Archive for February, 2012

**Raw Cheesecake Cupcakes**Made With Love

Tuesday, February 14th, 2012

Valentines Day Theme

*Sweets for my Sweet*

1 C Almonds, Soaked 2 hours
1/4 C Coconut Oil
1 Soft Pitted Date ( Optional) Very yummy though
Process all ingredients in Food Processor
Press Mixture in the bottom of greased Cupcake tins
2 C soaked Cashews
1/3 C Agave
1/2 C Coconut Oil
1 t Vanilla extract
1 t Almond extract
1 Carton Raspberries ( 1 pt)
Blend Cashews, Agave, Coconut Oil, Vanilla & Almond extract until smooth ( use blender or a food processor)
* ***Tip add1 Tb coconut milk if very thick still***
Push Raspberries in between Filling
Spread another layer of filling & Push down with a spoon or spatula so they are packed down tightly
Freeze between 1.5 hours to 3 hours No longer then 1/2 a day they will get freezer burn
Before Serving you can make Ganache!
1/2 C Cocoa Powder
1 t Almond Extract
1/2 C Agave
Mix well!
Pour on top of cupcakes after you remove from freezer
You can now refrigerate until you serve
To look like a professional Chef:-For beautiful Plating- Sprinkle Dried Coconut and place a piece of Fresh Mint on top!
Yum! Enjoy xo Maureen

Drinking Your Way To Health

Saturday, February 11th, 2012

Why we love Alkaline Water:

For your body-

Increases energy and aids digestion

Helps you loose weight

Restores balance and proper health

Improves Skin and nails helps prevent aging ( Is said to be called beauty water)

Using Alkaline Water Balances the PH in your scalp and therefore giving you vibrant healthy looking shiny hair

For Food-

Prolongs Produce Shelf Life– By removing oxidation that occurs on fruits and vegetables.  Food tastes fresh and tastes better for longer when washed with Alkaline Water

Removes Pesticides- If you are not always eating organic produce then most likely your farmers are spraying with pesticides.  Alkaline Water has been proven to dissolve pesticide residue and chemicals on your fruits and vegetables

Healthy Raw Granola

Friday, February 10th, 2012

Yield: 1 cup (2 servings)


1/4 cup soaked raw almonds
1/4 cup soaked raw sunflower seeds
1/4 cup soaked raw walnuts
4 pitted medjool dates, unsoaked, chopped
1/4 tsp ground cinnamon
1/4 C Coconut Flakes
1/2 tsp nutmeg
1/2 cup Almond Milk


1. Place almonds, sunflower seeds, and walnuts into a food processor fitted with the S blade and pulse briefly, just until coarsely chopped.
2. Add dates, cinnamon, and Coconut Flakes. Process briefly to mix.
3. Store in a sealed container in the refrigerator. Granola will keep for up to 2 days.
4. When ready to serve transfer to small bowl and combine with fruit. Serve immediately with the Almond Milk.

Vegan Gluten Free Rosemary Walnut Bread

Friday, February 10th, 2012



1 Packet rapid dry yeast

2 tsp Xanthan gum

1 C Tapioca Starch

2 C C24 Flour ( This is Gluten Free Flour )

1/2 C Chopped Walnuts

1/4 C Chopped Rosemary

1 Lemon ( Use Zest- which is the skin Grated)

Wet Ingredients:

1 1/4 C Warm water

1 tsp Apple Cider Vinegar

3 Tb Olive Oil or Canola Oil

1 Tb Agave ( Be Generous if you want this bread a little sweeter

1 Tb Egg Re placer- Or Flax Egg see below for Directions


1- Pre-Heat Oven 400 Degrees on Bake

2- Coat a Baking Dish with Coconut Oil so it will not get stuck to the pan when it is done baking

3-Whisk all wet ingredients until frothy

4- Using a mixer, or a spoon mix in dry ingredients ( Mix so all ingredients are completely combined)

5- Put your mix into the well oiled baking dish and put into oven.

6- Bake for 35-45 Minutes on 400 Degrees Bake

Check to make sure the top of your Bread is Golden Brown and the middle is not still wet.

*Hint if you stick a knife or a tooth pick and it is still wet continue baking until you can stick the toothpick in without getting any gooey mix on it. *

** How to make a Flax Egg**

Here are the ratios just mix and you have your egg- easy as 1.2.3.

1/3 C Ground Flax Seeds

1 C Filtered Warm water

Enjoy- Be creative you can add Orange Zest, Dried Fruit, or any Herbs that you Love! Rosemary is my favorite.  Keep me posted on your exciting new creations !

Coconut Key Lime Breakfast

Friday, February 10th, 2012


1 Tb Coconut Flakes

1/2 Tb Agave

6 Oz Plain Yogurt ( I use Plain Coconut Yogurt)

1 Tb Chia Seeds

1 tsp Organic Bee Pollen

1/4 C Flax Granola ( I use my homemade one with pecans inside)


In a Bowl mix Coconut Flakes, Agave, Lime Juice, and Yogurt

Mix Bee Pollen, Flax Granola, and Chia Seeds ( This is your topping)