Raw Bread For Lunch & Banana Delight For Dessert

Sometimes it only takes a second of seeing something delicious before I know I have to make a vegan (and raw this time!) version of it. This bread is is completely raw so feel free to eat as many veggie sandwiches as you wish without any guilt!  Although just one had me full.

 Raw Bread (v)

makes ~12 pieces

2c almonds, soaked & drained*
1/2 C. ground flax seeds
1/4 C. raw wheat germ
1 Tb. Italian herbs (I used a paste that comes in a tube)
1-2 Tb. extra virgin olive oil
3/4 C. water (you may need a bit more for consistency)
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. onion powder

Directions:

1.  In a food processor, blend together prepared almonds, ground flax seeds, wheat germ, Italian herbs, oil, water, salt, garlic powder and onion powder.

2.  Continue to blend until completely smooth.  Scrape down the sides as you go.  Add more water as needed (you want it to be a little thicker than pancake batter).

3.  Spoon the bread dough onto the plastic sheets (not the mesh ones) that go into the dehydrator.  Make ~5" circles, using your spoon to smooth it out evenly.

4.  Place in the dehydrator on 105F setting for 6 hours, then use a spatula to carefully flip them over and dehydrate the other side for about 4 hours. (Feel the bread with your hands to see if it's ready-it should feel pliable and light.)

*soak raw almonds for at least 8 hours, or overnight

Banana Delight (v, gf)

This is a favorite of my kids (and mine) as a late night snack.  It's super simple and satisfies that sweet tooth.  If you have kids who are learning in the kitchen, this is a great recipe for them to try!

makes 1 serving

1 banana

2 Tb. nut or seed butter, room temperature

1 Tb. raw honey

optional: 1/4 tsp. ground cinnamon

Directions:

1.  Slice banana into a bowl.

2.  In a separate bowl, stir together nut or seed butter and honey.  Drizzle it on top of the sliced bananas and sprinkle with optional ground cinnamon.

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Crispy Fishless Tacos With Sauce

There are definitely a few things I miss since going vegan a few years ago.  One of them is cheese.  Another is fish tacos.  But don't worry, I'm not going to fall off of this vegan wagon.  My lil' Veggie Kids won't let me. So this is the next best thing to real fish tacos. The crunch of the breaded and baked tofu along with the tanginess of the slaw is the perfect combination for a winning dinner idea.  Top it with the creamy dressing and I dare you to eat just one!

Crispy Fishless Tacos With Sauce (v)

makes 4 servings

1 package extra firm tofu

½ C. flour

2 Tb.creole seasoning

½ C. non-dairy milk

1 C. Panko breadcrumbs (Japanese breadcrumbs)

For the slaw:

¼ head green cabbage, grated

¼ head purple cabbage, grated

1 large carrot, grated

3 Tb. Apple cider vinegar

1 tsp. agave nectar 

¼ tsp. sea salt

dash of ground black pepper

2 Tb. vegan mayonnaise

For the dressing:

¾ C. vegan mayonnaise

1 clove garlic, minced

1 C. cilantro (use parsley if you don’t like cilantro)

juice of ½ lemon

½ tsp. sea salt

¼ tsp. dried dill

¼ tsp. cayenne pepper 

corn tortillas (check ingredients to be sure it doesn’t contain hydrogenated oil)

Directions:

1.  Preheat oven to 425F. 

2. Prepare a baking sheet by spraying with non-stick spraying or lining with parchment paper. 

3.  Drain the tofu and press gently between two towels, sitting a heavy pan or book on top to release the moisture.  Let it sit for 5 minutes.  (Just don’t squish it!)

4. Prepare 3 shallow bowls; in one combine flour and creole seasoning.  In another add non-dairy milk and in the third add the breadcrumbs.

5.   Slice the tofu into into 1” thick rectangles or “sticks” (you should be able to get about 14 of them out of one block of tofu).

6.  Dredge the tofu in the flour bowl first, then into the milk and last in the breadcrumbs.  Be sure to get an even coating on each tofu stick.  Continue with the rest of the tofu.

7.   Lay the tofu pieces out separately onto the baking sheet and bake for 20-25 minutes, until crispy.  You may need to flip them over half-way through baking.

To make the Slaw:

1.     In a small bowl, whisk together the apple cider vinegar, agave, salt, pepper and 2 Tb. mayonnaise. 

2.    In a large bowl, combine shredded cabbage and carrots.

3.   Pour liquid over the cabbage and carrots, using tongs to coat everything well.

To make the Sauce:

1.  Whisk together ¾ C. mayonnaise, garlic, cilantro, lemon, salt, dill and cayenne pepper.  Set aside.

Putting it all Together:

Warm the tortillas up, either in the microwave or in a low oven (200F).  Load up the center of the tortilla with the slaw, then place one piece of tofu on top.  Drizzle with sauce.  Fold in half and enjoy!

Fennel Pear Juice: Video Recipe

My 6-year old making Fennel Pear Juice

It was actually really delicious!  And such a beautiful color.  

Get your VEGGIE POWER!

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Sweet Pan Fried Cabbage And Quinoa

This is one of those super fast meals that only has a few ingredients.  It's loaded with good-for-you cabbage and quinoa, allowing you to have a second serving if desired!  

Sweet Pan Fried Cabbage & Quinoa (V, GF)

makes 4 servings

1 Tb. extra-virgin olive oil

1/2 head of purple/red cabbage, shredded

1 small or 1/2 large yellow onion, diced

1 ripe pear, diced

1/2 C. vegetable broth

1/4 tsp. sea salt

1/4 tsp. ground black pepper

1 tsp. Chinese 5 Spice*

1 C. quinoa

2 C. vegetable broth

1/2 tsp. sea salt

2 Tb. fresh parsley, roughly chopped

Directions:

1.  In a medium sauce pan, combine the 2 C. vegetable broth with the quinoa and sea salt.  Cover and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes, or until all of the liquid is absorbed.

2.  Meanwhile, in a medium saute pan, heat oil over medium heat and add cabbage and onions.  Stir and cook for 5 minutes, then add diced pear, vegetable broth, sea salt, black pepper and Chinese 5 Spice.  Stir and cook for an additional 3-5 minutes or until the onions and cabbage are tender.

3.  Serve with prepared quinoa.

NOTE: Pine nuts would be a tasty addition to the quinoa to give it a nice crunch.  Or try using apples in place of pears during the fall season.

*Chinese 5 Spice is a lovely blend of cinnamon, anise, fennel, ginger, clove and licorice root.

Did You Know?

Quinoa is an ancient Incan seed packed full of protein, iron, calcium, vitamin B and is gluten-free.  It's also amazing for cleaning out the digestive tract.

Cabbage actually lowers cholesterol and has been known to prevent cancer. 

Get your veggie power!

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Raw Roll-Ups With Jicima Walnut Spread

After 3 weeks of strictly raw vegan foods I've allowed this cake to derail me completely.  I'm now about 80% raw and still 100% vegan!  Besides feeling energized from all the rawness, I love the new flavors I'm experiencing.  This was my first time trying jicima, something I've been wanting to try for so long.  It's a sweet yet sort of bland tuberous root vegetable filled with fiber.  The flavor it brings to this spread is so refreshing!

Jicima Walnut Spread (R, V, GF)

makes about 1 cup

~3/4 C. jicima, squeeze excess water out

1/2 C. walnuts

1 tsp. purple onion, 

1 stalk celery with tops

1 small/med carrots

1 tsp. ginger

1 handful raisins

1/2 tsp. sea salt

juice from 1/2 lemon

Directions:

1.  Peel and cut off a medium sized chunk of jicima.  Slice into smaller pieces and firmly squeeze with your hands to remove any excess water (some jicimas are juicier than others).  

2.  Add the jicima, walnuts, onion, celery, carrots, ginger, raisins, sea salt and lemon juice to a food processor and blend until smooth.  Scrape down the sides as needed.  

3.  Either spread it onto a cracker, use it as a dip for raw veggies or load it onto a sheet of nori or a soy wrapper along with some fresh greens.  

Use either these Soy Wrappers or Nori Sheets.

Try this Jicima Walnut Spread on a raw cracker.

Have you tried these Raw Vegan Chocolate Cookies yet?  

My birds went wild!  My boys are crazy about animals and we're not quite ready for a dog yet (or anytime in the near future!) so we own two zebra finches.  They're the cutest little, easy-to-care-for birds who are usually pretty tame.  We let them fly around outside of their cage in the kids' play area and they never go very far.  Except on this one wild day!  They went crazy flying all over the house, landing on my husband's head, then hanging out in the kitchen of all places.  Let's just say I did some serious cleaning after that and the cute lil' birds are back safely in their cage where they belong! 

Never a dull moment around my house!

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Chocolate Mayonnaise Cake For My Birthday!

In honor of my 34th birthday today, I had to make a very special cake.  Yes, for myself.  I'm so darn fussy when it comes to food and I love to create new recipes so why not?  This one took me right off of my 3 + weeks raw food track...but it was well worth it!  

Chocolate and mayonnaise are a surprisingly awesome combination.  At least when it comes to baked goods!  And apparently mayo cakes were all too common back in the Depression era.  Many vegan cake recipes call for apple cider vinegar which also seems odd but like mayo, that tangy, moist flavor is easy on the tastebuds.

This indulgent cake is layered with chocolate buttercream frosting and topped with a delectable warm caramel drizzle.  One bite and you'll be in heaven!

Vintage Chocolate Mayo Cake With Caramel Drizzle

makes two 9" rounds

1 C. whole wheat pastry flour

1 C. all-purpose flour or white pastry flour

1 C. coconut palm or beet sugar

1/3 C. cocoa powder, unsweetened

1 1/2 tsp. baking soda

1 C. vegan mayo (I like Mindful Mayo by Earth Balance)

1 C. water, room temperature

1 tsp. pure vanilla extract

Directions:

1.  Preheat oven to 350F.

2.  Prepare two 9" round cake pans by spraying with non-stick spray and coating with cocoa powder to prevent sticking (it won't show up on your cake like flour will).

3.  In a large bowl, combine flours, sugar, cocoa powder and baking soda.

4.  Stir in mayonnaise, water and vanilla, mixing with a large wooden spoon until completely combined and nearly smooth.

5.  Bake for 20 minutes or until toothpick inserted in the center comes out clean.  Cool completely before frosting.

Chocolate Buttercream Frosting
This recipe is for a standard cake so if you're only using it for the middle layer of this cake, cut the recipe in half...unless you like the idea of having extra frosting laying around!

1/2 C. Earth Balance coconut spread

1/2 C. Earth Balance butter

4 C. confectioners sugar

1 1/2 tsp. pure vanilla extract

~2 Tb. non-dairy milk, vanilla flavor

Directions:

1.  In a large bowl, use electric beater to beat together coconut spread and butter until fluffy.  

2.  Blend in confectioners sugar until smooth.

3.  Next, blend in vanilla and milk, beating for at least 2 minutes or until completely smooth and fluffy.

Add more or less milk to reach desired consistency.

Caramel Drizzle

1/2 C. coconut palm or beet sugar

scant 1/2 C. non-dairy milk

1/2 tsp. cooking oil

1/4 tsp. sea salt

walnuts, crushed (or use pecans)

Directions:

1.  In a medium saucepan over high heat, combine sugar, milk, oil and salt.  Heat until bubbles form, then stir for about one minute. 

2.  Quickly stir in walnuts or pecans. 

3.  Turn off heat and immediately drizzle over cake along with crushed walnuts or pecans.  Best served warm.

ASSEMBLING THE CAKE:

1.  Use the Chocolate Buttercream Frosting as the middle layer of the cake.
2.  Cover the top of the entire cake with Caramel Drizzle.  Slice and serve warm.

I LOVE JULY!

Check out what the boys and I harvested from our backyard!  The nectarines smelled like perfume, they were so ripe and fragrant.  The pears were literally falling off the tree in droves and the oranges are spectacular as is or for juicing.  My kids love picking the carrots before they get too big so they can munch on 'em like baby carrots.  Our apricots are sweet and melt in your mouth.  I cannot wait for the peaches to become ripe.  There's a 5 day window of peach perfection that we will be taking full advantage of!

I feel so grateful to have this available to us.  

Thanks so much for all of the birthday wishes and for following Veggie Kids!  

This blog started off as a place for me to enter all of my recipes, like a diary, to track what vegan foods I was feeding my kids and family.  It really started just for me to be able to keep track of our progress and find my recipes.  But it's turned into much more than that and is something I absolutely love.  It's lead to my book being published, "The Boy Who Loved Broccoli", many opportunities to meet some amazing people who stand for the same things I do, working on overhauling our local school lunch program, working with clients teaching them how to cook plant-based, healthy meals for their families and developing an iPhone app (so excited to launch it and tell you all about it!).

Thank you all for your support and your healthy eating!

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Kelp Noodles: Not As Weird As You Think

I must admit I, too, was a bit skeptical when it came to trying kelp noodles for the first time.  Yes, I like super healthy foods like seaweeds but I was picturing this to be fishy-smelling and slimy.  I'm happy to say I was wrong.  I turned this kelp noodle foe into a best friend of mine!  

If you don't believe me, ask my dad (he agreed to go raw with me for awhile) who hates fishy seaweeds, including nori.  He loved both of these dishes.  It's especially tasty as a replacement to pasta and the best part, aside from the lack of calories you'll be consuming, is the feeling afterwards.  You're left feeling full but not sluggish.  

It's a most satisfying meal!  Try for yourself! 

Raw Pesto Kelp Noodles (v, gf)

makes ~ 6 servings

3/4 package kelp noodles, rinsed & patted dry

3/4 C. fresh basil

~2 C. fresh spinach

1 Tb. Rawmesan cheese

1/3 C. pine nuts

1 clove garlic

1/2 tsp. sea salt

1/4 tsp. ground black pepper

2-3 Tb. extra-virgin olive oil

Directions:

1.  Use a strainer to rinse the kelp noodles under water thoroughly and spread out onto a kitchen towel to dry.
2.  In a food processor, add garlic clove, basil, spinach, Rawmesan, pine nuts, sea salt and black pepper.  Process for about 10 seconds or until combined.  Scrape down the sides and repeat.
3.  Slowly stream in the olive oil and process for an additional 15-20 seconds or so; until creamy and smooth.
4.  Place the prepared kelp noodles into a large bowl and pour the pesto sauce on top.  Use a spatula to fold the sauce into the noodles until it's completely coated.  Add more sea salt to taste.

TIP:  Sometimes it's helpful to cut the noodles to a desired length if they're too long using kitchen scissors.  This is especially helpful if you're feeding this to kids!

Miso Peanut Kelp Noodles (v)

makes ~6 servings

1 Tb. miso paste

3 Tb. peanut butter, creamy

1 Tb. agave nectar

~2 Tb. water

1 tsp. rice vinegar

1/4 C. shredded carrots

Directions: 

1.  Use a strainer to rinse the kelp noodles under water thoroughly and spread out onto a kitchen towel to dry.

2.  In a medium sized bowl, stir together miso, peanut butter, agave, water and rice vinegar until creamy.  Add more water as needed for desired consistency.  

3.  Stir in shredded carrots.

4.  Combine the prepared kelp noodles and the miso peanut sauce, stirring gently until completely incorporated.  

Did You Know?  Kelp Noodles are such a great food source.  Being a sea vegetable, they're full of calcium and minerals.  Not only is low in calories and carbs, it's a naturally vegan and gluten-free food.  Also try it in salads and stir-frys.

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4 Easy Raw Food Recipes

If you watched this video then you know I've been on a raw food kick lately.  I'm on day 19 or so and feeling great, having fun with raw food recipes.  Although the rest of my family is not going raw with me (aside from my father-woohoo!), they are definitely benefitting from many of the raw creations I've been stirring up in the kitchen.  

So yes, this means I'm preparing raw vegan food for myself, vegan food for my boys, and half vegan/half non-veg food for my husband (if you recall, he's agreed to go vegan every other day...another woohoo!).  And if we have company?  They get vegan food!  

Some days it does drive me crazy having to do so much "thinking" in the kitchen but most of the time I enjoy it.  I do love seeing the baby steps that take place in my family and friends towards healthier, more plant-based eating.  

And there's always something to learn along the way!

Raw Pizza Snacks

These fun little appetizers are a burst of flavor in your mouth!  The crunch of the flax crackers along with the pizza seasoning is delicious with the creamy guacamole.  I love the color combination here-a feast for the eyes!

raw flax crackers, pizza flavor

guacamole with Rawmesan (my new fave!)

pinch of sea salt

cherry tomatoes, halved

Raw Carrot Cookies With Blueberry Frosting

makes about 8-10 pcs.

These cookies are chewy and warm when eaten straight from the dehydrator.  If you're enjoying them with the Blueberry Frosting, simply make sure they're completely cooled before frosting.

1 C. raw almonds, soaked & drained

1/2 C. raw cashews, soaked & drained

1/4 C. finely shredded carrots

5 dates, pitted, soaked & drained

1 Tb. raw agave nectar

1/2 tsp. pure vanilla extract

dash of cinnamon

dash of nutmeg

pinch of sea salt

Directions:

1.  Soak almonds overnight or for at least 12 hours.  Drain.

2.  Soak cashews for at least 2 hours.  Drain.

3.  Soak dates for 1 hour.  Drain.

4.  Using a food processor, blend together the prepared almonds, cashews and dates.  Add in the carrots, raw agave nectar, pure vanilla extract, cinnamon, nutmeg and sea salt, processing until completely incorporated.  

5.  Use your hands to form cookies and place on mesh screen in the dehydrator for 8 hours.  Flip them over and dehydrate for another 4 hours.  (Set the temperature to 105F or below).  The cookies should turn out chewy on the inside and slightly crispy on the outside.

Raw Blueberry Frosting

This frosting can be used with either raw cookie recipe or try it on top of a bowl of fresh berries!  Alternatively you could use strawberries or raspberries in place of the blueberries for a variation of color.

3/4 C. raw cashews, soaked & drained

1 can coconut milk, full fat (refrigerated first: this helps the cream form on the top) 

1 handful of blueberries, fresh or frozen

1/3 C. raw agave nectar

1 tsp. lemon juice

1/4 tsp. pure vanilla extract

Directions:

1.  Soak the cashews for at least 2 hours.  Drain.

2.  Open the chilled can of coconut milk and use a spoon to remove the cream (top thick layer that forms).  Set aside.  

3.  In a small bowl, combine the prepared cashews and 2/3 of the coconut milk remaining in the can.  Soak for at least 1 hour.

4.  Using a food processor, blend together the cashews, coconut milk, blueberries, raw agave nectar, lemon juice and pure vanilla extract.  

5.  Use a spatula to remove the mixture from the food processor and transfer into a small mixing bowl.  

6.  Fold in the coconut cream you set aside earlier and refrigerate for 20 minutes or until it's set a bit.

7.  Spread it onto the cookies. 

Raw Truffles

makes about 8-10 pcs.

This is one of my favorite quick raw food dessert recipes!  I tested them on some non-raw foodists who also loved the flavor and texture.  What a great lunchbox idea!

1 C. raw almonds, soaked & drained

1/2 C. raw cashews, soaked & drained

1/4 C. raw cacao powder

5 dates, pitted, soaked & drained

1 Tb. raw agave nectar

1/2 tsp. pure vanilla extract

pinch of sea salt

~1/2 C. unsweetened raw shredded coconut

Directions:

1.  Soak almonds overnight or for at least 12 hours.  Drain.

2.  Soak cashews for at least 2 hours.  Drain.

3.  Soak dates for 1 hour.  Drain.

4.  Using a food processor, blend together the prepared almonds, cashews and dates.  Add in the cacao powder, raw agave nectar, pure vanilla extract and sea salt, processing until completely incorporated.  

5.  Use your hands to form golf ball-sized balls and roll in shredded coconut.  Eat immediately or store in the 'fridge for up to 5 days.

Raw Chocolate Cookies

This recipe is the same as the Chocolate Truffle recipe except for the shape and the fact that it's dehydrated instead of consumed immediately.  I love packing these for a fun snack on the go!

1 C. raw almonds, soaked & drained

1/2 C. raw cashews, soaked & drained

1/4 C. raw cacao powder

5 dates, pitted, soaked & drained

1 Tb. raw agave nectar

1/2 tsp. pure vanilla extract

pinch of sea salt

~1/2 C. unsweetened raw shredded coconut

Directions:

1.  Soak almonds overnight or for at least 12 hours.  Drain.

2.  Soak cashews for at least 2 hours.  Drain.

3.  Soak dates for 1 hour.  Drain.

4.  Using a food processor, blend together the prepared almonds, cashews and dates.  Add in the cacao powder, raw agave nectar, pure vanilla extract and sea salt, processing until completely incorporated.  

5.  Use your hands to form cookies and place on mesh screen in the dehydrator for 8 hours.  Flip them over and dehydrate for another 4 hours.  (Set the temperature to 105F or below).  The cookies should turn out chewy on the inside and slightly crispy on the outside.

Along with the family-friendly vegan meals I'm concocting, I am also working on raw crepes, cupcakes, noodles, and more.  Stay tuned!

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Raw Zucchini Snacks: Complete Veggie Power!

Zucchini is an awesome veggie.  If you think you don't like it, try try again I tell ya!  I slice 'em thin and sprinkled them with Ramesan, a raw parmesan cheese that's outta this world yummy.  These little zucchini snacks are salty and crunchy just like chips. My 6-year old had fun making the ones you see pictured above!

Raw Zucchini Snacks (R, V, GF)

makes about 35-40 pieces

1 zucchini, medium sized

1/4 C. water

1/3. C. Ramesan (or use vegan parmesan cheese)

~1/4 tsp. sea salt

Directions:

1.  Slice zucchini into thin, round pieces.

2.  Place water in a shallow dish.  

3.  Mix ~1/4 tsp. sea salt with Ramesan and place it (or use vegan parmesan cheese) in a separate shallow dish.

4.  Dredge zucchini into water, being sure to coat both sides, then shake excess water off.

5.  Dredge zucchini into Ramesan, coating both sides.

6.  Place prepared zucchini rounds into the dehydrator on low for 6 hours, then flip and dehydrate the other side for 2-3 hours more or until crunchy.  If you do not own a dehydrator, simply place the zucchini rounds onto a non-stick cookie sheet and place in the oven on the lowest setting.  

NOTE: Be sure to spread them out so they're not overlapping.

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DIY: Thrifty & Useful Craft Project

 True, I write all about food and healthy stuff on this blog but my background is actually in art and design. (I used to be a fashion designer in a former life which now seems like ions ago).   I wanted to start sharing some easy DIY projects with you since I'm constantly getting my hands messy around this house trying to fix it up.

I purchased these from Daiso, a Japanese dollar store, in the kitchen section.  They're actually supposed to be used as a countertop dish rack but I thought they'd be better off hung on a wall.  And it's as easy as 1-2-3!

Step 1: Prep items for paint and place on cardboard or drop cloth. Make sure all surfaces are clean and dry before painting.

Step 2: Paint away!  I used low VOC spray paint which I had in the garage.

Step 3:  Attach hooks on the back.  I found the center, used two small nails and a cut piece of wire, twisting it around the nails.  

This type of hook would work just as well too:

NOTE:  If you don't want to worry about balancing the items on your hooks once it's on the wall, place two hooks on the back.  One on each side.  

This would be great in a closet to hang scarves or belts.  Or place in above your dresser for necklaces and jewelry.  Most of all it's perfect for a child's room for hanging medals, necklaces or whatever crazy stuff those kids collect.  The best part?  It only cost $1 plus paint!

Happy crafting and get your veggie power!

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4th of July Treat + Box o' Olives Winner

I've been eating a raw vegan diet for the past two weeks and I'm not only feeling fantastic but I'm having fun coming up with new recipes to satisfy my cravings.  

On a raw food diet you learn all about soaking raw nuts before consuming them to release the enzyme inhibitors.  (You can learn more about that here.)  I soaked my cashews in water first, then drained them and soaked them in coconut milk overnight.  The result was fantastic!  I processed that mixture with a few other ingredients to create a whipped masterpiece.  I like it best dolloped on top of a fresh bowl of fruit!

This is the perfect 4th of July treat!  It's great for a potluck or party because you don't have to worry about it spoiling out in the sun.  Another bonus of eating dairy free!

Whipped Coconut Cashew Topping (V, GF, R))

makes ~ 1 cup

1 C. raw cashews, soaked & drained

1 (14 oz.) can coconut milk (full fat)

2 dates, pitted

1 Tb. raw agave nectar

1 tsp. pure vanilla extract

dash of ground cinnamon

pinch of sea salt

Directions:

1.  Soak the raw cashews for at least 2 hours, then drain.  

2.  Remove the lid to the coconut milk and use a spoon to remove the top layer of coconut cream that forms when the layers separate.  Set that part aside to use later.  Take the remaining coconut milk and use it to soak the cashews overnight or for 4-6 hours.  

3.  Once the cashews are done soaking, place them (coconut milk and all-do not drain!) into a food processor or high-powered blender along with 2 pitted dates, 1 Tb. raw agave nectar, 1 tsp. pure vanilla extract, a dash of ground cinnamon and a pinch of sea salt.  Blend until completely smooth, scraping down the sides as you go if necessary.  

4.  Lastly, add the coconut cream that you set aside earlier and blend it in with the other ingredients for just 10 seconds.

5.  Serve atop fresh fruit or in between two cookies (for an ice cream sandwich effect-just place it in the freezer!).  Or try it on top of these brownie!  Or with these Shape Chips and Raw Apple Pie Dip!

The winner of the Musco olives sampler box is:

Sheila Korman

Congratulations!  

Thank you to everyone who entered.  It's great to know how many of you love olives too!

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