pulled a fresh load of honey nut almond mondos off my dehydrator this morning and i am looking forward to the week ahead! although the time spent using the dehydrator may seem daunting, the intensive labor is next to nothing. i tend to make big batches in order to store some at my massage therapy office, in my car, and, of course, in the pocket of my yoga mat bag. honey nut almond mondos are handy snacks for people on the move. where do you store your mondos? has anyone used a stove as an alternative to the dehydrator?

if you haven’t found the link yet, here you go.

as april comes to an end here in boulder, we are knee deep in a weekly rocky mountain storm cycle. the abundance of spring snow showers does not slow my breville juice fountain elite down one bit. in fact, spring is traditionally known as an excellent time for detoxification and an important time to increase your leafy green consumption. substitute the usual orange juice for the new green orange juice and start each day out on the correct foot.

green orange juice

2 cups water

1 bunch italian parsley

1 naval orange, peeled

run parsley and orange through a juicer and reserve in a 1 quart mason jar. add water and stir. serve.

yes, the chia pet of the 90′s used the same healthful chia seeds found in the following rawcipe to sprout ‘hair’ from a clay pot. we’re not using soil or sprouting to the point of green, but we are sprouting to the extent that powerful nutritional benefits are unleashed and readily available for your day to day convenience. in as little as ten minutes, the seeds pictured above (when added to water or other liquid, such as a juice or smoothie) will absorb ten to twelve times their bodyweight and become a massive hydration source. not to mention the tiny seeds inflammation reducing essential fatty acids, the protein involved or the endurance afforded. the goo allows for slower absorption of carbohydrates which will result in a sustained energy that will keep you content longer. cheers to ch-ch-ch-chia.

chia goo

2 cups water

1/4 cup chia seeds

place chia seeds and water in a 16oz. jar. cover and shake 2-3 times over 10-15 minutes and store in refrigerator. keeps about one week.

zesty goji protein bars are a crunchy treat that are easy to prepare and even easier to eat. they have been tried and tested on local yogis and yoginis, cyclists, even hikers and have unanimously been a hit. goji berries are bright orange-red in color which is a significant marker they are  high in antioxidants and have traditionally been regarded as a strength building liver protector. goji berries are a superfruit that will super charge you and your continued adventurous efforts.

zesty goji protein bars

1 cup buckwheat, soaked and dehydrated

1/2 unsweetened shredded coconut

1/3 cup goji berries

1/4 cup coconut oil, liquified

2 tablespoons coconut butter

2 tablespoons active manuka honey

1 teaspoon orange zest

1. mix buckwheat, shredded coconut, goji berries and orange zest in a bowl.

2. add in coconut butter, coconut oil and honey. stir well and place in the freezer for 10-15 minutes. this is optional but i find it helps to shape the mixture in the following step.

3. using two cutting boards or a rolling pin, press out the mixture between two pieces of unbleached parchment paper. use spatula or other flat edge to firm the edges. this will form a square that is roughly 6.5inches x 7.5inches.

4. freeze again until solid and cut into pieces to desired size.

arugula, a personal favorite, also known as the ‘salad rocket’ or ‘garden rocket’ is a nutritious leafy green featuring a sweet and nutty, yet peppery flavor. it has been shown to enhance liver function and as a result, improves the quality of the blood circulating throughout the body. the avocado is classified as a fruit and the hass variety is sometimes referred to as ‘alligator skin’  or ‘alligator pear’ because of its shape, skin color and texture. a known powerhouse of vitamin e, the avocado protects the skin from free radicals while essentially acting as mother nature’s perfect moisturizer whether it is eaten or applied to the skin topically.

arugula with avocado sushi rolls inphyuse the benefits of each and are sufficiently packed with fiber, potassium and vitamins a, b, c and k to name a few. the rolls can be made with or without a sushi mat, either way, rolling sushi can be frustrating at first. rolled to perfection or not, the flavor remains the same and practice can make perfect.

arugula with avocado sushi rolls

untoasted nori sheets

celeriac sushi rice

avocado slices

baby arugula

sushi mat (optional)

to assemble

1. place a nori sheet on the sushi mat shiny side down.

2. spread the celeriac sushi rice, about 1-1 1/2 cups, on 3/4 of the nori sheet.

3. place the arugula and avocado slices horizontally across the middle of the rice spread.

4. roll using the mat. wet fingertips with water or apple cider vinegar and run it along the end of the nori sheet to make the ends stick .

5. slice the roll with sharp wet knife.

february is the month of chocolate and love but mostly chocolate. all chocolate originates from the cacao bean and in its purest form cacao contains no sugar, dairy or chemicals and is sweet, astringent and bitter to taste. superfood cacao candies keep things simple with four essential ingredients, each powered with unique nutritional properties that will take you towards your best health. february or not, chocolate and love are always in season.

superfood cacao candies 

3/4 cup cacao poweder

1/2 cup coconut oil

3 tablespoons active manuka honey

2 tablespoons coconut butter

candy mold

1. place molds in freezer.

2. place cacao powder in a bowl and stir in coconut oil. continue to stir and add in the coconut butter and then the honey. have a fork, spoon and a spatula handy to ensure everything is evenly mixed and scraped off the sides of the bowl.

3. this may sound tedious and it is optional, but aren’t our loved ones worth it? using a thin paintbrush ‘paint’ the inside of the chilled molds and then apply a second coat of chocolate mixture. since the molds are chilled, you will notice the consistency of the mixture change as you work making it possible to apply coats one and two, back to back. once finished, place molds back in the freezer for 5-10 minutes. in my opinion this helps with an easy removal and a more ascetically pleasing to the eye candy.

4. depending on your mold and its shape or size, use one of the smaller teaspoons to pour chocolate mixture into the shell you’ve created. pour to very top as they tend to sink in a small amount.  throughout this step stir the mixture frequently as to not allow the coconut butter and honey to settle to the bottom. place mold back in the freezer for at least the next 20-30 minutes. the candies will pop out of the mold easily and should be kept cold either in the freezer or refrigerator until consumption.

superfood orange juice is the ultimate cold and flu buster, making it a great addition to traditional methods of battling seasonal illnesses. it is heavily equipped with an armload of vitamin c, a well known component to a healthy and functioning immune system. vitamin c, while it has not been shown to prevent illness or decrease the severity of symptoms, it has shown to decrease the duration or lifespan of symptoms and is a crucial factor in the healing process. the nutritional power of oranges, pineapple and royal camu powder are combined to fight bacteria, viruses and infections in the hopes of lessening the associated unpleasant effects, making superfood orange juice a daily go-to.

superfood orange juice

2 cups water

1 orange, peeled

1/4 cup pineapple, fresh or frozen

1/2 teaspoon camu powder

place all ingredients in the blender until well mixed. makes about 1 quart and serves 1-2.

sunflower seed butter is the new peanut butter and vegan nut-free sunbutter cookies are a twist on the original peanut butter cookie. this version is free of peanuts, wheat and gluten for those who suffer an allergy or choose to abstain altogether. big on flavor and big in attitude, dip sunbutter cookies into a fresh glass of superfood frenzy hemp milk, sweet and creamy coconut almond mylk or cuts like a buffalo living walnut milk for an old fashioned milk and cookies experience. 

vegan nut-free sunbutter cookies

2 cups shredded coconut

1/4 cup sunflower seed butter

1/4 cup coconut crystals

1/4 cup banana, chopped

2 teaspoons maple syrup (optional, not raw)

1/4 teaspoon sea salt

1. place shredded coconut in the food processor and run 30-40 seconds.

2. add in sea salt and coconut sugar, run an additional 10-15 seconds.

3. add in sunflower seed butter, banana, maple syrup and run a final 15-20 seconds.

4. using a tablespoon, scoop mixture and press with hands into the shape of a small cookie. place cookie on a cutting board and with a damp fork press twice in opposing directions. repeat with the rest of the dough and place cookies on dehydrator paraflexx sheets @110 degrees. after 2.5-3 hours remove paraflexx and continue to dehydrate another 33-34 hours. makes about 17 cookies.

grain-free cranberry pear grawnola is just in time for the holidays and was a happy sort of accident at that. those are always welcome around here, especially when they happen in the form of  raw, vegan, wheat, gluten and grain-free snack.

pour over sweet and creamy coconut almond mylk, superfood frenzy hemp milk or cuts like a buffalo living walnut milk for a crunchy bowl of cereal.

grain-free cranberry pear grawnola

1 1/2 cups pear, chopped

1 cup pecans, soaked and dehydrated

1 cup fresh cranberries

3 tablespoons coconut crystals

1 tablespoon ground cinnamon

1/8 teaspoon sea salt

1. place everything in a food processor and mix well.

2. spread on paraflexx drying sheets for 18-20 hours. store in an airtight container and keeps well in the refrigerator.

cuts like a buffalo living walnut milk gets winterized this season with warming ground spices. both cinnamon and nutmeg help destroy cold in the body and at the same time, will stimulate circulation. in an aryuvedic sense, nutmeg will pacify the vatta dosha while it increases the pitta. ground nutmeg is also a natural sleep remedy and is often served in warm milk prior to bed. serve it warm or serve it cold, either way, winterized dairy-free walnut milk will have you humming goodnight irene deep into your winters slumber.

wintered dairy free walnut milk

1 batch cuts like a buffalo living walnut milk

2 tablespoons coconut butter

1 tablespoon active manuka honey

1-2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

3/4 inch fresh vanilla bean

place all ingredients in a blender and blend on high until well mixed. it’s optional but i strain a second time to catch anything that hasn’t broken down and ensure a smooth drink. makes about one quart. reserve in a glass jar and store in the refrigerator. keeps 4-5 days.