Tag Archives: Vegan Living

Raw Dairy-Free Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

Pumpkin Cheesecake
Pumpkin Cheesecake

Crust
Ingredients
3 cups raw pecans
3 dates
1/4 teaspoon sea salt
Directions
Process all ingredients until they start to stick together. Pour ingredients into a 10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Pumpkin filling
Ingredients
3 cups raw cashews, soaked for 1–2 hours, drained, and rinsed
2 cups pumpkin, cubed
1½ cups carrot juice
½ cup lemon juice, freshly squeezed
1 cup agave nectar
1 cup coconut oil, melted in hot bath
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1½ teaspoon nutmeg
¾ teaspoon sea salt
Directions
Blend all ingredients in high-speed blender until smooth and creamy. Pour mixture into pan on top of crust. Using spatula gently spread toward edges of pan until even. Place in freezer while making next layer or for 1–2 hours.
Coconut topping
Ingredients
1 cup raw cashews, soaked
1½ cups coconut milk (1 young coconut)
¼ cup agave nectar
1 teaspoon vanilla extract
1½ tablespoons lecithin
¼ cup coconut oil, melted
Pinch sea salt
Directions Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set. Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!

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Coconut Curried Pumpkin Soup

My girlfriend on the East Coast just called and asked for a recipe for Pumpkin soup.

She always calls me when she wants to make something yummy and healthy.

When we were little girls growing up, she used to come over to my house after school and watch me play in the kitchen.

I was a latch-key kid and was in charge of making dinner for my brother and my mom.

And one of my specialties was soup.

So, I took one of my favorite soups and played with it a bit

here is the recipe I gave her:

Coconut Curried Pumpkin Soup

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Ingredients

3 cups fresh pumpkin, diced

1 yellow onion, diced

2 tablespoons ghee or (coconut oil for a vegan version)

1 1/2 tablespoons curry powder

2 teaspoons sea salt

1 quart organic vegetable broth, either — •

  • Store bought (e.g., Pacific Natural Foods)•
  • Homemade •
  • 1 quart water and organic vegetable bouillon cube

2 cups coconut milk, either — •

  • Homemade (see recipe below) •
  • 14-ounces of organic store-bought coconut milk

¼ cup cilantro, chopped

 

Directions

 

In 4-quart saucepan, sauté onions and pumpkin in ghee until they sweat but do not brown. Add curry powder, sea salt, and broth. Cook on medium-low for about 20 minutes until vegetables are soft. Take pot off heat and add coconut milk. Using hand blender, blend until desired consistency. (Or cool and transfer to blender and blend for 20– 30 seconds.) Stir in cilantro and serve.

Coconut milk

1 1/2–2 cups coconut water 8 ounces coconut meat (or meat of 1 coconut, depending on size)

Place both in high-speed blender and blend on high until ingredients are emulsified.

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Soothing Non-Dairy Turmeric Milk

Not only is this warm drink delicious, it is also soothing for sore throats and stuffy noses. Ginger and turmeric are anti-inflammatory and antiseptic. The black pepper boosts those properties. You can make this with any fresh nut-milk you have on hand or even store bought coconut milk. Make sure you heat it gently to not curdle the milk.

Non-Dairy Turmeric Milk

2 cups homemade almond, coconut milk, or any non-dairy milk of your choice
1 teaspoon turmeric
1/4 teaspoon black pepper
1″ piece of ginger sliced
raw honey to sweeten, if desired

Combine all ingredients and whisk on low heat until milk is warm but not too hot. Serve immediately.

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Soothing Turmeric Almond Milk

Mesquite Maple Cheesecake With Walnut Mesquite Crust

I’m a maple fanatic. I love maple scones, maple doughnuts, maple cookies, maple milkshakes, and maple cheesecake. But this one is the raw version of something fantastic. I know you will love this, too.

MapleCheesecake

Crust
Ingredients
3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Directions
Process all ingredients in a food processor until crumbly. Pour ingredients into a
10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Cheesecake Filling
Ingredients
4 cups raw cashews, soaked
1¼ cup almond milk
½ cup lemon juice
1 cup agave nectar
1 cup coconut oil
¾ teaspoon sea salt
2 teaspoons vanilla extract
Directions
Blend all ingredients in high-speed blender until smooth and creamy. Reserve 1 cup of filling for the Maple Butter Swirl. Pour remaining filling into pan on top of crust. Using spatula, gently spread toward edges of pan until even.
Maple Butter Swirl
Ingredients
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Directions
Blend all ingredients in a high-speed blender until smooth and creamy. Pour over cake batter layer in one thick line about an inch away from the edge of the pan. Take a butter knife and place it into the batter where the two colors meet and begin a swirling pattern weaving in and out of the mixtures.
Top with fresh chopped pecans and place in the freezer for 4–6 hours to set.

root-casserole

Root Vegetable au Gratin with Crispy Leeks

I’ve been getting so many request for root vegetable recipes. Especially celeriac roots and turnips. Basically, I use them instead of potatoes. You can roast them, you can mash them. They are so versatile.

Don’t be afraid of new produce!

I created this dish from my Kale Casserole recipe and it was a revelation!

root-casserole

Root Vegetable au Gratin with Crispy Leeks

Ingredients

• 3 tablespoon ghee, melted

• 1 cup thinly sliced leeks

• 11⁄2 teaspoons Spike Gourmet Natural Seasoning

• 2 teaspoons tamari wheat-free soy sauce

• 1 each parsnip, celeriac root, turnip, sliced thin

Sauce

• 1⁄4 cup cashew butter

• 1⁄2 cup water

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons nutritional yeast

• 1⁄2 teaspoon sea salt

Crispy Leeks

Ingredients

2 cups thinly sliced leeks (about 2)

2 teaspoons olive oil

Pinch of sea salt

Directions

Preheat oven to 375° F.

Peel and slice root vegetables into thin slices using a sharp knife or a mandolin.

In a 9-x-9 inch baking dish layer sliced root vegetables, using a pastry brush, brush thin layer of melted ghee on each layer of root vegetable mixture.

In a high-speed blender, mix cashew butter, water, lemon juice, nutritional yeast, and salt until incorporated. Pour over root vegetables, cover with foil and cook for 30 minutes. Top with Crispy Leeks (below) and bake at 375° for an additional 15 minutes.

Crispy Leeks

Directions

Thinly slice leeks, using the tender whites up to the pale green of the leek.

Toss leeks in olive oil and sea salt. Spread evenly and thinly on baking sheet and bake for 10 minutes. Toss and bake an additional 5 minutes until almost completely browned. They will continue to brown on top of casserole.

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Labor Day Recipe: How to make the best raw and vegan onion dip ever!

We’ve all eaten some pretty “gnarly” things at the buffet table.

Usually they are consumed unconsciously, meaning that we didn’t mean to but we couldn’t stop …

With Labor Day weekend, there will be picnics, BBQs, and parties with foods like:

Pigs in a Blanket

Crab dip, which is basically:

  • Velveeta cheese
  • Cream cheese
  • Canned crab
  • and Worcestershire sauce

Artichoke/Spinach dip:

  • A couple of potential vegetable items
  • Cream cheese
  • and parmesan cheese

Or my all time favorite:

Lipton Onion Soup Mix Dip and Ruffles Potato Chips

Need I say more?

Salty, creamy, decadent and super bad for your body.

But what if you could make a dip that tastes exactly like the Lipton Onion Soup Mix dip but that is high in:

  • Potassium
  • Magnesium
  • Copper
  • Amino acids
  • Biotin 
  • Sulfur

Would you be my new best friend?

WATCH THIS NOW  for the best raw onion dip EVER.

Then make it and invite me over for your Labor day celebration.

I would love to celebrate with you.

In health & love

Diana

 

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How to make a GREEN SMOOTHIE with any Blender

I GOTTA have it…

Thats what they all say…

…when it comes to a Vitamix and healthy eating, everybody has it on their registries and christmas lists…

After all, the Vitamix is the hot appliance of this decade.

Remember when the Microwave hit the market in the late 70’s?

We all learned to Zap our food into a super hot deformation of cellular mass.

Doesn’t that paint a pretty picture?

My dad used to call it a “potato cooker”.  It probably doesn’t sound that funny without my dad’s Persian accent, but trust me, you would laugh if you heard him say it.

So, like every good middle class family, we bought a “potato cooker”…only to return it a month later.

We simply didn’t eat that many potatoes.

Well the brilliance of marketing began to support the “potato cookers” and 5 years later, every household owned one.

But times, they area a changing.

The GREEN SMOOTHIE is the “whats hot” food of the decade.

It’s not just because Green smoothies can rock your world, it’s also because they taste like dessert and fill you with vital nutrients.

I make great Green Smoothies, in fact have recipes of Green, and not-so-green-smoothies that are super easy and fantastic.

My basic concoction for those who want to play in the kitchen is 

  • 3 fruits
  • 3 vegetables
  • Blend to a smooth consistency

“How to make a GREEN SMOOTHIE with any Blender”

(Their are actual tricks to making it taste great- wink wink)

But the #1 question I always get is “Do I need a Vitamix to make a Green Smoothie?

Absolutely not.

My video not only shows you how to make a GREEN SMOOTHIE

but it shows you “How to make a GREEN SMOOTHIE with any Blender”

I’m really excited or you to watch this because this could be the very thing holding you back from your ongoing healthy lifestyle.

You know, we talk a lot about our healthy lifestyle in THE NAKED ZONE

Basically, its like super inexpensive group counceling and support system.

We talk a couple times a month and get through any roadblocks to our ideal life.

If you want to try a month, we can talk next week, Tuesday August 26th at 6pm PST.

And, then you can decide from there whether you wish to continue.

Well, I’m gonna let you go and make your Green Smoothie.

Put some Bok Choy in one and I’ll come over and have a glass with you :)

In health and Love,

Diana

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marinatedKaleSalad

Summertime Balsamic Salad

Summertime Balsamic Salad

Balsamic vinaigrette is one of my favorite flavors. Making your own dressing is the simplest thing and tastes so much better than store bought. I whipped this up from ingredients I had available in my kitchen, I wanted something special to drizzle on my fresh summertime produce. This hearty salad can be served as a side or eaten as a meal.

Balsmaic dressing

Ingredients

  • 1 head lettuce of your choice, torn into bite size pieces (I used Romaine)
  • 1 orange bell pepper, cut into slices
  • 2 persian cucumbers, sliced
  • 3 green onions, cut into small pieces
  • 2 heirloom tomatoes, cut into small pieces

Arrange produce in large bowl and toss with balsamic dressing. Serve immediately and enjoy!

Balsamic Dressing

Ingredients

  • 1/2 cup olive oil
  • 1/4 balsamic dressing
  • 2 tablespoons coconut sugar
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 1 teaspoon sea salt

Place all ingredients into blender on high until smooth. Store in an airtight container in fridge.

 

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Kale Pear Raspberry Salad

rasberry dressing

This bright and tart dressing is pretty to look at and perfect on Kale. This will be a favorite at any BBQ or potluck you have this summer.

Ingredients

  • 1 bunch of dinosaur kale, chiffonaded
  • 1 pear, sliced
  • a handle full of green grapes, cut in half

Arrange produce on plate and drizzle with raspberry dressing. Enjoy!

Raspberry Dressing

Ingredients

  • 1/4 cup Apple Cider Vinegar
  • 3/4 cup Olive Oil
  • 1/2 cup frozen rasberries
  • 3 tablespoons Raw honey
  • 3 leaves of fresh basil
  • 1 1/2 teaspoons sea salt

Place all ingredients in blender and blend on high until smooth.

 

 

 

 

cherry-apricot-crisp

Cherry Apricot Crisp

cherry-apricot-crisp

Prepare in a tart mold for an elegant looking dessert.

Ingredients

  • 1 cup fresh cherries, pitted and sliced
  • 2 apricots (seeded and thinly sliced)
  • 1 /4 teaspoon cinnamon
  • 1/2 teaspoon agave

Directions

Toss sliced cherries and apricots, agave and cinnamon together in a bowl and let sit to infuse flavors while preparing the topping.

Crisp Ingredients

  • 1/4 cup raw pecans
  • 1 Medjool date, pitted and chopped
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon vanilla powder
  • 1/8 teaspoon sea salt

Directions:

Place all ingredients in a processor fitted with an s-blade. Pulse until pecans and dates are broken down. Place sliced cherries and apricots in serving dish of choice. Crumble pecan-date mixture on top of cherries and apricots, then press lightly to form a crusty top. Enjoy as is or serve with your favorite non-dairy frozen dessert.