Raw Food Magazine

maple syrup

Pumpkin Spice Chocolate Caramel Cups

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We’re well into autumn now, and that means that Pumpkin Spice Fever is upon us! It’s in cakes, it’s in coffees, it’s in muffins. It’s everywhere! People really love the stuff. And yet, so much of the time the pumpkin spice items on the market don’t actually contain any pumpkin!

Nonsense! With these delicious vegan Pumpkin Spice Chocolate Caramel Cups, you get REAL pumpkin and REAL spice! Nothing artificial, nothing weird! Just wholesome, delicious ingredients adding up into one awesome autumn treat. Want to be the most popular house for both trick-or-treaters and their parents this Halloween? Well hand out some of these suckers!

Lavender Blueberry Muffins

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Nothing says “good morning” like soft, delicious blueberry muffins. With the added soothing aroma of lavender, these muffins will help smooth over the transition to wakefulness even for those of us who really aren’t morning people.

Raw macadamia nuts provide much of the body of these blueberry muffins. They also help provide that wonderful buttery flavor. A hint of maple syrup, some cinnamon, and of course lovely lavender make for a uniquely pleasant experience. Dried blueberries are use for their texture and because they have a bit more of a concentrated flavor. Which is great, because there sure is a lot of flavor in these lavender blueberry muffins!

Turmeric Ginger Cheesecakes

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Getting to have cake that is actually good for you is a clear sign that you’re doing alright. With this turmeric and ginger cheesecake, there’s really nothing unhealthy to be had. But not only is it not unhealthy, it’s positively healthy!

Ginger and turmeric are actually closely related, and they’re both super powerful, safe anti-inflammatory natural medicines. Ginger has been shown to be particularly useful for helping with arthritis, while turmeric is great for asthma and auto-immune disorders affecting the skin.

Plus they’re super duper tasty! And that in an of itself is enough reason for anyone to want to get into this turmeric ginger cheesecake!

Chocolate Chip Cookie Dough Squares

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Ooooh chocolate chip cookie dough. The nostalgia is strong in this one! We thought we might have left chocolate chip cookie dough behind us, but here it is again, all raw and natural! A big win for inner (and outer) children everywhere!

This recipe is real simple, with just a handful of ingredients. You can take it that extra step by mixing up your own chocolate chips. A real crowd pleaser if you’re entertaining, especially for the little ones! If you’re feeling particularly decadent, you could combine this cookie dough with some cold delicious nice cream.

Blueberry Raspberry Cheesecake

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This cheeseless cheesecake is just about the prettiest cheesecake you’ve ever seen, even if it isn’t really a cheesecake. And with berry season upon us, there’s hardly a better time to whip up this delicious piece of edible art.

The raspberries and the blueberries mingle into the most wonderfully pink hue. Somehow, this cake tastes how it looks, too. The flavors blend perfectly into a smooth, rich sweetness with just a little bit of tang. You’re going to have to let the cheesecake sit for a while before adding the sauce, so be patient! It’s the hardest part.

Raw Strawberry Cheesecake Ice Cream Bars

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What a world we live in! Strawberry Cheesecake Ice Cream Bars without cheese or milk. But there’s definitely nothing lacking in these frosty confections!

Strawberries and bananas always seem to make an appearance in delicious vegan nice creams. But this isn’t just ice cream, this is ice cream cake! The ultimate birthday dessert. But it also works for half-birthdays, pet’s birthdays, anniversaries and days of the week.

The maple syrup is an awesome addition. It’s listed as optional, but I would definitely say it’s recommended. Nothing beats that deep dark sweetness of genuine maple syrup! It sure goes well with this Strawberry Cheesecake!

Moroccan Mint Red Cabbage Slaw With Hemp Seeds

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There’s something special about cabbage. It’s just so much better than it seems like it should be. The deep purplish hue of red cabbage makes it great not only for adding a bit of color to your dishes, it also helps you get a well-rounded assortment of nutrients. And they’re just so cute!

No dish better showcases this lovely vegetable than coleslaw, and this Moroccan Mint Red Cabbage Slaw is the envy of all others. A hint of sweetness, a bit of zest, and a taste of spice, this dish really does have it all. A great lunchtime meal with nuts and hemp seeds for protein, as well as lemon, mint, cinnamon and a bit of curry powder to invigorate your senses. There’s a lot of goodness your body needs, and not much of anything it doesn’t!

The dressing is particularly nice. Cinnamon is an eccentric spice, and pairing it with maple syrup really accentuates the ambiguous character of this somehow sweet and savory bark. It would be interesting to see what other recipes this dressing could go with, though it’s hard to imagine it going better with anything than it does with this tasty Red Cabbage Slaw!

Raw Coconut Tiramisu

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Tiramisu is a classic Italian coffee-flavored dessert. The name means “pick-me-up”, which I suppose is an acknowledgment of the coffee content. Or maybe it’s a reference to the inevitable improvement in mood that will accompany eating such a lovely treat. Why they call the cake ladyfingers is a whole other question…

Whatever the origin of the name, this is no light energy snack! This is some serious dessert. This coconut tiramisu is just further proof that anything worth doing, is worth doing raw and vegan. The best part is the feeling when you take a bite of the delicious coconut cream squishing out between the ladyfinger layers. Mm.

This recipe boldly makes use of a fresh young coconut, so make sure you watch some videos on how to safely crack these magnificent nuts. As a reward for your efforts, you’ll get some coconut water to enjoy later, too.

A great treat to make for date-night or other occasions when you’re really looking to impress. And of course, you don’t have to be a coffee drinker to love this decadent dessert!

Kelp Noodle Pad Thai

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Thai food is awesome. Crisp, fresh, with a little bit of tang and sweetness, and always so colorful! With this refreshing take on an old favorite, you get all the characteristic taste of a great pad thai, all with wholesome raw ingredients!

The kelp noodles are probably the most intriguing aspect of this pad thai. Kelp is an awesome food, packing a broad spectrum of micronutrients like sodium, potassium and iodine which helps keep your thyroid in good order. It also contains all 9 essential amino acids, and all this in a low-calorie package.

Add to the kelp some tamari, tahini, ginger and miso, and you’re in for an exotic tasting treat. There is a fair amount of ingredients in here, but it’s all awesome stuff and it really isn’t too much work to get it all together. And the gorgeous medley of colors and flavors that you’ll be rewarded with makes the time spent chopping more than worth it. Kelp Noodle Pad Thai is a fantastic dish when you’re looking for a taste a little out of the ordinary!

Strawberry Cashew Cream Cake With Carob Drizzle

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I think if everyone knew that you could have a raw vegan cream cake that looks and tastes as amazing as this inspirational creation, there’d be a lot more raw vegans around! Is this what they call a case of “having your cake, and eating it too“?

It’s never made sense to me why anyone would want to have a cake and not eat it. I mean, the whole point of having cakes is to eat them. But looking at this Strawberry Cashew Cream Cake, I can see why people might want to just have it. Look at this thing! It’s a work of art. In cake form!

The combination of carob and maple syrup is amazing. The dark sweetness of these two flavors really compliment the tartness of strawberries. Carob is an amazing substitute for cocoa that comes from a cool Mediterranean tree. The taste is almost like a cross between chocolate and raisins. It works wonderfully as a drizzle, with it’s unique yet familiar flavor.

The hardest part about this recipe is waiting for your cream cake the set in the fridge. Try to wait at least 24 hours. Consider that the time to “have your cake”, and only after that you get to eat it!

Strawberry Rhubarb Coconut Chia Pudding

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Chia can be a wonderful addition to your diet just for fiber content alone and chia pudding is a great way to eat this wonderful and healthy seed.

Chia is high in fiber… The dietary fiber content is approximately 56.5 g per 100 g of seeds — 14.1 g being soluble. Unlike dietary fiber from cereal grains, the soluble fiber content of chia seeds takes more time to travel through the intestinal tract, which helps add bulk to the stool and provides a slower rate of glucose absorption. MayoClinic.com recommends men 50 and younger to consume 38 g of fiber a day; women, 25 g. So, as you can see, chia can be a wonderful addition to your diet just for fiber content alone.

The sweetness of the strawberries in this chia pudding balances the tartness of the rhubarb. The healthy fats found in the coconut cream helps to mellow out the tartness just a tad as well as giving it a wonderful smooth and creamy mouth-feel.

This chia pudding is cooling, refreshing and filling, Enjoy!

Hazelnut Silk Petit Four

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These HAZELNUT SILK PETIT FOUR are a french classic with a jarOhoney twist. This was a product collaboration with Windy City Organics.

A perfect balance of 4 elements: semi-sweet dark chocolate, white chocolate, raspberries and fresh mint. The square base is a smooth, raw dark semi-sweet chocolate kissed with fresh organic mint flakes. The center is the raw HAZELNUT SILK spread mixed with just enough fine grated coconut to create a soft yet slightly chewy center. These two decadent layers are then balanced out with the slightly tart and vibrant fresh raspberry puree.Then we finish this symphony with chiffonade organic mint. ARE YOU DROOLING YET? Well to let you know it DOES taste as GOOD AS IT LOOKS!

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