Archive for the ‘Raw Recipes’ Category

Peanut Buttery Hummus (No Tahini)


Planning on whipping up some hummus but don’t have any tahini on hand? Let peanut butter come to your rescue!


This recipe can also be made raw for raw food eaters. Just soak the chickpeas over night and sprout for 2 days.


  • 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained or home made.
  • 1 garlic clove, peeled and chopped
  • 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/4 cup of chopped peanuts (optional, for serving)
  • Pinch of smoked, hot paprika (optional, for serving)


  1. 1

    Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.

  2. 2

    Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if desired. Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.


Awesome Watermelon Tart

Although it looks like it’s loaded with calories, this tart is actually made from, well, as the name says … watermelon slices lathered with low-fat vanilla yogurt and berries.

This impressive dessert will not heat up your house with a hot oven — no baking here. The “crust” in the tart is made from rolling each yogurt covered slice in toasted almonds for a nutty crunch.


Watermelon Tart

A low calorie dessert that actually looks mouthwatering?

Here’s a healthy and refreshing Watermelon Tart that’s low in sugar but will satisfy that sweet tooth.

Watermelon Dessert Recipe


Start off by cutting your watermelon into pie-shaped slices to form a tart. For those of you who are not watermelon aficionados, here’s a little tutorial of how I cut mine.

How to Make a Watermelon Tart


  • 1 cup sliced almonds
  • 1 (5 inch thick) slice of seedless watermelon, rind removed
  • 12 ounces Yoplait vanilla yogurt or your own choice
  • 1/2 cup blueberries
  • 1/2 cup sliced strawberries


  1. Toast almonds in a skillet over medium heat for a couple of minutes or until golden. Remove from pan to cool.
  2. Cut watermelon into 8 even pie shaped wedges.
  3. Dip outside curved edge of watermelon in yogurt then in sliced almonds and place on serving platter in a pie-shaped formation. Repeat with remaining watermelon wedges.
  4. Once all of the wedges have been placed in a pie shape, use the remainder of the yogurt to frost the top of the “pie”.
  5. Place blueberries and sliced strawberries in a decorative pattern on top.
  6. Serve immediately or chill until serving.
You can also use granola, coconut, or crushed pretzels for the outer cover ….  MMMMM ! YUM !
This is also a favorite for Raw Foodists.


Globally conscious herbal teas and supplements


Raw Zucchini Chips

It is safe to say that raw zucchini chips are the ultimate comfort food. Reminiscent of their not-so-healthy cousins, the potato chips, in terms of crunchiness and flavor, zucchini chips are light, healthful and can easily be consumed at any time of the day as a snack or part of a main meal. I love to snack on these in the morning, before starting work, alongside my usual green smoothie.

Zucchinis are very low in calories and recommended by nutritionists as an ideal diet food. At only 15 calories per 100 grams, one could eat a whole lot of raw zucchini dishes without having to worry about their figure!

Zucchinis are also loaded with important nutrients, such as folate, potassium, copper and vitamin A, which is a powerful anti-inflammatory agent. Potassium can help reduce an elevated blood pressure, which can, in time, lead to atherosclerosis, heart attack or stroke. The high fiber content of zucchini can help flush out cholesterol as well as promote healthy bowel movements. Fibers also ensure colon health by preventing carcinogenic toxins from settling in the colon.

Some studies have shown that the phytonutrients in zucchini may help reduce the symptoms of benign prostatic hypertrophy, a condition that can lead to difficult urination and sexual dysfunction in men.

High in manganese, zucchinis can contribute to overall health by assisting a number of physiological functions. Just one cup of zucchini contains about 20% of the daily recommendation of manganese, a trace mineral needed for the metabolism of proteins and carbohydrates.

Equipment Needed:

  • Dehydrator – Excalibur Recommended


  • 2 medium sized zucchinis
  • 3 to 4 tablespoons of fresh lemon juice
  • 2 tablespoons of olive oil
  • 1 tablespoon finely minced shallots
  • 1/2 tablespoon paprika
  • a dash of cayenne pepper (you can use more if you want the chips to be more spicy)
  • 2 finely chopped cloves of garlic
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • a dash of sea salt


  1. Slice the zucchini into very thin slices.
  2. Mix the rest of the ingredients into a marinade. Let the zucchini slices sit in the marinade for at least an hour.
  3. Place zucchinis onto dehydrator trays in single layers and dehydrate until crisp, for about 14 to 16 hours.


Globally conscious herbal teas and supplements

Portobello Mushroom Cap Burgers In The Raw

This recipe is for the RAW food eater. My self being one although when I am out and about if there are no raw foods I will eat a cooked meal once in a while. So, I guess I am 99% Raw Foody.

The reason some folks eat raw foods is that raw foods contain all their nutrition including the enzymes to digest each food. Once you cook a food above 116 degrees F* the enzymes start to die and you do not digest the total nutrients. When you digest the total nutrients of raw foods your body acts accordingly and discards ‘bad fat’ content appropriately.


This recipe is an amazing winter treat for all those burger lovers out there who miss a warm, delicious sandwich. It is simple to make, has great flavor and texture and can be eaten with veggies or between two slices of raw bread.

Mushrooms are fleshy, nutrient dense and low in calories, making these burgers a great option for people who are watching their weight. Moreover, mushrooms contain more vitamin D than any other vegetable, and are a great addition to the diet during winter days.

Mushrooms offer a wide range of nutrients, including essential amino acids, vitamin B, as well as minerals like copper, iron, selenium, manganese, magnesium and phosphorus. They also contain a special amino acid called ergothioneine, which is found only in mushrooms and yeasts and that functions as strong antioxidant.

The sunflower seeds are added both for their fiber, protein and essential fats, as well as for their texture and taste. I often add sunflower or pumpkin seeds to my raw vegan recipes, as I find it much easier to incorporate them in my main meals than eat them as they are.


4 portobello mushroom caps, chopped
2 tablespoons of soy sauce (nama shoyu)
1 teaspoon honey
1 tablespoon of apple cider vinegar
1 cup of raw sunflower seeds
1 tablespoon of chopped parsley
1/2 cup of chopped onion
1 tablespoon of chopped cilantro (optional)
1/2 cup chopped carrot
pepper and other herbs to taste

  1. Combine the nama shoyu, raw honey and vinegar in a bowl to form marinade. Add the chopped mushrooms in and let them sit for a couple of hours.
  2. Process the sunflower seeds in a high speed blender, until smooth.
  3. Add the mushrooms from the marinade into the blender and process until you obtain a slightly rough mixture (make sure it doesn’t turn into a very smooth paste).
  4. Incorporate the remaining ingredients and blend well.
  5. Shape the mixture into 4 burgers and dehydrate for a couple of hours on one side, and another couple of hours on the other side. Serve with raw bread and salad for a delicious sandwich.


Raw Lavender Lemon Tea Cookies

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.

2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.

3. Roll into balls and set aside.

4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.

5. Chill to set.

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!


Quinoa Salad Recipe with Blueberries, Strawberries and Watermelon

Quinoa Salad Recipe with Blueberries, Strawberries and Watermelon

Make the quinoa in a rice cooker and you’ll keep the kitchen the cool. This time I used Heidi Swanson’s Super Natural Cooking ratio of two cups uncooked quinoa with three cups water. It turned out fluffy and perfect, and made enough to create a generous quinoa salad.

First make the quinoa:

2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

You’ll need:

1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

For the dressing:

1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.

And voila! A vegan gluten-free salad worthy of July Fourth.

Cook time: Maybe 30 minutes

Serves six.



I just made granola with new ingredients and would like to share this recipe with you as it came out so delicious !

INGREDIENTS: ( I use all organic ingredients )

DRY:   Oats – Sea salt – cinnamon –  Ground Flax seedChopped Almond and PecansSesame seeds – Chopped figs – Chopped sweet prunes.

WET:   Honey – Agave – Maple syrup – Molasses – Vanilla.

I don’t give you the amounts as I don’t measure. I simply know how much I want to make and taste as I go along.

In a food processor or Mixer chop the Almonds, Pecans, Sesame seeds, Flax seeds to desired size.

In a Large bowl mix Oats with all dry ingredients;  Sea salt, cinnamon, Flax seed, Almonds, Pecans, Prunes, Figs and Sesame seeds.

Mix well with a large spoon till well blended.

In a glass or clay bowl add the Honey, Vanilla, Molasses, Agave and Maple syrup and warm 1/2 minute in microwave oven. Mix well with a spoon and pour over the Oats mixture.

Continue mixing for 2-3 minutes as the sticky mix has to incorporate with all the Oats.

Place in dehydrator for 8 to 12 hours – depending on your taste of crunchiness.

Keep in sealed tight container and enjoy with your favorite milk.


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