*raw yogurt

This is one of my most favorite foods of all time. I love food- It really doesn’t go well for me when I don’t like the food I am eating. Yogurt is one of those foods that historically has not translated well into being vegan, it’s just sort of weird. Whether its made from soy or nut milk, commercial vegan yogurt is really just not my favorite. It wasn’t until raw food school that I started to dabble in the fermented foods- we made yogurt out of coconuts…I wasn’t impressed, I mean I was, but not for the amount of work that went into making a cup of it….then I discovered raw frozen coconut meat. My sister Karen as per usual, started the entire family on the obsession, this time Raw Organic Vegan Yogurt. Made from literally 3 ingredients, ok 4 if you count water. This tastes like yogurt, but without that weird, sour dairy aftertaste….It’s so so simple, however, it may take a while to get into your awesome vegan yogurt groove. It’s almost imperative that you own a Vitamix or a heavy duty blender to get this done. In this post, I will be as transparent as possible with how I do this recipe simply because I’ve got it down. Feel free to add, change, and experiment with equipment, ingredients, etc and please, if you do, tell me how it goes.


  • 2 packages frozen coconut meat, thawed or / 2 pounds fresh meat (about 2 Young Thai coconuts)– don’t be trying to use the brown coconuts either, it’s not going to go well. Young Thai coconuts are soft, very soft. If you can’t find frozen coconut meat and you are super adept and ambitious and want to make it from scratch scratch, as in from the whole coconut, look up youtube videos on how to open up a coconut. You can use the water for the yogurt or drink it- it’s absolutely spectacular and depending upon the coconut, you may have more water than you will need for one recipe of yogurt.
  • 1 cup filtered water or raw coconut water– if you are using raw coconut water, you may want to adjust the sweetness from the sugar- coconut water is slightly sweet, when I use coconut water, I don’t even add sugar- I like the sour in contrast to fresh fruit (personal). Unless you have a source of raw coconut water, which many really don’t, use water. Even the coconut water that is claiming to be raw- isn’t, it’s treated with pressure which in turn, sort of cooking it. Coconut water in boxes is bullshit, it’s cooked and really is nothing more than sugar water without the vitamins, minerals and electrolytes touted- if you love the flavor then go ahead, otherwise, stick to plain water.
  • 2-4T coconut blossom sugar, raw agave, coconut crystals, maple syrup– I love the coconut blossom sugar, its still got many minerals intact, isn’t crazy sweet and it doesn’t discolor the final product where as the darker sweeteners may
  • 2 probiotic capsules- emptied or 1t probiotic powder– I use a vegan probiotic capsule- this is what kicks off the fermentation. I am sure you could use kombucha or kefir or some other starter but for me, the capsules offer clean, easy and consistent results and you are guaranteed  a ton of gut love in the process.
  • dehydrator– not essential but again, insures consistent results. I put the yogurt mix in and 6-12 hours later its a done deal. If I want it more tart, I leave it in longer. You can purchase a yogurt maker if you know that you want the vegan love in your life all day everyday, or invest in a  simple dehydrator if you think you may want to dry a banana or a mango from time to time. If you do not have a dehydrator, store the yogurt in a microwave, a cabinet, or somewhere that stays warm, it may take up to 3 days for it to ferment but it will work, just keep tasting it until it tastes as sour as you like.



In the blender, add the meat , sugar if using and the water. Run it on low until the machine grabs it and starts blending it together then start to increase the speed. You may need the Vitamix plunger to help it along- you could add more water but I find that that messes with the end result, it actually tastes like a diluted version. Once you are at full speed, run it for at least 5 minutes or until completely smooth, no specks, bumps, nothing- smooth as velvet or cream. FIVE MINUTES, no less. This is where your average blender will most definitely crap out. Add the probiotics. Let run for another 30 seconds until incorporated.

Pour out of the blender into a container and cover it. I place it in the dehydrator, again, anywhere warm will do it just may take longer to turn.

You can play with adding fruit to this base mix, you can add more sweetener, I love making a fruit concentrate with fresh fruit and sugar and letting it sit out overnight. When I do that, I make individual containers and spoon in the “fruit on the bottom”. Peach is my favorite, strawberries are also quite lovely and of course, blueberry….I’ve made lemon yogurt, coffee, lemon with fresh raspberries, vanilla, plain, whipped…I eat this stuff everyday….. I make Lassis, frozen yogurt, I give it to my Pitbulls, Ginger & Izabel and they LOVE it. Raw Vegan Yogurt for everyone!!!

So go forth, make some badass vegan raw coconut yogurt, if you need supplies, Burning Heart carries the meat and the coconut blossom sugar if you would like to order some. If you have questions, don’t hesitate to ask me at HotYogaGrl@gmail.com, if I can answer them I will. Most importantly, love yourself up when you’re making this and think good thoughts….it truly is a powerful and healing bit of deliciousness, there is something miraculous about it…Let me know how it goes…..Peace Love and all that good stuff ❤



Divine Peppermint Love Smoothie


I was trying out a new vegan protein powder so I wanted to make it simple enough that I could actually get a sense of the taste of the powder- WELL….this smoothie came out SHOCKINGLY, AMAZINGLY delicious…like…REALLLLY delicious…divine actually. I used my DoTerra Peppermint essential oil and holy wow…the health benefits of peppermint are many, find out more here—->

Divine Peppermint Love Smoothie

1c nut/seed milk ( I used a mix of cashew & Hemp for my milk base)

1T hemp seed

1T chia seeds

1t raw agave or raw local honey

2T Coconut Manna

3 drops peppermint essential oil

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

1 scoop protein powder

pinch salt


1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Chocolate Marshmallow Power Smoothie

Chocolate Marshmallow Smoothie

Tastes like chocolate marshmallows….not kidding…

Chocolate Marshmallow Power Smoothie

1c hemp nut milk

2T chia seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 scoop vegan protein powder

2-3 cashews

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Coconut Curry Lentil Soup with Vegan Sour Cream

Coconut Curry Lentil Soup with Vegan Sour Cream

This soup is DELICIOUS! Just a perfect balance of savory, coconut curry love, and sweetness. The lentils provide a powerful punch of vegetable protein- I will be making this all the time from here on out. The sour cream offers a plain yogurt tang that completes the flavor profile- especially if you make it on the spicier side like I do! I used the beautiful little french lentils but any lentils will work magically.

Coconut Curry Lentil Soup with Vegan Sour Cream

Wheat-Free, Gluten-Free

2c brown, green or french *lentils, cooked

1 medium onion, small dice

1 stalk celery, small dice

1 large clove garlic, smashed, minced

1 tomato, medium dice

1” piece of fresh ginger- grated

1” piece fresh turmeric- grated

1c fresh spinach*optional

1/4t black pepper

1/2t cayenne pepper flakes- more or less as desired

1T curry powder

1T agave, coconut sugar or other sweetener

3T coconut oil

5-6c boiling water

1/2 can blended coconut milk

1t salt or to taste


Cashew Sour Cream

Fresh Cilantro, chopped

Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft. Add the celery, ginger, turmeric, salt, black and red pepper. Add the lentils, mixing them into the vegetables. Add the boiling water, and the chopped tomatoes. Bring to a boil and reduce the heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the coconut milk and cook until brought up to temperature. Add the spinach just before serving. Adjust the seasonings if neccessary.

Ladle the soup into a serving bowl and place a dollop of the Sour Cream atop in the center and garnish with plenty of fresh, chopped, cilantro.

*To cook lentils ahead of time instead of using canned, take 3/4c dried green or brown lentils and wash, rinse, pick over and drain. In a large pot, place the lentils with 2 cups clean water and bring to a boil. Reduce heat and simmer, partially covered for 15-20 minutes or until the water has been absorbed and the lentils are tender. Let steam for an additional 5-10 minutes. Alternatively, soak the lentils overnight and rinse prior to cooking. This will reduce the cooking time by almost 1/2.

Whipped Coconut Cream

Whipped Coconut Cream

Just in time for holiday treats…this is the perfect homemade topping.

Whipped Coconut Cream

1 c organic coconut, chilled over night

2-3T favorite sweetener, raw agave, palm sugar, maple syrup

Pinch pink salt

Pinch Vanilla powder

In a large bowl, with a sturdy whisk (you could use an electric beater, I don’t have one), empty the solid contents of the coconut, reserving the liquid for something else (smoothies, nut milk etc). I actually used the remaining liquid, which was about a 1/2c to make a cashew nut milk for the Chocolate Moose I made the whipped topping for!!!

Break up the solid coconut with the whisk and begin to beat it as rapidly as you can. About mid way, add the sugar, salt and vanilla. I add the sugar incrementally- depending on how sweet I want the end cream to be. I was serving this with the Coconut Chocolate Moose so I didn’t want it to be too too sweet so I ended up adding 2 T of raw agave. Taste and adjust for sweetness. Transfer into a storage container. It will stiffen after being chilled and it will also soften at room temperature. AMAZING.

Strawberry Coconut Omega 3 Boost Power Smoothie

*Strawberry Coconut Omega 3 Boost Power Smoothie

Strawberry Coconut Omega 3 Boost Power Smoothie

1c almond nut milk

1T hemp seed

1/4c coconut meat

1t raw agave or raw local honey

1c strawberries

1t maca powder

1T chia seeds

1T golden flax

1t vanilla

1scoop protein powder


1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Coconut Cream Power Smoothie

*coconut cream power smoothie

Super creamy, raw, and delicious,  this shake will leave you satisfied for hours. Use straight cashew milk for an even more decadent “ice cream” style smoothie. For everyday, I like to use raw almond milk, as it has a lighter taste that compliments the coconut really nicely.

Coconut Cream Power Smoothie
1c almond or cashew nut milk
1T hemp seed
1t raw agave or raw local honey
2T raw Coconut Manna
1T chia seeds
1t vanilla
1/4t cinnamon
1scoop protein powder
1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed.
Add the ice and blend just until smooth.