Valentine’s Pili-Coco-Pastelito for 2

This is the most surprising delicious and simple recipe from all the recipes we have presented. All you need is a  high speed blender and a freezer will make the recipe successful.

Our Valentine’s Special:

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Pili-Coco-Pastelitos for 2
Tiny pastries with fillings —  “pastelito” to enjoy with your Valentine.

Prepare 2 small pie forms (4-inch): Grease with coconut oil the bottom and the sidewalls to remove the crust later easily from the form. Open a jar of DIVINE ORGANICS Pili Nut Butter, and stir up the Nut Butter to integrate the oil which collects on the top of the jar sometimes.

FOR THE CRUST
( 2 little crusts)

  • 1 cup DIVINE ORGANICS Almond Flour (packed full cup)
  • 2 TBSP Date Paste (Dates soaked and blended)
  • 1 pinch of ROYAL HIMALAYAN Himalayan Salt
  • 1 TBSP raw Coconut Flour (or replace with more Almond Flour)
  • 1 TBSP DIVINE ORGANICS Raw Cacao Powder
  • 1 TSP DIVINE ORGANICS Peruvian Maca Powder
  • 1/2 Lemon Zest
  • 1/2 TSP Cinnamon Powder

pili-tortita-crustfilling-the-baking-formpili-tortita-crust-and-pili-nut-butter

1.) Mix all the ingredients in a bowl.

2.) Divide the mixture into 2 parts and press the crust with your fingers gently into the two baking forms. Spread with a thin layer of Pili Nut Butter.

4.) Put into the fridge (or freezer) while you continue working on the fillings.

FOR THE COCONUT FILLING:

Use a fresh young Thai coconut, if you can buy one in your local health food or Asian store. We scraped out the coconut meat and blended it with a 1/4 of its water to a thick cream. This is more coconut filling than we would need for the cake, but you never really know how much cream you will get….

Divine Organics Thai Organic Coconut Sugar Closeuppili-tortita-coconut-creamcoconut-cream

  • 1 Young Thai Coconut
  • 1/4 TSP ground Cinnamon
  • 1/4 TSP ground Cardamon
  • optional 1-2 TSP Sweetener of your choice, we normally skip it!
  • 1 TBSP Irish Moss

1.) Prepare a thick coconut cream (from meat and coconut water)

2.) Add the cinnamon (and optional sweetener) and the Irish Moss Paste.

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FOR THE PILI NUT FILLING:

  • 1/2 cup DIVINE ORGANICS Raw Pili Nut Butter
  • 2 TBSP Irish Moss

1.) If the Pili Nut Butter is too hard, melt it slowly in a Bain Marie, it will look like liquid thick chocolate.

2.) Add the Irish Moss.

pili-tortita-pili-coconut-layerpili-tortita-pili-layerpili-tortita-layers

ASSEMBLE THE CAKE:

1.) Remove the 2 pastelito crusts from the freezer or fridge and start layering the creams:

2.) Spread first the Coconut Cream and sprinkle with cinnamon — followed by the Pili Nut Cream — and another Coconut Cream layer and sprinkle with cinnamon.

3.) Put into the freezer for a good hour (or overnight)

FINISHING THE CAKE BEFORE SERVING:

Remove the pastelitos from the freezer and dip the bottom into hot water for a few seconds, the pastelitos will pop out easily. Spread the remaining Pili Nut Cream on and garnish with fresh fruits (our choice: raspberries, blackberries, blueberries and strawberries. We also melted a little more of the Pili Nut Butter and drizzled it over the pastelito (it looks and tastes like chocolate). Serve the leftover coconut cream in a separate small bowl (it is great for dipping in the berries).

(Option: skip the cacao in the crust and you have a chocolate free yet chocolate tasting desert without stimulants). Enjoy!

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Chocolate Cupcakes with Banana Filling

One more week to Chocolate-sweet-Valentine’s Day!
We choose another recipe in our test kitchen: Raw Cupcakes. We added Carrot pulp to the crust: after juicing carrots, we often toss out the precious leftovers. This time we incorporate the mineral rich pulp into a treat!
All you need is a  high speed blender. Fridge and freezer will do the work to make the recipe successful.

cupcakes-3

This week – Raw Divine Chocolate Cupcakes with Banana Filling = 6 cupcakes
This is an easy recipe and can be prepared in advance.

Prepare 1 cupcake baking form for 6 cupcakes. (i greased the walls with coconut oil)

FOR THE CRUST

  • 1 cup DIVINE ORGANICS Almond Flour
  • 1/2 cup Carrot Pulp (leftover after juicing)
  • 3 TBSP DIVINE ORGANICS Raw Cacao Powder
  • 2-3 TBSP DIVINE ORGANICS Coconut Crystals
  • dash Himalayan Salt, dash Vanilla, dash Lemon Zest
  • 1 TSP DIVINE ORGANICS Raw Ground Vanilla
  • 1/4 cup DIVINE ORGANICS Raw Cacao Butter (melted)
  • 1/4 cup Oats

Divine Organics gluten free almond flour preparing-the-crustcupcake-crust
1.) Melt the Cacao Butter slowly.

2.)  In a bowl add all ingredients except the Cacao Butter and Oats. Use your hands to mix the crust, it will be sticky, don’t squeeze, just combine gently the ingredients.

3.) Add the warm Cacao Butter and continue to use your hands to mix. You will be able to form a big sticky ball. Add the oats.

4.) Form a big ball and divide it into 6 little balls, use your fingers to layer it into the cupcake baking form. Put it into the freezer.

FOR THE FILLING:

  • 1/4 cup DIVINE ORGANICS Raw Indonesian Cashews (soaked for minimum 2 hours, ideally 4)
  • 1/4 cup water (or coconut water)
  • zest of 1/2 lemon (or equal part of orange)
    1/2 TSP Cinnamon powder (because it’s winter!)
  • 2 TBSP DIVINE ORGANICS Agave Nectar
  • 1 TBSP DIVINE ORGANICS Irish Moss Paste*
  • 1/4 cup DIVINE ORGANICS raw Cacao Butter (melted)
  • 1 ripe Banana

irish-mossbanana imagefilling-the-cups-with-banana-cream

1.) Blend the cashew nuts with the water creamy.

2.) Add all other ingredients except the cacao butter and mix creamy.

3.) Drizzle the cacao butter into the cream.

4.) Fill the cupcake crust with the thick cream (you will have a big spoon leftover for “naschen”) and return the cupcakes into the freezer, wait until they are frozen.

 (IRISH MOSS PASTE? Here is the youtube video link how to do it, CLICK)

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FOR THE CHOCOLATE CREAM FROSTING:

  • 1/2 cup DIVINE ORGANICS raw Cashew Nuts (soaked)
  • 1/4 cup Water or Coconut water
  • 1 TBSP Maple Syrup
  • 1-2 TSP DIVINE ORGANICS Coconut Crystals
  • 3 TBSP DIVINE ORGANICS Raw Cacao Powder
  • dash of Himalayan Salt
  • dash of DIVINE ORGANICS Ground Vanilla
  • dash of organic Cardamom Powder
  • zest of Lemon (optional)
  • 1 TBSP DIVINE ORGANICS Irish Moss Paste*
  • 1 TSP DIVINE ORGANICS Raw Cacao Butter (melted)

chocolate-frosting

1.) In a high speed blender blend cashew nuts and water creamy.

2.) Add all other ingredients except the melted Cacao Butter

3.) Drizzle into the mix the Cacao Butter, and mix again.

4.) Let rest and harden in the fridge for a minimum of 1/2 hour (or overnight)

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ASSEMBLE:

1.) Remove the tray with the cupcakes from the freezer. Dip the bottoms into hot water for a few seconds. Cover the tray with a cutting board and flip it over. Kick the tray for a few times and the cupcakes will either pop out by themselves, or you can easily remove them with a knife and place them on a plate.

2.) If you want to serve the cupcakes right away, let them defrost for about 10 min. Top each cupcake with Chocolate cake frosting and garnish with a peppermint leave or a slice of Banana, dust with more Cinnamon.

Raw Divine Chocolate Hazelnut Cake

27th of January is National Chocolate Cake Day!
It’s not clear where it came from – but it inspired us here at DIVINE ORGANICS to get bakin’ and shakin’ – and we will post each week a new delicious chocolate cake recipe till Valentine’s Day! Each recipe will put a smile on your face and you will learn a great raw food desert. All you need is a  high speed blender (optional a food processor) and a fridge and freezer will do the work to make the recipes successful.

chocolate-raspberry-cake-sharingThis week – Raw Divine Chocolate Hazelnut Cake with Raspberries
This is an over-the-top dreamy creamy delicious cake and will make any un-raw or un-vegan friends or family member lick their fingers.

Prepare 2 spring-baking forms or pie forms (9-inch): Line the bottom of the form with plastic food wrap. You can also use parchment paper if you cut a circle and fit it tight to the bottom.
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FOR THE CRUST
(we made 2 crusts, but you can easily reduce to half if you want):

  • 3 cups DIVINE ORGANICS Raw Indonesian Cashews
  • 2 cups DIVINE ORGANICS Raw Hazelnuts
  • 1 TSP ROYAL HIMALAYAN Himalayan Salt
  • 1 1/2 pitted soft dates (Medjool)
  • 1/2 cup DIVINE ORGANICS Raw Cacao Powder
  • 1 TSP DIVINE ORGANICS Raw Ground Vanilla
  • 1/2 TSP Ground Cinnamon
  • 2 TBSP Organic Maple Syrup (or Agave Nectar)
  • 1 TSP Raw Honey

drawing-4mixing-crust cake crust in a baking pan
1.) In a food processor or blender (pulse, keep it grainy) process the dry ingredients to get a sandy consistence, don’t over-process the nuts.

2.) Add the dates, sweetener and honey one at a time. The mixture should stick together when you pinch it with your fingers.

3.) Divide the mixture into 2 parts and press the crust with your fingers gently into the form.

4.) Put both pans into the freezer.

FOR THE FILLING:

  • 3 cups DIVINE ORGANICS Raw Indonesian Cashews (soaked for minimum 2 hours, ideally 4)
  • 1/2 cup water (or coconut water)
  • zest of 1 lemon
  • 1 cup Maple Syrup (or Agave Nectar)
  • 1 TSP DIVINE ORGANICS Raw Ground Vanilla
  • 1/2 TSP Ground Cinnamon (optional)
  • 1 cup DIVINE ORGANICS raw Cacao Butter (melted)
  • 1 cup fresh ripe Raspberries/and ripe Strawberries (cut into pieces or mush to fill the cup), and keep a few extra beautiful fruits for decoration)

filling cream and rasberries presented in a bowl1.) Melt slowly the Cacao Butter (best in a Bain Marie).

2.) Place cashews, maple syrup, water and Vanilla into a high-speed blender and blend until creamy and smooth. Add the fruits and continue mixing. Add a little more water if necessary. Then add the lemon zest, and Cinnamon and pulse.

3.) Leave the blender on low speed and drizzle slowly the melted cacao butter into the cream.Try, if you are happy with the sweetness, you may add a little more (dry) coconut sugar and pulse.

4.) Take one pan with a crust from the freezer and pour a generous half of your cream on the crust, put it back into the freezer. Keep the other half of the cream in the fridge. If you want to eat the cake on the same day, leave the cake for a minimum of 1 hour in the freezer. This cake is great to prepare in advance, you can easily finish the frosting and assembling on the next day.

ASSEMBLE THE CAKE:

1.) About 15 minutes before you start assembling, remove both baking pans from the freezer and leave them at room temperature.

2.) PREPARE THE FROSTING:

1/2 cup DIVINE ORGANICS raw Cacao Paste
1/3 cup DIVINE ORGANICS Coconut Crystals
1/4 cup DIVINE ORGANICS raw Cacao Butter

Bain Marie with chocolatedrawing-6drawing-5
3.) In a Bain Marie melt the Cacao Butter completely, add Cacao Paste and Coconut Sugar and switch off the heat. The chocolate will continue melting within the next 10 minutes. Continue assembling:

4.) Remove the spring form from the crust and flip it unto a plate (If you have used a pie baking form what I did, warm the bottom of the pan with hot water and flip it with determination, it will pop out). Slide the crust gently on top of the cream and press gently. Remove the plastic wrap. Spread the other half of the cream (from the fridge) over the crust.

5.) Stir the chocolate gently and pour the frosting over the cake.

6.) Allow the cake to rest in the fridge for more 20 minutes before serving. (I kept it overnight) cut and decorate before serving.

_DSC1043Thank you, Mihoko Sekeido, inspiring raw food chef and happiness princess for spending the time together and having fun in the kitchen… on the picture below you see our test cake, we could not wait until all was assembled.

mihoko-holding-our-test-cake

 

ANATOLIAN GOJI BERRIES, a distinctive variety of the # 1 Longevity Berry

THE ANCIENT STORY:

tcm herbsThere is a superior class of botanicals…:
By ancient definition, they are “herbs that promote a long, vibrant, happy life, without side effects, even when taken over a long period of time.” They nourish and tonic, they safely promote well-being, supplement the energies and nutrients circulating in the body, and prolong the years of life without aging.
Essentially, they are called tonifying superfoods and provide benefits in ways that more common foods cannot. They have a protective, balancing, vitalizing quality. They are generally consumed as a wholefood supplement to a well balanced healthy diet for the purpose of completing our nutritional needs for a lifetime and enhancing our nutritional profile during every phase of our development.

Adaptogens: These botanicals often grow in geographical zones, which put stress on the plants: a harsh environment, high exposure to sun, little water, drastic temperature changes, anything where plants need to adapt to survive. They not only adapt but develop unique qualities which make them superior: thus, a person who consumes them daily, will receive the same qualities, to adapt to changes easily and handle stress on body, mind and cell level safely. One of these superior superfoods is GOJIBERRY.

HOW WE STARTED:

TCM pulse reading
In 2005 my partner and myself started to go on the gojiberry journey – we tested and selected berry by berry and choose only the best ones we could find, we visited Chinatown stores, spoke to the-wisest-Chinese and Western herbalists, and found an amazing berry: our company started to get a reputation to have the most juicy and sweet yet potent berries. The years passed, and more companies came upon, weather conditions hit hard on the best farming areas in China’s provinces, the batches we got from the Tibetan border were too small to keep up with the demand. In fact, the beautiful big berries became smaller, the juicy chewy character got lost, and since then, the berries are dry, very dried out, and don’t convince me (as a goji lover) to munch on them — why I should I have a handful tasteless berries every day?

ANATOLIAN GOJI BERRIES, a distinctive variety of the number 1 longevity berry.

anatolian gojiberriesA miracle happened: we found a farmer in a remote area in Turkey and we started to plant our own DIVINE ORGANICS Anatolian Gojiberries… the Anatolian mountain range have an ideal climate, harsh, challenging, the water pristine and full of minerals, the soil high pH.  Perfect for a superior berry. Finally, we are ready to present you the best berry you can possibly imagine:

TINY, PLUM, JUICY, SUPERSWEET, DARK-RED, NUTRIENT RICH, YUMMY

Now you can enjoy and snack a handful a day of berries, with a big smile on your face, exactly as the ancient protocol suggest consuming them. DIVINE ORGANICS ANATOLIAN GOJIBERRIES are nature at its fullest, for a long, vibrant, happy life!

ORDER:

We got the batch into our warehouse this week and will showcase and sample our Anatolian Gojiberries at the Expo East. If you are at the show, please stop at our booth. If you are not able to come, please drop us a line at customerservice@divineorganics.com or as a store/wholesaler/raw chef please contact us at wholesale@divineorganic.com.

Smoothies for August

For the month of August we asked for some of our staff’s favorite summer smoothie recipes, tested them, and now ready to share with you. They are easy, delicious, refreshing and ultra nourishing. They are also great for children!

So simple!
Put all ingredients in any blender and blend for 1 minute.

raw cacao maca smoothieCacao Maca Boost:
2 cups almond milk
3 tablespoon DIVINE ORGANICS Raw Cacao powder
1 tablespoon DIVINE ORGANICS Raw Maca powder
1 ½ tablespoon DIVINE ORGANICS Coconut crystals
1 tablespoon DIVINE ORGANICS Raw Chia seeds
1 pinch DIVINE ORGANICS Raw Ground Vanilla

raw apple spinach smoothieApple Spinach Delight:
2 cups apple juice, freshly juiced or from your health food store
1 handful organic spinach leaves
1 ripe banana
zest from 1/4 of lime

 

raw peach strawberry smoothiePeach’n Strawberry Love:
2 peaches chopped
1/2 cup strawberries
I teaspoon of lime juice
1 cup water
3-5 ice cubes
2 tablespoons DIVINE ORGANICS Dark Agave Nectar

raw gojiberry blueberry smoothieBlueberry Blast:
2 cups almond milk (optional: water)
¾ cup blueberries
1/2 cup Divine Organics Gojiberries (soaked)
2 tablespoons DIVINE ORGANICS Dark Agave Nectar

Vacation for Body&Mind: One-Day-RAW

ONE-DAY-RAW Preparation: SHOPPING LIST and SOAKING NUTS &SEEDS:

Read through the recipes and buy all the ingredients a day ahead: there are options and we want to make it easy and enjoyable. Let’s have fun!

Preparation: SOAKING NUTS:
1 cup of sunflower seeds for lunch
2 cups of almonds for the Pizzini Crust for your dinner.
(use a glass or ceramic bowls for soaking, cover the nuts generously with water of room temperature and rinse them before use! that’s it :)

Recipes: ONE-DAY-RAW 

LIVE BREAKFAST:

divine organics raw breakfastFRUIT SALAD WITH A DIVINE CREAM TOP (preparation: 5-10 min)
Mix a handful of blueberries, strawberries, raspberries, quarter a ripe peach, cut up 1/2 banana and papaya and arrange beautifully in a bowl.

For the Cream:
1 Handful of DIVINE ORGANICS raw Hawaiian Macadamia Nuts
2 soft Dates (pitted!)
1 cup of water (or more if necessary)
DIVINE ORGANICS raw Vanilla Powder
dash of Cinnamon Powder
blend all ingredients in a high speed blender until creamy and toss over your fruit salad

LIVE SNACK:
Choose fruits which are ripe and feel they are right for the season. There are always colors which attract us more than others, smell the fruit before buying! We choose greens which are easy to find and you have options to replace them:

SMOOTHIE :)
pick a smoothie of your choice from HERE (Jump to page)
or prepare this wonderful Rainbow Smoothie:

  • 1/4 honeydew, peeled and remove the seedsweb-oneday-raw-green-smoothy
  • a good hand full of spinach
  • 1 small hand of cilantro
  • 1 small hand of parsley
  • 1/2 banana
  • 1 ripe yellow peach
  • 1-2 ripe red plums
  • 2 TBSP water (if you have a regular blender and not a vitamix)

Blend all ingredients well, it should yield to 2 big glasses of Smoothie. Suggestion: Blend the complete Honeydew and share with a friend :)

LUNCH:

divine organics raw lunch

SAVORY SALAD WITH SUNFLOWER PATE (Preparation time: 10-15 min)
Arrange a few beautiful big Romaine lettuce leaves (3 is a good number) ; if you have no time or you need to take out, ask for a bowl of green salad, olive oil and lemon on the side.

Sunflower pate:

  • 1/2 cup Sunflower seeds, soaked for 2-4 hours
  • 2 TBSP good e.V.Olive Oil
  • 1-2 TBSP Almond Butter (Sesame butter, Cashew Butter)
  • 4 TBSP freshly squeezed Lemon Juice (= one big juicy lemon)
  • pinch of Salt, Pepper, Chili Flakes to season
  • cut Tomatoe into small cubes
  • cut 1/2 Avocado

If you have a high-speed blender and you are using soaked sunflower seeds, you don’t need to add water, otherwise you will need about 4 TBSP of water to blend all the ingredients.

Assemble: Spread the pate on each leave, arrange the tomatoe pieces and avocado slices, drizzle a few more drops of lemon juice and — optional very delicious: drizzle a little-little-little bit of agave nectar or honey on top, yummy! Roll the leaves and eat with your fingers.
If you choose the salad bowl: marinate the greens with Lemon Juice and Olive Oil, top the salad with Sunflower Pate (and garnish with the Avocado slices and Tomatoes), enjoy!

AFTERNOON SMOOTHIE: (Preparation time: 5 min)

 DINNER:

PIZZINI WITH BASIL PESTO, served with a SIDE SALAD WITH MACADAMIA PARMESAN, and a CHOCOLATE HAZELNUT SMOOTHIE (Preperation: 30-40 min)

Start with the Crust for the Pizzini:

  • 2 cups DIVINE ORGANICS Almonds
  • 3 TBSP DIVINE ORGANICS Sesame Seeds
  • 5 TBSP Flax Seeds, ground
  • 1 TBSP DIVINE ORGANICS Chia Seeds
  • 4 TBSP Sunflower Seeds, crushed
  • 1 small Garlic clove, grated
  • 4 TBSP cold pressed Flax Seed Oil (or eV Olive Oil)
  • lemon juice from 1 Lemon
  • a good pinch of ROYAL HIMALAYAN Crystal salt, Pepper to season

Mix all ingredients in a high-speed blender or food processor. Let the mixture rest in the fridge until you finished preparing the pesto and the salad. You will assemble the pizzini before serving.

Prepare the Pesto:

  • 3 cups fresh Basil (washed)
  • 1 handful DIVINE ORGANICS Almonds or Pine nuts
  • 1 small handful Sunflower Seeds
  • 1 medium Garlic clove, grated
  • pinch of ROYAL HIMALAYAN Crystal salt, Pepper to season
  • 4-5 TBSP extra virgin Olive Oil
  • 2-3 TBSP Lemon juice
  • 1 Avocado

Blend all ingredients in a high-speed blender, seasoning can be optional with Chili flakes.

Prepare the salad:
Arrange Salad greens in a bowl, add a few basil leaves or parsley, if you have left overs. Toss with a vinagrette of eV Olive Oil, lemon juice, salt, pepper and  a spoon of honey.

Prepare the Macadamia Parmesan:

  • 1 Handful DIVINE ORGANICS Hawaiian Macadamia Nuts
  • 1-2 Teaspoon of Lemon juice
  • 1-2 Teaspoon e.V. Olive Oil
  • 1 TBSP Yeast flakes
  • pinch of ROYAL HIMALAYAN Crystal Salt

In a small blender crush roughly the nuts. The result should be like grated Parmesan, don’t make powder! Drizzle lemon juice over the nuts, olive oil, yeast flakes and salt, mix with a spoon.

Finish: take the pizzini crust out of the fridge and roll small balls, flatten them like a thin burger, so it really looks like a tiny pizza. Add a big spoon of pesto on top.
Assembling: Arrange on each plate a beautiful bed of salad leaves. Place carefully 2 pizzini onto the salad. Garnish generously with the parmesan. Serve and enjoy!

Chocolate Banana SmoothieStill space for a chocolate smoothie?

  • 1 cup DIVINE ORGANICS Hazelnuts, Almonds, Macadamia or other nut of your choice plus 3 cups water and prepare nut-milk (mix in a high-speed blender and strain through a nut-bag) or:
  •  substitute with 2-3 TBSP Nut-butter of your choice
  • 4 soft Dates, if you can get only dry dates, soak them.
  • 1/4 cup DIVINE ORGANICS raw Cacao Powder
  • 1 Teaspoon DIVINE ORGANICS ground Vanilla
  • pinch of Cinnamon (optional)
  • pinch of Cardamom
  • 1-2 Bananas, frozen
  • 1 tablespoon raw Macadamia Nut-butter, (for decadence)

Mix all ingredients in a blender (add the ingredients one after the other, don’t use all the water or nut-milk at once, add it little by little for creaminess). Enjoy!

 

Please give us feedback! make pictures of your meal and post it on facebook or instagram. we promise we reward your effort!

 

 

Congratulations! Vegan Iron Chef Lisa Books-Williams

lisa winning iron chef

23rd of March: Everybody in our company is excited and we keep the fingers crossed, sending her the best vibes — Chef Lisa has all what it takes to win the Vegan Iron Chef Competition — and then announced:

Chef Lisa is the winner of the VEGAN IRON CHEF Competition in San Francisco! And we could not be more proud: Lisa wins with Divine Organics Ingredients!

go to the INTERVIEW VIDEO

In one sentence we could wrap it up: Chef Lisa’s food: delicious + Lisa’s personality: passionate = Result: Winner. But maybe you would like to know more about her:

Lisa Books Williams after weight lossA Real Rawfood Success Story

Lisa holds a Master of Science degree in Recreation Therapy from California State University and an undergraduate degree from Temple University in Pennsylvania.

Her broad professional experience and caring personality has allowed her to touch many lives: She has been involved with the Veterans Administration, Rosewood Gardens Senior Living Center, and Crestwood Behavioral Health. She has worked with aging populations and brain injury patients suffering from Dementia and Alzheimers disease and given them therapy designed to stimulate cognition and sensory integration for those patients with mild to severe cognitive impairment.

As part of her complete holistic approach to healthier living, Lisa began to teach holistic nutritional practices focused around the vegetarian, vegan and raw vegan lifestyle. It was not till then when Lisa released more than 100 lbs and regained her vitality through healthy eating.

lisa winning iron chef

Today, Lisa is a popular and much sought after chef, caterer and presenter in the San Francisco Bay area; she presented at the Raw Living Expo in Sedona, Vegan Earth Day in Berkeley and currently teaches classes for Kaiser Permanente to staff and patients. She consults at Care Facilities and brings  therapeutic vegan cooking classes and raw/”live” food classes to persons with disabilities in institutionalized care.

Besides to the First Place as Vegan Iron Chef, Lisa also won the Best of Raw New York Competition in 2010. Lisa has been invited to present raw foods in China, October 2013, and raises funds for her journey. If you are interested in a wonderful dinner, class or presentation, please go ahead and contact Chef Lisa at Lisa@ThriveHolistic.com directly.

go to the WINNING RECIPE SPECIAL
go to the WINNING RECIPE VIDEO

 “I feel Divinely inspired to create.
I meditate daily and ideas 
pop into my head.”
Lisa Books-Williams

 

Raw Gluten-free Honey Almond Bread

gluten free almond breadIngredients:

2 cups of DIVINE ORGANICS raw Almond Flour
2 cups organic buckwheat flour
½ cup DIVINE ORGANICS Chia Seeds, ground into a meal (measure first then grind)
½ cup DIVINE ORGANICS Irish Moss gel (recipe below)
1 teaspoon DIVINE ORGANICS Himalayan salt
2 tablespoons honey
1 ½ tablespoon lemon juice
½ cup water

Preparation:

  • Place all dry ingredients in a medium bowl.
  • Add water, Irish moss paste, honey, and lemon and mix together using wooden spoon. Hand fold the batter, making sure everything is well combined.
  • Remove the dough onto the paraflex sheet that comes with your dehydrator.  If you do not have a dehydrator, put in oven on warm of the lowest setting.
  • Shape the dough into the size of loaf that you want.
  • Brush honey on top of the bread.
  • Mark lines diagonally with a knife.
  • Dehydrate at 145 degrees for 2 hours, then lower to 115 degrees and dehydrate for 12 hours.  If you are using an oven, set it to the lowest setting leave the door ajar for 8 to12 hours.

Remove from dehydrator or oven, cool, slice and store covered in refrigerator for up to a month.

watch it on youtube:  https://www.youtube.com/watch?v=b3wr1QHxJ9k

 *************************************************************** 

irish moss soaked

HOW TO PREPARE IRISH MOSS PASTE

Ingredients:
½ Cup Divine Organics Irish Moss
¾ Cups Water

Preparation:

  • Soak 1/2 cup Divine Organics Irish Moss in bowl full of water and rinse very well, then let sit..
  • Pick out any brown parts and rinse very well for another time time before blending The Irish Moss has absorbed a lot of water, and it is easier to clean off sand or other  seaweed which might be entangled.
  • Blend 1 1/2 cups hydrated (soaked) moss with 3/4 cup water in a high speed blender.
  • Place in glass bowl in refrigerator for storage.
  • 3/4 cup dry moss will yield 3 cups soaked moss.

Irish moss paste will last in the refrigerator for a at least 10 days.

watch it on youtube: https://www.youtube.com/watch?v=Djom9-EqqEE

go to our special offer

visit our blog to read more on a gluten free diet and the ingredients which are mentioned

Nature’s Bacteria Solution with Truth Calkins/Longevity Interview

Over the last 7 years we witnessed the most amazing results with a very special natural compound: FLU FLY is a blend of organic botanical extracts which have been researched to have powerful antiviral, anti-parasitic, anti-fungal, anti-bacterial, as well as antibiotic and antiseptic properties.*

fightbackC

Check out this exclusive audio interview with featured speaker at our Women’s Wellness™ and Longevity Now® Conferences, Truth Calkins, and learn about:

  • Nature’s solution to bacteria balance that works effectively to promote good bacterial development.
  • Essential keys to maintaining positive bacterial balance and how this directly affects your brain and nervous system health.
How Flu Fly works through an optimal ‘thymol-carvacrol’ ratio for your body to promote a healthy immune system without harsh side effects.
  • This powerful herbal combination that promotes the development of healthy intestinal bacteria and a healthy immune system.

Click to listen to the Interview:  81282

LW-FluFly-2T

would you like to purchase FluFly or read more? Please click here.

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Any testimonials on this web site are based on individual results and do not constitute a guarantee that you will achieve the same results.

3 Heart-Healthy Nut Milks

Pili Nut Power-milk:
Fully equipped with all 8 essential amino acids, 302 mg Magnesium (highest of all nuts), 100 percent of the daily recommended amount of copper and manganese.

pili nut milk and pili nuts

Ingredients:
1 cup of DIVINE ORGANICS raw Polynesian Pili Nuts
3-4 cups water
2 quart Nut Milk Bag
(a hint of Himalayan Salt, a squeeze of Sweetener optional)

Preparation:
Place all ingredients (with 3 cups of water) into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released. Add another cup of water if you wish.
Pour into a sealed container like a mason jar, refrigerate and or drink immediately.

(Salt will enhance the flavor. Also, dairy milk contains naturally milk sugar; when you work with nut-milks, you might want to add a squeeze of agave nectar, maple syrup or coconut sugar).

 

Skinny Nut Milk – Creamy Cashews
“Low fat by nature” and natural anti-depressant, (contains Tryptophan)
cashew nut milk with a bowl of raw cashews
Ingredients:
1 cup of DIVINE ORGANICS raw Creamy Cashews
3-4 cups water
(a hint of ROYAL HIMALAYAN Salt, a squeeze of Sweetener optional)

Preparation:
Cover raw cashews with water and allow to soak for at least one hour. Drain and rinse.
Place soaked cashews and 3 cups of water into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released. Add more water if you wish. (if you have a Vitamix you will not need to strain :-)
Pour into a sealed container like a mason jar, refrigerate and or drink immediately.

 

Queen of Nuts -Supreme Almond Milk
(21g of protein and essential source of Vitamin E)
almond milk with a bowl of raw almonds
Ingredients:
1 cup of DIVINE ORGANICS Californian Almonds
3 cups water
a hint of ROYAL HIMALAYAN Pink Salt
a teaspoon of DIVINE ORGANICS Coconut Sap

Preparation:
Cover Almonds with water and allow to soak overnight. Drain and rinse.
Place soaked Almonds and 3 cups of water into a high-speed blender, blending on high for up to three minutes.
Strain and squeeze nut milk mixture into a bowl until all liquid is released.
Pour into a sealed container like a mason jar and refrigerate overnight.

Just before serving add the salt and the sweetener. Shake well. The result is the most delicious creamy nutmilk without any thickeners.

Special offer for preparing nutmilks, please click here

Low glycemic raw Mulberry Shortbread Cookies

raw and low glycemic Mulberry Shortbread Cookies served on a plate

Ingredients:

16oz cups DIVINE ORGANICS raw cashews
7oz cup DIVINE ORGANICS White Mulberries
½ teaspoon ROYAL HIMALAYAN Crystal salt
2 tablespoon DIVINE ORGANICS Lucuma powder
1 teaspoon DIVINE ORGANICS Raw ground Vanilla
2 tablespoons DIVINE ORGANICS Coconut Crystals
¼ cup DIVINE ORGANICS Raw Virgin Coconut oil melted

Place raw cashews in food processor fitted with s-blade and process until a fine meal.  Vincent van Gogh, Mulberry treeAdd mulberries and continue to process to a fine meal.  Add remaining dry ingredients and pulse to mix and then slowly drizzle melted coconut oil into meal until dough forms and sticks together.

Place dough into 9” springform pan and press evenly and gently down to mold.  Remove from springform pan and cut into triangles.

Place in refrigerator to cool and to harden the coconut oil then serve and enjoy!

Watch the video/click here

(picture: Vincent van Gogh – Mulberry tree)

Mexican Chocolate Tart

This divinely raw tart is uncooked created gluten-free and without dairy, eggs or wheat and is made solely with most of DIVINE ORGANICS SUPERFOODS. The crust is rich, flakey and delicate and the mousse made of Pili Nuts, Coconut oil and Maple Syrup, create a magical taste of a rich dark chocolate middle where no chocolate has actually been used. With just a hint of Cinnamon, this makes a south of the border treat that everyone will love and is quite easy to make . Thank you Diana Stobo for sharing your creativity!

a slice of Mexican Raw Chocolate Tart

Cacao Graham Cracker Crust

1 1/4 cups raw walnuts
1 cup DIVINE ORGANICS Coconut Crystals
¾ cup DIVINE ORGANICS Raw Cacao Nibs
1 cup raisins/cranberries
1/8 teaspoon ROYAL HIMALAYAN Pink Crystal Salt

Place all ingredients in processor fitted with an s-blade and process until all is finely ground and begins to stick together. Do not over-process. Transfer crust mixture into a 9” round or rectangular tart pan. Spread evenly and press down with hands to compact and bring the crust up the sides.

 

Filling:

2 cups DIVINE ORGANICS Polynesian Pili Nuts
½ cup DIVINE ORGANICS Virgin Organic Coconut Oil
½ cup Maple syrup
1 teaspoon Cinnamon

Place all ingredients into a high-speed blender and blend on high until creamy and smooth.  You may need to use a plunger to get best consistency. Once the consistency is smooth, spread filling evenly over crust and for best results, place in refrigerator for 20 minutes to set.

If you want to read more about Pili Nuts please visit our blog and click HERE.

Sorry, the special offer has expired.

Parisian Hot Chocolate

Raw hot chocolateThe perfect Holiday Hot Chocolate for cuddling, cold winter nights, and special occasions. A twist on tradition: rich, creamy, nutrient-dense. Sip by sip, pure goodness and decadence.

(4 demitasse servings), vegan

Ingredients:

  • 2 cups Almond milk (soak DIVINE ORGANICS Raw Almonds overnight and blend 1 cup of soaked almonds with 3 cups lukewarm water. Strain the milk. Take out 2 cups)
  • 3.5 OZ DIVINE ORGANICS Raw Organic Cacao Paste
  • ½ cup lukewarm water
  • 3 TBSP DIVINE ORGANICS Organic Thai Coconut Sugar
  • ¼ TSP DIVINE ORGANICS Raw Organic Ground Vanilla
  • hint of ROYAL HIMALAYAN Pink Crystal Salt
  • Cinnamon sticks and Star Anise for beauty and fragrance.

Directions:
Melt the cacao paste in a traditional Bain-Marie with 1/2 cup of water. Stir frequently and blend the coconut sugar into the dissolving paste. Whisk until all ingredients are dissolved and thoroughly blended.

Continue using your whisker to add 1 cup of lukewarm almond milk to the cacao paste, do it very slowly and allow the ingredients to blend and warm up together. Add the coconut sugar, vanilla and Himalayan Salt and continue whisking, adding slowly one more cup of almond milk. Whisk while the liquid heats up. You will be rewarded with a creamy deeply flavorful hot chocolate.

Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.


Vitamix user: First flush the glass with hot water to warm up the blender. Melt the cacao paste as instructed with the coconut sugar, pour it into the Vitamix. Add the vanilla and the Himalayan Salt. Blend in little by little one cup of the almond milk. Let it sit for about 10 min.

Blend on high speed for a second time, adding slowly one more cup of almond milk, and “heat” up the chocolate for three or four minutes using your Vitamix. The result is a warm, creamy and deeply flavorful hot chocolate.

Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.