• 1/2 cup lemon juice
• 2 cloves garlic
• 1 jalapeno -  remove seeds
• 1/4 cup ginger juice
• 1 cup water
• 2 Tbl. tamari
• 1 Tbl.. salt
• 1 Tbl. agave
• 1/2 bunch cilantro
• 1/2 bunch basil
• 1.5 cups almond butter (or peanut butter if you don't mind it not being raw)

Blend well in vita mix or high speed blender

This fresh fruit parfait is a hot item at our cafes - selling out just as soon as it hits the dessert case. Try this recipe with your favorite fruit, or try just the coconut meringue on top of a piece of pie or an ice cream sundae.

It’s that time of year again.  Sure, you tried to give up the enriched wheat flour, the partially hydrogenated oils, and the inverted sugars… but we all know what happens when those adorable girls show up at your door with boxes of Girl Scout cookies.  Are you sure you can resist the allure of thin mint bliss?

Well, thanks to Rawdorable chef Shannon Marie, you won’t have to.  Check out mission “Chocotastrophy,” her personal challenge to create raw vegan versions of the 5 top selling Girl Scout cookies: Thin Mints, Samoas (Carmel Delights), Tagalongs (Peanut Butter Patties), Do-si-dos (Peanut Butter Sandwiches), and Trefoils (Shortbread Cookies).

Just in the time for the heat to roll in, I bring you this luscious recipe for lemon meringue pie.  This crust is by far one of my top favorite things from Cafe Gratitude!  This pie isn't on the menu right now, but we might see it return in a new reincarnation of the concept.  Meanwhile, as you sit on your balcony or porch, or lounge at the park, you can relish this magical pie through this recipe!

This recipe is in our I am Grateful recipe book along with savory treats, entrées and other desserts as well as in our Sweet Gratitude with all desserts!

I love raw pie! Strawberry pie is one of the first treats I made when I first became interested in Raw foods. When I first encountered a recipe on the internet I thought it was too good to be true. Now I make it all the time and have perfected this simple recipe. Its best served with raw vegan vanilla bean ice cream, especially to children or adults with a desire for a special treat that takes little time to prepare. I hope you relish this recipe as much as I do! 

Crust

• 2 cups almonds (soaked & dried or raw, chopped down in the food processor)
• 4-6 medjool dates (process first to make into a paste)
• 1/2 tbsp cinnamon (or pumpkin pie spice)
• 1 tsp vanilla
• generous pinch of salt

Filling

I couldn't begin to count how many responses we had from customers when we took our brownies off the menu some years ago.  These rich, chewy and indulgent raw treats definitely made an impact on many people.  This recipe comes straight from our book, Sweet Gratitude. 

Step 1.  Make Brazil nut milk (exact amount for making brownies):

• 3/4 cup Brazil nuts
• 2 cups water

This recipe comes from our book, Sweet Gratitude by Mathew Rodgers and Tiziana Alipo Tamborra.

Ingredients:

1 1/2 cups water