If you make this recipe by Fragrant Vanilla Cake you will have discovered a new favorite that you'll want to create time and time again! A rich "pumpkin" cheesecake filling made with young coconut and carrot tops a crust of dried coconut, buckwheat, dates and a blend of delicious spices for a gingerbread-like effect. Raw, gluten free, guilt free, decadent, and the perfect dessert to share with even a diverse mix of company. Folks will be asking for seconds...
Crunchy carrot noodles by Chris Anca of Tales of a Kitchen dressed with an ultra creamy, zesty, tahini-based garlic sauce made with fresh lemon, tamari, grated ginger and garlic. Make sure you have a jar of Dastony's raw tahini handy in the cupboard, you'll be able to create delicious sauces and dressings like this one quickly and easily that way. This noodle dish tastes great topped with chopped parsley or cilantro, sesame seeds, pine nuts, hemp nuts, walnuts or anything else you fancy!
A deliciously creamy, oil-free, vegan Thai sauce made from avocado, tomato, jalapeno, onion, lime, ginger and cilantro dresses ribbons of fresh zucchini, shredded lettuce, crunchy veggies and cubes of juicy jicama. You will love this ultra fresh, flavorful, RAW Thai pasta dish by Priscilla Soler of Gastrawnomica! Serve it for dinner or lunch today, you will be happy that you did!
In the spirit of this season of all things pumpkin, we bring to you Fragrant Vanilla Cake's amazing raw chocolate pumpkin pie cups! Amy Lyons has taken two of the most beloved fall- time desserts and combined them in a way you may have never seen done before. Step away from those peanut butter cups, and leave the leftover pumpkin pie alone and instead indulge in this blissful recipe that will leave you without a trace of guilt.
There is something absolutely mouth-watering about the combination of flavor, spice, and textures found within traditional Indian food. However, most Indian-inspired recipes are pretty heavily cooked and often contain a lot of dairy! If you're a fan of both Indian food AND raw food you'll absolutely love this recipe by Joelle of jarOhoney! You can enjoy the delicious blend of flavors and spices synonymous with this style of cuisine all the while maintaining a raw, vegan path. Cashew cream cheese infused with curry spice, pink salt, currants and green onions is encrusted in raw "dry roasted" peanuts, layered with a spicy Bengali chutney, and served with fresh cucumber rounds, bell pepper strips or carrots. Delicious!
For this recipe by Emily Von Euw of This Rawsome Vegan Life it's all about the creamy garlic infused cashew butter sauce - it's absolutely delicious and surpasses any dairy based version! You can use the vegetables of your fancy for this particular recipe. Zucchini works, as does parsnip, sweet potato or carrot like in the photograph. For this recipe you'll need one of our most beloved kitchen appliances: the spirooli spiral slicer. Enjoy!
Feeling a bit bored with your usual green salad dinner entree? There is no need to ever be disenchanted on a raw food diet - not with the myriad of creative raw food recipes out there! These veggie burgers by Kristina Ladecka of Spiced Blueberry Shake make a flavorful and satisfying addition to your salad at dinner. Don't be tricked by their filling nature, they are very easy to digest, are low in fat, and actually contain zero nuts. Fresh yet hearty. Enjoy!
This delicious recipe by Kristina Ldecká of Spiced Blueberry Shake turns out looking nearly identical to traditional sushi yet is vegan AND completely free of cooked rice! The uncooked "rice" is a yummy and simple combination of fresh parsnip, pine nuts, zucchini and a splash of lime. For the filling you may choose a variety of vegetables you have on hand, however this version calls for arugula, carrot, portobello mushroom and of course avocado. Dunk your sushi rolls in some shoyu with fresh ginger and a smear of raw wasabi paste!
The sauce...it's all about the sauce with these delicious brown rice paper hand rolls by Rebecca Leffler of GREEN CHIC By Lafleur. They're filled with all-raw fixings of fresh mango, carrots, avocado, mint, cilantro, chives and more! The perfect combination of ingredients for a light end of summer meal or appetizer. Enjoy!
A wonderful dessert by Priscilla Soler of Gastrawnomica which utilizes the natural sweetness found in carrots and banana instead of relying on anything refined. The cake itself is nut free and has a nice light texture and is so delicious paired with the creamy young coconut cream frosting. You can choose to make this recipe fat free by substituting banana ice cream for the coconut frosting on top. Enjoy!
A refreshing, energizing and revitalizing plant juice elixir that will tantalize those taste buds. Make this recipe when you're body tells you it needs a hit of hydration, vitamins, antioxidants and quick energy! You'll love how this unique combination of ingredients taste together. Sweet and utterly thirst quenching; you can taste the love!
Kale continues to prove itself as one of the most versatile and healthful ingredients on a raw food diet! Salads, chips, smoothies, juices, soups, and more can all be made with kale - a common leafy green veggie whose nutrient density easily elevates it to superfood status. Try these pleasantly sweet and tasty Carrot Cake Kale Chips by Fragrant Vanilla Cake - a fun variation to the usual salty and cheesy flavored kale chip most are familiar with. This recipe incorporates flavors of ginger, vanilla, cinnamon, cardamon, coconut, and butterscotch-like lucuma. An ultra healthy sweet treat!!
Juicy tomato, fresh onion, crispy lettuce and creamy cashew mayo all piled high between two pieces of raw onion bread! An explosion of textures and flavors with every delicious bite! Absolutely satisfying and quite easy to make as well.
Gourmet raw food does not need to be complicated, in fact it can be down right easy. This delicious recipe for falafel balls with a tasty cashew and garlic aoli sauce derives most of its hearty texture from fresh carrot, sunflower seeds and flax. Spices of cumin and curry combine with fresh parsley, onion and garlic to create an explosion of flavor with every bite! Leave them in the dehydrator a little longer for a crispy finish. These will last up to a few weeks in your fridge - ready to serve up for dinner. Try them wrapped up in a leaf of fresh lettuce!
Dehydrated veggie herb crackers stacked with macadamia chevre and softened, olive oil, sea salt and lemon infused asparagus. Serve with a side salad of fresh arugula, cherry tomatoes, sprouts and a drizzle of balsamic vinaigrette. Who says raw food is boring?
When there's awesomesauce involved you know it's going to be good! Try out this all-raw veggie burrito with a delicious lemony zucchini and sesame seed based tahini sauce. Use collard or cabbage leaves for the burrito shell and load up the inside with cucumber, bell pepper, carrots, tomato, cilantro, avocado and sprouts!!
There are 3 great things about kale! It is highly nutritious, there are endless ways to enjoy it, and the more you eat it the more you'll crave it!! From salads to chips, marinated or eaten fresh out of the garden - kale is highly versatile. This hearty salad is made with metabolism boosting coconut oil, onions, and fresh veggies and is left to crisp up in the dehdrator.
Check out this combination of beets, carrots and blood oranges with greens in a sweet orange vinaigrette. The color combination is lovely, but the sweetness of the salad is delicious and so light. Very healthy and tasty! Thanks to Amy Lyons of Fragrant Vanilla Cake!
A salad like this with a ton of really gutsy flavors is perfect to pair with something more mellow like whole grains or some sprouted bread and a bean dip. Go find some fresh cilantro and make yourself a beyond exciting raw winter salad.