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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!





Sunday March 9th - 3:33pm

Sliced bananas and whole blueberries in a sea of frothy banana milk.

Sliced bananas and whole blueberries in a sea of frothy banana milk.

33 notes tags: Raw Raw Vegan Raw Food submission

Sunday October 6th - 5:59pm

ORANGE-SCENTED HAZELNUT TRUFFLES



1 cup dates, pitted
1 cup hazelnuts, roughly chopped
3 tablespoons coconut oil
1 tablespoon orange zest (optional: 1 tablespoon fresh orange juice)
Coating
ground hazelnuts
cacao powder 

Yields 20-25



———————————————————————————————————In a food processor, combine all ingredients. Pulse until mixture is well combined. Form cherry-sized balls out of the mixture. If it does not hold together, add a little water (no more than a teaspoon at a time) and pulse again in the food processor. Roll balls in preferred coating. Place in mini muffin liners. Keep in airtight container in the fridge. Leave at room temperature for 10 minutes before serving.
ORANGE-SCENTED HAZELNUT TRUFFLES
  • 1 cup dates, pitted
  • 1 cup hazelnuts, roughly chopped
  • 3 tablespoons coconut oil
  • 1 tablespoon orange zest (optional: 1 tablespoon fresh orange juice)
  • Coating
  • ground hazelnuts
  • cacao powder
  • Yields 20-25

———————————————————————————————————
In a food processor, combine all ingredients. Pulse until mixture is well combined. Form cherry-sized balls out of the mixture. If it does not hold together, add a little water (no more than a teaspoon at a time) and pulse again in the food processor. Roll balls in preferred coating. Place in mini muffin liners. Keep in airtight container in the fridge. Leave at room temperature for 10 minutes before serving.

74 notes tags: raw raw food raw vegan

Saturday September 7th - 1:03pm



Double Chocolate Orange Milkshake Smoothie
Yield: 2 servings
2 large frozen bananas (peel and halve before freezing)
2&#160;1/3 cups almond milk (Soak almonds overnight, blend with water and strain to make almond milk. Can add dates to sweeten) 
1/2 teaspoon ground flaxseed
4 Medjool dates, pitted
1/4 teaspoon Boyajian Orange Oil
1 tablespoon cacao nibs
Place all ingredients into a blender. Blend on high speed until smooth, scraping the sides of the blender, and carefully stirring the ingredients, as needed.
Divide the blended smoothie between 4 standard sized drinking glasses 

Double Chocolate Orange Milkshake Smoothie

Yield: 2 servings

  • 2 large frozen bananas (peel and halve before freezing)
  • 2 1/3 cups almond milk (Soak almonds overnight, blend with water and strain to make almond milk. Can add dates to sweeten) 
  • 1/2 teaspoon ground flaxseed
  • 4 Medjool dates, pitted
  • 1/4 teaspoon Boyajian Orange Oil
  • 1 tablespoon cacao nibs

Place all ingredients into a blender. Blend on high speed until smooth, scraping the sides of the blender, and carefully stirring the ingredients, as needed.

Divide the blended smoothie between 4 standard sized drinking glasses 

80 notes tags: raw raw food raw vegan recipe

Thursday June 27th - 4:51pm

An informative video by Freelee from 30BAD about some mistakes Raw vegans can make when coming into the Raw Vegan lifestyle 

34 notes tags: raw raw food raw vegan vegan

Sunday June 9th - 12:23pm


Raw sushi

Raw sushi

39 notes tags: raw raw food

Saturday May 25th - 10:59pm


Raw Sprouted Hummus
Ingredients
1 cup dried garbanzo beans or 2 cups sprouted chickpeas 
2 heaping tablespoons tahini
2 heaping tablespoons extra virgin olive oil
2 large cloves garlic
juice of 2 medium lemons
1/4 cup purified water, + more as needed to thin
1 tablespoon cumin
2 teaspoons coriander
dash or two cayenne pepper, optional
himalayan salt to taste
If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 - 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
Raw Sprouted Hummus


Ingredients

  • 1 cup dried garbanzo beans or 2 cups sprouted chickpeas 
  • 2 heaping tablespoons tahini
  • 2 heaping tablespoons extra virgin olive oil
  • 2 large cloves garlic
  • juice of 2 medium lemons
  • 1/4 cup purified water, + more as needed to thin
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • dash or two cayenne pepper, optional
  • himalayan salt to taste


If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 - 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.

Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.

116 notes tags: raw raw food raw vegan recipe vegan vegan food

Tuesday May 21st - 8:00pm


Raw vegan chocolate 

Raw vegan chocolate 

65 notes tags: raw raw food raw vegan vegan

Monday May 20th - 8:01pm


RAW LEMON CASHEW CHEESECAKE



(Print Recipe)



Crust
1 cup raw whole almonds
3/4 cup dried dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
1 tablespoon water (or as needed)

Filling
1&#160;1/2 cups raw cashew nuts
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted



For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn&#8217;t stick and blend again. Repeat if necessary. Make sure the dough doesn&#8217;t get too wet.With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top. Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving. Serve with fresh berries 
RAW LEMON CASHEW CHEESECAKE
(Print Recipe)
  • Crust
  • 1 cup raw whole almonds
  • 3/4 cup dried dates, pitted and roughly chopped
  • 1/4 cup desiccated coconut flakes
  • 1 tablespoon water (or as needed)
  • Filling
  • 1 1/2 cups raw cashew nuts
  • 1/4 cup fresh lemon juice
  • 1/4 cup coconut oil, melted
For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top. 

Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving. 
Serve with fresh berries 

68 notes tags: raw raw food recipe

Sunday May 19th - 8:00pm


Raw Zucchini Wraps with Kale Pesto




What you&#8217;ll need





1 - 3 zucchini, thinly sliced lengthwise*




red bell pepper, julienned




yellow bell pepper, julienned




carrots, julienned (I used baby carrots, cut into quarters)




sprouts/micro greens of choice




cilantro, optional




fresh cracked pepper




tooth picks




Kale Pesto





1 cup basil or kale




1 cup kale




1 clove garlic




2 tablespoons tahini, optional




3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)




himalayan salt to taste





Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can&#8217;t find sprouts or micro greens, try using cilantro or fresh basil leaves. 





For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. 





Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!





* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right. 
Raw Zucchini Wraps with Kale Pesto
What you’ll need
  • 1 - 3 zucchini, thinly sliced lengthwise*
  • red bell pepper, julienned
  • yellow bell pepper, julienned
  • carrots, julienned (I used baby carrots, cut into quarters)
  • sprouts/micro greens of choice
  • cilantro, optional
  • fresh cracked pepper
  • tooth picks
Kale Pesto
  • 1 cup basil or kale
  • 1 cup kale
  • 1 clove garlic
  • 2 tablespoons tahini, optional
  • 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
  • himalayan salt to taste
Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves. 
For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. 
Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!
* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right. 

84 notes tags: raw raw food recipe raw vegan

Saturday May 18th - 8:00pm


Raw chocolate chip cookies 

Raw chocolate chip cookies 

45 notes tags: raw raw food

Friday May 17th - 8:01pm


Raw vegan pasta

Raw vegan pasta

101 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. 

21 notes tags: raw raw food raw vegan vegan


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