Keto Bites

Since my husband has started his raw keto vegan journey in April, I have wanted to help him enjoy some desserts when we entertain or just as a snack. I also wanted to make sure he is getting enough good fats. These keto bites are the answer.

I know many of my followers have voiced their concern with our consumption of good fats aka avocados, coconut oil, coconut butter, sunflower butter, and high fat nuts. Here’s some info to keep in mind when it comes to fat.

Our brains are composed of 60% fat. It’s actually a no brainer (pun intended), we all need good natural fats in our diets. Plus, think about this…eating a diet high in monounsaturated fat helps us keep our memory and makes learning easier.

Our bodies crave these fats. They help us keep dementia at bay, help brain function as in speaking, memory, motor skills, and fats help push depression out.

These keto bites will help in getting these fats and they’ll also help you stay the course of eating this lifestyle.

Vegan Keto Pumpkin Pie Bites

1 cup mixed raw high fat nuts (macadamia, pecan, walnut, Brazil) soaked overnight

2 Tablespoons coconut oil

2 heaping Tablespoons puréed pumpkin

1 teaspoon pumpkin pie spice

5 drops liquid stevia (Trader Joe’s brand is my favorite)

1 Tablespoon coconut nectar

1/2 cup Essential Seed Mix

Whirl together in food processor. Spoon into mini muffin liners in a tin. Refrigerate 2 hours. Enjoy.

Makes 18 bites.

Vegan Keto Fudge Bites

2 cups soaked and drained pecans

1/2 cup golden flax meal

1/c cup unsweetened coconut flakes

1/4 cup carob powder (can substitute raw cacao powder)

1/2 cup raw vegan protein powder (Warrior Blend from Sunwarrior is my favorite)

1/2 teaspoon Himalayan salt

1/2 cup creamy unsweetened & unsalted sunflower butter

1/4 cup coconut oil

4 drops stevia

1 Tablespoon coconut nectar

1 Tablespoon vanilla

Whirl the first six ingredients in a food processor until nuts are broken down but not liquified, about 20 seconds.

Melt sunflower butter and coconut oil on low temp stir until smooth. Remove from heat. Stir in stevia, nectar, and vanilla.

Pour into food processor and whirl about 10 seconds, or until combined.

Use a small tablespoon to make 2 scoops of dough per bites. Roll into a ball. Place into mini muffin liners of a mini muffin pan. Refrigerate 2 hours before enjoying.

Makes 18.

Natural, good for you fats are exactly what our bodies crave. These little keto bites are just a small way to get what our brains are craving.

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Learning

Ever since my sons were in grade school, I made it a point to learn something new when they began their school year. One year I learned how to decoupage, then I moved on to doing wall paint treatments. I loved doing the storm clouds on two of my sons ceiling. I also learned how to simplify my life and the list goes on and on. I keep a running list of what I’ll be learning and what I want to learn next.

Learning List

Making MRE’s for backpacking that are healthy, keto, and vegan

Learning how to market myself on the different social media platforms while also getting some work done.

I really want to learn how to knit, once and for all.

Making 1-minute videos that are on point, interesting, and relevant.

I want to learn how to code

Writing how-to books

Making sushi

Adding to my repertoire recipe creation

I’m already signed up for a couple of marketing courses and I’m really excited for them to start. But this knitting thing has held me captive when my mom tried teaching me when I was younger.

Have you ever thought about learning along with your son or daughter? Doing homework together is always a fun way to set an example. Plus, it’s good to have interests other than raising your kids because it helps you as they grow until they move out of the house and on to college.

I’m also learning how to make MREs (meal replacements). Here’s one that I’m making for my husband’s backpacking trip this weekend. It’s keto and raw vegan.

  • Keto Sunflower Seed Hummus

  • 1 cup raw sunflower seeds, soaked overnight, drained
  • 1 clove garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon Himalayan salt
  • 3 Tablespoons avocado oil
  • Juice of 1 lime
  • 3 – 4 Tablespoons water
  • Place all in food processor, process until smooth, scraping down the sides periodically. It’s ready to enjoy now or you can use your dehydrator and dry it for camping and backpacking food.
  • Dried Hummus

    Spread on parchment paper (cut to size of dehydrator trays) in a nice thin layer. Dehydrate for 6 hours on 125 degrees. Cool on trays. Pour the dried hummus into backpacking containers (we’re using recycled gelato containers that I’ve saved for eons). To reconstitute: Add 1 Tablespoon of water at a time until the desired consistency. Eat with crackers or crudités.

  • Try something new. Learning is life long. Once we stop learning, we stop growing.
  • Learning takes us to new heights and brings new opportunities!
  • Raw Cream of Purple Carrot Soup

    I love everything purple. My phone is purple, my bathroom is purple, even my hair has streaks of purple. I find myself gravitating toward everything purple even in my food choices. Purple cabbage, purple radishes, purple cauliflower and even purple carrots I love these varieties. You never know what you’re going to get when you create a dish. These colors bring out the artist in me. I’m the colorful side of my marriage relationship, my husband is all black and white. Yet, he truly liked this Raw Cream of Purple Carrot Soup.

    My husband is a landscape photographer, he does everything in fine art quality black and white in Ansel Adams style. You can view some of his photos here and you’ll see what I mean. I on the other hand I bring color to his life, at least that’s what he always tells everyone! He also tells our friends he never know what I’m making for dinners or what’s in his food because I don’t use recipes. It’s true I don’t, I wrote a whole blog post about how I dream in flavors. I don’t anyone who does this.

    Most people will have a dream and get up to write….Nope! I get up to cook what I’ve dreamed about. This soup was in my dream last night. I was serving it to guests and they were really liking it. So here it is.

    Raw Cream of Purple Carrot Soup

    • 2 Purple carrots, chopped
    • 1 stalk celery, chopped
    • 1/8 cup chopped shallots
    • 1/2 of a large avocado, chopped
    • 1 clove garlic, sliced
    • 1/4 cup avocado oil
    • 1/4 t Himalayan salt
    • 1/8 t ground ginger
    • 1 teaspoon coconut amino acids
    • 1 cup water
    • 1/2 cup full fat coconut cream
    • 1 Tablespoon avocado oil for the topping
    • Toppings: pumpkin or sunflower seeds, cauliflower croutons, or chopped mint leaves

    Blend the first eight ingredients in a nutribullet or blender. Top with remaining tablespoon of the avocado oil and a topping of your choice. Makes 1 large serving or 2 smaller servings.

    Eating a raw, alkaline, keto, plant-based, vegan plan does take some creative out-of-the-box thinking but it’s so worth it in the end. Trust me. Your body will thank you. And maybe you’ll start dreaming in the flavors of this soup.

    Stalking It Raw Creamy Celery Soup

    I’ve said it a thousand times. I love cold soups in the summertime. But when I say this to my friends, I get gazpacho which I can’t eat because of my all my nightshade allergies. With so many other veggies to choose from, why do we think gazpacho when we think cold soup? I could never understand that. Eating the mostly raw vegan keto alkaline way is great because we get to try new flavors and sample new dishes or in this case bowls. I bought a boat load of celery the last week and need to use it. I came up with this new cold soup Stalking It Raw Creamy Celery Soup, I hope you enjoy it as much as we did.

    STALKING IT RAW CREAMY CELERY SOUP

    • 8 stalks of celery with leaves, chopped
    • 1 clove garlic, sliced
    • 1 Small shallot, chopped
    • 1/2 of a lime juiced
    • 1/4 cup avocado oil
    • 1/2 of a large avocado, chopped
    • 1 3/4 cup water
    • 1/4 teaspoon Himalayan salt
    • 1/8 – 1/4 teaspoon hot pepper flakes, ground habanero pepper, or white pepper

    Directions

    1. It’s better to do this in batches. Put half the chopped celery, garlic, shallot, 1/8 of a cup of the avocado oil, 1 cup of water, 1/4 of the avocado and whirl around until smooth and creamy. Pour into a medium bowl. Repeat with the rest of the celery, avocado, avocado oil, and 3/4 cup water and salt. Whirl until smooth and creamy. Mix into the bowl with the first batch.
    2. Spoon into bowls. Sprinkle with hot pepper flakes and more salt if needed. I had it with my cauliflower tortilla chips. I also swirled on another 2 tablespoonfuls of more avocado oil.

    What’s really neat about this soup is you can change up it up. If you’d rather have a cold cucumber soup, use cucumbers with fresh dill instead of the red pepper flakes. If you’d rather it be a creamed spinach soup, just add spinach. Just remember to keep the avocado and oil to keep it keto!

    Stalking It Raw!