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Raw Lemon Macaroons

Raw Lemon Macaroons

 

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Raw Lemon Macaroons

 

Great raw – vegan snack for lemon and coconut lovers!! Easy to make, but a dehydrator is needed to maintain being raw.  I have fallen in love with Macaroons lately and have been playing with recipes that I love!!  I hope you will too!!

 Raw Lemon Macaroons

 

–  4 cups flaked Coconut

–  2 tbsp Coconut oil (Purium has an amazing hand poured organic Coconut oil)

– put in processor and process until creamy

Add in

–  1/2 cup Agave

–  1 tsp Vanilla

–  juice of 1 Lemon – I even added a little bit of the pulp (optional)

–  1/4 tsp Himalayan Sea Salt

Stir in

–  2 cups shredded Coconut

Mix well.

Take by the spoonful and place on dehydrator sheets (you can also make balls and flatten out a little – whatever works best for you)

Dehydrate for 12 – 24 hrs

Enjoy and enjoy!!!

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Eat Well

Love Healthy

Create a Life YOU Love!!

Jodi

PS – Feel Free to use a $50 Gift Card towards any Purium product – i.e. like Purium’s Organic Coconut Oil – small size or big size!!

 

Raw Noodles with Coconut Lime Dressing

Noodles with Coconut Lime Dressing

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Noodles with Coconut Lime Dressing

Raw Vegan style for this recipe!!

Whats kind of cool about eating more raw foods, natural foods, (yes even superfoods) is once you learn a few ‘new’ things, food preparation and clean up is a lot less – I do not miss washing dishes that have baked on stuff – those days for me are done!! 🙂

Having the base of raw Cashews can set the stage for any creamy style sauce – the rest is only limited by your imagination!!  For this recipe I us.ed Coconut water, cilantro and fresh limes – but you could really use anything

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Fresh

I just finished watching most of The Truth About Cancer series – the last episode last night was with people that overcame their cancer and how they did it – each one did something different but the main theme was they changed the way they ate big time.

I have been asking people lately about our programming, asking why, asking what is normal and so on.  We seem to think it’s ok and cool to have National Twinkie Day and yet what’s normal about that?  What is the health benefit about a twinkie – I mean it has a shelf life longer than my dogs life, no nutritional value, chemicals, preservatives, hydrogenation, words I can’t pronounce or don’t know what they are yet it’s ok to promote that as a food?

I am starting to ask better questions and in my asking them hope that people start waking up and start  asking questions too, or better yet make different choices  – healthy eating shouldn’t be hard, confusing or difficult.  I believe we just need to undo some programming around food that we have gotten for many years now!!

Just me 2 cents worth – thanks for reading!!

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Always of course wash the ingredients that you need to and even though I don’t use the words organic – I use organic as often as I can and hope you do too!! And yes I would still wash the fresh veggies / fruits!

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Coconut Lime Dressing

–  1 cup raw Cashews

–  juice of 4 limes with the zest of one lime

–  1 clove Garlic

–  1 tsp Himalayan Sea Salt

–  1/2 cup Coconut Water (fresh or canned)

Put all ingredients in a Vitamix or Blender and process until smooth, depending on how thick you like the sauce will determine if you add a little more Coconut water (or even plain water)

I used a Spiralizer for the Zucchini noodles – click here to see that.  I also usually use approximately 1 small to medium size Zucchini per person (also depending on if it’s a main dish or a side dish)

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Once you have the noodles, put into a bigger bowl and add in the sauce and mix well.  When being served, add in raw Black Sesame seeds, chopped Green Onions and chopped Cilantro – I love Cilantro so I add a lot – use how much you like!!

Can eat with a fork or chopped sticks!!

Enjoy!

Thanks for sharing this!!

Eat Healthy

Live Well

Create a Life YOU Love!!

Jodi

Kale, Apple & Pecan Salad with Spirulina – Hemp Dressing

Kale, Apple & Pecan Salad with Spirulina – Hemp Dressing

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Kale, Apple & Pecan Salad with Spirulina – Hemp Dressing

Sometimes we can take the simplest foods, combine them and come up with not only a tasty snack or meal but also one that is totally nutrient dense. This is totally a raw and vegan dish incorporating superfoods. The more greens in your way of eating the better!!! The more real foods – which are live foods – which aren’t man made or have their own commercial – are what you want to eat more of. I don’t care what the label says – organic, natural, gluten free etc – they are usually processed and unless the label says raw – it’s dead foods.
And to be clear – not that I am against dead foods – but most of us need more live foods and superfoods in our way of eating!!
If you have to buy packaged foods – try and make sure you read the labels with ingredients – you should be able to say and or know what all the ingredients are and better if it’s dehydrated so it’s still live or raw – meaning it still has real nutritional value and most importantly enzymes which are needed by the body!!

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Salad
I used a mixture of organic Greens and Kale or you can use just Kale – I have tried it both ways and both are tasty!!

– 1 small box mixed organic Greens

– 1 bunch Kale (chopped or torn into pieces) and mixed in with Greens or on it’s own

– 1 – 2 Apples cut up in bite chunks

– 1/2 cup roasted or dehydrated Pecans

2 ways of making roasted or dehydrated Pecans – I usually use my stove top as I wait to the last minute I will be honest. When I am organized and think ahead it’s not a problem 🙂 I put in some Tamari or Braggs (approx 3 tbsp) into a pan on med – low heat and mix in Pecans, sometimes I add in Agave (approx 2 tbsp) for a little sweeter version.

Stir well, and let sit, stirring often until the Tamrai or Braggs starts drying – take off heat and let cool. You can cook this faster by using higher heat but you will also destroy the enzymes. Once fully cool down, add to salad. That is all I put in the salad – but don’t be afraid to add in more if you like – some veggies or herbs or………you aren’t limited!!!
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Spirulina Hemp Dressing

I always keep my salad dressings simple if I even use one – yet sometimes I like to shake things up. This one was one of those that even my daughter liked!! Yes it is Green!! lol

– 1/4 cup cold pressed Olive Oil

– 1/2 juice of Lemon

– 1/4 cup Hemp Seeds

– 1 tsp Spirulina (Purium’s organic, live & non-Gmo)

– 1 tbsp raw Apple Cider Vinegar

– 3 tbsp Agave

– 1 clove Garlic

– pinch Himalayan Sea Salt

Throw all in a Vitamix, blender or hand blender until mixed well.

Pour onto salad. Keep rest in fridge in a glass bottle or air tight container.

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Enjoy!!

Eat Well

Live Healthy

Create a Life YOU Love!!
Jodi
Please feel free to share this!!! Thank you

A Different Kind of Kale

A Different Kind of Kale

Purium

 

The other night I had a bit of a craving and decided to mix this up and see how it tasted!!  Oh boy, there was a little party going on in my mouth!!  It was exactly what I was in the mood for.  It also made me realize how simple my eating has gotten and yet so satisfying.  Also, how when guided by my body – once you clean up and get rid of so much junk, processed foods, sugar etc as a main staple – the body really will lead you to to want healthy foods and you can enjoy them.  I am not into eating things just because they are ‘healthy’ but what my body likes and wants – clean, green, alive, and healthy.

It wasn’t always that way.  I also realize as I walk down streets that are full of restaurants that some, most foods don’t call out to me or do I want them.  I am not controlled by food, emotional eating, my taste buds or addictive chemicals or sugar – woohoo!!!

Now please don’t get me wrong – I am not anal about it, or over controlling, it just is and it is very cool.  I share that only because of my past with food when it did control me, when I ate for emotional comfort, when I let food control me and my life – this is so freeing it’s hard to put into words!!

Anyways, this is a very quick and easy yet tasty and nutrient dense recipe, it’s vegan, gluten free and pretty raw of course though depending on how much or what temperature you warm / heat the kale – I hope you enjoy it as much as I am!!

 

– Kale – as much as you want – I put mine in a pot (yes) with just a couple of drops of water (you can do that with good quality stainless cookware) and basically just heated it – I did not steam or cook it

–  Coconut oil that was warmed (no not in a microwave)  Coconut oil (Purium’s Coconut Oil)will melt easily – so even if you put it in a glass dish and put it in hot water and let it sit in that for a few minutes- just make sure the water doesn’t mix with the oil

–  Minced Garlic – as much as you like – I love fresh Garlic and no one was around that I would be kissing or talking with so I went all out – but use how much you want

–  pinch of Himalayan Sea Salt

– 1 tsp Spirulina (Purium’s Spirulina)  this is such a nutrient dense Superfood that is easily digestable – my body loves this stuff

Mix the Spirulina, Garlic and Coconut oil together well and drizzle over the Kale.

Eat and Enjoy!!!

Healthy IS Cool!!!

Jodi

 

If you are interested in any Purium’s products – feel free to use the $50 Gift Card – promo code is eatinghealthy and you can redeem it here!

 

 

Raw Chocolate Clusters

Raw Chocolate Clusters

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Raw Chocolate Clusters

My mom used to make this Chocolate treat at Christmas time that I and almost everyone who tries them, loved them.  I couldn’t find a replacement for all the ingredients as they weren’t the healthiest treat 🙂 but came close to it with this recipe for raw Chocolate Clusters allowing to have a sweet treat yet still healthy eating.  Another treat that you can’t tell is raw and still healthy – as it’s yummy!!

–  1 cup Raw Cacao Paste – melted in a double boiler over low heat

–  1 tbsp Coconut oil

–  3 tbsp raw Honey or Agave

Mix together until melted  – not too high temp – very low.  Once melted (stirring occasionally) then stir in

remaining ingredients.

–  1 cup chopped or slivered raw (or pieces) Almonds

–  1 cup raw Pumpkin seeds

–  3 tbsp Hemp Hearts

–  1 tbsp Maca (Superfood – optional)

–  1 tbsp Spirulina (optional – these Superfoods are optional but you can’t taste them and it just adds more nutritional value to a sweet treat – what better way to get more nutrient dense food into your body)

 

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Raw Chocolate Clusters

Stir until well coated.  Then pour into a glass rectangle dish or drop by spoonful onto wax paper and let cool.

Best place to store is in fridge to keep solid and fresh (sometimes it may soften when kept out at room temp)

Eat and enjoy – and please feel free to share!!

Jodi

 

Raw Shortbread Cookies

Raw Shortbread Cookies

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Shortbread

This recipe almost tastes like shortbread but it’s totally raw!  When you can create treats like this at Christmas time – you won’t miss the traditional cookies and snacks that are loaded with sugar!!!  I love shortbread cookies but really try not to eat them – now I can and so can You!!!

–  2 cups Almond Flour – throw the almonds in to the Vitamix in the flour container and blend until a fine powder – I did leave the skins on – you can remove them if you choose.

– 1/4 cup Coconut Oil

–  1 tbsp raw Honey

–  1 tsp Maca (Superfood – optional)

Blend all ingredients together.  It will almost look like thicker Almond butter

Place on wax paper and roll into a log like shape, wrap in the wax paper and store in fridge for 12 – 24 hours.

Take out and slice wedges – serve immediately otherwise they will soften for sure!!.

 

Enjoy

Jodi

Raw Truffles

Raw Truffles

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Truffles – Raw

 

This is one of two recipes I created – this one being easy, quick yet tasty – you wouldn’t know it’s raw!.  Again this recipe is a raw recipe so a great snack for kids or serve at your Christmas party / dinner – people won’t know!  Always use Raw nuts when preparing raw foods – they still have the nutritional value you are wanting in live foods.

 

 

–  2 cups Hazlenuts – ground to a powder (throw in your Vitamix flour container to do so, if you don’t have a Vitamix, your blender or even a coffee bean grinder will do but do so in small batches)

–  11/2 cups Madjool Dates (pits removed)

–  1 tsp Vanilla

–  pinch Himalayan Sea Salt

–  1/2 tsp Cinnamon

–  1/2 tsp Maca

1/2 tsp Cacao (optional – if you want more of a chocolatey flavor)

Once the Hazelnuts are ground into a flour, throw all ingredients into a processor and process until well mixed and when you take a little bit and roll into a little ball it does so easily – not falling apart or is too sticky.

At this point you can also roll the balls into Cacao or Coconut, a mixture of both or nothing!!

As you can see in the photo I did several varieties!

Enjoy and please feel free to leave a comment or share!

Thank you

Truffles

Jodi

 

Pumpkin Raspberry Parfait – Raw Style

Pumpkin Raspberry Parfait – Raw Style

 

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Raw Pumpkin Parfait

 

I love the colors of fall – the reds, yellows and oranges – and Pumpkin!  never thought of making something from raw Pumpkin before but thought why not – and it turned out yummy.  With the left over Pumpkin I made a smoothie with hemp milk, banana, cinnamon, dates and L.O.V.E. and was it yummy!!

Raw Pumpkin is quite nutritionally dense – making healthy eating easy.  Pumpkin in it’s raw form is loaded with Vitamin A and potassium.

You (or your guests)won’t know that the pumpkin Raspberry Parfait is a raw desert – that’s the best part!!

Have a healthy and safe Thanksgiving weekend to my American friends and here’s a link to some raw Thanksgiving recipes from the Canadian side!

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Raw Pumpkin Parfait

Pumpkin Puree

 

–  1 small to medium size Pumpkin – insides scraped out, seeds could be washed and dried and baked in oven or dehydrator if wanted for yummy snack)

Pumpkin will need to be cut up into small pieces and the outer skin taken off.

–  1 tsp Cinnamon

–  1 tsp Nutmeg or Pumpkin Pie Spice

–  1 tsp Vanilla

–   pinch Himalayan Salt

–  1/4 – 1/2 cup Water

–  4 tbsp Agave (or other natural sweetner – adjust to taste)

Throw all ingredients into Vitamix or Blender and slowly add water until desired consistency – you want it kind of thick not too runny, it may take scraping down the sides a few times and a little bit to get fairly smooth

 

Raspberry Puree

–  small package fresh Raspberries

–  1/2 in grated Ginger

–  2 tbsp Agave (or other sweetener)

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Raw Pumpkin Parfait

Cashew Whip

 

–  1 cup Cashews

–   1 tsp Vanilla

–  2 tbsp Agave (or other natural sweetener)

–  4- 6 ice cubes

–  1/4 – 1/2 cup Water

 

Throw all ingredients in Vitamix or Blender except the water, slowly add the water until desired consistency is achieved – you don’t want this too thick or too thin.

Get a parfait or wine glass and put in layers starting with the Pumpkin puree, then the Raspberry Puree, Cashew Whip, chopped Walnuts and repeat.

Eat and Enjoy!!

Jodi

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Raw Pumpkin Parfait

Black Bean Salsa

Black Bean Salsa

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Black Bean Salsa

This is a Vegan recipe because of the Black Beans – but still has fresh yummy veggies.  The best part is you can make it as hot as you like it!!  It’s a basic recipe – but just to show you you can still get in fresh veggies easily  – you can always sprinkle on some superfoods too if you choose like hemp or spirulina for instance.

This time of the year especially when it gets quite chilly outside which it is now – I like to add in a few things to help keep me warmer – lentils, quinoa spices etc

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Black Bean Salsa

This is a great recipe to make a little extra so you can  use it as a dip for raw crackers, natcho chips (yes they even have non-gmo ones and ones made without corn which are tasty!) side dish or even as a light salad for lunch!!  I use Organic whenever possible – if that is not an option – always soak your veggies in the sink with water and some white vinegar for at least 15 mins – apparently it helps to remove some of the outside crap.

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–   6 smaller sized Red / Yellow / Orange Peppers chopped

–  2 Green Onions cut in half and thinly sliced

–  1/2 cup finely chopped Cilantro (if you are not a Cilantro lover use Parsley instead)

–  1 clove Garlic minced

–  1 juice of Lime (or Lemon)

–  1 hot Pepper or your choice finely chopped – optional (make sure to wash your hands well after chopping the pepper)

–  1 can Black Beans well drained and rinsed

Stir together all ingredients.  You can eat it right away, I find if I let it sit  for a little bit or over night the flavors get greatly enhanced.

Enjoy and please feel free to share!!

Jodi

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Black Bean Salsa

 

Healthy Eating Made Easy

FREE Kindle Recipe Book

FREE Kindle Recipe Book

Healthy Eating Made Easy by Jodi Burke

Healthy Eating Made Easy by Jodi Burke

Healthy Eating Made Easy with Tasty & Amazing Raw & Vegan Recipes

All 3 books together in one to help make eating healthier easier, tastier and more convenient!! 
Learn how eating healthy doesn’t have to be hard, complicated or boring along with recipes that will tantalize your taste buds, are easy to make and you won’t believe that they are vegan or raw.

Please feel free to share and enjoy!!

Have an awesome happy healthy day!!

Jodi

Pumpkin Cheesecake

Pumpkin Cheesecake

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Vegan Pumpkin Cheesecake

 

Pumpkin Cheesecake – Vegan almost Raw style!!

It was my son’s birthday the other day – he turned 20 – boy does time fly!!!

He usually asks for a Pumpkin Pie for his birthday cake – this year I said I would switch it up some – he resists me a little at this age on eating too healthy but was quite impressed with the Vegan almost Raw Pumpkin Cheesecake – I got two thumbs up from him and his friend!!

Enjoy the fall colors and the Pumpkin Cheesecake!!

Jodi

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Vegan Pumpkin Cheesecake

 

Crust

–  1 cup Madjool Dates

–  11/2 cups Almonds (skins on)

–  1 cup Peacans

–  1 tsp Vanilla

Put all ingredients into a food processor and process until crumbly and it’s sticking together somewhat – as when you spread the mixture into the cheesecake pan you want it to stick together somewhat.  Once done, put mixture into cheescake pan and press down mixture until evenly spread out on the bottom to form the crust.

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Pumpkin Cheesecake

 

Pumpkin Filing

–  1 15 oz can organic Pumpkin  puree

–  13/4 cups raw Cashews

–  1/2 cup Agave

–  1/4 cup Coconut Oil

–  1 tsp Pumpkin Pie spices

–  1 tsp Vanilla

– pinch Himalayan Sea Salt

 

You will need a very good blender or a Vitamix to thoroughly blend all ingredients together until smooth.  If you are using a blender, mix all ingredients together and use small batches to blend until very smooth – no nut chunks.

 

Pour the mixture on to the crust and spread out evenly.  Put this into the freezer and let sit for an hour or two.

 

Whip Topping

–  2 cups raw Cashews

–  4 tbsp Agave

–  1 tsp Vanilla

–  8 oz water

Put the cashews, agave and vanilla in the Vitamix or blender and slowly add water.  You may need all the water or a little less. Process until smooth and pourable but not runny.  Pour and spread evenly on top of the pumpkin mixture.  Keep in freezer for several hours.  You can keep it i the fridge but it is much softer.  Both are good!

 

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Pumpkin Cheesecake

 

If you like this recipe and want to learn how to add in more plant-based, whole foods into your diet but don’t know where and how to get started, please feel free to contact me via jodi@jodiburke.com or by phone 778-836-2922. I’m more than happy to help. I can help you with Health Coaching, Kitchen Make Over, Transformation Cleanse and Ladies Raw Dinner Preparation. I have also compiled my vegan recipes which I have perfected through many years of being in the kitchen.   Get a free copy of my book, Amazing & Tasty Vegan Recipes That Are Easy to Make [Kindle Edition]. Please take note, it’s free only from 10/21/2014 – 10/23/2014.