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This blog is dedicated to beautiful and drool worthy Raw foods!

Enjoy <3

Disclaimer: I claim no photos, clicking the photo will send you to the source. If you see a photo that belongs to you and would like it taken down, just tell me and I will happily do so!





Saturday May 18th - 8:00pm


Raw chocolate chip cookies 

Raw chocolate chip cookies 

40 notes tags: raw raw food

Friday May 17th - 8:01pm


Raw vegan pasta

Raw vegan pasta

100 notes tags: raw raw food raw vegan vegan vegan food

Thursday May 16th - 8:00pm


Raw chocolate mousse 

Raw chocolate mousse 

25 notes tags: raw raw food

Wednesday May 15th - 8:01pm


Raw vegan taco

Raw vegan taco

93 notes tags: raw raw food raw vegan vegan

Tuesday May 14th - 8:00pm


Raw chocolate &amp; strawberry cheesecake 

Raw chocolate & strawberry cheesecake 

18 notes tags: raw raw food

Monday May 13th - 8:01pm

Raw until 4 

Freelea from 30 Banana’s a day offers a way for people who struggle to stay on the Raw food wagon until dinner time a way to to live comfortably while also still getting in your Raw food. 

22 notes tags: raw raw food raw vegan vegan

Monday May 13th - 10:45am


Raw, Vegan Carrot Raisin Walnut Cookies



Ingredients


1 cup soaked and dehydrated buckwheat
1/4 - 1/2 tsp sea salt (adjust to taste)
1/2 tsp cinnamon
3 tbsp flax meal
1&#160;1/2 cups carrot pulp OR grated carrot (if you use grated carrot, squeeze with paper towels tightly to remove excess moisture)
3/4 cup tightly packed pitted dates
1/3 cup water + extra as needed
1/2 cup walnuts
1/2 cup raisins

Instructions
Grind the buckwheat in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not &#8220;wet&#8221; (you should be able to shape it into small, firm cookies that will hold their shape).Pulse in the walnuts and raisins. Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.
Raw, Vegan Carrot Raisin Walnut Cookies
Ingredients
  • 1 cup soaked and dehydrated buckwheat
  • 1/4 - 1/2 tsp sea salt (adjust to taste)
  • 1/2 tsp cinnamon
  • 3 tbsp flax meal
  • 1 1/2 cups carrot pulp OR grated carrot (if you use grated carrot, squeeze with paper towels tightly to remove excess moisture)
  • 3/4 cup tightly packed pitted dates
  • 1/3 cup water + extra as needed
  • 1/2 cup walnuts
  • 1/2 cup raisins

Instructions

Grind the buckwheat in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.

Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not “wet” (you should be able to shape it into small, firm cookies that will hold their shape).

Pulse in the walnuts and raisins.

 Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.

270 notes tags: raw raw food raw vegan recipe vegan

Sunday May 12th - 8:00pm


Raw vegan falafel from Feel Good Guru

Raw vegan falafel from Feel Good Guru

50 notes tags: raw raw vegan vegan raw food vegan food

Saturday May 11th - 8:00pm


Raw cheesecake 

Raw cheesecake 

33 notes tags: raw raw food raw vegan

Friday May 10th - 8:00pm


Raw garlic dip + veggies 

Raw garlic dip + veggies 

26 notes tags: raw raw food vegan raw vegan

Thursday May 9th - 8:01pm


Raw &#8216;Italian&#8217; pizza

Raw ‘Italian’ pizza

20 notes tags: raw raw food raw vegan

Wednesday May 8th - 1:08pm

Raw Vegan Zucchini Pasta with Avocado &amp; cucumber sauce 

Ingredients
1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed (optional)
arugula
pea shoots (optional)
zest of one meyer lemon or regular lemon
Avocado-Cucumber Puree
1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil (optional)
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

Raw Vegan Zucchini Pasta with Avocado & cucumber sauce 

Ingredients

  • 1 large zucchini (1 per person)
  • grape, cherry or mini heirloom tomatoes, halved
  • jalapeno, thinly sliced and seeds removed (optional)
  • arugula
  • pea shoots (optional)
  • zest of one meyer lemon or regular lemon


Avocado-Cucumber Puree

  • 1 medium avocado
  • 1 cucumber, peeled and sliced thick
  • a few large leaves of basil (optional)
  • 1 meyer lemon or regular lemon, juice of
  • 2 garlic cloves
  • 1/4 teaspoon white pepper or black pepper to taste
  • salt to taste


Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

117 notes tags: raw raw food raw vegan recipe

Wednesday May 8th - 1:05pm

toutcru:

How to Make Aloe Vera Juice
Aloe Vera juice is said to be beneficial in detoxifying your body and your blood stream. It may be helpful in aiding those with stomach problems such as ulcers or irritable bowel syndrome. Making Aloe Vera juice at home can be ineffective if done improperly. But by following this helpful guide, you can learn how to make Aloe Vera juice safely at home and reap its healthy benefits.
1 - Break off a few leaves from an Aloe Barbadensis Miller plant.
2 - Take a sharp knife and carefully peel the rind from the plant leaves and discard.
3 - Peel the yellow layer just beneath the rind with a sharp knife and discard.
• The yellow layer can also be removed by gently rinsing it in a solution of 1 tbsp. (15ml) of white vinegar and 1 cup (8oz) water.
• Once all the rind and yellow layers have been removed, you should be left with only clear Aloe Vera gel. 4 - Continue peeling the outer rind and removing the yellow layer of each leaf until you have approximately 2 tbsp. (30ml) of clear Aloe Vera gel 5 - Place the 2 tbsp (30ml) of clear Aloe Vera gel into a blender immediately.
6 - Add 1 cup (8oz) of any citrus-based juice, such as orange or grapefruit, to the blender
7 - Blend the juice and gel until it has a smooth appearance.8 - Pour the blended juice into a glass and enjoy!
Tips
The Aloe Barbadensis Miller plant is the only Aloe Vera plant that contains the proper gel for making Aloe Vera juice. Aloe Vera juice also contains the same antibacterial benefits that Aloe Vera gel is known to provide. Aloe Vera juice can be taken twice a day for optimal health benefits. You can extract enough gel from your plants to make 2 servings. Just be sure you add the gel to 1 cup (8oz) of citrus juice immediately and refrigerate until you’re ready to drink it. Taken daily, Aloe Vera juice can help provide a greater sense of well-being, increased energy and a healthy body weight. Making your own homemade Aloe Vera juice can ensure there are no unhealthy additives or preservatives, especially if you’re using an Aloe Barbadensis Miller plant that you’ve grown yourself.
Warnings
Be sure to use the Aloe Vera gel immediately after extracting it from the leaves. It will oxidize after only a few minutes and begin to lose some of its valuable nutrients. It is important to remove all of the yellow layer beneath the rind of the Aloe Vera plant. If this layer is ingested, it can cause stomach discomfort and diarrhea.
 Things You’ll Need
Aloe Barbadensis Miller plant Sharp knife 1 tbsp. (15ml) of white vinegar (optional) 1 cup (8oz) water (optional) Blender 1 cup (8oz) of any citrus based juice
http://www.wikihow.com/Make-Aloe-Vera-Juice

toutcru:

How to Make Aloe Vera Juice

Aloe Vera juice is said to be beneficial in detoxifying your body and your blood stream. It may be helpful in aiding those with stomach problems such as ulcers or irritable bowel syndrome. Making Aloe Vera juice at home can be ineffective if done improperly. But by following this helpful guide, you can learn how to make Aloe Vera juice safely at home and reap its healthy benefits.

1 - Break off a few leaves from an Aloe Barbadensis Miller plant.

2 - Take a sharp knife and carefully peel the rind from the plant leaves and discard.

3 - Peel the yellow layer just beneath the rind with a sharp knife and discard.

• The yellow layer can also be removed by gently rinsing it in a solution of 1 tbsp. (15ml) of white vinegar and 1 cup (8oz) water.

• Once all the rind and yellow layers have been removed, you should be left with only clear Aloe Vera gel.

4 -
Continue peeling the outer rind and removing the yellow layer of each leaf until you have approximately 2 tbsp. (30ml) of clear Aloe Vera gel

5 -
Place the 2 tbsp (30ml) of clear Aloe Vera gel into a blender immediately.

6 - Add 1 cup (8oz) of any citrus-based juice, such as orange or grapefruit, to the blender

7 - Blend the juice and gel until it has a smooth appearance.

8 - Pour the blended juice into a glass and enjoy!

Tips

The Aloe Barbadensis Miller plant is the only Aloe Vera plant that contains the proper gel for making Aloe Vera juice.
Aloe Vera juice also contains the same antibacterial benefits that Aloe Vera gel is known to provide.
Aloe Vera juice can be taken twice a day for optimal health benefits. You can extract enough gel from your plants to make 2 servings. Just be sure you add the gel to 1 cup (8oz) of citrus juice immediately and refrigerate until you’re ready to drink it.
Taken daily, Aloe Vera juice can help provide a greater sense of well-being, increased energy and a healthy body weight.
Making your own homemade Aloe Vera juice can ensure there are no unhealthy additives or preservatives, especially if you’re using an Aloe Barbadensis Miller plant that you’ve grown yourself.

Warnings

Be sure to use the Aloe Vera gel immediately after extracting it from the leaves. It will oxidize after only a few minutes and begin to lose some of its valuable nutrients.
It is important to remove all of the yellow layer beneath the rind of the Aloe Vera plant. If this layer is ingested, it can cause stomach discomfort and diarrhea.

Things You’ll Need

Aloe Barbadensis Miller plant
Sharp knife
1 tbsp. (15ml) of white vinegar (optional)
1 cup (8oz) water (optional)
Blender
1 cup (8oz) of any citrus based juice


http://www.wikihow.com/Make-Aloe-Vera-Juice

876 notes

Sunday April 28th - 10:39am



Everything Salad(serves 6-8)
1 head of Romain lettuce (or other green leafy vegetables) - chopped finely
1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater
1-2 carrots - peeled and finely shredded
1-2 small cucumbers - peeled, optionally seeded and finely chopped
1-2 tomatoes - finely chopped
1 pear - cored, finely chopped 
2 ripe kiwi - peeled and chopped
handful of strawberries - finely chopped
handful of radishes - finely chopped
1 ripe mango - peeled, pitted and finely chopped
Other Optionsraw: parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruitPlace all the ingredients in a large bowl and toss gently. Serve immediately. The salad can be refrigerated, covered, for up to 2 days.

Everything Salad
(serves 6-8)

  • 1 head of Romain lettuce (or other green leafy vegetables) - chopped finely
  • 1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater
  • 1-2 carrots - peeled and finely shredded
  • 1-2 small cucumbers - peeled, optionally seeded and finely chopped
  • 1-2 tomatoes - finely chopped
  • 1 pear - cored, finely chopped 
  • 2 ripe kiwi - peeled and chopped
  • handful of strawberries - finely chopped
  • handful of radishes - finely chopped
  • 1 ripe mango - peeled, pitted and finely chopped


Other Options
raw: parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruit

Place all the ingredients in a large bowl and toss gently. Serve immediately. The salad can be refrigerated, covered, for up to 2 days.

117 notes tags: salad raw raw food raw vegan

Friday April 26th - 6:41pm


Collard wraps

Collard wraps

153 notes tags: raw raw food raw vegan


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