I used Coconut) Juice of 1 Lime Combine all ingredients in a blender.  You may need to add the watermelon pieces in batches.  Blend until smooth. Pour the blended mixture onto a cookie sheet or large cake pan.  Cover and freeze for a few hours or overnight. Scrape the frozen watermelon with the tongs of a fork to loosen icy flakes of granita.  I’ve been scraping off just what I need for each serving and leaving the rest solid.  If you don’t have room for a big pan to sit flat in your freezer you can use a deeper pan.  Just freeze it for a longer time.  Keep covered…

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Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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Deliciously ‘Raw’ Cucumber Dill Soup

Deliciously ‘Raw’ Cucumber Dill Soup

  I’ve recently re-discovered the first food blog that I connected with enough to read for hours:          The Sunny Raw Kitchen The author, Carmella Soleil, is no stranger to the Raw food world.  She brings such grace and creativity to her recipes, you’ll want to make them ALL.  They are delicious works of nutritious art in my mind.  She does for vegetables what Katie does for Chocolate.  And you must check out Carmella’s new companion site as well: Carmellas Sunny Raw Kitchen.  Its new and fun and full of wonderful information about maximizing food nutrition and enzymes. Today I had the pleasure of making one of her Raw soup basics, “Cucumber Dill”   This soup is a swirl of flavors from Cucumber of course, to black pepper and the bitter background of celery.  Then onion, garlic and fresh dill, topped with a little salty Nori make it come alive like no other vegetable soup I’ve had before.  I sound like I’m exaggerating – I’m not.  It is simple and fresh beyond any soup I’ve made. Please check out Carmella’s video page for a wonderfully detailed way to make some of this creamy, flavorful soup for yourself…

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No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

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Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

I saw these adorable little ornaments while searching for some ‘cake pop’ ideas and had to give them a try.  I picked up some clearance ornaments at Michael’s Crafts for a $1, removed the top metal hooks from them and got to work making up a ‘raw’ batter for my pops. My quick and easy – delicious raw recipe came from Cara over at ‘Fork and Beans’.  Leave it to Cara to come up with a wonderfully nutritious version that tastes as good as it looks!  Check out her Raw Chocolate Cake Pops. After the dough balls firmed up in the freezer, I rolled a few in some sugar crystals and dipped others in melted chocolate. These cute little balls of sweet goodness would be perfect for a party tray or dessert centerpiece for holiday tables.  With all the sweet stuff around this month, you can pop one of these bites without much thought to it ending up on your hips. Store them in a sealed container in the freezer until you’re ready to decorate the tree! Definitely healthy fun food……… Enjoy 🙂

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Dehydrator Cabbage Leaf Chips

Dehydrator Cabbage Leaf Chips

I know we’ve seen a million versions of Kale chips, and maybe even Cabbage too.  But this was a first for me in the dehydrator. These Cabbage Chips came out crispy, spicy and finger licking good.  Not to mention pennies per serving and about 10 calories? Just about 20 hours in the dehydrator at 115 and you have a nutrition packed snack with all the healthy enzymes retained of raw foods. For these chips, I washed 7 or 8 large flat Cabbage leaves and dried them well.  Next I poured about 1/3 cup of  olive oil in a small bowl. I mixed in 1 tsp. of Sea Salt and 1 tsp. of red pepper flakes in with the Olive Oil.  Then I massaged the oil onto each Cabbage leaf to completely  coat the leaf.  Spread them out on the trays and crank up the heat. A crispy spicy chip to snack on with absolutely NO Guilt! Better to make a bunch, you’ll want more…………. Click here to read more about the healthy benefits in Cabbage. After you copy down this recipe, be sure you’ve signed up for November’s  Virtual Vegan Potluck event: Enjoy!

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The ultimate state of raw chocolate euphoria………Superfoods Snacks Giveaway

The ultimate state of raw chocolate euphoria………Superfoods Snacks Giveaway

Great news for those of you entering recipes in the Healthy Fun Food Recipe Contest ……I told you that we’d have special prizes throughout the month and here we go………… See this yummy nutritious chocolate ball?  Well 1 lucky recipe will win a whole box of these delicious snacks from Superfood Snacks.  I’ll pick a recipe randomly next Saturday morning out of all the entries, both categories combined (on random.com) and that recipe writer will receive a box of Brazilian Chocolate Ecstasy Superfood Snacks!   Superfood Snacks are full of the best ingredients…………..and nutrition. Just look at all the wonderful ingredients in each bite of these lusious treats….. Ingredients: Organic Clear Agave Nectar*, Organic Brazil Nuts*, Organic Cacao Powder*, Organic Dried Mango*,Organic Hunza Raisins*, Organic Coconut*, Organic Dates*, Organic Dried Bananas*, Organic Incan Berries*, Organic Chia Seeds*, Organic Maca Root Powder*, Organic Vanilla Powder*, Organic Cinnamon*, Selina Naturally Hawaiian Deep Sea Salt. (*Raw & Organic ingredient) Allergen Alert:  Manufactured in a facility that processes products containing nuts (peanuts, tree nuts).  May contain tiny date pits, shell fragments, or natural mineral matter. But who cares about that if they taste yuck?   Well they are delicious………..and especially when you win some right? Brazilian Chocolate Ecstasy contains an ORAC antioxidant rating of 12,396. That…

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Chocolate Banana Cashew Butter

Chocolate Banana Cashew Butter

Featured On: This nut butter turned out just perfect for me. It’s creamy like pudding on your tongue…just sweet enough to satisfy that  afternoon ‘gotta have chocolate‘ craving. And it’s Healthy?  You bet it is.  Very.  Very little sugar, no gluten, no dairy. And it tastes good?  No way. Yup, tastes delicious actually. Chocolate Banana Cashew Butter 16 oz jar of Cashew Butter (Organic or make your own) 1/3 Cup Cocoa Powder 1/2 tsp. Vanilla Stevia 1/4 Cup Honey or Agave 1 tsp. Cinnamon 2 Ripe Bananas 3 Tbs. Water 3 Tbs. Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed. (I thought I killed my Ninja blender doing this one, luckily it worked again after the motor cooled so pulse the butter a lot so you don’t burn out your blender) Store in a sealed container, may be frozen in smaller batches.  Refrigerate up to 1 month. You can almost taste how good this is……….for you. I am already planning to use it as a filling for  some other desserts, coming soon! Have you ever made any nut butters…

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Quinoa Black Bean Corn Salad

Quinoa Black Bean Corn Salad

 Black Bean Quinoa Salad 1 (15) oz. Can of Black Beans, rinsed 2 Cups of cooked Quinoa (about 3/4 Cups raw) 1 Green Pepper or jalapeno Pepper –  diced 1 Can Corn 1 tsp. Italian Seasoning 1 Tbs. Olive Oil 3 Tbs. Red Wine Vinegar Salt and Pepper to taste  Mix all ingredients in a bowl, serve warmed or cool. The Cucumber Salad   1 – 2 Cucumbers sliced / 1 Onion sliced, salt, pepper, pinch of sugar and Apple Vinegar to cover all. Soak a few hours to flavor cucumbers.  Serve chilled. This one works well for a picnic side because there is nothing to worry about spoiling if it sits at room temperature for a while. The vinegar actually taste better after sitting out some.  Enjoy! Thanks for the Healthy Cookbooks Giveaway entries, contest ends Saturday!

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Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options

Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options

  These spicy crackers are easy to make, full of nutrition and tasty too! I think they go great with my Lemon Curd Jam. But any sweet or savory topping will compliment the crisp and spicy taste here. Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options Ingredients: 1/3 cup red or  green lentils (or another kind of lentil) 1/3 cup  Gluten Free Oats 1/3 cup  flax seeds 1/8 cup sunflower seeds 1/8 cup pumpkin seeds 1/4 cup sesame seeds pinch of sea salt Optional additions: (About 1 Tbs. of any listed)  red pepper flakes, garlic powder, rosemary,  ground fennel seeds, onion powder Soak all ingredients in filtered water 8 hours or overnight.  Drain. Pour mixture into a food processor or powerful blender. Blend on high until a smooth paste is formed scrapping down sides frequently. Add in water to batter as needed until smooth. Spread out onto a greased cookie sheet as thin as possible.  * I used my hands with Olive Oil on my fingers to prevent sticking. Score dough into square shapes if desired, poke a few fork holes in each to vent. Sprinkle with spices and / or salt for added flavors. For RAW crackers:  Dehydrate for 8 – 20 hours…

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