Monday, September 6, 2010

Raw Pad Thai w/ Almond Chile Sauce

You will need a few special ingredients for this dish but if you are a Thai food lover, they will be so worth finding! I am a Thai food fan so I wasn't sure if I would like this version. I not only liked it, I loved it! I know they are not Raw, but I was trying to find some rice paper wraps to roll this mixture in. It would have been a fantastic, on-the-go treat, especially with the almond dipping sauce!! I hope you enjoy this as much as I did.

Pad Thai Sauce

2 Tbs. tamarind juice*
1-1/2 Tbs. maple syrup
2 Tbs. nama shoyu or Bragg's Liquid Aminos
1-1/2 tsp. minced garlic
1-1/4 tsp. minced serrano chile
1 Tbs. olive oil
1/4 tsp. sea salt

Pad Thai 

1-1/2 cups julienned zucchini
1 cup thinly shredded red cabbage (I just put it through the julienne attachment)
1-1/2 cups julienned carrots
1/2 cup julienned sweet or red onion
1 cup julienned Granny Smith apple, unpeeled
1/2 cup julienned red bell pepper
3 cups julienned young Thai coconut meat
sea salt and freshly ground pepper to taste

1/4 cup raw cashews, coarsely chopped
3 tsp. white sesame oil ( I used toasted because I couldn't find white)

Almond Chile Sauce

1/2 cup raw almond butter
1 Tbs. minced fresh ginger
2 Tbs. fresh lemon juice
2 Tbs. maple syrup
2 cloves garlic
1 Tbs. nama shoyu or Bragg's
1 Thai finger chile (I couldn't find one so I didn't use)
1/4 cup water, to thin if necessary


1. Puree tamarind juice, maple syrup, nama shoyu, garlic, minced chile, olive oil and salt in blender until smooth.

2. Prepare vegetables and coconut and place in a large bowl. Add Pad Thai Sauce and toss together to evenly distribute. Season to taste with salt and pepper.

3. Toss Cashews together in a small bowl with 1 tsp. of sesame oil, and season to taste with salt and pepper.

4. To prepare Almond Chile Sauce: Blend all ingredients together until smooth. Add water to thin, if necessary.

5. To serve, arrange some of the Pad Thai in the center of each plate. Spoon some of the Almond Chile Sauce over top then drizzle with some nama shoyu and sesame oil. Sprinkle with chopped cashews.

6. Enjoy! Oh, and try not to eat it all yourself : )

*Note: To make Tamarind juice, soak the pulp, including seeds,in warm water in the ratio of 1 part pulp to 3-1/2 parts water- or 1 Tbs. pulp to 3-1/2 Tbs. warm water. After 15 minutes, squeeze Tamarind pulp to extract liquid. Discard pulp and seeds, and use juice as needed. I found the Tamarind pulp at an ethnic food market. I know they have it at Asian markets as well. It looks like date paste but with seeds. It is definitely worth finding for this dish!

Adapted from Vegetarian Times Magazine.


Saturday, July 31, 2010

My Favorite New Un-Cookbook: The Everything Raw Food Recipe Book

I got a 40% off Border's coupon in my e-mail so I buzzed down there to pick up this little jewel of a book. On the outside it is an unassuming book with no pictures inside. Usually I am a huge fan of pictures but I had skimmed through this book at B&N before. I was so excited at it's easy, delicious, different recipes. I am all for easy and few ingredients so I picked it up on my birthday.

The Everything Raw Food Recipe Book is filled with 300 versatile, easy recipes that are sure to please even the beginner Raw food uncook. My first recipe that I tried was the Pesto Kale Chips. I jotted down the recipe the first time I skimmed through the book and I have been making them ever since. They taste just like sour cream and onion potato chips to me, yum!

Here are some examples:

Mayan Chocolate Spice Shake
Peach Strawberry Smoothie
Cherry Pomegranate Smoothie
Almond Milk
Blueberry Cream Salad
Strawberry-Pear Roll-Ups
Blueberry Muffins
Sweet Almond Oat Cereal
Pear Crepes
Raw Caesar Salad
Marinated Kale and Avocado Salad
Spring Greens and Berries
Granola Bars
Italian Crackers
BBQ Chips
Spicy Marinated Nuts
Carrot Ginger Soup
Simple Salsa
Baba Ganoush
Cashew Almond Pate
Heirloom Tomatoes w/ Spicy Pate
Vanilla Almond Butter
Almond Milk Kefir
Almond Yogurt
Almond Cheese w/ Garlic and Dill
Pine Nut Cheese
Cashew Sour Cream
Chipotle Sprout Wrap
Sprout Burgers
Pesto Tomato Stack
Oriental Spring Rolls
Tacos w/ Guacamole
Raw Foods Pizza w/ Sprouted-Grain Crust
Maca Protein Burger
Raw Pasta w/ Cream Sauce
Pad Thai w/ Almond Sauce
Taco Salad
Mushroom and Walnut Tartlets
Cilantro Pesto
Cake Frosting
Fresh BBQ Sauce
Fudge Truffles
Walnut Pecan Brownies
Raw Chocolate Bars
Chocolate Chip Cookies
Mango Ice Cream
Mint Chocolate Chip Ice Cream
Pecan Torte
Carrot Cake
Chocolate Peanut Butter Pie
Mint Chocolate Cheesecake

Okay, so maybe I gave you a bit more than some : ) I hope it entices you to at least check it out!!


Tuesday, July 27, 2010

Do You See What I See?

Yep, it's tomato time!! So what's your favorite Raw tomato recipe? I love them in salads but I feel they need to be used with more flair. I would love to hear your ideas!! I'll be trying out new recipes so when I find a yummy one I'll pass it on. My favorite right now is olive oil, vinegar, a little agave, salt and basil. Yum! I can't wait to hear from you!!


Monday, July 5, 2010

Raw Vanilla Chip Ice Cream

I concocted my own recipe yesterday for some delicious vanilla ice cream. I threw together common Raw ice cream ingredients and it turned out fabulous! Try it, you'll like it : )


1 cup raw cashews, soaked for 8 hrs. and drained
1 cup Thai young coconut meat
1-1/2 cups almond milk or 4 oz. coconut water and 8 oz. almond milk
1/2 cup agave
2 tsp. vanilla
1/4 tsp. sea salt
2-3 Tbsp. cacao nibs ( you can leave these out if you want just plain vanilla)

Blend all except cacao nibs in VitaMix or blender until smooth. Add cacao nibs and pulse to blend. Add mixture to ice cream maker and process until firm. (if it makes it that long;)


Thursday, June 24, 2010

Blueberry Cardamom Ice Cream

I adapted this recipe from one I saw on Heather Pace's blog. She is so creative and I have loved every recipe of hers I tried. I lightened it up a bit and reduced the cardamom and it turned out perfect! It is simple and delicious, try it!


1 cup cashews, soaked for 8 hrs. and drained
2 cups almond milk
1 cup blueberries
1/2 cup agave
1/4 cup melted coconut butter
2 tsp. cardamom
1 tsp. pure vanilla extract
1/4 tsp. salt

Blend all ingredients in a blender until smooth. Pour into ice cream maker and process according to manufacturers directions until desired consistency is reached. This recipe works best if the mixture is cold before adding it to the ice cream machine. This will be a regular around here this summer : )



Saturday, May 22, 2010

Raw Recipe: Broccoli and Mushrooms

I made this delicious recipe from Lisa's Raw on $10 a Day blog. I tweaked it a little and it is Oh So Good!

In a large pyrex dish place:

6 oz. mushrooms, sliced
13 oz. broccoli
1 Tbsp. sesame seeds

In a small bowl combine:

3 Tbsp. olive oil
2 Tbsp. agave
3 Tbsp. Bragg's or Nama Shoyu
2 cloves garlic, pressed
1 tsp. paprika
1/2 tsp. salt
1/2 tsp fresh ground black pepper

Pour sauce over broccoli and mushrooms and stir well. I place it in the dehydrator at 105 degrees for about an hour or so to warm it up. If you make this during the summer you could just let it marinate on the counter for a couple of hours and it will soften up a bit as well.

This tastes just like beef and broccoli to me. Yum!


Thursday, May 20, 2010

Sorry for the Lack of Posting : (

I am always excited to share all of my new and exciting recipes but I am boxed in right now with my menu. My doctor has me on a 1300 calorie diet which has really limited my creativity in the kitchen. Here is my menu as of late:

7:30           Green Smoothie
9:30           Pure Bar
12:00         Green Smoothie
2:00           Carrots and Raw Hummus
4:00           Chocolate Raw Protein Smoothie
6:00           Salad w/ lots of veggies and my Tahini Dressing

Yep, pretty boring. The doctor wanted me to get more protein in because of all the weight lifting I am doing. I am to drink 3 protein drinks a day. To do this, I added the Raw protein to make a chocolate shake and I add hemp protein to my green smoothies. I am keeping track of my protein intake and I am getting around 70-80 grams a day. This is a far cry from the 130 I used to eat when I was non-vegan and I was averaging about 25 grams on my Raw diet before I added the extra smoothies.

When I go back to see the doctor next Tuesday I'll be able to tell if all of this extra protein was worth it. She will be taking my body fat and cell hydration levels again. She will also check if my basal metabolic rate is up because of the extra protein. I hope it's been worth it. I also hope she lets me add more calories in so I can have some variety.

The good news is I don't have to put a lot of thought into my meals at this point. The bad news is my creativity in the kitchen is yearning to get out again and it can't : ( My beloved kale chips, oh how I miss you, sniff, sniff.......


Saturday, May 1, 2010

Brad's Raw Chips: A Review

I was so excited when my friend Kathy gave Brad's Raw Chips my info so I could try their product. They contacted me and offered me two bags of their fabulous Raw Chips. Well, I got them in the mail Friday and one whole bag was gone by Saturday! What a  great product!

I often make Raw chips and crackers at home but the type I make usually have a higher fat contact. My favorite thing about Brad's Raw Chips is that they are lower in fat and higher in fiber than a lot of the chips or crackers I've tried. They also have a decent amount of protein which is an added bonus!

The first bag I popped open was the Red Bell Pepper flavor. These were great on their own and with Raw hummus. They were not spicy at all so for those of you that are looking for a low fat, high fiber,  nutritious snack, this is it!

(Note the empty bag. I didn't even get a picture of the bag before I ate them all : )

 Love it!

The second bag was the Hot Kale flavor. These puppies are spicy! I easily rectified this by eating them with a little fresh guacamole. Who needs conventional tortilla chips and guacamole when you have these nutritionally dense little gems?! Not me! These are great for when you need a crunchy, spicy snack.

 Spicy, yum!

Thanks to Brad for letting me try these fantastic chips! I love trying new products, especially when they taste as good as these do : )

Go check out Brad's site. You can tell he really loves what he's doing and it shows in the quality of the product he has created. Now go get some!


Monday, April 26, 2010

Sweet and Spicy Chipotle Pistachios

Okay, so here's the deal, I was going to take a picture of these little beauties but I forgot and then I ate them all. What a putz! Anyway, I did write the recipe down so I could share it with you. I will take a picture of the next batch because trust me, there will be one : )


2 cups pistachios, soaked for 8 hrs. then drained and dehydrated @ 105 degrees for 2 hrs.

1 tsp. salt
1tsp. chili powder
1/2 tsp. chipotle chili powder
1/2 tsp. cumin
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. Bragg's Amino Acids or Nama Shoyu


Prepare pistachios as directed.

Stir together remaining ingredients in a large bowl. Add pistachios to bowl and stir to coat evenly. Put mixture on a teflex sheet and place in the dehydrator for 12 hrs. Remove teflex sheet and place nuts on the mesh sheet. Dehydrate for another 12-24 hrs. until crisp. Enjoy! Oh, don't eat them all before you take a picture ; )


Friday, April 23, 2010

Raw Ice Cream Maker

Last year when I became Raw I really wanted to dabble in ice cream. I heard great reviews about the Cuisinart Ice Cream Maker so I bought mine from Amazon. Well, I LOVE it! If you want to be ready for ice cream season I suggest you go grab one for yourself at Amazon. They have them on special for $45.91 shipped. Go grab one!

I'd love to hear some of your favorite Raw ice cream recipes! Please share them : )


Thursday, April 22, 2010

Guess What I Got Today? Laughing Giraffe, or is it?

My order from Tropical Traditions! I read a tweet at the beginning of the week that they were having a sale on all of their coconut and also giving a free jar of coconut oil with each order. Of course, I feel awful because it didn't occur to me to let all of you know about it. What a putz I am! Well, I made two types of macaroons and I have to tell you, this coconut and coconut oil is the best I've ever had! The taste is amazing! It doesn't taste like stinky feet. Sorry but that's what the dried coconut I used to buy smelled like.

Anyway, I now have 4 lbs. of coconut and a jar of coconut oil and would love to hear some of your recipes. Bring it on!

****If you want to win a jar of this lovely oil go over to Averie's blog and ENTER!******

Here are the two macaroons I threw together. One I measured with utensils and the other I used the scale only so I hope you have one to interpret the measurements : )

Raw Almond Walnut Macaroons

146 grams walnuts
50 grams almonds
5 oz. shredded coconut
2 Tbsp. coconut oil (28 grams)
5 Tbsp. agave (120 grams)
1/4 tsp. sea salt

Grind nuts in food processor until medium texture. Pulse in remaining ingredients.

Use a cookie scoop to scoop the dough onto paraflex sheets. Place in dehydrator at 105 degrees and dehydrate for 12 hrs., place on mesh screen and dehydrate for another 12 hrs. I store these in the freezer. (It's safer that way : ) Enjoy! Makes 20 macaroons.

*UPDATE* Oh my gosh, I just tasted a fully dehydrated one and it tastes just like Laughing Giraffes Smackaroons!!! I'm so excited! Just so you know, I was not leading you astray posting the recipe before tasting. I had tasted the un-dehydrated product and it was fab! The dehydrated, even more fab, if that's possible : )

Calories    135
Fat              12
Protein         2

Chocolate Macaroons

1 cup nuts of your choice (120 grams)
1 cup cacao powder
2 cups dried coconut
1/2- 3/4 cup agave
1/2 cup coconut oil
1/2 cup cacao nibs
3/4 tsp. cinnamon
1/4 tsp. sea salt

Grind the nuts in the food processor. Mix the nuts with the remaining ingredients in a large bowl. Scoop onto a cookie sheet lined with parchment paper and place in the freezer until firm. Move them to a storage container and store them in the freezer. Yum! Makes 24 macaroons.

Calories          175
Fat                    11
Protein               4

These are staples around my house. If I have a hankering for a special treat, I pull one out of the freezer and devour it : ) No, I eat it mindfully, right?


Sunday, April 18, 2010

Sunflower Seed Dip

I feel like I digest sunflower seeds a bit easier than nuts so I made this dip for that reason. It is a very modified recipe from "Vegan World Fusion Cuisine".


1 cup sunflower seeds, soaked for 8 hrs. and drained
1/4 cup lemon juice
1/2 cup water ( I used the tomato soak water)
1 Tbsp. Nama Shoyu or Bragg's Liquid Aminos
2 tsp. apple cider vinegar
1 clove of garlic, minced
1/2 to 1 tsp. sea salt
black pepper to taste

3/4 cup sun-dried tomatoes, soaked in warm water for 20 minutes, chopped
1/4 cup diced red bell pepper
1 Tbsp. Italian parsley, minced
1 Tbsp. olives, thinly sliced, optional
1 Tbsp, green onion, diced, optional


1. Place sunflower seeds, lemon juice, soak water, Shoyu, vinegar, garlic, salt and pepper in food processor and process until smooth.

2. Place mixture in a large bowl and mix in remaining ingredients. Allow to sit for a few hours before serving so flavors can combine.

I like to eat this as a dip with my Raw Flax Crackers or in a salad. It is so flavorful! Enjoy!


Wednesday, April 14, 2010

Caramel Apple Breakfast Bowl

This recipe came from Lisa's "Raw on $10 a Day" e-book that I just purchased. I was looking for something with some crunch and sweetness and BAM!, here it was : ) I eat this for breakfast or an afternoon snack. I meant to take a picture but ate the entire bowl before I did. Next time ; )


1 apple ($.75)                                1 Tbs. almond butter ($.40)
1/2 oz. walnuts ($.32)                   1 Tbsp. agave ($.10)

Chop a nice, juicy apple into bite-sized chunks. I used a Pink Lady because I love crisp apples. Blend together the almond butter and agave. Dollop mixture onto apples then sprinkle with nuts. Lisa uses a mixture of almonds, walnuts and pecans. Ooooh, I bet pecans would be yummy! I'll have to try that next time.. Enjoy!

Lisa has done a fantastic job with this e-book. The recipes are easy and cheap. Now that's my kind of "cooking"! She lists the nutrition info and the cost of each recipe. Fantastic!

Calories      340
Fat                17
Carbs           42
Protein          4

Friday, April 9, 2010

Great E-Book and Site!

If you haven't checked out Lisa's blog, "Raw on $10 a Day", go check it out! She has the best, low-budget Raw meals I've come across. I just purchased her e-book and am thrilled with it! In this day and age, saving money is a BIG deal. Thanks for helping me do that Lisa!

Now go get a copy!

Lisa has a great perspective on Raw eating. She makes it seem very doable which is what I want to help others with as well. I may feature one of her recipes later this week. Lisa also includes nutritional information which is great for keeping track of calories, if that's important to you.


Thursday, March 25, 2010

Pesto Kale Chips

1 cup pine nuts, soaked for 8 hrs. and drained
1/4 cup Bragg's Liquid Aminos
1/4 cup lemon juice
1/4 cup olive oil
1 Tbsp. onion powder
1 clove garlic
1/2 tsp of salt

1/4 cup chopped basil

1 bunch kale, leaves removed from stems then torn into slightly larger than bite-sized pieces

Blend all except basil and kale until smooth. Add basil and pulse until mixed. Pour over kale leaves and cover well. Dehydrate at 105 degrees for 8-12 hrs. These are my replacement for potato chips, yum! If you need a step-by-step tutorial, check out this post.

For a printable version click HERE.


Tuesday, March 16, 2010

Mexican Flax Crackers

I made these yummy flax crackers for my husbands birthday. Okay, so he won't actually eat them but he is having Mexican food and I wanted to have a little too : ) They're really easy and go great with Raw hummus or guacamole and salsa, yum!

2 cups flax seed
4 cups water

2 red bell peppers
2 Tbsp. lemon juice
1/2 cup chopped cilantro
1 tsp. cumin
1/2 to 1 tsp. chili powder
3 cloves garlic

Soak the flax seed in the water overnight. The next day, place remaining ingredients in the blender and blend until smooth. Add soaked flax seed and blend until semi-smooth. I didn't get all of the flax seed ground. I would say only half of it was ground. Spread on 3 paraflex sheets and dry at 105 degrees for 8 hrs. Flip onto mesh sheets and dehydrate another 8 hrs or overnight. Done! Yum!

Click HERE for a printable version.


How to Sprout Buckwheat Groats

Step 1: Place the buckwheat groats in a strainer and rinse thoroughly. Place in a large, glass Pyrex bowl with a lid and cover with filtered water. Soak overnight, about 8 hrs.

Step 2: Pour groats into a strainer and rinse thoroughly to remove all of the slime.

Step 3: Let the groats drain over the sink until they stop leaking then set them back over your Pyrex bowl and put the lid on. Now you have to let them do their magic : ) Just rinse them under cool water 1-2 times a day to keep them moist. Let them drain for a minute and put them back on the Pyrex bowl with the lid on.

Step 4: Enjoy your beautifully sprouted buckwheat groats : ) You can let them sit too long and their tails get so long. I try to stop them just when you see the tails starting to grow. You can see I did NOT do that with these, woops!

I like to dehydrate these so they're ready to use. I have made my granola with them dehydrated and not and it turns out so much better when these are a little dried out first. Besides, I can keep them in the freezer once they're dehydrated and have them ready to add to my recipe. I dehydrate them at 105 for 6-8 hrs.

Check out a recipe for them HERE and HERE. They are so full of nutrition and definitely worth the time.

Click HERE for a printable version.


Sunday, March 14, 2010

Cashew Hummus


    •    4 cups of cashews - soak for 3 hrs.
    •    1/2 lemon juice
    •    1 large clove of garlic
    •    1/4 of raw sesame tahini
    •    1/3 cup cold-pressed virgin olive oil
    •    2/3 cup of water or to desired consistency
    •    salt to taste


Place all ingredients EXCEPT WATER into food process and process until smooth.  Add water in small amounts until you have a nice smooth consistency. My favorite way to serve this hummus is in collard wraps. I julienne some carrots, cucumber and bell pepper and wrap it in a collard leaf with about 1-2 Tbsp. of the hummus. You can also add sprouts, yum!

Click HERE for a printable version.


Saturday, March 6, 2010

Raw Pecan Salad



3/4 cup pecans (1/2 cup whole and 1/4 cup chopped)
1/4 head cabbage, sliced thin
1/2 bunch parsley, chopped
1/2 bunch green onions, sliced


3/4 cup sun-dried tomatoes, soaked in warm water for 1 hour then drained
6 Tbs. olive oil
1/4 cup apple cider vinegar
1 clove garlic, chopped
1 tsp. ground fennel
1/2 tsp. ground black pepper
1/2 to 1 tsp. salt

When tomatoes are soft, place in a small blender with the other dressing ingredients. Blend thoroughly, then pour over the pecans and mix well. Place the prepped veggies in a  large bowl then pour the pecan and dressing mixture over the veggies and mix well. Done and Yum!

Click HERE for a printable version.


Saturday, February 27, 2010

Raw Tacos with Cashew Cheese

Taco "Meat" Ingredients

1-1/2 cups raw walnuts, finely ground in the food processor
1-1/2 tsp. ground cumin
1-1/2 tsp. chili powder
3/4 tsp. ground coriander
2 Tbsp. Nama Shoyu (raw soy sauce)

Combine the walnuts, cumin, chili powder and corinader and mix well. Drizzle Nama Shoyu over all and mix well again. It's just that easy :)

Creamy Cashew Cheese Ingredients:

1/4 cup fresh lemon juice
1/4 cup Nama Shoyu
1/4 red bell pepper, chopped
2 to 3 cloves garlic, peeled
1-1/4 cups raw cashews, macadamia nuts, pine nuts or a combination

Combine all ingredients in a high-speed blender until it's creamy and smooth. Yum!

I had some onion bread made so I spread the cheese on then topped it with the walnut mixture, salsa, lettuce and cilantro. It was SO yummy!! You could easily just put the mixture onto a collard leaf, lettuce leaf or your favorite Raw base. Enjoy!

This recipe is originally from Rawvolution by Matt Amsden. It is a fabulous book full of doable, gourmet and living cuisine. It's a must-have for sure!

Click HERE for a printable version.


Rusher's Shake

3/4-1 cup hemp, almond, coconut or rice milk
3/4 cup ice (or use frozen fruit)
1/2 banana- (optional)
6 strawberries
1/2 cup fresh or frozen chopped pineapple (no canned)
1/2 Tbs. honey/agave nectar or a pinch or two of stevia
1 Tbs. LSA

Blend together and serve immediately.

Click HERE for a printable version. 

Raw Tabouleh

I get this Tabouleh regularly at my local co-op and it is SO good! I like it even better the second day. Parsley is great for digestion and this is a great way to get a lot in your diet. The added bonus comes from the hempseeds which are full of EFA's and amino acids.


2 cups tomatoes, seeded and diced
4 cups chopped parsley
1 cup chopped fresh mint
1/2 cup sliced green onion
1/4 cup raw hempseeds
6 Tbs. olive oil
4 Tbs. lemon juice
1 tsp. sea salt

Place the tomatoes in a colander and allow the liquid to drain off. ( I put mine in the colander then set it on a paper towel to absorb the moisture.) In a bowl, combine green onions, parsley and mint and toss together. In a separate bowl, combine the olive oil, lemon juice and sea salt and whisk. Pour over parsley mixture and mix well. Gently stir in the tomatoes and hemp seeds.

Click HERE for a printable version. 

Raw Granola

Well guess who got creative in the kitchen........ me! I combined a few recipes to come up with some very yummy, easy, Raw Granola:)~ It requires a little bit of prep before hand but you'll be glad you waited because it's delicious! I soaked then dehydrated all of my nuts before I combined the mixture. This required it to be in the dehydrator for less time for the final product.

Dry Ingredients:

1/2 cup sunflower seeds, soaked, drained and dried
3 cups of almonds, walnuts or pecans or a mix of all to equal 3 cups, soaked, drained and dried
2/3 cup buckwheat groats, soaked and sprouted then air dried a bit on the counter
1/2 cup unsweetened coconut

Binding Ingredients:

1/3 cup plus 1 Tbsp. Agave Nectar
3 Tbsp. coconut oil warmed to liquid in warm water or in the sun
1 tsp. natural vanilla extract (Frontier)
1/4 tsp. natural almond extract (Frontier)
3/4 tsp. sea salt
1 tsp. cinnamon

Pulse the sunflower seeds, and almonds, walnuts or pecans 10 times in food processor fitted with the "s" blade. Add the buckwheat groats, coconut, and all of the binding ingredients then pulse just until it comes together. If you like it chunkier, pulse the dry ingredients then transfer to a bowl and stir in the binding ingredients.

Spread in a thin layer on a Teflex sheet that has been placed on a mesh screen in your dehydrator. Dehydrate at 105-110 for about 8 then transfer to the mesh screen until crispy, about 4 more hours or so.

Turns out desperate times produce yummy granola:)

Click HERE for a printable version. 

Raw Fudge

I invented this because I had a little bit of a sweet tooth and a chocolate craving. I store it in the fridge and take one little piece out every now and then : )

1/2 cup raw nut butter of choice
1-1/2 cups organic shredded coconut
1/4 cup raw cacao powder
1/3 - 1/2 cup agave nectar
1-2 Tbsp. organic coconut oil, melted

Place all of the ingredients in the food processor and process until smooth. Place in an 8x8 pan that is lined with parchment or wax paper. Place in fridge until set and viola, yumminess! 

Click HERE for a printable version. 

Raw Crunchy Apple Cinnamon Cereal

I had been feeling really full after eating my Fabulous Raw Granola so I got creative again and invented this fast digesting buckwheat groat cereal. Enjoy!

Serves 10


2 cups buckwheat groats, sprouted
1/2 cup ground almonds
1/2 cup shredded coconut, optional
1 medium apple, peeled, cored and chopped fine
5 Tbs. agave nectar
2 Tbs. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon or more if you like

I just put all of the ingredients together into a bowl and mixed. Place on Teflex sheets and dehydrate for 24 hours at 108 degrees. Enjoy!

Nutrients per serving:

235 calories
8 grams fat
6 grams protein 

Click HERE for a printable version. 

Raw Coleslaw

I got this recipe from my local co-op. It is the BEST raw coleslaw I've had. I think the addition of the dill is really what makes this recipe pop!


1/2 pound green cabbage, sliced thin
1/2 pound red cabbage, sliced thin
1-1/4 cups carrots, grated
1/2 bunch green onions, sliced (I don't use these)

3/4 cup sunflower seeds, soaked for an hour and drained
4 Tbs. olive oil
1 Tbsp. nama shoyu (raw soy sauce)
2 Tbsp. apple cider vinegar
1/2 cup water
2 Tbsp. fresh dill, minced
1/2 Tbsp. minced garlic
1 tsp. fresh oregano, minced
1 teaspoon lemon juice

Place cabbage, carrots, and green onion in a large bowl. Place the rest of the ingredients in a blender and blend until smooth. Pour over vegetables and mix well. Yep, it's that easy! :)

Click HERE for a printable version. 

Sweet & Sour Tahini Dressing

1/2 cup apple cider vinegar
4 Tbsp. olive oil
1-2 Tbsp. tahini
1/4 cup Bragg's
4-5 Tbsp. agave
1 tsp. garlic powder
1 tsp. thyme
1 tsp. fresh ginger, minced
1/8 tsp. cayenne pepper

Blend all ingredients in a blender until smooth. Keep refrigerated. Enjoy!

Click HERE for a printable version.

Raw Apple Walnut Bread

I found a delicious recipe for savory onion bread on Kristen's blog and have since modified it several times for delicious new treats. My current favorite is this delectable Apple Walnut Bread. The best part is that it has SO much added nutrition! I just had to share it with all of you : )

2 lbs. net weight, peeled and cored apples
1 lb. net weight, zucchini
6 oz. grated carrot
3/4 cup walnuts, ground coarsely
1/2 cup hemp protein powder
3/4 cup chia seeds
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. alcohol-free vanilla
1/4 tsp. salt
2 tsp. lemon juice
1/2 cup agave nectar or date paste

Process apples and zucchini in food processor until they are medium to finely chopped. They can be fairly fine but you don't want to process them until they are mushy or watery. Place them in a large bowl with remaining ingredients and let stand for 5 minutes so the chia seeds can soak up any of the excess moisture. Spread to about 1/2 inch thick on two dehydrator trays with paraflex sheets. Dehydrate for 1 hr. at 130 degrees. Score into 9-16 pieces per tray then reduce temperature to 105 degrees and dehydrate for another 8 hours Flip bread onto mesh trays then dehydrate for another 6-8 hours depending on how soft you prefer it to be. I like mine softer so I turned the temperature down to a little under 105 and dehydrated it about 8-9 more hours on the last round. I store mine in the freezer and eat it plain or for a special treat I put some of my Lemon Cashew Cheez on top, yum!

Nutrition facts per serving: (based on 32 pieces)

Calories 70
Fat 3
Protein 2
Fiber 3

Click HERE for a printable version. 

No-Cook Best-Ever Applesauce

When I want the flavor of fresh, but don't have time to bother with peeling and cooking, I use this amazing trick. When apples freeze they become soft and mushy, making it a snap to peel and mash them. Get your kids to help with the peeling part- it's fun and messy:) What child wouldn't love that?

4-6 medium apples, washed, unpeeled, cored and quartered
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. fresh lemon juice

Place all ingredients in a large Ziploc bag. Toss well to distribute evenly. Place in freezer for at least 4 hours. Remove from freezer and allow to thaw for an hour or more. Gently rub skin from frozen apples and place apple pulp into a serving bowl. Mash with fork or potato masher. Serve cold.

Courtesy of The Eat-Clean Diet Cookbook

Click HERE for a printable version. 

No-Bake Almond Oat Energy Bites

Yummy, easy, no-bake and vegan to boot:} These only take 30 minutes or less!

Ingredient List

Makes 24 1-inch balls
  • 2 1/2 cups rolled oats (Raw or regular)
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raisins
  • 2 Tbs. raw sunflower seeds
  • 1 tsp. cinnamon
  • 1/2 cup almond butter
  • 1/3 cup plus 1 Tbs. honey
  • 2 Tbs. barley malt syrup or agave nectar
  • 1 tsp. vanilla extract


  1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.
  2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
  3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Nutritional Information

Per BALL: Calories: 148, Protein: 5g, Total fat: 6g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 2mg, Fiber: 2g, Sugars: 8g

Click HERE for a printable version. 

Nicole's Raw Vegan Oat Flax Cookies


2 cups Raw oats, grind in coffee grinder to make flour
1/2 cup flax meal
5 to 6 Tbsp. agave
3 Tbsp. almond butter
2 Tbsp. coconut oil
1 tsp. alcohol-free vanilla
dash of sea salt

1/3 cup carob chips (optional)

Mix all in the food processor until smooth. If you would like carob chips in these mix them in by hand. Drop by Tbsp. onto parchment paper and chill until set. Enjoy!

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3 cups raw whole linseed(flaxseed)
2 cups raw whole shelled sunflower seeds
1 cup raw whole almonds

Grind each until fine then mix together. Store in an airtight glass jar in the fridge.

A coffee grinder works great for grinding the nuts and seeds. I suggest you have one just for the purpose of grinding the LSA.

The mixture has a nutty, slightly sweet taste. It is yummy sprinkled on oatmeal, fruit, rice or just about anything:)

LSA is a good source of fiber, protein, essential fatty acids and minerals. I use this often!

Click HERE for a printable version. 

Lemon Dessert Cashew Cheez


1-1/2 cups cashews, soaked at least 1 hour
6 Tbs. lemon juice
6 Tbs. agave
6 Tbs. coconut oil, melted
1/4 cup water
1/2 tsp. vanilla extract
1/2 tsp.nutritional yeast
1/4 tsp. sea salt
2 Tbs. lemon zest


Blend all ingredients in the Vita-Mix until smooth.

Refrigerate. Will keep for 5-6 days.


Click HERE for a printable version.