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!

Amy Lyons by Fragrant Vanilla Cake continues to surprise us with healthy and very delicious recipes. Here is a Raw Tropical Fruit Taco Salad. For this one she tossed fruits with lime juice, chili powder, a little sea salt and cilantro,she placed it on a bed of greens, topped it off with avocados and a macadamia queso fresco as well as some crunchy raw corn tortilla lime chips. Enjoy!

Here is a very creative recipe by Amy Lyons of Fragrant Vanilla Cake. She roasted the asparagus with lemon and olive oil, and then layered it with pink hued crackers and smooth chevre. Simply gorgeous and delicious!

To make this creamy Berry, Lemon & Macadamia Raw Vegan Cheesecake you need 2 cups of unsoaked macadamia nuts, 1/2 cup of coconut oil, 1 cup of frozen berries, 1/2 cup of fresh lemon juice. Delicious and healthy dessert – what else would you want? Thanks for the recipe to Ulyana Michailov by Kitchen fairy!

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 delicious Vegan Goat Cheese Stacked Salad by Sarah McMinn of The Sweet Life can embellish your dinner table or you can make it for lunch. It is easy to make. Just top the pear with nut cheese, a couple of hazelnuts, a few dried cherries and layer it with small pieces of arugula. Repeat 4 times and enjoy!

Make 1 big, beautiful rainbow cheesecake or lots of little mini cheesecakes with this divine and ultra colorful recipe by Ulyana Michailov of Kitchen Fairy. She uses macadamia nuts for their rich flavor and high oil content, making for a truly decadent experience. Source out the freshest macadamia nuts you can find as this will make a big difference in the result. Mac nuts are rich in monounsaturated fats and nutrients such as thiamin, manganese, magnesium and copper, and are a special treat that taste oh-so-delicious!

There are so many ways to enjoy this gorgeously sweet and simple raw vegan caramel sauce by Sarah McMinn of The Sweet Life!

*Top your raw cakes and pies with a dollop or drizzle

*Use as a dip with slices of fresh fruit

*Top raw ice cream

*Drizzle it over hot chocolate

*Add a spoonful to nut milk or a smoothie to sweeten it up a bit

*Straight up with a spoon

Oh my, banana cream pie! This has to be the best raw, vegan banana cream pie we've come across. A decadent culinary experience complete with a rich, buttery crust with hints of salt, creamy coconut banana filling, a layer of dense chocolate, vanilla frosting, and crunchy macadamia coconut streusel. Sink your teeth into a little piece of heaven!

Browsing through Laura-Dawn's recipe collection at Sacred Source Nutrition is always a good idea! You will surely be drooling and inspired to make some of her healthy raw treats. This recipe will have you licking your fingers and scraping the sides of your food processor for every delicious morsel. Macadamia nuts, raw honey, fresh coconut meat and sundried flakes, cacao nibs and vanilla...can you go wrong?!

So easy and delicious! A chocolate raspberry tart that you can easily adapt by using your favorite fresh seasonal fruit in place of raspberries. Fresh juicy fruit, a simple chocolate date/nut crust, and a generous drizzling of raw chocolate sauce; who can resist!

A whipped and creamy eggless mixture of macadamia nuts, cashews, zucchini and spices form the perfect appetizer when placed on top of thinly sliced yellow crookneck squash. Sarahfae recommends this particular variety of squash because of its soft texture and mild flavor making it a great substitute for tradition egg. Don't forget to garnish with a sprinkle of spanish paprika. Yum!

A crunchy macadamia nut snack sweetly spiced with a blend of low glycemic coconut sugar and aromatic garam masala. This is a great base recipe that you can take many different directions. For instance, if you prefer something more savory leave out the coconut sugar and vanilla and add a touch more salt. A great party snack idea!

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.

These white chocolate mint bliss balls are soft and melt in your mouth gooey. Fresh mac nuts and shredded coconut combines with melted cacao butter, soft dates, vanilla extract and the secret ingredient that really elevates this recipe to the next level: therapeutic grade peppermint essential oil! Peppermint oil has a soothing, cooling, and mildy stimulating effect on the digestive system and what better way to get the benefits than from a sweet bliss ball!

In my childhood years, I was never very interested in figs. I remember that the figs sold at the market were only small, bad looking ones that did not seemed appealing at all. My first encounter with the real big, juicy and sweet figs was during my years in university. I studied in the south where it was much warmer, even during the winter months. The fruits and vegetables were different there, bigger, sweeter, more delicious. I remember the first time I was at the farmer’s market and saw the figs. They looked so huge compared to what I was used to that I did not recognize them at first and had to ask what this fruit was. The seller was so amused by my question that she gave me a couple of figs to try for free.

It was truly love from first bite. Even 15 years later, I am still crazy for figs.

Ulyana's labour of love, it's her rainbow dream cake! Cashews, coconut butter and fruit pigments blended into swirls of dreamy rainbow hues. You may find yourself just wanting to admire its beauty, but we assure you once the first bite is eaten you wont want to stop eating! Within this recipe you will also find lots of suggestions for creating vibrant colors naturally without having to relay on any artificial food dyes.

A quick whirl in the blender and Voila! A wonderful chilled or slightly warm soup is served. This soup is creamy and full of flavor from red bell pepper, young Thai coconut, chipotle spice and masala. It is a combination of ingredients that just seem to hit the spot no matter what. Warming, grounding, and all life force left in tact, try out this soup for dinner tonight!

There are few things in this world more divine than fresh concorde grape juice. An absolute elixir of antioxidants to shield all of your cells from inflammation and damage. We recommend making some extra juice and drinking a glass (maybe with a little lime and sparkling water) while making this cheesecake by Heather Pace!

A creative and truly gourmet raw vegan recipe inspired by Danish pastries, served with homemade chocolate sauce and fresh juicy nectarines! Enjoy it for your next weekend brunch!