YumUniverse™: Soft Launch

Psst! This is where I have been spending most of my time the past eight months—the YumUniverse. Last Tuesday, I soft-launched my new website resource for dairy-free, meat-free, soy-free and mostly gluten-free livin’. What a colossal amount of work. We are now planning our launch party, which should be locked down any day now and once that date/locale are determined, we will make the official launch announcement. Until then friends, come by and say “hello”.

We have 50+ recipes so far, tons of resources, a shop, glossaries—everything to make a healthy diet that much easier.



Read about why I started this site. And also read about our talented and varied group of contributors.




Try some of our recipes...




and learn how to prepare unique ingredients...



Whatever you dive into, let us know what you think and what you’d like to see on YumUniverse. That’s what it’s there for!

Raw Style: Blueberry Hemp Milk

The other day I came home to a package with 4 beautiful milk bottles in it and a lovely note from the kind person who sent them to me (because they appreciated my Raw Almond Milk post). Sadly, I couldn't read the signature and the label I had set on the counter to send a thankyouthankyouthankyou note to was thrown out by accident by my boyfriend. Silly boyfriend. I am touched and grateful for the generosity of this kind person and since I have no way to reach them, I must post my new favorite beverage using one of these lovely bottles. Please contact me if you see this post!

I had been feeling sluggish and “brittle” sometimes during my workouts this spring, so in June I ordered Brendan Brazier’s Vegan Nutrition Guide. I have to say that for me, this book has made an incredible difference. I have been boxing training all summer and the strength and stamina I have has greatly improved. I am now a Hemp fanatic. I have been using plain hemp milk all summer on my homemade cereals and yesterday I had a lovely box of blueberries in the fridge from the Pilsen Community Market so I thought, “Hey, I bet this is yummy with hemp milk.” I had the berries, the seeds and the beautiful bottle to store it in. Voilà! A new post for you and a proper thank you to my new friend who helped me showcase my new creation.

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serving size: about 4 cups
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Tools needed:
Blender

What you need:
2/3 cup of Hemp seeds
3 cups coconut water (can use plain water too, but coco water is the yummiest and super hydrating)
1 cup organic blueberries
2 tbsp raw agave nectar
dash pink Himalayan sea salt (can use regular Sea Salt instead)

Let’s get started:
Place all ingredients in the blender and blend until smooth. Pour in an adorable glass and store the rest in a beautiful bottle in your fridge. Enjoy!

Raw Style: Bacon, Bacon, Bacon

I grew up on meats and the one that I miss most, only flavor-wise, is bacon. I enjoy creating recipes that taste as close to my old unhealthy loves as much as possible. After researching this recipe and making my own adjustments and additions, I have been able to bring that salty crunch back into my life. My new obsession is the raw BLT, and I do intend to share that recipe with you all soon too, so stay tuned.

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serving size: makes a casserole dish full o’ bacon
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Tools needed:
Juicer
Dehydrator
Mandoline Slicer

What you need:
3/4-1 cup fresh beet juice (2-3 medium beets or 1-2 large beets)
1 large eggplant
2/3 cup olive oil
2 tbsp raw honey (can use raw agave nectar instead)
4 tbsp Ume Plum Vinegar
1/2 tsp pink Himalayan sea salt (can use regular Sea Salt instead)

Let’s get started:
Wash your eggplant and beets well. Run your beets through the juicer and set the juice aside. Don’t forget to admire the amazing color.



Slice your eggplant lengthwise to create 4 long wedges. Then carefully take those wedges and slice your eggplant into long strips with you Mandoline slicer. Achtung! The Mandoline blade is extremely sharp and wants to eat your fingers. Be very careful.



Let’s create the marinade. Place your fresh beet juice, olive oil, sea salt, vinegar and honey into a casserole dish and stir until completely mixed. Please note that the marinade will not look uniform in color because of the oil. Just mix all of the ingredients until they are blended to the best of your ability. You can always add a step if you wish, and blend your marinade on low speed in the blender too.

Now, I have not tried this yet, but I bet if you add a tsp or two of Liquid Smoke to the marinade, you may get somethin' reeeeal special. Of course, Liquid Smoke is not raw, so if you are super strict with your rawness, skip this suggestion.



Pour a little bit of your marinade into a bowl. Dip a slice of eggplant into this bowl, coating both sides with the marinade, and then place your dipped slice eggplant into the casserole dish. Repeat with all strips of eggplant, creating layers of coated eggplant until all slices are nestling in marinade in your casserole dish. Pour the marinade from your dipping bowl on top of the eggplant. Cover the casserole dish with plastic wrap, or a cloth and place in the fridge. Marinate for 8 hours. Every 2-4 hours re-coat the strips with marinade by spooning the marinade from the bottom of the dish onto your strips. You could also flip the pieces in the dish with a spatula as well. Whatever works. Just coat.



After the slices have marinated, place your “bacon” flat on Teflex sheets on your dehydrator trays.



Dehydrate for 4 hours anywhere from 95-110 degrees. After 4 hours, you will want to transfer your “bacon” from the Teflex sheets to the dehydrator screens so the air can get to both sides of the “bacon”. To do this, simply place a dehydrator tray with the screen (shown bottom left) on top of your “bacon” that is already on the teflex sheet and dehydrator tray. Place one hand underneath the Teflex tray and one on top of the screen tray. Quickly flip (see post-flipped position bottom right). Remove the top tray and then peel back the Teflex and your “bacon” should be resting proudly on the screen. Pop the tray back in the dehydrator for another 4 hours.



Keep checking on your “bacon” and when it is super crispy, you are good to go and you can turn off your dehydrator. If you reach the 8-hour mark and your “bacon” is still not crispy enough, keep dehydrating until you reach the crunch-factor that will make you happy. You can keep your “bacon” in a covered glass dish on the counter or in your pantry since it is dried. You can also keep it in the fridge.

Crumble your “bacon” on salads, spread some almond butter on manna bread and top with “bacon”, munch on it plain, make a BLT with your “bacon” (inspiredbyeverything BLT recipe coming soon)...

Please improvise with this recipe if you wish. Try adding the Liquid Smoke. Try raw maple syrup instead of honey or agave. Use less olive oil. Just have fun with it, make it tasty and share your improvisation findings with me!

Raw Style: Cinnamon Bun Ice Cream

This raw, non-dairy ice cream recipe tastes just like a cinnamon bun with vanilla icing. It is so yummy, that didn't last two days in my freezer and I'm not ashamed about that. Why? Because it is super hydrating and full of live, nutrient-rich fats and sugars that my body wants and needs. Plus, no ice cream maker is necessary for this super creamy recipe.

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makes approx. 4 cups
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Tools needed:
Blender

What you need:
4 cups of raw unfrozen Vanilla Ice Cream mixture (recipe is here)
4 tbsp raw maple syrup (can use raw dark agave nectar instead)
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
1/4 tsp cinnamon

Let’s get started:
Prepare your cinnamon swirl sauce by mixing maple syrup, sea salt and cinnamon in a bowl. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour. Pour your vanilla ice cream mixture into a bowl and carefully pour cinnamon swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture.



Cover your container, place in freezer and once your creation is frozen, go to town. And be kind, share this recipe with others!

Note: Because there is nothing creepy in this recipe (like monosodiumglutomomaterednofive), depending on your freezer temp, the ice cream could become very hard. Take your container out of the freezer and let it sit on the counter for 5-10 minutes and then get to scooping. After a little time outside of the freezer, that creamy, scoopable consistency that we all love will arrive.

Raw Style: Vanilla Strawberry Swirl Ice Cream

I was inspired to create this raw, non-dairy Strawberry Swirl ice cream recipe on a rare and beautiful 60° day this March. I drove to Stanley’s with the windows down and tunes blazing on the stereo. Magicalness indeed. In typical ChiTown style, the next few days were cold and rainy (oh, Chicago, I still love you). So, for the next few months I will have the memories of making this Strawberry Swirl ice cream with the breeze blowing through an open balcony door with sun dancing around the kitchen...you’ll be able to taste the sunshine in this recipe, promise. Bonus: You don’t need an ice cream maker!

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makes approx. 4 cups
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Tools needed:
Blender

What you need for: Vanilla Ice Cream
2 cups fresh raw vanilla almond milk
1/3 cup raw agave nectar (light color if available)
1 tbsp raw honey
1 tsp vanilla extract
2 tbsp raw coconut oil
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
2 1/2 cups of fresh young coconut meat (approx 3 young coconuts. How do I open them?)

What you need for: Strawberry Swirl Sauce
15-20 organic strawberries
A pinch of pink Himalayan sea salt (can use regular Sea Salt instead)
3 tbsp raw honey

Let’s get started: Vanilla Ice Cream
Put all vanilla ice cream ingredients in the blender and blend for 3 minutes. You want to blend it for a while to bring it to the creamy consistency that an ice cream maker would create.



Once properly blended, pour mixture into a deep dish, cover it and place in the freezer while you make your strawberry swirl sauce (Don’t let ice cream freeze yet. You just want to chill it).



Strawberry Swirl Sauce
Rinse your berries.



Select 3-4 of the prettiest strawberries and chop them into small pieces and set aside. Take remaining berries and strawberry swirl sauce ingredients and blend until liquified. Spoon chopped strawberry pieces into blended strawberry liquid and gently stir with a spoon.



Viola! You now have strawberry swirl sauce. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour.



Remove vanilla ice cream from freezer and carefully pour strawberry swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town.



Psst! Share with friends, they will love you for it.

Raw Style: Vanilla Almond Milk

If you are looking for alternatives to dairy milk, you will love this recipe for fresh vanilla almond milk using soaked almonds (why soak?). Enjoy it straight from the glass, on your favorite cereal and look for future recipe posts that use this vanilla almond milk. Raw vanilla almond milk is enzyme-rich, very hydrating and you can store it in the fridge for about 5-7days. It may separate, so shake it up before using/drinking. I tend to make a bunch on Sunday and use it throughout the week.

Feel free to experiment with this recipe. Want it less sweet? Don't use agave. Want a plain almond milk? Nix the vanilla. Add raw cacao powder for chocolate milk or fresh organic strawberries for strawberry milk. Bananas, mint...have fun.

“This is amazing. It tastes like melty ice cream” a friend once told me as they polished off two glasses. Bingo.

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makes 3 cups
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Tools needed:
Blender
Nut milk bag or cheesecloth

What you need:
1 cup raw soaked almonds (start with 3/4 cup raw unsoaked—they expand)
1 tbsp raw agave nectar
1/2 tsp vanilla extract
2 tbsp lecithin granules
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
3 cups of fresh young coconut water or store bought (ex: VitaCoco, O.N.E or Zico)

Let’s get started:
Soak your almonds in filtered water for 6-8hrs. I usually get them soaking the night before, hit the hay and they are ready in the morning. Try not to soak longer than 12hrs. No time to soak? Skip it, but here is why soaking is optimal.



After your almonds have finished soaking, drain and rinse them with filtered water.
Put almonds and all other ingredients in the blender.



Blend on high speed for about 1 minute, until all ingredients are liquified.
Set out a large bowl and place the nut milk bag or cheesecloth in it and pour the liquid from the blender through the bag or cheescloth and squeeze until all you are left with is almond meal. Save the almond meal in the fridge. You can make delicious pie and tart crusts, desserts and cookies out of it and it keeps for a few weeks.



Transfer the milk into a glass and/or storage container and enjoy!

Raw Style: Banana Pudding Parfait

I was raised on sweets. My grandparents had a colossal candy cabinet and bowls of colorful sugary goodness all over the house. It's almost part of my DNA, the sweets. So even though I have shifted into a greater awareness of what I put into my body, there is no need to ignore my pal, Mr. Sweet Tooth. I have played around with many recipes and have finally Frankensteined the tastiest Banana Pudding Parfait (cue the lightning bolt). This recipe incorporates all natural, enzyme-rich ingredients that your body wants, including natural sugars, so take any guilt and kick it out the door.

There are three main components to this recipe:
Crumble Topping, Vanilla Whipped Cream and Banana Pudding. The Vanilla Whipped Cream is optional, but super delicious if you are up for opening a young coconut, which is easier than it sounds. Also, I am calling for all raw ingredients in this recipe, but you can improvise as you wish to make it your own. I can usually get all ingredients at Trader Joe's, Whole Foods and/or the “healthy” aisle at some regular grocery stores.

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2-3 large servings
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Tools needed:
Food Processor
Blender

What you need for: Vanilla Whipped Cream (optional)
Meat from 1 young coconut
2 tbsp raw agave nectar
1/2 cup soaked raw cashews (soak for 2hrs)
1/2 tsp vanilla extract
3 tbsp raw coconut butter
(preferably coconut butter with flesh, substitute 2 tbsp raw coconut oil if no coconut butter)
Pinch of pink Himalayan sea salt (can use regular Sea Salt instead)
4 tbsp of fresh young coconut water (psst...it is already inside your young coconut)

What you need for: Crumble Topping
I soaked and then dehydrated the walnuts and pecans ahead of time. This is an extra step you can take (if you have a dehydrator) that will help your body optimally digest the nuts. It is NOT necessary, however.
1/2 cup raw pecans
1/2 cup raw walnuts
4 Medjool dates
3 tbsp ground golden flaxseed
1 tbsp raw agave nectar
1 tsp pink Himalayan sea salt
Pinch of cinnamon
pinch of nutmeg

What you need for: Banana Pudding
4 organic bananas (almost over-ripe)
1/2 cup of fresh young coconut water, filtered water or store-bought coconut water
1 tsp vanilla extract
1 cup of soaked raw cashews
1 tbsp raw agave nectar (optional)

Let’s get started: Vanilla Whipped Cream (optional)
Jump down to the Crumble Topping if you won’t be making this part of the Banana Parfait.

Lay out a Large knife (cleaver-style) and a serrated knife. We are going to open a young coconut, folks.



With your serrated knife, shave off the husk around the top of the coconut until you hit the shell. Then take the heel of the large knife and tap into the shell until you break through. Continue cutting into the shell 3/4 way around the top of the coconut. There is water in the coconut so you may want to do this over a large bowl. Peel back the newly-made “lid” from the coconut.




Pour the water from inside the coconut into a bowl. You can then strain the water through a cheesecloth, tight strainer or nut milk bag (shown here, right) if pieces of the husk made their way into the water. Set water aside, you will eventually use some for the Whipped Cream and the Banana Pudding. Feel free to take a sip of it too, it's delicious.



Use a spoon to scoop out all the coconut meat. This is an immature coconut, so the flesh should easily separate from the coconut shell. It's texture is very similar to the white of a hard-boiled egg.



Now assemble all of your Whipped Cream ingredients...



and dump into the blender.



Blend until super creamy and set aside.

Crumble Topping
Remove the pits from the Medjool dates by slicing lengthwise into the date. If you don't have dates you can substitute a cup of sundried raisins for the dates. Just soaked the raisins for 1 hr in filtered water, then drain them.



Place dates and remaining ingredients into the food processor.



Pulse until crumbly (see bottom right). Do not over-process.



Transfer Crumble Topping to a bowl and set aside.

Banana Pudding
Easy-peasy. Put all ingredients in the blender minus one of the bananas and mix until creamy. Pour into a bowl and set aside.



Assembly Time:
Slice the one remaining banana and arrange slices, Crumble Topping, Whipped Cream and Banana Pudding for assembly. Find a nice glass or dish that you can create your masterpiece in. I started with a wine glass.



Spoon some Crumble Topping into the bottom of the glass and press lightly.



Add a layer of Banana Pudding and then a layer of banana slices.



Add a layer of Whipped Cream and repeat process until the glass is full.



Spoon some Whipped Cream into a plastic bag and squeeze down into the corner. Snip off the corner and “voila”, you have a piping bag! If you have a proper piping bag, you can of course use that instead of the homemade version pictured here.



Get fancy and swirl some Whipped Cream on top, add a banana slice and spinkle some Crumble topping on it all.



You can use small votive glasses to make tiny servings of Parfait too. My co-workers will be getting treats on Monday. There you have it. Enjoy!



Outtakes/Bloopers:



This drip that missed the glass looked really pretty.



And this is the cold, hard truth to makin’ Raw Banana Parfait, folks. It just doesn't look as purty as the photos above. But then it kinda does, eh?

Raw Style: Sweet Potato Chips

I started eating primarily raw foods two years ago this week. So, as an anniversary gift to all the lovers of raw food (and the skeptics as well), I give you one of my favorite recipes. I have done the trial and error to a point where I've got it on lockdown and the idea of not sharing my success feels close to criminal. So behold, it's true. Guilt-free, enzyme-rich, Raw Sweet Potato Chips are here.

You will need:
Blender (I recommend a VitaMix if you are going to be eating alot of raw)
Mandoline slicer
Dehydrator* (I recommend an Excalibur if you are going to be eating alot of raw)
3 sweet potatoes
1/2 cup extra virgin olive oil
2 tsp fine Pink Himalayan or regular sea salt
1/4 tsp cayenne (optional)
1 tsp raw agave nectar

*Now, I bet that you can make this recipe and bake it in the oven at a low temperature if you don't have a dehydrator. You will lose the enzymes this way and it will no longer be considered raw, but it will still be better for you than kettle cooked chips from a bag. If you try out the oven route, let me know if it works!

Let’s get started.
After thoroughly rinsing your sweet potatoes with water, set the Mandoline on the thinnest slicing option. Carefully slice all potatoes. Achtung! The Mandoline blade is extremely sharp and wants to eat your fingers. You should have a big, beautiful pile of paper-thin sweet potato slices sans fingers when finished. Place all potatoes in a large bowl and set aside.



In the blender, pour all oil, salt, agave and cayenne (watch out for the cayenne...it can cause a sneezing fit). Mix for 30 seconds on low speed.



Pour oil mixture over potatoes and massage oil thoroughly into potato slices.



Place the sliced potatoes on the Teflex sheets on the dehydrator trays. The slices can overlap a bit. Slide trays into the dehydrator, set temperature to 95-100°F and let slices dehydrate for 4-6 hours. Transfer the chips to the dehydrator screens so the air can come in on all sides. Dehydrate for a few more hours until desired crispiness is achieved. I like to leave my chips in til they are super crunchily.



When chips are to your liking, place them in a pretty bowl and admire your beautiful creation because they won't last long.



Feel good about eating chips again.
Olive oil is a healing oil that nourishes skin and aids digestion and systemic health. Cayenne warms you from the inside out, sea salts adds necessary trace minerals to your body that also strengthen digestion and sweet potatoes are full of vitamins and fiber. They are your friends. Enjoy.

*Heather Crosby and inspiredbyeverything™ will continue to share recipes that they develop or discover to replace the cooked foods that they miss. They are not trying to convert you or claim that they are scientists or nutritionists. Heather is a big fan of the healing power of raw foods and she is offering her discoveries as an alternative way to feed and heal the body. Research the raw lifestyle if you are interested in more information. Google!