Sunday, November 15, 2009 at 04:38 PM
Theme Week: Raw Desserts
Good evening loves,
How was everyone’s Sunday? Good I hope 
I must say I can’t complain especially when this was my breakfast
We ended up eating each side individually and added more whip cream and chocolate sauce 
Ooeey gooey smores goodness! Michelle and I had one more smores left over so we decided to treat ourselves this lovely Sunday morning with a nice treat!
Followed by some warm almond milk with spices
Here are the last few sips left of it
Also, we have some of this to enjoy the next two days
Our raw sauerkraut is done fermenting. We let this batch go for 3 weeks.
Bottled it up in our mason jars
Ok now time to round up our raw dessert theme week:
Our twisted pumpkin pie recipe
We called this a twisted pumpkin pie because we followed Averie’s base and idea but put our own twist on it
I must say creating all these delicious desserts was so much fun we plan to do another dessert week again soon We have so many more ideas that we want to share… we get so excited about creating new raw food recipes… We are dorks!
Pure2Raw Recipe: Twisted Pumpkin Pie
Crust/Crumb topping Ingredients:
1/2 cup almond meal
2 dates, pitted
Throw the whole 2 ingredients into a blender and blend till crumbly.
**now our goal with this crust was to create more crumb texture therefore we did not add any agave or more dates. If we did that it would have turned out more like a crust ( real sticky and holding together well)
Here is what our crumb topping looked like
See our crumb is just barely holding together… more like a little crumb texture. Set topping in a bowl while you make the filling.
Pumpkin Pie Filling
Ingredients:
Directions:
Place all ingredients into a blender
Here is what irish moss looks like when you are done soaking it and than pureeing it up
Puree all ingredients till fully combined (it takes a little bit due to the dates)
AND THAT IS IT!!! EASY as 1-2-3!!
Now time to plate up and enjoy. We put ours in ramekins for more individual servings.
Now we topped ours with some of our raw whip cream from the other day!! This is optional you can just put the crumb topping on.
Ok time to top with crumb topping
Dig In! 
YUMMY!!! We ate this in about a whole 2 seconds…
Thanks again Averie for the inspiration and easy recipe to follow. We plan on remaking this for our family during the holidays.
Reasons why we love this recipe:
- easy to make
- few ingredients
- took only 10 minutes to make
- taste great
- who doesn’t love a little pumpkin pie??
- low fat, low in calories
We hope you all enjoyed our raw desserts and how excited for this week’s theme week. We will share with you all tomorrow morning plus along with some very exciting NEWS!
Hope everyone has a great evening.
Till next time,
The Twins
L&M
Posted by: Pure2
Posted in: Raw Recipes, Theme Week
Tags: dessert, irish moss, pumpkin pie, raw desserts, raw sauerkraut, raw smores, Theme Week
Thursday, November 12, 2009 at 09:48 AM
Theme week: Raw Desserts
Hello everyone,
As promised from via Tweeter request and me wanting to re-create my first attempt of making raw ice cream. Michelle and I got together yesterday and studied our recipes and decided to give making a no nut raw ice cream a try.
I have made an raw ice cream before though it had cashews in it. So since it looks like we have been having a theme of no nuts we decided to continue that theme.
And time to reveal the two flavors we created: Pomegranate and Chocolate chip cookie dough!!! Our friend Heather is having a great giveaway, and the criteria was to create something using pomegranate and one of Katie’s recipes. Well you all saw our creation of us following one of Katie’s fudge balls ideas earlier this week. We had some leftover of our chocolate covered chocolate chip balls so we decided to create two different flavors using these two ingredients!
Are you ready for the recipes……
Pure2Raw Recipe: Raw No Nut Ice Cream
Ingredients:
- 2 medium bananas
- 1/3 cup lucuma powder
- 3 tbsp coconut butter
- 3 tbsp coconut oil
- 1/2 cup water
- 1 tbsp vanilla
- 1 packet stevia (add more sweetness to taste)
Directions:
Place bananas, lucuma powder, water, vanilla, and stevia into blender and blend till creamy.
Next add in your coconut butter and coconut oil.
And blend till smooth and well incorporated. It takes a few minutes!
Time to flavor
We first did pomegranates.
Add 4 tbsp of fresh pomegranates to blender (or till your liking of flavor)
Again blend till creamy!
Next up … chocolate chip cookie dough ice cream
Follow the same ice cream recipe above. Though to flavor it you will add in some cookies… we added our leftover chocolate covered chocolate chip cookies to ours! Cut each cookie ball into little pieces. Size doesn’t matter you may cut as small or as large cookie chucks as you would like in your ice cream.
Next stir in the cookie chucks
OMG…. food orgasmic !!!
Now for the hardest part… waiting.
Set your ice cream mixtures into the freezer and WAIT!!! If you can
We let ours set for about 5-6 hours. Felt like a little kid again waiting for the ice cream truck to come!
TIME TO EAT DEVOUR ICE CREAM!!!
Pomegranate Ice Cream Anyone???
Seconds???
Thirds???? Who wants cookie dough???
More please….
Delicious!! Mouth-watering!!
I never thought I would ever make my own ice cream… yet here I am doing it. And the great thing it was fun and easy.
Reasons why we love this recipe:
- contains no dairy or animal product
- good for me
- easy to do
- low in sugar
- contains the ‘good fat’
- taste great
- no special equipment except a blender
- And best of all NO UPSET TUMMY!!!
Michelle and I hope you enjoyed our raw ice cream lesson. We have seen a ton out there in the blog world, here are just a few… Gena’s soft served, raw food nation’s strawberry ice cream, and Melissa’s almond banana oh the list could go on…. so many great recipes and flavors out there!!! So exciting to see all the ice cream love!!!
We would love to hear your ideas and/or recipes! We have already started coming up with some new ideas to create more versions of ice cream… more to come soon we promise Gosh the ideas keep rolling…
Thanks for stopping by…
And we would like to say Happy 25th Birthday to our dear friend Gina! Happy Birthday girl! Eat some cake on us!!!
Till next time,
The Twins
L&M
Posted by: Pure2
Posted in: Raw Recipes, Theme Week
Tags: coconut butter, dessert, lucuma, raw cookies, raw desserts, raw ice cream
Monday, November 9, 2009 at 05:32 PM
Good evening friends,
Well all day Michelle and I got caught up on how our weekends were like and what needed to get done for the busy week ahead. In the midst of our conversations today we came across a new idea that we would like to do on our blog. More on that soon
We did manage to get a little workout in…. since it was sooooo nice outside. We just had to take advantage!
Twins Workout:
4o minutes of walk/run outside
We were supposed to run majority of the time though we got to talking and kinda lost track of time…. well tomorrow is our long run day (so we make-up for it tomorrow)
So what is the exciting news (well we hope it is exciting for you all)
Theme Week with the Twins
What is theme week? Good question!
Theme week is going to be the twins playing in the kitchen with either a new ingredient or kitchen tool. Series ranging from chocolate week or spirializer week, etc you get the idea? Each week we will have a theme or main focus and that is what you will see each day. We hope to show you all new ingredients, tools, techniques or just new ideas to get you inspired to try something new!
First up: dessert week
Not a bad week to start with eh?
This week we plan to show different types of desserts. Now you don’t have to enjoy these great treats just for dessert they are great breakfast lunch snacks too!
Tonight we put together a cranberry chia pudding.
We have done a few varieties of chia puddings before here, here and here. Can you tell we like this stuff?
Recipe coming tomorrow! Plus featuring a new ingredient!!!
Plus our dinner we made cranberry salad dressing (that was not planned we just had a bunch of cranberries leftover and decided to make a simple dressing with them)
Dinner: salad, avocado, leeks, fennel, and our cranberry salad dressing.
Recipe for the dressing will we share tomorrow as well! Hope you all have a wonderful evening!
Twins Question: Do you have an all time go to type of dessert? What is your favorite one to make? If you were a dessert what would you be?
Till next time,
The Twins
L&M
Posted by: Pure2
Posted in: Theme Week
Tags: chia pudding, cranberries, dessert, raw desserts, salad, walk/run
Sunday, November 1, 2009 at 12:41 PM
Happy November 1st everyone,
Lori and I are still trying to figure out where the year went? How about all of you, do you feel your life is just flying by? Although I love fall…colder weather, leaves changing colors…oh and the Holidays are right around the corner : ) One of the markets we sell at already had Christmas lights up! Are you the type of person who starts early with holiday decoration and shopping, or do you wait till after Thanksgiving?
In our family the day after Thanksgiving is when we go get our Christmas tree and put up the lights on the house. My dad and one of my brother-in-laws loves to go all out with the lights. I mean seriously…it is crazy, but they have fun with it!
Anyways Lori and I enjoyed a lovely dinner last night
The plan was to make our version of mock chicken salad, which we have before and loved it!
Twins Recipe
Twins Mock Chicken Salad:
A New Twist
A simple, refreshing flavor…it is so easy to make:
Twins Twisted Mock Salad
2 cups soaked pumpkin seeds (soak for at least 1 hour)
3 carrots, peeled
1 cucumber
1 black radish, peeled
2 lemons, just the juice
1/2 cup hemp seeds (the originally recipe called for some tahini, but we are out)
1 garlic
Use rough chop the veggies because everything is going to get thrown into the food processor
Two springs of fresh rosemary
Remove from stem
Pulse a little then add pumpkin seeds, 1/2 cup nutritional yeast, juice of the 2 lemons and 1 tsp salt
Pulse
What the texture to be small pieces, not mushy! So pulse slowly.
To assembly:
Place a good handful or two of lettuce on a plate.
Now here is how we topped the salad on top of the lettuce
Using 1/2 cup measuring cup, fill it up……Yep NO fancy equipment needed here : )
Flip onto lettuce
And there you have it
We added some avocado slices….it was a great simple, satisfying meal! While we were eating it, it reminded both of us of something but just could not put on our finger on it. It somewhat reminded us of chicken pot pie, minus the bread, fat, etc…Still not quite sure if that what it is but we have some leftover that we will try to see if we can pinpoint what the flavor reminds us of.
And recipe #2
Raw Raspberry Cupcake
We have made raw cupcakes before and there are many versions of raw cupcakes out there. We feel one of the best is ShannonMarie from Rawdorable. We love her, she is so creative and her cupcakes always look amazing! So please check her yummy treats out, you won’t be disappointed
And after some inquires about our cupcake we decided to share with you all our recipe. As I mentioned we have done different versions of cupcakes, more cupcakes, all with different bases and using different techniques. Overall what we have learned is just have fun and play around with different ingredients.
Twins Raw cupcakes
Chocolate Cherry
Coconut Lime
Lemon
Mint Chocolate
Pumpkin Cupcakes
We like to fill our raw cupcakes with some of the frosting or we make a filling, because some times they tend to more dense and rich than regular baked cupcake, so this gives the filling of “lightness” Well at least we think so : ) and we love frosting!
Ingredients:
- 1 cup almond flour (made from almond pulp)
- 1 1/4 cups pumpkin flour (made from pumpkin pulp)
- 2/3 cup coconut flour (made from grinding up coconut flakes)
- 4 dates (we use medjool)
- 1 tbsp vanilla
- pinch salt
- 1 cup fresh raspberries
We blened our ingredients in a food processor, till just combined, do not want a big ball of paste. But you can also do it in a mixer!
Then fill your cupcake liners with your batter, try to lightly pressed them. We dehydrated them for a few hours, although you can just put them in the freezer.
Frosting
- 1/4 cup fresh raspberries
- 1 medium banana
- 5-6 tbsp coconut oil (all depends on size of banana – add more oil if not getting hard)
- 1 tsp vanilla
- you can add a few drops of liquid stevia if you want it sweeter, it is optional
Place all frosting ingredients in blender and blend till smooth. Place in fridge to set.
Then remove cupcakes from liners, and then frost. We put our frosting into a piping bag. We took a little scoop out of the cupcake to fill with some frosting. Then put the little cut out piece back on top and then piped on the frosting.
Enjoy!
These can be stored in the freezer or fridge!
Hope you enjoyed our vegan recipes in honor of Happy World Vegan Day!
“Animals are my friends …
and I don’t eat my friends.” George Bernard Shaw
We love this quote because we totally agree. Animals are our friends, our running pals, they comfort us when we feel alone, they do not judge us, they make us laugh…how could you harm them?
Well off to go for a run…
Till next time
L&M
Posted by: Pure2
Posted in: Raw Recipes
Tags: dessert, dinner, holiday, mock chicken salad, raw cupcakes, vegan
We ended up eating each side individually and added more whip cream and chocolate sauce 
Ooeey gooey smores goodness! 
See our crumb is just barely holding together… more like a little crumb texture. Set topping in a bowl while you make the filling.
