vegan
Chocolate Fudge
Sweets in the Raw Pre-Release Book Signing
I am still coming down from all the love last week! Last saturday, I had my first Book Signing Event as an extra special thank you to all of the people who inspired me to create my new book Sweets In The Raw:Naturally Healthy Desserts. About 3 years ago, I would make healthy vegan desserts for my clients at Marquis Pilates & Fitness at our annual holiday parties. They continued to ask me for the recipes and would hire me to make desserts for their parties. A year later, I had the crazy idea of putting a book together just for them, but, somewhere along the way, it got sooo much bigger than that! As I posted pictures on my Facebook and Instagram, I started gaining some attention. I realized that there was nothing out there like what I was trying to create! That was when I decided that if I was gonna do this, I should do it BIG! I wanted the whole world to be able to have access to healthy desserts. And that is exactly what I am working on!
Last saturday, I am so blessed to say I had so much love and support. Of course I had all of my friends from the studio come, but I was so surprised and excited to also see people that I hadn’t seen in over 4-6 years! I had old colleagues, crossfit buddies and massage clients show their love and check out what this Naturally Healthy Desserts journey was all about! To say it all went well would be an understatement. We even ran out of desserts, it was so busy!
But, there is even better news! Although I was originally told that I could only sell advanced copies of my book at this one time event, there have been so many requests for my book that I have been given the green light to sell additional pre-released copies between now and July 31st! Yes, that’s right! If you wanted to get a pre-release copy of the book but couldn’t make it to the book signing, it isn’t too late! Just click this link to order.
My journey has just begun! September 1st will be my BIG official national release! In the meantime I will need your help to share this book and message of real #naturallyhealthy desserts with the world. Please feel free to share pictures of the delicious desserts you are making and share your favorite recipes with your friends! Thank you again everybody!
PS: Be on the lookout for the Strawberry Cheesecake Tutorial video next friday on my youtube channel.
ADVANCED BOOK SIGNING OF SWEETS IN THE RAW: NATURALLY HEALTHY DESSERT COOKBOOK!
The day is almost here, the day of my very first book signing. Two years ago, when I first decided I was going to create a healthy dessert cookbook without refined sugars, I had no idea the journey it would take me on. My goal at the time was pretty simple: create a couple dozen healthy and delicious dessert alternatives for my friends, family and clients and put it into a cute cookbook… Easy enough, right?
In the industry of healthy and fitness, there is a lot of time and energy put into the next big fad and way too much time spent telling everyone what they can’t have and very little on what you can have. After taking the time to learn and understand what highly processed foods and sugars do to the body, I began some R&D into the healthiest desserts I knew of at the time — vegan desserts. Unfortunately, I found that many of these desserts were using highly processed ingredients. I then turned to raw desserts and, although the basic concept was amazing — simple, no baking required, all whole ingredients — they still weren’t actually healthy. Most of recipes I found were loaded with so much refined sugar (the kind that makes your blood sugar go sky high) that it completely cancelled out the benefits of the whole foods they were being paired with! Lucky for me, I came across a few bloggers, chefs and cooks who showed me how to use whole ingredients in a new way! People like: Susan Powers of rawmazing.com, Angela Liddon of ohsheglows.com, Megan Gilmore of detoxinista.com, Heather Pace of sweetlyraw.com, Laura-Jane The Rawtarian at therawtarian.com and Ella Leché of pureella.com. Now all of these beautiful ladies don’t necessarily just make desserts or exclusively use unrefined ingredients. But, thanks to them, I was truly inspired to start using natural sugars in completely new ways. After learning that skill, the recipe crafting process came quite easily, after all, I did grow up in a kitchen with a mom making homemade desserts on the daily! Months of playing in the kitchen and 46 recipes later, I now have what is the very first raw, vegan family & kid-friendly dessert cookbook made with no refined sugars or processed ingredients – Sweets In The Raw: Naturally Healthy Desserts!
So what can you expect in this book? Simple, beautiful, easy-to-make desserts with fresh whole ingredients. The recipe chapters are organized by dessert type so there is a chapter for: Bars, Bites & Cookies, Cakes & Tarts, Candies, Fudge & Truffles and Frozen Treats, Ice Cream & Sorbets so that when your sweet tooth hits, you can easily find a recipe to satisfy it. There are even handy icons at the top of every recipe page to let you know exactly how long each recipe should take with a Soak Time, Prep Time and Freeze Time symbol. I have even added a whole section about the most important things to know about eating healthy sugars so that you have less confusion with this sweet and sticky subject.
To think that this Saturday I will be hosting my very first book signing for the people who inspired it all is so surreal! I have been able to accomplish so much in such a short period of time, all thanks to your love and support! I hope that this book not only gives you delicious recipes (Strawberry Cheesecake and Raspberry Sorbet are my favorites!), but also gives you some inspiration to play around in your own kitchen.
To get your hands on this Pre-Release, be sure to RSVP to the event. If you are unable to make it this time around, the book will be nationally released in September, and you can expect a large book tour when it comes. Thank you for all the help during this journey!
Vegan Chocolate Milk
Is there a single kid out there who didn’t want to upgrade their traditional school milk for chocolate milk? If you weren’t deemed lactose intolerant, milk was probably a staple in your childhood diet. For most of us, it was milk in our breakfast cereal, a carton with our school lunch and finally, a big glass of milk with dinner. Unfortunately for me, I have been lactose intolerant for as long as I can remember. And I am not the only one. About 1/3 of Americans are as well. In addition, milk has been in the hot seat the past few years with questions about how healthy it really is. So what is a health-conscious girl like me supposed to do? Create something that tastes even better of course, with no gray areas! That’s right — Chocolate Milk is getting a Naturally Healthy makeover!
Now, I created this chocolate milk recipe for my little 3 year old nephew. My twin sister and brother-in-law are trying very hard to ensure that he eats healthy, but in a world where every restaurant wants to serve your kid juice or chocolate milk, it can be hard. They win some battles and lose others, but now, he can have “chocolate milk” whenever he comes to visit Auntie Laura! Plus, I added a little touch of yacon syrup to the recipe. So, not only is he getting something delicious with no refined sugar or fake ingredients, but he is also getting some prebiotics which are great for his tummy and mine, too!
*This recipe was originally featured on Blendtec 4/20/16. http://www.blendtec.com/recipes/vegan-chocolate-milk
Ingredients
- 1/2 cup raw cashews soaked for 2 hours
- 3 cups water
- 5 medjool dates pitted
- 1/2 tsp vanilla extract
- 1/8 tsp vanilla bean powder optional
- 1/8 tsp cinnamon
- dash salt
- 2 1/2 tbsp cacao powder
- 1 tbsp yacon syrup
Servings: servings
Instructions
- Place all ingredients (excluding yacon syrup) in a blender and blend for 2 minutes. Add yacon and pulse 2-4 times until well blended. Serve and enjoy immediately of seal in an airtight mason jar in the refrigerator for up to 7 days.
Recipe Notes
Helpful Hint: If you don't accidentally drink all of the chocolate milk as soon as you finish it, note that it is completely normal for the milk to separate slightly. Simply shake before serving.
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2016 Food Trend: Naturally Healthy Snacking
2016 is the Year of Snacks! Snacks are everywhere you turn, and more and more companies are getting in the mix responding to the pressure for healthier options. The good news is most companies are making an honest attempt to become more health conscious. The problem is that it’s only an attempt. The food industry is listening, and understands that consumers need healthy and convenient snack choices for busy lifestyles. But it takes a lot more than a “gluten-free” or “certified organic” label to make something actually healthy.
Unfortunately, there are a lot of “health food” companies that spend way too much time following trends and fads — not the science. Because of this, it can get really hard to navigate the snack aisle and choose what is actually healthy versus what a company is just marketing as healthy. To make this easier to understand, I am going to share with you the companies that are doing it right!
What does it take to be on this list of Naturally Healthy snacks?
- No Fake Ingredients (i.e., unnatural flavoring, dyes, preservatives, etc.)
- No Added Refined Sugar (i.e., white sugar, fruit juice, organic sugar cane, maple syrup, agave, honey, etc.)
- Naturally Gluten-Free
- Naturally Dairy-Free
Cookies/Crisps: NUD – Spirulina Banana Crisps
Don’t let the green color fool you! These are delicious little squares. Best part? They are only made with natural ingredients and sweetened with dates and bananas, instead of the typical refined sugars! I recently met Julia Kirouac, founder of NUD, and I have to tell you the only thing sweeter than these crisps is her personality and her mission to help people stay healthy. The world needs more people and products like this!
Crackers: Mary’s Gone Crackers – Chia & Hemp
I came across these crackers a few years ago when I was looking for an appetizer to bring a party. Not only is this brand still around and kicking, they are also making new, delicious flavors. These crunchy crackers go great with hummus or guacamole.
Guacamole: Good Foods Guacamole
Chips and guac are a guilty pleasure of mine! But when I cut refined sugar out of my diet, I was floored by the companies that added sugar to these products. After a few months of looking, I came across the Good Foods Guac. The combo of this guac and the Mary’s Gone Crackers is incredible — it has the perfect crunch and rich full flavors that you need from a “chip & guacamole” craving.
Frozen Popsicles/Treats: Froozer
Hands down, Froozer is the winner of the frozen treats category! This is one of the greatest products coming out in the spring of 2016. This is what happens when a company with integrity and passion for health make a popsicle. There is absolutely nothing added to this product. When you read the label, you will find you are simply eating pureed fruit… no fruit juice added! This is the healthy option replacement to those sugar packed frozen yogurt sticks.
Dried Fruit: HomeGrown Organics-Freeze Dried Fruit
Let me start off by saying that this product has not officially hit the market yet. I’m giving you an exclusive sneak peak at an amazing product hitting the shelves later in 2016, and OMG! I have never had freeze-dried fruit this good. The fruit tastes like it was dried at its peak of freshness. The best part is that NOTHING has been added! It’s just nature at its finest! This snack is perfect when enjoyed right out of the bag or added to a homemade trail mix.
Coffee Blend Drink: Project Juice – Get Up & Go Go
This coffee drink is a delicious option for a morning or afternoon pick-me-up. This blend of fresh, cold-pressed coffee and sprouted almonds is sweetened naturally with dates so you don’t have to feel bad about this treat.
Now that you know about the healthier options, go out there and try some! By purchasing foods that actually promote health and wellness, you will create a demand for more selection on the market. Let’s continue to educate ourselves and demand more Naturally Healthy options.
*I am not sponsored or paid by any of these companies. This article was written purely to help people find healthy alternatives to their favorite foods. -Laura
Espresso Truffles
Just the thought of espresso and chocolate puts a smile on my face! Now that I have merged them both into a truffle…watch out world! It is the perfect treat to complement a cup of coffee for breakfast or to satisfy your sweet tooth at the end of a long day!
Ingredients
TRUFFLE BASE
- 1 cup hazelnuts
- 1 tsp organic ground coffee
- 1 cup cacao powder
- 1/8 tsp cinnamon
- 12 medjool dates
- 3 tbsp cold brew coffee
- 1 tsp vanilla extract
- 1 medium avocado ripe
CHOCOLATE
- 1/4 cup refined coconut oil melted
- 1/2 tsp vanilla extract
- 3 tbsp yacon syrup
- 1/4 cup cacao powder
Servings: truffles
Instructions
TRUFFLE DIRECTIONS
- Process all dry ingredients together until flour-like in consistency in the food processor. Add pitted dates and process until the mixture is an even, crumbly consistency. Add the remaining ingredients and process until the dough turns into ball. Roll the dough into 1 inch balls, place on plate and put into the refrigerator while making the chocolate coating.
CHOCOLATE DIRECTIONS
- Mix all wet ingredients together in a small mixing bowl. Add cacao powder and whisk until well blended. Dip truffles base into the chocolate with a fork and place onto cookie sheet lined with parchment paper. Place in the refrigerator for 10 minutes, serve and enjoy. Extras can be stored in the refrigerator for up to 1 week.
Recipe Notes
Helpful Hint: I used to top these delicious balls of yumminess with a whole coffee bean, but I found people were trying to eat them. I now garnish the truffles with ground coffee and then sprinkle coffee beans on the plate for presentation.
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Strawberry Cheesecake
If you are looking for crowd-pleasing Valentines’s Day dessert then look no further! This vegan strawberry cheesecake is all you will need! It is fresh, light and creamy!
Ingredients
CRUST
- 1 cup raw almonds
- 6 6 deglet noor dates
- dash salt
- 1/4 tsp cinnamon
CHEESECAKE FILLING
- 2 cups raw cashews (soaked for 2 hours)
- 8 medjool dates
- 2/3 cup refined coconut oil melted
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1/4 cup bing cherries for color
- 2 cups strawberries
Servings: mini cheesecakes
Instructions
CRUST DIRECTIONS
- Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini molds. Set aside.
CHEESECAKE FILLING DIRECTIONS
- Process all ingredients except for strawberries and cherries until even blended. Add remaining fruit until smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
Recipe Notes
Helpful Hint: If you are unable to use fresh fruit, be sure to fully thaw your strawberries before adding them into the filling; otherwise the coconut oil will harden up and create a chunky looking texture.
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Bite-Size Black Forest Cakes
Everyone needs a little bite of chocolate cake every now and then right? Well, say hello to these naturally healthy, raw, vegan and refined sugar-free black forest cakes! The cake is rich and chocolaty with the texture of a brownie, topped with a smooth and sweet Coconut Vanilla Whipped Cream. So what makes it Naturally Healthy? It is made with only real whole ingredients… meaning this dessert actually has vitamins and fiber. With approximately one date worth of sugar per serving, this is dessert done right!
BITE-SIZE BLACK FOREST BITES
prep time: 10 min
chill time: 1 hour
makes: 20-14
CAKE INGREDIENTS
1 1/2 cup hazelnuts
1/2 cup walnuts
2 cups medjool dates
1/3 cup dried bing cherries
1 cup cacao powder
2 teaspoon vanilla extract
dash of salt
DIRECTIONS
Process all dry ingredients until flour-like consistency in the food processor. Add remaining ingredients and process until dough forms into large ball. First press mixture into mini silicone mold and refrigerate for 1 hour.
WHIPPED CREAM INGREDIENTS
1 can coconut cream (chilled)
1 teaspoon vanilla extract
2 teaspoons date paste
20-24 frozen bing cherries (for garnish)
DIRECTIONS
Scoop out firm chilled coconut cream from the top of the can. Discard remaining liquid. Add vanilla and date paste. Mix with an electric mixer until light and fluffy. Scoop cream into a piping bag.
To finish simply pipe the cream onto the cake bites and top with a frozen bing cherry. Serve and enjoy!
Helpful Hint: If possible do not top your cake with whipped cream until you are ready to serve. If that is not an option then be sure to keep your cake in the fridge until ready to eat to ensure the cream holds its form.
Sweet Cashew Milk
I was inspired to make this delicious glass of yumminess after being introduced to it through a juice cleanse! It was my favorite juice of the cleanse, and I wanted to recreate it! (I personally think mine is better… No bias though.) I knew that it’d taste fantastic in coffee, and it’d be the perfect “milk” to my raw chocolate chip cookies (recipe coming soon). Not only that, I knew that it’d be the perfect replica for any recipe calling for milk. And because I can’t have diary, I needed that replica! Give it a go and let me know how you enjoy your cashew milk!
Sweet Cashew Milk
soak time: 2 hours
prep time: 10 min
INGREDIENTS
1/2 cup raw cashews (soaked 2 hours & drained)
5 medjool dates
½ teaspoon vanilla extract
1 vanilla bean pod, scraped (optional)
2 cups water (3 cups for a more “traditional” milk consistency.)
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
dash of salt
DIRECTIONS
Place all ingredients in a blender and blend for 2 minutes. Serve and enjoy, or seal in airtight mason jars in the refrigerator for up to 7 days.
Helpful Hint: A little nutmeg and cinnamon go a long way, so use sparingly.