• recipes

    Warm Mug of Cinnamon Hemp Milk

    by  • February 28, 2013 • drinks, recipes, snacks • 1 Comment

    Warm Mug of Cinnamon Hemp Milk – serves 2

    4 Tbs hemp seeds

    3 cups warm or hot water

    2 Tbs coconut nectar or raw honey

    1 tsp cinnamon

    pinch sea salt – optional

    1 Tbs raw cacao powder – optional

    Place ingredients in a blender & blender until smooth & frothy like a latte.  Pour into you glass & drink up!

    Banana Bread Recipe & Happy National Banana Bread Day

    by  • February 23, 2013 • recipes, side dish, snacks, sweets • 0 Comments

    Banana Bread – makes 12-14  5″ pieces

    1 cup ground golden flax (or dark)

    1 cup ground sunflower seeds

    2 bananas

    2 tsp cinnamon

    1 tsp vanilla or 1 vanilla bean scraped

    1/3 cup coconut sugar crystals or other sweetener

    2 Tbs coconut nectar or maple syrup

    1 cup water or more as needed

    1/4 tsp sea salt

    2 bananas, sliced

    1/4 cup chia seeds – optional

    1/4 cup chopped walnuts – optional

    Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl.  Now mix in sliced banana & chia & walnuts if you are using them.  Spread mixture, 1/2″ thick, onto a teflex sheet  & dehydrate at 135 for 2 hours.  After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115.  Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved.  Serve with a sweet coconut oil while warm.  YUMMMMM!

    Sweet Coconut Oil Butter

    1/4 cup coconut oil

    1 tsp cinnamon

    1 tsp cacao

    1 Tbs coconut nectar or maple syrup

    Warm mixture & mix together to spread on banana bread.

    Creamy Dill Beet Rawvioli

    by  • February 16, 2013 • classes, community, entrees, Holidays, recipes • 0 Comments

    Creamy Dill Beet Ravioli
    serves 4 (approx 32-36 raviolis)
    ravioli filling:
    1 cup cashews, soaked 1-2 hours
    1 Tbs nutritional yeast -optional
    1 Tbs lemon juice
    ¼ cup fresh dill or 2 Tbs dried dill
    3/4 tsp sea salt
    1/2-3/4 cup of water


    1-2 medium large beets
    2 Tbs- 1/4 cup olive oil
    2-3 cloves of garlic


    fresh dill

    pea shoots- optional

    Ravioli filling: Place all filling ingredients in a high speed blender & blend until smooth & creamy. Place mixture in a bowl & set aside.

    Beet Rawviolis:  Wash your beets & trim of tops & bottoms. You can leave your beets as they are or you can square them (or heart shape them), by slicing a little off each side to shape them into a square. Set your mandolin to a very thin setting (1/16″) & slice away. You will need 60-64 beet slices. Save leftover beet pieces for a salad or the juicer.

    Assembly:  Get out 4 plates. Drizzle 1 Tbs of olive oil onto each plate & then mince a little garlic onto each plate. With a spoon, mix olive oil & garlic together. Place 8 beets slices on each plate. Spoon a little ravioli filling onto the center of each beet piece & then place another beet piece on top to seal it. Repeat until done.  Be sure to leave 1-2 Tbs of rawvioli filling in the bowl & mix in 2-3 Tbs of water with it. Mix well & then drizzle mixture on top of raviolis & then sprinkle a little fresh dill & pea shoots on top to garnish. Serve & eat up! RAWLISH!

    Carrot Ginger Soup

    by  • January 21, 2013 • entrees, recipes, side dish • 0 Comments

    Carrot Ginger Soup – Serves 4

    4-5 large carrots, chopped or shredded

    2 dates, pitted

    1 ripe avocado

    1 1/2 Tbs grated ginger

    1-2 cloves minced garlic

    1 tsp cumin

    1/2  sea salt or to taste

    2 cups hot water or almond milk

    Blend all ingredients in a speed blender until creamy & smooth.  Top with a little cinnamon & a sprig of cilantro.

    NOTE:  add in 1/2 cup of shredded coconut & 1 tsp curry for a coconut curry soup.  Or add in 2 cups of greens for a rawlicious green soup.  Lots of options!

    Free-Range Nut Loaf & Sundried Tomato Gravy

    by  • November 20, 2012 • entrees, Holidays, recipes • 0 Comments

    Free-Range Nut Loaf

    Serves 6

    ½ cup almonds

    ½ cup walnuts

    ½ cup sunflower seeds

    1 celery stalk

    1 scallion

    1 carrot

    4-6 sundried tomatoes, soaked 1-2 hours

    2 dates, pitted & soaked 1-2 hours

    ½ green or red pepper

    1 Tbs fresh parsley

    1 clove garlic

    ½ tsp thyme

    ½ tsp rosemary

    ½ tsp basil

    ½ tsp cumin

    ½ tsp sea salt

    1/2 cup shredded sweet potato or squash

    Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

    NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.


    Sundried Tomato Gravy

    8 sundried tomatoes, soaked 1-2 hours

    2 Tbs olive oil

    1 cup water

    ¼ cup raisins

    ¼ cup yellow onion

    pinch sea salt

    Blend in food processor or blender until creamy.  Serve over nut loaf.

    Pumpkin Pie

    by  • November 16, 2012 • Holidays, recipes, sweets • 2 Comments

    This pie RAWKS! Your whole family will enjoy it!

    Pumpkin Pie


    1 cup almonds

    1 cup walnuts

    ¾ cup dates

    pinch sea salt

    Set this aside: ¼ cup of shredded coconut or almond flour

    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.


    3 cups squash or pumpkin

    ½ cup maple syrup

    ½ cup cashews or macadamia, soaked 1-2 hours

    1/3 cup coconut oil

    2 Tbs cinnamon

    1 Tbs fresh grated ginger

    ¼-½ tsp nutmeg

    1/4-½ tsp cloves

    1/4-3/4 cup of water (start with ¼ & add more if needed)

    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!


    Banana Pecan Ice Cream

    4 frozen bananas

    1 cup pecans

    2 vanilla beans or 2 tsp vanilla

    1/4 tsp sea salt

    2 Tbs sweetener

    1 tsp cinnamon

    pinch nutmeg

    1/2 cup water

    Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.

    Un-roasted Veggies

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    Simple & raw-licious as a Thanksgiving side dish!  🙂

    Un-roasted Veggies

    Makes 4 servings

    2 cups cauliflower

    2 cups broccoli

    8-10 brussel sprouts, sliced

    2 carrots, shredded1/2 red pepper, diced

    2 cloves garlic, minced

    1/3 cup olive oil

    2 Tbs maple syrup

    3 Tbs coconut aminos or soy sauce

    Toss all ingredients together in a bowl–mix well.   Place on a teflex sheet in the dehydrator for 2 hours at 115.

    Holiday Stuffing

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    This stuffing is RAWsome … it will be good for your raw foodie & cooked foodie friends alike!  So good!

    Makes 6-8 servings
    1/2 cup sunflower seeds, chopped
    1/2 cup walnuts, chopped
    1/2 cup pecans, chopped
    3-4 celery stalks, minced
    3-4 scallions, minced
    1 cup fresh cranberries cut in half
    ½ cup raisins
    2 medium apples, diced
    juice from 1 orange
    2-3 Tbs maple syrup or coconut nectar
    1 tsp sea salt
    2 tsp rosemary
    2 tsp thyme
    2 tsp parsley

    Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator for anywhere from 2-4 hours.

    Cranberry Orange Relish

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    Cranberry Orange Relish
    Makes 1 medium bowl
    2 cup of cranberries
    1 tsp cinnamon
    2 Tbs orange zest
    1 orange, peeled
    2-3 Tbs maple syrup or coconut nectar
    Blend ingredients together in food processor until smooth.  Strain mixture & serve.

    I recommend doubling this recipe if you are making it for a group of people.  It’s so yummy & it disappears quickly!  🙂


    by  • November 9, 2012 • entrees, recipes, salads, snacks • 0 Comments


    1 Tbs chia seeds, soaked in 3 Tbs water for 10 minutes

    3/4 cups cashews

    3/4 cups pumpkin seeds

    1/2 red pepper

    1/3 – 1/2 cup water

    1 clove garlic

    1 Tbs nutritional yeast

    1 Tbs lemon juice

    1 Tbs olive oil

    1 tsp turmeric

    1 tsp sea salt

    Place all ingredients in a food processor or high speed blender and blend for 2-3 minutes until smooth and creamy.  Scoop mixture out onto a plate and place in fridge for 1 hour to set and thicken.  Remove cheese from fridge, shape into a ball and roll in crushed pecan or almonds.  Serve with crawkers and fresh veggies.


      The cheezeball also makes a rawlicious spread for collard wraps!  🙂  ENJOY!