A mouth watering raw pizza with a garlic & seed crust, spinach pesto and marinated veggies on top. Fresh, yet complex in flavor and completely satisfying. Serve a slice (or two) with a side salad full of fresh greens and sprouts and enjoy nature's bounty and this gourmet creation!

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!

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.

Amy Lyons by Fragrant Vanilla Cake introduced us a cute little dessert -  Mini Raw Raspberry Rhubarb Streusel Topped Cheesecakes. They are delicious with the tart berries and rhubarb balanced out with the sweet cheesecake and crunchy topping. Enjoy!

Poblano peppers stuffed with a hearty filling from walnuts and lots of veggies.
Served with a delicious mole sauce and some raw sour cream.Very healthy and tasty. Thanks to Amy Lyons of Fragrant Vanilla Cake!

Amy Lyons of Fragrant Vanilla Cake introduced us another wonderful recipe: Raw Tiramisu Brownies. She made a dark chocolate brownie layer for the base, then a coffee flavored vanilla cake layer and then topped it off with a layer of coffee cream. Enjoy!

Amy Lyons of Fragrant Vanilla Cake introduced one more wonderful recipe:The Ultimate Raw Carrot Cake.  This is amazing moist carrot cake with with lots of smooth creamy filling. Enjoy!

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!)

Rich and fudge, these brownies are a healthier version of the original.They include raw almond meal, sprouted oat flour, dried shredded unsweetened coconut, raw cacao powder, medjool dates and small organic bananas. These look  amazing and taste fantastic! Thanks to Amy Lyons of Fragrant Vanilla Cake.

Do you have an overwhelming sense of Deja Vu? Make your own childhood favorites with this amazing oreo alternative recipe from The Sweet Life by Sarah McMinn

Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal.

There are many ways you can use leftover pulp and this pizza recipe is just one fabulous example to get you inspired and started with getting the most from your produce and your daily juice!

There is no better way to end a meal than with a creamy, luscious cheesecake. Amy Lyons by Fragrant Vanilla Cake created gluten free, raw, vegan cheesecake. Here is what she tells about her recipe: "It was slightly tart with a pop of lime flavor, super creamy and rich with dark chocolate, plus salty and crunchy with the pistachios."

Raw falafel wraps by gourmet master chef Russel James. Veggies combine with various nuts and seeds, spices, and fresh herbs to create the flavors and textures you're familiar with in Middle Eastern cuisine. If you're feeling a bit fancy this is a great recipe to try and and share with family and loved ones!

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!

Spring may not be far away but lets admit it....its still frigid out there! When a cold salad just doesn't sound appealing turn to a recipe like this one by Sarafae of Addicted to Veggies for wilted greens smothered in a creamy sauce, made warm in the dehydrator. Get your greens in AND feel satisfied and nourished on a cold winters day.

Include kale in your diet and you'll get a great source of fiber, antioxidants, vitamins and minerals. It will help to strengthen your immune system - your hair, skin, and nails will look much better. One cup of kale has only 36 calories and zero fat, which helps weight loss.
Amy Lyons by Fragrant Vanilla Cake offered a great recipe of Thai Chili Coconut Kale Chips. It is very tasty, easy to make and it makes a great healthy option for a snack.

We would like to share with you a delicious homemade chia crackers by Deborah Marsh. It contains Pili Nut that is similar to a pine nut, but larger like a peanut. Pili nuts are high in potassium, phosphorus, calcium, and rich in protein. Everyone who likes to try something unique and healthy will absolutely love this snack.

Delicious and highly elegant lemon poppyseed cakelettes by Amy Lyons of Fragrant Vanilla Cake made from a base of unsweetened coconut and raw, gluten free almond and buckwheat flour. A gooey lemon caramel sauce and coconut streusel crumble tops each lemon cake with style.

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!