Raw Carrot Cake

Ingredients:

Cashew Frosting:
2 cups cashews (soak for a couple of hours)
1-2 tbsp lemon juice
2 tbsp liquid coconut oil
1/3 cup agave or maple syrup
water (as needed)

Cake:
2 large carrots (peeled)
1 cups oat flour (rolled oats blended into powder)
1/2 cup walnuts
1 cup dates
1 cup dried pineapple
1/2 cup dried coconut
1/2 tsp cinnamon
1 tsp vanilla
1/3 cup coconut oil

Directions: 

Cashew Frosting: 

Blend all ingredients in a high speed blender adding as little water as possible until smooth.

Cake: 

Chop carrots into small chunks then place all dry ingredients into a food processor until small pieces and sticks together. In a mixing bowl add vanilla and slowly add coconut oil if needed to the mixture. Next, press half  the cake mix into the bottom of an adjustable spring-form pan.  then spread about 1/3 frosting onto the cake. Place in the freezer until frosting is hard then press the rest of the cake mix.  Last, take the cake out of the pan and using the rest of the frosting frost the rest of the cake, 

and garnish with whatever you would like. 

Enjoy!

Raw Lasagna

Ingredients:

Noodles:  Zucchini

Cashew Cheese:
2/3 cup cashews
2 garlic cloves
1 tbsp fresh lemon juice
2 tsp dried rosemary
dash salt and pepper
water (if needed)

Spinach & Sun-dried Tomato Pesto:
4-5 cups spinach
1/2 cup pine nuts
1 garlic clover
2 tbsp sun dried tomatoes
1 tbsp olive oil
dash salt and pepper
water (if needed)

Directions:

Noodles: Slice zucchini into thin slices, with a mandolin if you own one.

Cheese: Blend all of the ingredients in a blender or a food processor until think and smooth.  Add water if needed, but in very small amounts.  Remember you can always add but never take away.

Pesto: Again blend all of your ingredients in a blender or food processor until thick and smooth, adding very little water if necessary.

Last assemble all of your ingredients by layering zucchini noodles, spinach & sun-dried tomato pesto and cashew cheese.  I added some mushrooms and tomatoes into the mix as well. 

Almond Butter Cups

Ingredients:

Base:
3/4 cup raw almonds
1/4 cup rolled oats
2 tbsp taw almond butter
1 1/2tbsp coconut oil
1 1/2 tbsp agave
1/4 tsp vanilla extract
1/4 tsp cinnamon
pinch of salt

Topping:
3 tbsp coconut oil
3 tbsp agave
2 tbsp cocoa powder
pinch of salt

Directions:

First, add almonds and oats into a high-speed blender on high until flour texture.  Pour into a large bowl and break any large clumps with fingers.  Next, add almond butter, coconut oil, agave, vanilla, cinnamon and salt to the flour and stir.  Once thoroughly combined using a mini muffin tin lined with paper liners portion the dough into each muffin cup pressing down until even and smooth.

Topping: Whisk together coconut oil, agave, cocoa powder and salt until no clumps remain.  Pour chocolate sauce over the top of each cup, distributing evenly.  I garnished the tops with sliced almonds.

Freeze in a flat area for 30 minutes or until firm.  Store in freezer.

Fruit & Chia Seed Parfait

Chia Seed Pudding

Ingredients:

1/4 cup chia seeds

1 cup almond milk

1 tsp honey

1 tsp vanilla

1 tsp cinnamon

Directions:

Mix everything together in a bowl.  Refrigerate for 2-3 hours.

Parfait

Ingredients:

chia seed pudding

2 mixed berries

Slash of almond milk

flaxseeds optional

Directions:

Blend together mixed berries with a splash of almond milk until smooth.  Pour juice over top of the chia seed pudding.  I sprinkled a little bit of flaxseed on top with some extra blueberries and serve.

Mint Pea Pesto over Zucchini Noodles

I can't stop eating this!!!

Ingredients:

2 large zucchini

1 cup peas

1/4 cup pine nuts

1/2 cup mint leaves

1/4 cup parsley leaves

1 clove of garlic

1 lemon (juice and zet)

1/4 cup Olive Oil

Salt & Pepper

Directions:

First, cut the ends off of the zucchini. Then using a spiralizer or mandolin cut zucchini noodles.

Blend together the mint leaves, parsley leaves, pine nuts, peas, garlic and lemon preferably in a food processor.  Keep on low and slowly add olive oil until smooth. Next season with salt and pepper.

Last add the pesto to the zucchini.

Guacamole

Today is my first day back from 5 days of bed rest due to a minor neck injury.  I spent the last few days watching a lot of movies. The problem was I really wanted popcorn so instead I made and guacamole.  The first day I wasn't minding this so much, but then it got boring, but enough about me let's take Guac. 

Ingredients:

3 avocados

1 medium onion

1 tomato

1 jalapeno

1 lime

cilantro

salt

pepper

Directions:

Now I am no pro at cutting avocados so if you are not sure how to prep an avocado you may want to watch a video on youtube. Basically, cut the avocados in 1/2 (not all the way through because of the pits), remove the pits, and scoop the flesh out of their shells into a large bowl. I find a fork works well to mash up the avocados.  I leave a pit in the bowl to keep the avocados from getting brown. Chop up the onion, tomato, and jalapeno then place in bowl. If you don't like spicy I would leave out the jalapeno or don't put as much.  Next, squeeze in the lime juice.  Then, add some salt, pepper and cilantro to your liking.  Last mix everything together!

I found some raw flax seed crackers to dip, but I prefer eating with carrots. Enjoy!

Day 9: Grapefruit

I love a good grapefruit in the morning, it's tangy and tart with an underlying sweetness.
It's especially great on these hot summer days. Not only is it tasty, but it is a great source of
vitamin C, contains the fiber pectin, and the the rich pink and red colors of grapefruit
are due to lycopene which is believed to have an anti-tumor activity.
Tasty and healthy!

White    /    Pink and Red

Day 7: Cookie Dough Bites

Ingredients:

2/3 cups raw cashews

1/3 cups rolled oats

3 tbsp agave

1 tbsp vanilla

1/4 cup vegan chocolate chips

Directions:

Blend cashews and oats in a food processor until it becomes a fie powder. Do not over blend! Add the  vanilla and agave until combined. Again do not over process. 

Next, stir in vegan chocolate chips by hand and form into balls. Super easy and delicious!

Day 7: Stir Fry

Ingredients:

Marinade:

3 tbsp Olive Oil

2 tbsp Nama Shoyu

1 tbsp Raw Honey

Stir Fry:

1 1/2 cups Mushrooms

1 cup Broccoli

1 large Parsnip

1 Carrots

1 cup Pea Pods

Sesame Oil (optional)

Sesame seeds (optional)

Directions:

Marinade: Whisk together olive oil, name shoyu, and honey.

Stir Fry:  Cut mushrooms, broccoli, carrots and pea pods, then place in marinade.  

Stir to coat then set a side.

Peel and cut parsnip into piece.  Next place them in a food processor and process until chopped. 

Place chopped parsnip in a bowl. Pour marinaded vegetables on top.  I added a little bit of sesame seed oil and sesame seeds on top for more flavor. 

Day 6: Green Smoothie

Ingredients:

1 ripe frozen banana
1/2 cup frozen blueberries
2 tsp ginger (peeled and finely grated)
2 cups spinach (loosely packed)
1 cup almond milk
1 tbsp flaxseed
1 tsp ground cinnamon
* sometimes I like to add a little bit of raw honey

Directions: Place all ingredients in blender, then blend away!

Enjoy!

Day 4: Spring Rolls with Almond-Lime Dipping Sauce

Almond- Lime Dipping Sauce

Ingredients:

1/3 cup almond butter
juice from 1 lime
1 tbsp dark soy sauce (or tamari)
1 tbsp sweetener agave or honey
1 small clove of garlic, minced
2-4 tbsp water

Directions:

Mix all ingredients in a bowl, starting with 2 tbsp's of water and increasing as necessary to thin for dipping. Then chill until ready to eat.

Spring Rolls

Ingredients:

rice paper wrappers

warm water

your choice of veggies

Directions:

First prep all of your veggies by slicing them nice and thin. I used carrots, cucumbers, avocado, onions, lettuce and parsley.  Other options are peppers, sprouts, red cabbage, mint, thai basil, cilantro or anything else you prefer.

Next, fill a pan with some warm water, dip the rice paper wraps in the water quickly before placing on a plate. Then place the veggies in the center of the wrapper and roll ingredients tightly. The first few didn't go so well, but I slowly got the hang of it. 

Finally, serve with the almond-lime dipping sauce.

Day 3: Apple Cinnamon Breakfast Bowl

Today is turning out to be the most challenging so far.  I usually make myself vegan pancakes and veggie sausage on Sundays with some freshly squeezed orange juice, sigh! So instead I decided to try this apple cinnamon bowl recipe I found on Pinterest. I adjusted the recipe a bit to what I had in my fridge.  It's definitely not pancakes, but it was really tasty. I am going to be making this more often!

Ingredients:  2 servings

1 apple  (I used a gala apple, but I found it to be a little too sweet)
3 strawberries
1/4 cup pomegranate seeds
1/4 cup walnuts
3 dates
1 tsp cinnamon

Directions:

Pulse apples, strawberries, walnuts and dates in a food processor then mix in the pomegranate seeds and cinnamon.

Day 1: Granola Bites

Ingredients:

1 cup oats
1/2 cup almond butter
1 cup shredded coconut
1/2 cup ground flaxseed
1/4 cup hulled hemp seeds
1 tbsp room temperature coconut oil
2 tbsp agave
1 tsp vanilla
1-2 tbsp water
Optional: vegan chocolate chips, coconut, or dried cranberries with pistachio

Instructions:

In a large bowl mix together oats, almond butter, shredded coconut, flaxseed, coconut oil, agave, and vanilla by using a fork.

Once everything is mashed together thoroughly mix in the water to make it a little sticky.  If you wish to add chocolate or dried fruits add them into the mixture now.  I noticed that I still needed to add a little extra almond butter for everything to stick together better.

Vegan Chocolate Chip    /   Plain   /   Dried Cranberries with Pistachios

 Next, using hands roll the finished product into 1 inch balls.  I like to roll the plain granola bites in some extra coconut flakes.  Afterwards refrigerate for an hour before eating.  Store in airtight container in the refrigerator for up to a week.

Vegan Chocolate Chips   /   Shredded Coconut   /   Dried Cranberries with Pistachios

I decided to hit up the beach with a friend of mine and realized quickly that eating any 

where but in my own home is going to be a challenge.  Especially when everyone around you is eating fried pizza. Thankfully I brought a long a few snacks, like my granola bites, so I wouldn't be tempted!

First day of RAWgust and so far so good, but let's be real 1 day is nothing!

RAWgust!

Join me in a one month raw vegan challenge...it's RAWgust. I will be sharing recipes and my over all experience throughout the cleanse! Get a group of friends to experiment together and feel free to comment below with recipes you love. Even if you are in for just a week or 3 days or the whole month, Welcome to RAWgust!! :)

Rules for RAWgust: 

* Eat raw, delicious and creatively prepped fruits, vegetables, nuts, seeds and sprouted grains (aim for 80% to 100% of your food to be raw) 

* No coffee/caffeine/alcohol (alright maybe a glass of wine OCCASIONALLY)

* Drink water (SO much!)

* Herbal teas are great!

* Enjoy the outdoors and stretch and exercise!

* Get lovely amounts of rest 

Vegan Nutella Milk

INGREDIENTS:

2 1/4 cups raw hazelnuts

5 cups water

1.5-2 cups vegan chocolate chips 

DIRECTIONS:

1. Place the hazelnuts in a large bowl with about 4-5 cups of water then let soak overnight.

2. Drain the hazelnuts before placing them in a blender with 4-5 cups of water.  Blend until smooth.

3. Strain your fresh using a cheese cloth.

Hazelnut Milk!

4. Heat the hazelnut milk over low heat, stir often.

5. Next, add the chocolate chips, a little at a time, into the milk. Stirring on low heat until melted and well mixed.

6. Remove from heat, allow to cool, and enjoy! 

*Store in an airtight container in the refrigerator for up to 5 days.