vegan

Makes two bars but they are VERY decadent so you only need a few bites at a time

I was pretty busy in the kitchen today – I made four recipes (this one for you, and three for my cookbook) so I am looking forward to a relaxing evening hanging out with an old friend… and maybe watching Tarzan or Aladdin. Shh… Disney movies are great okay (you cannot argue). Actually, last night I watched Atlantis with my girl friend and it was awesome. Sure, there are plot holes – but what is a plot hole when you get to relive your childhood in technicolour with an original soundtrack!?

This recipe is raw, vegan and low fat! I’ve been leaning towards low fat recipes more and more, but I had a freak out last night when I realized: oh god, my blog is based around raw desserts which kinda need to be high in fat cuz nuts and stuff make ’em creamy and rich. WELL, I SHOWED ME.

Yum. Couldn’t stop eating this. Jack’s lucky I have some semblance of self control because he got a [small] bowl when he came over last night. I absolutely LOVE buckwheat noodles and every time I make them I wonder why I don’t do it more often.

I’ve always loved mango lassi, a traditional Indian yogurt-based drink made with yogurt, spices and mango pulp. Sometimes honey is added to the mixture for some extra sweetness and sometimes vanilla bean paste to enhance the fragrance of the drink. I wanted to turn one of my favourite drinks into a raw cake that is as flavourful and delightful as the traditional Indian drink.

Have you ever heard someone say that they were on vacation and tasted a fruit or vegetable and could not believe the difference in flavor in comparison to the conventional ones we find in our local supermarkets in North America. It’s hard not to compare the quality and taste of produce, especially when you know that the same food we eat everyday have been cultivated in nutrient-dense soils in other parts of the world.

I have been eating this all week. It is SO GOOD and so good for you. It reminds me of rice pudding, which I used to love when I was a kid. Chia seeds are excellent at pulling toxins and other junk out of your system, and their texture is magical when you let them sit for a little while in liquid (in this case, spiced almond mylk). They puff up! I think it’s adorable.

Last summer Amy came up with the matcha latte that we had here at HQ on a daily basis. It’s the perfect cooling drink for hot summer days. And it’s perky too!

Bagels 1 cup quinoa flour 1 cup oat flour 1 cup almond pulp flour 2 tbsp psyllium powder 1 tbsp onion powder 1 tsp garlic powder 2 medium courgette, peeled…

This year, I decided to gift myself “The Year of YES”. Saying yes to new possibilities, new adventures, new projects that take me out of my comfort zone and opens up my space to further cultivate and grow. Whatever comes my way, I’m ready to roll with it! Of course, some of my “yes” decisions that will take place this year have had a bit of planning and were well thought out, but some were spontaneous (like my engagement in 2014) that will lead to two people walking down the aisle and saying a big “YES” this upcoming spring… I get goose bumps just thinking about it!

These raw chocolates are super easy to make and all you need is a blender and a freezer. Your chocolates must be kept in the freezer all the time, otherwise they will melt 🙂 I recently updated the photography for this recipe. I used these adorable little silicone chocolate molds to get such cute little chocolate squares. They turned out perfectly!
Also, in the pictures you can see there is some discoloration from where the coconut oil seperated a little bit. Don’t sweat it, they still taste to die for.

Oh my goodness gracious garbanzo beans. Make this NOW. You can taste the energy in this recipe, especially because of the sprouts. The sauce brings everything together deliciously with a savoury, sweet and salty flavour; the avocado adds a rich creaminess, the bell pepper gives you that juicy crunch and finally; the cucumber makes it all taste hella fresh.

Let’s talk about granola. This recipe is the bomb! It’s crunchy, flavourful, sweet, healthy and uber easy to make! Seriously, I winged it and it ended up being hippie perfection. You can keep this raw in the dehydrator with buckwheat groats or take it easy and use rolled oats and your oven at a low temperature. I did the latter because when it comes to food, I’m easy. I used to love granola and cereal for breakfast, but when I began gravitating towards a more whole foods-centered diet, out of the cupboard they went since they were full of sugar and other stuff my body just doesn’t need. This recipe satisfies the granola-lover in me without sacrificing my healthy food standards. Try it out, see what ya think.

Raw pumpkin pie recipes are not something that are in my everyday recipe rotation. However, around Halloween or at Thanksgiving or Christmas it’s nice to have a raw pumpkin pie recipe you can turn to for special occasions.

Dive into this Raw Vegan Mediterranean Wrap by The Raw Chef

For many, Greece is a dream destination. And in fact, it feels like dream once you arrive. Perched on the Mediterranean and Aegean Seas, the mountainous terrain and gorgeous beaches are enough to lure travelers. Add in the incredible ancient historic sites and fabulous cuisine and you might never want to leave!

For many, Paris is the ultimate destination. One of the world’s most beautiful cities filled with art, culture, wine and incredible food. Although for special diets such as vegan, gluten free and dairy free, it seems that it might not be the most accommodating place to visit. But I’m glad to report that it is quickly becoming a hotspot for delicious dining, no matter your dietary restrictions!

Mystic Cook Meadow Linn shares her (Gluten-Free, Dairy-Free, and Vegan) Gold Star Gingerbread, Thick and Chewy OR Thin and Crisp your choice!

(Gluten-Free, Dairy-Free, and Vegan)

A rawsome zucchini pasta with tahini sauce, olives, cilantro & avocado that serves two!

If you that that eating raw means you can’t have hot chocolate… think again!

Ayurvedic Vata balancing meal for fall: Yellow curry with tofu, veggies & rice!