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!
  • Coconut Oil Packets – It’s my Friday Favorite

    This week I wanted to share with you a Friday Favorite that I never intended to buy. Ever go to Trader Joe’s and come out with things you’ve never bought before? All the time, right? A couple of weeks ago I bought their box of virgin unrefined coconut oil. I was intrigued by it, but not enough to do anything with it so it went into my pantry and there it sat, until I had a conversation with a client about getting more in our diet while we’re out and about.

    After that conversation, I went home and realized I had bought something for this purpose. I had these handy coconut oil packets but never really used them, until this last week. I had a couple of coffee meetings and don’t want to add all the creamers and sugars to my coffee so I popped these little cuties in my bag and off I went.

    They worked but I had to have one of the baristas cut the top off since they don’t have easy-to-open tops…or they are Laura proof. But it worked. I stirred it in and my coffee turned into a little vegan bulletproof paradise. Then I started thinking about all the other ways I could use these packets while traveling.

    Coconut oil packet uses while traveling

    • If you mix one packet with a packet of sugar available in your hotel room, you have a soothing foot and body scrub.
    • Take one packet and mix it with the used coffee grounds from the coffee pod you just had for breakfast, add a packet of sugar and you have a sweet coffee facial scrub that will wake up your skin and make your skin ultra soft.
    • It’s a great way to continue oil pulling on the road.
    • Need a deep conditioner, work a packet of the oil through your hair before you shampoo, or after you get out of the pool. It protects your hair from the bad chlorine impacts.
    • It also makes the perfect eye makeup remover. Then you can wash your entire face with it and not need a moisturizer.

  • I truly love the sweet coffee scrub.
  • Yes, this is me with absolutely, no makeup on.
  • That’s my Friday Favorite for the week.
  • Conversations build community.
  • Let’s chat!
  • 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.

    White Gazpacho

    I love the challenge of coming up with a raw, alkaline, vegan alternative to my favorite recipes. Ajo Blanco is another of my favorite recipes. It’s a White Gazpacho made with white bread cubes and milk along with grapes and apples. I used to love the taste of it…until I was diagnosed with Celiacs disease. I’ve tried making it with gluten free bread but it never really tasted the same. So, banished to the back of my cookbook file only to come out when I could try it yet again. And now it not only magically appears on the front page of my file, I’ve made it twice and both times got rave reviews.
    `

    WHITE GAZPACHO (Ajo Blanco)

    • 2 cloves garlic, sliced
    • 2 Granny Smith apples, peeled, cored, and chopped
    • 2 cups green grapes, halved
    • 2 cups raw, unsalted cashews soaked overnight in good water
    • 1 cup raw cashew cream
    • Himalayan salt to taste (I used 1/2 teaspoon)
    • 1/2 cup cold pressed virgin olive oil
    • 3 Tablespoons apple cider vinegar

    Whirl together in a high-speed blender.

    Toppings: chopped cilantro, raw cashews, hemp seeds, sunflower seeds

    Enjoy

    Makes 4 servings

    This will last about 2 days in the fridge.

    Raw Up

    I have been decluttering every area of my life from my living space to my work habits, from my social media presence to my simplistic existence, and it’s taught me what’s really important in life! All this decluttering has led me to downsize my cookbook collection. This year I gave cookbooks away as Father’s Day gifts to my sons along with a pound of unique coffee that represented their personality. But the ones I’ve saved I vowed myself to go through and Raw Up my favorite recipes within those pages and make them raw alkaline vegan for the 50 Day Cleanse and beyond. 

    Velvety Beet Soup is the first one. 

    Velvety Beet Soup

    • 4 small beets, scrubbed and chopped
    • 2 cups diced Italian plums
    • 1/2 teaspoon dried tarragon or mint
    • 1/2 teaspoon Middle Eastern spice blend (recipe below)
    • 3 Tablespoons Apple cider vinegar 
    • 2/3 cups water
    • 1/2 teaspoon Himalayan salt 

    Garnish

    • 1 stalk celery, thinly sliced
    • 1 green onion, thinly sliced

    Directions 

    1. Whirl first 7 ingredients in a high powered blender or nutribullet. 
    2. Pour into favorite bowl. 
    3. Garnish with onions and celery
    4. Enjoy

    Middle Eastern Spice Blend

    • 1 teaspoon each: sweet paprika, black pepper, cinnamon, coriander, and cumin
    • 1/2 teaspoon each: allspice, cloves

    Mix together, store in glass jar for six months. 

    Variation: Add a dollop of cashew sauce over the top and sprinkle on a bit more spice for heat. 

    Changing the Legs of Our Relationships

    How often do we think about food on a normal day? I used to think about eating, what I was going to make for dinner, for my husband’s lunch, and dessert all the time. I used to think about making sure our cupboards were overstocked with food items that I picked up really cheap because it was on sale and I had a coupon for it. Since I started the 50 Day Cleanse my thinking about food has changed. I now look at all that food I stocked up over the years as an anchor that was holding me down. This Cleanse is changing the legs of my relationships. 

    I know “What on earth is she talking about?” Change the legs of a relationship?

    Let’s take food, for instance, We all need to eat it to survive. We all have a relationship with food. We are making choices, thinking, eating, regretting, indulging, satisfying, giving in to our cravings for food. These are the legs in our relationship with food.

    As someone who for most of her life has tried to lose weight or maintain weight loss to no avail, I have never tried to change these legs with this relationship. How many legs does my relationship have? It takes at least three legs to make a stool stand up. But my relationship to food has had at least seven legs at one time.

    Food Relationship Legs

    • Craving
    • Rewarding
    • Thinking
    • Indulging
    • Satisfying
    • Dreaming
    • Stocking up
    • Buying
    • Eating

    While at least four of these legs are still with me today. I need to eat. I need to buy food. I need, at times, to stock up. And in my case, I need to dream about recipes. But do I need the other ones? No. All my cravings for food are gone. I used to crave chocolate all the time. Now it hits me once in a while and I can talk myself out of it. I know that when a person craves chocolate, they are usually deficient in magnesium. So I take a couple magnesium tablets and the craving is gone.

    Same with indulging. I just don’t do it anymore. The 50 Day Cleanse has given me the tools to listen to my body and give it what it needs instead of rewarding myself with a toxic, sugar laden treat. The first 5 days of this cleanse takes your mind off thinking about food all the time and helps you see where you need to change.

    I used to spend hours weekly coming up with menus and grocery lists. While I still use a menu and grocery list, it no longer takes hours just about 10 minutes and I am ready to go. Eating raw alkaline meals and only once a day has dramatically cut our food bill down to almost nothing and we’re not eating only salads every day but they are yummy.

    I’m also changing the legs on my other relationships as well during this time. Saving things to use someday is a leg I’ve used in rationalizing my skill of holding onto things I don’t need. Or how about this leg, “My kids might need/want it some day!” Ask the kids if they need or want whatever IT is. If they want IT and they’re old enough give it to them now or put it in a hope chest for them for when they move out. If they don’t want it, get rid of it. Family heirlooms are another leg. I’ve been going through my home with the eyes of my kids thinking about what they would keep and what they would toss after I’m gone. It’s eye opening. They probably don’t want the bottle collection with all the president’s faces you got from your mom. They’re not going to need or want 100 paper towel tubes or all the used gift wrap you’ve saved for the last ten years (which you never use anymore). Save the important things. Today is someday.  I am hoping that my children and grandchildren will want all the recipes I’ve conjured up over the years, like this one below.

    Recipe of the Week

    Taco Meat

    Raw Sweet “Taco Meat” 

    Always use organic

    • 1 sweet potato, shredded
    • 3 carrots, shredded
    • 1 mall red onion, shredded
    • 1 cup sunflower seeds, soaked four hours, drained well
    • 1 cup pumpkin seeds, soaked four hours, drained well
    • 1 Tablespoon cumin
    • 1 Tablespoon oregano
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon coriander
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/8 – 1/4 ground habanero pepper
    • 1/2 teaspoon Himalayan salt

    Place the first five ingredients in a food processor and process until it looks like the texture of loose cooked ground meat.

    Empty into a large bowl and add spices.

    Serve in a wrap with mashed avocado or on a salad with an avocado dressing.

    Enjoy

    Makes about 6 cups.