Hilary's Veggie Burgers and Veggie Bites Product Review

After becoming a vegetarian, which for me happened at the age of 7, finding new alternatives to foods I used to eat became exciting. When I discovered there were people making burgers out of vegetables I was ecstatic! Nothing brought sympathy to people's eyes faster than seeing me munch on celery sticks at cook-outs. Now I was finally able to feel satisfied and enjoy the fun of grilling something outdoors! But there was a problem. Most of those vegetarian burgers had a lot of ingredients which weren't vegetables and which weren't very healthy.

Between my teen years and my twenties I was obsessed (or rather, addicted) to fake meat products. If you have explored the market for these yourself, you may be aware that many of the vegetarian meats are highly processed culminations of soy, wheat, and sometimes dairy. By my mid-twenties this diet had attributed to cystic problems, abdominal cramping, and general inflammation throughout my body. With side effects like that, it would almost be healthier to eat a real burger, but neither my taste buds nor my ethics fell in line with that idea. My desire was never to replace beef, anyway. What I wanted was something to eat at social events that I actually felt good about.

I have experimented with making my own veggie burgers, but to be honest getting a good solid texture that holds together well enough can be difficult. Luckily, I found Hilary's, a brand of veggie burger that used all the same ingredients I was trying to make burgers with! They are made with millet and quinoa (grains which the body can properly digest), sweet potatoes, and various other vegetables. Another thing which REALLY has me excited about Hilary's products is that they use coconut oil! After spending time as a raw vegan, and going back to add some cooked foods back in to my diet, I have found that coconut oil is the only oil that my body doesn't reject when cooked. There are countless studies on the Internet by scientists and nutritionists that all agree that coconut oil is the best kind of oil (many say the only kind of oil) to use at high temperatures. Please do your research and seek out that information if you aren't familiar with it already.

On a purely culinary level I was thrilled with all of the flavor selections that Hilary's offers. The Kimchi Burgers are my personal favorite. Spicy with cabbage, carrot, and a hint of ginger - these patties inspired me to top them off with a spicy peanut sauce, honey quick-pickles, and avocado. YUMMMM! A few other flavors are close runners up, especially the mini burger bites in Mediterranean and Mesquite, which are easy additions to make weekday salads a little more exciting. The Mediterranean Bites can be treated like falafel and paired with olives, cucumbers, tomatoes, and lemon-tahini dressing.

Hilary's are excellent vegan/ gluten-free party foods. Aside from the burgers you can serve them as tiny dipping bites, or turned into stuffing or a loaf for the holidays. Hilary's burgers are my favorite veggie burger option for both taste and health. I am grateful I can have a fast weeknight dinner by throwing a couple of patties in a pan, and not have to sacrifice my values or well-being.

Mediterranean Bite Salad with Red Pepper Dressing and Beet Noodles

Daiya Product Review

In the land of health-focused vegan food blogging there is a large push for homemade goods, which I fully support. Being able to select our own ingredients is a powerful means to taking our well-being into our own hands. But what happens when extreme exhaustion and fatigue set in and the DIY home cooked meal idea actually becomes an obsessive fixation that robs us of our mental health?

As an example, let me tell you about my past week. Our car (we only have one for our family at the moment), had a couple of hundred dollars worth or repairs, which left me doing some logistic work to figure out how to get to my job. We got the car back from the shop and after less than a week of driving it, the belt snapped. We took it in for a couple more hundred dollars of repairs. I had to figure out arrangements to get my son to his home school science course. We got the car back and a small ding in the windshield had turned into a sprawling 10-inch long crack. We opened our wallets again, got the car back with a new windshield and less than a week later it started making a high-pitched metallic squealing sound. We had hit the tipping point, got a rental car, and then a pipe burst in our 150 year-old house, soaking the ceiling through and forcing us to shut off the pipes for a few hours.

Needless to say, this was NOT a week for dehydrating the perfect raw food pizza crust for 10 hours. And I didn't have 6 hours to soak cashews for a cram sauce. Heck, I didn't even have time to buy groceries. And if anyone had suggested in my stressed out mentality that I should "just eat a salad", I would have bitten them. My son was also grumpy from being dragged from waiting room to waiting room, and annoyed at having plans canceled. This is where my favorite Daiya product really shines.

Sometimes in life you need a pizza. You need comfort and convenience and to let someone else do the work for you. And as we live out in the country, where I am more likely to find a dinosaur bone than a place that delivers vegan, gluten-free pizza, Daiya is the answer. Since my son is a picky eater, we stick to the Cheeze Lover's. Not only is it gluten-free and vegan, but it is soy-free as well, which gives it a big leg up on the competition. Plus, let's face it, Daiya cheese melts better than any other cheese on the market. If texture is important to you, Daiya is your answer. My son was truly grateful for a treat and I could put my feet up and save my sanity for a night.

I tried the sliced Daiya in cheddar and provolone as well. While they can be eaten cold, they really are best melted. Paired with gluten-free bread Daiya slices make an excellent grilled cheese for adults and children alike. For people who suffer from food allergies, Daiya provides a chance to enjoy those "normal food" that usually must be avoided. They are also a great solution if you are desperate to taste lasagna again.

I recommend Daiya products as comfort treats, for allergy sufferers, and for family meal times when you want everyone to eat the same meal. The only modifications I would like to see made to these products would be if they switched to 100% coconut oil, instead of also using some canola/ safflower oil. But considering what is used in most packaged products, Daiya is still far ahead of the game!

I'm grateful that there are companies paying attention to dietary restrictions, but also to taste. Remember in elementary school when it would be announced that it was pizza day in the cafeteria, or at summer camp when Friday came and everyone was overjoyed that there was a pizza party? It eases my mind to know that my family and I can have these breaks. Even those concerned with their health deserve a pizza party every once in awhile!

Jackson's Honest Product Review

Have you ever tried to do something that was a trivial part of your daily routine and instead been jolted from your mundane, hypnotized state to see what is really important? Well, that just happened to me. So this blog entry is a potato chip review, but it is also a blog entry about why I am crying while writing a potato chip review.

Firstly, I should start with the products themselves. Jackson's Honest chips are delicious. They are made with a few, simple ingredients, but more importantly they are made with the best ingredients. I appreciate that the company has options of heirloom potatoes, sweet potatoes, and non-GMO corn. I also appreciate that they use sea salt, instead of refined table salt. But I am fully won over by the use of coconut oil. Countless studies show that coconut oil is the only plant-based oil that our body can properly digest after being cooked. Coconut oil is also beneficial for brain-functioning. Aside from that coconut oil tastes better as well, which is an enormous bonus! Jackson's Honest chips are crisp with an almost creamy texture and salted just enough to bring out the natural taste of the potato. Other companies use vegetable and canola oil for one reason only- they are cheap! In order to make their chips using coconut oil, and to keep the molecular structure of their MCTs, Jackson's Honest chips are cooked at lower temperatures for a longer amount of time than your average big brand potato chip. Jackson's Honest products care about quality, and it shows.

So, why would a good tasting chip bring me to tears? I did my homework and read up on the company. Jackson's Honest company is family-run and named after a son, Jackson. Jackson had struggled with health issues, about which you can read more here. Upon adjusting his diet the family was able to relieve some of his pain. I myself have a child, Sydney, who suffers from neurological weaknesses. It has been an ongoing struggle in our family, but it has also been one that we are able to improve upon by being watchful of his diet. When we are not careful with his diet, and he is allowed to eat "normal" food from the Standard American Diet, the results are immediate and alarming. One food which Sydney ate a lot of as a toddler was Doritos, which had terrible impacts on his health. I am relieved that he can still have the option of eating chips now, without losing the ability to hold his head up straight afterwords. I worry about the world sometimes, when the shelves in the grocery store are stocked with waste products parading themselves as actual food. I have two options though- I could complacently sit by and silently fume about bad corporations, or I could actively seek out and support companies that are making good choices and products. I choose the latter.

Sydney staking his claim on my chips!

I am grateful for companies like Jackson's Honest chips - for their simple, pure products which don't sacrifice health for profit. I will happily continue to buy from them, as I am supporting a good family and investing in the well-being of my own family. The company has also started Jackson's Honest Charitable Foundation to help educate people about balanced diet and nutrition.

Of course, it wouldn't be a fair review if I didn't mention the downside of a product, which is this- I can't stop eating them! I could easily eat an entire large bag in one sitting if I wasn't interrupted. Luckily, both Sydney and my husband feel the same way and the three of us can devour an entire bag together.

Ener G Product Reviews

The majority of this blog has been dedicated to gluten-free and vegan recipes, but as a mom who works an average of a 45-hour work week, with a 45-minute commute each way, I can tell you that sometimes breaks are necessary. But even when you give yourself a break, you shouldn't be hurting yourself with foods that will make you sick. But we may need to cut corners to save time occasionally, or treat ourselves to a familiar "normal" food to deal with the huge amount of stress that surrounds us daily. That is why I am excited to announce that I am starting to highlight vegan and gluten-free product reviews on Radiate the Day! The first of which is a selection of Ener G Foods!

Most people who are long-time vegan or gluten-free may be familiar with this company, as they have been around since 1962. My first experience with them was with their Egg Replacer, which is a quick add-in for any vegan/ gluten-free baker. Ener G Foods had a slew of products which I had never tried. As a note, the company has split their products into Ener G and Ener G Select. The distinction between the two is that Ener G Select products have egg, so if that is not a part of your diet, please be aware and always read your labels. 

I sampled 3 types of Ener G Foods' Pretzels (Original, Garlic, and Sesame), their Light Tapioca Loaf, and their Cinnamon Cookies. The 8 Grain Bread (pictured in the lower right corner) also looked amazing, but because it had egg in it I gave that as a gift to my very grateful co-worker. 

While I enjoyed all of the products I sampled, I have to admit that my son was Ener G's greatest cheerleader. As my son has several learning disabilities, which seem to be altered greatly by diet choices, we have been very careful as to what he eats. It doesn't help that he is also naturally a very picky eater. Yesterday when I asked him if he wanted to try the pretzels he screamed, "YES!" and inhaled the entire bag of the original flavor. I was suddenly hit with a great wave of guilt in realizing it had been years (yes, YEARS) since my son had eaten pretzels. Pretzels are a staple of childhood in a lot of ways, but when we started eliminating wheat, dairy, egg, and soy from his diet we never found a suitable replacement. I think I will be buying these again, because my son definitely deserves them. And they taste exactly as I remember any "regular" pretzels tasting, so I am sure a room full of wheat-eaters would have no problem devouring a bowlful. I should warn that the garlic flavor, while delicious, may be a bit strong on your breath, so make sure you don't eat a bag before going on a first date!

The Light Tapioca Loaf was probably my favorite. I tried it plain, as well as toasted, grilled, and even made an attempt at french toast (which was a bit complicated without egg, but very close none the less). The bread is a soft, fluffy texture and not mealy like a few other gluten-free breads I have tried. Both my son and I appreciate toast in the mornings. He usually takes his plain, while I love covering mine in mashed avocado and a ripe tomato. Honestly, there are not many things you can use to fill the toast void, other than actually finding a bread that fits your dietary needs like this one. My husband relies on nut butter and jelly sandwiches to give him energy and focus while homeschooling our son, and this bread is one they can both enjoy. I also made a vegan grilled cheese with this bread and the texture held up beautifully. The sponginess absorbed the coconut oil I cooked it in and became crispy without breaking down into bits, which is a problem I have previously experienced with other brands. 

The Cinnamon Cookies were a bit like sugar cookies, and a bit like a soft biscotti. They dissolve a bit as you bite into them, which make them a perfect accompaniment for tea or coffee. I enjoyed them along with a coconut milk chai. I shared these with some co-workers, and half the box was gone before I got even home. 

All of the Ener G products I sampled were delicious, versatile, and useful. It is rare to find products which are so aware of allergens and make such clear guidelines to inform their customers of which products will be safe for them. The only alterations I would make on these products would be a few ingredients here and there (I try to avoid any cooked oil other than coconut oil, but with packaged foods this is hard to do). I would highly recommend these products to people transitioning to a gluten-free, soy-free, or vegan diet. Another benefit of these products is that they are easily enjoyed by others who don't share this diet, which means you can use them to cook for a family which may not eat the same way. The goal of Ener G Foods seems to be to make people who with specific diets feel that they can eat the same things as anyone else... what else could a company that sells gluten-free communion wafers be about! Whether you are Catholic or just looking for something to serve at your cook out, this company has the years of experience in creating products everyone can enjoy. 

Gluten-Free Vegan Jackfruit "Chicken" Noodle Soup

The holidays have worn many people out, both physically and emotionally. The is a cold drizzle of rain outside, and the few people who have made it to the office today pose a viral threats. I refuse to let their cold or flu symptoms ruin my upcoming long weekend. Luckily, last night I had this wonderfully comforting un-chicken noodle soup. Soy-free, gluten-free, plant-based, vegan... I only wish I had doubled the batch last night so that I had leftovers today.

Obviously, this is a coooked recipe. Modification could be made to make it raw. I have decided an entirely raw diet just doesn't work for me through these East Coast winters. I do look forward to eating a higher percentage of raw foods again once it warms up a bit. If you want to adapt this recipe for a raw diet, don't cook it (haha, but seriously), chop the carrots more finely or grate them. Also, if you are 100% dedicated to being raw, sorry, no jackfruit. Unless of course you have access to fresh unripe jackfruit, because the canning process does mean higher temperatures.

I hope this recipe gets many of you through the cold nights. It is a comfort food, and brings me back to childhood memories of my mother taking care of me when I was sick. Get the healing feeling this time with ingredients which can really heal you.

4 cups filtered water
2 cups corn (frozen or fresh, non-gmo)
1 can jackfruit (packed in brine or salt with lime)
1 tablespoon coconut oil
3 medium carrots
1/4 a red onion
2 stalks of celery
1/2 cup of nutritional yeast
2 teaspoons coconut aminos
1 tablespoon apple cider vinegar
1/2 cup of gluten-free brown rice pasta
1/2 teaspoon turmeric
dash of white pepper
dash of dried (or fresh) parsley or bouquet garni
pink himalayan salt to taste
dash of hemp oil (optional)

Open canned jackfruit and drain liquid. In a small frying pan, melt coconut oil and add jackfruit. Add coconut aminos and cook on medium heat until very slightly browned.

In a blender, combine water and corn, and mix until smooth. Transfer into a large soup pot and set to medium-high temperature. Chop carrots, onion and celery and add to pot. Stir in nutritional yeast, turmeric, parsley, white pepper, and salt (you will need more salt than you think). Add pasta 8 to 10 minutes before serving, or until cooked. Add cooked jackfruit. Stir and serve in bowls. Add a dash of hemp oil, if desired.

Re-Inventing My Old Life

If you have followed any of this blog, you may be aware that my family sold the majority of what we owned, including our house, to move to the Big Island of Hawaii and pursue a new life. And we did it, for one year. During that year we faced a great many logistical and financial struggles, though we also experienced a plethora of beautiful and inspiring images which will stay with me my entire life. In the end we were called back home to Maryland, but did not return the same as we left.

I explored my employment opportunities upon our return and found myself working for the same company. Wasn't this what I had been trying to escape? But I was pleasantly surprised to discover that there was a new position open for me which I find more stimulating and where I can work with my favorite individuals in the company. Another big change upon our return has been that my son is now being homeschooled by my husband. The first year into this change is a big learning experience, but I am already happy with the results. My son needs as much one-on-one time as he can get because of some of his special needs, and the public educational system simply cannot address this. Before our move to Hawaii we lived in house built in the 1980s that had a yard so small that it was one step away from being a townhouse. True, we we homeowners, but I had bought the house before meeting my husband and it did not really reflect our personalities or beliefs. After accepting the position at my old work a coworker helped us find our new home... a historic house built in the 1800s which backs right onto the Patuxent River. Odd as it may sound, I feel more comfort and joy observing the beauty here than I did even watching the sunsets in Waikoloa.

So as you can imagine, there has been a lot of activity, a lot of adjusting, and a lot of re-inventing. And that includes our diet as well. At my job in Hawaii I was given free rice, as much as I could eat, so we drifted away from a 100% raw diet. Returning to Maryland we are getting used to the fluctuating weather patterns. In a drafty historic house I have found myself drawn to more soups and stews, and the occasional oatmeal cookie. We enjoy lightly steamed vegetables and healthier grains. I am still focusing of trying to make hardy, gluten-free and vegan meals that avoid processing as much as possible.

I do not want to subscribe to any exact ideology of what health is, or what a good life is for that matter. As I see it we should all be life-long learners experiencing what we can of different methods, cultures, and elements, and from that point adopt the practices that are best for ourselves and those around us. Most people would think a move from Maryland to Hawaii and back to to Maryland was a failed experience, but if we stayed as we were ours lives now would not have progressed as they have. I am thankful and grateful, and hope there are readers who are interested to see where this new chapter takes us.

Sunrise on the Patuxent River.

Spicy Oregano Quick Pickles

When you think of foods that are prevalent in Hawaii, you probably aren't thinking of cucumbers. But the truth is that while pineapples and mangoes are only seasonal on the Big Island, delicious mini-cukes can be found year-round! My son eats so many cucumbers sometimes John and I don't eat as many as we'd like, since we are saving the for school lunches instead. This time at the market I decided to be a bit smarter and buy them by the bagful.

And what does one do with a surplus of cucumbers? Make pickles! The idea of pickling always seemed a bit intimidating to me when I would look at cook books. Sterilizing jars and canning seemed daunting. But if you are making pickles for home use and not to store for months on end, you don't really have to worry about that other stuff. These quick pickles can last for about a month in the fridge, but you will have to take my word for it, because I eat mine in less than a week!

Of course any cucumber can work for this recipe, but the mini cucumbers are strongly recommended, They are sweeter and more tender and less likely to go mushy. Eat these pickles in raw wraps, salads, or just on their own!

5 to 6 mini cucumbers
1/3 cup apple cider vinegar (unpasteurized, with mother)
1/4 cup sea salt
1 small handful fresh oregano
2 teaspoons red pepper flakes
1 teaspoon yellow mustard seeds
filtered or distilled water to cover

Cut cucumbers to desired shapes (slices or spears) and pack tightly into a pint jar. Remove oregano leaves from stems and add to jar. Add red pepper flakes, mustard seeds, and salt. Pour in apple cider vinegar. Cove with water so that all cucumbers are submerged. Place lid loosely on top of jar and leave on counter for 2 to 3 days. Eat or refrigerate up to a month.

A Vegan Guide to Big Island Eats (Whole Food, Raw, and Gluten-Free Grinds)

My family has been on the Big Island for nine months now, and life out here hasn't always been exactly as we have anticipated. We thought we would have some land and be growing a lot of our own food, but ended up moving into a condo on a golf course. We still grow food on our lanai, but mainly just herbs, tomatoes, and a few avocado plants which have a few years before they will be ready to produce fruit.

Luckily for us there are some wonderful businesses out here that keep my family fueled, so I thought it might be nice to highlight some of what is out there for any travelers with plant-based diets. Not all of these restaurants are strictly vegan, but all have vegan, and even raw vegan options (don't be afraid of your smoothies and juices) available. We are based in Waikoloa, so we have more recommendations for the Kona side than for the Hilo side, but hopefully I will have more advice of where to go in Hilo after a few more visits!

Under the Bodhi Tree- A Waikoloa-based MUST for raw vegans visiting the Big Island, as it is more or less the only place to get raw gourmet meals, although after hearing talks given by the owner/ head chef on nutrition, I trust the cooked gluten-free/ vegan options as well. Under the Bodhi Tree offers a raw pad thai, salads, and soups, as well as cooked veggie burgers and stir-fries. Everything on the menu is vegetarian, but not everything is vegan, although this can be helpful when traveling with family and friends that may not cater to your exact diet. Don't forget to check out the raw dessert options, and if you go for dinner get there early. They close at 7 PM, but there is a hula show that starts in the same shopping center then on Mondays and Thursdays.

Racha Thai- All organic, gluten-free, dairy-free Thai food stand in Waikoloa Village that has many vegan options. I asked for an order of several dishes to be made without fish sauce (as I have gotten in the habit of doing at Thai restaurants) and the said they never use any! Also of note, this stand has the BEST smoothies I have had in my life, my favorites being banana ginger and chocolate mac nut.

Lotus Cafe- Another AMAZING Thai restaurant (there are several out here, and it is tempting to list them all) that is all organic and can make anything on the menu vegan at your request! Even if you aren't in the mood for Thai food it is worth stopping in here if you are hanging around Kona to taste their delicious coconut milk gelato.

Sea Dandelion Cafe- Run by a kind and community-driven family, the Sea Dandelion Cafe offers vegetarian food with many vegan options. Delicious juice options and kava evenings highlight this locale, but the vegan poke (the only vegan attempt at traditional Hawaiian flavors I have seen) is a tasty dish which introduced me to sea asparagus. I'm a big fan! Also the veggie burger sliders are nothing to shy away from. This cafe is the heart of Honoka'a, and a great stop if you decide to visit the beautiful Waipi'o Valley (pictured above).

Sweet Cane Cafe- If you are in Hilo, get a smoothie here! Why here, when you can get smoothies almost everywhere on the island? Two words: Durian Cacao... drooling!!!

Farmer's Markets- Honestly there are WAY too many to list here. There are 4 that happen in Waimea on Saturday alone! Luckily, I have a link right here that should help you find one where you are! Many of these markets offer prepared food, as well as familiar and unfamiliar fruits and vegetables.

Hope you find something on this list to help you on your travels!

Candy Twizzle Juice

Even adults can get some not-so-adult cravings. And just because a candy is vegan does not mean it is healthy. Certain food colorings (especially red and yellow) have been linked to ADHD. Processed sugar can rot your teeth and lead to overgrowth of yeasts, molds, and fungus inside the body. But there is always nature's candy!

Sometimes there is a certain flavor that you just can't get by eating fruit whole, but if you own a juicer you are able to become a culinary Willy Wonka! Most candy flavors got their inspiration from fruit. Jackfruit is responsible for inspiring a certain famous gum... just try some fresh and guess which kind!

In this recipe I was inspired by a certain red licorice rope we are all familiar with. This is a great way to get kids into juicing! Ask them their favorite fruity candy and get creative with your interpretations!

1 small fennel bulb with stalks
3 red delicious apples (including skins and cores)
1 small beet (standard purplish color, but if red beets are available even better for color)
1 small handful of red grapes
1 1/2 inch cube of ginger
water

In a juicer combine all ingredients. Dilute with water to desired potency. Enjoy!

Raw Vegan Coconut Kimchi "Noodle" Soup

When you are sick or going through a detox, nothing hits you better than a spicy soup. When I first started experimenting with raw foods I thought cold soup sounded really unappealing, but the more I have the more I love it! Just because a soup is cold doesn't mean it can't warm your body up. Hot peppers are an easy solution, but I also get a warming feeling from the living cultures in this soup.

I make my own kimchi, but you can also use the juice from any store-bought living kimchi (just make sure it is vegan). If you don't have kimchi on hand you can also use sauerkraut juice and add extra paprika and cayenne.

I also made the coconut milk for this myself, which is easier than it sounds. Simply throw one part dried coconut flakes in the blender with four parts water. Let it soak and blend. Strain through a nut milk bag and you are done! Or you can short cut with some store-bought cocnut milk, if need be, but try and find one that is free of additives!

2 medium-sized tomatoes
1 1/2 cup kimchi juice (or substitute with sauerkraut juice with paprika and cayenne)
2 cups coconut milk
1/3 cup coconut oil
1 teaspoon coconut aminos
juice of 1/2 a lime
1 teaspoon paprika
1 teaspoon turmeric
dash of cayenne
pink Himalayan salt to taste
1 zucchini
meat from 1 young coconut
1/2 an avocado
small handful of cilantro
sprinkling of black sesame seeds


In a blender, combine tomatoes, kimchi juice, coconut milk, coconut oil, coconut aminos, lime juice, turmeric, paprika, cayenne, and salt. Blend until smooth. Using a spiralizer or vegetable peeler, strip zucchini into thin noodles. Add to stock mix. Scoop small bits of coconut (roughly 1" scrapes), and add to soup. Pour into bowls. Top with avocado, cilantro, and black sesame seeds. Serve at room temperature.

Raw Vegan Soursop Banana Breakfast Pudding with Blueberries and Coconut Flakes

I know, it is winter. Many of you are looking out the window to piles of snow and menacing icicles. Seasonal fruits and veggies can be hard for anyone this time of year, so don't feel bad about falling back on a few imports.

Now that I am in Hawaii imports mean a very different thing than they used to. In this recipe my local stars are soursop, apple banana (tiny bananas with a slight tartness), and of course coconut flakes. Blueberries are now a very decadent splurge, but thanks to Costco I didn't exactly break the bank.

Soursop may be a new fruit to many of you. This green spiky monster looks similar to a durian, but tastes a bit like lemon-flavored ice cream. If you can find one where you live they are a great addition to smoothies, as they have a thick, creamy texture.

 Pudding:

1 small or 1/2 a large soursop
1 apple banana or other small banana
2 teaspoons liquid sweetener (honey, agave, maple syrup, or coconut nectar)
1 teaspoon vanilla
1 tablespoon coconut oil

Toppings:

1 cup blueberries
small handful of coconut flakes

Carefully cut open soursop and remove all large seeds. Cut away from the green skin and put into a blender. Peel banana and add to blender. Add remaining pudding ingredients and blend until smooth. Top with blueberries and coconut. Serve room temperature or chilled.

Raw Vegan Apricot and Orange Marmalade

Sometimes just some simple flavors are all you desire. You aren't craving junk food, but eating fruit and salad can get downright boring. Sauces, sides, and spreads are the answer!

It is citrus season and every farmer's market in Hawaii is loaded with oranges! They are great for eating alone or juicing, or for making this simple recipe. If you are eating completely raw and unsure of what to do with marmalade if you aren't spreading it on toast, no worries! It tastes great on sliced banana, as a topping for coconut-almond "yogurt", or swirled in a chia bowl. Top it on your favorite raw crackers or cookies for some extra hydration. Use it as a topping on your banana whip or even in your smoothies.

Break out the Paddington and the British accents, this not only tastes better than the real thing, but is much better for you! With only 3 ingredients you can enjoy this ever tea time, Enjoy!

2 oranges, peeled
1 1/2 cups dried apricots
2 tablespoons liquid sweetener (honey, agave, maple syrup, or coconut nectar)

Place all ingredients in a food processor and blend until smooth.

What Raw Foods Have Taught Me About Cooked Foods

If you are here for 100% fully raw recipes, this might not be the post for you. If you are a person on a path, constantly changing, to find the best version of yourself this may be the post for you.

For the past two years I have been eating a 99% raw diet. Recently that has dropped to about 80%. Some people might find relevance in this, others may not. Some of the reasons for this shift relate to our adjustment to moving to Hawaii. While fruits and vegetables are plentiful year round, we also live in the northern portion of the Big Island, where in winter the selection at the farmer's market shifts a bit to greens, sweet potatoes, and pumpkins, as opposed to the mangoes and pineapples prevalent in the summers and more in the south. The truth is it is expensive to live here, and a $5 pumpkin can be enough to feed my family for 3 days. But this isn't a posting to excuse any behaviors. It is one to help people learn that cooked food doesn't have to be the root of all evil. A plant-based, whole foods diet is another healthy path to explore for those who don't feel that being 100% raw works for them.

While I recommend a raw foods diet for cleansing and detoxing, a whole foods diet can be nourishing and comforting. I would also argue that a raw diet is not always healthier than a whole foods diet. For example, in what way is a cashew agave pie a more healthful option than a plate of lightly steamed spinach? Each has its time and place, so I decide not to live my life by labels or absolutes, but do the best I can and continue to make better choices based off of experiences and obtained knowledge.

Here are some lessons that raw foods have taught me that I have now incorporated into my occasionally cooked diet. I hope you find them useful, no matter where you are on your path to wellness.

1. The only oil which is not harmful to the body when heated is coconut oil. There are countless studies scattered across the internet that all seem to agree on this point. While olive oil, hemp oil, avocado oil, and a few nut and seed oils can be digested properly raw the heating process makes them difficult for our body to take. For some reason coconut oil is one of the magic foods that goes against these rules. It is still a fat, so don't overdo it, but if you decide to cook with oil coconut is the only one I recommend.

2. Steaming is the best way to cook. Again, this is a matter of science. Compared to baking, grilling, broiling, or boiling the one cooking method which keeps food's nutrients most intact is steaming. After steaming you can always add sauces after the fact.

3. Some foods are better for you cooked. If you decide to cook food, look out for which foods might actually be healthier or more nutritious after being cooked. Cooking mushrooms removes carcinogens. Cooked spinach is higher in anti-oxidants. Certain foods like taro leaves (a new treat to me here in Hawaii) are inedible raw, as they have mild poisons which are only removed by the cooking process. Doing your research can help you make better choices as to what you should or should not cook.

4. If you can replace something with vegetables, do it. Just because you are eating cooked food means you dive into a diet of pizza and burgers. A plant-based, gluten-free, vegan diet can be healthy and rewarding. Mix cauliflower into your rice or quinoa to get more vegetables along with your grains. Add zucchini into your pizza crust. Use zoodles instead of wheat noodles. A few changes go a long way.

5. Raw and cooked are not mutually exclusive. The benefit for me of the raw foods diet was that I upped my intake of fruits and vegetables. Just because I am not 100% doesn't mean my plate has to look like it came from Kentucky Fried Chicken. I can have a large salad along with some steamed sweet potato and quinoa, and the next day go back to being raw. Balance is key.

6. Be kind to yourself. Is starving yourself kind? No. Is engorging yourself kind? No. Is guilt, restriction, inconsistency, stress, obsession, or binge eating kind? No. Respect and listen to your body. Not other people. Not society. Not parasites. Your body, telling you what you need. And you tell that body right back that it is beautiful and you love it, because it is the gift of a vessel which allows you to experience this glorious life.

Fermented Kombucha Cranberry Sauce

Cranberry sauce often gets overlooked at Thanksgiving. Overshadowed by both main and side dishes, cranberry sauce is like the ketchup of Thanksgiving. Many people opt for a gelatinous can-shaped glob instead of the real thing. What if I told you with a little time and consideration your cranberry sauce could be like a fine wine?

A lot of people are afraid of fermentation. It involves bacteria, and that sounds scary, but let me let you in on a little secret... fermenting is EASY! In two years of fermenting I have only had one case where something went off. Open your eyes and your nose. If something seems like it is really not right, toss it. But most of the time this stuff is actually hard to mess up!

You can also make this recipe with store-bought bottled kombucha, if you don't make your own. Just try to go for a less carbonated brand and one with flavors that would compliment the recipe, like ginger or orange. If you don't have two weeks to ferment you could also make this recipe immediately, but believe me, the two weeks are worth it!

2 cups fresh cranberries  
1 inch cube of ginger  
4 tablespoons liquid sweetener (honey, agave, or maple syrup)  
1/2 cup kombucha

1 additional tablespoon liquid sweetener (for blending)

In a glass container combine cranberries, ginger, sweetener, and kombucha. Put a lid on loosely to cover top, but not screwed tight. (Fully screwing on top will lead to carbonation.) Allow to sit on the counter for one to two weeks. Pour mixture in a blender and blend to desired texture (chunky or smooth). Add remaining sweetener, stir, and serve.

Personalized Raw Vegan Holiday Recipes

Last minute holiday food prep time and no idea how to keep it on your new path to wellness? Look no further! Just click on the donate button on the right side of this site, donate $5, and I will design you a personalized raw vegan recipe from your favorite holiday dish! Mashed potatoes, green bean casserole, stuffing? I can raw veganize that! And I am up for the challenge! Just leave your desired dish and any specific dietary restraints and I will come up with a recipe just for you!

Happy holidays, save the turkeys!

Raw Vegan Sprouted Lentil Chipotle Chilli

Just like most of us in this country, I have times were financial struggles are real. Buying fresh, organic produce and superfoods can be expensive enough, but can become even more so in Hawaii. But even when preparing raw foods there are ways to keep costs down.

I made this chilli from a fridge that most people would have called empty. It can be tempting just to throw in the towel, say, "There is nothing to eat," and be done with it. A little forethought into keeping a good stock of dry goods and sprouting is an easy, affordable solution.

If you don't have the exact ingredients for this recipe, don't worry! Your fridge is likely full of half-eaten veggies. Throw them together to make your own delicious chilli!

2 cups of sprouted lentils (sprouted 2 to 4 days)
2 tomatoes
2 cups baby carrots
1/2 a red onion
1 1/2 cups raisins
1 cup corn
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon paprika
dash cayenne
1/2 lime, juiced
1 avocado
pink Himalayan salt to taste

In a food processor combine 1 tomato, carrots, raisins, apple cider vinegar, coconut aminos, olive oil, chipotle chili powder, paprika, cayenne, lime juice, and salt. Blend into a chunky stew-like texture. Transfer to a large bowl and stir in sprouted lentils and corn. Chop remaining tomato and onion and stir into bowl. Garnish with avocado and lime. Serve and enjoy.

Raw Vegan Papaya- Pumpkin Pie with Macadamia Crust

I admittedly love Thanksgiving because I admittedly love food. I love spending time with family and thinking about reasons to be grateful, but yes, I love food. And I don't think there is anything wrong with that, as long as you are going about it in a healthy way!

This Thanksgiving will be our first on the Big Island, which has a very different feel than our Maryland holidays. I wanted to make a recipe that combined my old nostalgia for Thanksgivings past with new, local ingredients from Hawaii.

Believe it or not there are some beautiful pumpkins to be found on the Big Island. We picked our heirloom variety straight from the patch on top of the Kohala Mountains. I wish I could tell you what kind of pumpkin it is, but all I can tell you is that it was a greenish-bluish gray, and it tasted delicious!

For the crust:

2 cups macadamia nuts
2 1/2 cups raisins
pinch of pumpkin pie spice
pinch of pink Himalayan salt

Combine ingredients in a food processor and blend until you have a dough-like mixture. Place the mixture in a pan, preferably a spring-form pan, and press out carefully into a crust shape evenly with your fingers.

For the filling:

3 cups fresh pumpkin
2 papayas
seeds from 1 papaya
1 small banana (I used apple banana, 1/2 a banana if using conventional)
1 1/3 cup coconut oil
1 1/2 tablespoon pumpkin pie spice
2 teaspoons vanilla extract (or bean scrape if you can afford it)
2 tablespoons liquid sweetener of your choice (honey, coconut nectar, agave, or maple syrup)
dash of pink Himalayan salt

Combine all ingredients in a blender and blend until smooth. Pour mixture into pie crust. Put into the freezer for 15 minutes to set, then transfer into the refrigerator for at least an additional 15 minutes. Slice with a careful hand and serve.

Raw Vegan Papaya Peppercorn Corn Chowder

I am hesitant to post this recipe, only because I posted a different corn chowder recipe back in January with my Red Pepper Corn Chowder. Reading the recipe from almost a year ago, I had a realization. It is important to post variations on the same recipes because it helps you learn about all the healthy possibilities that are out there!

If you dislike an ingredient or have an allergy, that is no reason to throw in the towel. Be creative and open to how different flavors and consistencies can work together. Maybe it is my art school background, but I have found the best way to think about raw food is in the same way you would approach a sculpture. No, I don't mean making mountains out of mashed potatoes (or even raw mashed potatoes). But texture makes all the difference when constructing a successful raw meal.

The thing I enjoy most about chowders is their creaminess, but of course I am not adding cream to my recipes. Previously I used hemp seeds to create this desired affect, but for this recipe I used avocado. To balance out the visual of color I added turmeric, yellow beet, and nutritional yeast.

I also introduced some new foods in this recipe, based on the practicality of what is readily available now that I live in Hawaii. Papaya seeds are a beneficial parasite killer and taste like cracked pepper. Tree tomatoes (which are actually not tomatoes) have an intensity similar to sun-dried tomatoes, but have a slight bitterness to them as well.

If you don't like an ingredient in this recipe, or with the recipe from January, combine them! Substitute as you like. As long as you are focusing on fruits, veggies, nuts, seeds, and ferments it is hard to go wrong! Remember with corn it is especially important to get organic, non-GMO.

1 avocado
1 cup corn
1 tree tomato (or 1/4 cup sun-dried tomatoes)
1/2 a medium-sized yellow beet
1/3 cup of papaya seeds
juice from 1 lime
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
2 cups water
1 tablespoon turmeric
2 tablespoons nutritional yeast
dash of red pepper flakes
pink Himalayan salt to taste

1/2 cup of corn
1/4 cup red onion
small handful cilantro

Put all ingredients in a blender, excluding the additional corn, red onion, and cilantro. Blend to a thick, creamy consistency. If mixture appears too green still add some more turmeric or nutritional yeast. once desired color and texture are reached, chop onion and cilantro and stir in mixture. Add remaining corn to mixture. Serve at room temperature.

Raw Vegan Cinnamon Instant-Pie Sauce

The internet is full of raw dessert recipes, but how many of us have time in our daily routines to actually make a three layer cacao cake? And wasn't the point of getting into raw foods to eat more fruits and veggies? So the health gurus will tell you to stop making everything out of cashews, coconut oil, and agave and just eat a piece of fruit! While that may be great advise it is also, well, boring.

I find that compromise is the solution to most problems. In this recipe you can have the fruit and a bit of the dessert decadence as well! Plus you can make it in about 5 minutes. Feel free to get creative and use whatever fruits you like to be smothered in this deliciousness. I recommend apples or pears, but peaches or pineapple could make for interesting combinations as well. Sprinkle on nuts, seeds, or raisins to add a little extra flavor and texture. This sauce is also great for dipping and can be an easy treat for on-the-go snacking!

You life shouldn't be battling diet, just as your enjoyment shouldn't be battling your health. Balance is beautiful... and delicious.

6 dates, pitted
1 1/2 tablespoons cinnamon
2 tablespoons liquid sweetener (maple syrup, honey, agave, coconut nectar)
1 tablespoon tahini
1 1/4 cups water
dash of pink himalayan salt

Put all ingredients in a blender. Add additional water if needed. Enjoy!

Raw Vegan Salted Caramel Smoothie

When I was about 12 years old I had my first Starbucks experience. I was wandering the mall with another girl who seemed untouchably hip. We were bearing our souls, which likely meant complaining about family life and confessing our crushes. She suggested we get a coffee drink, which was kind of like a "good" girl's version of a cigarette. At the same time we could feign adulthood with a caffeine habit, we could also indulge in our childhood by getting a caramel frappacino, dripping in syrupy sweetness.

What I didn't care about then was the fact that this drink was packed full of preservatives, mainly made out of chemicals, and was highly acidic. Not to mention I was supporting a monster corporations and a nightmarish dairy industry.

I still often find myself longing for decadent sweet drinks to fill the reward cravings. So this morning I whipped up a healthy smoothie reminiscent of everything I loved about that gooey caramel drink... minus everything I want to avoid as an adult.

3 bananas
7 dates, pitted
4 tablespoons tahini
1 tablespoon liquid sweetener (maples syrup, honey, agave, or coconut nectar)
1 teaspoon vanilla extract (or vanilla bean scraped, if you may be so lucky)
1 1/2 cups coconut water
1 1/2 cups water

*pink Himalayan salt and extra liquid sweetener for rim

Put all ingredients in a blender and blend well until smooth. (Dates can take away to break down.) Take a glass or mason jar and add a bit of sweetener around the rim. On a plate lay out the salt. Gently rub the rim of the glass into the salt. Pour in the smoothie and serve.