November 14, 2010


It's pretty rare that I make dehydrated foods.  But as the winter months approach, I definitely have a tendency to crave more comfort foods.  Anyone relate?  We just had our first snowfall in Boulder, and surprise, surprise pizza is on my mind! 

If you can believe it, this is my very first time making raw pizza!  Crazy, I know!  I suppose I never really cared for trying to recreate American fast-food (pizza, burgers, etc).  But I must admit, this recipe turned out amazing!  It makes two mouth-watering personal pan size pizzas.

Pizza Crust 
2 ripe tomatoes
Meat from 1 young Thai coconut
1 cup almond pulp (from almond mylk)
1/3 cup golden flax seed meal
2-4 fresh basil leaves
1/2 medium shallot
1 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp Himalayan salt

In a blender, blend coconut meat with tomatoes and transfer into a food processor.  Add all remaining ingredients and process until a soft dough-like consistency is formed.  Divide in half and form two 6-inch personal pan size pizza crusts.  Dehydrate on 115 degrees for 4 hours, flip over and dehydrate for another 6-8 hours.

Tomato Sauce
2 ripe tomatoes
1/2 red bell pepper
1/4 cup sun-dried tomatoes (I like Mediterranean Organic)
2 Tbsp nutritional yeast
1 Tbsp minced herbs (basil, parsley, oregano) 
1 Tbsp olive oil
1 Tbsp minced onion
1 tsp onion powder
1 clove garlic
1/2 tsp Italian seasoning
1/2 tsp Himalayan salt
Pinch black pepper

Using a food processor, process all ingredients for an even, thick consistency.  If the sauce is still too runny, add a little more nutritional yeast and onion powder to absorb remaining moisture.

"Mozzarella" Cheese
3/4 cup cashews (soak 2hrs)
1 yellow bell pepper
Juice of 1/2 lemon
2 Tbsp water
1 Tbsp nutritional yeast
1 medium shallot
1 clove garlic
1/2 tsp raw honey
1/2 tsp Himalayan salt

Rinse and drain soaked cashews.  In a high-speed blender, blend all ingredients until smooth and creamy!  Add more water if needed to help blend.

Bell pepper slices (I used green)
Onion slices (I used yellow)
Mushroom slices (I used white button mushrooms)
Fresh basil leaves

Thinly slice your favorite topping ingredients (about 3/4 cup), and marinade in 1 Tbsp of tomato sauce for 30 min in the dehydrator at 115 degrees.

Assembly:  Spread tomato sauce on both pizza crusts.  Add a layer of cheese sauce, and finally add your toppings.  Dehydrate for another 20 min on 115 degrees (optional).  Enjoy! 

November 4, 2010


You're in for a treat!  Super Raw Life Magazine just launched their very first publication – and it's FREE! 

I am so honored Michele Marie Jeppson and the lovely team behind asked me to be a part of this!  I'm really excited my recipes and article Risking Everything are featured in this premier Fall 2010 Issue.  I couldn't be happier to contribute to this beautiful magazine!

To download a FREE copy of the Fall 2010 Issue of Super Raw Life Magazine, please visit  And be sure to check out my article on Risking Everything, my transition to the raw food lifestyle, along with a few of my recipes from the SpaFusion Cleanse Program and the Raw Chocolate & Wine ebook!

Super Raw Life Magazine is a source of information with the vision of inspiring you to transform your lifestyle and body naturally.  It is released quarterly and the e-magazine is available internationally at no cost.  When there is so much abundance there is no need for lack.  Our quarterly e-magazine is a platform to highlight those who are making a difference and in the process enable us to share and inspire our readers.

November 3, 2010


For some reason I've been craving blackberries the last couple of days.  I finally got my hands on some... how could I possibly resist playing in the kitchen? 

The nice thing about this recipe is that you can modify it a number of ways.  I've made a similar recipe before using peaches for the filling instead of blackberries.  You can also use mangoes, or any combination of berries.  And for the crumble, you can substitute pecans for walnuts.   

Blackberry Cobbler (Serves 2)

1 cup walnuts (soaked overnight & dehydrated back to dry)
1/4 cup coconut flakes
2 dates, pitted
1/4 tsp vanilla extract (or powder)
Pinch Himalayan salt

1 cup fresh blackberries
2 dates, pitted
1 Tbsp raw honey

▪ In a food processor, start with the dry crumble ingredients first (walnuts, coconut, salt).  Process down to a fine crumble, do not overprocess.  Add dates and vanilla and continue to process until the dough starts to fold in on itself.  Transfer 1/2 of the mixture into a bowl and set aside.  The remaining half, press into a 6-inch round cake pan to form a crust.  

▪ For the filling, add 1/2 cup blackberries back into the food processor, along with dates and honey.  Process until well incorporated.  Add the remaining blackberries and pulse two or three times leaving many of the chunks intact.

▪ Pour the blackberry filling over the crust in the cake pan, and top with the remaining crumble that was set aside.  Gently press through the crumble to expose some of the filling underneath.    
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