A delicate bed of mixed greens dressed lightly with a sweet orange garlic dressing. Perfect for a light lunch or to accompany a heartier entree during dinner.

I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…

I have finally signed up for a weekly CSA box and have been getting insanely delicious organic pears. Really, I never ate pears before because there was always such a high likelihood of them being all mealy and not that great. This organic, local food box has changed my life when it comes to fruit, and especially my opinion on pears! Bosc, bartlett, the other random type they've sent me...wow! Insanely juicy and sweet, and with an amazing texture! Looking for more ways to enjoy them, I started to experiment with making a juice. Well, really more of a blended fruit drink as fiber is one of my fave characteristics of fruit and I'm not about to give that away to a juicer!  I also love that you can blend up the skin of the fruit, adding even more of a nutritional punch to this delicious and refreshing drink.

Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!

Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!

And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.



I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.

The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!

The perfect fall treat that will bring you back to childhood. Crisp apples coated in raw maple caramel with cacao nibs and cashew bits.

The maca helps to temper and balance out your adrenals, the bananas are an excellent source of quickly digestible carbohydrates (40-60 minutes), the lucuma powder gives the shake a nice caramel flavor, and the almond milk makes it super creamy and smooth.  Plus, the cinnamon aids in digestion and gives it a nice little send off. What could be better?

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.

Loaded with antioxidants and packed with deliciousness, this nutty, chocolaty ganache will make you the life of the party!

Surprisingly, Basil adds an amazing flavour to this smoothie! Cherries are powerful anti-inflammatory fruits. Wild-blueberries have anti-oxidant properties that can keep you looking and feeling young. If you can get raw, unpasteurized coconut water (either in a coconut or from Exotic Superfoods or Harmless Harvest) it’s a great carrier liquid to use in smoothies. Coconut water acts as a carrier by delivering nutrients straight into the blood stream. It was used in WW2 for blood transfusions on the battle field and is the most similar liquid to our blood plasma on the planet. This smoothie just so happens to be a natural anti-inflammatory, and a great choice for someone with arthritis or pain.

This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.

I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.

Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.

This is a real hearty meal with a kick that’s perfect for those cold winter days!

So for tonight’s dessert I am serving friends this incredibly simple and light Persimmon Gelée. Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess. Plated with honey and dusted cinnamon, this light and tasty dessert is how I describe Amsterdam: beauty in enjoying the simplistic things in life!

I kept this recipe extremely basic for it to be as easy as possible on my stomach. If you want to go all green wild vixen and add all kinds of veggies, other fruits, superfoods and fun stuff, go ahead and do it! I´ll give it a few more days then add some raw cacao!

This weekend I made Chocolate Crackles. Remember those chocolaty, crunchy and copha filled party crackles?? Every kiddy party had them along with the rice bubble marshmallow cupcakes, honey cornflake cupcakes and fairy bread (the best!).

The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!

Kelp noodles and veggies galore drenched in a spicy Asian inspired almond ginger sauce. 100% raw and health promoting! Let the sauce sit with your kelp noodles for at least 8-10 minutes or so before devouring, as this will soften the noodles giving them an absolutely delightful texture! Dinner is coming right up....