Red, White & Blue Ice Cream Cake! Happy 4th of July!

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Happy 4th of July my fellow Americans!! I know, I know, its a few days away but that doesn’t mean I can’t be excited or potentially get you excited for (what should be) a glorious day! All the politics and drama aside we live in an amazing country and we truly are blessed. Blessed. Really, we have an abundance of freedom for exponentially  amazing possibilities. So I decided to make a Raw, Vegan & Gluten Free ice cream cake to celebrate. Nom. Nom. Nom. It was good. I mean good as in great. And it is quiet pretty too! It is so much more fun to eat ice cream when you know it isn’t loaded with fat dairy. gross. This is actually loaded with super foods which should translate into super powers! (Yes, super powers)! Have a fun filled day!

Benefits of  RawVegan Ice Cream:

  • Brain Freeze inducing
  • Contains vitamins, nutrients, antioxidants and rays of sunshine
  • Cruelty free creamy, cool, dreamy summer time delight

What you need:

Red Laye:r

Strawberries, cut in half to fill the edge of cake pan

White Ice Cream Cake Layer:

cashews, bananas, pitted dates, melted coconut oil, vanilla extract,  vegan milk (I used almond)

Blue Ice Cream Cake layer:

frozen blueberries, frozen strawberries (can use blueberries instead for a more true blue layer) vegan milk, dates, walnuts, banana

 

xoxo,

SSP

Cara’s Carrot Cake with Cashew Cream Cheese Icing! Happy Fathers Day!

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I feel like a rabbit. This cake, which I have appropriately named the Cara Carrot Cake (CCC are my initials) has turned me into a carrot monster. It is Raw, Vegan, Gluten Free and BEAUTIFUL. I love love love all the colors. I have to say that I exhibited mild symptoms of OCD while individually applying each slivered almond and pistachio on the sides of this cake. It was creative expression of a kind I haven’t experience before and if you haven’t had cashew cream cheese icing then get ready for a new “could eat by the spoonful” obsession. I just want to thank the Universe or Mother Nature or what ever is in charge here for cashews. Thank you for cashews. This cake was inspired by my dad and I made it for Fathers Day! I can not wait to give him a piece today at our post hike in Malibu brunch! Nom, Nom, Nom. (Love ya, Pops)

Benefits of Carrots:

  • Anti-Cancer- Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer.
  • Glowing Healthy Skin- the Vitamin A in carrots protects against sun damage and premature wrinkles, acne, and uneven skin tone.
  • Carrots are an Alkaline food and help balance pH levels in the blood

Unfortunately, this is going in my upcoming eBook and I cannot give you the recipe but below is a list of the ingredients!

Ingredients:

Carrots, mangos, dates, almond flour, GF oat flour, coconut, cinnamon, cashews, lemon juice, maple syrup, coconut oil, almonds, and pistachios.


Good Morning! Green Juice!

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GOOD MORNING WORLD! Who doesn’t love juice? (rhetorical question)! Juicing is a magical way to help your body soak up vitamins, minerals, enzymes, antioxidants and phytonutrients in an easy and efficient way. It is also a great way to eliminate toxins from the body while cleansing or detoxing. Talk about being beautiful from the inside out! And for all you vegetable haters out there, this is a great way to ensure you are getting your recommended daily amounts of fruit and veggies each day. Although, I do not resonate with recommended daily amounts of fruit and veggies. One should eat an unlimited supply of whole plant foods every day to fill there hearts desire. But thats just me! BOH!

Benefits:

Kale– Um, kale is a champ on the ORAC rating! (Oxygen Radical Absorbance Capacity)! Loaded with antioxidants, vitamins and mineral! Nice

Spinach– Great brain food! -Potassium, Iron, Folate, Vitamin A, Zinc, Copper

Celery– Incredibly alkalizing and helps balance the bodies pH levels. Also very hydrating

Romain- Serving per serving has more vitamin C than an Orange (WHOMP, WHOMP)

Apple- An apple a day keeps the doctor away

Lemon– Great for digestive system, helps keep a healthy immune system and gives you better looking skin. If you can, toss the whole lemon- peel included in the juicer

Parsley- Anti-infalmatory- good for aches and pains and helps control blood pressure. A “chemoprotective” food

Spirulina– PROTIEN- no need for protein powder when you add this baby! Also high in chlorophyll which removes toxins from the blood. And how can anything this green be bad for you? (again, rhetorical question)

Chlorella– Detox! Improve immunity, alkalinity, and inflammation. It also promotes the production of healthy flora, bacteria and probiotics throughout the digestive system. See you don’t need yogurt!

Toss everything in your juicer and enjoy! I added the Pea Shoots and Mint for a hint of sweetness and flavor after processing in my blender. You wouldn’t get much juice form these if put in the juice!

Stay healthy and stay happy.

xoxo,

SSP

Rainbow Noodles with Sun Dried Tomato Cashew Cream Sauce & Avo

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I am a pasta/spaghetti/noodle addict – read Italian. Growing up my favorite dish was always Fettuccine Alfredo. The big flat noodles smothered in a creamy, cheesey, disaster delicious sauce, mmm bliss. The grown-up me much prefers this yummy version of the old classic. This dish is so satisfying and lovely to look at. I truly believe that we eat with our eyes first and how could you not when you have a rainbow on your plate! I just love colors and rainbows and unicorns! #pride Anyways- brb I have some NOMing to get to!

Benefits of Carrots:

  • Aids in vision, cancer fighting and beautiful glowing skin

Benefits of Zucchini:

  • Low in calories, high water content and contains protein and fiber

What you need:

Sauce:

4 Tb cashew butter
2 t miso
2 Tb tamari
8 Tb water
2 clove garlic
2 sun dried tomatoes (in oil)
Pinch of salt & pepper
2 Tb nutritional yeast
2 Tb hemp seeds
Pasta & Avocado Slices:
3 carrots, peeled
3 zucchini, peeled
Slightly pre-ripe Avocado
Method:
To make the sauce, blend all ingredients – except hemp seeds – together until smooth and creamy. If you want it thicker add more cashew butter or miso. If you want it lighter add more water or tamari. Then stir in hemp seeds.
To make the noodles, slice the carrots and zucchini with a vegetable peeler or on a mandolin!  Pour on the sauce.
Slice the avocados non-sysmetrically. Probably the way you don’t usually slice them and garnish as you wish.
(In the first picture I used the had the left over veggie noodles with some brown rice pasta covered in the cashew sauce) NOM!

I Like Me Some Lychee! An Ice Cream Dream!

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Say hello to my first attempt at vegan ice cream (it also happens to be gluten free)! Lychee is one of those fruits that sort of make me stop in my tracks and say “Oh, Mother Nature.” They look like jelly fish with their skins off, are loaded with nutrients and have such a unique flavor. Lychee is native to Southern China, Taiwan, Bangladesh and South East Asia! Its cultivation in China dates back to 2000BC – thats old. I am headed to Thailand at the end of the month so I thought I would create an inspired recipe. I don’t mean to gloat but this might the most yummy concoction ever to have come out of my kitchen (totally not bragging)! This is insanely easy to make; if your new to the kitchen, give it a shot! I decided to add watermelon and mint to the recipe to add a differnt dimension to the flavor! NOM-ing as we speak!

Benefits of Lychee

  • Contains Polyphenols– slow aging, fight cancer
  • Increase Immunity
  • Protects against Free Radicals
  • Increase Blood formation

What you need:

Ice Cream:

lychee, diced watermelon, almond milk, chia seeds, mint leaves

Garnish-

mint leaves

watermelon shell

 

FIG-tastic Chewy Cookie Bar

Fig Newtonphoto-2image-3image-4photo-3image-2This is a raw and vegan interpretation of the classic Fig Newton, which dates back to 1891, that I happily renamed the Fig-tastic Chewy Cookie Bar! It is also gluten free, kiddos! The Fig Newton is hands down my moms favorite cookie but I never fully understood why until I made these! HOLY COW they are delicious and positively bursting with health benefits! Also, being the adventurous cook that I am, I added some dried apricots to the mix up as well (good idea)!  Feel free to get creative with the dried fruit my friends, this would be a hard recipe to mess up. Photographing these proved to be a challenge because I couldn’t stop eating them…

Benefits of Figs:

  • High in potassium – which helps lower cholesterol
  • High in dietary fiber- good for weight management and digestion
  • Good source of calcium- bone density. KAPOW!

Recipe: FIG-tastic Chewy Cookie Bar – aka the Fig Newton

What you need:

Dough:

1 cup raw walnuts

1/2 cup raw cashews

1/4 tspn cinnamon

1-2 tbsp raw honey or agave nectar

1-2 tspn water

Filling:

1 cup dried figs- soaked in water to soften

1/2 cup dried apricots- soaked in water to soften

1/2-1 tbls water

Method:
Combine the walnuts, cashews and cinnamon in the bowl of your food processor and grind until it resembles a meal. Add the honey or agave and process until it is well combined and crumbly. Then add 1tspn of water at a time until a ball of dough forms in the processor. If you add to much water, simply add more nuts. Remove the dough and form into a ball and roll out on a piece of parchment paper. Place in the freeze to stiffen. Clean out your processor and add the soaked figs and water. Process until a paste forms. Remove dough from freezer and spread the paste over the surface evenly. Roll up like a cinnamon roll/ pinwheel or completely in half to form a classic looking Fig Newton. Cut the cookies appropriately and store in an air tight container in the refrigerator.
xoxo,
SSP