Cocoa-chini Papa Pie

sufey

For papa’s birthday, we made a pie. A mere sliver of our love for him and mama.

There are no words to describe how grateful I am for my parents, for they have given me everything. It’s my parents who inspire me to do what I love, to work my tushy off, to dream big… and they lead by example. 

All I really want to say today is thank you to all the incredible parents out there. Happy, healthy families are the foundation of happy, healthy societies. Raising love is the most important job in the world, and you’re killin’ it out there.

Love, love and love always,

~ Sufey

INGREDIENTS:

Crust:

  • 2 cups almonds or pecans
  • 1 cup dates
  • 1/2 cup dried shredded coconut

Filling:

  • 1.5 cup raw cashews (soaked, 1 hr)
  • 2 zucchinis, chopped
  • 2 ripe bananas, chopped
  • 1/4 cup cocoa
  • 1/4 cup maca powder (optional)
  • 1/8 cup cinnamon (optional)
  • 1″ ginger (optional)
  • 2 tbsp honey or maple syrup or pinch of stevia (optional, to taste)

Decor:

  • maca powder
  • almonds
  • chia seeds
  • smiles!

DIRECTIONS: 

Blend nuts & dates separately in food processor, then blend together with shredded coconut. Sprinkle coconut on bottom of pie pan (to prevent sticking) and pat crust in.

Blend cashews in food processor until smooth. Add zucchinis & bananas. Add cocoa, maca, cinnamon, ginger & sweetener of your choice. Pour overtop crust.

Decorate with maca, chia seeds, coconut, almonds, or whatever you want! Go wild. :D

Lick the bowl. Freeze overnight or until solid. Smile, share, give thanks & enjoy! <3

sufey

End-of-year Everything Cookies

“Have nothing in your home that you do not know to be useful or believe to be beautiful.”

~ William Morris

I love when my counters gleam diamonds, my books sit alphabetical in colour-coded categories, my veggies lay washed and cut and wrapped in nutrient-labelled containers, and my cardigans hang freshly pressed in decreasing longitudes from the right corner.

That’s how I like to picture my house.

But if you were to walk in right now, you’d see yoga pants with a hole in the left buttcheek and frayed scarves cascading out of a neglected, semi-unpacked bag. You’d stumble on oh-there’s-that-missing-sock as you fought through the obstacle course of a stairway to find dripping drying dishes stacked perilously atop each other as if a circus act, scattered tangerine peels gleefully exploded below.

That’s the flowery way of saying it’s a (tad bit of a)… mess.

So when I saw the quote above, I thought, how true! What a wonderful time of year to re-evaluate, clean up, and let go. I certainly don’t need (or even want) everything that I own, and what better way to make space for the new than by clearing out the old?

In celebration for the beginning of an incredible new year, I’m clearing out my cupboards, closets, relationships, thoughts, habits, goals, literally EVERYTHING, and only keeping the things that I need or bring beauty to my life. Join me, will you?

…  And since every good party needs snacks, here’s a delicious recipe for those of you who aren’t scared of a little sugar once in awhile. (I’ll be honest, this concoction was created by throwing everything left in my apartment into the mixing bowl and praying to the unicorns for mercy. So yes, the ingredients are a bit weird… but cleaning cupboards = best excuse to get creative in the kitchen!)

These cookies won’t win beauty pageants, but they are crispy, sweet, and good in moderation.

So have a cookie, get yo’ cleaning on, and have a most WONDERFUL last few days of 2012!!

Sufey

P.S. I will add photos soon as I dig out memory cards from my suitcase! Gotta love the chaos of moving!

INGREDIENTS:

**Note: I added lots of extra ingredients just to use them up, so feel free to go with the recipe or substitute with what you have! Do share what you come up with! :D

  • 2 cups almond meal
  • 2 cups rolled oats
  • 1.5 cup turbinado sugar (also called “sugar in the raw”)
  • 1 cup coconut oil
  • 1 cup shredded coconut
  • 1/2 cup raw cacao nibs
  • 1/4 tsp Himalayan salt
  • 1/2 cup green tea or chai tea (or replace with water)

Extras:

  • 1/4 cup maca powder
  • 1 tbsp pumpkin pie spice
  • 1/8 tsp cayenne pepper

DIRECTIONS:

Preheat oven to 375°F.

Optional: brew strong tea (I used a mix of different green tea bags).

Melt coconut oil by placing jar in pot of warm water, or by scooping desired amount out into bowl and pouring hot tea overtop it.

Mix in almond meal, rolled oats, sugar, salt. Add water if not using tea. Toss in coconut, cacao nibs, and optional maca, pumpkin pie spice, cayenne pepper, and good intentions for the new year!

Cover multiple baking sheets with parchment paper. Shape dough into 1-inch balls with 2-inch spaces between each cookie. Bake each batch for approx 8 minutes.

Remove from oven and let cool.

Enjoy!! :D

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

Party in Paradise | Raw Cake in a Cup

“This tastes like what people eat in paradise!” – My roomie, professional food magician

(It’s true! He is very, very talented at making my desserts disappear).

But in all seriousness, this tastes incredible. Like food-gasmicly, bliss-bloominly, triple-unicornly phenomenal. Forget my other recipes. Make this one. You won’t regret it, I promise.

The crust in this cake is nuttily sweet, slightly salty, and simply divine layered with a creamy coconut cashew filling. I originally made this with a blackberry topping, but it was devoured before I could whip out my camera. So I re-created this with a ripe kiwi, as shown in the pictures, and you can go without fruit toppings or mix it up with whatever you wish!

I highly recommend you serve this up with a side of epic dance-offs, like we did last night. Try a lick of bliss and a LOT of booty shaking! After all, a dance party a day keeps the doctor away!

So get ready to blast those beats, unleash your inner party animal, make your cake and eat it too!! :D

<3 Sufey

INGREDIENTS (makes 8 cute cups):

Layer 1, 3 & 5 (aka the best crust EVER!!):

  • 2 cups macadamia nuts
  • 1 cup dates
  • 1 cup pistachios
  • ¼ cup unsweetened shredded coconut

Layer 2 & 4 (gloriously decadent filling):

  • 1 cup cashews
  • 1 cup extra-virgin coconut oil
  • ½ cup coconut milk
  • ½ cup maple syrup or raw honey

Optional blackberry topping (the original creation):

  • 1 cup blackberries
  • 1 cup dates
  • 1 cup coconut milk

OR try different fruit toppings, like the blended kiwi shown in the picture (I just love the rich green colour)!

Garnish:

  • sliced almonds
  • gogi berries
  • LOVE!!

DIRECTIONS:

Blend all crust ingredients (macadamia nuts, dates, pistachios, coconut) in food processor and happily press a layer into bottom of cups.

Blend all filling ingredients (cashews, coconut milk, coconut oil, maple syrup) and pour on top of crusty layer.

Alternate layers of crust with filling until all ingredients are used up! Try not to eat the whole darn delicious thing at once.

Blend the topping and pour on top. Garnish with pretty lil almond slices and heaps of love!

And the most important step… dig in!! :D Bliss out, my darlings. Go wild! xo