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We made it! Today is Day seven of our 7 Days of Raw Fast! I hope you enjoyed the experience and had fun playing with raw food. Hopefully you loved it enough to consider increasing the amount of organic fruits and vegetables in your diet no matter what else you choose to eat. To celebrate our final day I whipped up a raw dessert recipe via Rawtarian. Below’s the recipe reposted. -XoXo Raw Girl
Raw Raspberry Bars
2 cups dried, shredded coconut
1/2 cup cashews
1/4 cup maple syrup (or honey or agave nectar)
1/4 teaspoon sea salt
1 1/2 cups raspberries
1/2 cup dates
1. Process all white shortbread ingredients in food processor. Process briefly until you get a crumbly consistency, similar to the white topping in my photos. (Mixture should stick together when pinched.)
2. Take 3/4 of the white mixture and press it down firmly into your pan/molds. Refrigerate immediately so the bars can start firming up. (Set remaining 1/4 white mixture aside, to be used later.)
3. Blend all raspberry jam ingredients together until a smooth, jam-like consistency is reached. If using frozen raspberries, you may need to add an optional 1-2 tablespoons water to the jam mixture to help it blend.
4. Get your white bars out of the fridge, and smooth the raspberry jam on top of the bars using the back of a spoon. Place back in refrigerator.
5. Refrigerate bars for at least 1 hour so that the jam can firm up a little bit.
6. Sprinkle remaining white crumble mixture on top of the bars.
7. Place in freezer for at least 3 hours to firm up. Your raw raspberry bars are now ready.
We are on Day 2, of our 7 Days of Raw Fast! Here’s an awesome recipe that is also versatile because you can use it different dishes. My version of it actually combines a few elements from a few different raw taco recipes I found. The best part about this dish is it takes little to no time at and you can save your leftovers to use as toppings for salads or in wraps. As the ‘taco’ shell you can use romaine lettuce or try collard greens. -XoXo Raw Girl
Raw Taco Meat
1 1/2 cups walnuts (soaked for 1-2 hours or un-soaked work as well)
1/3 cup sundried tomatoes (soak for 30 min to hour in warm/hot water to soften)
1 1/2 tablespoons of organic extra virgin olive oil
1/8 teaspoon cayenne pepper
1 1/2 teaspoons of tumeric or curry
2 teaspoons Braggs
Collard greens or romaine lettuce
Add all ingredients to food processor and blend until you get a taco meat like consistency. Fill in topping to collard greens or romaine lettuce and add additional toppings like avocado, fresh tomatoes etc. Enjoy!
Need a live demo? Check out this past post which features a video of Aiya of blackveganlove.com sharing how to make her version of this recipe.
If you’ve gone VEG or even if you are 100% raw, sometimes cravings for familiar textures and flavors of S.A.D. (Standard American Diet) or dishes traditionally made with meat may creep up on you. Rather than succumb to your cravings while sacrificing your commitment to health, the great news is that there is always a way to create raw and vegan meals that can satisfy your taste buds. Check out my buddy Aiya of BlackVeganLove.com, on the “Healthy Food, Happy You,” television show demoing how to make delicious raw tacos. -XoXo Raw Girl
Spring is here, and hopefully summer is around the corner real soon. This weekend in honor of the beautiful weather outside, I decided to whip up a delicious summer salad. If you are a raw foodie or not, it’s always great to lighten up your diet a bit when the weather gets warmer. For those not on the raw bandwagon, spring and summer is a lovely time to incorporate more raw foods into your diet, while also soaking in the wonderful energy of the sun. This salad was AMAZING, took no time at all to prepare, and the dressing was so tasty on it’s own, it doubled as dressing and smoothie. Below is the recipe, feel free to have fun with your versions and add in whatever fruit strikes your fancy. -XoXo Raw Girl
Sweet n’ Scrumptious Summer Salad w/ Orange-Strawberry Dressing
Green Kale, Spinach, & other Mixed Greens
1/ 2 Mango
Wash and dice all ingredients however you prefer them. Add all greens into salad bowl, add two capfuls of extra virgin olive oil, squeeze wedge of orange onto greens, and add a few pinches of sea salt to taste. Massage greens. Layer over greens all your toppings.
4 Basil Leaves
2 Tablespoons Agave or 3-4 Pitted Dates
Blend the ingredients together, pour over salad and enjoy! Remember this by itself makes a pretty awesome smoothie. Will experiment with other versions of this, but adding in a cucumber works well. -XoXo Raw Girl
Just in case you missed it, check out this past post on Ch-Ch-Ch-Chia Seeds and their amazing benefits. Chia seeds are a great addition to any diet to boost performance, energy, and weight loss. Chia seeds also help to stabilize blood sugar levels.
A brief recap: “Chia seeds are native to Southern Mexico and Guatemala, and are from a species of flowering plant that is in the mint family. In pre-Columbia times, chia was a staple in Aztec and Mayan diets and even used as a survival ration. The seeds are rich in omega-3’s even more so than flaxseed, and they offer a great dose of nutrients including: calcium, phosphorous, magnesium, potassium etc. In addition as I mentioned already, they are a good source of protein, antioxidants, and dietary fiber. Based on a 2,000 calorie diet, 1 oz of chia seeds provide 9% of the Daily Recommended Value for protein and 42% dietary fiber.” Chia can be eaten alone and sprinkled in salads, soups, etc., soaked in water and eaten as a porridge or pudding mixed with a natural sweetener, nut milk, and toppings, or you can add the chia gel to any kind of smoothie for a nice nutritional boost. -XoXo Raw Girl
1/2 cup Chia Seed Gel (or as much as you like)
1 Teaspoon Spirulina
2 cups of Pineapple
Add all ingredients to Blender. Blend, serve, enjoy!
Didn’t get around to having dinner until late last night, so I opted for a blended meal and came up with this wonderful concoction which I’ll be including in the parasite detox coming soon to a blog near you. Has a few key ingredients that help to give parasites a run for their money and some power ingredients that pack it with nutrients for optimal health. It’s also a nice addition to a cleanse because it’ll give some variation to all the greens you have to eat to kill those buggers. I had kombucha on hand so I decided to add that to my recipe as a bonus. It was pretty amazing, and after devouring the large glass, I realized that adding kombucha adds in live cultures, which is perfect for making your own “live yogurt!” If you are craving something creamy like yogurt…just FYI, any smoothie can be made into a “yogurt” recipe by adding in an extra avocado or banana to keep the mixture thicker. However, If you are doing a parasite cleanse you should avoid sweet fruits like banana. Eat with a spoon and have fun with garnishes. Try topping your live yogurt with raw granola, shredded coconut, or dried or fresh berries. -XoXo Raw Girl
To read a little more about the benefits of Kombucha, check out this past post: http://rawgirltoxicworld.com/2012/12/15/ten-immune-boosting-power-foods-for-winter-wellness/
It’s that time again and I’ve got my apple cider vinegar, hot pepper, coconut water, and green juice ammo ready. I’m conducting a gangster parasite cleanse, and this time, I am documenting my efforts so that I can provide all of you with a blueprint to give the buggers a run for their money. Just in case you are completely clueless, parasites are organisms that you can pick up a variety of ways including pets, meat, kissing other people who have parasites, dirty hands, unclean water etc. Once your body is inhabited by these critters you may experience a range of symptoms that may diagnosed as other diseases and experience uncontrollable cravings for sugar and carbs. In my case, back in the day, parasites caused my acne problem. Now that I am a black belt in parasite-killing judo, my mission is to use this coming month to distill all of this knowledge into a 14 Day Parasite Detox, which I will be selling on the blog along with a 7 Day and 14 Day Juice Detox which are already complete. This salad will be among one of the recipes I include in the cleanse which will have green juice recipes and mostly green salads and other meals that give parasites a run for their money. If you are currently battling parasites or soon to embark on a cleanse, stay tuned, and may the veggie force be with you. -XoXo Raw Girl
1 Bunch Green Kale
1 Bunch Lacinato Kale
1 Ripe Avocado
Handful of Garlic Cloves (adjust for personal tolerance)
2-3 capfuls of Extra Virgin Olive Oil
Braggs Liquid Aminos (to taste)
pinch of Sea Salt (optional or in place of Braggs)
2 capfuls Organic Apple Cider Vinegar
Dash of Curry
Dash of Cayenne (optional)
Chop kale and wash thoroughly. Add finely diced garlic, olive oil, Braggs, curry, cayenne, and apple cider vinegar. With your hands massage the greens thoroughly for a few minutes. Add olives and avocado slices on top. Serve & Enjoy!
This recipe is the property of Raw Girl AKA Chef Eazy E and cannot be reproduced or reprinted in any form without express permission of the author. © EME, LLC, rawgirltoxicworld.com 2013
For more on parasites, check out these past posts: The Anti-Parasite Diet: Foods That Make Parasites Run For Cover
Remember when I told you made two desserts at once the other day when I made the key lime pie? Well here’s the second one. Below is a recipe for coconut vanilla macaroons and a short video. There are many variations of this recipe you can find out there but the ingredients pretty much stay the same. Feel free to adjust the ingredients to suit your taste buds and also add in other ingredients you make like. For instance if you love lemon, squeeze in some lemon juice and grate lemon zest for a lemon-y tasting macaroon. I love chocolate so I’m going to have to try making some chocolate dipped macaroons in the near future. You can also make completely chocolate macaroons by adding cacao powder. If you have a dehydrator, that works best. If you don’t, I have seen recipes that recommend refrigerating the macaroons until they get hard, so you can try that. My goal was to have some great how-to-videos, but ho-hum, my super cool HD Flip camera broke! Not happy about that at all, but perhaps Raw Vegan Santa will bring a better camera my way soon. -XoXo Raw Girl
Coconut Vanilla Macaroons
4 cups shredded coconut
1.5-2 cups almond flour
1 cup agave or grade B maple syrup
1/3 cup coconut oil
1 teaspoon Vanilla
1/4 teaspoon salt
Mix all ingredients together in a bowl. Use small ice cream scoop or your hands to form into small balls. Place on dehydrator trays and dehydrate for around 8-12 hours max at 105. Enjoy!
Finally! Below is the long awaited recipe for raw key lime pie just in time for the holidays. I had fun making this. When I made my pies, (yes I made two—I’m dealing with an avocado crisis remember?) I actually made two desserts in one sitting because the crust is made from the same ingredients as coconut macaroons, which are equally as marvelous. I’ll post recipe for those later.
This recipe is on www.sweetlyraw.com as an Avocado Cheesecake. I finished making my version and it tasted like a key lime pie, hence the renaming. If you don’t have a food processor, you can do what I did and in place of the almonds for the crust use almond flour (already ground up almonds). I got my bag at Trader Joes. I’m not really a follow the rules of the recipe exactly girl, so I made two pies, one smaller and one larger and kind of free-styled for the larger pie. If you don’t have a spring form pan don’t worry you can just use a regular pie pan. I didn’t use any stevia as the recipe calls for and it still tasted pretty miraculous. Enjoy, and remember not to hog the pie! It’s that good. -XoXo Raw Girl
1/3 cup blanched almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil
Grind the almonds in a food processor.
Add the coconut, dates, and water and grind into a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand.
Press into the bottom of mini or 6″ spring form pan (crust will be thin in a 6″ – you can double the recipe if you want it thicker) and set aside.
2 medium/large avocados
6 tablespoons agave or honey
1/2 cup lime juice
1 teaspoon pure vanilla
6 drops stevia
5 tablespoons melted coconut oil
4 tablespoons melted coconut butter
lime zest, to taste
Blend the avocados, agave, lime, vanilla, and stevia until smooth and creamy.
Add the oil, butter, and some zest. Blend to incorporate. Add more zest if needed.
Pour over the crust.
Allow to firm in the fridge for at least 8 hours.
Last week I had a bunch of romaine lettuce left in my fridge along with tons of zucchini, tomatoes, cucumbers, etc from the garden. Rather than juice all of it, I chose to make some yummy lettuce wraps. These are an awesome, quick n’ easy to make meal that can be very satisfying. Below are my versions, one is raw, and the other vegan (has cooked lentils in it). Whatever versions you choose, have fun with it, and get creative with your veggie choices! -XoXo Raw Girl
Wash all veggies thoroughly. Use a grater and grate zucchini into a bowl. Dice cucumber, green pepper, and tomatoes and add to bowl. Add a teaspoon of extra virgin olive oil, dash of Braggs Liquid Aminos, dash of curry, and a pinch of sea salt (optional). Use fork to mix together. Grab one head of romaine lettuce and chop off bottom. Wash leaves and choose some that are the right size to suit your tastes. Tip: If you peel back a couple layers you’ll get smaller leaves that hold your filling better. Place your chosen lettuce leaves on your serving plate and scoop in filling. Chop avocado and add on top, and sprinkle roasted seaweed or nori krinkles as a final touch. Serve & Enjoy!
Ingredients: Romain Lettuce, Lentils, Zucchini, Tomato, Red Pepper, Lime.
Cook regular lentils or red lentils, whichever you prefer. To make 100% raw use sprouted lentils. Add in sea salt to taste. Dice raw zucchini, tomato, red pepper and season with dash of Braggs and a pinch of black pepper. Mix thoroughly, then stir into lentils. Cut a small lime in half and squeeze over blend. Grab one head of romaine lettuce and chop off bottom. Wash leaves and choose some that are the right size to suit your tastes. Tip: If you peel back a couple layers you’ll get smaller leaves that hold your filling better. Place your chosen lettuce leaves on your serving plate and scoop in filling. Serve & Enjoy!