1 Dec 2014


 #ZOMG. What CAN'T the plant kingdom give us!? Some people think a plant-based diet is restrictive and depriving but seriously... as a self-proclaimed herbivore I eat twice as much as everyone around me, my food is always more colourful and - in my humble opinion - loads tastier. Now, if you aren't a plant lover, I ain't judgin'. I love you long time no matter what you choose to put in your mouth. But at the same time, if you wanna discover the most nourishing, eco-friendly, ethical, DELICIOUS diet around? Just eat more fruits and veggies. No need for labels like vegan or vegetarian - it doesn't matter. What DOES matter is your happiness.

What is happiness?

Well, that's about the most complicated question ever to answer so I won't try to provide a definitive response. What I know is that happiness MUST start with a healthy body (and therefore a healthy mind). A healthy body is best built with lots of high-quality plant foods. Try fruit smoothies, giant salads, homemade soups, whole grain breads loaded with pesto and baked tomatoes, veggies and hummus, baked yams with rice, eggplant curry, kamut pasta with marinana sauce, portobello burgers, and whatever else you desire. The list is literally endless, as there are countless more edible plants than conventional meat and dairy products. Just click right here for a snapshot of the infinite possibilities. Fruits, vegetables, nuts, seeds, grains, greens, beans, legumes: it's all good for ya. Nourishing yourself with wholesome plant-based recipes will feed your brain what it needs to function optimally. You will find yourself more clear-headed then ever before, with a body capable of what you truly want it to do. What could be a better starting point for a full and long life?

Feed yourself the best foods on the planet, you deserve it.

Now, about those best foods? Look no further than this recipe. In the ingredient list we've got nuts, fruits, and veggies all rolled into outta-this-world yumminess bites. As long as you like the taste of fresh coconut and beets, you're gonna go nuts - pun intended - for these. Otherwise just use cashews instead of coconut, and berries instead of beets! As usual I give you plenty of options for adapting the recipe to your own preferences. Another idea: instead of adding cacao to the chocolate filling, use mint leaves! I was gonna do that but didn't have any on hand so I improvised. I could eat the coconut cream straight outta the bowl all day long, personally. *Must move to Thailand, devour all coconuts. In other news, I have been obsessed with Mariah Carey for the past two days. YouTube makes it too easy. Please improve your day by approximately 12,000% and bump this playlist while shaking your sexy booty and making this recipe. All frustrating gender norms in the videos aside, you can't deny the melodies are on-point and her voice is R&B-angelic. My afternoon has quickly turned into a raw vegan macaroon-filled, late 1990's pop music party. There is absolutely nothing wrong about this. Join me? Yeah, you know you wanna.


1 cup macadamias (or any other nut or seed)
1 cup dates
1 heaping tablespoon cacao powder (optional) 

Cream base:
1 cup young coconut meat (or soaked cashews)
Up to 1/2 cup coconut water (or water)
1 tablespoon raw coconut sugar (or 1/4 cup dates)
1 teaspoon vanilla powder 
3 tablespoons melted coconut oil 

Add ons:
1 tablespoon beet juice (or berries)
1 tablespoon cacao powder

To make the cookies: in a food processor, process the nuts until they are small crumbs. Add the dates and cacao (if using) and process until it all begins to stick together. Using a small cookie mold, shape into around 10 cookies and put in the fridge. 

To make the fillings: blend all the ingredients for the cream base together until smooth, adding water as needed; it should be the consistency of very thick yogurt. Taste and add more sweetener if you want. Divide this heavenly mixture equally into 3 bowls. In one bowl, stir in the beet juice. LOOK AT THAT COLOUR. In another bowl, stir in the cacao powder. In the last bowl... do nothing. Store these creams in the fridge overnight so they have time to thicken and develop more flavour. If they aren't thick enough to hold their own shape by the next day, stir in some melted coconut oil and put back in the fridge until they firm up. 

Assembly: sandwich your cookies with the various fillings and enjoy! Optional: put them in the freezer for ice cream sammies!

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