Mixed Berry Goji Jam
I’ve always wanted to make my own jam – my style – RAW and without white cane sugar like most store bought jams & jellies. I searched and asked around how other health-conscious enthusiasts make theirs, and was inspired to whip one up focusing all the mixed berries in season during summer.
The recipe here was an experiment for a friend who loves my stone ground almond butter that we swirl with raw wildcrafted honey; the jam turned out wonderful and we both loved it!
Enjoy this high-antioxidant jam:
♥ by the spoonful
♥ as the fruit layer in a pie
♥ as part of a nut butter sandwich
♥ swirled together with almond butter in a bowl
♥ as 1 layer in a chilled homemade goey energy bar
Mixed Berry Goji Jam
MIXED BERRY GOJI JAM
*everything should be organic or wildcrafted!
Makes approx 18 ounces
2.5 cups mixed fresh OR thawed and strained frozen strawberries, raspberries, and/or blueberries
8 pitted dates (to taste)
small handful dried (or fresh) goji berries
2 T raw wild honey
1 – 2 T lucuma powder (a Peruvian low-glycemic berry)
Pinch of sea salt
LOVE ♥
Optional: Few drops of your chosen medicine extract from Medicine Flower (I used blueberry): http://www.medicineflower.com/flavorextracts.html
Directions: Process in a food processor for several minutes until everything is well-blended. Scoop into glass jars and store in fridge.
This jam is so light, sweet, and fragrant! If you’d like a more TART jam, use Inca Berries instead of goji berries.
I used the full amount listed for lucuma, but do know that you will be able to taste the powder in the texture just a bit, so if you want to avoid that, use a smaller amount.
Jams are higher in sugar, so be mindful of this when consuming them. I usually do not eat dates very often, but decided to give this a recipe a try WITH them, and will try another version without them. It’s preferable to make your own jams and jellies so you know exactly what goes in them, and you can load it up with high antioxidant organic fruits and organic raw sweeteners so it is balanced.
Lemonade Quencher w/ MSM for Beauty
Lemonade Stand
This is the healthier version of what must be 1 of the most popular drinks worldwide: lemonade. It’s an upgrade from what you consumed as a kid.
Imagine trying to sell THIS freshly made lemonade at your lemonade stand instead of the inferior stuff straight from the freezer! It’s just as easy to make. Just like other kids, I sometimes even drank it out of a can and hardly made it fresh.
Here’s the upgraded drink – an elixir style lemonade with plant-derived MSM that will truly quench your thirst. If you’re new to MSM – the “must have supplement” – you’ll find this article that lists all the nutritional benefits, very helpful.
WARNING: This drink is HIGHLY addictive to everyone who has EVER tried it! Feed it to your kids without guilt, even daily – it’s good for them!
Lemonade Quencher
5 cups spring water
7-8 ice cubes
1 teaspoon plant-derived MSM
2 freshly squeezed lemons
up to 1/4 teaspoon stevia extract powder, to taste
several pinches sea salt (be liberal)
Blend on high for 10-20 seconds and serve chilled. Make it a priority to enjoy it this Spring and Summer with your friends and family! Start with just several shakes of the stevia extract powder to sweeten, then taste, and add more if needed. You’ll know when it’s the “right” amount – it WILL be the best tasting lemonade ever and your lips will pucker.
If you love this elixir style lemonade with the MSM to take it to the next level, you’ll love the 30+ recipes in my Superfood Beauty Elixirs book! Grab a copy today so you can start making the sweet, yet low-glycemic healthy versions that are reminiscent of your favorite childhood drinks.
Note: the above recipe is not in the Superfood Beauty Elixirs book, but is a simple mouth-watering recipe that delivers the concept of what it will offer you.
Kelp Chips Recipe, Like Kale Chips but BETTER
This is a guest blog post from raw gourmet chef and master creator in the kitchen, Christian Bates at www.ChristianBates.com.
Freshly dried kelp chips
Kelp Chips are:
- crispy, not hard and chewy like raw seaweed
- a wild food, not a domestic cultivar like kale
- an ideal source of natural iodine to protect your thyroid and kick start your metabolism
First, acquire a big bowl of whole wet kelp. Two ways it can be done:
1. Purchase whole dried kelp and soak in pure water (I prefer my local spring water) in a bowl for 1 hour. Drain off remaining water (which makes great garden fertilizer or compost amendment).
2. Harvest it yourself fresh from an unpolluted beach, take it home and rinse it many times (under your filtered shower head works well). Drain off remaining water.
Then, make a raw cheezy coating:
Cheezy coated kelp ready for the dehydrator
- 1 cup Brazil nuts, soaked
- 1/2 cup spring water
- 1/4 cup sesame tahini
- 1/4 cup olive oil
- juice of 2 lemons
- 2 teaspoons sea salt
- 1 garlic clove, peeled
- 1 small dried or fresh cayenne chili or 1/2 teaspoon cayenne powder, or any chili of choice
- 1 handful of green gourmet herbs of choice (oregano, thyme, basil, cilantro, parsley, etc.)
- few dashes of freshly ground peppercorn
OPTIONAL: 1/4 cup water kefir to inoculate with probiotics that will make the end product even cheesier.
Blend on high in a high-speed blender until creamy. Scoop into bowl of wet kelp and massage with clean hands, evenly coating the kelp. Feel free to double this recipe if you have more kelp available.
You may also mix kale in with your kelp so that you have kelp n’kale chips. Or, add sliced onions for “un-fried” onion pieces. You can also pile on a few tablespoons of spirulina powder to make this a double-algae (spirulina and kelp are both algae) powerhouse snack.
Evenly spread on solid-sheeted dehydrator trays and dehydrate at 145*F (or lower if you desire) overnight until crispy and deliciously addictive. Try out this recipe and post a comment sharing your own chip creations!
Bali Chocolate Energy Shake
Bali Chocolate Energy Shake
For today, we are servin’ up energizing liquid nutrition at its’ best! This one is a creamy chocolate + vanilla pleaser – great for someone who wants to make a healthier version of the standard milkshake and ideal as a replacement for the daily cup of coffee!
Bali Chocolate Energy Shake
Makes 6-7 cups, enough to serve several friends!
1 cup hemp seeds
3.5 cups spring water
1/4+ cup organic coconut sugar crystals (or to taste)
2 T raw cacao powder
1 T softened coconut oil
1 – 1.5 T raw maca powder
1 teaspoon wildcrafted vanilla bean powder
handful of Balinese sweetened cacao nibs (raw)
several pinches sea salt
pinches of organic stevia powder
Blend all ingredients on high until creamy and smooth. Add several ice cubes (made with spring water) and re-blend. Serve chilled and sprinkle with vanilla bean powder and/or Balinese sweetened cacao nibs if you like. It tastes amazing real cold on a warm spring day! With hemp seed mylk, you do not need to strain the seeds out because they blend up so well, which is why everything can be blended up together for a quick super charged shake on the go!
BALINESE SWEETENED CACAO NIBS? Yes, you got that right! If you’ve tried regular ole’ raw cacao nibs and felt they tasted too bitter to chomp on straight or in trail mix or they weren’t as flavorful as you’d hoped for – the Balinese Sweetened Cacao Nibs will deliver just what you’re looking for! WAAAAY better than regular cacao nibs in my opinion (but I like them sweet n’ bitter). And… if you want the sweetness without using coconut sugar for whatever reason, you can make your own homemade sweetened ones with birch xylitol. Mmmm 
BALI SWEETENED NIB INGREDIENTS
- crushed organic cacao beans
- organic coconut palm nectar
- sea salt
* For this shake, I sourced all ingredients (except the vanilla bean powder, salt & stevia) from Earth Circle Organics. This is one of the few companies I trust that sells truly raw products when they market them as raw. It’s important if you are searching out the best products and ingredients ever and expect them to be unprocessed!
How to Make Coconut Water Kefir
Coconut water kefir is very easy to make in just 2 days. You will need:
Young Thai Coconuts
• at least 3 fresh coconuts (the young Thai coconuts at a natural food store or Asian market will do, or better yet, if you live in the tropics, get wild coconuts from your locals farmers market). You can also use pasteurized coconut water drinks that are now popularly found in juice boxes, which are NOT raw, but will be made living upon fermentation.
• a cheap, dull, long serrated knife with a sturdy handle (no sharp serrated teeth, as they may break)
• a half-gallon or 1 gallon clean glass jar
• kefir grains: fresh wet kefir grains (looks like bits of soggy white rice) can be ordered organic and vegan from eBay.com very cheaply. When your grains arrive, store them in a glass jar in the fridge or use them all to make a batch of kefir immediately.
HOW TO OPEN THE COCONUTS
Place your 3 fresh young Thai coconuts on a sturdy counter. One at a time, take a coconut, hold it down firmly with your hand on its side (so that the pointy end faces your knife hand) and with your serrated knife, saw off the husk at the pointy end until you have a couple square inches of the inner light brown husk showing bare.
Be extra careful, watch your fingers, and avoid slipping from your grip on the coconut. Saw off the top half inch creating a lid that reveals a 1 to 2 inch hold with the white coconut inner meat exposed. Halfway into cutting the lid, rotate the coconut so that the lid faces upward, preventing the inner coconut water from leaking out.
MAKING THE KEFIR
Ginger-Orange Soda Pop
Pour out the coconut water into a sterilized half-gallon or larger glass jar and drop the kefir grains in. Do not tighten a lid over the jar. Keep the air flowing. Wrap a towel over and around the jar and keep in a warm place for 36 to 48 hours. Come back and taste!
The coconut water should have turned a cloudy white, having become a probiotic-rich kefir. It should taste somewhat intense, with a little bit of sweetness left and a little bit of vinegar flavor present. If you leave the jar out for a few more days you will create vinegar that is suitable for salad dressings, but too sour for the Superfood Beauty Elixirs.
Strain the coconut water kefir into a separate glass jar and store it in the fridge or use it immediately with your chosen kefir elixir recipes. Rinse the kefir grains and store them in a small glass jar in the fridge, or use them immediately in another batch of fresh coconut water kefir.
COCONUT KEFIR IN ELIXIRS
I’ve included my personal 5 favorite coconut kefir elixir recipes in my book, Superfood Beauty Elixirs: Ginger-Orange Soda Pop, Master Cleanse Kefir, Orange Marine Phytoplankton Kefir Slushy Soda, Spicy Ginger Ale, and Vanilla Creme Cider. Mmmm… sooo refreshing – these will guarantee a BIG smile!
Here’s a complimentary recipe for the popular Master Cleanse Kefir, Elixir Style!
Mango Coconut Chocolate Pudding With Local Bee Pollen
Mango Coconut Chocolate Pudding
I’m on a pudding mission. You’ll likely see a series of pudding posts in the near future as I share with you my experiments in the kitchen. I’ll be playing around with different sweeteners and taking the basic raw food pudding recipes to the next Superhero level, as you know I like to do with everything (I call it ‘up-leveling’).
I am in love with ripe mangoes. I feel conflicted that they are shipped from Peru considering most everything else I eat is local, but every once in a while when I can’t stand it anymore, I buy a few and relish in their juicy goodness and the serious satisfaction it brings me.
Fresh coconut water is a staple and I am determined to use coconut meat more often, in both sweet dishes and as the noodles for mock pasta. This to me, is an ideal fat that brings enormous benefits.
Note: This is NOT a dish made with local ingredients. An exception for me but I like to play and have fun with tropical foods, which are some of my favorites.
Mango Coconut Chocolate Pudding
* 2 medium ripe avocados
* 1 ripe mango, using the whole fruit minus the pit
* coconut meat from 1 Thai coconut
* 1/4 cup (or less) spring water or fresh coconut water (use just enough water to keep blades running to blend smoothly, but not too much)
* 3 tablespoons raw cacao powder (use carob for variety and if preferred)
* few pinches sea salt (do not leave this out!)
* sweeteners of choice (I used 1 spoonful raw, local wild blackberry honey + 1 date + 1 teaspoon birch xylitol + several sprinkles of organic stevia extract powder)
* dark chocolate medicine flower extract
Up-level: 1-3 teaspoons Pure Synergy powder or other Superfood powder blend and bee pollen (added after fully blended)
Blend on high in a Vita-Mix and use the tamper/plunger to smoosh the pudding into the blades. Taste test and adjust. I found myself needing to add a teeny bit more sea salt and surprisingly more stevia powder to really bring it to that flavor of packaged pudding cups I had as a kid. A few shakes should do it..
Sprinkle with a local bee pollen to really up-level the nutrient-density! Keep your eye out for an informative post on bee pollen next… it used to be part of my health routine, then sadly in the past year or two found myself having allergic reactions to it (heart palpitations), and now I am working it back in (training my body to adapt at the suggestion of a friend who produces the best organic raw royal jelly on the planet – the Immortality Alchemy brand; do a search on http://bit.ly/NtrlNews for ‘organic royal jelly’ and you’ll see it) and must say it brings a feeling of complete nutrition in every morsel! You could even sprinkle the royal jelly on the pudding…
Sweeteners: I personally have not eaten dates in well over a year, until very recently to see how my body responds to that high level of sugar. I give my body long breaks from certain foods, eat a variety of ways and switch things up pretty often, fine tune what works and what doesn’t for me, and continue to evolve. My preferred sweeteners are raw local honey and stevia, and whenever I eat my partner in love‘s delectable creations, it undoubtedly has birch xylitol and stevia in it (he’s MASTERED the no/low glycemic version of everything).
Master Cleanse Kefir, Elixir Style
We’ve all heard of the Master Cleanse, right? Some of us have heard mixed reviews based upon people’s different experiences, and some of us have heard of wonderful ways to adapt the cleanse that may need an upgrade. This elixir is one you can have while you’re on the traditional cleanse if you so choose, and also as part of any regular detoxification program to release unwanted toxins and more.
This drink improves upon the infamous fasting drink. Instead of a water and maple syrup base, I use the outstandingly rejuvenating coconut water kefir, then add in the classic lemon, cayenne and sea salt. Shed the toxins and the pounds not on sugary lemonade, but on a deeply nourishing drink that heals your intestines, brings intelligence to your immune system, and tastes out of this world!
MASTER CLEANSE KEFIR 
2 cups coconut water kefir
1 cup ice cubes (made with spring water)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon NOW brand organic stevia extract powder
1/8 teaspoon sea salt
1/8 to 1/4 teaspoon cayenne powder (40k IU)
5-15 drops Ocean’s Alive liquid marine phytoplankton
Optional: 2 teaspoons fresh Aloe Vera inner gel
Blend on high in a high-speed blender for 15 seconds, let foam dissolve for 1 minutes and then serve in your favorite glassware. Master your health with the Master Cleanse Kefir!
For more mouth-watering, dee-lish, and low-glycemic elixir recipes like this one, check out my book, Superfood Beauty Elixirs (sold as an eBook and spiral bound hard copy).
Super Electrolyte Re-Mineralizing Elixir
This is my morning lemonade to break my fast. It’s so easy to make because I keep the shelf-stable ingredients on the counter so they’re quickly accessible and I whip this up in less than 5. It’s energizing, refreshing, cleansing, and hydrating. If you do not have every single ingredient, make it anyway with what you do have right now, or can get soon.
Super Electrolyte Re-Mineralizing ElixirCreamy Veg and Zucchini Pasta Alfredo
Inspired by a recipe I found on Heather Pace’s blog, Sweetly Raw, this week I made one of her ‘Oodles of Raw Noodles’ recipes; my version expanded upon her recipe to make it my own. I had been thinking about making this and the other noodle recipes for some time, and boy am I glad I didn’t wait any longer! This is a recipe that pleases, especially those who love creamy, cheesy, comfort dishes – like I do!
Creamy Veg and Zucchini Pasta Alfredo
Alfredo Sauce
1 1/2 cup raw cashews
3/4 cup spring water
1/4 – 1/3 cup lemon juice
drizzle of olive oil
1 teaspoon sea salt
3 cloves garlic
few springs of fresh parsley
sprinkle of organic white stevia powder or 1 drop organic stevia
Blend all ingredients until smooth and creamy and toss with zucchini or kelp noodles.
Sprinkle with Spirulina to easily add Superfoods to your daily cuisine. Spirulina lends to a cheesy flavor, that’s green 
I turned a bunch of zucchini into spiral noodles using a spiralizer to create a dish with more depth. I’ve found kelp noodles are very tasty on their own and it’s really the sauce that makes a recipe when using them. You could try a mix of the two for variation! Add chopped kale, broccoli florettes, onion, and other green leafys for even more nutrition.
I made 2 batches of this recipe; 1 for friends who wanted it dairy free, and another for friends who wanted raw goat’s cheese added to the cream sauce. They both turned out spectacular and were a hit!
Raw Superfood Pumpkin Pie Recipe
This post is re-printed with permission by my main squeeze and ultra-talented super Chef, Christian Bates. It’s been such a popular recipe that I had to get it on my blog to be shared with you! In Joy~
~~~
My RAW Superfood Pumpkin Pie recipe was created to do 3 fold:
1. Taste absolutely knock-your-toe-socks-off incredible! (Such a BRIGHT pumpkin flavor and classic pastry-like crust)
2. Contain Superfoods, which means that the more of this dessert you eat, the more therapeutic concentrations of minerals and nutrients you get!
3. Be a low glycemic dessert! (The raw pumpkin pulp is said to be medium glycemic, but all other ingredients are very low: no dates, bananas or high-sugar sweeteners. As a side note, I am currently researching WILD pumpkins to discover the origin of our favorite holiday cultivar.)
Ready to Eat Raw Superfood Pumpkin Pie Garnished with Goji Berries
Make my pie to top off a holiday dinner with friends, family, your date, or your very own fly self!
NOTE: This recipe makes a 6″ pie. Double to make an 8″ pie or triple to make a big 10″ pie.
First, make the crust:
- 2 cups macadamia nuts
- 2 1/4 tablespoons Peruvian sweet potato powder (This delicious powder is available at many Whole Foods Markets and online)
- 1 tablespoon birch xylitol (This is my low glycemic sweetener of choice. You can substitute with a medium-glycemic powdered (not a syrup) sweetener like coconut sugar or maple sugar)
- 2 teaspoons raw cacao butter
- 1 teaspoon maca powder
- 1/2 teaspoon sea salt
Blend in a food processor for about a minute until it becomes a paste-like consistency. DON’T over blend into a soft butter. Mold the “dough” into a 6″ pie pan (or a small plate will do just find) and make the rim tall and rippled using you fingers. Set aside and then make the pumpkin cream:
- 3 cups diced pumpkin (cut a pumpkin in half, scoop out the inside with a large spoon and slice off the skin with a knife, then chop the inner flesh into cubes and pack into 3 cups)
- 1/2 cup young coconut meat
- 2 1/2 tablespoons birch xylitol (You can substitute with just about any other sweetener, but birch xylitol is the only very low glycemic one available)
- 2 teaspoons macadamia nut butter (you can always make this yourself by putting macadamia nuts in the food processor for several minutes)
- 1/4 teaspoon NOW brand organic stevia extract powder
- 1/4 teaspoon cinnamon (freshly micro-planed/zest-gratered sticks or powder)
- 1/8 teaspoon sea salt
- 2 small pinches freshly ground nutmeg (It is always best to buy dried whole herbs and grind them yourself using a micro-plane/zester, especially with the delicate nutmeg nuance)
- 2 small pinches vanilla bean powder
- small pinch freshly crushed clove bud (Buy dried whole cloves and take the bud (round part) off of the stem (twiggy part), grind it with your fingers and use about half the bud in this recipe)
- small pinch micro-planed fresh ginger
Pumpkin Pie in the Works
Blend on high in a Vita-Mix using a push-rod to keep the ingredients caught in the blade. Continue blending for at least 3 minutes until warm and creamy. Spatula out the entire pumpkin cream recipe into the pie crust. Since it is warm, you may serve immediately or place in the dehydrator for up to several hours.
Have the best holiday dessert experience ever! Happy Thanksgiving!
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