Yup! That’s about right
Yes, THIS is your food!
Raw Chocolate Chia pudding and Cashew Cream!
1/4 cup chia seeds
3/4 cup almond milk
1 TBSP cacao
2 TBSP raw agave
1 tsp vanilla
1/4 tsp cinnamon
set chia seeds in a bowl and mix together the rest of the aside ingredients, pour over chia seeds and set aside for an hour, chia seeds will absorb the liquid and turn into a pudding. In the meantime you can make the cashew cream.
1 Cup raw cashews, soaked 30 minutes
5-6 dates, soaked 15 minutes
1 tsp vanilla
2 tsp agave or maple syrup
pinch sea salt
3 TBSP water
Blend in a high speed blender, until creamy.
Put chia pudding in a parfait glass, top with cashew cream and berries.
Summer Tummy Tonic
2 cups watermelon
2 inch piece of Aloe, outer skin removed
7-8 mint leaves
handful of ice cubes
Still not convinced? Here are some amazing health benefits of watermelon and aloe: Watermelon is rich in lycopene which has been shown to protect against many cancers, and helps protect skin, great for summer! Watermelon is also rich in vitamins A, C, and B, great for your energy levels, immune response, eyes, skin, and mucous membranes. It also contains citrulline which helps relax blood vessels and is beneficial for your heart and circulatory system. Aloe, another amazing plants with many health benefits including immune support, healthy digestion, cleansing, reduced inflammation, contains vitamins A, B1, B2, B6, B12 (the aloe vera plant is one of the few plants in the world to contain vitamin B12), C, E, Folic Acid and Niacin, extremely helpful for your mouth and gums. As well as its natural anti-bacterial and anti-microbial actions, it contains vitamins and minerals which promote cell growth and healing, and amino acids, did you know the human body requires 20 amino acids to build protein; 8 of these amino acids are ‘essential’ which means the body can’t make them itself. Aloe vera contains 19 of these amino acids, and 7 of the essential amino acids.
The best part though, this smoothie is delicious and refreshing, also very hydrating, a great way to start your summer morning or to drink after a workout or a hike to replenish.
nut burger patty:
1/4 cup sunflower seeds
1/4 cup walnuts
1/4 cup cooked garbanzo beans
1 TBSP vital wheat gluten
2 TBSP nutritional yeast
1 small clove garlic
pinch sea salt and pepper
Place all ingredients in food processor and process until a ball begins to form, you don’t want to over process it to a paste, but so it’s not crumbly. You may need to add 1-2 TBSP water to get it to hold. Take mixture and knead in your hands, form a patty. Heat some oil in a pan on medium heat, place patty in pan, cover, and fry on each side for 3-4 minutes. I placed mine on a bed of massaged kale, topped with vegan cheddar, carmelized onions, and garden tomatoes. This nut patty is great, high in protein, essential fats, manganese, etc etc etc. Definitely beats the frozen soy burgers by a long shot!
RAW Tzatziki Dip with Crudite
2 large cucumbers, grated
3/4 cup raw cashews
2 cloves garlic
1/2 tsp Himalayan sea salt
juice of half a small lemon
pinch of freshly ground black pepper
2 TBSP chopped fresh dill
1/4 Cup chopped chives, divided
Squeeze handfuls of grated cucumber to remove as much water as possible, reserve water, and place in a large bowl. Combine cashews, lemon juice, half the grated cucumber, garlic, salt, and pepper in a food processor and blend until creamy, here you can add a little bit of the reserve cucumber water to get the consistency of hummus. Mix in the remaining cucumber, the fresh dill, and halves of the chopped chives. Either hollow out a red pepper or transfer to a small bowl, garnish with remaining chives and serve with veggie sticks or raw crackers.
RAW Carrot Cake with Lemon Coconut Frosting
2 cups raw almonds, soaked for 6-12 hours
1 cup pitted dates soaked for 10-20 minutes, drained
1 cup raisins soaked 10-20 minutes, drained
2 Tbsp grade B maple syrup (optional)
4 cups carrot pulp (from juicer or you can use finely grated carrot)
1 cup dried shredded coconut
1 Tbsp cinnamon
1 tsp nutmeg
1 Tbsp of each orange an lemon zest
pinch of Himalayan sea salt
In a blender or food processor combine your soaked almonds, dates, and half of the raisins, process until you get a smooth paste. Mix with the carrot pulp an the rest of the ingredients, transfer to a cake pan and refrigerate. You can also divide between 2 pans for a layered cake.
2 cups raw cashews, soaked 1 hour, drained and rinsed
1 cup pitted dates (soaked 10-15 minutes)
1 1/2 cups dried shredded coconut, divided
3/4 cup orange juice
1/2 cup lemon juice
2 TBSP maple syrup or Agave
Place all ingredients (reserve 1/2 cup shredded coconut for garnish) in a food processor or blender and blend until smooth, refrigerate for 30-60 minutes to thicken.
To assemble the cake carefully flip the pans onto a plate or cake tray, if you divided for layered cake then spread a thin layer of frosting in between. Spread entire cake with frosting and sprinkle with the remaining dried coconut. Enjoy!
Roasted summer squash, zucchini, and tomatos all fresh from the garden. Brush w/ olive oil, sprinkle with salt and pepper, broil 5 min on each side. I topped the tomato w/ vegan swiss cheese.
Raw Vegan Sushi
This is one of my new favorite recipes! It’s so easy to make and customizable to whatever sushi is your fav.
2 TBSP raw almond butter
2 tsp sesame oil
2 tsp red or white miso paste
add all ingredients to a food processor and process until you have a course crumble resembling the consistency of rice.
Grab 3-4 sheets of nori, spread the “rice” onto the leaving about 1/2 inch space along the top and bottom edges. Don’t use too much of the rice mixture, you don’t want a super thick layer of it that will over-power the flavor of the rest, just enough to cover the nori.
Add thin strips of whatever veggies (or fruit) you like in your sushi. Pictured above I used avocado, mango, sprouts, and cilantro. Some other great ones are cucumber, asparagus, avocado. Get creative on this one!
Roll the nori sheets and seal the edges with a little water, using a very sharp knife cut in half and then cut each half in thirds. I served mine with the plum sauce below, but I also love it with just wasabi and some nama shoyu.
5 TBSP nama shoyu
3 TBSP umeboshi plum vinegar
3 TBSP umeboshi plum paste
2 tsp sesame oil
blend all ingredients and serve as dipping sauce