Raw Recipes

Raw Caramel Slice 

This recipe is compliments of The Raw Institute of Australia  Here's what you need:Base ½ cup Medjool dates 1 ½ cups almonds 1 tsp vanilla essence Caramel ½ cup tahini ½ cup maple syrup ¼ cup coconut oil 1 tsp vanilla essence Large pinch Himalayan salt Chocolate...

Mango Avocado Noodles

This recipe is compliments of: FullyRawKristina's YouTube channel Here's what you need:Five to seven zucchinisTwo to three mangoes sliced to yield 4 to 5 cupsOne third of an avocadoTwo to three green onions or scallionsThe juice of one to two limesA handful of...

Cashew Cream

Cashew Cream

This recipe is compliments of a blog on vitacost.com's blog site. Here's what you need: 2 cups raw cashews Water Here's what you do: 1. Place cashews in a glass jar or bowl. Cover with cool water and refrigerate for at least two hours or overnight. 2. Drain water and...

Raw Fudge

This recipe is compliments of my wonderful friend, Carol Eastburg. Here's what you need:1 C. rolled oats 2/3 C. chopped pecans 1/2 C. sprouted sunflower seeds 1/4 C. sprouted sesame seeds 1/4 C. carob powder 1/2 C. raw honey Here's what you do:Combine first four...

All Natural Hot Cocoa

All Natural Hot CocoaIngredients 1 cup almond milk (store-bought or homemade) 2 teaspoons cocoa powder 1 Tablespoon Grade B maple syrup  ¼ teaspoon vanilla extract (the real stuff, not imitation) pinch of sea salt   Instructions Combine all the ingredients into a...

Corn Salsa

This recipe is compliments of my beau, Chef Keidi's, Living SuperFood Recipes book. Pg 32 Here's what you need:2 cups tomatoes, sliced1 cup cilantro, chopped and packed2/3 cup onion, chopped1/2 cup red bell pepper, chopped1/2 cup corn kernels, cut off the cob1 1/2 tsp...

Spicy Cashew Cheese Sauce

This recipe is compliments of my beau, Chef Keidi's, Living SuperFood Recipes book. Pg 71 Here's what you need:1 cup soaked cashews, drained1 large red pepper1/2 cup water2 Tbl nutritional yeast1/4 cup lemon juice1 jalapeno pepper, seeds removed1 Tbl crushed Thai...

Raw Zucchini Wraps with Kale Pesto

This recipe is compliments of: TheSimpleVeganista.blogspot.com What you'll need:1 - 3 zucchini, thinly sliced lengthwise* red bell pepper, julienned yellow bell pepper, julienned carrots, julienned (I used baby carrots, cut into quarters) sprouts/micro greens of...

Got juice?

This is so quick, easy, delicious and good for me! Why didn't I think about doing this years ago?

Banana Cream Pie with Walnut Crust

This recipe is compliments of The Raw Food Institute of Australia Crust: 1 1/2 C Walnuts 1 C Macadamias 5 Dates (soaked until soft) 2 T Coconut oil Pulse walnuts and macadamias in food processor until coarsely chopped. Chop dates and add to food processor with coconut...




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

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

Compliments of Hy-vee.com online store


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

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