RAW Choco Cups with Pumpkin Mousse

I really enjoy dessert, but what I enjoy even more is creating delicious, satisfying desserts made with natural ingredients that are health(ier). You see, my fiancé and I eat a pretty clean diet. Sure we enjoy our special indulgences from time to time but overall we eat whole-foods that are nutrient dense and mostly plants. Many people would say that our refrigerator and pantry look pretty boring…that’s definitely not the case J You typically won’t find candy, cookies, cereal, chips, etc., but once in a while I want something sweet and pleasing. I recently made these delicious little chocolate cups filled with creamy pumpkin mousse filling. They are light, lovely, RAW and absolutely yummy!

There are a few staples (pantry must-have’s) when it comes to raw vegan desserts: nuts, dates and cacao powder. You can almost always whip up something incredible with just these few ingredients. This recipe does contain one or two more ingredients, but otherwise, that’s it!

Ingredients

1 cup of raw unsalted walnuts

1 cup of raw unsalted cashews, soaked
1/2 cup of organic pumpkin (canned or fresh)

1/4 cup of unsweetened almond milk

1/4 cup of pure maple syrup

4-5 large Medjool dates, pitted and soaked

1 tablespoon of pumpkin pie spice (cinnamon, nutmeg, ginger, allspice or cloves)

1 heaping tablespoon of raw cacao powder

1/2 teaspoon of extra virgin coconut oil

Directions

Soak the cashews and dates in warm water, separately, for at least one hour. This allows for the dates to be processed easier and the cashews to achieve a creamier consistency.

Remove the dates from the water and add them to a food processor along with the walnuts, cacao powder and coconut oil. Pulse the ingredients until you have sticky dough. Create small little cups out of the dough using your hands. Place the chocolate cups on a parchment paper lined baking sheet and refrigerate while you’re making the pumpkin mousse.

Next, add the cashews, pumpkin, almond milk, maple syrup and pumpkin pie spice to a food processor or blender. Blend or process until you have a thick, creamy, mousse-like consistency.

Remove the cups from the refrigerator and fill each cup with a few spoonfuls of the pumpkin mousse. Sprinkle with cinnamon and place in the refrigerator for 30 minutes before serving. This allows the desserts to set. Enjoy!

Carrot + Parsnip Soup

As many of you know, I left my corporate job at the end of October to pursue health coaching, yoga and food blogging full-time. Because of this, I’ve had a lot more time to spend in the kitchen cooking, creating, and testing out new recipes. In fact, I have an abundance of images that I’ve taken (or my fiancé has taken) that need to be blogged about. This happens to be one of them.

I love root vegetables and soups in the winter (no judging, it does get somewhat cold in Southern California :). They are hearty and comforting and warm your bones. I can’t think of anything better, can you?

Sometimes I feel the parsnip is overlooked, as though it is the redheaded stepchild (I have nothing against step-children, I am one!) of root vegetables. They are absolutely delicious and I cannot fathom why they are not used more often! Maybe because this root veggie is white and the color is not a vibrant orange or an attractive yellow? The parsnip is a sweet, juicy root with a mild flavor that boasts sophistication and earthiness. It is a great source of fiber, which helps with digestion and keeps us feeling full longer, and an excellent source of Vitamin C, which builds immunity and helps us maintain healthy connective tissue. In addition, the parsnip is rich in B vitamins (folic acid, thiamin, pyridoxine) and potassium, an important component that helps keep our blood pressure and heart rate in check by countering the effects of sodium.

This recipe is pretty easy to make. All it takes is a little sautéing, boiling and blending.

Ingredients:

2 ½ cups of carrots, peeled and chopped (approximately 6 large carrots)

1 ½ cups of parsnips, peeled and chopped (approximately 4)

2 cloves of garlic, minced

1 shallot, diced

2 sprigs of fresh thyme

2 tablespoons of extra virgin olive oil

1 cup of vegetable stock (or water)

1 ½ cups of milk (I used almond milk)

Salt and Pepper to taste

Directions:

Heat the olive oil in a large pot and sauté the garlic, shallot, and thyme. Add some salt and pepper, approximately ¼ teaspoon each. You can add more or less based on your personal preference.

Next add the parsnips and carrots to the pot and stir until they are lightly coated with olive oil. You may need to drizzle in a bit more at this time. Cook uncovered for a few minutes as you continue to stir and toss the roots.

Pour in the milk and vegetable stock and continue to cook until it comes to a gentle boil. Turn the heat down and simmer, partially covered, for approximately 15 minutes (or until veggies are tender).

Transfer to a blender, or use an immersion blender, and blend until the soup becomes a creamy, silky smooth consistency.

* Option to serve with rye bread crumbs.

New Year – New You! Get Your Cleanse On!

Image from NY Daily News

Yup! I said it, c-l-e-a-n-s-e! The ubiquitous term that has been seen (and heard) all over the media. Now let me put all of your objections and negative thoughts to rest. I am not talking about a juice cleanse nor am I speaking of expensive shakes and supplements. Today, I present to you a whole-foods cleanse. This type of cleanse is made up of fresh, clean, healthy ingredients that can all be found in your local market or grocery store. Together, we will “crowd out” processed foods, sugar, alcohol, dairy, gluten and caffeine by nourishing and fueling our bodies with nutrient dense foods.

Do the other cleanses work? Sure, perhaps they do – but what they do not teach you is clean eating and permanent lifestyle changes.

Why CLEANSE?

Every 3,000-5,000 miles you probably take your car in for an oil change? It flushes dirt and grime out of the engine and replenishes the car with fresh, clean oil. What about you, your body? When was the last time you gave your body an “oil” change?

Cleansing, or detoxing, works to eliminate and flush toxins from the body that cause inflammation and make us sick. This 21-day process can also help kick cravings (such as highly addictive sugar and caffeine), identify food sensitivities (such as gluten), increase energy, improve mental clarity and mood, and facilitate weight loss. A whole-foods cleanse works to educate you on nutrition and will kick-start your journey to mindful eating and healthier living.

What will I eat (an example day)?

Breakfast: Warm water with lemon, green smoothie, gluten-free oats with cranberries and walnuts.

Lunch: A beautiful, vibrant salad loaded with spinach, kale, cucumbers, avocado, tomatoes, and chickpeas that is dressed with olive oil and fresh squeezed lemon.

Snack: Almonds or cashews, a juice or smoothie, cut veggies and hummus.

Dinner: Wild caught salmon over broccoli and quinoa.

Not so bad, right? With the support from your peers, and myself you will successfully complete a 21-day whole-foods cleanse that will leave you feeling energized, revitalized and renewed.

Join us tomorrow evening at 6:00pm (PST) for a FREE tele-call on the importance of cleansing and get your questions answered. Call in instructions below.

When: January 3, 2013 at 6:00pm (PST)

Where: via Phone from the comfort of your own home

Dial in: (605) 475-4000

Participant code: 911966#

Ready to sign up? Click here to register!!