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Who knew fruit could taste so good? (Raises hand). I whipped this up so quick with fruit I had left over, and the flavor was so unexpectedly amazing I had to share. The spices really take this combo which could be a normal fruit salad and make it into a meal that gives your taste buds and brain some feel good action. If you need more fruit, free to add other types of fruit you like to make it more hearty if you choose. I made one small serving for one person, add more fruit and spices to make in bulk. -Xo Raw Girl
dash of cardamom
several dashes cinnamon
1/4 teaspoon coconut palm sugar
hemp seeds to top
Lightly mix in spices. Serve & Enjoy!
#GOTVEG GIVEAWAY !!! Starting September 7th until September 28th, 2015 enter to win a FREE EBOOK copy!!!
I’m excited to give away some free books packed with information and inspiration sure to jumpstart your healthy lifestyle. To enter the contest:
- Sign up for the Raw Girl email list here: http://bit.ly/1JBgAwK
- SHARE this post with 5 friends on Facebook or Instagram (Tag me on Instagram @therawgirl or on Facebook www.facebook.com/therawgirl)
- Email a picture and 400 words or less about your personal health journey
Winners will be announced every Sunday and will receive their ebooks the same day! XO
I regret that the release date for my next book Thrive on VEG! is going to be pushed back one additional month, a new release date is coming soon. Extra time is needed to hone all of the recipes that will be included. For all who have pre-ordered thank you; you will be receiving a bonus for your patience and will receive an email shortly. Very excited about sharing this book with you, which will include some recipes that will be great to use for the upcoming holiday season. Below are a few images of dishes I have been working on to include in the book which will feature raw and cooked vegan recipes. As always, appreciate your patience and support!
-XoXo Raw Girl
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
This weekend I ate something fried. Don’t judge me! I’ve told you veggie lovers time and time again I am not living la vida raw one hundred percent of the time, and I encourage you to find your bliss and make the healthiest choices for you. That said, after the wonderful food demonstration at VegFest DC I decided to try out Executive Chef Ayinde Howell’s fried eggplant recipe. I did however make some modifications. I’m not a fan of fried food, but I knew my body could handle it without aggravation if I used coconut oil (because the oil is not rancid and has a higher burning/smoke point). There’s no way I could eat it without having a reaction if it was prepared with any other oil but coconut. In the demo Ayinde used earth balance, but I prefer to not add in additional heated oils of any kind that can encourage free radicals in my body. If you are a health enthusiast or concerned about keeping your skin optimal and you ever want to fry anything, I highly recommend you never use “dead” oils and stick to coconut. Anyhow it was delicious, and the eggplant has a natural buttery flavor when cooked this way.
On my first couple of days post-detox I also made a really yummy spicy gazpacho which lasted for a few days. It’s been summer hot in DC the past couple of days so cold soup is where it’s at. If you try the gazpacho know that its much better after sitting in the fridge for a couple of hours because it gets thicker and less runny. By day two, it was a much better consistency and paired well with the eggplant. If you would like to try this entire meal raw, you can marinade your eggplant and dehydrate it. There are some really great recipes out there for eggplant “bacon” which are just dehydrated marinated strips of eggplant. I will plan to revisit this soon and do a raw version of the eggplant. -XoXo Raw Girl
Prep time: 5 minutes
1 lb cherry tomatoes ( Used two small containers full)
1/2 sweet red pepper
1/2 red onion
small handful cilantro
1/4 cup lime
pinch of cayenne
red pepper flakes to taste
1 tsp minced ginger
1 tsp sea salt
Put all ingredients in the blender. Blend until smooth. Serve immediately, or for better consistency, let chill in the fridge and then serve. Enjoy!
Prep Time: 10 minutes or less
sea salt (to taste)
wedge of lime
Slice your eggplant into thin circles, cutting across the width of it. Heat a skillet and add in your coconut oil. As eggplant cooks season with sea salt, and thyme as needed and flip sides. Remove eggplant and away excess oil when slightly brown. garnish with avocado and squeeze a small wedge of lime over the dish. Enjoy!
I really do not mind preparing vegan dishes from time to time, but for whatever reason, it actually pains me to cook the life force out of my greens! Last week my cooking class assignment was to make steam sauteed greens. Because I got to do what I got to do to get my degree I made this simple meal as instructed, and it took no time at all. Although I much prefer to season and massage my greens and eat them raw, this is a really great recipe for anyone looking to add more greens into their life, transition into veggie living, or those who have an aversion (gasp!) to raw greens. The combination of the carmelized onions and the bell pepper adds a sweetness to it, and throwing in some garlic and ginger makes it even yummier. Just make sure NOT to overcook your greens so you still have some of the glorious nutrients available. This is a great side dish to a main course or you could pair it with an additional hefty food like quinoa and call it a meal. If you despise greens give it a try you may find a new easy and simple way to add some more essential veggies into your life. -XoXo Raw Girl
Steam Sauteed Kale w/ Bell Peppers
1 bunch Green Kale roughly chopped
3-4 cloves of garlic diced
1/4 ginger root diced
Splash of good olive oil
1/2 Onion chopped
1 organic red bell pepper chopped
Heat a pan, or wok with a lid. Add a dash of good quality olive oil and then add in your diced onions. Cook the onions until almost translucent and then add in your peppers. Cover the pan and let the peppers and onions steam for a minute. Add your greens on top and add in your garlic and ginger with sea salt to taste. Cover and steam until cooked but not overcooked. Serve and enjoy!
To kick off my Master’s program this first semester one of the classes I’m enrolled in is a cooking class. Best part so far was receiving a some awesome knives in the mail, a cutting board, apron, and other goodies. I made this salad and vinaigrette last week for one of my first assignments to practice a few of the cutting techniques for that lesson. Eating collard greens as a salad is amazing, but for me the trick is to always use a bit of oil, vinegar (or lemon), and sea salt to massage the greens prior to adding toppings or dressing. This not only make the greens more flavorful, it also just makes it easier for the body to break them down. If collard greens are still too much for you to handle alone, try mixing in spinach or arugula. Below is the recipe for the vinaigrette which amazingly enough has a creamy texture that is really nice. For the salad, dice up your collards whatever way you like them, and add toppings. I used fresh baby tomatoes from the garden, yellow pepper, and avocado. -XoXo Raw Girl
3 cloves diced garlic
1 Tablespoons Agave Nectar
Pinch of Sea Salt
1/4 cup olive oill
1-2 Tablespoons Apple Cider Vinegar
Blend, pour onto salad, enjoy!
Yesterday after yoga, I was challenged to create a healthier non-dairy version of french toast that would be worth the effort. So I went vegan and whipped out this quick and easy recipe from my arsenal. Judging by the fact that all of it was gone by the end of brunch and we were left scraping our plates, I think I succeeded. The secret ingredient that was the substitute for eggs? Bananas! That’s right, move over egg replacer, bananas can do just as well for vegan french toast, and add natural sweetness that doesn’t necessarily require you to use any additional syrup or agave. I used Ezekiel bread so that I could actually eat some, (my body literally goes cray-cray when I eat any other kind of bread), and opted for the cinnamon raisin version to add additional flavor– it was delicious! To fry the french toast I used coconut oil, which is the healthiest oil to cook with because it doesn’t go rancid as easily as other oils. and Below is the quick and easy recipe. Remember this one, and keep some bananas handy the next time someone challenges you to a vegan brunch-off! -XoXo Raw Girl
Vegan Banana French Toast
Cinnamon Raisin Ezekiel Bread
3 ripe bananas
3/4 cup organic coconut milk
1/4 cup organic coconut cream
1 teaspoon vanilla extract
Blend the bananas, coconut milk, coconut cream, and vanilla. Add cinnamon if you opted to use regular bread. Prepare french toast as usual dipping each piece of bread into the batter. Use coconut oil to fry to make it slightly healthier. Make as much as you want, then serve plain or use agave or grade B syrup if you need additional sweetener.
UPDATE! 7 Days left in the fundraiser for the new and improved Raw Girl Website and we are now only $94 away from hitting the goal. THANK YOU to all of you lovely peeps who have supported so far! If you have not checked out the campaign, please do via the link below and DONATE what you can, every dollar is so appreciated! http://igg.me/at/rawgirl/x/536460
Last week I happened to have a lot of carrots and some melon on hand in the kitchen. Decided to juice them together and it proved to be a really refreshing, simple, combination. Carrots are really great for improving the quality of your skin, and melons give you an extra beauty boost because melon juice has a cleansing, diuretic, mineralizing, and alkalinizing effect and is very effective in eliminating harmful toxins from the body. Honey Dew Melons are also rich in potassium (which makes them great to juice post-workout for electrolytes), magnesium, copper, vitamin C, A, D, K and B-6. Melon juice is not only a great thirst quencher, it also cools the body and helps ease inflammation and other symptoms caused by a variety of diseases including diabetes, asthma, arthritis, and colon cancer. Check out this past post: Carrot Juice for Glowing Skin to read more about the benefits of juicing carrots. -XoXo Raw Girl
Carrot Melon Soother
1/2 Honey Dew Melon
Put all ingredients in the juicer. Serve, strain, enjoy!