Monthly Archives: April 2015

The Kale Pina Colada

pineapple kale juice

Wouldn’t it be nice if all corporate offices had a raw juice vendor and got rid of all the coke machines?! Their willing to give us a nice gym! But what about investing in some juice machines too? Well until that happens, if it ever does, I’m stuck making my own. There’s a lot of benefits in drinking green juices, such as concentrated nutrients, detoxification, and healing so their definitely worth the time it takes making them. Smoothies are quicker without a doubt but if you can juice a few times a week, your body will thank you and so will your boss. Some of the “side effects” of drinking them at work include increased energy and productivity, better focus, mental clarity, and being more positive! Now what office couldn’t use that?!


  • 7 dinosaur kale leaves
  • 7 celery stalks
  • 1 large cucumber
  • 1/3 pineapple, peeled and cored
  • 1/2 lemon, unpeeled
  • 1 inch ginger root
  • 1 inch turmeric root

Juice all ingredients, then filter it for a smoother drink. Enjoy.
Benefits: anti-inflammation and pain relief

pineapple kale green juicepineapple kale green 2

I juice my fruits first to make sure I’m not getting too much “fruit juice,” usually no more than 8 ounces. When juicing, its best to yield more green juice than fruit juice to avoid a glycemic overload. Since there is no fiber, the juice will literally go right into your bloodstream within 15 minutes! Sipping on your juice over a few hours rather than a few minutes can also help.  After I make my juice, I place it in the freezer an hour before I go to work. By the time I get to work, I have an icy cold green drink to enjoy and get me through the day.

by Lupita Ronquillo, holistic nutrition writer

pineapple kale green juice3

Spicy Balsamic Kale Feta Salad

finish cover

This salad has got it all! Its got the crunch, the spice, the tang, the nutrition, and all the flavors a salad could have, including raw kale! Yes, you read that right but don’t worry if you’ve never eaten raw kale before. If your the type that will only drink it in juices or smoothies, believe me its delicious! There’s a technique to make it “palatable” while keeping it raw that I’ll explain it in this recipe, so you don’t have to worry about any bitterness whatsoever. The “feta style” comes from using Daiya’s block style jalapeno cheese. It really gives it that Greek cheese tang and boldness without being too salty. Who knew eating dark leafy greens could actually be delicious! Here is what you’ll need…


  • 5 large dinosaur kale leaves, stemmed (about 2 cups worth)
  • 3 cups mixed baby greens, swiss chard, kale, spinach
  • 1 1/2 cups grape tomatoes, cut in quarters
  • 1 1/2 cups red cabbage, chopped
  • 1 1/2 cup baby portabella mushrooms, lightly chopped
  • 1/2 cup hot pickled jalapeno slices, cut in half
  • 1/3 block Daiya cheese, jalapeno havarti block style
  • 1/3 avocado
  • 1/3 cup fresh cilantro, minced
  • 1/4 cup sliced red onion
  • 1 small lemon, juiced
  • 1 lime, juiced
  • 3 tablespoons sprouted pumpkin seeds
  • 2 tablespoons balsamic dressing
  • 2 teaspoons italian seasoning
  • 1 teaspoon pink salt
  • 1 teaspoon garlic powder

kale stemschopped kale2

1. Start by stemming the kale and cut them in one inch square strips. The stems toward the bottom of kale leaves tend to be tough to chew so I left those out. You can save them for juicing if you don’t want them to go to waste because they do have nutrients.

softened kalemixed greens

2. Next, juice your lemon and add into the chopped kale with the salt. Then with washed hands, add your 1/3 avocado and gently start kneading the kale until the avocado has completely coated it. This process with the lemon and salt help to break down kale’s bitter green intensity to a romaine-like leafy texture. Its a messy job but you’ll get younger looking hands and a delicious salad as a reward! The avocado works as the dressing for the kale and also helps to balance out the flavor. Add in the rest of the greens and set aside. This allows time for the kale to absorb the lemon and soften on its own.

chopped cabbagecilantro n cabbage

3. Chop 1 1/2 cups worth of red cabbage and place into a separate bowl. Add the juiced lime, garlic powder, sliced onions, minced cilantro, and your preferred balsamic dressing. I used a brand with no gluten, cholesterol, or sugar. If the one you have has sugar, make sure its not high fructose corn syrup and that its listed as one of last ingredients to minimize the intake. You could also just make your own. Mix everything thoroughly so that the cabbage is saturated with all the ingredients. I also like to do this apart from the greens so that all these flavors could get trapped into the crevices of the cabbage and so they don’t end up at the bottom of the bowl!

mushrooms injalapeno tomatoes ineverything in

4. Now we pile up our kale bowl with the mushrooms, tomatoes, pickled jalapenos, and pumpkin seeds. As you can see, this salad is very “meaty” with lots of different ingredients. It will keep you satisfied a lot longer than having a salad made with mostly iceberg lettuce. Its got protein from the greens, immune boosting vitamin C, tons of phytonutrients, and fat burning benefits from the jalapenos. Your also getting calcium and a dose of B12 from the cheese! I ate a big bowl with a side of roasted potatoes for dinner and was left completed satisfied for the whole night! To finish, toss in your cabbage and the jalapeno cheese and mix everything together. The mixing will gently “crumble” your cheese to give it that “feta style” and flavor. Your done! Enjoy it. Serves 4-6.

by Lupita Ronquillo, holistic nutrition writer

kale salad

Purple Fajita Quinoa Tacos

Purple tacos cover

How about adding more raw power to your dinner tonight? If you’ve never tried “raw tortillas”, well now you can! Swapping out wheat or corn tortillas for red cabbage leaves can save you lots of calories which can be very helpful when your trying to lose weight. On average, wheat tortillas contain anywhere between 100 to 150 calories each with a few grams of fat. Corn tortillas give you about 50 calories each.  One cabbage leaf has only about 4 calories! They also provide more vitamin C and add more disease fighting nutrients. Another bonus of using cabbage instead of tortillas is increasing your intake of raw fiber which helps to slow you down and eat less. You can fill up your “tacos” with a lot more ingredients too without breaking them through. If your trying to get more raw foods in your diet but don’t want to go fully raw, incorporating little changes like these can be the solution. So get raw inspired with these  purple fajita quinoa tacos!

cabbage tortillas

Just one head of cabbage can provide plenty of “tortillas” to feed your family. The deeper you peel into a cabbage, the thicker and smaller the leaves become. They are easier to peel back when your cabbage has been sitting in room temperature for a couple of hours or by soaking the cabbage in water for about an hour. When your ready to peel them off, simply stem the bottom off to break them apart.  The first few leaves you peel off are usually very thin and can tear easily so I suggest not using those. Keep in mind, slamming the cabbage can cause some breakage and blanching can cause the leaves to become too soft and will destroy raw nutrients.


  • 1 large red cabbage
  • 3 cups cooked beans, smashed
  • 2 cups cooked quinoa
  • 1 large bell pepper, any color, cut in 2 inch strips
  • 1/2 medium white onion, cut in 2 inch strips
  • 1 large zucchini, cut in 2 inch strips
  • 1 medium avocado
  • 1 cup grape tomatoes, chopped in quarters
  • 3 stalks green onion, minced
  • 1/3 cup cilantro, minced
  • 1/4 cup red onion, minced
  • 1 lime, juiced
  • 1 tablespoon garlic, minced
  • 1 tablespoon Bragg’s liquid aminos
  • 1 teaspoon onion powder
  • Himalayan pink salt

fajitafajita seasoning

For the fajita filling, cut zucchini, bell peppers, and onions longwise about 2 inches in length. Spray a pan with olive oil and stir fry ingredients for about 5 minutes until they are softened. Add in the garlic, onion powder, liquid aminos, and 1/2 of the lime juice to simmer for another 2 minutes. Remove from heat and cover.

beans fillingquinoa

We used homemade pinto beans for this recipe. Pinto beans were smashed so they could be spread into the cabbage leaves. You can season your beans to your preference but we spiced up ours with only garlic powder and pink salt to keep it simple. The quinoa was only seasoned with garlic and salt too. Feel free to use any spices you prefer. You can even go with using beans and brown rice instead of  quinoa if that’s what you have.

tomato onions

For the tomato topping, toss together chopped tomatoes, green onions, minced red onion, cilantro, and the remaining lime juice with a dash of salt. Mix and set aside. Keep it raw and go with sliced avocados instead of sour cream! They add creaminess without the dirty dairy and a dose of healthy fats to keep you satisfied. They give your tacos a nice contrasting texture to go along with the crunch of the cabbage. If you prefer, you can make a spicy guacamole instead with the avocado by mashing it with lime juice, minced jalapeno and salt to go with your fajitas.

beans quinoapurple2

To make your purple fajitas, simply layer ingredients starting with the beans and quinoa from the bottom up. If your keeping it grain free, skip the quinoa. Next add in the fajitas, then a spoonful of the tomato topping, some slices of avocado, and a squeeze of lime juice on top. Enjoy! 😀

by Lupita Ronquillo, holistic nutrition writer

finished fajita

Raw Rainbow Carrot Cake with Lemon Cashew Frosting

sliced cake

After experimenting with some really amazing raw recipes online, I’ve come to a new belief: you CAN have your cake and eat it too! For the last week, I craved carrot cake but wanted to try making it RAW.  Most of the recipes I saw online used way too much coconut oil and honey so I decided to create my own version to cut back on the fat and sugar by using pineapple, which gave it a unique dimension of tropical sweetness. The only ingredient I used that isn’t raw is the vegan greek yogurt. I added it to boost the nutrients in the frosting and to get that extra creaminess. I’ve made cashew frosting before but I’ve always cut back on the coconut oil so it ends up turning out a little runny. You can leave out the yogurt if you choose and simply use an extra tablespoon of coconut oil instead to keep the frosting fully raw.

So here is the yummy result! Be prepared to wow your tastebuds with this super healthy cake because its made with NO DAIRY, NO SUGAR, NO GLUTEN, NO SOY and best of all, NO GUILT!

Raw Carrot Cake Ingredients

  • 4 cups rainbow carrots, shredded
  • 1 cup dates, pitted
  • 3/4 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup shredded dried coconut
  • 1/2 cup rolled oats
  • 1 cup crushed pineapple
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons Chinese 5 spice
  • 2 teaspoon ginger powder
  • 3 tablespoons pineapple juice
  • juice of 1/2 large lemon

rainbow carrotsshredded

layer pineapplefreezer prep

Cake Instructions

  1. Start by soaking your cashews in unsweetened coconut water so that by the time you start your making your frosting, they will have soaked for minimum 30 minutes. You can also just use water.
  2. Shred 4 cups worth of rainbow carrots. Add all cake ingredients into your blender but with only 1/2 cup of the crushed pineapple.
  3. Pulse 10 seconds at a time so you can push down ingredients with a wooden spoon. This will ensure all ingredients get blended evenly. You want to aim for a MINCED batter, not a smoothie batter. You can squeeze in more lemon juice to get things flowing but not too much.
  4. Line and mold wax paper onto a 1×6 inch cake pan. Fill raw cake batter half way and push down with your hands to fill in edges.
  5. Next, spread the other 1/2 cup crushed pineapple with some chopped walnuts on top of the cake batter. This will give your cake a little sweet and nutty crunch surprise!
  6. Finish pushing down the remaining cake batter as a third layer. Use wax paper to cover the cake and place in the freezer for about 3 hours to set.

Cashew Frosting Ingredients

  • 1 1/4 cup raw cashews, soaked in coconut water (30 minutes)
  • 2 tablespoons coconut oil, virgin unrefined
  • 1-6 oz container unsweetened coconut milk yogurt **(optional)
  • 1 large lemon, juiced
  • 1 1/2 tablespoons raw honey
  • 1 tablespoon pineapple juice
  • 1 teaspoon Chinese 5 spice
  • 1 teaspoon ginger powder

Decorating Ingredients

  • shredded beets
  • chopped walnuts
  • sprouted pumpkin seeds, salted

vegan frostingfrostingfully frosted

Frosting Instructions

  1. Drain the cashews and add them into a blender. Add remaining ingredients and blend for 5-7 minutes. Stop frequently to shake or stir mixture down. **Adding unsweetened coconut milk yogurt helps to make the frosting creamier without adding more fat. Most vegan frostings on the web call for a lot of coconut oil which helps keep the frosting from becoming runny but the downside is too much fat.
  2. Have more lemon and pineapple juice ready to add in while blending. Add only 1 tablespoon at a time so you don’t end up with a runny frosting. This will assist in getting all the cashews blended evenly.
  3. Scrape out the frosting into a container and chill in the refrigerator with a lid. The frosting will thicken up very nicely by the time the cake is ready.
  4. After the 3 hours, carefully remove the cake by flipping it onto a plate or cake holder. Remove wax paper and begin frosting your cake. For decoration, Add the shredded beets and nuts as a topping. ENJOY! 😀

by Lupita Ronquillo, holistic nutrition writer

Raw Rainbow Carrot Cake

slice raw cake