Posts tagged #recipe

Sugar free, Gluten free, Dairy free chocolate cake

Ingredients for the cake portion of the recipe

  • 1 1/2 Cups Avocado mashed (360g)
  • 3/4 Cup Monk fruit sweetener (Link to purchase in the bottom)
  • 1 Tbsp Vanilla extract
  • 6 Large eggs separated
  • 4 Oz Lily's stevia sweetened dark chocolate chips
  • 66 g Coconut flour sifted (Roughly 3/4 cups - but weigh it instead!!! - (Link to purchase in the bottom)
  • 90g Tapioca flour (Link to purchase in the bottom)
  • 2 tsp Baking soda
  • 3/4 tsp Sea salt

Ingredients for the Chocolate Cream frosting:

  • Pecans to garnish (Soak your pecans for 8 hours and allow them time to air dry)
  • 1/2 Cup Light coconut milk
  • 2 Egg yolks
  • 1/3 Cup monk fruit sweetener (Link to purchase in the bottom)
  • 3 Tbsp Coconut cream ( either buy coconut cream or place a can of full-fat coconut milk sit in your fridge overnight. Dispose the liquid and use the remaining cream)
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt


How to make the cake portion:

  1. Preheat your oven to 350 degrees and oil two 9-inch cake pans with coconut oil (up the sides) and set aside. I prefer using a convection oven as the moisture will create a really moist cake. 

  2. Place the avocados in a food processor and process till smooth. Transfer the mixture into a bowl

  3. Add the monk fruit sweetener, vanilla and egg yolks into the avocado bowl. Place the egg whites in a separate bowl. Beat the avocado mixture until creamy and well mixed. 

  4. Place the chocolate chips into a small, microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted. Add the chocolate into the avocado mixture and beat until well incorporated.

  5. In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.

  6. Beat the egg whites on high speed until they form stiff peaks, which takes about 4 minutes.

  7. Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.

  8. Divide the batter between the two prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool to room temperature in the pans.

How to make the frosting:

  1.  place the coconut milk and egg yolks in a medium pot and whisk them together. Set the temperature to medium heat and add in the coconut sugar, coconut cream, honey, vanilla and salt. Whisk constantly until the mixture is thick enough to coat the back of the spoon, and is JUST about to boil about 6-7 minutes.)

  2.  Place into the refrigerator for 20 minutes to let it thicken.

  3. Once the mixture has thickened, frost away.

  4. Refrigerate overnight to harden.

These are the hard to find  products I used in this recipe:  

Posted on January 19, 2017 and filed under Recipes and Nutrition.

Persimmon + Ginger + Mint Paradise Smoothie

The other day I was in the supermarket and saw one of my all time favorite fruits: Persimmon. Though I avoid sugar, my health coach allows me to eat fruit a few times a week. I couldn't resist but buy this sweet goodness that I only see once in a blue moon in Chicago. I whipped up the most satisfying and amazing smoothie with it. I have to caution you that this is a very thick smoothie. So if you prefer a less thick consistency, you will need to water it down a little bit.

I hope you enjoy it as much as I did! This recipe is a powerhouse of vitamin A and C, B complex vitamins, and Omega 3s!  Here is the recipe:



1. 1 Persimmon

2. 1 inch piece of ginger

3. 1/4 cup of mint leaves

4. 1 tablespoon of chia

5. Bone Broth Protein - vanilla flavor

6. 2 cups of baby spinach 

7. 1 tbsp sprouted cashew butter ( I buy t

8. 1/2 cup of sprouted Brazil Nut milk (see recipe here).


Place all of the above ingredients on the vitamix and blend well. Careful: This smoothie is addictive!

Best Raw Pumpkin Pie Recipe for Thanksgiving

I love pumpkin pie. It is the one thing I look forward to all year.... However, I do not love the effect that dairy and flour has on my body. Since banning both these bad boys from my diet - after all I do not have to gain 1000lbs in a year like a newborn calf - I had to find alternatives to this holiday staple. The best recipe I have found is Mathew Kenneys' pumpkin pie with shortbread crust. If you are unfamiliar with Mathew Kenney, he is a gifted chef that finds way to make raw dishes taste better than regular ones. In fact, if you are every in Santa Monica, CA his restaurant, M.A.K.E., is a must visit. I went and I think I ate for hours. I didn't want to leave. HIs food is... delicious.

Anyway, here is his recipe that I am following and giving my family. This recipe is Bella approved - meaning my one year old ate it and loved it!


  • 1/2 cup shredded coconut
  • 2 cups cashew flour
  • 2 tbsp agave nectar
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

To make the crust: In a dry vitamix container make a flour out of the shredded coconut. Make it as fine as possible. In a food processor combine coconut flour, cashew flour, and remaining ingredients for curst. Process till mixture can be pressed between fingers. Press into a 9 inch tart pan.


  • 1/2 cup cashew flour
  • 3/4 cup agave nectar
  • 1/2 cup carrot juice
  • 1 tbsp lemon juice
  • 1/2 cup raw pumpkin
  • 1tsp vanilla extract
  • 1 vanilla bean scraped
  • 1 1/2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 teaspoon ginger
  • Pinch ground cloves
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted.

To make filling: Blend all ingredients in a vitamix except for the coconut oil. Slowly blend coconut oil till the mixture is well combined. Pour mixture into prepared crust and put in the freezer till it is hardened. Then you can keep it in the fridge.

Enjoy and have a healthy and turkey-free Thanksgiving! Turkeys will thank you for that!

Things you should be eating: Spirulina

Spirulina is a superfood and a nutritional powerhouse. It is a blue-green algae usually found in freshwater lakes and it is a great source of vegetarian protein. It contains all nine amino acids needed to synthesize protein in the human body. In fact, 60% of the weight of spirulina is composed of pure protein! Unlike animal flesh, spirulina is quickly absorbed by our bodies making it even better than meat. The cell walls of this wonder algae don’t have cellulose, so it is 90 percent digestible. This means it has higher absorption than any other common plant revitalizing your body quickly and effectively.

Spirulina has a lot of micro-nutrients including vitamins, minerals and antioxidants. It contains vitamins A, B, C, D, E, and the minerals iron, calcium, potassium, and magnesium. It contains a series of antioxidants as well, including phycocyanins, tocopherols and beta-carotene. Because of its macro and micronutrient profile, many professionals use spirulina to treat metabolic diseases like hypothyroidism, diabetes, obesity, and high cholesterol. Spirulina is also used to treat nutritional deficiencies including iron deficiency.

Spirulina is truly wonderful, the only problem with this superfood is its taste ... I won’t lie. Spirulina tastes like a grassy ocean... Kind of gross really. And it is hard to know what to do with it as it is usually sold in powder form. Luckily for you, I did all of the hard work and found a tasty way to enjoy this nutritional powerhouse. I created a recipe using grapefruit that I use to help my own weight loss. It is creamy, tangy, but also sweet. I'm sure you'll love it. Using spirulina in conjunction with grapefruit increases iron absorption, metabolizes fats, and facilitates weight loss! And remember that in order to metabolize fat, your body turns it into CO2… Yes! Fat is literally breathed out of your body! To intensify the effect of the smoothie, you might want to follow it with some pranayama (breathing exercises) that will allow your body to better utilize oxygen and expel out the CO2… Translation: Bye bye, fat cells! (Click here to view a series of breathing exercises)


Green shake with Spirulina and Grapefruit


  • A handful of dark leafy greens (I used dandelion, but you can use any other dark leafy green)
  • 2 bananas (it is best if frozen)
  • 1 grapefruit
  • 2 tablespoons of spirulina
  • water
  • Monk Fruit sweetener (or any other sweetener) to sweeten if you want


Peel the bananas, cut them into pieces and put them in a container in the freezer overnight. In the morning peel the grapefruit. Put it in a blender with the spirulina, water, stevia to taste, your dark leafy greens, and the frozen banana. Blend everything in a blender until it is smooth. Drink as soon as possible! If you have any questions, take a look at the video below!

God bless you.

4 Ingredient Pancakes without flour

I am one of those people who always has a sweet tooth. I usually try to not fall into the trap of my sweet tooth, but recently an article that came out in the Journal Steroids suggests that eating sweets in your breakfast could aid you in staying within a strict low calorie diet. As my diet is usually pretty strict because of my hypothyroidism I decided to experiment with this idea. Well, it turns out that when I eat this 4 ingredient sweet pancake (which by the way does not require any maple syrup), I feel full till lunch time! So here is the recipe:


2 eggs

one banana

1 tbsp hemp seeds

stevia sweetened chocolate chips ( I buy a brand called Lily's sweets)

How to:
Make a batter in the blender using the 2 eggs, the banana and the hempseeds. It is better to make it the night before and leave it in the fridge as it thickens over night and the dough is not as runny as when you make it right before you eat it. Pour the batter over a griddle and sprinkle with some dark chocolate stevia sweetened chocolate chips. Cook it on both sides. Once it is golden brown remove from griddle and eat!

Posted on October 6, 2015 and filed under Recipes and Nutrition.