Refreshing Citrus Cooler

• 1 Orange
• 1 Grapefruit
• 1 Lemon
• 1 Lime
• 1 tbsp Coconut Oil
• 1 tbsp Chlorella
• 1/2 tsp Maca Powder
• 1/2 tsp Almond Extract
• 1 Frozen Banana
• Ice

Juice all the citrus fruits and place the juice in a blender.  Add banana, coconut oil, chlorella, maca, almond extract and ice.  Then blend and enjoy.

Gingerbread Cheesecake (Vegan)

Gingerbread Cheesecake (Vegan)

Base:

9oz raw Almonds

A pinch of Sea Salt

10 Dates

1/4 cup Coconut Oil

Bottom Layer:

1 cup soaked Cashews

1/3 cup Vanilla Almond Milk

1/3 cup Molasses

1 tsp Cinnamon

2 tsp fresh grated Ginger

1/4 tsp Cloves

A pinch of Sea Salt

The juice of 1/3 a Lemon

1/3 cup Soy Lecithin

Coconut Cream Centre:

1/3 cup Coconut Cream
1/3 cup Raw Cashews

1 tsp raw Vanilla Bean Powder

1/4 cup Vanilla Almond Milk

2 tbsp Maple Syrup

1/3 cup Coconut Oil

Top Layer:

Repeat recipe for bottom layer.

Blend all base ingredients until they stick together and then press into the bottom of a well greased springform pan, with coconut oil.  Place this in the freezer.

In a high speed blender, blend all the bottom layer ingredients except for the lecithin, until smooth.  Then mix in the lecithin until the granules are no longer visible and the consistency is thick.  Spread this out over the base and place back in the freezer.

Once again, in a high speed blender, mix all the ingredients for the coconut cream and pour over the first layer.  This one with take a while to set so give it a bit of time to freeze before re-making the gingerbread layer for the top.

Let the whole thing set in the fridge over night or in the freezer for 10-20m or so.

Strawberry Milkshake (Vegan)

Strawberry Milkshake (Vegan)

1/4 cup coconut milk

1/2 cup filtered water

1 cup strawberries

3 medjool dates

1/4 tsp almond extract

1/2 tsp raw vanilla bean powder

Blend everything together and garnish with fresh berries.

Marzipan Protein Bites

These little morsels are rich and satisfying, made of nut butters and sprinkled with a touch of cacao.  It's like dipping your spoon into the almond butter jar but 10x better.

1/4 cup almond butter (raw is preferable, but I didn't have any)
1/4 cup raw walnut butter (Artisana)
5 medjool dates
1 1/2 tsp organic almond extract
1/8 cup melted coconut oil.
raw cacao powder for the topping

1) Blend nut butters, dates and almond extract in a high speed blender or food processor until smooth.

2) Place coconut oil in a glass dish, then place that dish in a bowl of boiling water until the oil is liquified.  Then add that to the blender mixture.

3) Press into a small dish or sealable container and top with raw cacao powder

4) Refrigerate until solid and cut into small squares.

Thai High Smoothie

Thai High Smoothie

1 mango

1 handful fresh parsley

3/4 cups water

1 handful ice

1/8 cup unsweetened coconut yogurt

the juice of 1/2 a lime

A fresh, creamy taste of summer to beat the snowy winter blues.  
Blend all together and enjoy :)

Basil Pear Juice (Blender Style)

Basil Pear Juice

For those of you without a juicer, there's no reason why you can't have fresh juice with a blender on hand and the simple purchase of something as cheap and reusable as a nut milk bag (about $12.)  This recipe is a sweet and refreshing example of how it's done, not to mention a good use for leftover stems from your greens.

-1/2 cup green grapes

-1/4 cup fresh basil

-1/4 cup fresh mint

-1 pear

-1/2 a lemon

-the stems of one bunch of kale (good use for leftovers)

-a dash of cardamom

-1/4 tsp maca

-1 cup filtered water

Blend everything together except the cardamom and maca in a high speed blender.  Then strain the mixture through a nut milk bag.

Pour the mixture back into the blender with some ice, cardamom and maca; then blend it all together.

Pour into a nice glass and drink up.

If you choose to try this recipe in a juicer, you could try using the whole kale leaf to get more liquid, though the taste might differ lightly.  

Vegan Turkish Coffee Pudding

This is a great pick me up treat that's satisfying and just enough sweet.

Vegan Turkish Coffee Pudding

1 1/4 cup Soaked Raw Cashews

1/3 cup Coconut Milk

3 tbsp Water

1/2 tsp Cardamom

1 tbsp Raw Cacao Powder

1 tbsp Instant Coffee

8 Deglet Noor Dates

Blend everything in a high speed blender until smooth.  Place in the fridge first to solidify a bit or eat as is for a nice coffee treat.