Wednesday, October 28, 2009


1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest

Place pecans and dates in a food processor and pulse until coarsely ground
Pulse in oil and salt until mixture begins to form a ball
Press crust into an 8x8 inch greased baking dish
Bake at 350° for 8-12 minutes until lightly browned
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
Add remaining 2 cups cranberries and cook covered for 5 more minutes
Remove mixture from heat and allow to cool for 10 minutes
Pour mixture over pecan crust
Allow bars to set for 60-90 minutes
elana's pantry :)

Saturday, October 17, 2009

Sugar Free Raw Treats

Cashew butter, coconut, and carob powder/cocoa powder balls
Carob/cocoa or -vanilla- coconut milk chia pudding w/stevia
avocado mousse with/stevia cocoa/carob
Banana carob/cocoa shake
Cinnamon baked apples
Pumpkin spice muffins (no sugar added)
Berry crisp with coconut flour/oil topping (no sugar added)
Raw cake with cashews, dates, carob/coconut oil
Bean brownies/blondies/cake w teff flour/brown rice flour with/ coconut oil frosting
Bean cookies with carob
Coconut flour stevia cake/muffins -eggs in
Almond meal cookies stevia w/carob -vegan
Fruit :)
raw honey
Coconut milk ice cream (agave)
sweet potato with coconut oil and cinnamon

Lasagna- sub tofu with white beans!

Friday, October 16, 2009

Food Combining, Yoga, and Life

Well, it's certainly been a challenging past few months. Now things are finally falling into place. The first hexeimer phase of my detoxing is finally leveling out, school is pretty well under way, and I'm experiencing life to its fullest.

Some notes on food combining-
no carbs with starches.
nuts with veggies or nuts alone.
carbs with fats.
protein with veggies.
fruit alone on empty stomach (preferrably first thing in the morning)
avocado- neutral (gotta double check how to use)

Eating mostly raw now. Feeling GREAT. My insides are so happy. Making many new great recipes too. :)

Ready to bring on the rest of the semester

Wednesday, October 7, 2009

Cranberry Walnut Chocolate Chip Cookiesprint friendly recipe
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup dried, fruit juice sweetened cranberries
1 cup walnuts, toasted
½ cup dark chocolate 73%

In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, combine oil, agave and vanilla
Stir wet ingredients into dry
Mix in cranberries, walnuts and chocolate chips
Form dough into ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

elenas pantry

cake...and garlic day!

Today I tried adding garlic back into my diet. So far so good :)

From spunky coconut! :)

Pumpkin Spice Cake:

Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I make mine myself by soaking dry white beans, like Great Northern, overnight. In the morning I rinse them well, and cook them.)
5 eggs
1/2 tsp vanilla creme liquid stevia (do not measure over the batter, just in case it spills out)
1 tsp vanilla extract
1/3 cup honey
1.5 tbsp pumpkin pie spice

Puree well.

1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/4 tsp sea salt
1.5 tsp baking soda
1.5 tsp baking powder

Puree well.

Pour into greased and floured bundt pan.

Bake at 325 degrees for about 35 minutes. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.)