Almond Ginger Green Bean Quinoa

This afternoon, my 3-year-old requested a dish with green beans and quinoa.  Fortunately, I had just purchased some green beans from the farmers market and my pantry is always stocked with quinoa.  So, I came up with this quick and easy dish.

The ginger, soy sauce/liquid aminos, and sesame oil gives it an Asian flare.  It is so delicious and filling.  This meal is packed with protein and a ton of goodness.  I think this is one of my favorite quinoa dishes right now.  I am sure you will like this as much as we do!


  • 3 cups of cooked quinoa
  • 2 cups of fresh chopped green beans (less than 1 inch in length)
  • 1 cup of chopped toasted almonds
  • 1 shredded carrot
  • 1 chopped onion
  • 3 cloves of minced garlic
  • 1/3 cup green onions (chopped)
  • 1 tablespoon of olive oil

Ingredients for sauce:

  • 2 tablespoons of liquid aminos (natural soy sauce)
  • 2 tablespoons of toasted sesame seed oil
  • 1 tablespoon of fresh grated ginger

Directions for sauce: mix liquid aminos, sesame oil, and ginger together, then set aside.


  1. In a large pan or wok, heat oil.
  2. Then, add onions and garlic.  Cook until onions are transparent.
  3. Add green beans and cook for 4 minutes in medium to high heat.
  4. Turn of heat, then add cooked quinoa, shredded carrot, sauce, and stir it all together.
  5. Plate it and top it off with chopped green onions.
  6. Enjoy!

Raw Papaya Cake and Chocolate Ice Cream

The other day, my child asked me if I could make some cake and ice cream.   So, I went to my pantry and freezer to see what I could whip up.  I wanted to make something healthy and delicious for us, so I decided to make it raw!  This was perfect because I had just re-stocked my pantry with raw nuts and fruits.

The “cake” is more like a raw-vegan blondie.  It is soft and chewy with a hint of fruit and a little crunch.  The “ice cream” is like chocolate soft serve ice cream with a banana-base flavor.  Both are delicious and we just love them together.

Note: this is a large batch.  This can serve up to 6 people, so if you have leftovers, store them in the freezer.

This kinda reminds me of my raw vegan chocolate brownie/cake post (one of my first posts).

Ingredients for the papaya cake:

  • 1 cup of raw almonds
  • 1/2 cup of apricot seeds
  • 1/2 cup of macadamia nuts
  • 1/2 cup of dried papaya
  • 12 pitted medjool dates
  • 3 tablespoons of flax seeds
  • 1 and 1/2 teaspoons of vanilla (all natural-alcohol free)
  • 1/2 teaspoon of cinnamon

Ingredients for the Chocolate “Ice Cream”:

  • 3 frozen bananas
  • 1/3 cup of frozen berries (I used a mixture of black berries, blue berries, and raspberries)
  • 1 avocado
  • 3 tablespoons of raw almond butter
  • 2 tablespoons of all natural vanilla
  • 3 tablespoons of raw agave
  • 3 to 4 tablespoons of raw cacao powder (I just used 3 tablespoons.  But if you like dark chocolate, add another tablespoon of cacao)
  • unsweetened shredded coconut for topping (optional)

Note: if you don’t have the nuts listed above, you can substitute it for other raw nuts such as cashews, Brazil nuts, etc.


  1. Soak nuts in distilled water for a few hours.
  2. Drain nuts and place in the food processor with all of the papaya cake ingredients (almonds, apricot seeds, macadamia, dried papaya, dates, flax seeds, vanilla, and cinnamon).
  3. Blend in the food processor for a few minutes. 
  4. Put the nut/papaya/date mixture into a pan and pack it tightly.  *Mine pan  was a 5′ x 8′ pan*
  5. Place in the fridge for a couple of hours.
  6. Now you are ready to make the “ice cream”.
  7. Place all of the “ice cream” ingredients (frozen bananas, avocado, almond butter, frozen berries, vanilla, raw cacao, and raw agave) in your Vitamix or other high power blender.
  8. Blend for a minute until it looks like soft serve ice cream.
  9. Plate your “cake” and top it off with your chocolate “ice cream”.
  10. Top it off with some shredded coconut (optional).
  11. Enjoy!

I served the raw cake and ice cream with bananas per my daughter's request.

Curried Maftoul with Broccoli

Last week I purchased some uncooked couscous for the first time.  I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.


I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul).   Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).

I have to say, it was pretty delicious!  Which is why I am sharing it with you.  I think you will like this tasty, healthy, and filling dish just as much as we did!

Ingredients (straight from the box):

  • 1 and 1/3 cup of vegetable broth (organic)
  • 1 cup of Ziyad Maftoul
  • 1 and 1/2 cups of small broccoli florets (organic)
  • 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
  • 1/3 cup of shredded carrot (organic)
  • 1/4 cup of raisins (organic)
  • 1/4 cup of toasted almond halves or slivered
  • 15 oz. of organic Chick Peas/Garbanzo beans (drained)


  • 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
  • 2 tablespoons of Extra Virgin Olive Oil (organic)
  • 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
  • 1/2 tsp of sea salt
  • 2 teaspoon of Curry Powder


  1. Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
  2. Simmer for about 10 to 12 minutes.
  3. Stir on occasion so it doesn’t burn at the bottom.
  4. Make the dressing.
  5. In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
  6. Mix together and serve.

Awesome Raw Vegan Goji Berry Chocolate Balls

This is a fun dessert to make with your child.  My daughter and I love making these.  But, it is even better eating them!  I have already posted something similar to this (click here for Super Food Snow Balls), but I just changed it up a bit.

Some people don’t like dates, but if you combine them with nuts, chocolate, coconut, and some raw agave, it tastes something like a tootsie roll!  …just a little less chewy.

This is an awesome snack to give to your children (way better than cookies and candy) because it is just so healthy!  It is packed with antioxidants, protein, iron, essential amino acids, vitamin A, B, B2, B 12, E, K, omega 3 fatty acids, phosphorous, carotenoids, magnesium, flavanols, polyphenols, and much more!

Try them!  Have your kids try them!  They will love them!

My daughter keeps eating instead of making….haha


  • 13 medjool dates (make sure pits are removed)
  • 1/4 cup of goji berries
  • 1/4 cup of raw almonds
  • 1/4 cup of raw macadamia nuts
  • 3 tablespoons of chia seeds
  • 1 tablespoon of raw agave (optional)
  • 4 tablespoons of raw cacao powder
  • 2 tablespoons of cold pressed extra virgin coconut oil
  • Hemp seeds, shredded coconut (unsweetened), and or sesame seeds (to cover the balls)
  • 1 tsp pure vanilla extract


  1. Place goji berries, chia seeds, almonds, and macadamia nuts in the food processor.
  2. Blend for a few minutes until it looks like this.
  3. Then, add dates, coconut oil, vanilla, agave, and raw cacao into the food processor.
  4. Blend for 2 minutes….untill it looks like this.
  5. Shape them into little balls.
  6. Roll them in hemp seeds, shredded coconut, andor sesame seeds.

    Rolling in hemp seeds. Hemp seeds are packed with protein, omega 3s, and other wonderful vitamins/minerals!

  7. Place in the refrigerator for a few hours before serving.  Then, enjoy!

Balls are covered in sesame seeds, hemp seeds, and shredded coconut.

Note:  Some of these ingredients are pretty pricey at the health food store.  You can get them here on amazon for a lot cheaper.  Click on the photos below.

Another Breakfast Smoothie: Fruity Kale and Carrot

Every day…..GREEN up your breakfast!  This is such a healthy smoothie.  You have your vitamins, minerals, omega 3s and 6s, fiber, protein, and even some grains.

Ingredients (2 servings):

  • 2 cups of kale
  • 1 banana
  • 1 large carrot
  • 1/2 cup pineapple
  • 1/3 cup of blueberries
  • 2 tablespoons of raw wheat germ
  • 2 tablespoons of chia seeds
  • 3 medjool dates (optional)
  • 1 cup of almond, soy, or hemp milk
  • 4 tablets of spirulina (sea weed b12 supplement)
  • 3 tablespoons of raw almonds
  • 1/2 cup of ice

Directions: Place all ingredients in your blender….preferably a Vitamx (it makes smoothies and soups sooo much better).  Serve immediately. Vitamix Turboblend 4500 Countertop Blender with 2+ HP Motor (See all Blenders)

Raw vegan stuffed bell peppers

My sister inspired me to make this…but I altered it a bit…I used what I had in my CSA (community supported agriculture) box, but it turned out really yummy!

Raw vegan stuffed bell peppers.

  • 2 carrots
  • 1 stalk of celery (this one didn’t have any)
  • shitake mushrooms (less than a hand full chopped)
  • 1/2 of a large tomato (try to squeeze the juices out before
  • processing)
  • 1/8 of an onion
  • 1 small clove of garlic
  • 1/2 cup of nuts (raw almonds, walnuts, pumpkin, sunflower, etc.)…soaked
    for 4 hours
    1 table spoon of tamari (premium soy sauce) or liquid aminos
  • black pepper
  • sea salt
  • rosemary
  • Salt and pepper
  • Italian seasoning

You can also use other veggies….I think spinach would be great in this recipe.

…..Process but not too much, you don’t want to make a pate…keep it
somewhat a bit chunky.
Then, stuff it in raw bell peppers.

Raw Vegan Brownie/Cake


Raw vegan brownie ingredients:

  • 1 cup of mixed nuts (almonds, cashews, walnuts, etc.) soaked in water for at least 4 hours
  • 15 pitted medjool dates
  • 2 tablespoons of coconut oil
  • 2 to 3 tablespoons of raw cacao powder
  • 1 tablespoon of raisins  or goji berries (optional)
  • 1/4 teaspoon of vanilla


  1. Drain the nuts.
  2. Place everything in a food processor.
  3. Blend together until you get the texture you like.
  4. Pack in into a small container.  I used a glass bread/loaf pan.

Frosting ingredients:

  • 1 pitted avocado
  • 1 tablespoon of coconut oil
  • 3 tablespoons of raw agave or maple syrup
  • 4 pitted medjool dates
  • 3 tablespoons of raw cacao


  1. Place all frosting ingredients in your food processor or vitamix and blend.
  2. Spread over your brownie.
  3. Refridgerate for an hour.
  4. Serve.