I incorporated my spicy peanut sauce into this sweet potato noodle dish. I was unsure how the sweet potato and peanut butter would work together, but it turned out great! Everything is raw minus the peanut butter. To make it raw, sub in a raw nut butter.
- 2 medium sweet potatoes, spiralized
- 1 bunch of kale, destemmed and torn into bite sized pieces
- spicy peanut sauce
- Massage kale with some oil and lime juice. Add to spiralized noodles. Top with spicy peanut sauce.
I can’t seem to find a pickle recipe that doesn’t taste like I’m eating a salt stick. I don’t get it! I thought this raw recipe would be a winner. Not so much. I mean, they are good, but I can’t eat more than a few.
- 3 c cucumber, sliced
- 1/4 c agave
- 1/4 c apple cider vinegar
- 3 Tbls salt
- 1 tsp mustard seed
- 1 tsp celery seed
- Mix the agave, cider, salt and seeds together. Pour over cucumber. Let sit for about 30 minutes before serving
It was another great week to work at the Green Scene. I made two beautiful raw dishes. One was this colorful summer pasta. The sauce needs a little work. I felt it was a bit bland. Some citrus and spice, such as sriracha, may be just the winning ingredients. It’s still a nice dish if you’re craving a light and refreshing meal.
- Add the veggies in one bowl, then whisk the dressing in another. Pour dressing over veggies. Enjoy!
Ok, time to break the raw streak. These are my first baked goods in a long time! I wanted to make something for my friend’s mom. She did a really good deed the other day and deserves to be thanked. I felt a batch of chocolate chip cookies would hit the spot.
I haven’t tried this recipe before and was quite pleased. They are buttery, chewy and so soft. Everything I love in a cookie!
- 6 Tbls warm water
- 4 1/2 tsp Ener-g powder
- 1 c butter
- 1 c sugar
- 1/2 c lightly packed brown sugar
- 2 tsp vanilla
- 2 1/4 c flour
- 1 tsp baking soda
- 1 tsp salt
- 1 120z bag chocolate chips
- Whisk the warm water and Ener-G together, set aside
- Cream the sugars, butter and vanilla. Add in the “egg” mixture
- In a separate bowl, combine the dry ingredients. Slowly add to mixer. Stir in chocolate chips
- Bake at 375 for 8-10 minutes
I made two raw zucchini dishes at work today. The first was a disaster. I was making a pesto out of raw corn, cashews and mint. The corn really didn’t work well for this dish. I also should have soaked the cashews for a little bit. Either way, I had a ton of zucchini noodles, so I decided to create a meaty marinara sauce. For making a sauce on a whim, I’d say it couldn’t have turned out better.
- 4 zucchini, spiralized
- 1 1/3 c sun-dried tomatoes, soaked
- 1/3 c oil
- 1/3 c walnuts
- 1 roma tomato
- 1 clove garlic
- salt to taste
- few leaves of fresh basil
- Pulse the sauce ingredients until you reach a desired consistency. I added in about 1 cup of water because I prefer a lighter sauce. Enjoy!
With all the running and cycling I’ve been doing lately, these quick, little energy snacks really hit the spot. I absolutely love this recipe. It’s from Vegan Food Addict and there isn’t a thing I would change.
- 1 c raw cashews
- 1/2 c old-fashioned oats
- 1/2 tsp cinnamon
- 2 c pitted dates
- 4 Tbls raw nut butter
- Process the cashews, oats and cinnamon until you reach a grainy consistency
- Add the dates and nut butter to the mixture. Process until everything is well combined. Form into balls (I made about 30 small ones). Refrigerate or freeze to keep fresh!
What can get better than a bite sized ball of energy? Um..nothing! My energy bites are the most delicious treats on the planet. Whenever I am having a sweet craving or want a quick snack before hitting the trails, I chomp down on a few.
I would like to play with the recipe a bit because they are a little on the sweet side for me. Other than that…they’re perfect!
- 1 c old-fashioned oats
- 2/3 c unsweetened coconut flakes
- 1/2 c peanut butter
- 1/2 c ground flax
- 1/2 c carob chips (or chocolate)
- 1/3 c maple syrup
- 1 Tbls chia seeds
- 1 tsp vanilla
- Mix everything together in a bowl. Once well combined, let chill for 30 minutes
- Remove from the fridge and form into little balls. I made about 22
Some days we just need a lazy, yet delicious dinner. That’s why I love leftovers so darn much. I reheated my BBQ walnut crumbles and added some roasted cauliflower. I served it with a side of fresh greens which were sautéed in oil, garlic, amino acids and nutritional yeast. Soo good!
I’ve been in a definite raw kick lately. The past week hasn’t been the best of my life and it’s done a number on my appetite. Despite having little craving, these raw foods are somehow hitting the spot. This noodle salad was so easy to make and the only adjustments I would recommend in the future are some heat (perhaps Sriracha) and some greens.
- 3 sweet potatoes
- few sprigs of chives, chopped
- 6 Tbls maple syrup
- 3 Tbls olive oil
- 2 Tbls golden balsamic vinegar
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 c walnuts, chopped
- Wash, peel and spiralize sweet potatoes
- Whisk together remaining dressing ingredients, add to noodles and top with chopped walnuts
Turn your printers on folks, because this one is worth saving. I know raw can be intimidating and disappointing. I promise this Pad Thai is anything but. The flavors in the sauce come at you in waves. A little ginger, then some nuttiness, then a hint of heat. It is absolutely lovely and couldn’t be easier to make. Enjoy!
- 2 zucchini
- 1 carrot
- 1/2 red pepper
- 4 tbls almond butter
- 1/2″ piece ginger
- 1 Tbls Bragg’s amino acids
- 1 clove garlic, minced
- 1 Tbls agave
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/4-1/2 c water
- Spiralize zucchini and carrot
- Chop pepper
- Process sauce until you reach your desired consistency