Raw Superfood Ice Cream

Blueberry Jakfruit Ice Cream

We highly recommend subscribing to his channel and keeping up with all of his amazing recipes and videos…more Vivapura inspired recipes on the way!

“In my last shipment, I ordered, among lots of other things, the White Mulberries.  AMAZING! I truly don’t know how I have lived without them! I have been having so much fun in my test kitchen experimenting and adding them to just about everything!  I have made a Mulberry Tapioca that is a major hit with my family and friends.  I’ve been so anxious to share this recipe with you and your readers… Its so so easy to make; the hardest part is just waiting for the Vivapura Chia seeds to absorb the flavored liquid!”

So here it is, another gorgeous way to use our subtly sweet Superfruit gems- mulberries!

Raw Mulberry Tapioca

Raw Mulberry Tapioca By Raw Chef Siegren Johnson of TRU Cuisine

1/4 cup Vivapura Chia Seeds

1 cup of  raw almond mylk, cold

1 teaspoon vanilla powder

1/4 teaspoon cinnamon

1 Tablespoon date paste

1/4 cup Vivapura White Mulberries (reserve 1 Tablespoon.)

Add cinnamon and vanilla powder to chia seeds, gently mix.  Add date paste, white mulberries, and almond mylk, stir well.  Continue to stir every few minutes for 20 minutes, or until mylk is thoroughly saturated into seeds and forms a pudding.  Sprinkle the remaining mulberries on top of the tapioca pudding and serve. (Serves 2)

Thank you Siegren

TRU Cuisine’s Rainbow Stuffing
(serves 6)

4 Stalks of Organic Celery (minced)

2 Medium Organic Zucchini’s (shredded & squeezed to drain any access water)

½ Cup Yellow Onion (finely chopped)

1 Large Carrot (shredded & chopped)

1 Sweet Apple (cored & diced)

¼ Cup + 2 Tablespoons Vivapura Monukka Raisins (chopped)

1 Tablespoon of Cold Pressed Olive Oil

4 to 5 teaspoons of Stuffing Mix – below

Mix all ingredients well; then add Stuffing Mix.

Stuffing Mix

2 teaspoons Mixed Italian Seasoning

2 Tablespoons Nutritional Yeast

½ teaspoon Garlic Powder

1 ½ teaspoons Dried Parsley

1 ½ teaspoons Dill Weed

1 teaspoon Tarragon

1 teaspoon Celery Seed

¼ teaspoon Cracked Pepper

3 ¼ teaspoons Onion Powder

Celtic Sea Salt to taste

Mix together well. ENOY! Will keep for 2 days refrigerated…We think this would be great with chopped golden cherries as well to add another dimension of sweetness to the dish (or chopped incan berries for a cranberry like tang). Yum!!

For more delicious recipes, information on Raw & Living Foods, upcoming events and class schedules, visit TruCuisine.com.

Getting Children to Eat

Young children seem to use what they eat as a means of exploring their independence from their parents. Whether or not they’ll eat said food is not simply about the taste of the food but how it appears on their plate, its texture, and who has introduced it to them, to name a few of the defenses you might hear. Try making food look FUN such as with:

Ants on a Log

Wild Jungle Peanut Butter
Hunza Raisins
Celery Sticks

Stuff your celery sticks with our delicious peanut butter and top with the tasty Hunza raisins.

Don’t forget to call them ‘Ants on a Log’ and get your children to make them with you for some added fun and feeling of ownership.

It’s Good for My Body

Try to help them understand they’re eating foods that are good for their body. My nephew, who is 5, asks his mom all the time, “Is this good for my body?” He has still made the choice to eat some of the foods that receive the answer, “No”, but he also likes to reach for those foods which get a big, “YES”. He likes knowing what components of the food make him grow big and strong. He understands he needs more Vitamin C rich foods when he feels ill and what a better way to persuade a child to eat broccoli than to tell him what a great source of Vitamin C it is?!

Did you know 1/2 cup of fresh, raw broccoli has 65% of your daily value of Vitamin C?  Check out more interesting nutrition facts here!

The Right Beginning

Children start with a healthy desire for food. Their cravings and desires begin as healthy indicators for what is most beneficial to their growing bodies. Rudolf Steiner, the famous philosopher of ‘spiritual science’, says “Children may be overfed with things that make them lose completely their healthy instinct for food, whereas by giving them the proper nourishment, the instinct can be preserved so that they always want what is wholesome for them under the circumstances.” Start young with foods closest to nature and you will raise children who is personally aware of the needs of his/her body.

I use quotes here because nothing served at the mall is food. Sure you can eat it, and I’m not saying the fried, processed garbage found in your typical mall “food” court doesn’t taste good, but food is your fuel. Would you put the worst gas ever in your lamborgini? Probably not. And If you did, what would happen? Depending on how the car was built, it would break down a few times, or many times, and end up in the shop until the engine totally breaks and the car is no longer fixable. Sound familiar? Why not put the best fuel EVER in your body?! And guess what??!! Good-for-you food CAN taste good too! This recipe will change this belief!

I am obsessed with nostalgic raw foods at the current moment, which leads me to this A-M-A-Z-I-N-G recipe that is 100% spot-on to the Orange Julius I used to get when I went to the mall back in the day. I know some raw recipes will mock certain junk foods and then to your disappointment, you eat it and it tastes nothing like the original! Don’t get me wrong, I love all raw food and mainly eat green salads and juices all day, but sometimes I like to indulge, so if you tell me what you are about to feed me is going to taste like fries, donuts, ice cream, etc., it BETTER taste like what it is mocking!! For example don’t grind up cauliflower and call it mashed potatoes! I love me some cauliflower, but don’t try to pass this watery cruciferous veggie off as a creamy, salty, buttery pile of mashed potatoes!

Well, I promise you, this rich creamsicle dream is the REAL thing, however it won’t kill you and is soooooo GOOD for you!! The nutritional value is off the charts with this bad boy! I also must add that not all goji berries or superfood powders are created equal. So, if you stray from Vivapura, you might have to adjust your ingredients for taste and also the nutrient value won’t be the same.

Orange Julius
5 cups coconut or pure water (if using *medicinal water, do a 50:50 ratio)
2 cups Young Thai coconut meat
¾ cup goji berries
¼ cup coconut flour
¼ cup lucuma powder
½ cup raw honey, or other raw sweetener
Juice of 3 limes
Juice of 2 small lemons (or one big one)
1 organic aloe vera leaf, filleted
Meat from 1 **mamey (http://en.wikipedia.org/wiki/Pouteria_sapota)
1 dropper full of Vanilla Essence (http://www.purejoyplanet.com/store/product_info.php?cPath=25&products_id=500)

Directions
Blend everything in a high-speed blender until completely smooth. Place into freezer for 30 minutes. Stir, then serve! Taste before to see if anything needs adjustments. If you add more of anything, you’ll need to blend and the refreeze.

*Instead of using plain old water in my raw food diet, I steep waters with nettle, horsetail, barberry bark, cats claw, schizandra berries, etc. and store them in my fridge in big glass jars. I then will cut the water called for in a raw recipe 50:50 with
whatever “water brewed potion” I have on hand. This is a GREAT way to sneak in more health benefits into my raw diet.
**If you can’t find an organic mamey, add ¼ cup Irish moss paste.

aaand

Here’s a collection of the most popular recipes. Have fun!
These are written by me (Nathalie). Milena discovered all of the cool ingredients like kefirs, yogurts, nut cheeses, and Vivapura. I put them together and refine the recipes.
-
Nut Cheeses, Coconut Kefirs and Coconut Yogurts

COCONUT KEFIR

Coconut kefir works beautifully with Milk Kefir Grains.
milk kefir grains don’t come from milk they’re just called that because that’s what’s always been commonly used with milk kefir. You can order them online. When you get them they may at first come in milk. You can gently rinse them in clean water, and give them a welcoming bath. Then only use your first batch of Coconut Kefir to get them introduced to their new coconut food. When you handle them don’t handle them with any metal utensils or cookware. The first batch of kefir you may have to throw out, as that’s the one you just “cured” them in, so now they’re all set for coconut!

In a blender combine…

* Water
*Vivapura Coconut Creme
*Optional: Dash of Vivapura Vanilla Powder
(Occasionally: You can add a bit of agave or agave powder to sometimes feed them. Cultures like agave powder.)
(The less water you use the creamier it will be.)

*In the designated container for your new little kefirs pour in the above concoction and then put in your little grains. Mix them gently, talk to them, tell them you love them, and bond with them. They're your pets.
*Cover the container. Not tight. They need to breathe.
*Place the container in a dark place somewhere.
*Wait about a week making occasional visits to stir them with a wood spoon.
*Note: Don't Seal the container too tight else the top will explode off… and don't overfill else it'll overflow… crawling out for freedom.

After about a week, or until its reached its desired sourness/bublyness, mix it for one last time, and pour it through a strainer into some jars. Tell them they did a good job and enjoy! When you serve you can add Vivapura Yacon Syrup for a delicious twist of sweet.
Your kefirs will get better and better over time as the grains adjust to your environment. Always save some of the old kefir and add it to the next batch. This way you get your very own culture going.

COCONUT KEFIR (EASYER ROUTE)

*Get yourself some water kefir grains. (they're completely vegan and easy)
*Dump them into fresh coconut water (from young coconuts).
*Wait up to a week or less. (till sour)
Done! Drinkable and great for a cheese starter.

COCONUT YOGURT

From our research we've found coconut yogurts to be the best (and tastiest) way to get a very healthy spectrum of intestinal flora. Coconut is the best to use when making yogurt as the pro-biotics will reach your lower colon. You'll need a starter culture. We use either Yolife Yogurt Starter, or GI Prohealth GI Pro Start. You can order your favorite starter online.

In a blender combine
*Water
*Vivapura Coconut Creme
*Optional: Vivapura Lucuma Powder
*Optional: Vivapura Vanilla Bean Powder or Vanilla Powder
Blend until creamy.
Turn blender on a very low gentle setting, and add recommended amount of culture. Gently mix together. Culture is sensitive.
*Pour into little yogurt containers and put into your yogurt maker or keep. You can also do this without a yogurt maker, and use a food dehydrator. They need a very regulated warm temperature.
Let sit overnight, and enjoy for breakfast!
I highly recommend adding Vivapura Yacon Syrup for a delicious sweet flavor. Also you can try a spoonful of Vivapura Bee Pollen, Vivapura Mulberries, or any other dried or fresh fruit.

AWESOME NUT CHEESE

Nut cheese is a fermented food high in enzymes and easy to digest. It's a great way of eating nuts or coconuts since the fermentation process already predigested it for you.
We use a lot of nut cheese in our recipes. For salty or sweet treats.
It's fun to mix with spices and eat with salad or wrap in Vivapura Nori Rolls with other vegetables. You can also use it as a base for spicy sauces. Nut cheese is dangerously fabulous if you add fresh garlic with it.

This is the best nut cheese recipe I've engineered. It fools even people that think you can't mimic good yogurt or cheesecake without dairy. When I make cheesecake out of this for people they usually reply with "oh my god this is so good" then append "this is vegan!?" or "this is raw!?" It's a great food to master.
It took a lot of trial and error to get it right.
The best nut for cheese is cashews mixed with coconut creme, or fresh coconut flesh from young coconuts and coconut creme. The only other nut that turns out well is macadamia mixed with coconut. All other nuts are easy to mess up on. Vivapura caries all the necessary ingredients at their tastiest!

For any cheese you need a good starter. The best one is coconut kefir, OR coconut yogurt. If you are into lacto-fermentation and have some left over water around from your sauerkraut or raw pickled pickles or raw pickled garlic and onion, (the list goes on), you can add that to the cheese instead.

In a blender combine
*At least 1 cup starter (the more you use the better)
*Vivapura Really Raw Cashews
*OR Vivapura Macadamia Nuts
*Vivapura Coconut Creme (if your starter is coconut kefir you can add less)
*Note: Add about 2* more nuts than coconut, and you can experiment with your desired quantities.
*Blend. If it's too thick, you can add water or more starter. The consistency should be like that of ice cream, or thick mud. If its too thin just add some Vivapura Coconut Creme. It's a potent thickener.
*In glass containers pour about half full, and shower with love.
*Place in a dark, warm area. Cheese likes warm. You may want to put a plate under them. If the conditions are just right (like before full-moon or a storm) it may sometimes attempt to grow greater than the container and make an escape.
*Let it sit overnight and check on it in the morning. It's done when it's grown twice its size. Carefully place in fridge, so it hardens that way. The coconut creme will make it hard when you cool it.
Enjoy!

Try fermenting it with a wide variety of spices or fresh herbs from the garden.
*Ferment it with fresh garlic pieces and black pepper
*Or garlic, dill, and pepper
*Or fresh rosemary.
*Italian spices (rosemary, oregano, lavender, majoran, pepper)
*Powdered paprika
*Curry powder or west indies rub
*Fresh hot peppers, or cayenne
*It's fun to make Tzatziki with it. Simply blend some cheese with fresh dill, pepper, salt (optional), garlic, and mix it with sliced cucumbers.
*The list is infinite…

MINI CHAMOMILE CHEESE CAKES

Camomile is a really beautiful flower to use in sweet things ranging from granola, to cashew creams, because it adds a really soothing pleasant smell and aftertaste. It's a very healing ingredient.

The Crust Base:

In a blender:
*1 cup Vivapura Really Raw Cashews (depending on how much crust you need)
*1/2 (or less) cup Vivapura Coconut Flakes
*3 teaspoons squeezed lemon juice
*Vivapura White Mulberries
Lightly blend ingredients together so it's still a bit chunky.
In cupcake cups pad the crust base down.

The Filling:

In a blender:
First add:
*2 cups or more of Cashew Cheese
*Sweetener (to taste) like Vivapura White Mulberries, Vivapura Yacon Syrup, or Raw Honey. (I love the honey from Really Raw Honey. It's unprocessed straight from the hive with cappings, et all, floating on the top. It's especially healing… and the world would end without bees so it's good to support loving bee farming.)
*1 teaspoon Vivapura Vanilla Bean Powder or Vanilla Powder
*2-3 tablespoons camomile flowers
*A few anise seed
*Half a teaspoon licorice root powder
*Optional: For a late noon delicacy add 1/4 teaspoon valerian root powder.
*1 tablespoon Vivapura Lucuma Powder
Blend ingredients well then add:
*2-3 tablespoon Vivapura Coconut Creme (this'll harden the mix later)
Pour over your crust(s) and carefully place in fridge. It will harden there because of the coconut creme.

This herb mix is very soothing for the stomach. Overall it's relaxing and calming. It's a great evening treat accompanied by peppermint sun-tea.

MINI PEPPERMINT ORANGE CHOCOLATE CHEESE CAKES

All mints have been held in high regard for their medical benefits. It can be either soothing or uplifting. It's an excellent companion to chocolate.
Orange peel is also used here. The orange peel has a high amount of flavonoids, enzymes, and phyto-nutrients. More than the actual fruit. If you save your orange peels you can dry them in the sun and make your own powdered peel.

The Crust Base:

In a blender:
*1 cup Vivapura Really Raw Cashews (depending on how much crust you need)
*1/2 (or less) cup Vivapura Coconut Flakes
*4 teaspoons squeezed orange juice
*1 teaspoon powdered orange peel
*Vivapura White Mulberries or Vivapura Monukka Raisins
Lightly blend ingredients together so it's still a bit chunky.
In cupcake cups pad the crust base down.

The Filling:
First add:
*2 cups or more of Cashew Cheese
*Sweetener (to taste) like Vivapura White Mulberries, Vivapura Monukka Raisins, or Raw Honey.
*Peppermint leaves
*3 heaped tablespoons (or more) Vivapura Cacao Powder
Blend ingredients well then add:
*2-3 tablespoon Vivapura Coconut Creme (this'll harden the mix later)
Pour over your crust(s), sprinkle decoratively with cacao powder, and carefully place in fridge to harden.
Enjoy!

CAROB COCONUT CREME TRUFFLES

*1-2 cups Vivapura Coconut Creme
*1 teaspoon Vivapura Vanilla Bean Powder
*1/2 a teaspoon licorice root powder or cinnamon
*Plenty of Raw Carob Powder (also for the sweetness)
Knead together the ingredients until it's all a dough.
Roll into balls and roll in Vivapura Coconut Flakes or carob powder.
Refrigerate until hard.

MEDITERRANEAN STYLE CHIA SEED POLENTA

In a large bowl:
*1-2 cups (depending on how much polenta you want to make) Vivapura Chia Seeds.
*Water. Each cup chia seed calls for 4 cups water.
Whisk thoroughly until it is thick. This happens within minutes. If you find it wont thicken just add more chia. Careful! Chia quantity is easily underestimated.
Then add:
*Chopped up Vivapura Sundried Heirloom Tomatoes
*Chopped up Vivapura Sundried Red Botija Olives
*Some fresh chopped garlic, or powdered garlic (pickled lacto-fermented garlic doesn't smell)
*2-3 teaspoons of ground Italian seasoning (rosemary, oregano, marjoram, lavender, basil, tarragon)
*1 teaspoon ground black pepper
Mix ingredients well.
Let sit for 15-20 minutes.

Enjoy alone, with a salad, or sprouts sprinkled on it.

CHIA BREAKFAST PORRIDGE

In a large bowl:
*1-2 cups (depending on how much porridge you want) Vivapura Chia Seeds.
*Water. Each cup chia seed calls for 4 cups water.
Whisk thoroughly until it is thick and porridgy.
Add:
*1/2 teaspoon cinnamon
*a handful of Vivapura Goji Berries OR a handful of Vivapura Monukka Raisins
Let sit for 15-20 minutes.

For the milk combine in a blender:
*Handful of Vivapura Really Raw Cashews OR a few spoonfuls of Vivapura Coconut Creme
*Dash of Vivapura Vanilla Bean Powder or Vanilla Powder
*Some Vivapura Yakon Syrup, dried fruit like Vivapura Whilte Mulberries, or other sweetener if you want it sweet.
*Water at desired quantity
Blend to milkiness.

Serve the porridge with milk poured over it.

RAW CHOCOLATE

I love making raw chocolate. There's a hundred and one things you can do with it so I've got a hundred and one recipes. One of my favorites to make for a more mocha flavor is to add Shilajit, Mucuna Pruriens, and Ashwagandha. Shilajit especially brings out the cacao flavor. You can also add a bit or powdered reishi or chaga mushrooms to get the same effect…

This one's for mylk-chocolate chocolate truffles, because Vivapura has the best ingredients for that, and it's the tastiest.

In a bowl:
Your desired amount of Vivapura Cacao Paste
Put it in a dehydrator to melt, melt by letting it sit in the sun, or melt it by using the technique of putting the bowl in a pan of hot water…
Once melted add:
*Vivapura Really Raw Cashews that have been blended into a flour
*OR Vivapura Macadamia Nuts that have been blended into a flour
*Vivapura Lucuma Powder
*Vivapura Vanilla Bean Powder or Vanilla Powder
*Raw Honey. I prefer raw honey because it makes the perfect dough consistency, adds a nice caramel undertone, and blends best overall. You can also crush raw dates to a paste, or add crushed Vivapura White Mulberries. Crushing-to-a-paste any dried fruit that has a sweetness like nectar, caramel, or vanilla will work well.
*Thoroughly mix everything. You may have to kneed it with your hands.

Shaping this is fun! You can…
*Roll them into balls then roll in Vivapura Cacao Powder for chocolate truffles.
*Roll into balls then roll in Vivapura Lucuma Powder for white truffles.
*Roll into balls then roll in Vivapura Coconut Flakes for coconut truffles.
*Roll into balls then roll into some leftover cashew or macadamia nut flour.
*Roll into balls then roll into cinnamon.
*Roll into balls then roll into orange peel powder.
You get the idea…
After you're done having fun, put them in the fridge to harden.

MARZIPAN

Marzipan is a very typical European traditional desert. It's commonly made out of almonds, sometimes apricot kernels, and rose water. You can get apricot kernels by saving all your apricot pits, drying them in the sun or at home, and then pitting them. If you're lucky enough to have those then you can soak and use them with the Almonds for a really marzipany marzipan.
Rose petals have a lot of anti-inflammatory, heart-supportive and other properties. They're known to give pleasant dreams, etc…

*Soak at least 2 cups of Vivapura Really Raw Almonds (and some apricot kernels if available).
*In another glass jar add 1-3 cup of rose petals. More petals means rosier flavor.
*Pour two cups water over petals.
*Let petals sit in the sun for 2 hours or more visiting them to occasionally to stir. The longer the better, but not more than a day.

After the wait:
*Strain the Vivapura Really Raw Almonds and dab them dry
*Strain the rose water into a large mixing bowl. Squish the petals to squeeze as much water out as possible.

In a blender or food processor:
*Blend the almonds into the consistency of flower.
*Your rose water.
*1 teaspoon Vivapura Vanilla Bean Powder or Vanilla Powder
Blend/process that in. Then add:
*1 cup Vivapura White Mulberries.
Thoroughly blend/process berries. It should start to get rather thick.
You may need to transfer to mixing bowl to kneed a bit and shape into pralines or truffles. Have fun experiment in what you roll them in! Like Vivapura Lucuma Powder or Vivapura Coconut Flakes or some almond meal made from Vivapura Really Raw Almonds or just love.
Afterward refrigerate them to harden, and enjoy.

Ok, so… There's a million more fun things that come to mind that we do with what you guys sell… Other than just eat it as is which is usually what happens. But I better stop as I could literally end up writing a book here. You all have some amazing stuff, and shopping there feels like being a kid in a candy shop. So, thank you!

Alien Salutations from the AlienMelon Goons!
Nathalie Lawhead (http://nathalielawhead.com)
Milena
TanjaTHEAwesome
doctor_shim
and Larry

Anyway, it’s summertime and for me, it’s time for frozen stuff! I love making raw ice cream utilizing amazingly good-for-you nut fats (including coconuts; it’s a nut) whole and in “milk” form, but it takes some prep work, and I am really over the simple raw ice cream route. You know, frozen naner’s, water and sweetener ground up in the Vita-mix. Hot summer days create lazy kitchen days, with a craving for cool down foods, but I don’t always feel like diggin’ the meat out of a coconut, so I’ve taken the banana and given it new life by leaving it in it’s original shape, drowning it in chocolate sauce, rolling it in goji berry powder and freezing that bad boy! It doesn’t get any easier or delicious than that on a hot summers day.

Frozen Choco-Covered Naner’s w/Goji Dust – YEAH, BUDDY!!
Bunch of ripe bananas
2 cups Cacao Powder
1 1/2 cups maple syrup
½ tablespoon Vanilla Powder
Pinch of sea salt
½ cup Coconut Oil, warmed to liquefy
1 cup Goji Berries
Wooden skewers

First, cut bananas in half on the bias and freeze for ½ hour (they are easier to work with when they are a little firmer). Combine all the ingredients except the coconut oil and goji berries in a high-speed blender. With the blender running, add the coconut oil and continue blending to emulsify. In a clean Vita-mix container, grind goji berries into a powder (or you can use a coffee grinder) and set aside. Next, roll the nanas into the chocolate sauce, place onto a stick length-wise, then sprinkle all sides with goji berry dust. Lastly, place these beauties back into the freezer and freeze for firmness; at least 3 hours.

Store the leftover chocolate sauce in a covered container in the refrigerator. Before using, place it in the dehydrator to warm to liquefy it. If you don’t have a dehydrator, you can also place the container in a warm water bath.

As an almost graduated student of Gabriel Cousens, M.D., live-vegan food nutrition program (thank God for Vivapura superfoods! They gave me nonstop energy needed to study) and LOVER of raw food, I bring to you a recipe that is not just easy, my peeps are Vivapura do most of the work – well, them and the cacao Gods. Because I am a young grasshopper of Gabriel’s, I have a lot of clients who are healing on the deepest level through a low-glycemic raw diet (I like to call it the almost no-glycemic diet). Of course, there is more to this healing diet, such as how you oxidize food can dictate what you eat, etc., but today we are just going for a GREAT, SUPER AMAZING, EASY, SNACKY SWEET TREAT THAT IS PHASE 1!! Drum roll please….

I bring to you: VivaTurtle LOVE!! OMG! Chocolate-Caramel raw turtles that are low-glycemic. Yep!! Feel the love and don’t forget to share!!

Caramel Sauce
¼ cup + 1 tablespoon Pecan Butter
2 tablespoons Coconut Crème
1 tablespoon Yacon Syrup* (this is so low-glycemic, I allow this sweetener in a phase 1 diet; but very minimal use)
2-4 drops liquid stevia (to taste)
1 teaspoon vanilla powder
1 tablespoon cinnamon
Pinch Celtic sea salt
Water, as needed to blend

Directions
In a high-speed blender, blend all the ingredients, adding water to thin as needed. It will become more of a caramel-like texture with refrigeration.

*You can omit and just use stevia if on a VERY regulated low-glycemic diet. But, this gives the caramel the earthy flavor that dates or Turkish figs would normally bring to this recipe (this is how I make my regular caramel). Oh, and isn’t it hilarious that Spellcheck tries to change yacon to bacon!

Chocolate Sauce
1 1/2 cups Coconut Oil (not butter), warmed into a liquid (can melt in a dehydrator or in a warm water bath)
3 tablespoons Yacon Syrup*
2-4 drops liquid stevia (to taste)
3/4 cup Cacao Powder
Pinch sea salt

Directions
Blend all the chocolate icing ingredients in the Vita-Mix until smooth (like 60 seconds).

*You can omit and just use stevia if on a VERY regulated low-glycemic diet.

Assembly
Pour a one pound bag of I Thrive Trail Mix (Phase 1) into a large bowl. Next, stir in caramel until well-combined. Using a melon baller (or in the culinary world, we refer to this kitchen tool as a Parisian Scoop), drop balls onto a baking sheet, flattening out somewhat with a spoon, and place in freezer for at least 3o minutes. Lastly, dip hardened treats in chocolate sauce and freeze again until the turtles shells are formed!

Even Easier Option:
So, if you want to save on time, you can melt two Mint Zero Pointe chocolates from Sacred Heart over a double boiler (you can find this method on YouTube) and pour over turtle base; then refreezing. It gives them a minty, caramel taste reminiscent of Girl Scout Thin Mint and Caramel DeLite cookies all rolled into one. Nostalgic tastes are soooo rooted in those epigenes, right!?? However, this version won’t kill you!!

This smoothie is a great source of vegan Omega 3 & 6 without the heaviness of oil. This will keep you going for hours without an increase in blood sugar levels. Excellent source of dietary fiber, especially if you add the zucchini. For those who find maca on its own harder to swallow, the flavors of this smoothie combine really well and are even mellowed out by the zucchini. Feel free to experiment with other spices too! Green Leaf stevia is less processed than white or liquid stevia and actually helps stabilize blood sugar levels to keep your pancreas and liver happy.

The water and mineral content of the Himalaya salt will help you stay hydrated, it also brings out the sweetness of the stevia. Remember that chia can hold up to 14 times its weight in water so be sure to stay hydrated through out the day to keep things moving along in your colon. Drinking chia smoothies regularly (along with hydrating adequately, gentle exercise like yoga and a diet high in raw vegetables) is bound to keep your internal elimination organs healthy and clean. Chia’s absorbing properties help draw out toxins and the hard shell can clean the intestinal walls.

All in all, a fabulous life-affirming smoothie! May you enjoy radiant health & happiness!!!

Chia Amazingness
a low-glycemic smoothie

5 tbs. Chia Seeds
2 cups filtered, spring or Reverse Osmosis water
1 small organic zucchini
several pinches Himalayan salt
1/2 tsp Super Maca Powder
organic green leaf stevia, to taste
organic cinnamon, to taste

Blend in a high-speed blender until smooth and seeds are broken apart. Experiment with water to see what your preference is. Keep in the refrigerator for a few hours for a thicker smoothie. Add ice cubes to the blender in the summer for a chilled version.

Optional:For fast oxidizers who require more fuel and are able to digest fat easily, add a tablespoon of Coconut Oil to this smoothie. It tastes great!

Add blueberries or Jarrah Bee Pollen for more sweetness.

First up is Xell Calderer of Internal Hygeine. Xell is a Certified Colon Therapist and Wellness Coach who runs a thriving practice in Stamford, Connecticut. You can find many Vivapura products at her office!

Xell’s Amazing Chocolate Carob Chia Pudding

Vanilla Brazil Nut milk or nut milk of choice

8 tbs. Chia Seeds
1 cup strawberry/kiwi rooibos tea, vanilla rooibos tea (steeped strong)
or 1-2 cups Vanilla Brazil or Sicilian Almond milk

Whisk chia into liquid and set aside.

In high speed blender (Vitamix or Blendtec), place:
½ to 1 tbs. Ultra Tocos*
2-3 heaping tbs. raw Italian Carob (or use more cacao)
1 heaping tbs. raw Cacao powder
½ t – 1 tbs. GMO free lecithin powder*
2-3 small dates or 2 or more large Medjool date (the dates adds body and sweetness)
1 – 3 tbs. Vanilla Agave (optional) or stevia to taste (for those sweet tooths out there!)
¼ tsp Sunfire salt (can use Celtic or Himalayan)
½ – 1 tsp. vanilla powder
or ½ vanilla bean, scraped (optional)
1 – 2 tbs. lucuma powder
dash of yacon syrup (about ½ T, optional)
small chunk of cacao butter or cacao paste (optional)
1 tbs. coconut creme (optional)

Once chia has soaked for about 10 minutes, place chia “gel” into blender with other ingredients and blend at high speed until smooth. Eat immediately or allow to “set” in fridge for a couple of hours to firm up.

Variations:
Add 1 or 2 tbs. of Vivapura raw almond butter for a more decadent and rich chocolate almond butter cup type pudding.
A banana may be nice here, but watch your food combining! This is already pretty complex. Sometimes you gotta live on the edge, though!

Vanilla Brazil Nut Milk
-keeps for up to 3, maybe 4 days.

1 heaping cup raw brazil nuts or soaked Sicilian Almonds
¼ tsp sunfire salt
3-4 dates or vanilla agave to taste (optional)
½ to 1 T lecithin (optional but adds great creaminess).
1 T plain or vanilla coconut crème (optional)
¼ vanilla bean pod or vanilla powder
4 to 6 cups water

Place nuts and 1 cup water, and salt, in high speed blender, working your way to high speed. Once things look blended, continue blending and fill the container with rest of water (I usually fill while blending and fill until container is full). Blend very well.
Strain through nut milk bag and pour back into blender, add additional indredients as desired. Blend again, and pour into glass containers. Delicious!

Variations:
Pour half of the milk back into container, add 1 to 2 tbs. yacon syrup, and 1 to 2 tbs. lucuma powder for a maple/caramel type drink that is exquisite and so creamy.
Brazil Nut Milk is lovely gently warmed with shaved nutmeg and cinnamon on top.

As a bit of a bonus, Xell also sent me a few juice recipes to help me along on my feast and I thought I’d share them here with you as well!

50% spinach
48% carrot
2% beets
(this is an incredible colon cleanser, too! This is especially good before a colonic)

Another, inspired by Angela Stokes:
coconut water
1 to 2 T green food (greener grasses is lovely)
1 to 2 T Vivapura bee pollen
This is simple and delicious, a great addition to a liquid meals day

Fave green juice
6 stalks celery
1 large cucumber
1/4 fennel bulb
1 to 2 apples (green or Fuji)
1 lemon
1 or 2 heads of Romaine or Spinach
handful of dandelion greens
1/2 pound sunflower sprouts or another head of Romaine
small chunk of ginger (optional)
Delicious – one of my favourite combos.