Chewy Sweet Potato Cookies

Posted on January 09, 2015 by Erika Davies | 0 Comments

     Sweet potatos are rich in vitamin A as beta-carotene and vitamin C- the two antioxidants work together in the body to eliminate free radicals.  They also work as anti-inflammatories, and can reduce the risk of developing cancer, according to the National Cancer Institute.  These beauties are the perfect accompaniment to any plant-based meal.  We enjoyed them as dessert after a hearty vegetable miso-soup with zucchini noodles, quinoa nori rolls, and shaved radish and cucumber salad. 

     This recipe can be prepared using regular orange sweet potatoes, yams, Korean yams, or exciting purple sweet potatoes like the ones pictured in our version!  They're SUPER easy to make and you can even omit the coconut and agave nectar if preferred.


2 Sweet Potatoes, scrubbed clean and sliced 1/2 inch thick

2 T Agave Nectar

3 T raw, unsweetened Coconut Flakes

To make:  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spread the sweet potato slices out in a single layer.  Bake for 25-30 mins until the centers are soft and chewy. Remove from heat.  Drizzle with agave nectar, sprinkle with coconut flakes and serve warm with tea or hot lemon water.

Posted in agave, all natural, antioxidants, clean, clean eating, cleansing, coconut nectar, comfort food, conscious, consumption, cookies, cravings, creative vegan, creativity, culinary creativity, curb your sugar intake, delicious, dessert, detox lifestyle, detox lunch, detoxify, digestion, dinner & dessert, diy, earth, eating for energy, empowerment, energizing, energy, fall, family meal, feel good, focus, food, food combining, fulfillment, gluten free, gluten free living, good eats guru, handmade, harvest hard, health, Healthy, healthy carb, healthy lifestyle, healthy living, healthy lunch, healthy starch, healthy treats, high vibration, highvibrational, holistic, holistic health, inspiration, joy, local, lunch, make it yourself, Martha's Vineyard, motivation, MV Times, natural, natural sweeteners, new year, no dairy, no refined sugar, notyoursugarmamas, nutrition, nutritious, organic, organics, positivity, pre-work out, recipe, recipes, roots, salads, season, self-care, selfhealing, simple vegetarian, snacks, spirit junkies, sugar cravings, superfood, superfoods, support, sweet potato, sweet potato cookies, sweet vegan, taste test, taste the rainbow, treats, vegan, vegan comfort food, vegan dessert, vegetables, vegetarian inspiration, vineyard haven, well-being, what holistic nutritionists eat, why we chose organic, winter, winter foods, winter vegetables, workout, yam, yoga

Soul-Food Plant-Medicine!!!

Posted on January 06, 2015 by Not Your Sugar Mamas | 0 Comments

2 C Strawberries, fresh or frozen
3/4 C Honey
6 Star Anise
1/2 C Water
and 1 C Apple Cider Vinegar (reserved)

To Make: Combine all ingredients except apple cider vinegar in a medium saucepan and bring to a simmer over medium heat.  Once a simmer is reached, lower heat and continue to simmer for an additional 10 mins.  Remove from heat and let cool.  Pour mixture into a quart-sized glass jar and add 1 C of cider vinegar.  Shake and let sit at room temperature for 2 days.  To use, simply strain the mixture and enjoy!



Juice of 2 Lemons (rinds reserved for later use)
1 large knob of Ginger, sliced thinly
3/4 C Honey
1 C Apple Cider Vinegar
To make: No simmering necessary for these next two recipes!  Simply mix all ingredients in a quart-sized glass jar.  Let sit at room temperature for two days, strain and enjoy.
4 small Apples, cored and puled in a food processor
1 C Cranberries, fresh or frozen
3/4 C Honey
1 C Honey
To make: Again, no simmering necessary!  Mix all ingredients in a quart-sized glass jar.  Let sit at room temperature for two days, strain and enjoy.

Posted in adult beverages, all natural, cinnamon, clean, cleaning, cleansing, conscious, cranberry, cravings, creative vegan, creativity, curb your sugar intake, dairy free, delicious, detoxify, digestion, diy beauty, eating for energy, empowerment, energizing, energy, fivesensetherapies, focus, food, fulfillment, ginger, gluten free living, handmade, health, Healthy, healthy lifestyle, healthy living, healthy treats, high vibration, inspiration, joy, local, love, make it yourself, Martha's Vineyard, mental, metabolism, mixes, mixology, mocktails, motivation, natural, natural sweeteners, new year, no refined sugar, Not Your Sugar Mamas, nutrition, nutritious, nysm, organic, organics, positivity, recipe, recipes, resolutions, season, self-care, selfhealing, snacks, superfood, superfoods, superfruit, treats, vegan, vegetarian inspiration, well-being, what holistic nutritionists eat, winter foods, work out, workout, yoga

COLORFUL LUNCH: Teriyaki Roasted Butternut Squash!

Posted on December 16, 2014 by Erika Davies | 0 Comments




     It's no surprise that foods rich in color are the healthiest foods on earth, after all, eating is one of the most intimate ways of using the senses to interact with our environment. This past Thursday's Company 'Jam Sesh' lunch was a feast to the eyes while also hearty, satisfying, delicious and deeply nourishing to our bodies!

     Ideas were generated and exchanged and conversation and creativity flowed freely as the six of us Not Your Sugar Mama Babes enjoyed piles of crisp baby kale greens topped with a beet/parsley/ginger slaw alongside the star of the show- tender cubes of heavenly teriyaki roasted butternut squash... (recipe below!).

     Cooking and eating from nature's color wheel is a fun and simple way to gain inspiration in the kitchen and a useful tool in the pursuit of whole health and nutrition. You can just follow your instincts or, a light investigation on the interwebs can yield a lot of useful information. For example, red foods contain lycopene, a compound that helps prevent heart disease; dark blue and purple fruits are rich in antioxidants; dark, leafy greens are rich in folic acid and are a great source of calcium and iron; and orange foods, like the butternut squash in this dish are rich in vitamin C with a one cup serving providing almost half of the recommended daily dose!

     Every time I peel back the tough skin of a butternut squash my heart sings at the sight of its tangerine flesh with the warmth of stored energy from the sun glistening forth. Boasting many health benefits, butternut squash is part of the gourd family which also includes pumpkin, melon, and cucumber. Although I've always thought of them as a "starchy vegetable" these graceful, hourglass miracles are technically a fruit because they contain seeds. They also contain fiber (making them heart-healthy), potassium (important for bone health), vitamin B6 (necessary for proper functioning of the nervous and immune systems), folate, and phytonutrients! Their gorgeous color signals an abundance of carotenoids which protect against heart disease and very high beta carotene content (which the body automatically converts to vitamin A) which has been said to ward off breast cancer and protect against age-related macular degeneration!

Teriyaki Roasted Butternut Squash    

You will need:

- one medium butternut squash, peeled and cut into 1 inch cubes

- 1/4 C organic maple syrup

-1/4 C bragg's liquid aminos or namah shoyu

-2 T extra virgin olive oil (or oil of choice)

-fresh garlic, minced (I used A LOT: 6 to 8 cloves)

-fresh ginger, minced (again, I used A LOT about 3 to 4 inches!)

-sea salt and fresh ground black pepper to taste

     Preheat oven to 400 degrees F. In a large mixing bowl combine all the above ingredients and let sit for at least 20 mins. Cover a baking dish with parchment paper. Pour contents of bowl evenly over the parchment paper and roast in the over for about 45 mins. until the squash is fork tender. Enjoy!

     Thanks so much for reading! Let me know how it turned out, if you modified or tweaked anything, or if you have any input! Stay tuned for more hearty, healthy, vegan and gluten free meal ideas! What satisfies you when it's cold out? What are you favorite winter time vegetarian dishes!?


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Posted in antioxidants, beet salad, beets, cleansing, colorful cuisine, creative vegan, culinary creativity, dairy free, detox lunch, fivesensetherapies, gluten free, greens, handmade, healthy lunch, inspiration, kale, martha's vineyard, not your sugar mamas, nutrition, nysm, organic, recipe, salads, selfhealing, simple vegetarian, superfood, taste the rainbow, vegan, vegan teriyaki, vegetarian inspiration, winter foods, winter squash, women owned businesses

Mexican Chocolate Cashew Milk

Posted on December 08, 2014 by Emma Orbernesser | 0 Comments

Hey all! Emma here. This cashew milk is one of my favorite things to make in the winter time when it is cold and wet out. It is just the right thing to warm me up. I also love to spread the holiday cheer and make this as a gift for friends and family. I hope you all enjoy it and don't forget to spread the love!




- 2/3 cup organic cashews
- 2 cups filtered water
- 1 tbsp maple syrup
- 1/4 tsp. vanilla extract or scrap the insides of a whole vanilla bean
- 1/8 - 1/4 tsp. (about 3 pinches) Himalayan Pink Salt
approx. 1/4 tsp. ground cinnamon (I usually just turn the spice jar over and pat the bottom 6 times)
- A dash each of ground cayenne, nutmeg, cardamom, and clove

Combine 1 Not Your Sugar Mamas Pure & Simple raw chocolate bar in a sauce pan with 2 tbsp. water and melt on medium to low heat, stirring often, until a smooth sauce is made (make sure not to boil)

Combine all of the above ingredients (including the sauce) in a Vitamix or high speed blender and blend on highest setting for a total of 2 minutes. I say total because if your blender requires a break to cool down or too much foam is produced you can turn the blender down, let the mixture settle/blender cool down, and whip it back up to high again! I like to drink this nut milk fresh out of the vitamin when it is slightly warm but you can store in the fridge for about 2-3 days in an air tight glass container, like a mason jar!



Posted in cashew milk, dairy free, emma obernesser, gluten free, handmade, martha's vineyard, mexican, mexican chocolate cashew milk, not your sugar mamas, nysm, organic, recipe, superfood, vegan, winter foods, women owned businesses

Pure & Simple Pumpkin Spice Oatmeal Cookies

Posted on November 24, 2014 by Emma Orbernesser | 0 Comments

Happy Thanksgiving week everyone! In spirit of Thanksgiving and the rainy weather she is having in Boston, our brand ambassador, Emma made these delicious Pumpkin Spice Oatmeal Cookies made with Pure & Simple to warm up and get inspired for the festive week ahead. Emma loves using a chopped up Pure & Simple bar, sweetened by only maple syrup, for all of her recipes that call for chocolate chunks, keeping her treats as low on the glycemic index and as organic as possible.

This is a gluten free, dairy free, and refined sugar free recipe. A guilt free pumpkin treat for the sensitive tummy!

2 cups Bob's Red Mill gluten free oat flour
2 cups Bob's Red Mill gluten free oats
3/4 cup organic coconut palm sugar
1/4 cup organic maple syrup
1/2 cup organic pureed pumpkin
1/2 cup ghee (or other dairy free butter alternative softened at room temperature)
1 tbsp almond butter
1 tsp vanilla extract
1 tsp himalayan pink salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 Not Your Sugar Mamas Pure & Simple raw chocolate bars (cut into chunks)!

Preheat oven to 350 degrees. Combine the wet ingredients (maple syrup, pumpkin, ghee, almond butter, vanilla) and coconut sugar in a mixing bowl and beat until incorporated. Combine all the remaining dry ingredients in a seperate bowl. Gradually add dry ingredients to the wet ingredients, beating well until all ingredients are combined.

Finally, add NYSM raw chocolate chunks. Spoon cookie dough onto greased cookie sheet. Flatten them by tapping on the top with the edge of the spoon. Bake for 10-15 minutes. Enjoy curled up on the couch with a cup of tea or warm nut milk!

For more of Emma's recipes, visit her blog at

Posted in cookies, not your sugar mamas, nysm, organic, pumpkin spice, recipe, superfood, thanksgiving

Fresh Mint-Citrus-Chip Smoothie

Posted on April 22, 2014 by Not Your Sugar Mamas | 0 Comments

I absolutely love this smoothie for Spring time. The mint gives it such a fresh test and the citrus livens it up, while at the same time the avocado and hemp milk give it a creamy deliciousness. Its also got so much green in it that just looking at it makes me happy. I've been drinking it lately thinking how awesome it would be with chocolate. So I added some cacao and dates but it didn't have that beautiful vibrant green color anymore. So luckily, this morning, I had the brilliant idea to shave our BE COOL chocolate bar into the smoothie. And viola the mint-citrus-chip deliciousness was born. Enjoy!

For Green Smoothie:

1 cup homemade hemp milk

1 green apple (cut without the pit)

Half cucumber

handful spinach

1/4 avocado

Juice of 1 lime

4-5 fresh mint leaves

For chocolate topping:

Be Cool Chocolate bar

To Make: Blend all ingredients in a high speed blender until creamy and delicious. Pour into a beautiful cup. Shave BE COOL bar on top. Drink up minty freshness!

Posted in be cool, cacao, chip, chocolate, citrus, mint, not your sugar mamas, NYSM, raw, smoothie, superfood

Homemade Hemp Milk

Posted on April 22, 2014 by Not Your Sugar Mamas | 1 Comment

Hemp milk is creamy, nutty, and delicious. Hemp seeds are a great source of protein and are easily digestible. They have a healthy anti-inflammatory ratio of omega 3's and 6's and contain an especially beneficial type of Omega 6 called GLA. I use it as a base for smoothies, in making mocha-lattes and hot chocolates.


1 cup hemp seeds

3-4 spring water

1 tablespoon coconut oil

1 teaspoon organic vanilla

pinch of sea salt

Directions: Put all in a blender. Blend. Store in fridge 

I immediately made a delicious iced mocha with Dandy Blend with BE SAUCEY chocolate sauce. 

Posted in homemade hemp milk, organic, raw, superfood