1 cup sunflower seeds (soaked overnight, drained and rinsed)
1 cup almonds (soaked overnight, drained and rinsed)
1 cup Brazil nuts (soaked overnight, drained and rinsed)
1/4 cup sun-dried tomatoes (soaked overnight)
1/4 cup ground flax
1 tsp. garlic powder
1 tsp. cumin
1 tsp. sea salt
1 tsp. paprika
1 tsp. onion powder
2 – 4 tsp. nutritional yeast (to taste)
I initially set out to make a raw version of “Cheez-Its” this weekend.
I used to love Cheez-Its. LOVE them. Especially the “white cheddar” variety.
Though, these days, eating all that processed flour, oil, and sugar does not sit so well with my body.
I soaked everything overnight, and immediately after returning from the farmer’s market Sunday morning, I got to work. The end result was extremely delicious, but actually tasted more like pizza.
So, voila! Raw Pizza Crackers!
Soak sunflower seeds, almonds, Brazil nuts, and sun-dried tomatoes overnight.
In the morning, drain everything, and rinse the seeds and nuts thoroughly under filtered water.
First, grind the flax into a fine powder. Then, add in the seeds and nuts. Process thoroughly, until you have a ball of “dough.” Add all the remaining spices, and the nutritional yeast, to taste. Start with 2 teaspoons, and add more if desired. This is what will give the crackers a “cheesy” taste, so add more until the mixture is as cheesy as you want.
Spread and flatten dough very thin onto a non-stick sheet.
Dehydrate until the top is dry and slightly crispy, then flip the dough, and use a pizza cutter or knife to score it, make individual crackers. Continue to dehydrate until nice and crispy.
As usual, if you don’t have a dehydrator, just use your oven on the lowest possible setting, with the door cracked open.
There you are—Raw Pizza Crackers! Dip them, top them, or enjoy them as is.
(Adapted from rawdorable.blogspot.com)
1 cup almond meal (ground raw almonds)
¼ coconut flour (ground unsweetened, shredded coconut)
¼ raw cacao powder
2 Tbsp coconut nectar, raw agave, raw honey, or maple syrup
2 Medjool dates, pitted
1 tsp peppermint extract
Dash of pink Himalayan or sea salt
1/3 cup melted cacao butter
1.5 Tbsp maple syrup
1 tsp vanilla
1/2 cup cacao powder
I always used to love Girl Scout cookies, especially Thin Mints. I could go through bunches of them. But now all that processed sugar, butter, and flour just makes me feel terrible. Here’s a healthier (but still decadent) approach—Raw, homemade Thin Mints.
Grind both almonds and coconut separately in food processor. Make sure not to over-process either—you don’t want almond or coconut butter.
Combine resulting almond meal and coconut flour with the cacao powder, and process. Add in the sweetener, dates, peppermint extract, and salt. Make sure the dates you use a very soft—if they’ve been in the fridge, let them sit out for a while to soften before adding them. Once everything is well mixed, you’ll have your big ball of mint-chocolate dough.
Flatten the dough evenly on some parchment paper. Use something round and small to cut out the cookie shapes (I used a ¼ cup measure). Dehydrate and flip, until crisp. Or alternately, if you don’t have a dehydrator, use your oven on the lowest setting with the door propped open.
Once your cookies are all nice and crispy, you’re ready to coat them in chocolate.
Using a double-bowl method, melt the cacao butter in a small bowl resting in a larger bowl that is filled with warm-hot water. Stir around the cacao butter until it is fully melted. Now work quickly and carefully. Remove the small bowl from the larger bowl, and whisk in the maple syrup, vanilla, and cacao powder. The chocolate won’t stay in liquid form for very long, so start dipping in your cookies right away. Place them on parchment paper to dry. And there you are—Raw Thin Mints. Store them in the fridge in an airtight container. The chocolate coating will only be stable at a fairly cool temperature, so don’t leave them sitting out for very long.
2 cups raw hazelnuts, soaked for at least 2 hours, drained and rinsed
½ cup raw cacao powder
2 Tbsp – ¼ cup coconut nectar/maple syrup/raw honey/raw agave (to taste)
¼ tsp (or more) pink Himalayan or sea salt (to taste)
¼ – ½ cup milk alternative (I used homemade unsweetened vanilla brazil/hazelnut milk)
1 tsp vanilla extract (omit if using vanilla almond milk)
Optional: 1 tsp coconut oil
Nutella hazelnut-chocolate spread is delicious. That is a fact.
Unfortunately, store-bought Nutella is highly processed, with unnecessary amounts of refined sugar and oil. This recipe is a way to enjoy the hazelnut-chocolatey goodness in a raw, more healthful way.
Soak hazelnuts for at least 2 hours. Drain them and rinse thoroughly.
Throw hazelnuts in the food processor. Add the cacao powder, optional coconut oil, and vanilla extract. Add the milk alternative until desired consistency is reached. Next, slowly add the sweetener, tasting as you go. Lastly, add the salt. Make sure to blend everything very thoroughly.
Spread on bread, crackers, or even on raw desserts! Throw in a blender with a frozen banana, almond milk, and ice for a Raw Nutella smoothie.
(Adapted from The Vegan Foodie)
1 block of extra-firm tofu (pressed and drained if in liquid)
½ cup balsamic vinegar
2 Tbsp. Bragg’s Aminos or low-sodium soy sauce
½ – 1 Tbsp. maple syrup, or raw agave, or raw honey
1 Tbsp. Olive Oil
2-3 cloves of garlic (plus a few additional cloves to bake with)
Healthy pinches of Rosemary, Thyme, Oregano, Marjoram, and Basil (you can use any combination of these, but I like to include all of them)
I make a lot of Asian-influenced dishes at home, and I wanted to try something a little different. I was looking for some way to utilize the big jug of balsamic vinegar I had in my pantry… and I came across this. It’s a wonderful combination of sweet and savory—a balsamic reduction with Italian spices, over chewy, broiled tofu.
Combine all marinade ingredients in food processor and blend.
Slice tofu into even pieces or slabs, and set in a baking pan with marinade.
Marinate overnight (or at least an hour), turning tofu a couple of times partway.
Preheat oven to 400 degrees.
Pour marinade into a saucepan on medium-high, until it starts to boil. Then lower to medium-low, and lightly simmer for about 10 minutes, stirring well. You want to watch closely and make sure the glaze doesn’t burn. You want it to reduce to a syrupy glaze.
Keep tofu in baking pan, and season lightly with sea salt, pepper, and additional minced garlic.
Bake tofu for 20 minutes, then flip and bake for another 10. Brush with glaze, then broil for a few minutes each side.
Serve with greens or grains… or whatever you’d like. I served it with some steamed Swiss chard, drizzled with the leftover balsamic reduction.
1 cup raw nuts (soaked overnight, then drained and rinsed)
(Try mixing it up. One of my favorite combinations is equal parts almonds, cashews, and pecans. Hazelnuts and Brazil nuts also make fantastic milk. Mix and match and find your favorite combination.)
4 cups filtered or bottled water
(This makes a rich, creamy, “2% milk” variation. For lighter milk, use more water. For even creamier milk, use less. 2 ½ – 3 cups water makes a great non-dairy creamer.)
Optional: Pinch of Himalayan pink salt or sea salt, to taste
Optional: 1 tsp vanilla extract (alcohol-free)
Optional (to sweeten): 1-3 large Medjool dates or 1- 2 Tbsp raw agave
Nut milk is a delicious raw staple that has become very popular in the mainstream. It’s easy to get ahold of; you can find many different brands in big-chain grocery stores. Though, the flavor of store-bought nut milk does not compare to the rich, complex flavor you get from homemade nut milk. It’s fairly simple to make, and I think it’s definitely worth it.
Soak the nuts you will be using overnight. This will make them blend easier (as well as aids in digestion). The next day, drain the soaking water from the nuts, and rinse them well.
Blend nuts with water, going gradually from low to high. Once thoroughly blended, strain through nut-milk bag (you can buy them on Amazon, or some health food stores), or cheesecloth. Gently press out all the milk and set aside the nut pulp to use in other recipes. You might want to repeat this process a few times, to make sure you catch all the pulp.
Once the milk is strained, pour it back into the blender, and combine with salt and dates/agave/vanilla if desired.
Store in the fridge, in an airtight container. It will keep this way for a few days. If you want it to last longer, freeze the extra. It will last much longer. Also, separation is natural—just give it a shake before you drink it.
(Image borrowed from mynewroots.blogspot.com)
4-6 large Medjool dates (depending on desired portion size)
4 Tbsp coconut butter
2-3 Tbsp raw cacao powder
½ an extremely ripe banana
1 Tbsp coconut nectar or raw agave nectar
Pinch of Himalayan pink salt or sea salt
Optional: ¼ tsp cinnamon
Optional: raw cacao nibs, sesame seeds, shredded coconut
This little treat was thoroughly inspired by “Chocolate Covered Katie.”
I bought some beautiful Medjool dates from the farmer’s market this weekend (shout out to Oasis Date Gardens). Their dates are super soft and caramel-sweet—I think I’m going to order more from them online. I bought them with the intention of using them for any number of different raw desserts on my to-do list… but this idea came to me this morning, and I just couldn’t resist.
Blend together filling ingredients, either with a food processor, blender, or mashing very well with a fork. You may have to slightly melt the coconut butter. If so, place it in a bowl, and put that bowl in another bowl filled with hot water. Only allow it to melt slightly. You can also add the optional cinnamon for a bit of spice, and the cacao nibs, sesame seeds, or shredded coconut as mix-ins.
Pit dates: Rather than splitting in half, take a sharp knife and poke a hole in the top of each date. Use a pair of tweezers (or something similar) to gently pull out the pits, and fill dates with fudge. Place them in the fridge to set.
Take a bite, and indulge in the fudgy goodness.
¾ cup walnuts (unsoaked)
¾ cup pecans (unsoaked)
8 super-soft Medjool dates, pitted (unsoaked)
1/3 – 1/3 + 2 Tbsp raw cacao powder
1 tsp filtered water
½ tsp vanilla extract
1/16 tsp Himalayan pink salt
¼ cup + 2 Tbsp raw cacao powder
¼ cup + 1 Tbsp coconut nectar or raw agave
1/6 cup or 2 Tbsp + 2 tsp coconut oil
Extra cacao powder to dust the top
Raw cacao nibs to crust the top
This was my first foray into a full-out raw cake (albeit a mini one), and I was really excited about it. Initially, I set out to make a larger one, but it soon became clear that my little Magic Bullet could not handle the extra work. Though, I was ultimately pleased with the size—it was extremely rich and dense, and the mini slices definitely sufficed. Plus, it just looked adorable. And super impressive.
Grind nuts into a fine powder in your food processor. Make sure not to over-grind them—or you’ll end up making nut butter. Set the ground nuts aside.
Pit the dates, and blend them into a paste. The dates should be soft enough to not require any liquid.
Combine the nuts and dates. Add in the water, vanilla, and salt. Then gradually add in the cacao powder, blending thoroughly without over-blending. If you over-blend, the oils will separate, and it will become very greasy.
You will now have your cake “dough.” In your hands, form it into a ball, then flatten into the torte shape, tapering the edges. Set aside on some parchment paper.
To make the ganache, melt the coconut oil with a double-bowl (“bain-marie”). Place the coconut oil in a bowl, then put that bowl in another filled with hot water. Stir the oil until melted. Add in the coconut nectar (or agave) and the cacao powder. Whisk to combine.
Using a silicone spatula, smooth the ganache over the cake. Place your frosted torte in the fridge for several hours to set.
Once you’re ready to serve your torte, take a small handful of cacao powder and dust the top. Then take a healthy handful of cacao nibs, and press them down into the top to crust it. Allow it to sit out of the fridge for at least 15 minutes before slicing.
Serve to some friends, and watch them be super impressed.
Note: For a twist, grind some good quality coffee beans and dust over the top.
(image borrowed from ohsheglows.com)
Makes 1 serving
1 large, very ripe banana
2 dates (soaked for 30 minutes to soften, if necessary)
2 Tbsp chia seeds
1 – 2 Tbsp raw cacao powder
1 – 2 cups unsweetened vanilla almond milk (or plain almond milk + 1 tsp vanilla)
¼ tsp cinnamon
¼ tsp cardamom
¼ tsp ginger
¼ tsp cloves
Optional (highly recommended) mix-ins: raw cacao nibs, shredded coconut, raisins
Optional: 1- 2 Tbsp Irish moss paste to thicken
Here’s something that I whipped up (boo, bad pun) last night to fuel my morning run today. It incorporates my love for raw chocolate, banana, and sweet spices. The chia seeds are a great way to help hydrate pre-workout, and the natural sugars/carbs in the banana/dates are perfect for a quick boost of energy.
Mix all ingredients (except mix-ins) very well in blender. You want the chia seeds to be thoroughly pulverized, and the consistency of the pudding to be sort of whipped. Pour into airtight container, and place in the fridge overnight to thicken (or several hours, if you can’t wait). Serve with cacao nibs, shredded coconut, and raisins mixed in. Don’t add the mix-ins until you’re about to eat the pudding, though—otherwise they’ll get soggy. Enjoy.
(adapted from thekitchn.com)
1lb tilapia fillets
3 garlic cloves, mashed + 2 cloves reserved
1 Tbsp grated fresh ginger + ½ Tbsp reserved
1/3 cup chopped cilantro
¼ cup white grape juice + ½ tsp apple cider/rice wine vinegar OR ¼ cup chicken/vegetable broth
2 Tbsp Bragg’s Aminos or low-sodium soy sauce
1 tsp sesame oil
1 tsp coconut nectar, raw agave, or raw honey
Optional: 1 jalapeño pepper, chopped
sea salt and black pepper
Additional scallions and cilantro for garnish
I’ve been eating a lot of tofu and tempeh and such lately, and I figured it was about time for animal protein. I absolutely love fish (sushi is a comfort food for me), and I’m always looking for new healthy, delicious, and creative ways to cook it. I usually have tilapia breaded, so I was excited to try something new.
Preheat oven to 475 degrees.
Pat fish filets dry with paper towel. Season with a healthy dash of sea salt, a few grinds of black pepper, and set in a baking dish. Combine all ingredients (including jalapeno, if desired) in a food prep or blender. Pour marinade over fish, massaging a little. Garnish fish with reserved garlic and ginger, and allow it to marinate for 20 minutes. Bake for 8-10 minutes. Be sure not to overcook—it will become dry and bland. Err on the 8 minutes side. Serve with a garnish of chopped cilantro and scallions. Enjoy.
(Adapted from Russell James)
1 head of dino (black) kale
¼ tsp sea salt
½ cup cherry tomatoes
¼ raw sunflower (or hemp) seeds
A few grinds of black pepper
1 small avocado or ½ a medium avocado
¼ tsp chili powder
¼ onion powder
¼ tsp garlic powder
¼ tsp cumin
½ Tbsp Bragg’s Aminos (or tamari, or low-sodium soy sauce)
½ Tbsp balsamic vinegar
½ Tbsp olive oil
1 Tbsp lemon juice
1 tsp tahini
1-2 tsp coconut nectar (or raw agave, or raw honey)
Last night I developed a craving for raw kale salad, but I wanted something different and more interesting than the typical tahini-lemon-soy dressing that I usually default to. I took raw chef Russell James’ recipe as inspiration and changed up the dressing.
First, wash the kale. De-stem it, and chop into smaller strips. Place in a bowl, and add the sea salt. Massage kale thoroughly until it wilts, and looks tender. Add in tomatoes and seeds.
Place all dressing ingredients into a blender (or use a whisk), and mix well.
Spoon dressing into salad, grinds in pepper, and mix everything together thoroughly. Allow it to sit for 10 minutes or so before eating.