Naraya Cooking Health Recipe

i think tomorrow i'll go on a fruit cleanse for a week. i've been eating really well and all lately but it's summer, fruit's in season and i may as well embrace it as much as i possibly can! besides, i feel best when i'm all fruit diet (for a certain number of days). i know as far as my digestive system goes, i'm really clean, but i wanna give my body a break from vegetables, whole grains and "processed" foods like sauces, seaweed and nut-based foods. oh, i should specify - i will still include greens.

addicted to kale for life <3


actually, scratch that. i will start on saturday. tomorrow my friend is sleeping over and we need to make a bunch of vegan delights, of the non-fruit variety. i'll keep it simple though because i don't want to eat a bunch of cooked food the day before a fruit cleanse. i think i want to make these coconut banana ice cream floats, and share a recipe for raw nutella!

stay tuned, my sweet darlings.

P.S. here's another weird song for you all to question my judgement to:

first of all - one green planet is letting me write for them!!! <3 so check this post out on their website too. they're one of my fave vegan organizations and they cover all territories of the lifestyle in a very cool way.

now i have some questions for you: do you like bananas? do you like chocolate? do you like peanut butter? do you like berries? do you like delicious, health-giving food?


i sure hope so; because then you will love this recipe. it's so tasty, and as all food should be - good for you and your sexy bod. it's pretty much just fruit blended with some cacao and nut butter. you don't have to add nut butter though (if you want it to be fat-free).


i've made chocolate pudding with avocado before and it's freaking mind-blowing-good. but bananas and berries are amazing in their own right so this is an alternative version. eat it up! get your fruit for the day.

i can't understand why people would choose to eat processed chocolate pudding from powder that might cause chronic illness and cancer, when you can eat a whole foods fruit pudding that's cheaper AND will give you longer life, glowing skin, and optimal brain function. for me, it's a no brainer ;)

• 1 can (14 oz) organic black beans, drained and rinsed
• 1/4 cup oats (I use GF)
• 1/4 cup whole wheat flour, or flour of choice*
• 3/4 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon himalayan salt
• 1/4 cup chunky salsa or pico de gallo, give or take
• 1 tablespoon sesame or olive oil
• corn meal, for dusting (I used course grind) (optional)

1. Drain and rinse black beans in colander. In a medium size bowl mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like. Once done add oats, flour, spices, salt and salsa, mix again, feel free to use your hands if you like too. If mixture is too wet, add more flour to the mix but really it should be ok. Shape your patties into whatever size you like. I like to make two good size patties or three smaller ones. Give a light dusting of corn meal if you have it, it will give a nice crunch, flavor, and cook up crispy. 
2. Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 five minutes each side. It's ok if the cornmeal gets a little crispy. Trust me it's delicious!
3. Serve with your choice of accompaniments such as red onion slices, leafy greens, and/or salsa. Add some mashed avocado as spread, or sliced avocado if you prefer. Or serve on a quinoa like I have shown below, or bed of leafy greens. Have fun using this burger in different ways...change it up a little.

• 1 cup spelt flour or flour of choice
• 2 tablespoons organic cane sugar or coconut palm sugar
• 2 teaspoons baking powder (this will make them nice and fluffy)
• 1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water), optional
• 1 cup unsweetened almond milk, or non-dairy milk of choice
• pinch or two of salt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, optional

• 1 cup red lentils (if using green/brown, see notes)
• 4 cups water or vegetable broth
• 1 tablespoon olive or grapeseed oil or 3 tablespoons water (for water saute)
• 2 medium yellow onions, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3-4 medium tomatoes, diced or 1 can (28oz) diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon mineral salt, or to taste

we got these radishes from the farmer's market and they were so pretty i had to take pictures; they aren't actually in today's recipe, but i bet they'd be a delicious addition!

veggie wrap with miso mustard gravy: serves one

miso mustard walnut gravy:
1/4 cup or so of walnuts
2 tablespoons mustard
1 tablespoon maple syrup
2-3 tablespoons miso
1 tablespoon minced garlic
2 tablespoons hemp seeds
1/2 teaspoon each of salt & pepper, other fave spices/herbs
juice of 1 lime
2 tablespoons tamari
water, as needed (probably a several tablespoons)

nori veg wrap:
3-4 mushrooms
3 leaves dino kale
1/4 avocado
2-3 dates or some raisins
1/2 raw or grilled bell pepper
1 nori sheet 

to make the gravy: blend all ingredients together until smooth and like gravy dressing. if it's too thick, add more water; if it's too liquid, add more walnuts or maybe a date. whatever you think it needs.
to make the wrap: slice the veggies and what not, length-wise. then layer them all on your nori sheet and spoon on some "gravy".

*i made this again today and used cilantro instead of kale, and zucchini instead of mushrooms.
FRICKIN' AMAZING. as usual, you can basically do anything to this recipe and it'll be insane.


the pics of the food aren't that good today so i'll make up for it with these lovely photos of BLOOMING LIFE in our garden. ahhh, i adore my home.