Sri & Kira Yoga of Self-Ascension
The Art of Ascended Living
Ingredients
1 1/2 Mini Watermelons (chopped)
2 Thumbs of Ginger
2 Large Handfuls of Mint
1 Lime (peeled)
1 Cucumber (sliced)
7-10 Strawberries (cut in half)
Preparation
In a large high speed blender, add in the ginger, 1 handful of mint, lime and the chopped watermelon and blend until smooth. If all the watermelon doesn’t all fit in the blender, that’s okay. Once you blend what does fit, you can add the rest of the watermelon to the blender.
Pour the juice into a strainer.
In a large picture or in a few jars, add in the remaining mint, cucumber and strawberries.
Pour juice into the pitcher/jar and ENJOY!! Xx
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Ingredients
1 large ripe papaya (1/2 diced)
1 very ripe mango
3 Baby bananas slices
1/2 pineapple diced
2 tablespoons chia seeds
3/4 cup coconut water
Preparation
Mash 1/2 papaya together in a small bowl.
Add in chia seeds and water. Mix well and place aside for 20 minutes
Once the chia seed mixture is set, add to a glass or jar of your choice.
Mash mango together, layer into glass, then add sliced bananas, diced papayas, pineapple and ENJOY! Xx
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Yields 8 Strawberry Shortcakes
Ingredients
Crust
2 Cups Dried Mulberries
1 Cup Cashews (soaked for over 2 hours or more)
1 Cup Fresh Pitted Dates
Filling
The Meat of 2 Young Coconuts
1 Teaspoon Vanilla Bean
1/2lb Strawberries (sliced)
Preparation
In a food processor, blend cashews and mulberries together until a crumble like texture.
Add dates until a doughy ball forms.
Roll out dough between parchment paper or saran-wrap with a rolling pin.
With a 1 1/2 inch heart shaped cookie cutter (you don’t need to use a cookie cutter if you don’t want), make 16 cookie crust and place onto paper or wrap so it doesn’t stick it the plate and place into the freezer. After you make the
cutouts, you can re-roll the dough, flatten out and make more crust with the leftovers.
As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.
Fold in the vanilla bean.
After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.
Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.
Place the other crust on top. You can eat these right away or put them in the freezer to eat later (let them defrost for at least 30 minutes or until the strawberries are soft). Make sure these are always on some kind of parchment paper so they don’t stick to the plate! Enjoy!Xx
These round balls are my chocolate mulberry crispy covered cherries!
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Turmeric is magical root that is part of the ginger family and is widely used in traditional Indian medicine as a whole body cleanser.
Yields 1-2
Ingredients
Yogurt
1 Young Thai Coconut (3/4 water and scoop out meat)
3 Tablespoons Chia Seeds
2 Teaspoons Turmeric
Preparation
Open your coconut and use 3/4 of the water to mix with the chia seeds in a bowl. You can also put this into a mason jar, put on the lid and shake well!
Place the bowl into the refrigerator. After 20 minutes, mix. I like to make this at night and leave it in the refrigerator over night. I also LOVE my CoocJack to open my coconuts, it’s easy, clean and speedy!
Blend the coconut meat in a high speed blender until creamy and pour into a bowl.
Mix in turmeric and set aside.
Once the chia seeds are set and gel-like, mix together with the coconut and turmeric.
Ground mulberries in a blender.
Layer mulberries, papaya, bananas, and blueberries any way you’d like.
Add 1/2 of coconut yogurt and then add the cinnamon and nutmeg on top evenly. You can mix this in with the coconut yogurt in the beginning steps but it will change the color of the yogurt. After you spread the spices on, add the rest of the yogurt and ENJOY!! Xx
To visit Jenna’s Blog Page for this recipe Click Here
I love watching everyone’s faces light up with bliss when they take their first bite and hearing their comments about it!
Ingredients
Crust
1 lb Fresh Medjool Dates (pitted)
14 Calimyrna Figs
2 Cups Pecans (Soaked for 2 hours)
1/2 Tablespoon Cinnamon
Filling
8 Green Apples (thinly sliced)
4 Red Apples (thinly sliced)
Date Paste (Blend 1lb of fresh dates with 1 cup of water
Cinnamon
Preparation
Place all the crust ingredients in a food processor until nice and doughy.
In a pie pan, press down the crust evenly.
Place a mixture of green and red apples on the crust in a single layer .
Spread a thin layer of date paste and sprinkle with cinnamon.
Repeat steps 3 & 4 until all the apples are used up.
Place the pie into the refrigerator for a couple hours. This will allow the apples to soak up the date paste and become soft like a baked apple pie. Enjoy! Xx
I created this dessert for Thanksgiving while I was away in Puerto Rico with family. Before I arrived, my mother-in-law found some beautiful dried figs and 2 lbs of dates for me…BEST mother-in-law ever When my flight landed, I headed straight to the grocery store and planned on making a pumpkin pie for dessert, but there were no pumpkins to be found on the warm tropical island. So I had to improvise! I saw 3 bags of organic apples and an apple pie popped into mind. My brother-in-law was on the hunt for pecans and my husband loves his nutty desserts, so I decided to add some nuts to the crust. If you want this pie to be fat free, omit the nuts or just consume 1/8 of the pie if you’re worried about keeping your diet 80/10/10.
The house in Puerto Rico had only a very basic blender and a small casserole dish to work with, so if I can make it work with limited appliances you can too! I highly recommend making it in a food processor but where there’s a will, there’s a way! I was not going to give up making one epic dessert for my husband’s family to enjoy. I love watching everyone’s faces light up with bliss when they take their first bite and hearing their comments about it. They still asked me if it’s raw every time hehe. Raw food is delicious, healthy and packed with flavor. . .and you only need a few ingredients!
To visit Jenna’s full blog page on this recipe please Click Here
