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!

INGREDIENTS: 2 Cups Coarse Dry Almond Flour ** (see note below), 2 TBSP Date Paste, 1 TBSP Lemon Rind, 1 tsp. ground culinary lavender (I use a mini coffee grinder), 1/3 Cup Coconut Sugar, 1/2 teaspoon salt, 1 TBSP Vanilla, 1/2 Cup Cacao Nibs (can be replaced with coconut, or left out. Not essential to the recipe).

If you’re looking for something healthy, moist and flavorful, with a unique twist, this might be the perfect recipe for you! This recipe relies on avocado for its fat, which provides you with a super dose of anti-inflammatory phytosterols and polyhydroxylated fatty alcohols. We had a lot of ripe avocados today from a couple of our trees, and I wanted to come up with a few different ideas to use the avocados,

This quinoa oat porridge is a perfect breakfast, loaded with protein, fiber and the important Omega 3’s. So often in the morning we rush around and don’t feel like we have the time to make a truly nourishing breakfast to start our day. But this recipe can be made the night before, so that it is ready for you in the morning! Enjoy. This serves 2-3 people.

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!

A perfect Saturday morning breakfast for the family! Fresh, raw coconut yogurt parfaits. Raw coconut yogurt is so easy to make, with barely any preparation. It is LOADED with probiotics, creamy and delicious, and can be a base for so many different sauces and dressings, and is of course, amazing alone!

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.