Tag Archives: raw food

D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.




First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)



Top with granola, nuts and seeds, and more fruit, etc.




E N J O Y.







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K I L L E R Kale Salad

So you wanna make a kale salad, hey? Super easy + simple…why not? This has been a staple in my house for most of the year.



2 bunches of kale

1 lemon, juiced

3 avocados

sea salt, to taste

pepper, to taste

tomatos, optional


Tear the kale into bite-size pieces. Massage the lemon juice into the kale, then add everything else and mix again.


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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)


1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs


1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.


almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Zucchini Pasta w/ Alfredo Sauce

Now I know what you’re thinking…raw Alfredo sauce?!? How can this be? Well my friend you will just have to try it and see. I had a friend over who was skeptical of the dish (she was concerned that she would not be full off of zucchini and a little sauce), but oh! she may have came as a skeptic, but left a believer!


raw pasta alfredo sauce


Zucchini Pasta w/ Alfredo Sauce, fresh basil leaves, tomatoes

(serves 4 – 6)


3 Zucchini, spiralized
Fresh Basil, to taste
Mini Tomatoes, halved

Sauce:  (This sauce is a great base for lots of various spice combos)

2.5 C Cashews
1 T Lemon Juice
3 Cloves Garlic
1 t Fresh Thyme
1 t Sea Salt


Blend everything until a creamy sauce is formed.



Garlic Salt

Red Pepper Flakes

Nutritional Yeast

Black Pepper




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chocolate chia seed pudding

The perfect morning meal, raw vegan chocolate chia seed pudding!

Complete with gohi berries, blueberries, coconut, and chocolate! The health benefits are through the roof with antioxidants and natural energy!

chia seed pudding

Chocolate Chia Seed Pudding

serves (2-3)


¼ C Chia Seeds
1 C Almond Milk
2 T Cocoa Powder
1 t Agave
Pinch sea salt


Blend everything until smooth. Refrigerate overnight.


Top w/ cocoa nibs, shredded coconut, fresh fruit, goji berries, etc.

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Zucchini Pasta w/ Basil Pesto

Time to whip out your mustache and soundtrack for amore, this meal time recipe is about to get magnifico up in here!



(Serves 3 – 4)


2 Zucchini, spiralized

Basil Pesto:

1 C basil, spinach combo
1 tsp lemon juice
3 – 4 cloves of garlic (or more if you feel like taking chances)
1 T white miso paste
1/2 tsp sea salt
1/4 C olive oil
1/2 C pine nuts

Place herbs on the bottom of the blender, add everything else. Blend until smooth.


Pumpkin Seed Parm:

Dehydrated pumpkin seeds, pulsed into course powder


To assemble:

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!



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Sesame flax crackers


2 C Yellow Summer Squash, chopped

1/4 C Olive oil

1 t Sea Salt

1 C Almond Meal

1 C Flax Meal

Sesame Seeds, for coating

1.Puree the summer squash.

2.Add everything else – do not add sesame seeds yet. Mix together.

To form the crackers:

Use 2 sheets of wax/parchment paper. Scoop some of the cracker mix on one piece of parchment and put the other piece on top creating a sandwich. Using a rolling pin, roll the mix until the crackers are of the desired thickness. Then carefully pull the top piece of parchment off and, using a pizza cutter or knife, cut the dough into cracker shapes. Carefully transfer the parchment sheet with the cracker mix onto a dehydrator tray. Sprinkle with the sesame seeds.

Dehydrate at 115 for 12 hours.

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Matcho average brownies

Matcha green tea powder!

Nutritional Value – 1 cup matcha tea = 10 cups of green tea

Matcha is unique to Japan, used as a drinking tea or ingredient in recipes. Macha does contain caffeine.

Taste – Umami. Complex.  Alluring.  Bitter.  Misunderstood. “The intensity of the experience compares to one’s first taste of dark chocolate or red wine.”

Health Benefits – Rich in nutrients, antioxidants, fiber, and chlorophyll.  L-theanine – relaxes the mind.

Store – Air tight container in the fridge. Use within 2 – 4 weeks.

[Source: MatchaSource]


Try using macha in this recipe:


(makes 12 – 15 brownies)


Scant 1 C Almonds
1/4 C + 1 T Cocoa Nibs
7 Medjol Dates
Pinch of salt
1 T Vanilla Extract
3 T Coconut Butter
1/4 C Raw Honey
1/2 C Cocoa Powder
3 T Rishi Matcha Powder, plus more for the coating


1. Process the almonds into fine meal.

2. Add everything else and process……keep processing…..and…..were done.

3. Line a square pan with plastic wrap for easy removal.

4. Add brownie dough to the pan and flatten out.

5.Freeze for 1 hour.

6. Cut into squares. Dust with matcha.

7. Eat up!



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Cinnamon Cranberry Scones

Cinnamon Cranberry Scones

Makes a lot (approx. 3 dozen)


3 C apple sauce
2 C carrot pulp
2 C almond meal
1/2 C raisins
1 C dried cranberries
1/2 C coconut oil, liquid
1/2 C agave nectar (or other sweetener)
1 C flax meal
1.25 C water
1.25 C brazil nut pulp
1/8 C cinnamon
2 T ground cloves
3 T vanilla extract

To make the apple sauce:

Process apples in food processor until they become sauce-like.

1. Combine apple sauce, carrot pulp, and almond meal.

2. Add dried fruit, coconut oil, and agave.

3. Blend flax meal and water, Add.

4. Add spices, brazil nut pulp and water.

Shape into scones.

Dehydrate 8 -12 hours.

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coconut breakfast cakes


serves four

3 c flax meal (for a lighter cake, use golden flax)
2 T liquid coconut oil
1/2 c agave nectar
1/2 t sea salt
1/4 c water
2 T shredded coconut

spices as desired. I like cinnamon, cloves, ginger, nutmeg. and vanilla!

mix together and shape.

pairs nicely with a fresh fruit compote.

store leftovers in fridge.

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