cranberry sauce
Raw Vegan Strawberry Banana Cream Cake

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Raw Vegan Strawberry Banana Cream Cake

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Healthy Cranberry Sauce…

11107866963 92517f58af z Healthy Cranberry Sauce

Healthy cranberry sauce

Want to enjoy the holidays and your indulgences, but leave the guilt at home?  Last year around the holidays I was doing a special cleanse and had a very limited nutrition plan, and cranberries were the only fruit I could eat, ironically.  So I found this awesome sugar free healthy cranberry sauce recipe on and it tasted awesome!  I thought I had posted it last year but apparently not, so here it is now for you to enjoy for the holidays!

Healthy Cranberry Sauce
Recipe type: side dish
Cuisine: holiday
Prep time: 
Cook time: 
Total time: 
sugar free cranberry sauce
  • 4 cups fresh cranberries
  • 2 cups water
  • 1/16 tspn stevia
  • 2 tablespoons orange zest
  1. Fine grate orange peel and set aside.
  2. Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
  3. Lower heat to simmer.
  4. Stir in orange zest and stevia.
  5. Continue cooking 15 minutes.
  6. Allow to cool and serve.


Just Say No to Canned Pumpkin!…

pumpkin Just Say No to Canned Pumpkin!
It never ceases to confound me. What would normally be considered health conscious, nutrition minded people who would never touch canned veggies any other time….suddenly the holidays roll around and they are making all their recipes with canned pumpkin…and saying “here’s a healthy nutritious recipe!”

Wait….didn’t you miss something? You’re using a canned veggie! Besides sulfites, sodium, etc…you can easily google and find all the issues with eating canned food. It’s just getting to be common sense these days, especially with vegetables, to go fresh or frozen. Plus, with pumpkin, it’s SO EASY to create the same thing using fresh pumpkin, and it tastes SO much better!

Years ago my mom finally made the switch, and it made SUCH a difference in her pumpkin pies! I’ll never go back, and I’ve become a one man fresh pumpkin advocate each fall and winter! Want to see how easy it is? Here ya go:

Just Say No to Canned Pumpkin!
Recipe type: seasonal
Cuisine: pumpkin
Prep time: 
Cook time: 
Total time: 
Simple way to get fresh pumpkin meat for any use!
  • 1 small pumpkin
  • 2 tbs olive oil
  • 1 dash himalayan sea salt
  1. preheat oven to 400 degrees
  2. 5111687329 a43db61eb7 z 300x225 Just Say No to Canned Pumpkin!
  3. cut pumpkin in half, remove seeds and stringy part using a spoon (seeds can be roasted separately)
  4. either leave in halves, or cut into 1 inch thick strips (more slices, faster cooking)
  5. place pieces on large roasting tray, drizzle olive oil
  6. add sea salt (and any other desired spices - cinnamon, pumpkin spice, etc)
  7. roast slices for 20-30 minutes, checking for firmness. Puncturing skin with a fork helps speed cooking
  8. remove from oven, dig meat out of shell with spoon
  9. store meat in airtight container
  10. freeze until needed
  11. 5040673082 d93676e32c z 300x200 Just Say No to Canned Pumpkin!


Raw Vegan Strawberry Banana…

IMG 3900 Raw Vegan Strawberry Banana Cream Cake

Raw Vegan Strawberry Banana Cream Cake

I was challenged with going raw vegan for a week, which has been interesting and a learning experience, as is any new nutrition plan.  After 4 days of doing well, my sweet tooth’s curiosity wondered what raw vegan dessert recipes I could find online.

I came across this very tasty recipe and had to try it.  The first piece I’ve had was good, though I think I will let it sit out to thaw a bit next time.  Whether you’re doing raw vegan, regular vegan, or something completely different, you should give this a try…the icing is amazing and very creamy!

Raw Vegan Strawberry Banana Cream Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
a healthy raw vegan delicious treat that you can indulge in without the guilt!
  • Pie Filling:
  • 3 bananas
  • 2 cups frozen strawberries (or other berries)
  • 1-3 tablespoons coconut oil (optional but it will make it creamier)
  • Creamy icing:
  • 2 cups cashews
  • 2 cup dates
  • 1 peeled orange
  • 2 tablespoons melted coconut oil
  • Water, as needed
  1. Put the bananas in your blender, followed by the frozen berries and blend until smooth.
  2. Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use. Otherwise use regular pan and layer the icing on top.
  3. Freeze until solid.
  4. Cream layer
  5. Blend all icing ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be.
  6. Using a larger spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top.
  7. Freeze until solid and then garnish, slice and enjoy! Store in the freezer.


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