This is an easy, delicious, nourishing and incredibly easy to digest dip! It’s another super simple recipe you can make in larger batches to bring to summer beach parties, picnics and potlucks! It can be served with cut up veggies, pieces of gluten free bread, or flax crackers. Did you know that almonds are one of the only alkalizing nuts? Almonds are considered to be moderately alkaline-forming nuts.

If you are looking for an easy, healthy, raw dish to serve as an appetizer for a special Valentine’s dinner, look no further! This creamy beet orange soup is one of my go-to soups when I need to whip up a meal with little time on my hands. This is really a great year-round soup and is definitely not just for Valentine’s Day, but since it’s red, and it’s delicious, and it will give you a super boost of oxygen from the beets I highly recommend it!

Wait until you sink your teeth into these lemony clouds of amazement! I’ve always been a fan of lemon bars, and have experimented with all sorts of cooked vegan and raw ingredients to get the right balance between tart and sweet, the melt in your mouth consistency, and all around goodness. I finally came up with what I believe to be the most sublime lemon bars…cooked or raw, vegan or not, that I have ever had.

I am always experimenting with raw chocolate puddings. I vary the base between avocados and fresh coconut meat. Both are delicious, but provide a different flavor profile. Coconuts take longer to blend into the smooth creamy consistency, but you need less sweetener. With avocado, you have to be sure your avocados are perfectly ripe, but not over-ripe and mushy or the final product will be too runny.

INGREDIENTS: 2 cups date paste (just process pitted medjool dates and process in the food processor into a paste with a little water), 1/2 cup coconut oil, 2 1/2 Tablespoons vanilla, 1 teaspoon Himalayan salt, 6 cups Brazil nut flour (can sub cashew or almond flour), 1 1/2 cups strawberries chopped, 1/4 cup coconut crystals (can sub maple syrup), 2 Tablespoons lemon juice, 1/4 cup beet juice (color).

INGREDIENTS: 1/2 cup coconut butter, 1/4 cup coconut oil, 1/4 cup plus 1 tablespoon raw cacao powder, 3 Tablespoons coconut sugar, 1/2 tsp cinnamon, 1/4 tsp chipotle chili (if desired), small pinch of Himalayan salt. Shredded coconut flakes and cacao powder for coating.

BERRY FILLING: 1 cup blackberries, 1 cup strawberries, 1/4 cup maple syrup, pinch of salt, 1 tsp. lemon juice, 1 tsp. pure vanilla or 1 vanilla bean. Pulse in a food processor until desired consistency.

This is one of the easiest and most crowd-pleasing (including kids) raw pies ever, and the best part is that you don’t need any oil of any kind and only a small amount of nut butter. Feel free to swap cashew or walnut butter in place of the almond butter! INGREDIENTS: Crust - 1/2 cup oats, 1/2 cup oat flour, 1/3 cup almond butter, 1 tsp vanilla, 1 tsp Himalayan salt.

There are so many reasons to eat blueberries and blackberries and actually all purple and blue fruits! Blue and purple fruits and vegetables contain nutrients like lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as anti-carcinogens in the digestive tract, and limit the activity of cancer cells.

This is a winner. I’m always looking to create super easy, delicious, low-fat recipes that are new and different and don’t require massive lists of ingredients. This cake I made this morning, and enjoyed by the pool this afternoon, is incredible. I know you’re going to love it. The lemony-creamy middle layer is the perfect compliment to the chewy chocolate base, and the blueberry layer adds a sweetness that rounds it off.

This is for sure one of my favorites from the over 800 recipes I have created from scratch in the past two years I was on an intense recipe-creation manifesting when I was doing regular weekly meal plans of three meals a day for 7 days a week for months! I rarely repeated a recipe on those plans, and it was a free flowing river of delicious, vegan, high raw, gluten free wonderment!

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.

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.

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!

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!

When you are trying to eat healthier, it can really help to have easy and quick delicious recipes that can replace unhealthy standards. The combination of pear, banana and vanilla with a hint of lemon really makes this pudding stand out as one of our go-to’s. The key to a successful transition to a high raw life is to keep lots of fruit on hand, both fresh and frozen, while keeping the processed food out of the house!

Who doesn’t love donut holes for breakfast? Usually, breakfast at our house is a huge green juice, which is the single most powerful way to get your blood alkalized, get your body energized, and give yourself a huge dose of nutrition before any solids are introduced. But, once in a while we have a smoothie, a bowl of chia cereal, a bowl of oatmeal, or maybe my warm orange polenta breakfast bowl.

These breakfast “nachos” are one of my favorite, fresh and easy breakfast options. They are so easy, and you can really change up the ingredients to accommodate what you already have on hand in your home! If you’re not in the mood for a juice or a smoothie, or just want something additional to eat or serve to your family and friends, give these a try. They definitely won’t disappoint!

This is another super easy superfood pudding you can make with just a few simple ingredients you probably already have in your home. Keeping nuts and seeds in your freezer at all times is a great way to guarantee that you can whip up a fast nut milk, a pudding, a nut and seed bar or a snack, in a pinch. Plus, the freezer keeps all of your nuts and seeds from becoming rancid which can happen quickly especially in warm weather.