While making this vegan mac and cheese with spinach version I was extremely skeptical.

The sound of actually not having any cheese, since I love cheese, sounded all sorts of wrong to me, but to my surprise, I totally loved it.

I think the garlic and the nutritional yeast is what made the sauce taste super fantastic. Because I love garlic, I added about 4-5 cloves which made the sauce taste amazing. It was also my first time using nutritional yeast. Again, I was super skeptical but this ingredient kind of replaces a little bit of the cheese taste so it gives the sauce an amazing flavor.

My kids weren’t even able to tell the difference. I told them it was mac and cheese and that is all I had to say. The ate every bit of it. I was actually glad at the fact that I doubled the batch because through out the week they were able to take this with them for lunch to school.

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These almond coconut bars not only are gluten free and vegan but they essentially only have 5 ingredients. They are not sweet at all and the coconut with the almond flavor combined is just superb.

I tend to make a lot of raw bars but most of them with dates. Because dates are sweet the bars tend to sort of sweet, however, these almond coconut bars don’t have any dates so they are just perfect and not sweet at all.

If you think you are nog going to eat the bars all at once…well in a few days that is, these bars will keep great in the freezer.

I love making things like this not only because they are healthy but because they are super fast to make and great for a snack. My kids actually love them. With a tall glass of organic milk these bars are just great. These are the sort of snacks I like to have after working out too.

I hope you get to make these bars. A lot of my raw desserts required a food processor, if you don’t have one I suggest you invest some money on getting a good one. It will last you a long time and you will be able to make superb desserts, such as bars and much more. I actually could not live without it.

Enjoy!

Almond coconut bars

Miryam's original recipe

Yield: 12 bars

Total Time: 10 minutes

Ingredients:

• 1 cup unsweetened shredded coconut 
• 1 cup raw almonds
• 1  cup raw cashews
• 1/4 cup almond butter
• 3 tbs maple syrup
• 2 tbs lucuma powder, optional
• 2-3 tbs water

Directions:

Line a 9x 5 inch loaf baking pan with unbleached parchment paper and set aside.

In a food processor place all the ingredients except the water. Pulse. If the mixture doesn't come together add 1 tablespoon of water at a time pulsing the food processor in between. If needed, add more water until the mixture comes together.

Place the mixture in the prepared baking pan and with a spatula press until it is uniform on all sides. Place in the refrigerator for 2-3 hours. Cut into squares and keep leftovers covered in the refrigerator.

NOTE: If you are in need of a food processor this is a good one, fairly inexpensive, and won't burn your motor in 3 months!

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I haven’t made something like this in a long time but today I felt inspire to make something that was chocolate flavor and that required no baking. I must say I hit the nail on the head with this sensational and super healthy brownie cake with mocha buttercream frosting.

No only this brownie cake with mocha buttercream frosting is no bake, gluten free and vegan but it is loaded with super foods. To begin with it has flaxseed meal, which is rich in soluble fiber, which will lower your cholesterol naturally, as well as Omega- 3’s a natural anti inflammatory.

I also added chia seeds which are also rich in fiber and Omega- 3’s.

Finally, I added hulled hemp seeds. I think this is my newly discovered favorite ingredient. When I opened the bag I had a little taste and I was like, OMG…I then proceeded to have a huge handful. I am in love with this nutty tasty ingredient. I have had hemp seeds before but never this hulled kind. They are the best.

I got all these top of the line ingredients from my friends at Bob’s Red Mill. They are truly one of my favorite companies to work for. I wish I lived closer to their factory!

I am in love with this brownie cake with mocha buttercream frosting that I am going to make other varieties very soon. Stay tuned because I think they are going to be epic.

Enjoy!

Here you can see the before and after of the brownie batter. When the batter starts to come together you are ready to place it in the cookie moulds of your choice!

Just press the brownie batter down with your fingers onto the cookie mould. Then just help yourself with a knife to unmould the brownie.

One of my favorite ingredients that I have just recently discovered. Hulled hemp seeds, these are the absolute bomb!

This is the vegan, gluten free mocha buttercream frosting. It is to die for. Excellent on muffins and cakes of any sort. This is going to be my go to buttercream recipe from now on, especially when making raw desserts!

Brownie cake with mocha buttercream frosting

Miryam's original recipe

Yield: 6 servings

Total Time: 25 minutes

Ingredients:

Brownie base

• 1 cup dates, pitted
• 1 cup raw cashews
• 1/4 cup chia seeds
• 1/4 cup flax seed meal
• 1/4 cup hulled hemp seeds
• 1/4 cup water
• 1 tbs cacao nibs, optional
• 2 tbs cocoa powder
• 2 tsp vanilla extract

Mocha buttercream frosting

• 1 cup dates, pitted
• 2 tbs cocoa powder
• 1/3 cup water
• 2 tsp instant coffee powder
• pinch celtic salt

Directions:

In a food processor add the brownie batter ingredients and pulse until your mixture comes together. Divide batter into 5 equal pieces and press down on the cookie moulds. I used 3 inch round cookie moulds.

Run a knife around the cookie mould edge to help you release the brownie base and place onto a baking sheet. Repeat this procedure until you don't have no more brownie batter.

For the buttercream frosting add all the ingredients to your food processor and pulse until you obtain a homogenous mixture with no lumps.

Place one cookie batter round onto a plate and frost with the buttercream. Repeat to however many layers you like.

Keep leftover brownie batter and buttercream frosting refrigerated.

NOTE: You can use the brownie batter and make balls instead of a cake. 

The post Brownie cake with mocha buttercream frosting appeared first on Eat Good 4 Life.

Granted each piece should be considered as a treat but this recipe has 1 cup of white chocolate chips instead of 3 bags. Don’t get me wrong, the other recipe is good but the sweetness is a bit over-powering for me. I will take a piece here and there but I rather have something a bit less sweet and healthier for me!

This is my first fudge recipe of the year and I think it will be my last. I wanted to tackle another mint candy cane version but I think I won’t have time. Between my last two finals next week and moving back into my house, well that is taking all the time, maybe next year!

In about 12 days me and my family will be going to Las Vegas, Nevada for the first time ever to spend Christmas with my brother. We are super excited to be out of NJ for a few days as well as be able to go and eat out to many of the amazing restaurants Vegas has to offer. I will let you know how it goes but we are really excited to say the least.

Well, I think this healthier Baileys fudge will be a much better alternative than regular versions out there. It is still sweet but nothing like a sugar bomb in your mouth. I tell you, I can’t tolerate those type of sweets anymore.

I keep this  healthier Baileys fudge in the fridge. I have not in the counter just yet so I don’t know if it will keep too long there otherwise I think the fridge will be a better option.

Enjoy!

Healthier baileys fudge

Miryam's original recipe

Yield: 24 pieces

Total Time: 15 minutes

Ingredients:

• 2 cups raw cashews, soaked in water for 2 hours
• 1 cup white chocolate chips, melted
• 1/2 cup Baileys
• 1/2 cup raw pistachios

 

Directions:

Lined a loaf baking pan with unbleached parchment paper. Set aside.

Place the cashews in your food processor and pulse for 1-2 minutes until the cashews are completely pureed. Add the Baileys and pulse for 20 seconds until incorporated.

Place chocolate chips on a microwave heat proof dish and microwave in 20 second intervals until melted. I only needed 40 seconds for mine. Just move around the chocolate chips with a spatula after the 40 seconds has past. The heat from the plate will take care of melting them completely. If not microwave for another 10-20 seconds.

Add the melted chocolate to the food processor mixture and pulse for another 30 seconds.

Transfer the mixture to a mixing bowl and add the pistachios. Combine. Transfer the mixture to the prepared baking dish and spread evenly. Place the mixture in the freezer for 2-3 hours until it solidifies.  Cut fudge into small squares and serve.

Store fudge in a airtight glass container covered in the freezer.

 

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I have several family members as well as friends on both gluten-free and vegan diets. Not because of choice but for health reasons. Since the holidays are just around the corner I want to make sure that when taking food over to friends and family I don’t have worry about some members not being able to try it. Making vegan, gluten-free recipes almost always will be safe.

This no-bake California raisin cheesecake uses both golden and dark California Raisins. These raisins are sweetened naturally and they both have several health benefits. Did you know that raisins inhibit the growth of bacteria in the mouth that cause gingivitis and tooth decay?

Raisins are also fat and cholesterol free, high in antioxidants, a good source of potassium, iron and dietary fiber and virtually sodium-free. In addition, 1/4 of a cup of California Raisins equals 1 whole fruit serving!

I love making desserts that are healthy, especially when they are sweet naturally and not loaded with simple carbohydrates like sugar. As a dietitian I always strive, especially for my kids, to serve things that contain natural sugars which are a good source of energy. This no-bake California raisin cheesecake – vegan and gluten free is a prime example.

If you are looking for something healthier and lower in sugar, you will be pleasantly surprised by this dessert. If you like raisins, this is definitely the dessert for you!

I hope you try this no-bake California raisin cheesecake soon.

Enjoy!

No bake California raisin cheesecake - Vegan and gluten free

Miryam's original recipe

Yield: 12 servings

Total Time: 25 minutes

Ingredients:

Base

• 1 cup golden California Raisins, presoaked
• 1/2 cup rolled oats, gluten free
• 1 cup almond flour
• 4 dates, pitted
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

Cheesecake layer

• 2 cup cashews, presoaked
• 2 tbsp almond flour
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Top layer

• 1/4 cup golden California raisins
• 1/4 cup dark California raisins
• 1/4 cup dark chocolate chips
• 1/4 cup pecans, chopped

 

 

Directions:

Presoak the cashews for 2 hours in cold water as well as the raisins for the base for 3o minutes. Drain and set aside.

Line a 9-by-5-inch loaf baking pan with parchment paper and set aside.

In your food processor add the base ingredients and pulse until combined, about 30 seconds. Transfer the mixture to the prepared loaf baking pan with a spatula. Place the cheesecake layer in your food processor and pulse until smooth, about 2-3 minutes depending on your food processor. Evenly spread this mixture over the base layer.

In a small bowl mix the topping ingredients. Distribute the topping over the cheesecake layer and with your hands press down lightly. Place the cheesecake in the freezer for at least 3-4 hours.

Thaw cheesecake for 15-20 minutes before serving. At this time you can cut cheesecake into 2-3 inch. Store leftover cheesecake covered in the freezer.

The post No-bake California raisin cheesecake – Vegan and gluten free appeared first on Eat Good 4 Life.

I wanted to make my readers aware of an issue that will affect us all. Bees population is in trouble. Because we depend on bees for diversity in our food system it is important for us to support this cause.

While scientists are still studying the many issues plaguing bees, and why their numbers are declining at rapid rates, there is an easy way in which many of us can help. Here is how:

1. Planting wildflowers is an easy and beautiful way to increase their habitat.
2. Choosing organic means choosing foods that are better for bees and the rest of our ecosystem.
3. Raising awareness means more and more people can learn about the issue and find ways to help.
4. Donating to bee-friendly organizations helps scientists conduct essential research.

To learn more about it and watch an amazing informational 3 minute video please visit this link www.bee-friendlier.com and click on “Watch Video” to find out how you can help bees.

Also, Cascadian Farms is offering this giveaway to one of my readers. It includes:

1. Cascadian Farm Buzz Crunch Honey Almond Cereal
2. Cascadian Farm Protein Granola
3. Seedles
4. Bee finger puppets
5. Save the Bees tea tower
6. Save the Bees art print

To enter the giveaway just comment below and let me know which organic products you or your family enjoys. I will pick a winner by November 1st. LEXY HAS BEEN PICKED AS THE WINNER!! CONGRATS!

I hope you get to plant some wildflowers in your garden. I am with my little ones. Will see what we get. Until then I hope you like this raw vegan vanilla raspberry cheesecake

Enjoy!

Disclaimer: This post is sponsored by Cascadian Farm. All opinions are my own and I speak from personal experience. The end :-)

Raw vegan Vanilla raspberry cheesecake

miryam's original recipe

Yield: 10 servings

Total Time: 30 minutes

Ingredients:

• 1 cup Cascadian Farm cinnamon crunch
• 1 cup pitted dates
• 1 tbsp cacao powder
• 1-2 tbsp almond milk

Cheesecake layer

• 1 1/2 cups raw cashews
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2-3 tbsp almond milk, if mixture is too dry

Top Layer

• 10 oz organic Cascadian Farm raspberries, defrosted
• 1/4 cup chia seeds
• 1/4 cup maple syrup

Directions:

Soak the cashews in water for 1 hour. Discard the water and line a loaf baking pan with unbleached parchment paper and set aside. In a medium mixing bowl, mix the topping ingredients and let it sit for 1 hour until it thickens.

Place the crust ingredients in your food processor and pulse until the mixture comes together; this should take about 1 minute.

Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.

Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 1 hour. Spread topping ingredients evenly over the cheesecake layer. Freeze for another hour.

Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.

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