Tuesday, October 22, 2013

Win a $50 Gift Certificate To My Holistic Health Shop!

Fifty bucks to pick up some fun stuff from my shop. There are many ways to enter and you can come back every day for more chances to win. Contest ends next Sunday at midnight PST. Good luck!!

a Rafflecopter giveaway

Friday, October 18, 2013

Raw Apple Cobbler with Maple Cream

This is an easy and scrumptious dessert to whip up for the autumn months and upcoming holidays. I love that no one can tell that it's raw, vegan, gluten free and healthy! This recipe is from my first book Going Raw. For more healthy, raw desserts check out the books in my online shop.

Raw Apple Cobbler with Maple Cream

Makes 8 servings
Prep time: 40 minutes


1 cup pecans or walnuts
1/4 cup palm sugar or evaporated cane sugar
1/4 cup raisins
1/4 cup medjool dates
1/8 teaspoon sea salt
1/2 cup gluten-free rolled oats


2 tablespoons agave or coconut nectar
1 1/2 tablespoons lemon juice
1/4 teaspoon pumpkin pie spice
3 cups (2-3 large) apples, peeled, cored and sliced thinly

Maple Cream

1 cup cashews, soaked 2 hours
1/2 cup maple syrup
1/4 cup water
1/2 vanilla bean, scraped

For topping, in a food processor, using the “s” blade, combine nuts with palm sugar and process until you get a coarse meal. Add raisins, dates and salt and process until it sticks together. Be careful not to overprocess or it will become too oily. In a medium bowl combine the topping mixture with the rolled oats.

For filling, in a small bowl combine agave nectar, lemon juice and pumpkin pie spice. In a large mixing bowl, toss apples with lemon juice mixture. 

For maple cream, blend cashews, maple syrup, water and vanilla bean until very smooth. About 2 minutes in a high speed blender. Store in a large squeeze bottle for easy use or in an airtight container.

Sprinkle half of the nut mixture on the bottom of a 9-inch round pie dish or 1 quart baking dish. 

Layer with apple filling and then sprinkle with remaining topping.

Warm in dehydrator at 145 degrees for one hour or place in the oven on warm setting (200 degrees) for 20 minutes and top each serving with maple cream.

Copyright Quarry Books 2011

Tuesday, October 8, 2013

Autumn Smoothies

I know I'm not the only one who loves this time of year. Apples, pumpkins, cinnamon and clove, I love all things Autumn and these smoothies are no exception. Both are from my latest book Raw & Simple. Enjoy!!

Pumpkin Spice Smoothie

Makes 2 servings
Prep Time: 15 minutes

1 cup unsweetened almond milk
2 cups fresh grated pumpkin
1 1/4 teaspoon pumpkin pie spice blend
5-6 medjool dates, pitted
1/4 vanilla bean, scraped or 1 teaspoon vanilla extract
4 ice cubes
dash of sea salt

Place all ingredients into a blender and blend until smooth. Adjust flavorings as needed and add more almond milk if too thick. 

Apple Pie Smoothie

Apples vary from very sweet to very tart so adjust the amount of lemon juice you use and add a little sweetener if needed.

Makes 2 servings
Prep Time: 15 minutes

1/2 cups unsweetened almond or cashew milk
3 large Red Delicious or your favorite apples, chopped
1 teaspoon pumpkin pie spice blend
2-4 tablespoons lemon juice
3 tablespoons ground chia seeds
2 teaspoons vanilla extract or 1/2 vanilla bean, scraped
Sweeten to taste
Cinnamon for garnish

Blend all ingredients until smooth and top with a dash of cinnamon. Allow to sit for five minutes to thicken.

Health Tip: Make it green! Throw in a small handful of spinach or other leafy green to give it an extra nutrient boost. 

Copyright 2013 Quarry Books


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