Rawrific Herbed Corn Wraps (GF Vegan)

The organic corn was on sale at Sprouts and I had cobs coming out of my ears! ;p

Yields: three 10x14” wraps

Prep: 20 min | Dry time: 10hr

5 ears of fresh corn

4+ tbs tomato paste

1 tsp dry Italian herbs

½ tsp ground flaxseed

½ tsp psyllium powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp turmeric

¼ tsp real salt

⅛ tsp pepper

Cut the kernels off the cobs into a large mixing bowl. Add to a food processor with the tomato paste (sundried tomatoes also work beautifully) and blend on high for half a minute. You might need to scrape down once and pulse a few times.

Pour back into the bowl and stir in the flaxmeal, psyllium powder, and herbs. You could also add them to the food processor in the last few seconds of blending.

Let rest for 5 minutes. Spread thinly onto three dehydrator sheets (this is a delicate, somewhat lengthy process for me). Dry for 10 hours at 120F. Let cool before storing or enjoy right away!

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Zoodles and Savory Sauce (GF Raw Vegan)

I know it's cold but sometimes you just don't want to cook! Especially if you just did your meal prep for the week. So eat raw!

Serves: 2-3


4 zucchini, spiralized

Savory sauce:
1-2 medium zucchini
2 handfuls whole cilantro
Handful strawberries w/ tops
Handful soaked sundried tomatoes
Handful sliced bella mushrooms
1/2 avocado (would use more)
1 orange bell pepper
1 big celery stalk
2 green onions
1/2 inch ginger
Juice of a lemon

Add all the sauce ingredients to your high-powered blender and using the tamper add just enough water to blend. Water will be released by the zoodles and will thin the sauce. Ignore that it looks like swamp goo!

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Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries

2/3 cup chopped pecans/walnuts

1/2 cup dried cherries

1/4 cup 100% juice*

1/2 large apple, diced

2 celery stalks, sliced

3 tbs red wine vinegar

Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).

Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).

Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.

Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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5 Minute Summer Salad (GF Vegan, Raw option)

It's 95F today and I don't want to cook! Need something refreshing, but not too low calorie? This recipe is sure to please.

Serves: 1-2 | Time: 5 minutes

2 cups White Beans*
3 large Carrots
2 Gala Apples
1 hefty Cucumber
1/4 cup homemade Salsa
1 tbs Sunflower Seeds (optional)

* I buy dried beans in bulk and make big batches every weekend. Rinse canned beans well, if using.

Finely chop your fruits and vegetables. Add to a large serving bowl, then stir in the beans and salsa. Top with sunflower and fresh herbs, if desired. To keep it raw, swap the beans for sprouts.
Enjoy :)

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Farmer's market cucumbers until mine grow

As you can see, I am very patient when it comes to finely dicing things...

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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Fresh Spring Rolls and Homemade Dip (GF Raw Vegan)

Spring Rolls:
4 Rice Paper Wrappers
3 medium-size Carrots
1/3 Persian Cucumber
1 Champagne Mango
1 cup Alfalfa Sprouts
Few sprigs Cilantro

Dipping Sauce:
3 tbs (or more) Filtered Water
2 tbs Natural Peanut Butter
1 tsp Coconut Aminos
1/2 tsp Sriracha

In a small bowl, mix the ingredients for your dip with a whisk. Let infuse while you prepare the rolls.
Wash and peel your veggies if necessary. Julienne the carrots and cucumber into small strips about two inches long.
Cut your mango into thirds by making two cuts along either side of seed down from the top of the fruit. Slice into strips while still in the peel and trace around the edge of the peel with the tip of your paring knife.

Soak your rice paper wrappers as you make each roll. I filled a large pan with warm water and submerged each for 30-40 seconds.
In the middle of your wrapper, add a handful of sprouts and a pinch of cilantro leaves or the whole sprig. Lay 4 strips of cucumber, carrot and mango.

To wrap, fold the top and bottom over the filling. Then gently pull one side over and tightly tuck against the filling before rolling once. Finish wrapping your roll and repeat.
Using the leftover veggies for a platter. Everything tastes delicious with the sauce! Don't be afraid to double dip ;)

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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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Spicy Fruity Salad (Vegan, GF, Raw Option)

Hey lovelies! I adapted a chutney recipe into this amazing salad that I just have to share. It is sweet, spicy, refreshing, satisfying, and pretty simple.

Serves: 1-2 | Inactive time: 8+ hours | Active time: 30 minutes

3 cups Chickpeas, soaked and cooked (302g)
1 Cucumber, sliced (320g)
1 orange Capsicum, diced (200g)
1/2 Mango, chopped (123g)
1 Apple, chopped (183g)
2 stalks Celery, chopped (92g)
1 large Carrot, diced (70g)
7 Dates, chopped (70g)
3-4 tbs Tomato Paste
Juice of 1/2 Lemon
1/4 cup of fruit juice*
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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Quick Recipe: Beet Hummus (Vegan, GF)

A few people have been requesting the recipe for this beet hummus I shared on my Instagram. I often whip quick things up without measuring for myself, but here are the ingredients to my best estimation.

150g Chickpeas, soaked
2 cloves roasted Garlic
1 small Shallot
1 oz Beet Juice
1 tsp Maple Syrup
1 tsp ground Cumin
1 tsp sweet Paprika
1/2 tsp Cayenne
Half a Lemon, juiced
Water to desired consistency

Soak your chickpeas for 8-12 hours (or more). Drain and add to a small pot of water. Bring to a boil. Cook for 30 minutes or until soft. Strain.
Add all ingredients to a food processor. Hot chickpeas and water helps everything blend smoother.
Adjust spices to your desires. Enjoy :)

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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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