Tag Archives: raw vegan recipes

How can you easily incorporate coconut oil into your daily diet and enjoy its health benefits? Try this raw and vegan Coconut Peach Melba Smoothie. Coconut oil is nature’s richest source of healthy medium chain fatty acids, which help stimulate your body’s metabolism, aid in weight loss, improve cholesterol levels and protect us from disease due to the oil’s anti-microbial properties.

To reap the numerous health benefits coconut oil has to offer, the recommended daily intake is 1-3 tablespoons. One of the easiest ways to consume 1 tablespoon per day is in a smoothie. This energizing vegan Coconut Peach Melba Smoothie “rawks” plenty of immune strengthening phytonutrients and cholesterol-lowering phytosterols; fiber; antioxidants; anti-inflammatory alkalizing compounds and minerals including potassium, magnesium copper, manganese; vitamins B and C; and most importantly- FLAVOR. The healthy medium chain fatty acids in the coconut oil insure speedy energy production and nutrient absorption without the fear of weight gain.  Each serving has 265 calories and 10 grams of fiber. Frozen organic fruit is readily available in grocery stores at affordable prices when purchased in large bags.  Bonus- it is ready in less than 5 minutes.

Of course another way to eat raw coconut oil is to enjoy a serving of our award winning Hail Merry Miracle Tarts.  Each serving delivers 1/2 tablespoon of this super healthy saturated fat (that contains no cholesterol).  Experience all 5 flavors!

Energizing Coconut Peach Melba Smoothie

Serves 2

1 cup frozen organic raspberries

1 cup frozen organic peaches

1 banana

1 cup coconut milk

2 tablespoons raw organic coconut oil (liquefied)

½ teaspoon turmeric

*1 tablespoon flaxseed meal (optional)

4-6 ice cubes (optional)

Place all ingredients into blender except oil. Blend and slowly pour oil in while blending. Continue mixing until smooth and creamy, 1-2 minutes. Drink and enjoy feeding your body royally!

For more great tips and recipes, check out previous posts on our blog!

Special occasions make it hard to eat healthy, let alone gluten-free, vegan or raw.   Declare Your Love with this delicious decadent Raw Chocolate Pudding Pie made with a crust of Hail Merry Macaroons.  Yes, the whole pie is gluten-free, vegan and raw- even the macaroons! Experience this harmonious marriage of taste and health in your mouth!  Chocolate + Organic Coconut Oil= xoxo  from Hail Merry.

Crust:

16-20 Hail Merry Chocolate Macaroons (use Blondes for a more traditional crust)

Bring macaroons to room temperature and press evenly into 8 or 9-inch pie pan. Use the bottom of a glass cup to help smash macaroons into place.  Refrigerate until ready to fill.

Chocolate Pudding:

(Adapted from Matthew Kenney’s Milk Chocolate Pudding Recipe)

2 large avocadoes, pitted and contents scooped out

1 cup water

1 tablespoon raw almond nut butter (or any nut butter)

¾ cup organic maple syrup

¾ cup organic dark cocoa powder or raw cacao

1 teaspoon vanilla extract

2 tablespoons organic coconut oil, melted

¼ teaspoon cinnamon

¼  teaspoon sea salt

Blend all ingredients in a blender (Vita-Mix) until smooth.

Place pudding into prepared Macaroon crust. Refrigerate while preparing topping.

Raspberry Coulis:

1 cup frozen organic raspberries  (or 1 ¼ cup fresh)

1 tablespoon local raw honey

Combine all ingredients in a food processor or blender until well combined.  If desired, press mixture through a fine mesh strainer for a smooth consistency.  Pour on top of pie in the middle and spread evenly and decoratively. Serve immediately or refrigerate. The pie is best consumed within 2 days.  Feed Your Body Royally with Hail Merry!

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For More Recipes go to Hail Merry Blog .

Superbowl Sunday is just around the corner and this raw & vegan sour cream recipe forms a perfect base for so many healthy party dips. Mix in some shallots, garlic and herbs for a creamy Vegan French “Boursin” Cheese dip, or pureed red peppers, chili and cayenne for a spicy “Southwest” variation perfect with cut up jicama, celery and carrots. For die-hard fans add pureed raw beets, fresh dill and parsley.  Why eat raw? Raw food is rich in enzymes, which are protein molecules that act as biological catalysts for every chemical reaction in the human body including digestion. Enzymes give us energy to aid digestion and nutrient absorption. Cooking food at high temperatures destroys many of these living enzymes, which then requires our body to give energy to aid digestion and nutrient absorption.  A diet rich in whole organic raw foods is energy giving and strengthens our immune system! Diets rich in cooked processed GMO foods deplete energy levels and compromise the immune system. Check out this past blog for more favorite raw food recipes. Feed Your Body Royally- eat more raw foods! Hail Merry has a line of delicious fresh on-the-go gluten-free raw snacks for home, school, office or travel.

Raw Sour Cream Recipe

Makes approximately 1 cup

1 cup cashews, soaked 4-6 hours and drained

½ cup water

¼ cup olive oil

1 tablespoon lemon juice

1-2 teaspoons raw organic apple cider vinegar

½ teaspoon salt

1. Blend all the ingredients in a blender until completely smooth. Serve immediately or keep refrigerated for up to one week.

Hen of the Woods Mushrooms contain large amounts of minerals, anti-oxidants and Vitamin D (1 cup raw contains almost 1000 IU of Vitamin D3, possibly the highest of all mushrooms). One of the reasons this mushroom is a Superfood is that these nutrients are not lost when mushrooms are cooked. This Green Bean with Mushroom recipes is easy to prepare and compliments so many meals. Serve it with red quinoa and salad greens and it is the meal. We like to end with a Hail Merry Chocolate Raw Almond Butter Miracle Tart because we can. Feed Your Body Royally!

GREEN BEANS with
Hen of the Woods MUSHROOMS

Serves 4

2 tablespoons organic coconut oil
8 ounces fresh Hen of the Woods mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
2 pounds slender green beans, trimmed
2/3 cup low-salt organic broth
Salt and pepper
2 tablespoons fresh parsley

1. Melt 1 tablespoon oil in large skillet over medium-high heat. Add  mushrooms and sauté until tender, about 5 minutes. Transfer to bowl and aside.
2. Melt remaining oil in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes.
3. Add green beans and toss to coat with oil. Pour broth over green beans. Cover and simmer until liquid evaporates and green beans are tender but crisp, about 8-10 minutes.
4. Stir in mushrooms. Season to taste with salt and pepper. Sprinkle with parsley. Serve warm.