This all started earlier this summer, when I had a Chocolate Maca shake at Planet Raw, this phenomenal raw food restaurant in Santa Monica, California. It came out in a 16 ounce tumbler, lightly dressed with nuts, goji berries, and cacao nibs – and it was heavenly. Not only was it delicious and ridiculously good for you, it also had the additional benefit of the maca/cacao buzz.

(If you’re familiar with maca – which is a peruvian superfood with slight psychedelic properties – you know what I’m talking about. If you’re not, it’s sort of hard to explain, but I’d recommend that you try it. Without putting too fine a point on it, it’s sort of like malt, with benefits. Mix that with a little raw cacao and you’re in for a supersonic treat!)

Anyway, I digress.

Since then, as you might imagine, I have been trying to replicate it with more or less success.

But the big breakthrough came with the Almond Maca Chia Cacao Shake I came up with a couple weeks ago. It was pretty close. The chia gel gives the shake a nice consistency – whereas the one at Planet Raw relied on coconut meat.

(Though I might use coconut meat too if I could figure out how to open one!)

But since I love nothing more than playing in the kitchen, the recipe continues to evolve – so maybe I should have called this post – Nearing Perfection in a Glass.

Almond Maca Chia Cacao Shake with Goji Berries and Cacoa Nibs (1 serving)

1 cups almond milk (I used Almond Breeze, Unsweetened Chocolate – though I’m sure it would be better if I made my own)
3 Tbs chia gel
1 Tb maca
1 Tb chocolate rice protein powder
1 Tb raw cacao powder
1 Tb dried goji berries
1 Tb psyllium husk (or Yerba Prima Colon Care, which is much finer)
cinnamon, to taste
vanilla, to taste
5 drops chocolate stevia
8 ice cubes

Blend together in a high speed blender! Garnish with raw cacao nibs and goji berries and enjoy!

Note: although this may look/sound like dessert, it can definitely be used for a meal replacement. It’s chock full of protein (close to 15 grams), fiber (close to ten grams), and essential fats – not to mention all of the vitamins, minerals, and other nutrients in the cacao, the goji berries, and the maca.

When you think about it, what’s NOT to love?

But I don’t like the sugar hit that traditional chocolate peanut butter cups give me. They taste great, but sometimes you have to think about how the food that you eat is going to make you feel two hours later, not to mention two days later when you’re still fighting sugar crazing – you know, that was actually a typo, but it’s so apropos, I think I’ll leave it!

So here’s what I came up with.

I originally saw a similar recipe on Alissa Cohen’s blog, but I ended up experimenting – big surprise.

KJ’s Version of the Old You’ve Got Peanut Butter in My Chocolate Classic – Peanut Butter Cups

Ingredients:

1 cup raw organic cacao
1 cup of cold pressed virgin coconut oil (melted; it becomes liquid at 79 degrees [or something like that] so you don’t have to heat it much, if any!)
1/4 cup of agave nectar
6-10 drops of chocolate stevia (or to taste; don’t do too much or you’ll get a strange after taste)
cinnamon, 1 – 2 tsp (or more; I like lot, so chances are I put in more)
organic vanilla, 1 tsp (or more, to taste)

raw organic peanut butter (or almond butter, or cashew butter….)

Whisk all of the ingredients – except the nut butter – until smooth.

Spray an ice tray or two with non-stick cooking spray (I know, I can hear Susan Powter as I type talking about the propellent in cooking spray, but what can you do?).

Spoon in about a T of chocolate into each ice cube space (the batch I made yesterday made about 20 pieces, but you might want to do one tray first and then start a second tray if you have any left over).

Let the chocolate set up for a few minutes; it shouldn’t take long.

Spoon in a rounded 1/8 teaspoon (or a 1/4 teaspoon depending on your chocolate:peanut butter taste ratio preference) into each cube space, then cover with remaining chocolate sauce.

If you have left over chocolate, start a second tray.

Put in the freezer overnight and you’re done!

Pop those puppies out in the morning and store them in an airtight container.

Now, the only caveat is you have to leave these in the fridge or freezer, because the coconut oil isn’t particularly stable – remember that 79 degree melting point? However, that said, they’ll stay good for a month or more (if they last that long) and if you keep them in the freezer, no one will know they’re there but you!

I had tried a couple of other kale chip recipes and wasn’t a fan.

So, last night, I decided to make my own:

KJ’s Kickin’ Kale Chips

1 massive bunch of organic Kale (the big curly kind)
5 Tbs of olive oil (I am actually trying to increase my intake here, so it’s okay)
1 Tb agave nectar
1 tsp of sea salt
freshly ground black pepper to taste
ground cumin, to taste
cayenne, a pinch or less, to taste
Braggs Amino Acids, a couple of shakes, to taste

Cut the stems out of your kale, then tear into bite sized pieces. Place in a large stainless steel mixing bowl.

Then add all of the other ingredients, massaging them into the kale. The more massage, the better your flavor will eventually be!

Toss into the dehydrator, directly onto the screens and dehydrate for 8 hours at 105 degrees (or until nice and crispy). I put mine in and left them overnight so I’m assuming it was about 8 hours!

Enjoy!

2 cups almond milk (I used Almond Breeze, Unsweetened Chocolate)
1 Tbs soaked chia seeds
1 Tbs maca
1 Tbs ground flax seeds
cinnamon, to taste
2 teaspoons of agave nectar (or 5 drops chocolate stevia and 1 tsp of agave nectar).
8 ice cubes

Throw all ingredients into a blender and blend!

I drank one for my morning snack and will have the other as my afternoon snack. Yum-my!

2 cups almond milk (I used Almond Breeze, Unsweetened Chocolate)
1/2 cup chia seeds
1/2 teaspoon vanilla
1 Tbs raw cacao
cinnamon, to taste
liquid Stevia, to taste (I used chocolate)

Mix all ingredients in a mason jar, then put on the lid tightly and shake.

Let sit in the fridge for a couple of hours until nice and thick.

I think I waited about 4-5 hours, though a lot of recipes suggest that you let it sit overnight.

It stays good in the fridge, so I think there’s some wiggle-room.

If you’ve never had chia seeds before, they make a nice tapioca like pudding, and they are incredibly nutritious.

p.s. I’m sure you could make it with Vanilla milk, vanilla stevia, and without the cacao, but why would you want to?

So, as always – and even a little more so than always – I am packing my own food. And, as per usual, it looks like I’m going to be bringing more food than clothes!

The list, so far:

Susan’s Kale Chips 2.0
1 bag of Organic Baby Spinach
1 box of cherry tomatoes
1 gallon sized bag of chopped veggies: broccoli, carrots, turnips, and zucchini
Enough Chocolate Rice and Protein Powder for at least 4 shakes
3-4 avocados
Energy bars
Psyllium Husk
Spirulina
Almond butter

Kitchen utensils:
1 spoon
1 travel sponge
1 large cup
1 travel-sized Magic Bullet Blender

I’m sure I’m forgetting something; as I almost always do!

So, why am I bringing all of this food – particularly since I have lunch and dinner dates planned every day that I am there?

The powders, the spinach, and the avocados (or maybe the almond butter, depending on my mood) are all for breakfast. If I don’t have MY breakfast, the day is pretty much shot for food for me. If I don’t start off with my regular 60+ gram protein BOMB, I can pretty much count on a bad eating day. When I do start the day off with a shake, no matter where I am, I am more sated, I am more grounded, and I am much more likely to be in control of my eating (as opposed to the other way around).

And as someone who is 85% (more or less) raw vegan, it’s hard to get a satisfying meal out. Most restaurants’ idea of a big salad (see earlier post on this topic) wouldn’t feed a rabbit! So instead of being all weird about it, I’ve decided to just go and order a salad (where possible) and eat it. Even if it’s not particularly satisfying, I know that I have PLENTY of nutrition in my room to fall back on. Using this approach, “eating out” with friends will really be more like “hanging out.” Eat a little salad, drink a little water – then go back to my room for my real lunch or, as the case may be, dinner.

Now, even though Atlanta – at least the part I am going to me in – is not that diet friendly, there is a Legal Sea Food, which does have a pretty generous Gluten-Free Menu. Given that gluten-free is the mandatory condition and the raw/vegan is just the preference, I should be in pretty good shape on Saturday night – as that’s where my very understanding friend made reservations. And, believe it or not, Atlanta also has a Raw Restaurant! It’s not downtown, but it’s only a MARTA ride away. As it turns out, I have a chunk of time available on Saturday, so I’ll definitely be checking that out for lunch! And as a service to raw aficionados everywhere, I’ll be sure to let you know!

Though I love kale and I love chips, I really hadn’t put the two together – until about a week ago.

Mama, I think I’m in love!

Kale chips! Who knew? Other than the thousands of raw foodists and other health enthusiasts out there who haven been blogging about these culinary delights for months, if not years!

My current favorite recipe for Kale Chips comes from the book, Raw Food Cleanse, by Penni Shelton, who just happens to be from my hometown and the founder of Raw Food Rehab. Without any copy right infringement meant, here it goes:

Susan’s Kale Chips 2.0

2 heads of curly kale, de-stemmed and cut into large chunks
3/4 cup tahini
1/4 cup Bragg Liquid Aminos
1/4 cup Bragg apple cider vinegar
1/4 cup water
Juice of one lemon
1/4 cup nutritional yeast
1 clove garlic

Place all ingredients except kale in a food processor (or high speed blender) and run until well blended. Massage this mixture into the kale. Dry in dehydrator at 105 degrees until very crunchy!

EnjoY!

I have loved ice cream my entire life. It’s ironic that I lost 90 pounds while working at a Baskin Robbins. It wasn’t due to lack of desire, trust me. I just had stronger will power back then!

Since I’ve gone vegan (and soy free to just to make things really hard) I’ve been playing with the blender with as much enthusiasm as any mad scientist in her lab.

If given a choice, I would live on smoothies – or protein shakes. Or Ginger Lime Blasts. You name it, if it’s wet and cold, I’m all over it.

Especially in the summer.

This week’s concoction – or, as they used to say at Baskin Robbins, this “Flavor of the Week” – is totally decadent.

It’s super filling. It’s unbelievably healthy. It makes at least 16 ounces (did I mention that I still struggle with portion control?) and it’s chocolate. If I was going to describe it, I would say it’s half milkshake, half mousse.

KJ’s Flavor of the Week

1 scoop of Chocolate Rice Powder
1 scoop psyllium husk
lots of cinnamon (at least two teaspoons)
1/2 of an avocado
1 red chard leaf or a handful of spinach (or both)
1 cup of cold water
10-12 drops of Dark Chocolate Liquid Stevia
6-7 ice cubes

Process all of the ingredients in a high speed blender. Enjoy!

This is so filling and so, so yummy!

Tons of protein, tons of fiber, tons of essential fats, tons of yum! If you haven’t tried the avocado, cacao, dark leafy green combo, trust me, you don’t know what you’re missing!

Sometimes that means just going ahead and eating it, as I did the other night when I had a delicious part-cooked part-raw meal at my friend Meg Maker’s house or as I did last night, when I met some former students for dinner at the Elephant Walk.

Other times, however, it means learning to refashion (or even refurbish) old cooked favorites.

A couple of weeks ago, I started thinking about a salad that a friend of mine used to make in graduate school. It wasn’t a traditional salad, as its base ingredient was cooked sushi rice. I believe the ingredients were rice, vinegar, avocado, crumbled nori sheets, and cucumber. I’m pretty sure that it came from one of the Moosewood Cookbooks and may have been called Sushi Salad or something like that.

Well, I’ve been thinking about that salad a lot, and this is what I came up with:

KJ’s “Rice Salad”

Ingredients:

2 cups cauliflower, “riced” in the high speed blender or food processor
1 small cucumber, peeled and diced
1/2 – 1 small avocados, diced
1 medium carrot, finely grated
6 – 8 stalks of baby asparagus, snapped into pieces (optional)
1 tomato, diced (optional)
2 Tablespoons of raw organic dulse flakes (or crumbled nori sheets)
Sesame oil, to taste
Braggs amino acid, to taste

Directions:

Rice the cauliflower by cutting it small bite size pieces, then hitting the pulse button until you have reached desired consistency.

Add all of your other ingredients in layers, then drizzle on the sesame oil and the Braggs amino acids, to taste.

Gently toss to mix the flavors.

It’s fast, easy, delicious, healthy, and absolutely gorgeous. What more could you want?

Enjoy!

I swear, about half of my recipes these days comes straight from Gena Hamshaw’s amazing blog, Choosing Raw! Without a doubt, hers are some of the easiest, most beautiful, and most delicious recipes on the web!