Peach Banana Bliss Soft Serve (Raw Vegan)

Serves: 1-2

5 frozen Bananas
2 ripe Peaches
1 cup Water

You can omit the water if you have a Vitamix or want a thicker blend but I found it helpful when blending the peaches. You want to make sure to blend the peaches prior to adding the bananas so that the peel gets shredded.
Make sure your bananas are spotty before you freeze them! Mine were ultra ripe and sweet. I broke them into chunks and froze them for about 20 hours. You can let them defrost for an hour if your blender isn't that strong, but then it might get a little too soft.
Make sure your peaches are soft and juicy! Mine were fresh and room temperature.
This will give you good vibes all day!
Enjoy :)

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"Ease Into Raw" Savory Garden Zoodles (GF Vegan)

My parents are not vegans or raw foodists, but they are trying to eat mostly plant-based and enjoy the meals I make for dinner. However, they rarely eat raw fruits and vegetables which is vital for health. I decided to ease them in by making pasta! This provides the warmth and heartiness of a cooked dish with the refreshing lightness of a raw meal.

Serves: 3 | Time: 35 minutes

4-5 medium Zucchini
2 1/2 cups Tomato Sauce
1 1/2 cups Diced Tomatoes
3/4 lb raw Kale, destemed
1 1/2 cups fresh Green Peas
1 cup cooked Lima Beans
1 cup cooked Chickpeas
3 large Carrots, chopped
1/2 Red Onion, diced
2 Celery Stalks, diced
1 Lemon, squeezed
1 cup Vegetable Broth
1 tbs Italian Seasoning
1 tsp Celery Seeds
1 tsp ground Cumin
1 tsp ground Turmeric
1/2 tsp Garlic Powder
1/2 tsp Cinnamon
1/2 tsp Paprika
1/4 tsp Cayenne
Dash of Pink Salt
Dash of Black Pepper
Optional: Cherry Tomatoes

To begin, spiralize your zucchini or any summer squash. Add to a large mixing bowl and squeeze half of your lemon on top. Toss and set aside.

Destem your kale and chop (if  necessary). Add to a steamer and cook for 15 minutes. Meanwhile, chop your veggies.

To a large saucepan, add half of your veggie broth and turn the heat to medium. When small bubbles appear, add your onion and cook for a few minutes. When fragrant, add the rest of your vegetables and simmer for 5 minutes.
When the liquid begins to evaporate, add the rest of your vegetable broth, tomato sauce, diced tomatoes, and spices. Let simmer for 10 minutes with the lid on.

When your kale is done, squeeze the rest of your lemon on top and stir it into your veggie tomato sauce with your beans.
Pour over zoodles, toss and serve in large bowls. Garnish with cherry tomatoes, if desired. Enjoy! :)


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Roasted Red Pepper Kale Chips (GF Vegan, Low-fat)

Serves: 2 | Cook Time: 45 minutes

Roasted Red Pepper Hummus:
1/2 cup dry Chickpeas
1/2 red Bell Pepper
1 tbs Lemon Juice
1 tsp ground Cumin
1/2 tsp Coriander
1/2 tsp Paprika
1/4 tsp Cayenne
Salt & pepper (optional)

Soak your chickpeas for 8 hours minimum. Drain and rinse. Preheat oven to 400F.
In a small pot, boil the chickpeas uncovered for 25 minutes or until soft. Meanwhile, roast your pepper for the same time.
Drain the chickpeas. Blend while still hot in a food processor with your lemon juice and spices until smooth. Add your pepper and pulse blend.


Kale Chips:
1/2 pound Kale (250g)
3 tbs Red Pepper Hummus*
1 Lemon, Fresh Squeezed Juice
1 tbs Nutritional Yeast
1/2 tsp Cayenne
1/2 tsp Paprika
3 tbs Water

*If you would prefer to simplify things, you can buy roasted red pepper hummus but I can never find one that is oil-free and low-sodium in stores.

Preheat oven to 400F. In a large mixing bowl, add your kale and massage for one minute. Mix your hummus, water and lemon juice. Pour it over the kale and toss, then sprinkle on your spices while mixing.
Spread onto two baking sheets lined with aluminum foil or non-stick covering (Silpat, baking paper, etc). Make sure they do not overlap. Bake for 20 minutes and keep an eye on your chips; they can burn easily but they are so worth the effort.
When done, most will slide of the tray but some may need a spatula. They will be cool enough to eat immediately. Enjoy! :)

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Creamy Cool Cucumber Coconut Lime Soup with Zoodles (Raw GF Vegan)

1 large Cucumber (350g)
1 small Zucchini (300g)
4 tbs Coconut Creme
OR 1 ripe Avocado
1-2 sprigs of Mint
1/2 tsp of Cumin
Dash of Pink Salt
Juice of 1 large Lime
1 Garlic clove (optional)*
Water to desired consistency

* I wouldn't recommend raw garlic because it is so powerful but if you're a fan then go for it

Wash and peel, if desired, your cucumber. Chop three slices and add the rest to your blender. Wash and peel your zucchini. Spiralize half and add the rest to your blender.
Add to your blender the lime juice, water (start with 1/2 a cup), and avocado or coconut creme. Blend on high.
Add herbs and spices, plus more water if desired. Pulse a few times.
In a bowl, add your zucchini spirals. Pour the soup over. Top with cucumber slices.
Enjoy! :)

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Greenery Bowl (GF Raw Vegan)

Serves: 1 | Active time: 15 minutes | Chill time: 1 hour

1 Cucumber, quartered (230g)
2 large Carrots, shredded (75g)
1 Apple, chopped (105g)
1 Avocado, whipped (102g)
7 Medjool dates, torn (100g)
Fresh Mixed Sprouts* (20g)
1/4 cup Orange Juice
1/2 Lime, juiced
1/2 tsp Turmeric
1/2 tsp Cayenne
1/2 tsp Cumin

* I used fenugreek, cabbage and alfalfa but whatever your favorites are will work

Chop all ingredients. Make sure to peel if not organic! Add to a medium-sized mixing bowl.
Half and deseed your avocado, then scoop the flesh into a small bowl. Add lime juice and spices. Mash with a fork until creamy and add to salad with orange juice. Toss.
Let marinate for 1 hour. Enjoy :)

PS: I just watched a video on Youtube by Happy Healthy Vegan about food combining. Like me, they do not have any digestive issues when mixing overt fats with sweet fruits. Some people reactive negatively to this combination, usually with stomach aches and gas. Just thought I'd mention it, in case anyone's worried!

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Sharp Sweet Salad (GF Vegan, Raw Option)

Hey lovelies! I decided to make my Spicy Fruity Salad again, but added some new produce I had in the kitchen. It is sweet, spicy, refreshing, satisfying, and makes a lot. I would definitely bring this to a potluck or picnic!

Serves: 2-3 | Inactive time: 8+ hours | Active time: 45 minutes

5 cups Chickpeas, soaked and cooked (602g)
1 Jicama, peeled and diced (488g)
2 Oranges, segmented (427g)
1 Cucumber, sliced (355g)
1 red Capsicum, diced (200g)
1 Pear, diced (253g)
1 Apple, chopped (168g)
2 stalks Celery, chopped (85g)
2 large Carrots, diced (108g)
Handful Mushrooms, diced (108g)
Handful Green Beans, chopped (84g)
8 tbs Tomato Paste
Juice of 1 Lemon
4-8oz of fruit juice*
2 tsp Ginger Paste
2 tsp Curry Powder
1 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Coriander

* I used organic cold-pressed orange mango juice

I soaked my chickpeas for 48 hours with intermittent rinses. Some of them sprouted but this is just a personal preference. A minimal soak of 8 hours is recommended and the cook time should be 30 minutes either way. If you want them raw, opt for at least 24 hours of soaking.
After I prepared the chickpeas, I let them chill in the fridge while I chopped the rest of the ingredients.
Then I made my dressing, which was tomato paste mixed with fruit juice. You can add some of the spices to this.
In a large mixing or serving bowl, add all your chopped ingredients plus chickpeas and toss. Then sprinkle with spices, drizzle on your dressing, and squeeze on the lemon juice. Toss or gently stir again.

Note: Always adjust spices to your preference. Add half the cayenne and taste test before adding the rest, for example.

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Napa Cabbage Salad with Creamy Edamame Dressing (V, GF, Foodgasm)

This post is really all about the dressing. It is the most refreshing and delicious I have ever had. It is creamy and tangy...perfect balanced between acidity and sweetness. Give it a try!

Serves: 2 | Yields: 3 cups | Time: 15 minutes

1 head of Napa Cabbage
1 package Edamame, shelled (150g)*
1 can Sweet Corn (drain and reserve liquid)
1 tbs Apple Cider Vinegar
15g fresh Cilantro/Coriander
6 oz Water (liquid from corn)
50g Dulse or Sea Kelp flakes
1 tbs Nutritional Yeast flakes
1 tsp Onion Powder
1 tsp Paprika
Juice of 1 Lime
Juice of 1/2 Lemon
Optional: dash of coriander, cumin, cayenne, turmeric

* life is easier if you buy pre-shelled - salted or not is your choice

I followed the package directions and microwaved the edamame for 5 minutes. Meanwhile, chop your cabbage and fill two large bowls.
When the edamame is done, rinse with water to cool. Add everything except the cilantro and lemon juice to a blender or food processor. Puree.
Taste and add spices or salt if desired. Add in the cilantro and pulse a few times.
Pour half into each bowl. Toss with salad spoons and squeeze the lemon on top.
This salad was so simple and addictive. If you want to get fancy, try adding orange slices or pomegranate seeds. Enjoy :)

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Celebration Smoothie (Raw Vegan, GF)

Let's celebrate the end of an amazing year the right way! No alcohol in this delightful beverage ;)

Yields: 9 cups

226g baby Spinach
16.9 oz Aloe Vera juice
Handful of Wheatgrass (optional)
1 whole golden Pineapple (500g)
400g frozen Strawberries (about 20)
1 whole frozen or fresh Mango (220g)
1/2 inch fresh Turmeric root

Blend in Vitamix. Enjoy!

Nutrition: Calories 670, Fat 3g, Carbs 168g (120g Sugar, 24g Fiber), Protein 13g, Vitamin A 170%, Vitamin B6 105%, Vitamin C 720%, Vitamin E 52%, Vitamin K 1236%, Calcium 42%, Magnesium 108%, Manganese 500%, Iron 65%, Potassium 72%, Zinc 40%

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Clean Green Smoothie (GF Raw Vegan Powerhouse)

This smoothie is a great way to get in your greens with the star sweetness of pear and the toothsome nature of dried figs. Ultra delicious!

Yields: 7 cups

Baby Spinach (282g)

Golden Pineapple (400g)

1 D'anjou Pear (200g)

2 dried Turkish Figs (50g)

3 spotty Bananas (420g)

2 cups filtered Water

In Vitamix, pack in spinach and add water. Blend on high until liquified. Add pineapple and pear; blend until incorporated. Add bananas and figs, then blend on variable to leave some texture.

Drink up! Every sip is magic :)

Nutrition: Calories 897, Fat 3.6g, Carbs 222g, Protein 17.5g, Fiber 34g, Calcium 458mg (46% DV), Iron 11.5mg (64%), Potassium 4121mg (88%), Zinc 3mg (39%), Magnesium 434mg (140%), Manganese 8mg (430%)

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Sweet'n'Spicy Veggie Pasta (Raw Vegan, Low-fat)

1.1 pound Kale (500g)

2 medium Zucchini (545g)

Handful baby Carrots (150g)

Handful white Mushrooms (100g)

1/2 Red Bell Pepper (100g)

1/2 Yellow Capsicum (100g)

1 pitted Mango (150g)

1 Lemon, juiced (1/4 cup)

4 ounces Orange Juice

1 tbs red Chili paste*

1 inch fresh Turmeric**

1 inch peeled Ginger

1/4 cup fresh Cilantro

1/2 tsp Cinnamon

1/2 tsp Paprika

1/2 tsp Cumin

1 Medjool date

* 1 tsp of paste = 2 tsp of powder = 1 dried chili

** equals 2 tsp of powder

Wash and spin dry your kale. Cut or rip into bite-sized pieces. Squeeze lemon juice over kale. Massage for 2-4 minutes. Let sit. If you do not like raw kale, my mother steamed half for 10 minutes and it came out well.

Wash your zucchini. Chop off ends. Place into spiralizer and cut into ribbons or noodles. If you do not have a spiralizer, try a mandolin!

In the Vitamix, add all other ingredients. Blend for 1 minute, using the tamping rod to help. The sauce packs a punch, so use less chili if you don't like too much heat.

In a large bowl, add half of the zucchini, half of the kale, and as much sauce as you like.

Dig in :)

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College Cooking: Superfood Power Bites (V, GF, Raw)

Prep time: 10 minutes | Fridge time: 30 min - 1 hour | Yields: 8-10 bites (serves: 4-5)

Depending on what brand you use all the ingredients below can be certified raw, gluten-free and vegan.

1 cup Coconut flour

1/2 cup Peanut flour

2 tsp Lucuma powder

1 tsp Golden Flaxseed meal

1 tsp Ground Cinnamon

1 tsp Turmeric powder

1 tsp raw Cacao powder

1 tsp raw Coconut Sugar

1/2 tsp Himalayan Pink Salt

1 tsp Pure Vanilla Extract

1/4 cup Pure Maple Syrup*

1/3 cup virgin Coconut Oil, melted

1/8 cup raw nut or seed milk **

1/2 tsp vegan chocolate Shakeology (optional)

1/2 tsp Garden of Life raw fiber (optional)

1 drop liquid flavored Stevia (optional)

1/2 tsp raw cane sugar (optional)

* I used Grade A (medium amber) syrup, but use Grade B if you plan to bake these out and throw a teaspoon of baking powder in the mix.

** or any non-dairy milk. I used a lightly sweetened vanilla cashew milk I made.

Line a small glass pan with parchment paper.

In a large mixing bowl add your flours and powders. Mix with a fork.

Add in your wet ingredients. Begin folding and kneading the dough, but don't overwork it.

Wipe the inside of the bowl that contained your coconut oil to lightly grease your fingers. Roll dough into balls. Roll in cane sugar, if desired. Place in your pan and cover.

Refrigerate for an hour if you can stand to wait that long.

Serve with a tall glass of your favorite mylk. Enjoy.

I like to have one of these in the morning with my banana coconut water because the fiber keeps me full and the vitamins keep me focused. They are also a good post-workout treat because they are packed with protein for muscle repair. They're a good snack for any time really!

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