Living Rawesome

Welcome to my blog about my LOVE for God's Raw Living food. Please join me on my journey towards health and wellness. I truly believe that pure natural raw living food is the doorway to a healthy body, mind, and spirit. Views 2386036

Carrot Macaroons with White Chocolate Orange Cream

It has been several weeks since I have written here on Living Rawesome , but I am still here and thinking about what I will do next.  I thought about another project, similar to what I just finished with, but nothing has come to me.  The only thing I know is that I love to create recipes and so I was inspired one day watching the Cooking Channel and came up with these awesomely delicious Carrot Macaroons.  The White Chocolate Orange Cream can be drizzled over the Macaroons or as a dipping sauce for fruit.

Enjoy this wonderful recipe, it is made with L.O.V.E.  (Living Organics for Vibrant Energy).  All of my food is made with Love and L.O.V.E.  I recently bought another domain for my business, it is  I will be working on it this next year, and hopefully launching it with recipes and info about my classes and things to come, so stay tuned:).

Until then I will be posting the many recipes I make here at my lovely abode.
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Carrot Macaroons Recipe
1 3/4 cups Shredded Unsweetened Coconut
3/4 cup pecans, soaked and dehydrated, then ground into flour in food processor
3/4 cup carrot pulp, or chopped using ‘S’ blade in food processor
1 cup dates, pitted and soaked
1 cup date water
1/4 cup coconut oil
1 t vanilla powder
1 t cinnnamon
1/4 t salt

Place all dry ingredients into bowl and combine well. Dates and date water should blended in high powered blender. Add date mixture and remaining ingredients into bowl and mix until there is a sticky consistency. Use a ice cream scoop to make Macaroons to be placed on a Teflex Sheet and placed into dehydrator for 24 hours. After 12 hours, take Macaroons off Teflex Sheet and complete dehydration until crispy on the outside.
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White Chocolate Orange Cream Recipe
1 cup cashews, soaked
1/2 orange juice
1/2 cup Date Mixture (1 cup dates, 1 cup date water, 1 t lemon juice)
2 t orange zest
1 t Orange Blossom Water
3 T melted cacao butter
pinch of sea salt

First make Date Mixture in high powered blender. Blend all ingredients except cacao butter until creamy. Add cacao butter and then drizzle on Carrot Macaroons.
*This is a delicious dip or drizzle for fruit.
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“From small beginnings come great things.”

Posted 10 years, 1 month ago at 9:27 am.

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Summer Party Parfait Contest LIFESAVERS PARFAIT

July 24, 2010

How many of you remember eating candy as a child? I do, just like it was yesterday. I was offered candy numerous times throughout my days as a child. We had candy jars, candy drawers, and we often had the choice to get candy at the store. Of course, our parents told us we couldn’t eat too much and definitely not before dinner. One type of candy in particular rings close to my heart. This candy has come a long way since I was a child in the 80’s. I vividly remember opening up the roll of candies to find the silver shimmering cover, and tearing off the outer layer only to find it lined with some type of wax plastic paper. My mom always said that this was to protect the candy in case it melted. If it were to get stuck to the silver, well, it would be like chewing on aluminum foil. Icky, I didn’t want to chew on aluminum foil, so I was always careful not to rip the waxy paper below the silver, just in case the little candies became wet and gooey. I didn’t want to throw my candies out, so I always hoped that the waxy paper was still intact. Once I began opening them I could only hope that the first candy in line was one of my favorite flavors. I knew I had to share my candy so I hoped that I wouldn’t be stuck with a candy that I didn’t like. We had a rule that the first candy shown in the lineup was for the “opener” of the packet. Most times I got lucky, but then sometimes not.  I would often try to trade one to my brother, sister or friends especially it is was green but I was always turned down. These candies I am talking about are one of the most famous hard candies. Yes, I am talking about LIFESAVERS!

When I decided that I was going to do the Raw Summer Party Parfait Contest by Heather Pace, I didn’t know what to make, but I knew that I needed to do it.  My Matthew Kenney Project (like Julie and Julia) is ending and I feel like this is something that I wouldn’t have done if I hadn’t spent the last year of my life making a recipe every single day from Matthew Kenney’s book Everyday Raw and Entertaining in the Raw.  It has given me the motivation to do it, so here I go.

About 3 years ago, I went “RAW”.  I never knew that such a lifestyle that existed, but I am so grateful that I found this way of life.  One thing for certain is Raw Desserts have been my vice, my sanity at times, my way out of such a strict eating regimen.  In the beginning I felt like eating raw food left me with limited choices, after all there is so much to learn in the beginning.  But then, I found out that I could make something sweet and gooey, not “eat ONLY lettuce everyday” and still reach for better health.   With this in mind and using Heather Pace’s Recipes from her book Raw Party Parfait E-Book, I designed a parfait that encompassed the rules of the contest and had the flavors of all my favorite candies as a child.

Raw Desserts, in a sense, were and still are my LIFESAVER.  They could be your LIFESAVER too!

1935 was the year that the original flavors of LIFESAVERS came out.  These flavors were Cherry, Lemon, Lime, Orange and Pineapple.  These flavors remained the same until the year 2003 when Kraft decided to change the flavors of the original LIFESAVERS to Cherry, Pineapple, Raspberry, Orange and Watermelon.  For a while they used Blackberry flavor instead of Orange, but changed it back to the original.  Funny how my favorite flavors were the flavors they kept.  Cherry, Orange and Pineapple.  I thought I would be nostalgic and use the Original 5 Flavors of LIFESAVERS to create my Summer Party Parfait.

This recipe is 6 steps so I will break each step down in order.  First I made the LIFESAVER pudding/creams and then I put them all together in beautiful flute glasses, to resemble the cylinder shape of LIFESAVER packaging.

STEP ONE:  CHERRY CREAM (I used the Coconut Cream Recipe pg. 5, I omitted coconut water, and agave powder.  My first added ingredient was cherries).

Summer Party Parfait Contest 039In this recipe I chose to take out the coconut water and use cherries instead.  I did this so the consistency wouldn’t be too runny and the brilliant dark pink color would be more prominent.  I also omitted the agave powder, this decision was made because I prefer to keep agave at bay when I have the chance.  For over a year, I have been using agave in most recipes, so I chose to omit it because I could.  I got all my ingredients together and got to work.

Summer Party Parfait Contest 020I was careful to pit every single cherry so I wouldn’t lose any of my teeth while enjoying my summery treat.  A cherry pitter would have come in real handy.

Summer Party Parfait Contest 102Note*When choosing cherries to use, pick the darkest possible to get a darker color of cream.

Summer Party Parfait Contest 100The inside of the cherries were very dark, this allowed the cream to be darker than it would have been if the insides were lighter.

Summer Party Parfait Contest 067One of the easiest ways to gather meat out of a coconut is to open it with a cleaver and use a spoon and scrape the inside.  I always run water over the meat and pick off pieces of husk that could still be on the meat.

*After all ingredients are cut and measured place them all in blender until creamy.  Pour into a bowl and place in refrigerator until ready to form the LIFESAVER Parfait.

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Summer Party Parfait Contest 025After gathering all of my ingredients and looking over the recipe again and again, I decided that would not be using the Irish moss.  I was concerned that because of the coconut oil it may become too stiff to work with.  This was the first time I made the recipe.  I used less lemon juice and less maple syrup because I omitted the Irish moss.  First I collected the zest from the lemons.

Summer Party Parfait Contest 082Then I juiced several lemons.  My mouth started to water, I love the taste of fresh lemons.  They are so healing and cleansing.  I love how you can use God’s food for more than just food.  Lemons can be used for cleaning your body as well as your home.

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With my husband’s help we opened up 6 Thai coconuts.  They are always so fun to open.  It’s like Christmas, the outside looks so pretty and you have to wait to see what is inside.  Sometimes you will get pink water and slimy meat, but most of the time the coconuts that I buy have thick white meat and clear liquid from this King of Fruits.

Summer Party Parfait Contest 062You can see that this coconut was perfect!

Summer Party Parfait Contest 060All ingredients were blended and put into a bowl and stored in the refrigerator until ready.

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I gathered all my ingredients and got started. I realized that this recipe was perfect, I didn’t need to add anything to it, or take away from it. First I zested the limes.

Summer Party Parfait Contest 041Making designs in the food always makes me feel like an artist.  The zester is just a fun tool to have in your raw food kitchen.  Although zest can also be made using a peeler and just chop the “zest” up.  I use that method occasionally if the zest needs to be blended anyway.  The Vita-Mix takes care of those bigger pieces.  But I like to have fun in the kitchen.

Summer Party Parfait Contest 042The zest is a bit long if I were adding it to a recipe that doesn’t involve blending.  I like to chop it up so the lucky eaters don’t have long strands of zest in their teeth.  I juice the limes/lemons after I zest them, because it is difficult to hold the fruit and zest it if the juice is gone.

Summer Party Parfait Contest 043A citrus juicer is an appliance I use often, it cuts preparation time down.  If you don’t have one, a hand held juicer works just fine, but I always strain the juice to make sure there are no seeds.

Summer Party Parfait Contest 045Only a few ingredient go into this recipe, so this was quick to make.  I cut the avocados and then added all ingredients to the Vita-Mix.

Summer Party Parfait Contest 046The beauty makes me feel like I am in the Garden Of Eden.  I am always in “awe” viewing God’s power in the natural.

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STEP FOUR:  ORANGE CREAM (I used Pineapple Mango Pudding pg. 5, I used mango to make it orange and I omitted the pineapple.  My second added ingredient was Orange Blossom Water to arouse the taste buds into believing it is an Orange LIFESAVER)

Summer Party Parfait Contest 027After gathering the ingredients I read through the recipe again to make sure I had everything I needed, after all I was adding an ingredient that wasn’t in the recipe.  My second added ingredient was Orange Blossom Water.

Summer Party Parfait Contest 037This is light flavor to use when you want to have a bit of orange essence in your food.  I used it several times for other recipes this last year.  This flavoring is not as potent as orange extract.   Some people are not familiar with cutting a mango.  I hold it up right like an egg and cut the largest sides as close to the seed as possible.  Then I cut the thinner sides.  I love to cut cubes out of the large sides.  This is especially fun for children when you fan out the mangoes.

Summer Party Parfait Contest 056After cutting up the mangoes, I chopped them finely and cut the Thai coconut and strained it.

Summer Party Parfait Contest 060All ingredients were blended to make a lovely Orange LIFESAVER flavored cream.

Summer Party Parfait Contest 075
STEP FIVE:  Pineapple Cream (I used the Pineapple Mango Pudding pg. 5 but omitted the mango)

Summer Party Parfait Contest 013After seeing how light the Lemon Cream was and the how dark the Orange Cream was, I decided to omit the mangoes, so the LIFESAVER Parfait colors would be some what distinguishable.  I peeled and cut the pineapple.

Summer Party Parfait Contest 001First I chopped off the top and bottom of the pineapple.  Then I cut the outside off in about 5 quick slices.  It’s important to have a sharp knife to do this so you will not get cut.

Summer Party Parfait Contest 003I then cut around the inner part of the pineapple called the “core”.  The core has some of the highest phytochemicals of any fruit.  Pineapple is also very high in Vitamin C, and almost 100% of the recommended RDA of Vitamin C is in only 2 slices.

Summer Party Parfait Contest 009I usually save the core and I eat it after I am finished with my recipes. I chopped up the pineapple to measure the amount used.

Summer Party Parfait Contest 010I prepared all the ingredients from Heather’s recipes and then threw all ingredients in the Vita-Mix and made this marvelous Pineapple Cream.

Summer Party Parfait Contest 094Now, all the creams are ready to be used in the LIFESAVER flute glasses.

Summer Party Parfait Contest 108You can see the variances of color in this next photo.

Summer Party Parfait Contest 107STEP SIX:  Assembly of the LIFESAVER Parfaits
After making the 5 flavors of the creams, it was time to get busy. I wanted to just sit down and eat a bite of all the creams, they all smelled so delicious and honestly making my mouth water.   I was on a roll though, I wanted to start right away.  Earlier in the week I asked my Mom to join in on my fun during this contest. I asked her to paint my glasses with the word LIFESAVERS on them. She loves to paint as much as I love to make Raw Food. I am blessed to have her, she always is so supportive of everything I do.   I think she did a beautiful job.
Summer Party Parfait Contest
Now for the fun part, to assemble these marvelous little treats. I used a piping bag to fit down into these long slender glasses. At first it was a real challenge to fit the bag down into the slender glasses. Glad I had my hubby by my side to cheer me on. It takes a steady hand, patience, and the passion to make these.
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I started with the Orange, and went in sequential order the whole way. Next was Lemon, Lime, Pineapple and Cherry. I wanted to make these little LIFESAVERS as similar to the candy. I read that in each packet of LIFESAVERS there are 14 little candies, so I layered the creams 14 times. I ended with Pineapple on top.
Summer Party Parfait Contest 163Summer Party Parfait Contest 165
The preparation took so much longer than I anticipated but there really is no other place I would rather be than in my kitchen with my best friend and lover, Jason:). Well, there may be one place I like better and that is my favorite spot on the lake, between my 3 trees.
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I grew up on the lake here in Inverness, Florida. I adore the water and how it makes me feel. I found this spot about a year ago. I have lived in this town for so long that I have seen almost every part of it, but being here between these trees in the morning is healing and energizing to me. There is a bike trail right next to this park and I often ride a bike or run/walk to this spot early in the morning.  If I come early enough I see the sunrise and many of the animals that live here.  If I am having a bad day, I come here. I meditate, pray, read, dance, and play here. There is something about being in the middle of these 3 trees, I feel like Nature gives an embracing hug.
When I saw that I had to take the picture in my favorite spot in Nature for this contest, I was even more excited. This spot is the first place I thought of. I pictured it all and it came to fruition this morning. I shared this experience with my Husband, and my two boys (13, and 8). They were all helping set it up and the boys couldn’t wait to try the Parfaits. This time was so precious with my family together, enjoying this event. I know it is something they will remember. One thing if for certain, if you ask my boys, “what is your Mom’s passion?”, they would say, “Making Raw Food”.

Summer Party Parfait Contest 170Summer Party Parfait Contest 169Summer Party Parfait Contest 182Summer Party Parfait Contest 185Well, thank you to Heather Pace for this fun project and thanks to my family:)  The boys loved the recipes.  They said it tastes like Rainbow Sherbet.  The top favorite flavors were Cherry and Lemon.

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“Forests, lakes, and rivers, clouds and winds, stars and flowers, stupendous glaciers and crystal snowflakes – every form of animate or inanimate existence, leaves its impress upon the soul of man.”~Orison Swett Marden

Posted 10 years, 1 month ago at 8:59 am.


Carob Pie with Goji Coconut Almond Crust

December 28, 2009

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There are unlimited amount of pies that I have made but this pie filling is by far my ultimate favorite. I love the sweetness of bananas and carob together. Carob is naturally sweet, therefore when I make this pie at home I prefer to use the sweetness of bananas, and carob with a kiss of sweetness with my all time favorite STEVIA.

Many raw food friends prefer the taste of carob over the cacao powder. I personally do love carob, but who really can resist chocolate! I know of two people, little Emma, and my friend Susan. Susan absolutely refuses to eat it, she says it tastes like an ash tray. Cacao has never reminded me of an ash tray, but I respect her opinion. Carob is great, but I have never been able to find it raw. So I used toasted carob in this, but I did put one tablespoon of cacao powder, just to have that cacao love:).

Carob is low in calories, can improve indigestion, does not have cholesterol, it is an antioxidant, and many people that are caffeine intolerant usually use carob for that chocolate flavor without theobromine or caffeine.

This pie is has a limited amount of nuts like many of the desserts. Using coconut or flax makes it less fattening compared to all the nuts that are usually used in many desserts. The goji berries in the crust also pack more antioxidants and quality protein into this amazing treat.

Goji Coconut Almond Crust Ingredients
1/2 cup shredded coconut, unsweetened (you can make your own in the dehydrator then shred in food processor)
1/2 cup almonds, soaked and dehydrated
1/2 cup goji berries, soaked for 15-60 minutes

Carob Pie Filling Ingredients
1 cup cashews, soaked for 1 hour
3 bananas
1/4-1/2 cup water (can use agave instead for added sweetness)
3 T carob powder
1 T cacao powder
a dash of liquid stevia

Pie Crust Instructions: Place coconut, soaked gojis, and almonds into the food processor. Pulse until it is combined and red. Place in a plastic lined pie plate, you can dehydrate this crust for 24-48 hours or freeze it then add pie filling.
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Pie Filling Instructions: After soaking and straining and rinsing off cashews, add them to Vita-mix or Blend-Tec, then add remaining ingredients and blend. Pour into crust.
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Nutritional Info for 6 servings:
Fat- 18g
Daily Percentages included over 10% of minerals. All information obtained from Sparkrecipes.
Vitamin B-6-25%, Vitamin C-11%, Vitamin E-13%, Copper-44%, Iron-15%, Magnesium-31%, Phosphorus-21%, Riboflavin-12%, Zinc-13%

“Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt.” Sandra Boynton
Love this quote, it makes me wonder if she prefers carob or chocolate.

Posted 10 years, 8 months ago at 3:00 pm.

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Raw Vegan Gingerbread Men Christmas Cookies

December 21, 2009

Sebastian and I both made the graham crackers from Matthew Kenney’s book entertaining in the raw. I made beet juice and parsley juice to color the marshmallow creme. So I had pinkish red, green and white. I decided I would use chocolate too.
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These Christmas trees were the first that I cut out. I was afraid to cut them, I didn’t know how they would turn out. Even after 3 days in the dehydrator they were still moist but dry enough to pick them up. I really wanted to do all gingerbread men, but my old cookie cutters were rusty:( I wasn’t going to do gingerbread men but I was sad because that is what I really wanted to do. So Jason ran out to the store before work this morning and tried to find the gingerbread men cookie cutters. He couldn’t find any, can you believe it?? So he called my Mom and she of course had one, so my Dad came over and brought the gingerbread man cookie cutter! Mom is the BOMB.. She has everything that I ever need:) They are both my heros and I am deeply grateful for them! Thanks MOM and DAD!
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Here is the picture of my green smoothie that I drank instead of eating cookies next to the lovely Lavender plant that I won. I felt so much better this year making the cookies because I didn’t desire to eat them because of this delicious green smoothie. Coconut water, spinach and spearmint, with a dash of Stevia.
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Sabby has been ill still. He helped me a little on the cookies and he did such an awesome job!
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Here he is decorating with a plastic bag filled with green icing. We used plastic bags for piping bags.
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This is my gingerbread man, I love how he has one small eye and one big. He is different but he is still smiling.
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My gingerbread girl
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Sabby’s gingerbread man. This one is the most adorable. He really took his time on it:)
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These were so much fun to make and I felt so much better this year making them than I have in past years. I would love to make more of them again!
Gingerbread Men Cookie Recipe
5 cups cashew flour
2 1/2 cups oat flour
3/4 cup water
1 3/4 cup maple syrup
2 T vanilla extract
1 T sea salt
2 T cinnamon

Mix ingredients in a medium-size bowl by hand. Spread flat to 1/8 inch thick on dehydrator screens. This will make 3 or 4 trays. Dehydrate for 24 hours then cut into shapes with cookie cutters. Then decorate with cashew icing and chocolate icing.
To color the icing I placed a beet slice into the Vita-mix with about 1/8 cup of water. I blended it and only used liquid. You can use the juicer to do this but I like to save clean up for other things. I made the parsley juice the same way. I would say to use spinach if you have it. Spinach has a more mild flavor.
The best thing to do would be to use the juicer, but anyone who knows me,KNOWS I DON’T LIKE TO WASH DISHES! I do it, but if I can avoid washing a dish I will.


I will honor Christmas in my heart, and try to keep it all the year. ~Charles Dickens

Posted 10 years, 9 months ago at 7:09 pm.

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Carrot Bread

I had some extra carrot pulp from the pumpkin pie with thyme, so I decided to make the carrot bread.

Carrot Bread Ingredients
1 cup carrot pulp
2 T flax, ground
1 T nutritional yeast flakes
In a bowl combine all ingredients and add water if needed. Make into a batter and lay out of Teflex Sheets in bun shapes. Dehydrate at 115 degrees for 4-5 hours. Should come out similar to bread. Hard on the outside and moist on the inside. It is delicious right out of the dehydrator. I will make this bread again. I got this recipe online on Sparks recipes. I love that it is low calorie and a recycled dish. I don’t like to waste the pulp. What a great easy way to use it up. And an awesome way to get your fiber and flax:)
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I made two halves this morning for breakfast with spinach and tomato. Delicious!

Posted 10 years, 9 months ago at 9:21 pm.

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My Raw Life-Veggie Girl

san diego zoo 069

Posted 10 years, 10 months ago at 8:44 pm.

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