Raw Vegan Pumpkin Pie

Raw Vegan Pumpkin Pie

Keep it clean this Thanksgiving and bring a Raw Pumpkin Pie, yeah I said it RAW! This no bake treat is super easy, is REAL, gluten free, dairy free, egg free, sugar-free!! Your family won't even know it's guilt-free until you tell them!    Ingredients: Crust: Organic Mejool Dates Raw Pecans (you can also use almonds, or walnuts)    Pie filling: 1 large can of pumpkin purée Date paste (from your dates you blend) Cinnamon Nutmeg Allspice Unsweetened almond milk Organic vanilla extract   1. In your Vitamix, blend your pecans with 1/4 c water so they are ground(can be pretty thick). 2. Clean out Vitamix, then place a tub of dates (pitted dates) with 1/2 c water. 3. Blend until smooth. 3. Spoon out about 1/3 of date paste in to a clean small bowl, leave 2/3 in Vitamix. 4.mix almonds and date paste. 5. Remove new almond/date paste from Vitamix and flatten out in pie pan. 6. In Vitamix blend leftover 1/3 of date paste, almond milk, spices, vanilla, and pumpkin. 7. Pour mixture in to pie pan. 8. Serve, and eat!   Want some whipped "cream" too? 1 cup organic raw cashewssoaked for 2 hours  1/4-1/2 cup filtered water depending on desired thickness 1-2 Tbsp maple syrup, or more to taste 1/2 tsp natural vanilla extract, or a little more to taste a pinch of Celtic sea salt Throw everything into a blender and puree until thick & creamy. You will need a high speed blender for thickness (Vitamix).

Restaurant Review: Freshii

This spot is a clean eaters heaven. Let me mention a vegetarian, vegan, or meat eaters heaven. This place needs to be all over the world. It's that good!

This place reminds me of Chipotle based on the quick service and the fact that every meal is customized. 

I was in Vancouver, and was bummed they didn't have one near me in SF. Little did I know they have not only one, but two really close by! 

My friend and I freaked out when we ate it; so we had it every day in Vancouver! Again, it was that good! 

I got the green wrap and customized it with all the delicious fresh veggies I wanted including cucumber, avocado, mixed greens, edamame, tomato, onion, and black beans! I also added quinoa, dates, and Tofu. The options are endless here! 

I highly suggest checking them out http://www.freshii.com/

Thea's Top Three Ceviche Recipes

Last night I went to a Carribean themed dinner party, and I decided to bring my 3 favorite ceviches. I made a shrimp ceviche, a salmon ceviche, and a coconut mango ceviche (for my vegetarian/vegan friends). They turned out delicious!

Shrimp Ceviche:

1 lb raw shrimp 

1 cup lime juice

1 cup tomato

1/2 cup cucumber 

1/2 cup red onion 

1/2 diced jalapeño 

Himalayan sea salt& pepper to taste

1. In a large bowl place washed shrimp and pour over 1c lime juice.

2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.

3. Place in the fridge for 1-3 hours.

4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)

Salmon Ceviche:

1 lb fresh salmon 

1 cup lime juice

1 cup tomato

1/2 cup cucumber 

1/2 cup red onion 

1/2 diced jalapeño 

Himalayan sea salt& pepper to fast

1. In a large bowl place washed shrimp and pour over 1c lime juice.

2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.

3. Place in the fridge for 1-3 hours.

4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)

Coconut Mango Ceviche

1 ripe mango

2 limes

3 young Thai coconuts 

1 ripe avocado

1. In a bowl scoop out the meat from 3 young Thai coconuts. (I put the water in a jar jn the fridge to drink)

2. In bowl, add 1 diced mango, and 1 diced avocado.

3. Add juice of 2 limes.

4. Mix and add Himalayan sea salt to taste.

Cocoa & Mint Mojito

Thea's Take On Raw Vegan Lasagna

I never realized (until I made this recipe) that HOT DANG am I good at this preparing meals thing:) I seriously felt so amazing cooking this weekend, and back in my element. The results.... This amazing raw vegan lasagna.

This delicious lasagna is layered with fresh Raw veggies from the farmers market, and has 3 different sauces; marinara, pesto, and cashew cheese. All brought together to create a flavorful and delicious (and of course nutritious) meal.

Ingredients:
2 large zucchini
2 yellow squash
2 large portobello mushrooms
2-3 medium- large tomatoes
1 bunch basil
1 bunch parsley
5-6 large medjool dates
5-6 strips of sun dried tomato (sulfate free)
1 head of garlic
1 lemon
1 c. Raw cashews
1 c. Raw pine-nuts
1/2 cup water
Cayenne pepper
Himilayan Sea Salt
pepper
Paprika


Utensils:
Vitamix
Measuring cup
Big (deep) lasagna dish

A) First we are going to make the cashew "cheeze"
1. Measure 1 1/2 c of raw cashews and pour in to Vitamix.
2. Add 1/2 cup water
3. Add juice of 1/2 lemon
4. Add 2 garlic cloves
5. Add 2 tsp. cayenne pepper
6. Add a few pitches of sea salt and pepper
7.Blend on low, then on high until creamy.
8. Pour in a small bowl and place to the side.

B) Secondly, we will (in a clean Vitamix) make our marinara sauce
1. Throw in the Vitamix 2-3 tomatoes
2. Add in 5-6 sundried tomatoes.
3. Pit, then place in 5-6 mejool dates.
4. Place 2 garlic cloves
5. Add in 1 bunch parsley
6. Add in salt and pepper to taste.
7. Blend in Vitamix on low then high until thick and smooth.
8. Pour in a small bowl and place to the side.

C) Next, we are making the pesto sauce in a clean Vitamix.

1. Place in 1 c. raw organic pine nuts
2. Add in 1 bunch basil and 1/2 bunch of parsley
3. Add in Juice of 1/2 a lemon
4. Add in 3-4 Cloves garlic
5. (optional) 2 tbsp. cold pressed Extra Virgin Olive Oil (you can substitute 1/2 a zucchini)
6. Add some paprika and salt and pepper to taste
7. Pour in to a bowl and place to the side.


NOW IT'S TIME TO MAKE THE LASAGNA

1. Thinly slice 1-2 zucchini long ways.
2. Lay zucchini slices along lasagna pan, covering as much of the pan as you can.
3. Lay a bunch of basil on top of the zucchini to close the holes.
4. Pour over your 1st layer (one of your 3 sauces). I chose the marinara.
5. Cut your squash long ways in thin strips.
6. Place your thin strips of squash long ways on top of your sauce.
7. Pour your next layer of sauce on top of the squash. I chose to spread on my pesto.
8. Cut your portobello long ways (so the mushroom stays wide) in to thin strips.
9. Place mushrooms on top of sauce, covering the sauce completely.
10. On top of the mushrooms, spread your last layer of sauce. (I chose my cashew "cheeze")
11. Cut in to thick slices, serve on a plate and enjoy!

Vegan or not, this recipe is absolutely yummy!

Protein Bars: What To Look For

We all love a quick and easy to grab snack when we are busy. The advertising agencies have done an amazing job of filling our magazines and gyms with photos of delicious looking chocolatey caramel goodness. Are these really going to make us more toned, lean, and strong?

When picking out a good protein bar I look at a few things:

1. Ingredients: If I can't pronounce it I shouldn't be eating it; it was most likely created in a science lab.
2. Grams of protein: If there are less than 15 grams of protein in the bar, I usually pass it up. It's not really that great of a source!
3. When it was made: If the bar has been sitting on a shelf for months/years I don't want it. I want fresh, and real food.
4. Sugar and saturated fats: If there is tons of sugar and saturated fats, you might as well grab a snickers bar pre or post workout.

So what do I do?

Check these out. This is the only bar I have found and been impressed with. It's raw, vegan, gluten free, paleo, fresh, and DELICIOUS! Dale's Raw Protein Bars are always stocked in my house!

Raw Zucchini Pasta with Raw Pesto

I am going to a dinner party tonight, and the theme is Italian. I thought I would try making something new, and fresh for my dish. Raw zuchinni pasta with pesto sauce comin' right up!

Ingredients:
6 organic zucchini
1.5 c. raw organic pine nuts
1 bunch basil
1 cup parsley
Juice of 1/2 a lemon
6 Cloves garlic
2 tbsp. cold pressed Extra Virgin Olive Oil
Salt to taste
Paprika to taste

1.Wash all veggies.
2. Use a potato peeler, julienne peeler,  or spiralizer (if you have it) to slice the zuchhini.
3. Place zucchini aside in a medium size bowl.
4. In a vitamix blend all other ingredients to make pesto.

5. Pour pesto on top of zucchini.
6. Serve.

This is probably one of my favorite recipes I have made thus far. ENJOY IT!

Sweet Heaven: RAW 4 ingredient dessert

Ingredients:
1 frozen banana
1 c. Unsweetened almond milk
2 Dates
1 tbsp. raw cacao powder

This tastes like a chocolate shake, minus the guilt!

Raw Dessert bars

Are you going to a party and want some clean treats to share with friends? You have got to try these bars I made!

Raw Coconut Date & Almond bars

Ingredients:
2 c organic mejool dates (blended in Vitamix with 1/2c water to make date paste)
1c raw almonds ( blended or put through food processor to grind)
1/4 c raw cacao powder
1/4 c cacao nibs (optional)
1/4 c raw shredded coconut

1. First step is to prepare your date paste.
2. Grind and prepare your almonds.
3. In a medium bowl add 1/3 of date paste and mix with all your almonds (I just used my hands).
4. In a small caks pan flatten out the mixture to make your crust.
5. In your clean blender blend in 3/4 of your date paste mixture, cacao powder, cacao nibs, Pour or spoon mixture on top of your crust the flatten out.
6. Top it off with shredded coconut and maybe some more cacao nibs then cut!


Hope you enjoy! I brought these to a party, they were a hit!!!

Turkey Day: Raw Pumpkin Pie

Keep it clean this Thanksgiving with a Raw Pumpkin Pie, yeah I said it RAW! This no bake treat is super easy, is REAL, gluten free, dairy free, egg free, sugar-free!!

Ingredients:

Crust:
Organic Mejool Dates
Raw Almonds

Pie filling:
1 large can of pumpkin purée
Date paste (from your dates you blend)
Cinnamon
Nutmeg
Allspice
Unsweetened almond milk
Organic vanilla extract

1. In your Vitamix, blend your almonds with 1/4 c water so they are ground(can be pretty thick).
2. Clean out Vitamix, then place a tub of dates (pitted dates) with 1/2 c water.
3. Blend until smooth.
3. Spoon out about 1/3 of date paste in to a clean small bowl, leave 2/3 in Vitamix.
4.mix almonds and date paste.
5. Remove new almond/date paste from Vitamix and flatten out in pie pan.
6. In Vitamix blend leftover 1/3 of date paste, almond milk, spices, vanilla, and pumpkin.
7. Pour mixture in to pie pan.
8. Serve, and eat!

My Favorite Multi-use Raw Dip/Spread

If you know me or have read my blog I am sure you are aware of my sweet tooth. I seriously love making clean treats! Today I made, what may now be my favorite "condiment". I am going to put this sh** on everything, and I can't even wait!!!

This dip/spread can go on so many things!!

 

Ingredients:

1Tbsp. Raw Almond Butter

1 Tbsp. Raw Coconut Butter

1 Tbsp. Raw Cacao powder

2 Tbsp. Unsweetened Almond Milk

1/2 Tbsp. Stevia (optional)

 

USES:

• Spread on ezekiel bread, rice cakes, or crackers
• Spread on your favorite Protein Pancake, Homemade Protein Bar, or egg whites.
• Dip (dates, banana, apple slices)
• Blend with protein powder!

What do you think?

 

 

Thea's Mango Avocado Salsa

This is an UBER quick recipe that is definitely multi-use. I love mango salsa, especially fresh.

Some uses:
On top of omelets
Baked on fish as a relish
Dip
On tacos
In stir-frys
Salad Dressing

Ingredients:
2 mangoes
2 tomatoes
1/2 white onion
1 avocado

1. Slice and dice all 4 ingredients.
2. Mix in a bowl.
3. Serve.

Thea's Raw Creamy Coconut Mango "Ice Cream"

I made a yummy ice cream last weekend, and it was a slam dunk! I wanted to try something refreshing and fruity this time around, and I am even more impressed with the outcome! I was excited to see the abundance of fresh mango and coconut at the market this week, so why not make another recipe using the two! This is absolutely delicious!

Ingredients:
1 Organic Mango
1 Organic Coconut (just need the meat, so drink the water or bottle it for a later use)
1 handful of organic raw unsalted cashews
1- 1 1/2 c. Organic Unsweetened almond milk
2-3 packets organic stevia

1. In a blender blend together coconut meat, mango, and almond milk.
2. Add stevia and cashews.
3. Blend until smooth, then pour in to plastic container with lid.
4. Freeze for a few hours.
5. Stir, then freeze again for 30-45 min.
6. Scoop then serve.

Let me know what you think!

Thea's Raw Cacao Coconut Coffee Almond Ice Cream

Wow it sure is hot out! I want something cold and refreshing (no not a beer), but ice cream! Not just any ice cream,flavorful and guilt-free ice cream.

Knocked this one out of the park:)

Thea's Raw Cacao Coconut Almond Ice Cream

Ingredients:

3 cups organic unsweetened almond milk
Coconut meat from 1 coconut
1/4 c. Raw cacao powder
3 Organic stevia packets
1 Tbsp. Raw Almond butter
4 Organic pitted dates
2 Tbsp. Organic instant coffee
Cinnamon to taste

1. In a blender blend together coconut meat and almond milk.
2. Add in dates, almond butter, cacao, stevia, coffee, cinnamon, and cacao.
3. Blend until smooth, then pour in to plastic container with lid.
4. Freeze for a few hours.
5. Stir, then freeze again for 30-45 min.
6. Scoop then serve.

This reminds me of mocha almond fudge ice cream, just tastier:)