A 5'3 Perspective


Fall Favourites: Raw Apple Pie

This recipe is amazing. Not only is it addictive and delicious, it is extremely healthy, raw and beyond easy to make. The ingredient list is minimal but you will need a food processor to get the best results. I highly recommend making this dessert to share at your Thanksgiving dinner!

Recipe from Sweetly Raw

Recipe from Sweetly Raw


2 cups pecans
1 cup walnuts
¾ cup pitted dates

6 medium sized apples
½ cup pitted dates
¼ cup raisins
2 tsp cinnamon


Start by making the crust. In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate and set the other half aside. To create the filling, core the apples (feel free to leave the skin on) and puree two of them in a food processor until the texture is like applesauce. Add the dates, raisins and cinnamon and process until thoroughly combined. Transfer this mixture to a large bowl. Roughly chop the remaining four apples and then pulse in the food process to cut them into small chunks – make sure you do not over process and turn these into applesauce. Combine the apple chunks with the apple, date, raisin and cinnamon mixture in the bowl and then spread the filling into the pie crust. Sprinkle the remaining crust over the filling and refrigerate for at least 4 hours before serving.

Tip: Use a sharp knife to cut the pie and it will be easy to serve and stay together.

Have a wonderful Wednesday!

xo Lauren

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Raw Lemon Cups

I’m usually more of a chocolate lover when it comes to dessert, but the summer months have a tendency to making me crave something a little more tart. These luscious lemon cups have just the right combination of sweet and sour to satisfy my needs – oh and they are pretty guilt free! Thanks to Oatmeal With A Fork for this incredible recipe. Raw Lemon CupsIngredients

¾ c. walnuts
¼ c. unsweetened coconut
5 soft dates (I used Medjool)
¼ t. salt
1 t. lemon juice
Lemon Filling:
6 T. coconut oil, softened
2 T. maple syrup
2 T. lemon juice
1 t. lemon zest
5 drops stevia, to taste


Combine the crust ingredients using a food processor. Divide evenly among 10 silicon muffin cups (or you could use one baking dish if you’d rather not pre-portion). Press down firmly, for me using the back of a spoon helped to ensure it was really packed well. Next, place the coconut oil into a small bowl and beat with a hand mixer until it becomes creamy. This took about a minute or two.  Add the rest of the lemon filling ingredients and beat until well combined. Spread the top layer onto the bottom layer. Freeze for 15 – 30 minutes until set.

For best results and texture, thaw the cups either in the fridge or on the counter for about 20 minutes before serving.

Pucker up!!

xo Lauren

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A Recipe For Nanaimo Bars That Won’t Feel Guilty!

During our east coast road trip we spent a bit of time talking about other places we had driven. While I am not a fan of long car rides, a few of the passengers I traveled with had racked up some significant miles on their wheels. As we discussed our drives east and west, one place kept popping back into my head – Nanaimo, British Columbia. While I’ve never been there and have no plans to visit anytime soon, I could not stop thinking about Nanaimo Bars and how much I used to enjoy them! I knew when I got home it would be the first recipe I would test. Lucky for me [and you – since I can share it] they turned out fabulously. Perhaps not truly a Nanaimo bar, the result is delicious, smooth and just sweet enough to keep you satisfied!

Healthy and Raw Nanaimo Bars

Inspired by: Damn My Health Healthy Nanaimo BarsIngredients

1 Cup Walnuts
1/2 Cup Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Cocoa Powder
Dash of Salt

1/4 Cup Softened Coconut Oil
1/2 Cup Soaked Cashews
1 Full Dropper of Stevia
1/4 Cup Coconut Cream*
1/2 Tsp Vanilla Extract

1/2 Cup Soaked Cashews
1/3 Cup Cocoa Powder
1/2 Cup Coconut Oil
1/4 Cup Honey

*To make coconut cream: refridgerate one can of coconut milk – once a layer has risen to the top, scoop it off and blend with 1 tsp of vanilla


Blend all of the crust ingredients in a food processor or blender until dough-like. Place in the bottom of 12 silicon muffin liners. I used two silicon muffins tins with 6 holes in each. If you don’t have silicon pans you will want to line each muffin hole with Saran Wrap, otherwise it will be near impossible to remove the finished product. Make sure you pat the crust down firmly.

Next add all of the filling ingredients and blend well until a uniform texture is achieved. You may need to stop and scrape down the sides a few times. Once the filling is well blended, spoon over the crust in the muffin tins.

Finally, blend [using your food processor or blender] all ingredients for the topping. It is okay if this layer is a bit crumbly. Spread evenly over the crust and filling mixtures.

Freeze for 3-4 hours and serve. These taste best when they have been thawed for about 5 minutes prior to eating. Store any leftovers in the freezer.

Thanks Nanaimo, BC,  for inspiring me to make such a delicious treat!

xo Lauren

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Boyfriend Approved: Grain and Lactose Free Carob Chip Muffins

I’ll admit it, I’ve been on a complete baking tear these days. Usually when this happens, about 50% of the recipes I make turn out to be worthy of adding to me repertoire. This time, I have yet to find a miss, everything has been absolutely delicious. These muffins are no exception – and I know they are great because Neil was disappointed when we ran out!

Grain and Lactose Free Carob Chip Muffins

Inspired by: Living Healthy With ChocolateGrain and Lactose Free MuffinsIngredients

3/4 cup almond butter
1/4 cup peanut butter (you can use 100% almond butter instead)
3 tablespoons honey
2 eggs
½ teaspoons vanilla extract
1 teaspoon apple cinder vinegar
½ teaspoon baking soda
¼ cup unsweetened carob chips (or chocolate chips)


Preheat the oven to 350°F.
Mix the honey, eggs, vanilla, apple cinder vinegar and baking soda in a bowl.
Add the almond butter and peanut butter and mix well. Fold in the carob chips.
Spoon batter into nine paper lined muffin cups or a silicon muffin tin and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Allow time to cool before serving.
Serve and enjoy!

Another easy as can be, healthier recipe!

xo Lauren

PS – Don’t forget to enter the Revlon Haute Tropics nail polish giveaway!!


Chewy Chocolate Coconut Cookies, They Are Healthy Too

There is only one word to describe these cookies – absolutely delicious. Okay, that is two words but I’m sure you get my point. This is probably the easiest recipe I have ever baked and the result, well the cookies were gone the next day. And I ate them all myself. Don’t let the unappealing picture deceive you – these are to die for. Gluten and lactose free as usual!

Healthy Chocolate Coconut Cookies

Inspired by: Healthful PursuitHealthy Chocolate Coconut CookiesIngredients

1.5 cup unsweetened shredded coconut
½ cup almond flour
½ cup cocoa powder
½ cup honey
2 eggs
2 tsp vanilla extract


Preheat oven to 350F and line a baking sheet with parchment paper.
Combine all ingredients in a large bowl and mix until combined.
Form the dough into 8 – 10 cookies on your baking sheet.
Bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.

Doesn’t get much easier than that.

xo Lauren

How To Have Your Chocolate Chip Cookies And Eat Them Too!

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Chocolate chip cookies have always been a comfort food for me, but just reading the ingredients on a package of President’s Choice decadent variety makes my stomach hurt. Lucky for me [and you] I have found an equally delicious recipe without the guilt!

Healthier Chocolate Chip Cookies (dairy and gluten free)
Recipe from: Living Healthy With Chocolate 20130528-224022.jpg
1 cup almonds
1 cup pecans
1 large egg, room temperature
½ teaspoon vanilla extract
3 tablespoons raw honey
¼ cup unsweetened carob chips (or chocolate chips)
pinch of salt

Process the almonds and pecans in a food processor until creamy and smooth like peanut butter. Add the egg, vanilla, honey and salt to the almond/pecan mixture and process until well combined.
Transfer the batter into a mixing bowl and gently fold in the chocolate chips. The batter will be quite sticky. Using a spoon, place 12 balls of dough onto a cookie sheet lined with parchment paper and bake at 350°F for about 15 minutes or until the edges start to turn brown [I probably left mine in a minute or two too long]. Allow about 19 minutes for the cookies to cool and enjoy!
xo Lauren

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Raw, Vegan, Grain-Free Carrot Muffins with Cashew Cream “Cheese” Icing

I’ve been craving carrot cake with cream cheese icing something fierce lately! I don’t know why, since I was never a huge fan of the dessert, but after weeks of carrot dreams I knew I had to come up with a healthy alternative. These muffins/cupcakes are simple, delicious and the perfect summer treat because you don’t even need to touch your oven!

Raw, Vegan, Grain-Free Carrot Muffins with Cashew Cream “Cheese” Icing
Adapted from: Chef Amber Shae

For the cake:
1 cup pitted dates, soaked in warm water for 15 minutes and drained
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 pound carrots, peeled if desired, shredded
3/4 cup coconut flour
Stevia to taste (optional)

For the Cream “Cheese” Icing:
3/4 cup cashews soaked for 2 to 4 hours and drained
1/2 cup nondairy milk of choice
1 1/2 teaspoons lemon juice
15 drops liquid stevia, or to taste
Pinch of sea salt

Combine the drained dates, carrots, water, lemon juice, cinnamon, salt and vanilla in a food processor and blend until almost smooth and well combined.
Add the coconut flour and stir until the batter is combined and uniform. Taste the batter, and if you think it needs a little more sweetness, add stevia to taste. Set the batter aside for 5 to 10 minutes to allow the coconut flour to absorb the liquid mixture.
Fill 8 silicone muffin tins with the mixture and place in the freezer for at least 4 hours.

To make the cashew cream “cheese” icing, combine all ingredients in a blender [I used my Magic Bullet] and pulse until smooth. Place the icing in the fridge until you are ready to decorate your carrot muffins.

Just a note: these muffins taste best when you allow them to defrost for at least 30 minutes so remove them from the freezer with that in mind!

Now you can have your [carrot] cake and eat it too!
xo Lauren