INGREDIENTS 4 cups gluten - free rolled oats 1
cup raw sliced almonds 1/2 cup coconut sugar 1 tablespoon raw cacao powder 1 teaspoon ground flaxseed 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1 tablespoon cacao nibs 1/3 cup coconut oil 1/3 cup Philosophie cacao bee honey or Philosophie green bee honey 4 teaspoons pure vanilla extract Serve with: additional cacao nibs, strawberries + coconut yogurt
Caramelized Almond Topping 60 g salted butter 1/4 cup brown sugar 2 tbsp liquid honey 1 tsp vanilla extract 1
cup raw sliced almonds
Not exact matches
Honeyed Lavender Apricots 5 - 6 ripe apricots — thinly
sliced 1 teaspoon dried lavender flowers 1/4
cup raw honey
Pickled Cherries, Jicama, and Daikon Radish 1
cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama —
sliced a few
slices of Daikon radish 1/2
cup raw apple cider vinegar 3 tablespoons
raw agave nectar or another sweetener of choice
Raw Onion Bread 1/2 lb yellow onions — sliced 1 cup raw sunflower seeds — soaked for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grin
Raw Onion Bread 1/2 lb yellow onions —
sliced 1
cup raw sunflower seeds — soaked for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grin
raw sunflower seeds — soaked for 1 hour 1/4
cup nama shoyu 1/4
cup olive oil 1
cup flax seeds — ground in a coffee grinder
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4
cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
-- 1/2
cup grated
raw mangoes - 2 tbsp chopped garlic - 1/4
cup thinly
sliced onions - 1/2
cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry
1
cup sugar 1/3
cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2
cups raw almonds, coarsely chopped 8
slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda
quartered and finely
sliced 100g
raw sugar 1/2
cup freshly squeezed lime... Continue reading →
4
cups raw oats (not quick or instant) 3/4
cup unsweetened coconut flakes 1/2 — 3/4
cup chopped nuts / seeds (I used 1/2
cup sliced almonds, will add flax seeds next time) 1
cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw cashews 1
cup dates 1/2
cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch
slices for inside of pie
1
cup raw almonds 1/2
cup raw walnuts 3/4
cup pitted dates, packed 1
cup unsweetened dried apple
slices 1/4
cup raisins 1 teaspoon cinnamon 1/4 teaspoon sea salt
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped
raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/2
cup oats 1/2
cup raw almonds Place
sliced apples or...
3/4
cup sliced raw almonds, you can use blanch almonds as well 1
slice whole wheat bread, chopped 2/3
cup white wine 1 3/4
cup vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped
Summer Squash Herb Salad (Adapted from The
Raw 50) 1/2
cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini —
sliced on a mandoline or any way you like 2 yellow summer squash —
sliced
Layers 3 ripe bananas,
sliced thin 225 g / 1 1/2
cup raspberries, mashed with a fork 225 g / 1 1/2
cup blackberries, mashed with a fork 125 g nut butter 120 ml
raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2
cups thick cream, chilled
Filling (adapted from
Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pep
Raw Food / Real World) 3 medium onions —
sliced thinly juice of 1 lemon 1/4
cup nama shoyu 1/2
cup brown rice vinegar 1/4
cup Jerusalem artichoke syrup OR
raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pep
raw agave syrup 3
cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
* 3/4
cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons
raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic,
sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Chocolate Almond Smoothies 1
cup unsweetened vanilla or original almond milk 2 medium bananas,
sliced 2 tablespoons almond butter or 20
raw almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup 1
cup ice cubes
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1
cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped
raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
1/2
cup packed fresh dill 1/2
cup packed fresh mint 1/2
cup packed fresh parsley 1/3
cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts,
sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2
cup extra virgin olive oil 1/2
cup crumbled feta cheese 1/2
cup Greek yogurt 1/4
cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving.
1
cup of Good Karma Protein FlaxMilk 1/2 of a medium sized zucchini, trimmed and
sliced into spears or coins 1 tablespoon of
raw cacao powder 1 tablespoon of your preferred nut butter 1/2 scoop of protein powder 1
cup of shaved ice
1) 1 1/2
cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of
raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana,
sliced into small pieces (for topping) 12) Honey (for topping)
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and
sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3
cups raw pepitas (green pumpkin seeds) 1/2
cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2
cups low sodium vegetable stock, divided
Peanut Butter
Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas,
sliced & frozen 1
cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Raw Almonds 1
cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Raw Cashews 1/4
cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Peanut Butter 1/4
cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Agave 1/4
cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...
1) I
sliced my chicken
raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1
cup buttermilk instead of 2 % 4) I left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.
Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1
cup wine (water can be used instead) 1
cup raw rice 6 pork chops, fat removed 1 package onion soup mix
sliced mushrooms
sliced almonds Directions Mix soup and water; add wine, if desired.
* 1 bunch of Lacinato (aka «Dinosaur» or «Tuscan») kale * extra virgin olive oil * 2 blood oranges, supremed * 1/2 perfectly ripe avocado,
sliced * 1/4
cup minced cilantro * 1 handful of
raw pine nuts * aged balsamic vinegar
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly
sliced 1/2
cup sun - dried tomatoes olive oil, drained, patted dry, and thinly
sliced For the pesto: 3 packed
cups baby arugula 1/3
cup fresh basil leaves 1/3
cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix of
sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g)
raw, hulled sunflower seeds * 1/4
cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g)
raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1 1/2
cups whole wheat pastry flour 1/2
cup all purpose flour (or white whole wheat flour) 1/2
cup hazelnut meal 2/3
cup coconut palm sugar, divided 1/4 teaspoon salt 1/4
cup extra virgin olive oil 1/4
cup hazelnut oil (or high - oleic safflower oil) 1/4
cup cold water 3
cups sliced rhubarb 3
cups raspberries 1
cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon
raw (turbinado) or demerara sugar, for sprinkling
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4
cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly
sliced 1 medium kohlrabi, peeled and julienned (I
sliced thinly with a mandolin, then cut into matchsticks) 1/4
cup whole
raw almonds, lightly toasted and coarsely chopped 1/4
cup raisins or other dried fruit
Ingredients: 2
cups (300 g) kohlrabi, peeled and
sliced 1.5
cups (200 g) cucumber, halved, seeded, and
sliced 5 sprigs dill weed, divided 4 Tbsp
raw cashew nuts 2 Tbsp -LSB-...]
3
cups rolled oats 1
cup sliced almonds 1
cup pecans 1
cup hazelnuts 1/2
cup raw shelled pumpkin seeds 1/4
cup plus 2 tablespoons dark brown sugar 1/4
cup maple syrup 1/4
cup macadamia nut or walnut oil 3/4 teaspoon salt
3 Cups
Sliced Fresh Strawberries (or 1/2
cup per shortcake) 1 Tablespoon
Raw Honey 2 Cups Heavy Cream (or 1/3
cup per shortcake) 1 Teaspoon Vanilla 1 Teaspoon Maple Syrup
Filling: 3/4
cups organic sugar 3/4
cups milk (I used
raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2
cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2
cup organic blueberries
* 1/2
cup wild rice * 1 1/2
cups water * 1/2 teaspoon fine sea salt * 1
cup red grapes,
sliced in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2
cup raw hazelnuts * 1/2
cup crumbled feta cheese
Hollandaise Sauce 1/2
Cup Sliced Raw Almonds 1/2
Cup Hot Water 2 Tbs Earth Balance 2 tsp Lemon Juice 1/4 tsp Salt 2 Tbs Nutritional Yeast, optional (or 1/4 tsp turmeric for color) 1/2 tsp Dijon Mustard, optional
5
cups filtered water 1/2
cup raw cane sugar (or sweetener of choice e.g.
raw honey) 10 cm piece fresh ginger,
sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper
Pin It Author: Rachel Conners Serves: 8
slices Ingredients: For the crust 1/2
cup raw pecans 1/2
cup almond flour 2 pitted dates 2 tablespoons coconut oil 1 teaspoon cinnamon 1/4 teaspoon kosher salt For the cheesecake 2
cups raw... Continue Reading →
Ingredients: 1/4
cup semi-pearled farro 1/4
cup raw pepitas (aka pumpkin seeds) 1/2 red onion,
sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)
1
cup raw almonds 1/2
cup raw cashews 1 1/2
cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2
cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and
sliced
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green onions,
sliced 1
cup quickie vegan parmesan, divided
QUICKIE VEGAN PARMESAN 3/4
cup raw cashews, walnuts or
sliced almonds 1/4
cup nutritional yeast 1 teaspoon fine sea salt 1 teaspoon lemon zest (optional)
1 pkg Nasoya ® TofuBaked, Teriyaki,
sliced 1
cup broccoli florets 1
cup orange bell pepper,
sliced 1
cup green bell pepper,
sliced 1 can (8 oz) pineapple chunks 1/2
cup unsalted or
raw cashews 2 tbsp vegetable oil
1
Cup Almond Butter - Homemade or Organic 1 Egg 3 Tablespoons
Raw Honey 1 Tablespoon Vanilla Extract 1/4 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 4 - 5 Tablespoons Almond Flour 1/2
Cup Organic Dark Chocolate Chips 1/4
Cup Sliced Almonds
4 frozen bananas (about 4
cups sliced) 1/3
cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons
raw cacao powder 2 tablespoons peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving
3
cups of watermelon, small dice 1
cup of
sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon
raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly
sliced optional: nut based fresh mozzarella, or feta, to serve