Some days I just want something to satisfy my sweet tooth in the best kind of way. This is one of those smoothies. Frothy, malted maca meets dates and coconut milk. Making this at home with whole ingredients is one of the easiest and most satisfying things. Almost as satisfying as making a frothy maca mustache with this delightful (delicious) smoothie from our book, I am Grateful.
I am Delicious (page 106 in I am Grateful)
I find that whenever I make a smoothie or a shake, I gulp it down uber-fast and hardly savor it. This is usually because the smoothie is a quick on-the-go breakfast and there’s no time to take it sip by sip. Not that gulping a smoothie is a tragedy--not much effort goes into the preparation, so I don’t feel like any hard work is being under-appreciated. But the recipe today isn’t created by just tossing some stuff in a blender. This one requires more work, like pre-soaking figs and processing some Brazil nut milk. Therefore, I think it deserves more appreciation on the tasting end. Today I invite you to invest some energy in building a delicious mocha smoothie - and then doing yourself another favor by taking some quality time to enjoy it.
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).
Picnic ready side dish! Here's a recipe that I've been digging lately. I found it on the Raw Food Talk forums, which I suggest you peruse ! This is a raw take on the traditional coleslaw recipe and a pretty amazing rendition of raw vegan mayonnaise, if you ask me. I have a jar of this homemade recipe in my fridge at this very moment, and I've been using it on everything lately.
First, you need to make the mayonnaise:
Dear community,
Makes 2 servings
Blend well to emulsify dates.
Crust Filling
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!
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):
By Chef Heather Haxo Phillips
(read about her here)
As Valentine’s Day approaches, many of us are thinking about the sweeter things in life. Perhaps you are planning on trying a new recipe for your honey – or you have a sugar addiction you are trying to rein in. Either way, it is likely that in the new few weeks you will be surrounded by mounds of sweet things. For optimal nutrition, many of us try to limit the sugars we eat. Yet not all sugars are created equal. Some sugars make us feel terrible, other sugars make us feel great! Some sugars are empty calories, while others have significant nutritional value. How do you know what to eat? Do you know what sugars are really best for you? Which sugar is best for which use? This overview will help answer these questions.