Everything Veggie Bowl With Kickin’ Miso Sauce


I’m on a sauce/dressing/spices kick. I’ve been experimenting with all kinds of different combinations lately and it’s a lot of fun! It’s hard to tell which ones are good or not so good until I throw them on top of a bunch of different foods. This is my favorite so far. Probably because it’s my favorite toppings all mixed together. Miso, lemon, curry powder, nutritional yeast, tahini; aw yeah. This is a sweet and salty sauce with a little bit of a kick (thank you curry powder). So basically it’s all you need in life and adding it to a delicious bowl of grains and veggies puts it way over the top. Hello Kickin’ Miso Sauce.


Everything Veggie Bowl with Kickin’ Miso Sauce

serves 2

Kickin’ Miso Sauce:
4 teaspoons fresh squeezed lemon juice
2 teaspoons miso paste
2 teaspoons curry powder
2 teaspoons tahini
1/4 teaspoon nutritional yeast

Mix it all together. It’s as easy as that!

Everything Veggie Bowl:
1/2 cup millet
1 cup mixed veggies (I used edamame, carrots, and beans)
1/4 cup mushrooms
handful of spinach
1/4 cup nori strips

Cook millet and sauté veggies and mushrooms. Throw it all in a bowl and mix in spinach and nori. Top with Kickin’ Miso Sauce. Serve, enjoy!!


Creamy Dreamy Orange Ice Cream Cake


Apologizing in advance for these photos once again. Back in August when I was in Tennessee I dropped my camera and it works well for a while but then malfunctions or something and I end up taking over 50 photos of the same recipe and only getting one or two presentable photos. It’s very frustrating for me to spend so much time on something and then come to realize that the results are so poor. But here we are! And all will be well with my photographs someday. (Preferably sooner rather than later but we’ll see.)

Anyways, on to the important part of this post. The recipe! This cake consists of three layers; the soft bottom vanilla layer, the middle smooth and flavor bursting caramel layer, and the orange citrus gelato-like layer. Combined with some blueberries to achieve ice cream heaven.


Creamy Dreamy Orange Ice Cream Cake

serves 8-10

Vanilla Base Layer:
4 bananas, frozen
1 teaspoon vanilla

In blender or food processor blend together. Pour into 7×7 inch dish. I line mine with parchment paper to make it easier to remove and serve. Place layer in freezer to set up completely. Approximately 1 hour.

Caramel Middle Layer:
1 cup dates
1/2 cup water
1/2 cup almonds
1/4 cup maple syrup
1 tablespoon coconut oil

In blender or food processor blend together all ingredients. Pour over frozen vanilla base layer and spread evenly. Place in freezer to set up. Approximately 1 hour. This layer most likely won’t freeze completely. Pouring top layer on semi-frozen caramel layer will work out just fine.

Citrus Top Layer:
4 oranges, peeled
2 bananas, frozen
Blueberries, to top

In blender, blend together and pour mixture over caramel layer. Throw in some blueberries if your heart desires, if not leave as is. Place in freezer to set up completely. About 2-3 hours. Serve, enjoy!!

Raw Chocolate Chip Oatmeal Cookies


I got a Vitamix for Christmas guys.. *screaming with excitement*
Now I haven’t really had time to do a lot with it except make these cookies and extremely large smoothies. But I can already tell that tons of amazing recipes will be created with it. Get excited!

I will do a review/comparison of my Vitamix and Ninja. But we all know who will win that contest already.

Anyways, I hope you all had a great holiday if you celebrate, and if you don’t then I hope you had an awesome day anyways! I can’t believe that it’s over already. The week between Christmas and New Years is always so strange. But I like the strangeness of it all. Everyone just kind of hangs out and waits for the upcoming year, preparing their New Years resolutions and eating lots of food. I almost wish every day was that way. You know?

These cookies are just like eating cookie dough straight out of the bowl. Which is something I used to do every chance I got. But these cookies vegan, obviously, which means that you don’t have any risks that you’d have with eggs. Ah, the relief, right?!


Raw Chocolate Chip Oatmeal Cookies

makes 10-12 cookies

1/2 cup cashews, soaked
1 cup oats, divided
1 teaspoon vanilla
1 teaspoon coconut sugar
pinch of salt
2-3 tablespoons chocolate chips

In a blender or food processor combine cashews, 3/4 cup oats, vanilla, coconut sugar, and salt. Blend until soft dough is formed. Remove from blender and stir in remaining 1/4 cup oats and chocolate chips. Roll into 10-12 medium sized balls. Place in refrigerator for 30 minutes. Remove and flatten if desired. Serve, enjoy!

Keep in refrigerator for up to 7 days.


Raw Brownie Ice Cream Explosion


Apologizing in advance for the lack of photos for this AWESOME recipe. I was running out of daylight for these photographs and was trying to hurry. I planned on coming home after work today and photographing this but my mom had other plans for me involving last minute Christmas shopping. So here we are.

Anyways, I wanted to share a peppermint recipe with you guys today. I was making it yesterday and it turned into this little gem. That happens a lot. I set out to make something and end up with another thing completely different (but just as delicious). What you have here is a creamy brownie base layer, a thick rich banana ice cream, smooth coconut whipped cream, chocolate sauce, peanut butter drizzle, cacao nibs, and goji berries. Or you could just call it raw vegan heaven instead. Yeah, I like that better.


Raw Brownie Ice Cream Explosion

serves 8-10

read all directions before beginning recipe

Brownie Base:

1 cup dates, pitted
1/2 cup oats
2 tablespoons water
1 tablespoon cacao powder
1 tablespoon maple syrup

In your food processor blend together all ingredients until a creamy dough is formed. Press into a 6×10 pan or two 3×5 pans (that’s what I do).

Ice Cream:

1 cup cashews, soaked 2 hours
1 and 1/2 bananas, frozen
4 tablespoons almond milk
2 tablespoon water
1 tablespoon vanilla
1 teaspoon coconut oil

Blend together all ingredients. Pour mixture over brownie base and place in the freezer. Stir ice cream occasionally until it becomes stiff. (about 1-2 hours) Remove from freezer and start adding your toppings.

Coconut Whipped Topping*:

This is where I cheated slightly. Forgive me please?! This is as simple as it gets. Take a can of coconut milk and place in the refrigerator upside down. Let it chill completely. (I always keep an extra can in the fridge just for emergencies!) Remove your can of coconut milk and open from the bottom. Pour out the liquid and use it in an awesome smoothie or something. Then you’re left with the whipped cream. Scoop that out onto the top of your ice cream.

*Note: Canned coconut milk isn’t raw as far as I know. I’m not fully raw so that is why I used this option. But hey, canned coconut milk is much better than Reddi-Wip or something similar. Right?!

Chocolate Sauce:

3 tablespoons coconut oil, melted
2 tablespoons cacao powder
1 tablespoon maple syrup

Combine ingredients together and drizzle over the top of your whipped topping.

I just used natural peanut butter, cacao nibs, and goji berries to finish off this brownie ice cream explosion. I recommend you doing the same!

Serve, enjoy!!

Very Cherry Milkshake


Who wants a milkshake for lunch? I’m sure you do or else you wouldn’t be reading this right now. Right?
Well I just had this shake for lunch and I don’t feel too full or sick from all of the dairy or refined sugars that you’d find in a “normal” milkshake. That’s because this shake is only made of 3 awesome ingredients that will leave you energized and satisfied. Woo!


Your taste buds will love you for this one. Thick, but not too thick, and creamy cherry base with little bits of cacao/chocolate is the definition of milkshake heaven.


Very Cherry Shake

serves 1-2 

1 cup fresh cherries
1/4 cup almond milk
2 medium/large bananas, frozen
Cacao nibs or chocolate chips (optional)

In your blender place cherries and almond milk. Blend together and then add bananas. Blend once more until you reach a smooth, soft serve consistency. Either stir in your cacao/chocolate or use as garnishing. Serve, enjoy!