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Tag Archives: vegan recipes
Have you ever tried turmeric milk or “golden milk”? There are many variations and more people seem to be catching on to this awesome drink due to the amazing benefits of turmeric. Not only is turmeric high in antioxidants and useful for reducing inflammation, it can kill cancerous cells. You can make a lovely turmeric milk with similar ingredients sans the banana and hemp seeds and heat it on the stove for a warm, cozy before bedtime drink. Because I heart turmeric, I wanted to come up with a smoothie that incorporates it and this is what I came up with. Below also check out a video on the benefits of turmeric. -Xo Raw Girl
Coconut Turmeric Milk Smoothie
1/4 -1/2 cup coconut chunks
1 teaspoon coconut palm sugar
1-2 Tablespoons Hemp Seeds
Turmeric to taste and for color, add as much as you prefer (1/2 teaspoon minimum)
Dash of Cardamom
Dash of Nutmeg
2-3 Dashes of Cinnamon
1 dash of black pepper (optional, brings out the flavor of the turmeric more)
Bananas anyone? Eating high raw requires you step yo snack game up to a new level. It’s always great to have something to take with you on-the-go. But time is money, and sometimes we get lazy about preparation. These banana chips take no time at all to prepare. Just stick them in the dehydrator, go about your business, and by the end of the day you’ll have a yummy snack ready. -Xo Raw Girl
Spice Mix: 1- 2 Tablespoons Cinnamon, Dash of Cardamom, Dash of Nutmeg
Peel and slice to about a ¼ – inch thickness.
Dip banana slices into a bowl of lemon juice. This lessens the browning of the banana chip. (optional)
Shake off extra lemon juice. Put spices onto a small plate or bowl and dip banana chip into spices.
Can dip half or all of the chip. Then lay the banana slices on the dehydrator tray.
Dehydrate at 140 degrees F for 1 hour
Turn the temperature down to 115 degrees F, dehydrate 8 hours.
Half way through, stop the dehydrator and flip over all the banana slices. The slices are easy to peel off the dehydrator tray when they are warm, and turning ensures dryness.
If the banana chips are leathery to crisp, they are done.
Cool the banana chips for a few hours in the dehydrator before removing them. Pack the dried chips into a Ziploc bag when they are cool. Store at room temperature.
Dip banana slices into chopped nuts or dried coconut flakes prior to drying.
Sprinkle with cinnamon only.
Sprinkle with Celtic sea salt
If you want to start eating high raw, the first thing on your to-do list should be to learn how to prepare a kick ass, finger licking, victory dance, booty shaking salad so good, it will convert your most vegetable apprehensive aunty. I am proud to say I have mastered the art of converting people to a love of fruits and veg, just by making salads that provide a magical flavorful experience. How do you do this? Well first off you have to get creative. You CANNOT make enticing salads by sticking to the romaine lettuce and tomato formula found in restaurants the world over. Try other greens, and don’t be afraid to mix them together: kale, mixed greens, arugula. Add in unexpected toppings like fennel, artichokes, olives. Or go the fruity route and try things like strawberries, cranberries, etc. You can also throw together “salads” using additional ingredients that bulk them up like quinoa, adding hummus, or guac, and a wide variety of diced vegetables. After you get some dope ingredients, the secret you must employ to achieve the holy grail of all salads, is you must massage your salad with your hands. This is non-negotiable. I like to use either olive oil with lemon, lime, or apple cider vinegar as the acid, sea salt, sometimes a dash of Braggs, and other seasonings, and work them all in with my hands. Even when I make a dressing, I like to massage the greens first using this method, because it makes them easier to digest and works in some intrinsic flavor. Below are links to a few salad recipes from this blog. Your challenge this week is to experiment with combinations you’ve never tried to make a glorious and hearty salad. Sharing is caring, so tag me on Instagram or shoot me a message on Facebook with some of your creations so I can try too! -Xo Raw Girl
Have you checked out my new online classes yet? In my new course, Staying Ageless 30+ you will learn about Diet Basics, Lifestyle Factors, and elements of Longevity that promote an ageless way of life. Over the course of three modules you learn what to eliminate from your diet to stay ageless, how to ensure your body is receiving adequate nutrition, powerful detox rituals you can incorporate to increase your longevity, beauty remedies that will leave you glowing, and how to exercise effectively and get results. In addition you will learn health lessons directly from renowned longevity and health experts that will equip you to transform your lifestyle. You can still enroll! Check out the class HERE to preview the curriculum our save your seat! -Xo
Variety is key to ensuring that boredom or a food rut don’t set in. Vegans and vegetarians alike know the feeling of wanting to scream when all that is available to eat is the same boring side salad. One way you can “jazz up” any meal is by adding the right toppings, sauces, dressings, or condiments to add flavor and get you excited to dig in. This weekend was veggie burger mania in my kitchen. I had an assignment to perfect several types of veggie burgers. I made black bean, lentil, and a black eye pea burger that will make your mouth water (more on this later). For the lentil burger, topped it will an awesome cilantro sauce that can also double as an awesome salad dressing. Not completely raw as it uses canned coconut milk, but quick to make and delicious. Cilantro has awesome nutritional benefits and can actually naturally remove up to 80% of heavy metals from the body. Not a bad perk for a dressing! -Xo Raw Girl
Salad ingredients: Chopped kale, cabbage, brussel sprouts, dried cranberries, pumpkin seeds.
- 2 tablespoons fresh lemon juice
- ¼ cup organic lite coconut milk
- 1 jalapeno chile stemmed and seeded
- 1 garlic clove
- 1 inch piece fresh ginger
- ¼ teaspoon salt
- 1 cup cilantro roughly chopped
Add the lemon juice, coconut milk, chile, garlic, ginger, salt and cilantro into a blender and blend until smooth. Serve and enjoy! To vary thickness use regular instead of lite coconut milk and add in a little avocado. Another variation can be made using lime juice instead of lemon.
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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.
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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/
I know, I know, I’ve been M.I.A. Did you miss me? I spent the last two months making a movie and I am tired and in need of a serious detox to say the least. The past week has been dedicated to getting my body back to one. I am also getting ready to do a gangsta beginning of the year parasite cleanse, which I am developing to share with all of you who need a concrete plan that works. So stay tuned. Yesterday’s lunch following a very awesome Yoga Sculpt class (which combines vinyasa flow, weight training, and cardio), was my favorite complete protein, quinoa. Photo and ingredients of the delicious salad below. For those who have kept reading in my absence…just in time for Valentine’s Day I would like to say, I heart you very much. -XoXo Raw Girl
Red Quinoa (sauteed w/ mushrooms)
1 bunch Lacinato Kale
1 bunch Green Kale
1 ripe Avocado
Wedge of lemon, extra virgina olive oil, sea salt, Braggs Liquid Aminos
Tahini dressing (optional)
Cook red quinoa. I seasoned with onions, sauteed mushrooms & Braggs Liquid Aminos. Chop up Kale and wash thoroughly put in big salad bowl. Add in around four capfuls of olive oil, squeeze two wedges of lemon and add Braggs and/or a pinch or two of sea salt to taste. Massage kale with hands until seasoning is worked in. Toss in almonds and cranberries. You can serve quinoa on side or in the salad. Cut avocado and top salad with avocado slices. Serve and enjoy!
Okay so the title for this post may seem a little too boastful, but seriously this quiche tasted like a slice of HEAVEN. Made it for Christmas, for my mother who wanted to have some sort of spinach pie. I looked up a few different recipes and improvised the one below, and I must say, when I finished I was pretty darn pleased with my Vegan Rachel Ray skills. The best part about this vegan quiche is that it actually tastes “cheesy” !
If you are vegan or raw, you know that strange longing sometimes to have something that really gives the same euphoric feeling that cheese used to give, sans the chemicals, hormones, and damaging preservatives. Well, the secret ingredient to this quiche is actually tofu. I’m not a regular tofu eater, but I can handle it in small amounts occasionally. For this quiche, the tofu is not only worth it but absolutely necessary. Important thing to note is that the tofu you must buy to make this recipe work is the packaged tofu that is NOT refrigerated. Firm works best, but even if you accidentally get extra firm it’ll still work. I also added king mushrooms which was a great choice and made it more “meaty”, and used a spelt crust rather than whole wheat. Spelt seems to have a bit less gluten and therefore does not bother me as much. It also pairs well with the spinach. We really enjoyed our Christmas dinner, and I was proud of myself for giving my mother more evidence that she can still make the things she loves to eat sans meat and dairy. Try it for yourself and let me know what you think! Best part about it, took very little time to prepare. -XoXo Raw Girl
2 16 oz Bags of frozen Organic Spinach
1 package King Mushrooms (as much as you prefer)
Spices: 1 teaspoon Curry, 1 teaspoon Sea Salt, Dash of Red Pepper or Cayenne, Braggs Liquid Aminos to taste
1 Package of Firm Tofu (packaged but not refridgerated)
2 Spelt Crusts
Place crusts in oven and set somewhere around 375 – 425 degrees. While crusts are thawing in oven, sautee spinach with onions, and mushrooms. At some point remember to check on your crusts and poke holes in them with a fork. Add Braggs Liquid Aminos for flavor, and Cayenne or Red Pepper. I used my mother’s special red pepper from Nigeria that is ridiculously awesome but sorry, you can’t find it in the grocery store. In the blender put in your package of tofu, add 1 heaping teaspoon curry (gives it the yellow color like eggs) and 1 teaspoon sea salt. Blend tofu untilsmooth. Don’t add any liquid just work it with a spoon or blender accessory that allows you to work it all in until creamy. In a large bowl mix the spinach and tofu together. The filling is done! Take your crusts out of the oven. Fill one crust with the spinach mixture. Now, what I did next is take the remaining crust carefully trying NOT to break it (it will still be somewhat soft and place it on top of the quiche. Then stick in the oven and back until crusts are cooked and brown. Let it cool for fifteen to twenty minutes at least. Serve & enjoy the BEST VEGAN QUICHE EVER!
Hope you all had a wonderful holiday. It was an interesting Thanksgiving this year for many reasons, one being there was no turkey on our table!! When you go from eating meat to eating veg it can be a little unsettling and you may feel like you don’t know how to cook anything you used to eat. Good news is, it’s really not that complicated. I got in the kitchen to help my mom and show her that is it possible to make somethings you made before, but with some substitutions in place of the meat products. We ended up working with her idea to make stuffed bell peppers which were incredible, cooked collard greens, raw collard greens with a cilantro avocado dressing (I made mine raw), cranberry sauce, and Haitian sweet potatoes. Let me tell you something, if you have never had a Hawaiian (purple on inside) or Haitian sweet potato you are missing out! If you all are interested and haven’t had enough of my many ways to eat an avocado I can post the avocado cilantro dressing next week.
I went light on my usual industrious dessert making this year because the week prior I made coconut macaroons, and then the avocado key lime pie. So I just made a vegan blueberry pie with a spelt crust. Below is the recipe for the stuffed bell peppers. The recipe is kind of vague because I totally improvised it, but you’ll get the gist. We had leftover black beans in the fridge so I mixed that in with the quinoa and added mushrooms and onions and stuffed it all in the pepper. A-MAZING. They are really festive and add to the holiday spirit if you buy various colors as well. What’s the best part about a big fat Vegan Thanksgiving? Your chances of actually getting fat or gaining those usual holiday pounds are slim to none. We all finished the meal and were full, satisfied, with waistlines still in tact, and had some yummy leftovers for the next day. -XoXo Raw Girl
Bell Peppers Stuffed w/ Quinoa & Black Beans
Various Colored Bell Peppers (organic preferred)
Spices: cumin, sea salt
Soak black beans overnight and cook them in whatever method you prefer. We cooked them using a slow cooker and then sautéed them with mushrooms, tomatoes, onions, garlic, cumin, and sea salt. Also cook quinoa in separate pot. Mix the mushroom black bean mix with the quinoa, and add additional spices as needed. Wash the bell peppers and cut them into little containers by keeping a ‘lid’ with the stem attached.
Remove the white parts from the inside carefully with a knife and then scoop in the quinoa mixture until the pepper is full to the brim. Place the bell pepper lid back on. Wrap each pepper with its lid, in foil, and bake in the oven for 20-30 minutes or eat the pepper raw, whichever you prefer. Remove from oven, serve and enjoy!