I thought it was going to be easy going raw but I was definitely wrong. The first week was great! But this second week isn't so fun....I'm starting to detox and I don't like it, obviously, who likes breaking out, getting rashes and cleaning out toxins. Kiwi and I both have colds so we are totally getting rid of some nasty lingering funk (that I am haapy to get rid of). Tod shows no signs of detoxing, which is weird because he is also eating raw. I am breaking out in night sweats, so bad where my PJ's and bed sheets are soaked, I am getting head aches spiradically throughout the day and I keep craving chocolate!!! I've been super tired and have had low energy around 8pm, which is probably normal for any stay at home mom.

I know once all of this is over, releasing toxins, I'll be at 110%! Which will be great for summer. (Just so you know I have been eating some cooked foods once in a while but the majority of my meals are raw. I also snack on popcorn too.) My transition into a raw diet is going slowly but I feel that my body has time to adjust better going at this rate.

I was taking oil of oregano to boost my immune system, which pretty much made my cold appear, and I knew that would happen but at least taking the oil of oregano will help it clear out faster as well. 

So as you all know I get my best ideas for all my treats when I am breastfeeding. Yesterday I wanted something light and fluffy and I thought of vanilla cup cakes with a thick creamy icing, so I came up with this recipe. Yes I know it isn't raw but I am so darn healthy anyway that if I want a cupcake...I can have a cupcake! And since all my food is made with love and quality ingredients I will gladly eat it!

Makes 15 Cupcakes

Prepare ahead 
- place 1 can of coconut milk in the fridge over night
- soak 1/2 cup cashews, covered in filtered water, for 3 hours


Vanilla Icing
  • 1 can coconut milk - full fat
  • 1/2 cup raw cashews, soaked and rinsed
  • 1 tsp. pure vanilla extract
  • 1/2 vanilla bean, seeds only
  • 1 tsp. unpasteurized honey or clear agave nectar

  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup coconut flour
  • 1 tsp. potato starch
  • 1/2 tsp. baking soda
  • 1/4 tsp. celtic sea salt
  • 1 cup coconut milk - So Delicious coconut milk beverage (not from a can)
  • 1/2 cup unpasteurized honey or clear agave nectar
  • 1 banana
  • 1/2 vanilla bean - seeds only
  • 1 tsp. pure vanilla extract
  • flax egg - 2 Tbsp. flax meal or ground flax seeds w/ 6 Tbsp. filtered water

Chocolate Sauce
  • 3 tsp. cacao or cocoa powder (cacao is raw)
  • 1 tsp. pure vanilla extract
  • 1 tsp. unpasteurized honey or clear agave nectar
  • 4 discs of 1 tsp. cacao butter

What to do

1. Vanilla Icing - Open the can of coconut milk and place coconut cream into a pan on low heat, add vanilla, vanilla bean and honey. Stir to combine. Add to a blender with soaked cashews and blend on high until smooth. Pour into a freezer safe bowl and freeze for 1 hour. Take out of the freezer and mix with a hand held mixer. Place into a piping bag and refrigerate until ready to use.

2. Cupcakes - Preheat oven to 350° F (177° C). Combine flax meal/ground flax with water and let turn into a gel in the fridge for 10 minutes. Add dry ingredients to a large bowl and stir. Add wet ingredients to a blender and blend on high until smooth, don't forget about the flax in the fridge. Add wet ingredients to the bowl of dry ingredients and whisk to combine. Line a cupcake pan with 15 cupcake liners. Add batter to each cupcake liner. Bake for 25 minutes or until a tooth pick comes out clean. Leave in the cupcake pan for 10 minutes then place on a cooling rack. Once cupcakes are cool cut in half, add icing and drizzle with chocolate sauce.

3. Chocolate Sauce- In a medium sauce pan on the lowest heat, add ingredients, let honey and cacao butter melt, then turn off heat immediately. Whisk to combine ingredients. Drizzle on top of cupcakes and serve.


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