Tag: raw

Fermented Veggies \\ Sweet Laurel

Keep your belly happy and dishes brightened with Fermented Veggies!  They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice.  You can play around with the different spices and add ins, making the veggies catered to your liking.

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies


 

Ingredients:

1 quart of water

2 tablespoon Himalayan pink salt

2 cups chopped cucumbers, daikon radish, asparagus or carrots

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf


 

Directions:

Stir together salt and water. Chop peppers and carrots.

Add spices to the bottom of a one-quart jar. Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days.  For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.

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Vegan Banana Split \\ Sweet Laurel

One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance.  The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!

Vegan Banana Split2

Vegan Banana Split \\ Sweet Laurel

Vegan Banana Split

Vegan Banana Split


 

Ingredients:

1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature

2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)

Directions:

The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.  Then run the mixture through your ice cream machine. Freeze until firm.

Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency. 


 

To build the sundae


 

Ingredients:

1 banana, split

Vegan Caramel

Chopped nuts, to taste

Coconut whipped cream

Fresh Cherries

Directions:

Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.

Almond Butter Cups \\ Sweet Laurel x WeekNight Bite

This week, Lindsay from WeekNight Bite is sharing a delicious recipe that is just a little bite of heaven. As a fellow California native, Lindsay is all about rich and nutritious foods with simple ingredients and easy recipes that everyone can follow. Her recipes are healthy and nutritious, as she puts a lot of thought into the ingredients that she uses while expressing her authenticity through fun experiments in the kitchen.

With Halloween just around the corner, this recipe is perfect for Fall festivities or a nice indulgent treat that will satisfy anyone’s sweet tooth! Lindsay’s Almond Butter Cups are rich in antioxidants and wholesome ingredients that boast great health benefits, creating an alternative healthier version to one of your favorite sweets.

Almond Butter Cups \\ Sweet Laurel x Weeknight Bite

Almond Butter Cups \\ Sweet Laurel x Weeknight Bite

Almond Butter Cups \\ Sweet Laurel x Weeknight Bite

Yields 10-12 mini-muffin sized Almond Butter Cups


For the Chocolate coating:

1/2 cup + 2 tbsp cacao powder

1/2 cup (melted) extra virgin coconut oil

1/4 cup 100% pure maple syrup

Pinch of sea salt flakes (I use Maldon)

For the Filling: 

1/4 cup creamy almond butter

1/2 tbsp (melted) extra virgin coconut oil

1 tsp 100% pure maple syrup

1/2 tsp vanilla extract


Line a mini muffin pan with paper liners.

Mix together all of the chocolate coating ingredients (except salt) and stir until smooth. Spoon about 1 tsp of the chocolate mixture into the muffin liners. Place in freezer for about 10 minutes until hardened.

While the chocolate is in the freezer, mix filling ingredients together.

Remove pan from freezer and spoon about 1 tsp almond butter mixture in the center of each cup. Note: Make sure the almond butter is centered and isn’t touching the liners too much so that you can fully pour chocolate over the filling.

Pour remaining chocolate into the cups, filling them enough to cover the almond butter. Sprinkle each cup with sea salt, then place in freezer for another 15 minutes before devouring.

Make sure to keep these stored in the freezer! Enjoy!

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


 

For the sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


 

Pour oil into cast iron pot over medium heat. Add onions, carrots, and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needed. Stir in oregano.

Add cooked ground beef or bison.


 

To prepare zucchini or sweet potato noodles:


 

Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.

Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

You will truly have a breakfast of champions with this delicious yogurt + granola situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added boost. You can make this yogurt in larges batches, and have a fridge full of coconut yogurt for weeks! Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. If you want to skip the yogurt making, purchase this yogurt. It is my absolute favorite coconut yogurt money can buy. Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls

Yields 4 bowls


 

2 cans coconut milk (I like Natural Value BPA Free Organic Coconut Milk)

2 teaspoons cassava flour (optional, this thickens the yogurt)

1 tablespoon maple syrup

2-3 probiotic capsules (prebiotic free)*

*the probiotics must be prebiotic free or the fermentation will not happen properly


 

Sterilize two glass jars and lids. Set aside.

Place cans of coconut milk in a bowl. Whisk in optional cassava. Open probiotic capsules, and dump the inside powder into the bowl and stir well.  Add the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours. You can also place your jars in a turned off oven, with the oven light on, for 12-18 hours.

Remove from dehydrator or oven and allow to set in fridge, about 6 + hours.

Top granola with beautiful berry and our delicious Grain Free Granola (recipe below)!


 

Grain Free Granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.

Enjoy!

Summer Berry Tart \\ Sweet Laurel

Few things are more refreshing than a berry tart on a summer day. And what’s even better, this tart is gluten, grain, dairy, refined sugar free! Even though summer is coming to an end, you may still enjoy this delicious and easy recipe. xoxo, Sweet Laurel.

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart

Yields one 8-9 inch tart


 

To make the tart crust:


 

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg


 

Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.


 

To make the coconut whipped cream:


 

2 cans coconut cream, refrigerated overnight (I use Natural Value)

2 tablespoons of maple syrup

1 tablespoon vanilla extract


 

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. Beat the solid coconut cream on high speed until cream is peaks form.  Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.


 

To decorate tart:


 

Fill cooled tart crust with coconut cream. Decorate with 2 pints of organic strawberries or berry of choice. Enjoy!

Easy Paleo Granola \\ Sweet Laurel

This granola is the perfect combination of sweet and crunchy, like granola should be. Throw it together in one bowl and back it off! That simple. You can adjust sweetener, adding more or less, to your liking. I used Xylitol once, and it worked perfect. Have fun!

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Easy Paleo Granola

Yields about 2-3 cups granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Scrap off pan with spatula. Store in air tight jar.

Enjoy!

Coconut Flake ‘Rice’ Crispy Treats \\ Sweet Laurel

Coconut Flakes cereal. Its claim to fame is that it is the ONLY Paleo cereal on the market. My husband Nick is super into this cereal, and one day I was like, ‘Why not turn it into ‘rice’ crispy treats??  I used our favorite marshmallow recipe, and created this delightful alternative to the rice crispy treat. Paleo people get ready, your dessert game is about to change in a real good way! Enjoy!

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Coconut Flake “Rice” Crispy Treats

Yields 12 squares


 

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

4 cups coconut flakes


 

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, raw honey, and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes. Beat until marshmallow peaks form. Stir in coconut flakes.

Pour mixture into prepared pan and allow to set for about 4 hours.

Infused Water \\ Sweet Laurel

Infused water is a favorite of mine. It elevates any dinner party experience. I love playing with fun flavors when I entertain. Here are a few fun flavors to play with. Enjoy!

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

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Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water 3 Ways


 

Grapefruit Rose


 

3 -5 cups filtered water

1 organic grapefruit

1 organic rose

Wash grapefruit and thinly slice. Place in base of water vessel. Add water. Break peddles off rose and add to vessel. Allow flavors to sit for about 10 minutes, then serve!

 


 

Orange Rosemary


 

3 -5 cups filtered water

1 organic orange

4-5 sprigs organic rosemary

Wash orange and thinly slice. Place in base of water vessel. Break off sprigs of rosemary and add to vessel. Allow flavors to sit for about 10 minutes, then serve!

 


 

Lemon Cucumber Mint


 

3 -5 cups filtered water

1/2 cup organic cucumber

1/2 cup organic mint

1 organic lemon

Wash cucumber and lemon. Thinly slice and place in water vessel. Add water. Break off mint leaves and add to water. Allow flavors to sit for about 10 minutes, then serve!

 

 

DIY Hair Masks \\ Sweet Laurel

When it comes to a bit of pampering, our face tends to get the most love. And for good reason, it’s our source of expression, connection, and communication. But, every so often it’s nice to give our body’s supporting players some attention, so today I’m sharing three of my favorite at home hair masks (these double as face masks, too). They’re all three easy to find ingredients or less, and each serves a different purpose. I hope you enjoy these luxurious at-home treatments as much I do!

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

Clay + Essential Oils

For clarifying + volume


 

The idea of removing toxins has been growing trend over the last few years, and when something becomes a trend, that usually means there’s a lot of confusion about what it actually does. In the case of benotite clay, a clay composed of volcanic ash, it produces a strong negative charge when in contact with water, which supposedly bonds to the positive charge in many toxins. So when contacts a toxin, chemical, or heavy metal, the clay absorbs the toxins and release it’s minerals, like a giant sponge. Bentonite clay isn’t a cure-all, but it’s a great way to clarify your skin, and especially your hair – which soaks up environmental toxins throughout the day (like how your hair can reek of cigarettes hours after you sat at a bar).

For this simple mask, I added rosemary and lavender oil, mostly because of their beautiful scent, but also because of they are believed to help stimulate hair growth from the scalp.


 

2 tablespoons Benotite Clay

8 tablespoons water

3 drops organic rosemary essential oil

3 drops organic lavender essential oil


 

In a non-metal bowl (the clay reacts to metal), mix together the ingredients, adding more water if needed, to get a thick yogurt textured paste.

Section your hair  and apply the clay from root to dip, massaging into the scalp.  Let the clay sit on your hair for 20 to 25 minutes, but do not let it harden (hard clay is harder to remove). Rinse out all of the clay with warm water. Shampoo and condition as you normally would.


 

Avocado and Egg

For Hydrating and Softening


 

Avocado is a powerhouse of phytochemicals, antioxidants such as vitamin A, E, D, and B6, amino acids, and minerals like potassium, copper, iron, and magnesium. Combined with avocado’s luxurious texture, its moisturizing properties are fantastic for frizyy, dry hair that needs a shine.  The egg yolk also packs a multitude of nutrients, including B-vitamins, vitamin A, zinc, protein, and sulphur, which means in addition to moisture, you’re also soothing your itchy scalp and possibly promoting hair growth. These two ingredients have so many amazing qualities, and can transform your hair into princess level tresses.


 

1/2 avocado, pulp removed

1 organic egg yolk


 

Blend the avocado and egg yolk until you have a lump free paste (small lumps will get caught in your hair, and you’ll have to comb it out).

Section your hair and apply the mask from root to dip, massaging into the ends. Let the mask sit on your hair for 20 to 25 minutes. Rinse out all of the mask with cool water (hot water will cook the egg). Shampoo and condition as you normally would.


 

Coconut Yogurt and Honey

For moisturizing oily hair


 

Packed with anti-oxidants, vitamins, calcium, and protein, coconut yogurt has moisturizing properties that help control oily, greasy hair by washing away excess oil in the scalp and hair. Honey is a key ingredient in this mask, enlivening dry, dull hair. Combining them creates a powerful hair mask that is perfect for someone with an oily scalp.


 

1/4 cup Coconut Yogurt (recipe below)

2 tablespoons honey


 

Section your hair  and apply the mask from root to dip, massaging into the ends.  Let the mask sit on your hair for 20 to 25 minutes. Rinse out all of the mask with hot water. Shampoo and condition as you normally would.


 

Coconut Yogurt


 

2 cup organic coconut milk

1 capsule probiotic


 

Place coconut milk in a pot. Heat to 180 degrees. Allow to cool completely. Add probiotic.

Place in dehydrator for 5 hours at 110, or place in yogurt maker for 5 hours.  Place in fridge for 5-10 hours.