Magic Balls

By Kira Trussova

Note from Kira: Magic is everywhere!  Even in the small things!  I found these balls are magic too because they are fully raw, gluten-free, and absolutely tasty!

magic balls

Tool:

Food processor

 

Ingredients:

Chocolate Dough

1/2 cup almond pulp from nut milk

1 cup walnuts, soaked and dehydrated

1/4 – 1/2 cup cacao powder

1 tsp. vanilla extract or seeds from 1 vanilla bean

1/2 cup dates, pitted and chopped

 

Cherry Jam

1/2 cup frozen cherries

1 – 2 TBS sweetener of choice

1 TBS chia seeds

1 TBS coconut oil, melted

 

Dark Chocolate

1/2 cup cacao butter, melted

1/4 cup cacao powder

1 – 2 TBS sweetener of choice

pinch of Himalayan or high mineral salt

 

Pink Glaze

1/4 cup coconut oil, melted

1 TBS coconut nectar (or sweetener of choice)

1 – 2 TBS beet root powder

 

Methods:

Chocolate Dough

1. In a food processor, grind walnuts to crumbs.  Do not over process as it will become too oily.

2. Add the remaining ingredients (except dates) and process again.

3. Then add the dates and process until smooth dough is achieved.

 

Cherry Jam

1. Let the frozen cherries thaw.

2. Combine cherries, melted coconut oil, and sweetener in a bowl.  Mash them well.

3. Add the chia seeds and stir.

4. Set aside for a couple of hours at warm temperature, stirring occasionally.

5. Then put in the refrigerator overnight to make the jam thick.

 

Dark Chocolate:

1. Add all ingredients in a small bowl.  Stir well.

 

Pink Glaze

1. Mix all ingredients in a bowl and stir.

 

Assembly

1. Take 2 TBS of chocolate dough and roll them into balls.

2. Using your finger, make an indent or hole in the center of the ball to fill with jam.

3. Take 1 tsp. of thick jam and fill into the indent or hole.  Close the dough up and around the whole.

4. Roll into ball.

5. Store in the freezer while making the dark chocolate.

6. Once the chocolate is ready, cover each ball with the chocolate.  Put in the freezer again for a couple of minutes to make the chocolate hard.

7. Before serving, dip half of each ball into the pink glaze or use a teaspoon to pour glaze on top of each ball.

8. Make your own magic!

 

MEET THE CHEF

DSC_134613

Twenty three year old raw food chef Kira Trussova from Kazakhstan has always enjoyed making healthy and delicious meals for her family. Being a vegetarian for more than 12 years, she felt she was ready to move on to something healthier. “I wanted to be healthier and explore new things in my life.” That was when she began to eat only raw food. Later she found out that she needed more knowledge in proper nourishment, detox, fasting, and raw food preparation which led her to attend Pure Joy Culinary Academy in 2014. “PJCA satisfied all my demands!”

After the chef training with Elaina Love, Kira explored the real art of raw food and the best way to nourish her body. In 2015, with big support from her father, she opened the firm Raw Joy – High Vibe Food for Your Soul – where she runs a mini shop in a sports club and provides raw food workshops and food delivery service.

She loves to create new raw desserts and raw fast food while staying healthy and in good shape. “I don’t have to sacrifice my desire to eat burgers and chocolates in order to always be ready for the summer season!”

CONNECT WITH KIRA

http://www.rawjoy.kz

rawjoy@inbox.ru

https://instagram.com/raw_joy_kz/

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Awesome Ice Cream

By Kira Trussova

Note from Kira: This raw ice cream recipe turns out very rich, light, and creamy.  If you are an ice cream lover, this recipe is just for you!

Awesome Ice Cream

Tools:

High-Powered Blender

Ice Cream Maker (optional)

 

Ingredients:

Ice Cream Base

1 cup cashew (or pili, pine, macadamia or other white nuts)

1 1/3 cups almond milk (blend 2 cups soaked almond with 3 1/2 cups purified water, 3-5 pitted dates, pinch of Himalayan or high mineral salt, and 1 tsp. powdered sunflower lecithin)

1/2 cup xylitol (or other sweetener of choice)

2 vanilla beans, scraped seeds

2 tsp. vanilla extract

pinch of Himalayan, high mineral, or sea salt

2 TBS coconut oil

 

Method:

1. In a high-powered blender, add cashews, almond milk, xylitol, vanilla extract, and salt.  Blend until smooth and creamy.  This may take 2 to 4 minutes.

2. Then add the vanilla bean seeds and coconut oil.  Blend until well incorporated

3. Pour the ice cream batter into the ice cream machine and follow manufacturer’s instructions.  (Optional)  Or you may also put in the freezer overnight.

4.  For variation for chocolate or berry ice cream, add 1/2 cup cacao powder or your favorite berries to the ice cream base.

5. Be free to decorate this ice cream with raw cookies, chocolates, or any other sweet treats.  Nothing can spoil the taste of this awesome ice cream!

6. Serve!  This ice cream is too yummy to store in the freezer for more than a day!

Awesome Ice Cream2

MEET THE CHEF

DSC_134613

Twenty three year old raw food chef Kira Trussova from Kazakhstan has always enjoyed making healthy and delicious meals for her family. Being a vegetarian for more than 12 years, she felt she was ready to move on to something healthier. “I wanted to be healthier and explore new things in my life.” That was when she began to eat only raw food. Later she found out that she needed more knowledge in proper nourishment, detox, fasting, and raw food preparation which led her to attend Pure Joy Culinary Academy in 2014. “PJCA satisfied all my demands!”

After the chef training with Elaina Love, Kira explored the real art of raw food and the best way to nourish her body. In 2015, with big support from her father, she opened the firm Raw Joy – High Vibe Food for Your Soul – where she runs a mini shop in a sports club and provides raw food workshops and food delivery service.

She loves to create new raw desserts and raw fast food while staying healthy and in good shape. “I don’t have to sacrifice my desire to eat burgers and chocolates in order to always be ready for the summer season!”

CONNECT WITH KIRA

http://www.rawjoy.kz

rawjoy@inbox.ru

https://instagram.com/raw_joy_kz/

 

 

 

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Russian traditional salad “herring under a fur coat”

By Kira Trussova

Note from Kira: This amazing salad is on the tables of almost all families in Russia and Kazakhstan in New Year’s Day!  I don’t remember any celebration days without this salad.  This raw version is even better than the traditional one with fish, eggs, and potatoes.  It also tastes like fish inside but there is no fish of course!  With the first bite, you feel like it is melting in your mouth because the texture is very soft and moist.  I love to eat it this salad the day after it sets-up in the fridge.

salad

Tool:

Blender

 

Ingredients:

Raw Mayonnaise

200 g soaked cashew (or pili, macadami, pine, or other white nuts)

1 tsp. ground mustard seeds

1 TBS olive oli

1 TBS liquid aminos or more salt

Himalayan or hight mineral salt to taste

 

Salad

1 small fresh beet (1/2 cup), peeled and grated

1 medium fresh carrot (1/2 cup), peeled and grated

1/2 red onion (1/4 cup), peeled and chopped

1/2 avocado (1/2 cup), peeled and chopped

2-3 champignons, peeled and chopped

3-4 raw nori sheets, grounded

 

Method:

Mayonnaise

1. Place all ingredients in a high-powered blender.  Blend until completely smooth.

2. Store in the refrigerator.  This can be stored for up to 7 days.

 

Salad Assembly

1. Make the “herring under a fur coat” using a ring mold (12 cm x 7 cm) by putting layers of chopped mushrooms, then raw mayonnaise, then nori sheets, and then onions and avocado.

2. Add another layer of mayonnaise topped with nori sheets and carrots.

3. Then add a 3rd layer of mayonnaise, this time top it with beets.

4. Cover with another mayonnaise layer and sprinkle ground nori on top.

5. Place in the refrigerator and let set-up for an hour.

6. Remove from the mold.  Serve!

 

MEET THE CHEF

DSC_134613

Twenty three year old raw food chef Kira Trussova from Kazakhstan has always enjoyed making healthy and delicious meals for her family.  Being a vegetarian for more than 12 years, she felt she was ready to move on to something healthier.  “I wanted to be healthier and explore new things in my life.”  That was when she began to eat only raw food.  Later she found out that she needed more knowledge in proper nourishment, detox, fasting, and raw food preparation which led her to attend Pure Joy Culinary Academy in 2014.  “PJCA satisfied all my demands!”

After the chef training with Elaina Love, Kira explored the real art of raw food and the best way to nourish her body.  In 2015, with big support from her father, she opened the firm Raw Joy – High Vibe Food for Your Soul – where she runs a mini shop in a sports club and provides raw food workshops and food delivery service.

She loves to create new raw desserts and raw fast food while staying healthy and in good shape.  “I don’t have to sacrifice my desire to eat burgers and chocolates in order to always be ready for the summer season!”

CONNECT WITH KIRA

http://www.rawjoy.kz

rawjoy@inbox.ru

https://instagram.com/raw_joy_kz/

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#09 – Sourcing your Vitamin D

June 13, 2015

Vitamin D Source

d

#AskElaina

Hi Elaina,

What is the best way to increase our vitamin D levels.  Low Vitamin D levels seems to be a very common problem.  I have even taken up to 5,000 iu D3 and I take blood tests and saliva tests and the increase is very little.  I have been told that it is NOT good to take such high supplementation.  But how can I get my levels up?  My diet is low glycemic high raw.  I drink at least a quart of celery and kale juice a day and have been a health-oriented vegetarian all my life.  I used to get a lot of sun growing up as we lived in the desert and played outside all the time.  But when I got older I avoided the sun because it is not good for the skin/aging.  I have heard that you should sunbathe every day for 15-20 minutes around 10 AM (What is the best time to sunbathe?) and that you should not have a bath for about an hour after.  I know there are D3 drops you can take, but do those really work?  What is the best brand of D3 to use?

Help!

Susan

 

Elaina’s Advice

Hi Susan,

The best way to supplement Vitamin D3 (make sure it’s not just vitamin D or D2 as those are the wrong kinds to take) is through either  a liquid brand that I really like by Quantum Nutrition: http://www.qnlabs.com/store/index.php?main_page=product_info&cPath=21_28&products_id=23 or Dr. Mercola’s brands of sprays seem to work well: http://shop.mercola.com/product/vitamin-d-spray,61,221,0.htm

According to Dr. Mercola MD, the best dosage for most adults is 8000 IU a day in order to raise your levels to 4ng/ml.  You would need to get tested to see where you are at http://shop.mercola.com/product/vitamin-d-test-kit,1090,0,0.htm

Food sources include: raw milk, egg yolks, and fish.  If you are vegan, these are not an option and I don’t choose to get my vitamin D3 from these sources.

Elaina


For your raw nutrition needs, visit PureJoyPlanet.com.

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#10 – Whitening Teeth

June 14, 2015

Whitening Teeth

t

#AskElaina

Hi Elaina,

What is the scoop on whitening teeth?  I would love to get my teeth whitened by my dentist.  I told her that I was concerned that it would erode/hurt the enamel and she said that this is incorrect.  Do you have any information on this issue?

Thank you!

Susan

 

Elaina’s Advice

Hi Susan,

Here are the information I gathered from my research and while trying tooth whitening once while I was in Thailand:

1. Whitening creates extreme tooth sensitivity and sometimes excruciating pain for 24 hours after procedure.  The sensitivity to hot and cold can last for months.

2. It can damage soft tissue.

3. It can permanently damage teeth.  Whitening weakens tooth enamel and can produce a translucent look or discoloration that cannot  be fixed.  Whiten at your own risk!

4. A better option for teeth whitening is to use a natural tooth whitener.

5. Here are some natural tooth whitening remedies:

a. Coconut Oil Pulling: Swish coconut oil (which is high in lauric acid) in your mouth for 15-20 minutes daily before brushing your teeth.  This also has the benefit of healing your mouth of abscesses or any other diseases in your body which may be lurking.  The oil actually pulls toxins out of your body through your mouth and into the oil so be sure to dispose of oil carefully.

b. Make a paste of lemon juice and baking soda.  Dry your teeth off with a towel, then apply the paste and leave on for 1 minute.

c. Make a paste with a wee bit of malic acid (1/16th tsp) or 1 mashed strawberry and baking soda and water and leave on your teeth for 3 minutes.  Be sure to brush well afterwards.  The malic acid can strip your teeth of plaque or stains.

6. Things to avoid: coffee, green juice, beet juice, and chocolate drinks.  Make sure not to brush your teeth soon after drinking these.

Elaina


 

For your raw kitchen and nutrition needs, visit PureJoyPlanet.com.

Elaina Pure Joy Logo2

 

 

 

Check-out our items on Sale!

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6 thoughts on “#10 – Whitening Teeth

    • Hi Raw, I think you were talking about the part about baking soda. The reason to dry your teeth with a towel is that sometimes baking soda can damage your gums. I do however brush my teeth daily with my own baking soda toothpaste that I made from Xylitol, baking soda, coconut oil and mint oil. I am just careful not to brush my gums. I hope this is what you were talking about

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#08 – DEHYDRATING FOOD

June 11, 2015

On Dehydrating Food

Raw_Retreat_131007-420

#AskElaina

Hi Elaina Love!

Im using excalibur tonight!  Question: when the timer goes off and the food is ready, can I just leave the food inside the dehydrator while cooling?  So that I don’t have to wake up in the middle of the night to attend to it.  If so, what kind of foods maybe left in the dehydrator even with the timer off?

Kim

Elaina’s Advice

Hi Kim,

I would rather see you leave it on all night and cool it in the fridge since it could go bad or get too soft while its cooling.  The only thing you can leave sitting out is the wraps.

Elaina


For your kitchen needs, visit PureJoyPlanet.com
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Check-out our dehydrators and drying sheets.

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#06 – STORING RAW ONIONS

June 9, 2015

On Storing Raw Onions

onions

ob

 

 

 

 

 

 

#AskElaina

Hi Elaina,

I have heard that when you cut an onion but did not use all of it you should not save it for later use.  Then how would that apply to making raw onion bread?  You dehydrate it so it is not used right away.  I do not eat much onions but I do like the onion bread and once in awhile they are helpful in a recipe.

Are onions OK for you health wise?

Susan

 

Elaina’s Advice

Hi Susan,

This is becaue onions suck up toxins in the refrigerator.  With raw onion bread it will be closed up in a zip lock and it is more in a “preserved” state as it is dehydrated.

Elaina


For your raw kitchen and nutrition needs, visit PureJoyPlanet.com

Elaina Pure Joy Logo2

 

 

Check-out our items on sale!

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We have dehydrators and drying sheets too!

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