Naraya Cooking Health Recipe

I made these for my friend, Vanessa, because she has a handful of food sensitives which leaves her unable to make a lot of my recipes. Sad face. My goal in making these was to keep out all the stuff she can't have, and throw together all the stuff she loves! Happy face. The visual inspiration came from a treat I saw in the dessert display shelf at Gorilla Food a couple days ago when I was there with Vanessa (who, by the way, has her own awesome food blog which you can check out right here).


If you're getting tired of all these sweet recipes - especially after I've promised numerous times I'll be making more savoury stuff - please don't leave me yet! NEVER LEAVE MEEEE. I swear some non-desserts are on their way. *Cough cough raw vegan poutine cough* Having said that, you guys are giving me some great dessert ideas to rawify like tiramisu, ferrero rochers, chocolate croissants, baklava... so those should be expected too.


I think I'm in the midst of winter blues or something like it. I've been feeling pretty low lately. It's nothing physical - I'm as healthy as can be so don't ya worry about that. Nevertheless, emotionally I feel at rock bottom. Maybe it's because of what is going on in my life as far as relationships and personal struggles go, maybe it's because we haven't gotten sun in days and my body is telling me I need some vitamin D, maybe I'm just bored because school is done for a few weeks. Probably, it's a conglomeration of all those factors. All I know is that for the past two days (maybe more) I haven't wanted to see anyone, talk to anyone, or do anything besides burn smoky incense, cry for no reason and lay in bed listening to Joy Division, Swans, New Order, My Bloody Valentine, Radiohead, King Krule and Arcade Fire.

I know in years, I'm young (20 is considered young, right? I don't know anything anymore...)  but I can't help sensing that this gloomy feeling will never go away completely, but only be diminished temporarily by distractions like friends, romantic partners, school, movies, exercise, food, etc. It seems like the only things that aren't distractions are getting lost in great music and meditating. I've talked about this subject before: I usually feel utterly alone and lost in the world. I don't even feel human most of the time. I think I was meant to be a tree, or a sloth... or a moth.

Life is too emotionally overwhelming for me to cope with, and the fact that I feel that no one can understand what I go through every day only makes it more depressing. I mean even with my closest friends and family... they have never really seen what I am, and I don't know how to show them. But in any case, I don't particularly care about showing them. What's the point? Ya know? I hope some of you read this and can connect with my situation. Otherwise you are probably thinking, "Okay - this girl is crazy, naive AND mega depressing... I'm getting outta here."

Please don't go though! I made you cookies!



I certainly don't want to turn this into a pity party. I have an AMAZING LIFE. I am surrounded by loving, beautiful, devoted individuals who constantly make me feel great about who I am - that includes you! Thank you! I am young, healthy, getting a great education, financially stable (if that matters), living a gorgeous city, finding great success in work I absolutely love doing (this blog)... I mean I basically have my own dream life and couldn't possibly ask for more. The world seems to be on my side, blessing me with everything I could ever want; while my own mind is against me, never letting me be permanently content. This anguish has nothing to do with my life circumstances, it just seems to be part of my inherent nature. Once I described it as "being so happy, I have to be sad." Does that make an ounce of sense?

Ah, I dunno. Let's eat healthy food and worry about this later. I sincerely apologize if this post bummed you out. It's not like I'm faking it when I act happy - I can BE the happiest person I know! I'm just saying that it seems like my natural, default setting is sad... and I wish it was otherwise.

UPDATE: Okay so I wrote the post above about 2 days ago and I am relieved to say that since then, my spirits have been lifted substantially. A really good friend came over and made me feel loads better. Today I am ready to return to my positive and productive self. It's not like I am fixed forever; I know I'll be sad again at some point. But for now I am appreciating this renewed joy for all it is. I like to see happiness and sadness as intertwined and equally valuable, I work to find balance in all aspects of my life; and a balance between happiness and sadness is included in that.


ALMOND CACAO COOKIES with SALTED MACA CARAMEL

Almond cacao cookies:
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract 

Salted maca caramel:
1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed 

Topping (optional):
Pecan halves, walnut halves and/or almonds

To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours. 

Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours... then enjoy with fresh almond milk!

Ingredients

• 1 1/2 cups pecans
• 1 cup medjool dates (about 12), pitted and chopped (fresh is best)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract or ground vanilla bean
• pinch of salt

for rolling, optional

• shredded coconut
• almond meal
• crushed graham crackers
• freshly ground mineral salt

Place ingredients in food processor and process until it just becomes combined. Ideally you want your dough to have visible pieces of nuts (but you can also process until smoother, see notes). It should stick together when you pinch it. Roll dough into 1 inch balls, about 12 truffles. Roll in any one or mix of the optional ingredients if desired for a finished look. Store in the refrigerator for up to a month (may even last longer) or freeze for a longer shelf life pulling them out as needed.

Notes:

To lower the fat content on these try subbing in 1/2 cup rolled or quick cooking oats for some of the pecans. I do this for most of my other raw treats but kept this one all nuts. You could even go as much as 3/4 cup oats and 3/4 cup pecans.

I have processed a batch to a smooth consistency before with great results. It was a bit more wet due to the dates and nuts releasing juices and oils from the heat it was giving off, but 30 minutes to 1 hour in the refrigerator before rolling helped with that. They were much smoother in texture which I kind of prefer now that I've had it that way. Also if processing until smooth, try adding in the oats as mentioned above, they will help soak up the extra wetness as well as lowering the fat/calorie content.

You asked for it. No, really; you asked me to make a raw vegan egg nog recipe.. so I did. And dang, I sure am glad. This is delicious, warming, smooth, sweet and satisfying all at once. My dad agrees.

I wasn't actually planning on making anything today because I had a late night last night and meant to get some studying done today. Last night I went dancing with my lady friends and then we headed to an artsy shin dig in a sketchy area of downtown (rent is cheap so the poor artists flock there) I was wandering around the streets of downtown in my pimpin' jacket (it's giant, it's green, it's fake fur), a homemade turban to keep the rain off my glasses, and I was a little bit ahead of my friends... I am pretty sure I was mistaken for a homeless male drug addict. Milestone.

ANYWAY, I don't know where I was going with that, let's get back to decadent drinks and find that holiday spirit.


Although as a kid I loved egg nog because it was sweet and creamy and rich; as I grew older and made the choice to be vegan, this beverage became one of the first things took off my "I want this" list. Safe to say it was moved over to the "Never again" collection of foods. I think we all know it's not even remotely healthy, but we should also acknowledge that the stuff you buy in the grocery store is just weird. I mean, I'm sure the original homemade kind was a bit better; but now the generic variety is totally processed and totally suspicious.

There is really no reason to guzzle the milk of another species (mixed with the potential fetuses of ANOTHER species, mixed with processed white sugar) when you have this recipe! Seriously, check out the ingredients on egg nog next time you're tempted to buy it. Then think about what they really are. Yuck. 

OKAY I AM SORRY I'M BEING ALL WEIRD AND NEGATIVE TODAY. I personally don't tend to dwell on the ickiness - it's a word, shhhh - of animal products, and instead like to focus on the positives of healthy whole foods and plants. I guess my mind is trying to balance it out in this post. Ultimately I am not here to preach or tell you how to live your life and what to eat. I am merely here to humbly provide some simple, easy-to-make, mind-boggling delicious recipes. I hope you can appreciate and understand that. No time for haters up in here.


I am hoping these photos look okay to you, because I edited them on my tiny little lap top screen instead of the large monitor I usually use. The colour is also funky on my lap top screen so my fingers are crossed that these pics aren't terrible. Please forgive me if they look gross. I just realized how completely trippy it is that I am writing this in my bedroom right now, just typing out my thoughts as they come into my brain, and soon YOU are going to read them! And probably think "Wow, who IS this girl? She's lost it. I'm outta here."

But wait! I made you egg nog!


RAW VEGAN EGG NOG

1 cup pecans
4-5 cups water
1 cup dates
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract 

Blend it all up. Use hot water if you want a warm drink. It should have the consistency of egg nog but if it's too thin, add more dates or pecans. If it's too thick, add more water. Change the spice amounts as you like. Mmm... This will serve around 4 people.

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

• 3 large or 4 small ripe bananas, frozen or unfrozen*
• 1/2 cup raw almond butter
• 1/4 - 1/2 cup pure maple syrup, to taste
• 1/4 cup tahini
• 1 teaspoon cinnamon, optional
• 2 teaspoons or so vanilla extract
• 1 cup pecans

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some strategically on top as well
• sea salt to garnish

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

Ingredients

Salad

• 1/2 cup pecans or walnuts, roughly chopped
• 1/4 cup pure maple syrup
• 1 red beet (uncooked), peeled and coarsely grated
• 1 fennel bulb, sliced or diced...a few fronds reserved for garnish
• 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced
• handful of mint leaves, roughly chopped
• arugula or spinach, optional

Balsamic Maple Dijon Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon Dijon or stone ground mustard
• salt & pepper to taste

Preheat oven to 350 degrees.

Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point !

Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.

Notes:

You may like to grate your apple and fennel. I tried it myself but didn't care for it as I prefer to have some chunkiness to my salad.

If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn't discolor your lighter colored beets.

Your food should make you sing and dance, and want to share your joy with the world. My food does! =)

Every time I make a green smoothie, I want to take a picture of it and show it to everyone 'cause they're so beautiful, health-giving and delicious! It's the same for salads. They're always SO gorgeous and green.

So here's some pictures =) This salad had kale, some bell pepper, tomato, pecans, a little bit of tofu, and I topped it with hemp seed and dried cranberries. The dressing was just miso, water and garlic, blended. YUM!