Acai Berry (pronounced ah-sigh-EE) is a fruit that comes from the açaí palm tree. The fruit is small, round, black-purple in color and about 1-inch in diameter.  It is similar to a grape but with less pulp

Recently, the acai berry has been marketed as a dietary supplement and super supplement.

There have been many health claims associated with this new ‘super food’,

but is it all marketing hype or true scientific fact?

Companies produce and sell acai berry products in many forms including tablets, juice, smoothies, instant drink powders, and whole fruit.

Some of the claims and remedies that have been attributed to acai include:

• increased energy levels
• improved sexual performance
• improved skin appearance
• better heart health
• improved digestion
• and weight loss

There have even been more blatant claims that include:

• reversal of diabetes and other chronic illnesses
• expanding size of the penis
• increasing men’s sexual virility
• increasing sexual attractiveness to women.

So the million dollar question – “Is it really a Super Juice or Is it Junk?”

According to Susan Donaldson of ABC News, these products have not been evaluated by the FDA and they have questionable efficacy.  And as of March 2009 no scientifically controlled studies have been done to back up any of the claims being made about the acai berry.

Quackwatch, a non-profit group fighting health related fraud, stated that “acai juice has only middling levels of antioxidants—less than that of Concord grape, blueberry, and black cherry juices, but more than cranberry, orange, and apple juices.”

During my own research, I discovered a couple of articles that provided some interesting information about both the acai berry and the mangosteen fruit.  Both of these articles came from recent issue of Environmental Nutrition. (Oct and Dec ’09)

The scientific journal researched some of the claims and the scientific research that has been done related to the acai berry and mangosteen fruit.

Here is what they found:

For both cases, there has been very little scientific backing for any of the claims being made.  There was one clinical study done on the acai berry that showed when people consumed a single serving of the juice that they did show an increase in the antioxidant capacity of their blood for the 12 hours following the dose.

This might sound impressive, but the same thing happens when you consume a serving of blackberries, blueberries of raspberries.

There was a separate study done that showed extracts from acai berries destroyed cancer cells in a culture dish.  Again very impressive except for the fact that other fruits such as mangos, guavas and grapes have been shown to do the same thing in cell studies.  There is no evidence that shows any of the fruits, including the acai, having these effects inside the human body.

Mangosteen studies show many of the same results.  Cell culture studies show mangosteen extracts stopping bacterial growth and improved insulin resistance in cultured cells.  Many foods with high antioxidant properties also show these properties, but again none of these studies have shown any benefit within the human body.

So apparently acai berry and mangosteen fruit do have benefits for us as humans but these benefits don’t seem to be any better than those that can be found in most fruit of similar quality.  But there doesn’t seem to be any clinical evidence that backs up the claims being made throughout the internet and on store shelves around the country.

But what about all those amazing and fantastic testimonials that can be found alongside the products?

Beware of testimonials.  You never know their validity and there is this thing called the placebo effect.  Many times the belief that a “pill” will cure you actually helps you get better.  The power of the human mind is amazing.  If you have little kids you will understand because you have seen the power of ‘Mommy’s kiss’ and a well placed bandaid to instantly stop the pain.

Be sure there is scientific evidence backing up the testimonials.

In conclusion, there has been no clinical scientific evidence supporting the many claims being touted by acai berry producers, but there has also not been anything that shows any risk or danger consuming the products.

You can probably get the same benefits from consuming a variety of fruits from your local store and do it at a lot less cost.

The choice is yours.  But it pays to do a little research before jumping on the miracle bandwagon of the week.

It’s something to think about!

Hello again!

It’s not 2010 yet, but I am preparing for my New Healthy Lifestyle. Lyss (my twin/roomie/partner in crime) and I are going to Trader Joe’s this week to stock up delicious lean meats, soups, fruits, veggies, and healthy snacks.

We did a test run of a smoothie we’ve read about. We’ve both read a lot of blogs where people made smoothies with Superfood and we found a Chocolate Superfood mix at a vitamin store yesterday in Harvard Square. I think it came out really yummy, but I know there are more things we want to add next time.

What’s in it (serves 2):

8 oz of Silk Chocolate soy milk

2 scoops of Chocolate Green Superfood

2 cups of Organic Non-fat French Vanilla Yogurt

3 tbsp of Smart Balance Creamy Natural Peanut Butter

Ice

I think next time we’ll add bananas, spinach, and soy butter. If I want to bring it to work I need to make sure there are no tree nuts. A lot of my students have nut allergies, so nuts are banned from school – which makes me very conscious of what I am eating/bringing to work.  But hopefully with the kinks worked out, I can start bringing it to work for my afternoon snack.

Lyss made tons of healthy food for us today. She made Fiber One Blueberry muffins this morning and homemade Turkey Chili for dinner after the Pat’s game. Then we had some mint green tea – our nightly ritual.

Lyss and I are going shopping next week to get appropriate workout wear. I just bought brand new sneakers near the end of the summer and I have only used them five times since. But I need to get new pants, a new top, and warm accessories to combat the New England winter. I don’t care how cold it is, I am going to become a runner.

Still more food taste-runs in the week or so.  And new clothes for motivation. Plus I have a hair appointment next week so I decided I’m going back to my roots, like a clean slate with my hair (back to being a brunette after being a blonde for a year and half ). So many little preparation for 2010.

New Zealand blackcurrants contain the highest levels of anthocyanins than any other variety grown in the world. This is due to high intensity natural UV light, a pristine environment, perfect growing conditions and unique varieties, which combine to make New Zealand blackcurrants the richest source of blackcurrant polyphenolic compounds available.

Research now indicates a key support role for anthocyanins, the polyphenolic class found in blackcurrant fruit, in metabolic and physiological processes essential to health well being and an active longevity.

These include…
• At the cellular level – inhibitors of oxidative stress and DNA damage, key elements in the onset of cardiovascular disease, cancer and neurodegenerative diseases such as Parkinsons’s and Alzheimer’s.

• In brain function – enhanced cognitive performance, short term memory and neurogenesis.

• In eye function – reducing eye lens opacity, visual fatigue and enhancing visual performance including acuteness in night vision.

• In cardiovascular function- supporting blood flow via a vasodilation response improving blood circulation to peripheral muscles, reducing muscle fatigue and the onset of soreness during and post exercise.

Not only are New Zealand blackcurrants a natural source of blackcurrant polyphenols available they also outperform acai, goji, pomegranate, grape seed, pine bark, bilberry and blueberry in anti oxidant potency.

You can now buy blackcurrants in a convenient powder form online from www.sujon.co.nz/powder

Copyright Dr Greg Clark 7th October 2009 ©

You can also connect with us on:
Twitter: http://twitter.com/sujonberries
Facebook: http://www.facebook.com/pages/SuJon-The-SuperFruit-Company/176947384159
YouTube: http://www.youtube.com/SuJonBerries

A few weeks ago, I made the decision to add more raw food into my diet. In fact, I just made the pledge (on twitter @KJLively) that no baked desserts shall pass these lips over the holidays. Somehow, it seems like making a higher pledge (like no gluten, no baked goods) and sticking to it will be easier than making tons of decisions on a dessert-by-dessert basis.

But, not to be a dessert killjoy during the holidays, I have sat up the raw food lab in the kitchen. I have a ton of raw almonds, cashews, walnuts, as well as dates, raisins, bananas, raw cacao powder, cacao nibs, coconut oil, zucchini, and (don’t ask) avocado. For those of you who don’t do raw, you’ll be relieved to know that all this does not go into the same recipe.

I decided to start simple, with Mint Chocolate Fudge balls, recipe courtesy of the Raw Foods Witch, Nathalie Lussier. You can also download her free cookbook: “28 Desserts You Can Eat Everyday,” in exchange for your name and email. Not a bad deal, if you think about it.

I am definitely making these this year at my parents’ house!

Mint Chocolate Fudge Balls

• 1/2 cup raw nut butter of choice (almond butter, cashew butter, hazelnut butter, etc.)
• 1/2 cup soft dates
• 1/4 cup raw cacao powder or carob powder
• Drop of mint or peppermint oils

Blend the dates separately first, to ensure that they will be smooth in the final product.
Then add the remaining ingredients and blend until the entire mixture forms into a ball of
dough.

Take pieces of dough and roll in your hands to form balls.

Store in freezer or fridge.

Makes 16 small balls

Per 2: 127 calories, 7.8 g fat, 0.7 saturated fat, 0 mg cholesterol, 2 mg sodium, 12.3 g carbohydrates, 3.6 g fiber, 6.9 g sugar, 4.4 g protein

These are super easy – and rich enough that the two (or even one) just might do you!

Note: I put these in the freezer and it dried them out enough that they’re more like cookies – think Newman’s Mint Chocolate Chocolate Chip!

I am obsessed with fudge; homemade, super sweet & other than healthy FUDGE! My biggest weakness is homemade fudge no matter where I see it wether it be school bake sale or gas station. I’ve been playing around with a raw fudge recipe for sometime. I’ve always found nut butters & coconut oil to contribute to a fairly nice fudge, chewy and melty. Something in the texture though often left me still missing the texture of traditional fudge.

Last week I had a bit of a fudge revelation, I’ll admit after succumbing to actual fudge at a library fundraiser. In this recipe I’ve combined Cacao Paste, Coconut Creme and Pecan Butter. This particular combination gives the most authentic fudge texture I’ve had yet. I have a few more ideas that I’m going to play around in my next fudge experiment but this one is sure to please!

Cacao Pecan Fudge

1 container Vanilla Coconut Creme, melted (really any of the Coconut Cremes will work)
1 cup Cacao Paste, melted
1/2 cup raw honey or other liquid sweetener
2 tbs. Cacao Powder
1 tbs. Vanilla Powder
1/4 cup Pecan Butter
pinch of mineral-rich salt
Pecan Pieces for garnish

Place everything except pecan pieces in a food processor and process until smooth and creamy. Spread in a pan and garnish with pecan pieces. Chill until firm and devour.

Sorry for the break in posts there, the chilly warehouse has worn me down a bit! I’m slowly building myself back up with lots of yummy nutrient dense foods and warm teas. I’ve been very keen on soups and broth as of late that can be eaten warm, if not hot. I have been cooking up some nutrient dense seaweed broth but also making some warm and warming raw noodle soups. Adding some warmed water to a blended soup and some warming spices is a great way to get through chilly days. Here is a lovely soup recipe that has both!

Coconut Curry Noodle Soup

4 cups water, cool to warm depending on the temperature you would like the soup
2 limes, juiced
2 inches ginger, peeled & chopped
2 cloves garlic, peeled & chopped
1 tbs. miso
1 piece wakame, broken up
1 tbs. olive oil
1 tbs. yellow curry paste or curry powder
1/2 tsp salt
cayenne pepper or hot pepper sauce to taste
1/4 cup coconut creme, melted
1 bag kelp noodles, soaked in warm water about 30 minutes
1 red pepper, quartered & sliced
1 sweet potato, shredded (or 2 carrots, shredded)
1/2 bunch cilantro, finely chopped
1/4 pineapple, chopped
1 avocado, sliced for garnish

In a high-powered blender combine water, lime juice, ginger, garlic, miso, wakame, olive oil, curry, salt & cayenne. While blender is running pour in melted coconut creme.

Drain kelp noodles and chop into shorter lengths. Toss in a bowl with red pepper, sweet potato, cilantro and pineapple. Pour in curry broth and mix well. Serve in bowls topped with avocado slices. In the picture I’ve also sprinkled each bowl with sea lettuce flakes.

Acai Ultimate is the world’s #1 SUPERFOOD! This breakthrough new formula combines the scientific research with the amazing anti-oxidant power of acai berries!

http://nyshopexchange.dealshop.us/

I know that you’re drooling once you read that line. You don’t have to lie to me. Dark Chocolate Covered Bananas. Yum. At least I know my mouth was watering once I received this from Kopali Organics. From the website, Kopali Organics says, “every choice we make affects our well being, the lives of countless others, and the future of our world. This is the truth that inspired us to start Kopali as a partnership to restore the connection between the food we eat, the farmers who grow it and the planet we all share. Our part is to bring you radically pure, extremely healthful food, produced in the most compassionate and sustainable ways possible.”

They have 10 SUPERFOODS available as of now, in 5 fruit and 5 chocolate varieties. I was sent the Dark Chocolate Banana variety, but I also really want to try the Dark Chocolate Covered Mulberries,  Dark Chocolate Cacao Nibs and the Dark Chocolate Goji Berries. They all sound delicious!
Each SUPERFOOD is organic, nutrient dense, preservative and artificial flavor free and just plain GOOD for you! Bonus! When you buy Kopali’s products, you are supporting sustainable farmers, their communities and families too. Nice!

The Dark Chocolate Covered Bananas were purely excellent. In the bag, there are little “blumps” of chocolate covered pieces. They are not slices of bananas, but rather resemble the candy Raisin-ettes. However, there are some big chunks, some almost as big as a cotton ball, which made me rather happy .

Upon opening the bag, the chocolate smell is very strong and pure. The Dark Chocolate had a mellow flavor, which I like, because I prefer milk chocolate over dark. I liked to let these melt slowly in my mouth, letting all the sweet and smooth chocolate dissolve until just a piece of banana was left. The banana piece itself is dried banana, so it’s chewy. It has an overall mellow banana flavor, but is also slightly sweet. It goes perfectly with the chocolate. I’m giving these 5 stars for taste, nutrition, the fact that they help the planet (woo!) and the portion size. You can eat a whole bag for only 240 calories Chocolate lovers rejoice!

1 serving (3 table spoons) is 120 calories, 5 grams of fat, 21 carbohydrates, 2 grams of fiber, and 1 gram of protein. 3 Tbsp. doesn’t seem like a lot, but it really is. A bag of these is lasting me longer than I thought, and you appreciate the flavors more if you savor them

Organic Dark Chocolate (Fair Trade Certified) (evaporated cane juice, unsweetened chocolate, cocoa butter, soy lecithin, vanilla), Organic Banana (dried banana, rice flour).

mmmmm!! We  have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ’secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!

Banana Ice Cream

1-2 frozen bananas per person serving
any toppings or additions you want to add

So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY

Suggested Topping or Add-Ins

• The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of  Chocolate-Covered Katie’s Banana Butter
• Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
• ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
• Goji berries for a great chewy taste
• add other berries in the mixture to change up the taste, or as a topping
• add cocoa powder to make chocolate ice cream
• maca, mesquite, lucuma , protein powders
• have fun, this is such a great treat to play with

An essential part of our day is the consumption of at least one super smoothie.  It is a quick and nutrient dense meal in a cup and easy to take on-the-go for breakfast or as a mid-afternoon snack.  The additional nutrients recommended in the smoothie are loaded with amino acids, vitamins, minerals & much more!  Begin using 1 tsp of any of them and work up to 1 tbs of a combination of the nutrients to best fit your needs.

Base Ingredients:

- 1 Young Coconut (O.N.E. Coconut water will do) | Provides healthy fats & electrolytes.  Nut milks are also a great base for smoothies!

- 1 Tbsp (work up to 3) Essential Fatty Acids (we prefer coconut oil, hemp oil, or Udo’s Choice Oil)
-1 tsp to 1 tbs each or combination of these additional nutrients:  Maca Powder, Hemp Protein, Vitamineral Green (or another green powder)
- 1 cup fresh or frozen organic fruit
- 2 handfuls of organic greens (spinach is great for blending!)

First blend the coconut water (or nut milk) and coconut meat in the blender.  Add in oil, fruit, greens and additional nutrients.  If smoothie is too thick just add a little water until it reaches desired consistency.  Any combination of fruits and greens will be wonderful!   Looking for an extra sweet treat?  We love raw cacao in our smoothies to add a chocolate flavor and antioxidant boost.

For more information on Sweat and the City and our SuperFoods Program, visit: http://sweatandthecity.com

The last of my Thanksgiving recipes! I’ve got to get back in the kitchen and get some more recipes cooked up. Lucky for our readers I have quite long list of recipes under development!

When I prepared this recipe I also added a mashed potato-like recipe from Matthew Kenney’s book Everday Raw. It was a nice addition.

Pecan & Mushroom Stuffed Chard Rolls

Mushrooms:
12 oz. baby portobello mushrooms, caps & stems sliced
4 twigs fresh rosemary, “leaves” removed & minced
1 lemon, juiced
1 tsp. mineral rich salt
1/2 tsp. onion powder
1 clove garlic, minced
1/4 cup olive oil

Place all ingredients in a bowl & toss well. Allow to marinate for at least 30 minutes, tossing occasionally. Place marinated mushrooms on a teflex sheet and dehydrate for 3-6 hours.

Pecan Stuffing
2 cups Pecan Pieces
2 cloves garlic
4 twigs fresh rosemary, twigs removed & discarded
1/2 tbs. dried thyme
1/4 cup lemon juice
1 tsp salt
1 bunch parsley, roughly chopped

Place all ingredients into container of a food processor. Pulse until well-combined and a crumbly, stuffing-like consistency is achieved.

Cranberry Chutney

8 oz. fresh cranberries
2 oranges, peeled & chopped
1/2 tbs. Vanilla Powder
1/3 cup apple pulp, leftover from juicing
1 tbs. raw honey or other liquid sweetener
pinch salt

Place all ingredients into a food processor container. Pulse until well combined but still with some texture.

Assembly:
1 bunch chard, washed & de-stemmed
Dehydrated Mushrooms
Pecan Stuffing
Cranberry Chutney

Take a half of a chard leaf and place a small pile of pecan stuffing, a spoonful of cranberry chutney and a sprinkling of dehydrated mushrooms on the top third of the leaf. Roll the leaf carefully around the filling. Do this until you run out of filling.

I am happy let you know that Konared Coffee Fruit yesterday announced a distribution and licensing deal with Fruitology, Inc., developers of such high quality, distinctive, wholesome beverages and supplements as the Frut A Vie brand. The delicious new beverage flavors, Orange Caramel, Chocolate Cherry and White Chocolate Raspberry, will begin appearing on shelves in January 2010 and boast the energy equivalent of one premium cup of gourmet coffee in just 2.5 ounces.

In keeping with Fruitology’s promise to deliver only the healthiest of products to its consumers, each shot-sized beverage is hot-filled, allowing the product to remain “all natural” and preservative free while retaining all of the great taste and nutrition. Known for its incredible nutritional properties, anti-oxidant power, and energy value, the addition of the coffee fruit is also in keeping with their mission to enhance the well-being of people around the world. By entering into a licensing agreement with Sandwich Isle Trading Company, parent company of KonaRed Coffee Fruit, Fruitology hopes to continue to extend their line of high quality products.

“The addition of KonaRed Coffee Fruit to our gourmet Energy Shots is a fantastic addition to our high quality super fruit line of supplements,” said Laurie Speaks, Vice President of Sales and Marketing for Fruitology, Inc. “We are truly excited to be able to offer consumers such a healthy product to enrich their lives.”

“Today is an extraordinary day for KonaRed Coffee Fruit, its employees and suppliers, as we entered into a license agreement with Fruitology, Inc., an established market leader of consumer products in the big box retail channel,” states Shaun Roberts, founder and CEO of KonaRed. “KonaRed Coffee Fruit is looking forward to supplying Fruitology, a company with a solid reputation for producing quality consumables, for the Coffee Fruit Energy Shot and additional products in the near future.”

About Fruitology, Inc.:

Fruitology, Inc. is the maker of the finest quality, distinctive, wholesome beverages and supplements who strives to enhance the well-being of people around the world. Founded by a committed group of food technologists, their combined desire and passion has resulted in the formulation of products that the whole family can enjoy. Fruitology, Inc. can be reached at 888-934-3788 or www.fruitology4life.com.

About KonaRed:

KonaRed was established in 2008 and is headquartered in Kalaheo, Hawai’i. KonaRed’s core focus is bringing the health-promoting superfruits of Hawai’i to the dietary supplement, functional food and personal care markets. KonaRed can be reached at 808-634-6072 or www.konared.com.

The greatest thing about Thanksgiving for me isn’t the food leftovers but rather the recipe leftovers! I’ve had recipe posts for over a week gleaned from a days worth of cooking! Often I come home from work and try to come up with some new blog recipe and then after eating it for dinner or dessert I put it up on the blog. Thanksgiving has given me many recipes to be thankful for! Hopefully Hanukkah is as bountiful for recipe creation (can someone say superfood latkes & a new raw donut recipe…with jelly!)!

I digress, tonight I’m sharing the recipe that I made with the leftover pumpkin pulp from the Pumpkin Cheesecake. Having had two meal invitations that day it worked well to have two related desserts. If I had really been multitasking I would have made a double batch of the topping for the cheesecake and used some of it in the trifle. Instead I created a lighter cream that features Jarrah Bee Pollen.

Pumpkin Pear Trifle with Jarrah Creme

Crumble:
2 cups packed pumpkin pulp (leftover from juicing)
1/3 cup Cocopura Coconut Oil
1/3 raw honey or other liquid sweetener
1/4 cup Coconut Flour
1 tsp. Vanilla Powder
1 tsp. cinnamon
pinch of salt
1/2 cup Pecan pieces

Combine all ingredients except pecans in a food processor, process until well-combined. Add pecans and pulse until well combined. Take mixture and crumble it onto a teflex sheet. Dough should be around bite sized pieces. Dry in dehydrator until quite dry, soe moistness is the middle is nice but the outside should be dry. This will take between 6 and 12 hours.

Jarrah Creme
1 1/2 cup coconut milk (made from thai young coconuts or Coconut Flakes)
1/4 cup raw honey or other liquid sweetener
1 lemon, juiced
1 cup macadamia nuts
1/2 tbs Vanilla Powder
1/2 cup Coconut Oil
2 tbs. Jarrah Bee Polle
pinch mineral rich salt

Add all ingredients into a high-speed blender and blend until smooth. Allow to set in freezer while you assemble the rest of the trifle.

Assembly
6 extremely ripe D’Anjou pears; peeled, quartered & sliced
1 lemon, juiced
1/2 tbs. Vanilla Powder
Pumpkin crumble
Jarrah Creme

Combine pear slices, lemon juice and vanilla powder and toss gently in a bowl.

In a small trifle bowl place 1/2 of the pear mixture along the bottom. Add half of the pumpkin mixture next and then half of the creme. Repeat this order with the remaining ingredients. Allow the mixture to sit for a few hours in the refrigerator at least for the layers to settle together.

Wednesdays Blog: Mushroom & Pecan Stuffed Chard Rolls

Butterscotch Smoothie anyone? OMG! This was so good! Non-green smoothies are rare in my house and normally a weekend treat. This one is perfect for a treat anytime though! SO good! Mesquite is always a great addition. If you have never had it before I would definitely suggest this sweet, butterscotch tasting powder that is made from ground mesquite pods. Check it out here.

Plus they match the wood

Butterscotch Smoothie

4 large ripe bananas (I used some frozen and some ripe)
1 ½ cups water
4-6 dates
1 tablespoons of agave nectar
2 heaping tablespoons mesquite powder

Also the best thing about this smoothie, is you just put everything in the blender and blend away! You can add more mesquite or sweetener to taste.

Sorry, no pics to post with this recipe. My camera is still acting up…

Anyway, today’s recipe is another green smoothie. However, this one is slightly different because of the superfoods I used. It’s super-charged with my typical favorite superfoods. Plus I’ve added camu camu – which gives this recipe the added vitamin “C”! I love the flavor of this smoothie – it’s very creamy and reminds me almost of a cream-sickle.  Hope you like it — better yet, hope you love it!!!

Ingredients:
scoop raw vanilla protein powder
handful goji berries
1 scoop Amazing Grass Green Superfood Powder
1 T camu camu powder
1/2 T bee pollen
2 handfuls raw spinach
1 large banana (peeled)
1 1/2 cups mango cubed
1 cup papaya cubed
2-3 cups fresh coconut water
3-4 drops vanilla flavored SweetLeaf liquid stevia
1 tsp raw honey
purified water to cover

Preparation:
Combine all ingredients in a high-speed blender, and mix until smooth and creamy. Add ice, or freeze fruit prior to blending for a more frothy shake!

Early on in my relationship with my husband I discovered his weakness for pumpkin cheesecake. As a result I have made some gorgeous pumpkin cheesecakes in my day. Since going raw however there has not been a lot of cheesecake making on my part. In general I have liked the raw cheesecake recipes I’ve tried but did not find they quenched my cheesecake desire.

I knew it was possible to make a great raw cheesecake having indulged in many a slice of Ms. Lillian’s amazing pies in NYC. As Thanksgiving approached this year I decided it was time to try and develop a raw pumpkin cheesecake. I have to say the results were pretty amazing, mostly due to my steady source of amazing coconut creme. Here are my results:

Raw Pumpkin Cheesecake

Crust:
2 cup Pecans
1 cup Lucuma Powder
2 tsp. Vanilla Powder
1/2 cup Coconut Oil, melted

Place all ingredients in a food processor and process until everything is well combined and the pecans broken down but still a little coarse. Press this into a springform pan that has been lined with parchment paper. Place in the refrigerator and allow to set while you make the filling.

Filling:
2 cups macadamia nuts, soaked
1 cup pumpkin “juice”, juice from a small pie pumpkin
1 cup Coconut Oil, melted
1 lemon, juiced
1/2 cup honey or liquid sweetener of choice
2 tsp. nutmeg
3 tsp. cinnamon
2 tsp. suma

Place all ingredients in a high speed blender and blend until smooth. Pour on top of crust. Return to the refrigerator until set, this can take quite a few hours. Make sure it is completely set before adding topping.

Topping:
1 cup Really Raw Cashews
1/2 cup raw honey or other liquid sweetener
1 container of Vanilla Coconut Creme, melted
1 cup fresh-squeezed orange juice
pinch of salt

Add cashews to a food processor, grind until almost turning into butter. Add remaining ingredients and process. Slowly pour in orange juice while the machine is running. Process until creamy. Spread this over the well set filling and decorate!

I garnished mine with Turkish Figs, Jarrah Bee Pollen and Goji Berries!

Tuesdays blog: Use up all that pumpkin pulp and make a Pear & Pumpkin Trifle!

Vivapura, a superfoods company located in Patagonia, AZ is in search of a Kitchen Assistant. The job description includes:

+Packaging & Labeling products
+Hand-crafting in-house products such as coconut cremes and nut butters
+Recipe development
+Organizing and cleaning our professional, raw food kitchen.

This job is for kitchen assistant but with the possibility to expand into the kitchen manger position within 6 months.

Qualifications: Joyful spirit, open to guidance and feedback, detail oriented, grounded, passion for raw food diet and cuisine, creative and drug-free. We prefer someone with prior raw food kitchen or production experience.

Hours: 8:45-4:30 Monday-Friday

e-mail us at: info(at)vivapura(dot)net

First, I must apologize for my second post of the week without pictures. I love pictures in blog posts, especially for recipes. Alas, we seem to have forgotten to take pictures of these two recipes because we gobbled them up so fast!

This recipe came about late one night last week. I was drawing and suddenly a vision of a soft chocolate chocolate chip cookie came into my mind and like a flash I was in the kitchen whipping up this recipe.

Chocolate Chocolate Chip Cookies

1/2 cup Cacao Butter, melted
1/2 cup Cacao Powder
1/4 cup Coconut Flour
1 tbs. Vanilla Powder
pinch of salt
1 tsp. of your favorite green powder
2 tbs. Tahini
1/4 cup raw, local honey or liquid sweetener of choice
1/2 cup raw oats
4 Turkish Figs, chopped
1/4 cup Cacao Paste, chopped into small bits

Combine all ingredients in a bowl. Shape mixture into cookie shapes with wet hands. Let cookies set in the refrigerator for a few minutes. Excellent with a cup of nutmilk.

Fridays Blog: Pumpkin Cheesecake

Glorious, was the veggie pizza from Pizza Hut last night! Yikes, what was I thinking I was not feeling so glorious afterwards when I was thinking of all the calories I had consumed.

This morning was for making up. I ate great all day: light and clean. I made it to the gym for 40 minutes on the elliptical and 30 minutes of arms and abs. I actually wasn’t very hungry after, so I used that time to hit up Trader Joe’s (GLORIOUS). Well, budget made me stick to the must have(s) only.

Oh My!!!!!!!!! Eggplant hummus! Are you kidding me right now? I am going to make my own this weekend. Not that this one isn’t perfect or anything. I just have a feeling that it will not last very long.
I have found an even better way to enjoy the awesome superfood….

I mixed 8 ounces of almond milk with one scoop of superfood and 2 oz of cold coffee. Vaaay Niiice Gypsy! Vaaay Niiice!

I want to share this glorious idea that Nicole @ HealthyChow came up with! It’s about meeting 5 new bloggers every week in December, leaving a comment and sharing about it on your site. It is fun and it touched me today when she gave me a lil shout out. Sometimes it is just as nice to make someone else’s day as it is when your day is made. Did that come out right? Well, I think you get what I am trying to say. So, why not give it a try? Thanks Nicole! Oh, and do be sure to check out her amazing potato and sun dried tomato au gratin with spinich and cannellini beans!

In case anyone was curious about the wheat berry/wild rice salad, here is the recipe.

Red Wheat Berry Salad

Ingredients:

1 cup hard red winter wheat berries, soaked overnight
1/2 cup raw wild rice
2/3 cup toasted chopped pecans
1 cup dried cranberries
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
3 tbs fresh lemon or lime juice
1 tbs honey
1 tbs dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper
Preparation:

Soak the wheat berries overnight in cold water, covering them 3
inches. Drain the water in the morning.
Boil the wheat berries in 6 cups of water for about 50 to 60 minutes,
or until tender. Add more water as necessary to keep wheat berries
covered during cooking. Drain excess water from the wheat berries when
done.
In another small pot, boil 2 cups of water. Add the wild rice and
simmer for about 45 minutes, or until the rice begins to split. I
prefer to undercook the wild rice slightly so that it retains some
structure. Drain excess water.
Combine the cooked wheat berries and wild rice in a large bowl.
Whisk the lime juice, honey, mustard, salt, and pepper to make the
dressing. Add the dressing to the wheat berries and wild rice, mix
thoroughly.
Now add the cranberries, pecans, parsley, and green onions and combine
well.
(I cut the whole recipe in half)

**Alright, now go check out 5 new bloggers!

Thanksgiving has come and gone but I made lots of yummy recipes to share. Most of them are not too Thanksgiving-y. Goji Cranberry Sauce at first glance is an exception to that statement. This intensely magenta sauce though is very versatile and super nutrient dense.

I attended not one but two Thanksgiving gatherings last week and I brought this to the more “traditional” of the gatherings. I did partake of some heavenly fire roasted yams but the bulk of my meal was a lovely raw onion bread topped with a lovely kale salad and a hefty dollop of this sauce. One of my hosts declared, “This tastes like SweetTarts!” after she tasted the sauce.

Anyhow, my point is, don’t relegate this cranberry sauce to your thanksgiving table. Happily enjoy it throughout the cranberry season!

Goji Cranberry Sauce

2 tbs. Irish Moss, powdered
1/2 cup of water
1 cup goji berries
1 1/2 cups fresh squeezed orange juice
12 oz. fresh cranberries
1/2 tsp. Vanilla Powder
1 2″ knob ginger, grated
stevia to taste (orange flavored works nicely)

Combine Irish Moss Powder & water and set aside. Soak goji berries in orange juice for 5 minutes. Combine Irish Moss mixture, gojis & juice with remaining ingredients in a high powered blender. Blend on high until smooth. Store in a glass jar and allow to thicken over night.

This will not “gel” like a traditional cranberry sauce. It will be a thick but pour-able consistency. Delicious with raw, wilted greens.

Wednesdays blog: Raw Chocolate Chocolate Chip Cookies

Ginger is another great superfood that has been used in Ayurvedic and Chinese medicine for a long time. Modern science is finally beginning to verify the claims and beliefs about the root.

Ginger is a great aid for nausea caused by pregnancy or travel, digestive problems, menstrual cramps, arthritis (it is an anti-inflammatory), and circulation problems. It also brings relief from allergy or cold symptoms. The level of cineole in ginger also may help bring relief from stress.

How To Use Ginger
Ginger can be purchased in capsules, like many superfoods, but is traditionally taken as a tea. There are many variations on ginger tea but a simple version is:
4 cups water
2-inch piece fresh ginger root, peeled and sliced
add fresh lemon and honey
(other variations may use parsley or cilantro/coriander)
(avoid using cane sugar or artificial sweeteners in ginger tea if drinking for the purpose of protecting against cold, flu, etc. honey is the best sweetener, has soothing properties and will not interfere with healing properties of ginger)

I was introduced initially to ginger tea by a homeopathic doctor in India who claimed she hadn’t had a cold in years because she drinks this tea every morning. Not very much ginger is needed to receive benefits. About an ounce a day should suffice.

If you are in the early stages of pregnancy and are considering taking ginger in high doses, consult a doctor, naturopath or nutritionist who is familiar with this root. Similarly, those taking drugs for blood clotting should use care as ginger is a natural anticoagulant.