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Happy Earthday! To Celebrate I am offering a few Yes Baby I Like It Raw Specials. 1) Private yoga sessions for sessions for $30. Yoga helps us unite our body with our mind. Through the practice we also create a better relationship with mother earth as we begin to understand our connection to every living being. 2. A private vegan cooking session (the cost of the ingredients is not included). This 2-hour session is designed for those interested in veganism and seasoned veterans. During the session we will prepare an appetizer, entree, and dessert. You will also learn how a vegan diet can positively impact your health and the environments. Furthermore, how to integrate nutritional therapy into your daily practice. 3, Holistic Health Consultation are a great way to get back on track with your health and wellness goals as well as take holistic approaches to addressing certain ailments. You will receive a virtual consult for $25 (valued at $50). You can combine all three for a great experience and savings $80.

To book your session click here .

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Blueberry Banana-Nut Oatmeal

SERVES 1

2/3 cup certified gluten-free old fashioned oats

1 1/3 cup water

1/3 cup coconut milk 

1 small banana

2 teaspoons agave (liquid sweetener)

1/8 teaspoon Himalayan sea salt (optional)

½ teaspoon cinnamon

½ teaspoon vanilla

1/3 cup fresh blueberries

1 Tablespoon gluten-free chopped walnuts

1 Tablespoon ground flax seeds

Directions

Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, agave, flax, and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, banana, vanilla, and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes. Pour into a bowl then top with remaining ½ sliced banana, blueberries, and walnuts.

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“Detoxification” means the removal of toxins from the body. We absorb toxins through food, water, and air we ingest. Our body also produces toxins as a result of processes like digestion and respiration. Through digestive, endocrine, and circulatory systems we have set of mechanisms designed to eliminate these toxins through your mouth, eyes, skin, colon, urinary tract—even your breath. The trouble is that too much sugar, caffeine, and processed foods, little to no exercise, and stress can slow the body’s natural detox function to a sluggish pace. The result is a buildup of toxins that can leave us fatigued and suffering from poor digestion, and that may even lead to disease. We can help boost our innate detox functions by practicing multi-day detox or cleanse.Benefits of an occasional detox include having a lowered heart rate, clearer eyes and skin, better memory and concentration, and improved digestion. Good health invites a calm, clear mind that is free of many of the habits that often lead to toxin buildup.

Join the Yes Baby I Like It Raw Crew for our Spring Detox.

The cleanse will begin on 03/11/17 and will finish on 4/11/2017.

In a group setting via the platform" whats app" YesBabyILIkeItRaw coaches the group through a 30 day cleanse the first 15 days is pre-cleanse.

You will receive recipes, daily meal plans. tips, tricks, videos, grocery lists as well as unlimited questions and answers.

CLICK HERE TO JOIN OR IMAGE ABOVE

My journey towards veganism came as a result of preexisting health conditions. So detoxing was part of my regimen from the beginning. It is critical for me as have damage to my colon due to my autoimmune disorder as a child I suffered from chronic constipation.

In 2005 I completed my certification to be a Holistic Health Consultant. I begin taking on clients very shortly after and detoxification protocols were my preliminary way to address many ailments as well as a process of elimination for me to determine what were symptoms of toxicity versus real diseases. In 2013 my father had a stroke it was one of the hardest moments in life to witness. It sparked me challenging a group of friends to join me for a 30 Day Raw Challenge. January 2, 2014 our challenged begin. A week in #YesBabyilikeitraw was born. Most of us went beyond the month, collectively we lost over 120+ lbs, and most importantly conditions were reversed and we felt great. Permanent lifestyle changes came out of the process.

Although most of the time I work with clients one on one. I find that group challenges can have additional benefit. Fast forward December 2015 we discovered my mother had suffered from 2 strokes one of which went undiagnosed which led to major brain damage. It has only increased my passion for people to take charge of their health. I want to change the types of clients I see most of them come to me due to a variety of health diagnosis. My goal is to work with more clients in preventative capacity. Last year was a nightmare for my family and myself. The most trying moment was having to really consider placing my mother in home because we did not have the capacity to care for her. How you take care of your body when you are young will impact the quality of life you have when​ you are old.

Join me this Spring Equinox for this raw cleanse. The protocol was developed from my personal experience with detoxing over the past 16 years and feed back from my clients over the past 11 years.

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Ackee: How to prepare Jamaica’s National Fruit

While in Jamaica last month and I  finally learned how to make Ackee. I was first introduced to Ackee when I met my college sweetheart who happen to be Jamaican, Ackee is fruit made popular in the Western Hemisphere by Jamaicans but is native to West Africa. It is thought the fruit was imported to the western hemisphere by way of slave ships. Ackee is related to lychee and longan and can be found in Jamaica, Haiti, Cuba and even Florida. It is the national fruit in Jamaica and is usually prepared with codfish.  

During my stay I saw Ackee in great abundance and was relatively inexpensive compared to the prices I have seen stateside. The recipe is relatively simple. I was actually surprised at how easy it was. Thanks to my sous chef Annette for this recipe. 

Ingredients

6 cups of ackee

2 cloves of garlic, minced

2 plum tomatoes, chopped

1 onion, chopped

1 scotch bonnet

1/4 cup olive oil 

salt and pepper to taste

Directions:

Clean ackee remove black seed and pick out red part in the flesh. In pot bring 2 cups of water to boil add 1/2 teaspoon of salt. Once water is boiling add ackee. Cook for 10-15 minutes or until soft on  medium heat and covered. Once tender strain. In another pot heat oil, add the remaining ingredients and saute until  soft a fragrant. Approximately 5-7 minutes. Add ackee and mix. Cook for additional 1-3 minutes. Add black to taste.

Ackee is traditionally served with boiled green banana, yams, and dumpling. In Jamaica it is eaten for breakfast. It has a texture similar to scrambled eggs.

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Product Review: MyaBèl

Sauce Zansèt Sweet Tomato Pineapple Moonshine1/4I met Regine Theodat one of the owners of MyaBèl during my work with Port Au Prince StartUp week. I was facilitating a workshop on Social Media and Web Development it was collaboration between us and Regine and we held it at her restaurant. She was aware of my vegan diet and made sure we had food to accommodate me my dietary needs. It was during that time I first had Ayi Ti Manman which is Mango Pikliz. I can not explain how this combo was heaven to me. I have to  say mango is on the top of my list as a favorite fruit and I love pikliz. Which is a traditional spicy cabbage pickle with a vinegar base. We often call it Haitian coleslaw. I got a chance to ask Regine more about her line and also create some awesome vegan dishes the recipe and interview are below.

How did you come to start your line?

MyaBèl has an interesting story, it seems the theme is serendipity. It was just supposed to be a restaurant in Croix-des-Bouquets. My partners had acquired this old garage in Croix-des-Bouquets, and wanted to turn it into a hot spot that would attract people to our home town.

The idea came about in 2012 and we started construction, to turn an abandoned garage into a restaurant. We opened our doors on January 7, 2013. The concept of the restaurant was simple, Haitian Comfort Food with a Spin. So we wanted everything to be very Haitian, all of our staff make our

Because of the distance to the restaurant, one of our clients Katelyn, started asking us to bottle our famous mango pikliz. We did, that took off, so then we bottled our cocktails, and the 2 of our other sauces. We quickly realized the condiment business was bringing in more to the restaurant so then we did a full rebranding and launched the bottled foods part of our products on April 6, 2016.

What inspired the recipes behind your sauces and cocktails?

When I first moved to Haiti in 2010, I expected it would be like every other beach place I’ve been, I’d be drinking tons of cocktails! At the time that wasn’t the case, now there are cocktails galore in Haiti. I just knew that the same way you go to Cuba and order a mojito, you should go to Haiti and order a super Haitian cocktail. So I just started trying to jog my memory with what was a typical Haitian ingredient. Every place in the countryside I visited, I’d ask them what fruit can I find here. What is special about this location. Surprisingly, the locals loved doing that for me. The kids would climb deep into the forest and come out with all sorts of shapes and tastes. Luckily, I have a pretty touch stomach, because I tried everything under the sun. Then we mixed and we did focus groups. I’m really happy with the array of ingredients in our cocktails. We named all after areas of Croix-des-Bouquets, to may more homage. We love the idea that someone that has never been to Haiti, might one day drink a La Rat and know the name of an obscure locality in our hometown.

When we launched our cocktail bar, we had these amazing cocktails and just typical food paired with them. So we started created sauces that would pair well with the cocktails. We had tons of electricity issues at the time, and I had this name stuck in my head – “Ay! Ti Manman.”  Just the concept of a hot spicy mamma in condiment form. I just knew that name needed to be used in our restaurant, I tried peanuts, and hot sauce and finally because we had so many electricity issues at the beginning we landed on a mango pikliz.

Then came the passionfruit ginger sauce and actually a client named that one for us. Then lastly came the Sauce Zansèt which came about because Zansèt means ancestors and we wanted the most basic Haitian ingredients in a sauce.

What is the meaning behind your name?

MyaBèl is actual my two partners names put together, Myrelene and Junior Abellard. They named the business before I became a partner, we toyed with the name Myarabel, but it was just too much. As we used the name, we discovered I was very close to Italian for “my beautiful girl.” So now, my husband hopes we have a daughter and name her that.

What should we expect from you next?

We are launching 10 new products, 7 non-alcoholic beverages and 3 more sauces in April. Then we are heading for the export market! From us you can expect continued promotion of Haiti. By summer 2017, we hope to be in the US.

Strawberry Kale Salad

ingredients:

1 bunch of chopped Kale, stems removed

2 tbs of oiive oil

1 tbs of balsamic vinegar

1 avocado

1 small red onion, chopped

1 cup of sliced strawberries

2-4 tbs of sunflower seeds

3 tbs Nan Tout Sòs (Passion Fruit Ginger Sauce)

Salt to taste

Directions:

1. Put the kale and half of the avocado in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

2. Add the strawberries, remaining avocado, and  red onions.  Toss gently.

3. In a small jar, combine the olive oil, balsamic vinegar, Nan Tout Sosm 1/8 tsp salt, and 1/8 teaspoon pepper. Shake until mixed well.

4. Pour the dressing over the salad and toss to coat. Serve.

Spicy Mushroom Taco

Ingredients:

1 medium yellow onion, thinly sliced

3 tablespoons olive oil

3 cloves garlic, finely minced

10- 15 medium portobella mushroom

1  tsp of chipotle seasoning

1 tsp of cumin

1 teaspoon salt

Microgreens or spring mix

Ay! Ti Manman (Spicy Mango Slaw)

corn tortillas

Directions:

1. Pour the olive oil into a large frying pan and heat over medium heat.

2. Add the onion and garlic, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.

3. Cut portobella mushrooms into slices and set aside.

4. Add the mushroom slice, Chipotle and cumin , stir and continue cooking over low heat for 10 minutes.

5. Season to taste with salt.

6. To serve, place some of the mushroom mixture onto a tortilla, and top with microgreens and Ay Ti Manman, spicy mango slaw.

Ou La La : Haitian Tostado

Banan Peze

Ingredients

3 Green Plantains

1 tablespoon(s) lime juice or apple cider vinegar

1 tablespoon(s) Salt

1 cup(s) Vegetable Oil

1 Tostonera (Plantain Press)

1 cup(s) Hot Water

Directions:

1. Peel plantains and angle cut each one into 5 equal pieces.

2. In a bowl add the hot water, vinegar, and salt. Add plantain and let soak for 5-10 minutes

3. Heat Oil on medium high heat in a deep fryer or frying pan.

4. Lightly brown the plantains in the oil (Approximately 5 min).

5. Remove the plantains from the oil and flatten each plantain using the tostonera.

6. Soak the flattened plantains in the salt water and carefully back in the oil for an additional 5 min.

7.Remove plantains from oil and place them on a paper towel to remove the excess oil.

Additional Ingredients

1 Avocado

1 lime

4 Tablespoon of Sauce Zansèt (Sweet Tomato Pineapple Moonshine)

Ay! Ti Manman (Spicy Mango Slaw)

Micro Greens

Salt to taste

Directions:

1. In a small mixing bowl mash avocado with fork. Add juice of half lime, and Sauce Zanset. Add Salt to taste

2. To serve, place some of the avocado mixture onto Banan Peze, then layer of Ay Ti Manman, spicy mango slaw, and top with micro greens.

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Iron a mineral is found in the largest amount in the blood. It is plays a role in the oxygenation of red blood cells. It is necessary for a robust immune system and energy product. This list of its roles in the body is much longer. What it is critical is that so many people suffer from iron deficiency anemia (there are different types of anemia). Prior to changing my diet anemia was a chronic issue for me. However after switching to a plantbased diet I have not had the same issues. Diet plays in important role in proper absorption there are a few vitamins and minerals that assist in its absorption. Before I go down that list this is why it is so crucial IRON DEFICIENCY ANEMIA OCCURS DESPITE AMPLE AMOUNTS OF IRON STORED IN THE LIVER, SPLEEN, AND BONE MARROW. Required for Iron Absorption: -HCL acid production in stomach -copper -maganese -molybdenum -Vitamin A and B-Complex Impairs Iron Absorption: -candida -excess amounts of zinc and vitamin e -caffeine (starbucks is not your friend) -diet high in phosphorus (soda) Increase Iron Absorption In the presence of Vitamin C absorption can be increased up to 30% Note: some studies have shown that anemia may be caused by deficiencies in B6 or B12. Great Sources for Iron -dark leafy greens -avocado -beets -molasses -parsley -raisins -pumpkins -prunes -dulse -kelp

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Good split pea soup can go a long way. It definitely falls in the category of comfort food. Great meal to make when on a budget and it taste even better overnight. The batch pictured will go down in history books as the soup that beat me up. After blending the soup and putting it back on the burner I was bit distracted by a call. The soup started to pop. (Note low heat on that step). I rushed to turn down the heat and as I was it popped in my face. Just missed going into my eye. I am currently nursing a burn around my eyes. Monitoring the swelling, the pain has subsided, and grateful I blinked in time. The situation reminded me the importance of mindfulness and being present. Just because you can multitask does not mean you should. Nevertheless this is a great recipe. Try it and tell me what you think. Creamy split Pea Soup Ingredients 1 medium red onion, chopped 1lb of split peas, rinsed 4 cloves of garlic, minced 2 carrots, chopped 3 stalks of celery, choppee 1 bell pepper, chopped 1 large sweet potato, chopped 2 cups of chopped cauliflower 1 scotch bonnet (optional) 2 cups of coconut milk 6 cups of water or vegetable stock 1 tbs of smoked paprika or plain paprika 1 tbs of ground cumin 3-4 springs of thyme 2 tbs of olive oil Salt to taste Optional garnish Microgreens Shredded carrots Green onions Black sesame seeds In a large pot over medium high heat, saute the oil, onion, and garlic for 5 minutes, or until onions are translucent. Add bell pepper, celery, and carrots saute for additional 3-5 minutes. Add remaining ingredients except salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally. Add more water as needed. Turn off heat and remove pepper. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Add salt to taste. Garnish. In the picture I garnished with micro greens and sesame seeds. 

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Cinnamon Vegan Pancakes

I love pancakes. It was my go to comfort food in the breakfast arena. I have to admit when I first started making pancakes I just a premade mix. There were no family recipes because honestly pancakes are not part of the Haitian culinary repertoire. When I became vegan I ventured out and tried a few recipes from scratch. So were amazing others would pass with lots of syrup. The recipe below is a what works for me after years of trial and error. I recently was a chef at a retreat in Jamaica and this definitely a winner. I none pancake lover fell in love with them. Just make sure you have good whole wheat flour that is not old. If you do not you will get a bitter taste. Try it out and tell me what you think. I usually use gluten free flour mix this is recipe I made for a recent retreat. They asked for exact recipe so I thought it would be nice to share it. It is to be noted I am a high raw diet leaning more towards fully raw. At this point I just make raw pancakes (recipe coming soon).

INGREDIENTS 1 cup Whole Wheat Flour 1 tablespoon baking powder ¼ teaspoon Himalayan salt 1 cup coconut milk or dairy-free milk of choice 2 tablespoons of melted coconut oil 2 tablespoons agave, maple syrup, or sugar of choice 1 teaspoon pure vanilla extract ½ tablespoon of ground flax seeds ½ tablespoon of chia seeds

1 teaspoon of cinnamon

More oil to grease your pan/skillet, if necessary

INSTRUCTIONS In a mixing bowl, whisk together the flour, baking powder, flax seeds, chia seeds, cinnamon, and salt. In another mixing bowl, whisk together the milk (room temperature), oil, agave and vanilla extract until thoroughly blended. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.

Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You can start once the surface of the pan is hot enough that a drop of water sizzles on contact.

If necessary, lightly oil the cooking surface with additional oil or cooking spray.

Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1-2 minutes, or until golden brown.

Repeat adding more oil as needed. Adjust temperature accordingly.  Serve the pancakes with chopped up bananas or other fruit and pumpkin spice walnuts (recipe below).

Pumpkin Spice Walnut

Ingredients 1 cup of roughly chopped walnuts 1-2 tablespoon agave or liquid sweetener 1 teaspoon pumpkin spice powder ½ teaspoon vanilla extract

In bowl mix all ingredients thoroughly.

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YesBabyILikeItRaw Raspberry Ginger I have been dreaming about making jams and a friend of mine had the same vision, too. So first batch was a raspberry jam. I always loved how ginger paired with raspberry I feel they are perfect complements and decided two play with it in this recipe. Ingredients 1 cup of raspberries 2 tbs of chia seeds 2 tbs of fresh grated ginger 1/2 tsp of vanilla extract 3-4 Dates Soak dates for 10-15 minutes until soft. Drain and add to blender with remaining ingredients. Blend. Pour in mason jar place in fridge for at least an hour. Enjoy

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Epis (Haitian Marinade)

Growing up as the only girl in a Haitian household meant learning how to cook was an absolute must. My first cooking lesson involved going over a list of Haitian axioms.

1. You are not a woman if you do not know how to cook.

2. No one will marry you if you do not know how to cook.

3. If some how you found someone to marry you and you do not know how to cook he will send you back home.

WELP! After hearing the list and seeing the demand for from my grandfather (he did not eat leftovers and required freshly cooked meals everyday) I had decided that I would not marry a Haitian man. At eleven I thought they required too much. Nevertheless here I am much older I learned never say never and I have been that woman who cooks three hardy meals in one day.

Haitian dishes have a very distinct flavors when it comes to savory and sweet dishes. The key to our sweet dishes is cinnamon, star anise, nutmeg, and Almond essence (we like to call it Essence). As for our savory dishes “Epis” is our secret weapon. It is a marinade of blended herbs, veggies and spices.

There are several different recipes for Epis. I am sharing how we make it in my family.

Ingredients:

3-4 cloves of garlic (peeled) 2 bell peppers (green & red) 3 scallion sprigs 1-2 scotch bonnet (optional) 1 bunch fresh parsley sprigs 1-2 teaspoon salt 1/3 cup olive oil

Instructions:

   Place all ingredients into a blender. You may need to add a little at a time if all the ingredients do not fit. Blend until has consistency close to applesauce. Pour mixture into a container with a lid and keep refrigerated for future use.

Traditionally “Epis” was made with a mortar and pestle. I do both. The epis with mortar and pestle has more intense flavor in my opinion. Epis can be used to season your vegetables, meat substitutes, rice, and more stay tuned to recipes that include it as an ingredient. Salt can be substituted with vegetable bouillon cube normally maggi is used but it contains MSG which has negative impact on your health. Also pictured is mini bell peppers.

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Are you setting your goals for the new year? Is self care and travel part of the equation. Then I have the perfect retreat for you. Join Denetreya of Black Women Yoga Studio, Weapons Fitness Training Center, and myself for spring renewal. This retreat is to keep you on track for you new years goals. We are focusing on renewing, rejuvenating, and healing the body, mind and spirit. For more information go to https://www.facebook.com/events/137713543378798/permalink/137713546712131/

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Haitian Independence Soup (Soup Joumou)

“L'union fait force” -Unity makes strength.

Today in Haiti not only do we celebrate the new year, we also our independence. To celebrate we always make Soup Joumou (Pumpkin Soup). Prior to our independence it was forbidden for enslaved Africans to have the soup. It was considered a delicacy for the French slave owners. So, on January 1, 1804 to really celebrate our freedom, or express victory, the Emperor Jean Jacques Dessalines advised his wife to cook and offer this soup to the former slaves celebrate their new found independence.

I cannot remember a New Year’s Day without Soup Joumou as a child. Even if some odd reason it was not made someone who knew us would make sure we had soup to start the year-it was a must. Traditionally the soup is made with beef. My family has made vegan versions for me so I have to admit I am bit spoiled. Until today I never made soup joumou. It was one of the few dishes I did not have to learn as a child. Maybe because it was made once a year and if my mom did not make it my grandmother or aunts would. Last year I decided I want to make the soup. I began to review different recipes recalling how my family prepared the dish. The recipe below was created from my research and recollection. I hope you enjoy it as much as I did–I am three bowls in.

Happy New Year and Independence Day!

Soup Joumou (Haitian Pumpkin Soup) Serves 6-8

Ingredients for Squash Puree (This dish being called pumpkin soup is sort of misleading. Traditionally we use squash to make this dish, specifically calabaza. Calabaza is “a large winter squash that resembles a pumpkin and is typically grown in the West Indies and tropical America.”)

1 tablespoon olive oil 1 onion, coarsely chopped 2-3 cloves garlic, chopped ½ of Calabaza (substitute with 1 butternut squash), peeled and chopped into chunks 3 cups vegetable broth

Remaining Soup Ingredients

2 tablespoons olive oil 2 shallots, chopped fine 4-5 cloves garlic, minced or crushed 1 leek, sliced in half and cut into 1-inch pieces 1-2 potatoes, peeled and diced in 1-inch pieces 3 carrots, peeled and cut in 1-inch pieces 2 stalks of celery, cut in 1-inch pieces 1-2 malanga, peeled and cut into 1-inch pieces 1 turnip, peeled and cut into 1-inch pieces 2 scallions ½ cup parsley, ½ head of green cabbage, cut into 1-inch pieces 6-8 cups water 2 vegetable bouillon cubes 1 scotch bonnet(optional) 4 sprigs of thyme 5 ounces of variety of noodles, broken in halves or thirds ½ tbs of ground cloves salt freshly ground pepper juice of 1 lime (optional)

Squash puree:

In a saucepan over medium heat, heat oil and sauté onions and garlic. Add butternut squash, and broth . Bring to a boil. Lower heat, cover and simmer until squash is tender. About 10 minutes. Cool and purée squash in blender until smooth. Set aside.

In a large pot, heat oil under medium heat. Add shallots and garlic and cook for 3-4 minutes. Add leeks, potatoes, carrots, celery, malanga, turnip, scallions, parsley. Add ½ teaspoon of salt and stir. Add cabbage, vegetable bouillon, 6-7 cups water, scotch bonnet, and thyme. Bring to a boil, then cover and simmer until vegetables are softened, about 20 minutes. Add squash purée and noodles. Add more water if needed. Cook, stirring occasionally until soup thickens slightly, approximately 10 minutes.  Season with salt, pepper and lime juice to taste.

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The challenge for many when transitioning into a plant-based lifestyle especially a vegan is discovering everything you thought was vegan may not be. Wine happens to be one of those items. So yes on the surface it makes sense to assume that wine is vegan as it is derived from grapes. Wine is essentially fermented grape juice. Yeast is used to convert the grape juice sugar into alcohol. Where it gets sticky is the clarification process what they call "fining." Young wine can have tiny particles like proteins, and tannins for example. It is also hazy. Although harmless aesthetically wine drinkers like their wines clear and bright. Most wines when left alone will self-stabilize and self-fine. However producers use fining agents to help the process along. The fining agents act like a magnet to attract the molecules around it. This creates large particles that can be easily removed. So what do they use as fining agents: Casein (a milk protein) Albumin (egg whites) Gelatin (animal protein) Isinglass (fish bladder protein) They are not additives to the wine as they are removed with haze molecules. However tiny traces if the fining agents may be absorbed into the wine during the fining process. If any of these four agents listed were used it would make the wine unacceptable for vegans, where as for vegetarians the casein and albumin would be fine. Many winemakers are using alternative fining agents like bentonite clay or activated charcoal making the wines vegan and vegetarian-friendly. A great example of what is out there John Salley a fellow vegan has partnered with the Vegan Vine Wine to create a line of vegan wines. As you transition further into a plant-based lifestyle reading labels and research is critical. Be informed and stay away from assumptions. So how do you sift and sort out vegan versus non-vegan check out http://www.barnivore.com/ it is your vegan alcohal directory.

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Double Dutch Pudding

If I am honest pudding was never my cup of tea growing up as I child. I have thing with textures so yogurt, pudding, and dishes with similar textures were on my, “Just Say No” list. They actually cause trigger a vagus response (desire to throw up), which is essentially “No bueno.” Becoming vegan has been quite an adventure I have tried things I would have probably never experienced and it has allowed me to give foods I did not care for another chance. Yogurt in all forms still not for me, but I have new appreciation for pudding. This recipe is an ode to my love of raw puddings. I decided to layer chia pudding with cacoa pudding with a little extras and it was a party to my taste buds. Hope you enjoy as much as I did.

Vanilla Chia Pudding

1/2 cup chia seeds

2 cups almond milk

Tiny Dash salt

1/2 tsp Vanilla Extract or to taste

2 tbs of coconut nectar or agave

1/2 tsp of cinnamon powder

Mix chia seeds and milk ingredients together, and let them rest for a few moments stirring with a fork every 5 minutes or so. At first it will seem far to liquidy, but over course of thirty minutes the chia seeds will plump, till the pudding resembles tapiaco pudding. Add the rest of the ingredients, adding more coconut or agave to desired sweetness.

Chocolate Pudding

1 ripe avocado, skin and seed removed

1 ripe banana, peeled

3-4 tablespoon cacao/cocao powder

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/4 cinnamon, optional

1/2 cup water, + plus more as needed

Mix all in a food processor until creamy. Chill for 3 hours then serve.

Garnish Ingredients

Desiccated Coconut

Cacao Nibs

Raw Brownies

In small bowl ( I used shot glass) add a layer of chocolate pudding, then a layer of chia pudding. Repeat depending size of serving container. Garnish with coconut, cacao nibs, and raw brownies. Enjoy!

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Happy #WorldVeganDay! To Celebrate I am offering a special for a private vegan cooking session (the cost of the ingredients is not included). This 2-hour session is designed for those interested in veganism and seasoned veterans. During the session we will prepare an appetizer, entree, and dessert. You will also learn how a vegan diet can positively impact your health.

Go to http://ow.ly/QbBG305L45t to purchase your session. Add "World Vegan Day" to your cart. Then email Info@yesbabyilikeitraw.com to schedule your session. This sale ends 11/2/16 at 12:00p.m. E.S.T.

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This past month has been a rollercoaster for me in terms of my emotions. My cravings were out of this world. Some days I won other days I lost the battle. My training as a holistic health consultant breeds a lot of self analysis. In the case of my craving I am always analyzing what it means on an emotional level. Here is a chart that I created and how I discuss the connections and solutions with my clients. Crunchy (You know CHIPS): Your craving for crunchy foods is indicative of your stress levels. Alternative: Flax Crackers Solutions: Ways to manage your stress include working out, yoga, meditation, and/or breathing exercises. When possible reduce or eliminate the source of stress. Creamy (You know ICE CREAM):Your craving for creamy foods indicates the need to be nurtured. Alternative: Chia Pudding or Nice cream Solution: Practice some self care. Take a spa day or ask for a hug. Chewy (You know GUM):Your desire for chewy foods is your body seeking a method to release tension. Alternative: Dried Fruit Solution: Ways to manage your tension include working out, yoga, meditation, and/or breathing exercises. When possible reduce or eliminate the source of tension. Bready (You know PIZZA or BREAD): Your craving for bread is connected to personal insecurities and dissatisfaction. Alternative: Gluten Free Options Solution: Create daily mantras and intentions that support self-love and self-care. Identify the areas in your life that you are not satisfied with and create tangible solutions. Sugar (You know SWEETS): Your craving for sugar indicates that you either giving out to much love or not receiving enough. Alternative: Fruit or Smoothie Solution: Nurture and develop relationships where reciprocity is at the core. Create an intentional self love protocol. Salty (You know Peanuts): Your cravings for salt reflect harbored anger and frustration Alternative: Start your day with Sole (Himalayan Salt water infusion) Solution: Create a list of things you are grateful for; an attitude of gratitude can go a long way. Find the source of anger and frustration eliminate them where ever possible.

[yesbabyilikeitraw]

This week in the lab. 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 Chipotle Jicama Fries Ingredients: 1 large Jicama 1 tsp of garlic powder 1/4 tsp of Chipotle 1 tbs of olive oil 1/2 tsp salt Instructions: Preheat oven to 425°. Peel and slice jicama 1/4-1/2 inch thick. In a bowl mix remaining ingredients well. Add jicama an mix until well coated. Place in a well oiled 9"x13" baking dish. Bake for 35 to 40 minutes or to desired crispiness. Stirring occasionally. Raw Version Marinate over night. Place on dehydrator screen. Dehydrate at 145 for 1/2 hour.Reduce temperature to 115 and dehydrate until desired dryness is achieved. Check them after about 4 hours. Enjoy!