Chocolate PB&J in a Jar
This is nutty, chocolately, sweet, and crunchy. It is seriously everything you could ever want.
3 frozen bananas
1 tbsp raw nut butter
1/2 tbsp raw cacao powder
1 tbsp coconut flakes
1/2 cup raspberries
Mash up raspberries into a jam. Both frozen and fresh work. Set aside.
Blend together bananas, nut butter, and cacao until smooth and creamy. I need to add a bit of water to help the blender along.
Layer the nutty ice cream with the jam. Top with coconut flakes for a crunch and sprinkle with cacao powder.

Chocolate PB&J in a Jar

This is nutty, chocolately, sweet, and crunchy. It is seriously everything you could ever want.

  • 3 frozen bananas
  • 1 tbsp raw nut butter
  • 1/2 tbsp raw cacao powder
  • 1 tbsp coconut flakes
  • 1/2 cup raspberries

Mash up raspberries into a jam. Both frozen and fresh work. Set aside.

Blend together bananas, nut butter, and cacao until smooth and creamy. I need to add a bit of water to help the blender along.

Layer the nutty ice cream with the jam. Top with coconut flakes for a crunch and sprinkle with cacao powder.

Apple Pie Bowl 
The autumn is coming! The autumn is coming! Pumpkins, cinnamon, apples. Brisk mornings at farmer’s markets, cozy evenings with a cup of tea. 
I. Love. Fall.
Here’s a recipe I’m revisiting (with some improvements) to celebrate the season.
apples (Local are better and cheaper this time of year! Pick your own!)
4 medjool dates
knob of ginger
1 tbsp cinnamon
5 cashews
3 dried figs
1 tbsp sunflower seeds
pinch coconut flakes 
Slice apples thinly. Soak dates in hot water before blending with the ginger, cinnamon, and cashews with a few tablespoons of the warm soaking water. Should be combined, but still chunky. Toss with apple slices, top with chopped dried figs, sunflower seeds, and coconut flakes. Dash with cinnamon.
**for best results, let this sit overnight. It softens the apples and figs and marries the flavors.

Apple Pie Bowl 

The autumn is coming! The autumn is coming! Pumpkins, cinnamon, apples. Brisk mornings at farmer’s markets, cozy evenings with a cup of tea. 

I. Love. Fall.

Here’s a recipe I’m revisiting (with some improvements) to celebrate the season.

  • apples (Local are better and cheaper this time of year! Pick your own!)
  • 4 medjool dates
  • knob of ginger
  • 1 tbsp cinnamon
  • 5 cashews
  • 3 dried figs
  • 1 tbsp sunflower seeds
  • pinch coconut flakes 

Slice apples thinly. Soak dates in hot water before blending with the ginger, cinnamon, and cashews with a few tablespoons of the warm soaking water. Should be combined, but still chunky. Toss with apple slices, top with chopped dried figs, sunflower seeds, and coconut flakes. Dash with cinnamon.

**for best results, let this sit overnight. It softens the apples and figs and marries the flavors.

Thai Coconut Curry
I’m on a rice and veggie bowl kick lately. This curry was out of this world. Make this for a carnivore and blow their mind. Seriously. 
For the Curry Sauce
1 Thai coconut, water and meat
1 knob ginger
1 bunch cilantro
1 clove garlic
1 hot pepper
juice of 1/2 lime
2 tsp curry powder
1 tsp turmeric
Blend everything together except the cilantro. For at least a minute or two. Add cilantro and pulse a few times.
The rice is my standard cauliflower+tahini+lime with the addition of fresh cilantro.
Cut those veggies THIN to make a convincing curry dish! Serve with sweet vegetables to balance the spicy curry, such as sweet corn, carrots, and yellow/orange bell pepper. I also added tomato from my garden, sprouts, and cooling cucumber. 

Thai Coconut Curry

I’m on a rice and veggie bowl kick lately. This curry was out of this world. Make this for a carnivore and blow their mind. Seriously. 

For the Curry Sauce

  • 1 Thai coconut, water and meat
  • 1 knob ginger
  • 1 bunch cilantro
  • 1 clove garlic
  • 1 hot pepper
  • juice of 1/2 lime
  • 2 tsp curry powder
  • 1 tsp turmeric

Blend everything together except the cilantro. For at least a minute or two. Add cilantro and pulse a few times.

The rice is my standard cauliflower+tahini+lime with the addition of fresh cilantro.

Cut those veggies THIN to make a convincing curry dish! Serve with sweet vegetables to balance the spicy curry, such as sweet corn, carrots, and yellow/orange bell pepper. I also added tomato from my garden, sprouts, and cooling cucumber. 

Aquamarine Smoothie
I almost completely forgot about my big jar of spirulina. This stuff is amazing. I swear it gives me an energy boost, adds a nutty/oceanic flavor to my smoothies (not gross if you don’t overdo it), and turns everything a lovely blue-green. Cinnamon balances out the spirulina so perfectly.
4 frozen bananas
1 tsp cinnamon 
2 tsp spirulina
water as desired
Blend! Adjust everything to taste.

Aquamarine Smoothie

I almost completely forgot about my big jar of spirulina. This stuff is amazing. I swear it gives me an energy boost, adds a nutty/oceanic flavor to my smoothies (not gross if you don’t overdo it), and turns everything a lovely blue-green. Cinnamon balances out the spirulina so perfectly.

  • 4 frozen bananas
  • 1 tsp cinnamon 
  • 2 tsp spirulina
  • water as desired

Blend! Adjust everything to taste.

Spicy Mango-Basil Aioli
Okay, yes, this is very similar to my dinner from last night. Because it was that good. BUT a big difference is the sauce. This is creamy and spicy, and tastes so much like a yogurt sauce. Can’t wait to make this again!
1 big ripe mango
1 tbsp tahini
knob of ginger
small handful basil 
pinch of cayenne pepper
Combine and blend until smooth. Goes great over raw rice (see recipe below) or with spiralized cucumber.

Spicy Mango-Basil Aioli

Okay, yes, this is very similar to my dinner from last night. Because it was that good. BUT a big difference is the sauce. This is creamy and spicy, and tastes so much like a yogurt sauce. Can’t wait to make this again!

  • 1 big ripe mango
  • 1 tbsp tahini
  • knob of ginger
  • small handful basil 
  • pinch of cayenne pepper

Combine and blend until smooth. Goes great over raw rice (see recipe below) or with spiralized cucumber.

Exotic Fruit Lunch Bowl
I have been an exotic fruit fanatic lately! I just want to try everything and anything that grows in the tropics. The green and pink bits are cactus pears or “tuna” as they are called in Latin America. The green one was light, refreshing, a little spicy, yet mild. The pink one was much sweeter, fruity, and gooey. On the far left is a Mexican guava, which taste creamy, piney, and a little tart. The seeds took some getting used to in all three fruits (they are not chewable, but you swallow them) but once I got past it, I thoroughly enjoyed all three and look forward to incorporating them in my diet more often!

Exotic Fruit Lunch Bowl

I have been an exotic fruit fanatic lately! I just want to try everything and anything that grows in the tropics. The green and pink bits are cactus pears or “tuna” as they are called in Latin America. The green one was light, refreshing, a little spicy, yet mild. The pink one was much sweeter, fruity, and gooey. On the far left is a Mexican guava, which taste creamy, piney, and a little tart. The seeds took some getting used to in all three fruits (they are not chewable, but you swallow them) but once I got past it, I thoroughly enjoyed all three and look forward to incorporating them in my diet more often!

Rainbow Rice Bowl
My grocery store had such beautiful produce in crazy colors, so I sort of went to town. Purple asparagus, golden beets?! Yes and yes. I served my veggies over the best cauliflower rice I’ve made yet. It’s reminiscent of sushi rice, with just the right amount of acidity from the lemon and toastiness from the tahini. The sauce was also the best I’ve made, the perfect balance of hot and sweet, which tied the whole dish together. Also, this is the first time I spiralized cucumber and WOW. They are sweet and light and go GREAT with this sauce.
For the Rice
1/2 head cauliflower
1 tbsp tahini
1 lemon
Pulse the cauliflower in a blender until it is rice consistency. Mix with tahini and lemon juice. Adjust to taste.
For the Sauce
1 big ripe mango
1/2 fresh jalapeño
1 green onion
knob of ginger
Blend until smooth!

Rainbow Rice Bowl

My grocery store had such beautiful produce in crazy colors, so I sort of went to town. Purple asparagus, golden beets?! Yes and yes. I served my veggies over the best cauliflower rice I’ve made yet. It’s reminiscent of sushi rice, with just the right amount of acidity from the lemon and toastiness from the tahini. The sauce was also the best I’ve made, the perfect balance of hot and sweet, which tied the whole dish together. Also, this is the first time I spiralized cucumber and WOW. They are sweet and light and go GREAT with this sauce.

For the Rice

  • 1/2 head cauliflower
  • 1 tbsp tahini
  • 1 lemon

Pulse the cauliflower in a blender until it is rice consistency. Mix with tahini and lemon juice. Adjust to taste.

For the Sauce

  • 1 big ripe mango
  • 1/2 fresh jalapeño
  • 1 green onion
  • knob of ginger

Blend until smooth!

The Ultimate Raw Vegan Mac n Cheese
OH. Oh god. This. 
So I met Miss Naturally Ashley at the WFF, and she is just the sweetest most loving woman you’ll ever meet. During a food demo, she mentioned her famous raw mac n cheese recipe, and she was so convincing that I made it immediately upon returning home.
I don’t know how she does it, but this cheese sauce REALLY tastes like cheese, despite having virtually no fat or salt and comprising completely of vegetables. It’s MAGIC.
And a great tip I learned from her: put some very hot water in a bowl and toss broccoli in to soften and warm before adding to a dish. I dislike the bitter bite and graininess of raw broccoli, and doing this eliminates this problem. 
Find the recipe here.

The Ultimate Raw Vegan Mac n Cheese

OH. Oh god. This. 

So I met Miss Naturally Ashley at the WFF, and she is just the sweetest most loving woman you’ll ever meet. During a food demo, she mentioned her famous raw mac n cheese recipe, and she was so convincing that I made it immediately upon returning home.

I don’t know how she does it, but this cheese sauce REALLY tastes like cheese, despite having virtually no fat or salt and comprising completely of vegetables. It’s MAGIC.

And a great tip I learned from her: put some very hot water in a bowl and toss broccoli in to soften and warm before adding to a dish. I dislike the bitter bite and graininess of raw broccoli, and doing this eliminates this problem. 

Find the recipe here.

Island Bowl
I love filling a big wooden bowl with delicious things. What is it about wooden bowls?! 
This combination was inspired by the Woodstock Fruit Festival, because I’m missing it dearly.
Thai Coconut:
Every day at 10:30, the kitchen wheels out carts of young thai coconuts to a mad rush of thirsty raw vegans. They are usually gone within fifteen minutes.
Barhi Dates:
On the last day I got to try Barhi dates, which are like carmel vanilla chews. Seriously, the best date I’ve ever tasted. 
Hawaiian Papaya:
During the talent show, Mike Arnstein revealed the WFF will be in Hawaii next year! 
Figs:
During one of the lectures, I learned that Chimpanzees survive almost completely off of figs! Who knew?! Good enough for my close cousins, good enough for me.  
I spritzed everything with fresh lime, popped in an old Hawaiian record, and enjoyed. 

Island Bowl

I love filling a big wooden bowl with delicious things. What is it about wooden bowls?! 

This combination was inspired by the Woodstock Fruit Festival, because I’m missing it dearly.

Thai Coconut:

Every day at 10:30, the kitchen wheels out carts of young thai coconuts to a mad rush of thirsty raw vegans. They are usually gone within fifteen minutes.

Barhi Dates:

On the last day I got to try Barhi dates, which are like carmel vanilla chews. Seriously, the best date I’ve ever tasted. 

Hawaiian Papaya:

During the talent show, Mike Arnstein revealed the WFF will be in Hawaii next year! 

Figs:

During one of the lectures, I learned that Chimpanzees survive almost completely off of figs! Who knew?! Good enough for my close cousins, good enough for me.  

I spritzed everything with fresh lime, popped in an old Hawaiian record, and enjoyed.