lemon juice

Gluten Free No Bake Apple Pie

June 25, 2015 by Laura Plumb 1 Comment

You know what they say about apples! This gluten free no bake apple pie isn’t just excellent in the taste department, it offers all kinds of wonderful health benefits!

According to Ayurvedic expert Laura Plumb, lovely apples are good for your blood, skin and eyes. An they’re anti-inflammatory. They’re also great for helping control blood sugar, and appreciably full of fiber. This apple pie may be a dessert, but that doesn’t mean it can’t also be super healthful!

Yes, apples have a special place in our hearts. They’re symbolic of all that is good and worthy! While doctors may be repelled by them, teachers seem to find them irresistible. Just imagine how teachers might feel about this raw apple pie!

Carrot and Cauliflower Rainbow Wraps

June 8, 2015 by Chris Leave a Comment

There’s nothing as refreshing as a fresh, crispy veggie wrap. With such a diversity of ingredients, these rainbow wraps are light and yummy, but also super nutritious and healthful.

You can make any sorts of substitutions you like with this highly flexible recipe. Fill your wraps with whatever veggies you’ve got handy. The currants make a particularly nice sweet and tart addition, but you can substitute for raisins or even other dried fruits if you choose.

These wraps are a bit different than most, in that the veggies take the form of a kind of cous cous. The texture of raw veggie cous cous is pretty unique, and is well suited to wraps (or rolls). The tahini helps to tie the “cous cous” together and adds that peculiar sesame flavor the way only tahini can. And then it all gets laid onto a bed of creamy avocado and your favorite deep greens. Mm.

An awesome finger food to invigorate yourself on a warm summer day!

Raw Vegan Chorizo Lettuce Tacos

May 31, 2015 by Susanna Liang Leave a Comment

If you were setting out to make a raw vegan meal of some sort, chorizo tacos might seem to be just about the least likely candidate you could find, aside maybe from haggis. But these tacos go beyond any mere imitation of meat! These yummy nummies are overflowing with rich, spicy flavor which stands on its own feet. It’s not your grandmother’s chorizo!

Lettuce makes for a surprisingly awesome shell for tacos. Often used in South Asian cuisine for wraps, it’s an interesting sort of fusion to see them here in chorizo tacos. And speaking of that chorizo, it’s amazing what you can do with nuts and some spices!

Lemon Raspberry Tarts

May 26, 2015 by Jordan and Clark Cord 1 Comment

There’s nothing like lemon tarts. That bright tangy yumminess unique to lemons makes for just about the most delicious pastries and pies you’re likely to find. Combine that with some sweet raspberry jam and some apricots and you’ll never look back.

With this lovely raw vegan variation on the lemon tart, we’ve got macadamia nuts and almonds making up the chewy crust, along with some medjool dates — the raw “bakers” secret weapon. Dates can be used to make all kinds of surprising treats, and tart or pie crust is one of the best.

These tarts require a little bit of planning ahead, since you have to thaw the raspberries and soak the nuts overnight, and there is some assembly required. But the effort is well worth the delightful zesty tarts you come out with in the end. Can you imagine a better summer picnic snack than these awesome lemon raspberry tarts??

Strawberry Cashew Cream Cake With Carob Drizzle

April 1, 2015 by Emily Von Euw 3 Comments

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!

Lemon Drop Green Smoothie

March 11, 2015 by Christine Roseberry Leave a Comment

Spring is a time of invigoration. Sleepy plants begin to wake up, and color returns to the landscape. This smoothie captures all the invigorating energy of springtime, and puts it in a cup for you to enjoy.

One of the simplest and best ways to make sure you’re getting your nutrients is to eat lots of differently colored foods. While this may be a green smoothie, like Springtime it’s actually full of colors.

Along with the green dino kale, we’ve got orange mangoes and yellow bananas. And of course, yellow zesty lemon. And to really bring it home, a healthy chunk of ginger.

Tangy and sweet like a lemon drop, this powerful smoothie will keep you healthy and glowing. And any smoothie with both ginger and lemon is bound to be exciting. A great breakfast smoothie to get you moving, or an enlivening snack to reward a day of hard work!

Vegan Cashew Cream Cheese

March 9, 2015 by Amie Sue Leave a Comment

Cream cheese is just one of those things. There’s just something about it that can’t really be replaced by peanut butter or jam. It’s in a category of it’s own.

But ‘real’ cream cheese isn’t exactly great for you. Very luckily for those of us that love healthy lifestyles but also love the unique experience of this classic rich and creamy spread, raw recipe genius Amie Sue has come up with this super easy, dairy-free version that will have your mouth watering.

Cashews are the perfect nut for making spreads. The nutritional yeast and the lemon add to that ineffable subtle tanginess of traditional cream cheese, but with all natural goodness!

Zucchini Pasta with Pesto

February 11, 2015 by Susanna Liang 2 Comments

This raw zucchini pasta with pesto is an amazing replacement for your traditional wheat spaghetti. Aside from pizza and ice cream, pasta has got to be one of the most popular favorite foods. Especially for kids. And for good reason. Pasta is a delicious, nostalgic comfort food that most of us grow up with in one way or another. But that stuff isn’t exactly nutrient rich, and we aren’t always looking to carbo-load.

Zucchini pasta solves all of that. It looks and feels almost exactly like old-fashioned noodles, but with all the nutritional benefits of a raw food. Looking at the pictures, you’d have a hard time picking raw zucchini pasta out from traditional noodles. The texture is so close, it’s also used to make lasagna.

The raw garlic provides much of the classic spaghetti flavour, and the pesto adds a zestful creaminess. Pasta is often a family tradition, and with this great dish you can keep it going while maintaining a healthy raw diet. This raw vegan zucchini pasta proves that comfort food can be healthful food.

Double Lemon Bar Sorbet Tarts

December 31, 2013 by Joelle Amiot 2 Comments

One of my favorite winter fruits is LEMONS!! Not only do I love the taste of lemons, I love that it is one of those ingredients that can be used in either sweet or savory dishes. Most of the time I like the savory side of life. Sometimes I like the sweet side too. With these DOUBLE LEMON BAR SORBET TARTS, I get to enjoy both!