Keep "stylishly sinful" with Karolina Eleonora's decadent recipe for a chocolate mousse containing both coffee AND chlorella. After-all, to be a true raw foodie you must get a little crazy in the kitchen at least once in a while! If you don't do coffee use maca instead for a malty flavor and nice mellow energy boost.

Tasty and oh so fresh! These tacos are low fat, very simple, and contain absolutely no corn or gluten containing flour! Use very thinly sliced jicama root for your taco shell, wrap up lots of yummy fresh vegetables, and choose between a sweet and herby mango beet or a savory and tangy avocado lime sauce for dipping. Enjoy!

Hannah Mendenhall shares her secret recipe for raw food key lime pie. It is an avocado lime based filling on an oat flax crust.

This is an extremely decadent raw chocolate mousse cake, featuring surprisingly avocado! I was inspired by amazing cake maker Anna Middleton from Rawsome to bring avocado into fresh cakes such as this one - they are so creamy and versatile to use and really take on whatever flavour you put in, which is this case is chocolate!

This gorgeous and wholesale recipe was adapted by Golubka from a recipe found in The Sprouted Kitchen by Sara Forte. Instead of preparing the quinoa traditionally using heat, Golubka chose to sprout the quinoa and leave it in its raw state. The vibrant green of the collards contrasts perfectly with the ruby hue of fresh beets and vibrant orange of carrots. Don't forget to include thick slices of avocado, fresh sprouts, and a generous spread of miso-carrot sauce.

A 3 piece layered ice cream cake made with nothing but raw unprocessed ingredients! Chocolatey and rich with a beautiful variation of taste and texture. A nut raisin nut crust is topped with layers frozen banana ice cream, both pure chocolate and a coconut banana flavor with chocolate chunks. Top your cake with raw cacao and chopped pecans to complete the presentation.

Amber says of this recipe, "Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño."

I considered naming this one “raw vegan protein butter” since it’s loaded with complete protein from the sprouted quinoa. When I make it I store it in the fridge (for no more than 2 days) and use as dip, dressing or butter. This time around I grabbed a few baby carrots from the garden and paired with the smoky butter it was the most perfect afternoon snack. You are very welcome to do the same but be prepared for the complete and utter perfection of texture and flavor combination.

Searching high and low for the perfect homemade gazpacho soup recipe? Look no further! For a sweeter gazpacho you can use cherry tomatoes as the base. Somehow this soup just hits the spot every time with its tangy, savory deliciousness!

Dessert doesn't get much easier than a parfait! The great thing about these cute stacked desserts is that they can be equally enjoyable as a breakfast or a snack. Within this recipe you will learn how to make an ultra creamy banana almond parfait cream as well as a quick chocolate mousse. Use the juiciest, ripest figs available to you! Fresh figs, raw honey and cacao together....the result is Euphoria!

What fruit is rich in nourishing omega 6 fatty acids, adds the most amazing creamy, silky texture to recipes, and mixes astonishingly well with the flavor of chocolate? Well, avocado of course! Simply mix up some ripe avocado, cacao powder, your choice of sweetener and dates and you'll have an instant chocolate pudding full of nutrition and life giving energy!

Kristina describes her fresh green salad creation complete with creamy avocado peach dressing. "Avocados and peaches are both summer delights! When combined, they create a creamy and sweet savor for your salad! Enjoy the sweet and juicy flavors of this salad! It is low fat, and it is so refreshing!"

Fresh spicy arugula and cucumber is dressed with a simple and elegant creamy avocado dressing flavored with tarragon, red pepper flakes and black pepper. Arugula is a wonderful green to incorporate into your diet. Not only is it packed with flavor it is also rich in the mineral sulfur which gives it that mustardy kick. Sulfur helps to maintain youthful skin with glowing elasticity!

If you walk into someones garden this time of year you are likely to find zucchini in abundance! This is a unique and playful recipe by Lisa Viger for stuffed squash blossoms done in the raw. You can also find these beautiful seasonal flowers all over at most local farmers markets during the height of the summer squash season. They are delicate so pick or purchase right before you intend to make this recipe!

Want to achieve the silkiest, smoothest, richest mousse pudding consistency without using eggs, butter, or cream? Than turn to none other than the noble avocado, which will not only create that texture you desire but also infuse your recipe with loads of heart healthy mono-unsaturated fats, vitamin E, Vitamin K, and folate! Within this recipe you will also find tips from Jennifer Cornbleet on how to turn your mousse into an ice cream, a chocolate sauce, and a buttercream frosting. For the parfait, layer with a blended coconut cream. Dip in and enjoy!

Ice cream made from 100% raw fruits and nuts? YES! And it tastes like a totally decadent treat! This recipe does call for an ice cream maker, but if you don't have one do not despair, you can still make it by placing your fruit puree in the freezer and stirring every half our or so until frozen. If you've ever shied away from making a raw ice cream because of a long complicated list of ingredients than this is the recipe for you. Sweet and simple.

If you're a fan of collard wraps why not try using chard instead for a little variation! The unique pillowy texture of chard will create a sandwich "pocket" instead of a burrito style wrap. These are so fun to eat and super quick to prepare! Try out this recipe for an easy snack, or make up a big batch for an entire meal. Doing green wraps and sandwiches is an awesome way to get'cha greens in when the usual salad just isn't going to cut it.

Creamy, slightly spicy, light in the tummy and totally yummy, there's a reason why avocado soups are a favorite amongst raw foodies! Rich in essential fatty acids from avocado, olive oil, and pepitas, this recipe is also high in zinc and vitamin E which are amazing nutrients for the skin! Lisa Viger notes the price of the ingredients she uses, proving that raw food can be as affordable as it is nutritious and fun to make! Add in a little lemon or lime juice if you want a slightly more tangy version. Play around with your seasonings to create endless variations!