Raw Peach Raspberry Layer Cake

Another year and a Birthday has come and gone, I can’t believe how fast the time has been going.  They say once you have kids the years pass quickly and this couldn’t be more true.  The last year and a half with my little guy feels like the fastest of my life.  I have savored every minute and even though summer is coming to an end there are so many fall activities to look forward to.  Eating pumpkin and pumpkin spice with everything, designing a Halloween costume, Thanksgiving dinner with family and then Christmas! I feel blessed to have had my twin sister with me again this year on our birthday and I wanted to make a cake we could both enjoy.  I got rave reviews from everyone!  Raw peach raspberry make for a delicious and refreshing combo.  Enjoy! Print Raw Peach Raspberry Layered Cake Author: Katie at Wholelovelylife.com Recipe type: Snacks + Treats Prep time:  30 mins Total time:  30 mins Serves: 10-12   Paleo, Vegan, Gluten Free, Vegetarian, Dairy Free, Grain Free, Refined Sugar free Ingredients ½ cup raw pecans 3 + ⅓ cup raw cashews (3 cups need to be soaked for at least 8 hours) ⅓ cup raw almonds 3 Tbsp grade B maple syrup ½ cup + 3 Tbs coconut oil 2 tsp vanilla ⅛ tsp sea salt 2 fresh peaches or 2 cups frozen ¾ cup frozen raspberries ½ cup filtered water 3 tsp fresh squeezed lemon juice 1 can full fat coconut milk cream separated (refrigerate can overnight, upside down) ½ pint fresh raspberries + a few mint leaves for garnish Instructions Place two small pots on stove top. In one pan add chopped and peeled peaches with ¼ cup of filtered water. In the second pan add raspberries with ¼ cup of filtered water. Cook fruit for 12 min on medium heat until soft. While fruit is cooking make the crust. To make the crust mix in a food processor, pecans, ⅓ cup cashews, almonds, 3 Tbsp coconut oil, 1 tsp vanilla, sea salt and 3 Tbsp maple syrup. Once ingredients are sticking together remove from food processor and press into a 9″ or 12″ spring pan. You can line the bottom with parchment paper if you would prefer to remove the cake from the metal base. Put crust in the freezer to set. Wash the food processor and add 3 cups of soaked cashews.…

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Green Onion Cashew Cheese Spread

I have been making a lot of cashew milk lately.  I’m surprised I’m saying this but I actually think I like it more than almond milk!  The cashew pulp has been piling up fast and I have yet to dehydrate it or try in other recipes.  I think it would make a great breading for veggies or chicken since it’s so mild in flavor, very fine in texture and could be seasoned to your liking.  I will be experimenting with that soon!  If you don’t want to take the time to dehydrate your pulp and don’t want all that goodness to go to waste what are you to do?  How about whip up a super easy batch of cashew cheese spread!  Now, if you are addicted to cheese and can’t live without the real thing this one is probably not for you.  But if you are an open minded Paleo, vegan or eat dairy free this one is perfect!  It’s super easy to make this cheese and it will last in the fridge for about 2-3 days.  Be sure to keep it stored in an airtight container.  I used garlic and green onions for flavor but once you have the base you can season it however you like.  If you don’t feel the need to eat it right away you can also wait for it to firm up in the fridge, shape into a ball and roll in your favorite nuts.  Enjoy! Try this cashew cheese with Grain Free Coconut Sage Crackers. Print Green Onion Cashew Cheese Spread Author: Katie @ Wholelovelylife.com Recipe type: Condiments + Sauces Prep time:  10 mins Total time:  10 mins Serves: 4-6   Paleo, Vegan, Whole 30, 21 Day Sugar Detox, Gluten Free, Vegetarian, Pescatarian, Dairy Free Ingredients 2 Tbsp coconut cream 1 cup cashew pulp 1 tsp sea salt 2 garlic cloves ½ tsp pepper 1 Tbsp olive oil 1 tsp lemon juice 1 medium green onion Instructions The best way to get cashew pulp is to make cashew milk and save the pulp. One to two batches will create plenty of pulp for this recipe. The pulp only lasts a few days in the fridge so don’t store it for too long. Take the length of time the pulp has been stored into account when you store the prepared cheese. Refrigerate a can of coconut milk over night right side up. Flip upside down and open from the bottom.…

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Grain Free Sage Crackers

I’m not a huge cracker person but once in awhile you want something a little crunchy to snack on.  These crackers are a super healthy and tasty snack that can be altered by using your favorite fresh or dried herbs.  I love sage but have made these with rosemary before which is also delicious.  I’m not going to lie, these are a bit time intensive but will last for a month or more in an airtight container so are worth the work.  It’s also a fun recipe to try with your kiddos since these crackers can be cut into any shape using their favorite cookie cutters.  Enjoy! Try them with Green Onion Cashew Cheese Spread. Print Grain Free Sage Crackers Author: Katie at Wholelovelylife.com Recipe type: Treats + Snacks Prep time:  30 mins Cook time:  30 mins Total time:  1 hour Serves: 6-8   Paleo, Vegetarian, Grain Free, Gluten Free, Dairy Free, Whole 30, 21 Day Sugar Detox Ingredients 3 Tbsp olive oil 1 garlic clove chopped 1 cup coconut flour ½ cup almond flour 1 tsp sea salt 3 eggs 1 Tbsp filtered water 2 Tbsp chopped fresh sage or herb of choice arrowroot flour for dusting Instructions Add all ingredients except sage to a food processor and mix well until a dough forms. Add sage to dough and lightly mix. Dust hands with arrowroot flour and remove dough from food processor. Lay dough on a sheet of parchment paper and carefully role out until about ⅛” thick. Cut into squares with a knife or use a square shaped cookie cutter. I prefer using a cookie cutter to ensure I achieve a perfect square. You can also use fun cookie cutter shapes to get your kids involved. Bake on parchment paper at 350 for around 25 min or until golden brown flipping every 5 to 10 minutes. 3.2.1311  

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Dijon Balsamic Sauce

This super simple Dijon Balsamic sauce and can literally be thrown together in just a few minutes from simple ingredients.  I love it drizzled over veggies, as a salad dressing, dipping sauce or used as a marinade for meat.  It does have a minimal amount of honey so if you are following Whole 30 or the 21 Day Sugar detox I suggest leaving it out.  It is great with or without it.  I have tried multiple brands of Dijon to try and find one similar to Grey Poupon and this is it.  I highly recommend Annie’s.  You will love it!  I’m also a fan of this balsamic from Trader Joe’s.  It’s free of caramel color, which you need to be really cautious of when buying balsamic vinegar.  Trader Joe’s larger, cheaper bottles have it so be careful!  Enjoy! Print Dijon Balsamic Sauce Author: Katie at WHOLE LOVELY LIFE Recipe type: Condiments + Sauces Prep time:  5 mins Total time:  5 mins Serves: 4   Paleo, Autoimmune Protocol, Vegan, Vegetarian, Pescatarian, Whole 30 and 21 Day Sugar Detox (omit honey), Gluten Free Ingredients 2 Tbsp Dijon mustard (I like Annie’s) 1 Tbsp balsamic vinegar 1 tsp clover honey Instructions In a small bowl mix all ingredients together. Drizzle on veggies or use as a dip. This sauce is also great on chicken and other meats. Notes Use organic whenever possible! 3.2.2929  

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Grilled Green Beans With Dijon Balsamic Drizzle + Toasted Pecans

Wow this recipe sure has a long name!  I thought it was important to put all the ingredients in the name because they all play an important part in creating one tasty side dish.  If you have not grilled fresh green beans before its a must!  They are just amazing.  This recipe turned out so good my hubby, babe and I finished off the entire thing for dinner.  This makes a great solo dish but would be amazing served aside a veggie or meat dish.  I think these green beans will be making onto my 2014 Thanksgiving menu.  No reason to wait till Thanksgiving to make these when you can eat them now!  Enjoy! You can find the recipe for the Dijon Balsamic Sauce here. Print Grilled Green Beans With Dijon Balsamic Drizzle + Toasted Pecans Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 4   Paleo, Autoimmune Protocol (omit pecans), Vegan, Vegetarian, Pescatarian, Whole 30 and 21 Day Sugar Detox (omit honey), Gluten Free Ingredients 1 lb green beans 1 Tbsp olive oil ¼ tsp sea salt ¼ tsp pepper 1 Tbsp chopped and toasted pecans Instructions Wash and trim ends of green beans. Toss green beans in olive oil and place in a grill basket. Sprinkle with salt and pepper. Grill for 15 min or until starting to brown. Toast pecans in the over for 3-5 min at 350. Transfer to a bowl and drizzle with Dijon Balsamic Sauce. Sprinkle with pecans. Notes Use organic whenever possible! Omit pecans to make Autoimmune Protocol compliant. 3.2.2929  

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Pan Seared Salmon With Mint Pea Puree

I don’t know about you but I am beyond happy it’s Friday. It’s been a busy week at work and I’m excited to just relax a bit this weekend. On Friday I like to cook a nice meal if I have the time and I have wanted to make a mint pea puree forever. It turned out amazing! I served it with salmon but any fish or meat would be delicious. On the side, I made lemon zest snap peas and cubed sweet potato cooked in a little ghee. I’m also excited to say that I have finally perfected pan-searing salmon. I think it turned out better tonight than it ever has. Want to know my secret? I make sure to remove all excess moisture and then give the pieces of salmon a light dusting of arrowroot flour. You get a perfectly seared piece of salmon with no sticking. Arrowroot flour is so handy that I find myself using it for all sorts of things. It’s certainly a staple in my kitchen. Also, if you have not tried zesting a lemon over your fish vs. using lemon juice I highly recommend it. Lemon zest gives you amazing flavor. I hope you all have something amazing planned for the weekend.  Enjoy! Print Pan Seared Salmon with Mint Pea Puree Author: KATIE at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time:  30 mins Cook time:  10 mins Total time:  40 mins Serves: 2   Whole 30, Paleo, Dairy Free, Pescatarian, Grain Free, Gluten Free Ingredients 2 cups peas 1 clove garlic ½ tsp + 1 dash sea salt 20 mint leaves ¼ olive oil 1 Tbsp filtered water 1 small sweet potato 1 Tbsp + 2 tsp ghee 1 cup sugar snap peas 2 pieces salmon of desired size 1 lemon for zesting pea shoots for garnish Instructions To make the mint pea puree fill a pot with filtered water and pour in peas. Bring to a boil (will take about 3 min) and then remove from heat, cover and let sit another 2 min. Drain peas. In a blender add cooked peas, garlic, sea salt, mint leaves, olive oil, and filtered water. Blend on high until well mixed. You may need to scrape sides and lid and blend a few times. Set puree aside. Peel and cut the sweet potato in cubes. Melt 1 tsp ghee in a pan and add the sweet potato. Cook on…

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Raw Lemon Cream Pie

This past weekend I enjoyed a really nice evening filled with a fish boil and friends.  It was my first fish boil and I have to say I really enjoyed it.  To keep it Whole 30 compliant I ate only the shrimp and snap peas and did not miss the corn or potatoes a bit.  I offered to bring dessert and since it was a warm summer day I decided to make something super refreshing.  Unfortunately this one is not Whole 30 complaint, like all desserts, so reserve this recipe for a later date if you are currently on the plan.  I am happy to say this Lemon Cream Pie was a hit!  It’s raw, vegan, Paleo and has minimal maple syrup to sweeten the crust.  I know I have been using lemons a lot lately but they are probably one of my favorite ingredients to cook with because they are perfect for both sweet and savory dishes.  They also have multiple heath benefits so if you can “squeeze” them into your daily diet you should.  Lemons have the ability to alkalize the body because even though they are technically acidic they can actually bring the body’s pH back to normal levels.  They are also great source of vitamin C and help to cleanse the liver.  Why not enjoy a yummy dessert while gaining all the health benefits of lemons at the same time.  Enjoy! Print Lemon Cream Pie Author: Katie at Wholelovelylife.com Recipe type: Treats + Snacks Prep time:  15 mins Total time:  15 mins Serves: 8-10   Paleo, Vegan, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free Ingredients 3 cups pecans ¼ tsp sea salt 3 Tbsp coconut oil melted 2 Tbsp maple syrup 2 tsp vanilla extract or 2 vanilla bean scraped 1 cup coconut cream (refrigerate 2 cans of coconut milk overnight and separate from liquid) 1 cup cashews soaked 2 hours to overnight ¼ cup fresh squeezed lemon juice 1 thinly sliced lemon for garnish. Instructions To make crust add pecans, sea salt, 2 Tbsp coconut oil, maple syrup and 1 tsp vanilla to food processor. Mix until crust starts sticking together. Press into a pie pan or ceramic tart dish. Pop in the freezer to set while you prepare the lemon pie mixture. Clean food processor and add coconut cream, 1 tsp vanilla, 1 Tbsp coconut oil, cashews and lemon juice. Mix until as smooth as…

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Simple Pine Nut Pesto

This week has just flown by.  I don’t know about you but I’m noticing that it’s getting darker earlier which means summer is starting to come to an end.  I am definitely not ready for fall and winter to be just around the corner.  Having a 1.5 year old this summer vs. a 6 month old last summer has made this a special summer.  I’m not ready for it to end.  All you Mama’s out there know what I’m talking about. I feel like there are still so many “summer” things I wanted to do with him. Not to say last summer was not amazing but this summer is different because he is like a little person doing little person things.  Its almost like I am reliving my own summers as a child through his excitement for everything. I’m trying to savor every moment we have left. The one thing that I do get a bit giddy about with the change of season is the change in clothes. I love fall and winter clothes so that is one thing to look forward to.  Guess its time for a little shopping! But while we are still in summer lets talk about summer food. For me, pesto is a summer staple. If you are lucky enough to have a basil plant growing in your yard its easy to whip up a super fresh batch anytime you want it. Unfortunately, our basil plant did not work out so well for us this year but there is always next year right! For now, Whole Foods is my basil go to. I highly recommend buying basil the day you are going to make this to ensure it’s fresh and crisp. For ease, I don’t typically roast the pine nuts but this is something you can do and does add a great layer of flavor. The same thing goes for the garlic. Roast away for a little extra kick! It’s all about how much time you have. This is a dairy free pesto recipe so it’s perfect for those who eat Paleo, Vegan and Dairy Free alike.  Enjoy! Print Simple Pine Nut Pesto Author: Katie at wholelovelylife.com Recipe type: Condiments + Sauces Prep time:  5 mins Cook time:  5 mins Total time:  10 mins Serves: 4   Paleo, Vegan, Dairy Free Ingredients 4 oz basil ½ tsp salt + more to taste ¼ cup olive oil ¼ cup pine nuts 2…

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Raw Mini Pumpkin Pies

I know you are probably asking yourself why I would be posting an obvious fall treat in the middle of summer.  I don’t know what it is but I have been craving something with pumpkin all summer long.  It’s one of my favorite fall ingredients and is filled with so much goodness I tend to eat it year round.  I always have a can or two lying around to be used for soup, smoothies and treats.  What I love about this recipe is that it is super easy to make because it uses all raw ingredients.  You can freeze them for a few months and grab them one by one when you need a little treat.  The nut crust I use is made with pecans.  I like using pecans vs. almonds because I feel like the added pecan flavor really brings out the flavor of the filling.  I like to use this same crust for making cashew cheesecakes.  If you are like me and can’t wait for pumpkin season to start back up, whip up a batch of these today!  Enjoy! Here is the silicone mold I love. Print Raw Mini Pumpkin Pies Author: Katie Recipe type: Treats + Snacks Prep time:  45 mins Total time:  45 mins Serves: 11   Paleo, Vegan, Dairy Free, Gluten Free Grain Free, Refined Sugar Free Ingredients ¾ cup pecans 1 Tbsp maple syrup 2 Tbsp coconut oil (1 Tbsp melted 1 Tbsp straight out of the jar) ⅛ tsp sea salt 1¼ tsp vanilla extract ¾ cup pumpkin 1 can full fat coconut milk (refrigerated over night) 6 dates 1 tsp cinnamon ¼ tsp ginger ⅛ tsp clove Instructions For the crust add pecans, maple syrup, 1 Tbsp coconut oil straight from jar, sea salt, and ⅛ tsp vanilla to a food processor and process until well mixed but slightly chunky. Press into a silicone mold or muffin tin. I prefer silicone because they come out perfect but a muffin thin will work as long as you remove them while they are cold. This recipe makes 11 mini pies so if using a muffin tin you may get less depending on how thick you make them. Put crust in freezer while you prep the filling. Wash and dry food processor. Refrigerate can of coconut milk over night and when you remove from the fridge flip the can upside down and open from the bottom. This makes…

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Garlic Sage Olive Oil

I love infusing other flavors into olive oil and the method I use is simple and fast.  You can whip up exactly what you need in a matter of minutes.  This oil is great drizzled on soup, mixed with veggies or as a sauce for zoodles.  It’s seriously delicious!  Enjoy! Print Garlic Sage Olive Oil Author: Katie at Wholelovelylife.com Recipe type: Condiments + Sauces Prep time:  5 mins Cook time:  2 mins Total time:  7 mins Serves: 4   Ingredients ½ cup olive oil 3 cloves of garlic finely chopped 2 Tbsp chopped fresh sage Instructions In a small pan heat oil, garlic and sage over medium heat. The oil will sizzle quickly in about 1-2 min. As soon as it is sizzling and you see small bubbles coming form the bottom of the pan remove from heat. Allow to sit until cool. The flavors will continue to come out as it cools. 3.2.1311  

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