Wednesday, February 29, 2012

Vegan Chocolate Balls

Helllllooooo Daily Veggers! Today we focus on chocolate!!!




 Let me start off by saying this, when I embarked on this vegan adventure I quickly came to the realization that I would not be eating milk chocolate again. Here I'll show you a video of the day I found out I wouldn't be eating chocolate anymore:


Yeah, that about sums it up. Anyway it turns out I still can have chocolate, just not milk chocolate. Not only does it taste the same as regular chocolate (if not better) it's actually good for you!

Let's do a quick history of chocolate, shall we? Chocolate was used for ceremonial purposes by the Aztecs and used as an offering to the gods (can you blame them?). Chocolate was also used by the Aztecs to fight fatigue and was not sweetened. In fact chile pepper was added to spice it up. Which brings me to today's recipe. Spicy Chocolate Balls of Love. Okay maybe not of love, but close enough.

Spicy Chocolate Balls
makes 20 chocolate balls

2 cups dates
3/4 cup raw cacao nibs
3 tablespoons raw cacao powder
2 tablespoons coconut oil
1 tablespoon maca powder
2 teaspoons agave
1 teaspoon spirulina
1/4 teaspoon cayenne pepper
dash of salt

In a food processor, process dates using the "s" blade until you get a doughy paste. Add all ingredients  (EXCEPT for cacao nibs) and process. Remove "dough" from processor and begin to form small chocolate balls with your hands. Once you have a round ball, roll it onto a plate with cacao nibs until completely covered. Place in a sealed container and refrigerate overnight. The next day you'll have the best Spicy Chocolate Balls waiting for you.



Try it and let me know what you think!

Melissa
Our Daily Veg

Tuesday, February 28, 2012

Kombucha Float

Helllooooo daily veggers!!!!

Today we will be looking at Kombucha. Kombucha is a fermented tea made from a yeast culture that resembles a flat-rubber pancake. Because it is fermented it contains less than 0.5% alcohol but the amount of alcohol is so small that it is considered a non-alcoholic beverage which means....go on and drink it at work...in front of your boss...and while you're at it offer him a bottle too!

Kombucha also has many health benefits. Some of those benefits include healthy skin, joints, digestion,  and cancer recovery to name a few. It is also a great probiotic which helps with h. pylori (aka uclers), irritable bowel syndrome, cholesterol, high blood pressure, and the list goes on and on. Kombucha has a bit of a champagne like flavor and is a great substitute for root beer when making a float. Which leads me to this simple recipe.....

Kombucha Float

1 cup Kombucha
1 scoop ice cream

Pour Kombucha in a glass, add a scoop of ice cream (for this recipe I used Coconut Bliss Non-Dairy ice cream in Cherry Amaretto).



I like to mix it up real good until the whole drink is creamy.



That's it. Pure heaven! Try it and let me know what you think.


Melissa
Our Daily Veg

Monday, February 27, 2012

Ice Cream Sundae!!!

It's been a long time daily veggers but today I am back! Many of you said that your New Year's resolution was to eat more vegan friendly meals. A lot of you gave up because you weren't sure what to eat. Well get back on that wagon because today I bring you the dairy-free, gluten-free, cruelty-free sundae complete with caramel sauce and brownie! Here we go.....








Chocolate Lovers Brownie
3 cups walnuts
1 cup dates
1/4 cup agave
3 tablespoons raw cacao powder

In a processor, process nuts until you get a powder like consistency. Add dates and process some more. Begin to add agave and cacao powder until you get a dough like consistency. Remove "dough" from processor and shape it into a rectangle by simply using your hands. Use a knife to cut our your brownie pieces. You will have 6 brownies with this recipe. Easy!


Caramel Sauce
1/2 cup agave
2 tablespoons almond butter
1 tablespoon almond milk

Place all of the ingredients in a cup (I do it right in the measuring cup that I use to measure the agave). Whisk with a fork until you have a caramel sauce consistency. That's it.

For the ice cream I like to use a brand called Coconut Bliss. It's vegan and uses a coconut base just as the name suggests.

You can add different toppings such as crushed nuts, raw cacao nibs, or goji berries. For this particular recipe I used raw cacao nibs.

The whole sundae can be made in less than ten minutes. I guarantee you will love it. Try it and let me know what you think!

Melissa
Our Daily Veg

Tuesday, December 13, 2011

Wake Me Up Sunshine Juice!

Since my juice cleanse I've been juicing more frequently. It not only keeps my body from getting hungry at odd times of the day and tastes great. Here's a simple juice recipe. Save the pulp because tomorrow I'm going to show you how to make cupcakes using the pulp. That's right, cupcakes!!!!

Wake Me Up Sunshine Juice

10 carrots
 3 green apples

In a juicer, juice carrots and apples.  Makes 2-3 servings, which equals one serving for me..... That's it. Quick, easy, and a more natural pick me up than coffee. Try it and let me know what you think.

Melissa
Our Daily Veg

Friday, December 9, 2011

Almond Ice "Cream"

A big thanks to my friend Julianne Hines for giving me the inspiration to do this recipe. Thank you! Thank you! Thank you! Julianne uses peanut butter in place of the almond butter which sounds awesome. This recipe is fast, easy, and simple to make. Serve as a dessert, snack, or even breakfast!

Almond Ice "Cream"
1 frozen banana
2 tablespoons almond butter (you can use peanut butter as well)
2 tablespoons agave
1 teaspoon almond milk

Place all ingredients in the blender. Blend. That's it! Pure and simple awesomeness! Try it and let me know what you think.

Melissa
Our Daily Veg

Thursday, December 8, 2011

Almond Delight Cookies

Love these cookies! Great tasting and nutritious!

Almond Delight Cookies
2 cups raw almonds
1 cup dried apricots
1 cup coconut flakes
1/2 cup agave

In a processor, process raw almonds using the "S" blade until powdery. Add apricots, coconut flakes, and agave and process until you get a doughy texture. Using a teaspoon scoop out dough and mold each serving into a cookie shape. Freeze in a sealed container for 20 minutes and voila, you've got delicious cookies perfect for winter! To store for later you can keep in the refrigerator or freezer. Try them and let me know what you think.

Melissa
Our Daily Veg

Wednesday, December 7, 2011

Chocolate Ice "Cream"

OMG! I am writing this post at the risk of being very late to work but it's just too good! This morning I had chocolate ice cream! Say whaaaaat? Yes. Well almost. This recipe is between ice cream and a shake but very awesome! Here we go!

Chocolate Ice "Cream"
1 frozen banana
2 tablespoons raw cacao powder
2 tablespoon chocolate almond milk
1 tablespoon raw agave

Place all ingredients in a blender. Blend until smooth.

That's it! That's a recipe for pure chocolaty awesomeness! Try it and let me know what you think!

Melissa
Our Daily Veg

Tuesday, December 6, 2011

Why So Blu "Cheeze"?

One of the many things I dislike about store bought salad dressings is that they are so fattening and have so many processed ingredients that you are advised to only use a 1/2 a teaspoon of dressing. Really? A 1/2 teaspoon of dressing? Seriously, why even bother? I cannot stand having to put a bit of dressing on my fork before I take it in with my salad just so I get a hint of the flavor without the guilt. It shouldn't be that way. I should not feel guilty about eating a salad because it was drenched in dressing (and by drench I mean taking in a full teaspoon). The solution? A healthier alternative that leaves you feeling like you've eaten something from a fast food joint because it's drowned in dressing!!!! Just like I like it!


Why So Blu "Cheeze"?
1 lemon (skin removed)
1/2 cup cashews
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 teaspoon dill 
3 cloves garlic
2 teaspoons mellow miso

In a food processor, process cashews using the "s" blade. Once cashews are processed to a fine powder consistency begin to add the rest of the ingredients beginning with olive oil. Process until you have a nice salad dressing texture. Dress up your favorite salad with this amazing dressing.

Relaxing Salad

This is the salad pictured with the "Why So Blu "Cheeze" dressing above. Skye named this salad herself! Her reason for calling it a relaxing salad? "It was easy to make."

2 cups spinach
1 yellow pepper (diced)
1/2 cup sliced white mushrooms
1/2 cup chopped cilantro
2 stalks of celery, chopped
1/4 cup almonds

In a bowl combine all of the ingredients together. Toss. Add dressing. Enjoy! Try it and let me know what you think!

Melissa
Our Daily Veg

Wednesday, November 30, 2011

Hot Cocoa

A delicious recipe for two, to serve during the winter season. Somehow though this picture doesn't do this cocoa justice. Just trust me on this one. It's good.

Hot Cocoa for Two

2 cups coconut milk
2 medjool dates
2 teaspoons raw cacao
2 teaspoons agave
cinnamon (optional)

In a blender blend all the ingredients (except for cinnamon) together until you get cocoa. Place cocoa in a saucepan and heat for 3-5 minutes or until warm. Serve, sprinkle some cinnamon, and enjoy! Try it and let me know what you think.

Melissa
Our Daily Veg

Tuesday, November 29, 2011

Chick-un Mole

Omg! I just finished eating this recipe. Wow! This one was amazing! Here we go.......


Chick-un Mole

For Mole Sauce:
4 tomatoes
2 celery stalks
1/2 cup coconut oil
3 medjool dates (pitted)
4 teaspoons agave 
3 tablespoons raw cacao
1 cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 chili powder
1/4 teaspoon cardamom 

In a blender, blend tomatoes and celery until smooth. Begin to add coconut oil to blender. If coconut oil is solid, heat on low heat in a small sauce pan until it becomes liquid. Once tomatoes, celery, and oil are blended, add the rest of the ingredients and blend until you get a sauce like consistency.

For Chick-Un:
1 - 20 oz can jackfruit
1 onion diced
1/4 cup coconut oil
1/4 cup chopped cilantro
4 cloves garlic
mole sauce
salt

In a pan, heat coconut oil. Add 1/2 red onion to oil and saute for 3 minutes. Add jackfruit, brine and all. Cook for 30 minutes, or until brine is almost completely evaporated. As it is cooking begin breaking up jackfruit with your cooking spatula or spoon. Once it has a shredded chicken-like consistency add mole, garlic, and salt. Cook for 5 minutes. Turn off flame. Immediately add the rest of your onion and mix well. Serve and garnish with cilantro.

This tastes just like chicken mole and is so very good for you! Try it and let me know what you think.

Melissa
Our Daily Veg

Monday, November 28, 2011

Jackfruit Carnitas with Tomatillo Sauce

I'm on a jackfruit kick! I want to thank all of my friends who helped in the finding of this delicacy. I especially want to thank my friend Rommel for letting me know where to buy this beautiful fruit! Just to reiterate you can purchase this fruit fresh if it's in season or canned from your local Asian market. I purchased mine canned from 99 Ranch Market in Arcadia. OK. Here we go!!!



Tomatillo Sauce
6 tomatillos
1/2 red onion 
2 cloves garlic
handful of cilantro
1 teaspoon oregano
salt (to taste)

In a saucepan boil tomatillos for 10-15 minutes. Remove from stove, drain and place tomatillos in blender. Blend. Once you have a smooth sauce, in the same blender with the tomatillos add onion, garlic, cilantro, oregano, and salt. Blend for about 2-3 seconds on the mix cycle.


Jackfruit Carnitas
1 - 20 oz can jackfruit in brine (not in syrup)
1/4 cup coconut oil
1/2 red onion diced
6 cloves garlic
Juice from 1 lemon
2 tablespoons Braggs Liquid Aminos

In a pan, heat coconut oil. Add 1/2 red onion to oil and saute for 3 minutes. Add jackfruit, brine and all. Cook for 30 minutes or until brine is almost completely evaporated. As it is cooking begin breaking up jackfruit with your cooking spatula or spoon. Add Braggs Liquid Aminos, lemon, tomatillo sauce, and garlic. Cook for 5-10 minutes. Try it and let me know what you think!




Melissa
Our Daily Veg

Sunday, November 27, 2011

Simple Guacamole Recipe

Simple Guacamole Recipe

2 avocados
1teaspoon olive oil

1/2 teaspoon oregano
1/2 teaspoon basil
Salt, pepper, and cayenne pepper to taste

In bowl mix all ingredients together using a spoon to mash avocado as you mix. Mix until you get a smooth guacamole consistency. Enjoy.

No Carne Carnitas!


So how can you make vegan carnitas? Easy. Just use jackfruit! Jackfruit can be found at your local asian supermarket. Jackfruit works like tofu and takes the flavor of whatever you cook it in. It also shreds nicely like pulled pork. Here's a simple vegan pulled pork taco recipe that I made today. It could have fooled anybody. Delicious.

No Carne Carnitas
1 - 20 ounce can of jackfruit in brine (not in syrup)
1/4 cup coconut oil
1/4 cup Braggs Liquid Aminos
1/2 red onion diced
Juice of one lemon
4 cloves of garlic
1 tablespoons raw agave
1 teaspoon oregano

For the taco shells and garnish:
Chard lettuce leaves
1/2 red onion diced
1 tomato diced

In a pan, heat coconut oil. Add 1/2 red onion to oil and saute for 3 minutes. Add jackfruit, brine and all.

Cook for 30 minutes or until brine is almost completely evaporated. Add Braggs Liquid Aminos, lemon, garlic, agave, and oregano. Cook for 5-10 minutes.

Serve over chard lettuce leaves and garnish with red onion and tomato. For this recipe I also put canned pinto beans and guacamole. I will post the guacamole recipe next. Enjoy.

Try it and let me know what you think!

Melissa
Our Daily Veg

Wednesday, November 23, 2011

Soda...

The holidays are just around the corner and all the door buster coupons are in. Commercials and jingles are being cranked out for the holidays. People are getting ready to start their Christmas shopping. One popular item that seems to be heavily advertised this year is a soda maker.

The commercial claims the soda maker will be wonderful for you and much cheaper than buying soda from the store. But let's face it soda is still soda, and bad for you. Soda has been linked to migraines, obesity, tooth decay, etc. Besides why buy a machine when you can make your own healthy and easy to make soda? It's as simple as pouring juice into a glass. :) Here's what you need: mineral water, juice, and a glass to pour it in. That's it. Easy, great tasting, and better for you than regular soda.

Mineral water offers all the benefits of drinking water, in fact it is drinking water. The only difference is that it is carbonated. The carbonation itself does not hurt you in any way and is actually beneficial for settling an upset stomach. No this is not my abuelita's remedy (even thought it sounds like it should be), it's actually true. For this recipe I used pomegranate juice, but feel free to substitute and use your favorite juice.

Pomegranate Fake-cola!
3/4 cup Pellegrino sparkling natural mineral water
1/4 Pomegranate Juice


In a glass mix mineral water with pomegranate juice. You don't have to stir or anything. Just pour the mineral water and juice out of the bottles and into the glass.  That's it. Easy-peasy-lemon-squeezy! Enjoy!!!

Raw Vegan Pumpkin Pie

Just in time for Thanksgiving, raw vegan pumpkin pie. This delicious dessert is best if made the night before.

Raw Vegan Pumpkin Pie

For crust:
2 cups walnuts
1 cup pitted medjool dates
1/4 cup coconut oil
1-2 tablespoons agave
pinch of salt

For filling:
2 cups cashews
15 oz can of organic pumpkin
1/2 cup agave
1/2 cup coconut oil
Cinnamon (optional)

For crust: In a food processor blend walnuts until crushed using the "s" shaped blade. Add medjool dates, coconut oil, and a pinch of salt to walnuts. Blend well. Place mixture in a pie pan and begin to mold it to the pan using your hands to create the crust. Once the crust is ready place 1-2 tablespoons of agave in the center of the crust and using a spoon spread it all along the bottom until the crust is completely covered. This creates a light layer of agave. Freeze for 15 minutes.

For Filling: While the crust is in the freezer blend cashews in food processor using the "s" shaped blade. Once blended, add the rest of the ingredients one at a time as it is processing. Stop once you get a smooth consistency.

Once the 15 minutes is up remove crust from the freezer. With a spoon, add filling to crust. You can smooth it out using the back of your cooking spoon. Finish it off with a light sprinkle of cinnamon. Refrigerate overnight. The next day you'll be able to enjoy an amazing and guilt free dessert for your Thanksgiving feast! I like to have my pie with a tall glass of almond milk. Unfortunately this is not the after picture of the pie. It was too tempting so I didn't take the after picture, but basically it's this only a harder filling consistency. :)

Try it and let me know what you think!

Melissa
Our Daily Veg

Thursday, November 17, 2011

A Special Invitation from Le Creuset and Our Daily Veg!

I am so excited! Le Creuset (my favorite and only cookware!) in City of Commerce has invited Our Daily Veg to participate in an in store demo!!!! I am inviting you Daily Veg readers to come out and join me in December (date to tbd) for a special vegan cooking class for the holidays demo. Learn how to make some creative vegan dishes that will enhance your holiday table. Space is limited so let me know if this is something you'd be interested in as well as what day works best for you: late evening, morning, weekend or weekday. Based on response we will determine a date and time. Hope to see you there it's going to be a blast!!!! Email me at: OurDailyVeg@yahoo.com

Melissa
Our Daily Veg

Garbanzo Miso Soup

Hello Daily Veggers! The holidays are quickly approaching and the weather is getting much colder. It's a great time for some nice warm soup!

On a recent trip to Sedona I had the opportunity to try an amazing garbanzo miso soup at a fantastic vegan restaurant called The Chocola Tree. I decided to make my own version of this amazing soup and I'm happy to say I came pretty close! This soup is fast, easy, healthy, and great for the holidays or for a day in.

Garbanzo Miso Soup

2 cans garbanzo beans
1 1/2 cups water
1/4 cup agave
1/4 cup finely chopped leeks or green onion
3 tablespoons miso


In a processor using the "s" shaped blade process garbanzo beans (liquid and all). When the garbanzo mixture is smooth, begin to add 1 cup water while it is still processing. Once blended, heat in a saucepan over low to medium flame. In a cup whisk miso and 1/2 cup of water (I like to use a fork to whisk the two ingredients). Whisk until miso is completely dissolved. Add miso mixture and agave to the soup in the saucepan. Once soup is warm turn off the stove and then add chopped leeks or green onion. Stir and let sit for about 2 minutes. Serve and enjoy!!!!

Try it and let me know what you think!

Melissa
Our Daily Veg

Thursday, October 27, 2011

Why I Don't Eat Meat

Hello Daily Veggers!!! Since my cleanse I am down to 109 lbs. and I feel great. I'm full of energy and I've even decided that I'm going to begin going to the gym! It's incredible how good a cleanse can make you feel and think. That being said I'm moving on to today's blog entry.

Why I Don't Eat Meat

This is a topic that has kept me wondering how best to frame it without offending anybody. So here goes, if I offend anyone, my apologies in advance.

I don't eat meat because it is not only a cruel practice, but it is disgusting. The thought of putting a dead, rotting carcass in my body grosses me out. I always hear people say to me, "I'm sorry I'm eating this (insert meat item here) in front of you, I totally forgot you don't eat meat".  It's a statement I've made myself during my meat eating days. Of course it is a harmless statement on the part of the carnivore, and no malice is made by the person making it. As well, no vegan or vegetarian should be offended by this comment. However, looking back on this statement instead of me apologizing to the vegan/vegetarian I should have been apologizing to myself and the animal who was sacrificed. Apologizing to my body for the dead animal that I was "nourishing" it with and apologizing to the animal for having to endure hormones, cramped and horrific living conditions, cruel death. 

We see trucks everyday on the freeways carrying livestock to slaughter. We don't realize that these animals are cold, scared, that they are lying in their own feces, that they are festering in bacteria. Not only that, but once they get to the slaughter house everything is done quickly because it is a business, and time is money. Some animals are not killed quickly, or at all. The rest you can imagine for yourself or look online. It is a cruel practice as animals, like humans have a central nervous system, they have feelings, and they have fears.

An animal that dies in this way is dying in fear, pain, agony, and a whole array of negative emotions and we are consuming this. Many people say, "Yes but I buy free range, hormone free, cage free, raised humanely blah blah blah". Great. But imagine this, you have a cow that's been raised humanely in the best environment possible. The cow grazes freely, roams around beautiful hills. You get the picture. Suddenly it becomes old enough for slaughter. Now you are taking that cow out of its element and sticking it in a cold truck with the same conditions that any other animal going to slaughter has to endure. That cow's emotions are no different than any of the other animals going to be killed. It can sense a change by the smell of feces, blood, the sounds it hears. This animal is not the calm animal it was at the farm, this is an animal that realizes it is about to die.

The animal is slaughtered, made into hamburger meat, and ready for consumption. Well guess what? You are eating all of that bad energy. Yes, you are consuming that animal's last emotions in the meat you eat. Stop eating meat for awhile and I guarantee that any nightmares you have will go away. Your stresses will be minimized, your outlook on life will be better. You may even write a blog about it..... it's true. I know. Don't believe it. Try it. Come back to me in two months and tell me if that isn't true.

Not only that, but you are removing yourself from the chances of contracting disease, infection, etc. Here's another thing that may help you stop eating meat. Did you know that in the United States cow's are being fed chicken manure because it's cheaper? That's right manure, as in crap! One ton of manure costs $15 compared to over a hundred dollars for a pound of alfalfa. So of course it makes sense right? Don't believe me, google it.

Cannibalism amongst animals is common amongst pigs and chickens, to name a few. Animal feed can legally contain euthanized cats and dogs.  Plastic pellets are also fed to animals routinely to help move along and digest food, since they're not eating natural foods they need a lot of help with digestion.

The list goes on and on. All of this information is public and can easily be googled on your computer. Still want to eat that burger?

The meat industry has changed, animals are not grazing on green pastures and shot in the head and killed with one bullet. It doesn't work that way. It is too expensive, so the animals are paying for it, we are paying for it, and our children are paying for it. Not very humane on any level.

Suddenly a tofu veggie burger begins to look better doesn't it? It's why I don't eat meat.

I hope this information did not offend you. It is not my intention. My intention is to make you aware of what is out there. Add more veggies into your diet. You'll find yourself in a better place emotionally, physically, spiritually.

Melissa
Our Daily Veg

Tuesday, October 4, 2011

My Before and After Pics!







Well here they are my before and after pics. It's hard for me to believe that that was me just a month ago. Wow, I have to say I kept putting off the after pic because I was worried that I hadn't changed much. I have to say I feel great! Yay! I've lost weight and the crazy look in my eye is just about gone.

I don't feel as drab anymore and I am dressing up again. I have lots of energy and I'm eating a lot! This morning I went to my scale and I weighed 113 lbs.

What I've been doing to keep the weight off is juicing every morning for breakfast. Usually I'll have juice that consists of apples, celery, pear, and/or carrots. Since mornings are hectic I select foods that don't require much chopping, foods that I can just wash and stick in the juicer. 

For lunch I usually prepare or buy something raw and pre-made. Jenny Ross Living Foods are pre-packaged foods that make awesome lunch or dinner meals. The meals are raw and have no weird ingredients that would make me feel like Jessica Simpson asking about buffalo wings. Ahh that never gets old. Ok yes it did, just....now. You can find Jenny Ross at Whole Foods or online.

My dinner is not much different than my lunch. I stick with fruits, vegetables, and nuts. Also, I drink a ton of water. I eat until I am full and I don't starve myself or skip meals. This is a great way of eating for those of us who don't know when to say no. Sometimes I feel like I've eaten so much I'm sure I've gained about 10 lbs. but the next day I'm either the same or less! Pure awesomeness!

Feel like you're ready to go on a ten day juice cleanse but don't know where to begin? Email me at ourdailyveg@yahoo.com

Melissa
Our Daily Veg


Wednesday, September 28, 2011

Helloooooo Daily Veggers!!!

I'm back! I have been so busy that I barely have time to breathe!!! My summer vacation ended and with it went my time. Let me catch you up. I did a ten day juice cleanse and felt amazing. After that I went on a raw vegan food diet that was only supposed to last 21 days after the cleanse, however I am proud to say that I am still eating raw foods! Since I don't exercise, my weight loss has been reallllllyyyy sloooooow. But, I am happy as I am losing weight and not gaining. Currently I am at 115 lbs. Woohoo! I feel great and so do my clothes. I will post pictures soon.

Eating raw has been a change. A good change. Yes, I still crave bad foods, but I've learned to substitute. For example, a couple of weeks ago Lance and I went out with our very good friends. We had a great time talking away. Suddenly somebody (You know who you are!) mentioned doughnuts. Well that got everybody talking about doughnuts and it got me thinking about those yummy delicious treats. I felt like Homer Simpson, "MMM, doughnuts". Sweet, sweet, nectar of the gods! I have to admit the thought crossed my mind of just running out and saying "Eff it! I'm having doughnuts!"

I didn't do it. I was able to talk myself out of it that night. The next morning I woke up craving....doughnuts. Ugh what could I do? Well I thought about it and had an idea. Why not try and make a raw vegan doughnut!? And so I did! And it was good! It was so good, it almost tasted like a real live doughnut. It not only satisfied my cravings but the next day after going crazy with the "doughnuts" I found I'd actually lost weight. I was so excited, a dessert that's actually good for you. Well it's true and I am including that recipe today. I hope you enjoy it as much as I do.

No-Dough-Nut Holes! (Makes a no-bakers dozen)

1 cup walnuts
10 medjool dates (pits removed)
1/2 cup coconut flakes

For glaze:
1/4 cup agave
1 tablespoon organic raw cacao powder
1 teaspoon coconut oil

For topping:
1/4 cup organic raw cacao nibs

Place the walnuts, medjool dates, and coconut flakes in a food processor. Using the "S" blade process until you get a doughy-crumb like texture. Take the "dough" and roll it into doughnut holes. You'll get about 12-13 holes. Set aside. In a cup whisk together agave, cacao powder, and coconut oil until you get a glaze like mixture. With a spoon drizzle the glaze over each of the doughnut holes. Once the glaze has been placed, sprinkle cacao nibs over the holes. You're almost done! Freeze the doughnut holes in a sealed container for 15 minutes. Serve and enjoy! By the way this recipe goes great with a tall glass of coconut milk!

Try it and let me know what you think!

Melissa
Our Daily Veg