Two Wonderful Raw Meals

I have moved, yet again, hence another long hiatus with posting. I do have some good recipes though to make up for the delay!

I helped out recently with a raw catering gig and forgot how much I enjoy preparing raw food. For the catering, I made (raw) veggie burgers, falafels, crackers, and dips: ketchup, mustard, and lemon aioli. Unfortunately, it was so busy I was only able to get one shot of the food above. I had my partner (who’s never had a raw meal before) try both and he liked them! 

I used the following recipes, pretty much to a T:

Falafel and Aioli:



The ketchup and mustard were very easy…


  • 1 c sun dried tomato, soaked in water, and reserve 1 c of this water!
  • 1 tomato, diced
  • 1/2 c apple cider vinegar
  • 1/4 tsp salt

1. Blend everything in a high speed blender until you reach the desired consistency


  • 1 c mustard seeds, soaked in water for 6 hours
  • 1/2 to 1 c apple cider vinegar 
  • Water
  • 1/4 tsp salt

1. Blend everything in a high speed blender, add water until you reach a desired consistency 


Raw Kale Salad with Avocado Dressing


Kale is one of my favorite foods to work with. I’ve made several kale salads before and this is definitely a keeper. Unfortunately I did not measure out the dressing, but I will do my best to give an estimate. Feel free to play around with it as needed.

I truly believe kale salads are an essential staple to have on hand. I usually make one batch a week and play around with different dressings for each one. Avocado based dressings are quite excellent since they provide a creamy texture and a healthy fat. When you finish this nutrient-packed meal, you feel fully satisfied!

– 1 bunch of kale
– oil
– 1 avocado
– 1 clove garlic
– 2-3 Tbls nutritional yeast
– 1-2 Tbls lemon juice
– 1/4 tsp cayenne
– salt/pepper to taste
– water to thin to desired consistency

1. Destem kale, tear into bite sized pieces. Massage with oil for 5 minutes or until tender and wilted. Rinse and set aside
2. In a blender/food processor, add avocado, garlic, nutritional yeast, lemon juice, cayenne, salt and pepper. Thin with water as needed. Pour over salad. I used about 2/3
3. Add in toppings such as raw sunflower seeds and shredded carrots


Raw Cleanse: Day 3

Day 3 has also been tough, however, I have been busy with interviews and running around, so I haven’t had much time to notice. I mixed things up this morning by making a banana smoothie (1 frozen banana, ground flax, peanut butter and coconut water).

For lunch, I had these awesome ‘Better Than Walking Tacos’


The recipe is very simple. Pulse together 1 c raw walnuts, 1 c mushroom of choice (I used shiitake), 1 Tbls bragg’s aminos, and spices of your choosing. I used chili, cumin and cayenne. Once your mixture is crumbled, spoon into mini-peppers. Top with cilantro and dip in whipped avo or fresh salsa!

Dinner will be these wonderful zucchini lasagna creations



Prior to making these, I encourage that you invest in a mandolin. This piece of equipment will help you uniformly slice the zukes. As you can see, I do not have said equipment and my knife skills are shoddy, but improving, slowly.

I decided to peel the second batch of ‘lasagna’ layers, totally up to you. The skin brings nice color and obviously has added nutrients.

Here is what you need for the filling…

Cashew Cheese
– 2/3 c raw cashews
– 3 Tbls nutritional yeast
– 1/2 lemon, juiced
– 1 clove of garlic
– salt to taste
– water

1. Puree ingredients in a processor until you reach a desired consistency

Sun-Dried Tomato and Broccoli Pesto
– 1/2 head broccoli
– 4 slices of oil-packed sun-dried tomato
– 1 tsp oil from jar
– 1 tsp Italian seasoning
– 1/2 c shiitake mushrooms (optional)
– salt to taste

1. Pulse until everything is combined

Alternate layers with cheese/pesto spreads. Feel free to add other veggies in along the way. Enjoy!

Raw Cleanse: Day 2

Day 2, infamous Day 2. Today, I struggled. I had a pear and banana salad for breakfast. Mid-day I sipped on a carrot/orange/apple/lemon/ginger juice. By the afternoon I was ravenous. Oops. Major mistake: going too long without eating. For lunch I had a simple garden salad (lettuce/carrots/cucumber/green onion) along with some leftover pasta from last night. You know what would’ve helped? These:


This image isn’t exact to the bites that I made today…but…pretty close. Again, carrying nuts, dried fruit and veggies along really helps.

The Simple Veganista has a ton of great recipes, some of which are raw. Hoorah! I played around with her almond vanilla bites and below is what I came up with. These are great to have on hand when you’re feeling an “OMG, I need to eat something, NOW” moment.

Another note, for future cleanse success, it is crucial to have a plan to follow. I’m hoping you can draw from these meal plans for ideas, inspiration and encouragement!

Almond Vanilla Chocolate Chip Energy Bites
– 1 c raw almonds
– 1/2 c oats
– 2 Tbls almond butter
– 1 Tbls peanut butter
– 3 Tbls maple syrup (or raw honey to be technical)
– 1 tsp vanilla
– 1/2 c dates, soaked
– 2 Tbls water
– dash of salt
– 1/4 c carob chips

1. Place all ingredients into a food processor. Pulse until everything is well combined. Roll into bite-sized pieces and place in the freezer. Enjoy when needed!

Raw Cleanse: Day 1

Before you dive into a raw cleanse, or any cleanse for that matter, let me ask why are you doing this? Oftentimes people attempt cleanses and quickly become discouraged. Others will complete the cleanse then revert to old habits. And some are completely ok with doing this. For example, before social gatherings or hitting the beach, people want to feel detoxified and healthy. My encouragement is to take what you’ve learned during that time and continue on with it.

For me, this particular raw cleanse is a reminder of how great I felt this summer (when I was mostly raw) and how much I love to be challenged in creating food in new ways. I know after this week, I’ll go back to my veg lifestyle, however it’s my goal to work towards a half raw, half cooked.

The morning started off with a fresh juice full of kale, cilantro, cucumber, lime, celery and pineapple. Quite possibly one of my favorite juices ever. At work, I sampled a few of our fresh cold-pressed juices and ate these wonderful sweet potato noodles with a miso-peanut sauce.


Dinner consisted of a creamy zucchini pasta with red peppers


And for dessert, I loaded up on my paleo bites!

Sweet Potato Noodles with Miso-Peanut Sauce

– 1 sweet potato, spiralized
– 2-3 Tbls peanut butter
– 1-2 tsp raw honey
– 1 tsp miso
– 1 tsp tamari
– small piece of fresh ginger
– 1 clove garlic
– water to thin to desired consistency
– spring onion and nuts for garnish

1. Blend ingredients in a food processor, pour over noodles. Enjoy!

Creamy Zucchini Pasta with Red Peppers

– 2 zucchini
– 3 mini red peppers, chopped
– 1 avocado
– 1/2 cucumber, peeled
– juice 1 lemon
– lemon infused olive oil, about 1 tsp
– handful of cilantro
– water to thin to desired consistency
– salt/pepper to taste

1. Spiralize the zucchini and add peppers, set aside
2. Blend the remaining ingredients, pour over pasta.

Raw Kale Caesar Salad

I had the privilege in teaching a cooking class a few weeks ago and one of the meals I prepped was a Raw Kale Caesar Salad. The recipe I made tonight is slightly different than the one I made for the class. It turned out really well. The key is a strong amount of cracked black pepper.
If you aren’t keen on raw kale, feel free to steam or sauté for a few minutes. However, you may be surprised at how well a little salt, oil and elbow grease can tenderize the kale pieces. Either way, this is a great recipe to try out!

– 1 bunch of lacinato kale
– 1 avocado
– juice of 1 meyer lemon
– 1 tsp vegan Worschestire sauce (Annie’s is a great brand)
– 1-2 Tbls nutritional yeast
– 3/4 c water
– 1 tsp apple cider vinegar
– 1/2 tsp sea salt
– 2 cloves garlic
– a lot of cracked black pepper (I just did an add to taste, but I used quite a bit)
– green onion for garnish

1. De-stem the kale and tear into bite size pieces. In a large bowl, add a little oil and salt to the kale pieces. Massage generously for 5-10 minutes until the kale is tender. Rinse the oiled kale, drain and return to a clean bowl
2. In a food processor/blender, puree all of the dressing ingredients. Pour dressing amount over kale until all of the pieces are coated (*If you like a well dressed salad, use all of the dressing, otherwise use about half and test it out)
3. Top with chickpeas or any other desired protein to make this a complete meal


Raw Chocolate Cashew Tarts



Sinful. Delectable. Delicious. Addictive. These four words will likely come to mind when you taste this simple, 5-ingredient, raw dessert. I tried these at room temperature, refrigerated and frozen and I must say they are best frozen. However, feel free to play around with them. I also made these into smaller servings by using a cupcake and mini-cupcake pan. The mini sizes make for perfectly portioned treats. I highly recommend you sharing these at potlucks or get-togethers. Although, you may need to double the recipe size. Below makes 2 tart sized/6 cupcake sized/12 mini-cupcake sized desserts.

Sweet eating!



  • 1/2 c raw cashews
  • 1/2 c raisins or dates


  • 1/2 c raw cashews (soaked for 4-6 hours)
  • 1/4 c water
  • 3 Tbls cocoa powder
  • 3 Tbls agave
  • pinch salt
  1. In a food processor, pulse crust ingredients until the form a crumbly consistency. Press into greased pan of choice
  2. Next, blend the filling ingredients
  3. Add filling to the crust. Freeze for an hour or until firm



(recipe courtesy of the amazing, Raw on $10)

Raw Cinnamon Roll Bites


I have had a hankering for a good cinnamon roll lately. However, I am always disappointed after eating one. All of those empty carbs, fat, and sugar makes me feel a bit blah afterwards.

So, I put my innovation hat on and came up with this idea for a raw cinnamon roll bite. It seriously satisfied my craving in one bite…okay maybe in two or three bites…One thing is for sure, I didn’t feel like junk afterwards.

I will warn you, these are ridiculously addicting.


– 1 c raw cashews, soaked for 2-3 hours
– 1 1/4 c pitted medjool dates*
– 1 tsp vanilla
– 1/4 tsp cinnamon

1. Blend everything together in a food processor. Roll into balls. Freeze for an hour or refrigerate for 3 hours to help the bites firm up. (*note, you can soak your dates in hot water before blending, this will help break them down. I left them unsoaked, which made blending a little trickier, but I like to see the chunks in the bites…your call)

Paleo Dessert Bites


I was skeptical about these bites for some reason and yet they turned out wonderfully. Next time I will try using a different nut, perhaps a pecan or cashew. I would also encourage add-ins such as coconut or peanut butter.



– 1 c raw walnuts
– 1 1/3 c pitted dates
– 3 Tbls cocoa powder
– 1 tsp vanilla
– dash of salt

1. Blend everything together in a food processor
2. Roll into bite sized pieces

Raw Strawberry Pie


Dessert is not something I take lightly. My passion with food began as a baker. I can’t begin to tell you how excited I get when the first bite results in your eyes closing and rolling towards your brain while your taste buds do a gangnam like dance. If I ever open a cafe, this will certainly be on my menu. Couldn’t be happier with it. I really hope you are able to try this recipe over the summer. It is truly spectacular!



  • 1 c raw pecans
  • 3/4 c raw walnuts
  • 1 c pitted dates
  • ¼ tsp (scant) sea salt
  • 1/4 tsp cinnamon


  • 3 c fresh strawberries (extra for garnish)
  • 3/4 c raw cashews, unsoaked
  • 3 Tbls raw agave nectar 
  • 1  tsp freshly squeezed lemon juice
  • Couple pinches sea salt
  • 1 tsp lemon zest (stir in after pureeing)
  1. Pulse crust ingredients in a food processor. When the ingredients start sticking together, press into an oiled pie pan



      2.  Blend filling ingredients until smooth, stir in zest. Pour over crust


      3. If using strawberries for garnish, add them to the pie after it has set. Freeze for 5-6 hours