I made this salad for my family last night as the main dish, and everyone was absolutely BUZZING from the bursts of flavor from the blackberries, gojis and papaya blended with the creaminess of avocado and the crunchiness of cauliflower. A hint of Himalayan salt and the slight sour twist of rice wine vinegar, and this salad will surely be an often requested menu item in our house! I’m juicing right now, so I will have to wait to get my share!

I truly love this dip. I mean, who doesn’t love a flavorful delicious dip for their crudite? This is actually one of my favorite dishes to bring to a party because everyone will love it, whether raw, raw vegan or omnivore. It’s delicious, healing, packed with flavor and it goes well with any cut up vegetables like peppers, carrots, cucumbers or zucchini.

I hear from so many clients that they want to eat high raw and plant based, but that it is challenging to know how to prepare delicious meals that are healthy at the same time. Many people are frustrated with raw cookbooks which are typically fat-laden with recipes that include cupfuls of oil, combined with lots of nuts and seeds.

Some amazing bean facts: 1. They are a great source of potassium, which reduces risk of high blood pressure and stroke. 2. Also a good source of folate, which protects against heart disease by breaking down an amino acid called homocysteine. 1 cup of cooked beans provides 264 mcg of folate, more than half the recommended daily intake of 400 mcg. Inadequate amounts of dietary folate can triple the risk of heart attack and stroke.

There are so many varieties of veggie burgers, the options are truly endless. This particular recipe is one of my favorite creations because it has a smooth and smoky hotness that comes across with each bite, and it’s an easy recipe. A lot of veggie burgers fall apart, and this one doesn’t -thanks to the coconut oil.

This lasagna is one of my favorite personal creations. When I set out to create lasagna recipes (I have several!), I really wanted to create high raw low fat version. The raw versions I’ve seen and tasted in restaurants almost always have nut-based fillings in the middle, and the “noodles” are almost always soaking in unhealthy oils. On the other hand, a lot of the cooked versions of vegan lasagna rely heavily on fake vegan ricotta, other fake cheeses and again, are over-fat.

Salads for lunch or dinner are my go-to all time favorite meal. I really do love salads, and I love experimenting with so many different combinations of sweet and savory, fruits and vegetables, nuts and seeds, flavored vinegars and different dressings. I love salads for the truly endless taste combinations, and mostly, I love salads for how I feel after I eat them.

This cracker recipe is one of my staples. We almost always have a batch made, either as thin crispy crackers, or as a thicker more soft “bread like” baked good. It’s the same recipe, but spices ca be adjusted based on what you have in the house. Our freezer is always stocked with nuts and seeds of all types, as well as buckwheat groats which are the foundation of this recipe.

One of the staples in the RawganicVegan household is always a variety of raw wraps, both sweet and savory. We often have fruit based wraps for weekend breakfast “crepes”, and have the savory wraps for quick lunches and dinners. The possibilities for fillings are endless, and I often experiment with many different spices and vegetables.

Real Wellness begins with what we put in our bodies. It’s hard to have a healthy mindset, feel motivated, and feel positive when our bodies are full of toxins, chemicals, processed dairy, and heavy fats. We are holistic humans, and to be fully well, we have to start from the ground up and feed our bodies fuel that energizes our lives.

Holidays are a wonderful time when we can spend them with the people we love. Often, when we are trying to eat in a way that is healthy and compassionate, we can feel a bit of anxiety as the holidays approach. For many people, holidays are associated with foods that are unhealthy, toxic, inflammatory and indigestion-inducing. But sharing delicious, satisfying, comforting meals that are made from whole, healthy, plant based ingredients can be a gift you give to everyone.

I am so happy to be adding one of my favorite nourishing dinner recipes to the RV page! My enchilada casserole with chocomole sauce has been a huge hit in my own family, at lots of parties and events, and with fans of my Meal Plans. It’s a little bit more time-consuming than the vast majority of my recipes, especially if you cook the black beans from scratch which I often do.

Salads are one of my favorite meals. I think the reason I love them so much is because there are truly endless versions of an incredible lunch or dinner. There are countless greens to choose from, lots of different fruits and vegetables to add in, crunchy additives like a few nuts or seeds, dates and raisins, figs and apricots and so much more! But the most fun for me is creating healthy vegan dressings that do not contain toxic oil.

Wraps are one of the easiest raw meals to make. There are so many choices when it comes to wraps. Large vegetable leaves like chard or collards are highly nutritious and extremely convenient for filling with healthy spreads, vegetables and sauces. Large cabbage leaves are perfect too. But sometimes, you want something a little different and that is where my coconut based wraps come in!

High Raw, Low Fat, Plant Based. That’s the ticket to true and lasting health. With fat, you need to look at your overall percentage – in other words, how much of your caloric intake is coming from fat? So in a 2000 calorie day, which should be your bare minimum (anything below 2000 is considered by the World Health Organization to constitute starvation for an adult woman), anywhere between 200 and 300 of your calories should come from fat.

This tabbouleh is fabulous right out of the food processor, before you even add the dressing! No need to dehydrate or warm but it is extra delicious when warm. I made a ton of this for testing purposes when I was creating my www.rawfoodmealplans.com, and I ended up forming it into loaves and dehydrating it to see what would happen. It turned into a DELICIOUS RAW BREAD that was crispy on the outside and warm and soft on the inside.

Raw vegan sushi rolls are one of our favorite go-to raw meals. They can contain virtually any veggie, or even fruit slices, and by adding different sauces can be incredibly versatile. My preferred “rice” is to just process up some raw cauliflower in the food processor – easy, cheap and fast. You can also use quinoa, wild rice, or buckwheat, but those all take a lot longer!