Raw Recipes

by | Jan 12, 2018 | Recipe, Uncategorized

Un-Tuna

by | May 28, 2017 | , | 0 Comments

Un-Tuna   Here's what you need 2 cups carrot pulp 1/2 cup Vegennaise 1/4 cup finely chopped Hajiki seaweed or 2 Tbsp dulse flakes 1/4 cup chopped onions or scallions 1/4 cup chopped celery 1/4 cup chopped bell pepper 1 finely chopped jalapeno pepper 1 Tbsp Mrs....

Mango Cucumber Salad

by | Jul 26, 2016 | , | 2 Comments

Compliments of husband & wife vendors at my local farmer's market, Ta's Caribbean Spice (www.tasspice.com) Here's what you need2 large ripe mangoes, flesh cut into squares2 cups cucumber, peeled and diced1/4 cup red onions, finely chopped2 cloves garlic, minced1/2...

Thai slaw with peanut & ginger sauce

by | Mar 16, 2016 | , | 2 Comments

Compliments of Backyard Gardners Network of New Orleans, via Tamara Carter; altered by me slightly Here's what you needFor the salad: 2 cups shredded cabbage (any variety, preferably a mixture of them) 1 cup shredded carrots 1 red bell pepper, thinly sliced ½ cup...

quinoa chocolate chip cookies

by | Dec 15, 2015 | , , | 0 Comments

Compliments of my friend, Tamara Carter. Quinoa is packed with protein, fiber and iron. Try these creamy cookies to sneak some of this superfood into your diet. Here's what you need:1/2 cup natural peanut butter2 tbsp applesauce1/4 cup raw honey or agave1 tbsp pure...

No-Bake Peanut Butter Pie

by | Nov 14, 2015 | , , | 0 Comments

Here's what you need 1 cup peanut butter or allergy-friendly alternative (230g)  3 medium bananas (300g)  2 tsp pure vanilla extract 1/8 tsp salt, plus pinch more if using unsalted pb 1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will...

Broccoli Cabbage Summer Slaw

by | Jun 27, 2015 | , , | 0 Comments

Here's what you need: 1/3 cup vegannaise  3 Tbsp. fresh lemon juice Sea salt and freshly ground black pepper 1 small bunch broccoli (about 12 oz.) 1/2 medium purple cabbage, thinly sliced (about 6 cups) 2 scallions, thinly sliced 8 oz. sugar snap peas, thinly sliced...

Tasty Raw Slaw

by | Mar 27, 2015 | , , | 0 Comments

The basics of this recipe are compliments of The Rachael Ray show. This is such a quick and easy coleslaw recipe that it doesn't warrant giving any measurements. Just make as much or a little as you want, adding seasonings to taste. You can also very easily substitute...

Carrot Cheesecake

by | Oct 13, 2014 | , , | 0 Comments

This recipe is compliments of Chef BeLive. Check him out at chefbelive.com My friend, award-winning celebrity raw food chef, Chef BeLive, shared this customized recipe he made for a private client. Being the gracious person that he is, he shared it on his Facebook...

Fruity Nut Supreme Cereal

by | Aug 30, 2014 | , , | 0 Comments

If you haven't already read my blog about this little creation of mine, then stop. Click here to hop over to my blog page. It'll hopefully give you a better appreciation on the importance of making your meals from scratchHere's what you need:hydrated white bulgur...

Un-Tuna

by | May 28, 2017 | Raw Dishes, Recipe

Un-Tuna

 

PictureHere’s what you need

  • 2 cups carrot pulp
  • 1/2 cup Vegennaise
  • 1/4 cup finely chopped Hajiki seaweed or 2 Tbsp dulse flakes
  • 1/4 cup chopped onions or scallions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 finely chopped jalapeno pepper
  • 1 Tbsp Mrs. Dash, Spike or 21 seasoning

Here’s what you do

  1. Save the carrot pulp left over from carrot juicing. It will store for several days in the refrigerator.
  2. Soak the Hajiki seaweed for at least 20 minutes in 1/4 cup purified water or until it has re-hydrated.  Drain and squeeze off excess water from the seaweed before adding to the carrot pulp.
  3. Add all ingredients to a mixing bowl and stir thoroughly.

This incredibly tasty blend can be used in any manner that canned tuna is used.

Compliments of Living SuperFood Recipe book by Chef Keidi Awadu

 

Mango Cucumber Salad

by | Jul 26, 2016 | Raw Dishes, Recipe

Compliments of husband & wife vendors at my local farmer’s market, Ta’s Caribbean Spice (www.tasspice.com)
Here’s what you need
2 large ripe mangoes, flesh cut into squares
2 cups cucumber, peeled and diced
1/4 cup red onions, finely chopped
2 cloves garlic, minced
1/2 jalapeno, or a pinch of Ta’s Scotch Bonnet Pepper seasoning
2 tablespoons cilantro, chopped 
​juice of 1/2 orange
juice of 1 lime, plus zest
1 tsp salt

Here’s what you do
Add all ingredients, toss, and serve. Super quick! Super easy! Definitely super delicious!
​

Cranberry Orange Sunrise Porridge with Toasted Almonds

by | Apr 17, 2016 | Recipe, Uncategorized

Compliments of Hy-vee.com online store

Picture


Here’s what you need:

  • 1 1/2 cups water
  • 1/4 tsp kosher salt
  • 1 (8 oz.) package Hy-Vee Select Sunrise Blend with Quinoa Flakes
  • 1 cup soy milk
  • 1 tbsp honey
  • 1/3 cup dried cranberries
  • 1/4 tsp orange zest
  • 1/4 cup toasted sliced almonds, for garnish

Here’s what you do:

  1. Bring water to a boil with kosher salt, stir in Sunrise Blend with Quinoa Flakes. Remove from heat and let rest, covered, for 20 minutes.
  2. Stir in soy milk, honey, cranberries and orange zest. Mix well and adjust sweetness to taste. Garnish with toasted almonds before serving.

Serves 4 (about 1 cup each)
Nutrition Facts per serving: 310 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 57 g carbohydrates, 6g fiber, 16g sugar, 12g protein.
​Source: Hy-Vee Select Sunrise Blend with Quinoa Flakes package

Subscribe To Our Blog!

Recieve alerts on new blogs and special promotions!

You have Successfully Subscribed!