Raw Recipes

Raw Caramel Slice

Raw Caramel Slice

This recipe is compliments of The Raw Food Institute of Australia 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 topping 3-4 tbsp raw...




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

Subscribe To Our Blog!

Recieve alerts on new blogs and special promotions!

You have Successfully Subscribed!