Who doesn't love a rich, smooth slice of pumpkin pie during the Holidays? Irish Moss - a seaweed that creates beautiful, fluffy, nearly whipped pie textures without the use of any added fat - is used here along with coconut oil to give the filling that perfect authentic pumpkin pie texture. This recipe contains fresh ginger juice and spices of ground cinnamon, nutmeg, cloves, and a touch of turmeric to add a nice pop of orange. Wow the entire family for Thanksgiving this year!

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!

To me, this Autumn Elixir Smoothie combines so many wondrous elements of fall; the warming notes of cinnamon and pumpkin pie spice, with the creamy combines of banana, freshly made almond mylk, and cooling fruits like pear.

This doesn't contain any actual cereal grains, but does give that same feeling of nice big bowl of cereal and milk. The milk is even sweet and drinkable when finished. Enjoy!

Who doesn't like making up names for raw recipes? I sure enjoy it ... almost as much as I like fruit noodles. Froodles were inevitable.

This pleasantly sweet autumn granola uses fresh pumpkin puree as a flavorful and festive binding agent to hold other wholesome ingredients such as hemp and pumpkin seeds, dried fruits, rolled oats and dried buckwheat together in crunchy bite sized pieces. Perfectly spiced with warming ginger, cinnamon, nutmeg and clove. Serve a bowl with slices of fresh fruit and homemade almond milk!

​I really used to LOVE Rolos and one day I was in my kitchen thinking, why not start making alternative versions of my childhood favourites? Then the idea for Rawlos was born (see what I did there!) These have just the right combination of gorgeous meltingly ‘milk’ chocolate with an incredible sticky caramel inside... you won’t believe it’s sugar and dairy free! They are a treat for sure - maybe have one or two (or three) after a very big, green smoothie!

HAPPY NATIONAL BLONDIE DAY!

That’s right—today, January 22nd, is apparently National Blondie Day. Since I consider myself a bit of a blondie queen, I couldn’t possibly let it pass by unnoticed, now could I?

I found out about this “holiday” on Thursday night, as I was riding the emotional high that your kind comments lent me. One particular comment stuck out to me. Brenda said:

Now, go dream up some wonderful super easy recipe for me to try out.

So I did. And wouldn’t you know, it was a smashing success on the very first try!

This recipe:

uses common ingredients
works with a variety of substitutions
takes less than 5 minutes to prepare from start to finish
requires only one piece of equipment (food processor)
conveniently makes just one serving
doesn’t require any advance prep
does NOT require baking OR dehydration
provides instant gratification

It also happens to be:

raw
vegan
gluten-free
grain-free
dairy-free
oil-free
and frickin’ DELICIOUS!

So here it is, folks. This is the treat I spontaneously concocted in my kitchen on Thursday night, thanks in large part to YOU. Consider it my little way of saying “thank you,” again.

This is a sweet and tangy delicate after dinner treat or any time snack! A powerhouse of nutrition with a nutty lemon bite.

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You may be thinking, "broccoli and banana?!" Yes we know its an unlikely pair, however, this smoothie works out very nicely. The sweet creaminess of frozen bananas helps to smooth over any overly green flavor of broccoli. The spinach and spirulina are hardly even detectable, however they do contribute to the creaminess of texture. Maca and lucuma add a subtle maltiness that is quite delicious. The result is a thick, creamy smoothie packed to the brim with green nutrition! Top with bee pollen for an immune system boost as well as extra protein and B vitamins.

Have you had the divinely pleasing taste experience of raw cacao paired with organic blackberries? This recipe is so easy to make, but is definitely not lacking in flavor (or antioxidants for that matter!) Wild harvested blackberries are best but if you don't have them just choose the highest quality organic variety that you can. Low in fat and super high in nutrients, this ice cream will delight your palette and your eyes as you gaze upon the vibrant hues of purple and dark 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.

Even a treat like ice cream can become a highly nutritious superfood when you make it raw vegan! Black sesame seeds are especially high in minerals such as calcium, zinc, and copper and are amazing for the hair and skin. In Chinese medicine they have a warming, chi balancing effect and have even been said to bring back color to hair thats begun to grey. This is a delicious gourmet recipe by Golubka that will tantalize those taste buds and give the body a hefty dose of nutrients from black sesame and fresh coconut!

If gloomy fall weather has you feeling a little less than cheery this recipe may very well be your remedy! This cheesecake by Ulyana Michailov is like sunshine and joy in a pie pan! Enjoy the silky texture of young coconut, cashews, irish moss and fresh mango paired with an almond coconut crust.

A smoothie full of good omega fats for everyone and specially designed with baby bellies and nursing mammas in mind. This smoothie makes a great breakfast or afternoon snack. And look at the frozen heart-shaped strawberry! How perfect for this for the Omega Baby Smoothie. It tastes a lot like a strawberry milkshake with a hint of kiwi, such great flavor and super good for you too! Some studies suggest you should avoid hemp oil during pregnancy and others suggest it’s a great addition, so use your intuition and consult with a nutritionist before using it as your omega source during pregnancy OR just switch to Chia Oil instead :)

Chef Raw Loulou says - "One thing I used to love about Holloween as a child were the 'Toffee apples' (aka Pomme d'amour as the French call them.... such a great name!!) my Mom used to make for us. I felt like making a healthier version of these today, but not using apples, but bananas instead......"

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

Nothing goes better with a warm cup of tea in the Fall than a sweet coconut macaroon especially when it possesses a bright pop of orange like these! Warm them up in the dehydrator for a more authentic macaroon texture and to saturate your ingredients with rich coconut flavor.

This is a refreshing and very simple soup that's perfect for a hot summer day.

calories: 356
fat: 28 gr
carbs: 27 gr
protein: 5 gr

This is the perfect salad to ease your way into eating more kale! It's covered in a creamy, tangy mayo and topped with a smoky walnut crumble.