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.

This creamy warm soup is packed with cancer-protective nutrients and will probably end up on your list of soup night stapes! Do you have a soup night? We eat lots of vegetable soups, both raw and cooked, and mostly whenever we feel like it. But during the week, to make meal planning easier, we tend to do soup nights, salad nights, rawganic taco nights etc.. of course we deviate from the plan whenever we want, but for the most part, it provides a good structure for us.

Try these delicious, easy to make raw vegan brownies! Even the most die-hard brownie lover will love to indulge in these. In fact, they are my family’s favorite sweet treat. I’ve tried those “black bean” vegan brownies, and no matter how many times I tweaked the recipe, my husband and kids simply refuse to eat them. These on the other hand? Gone in minutes!

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.

So first of all, let me provide full disclosure. These are NOT low fat. These are not something you would want to chow down on daily, in large quantities, or as a substitute for your cucumber-beet-carrot juice. However, having said that, they are sublime chocolate bliss bars that are the perfect bait to lure people into the radically rawsome world of raw foods!

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.

I made these carrot cake cupcakes with just 5 ingredients, and they are amazing little spicy morsels of health! They are great to take to a holiday party, and if you want them to look extra fancy, I would use coconut cream icing. I used pecan maple glaze, which was absolute perfection in a bite, and sprinkled a bit of pink Himalayan salt on top. Truly, these were one of the best carrot cake muffins ever!

There are some things that just can’t really be described in words. These cookies fit that category. I can try, but honestly, you want to make these for yourself, share them with everyone you love, and have a moment of appreciation for all of the goodness raw foods can bring. These are so easy to make, and with relatively few ingredients, yet they deliver an incredibly complex flavor profile that marries the nutty smokiness of pistachios with the sweet creaminess of coconut with the ever present depth of pure cacao powder.

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.

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.

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.