• 19Oct


  • 12Jul
    Try this oh-so-delicious raw vegan truffle and you will be in for a treat! It’s a indulgence, but who says you can’t have more than one a day.

    Raw Strawberry Creme Chocolate Truffles

    This Recipe is :

    Dairy FreeRaw VeganVegan



    For the chocolate

    • 1 cup organic coconut oil (melted/liquid)
    • 1/2 cup organic raw cacao powder
    • 1/4 cup organic maple syrup (or organic raw agave nectar/raw liquid sweetener)

    For the creme filling

    • 1/2 cup organic cashew butter
    • 1 1/2 cup strawberries (fresh or thawed)
    • 1/2 cup organic coconut oil
    • 1/4 teaspoon pink himalayan salt
    • 1 – 2 tablespoon organic maple syrup (or organic raw agave nectar)
    • 1/2 lemon (juiced)
    • 1/2 teaspoon organic vanilla extract


    1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy.
    2. Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined.
    3. Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.
    4. Add a tablespoon of the creme filling on top of the bottom chocolate layer .
    5. Add another tablespoon of chocolate topping on top of the creme filling.
    6. Put in the freezer for approximately 20 – 30 minutes or until hardened.
    7. Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating.
    8. Keep in freezer until you are ready to eat because they will soften at room temperature.
  • 11Jul

    Raw Vegan Tiramisu with Vanilla Cream & Coffee Ladyfingers

    This Recipe is :

    Dairy FreeRaw VeganVegan




    • 1 cup oats or walnuts
    • 1 cup raisins
    • 2 tablespoons cold-pressed coffee


    • 1 cup oats
    • 1 cup dates
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 2 tablespoons cold-pressed coffee

    Vanilla cream

    • 2 cups pine nuts or macadamia nuts
    • 2 cups water, as needed
    • 1/4 cup liquid coconut oil
    • 3 tablespoons coconut nectar
    • 1 tablespoon vanilla extract
    • 3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)


    1. To make the crust: process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.
    2. To make the ladyfingers: process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.
    3. To make the vanilla cream: blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.
    4. When ready to serve: gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.
  • 14Jan

    Chocolate-Covered Kale Chips

    1 cup (240 ml) kale leaves, torn into bite-size pieces, tough stems removed
    1-1/2  tsp (7.5 ml) coconut oil, preferably organic
    1 Tbsp (15 ml) cocaopowder
    1 Tbsp (15 ml) raw coconut syrup
    coarse sea salt, to taste

    Linevdeydrator sheet pan with parchment.

    Place kale leaves in a large bowl.

    In a small bowl, mix coconut oil, cocoa powder and  syrup. Toss leaves in chocolate-oil mixture and coat thoroughly.

    Lay the leaves flat on sheet pan, making sure kale is spread out and leaves don’t touch each other. Top with sea salt and  dehydrate  24 hours or more turning at least once, until chips are crispy. Makes one serving.

    Suitable for: ACD  Stage 3 and beyond [with coconut nectar], sugar-free, gluten-free, grain-free, yeast-free, dairy-free, egg free, corn-free, soy-free, nut free, vegan, low glycemic.

  • 01Jan


    1/2 c. raw almonds, ground (pine nuts, cashews, walnuts work beautifully, too)
    2 T nutritional yeast flakes
    1 tsp miso, any kind
    heaping 1/4 tsp. salt

    Mix together. Will keep for a month or longer in an air tight jar in fridge; may be frozen. Shake before using. Use on salads, as a pretty sprinkle on any dish, and particularly on Raw Eggplant Parmezan!
    OR –
    2 tbsp raw cashews
    1 small clove garlic
    1 tsp. nutritional yeast (optional)
    pinch sea salt

    In a coffee grinder (or a food processor if you’ve got a good one!) grind the cashews to a powder. Place in a food processor with the sea salt and garlic and process till garlic is chopped – voila, parmezan cheese!

  • 26Jul


    Spaghetti squash pad thai or quick quinoa chili (Do them without the meat.)

  • 26Apr


    Raw Recipe: Chocolate Acai Energy Bars

    APRIL 26, 2013 7:13 AM EDT

    As the seasons change and we progress into summer, most of us naturally get more active. We go out for hikes, walk the trails, and the kids try out new sports.

    I like to be prepared when I’m on the go. The last thing I want to do is resort to a highly processed protein bar or pay $3 or $4 for a half-decent natural bar.

    So I make a big stack of these and I’m set for a week or two. Packed with antioxidants, vitamins, minerals, fiber and omega-3s, no store-bought bar will come close. Best of all, they’ll stay fresh in the fridge for weeks. Oh, and did I mention they’re nut free? Any of you with nut allergies can indulge in these too.

    Prep: 15min

    Servings: 18-20 medallions


    • ·        1/2 cup pumpkin seeds
    • ·        1/2 cup hemp seeds
    • ·        1/2 cup sesame seeds
    • ·        1 cup unsweetened coconut flakes
    • ·        1 cup of pitted dates/prunes, soaked in a little water to soften if needed
    • ·        1/2 cup raisins (optional if you like it sweeter)
    • ·        1/4 cup extra virgin coconut oil
    • ·        1/4 cup raw cacao
    • ·        3 tbs acai powder
    • ·        1 tbs cinnamon
    • ·        pinch of Himalayan pink salt
    • ·        pinch vanilla powder or extract


    In a food processor start by adding the seeds one after the other, pulse till coarse. Add coconut flakes and rest of the dry ingredients. Mix well

    Add the fruit and pulse till paste forms. It should be getting gooey now.

    Melt the coconut oil and slowly pour in while the food processor is running, followed by the vanilla extract. A ball will start to form.

    Scoop out on parchment paper and roll into a sausage shape. Wrap up and set in fridge for 30 minutes to harden. Cut into 1-inch slices.

    Store in an airtight container in the fridge. You can slice them as you need or pre-slice and store them individually wrapped in cling wrap for an on-the-go snack.

  • 01Mar

    Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it.It’s rich, but a little goes a long way. :)


    Spicy Lemon Coconut Sauce

    1 clove garlic, peeled
    1 medium jalapeno (or serrano) chile, deseeded and chopped
    1/2 teaspoon fine grain sea salt, plus more to taste
    1 tablespoons sunflower oil
    1 small bunch of scallions, thinly sliced (~8 scallions)
    1/2 cup finely chopped cilantro
    1 14-ounce can of coconut milk (full fat)
    3 tablespoons freshly squeezed lemon juice, plus more to taste

    In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

    Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

    Makes about 2 1/2 cups.

    Prep time: 5 min

  • 24Feb

    Recipes Around the World
    3,099 vegan recipes – so far – in English – lots more in other languages.

  • 14Feb

    AtV Staple Recipe: Brown “Rice”


    Another Staple Recipe? Yep, yep, yeppers!
    I’ve actually been sitting on this one for a little while now, and only yesterday perfected it. Naturally I’m beyond excited to share it with you guys! Like many other Staple Recipes to come be sure to bookmark this one, as you will be seeing it’s appearance in the near future.
    One more important thing about this dish — I cannot tell you how incredibly good it is, and how much it tastes like short grain brown rice! So if you’re like me and looking for alternatives to eating cooked grains, I hope you’ll give this recipe a try. I don’t think you’ll be disappointed.
    AtV Brown “Rice”
    (Please don’t be intimidated by this recipe due to it’s multiple steps – they are so easy, and SO worth it!)
    Step 1. Brown “Rice” prep
    3 c Oat Groats – soaked 16 to 24 hours, then drained, rinsed and dried – removing as much of the soaking liquid as possible. I like to do this by wrapping my Oat Groats in cheese cloth and squeezing it a few times.
    Place all of your Oat Groats into your Food Processor and pulse roughly 10 times, or until your Oat Groats have been evenly broken/chopped. ***You do not want to make Oat Groat meal, so be careful not to over process.
    You can also opt to chop your Oat Groats by hand. This may take some time, but the end result is well worth it.
    Step 2. Brown “Rice” Flavoring
    Combine the following into a Nut Grinder (my nut grinder is just a fancy coffee grinder in disguise):
    1/2 c Pumpkin Seeds
    2 Tbsp c Brown Flaxseed meal
    1 Tbsp Dillweed – dried
    1 Tbsp Nutritional yeast
    Sea Salt to taste
    —Grind until the above ingredients become a fine powder—
    Step 3. Making your Brown “Rice”
    In a medium sized mixing bowl combine the following:
    3 c Oat Groats – previously chopped
    Entire batch of Brown “Rice” Flavoring (see above)
    - Mix evenly -

    2 Tbsp Coconut Aminos //or// Nama Shoyu to taste
    - Mix evenly -
    Warming Method:
    Choose from one of the Raw Food Warming Methods noted here.
    Evenly spread your brown rice mixture out onto a parchment lined baking sheet or dehydrator tray.
    Warm your brown rice mixture for 1/2 hour to 1 hour total – or until your mixture dries slightly. (You’re doing this only to remove some of the access moisture)


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