Make your own organic dairy free coconut yogurt

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Dairy Free Coconut Yogurt:

Homemade raw vegan coconut yogurt is a great addition (and replacement) for regular dairy yogurt. It will not create mucus or inflammation in your body (like dairy yogurt does) and it tastes about 500 times better than regular yogurt (who doesn't like the taste of coconut?!)! There are many additions you can make to the yogurt after it has finished culturing - you may add your favourite raw granola, some berries, pineapple, peaches, or perhaps some raw walnuts or almonds - pretty much anything that comes to mind!

Image: www.yogurtculturecompany.com

Ingredients:
- 1 cup coconut meat (from young thai coconut, or mature coconut - if it is from mature coconut then you should for sure have a vitamix blender to properly blend)
- 1/2 tbsp. coconut kefir
- 1/2 tsp. dairy free probiotics
- 1/2 tsp. vanilla
- 1/4 cup young thai coconut water

Directions:
1. Blend all of the above ingredients in a Vitamix blender (or other high speed blender like Blendtec), until smooth and creamy with no chunks.
2. Take this mixture and pour into a bowl (or jar) and cover with a cheesecloth or lid NOT tightly sealed, but simply lightly placed on top.
3. Let your coconut yogurt to culture on the tabletop at room temperature for 8-16 hours. The longer it sits, the more sour, and more like yogurt it will taste (this is SAFE).
4. The yogurt should last one week after this point, in the fridge! Enjoy!



Additions (add to your yogurt after it has cultured):
- For SWEET yogurt, add:
-3-4 pitted medjool dates

- For Herbed yogurt, add:
- your favourite herbs! Dill, basil, mint, etc.

- For Fruity yogurt, add:
- Berries, peaches, nectarines, etc.


Recipe source: Raw Edibles

How to make a raw and vegan chocolate coconut creme torte

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Raw Vegan CHOCOLATE COCONUT CREAM TORTE by :Eric Rivkin Recipe from Eric new E-book :TO LIVE FOR.

Image: To Live For

Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

Source: vivalaraw.org
RawForBeauty.com

Homemade Almond Milk Recipe

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image: www/fb.com/getinvolvedyoulivehere

Almond milk is easy, and requires only 3 ingredients (and only 2 if you want just plain almond milk!)

Ingredients:
- 1 cup fresh (un-roasted, raw) almonds
- water for soaking almonds
- 3 cups water
- 1/2 tsp. fresh vanilla bean (optional - this will make it have a hint of vanilla flavoring)
- 2 dates, (optional - this will make your almond milk taste slightly sweet, which most conventional almond milks taste like)

Directions:
1. Soak almonds overnight for at least 6 hours
2. Drain water from almonds and discard
3. Stick almonds, 3 cups water, vanilla, and dates into high speed blender (recommend to use the vitamix or blendtec), and blend until smooth
4. Strain blended almond milk using a cheesecloth, nut milk bag, or other strainer
5. Fresh almond milk will keep for 4-5 days in the fridge

Source: Live Love Fruit

Delicious, Fresh, Raw Vegan Taco's

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This recipe is based on my love for mushrooms and zucchini (which makes up the base of the "meat") - it turned out insanely amazing, and leaves you feeling great! So enough talk, and more recipe. See below for the ingredients, and simple process to create your own fresh, raw vegan tacos! 

Ingredients:

"Meat"

1-2 cups cremini mushrooms, chopped finely

2 medium zucchini's, chopped into little cubes

1 medjool date, soaked in water until squishy - blend the date in the soak water to make a sort of "sauce", and add 1/2 - 1 tsp taco seasoning* (I make my own homemade, see below for recipe), mix again

Salsa:

4 Tomatoes, chopped finely

1 Garlic clove, crushed

3 tbsp finely diced red onion

1/4 cup finely chopped cilantro (aka. corriander)

Juice of 1/2 a lime

Taco essentials:

1 Head Romaine

1 Carrot, shredded (the "Cheeze")

1/2 long english cucumber, chopped into tiny pieces

Instructions:

Take the medjool date & taco seasoning sauce, and mix with zucchini and mushroom so it covers all the little pieces. Take this mixture and let it dehydrate in the dehydrator at a low temperature for a couple hours, or you can skip this step if you don't have a dehydrator and just let the flavours mingle for a couple hours in a covered bowl (it really doesn't matter if this mixture is more moist or dry, it will taste the same in the end)

To make the salsa, simply combine all the ingredients labelled under salsa, and let sit for an hour to let the flavours blend.

That's it! Now take your romaine taco shell, layer the "meat", cucumber pieces, salsa and "carrot cheeze" - this recipe is way up there on my favourite list! Give it a try!

Source: Live Love Fruit

Ten Best Summer Smoothie Recipes

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Summer is back, it’s probably hot and you’re thirsty, here are the best 10 vegan, dairy-free and packed with good-for-you ingredients smoothies. Smoothies are great for outdoor entertaining, summer barbeques, a nutritional breakfast, or just simply to quench thirst. Try one of our favorite smoothie recipes today!
1. Watermelon Frosty

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tablespoons maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

2. Strawberry Lemonade Healthy Slurpee
2 cups lemonade
1 – 1 1/2 cups ice
1/2 cup frozen strawberries


3. Pretty in Pink Grapefruit Smoothie
1 cup freshly squeezed pink grapefruit juice
1/2 cup white grapefruit juice (or more pink)
1 cup frozen strawberries
1/2 cup ice
2 bananas (fresh or frozen)

4. Banana Pineapple Guava Margarita
1 banana
1/2 cup ice
1 cup frozen pineapple
1 cup guava juice + 2 teaspoons agave syrup OR 1 cup lime all-natural margarita mix
1 lime, squeezed
3 shots tequila
salt rimmed glasses + lime garnish

5. Fresh Peach Hemp Milk Protein Smoothie
1 fresh ripe peach
1 1/2 cups hemp milk, vanilla flavor
1 cup frozen papaya
1/2 cup frozen peaches
1/4 cup peach soy yogurt
1/2 cup coconut water ice cubes
1 frozen or fresh banana
1/4 teaspoon salt
1 Tablespoons agave syrup
optional:
2 Tablespoons Hemp Protein Powder
2 Tablespoons shredded (fine) coconut flakes



6. Piña & Avocado
1 1/3 cups orange juice
1 1/4 cups frozen pineapple
1/2 avocado
1 small frozen banana (or fresh)
1/2 cup ice (I like coconut water ice cubes for this recipe)
Optional Add-in’s..
1/2 lime, squeezed over top of smoothie, or blended right into it
1 Tablespoon coconut milk or 2 teaspoons unsweetened coconut flakes
dash of cayenne

7. Kiwi Basil Smoothie
3 frozen kiwis
1 banana
1 pink grapefruit, juiced (about 3/4 cup juice)
1 Tablespoon agave syrup
small handful of fresh basil
handful of ice cubes

8. Triple Threat Acai Smoothie
2 Sambazon Acai Frozen Smoothie packs
1 bottle (10.5 oz.) Sambazon Acai Juice, Trinity Blend Flavor
2 handfuls ice (coconut water ice cubes preferred)
1/2 cup frozen organic blueberries
1 ripe banana, raw
2/3 cup soy milk

9. Grab ‘n Go Chocolate Power Shake
2 cups plain almond milk
2 bananas, chopped/frozen
1 1/2 Tablespoons sweetened cocoa mix – dairy free and high quality dark chocolate
*I used Lake Champlain brand
2 heaping Tablespoons almond butter
3/4 cup ice
Optional Add-in’s..
shot of espresso or strongly brewed coffee
shot of chai tea
dash of cayenne + cinnamon

10. Easy Energy Almond Shake
2 cups almond milk or soymilk, vanilla flavor
2 large frozen bananas, ripe
2 Tablespoons almond butter
1/2 cup ice
1/4 teaspoon cinnamon
garnish: roasted almonds

Source : Dave Sommers, PositiveMed

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Quinoa the granddaddy of the grains!

Called the gold of the Incas, quinoa has been around for thousands of years and was believed to increase the stamina of ancient Inca warriors.

Here are some health benefits of this mega grain!

Metabolism:  Quinoa contains riboflavin or B2, which helps with energy metabolism within muscles and the brain and also aids in energy production in cells.

Protein:  Absolutely packed with protein and all 9 essential amino acids, quinoa is considered a complete protein.

Manganese:  Quinoa is loaded with manganese, an antioxidant that protects cells in the body against damage brought on by free radicals and also guards against damage to mitochondria during the process of energy production.

Fiber:  Fiber is already known to ease constipation and other digestive problems, but did you know that fiber can reduce your risk of heart disease by reducing high blood pressure?  Fiber also helps because it makes you feel fuller and takes more effort to eat so takes longer and helps curb overeating.  Quinoa contains nearly twice the fiber of other grains too!

Iron:  Iron plays an important role in blood health.  It is the basis of hemoglobin formation and red blood cells rely upon iron to stay healthy.  Iron also helps with neurotransmitter synthesis, enzyme activity, energy metabolism, and the regulation of your body temperature.  Since quinoa contains iron, it should be included in any vegetarian or vegan diet to replace the iron that absorbed by eating meats.

The list goes on and on.  Quinoa can have a huge impact on your health and provide a great nutritional alternative to meat for people looking to begin a vegan or vegetarian routine.  Quinoa can be prepared in several different dishes and has a great taste and texture.  And, nothing tastes better than nutrition, nature's health insurance!

Here is a great way to prepare quinoa!

Read more about quinoa http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html

The Most Nutritional Food in The World

Sugar And Cancer Linked - Vitamin C Fights Cancer

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Dairy free calcium sources for your diet

Calcium rich options for the dairy  free diet.

Herbs:  Basil, oregano, and thyme all have over 80 mg of calcium per tablespoon, so make good on recipes that include these tasty spices.

Green Vegetables:  Broccoli, kale, spinach, and Swiss chard are good sources of calcium.  Be careful how much spinach you have in your diet as it also contains compounds that inhibit calcium absorption.

Nuts:  A cup of almonds beats a cup of milk when it comes to calcium.  What?  Brazil nuts are also a good choice, packing a whopping 213 mg. of calcium per cup.

Seeds:  A cup of flax seeds contains 428 mg. of calcium among all the other beneficial compounds found in the superfood.

Garlic:  A bulb of garlic contains many nutrients and has a score of health benefits.  Yes, calcium is one of them so don't hold back on the garlic.

Are you a vegan?  Do you have calcium deficiency?

Did you know that calcium contributes not only to bone health but also helps prevent Osteoporosis? 

http://YourDreamPhysique.com

Is your refrigerator a Morgue or a Garden?

RawForBeauty.com

We would like to ask you to vote. What is your opinion? 

Should we keep eating meat or will we miss out on vital nutrients? 

Here is a study to support the meat eaters side of things...

 It argues we will miss valuable nutrients.

http://institutefornaturalhealing.com/2012/01/whos-healthier-vegetarians-or-meat-eaters/

And here is a study for the vegan / vegetarian side: 

This argues vegetarians have less cancer risk.

http://www.guardian.co.uk/science/2009/jul/01/vegetarians-blood-cancer-diet-risk

We will never tell you what to think. We prefer you come up with your own conclusions.

We would love you to express your views on this topic if you have a spare moment. (Comment below)

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