Soft zucchini bread, crispy eggplant bacon, fresh tomato, lettuce, jalapeno mac nut cheese and avocado combine to form a magnificent and totally addictive rendition of the BLT - only difference is it is 100% healthy for you!

Thank you to the brilliant Marquis Matson for coming up with these amazing raw snicker bars! A nutty macadamia, almond crust pairs with a gooey medjool date caramel filling and raw chocolate coating. These would make a great treat for children when that need for something sweet arises. Throw those packaged candy bars out the door!

Craving a hearty raw soup that will leave your tummy full and your body feeling nourished? This is a delightfully simple recipe by Marquis Matson of Real Raw Kitchen that will only take a few moments to whip up. Perfect for a drizzly grey day. Heat gently on the stove and add a few marinated mushrooms on top for extra warmth, texture and taste. Serve with a side salad and perhaps a sprinkling of spirulina for fun.

Take a bite of a creamy blueberry infused coconut dreamsicle and melt away into bliss-land. Flavors of fresh blueberry and rich coconut swirl together with the juice of a lemon and low glycemic coconut nectar.

You can choose to either eat these fries baked, raw as they are or dehydrated. I have tried all three versions and they all turn out absolutely delicious with the creamy and dreamy coating of hemp seeds and spices. Then dip them in the herb ketchup and ridiculous mayo.. Let me just say, it’s definitely a trip to heaven (the healthy kind!)

Creamy, chocolaty, luscious. Yet no sugar, no flour, no oil. Yes, chocolate dreams do come true. This mousse is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract).

Psst, these are really health. No need to tell the kids, or anyone else, for that matter; just eat them up knowing they are filled with almonds (nut-free option included) and oats, and sweetened only with dates and raisins!

Our chef Selene Vakharia really knows fresh. Enjoy the bounty of farmers markets and make yourself this easy and crisp kale salad bursting with flavor and healthy fats from the avocado and flax oil.

This is a delicious snack that utilizes avocados as "boats" to hold a refreshing and tangy salad. Nori flakes add a depth of flavor and extra nutrition. Enjoy! Thanks to our chef Priscilla Soler for this recipe.

It's chocolate with benefits! Enjoy an added crispy crunch as well as additional nutrients like powerful bioflavonoid rutin to strengthen capillary walls, B vitamins for stress management, and minerals magnesium, calcium, and boron for bone health by adding sprouted buckwheat groats. Sprouted quinoa contains all essential amino acids giving this chocolate a great protein boost as well. Recipe by Golubka.

This recipe by Gena Hemshaw of Choosing Raw was inspired by Sarah Brown's BBQ Zucchini Chips from her new book The Queer Vegan Cookbook. Made with an raw, homemade BBQ sauce, these zucchini chips are low-temperature dehydrated to preserve nutrients and enzymes, and are also 100% gluten free!

A chocolate rocky road cake by Amy Lyons of Fragrant Vanilla Cake that will blow you away! The chocolate mousse base is made rich with the use of avocado and coconut and the sweetener can be your choice of coconut nectar, agave, or honey. Fold in plenty of nuts and raw vegan "marshmallows" for a truly authentic rocky road experience turned RAW!

Make 1 big, beautiful rainbow cheesecake or lots of little mini cheesecakes with this divine and ultra colorful recipe by Ulyana Michailov of Kitchen Fairy. She uses macadamia nuts for their rich flavor and high oil content, making for a truly decadent experience. Source out the freshest macadamia nuts you can find as this will make a big difference in the result. Mac nuts are rich in monounsaturated fats and nutrients such as thiamin, manganese, magnesium and copper, and are a special treat that taste oh-so-delicious!

There are so many ways to enjoy this gorgeously sweet and simple raw vegan caramel sauce by Sarah McMinn of The Sweet Life!

*Top your raw cakes and pies with a dollop or drizzle

*Use as a dip with slices of fresh fruit

*Top raw ice cream

*Drizzle it over hot chocolate

*Add a spoonful to nut milk or a smoothie to sweeten it up a bit

*Straight up with a spoon

No shame in admitting sometimes the craving hits for something naughty...Cheez-It naughty...

Well if you find yourself in that predicament have no fear, Lisa Viger of Raw on $10 a Day or Less has the perfect recipe for you!

These turn out crunchy, salty, cheesy, with just the perfect amount of spice. And the best part is they're made with 100% raw, wholesome ingredients that you can feel good about ingesting. Enjoy!

The rich and intricate flavor of intense dark chocolate merges with the delicate flavor and aroma of blood orange as well as a surprising kick of habanero chili pepper. This raw brownie by Amy Lyons is beyond delicious and knocks the socks off of any cooked brownie recipe! Sink your teeth in and experience the bliss-inducing effects of truly raw cacao and the tummy warming effects of habanero!

How could we not want to share this incredible recipe from Heather Pace of Sweetly Raw?! A dense chocolate walnut cake made with almond pulp, walnuts, date paste, raw cacao and vanilla formed into cupcake sized delights, topped with a creamy raspberry cashew frosting. You can devour one of these sweet treats completely guilt free. Perfect for Valentines day or any special event.

A totally yummy yet incredibly simple crispy flax cracker recipe perfect for scooping up a savory, herb-filled raw "tuna" salad made primarily of walnuts and veggies! Recipe for both crackers and salad by Sarah McMinn of The Sweet Life included below! Enjoy!

This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn't have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!

Raw, vegan and gluten free, these savory mushroom burgers by Lisa Viger of Raw on $10 a Day or Less are definitely on the menu tonight! Serve on a bed of fresh lettuce with a dollop of fresh avocado mayo, some extra chopped red onion, and maybe a few diced tomatos or hot peppers.