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Blog

Healthy Fall Recipes

Sakura Natural Health

Happy Fall! As we celebrate the first official day of Autumn, we wanted to share a few healthy recipes to usher in the new season. Enjoy!

Raw Date Power Bars

(Forks over Knifes, Campbell &Esseltyn)

  • 1 cup fresh or dried dates, pitted
  • 1 1⁄2 cup organic almonds
  • 1 banana
  • 1⁄2 cup cacao nibs
  • 1 tsp vanilla extract
  • Dried shredded coconut

If using dried dates, soak them in water for a few minutes. Drain once plump. Pulse the almonds in a food processor until they are broken in small chunks. Add the banana, cocoa, vanilla and blend until smooth. Sprinkle coconut over the bottom of a small square baking pan. Scrape the mixture onto the pan and spread it out evenly; press it down gently with your hands. Sprinkle coconut over the top. An hour or more of refrigeration will make it easier to cut into bars and serve.

Sexy Raw Carrot Cake

(Forks over Knifes, Campbell &Esseltyn)

  • 1 cup raisins (soaked in water until plump)

  • 1 large carrot, finely crated

  • 2 cups whole walnuts, chopped finely

  • 1⁄2 cup organic shredded coconut

  • 1 TBLS tahini

  • 1⁄4 cup maple syrup

  • 1 tsp vanilla extract

  • Pinch of cinnamon

  • Pinch of nutmeg

  • Pinch of cloves 

Drain the raisins. Finely chop. Put in a large bowl and add the carrots, walnuts, coconut, tahini, maple syrup, Vanilla, cinnamon, nutmeg, and cloves. Mix well, and then press the mixture firmly into a round pan or glass pie dish. Let sit for at least 1 hr. Frost and serve! Use with Vegan “Cream Cheese” Icing (to the right).

Roasted Butternut Squash Soup 

(Vegan with a Vengeance by Isa Chandra Moskowitz)

  • 5 lbs. butternut squash, peeled bulbous part cut from the stem part, slice and 
  • remove seeds (or bought already cut – frozen or fresh will work)
  • 4 TBLS olive oil
  • 1 medium onion, diced
  • 1 TBLS grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 4 cups vegetable stock
  • 1 TBLS maple syrup
  • Juice of 1-2 limes, to taste

Preheat Oven to 425 degrees. Lightly coat the squash with 2 TBLS of olive oil and place in the oven. Bake 40 mins, or until tender. In a stockpot, use the remaining olive oil to sauté the onions (onion soft) and then add garlic, ginger, and salt. Sauté 2 more minutes. Puree the squash in a blender or food processor along with the vegetable stock, and sautéed onion, ginger, and garlic. Return the mixture in the pot and heat through, add the maple syrup and lime juice, and serve.

Vegan “Cream Cheese” Icing

(Forks over Knifes, Campbell &Esseltyn)

  • 1 cup cashews
  • Juice from 1 lemon
  • 1/8 to 1⁄4 cup maple syrup
  • 1 tsp pure vanilla extract

Soak cashews over night or add a little water at a time until you reach the desired consistency. Puree the cashews, lemon juice, syrup, vanilla in a blender or food processor. Spread over cake.