Mango lemonade ice pops made with fresh fruit and no added sugar are seriously fruity and tangy with a hint of sour. It’s the perfect quick and easy summer recipe and replaces those artificially flavored and colored freeze pops. I used to eat 4-5 ice pops on a hot summer day when I was a child. I missed them dearly …
These strawberry lemonade popsicles are made with real fruit, full of flavor, and super easy to make. It’s sour and fruity and never runs out of flavor like some popsicles, plus they’re cheaper to make than store bought popsicles. Dominick tried one while I was teaching classes and texted me, “This is the best popsicle I have ever had in …
Introducing creamy cheesecake filled cinnamon rolls, good for breakfast, snacks, or dessert. These no-bake raw vegan goodies are filled with whole nuts, seeds and grains, sweetened with unrefined sugar, and flavored with cinnamon, vanilla and lemon. This recipe takes about 20 minutes to prep and uses a dehydrator to dry the dough for about 40 minutes. Cashew cream cheese, the same stuff used …
This raw vegan strawberry rhubarb layered cake is sweet, tart, rich, crispy, and creamy, totally dreamy! Think layers of rice crispy treats, whipped cream and of course strawberries and rhubarb. Instead of rice crispy treats, I used my popular buckwheat crispy treats recipe, layered on top of that is cashew cream, and on top of that strawberries and dehydrated rhubarb …
Incredibly flavorful slow cooked sweet potato lentil dal will have you coming back bowl after bowl. Loaded with healing spices and herbs, turmeric, ginger, garlic, cumin, cinnamon, cayenne, bay leaves, garam masala, curry leaves and lemon. All that flavor comes together harmoniously, leaving you begging for more! If you are looking for dinner recipes to boost your immunity, look no …
Pak dong is a Thai sweet and spicy cabbage, carrot and spice ferment. Purple pak dong is a twist on the original pak dong inspired by Puckers Gourmet. If you like a crunchy, deep earthy spice, you’ll really like this new combination. If you like a sweeter and slightly softer combination, you’ll like the original better. The best way to eat pak dong, for me …
Fresh spring rolls made from cabbage, carrots, celeriac, romaine lettuce, and brown rice paper, dunked in a peanut butter dipping sauce. So simple and so tasty! Maybe I should call these winter rolls, since I’m predominately using winter vegetables. 😉 In the summer I’ll use red bell pepper, cucumber, carrots, radish and/or sprouts. There are so many spring roll variations, …
A basic raw vegan stir fry made in 5 minutes with whole ingredients like kelp noodles and shredded veggies. This is probably one of the healthiest, quickest, most flavorful meals ever; just mix kelp noodles right out the fridge with shredded vegetables, spices, herbs, tamari/soy sauce, and an acid. The flavor possibilities are endless, I always encourage you to try your favorite veggies …
These raw vegan nachos are filling and full of fresh flavor. The base is hearty raw vegan corn chips, layered on top is raw vegan taco meat, upon that is a raw vegan zucchini nacho cheese, and lastly salsa fresca. All these layers come together and make the freshest nachos you’ll ever taste! This is one of those recipes where I …
