Jalapeño-Chia Hush Puppies

An Agent JJ original!

1 cup masa or cornmeal
3-4 pickled jalapeños or other peppers
3/4 cup Raw Almonds or Raw Hazelnuts, soaked overnight + 1/4 cup water
2 T Chia Seeds  + 2 T water (to create "chia gel" or "egg replacer")
2 cloves garlic
1 T Maple Crystals or raw honey
pinch sea salt, black pepper, smoked paprika
Coconut Oil (for muffin tin)
Raw Pecans (for topping)
to create:
1. Preheat oven to 350 F. 
2. Blend Almonds or Hazelnuts with water to make nut milk. Add garlic, maple crystals, and spices, and blend till thoroughly mixed.
3. Add chia gel to cornmeal or masa and blended liquids. Mix thoroughly. Add a little water icd necessary to make dough-like consistency.
4. Put a dab of Coconut Oil in each muffin tin, and put in oven for 3 minutes to melt.
5. Scoop batter into each tin, top with Pecan, and bake for 45 minutes, or until a toothpick comes out clean……pop out…and POP IN yo mouth!! YUM. 

Raw Corn Crisps

1/2 cup Chia Seeds
1/2 cup flax seeds
1 onion, diced
2 cloves garlic
1 hot chili, minced
2 cups corn
1/4 bunch cilantro, fresh
1 tsp. sea salt, black pepper, cumin, and smoked paprika
to create:
1. Blend all ingredients in a food processor until a dough-like paste forms.
2. Spread onto dehydrator tray and process at 115 degrees for 3 hours. Flip over the crisps, and bake an additional 3 hours..until they are crispy, crunchy, and corny!

Spring Mulberry Coconut Chews

Spring into spriiiiiiiiiiiiiing!

1 T Coconut Oil, gently melted
pinch Pure Vanilla Powder, sea salt
1 strawberry, sliced thinly for topping

to create:
1. Blend all ingredients as coarsely as desired in a food processor.
2. Shape into spheres, bars, or hearts!
2. Top with strawberries and store in freezer. Spring glory for your eyes and belly!

Raw Cookie Dough

Adjust this recipe to the amount of Macadamia Nut Butter you would like to use! 

1 T Coconut Oil, gently melted
2 T honey
1 cup Coconut Flakes
pinch sea salt

to create:
1. Blend together all ingredients except Cacao Nibs.
2. Incorporate Cacao Nibs, blending slightly to maintain crunch.
3. Raw Cookie Dough! Better than the tube..PROMISE.

Chai Hazelnut Chia Brownies

1 cup Oregon Hazelnuts, chopped
1 1/2 cups medjool dates, pitted
1/2 cup Raw Cacao Paste gently melted
2 Chai tea bags brewed 1/2 cup warm water
2 T raw honey
2 T Chia Seeds, blended into powder
pinch sea salt
(optional) Coconut Flakes, for topping
to create:
1. Line small glass dish with parchment paper or saran wrap.
2. Blend all ingredients except Hazelnuts in food processor. Mix all ingredients in a bowl thoroughly by hand until well incorporated, adding hazelnuts little by little.
3. Form into dish, place in fridge to chill for 2 hours, then cut to size! So divine….a respectable dessert to be proud of!! Your body will love you. Top with Coconut Flakes!

Enlivened Beet Salad

It's ALIIIIIIVE! Soaked, sprouted almonds paired with the lifeblood of the root vegetable world: the beet! The beat is this: a lil' ACV just to keep it groovy, a dash of lemon..don't be moody.. a lil cumin and smoked paprika to bring out your inner foodie!

Enlivened Beet Salad
2 beets, peeled into ribbons
3 carrots, peeled into ribbons
1/2 cup Raw Almonds, soaked and sprouted, chopped
optional: other salad fixins
2 T lemon juice
1 T apple cider vinegar
2 T extra virgin olive oil
1 tsp. cumin, smoked paprika, turmeric, red pepper flakes, sea salt
1/2 tsp. cinnamon
1 tsp. Maple Crystals or raw honey 
to create:
1. Whisk all Dressing ingredients. 
2.Toss carrots and beets with dressing…… Nourishment with pizazz! 

Beet Cheez-y Ravioli

Get beet-y! The sweetest root of the earthly fruit!

2 beets, sliced thinly
2 T lemon juice
2 T extra virgin olive oil
2 T raw honey
1 clove garlic, minced
1 tsp. basil, sea salt
1/2 tsp. dried oregano, black pepper
to create:
1. Whisk together lemon juice, EVOO, and honey. Marinate thinly sliced beets in mixture 2 hours.
2. Blend Cheese ingredients together.
3. Sandwich "chz" in between two beet pieces…repeat… share the love!!

Vanilla Dreamsicle Coconut Bark

1/2 cup Coconut Oil, gently melted
1/2 cup fresh orange juice
1/2 cup Goji Berries, for topping
to create:
1. Mix ingredients.
2. Pour mixture onto parchment paper, and put on tray into freezer for 1 hour. Break into pieces and slip into an orange-coated coconut dream!

Raw Almond Espresso Brownie Bites

2 cups Almonds, soaked overnight and/or sprouted or 1 jar Almond Butter
1/4 cup Raw Cacao Powder (reserve for dusting)
1 cup medjool dates, pitted
1/4 cup Coconut Oil, gently melted + 3/4 cup Raw Cacao Paste, gently melted
 1 tsp. espresso powder (coffee ground very finely)
pinch sea salt
to create:
1.  Blend all ingredients except Cacao Nibs and Cacao Powder.
2. Incorporate Cacao Nibs.
3. Form into brownie bites, dust with Cacao Powder…pop on some goji berries..and initiate the most chocolate-y dream of your life! Keep them in the fridge for over a week.. if ye can

Maca Kasha Krunch Brekkie Cereal

1 cup Kasha or buckwheat groats, sprouted
3/4 cup dried bananas, cut into lil chunks
3 T raw honey
1/2 tsp. cinnamon
pinch sea salt, Pure Vanilla Powder
to create:
1. Mix all ingredients by hand in a bowl. 
2.  Dehydrate for 5 hours if using kasha as a base and 8 hours if using sprouted buckwheat.
3. Crunchitty crunch crunch! Add fresh fruit and nut milk.. brekkie on!

Raw Phish Sticks

1 cup Raw Almond Butter or Almondssoaked
1 cup brazil nuts, soaked
1/2 cup celery, sweet onion
1 T kelp or dulse, powdered
1 tsp. tamari or shoyu, nutritional yeast
pinch sea salt, smoked paprika
water to mix
2 T Chia Seeds, blended
1 tsp. smoked paprika, sea salt, black pepper
1 T nutritional yeast
to create:
1. Blend Base until thoroughly mixed. Set aside.
2. Blend Coating until crumbly. Set aside.
3. Form Base into prisms or cubes, coat in Cashew crumbles, and set on dehydrator tray.
4. Repeat, repeat, repeat…dehydrate for 6 hours or until crunchy on outside.. Then, rep-EAT!!

Raw Butternut Squash Soup

Creamy, velvet-y smooth or a little chunky.. you decide! This Raw Soup is a delicious way to finish up the winter squash season and move into spring. (Note: applies where snow has ceased falling, frost dates may vary ) Savory-sweet!
2 cups butternut squash, peeled and cubed
1 cup Cashew Butter or Cashews
1/4 cup Coconut Flakes
3/4 cup water
1 cup celery, sliced
1/4 onion, sliced
1 clove garlic
1 tsp. cinnamon, sea salt, Maple Crystals
squeeze lemon juice
to create:
1. Blend all ingredients until desired consistency. Garnish with Hemp Seed Oil and parsley!

Frozen Chocolate Banana Chunks!

SO DIVINE. Healthy, easy, and keeps in the freezer for whenever the crunchy shell summons ye to it!
2 frozen bananas, cut into 1" rounds
to top: Raw Brazil Nuts, Raw Almonds, Coconut Flakes OR A WILD MIX!
(optional) 1 T raw honey
to create:
1. Gently melt Cacao Paste with honey until creamy and no chunks. Stir in Pure Vanilla Pow. POW!
2. On top of a tray, drizzle chocolate over  banana chunks, top with toppings, and put tray in freezer. The Cacao coating will instantly solidify…
3. Frozen treats…gluten-free.. no wheats! Spread the love.

Coco-Mesquite Maple-Vanilla Macaroooonies

You just landed into the perfectly sweet combination of vanilla meets coconut meets maple in this woooorld! Congratulations, your prize is below:

Coco-Mesquite Maple-Vanilla Macaroooonies

1 1/2 cups Coconut Flakes or Shreds
2 T maple syrup 
1 heaping T of Sweet Mesquite Powder
to create:
1. Blend all ingredients in a food processor, form into Macarooooonies, and chill in the fridge for 1 hour.
2. Little stairways to those tastebud highs!! Enjoy and share. 

Raw Pecan Country Cornbread

Getcha' loaf pan coated in cell-healthy-happy Coconut Oil, and dehydrate this tasty Pecan Country Cornbread for a delicious accompaniment to any savory meal. The Pecan flavor pulls through from the inside out, as the dehydrator lightly toasts the crunchy top and Pecan Butter lingers throughout. YUM. Optional: Sauté onions and garlic, then bake at 350 F for 45 minutes.

1 T Raw Coconut Oil (to grease loaf pan)
1 1/2 cups stoneground cornmeal or masa
4 T Almond Milk or water
1 medium onion, diced
2 cloves garlic, minced
4 small tomatoes, diced or 1 can tomatoes, diced
1 dried chili rehydrated, diced
1 T smoked paprika, oregano, sweet basil, pepper
salt to taste
Pecan Pieces, to top each slice
to create:
1. Mix all ingredients in a bowl, and salt to taste. If the mixture is too dry, add a little extra Almond Milk or a dash of EVOO.
2. Form evenly into Coconut Oil-coated pan.
3. Top with Pecans.
4. Dehydrate for 6 hours or until a toothpick comes cleanly out of center.
5. Chow down!! Keeps in fridge for about a week, or you can use this recipe to make thinner crackers, that will keep until you are done munchin' and crunchin'! 

Raw Double Chocolate Cookies

1 1/2 cups Raw Almonds
1 1/2 cup medjool dates, pitted
1 pinch Pure Vanilla Powder, cinnamon, sea salt 
2 T raw honey or maple syrup
to create:
1. Blend all Cookie ingredients together in a food processor. Add a little water if necessary to crumble and form lil cookies!
2. In a double boiler, gently melt Cacao Paste and honey until melted thoroughly. Drip over cookies, add a lil Coconut Flake… and chill! Keeps in the freezer indefinitely..don't let the freezer burn invade! And in the fridge for 2 weeks. CHOW DOWN! Insta-energy!


Crunch into a whole new world! Raw falafel is an advencha for the taste bud...especially when combined with a glorious hummus or baba ganoush!

2 cups Raw Almonds, soaked

2 cloves garlic, minced
1 bunch fresh parsley, minced
2 tsp. cumin, oregano, sea salt, pepper
2 T Hemp Seed Oil or EVOO

to create:
1. Grind all ingredients in a food processor until thoroughly combined. 
2. Form Raw-lafel patties, place on dehydrator trays, and dehydrate for 5-6 hours, or until crispy on the outside...
3. DIP, BABY, DIP! Hummus, Baba Ganoush, or on top of salad... YUM.

Raw Maca Salted Caramel


1 cup dates
pinch sea salt, Pure Vanilla Powder
Pecans, for topping

to create:
1. Blend dates until they form into a paste. "Knead in" vanilla and maca.
2. Form into little chewy caramel squares…these keep in the fridge for a month or so! 

Raw Taco "Meat"

1/2 cup Almonds, minced
1 clove garlic, minced
1 tsp. cumin, chili powder, nutritional yeast
(optional) chili flakes for topping
to create: 
1. Gently mix all ingredients in a bowl by hand.
2. Serve in salads, tacos, use as a pate spread for raw crackers… the options are endless! FIESTA! Keeps in the fridge for a week or so.

Mix the Lime in the Coconut...

Oi! Boa dia do Brasil! Agent JJ here, reporting from Brazil....the solar waves are upon us, as we grasp the Souhthern-hemispherical summer! Whilst shopping for groceries, inundated with a spectrum of exotic, tropical fruits, I came across a Brazilian brand of Chia Seeds and Maca Root Powder! Que interesante! Peeps here are definitely getting their smoothie on, as there are freshly pressed, colorful juices adorning every corner on the street. 
Here we have a homegrown, sun-ripened coconut. Palm trees and coconuts seem to grow like potatoes around here! Because it is mature, it is mainly prime for the coconut meat. As it ages, the white, delicious meat inside grows thicker. First, I made a hole in the top of the coconut with a screwdriver...dumping the hydrating, slightly sweet coconut water into a glass (refrigerate and add lime for a more refreshing taste!). After slurping that, I opened the coconut by putting it on a flame, heating it up enough to crack it. Open it up, and scrape all that glory!! YUM. Que gostoso!!
To open the coconut for the tasty meat, put it over a flame (it will just slightly heat up the thick shell). USE CAUTION…and..crack! It will fracture. Take off the heat, and carefully scrape the goods with a knife. Dehydrate for Coconut Flakes!

Tchau tchau,
Agent JJ

Enoki Mushrooms with Raw Almond Butter Rama Sauce

A play on the Thai dish "Swimming Rama" peanut sauce: Enoki Mushroom "noodles" tossed in Raw Almond Sauce! Lightly sautéed enoki mushrooms, the sweet, spicy harmony..

2 T tamari or soy sauce
2 T lime juice
1 T ginger, minced
2 cloves garlic
1 T honey
pinch chili flakes
water to blend

1 package enoki mushrooms, lightly sautéed

to create: 
1. Blend sauce, adding water or oil if necessary to blend.
2. Toss the "noodles" with the sauce... add a bit of love..BAAAAM! Sprinkle with chili flakes!

Raw Purple Sweet Potato-Chia Burgers

1 cup mushrooms, chopped 
2 purple sweet potatoes (Okinawan Sweet Potatoes or Japanese Sweet Potatoes..see photo below. If you can't find these purple gems, just use regular sweet or savory potatoes) , diced
1 onion, diced
1/4 cup sun dried tomatoes
2 T Hemp Seed Oil or EVOO
1 tsp. salt, pepper, cumin

to create:
1. Blend all ingredients until you can form patties.
2. Form those patties!
3. Dehydrate in 115 F overnight. 
4. BURGER IS ON! Top with hummus, lettuce, and roll it up into a fresh collard wrap or slap it in between two pieces of your favorite raw bread or crackers.

Chocolate Peppermint Brownies

Tis the season! These New-Years-Resolution-friendly brownies are nutrient-dense powerhouses of energy and love! 
12 medjool dates, pitted
pinch Pure Vanilla Powder, sea salt
2 tsp. Pure Maple Syrup or Raw Honey
1 tsp. Pure Peppermint Extract or Oil
(optional) crushed organ candy canes with natural dyes for topping
to create:
1. Blend all brownie ingredients together, press into pyrex dish, and chill. 
2. To make frosting, gently belt all ingredients together, drizzle over brownies, press in candy cane chunks if desired, and refrigerate!
3. LA LA VOILAAAAA! Can keep in the freezer for up to a year

Vegan Malai Kofta

Serve up with some yellow lentil dahl, brown basmati rice...induces instant belly smiles!

3 yukon gold potatoes (or other type of potato), boiled
2 carrots, minced
1 cup cornmeal, half for rolling kofta in before baking
2 T Coconut Oil, melted gently  (reserve 1 T for baking)
1 onion, minced
3 cloves garlic, minced
1/4 inch ginger, minced
1 can tomatoes
2 T cumin seeds
1 T curry powder
2 tsp. garam masala
to create:
1. For kofta, blend all ingredients (minus 1/2 cornmeal and 1 T Coconut Oil) in a food processor. 
2.Preheat oven to 350 F. 
3. Roll kofta in cornmeal and brush with Coconut Oil. Bake until crispy, about 20 minutes.
4. To make the sauce, sautee onions in coconut oil for 5 minutes. Add garlic, ginger, and spices. Saute for an additional 5 minutes. Add tomatoes, and simmer for 15 minutes. 
5. Serve with brown basmati rice, dahl, or just straight up! BELLY SMILES, COMMENCE!

Synthetic Biological Engineering? Extreme GMOs?!

Please excuse this necessary interruption to our normal programming….ATTN: New technology that computer codes chemical compounds to mimic natural molecules….inserted into bacteria or algae….engineered to literally 'excrete' said flavors in their waste…only to be utilized by the "food" industry for "natural" flavors? WHAT?! Please read the following article posted by PCC Natural Markets…..and if yer guts think not, please send a letter out to all interested ice cream manufacturers… THIS IS NOT REAL FOOD! 

Synthetic biology


Sound Consumer | January 2014

by Dana Perls

Our food system is changing dramatically, in ways we cannot see. As we race to understand the impacts of genetic engineering (GE) and keep track of the growing lists of GE foods on the market, there is a new synthetic ingredient, straight out of a petri dish, about to enter some favorite foods — from ice cream to birthday cake.

This product, called synbio vanilla, is made through an extreme form of genetic engineering called synthetic biology, a technology that may replace traditional genetic engineering.

Instead of taking existing genes from one natural species and inserting them into another, which is typical in "traditional" genetic engineering, synthetic biologists create an entirely new genetic code on a computer, "print" it out, and then insert it into organisms, such as yeast or algae. Then, through a new synthetic process, the re-programmed yeast or algae is forced to biosynthesize vanillin (vanilla flavoring), or another novel product.

What is synthetic biology?

What is the re-engineering process that lets yeast pump out novel substances? The DNA, which is invented on the computer, is designed to create a new set of directions for the yeast, or what is called a new metabolic pathway. This pathway directs the yeast or algae to produce different substances, such as vanillin, instead of what the yeast and algae would produce naturally, which is beer or oil.

Even though this synthetic vanillin is created by computer and engineered through a fermentation process that does not exist in nature, the synthetic vanillin marketers, Evolva and its partner, International Flavours and Fragrances, are trying to market synbio vanilla as "natural."

Evolva's goal is to replace natural vanillin (extracted from vanilla beans) with the unnatural synbio vanilla. Synbio vanilla would be the first major application in food of this new experimental genetic technology.

Vanillin is the primary flavor component of vanilla, the world's most popular natural flavor. The only way to obtain it naturally is from the cured seed pod of the vanilla orchid. Natural vanilla is produced and harvested by farmers in rainforests in Madagascar, Mexico and across Southeast Asia.

Synthetic biology vanillin is distinct from the artificial vanillin already on the market, although both are engineered in labs. Artificial vanillin is a mix of chemical components. The new synthetic biology vanillin is synthesized by a genetically engineered organism such as yeast. While synthetic biologists claim the yeast's fermentation process is natural, it requires computer-coded yeast that only exists inside of a lab.

Safety concerns

Like conventional GE products, synbio vanilla virtually is untested, unregulated and anything but "natural" or "sustainable." But the U.S. Food and Drug Administration (FDA) is likely to accept it as "Generally Recognized As Safe," which means in practice the companies themselves declare their new additives safe, without first submitting them to the FDA for evaluation and approval.

Synbio vanilla is a concern for reasons beyond ice cream and sodas. As the first major use of synthetic biology in our food, synbio vanilla could set a precedent to allow many more synthetic GE ingredients labeled as "natural" into our food without shoppers knowing.

Some high-value products in the pipeline for development include coconut oil, saffron and ginseng. Many people certainly buy organic products to avoid ingredients such as synbio vanilla, yet there are technically no prohibitions under the National Organic Program to keep synbio ingredients out of organic food.

Environmental concerns

Worse, this new synbio vanilla could speed rainforest destruction and greatly harm sustainable farmers and poor communities that rely on farming vanilla bean orchids in rainforests to survive. Natural vanilla farmers protect intact rainforests by growing the high-valued rainforest orchids that depend on these tropical forests.

If synbio vanilla is allowed to masquerade as "natural" vanilla on product labels, the demand for synbio vanilla could displace the demand for natural vanilla. Without the natural vanilla market adding economic value to the rainforests in these regions, remaining rainforests will not be protected from competing agricultural markets, such as soy, palm oil and sugar.

The demand for sugar needed to feed the yeast engineered for synthetic biology ingredients also could result in more clear-cutting of tropical forests in Latin America, Africa and Southeast Asia. These problems will be exacerbated as synthetic biology applications using yeast scale up to meet demand and replace natural flavors and fragrances, including vanilla.

Unregulated, unlabeled

As with other genetically modified organisms (GMOs), it truly is not known if synthetic biology vanillin is safe to eat, or what impacts may occur if the synthetic organisms were to interact with natural organisms or ecosystems. We do not have adequate information to answer these questions. Nor are there any regulations to require this information before products hit the market.

Without testing, regulations and food labeling specific to synthetic biology, we may not be able to identify health or environmental threats until it is too late. Self-auditing is not legal for financial accounting, nor should it be for companies introducing novel and potentially hazardous technologies.

Beyond vanilla

But synbio isn't just about food. Synbio ingredients are entering personal care products, ranging from fragrances to face creams. Unilever, the third-largest consumer goods company in the world and maker of Dove soap, just announced its multibillion-dollar partnership with Solazyme, a synthetic biology company that will make fatty acids, known as lauric oil, from re-engineered algae.

Lauric acid, naturally sourced from coconut oil, is used in personal care products such as soaps, cosmetics and detergents. Rather than sourcing it from coconut oil, synthetic biologists inject algae with computer-synthesized DNA and re-engineer it to produce a synthetic lauric oil similar to that found in coconut oil or palm-kernel oil.

The ecological risks and cultural and economic impacts of synbio production are unknown completely. Unique and synthetic organisms threaten biological diversity if they escape into the environment — either intentionally or unintentionally from a lab. The re-engineered algae could become an invasive species, displacing wild populations and disrupting ecosystems. Once in the environment, it will be impossible to recall or clean up.

As described by ETC Group, the cultural and economic implications for countries such as the Philippines and its 25 million people, which produce 42.6 percent of the world's coconut oil, could be devastating.

Friends of the Earth and partner organizations such as Center for Food Safety and ETC Group are working to advocate for government regulations and evaluation of the potential risks of synthetic biology before these extreme GE organisms are put into our food, personal care products, and environment.

Since I-522, Washington state's initiative on GE labeling, it's clear Americans want more information about genetically engineered organisms, and synthetic-biology-produced ingredients should cause even more concern, given how little information we have and the high-stakes risks.

As with conventional GMOs, it's critical that governments require labels on products with synbio ingredients to allow consumers to make informed purchasing decisions. Vanillin produced through synthetic chemistry already must be labeled "artificial," and so should vanillin produced through synthetic biology.

Ice cream campaign

Ice cream companies are one of the biggest purchasers of natural vanilla flavoring, so rather than rely on FDA to take responsibility for safe food, Friends of the Earth launched a campaign to urge Häagen-Dazs, Dryers and other major ice cream companies to pledge to not use unnatural synbio vanilla in their ice cream. Visit to get involved and learn more.

It's up to consumers to voice concerns and make it clear we do not want synbio vanilla or any synbio ingredients in foods or products unless or until this new technology is thoroughly assessed.

Healthy Candy Cap Mushroom Cookies

Happy New Year!! Start it off RIGHT with these Candy Cap Mushroom Cookies! 2014 is going to be healthy, wealthy, not so stealthy...! Fungi meets sweet in this delicious recipe using Lactarius rubidus, the Candy Cap Mushroom. It tastes of earthen maple, and is a heavenly species of the fifth kingdom. You can purchase Candy Caps from Far West Fungi here: Sweet Mushrooms! 

7 oz. Candy Cap Mushrooms
1/2 cup ghee or Coconut Oil
1/2 cup dates or date paste
2 egg yolks or 1 egg (or sub chia/flax egg)
pinch cinnamon, sea salt, Pure Vanilla Powder
(optional) Pecan Pieces
to create:
1. Preheat oven to 350 F.
2. Melt Coconut Oil or ghee, mix well with other ingredients, form into lil cookies, and  bake for 20 minutes, or until firm and golden brown.
3. ENJOY!!!! Share with friends and smile internally as you remember what the secret ingredient is

Insta-Vanilla Kefir, Yogurt, or Milk!

No suga necessary.... Lyss Lyss loves it! Just put a pinch of Pure Vanilla Powder into your kefir, yogurt, milk, smoothie, muesli, granola, cider..? And it will bump it up to the next level! Raisin' the roof off of all yer tastebuds... seriously.. procure a bottle of these black, fermented lil' flakes. It'll make you feel GREAT! Not to mention our Vanilla Pow Freestyle.... we love it that 2014! 

Chocolate Chestnut Cake with Avocado Frosting

15 dates, pitted
1/2 bag Raw Cacao Paste, gently melted in double boiler
2 T raw honey
1 package chestnuts, or 1 pint roasted and skinned
(Avocado Chocolate Frosting)
2 avocados
2 T raw honey
pinch sea salt, Pure Vanilla Powder

to create:
1. Preheat oven to 325° F.
2. Place Cashew Butter or Almond Butter with chestnuts and dates...pulse until mixed.
3. Add the rest of the ingredients and process until well combined, scraping down the sides to incorporate into mixture.
4. Grease cake pan with Coconut Oil or Butter, and bake until a clean toothpick can be removed from center, about 30 minutes. Cool for 1 hour.
5. Frosting time! Gently melt the Cacao Paste in a double boiler with honey,  and pour into a blender with avocados and vanilla powder. Blend until super creamy, with no avocado bits or chunkers!
6. Spread frosting on top of the cake, and… DIG IN! Decadence served straight up! Tis the season for healthy indulgences!

Raw Celery Root-Garlic Mashers

3 cups celeriac (celery root) 
1 T miso
1 T Hemp Seed Oil or EVOO
2 T nutritional yeast
1 T garlic powder, onion powder, smoked paprika
water to blend
chives for garnish

to create:
1. Blend all ingredients until smooth and creeeeeeamy.
2. Dreamy! Garnish with chives.

Cream of Raw Red Peppa Soup


1 1/2 cups red pepper, chopped (reserve 1/2 cup)
1/3 cup Raw Cashew Butter or Cashew Flour
1/2 cup water
1/2 tsp. sea salt
to create:
1. Blend all ingredients except 1/2 cup red pepper until creamy smooth. Velvet!
2. Top with reserved red pepper, chives, and sluuuuurp! Surprisingly creamy..


For: Your Noggin
From: Us
Happy Holidays and Winter Crispiness,
Wilderness Poets

3/4 cups Pecan Pieces or Pecan Butter
1/4 cup Maple Crystals
2 cups water
1 can coconut milk
1 T cinnamon
1 tsp. Pure Vanilla Powder
1 tsp. nutmeg
to create:
1. Blend all ingredients in a blender until smooth..or leave a lil pecan chunk....... SIP!

Spread it! Pistachio Butter Hash.

Spread our Pistachio Butter atop grilled purple majesty hash browns (smother in life), topped with a fried egg or avocado...B-B-BAM for an instant, vibrant, pure magic treat for the eyes and the belly! Buttery bliss...such deep flavors mingling sweet and savory revvin' up your morning engine for the day that is yet to come!

Raw Mushroom Neatballs

YUM!! I used Mukitake, the Fall Oyster Mushroom (Panellus serotinus), because it has such a meaty texture to it, but you can certainly use criminis, portabellos, or white buttons here, FancyPants!

1 cup Raw Almonds, chopped or Raw Almond Butter
3 cups mushrooms
1/2 cup sun-dried tomatoes (in extra virgin olive oil)
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
2 T Chia Seed, ground into powder
1/4 cup Hemp Seeds
2 T miso, nutritional yeast
1 tsp basil, oregano, fennel seed, salt, smoked paprika
to create:
1. Blend all ingredients except nuts.
2. Pulse nuts into mixture... form into patties or neat balls! Dehydrate for 8 hours.
3.  Toss with tomato sauce, throw in some zucchini noodles (or cooked noodles), and dig in! Fork and spoon twirling motions commence! 

Jamie's Raw Chocolate Nut Butter Cups

Jamie, the super -de-duper raw chef du cuisine at Blissful Kitchen, is the creator of this to-LIVE-for recipe! Jamie used a decadent blend of heirloom, Ecuadorian Arriba Nacional Cacao and her own home made Jungle Peanut Butter to make these beauties. You can also use any one of our ready to go raw, organic nut butters to fill your cups! Pistachio, Macadamia or Pecan Nut Butter cups? Yum.

Jungle Peanut Butter Cups

Makes 15 large peanut butter cups or 20 small-sized


1 c. Jungle Peanuts

½ c. Coconut Oil

2/3 c. Cacao Powder

2 tsp. Pure Vanilla Powder

6-8 Tbsp. raw honey or maple syrup 

Celtic sea salt, to taste


  • Use any Wilderness Poets Raw Nut Butter or to make Jungle Peanut Butter: Process peanuts and sea salt in a VitaMix or high powered food processor for about 5- 10 minutes until creamy like peanut butter.  Set aside. 
  • Mix all chocolate ingredients together in a VitaMix, starting with 6 tablespoons of sweetener, blend until smooth and creamy.  Taste and adjust sweetener to liking. (You can also use a bowl and an egg beater instead of a food processor.)
  • Pour chocolate in candy cup molds about ½ way full.  Freeze until solid (about 20 minutes).  Top with dollop of Nut butter and cover with remaining chocolate.  Freeze until set. (Note: Chocolate made with coconut oil can melt at warm room temperatures, keep refrigerated)
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Raw Pumpkin Pie.. Oh me, oh my!

TIS THE SEASON! Note to self: no need to chow down on pumpkin from a can... when you can roast up your own.. or even betta..... cube it and use it RAW! Then toast or dehydrate those precious seeds post-hand massage (Seriously, try it... scoop all seeds into strainer, wash them, and then dip your hand in for a free sesh..Haunted House-esque YES!) This delicious pie is perfect for the finale of a feast or a breakfast to ignite the flame burnin' bright during the dark days!

Sugar pie pumpkin, 3 cups, cubed
1 cup dates, pitted
1 T raw honey
1 T cinnamon
1/2 tsp. cloves, nutmeg, ginger
(Hazelnut Crust)
1 cup Coconut Flakes
1/2 cup dates, pitted
pinch salt

to create:
1. Blend all ingredients for crust.. a lil chunky is prime! Chill in fridge.
2. Blend all ingredients for filling...add a tiny bit of water if necessary for blending...Chill in fridge for 2 hours...and.. top with raspberries!
3. Embrace the fall as the seasons cycle through and bring a frigid brrrrrrrr of hibernation!

Jackie's Super Power Yoga Bars!

Jackie, an amazing Seattlelite-Foodie-Yogi held a Fall detox yoga class this October, and, with a little Wilderness Poets inspiration... created these delicious, healthy SUPER POWER YOGA BARS! Disclaimer: You might be doing headstands within 2 minutes post-consumption of said bars. 

handful of dates
1/4 c Flax Seeds
1/4 c Chia Seeds
1/4 c Sesame Seeds
1 c Raw, Unpasteurized Almonds
3T Cashew Butter
2 T Cacao Powder
2 T Cacao Nibs
2 T Maca Powder
2 T Hemp Seeds
1T pumpkin pie spice (cinnamon, cloves, nutmeg)
1T water

to create:
1. In a food possessor, add dates and water to make a paste

2.Then, add everything but the nuts and cacao nibs and pulse to combine.

3.Throw the almonds in last for a brief rough chop, just a few pulses.

4. Spread it all out on a baking sheet and sprinkle the cacao nibs on top and press to adhere.

5. You can eat them raw just like that or if you would like a firmer easier to transport bar bake at a low temp for an hr. 


"Everyone thought there must be tons of bad for you stuff in these because they taste like dessert! But they are so great for you! High in protein, easily digestible and yummy! As a yoga teacher with a packed schedule I need to snack alot throughout the day but its hard to find quick healthful easy to digest foods on the run. This bar is a great option. Great plain or with a nut butter or fruit on top or if your feeling like splurging maybe a hazelnut chocolate spread for something more desserty!" -The famous, Jackie of Jackie's Yoga

Raw Avo-Choco MOUSSE


2 ripe avocados

3/4 cup Raw Cacao Powder + 2 pieces Cacao Paste if desired!!

pinch Pure Vanilla Powder

2 T raw honey

to create:

1. Blend, BLEND, Buuhhhh-lend! ingredients together....scoop out with spatula.. and garnish! Coconut flakes...MMMM!!

Mesquite Graham Crackers

Sweet Mesquite Powder gives the Graham-my taste only Grammy made! Haha. Experience these delish, Gluten-Free treats..add a lil chocolate.. a vegan marshmallow.. and you are in business!!

1 cup rolled oats
1 cup medjool dates, pitted
1 cup kasha (toasted buckwheat groats) or raw buckwheat groats
2 T Sweet Mesquite Powder
1 T cinnamon
1/2 cup water
to create:
1. Blend oats, kasha or buckwheat, mesquite, and cinnamon. Remove from blender. 
2. Blend dates into a paste.
3. Add dates to grains....add water.. blend until dough-y!
4. Spread out on dehydrator sheets and dehydrate for 4-6 hours, or bake at 250F for 1 hour, or until crispy. Flip halfway through if necessary.
5. Cut up and GRAHAM ON!

Coconut-Banana Bliss Bites

To seek a divine munch? Alysha's MAGIC 8 BALL SAYS: "Yes, in the near future." Satiety! The Noble, Bliss Bites! Check out Alysha's Yoga Classes at Shefayoga Studio on Rooselvelt in Seattle, WA...and her blog She is INCREDIBLE!
  • 1 cup - ground quinoa
  • 1/2 cup - buckwheat flour
  • 1/3 cup - ground, packed Walnuts
  • 2 tbsp - Chia Seeds
  • 1/4 c - finely chopped dates
  • 1/4 c - fresh or dried chopped apricots
  • 2 - mashed bananas
  • 1/4 c - Coconut Oil
  • 1/4 c - Almond Milk
  • Spoonful of Almond Butter!
  • 1 tsp - cinnamon
  • 1 tbsp - Maple Crystals, dissolved in a tiny bit of water
  • Coconut Flakes + Banana Slices to top 
to create:
1.Mix dry ingredients together (Ground quinoa, buckwheat flour, ground packed walnut, tapioca starch, chia seeds, cinnamon). 
2. Mix wet ingredients separately (banana, coconut oil, almond milk, almond butter, maple syrup).
3. Combine both wet and dry ingredients. Stir in mixings: dates, apricots, anything else extra you desire (Cacao Nibs or Nuts to add crunchiness)!
4. Grease a muffin  tin modestly with Coconut Oil. Fill tins approximately half-way with mixture. Top mixture with a banana slice and coconut flakes. Bake (or DEHYDRATE!) at 350 F for 20-25 minutes or until slightly brown.

Not-So-Cliche Raw KALE CHIPS

Smoky, sweet paprika brings it to another level!

2 bunches kale
1 cup Raw Cashews, soaked overnight and drained or Cashew Butter
1 clove garlic, minced
2 T Hemp Seeds
1/4 cup nutritional yeast
2 T Hemp Seed Oil or high quality extra virgin olive oil
1 tsp. smoked paprika, sea salt

to create:
1. Blend all ingredients (minus kale) in a food processor to create a sauce!
2. Wash kale, cut out stems, cut into large pieces.
3. Toss kale with generous, now! Dehydrate for 4 hours, or until crispy.
4. Snack ON!

Betti's Nutty Miso Gravy

a lil' bit of this.. a lil' bit of that.. a whole lotta love, health, and glory! Pour this gravy over vegetables, rice bowls, or use it to marinate the veggies, and roast 'em to bring out the natural suga sugar you know and love. Sweets of the earth! Top with avocado.
1 T miso paste
1 tsp. lemon juice
1 tsp. tamari, shoyu, or soy sauce
1 T minced garlic
Vegetables of choice: tomatoes, zucchini, red onion, red pepper, potato...avocado!
Brown rice or quinoa, cooked
to create:
1. Whisk all ingredients together, slather over vegetables, and roast at 350F for 45 minutes. 
2. A scoop of rice, topped with avocado.... and dig in!

Asian Pear Mac-Attack!

Put the lime in the coconut..then you feel betta! Spread the MacNut on yer Asian Pear then you'll feel EVEN BETTA. Betta to the second degree! Autumnal blues? Try this easy-pea(r)sy recipe!
And, Seattle folks, do check out Alysha's yoga classes at Shefayoga Studio on Roosevelt... SHE RAW-KS!!! 

Make Your Own CHOCOLATE!!

Check out our Deluxe Raw Chocolate Making Kit and our Raw Chocolate Making Kit (still uber deluxe), for a future kitchen choc-full of high-spirited, healthy raw chocolate concoctions! The options are endless, and you can tailor this recipe to whatever your tastebuds desire. Don't stop at just cups.... you can use this chocolate as a fondue, pour onto parchment paper and freeze to make bark, dip dried fruit, nuts, and seeds in, freeze.. practically instant choco-covered LIFE!



Raw Walnut-Fig Olive Tapenade

1 1/2 cups fresh figs OR 1 cup dried figs, chopped
1/3 cup warm water
1/3 cup kalamata olives, chopped
2 T extra-virgin olive oil
1 T balsamic vinegar (omit for raw)
1 1/2 tsp rosemary, minced

to create:
1. Soak dried figs in warm water overnight, chop coarsely. 
2. Mix all ingredients together for a tastebud-rockin tapenade! Top raw crackers, bread, toast, OR.... try it with this White Bean Soup, which creates a perfect harmony of rosemary vs. rosemary! Seriously, though..Rosemary Victory. 

White Bean Warmer 
6 cups cooked white beans OR 2 cans of white beans, drained
3 medium onions, diced
2 T Coconut Oil
4 cloves garlic, minced
1 branch rosemary, leaves cut up
2 fresh tomatoes, 1 T tomato paste, or 2 T tomato sauce
2 bay leaves
1 T oregano
salt and pepper to taste
smoked sea salt or smoked paprika (optional to give a hint of smokiness)

to create:
1. Saute onions in Coconut Oil for 5 minutes... add garlic, tomatoes...SPICE IT UP! 
2. After 10 minutes, add beans, and cook until beans are cooked thoroughly.
4. SERIOUS "MMMM's" to ensue! PROMISE. 

Julia's Pecan Fudge Caramel Bites

This recipe is from Julia Corbett's new Raw Cookie be on the shelves near you SOON SOON SOOOOOON! Check her magic out at:!

Pecan Fudge Caramel Bites

1 cup Cacao Paste

1 1/2 cups Raw Pecans

4 T lucuma powder

2-3 T sundried cane juice crystals

4 T raw honey, thick (crystalized)

1 tsp ashwagandha extract powder

1 tsp reishi extract powder

a few pinches Himalayan salt

1 tsp Pure Vanilla Powder

a pinch nutmeg, cinnamon


Mix cacao and pecans in food processor until broken down, then add remaining ingredients and pulse until combining like a sticky dough. Press into shallow 8x8” parchment lined brownie (square) dish. Chill while making Pecan Caramel.

 Pecan Caramel

 2 T Coconut Oil

1/4 cup raw honey

4 T lucuma powder

a pinch Himalayan salt

1/2 cup Raw Pecans, chopped or whole


Melt coconut oil and mix in honey, lucuma and salt until combined and looking like a caramel. Then mix in pecans until distributed evenly. Pour over Pecan Fudge, then spread evenly. Chill for a few hours then remove brownies with the parchment and slice into bite-sized pieces. Store chilled.

Julia's Wild Berry Jam Linzer Cookie

I had the privilege to get up close n' personal with Julia Corbett, the Raw Pie Mandala QUEEN, at her Raw Desserts class two weeks ago in Seattle... what a delightful time it 'twas! Blog post to follow shortly....but..for now.. I have been lucky enough to be testing two recipes for her new Raw Cookie Book..which will be on sale sooon! 

Since I don't personally own cookie cutters, I turned these cookies into bars... which is totally prime! The shape is up to you..and we shall leave the glorious recipes up to Julia Here is her Wild Berry Jam Linzer Cookie!

Strawberry Jelly

1/2 cup strawberries, chopped

1 T raw honey

3 T Chia Seeds


Mix strawberries and honey in food processor until smooth.  Place in a bowl and add chia seeds.  Set aside.

PB Cookie

2 cups Jungle Peanuts, skinned if desired

1/2 cup Coconut Butter

2 T raw honey

1/4 tsp Real Salt

1 tsp Pure Vanilla Powder

1 T Maca Powder


If desired, roast jungle peanuts at 275 degrees F for 20-25 minutes, or sprout and dehydrate. Skin peanuts by hand if you want a light colored dough. Place all ingredients in food processor and mix until a ball forms, or smooth. Roll and press out flat 1/2 of the dough. Cut with linzer cookie cutter, then repeat with the die-cut cutter in place. Drop a teaspoon of jelly on the solid cookie, then top with the die-cut cookie. Store chilled.

Cave-Aged Cashew Cheese (optional:cave)


1 tsp. sea salt
1 T nutritional yeast (nooch)
1 tsp. lemon juice
3 T italian herbs
1/4 cup rejuvelac (1 cup whole grains + 2 cups water overnight... then rinse out grains until they begin to sprout--might take 2-3 days..until you see lil tails forming! Add 4 cups of water, let sit for 2 days... will turn a milky white.. AH HA! Rejuvelac!! Strain white liquid out.

to create:
1. Blend rejuvelac, 1/2 tsp of sea salt, and Cashews...reserve in a a towel over the top, and let sit over night! Sleep sweetly.... Is the mixture thick? If not, let it sit another day.
2. Add nutritional yeast, lemon juice, herbs, and sea salt.... Roll up "cheese log" in parchment paper. Roll it in herbs! Let it sit out until thick! AGED! CHEESE! Made from cashews! Aged in your kitchen's cave!
3. Spread on everythaaaaaang.

Fall Pumpkin Pie

Are the leaves changing already? Are the pumpkins glowing? OOOOHWHEEE! A shake of cinnamon there, a lil nutmeg there... warming spices to increase the circulation as the frigid fall creeeeeps in.
1 cup Cashews or Cashew Flour or Cashew Butter
1 cup Raw Almonds or Almond Butter
1/4 cup White Mulberries or raisins
1 cup dates, pitted
pinch sea salt, Pure Vanilla Powder, cinnamon
1 sugar pie pumpkin or sweeeeet winter squash
1 cup dates, pitted
4 T Coconut Oil, melted
1/3 cup maple syrup
1 T cinnamon
1 tsp. nutmeg
pinch cloves

to create:
1. To make the crust, blend all ingredients in a food processor, press into pie plate. Chill in fridge.
2. Blend pumpkin with a little water in a blender until smooth. Add all other ingredients, pour into crust... chill in fridge for an hour.
3. Share the bounty! HAPPY LEAF CRUNCHIN' MONTH!

Garbanzo-Seed Oddities

It's a cracker! It's a burger! It's breakfast, lunch, and dinner.....It's whatever you want it to be!

1/4 cup Hemp Seeds
1/4 cup ground flax seeds
1 T roasted garlic salt (or sea salt and additional roasted garlic cloves blended in)
2 cups garbanzo beans

to create:
1. Mix everything thoroughly in a food processor, add water if necessary for blending.
2. Spread out on dehydrator trays (or bake in oven till crispy) and dehydrate for 2 hours. Flip the crackers..dehydrate another 2-3 hours.

Raw-k On Cookies

This recipe is SOOOO simple! Make these and put them in the fridge to keep for a snacks/breakfast/whole food, raw, vegan energy bar!

1 cup medjool dates, pitted
1 cup Raw Walnuts 
pinch cinnamon, Maca Powder, sea salt

to create:
1. Blend all ingredients in a food processor... add a lil' water or coconut oil if necessary for blending!
2. Roll out and cut into lil cookie shapes with a cookie cutter or jar top!
3. Energy, nutrient-dense glory fer yeeeee!!!

Tag Cloud


April 2014

Monthly Archives

Recent Posts

  1. Jalapeño-Chia Hush Puppies
    Monday, April 14, 2014
  2. Raw Corn Crisps
    Thursday, April 10, 2014
  3. Spring Mulberry Coconut Chews
    Tuesday, April 08, 2014
  4. Raw Cookie Dough
    Friday, April 04, 2014
  5. Chai Hazelnut Chia Brownies
    Monday, March 31, 2014
  6. Enlivened Beet Salad
    Saturday, March 29, 2014
  7. Beet Cheez-y Ravioli
    Wednesday, March 26, 2014
  8. Vanilla Dreamsicle Coconut Bark
    Monday, March 24, 2014
  9. Raw Almond Espresso Brownie Bites
    Friday, March 21, 2014
  10. Maca Kasha Krunch Brekkie Cereal
    Friday, March 14, 2014

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