Banana-cado Love Pie

sufey

“What is a friend? A single soul in two bodies.” 
~ Aristotle

A single soul in the bodies of two, or three, or four, or more. This is how I feel about the people in my life: my gurus, my friends, kindred spirits and souls.

On my first day in Las Cruces, a four-mile stroll ‘round the scenic route led me to Downtown Desert Yoga. A place full of love, charm, and the home of my very first studio job.

A place for me to breathe, to grow, to inspire and be inspired.

Last week, we gathered after my final PlayFlow class to feast on organic brownies, raw apple pie and avocado cheesecake (recipe below), to share laughter and stories, presents and presence.

I looked at the incredibly beautiful women and men surrounding me, people I deeply admire and aspire to learn from, and felt a surge of overwhelming gratitude for the souls fate has led me to.

Such beautiful, beautiful souls. Inside and out.

So for me, this little pie is reminiscent of saying goodbye to the people we love, but keeping their lights bright in our heart. Of sharing our humble offerings with the big universe, because even though we are small, we can bring great joy to the people around us.

It is made in love, with love, for love.

For you.

Sufey

sufey

INGREDIENTS:

Crust:

  • 2 cups macadamia nuts
  • 1 cup dates
  • 1 cup pistachios (green-chile, if you got ‘em!)
  • ¼ cup unsweetened shredded coconut

**Note: Any nut crust will do, really, but I adore how truly decadent this one is- sweet, salty, and spicy at the same time. I experimented with green chile pistachios in honour of New Mexico and fell in love with the taste!

Filling:

  • 2 overripe bananas
  • 2 ripe avocados
  • ¼ – ½ cup honey or maple syrup or pinch of stevia to sweeten
  • Optional: ¼ cup carob powder (for chocolate pie!)
  • Optional: ¼ cup maca powder (for super-food-powers!)

Toppings (time to get creative ;)):

  • Shredded coconut
  • Gogi berries
  • Maca powder
  • Nuts
  • LOVE!

DIRECTIONS:

Spread a layer of shredded coconut onto cake pan to prevent sticking. Toss nuts, pitted dates and coconut in food processor. Press mixture onto pan until firm.

Blend up bananas, avocados, optional sweeteners and powders. Pour overtop crust and smooth over. The colour of the pie is a bit strange, but hey, it’s the inner beauty that counts! :D

Make it real pretty with sprinkles of coconut, gogi, maca, nuts, or whatever you want! Add in oodles and oodles of love!!

Freeze overnight. Slice, share, spread the joy! <3

sufey

Banana Brownie Bites | A Raw Dessert

Why did the banana go out with the prune?

Because he couldn’t find a date!

(But don’t you worry dearie, we’re saving ol’ buddy banana from this tragedy today. ;))

Both ice cream and brownies are yummilicious alone, but pair ‘em up and you’ve got a power couple in the house. And, oh baby, I am STARSTRUCK!

Plus matchmaking is just so fun, especially when you invite these sexy mamacitas in: pecans, pistachios, ginger, and chocolate of course…

I’m in a goofy mood today, but aren’t those just the best of days? When you let yourself be silly and free and stop worrying about what the world might think of you?

I’ve been blowing big, glittery bubbles made from dish soap, rolling ‘round grassy hills like an overexcited puppy, and squealing through pillow fights with my boyfriend. I walk around campus with leaves in my hair and a big, sappy grin plastered to my face, and I can honestly say that I wouldn’t want to live any other way!

So join me in this bliss, will you? Take a big ol’ bite of delicious life (with extra sprinkles on top) and lick the icing off your fingers!

Happy living!! :D

INGREDIENTS (makes 1 full baking sheet):

Brownie Bliss:

  • 3 cups pecans
  • 2 cups dates
  • ¼ cup carob powder
  • ¼ cup pistachios
  • ¼ cup maple syrup
  • ¼ cup shredded coconuts

Ginger Ice Cream:

  • 6 large bananas, frozen
  • 2 slices ginger (to taste)
  • few drops vanilla (optional)
  • glee!

**Note: I buy bananas overripe at my co-op because they’re always on sale. I peel, chop and freeze them immediately in little containers. Perfect to have ready for smoothies and ice cream!

DIRECTIONS:

For brownies: Grind up dates in food processor. Add pecans, pistachios, carob powder, maple syrup, shredded coconuts and mix till even.

Spread onto paper or foil-covered baking sheet. Use another sheet of paper to smooth overtop if desired. Refrigerate. Do a happy dance.

For ice cream: Blend frozen bananas in food processor till creamy. Add ginger and a few drops of vanilla if desired. Scoop generously onto brownies.

Indulge, darlings! Live freely. Giggle gleefully. Bless your beautiful hearts. <3

Choco-Coco-Chia-Craze | A Vegan Fudge

Cashews and coconuts and chewy chocolate fudgsies

Dragons and handstands and bright crimson fall leaves

Waltzing into love and swinging on swings

These are a few of my favorite things!

So… “When the dog bites

When the bee stings

When I’m feeling sad

I simply remember my favorite things

And then I don’t feel so bad!”

Adapted from the song “My favorite things” in The Sound of Music

What are some of your favorite things? :D

I’ve been finding new blessings to give thanks for every day. Like final shavasana after a hot, sweaty yoga class. Long inspiring letters from daddy. Twirling ‘round the kitchen floor with my darling. Biting into a perfectly ripe, juicy, sunshine-kissed mango. And of course, chocolate-covered delights, which I’m about to share with you!

Becoming part of this wonderful blogging community has also been an incredible experience for me. I am endlessly grateful for all the support and inspiration you give me!

So here’s to wishing you a weekend FULL of your favorite things, and some yummylicious fudge to start it off! xo

Love, Sufey

INGREDIENTS (makes two baking sheets full):

  • 3 cups raw almond butter
  • 2 organic avocados
  • 1 cup maple syrup
  • ½  cup almond milk
  • ½ cup cashew chunks
  • ½  cup unsweetened shredded coconut + more to garnish
  • ¼  cup raw carob powder
  • 2 tbsp organic extra-virgin coconut oil
  • 2 tbsp chia seeds
  • chocolatey bliss!

DIRECTIONS:

Blend avocado, almond butter, almond milk, maple syrup, coconut oil and carob powder in a big bowl. This is the basis of the fudge; all other ingredients are optional. Mix it up with nuts, spices or dried fruit, and share what you like!

Stir in everything else with a big smile and an extra-big scoop of blissful anticipation.

Spread the whole yummy mess onto parchment-paper covered baking sheets. Smooth the tops over with another sheet of parchment paper. Lick the bowl, of course. ;)

Sprinkle with shredded coconut or gogi berries to decorate & stick in freezer overnight. Slice into squares or mini-hearts!

ENJOY!! <3

cookies

Raw Vegan Ice Cream Cookies

Icy treats remind me of carefree childhood: the tinker-tinkle of ice cream trucks, the lazy hazy days of innocent indulgence. My family would always trek trails to the old ice cream stand, swinging hands and singing at the top of our lungs.

I wanted to re-create creamy bliss the natural way with mama earth’s sweet goodness. When I made these last night, my boyfriend and roomie fought to lick the bowl. When I woke up this morning, two cookies had mysteriously disappeared. When I came home from yoga, another two had gone missing. I think that means the recipe is worth sharing!

INGREDIENTS (makes approx. 10 cookies):

Chocolate layer:

  • 2 overripe organic bananas
  • 1 organic avocado
  • 1 cups organic dates
  • 1 tbsp carob powder
  • 1 tsp cinnamon
  • 1 cup unsweetened shredded coconut (optional)
  • 1 cup pistachios (optional)
  • Optional stevia to taste (for extra sweetness)

Strawberry layer:

  • 1 overripe organic banana
  • 1 organic avocado
  • 1 cup ripe organic strawberries
  • 1 cup organic dates
  • 1 tbsp chia seeds (optional)
  • Optional stevia to taste

Garnish (optional):

  • Unsweetened shredded coconut
  • Gogi Berries

DIRECTIONS:

*Note: I’ve included two flavours, but one is just as delicious on its own. Get creative with new blends (mint, nuts, etc.). I’d love to hear what works for you!

Chocolate layer: Whip up bananas & dates in food processor till creamy. Transfer to mixing bowl and stir in carob powder, cinnamon, coconut & pistachios till evenly blended. Add stevia if desired (personally I find this recipe sweet enough alone).

Spoon happy round chocolate blobs onto an aluminum foil-covered baking pan or large plate. Freeze immediately.

Strawberry layer: Throw bananas, strawberries & dates in food processor. Mix in chia seeds for extra nutritional punch. Take chocolate layer out of freezer & pour strawberry layer overtop each cookie to cover completely.

Sprinkle with coconutty bliss & arrange baby gogis on top with love. Freeze overnight & enjoy!

Wishing you days full of YUM!! <3

Love, Sufey