• 16Oct

    I don’t use wine but this sounds amazing:

    mashed potatoes or soup, or smeared onto grilled vegetable kabobs.

    White Wine Garlic Butter [Vegan]

    This Recipe is :

    Dairy FreeVegan

    • 1 1/2 cups roasted garlic cloves (about 80)
    • 2 Tbsp. raw tahini
    • 1 Tbsp. dry white wine
    • pinch ground black pepper
    • pinch dried thyme and/or rosemary if garlic cloves aren’t seasoned


    1. Place all ingredients in the bowl of a food processor and process until smooth.
    2. Add a small quantity of water (or white wine) to reach the desired consistency.
  • 11Jul


    Like this:

    If you love peanut butter cups, wait to try these chocolate mousse cups. Their sweet and soft filling complements the dark and decadent chocolate perfectly. They are dairy, gluten and soy-free, as well as raw vegan.

    Raw Vegan, Gluten-Free, and Soy-Free Chocolate Mousse Cups

    For the filling
    • 1/2 cup coconut butter
    • 1/2 cup coconut oil
    • 1/2 cup cocao powder
    • 1/4 cup agave syrup
    • 1/4 cup coconut milk
    • 1/4 cup cashew butter
    • 1 teaspoon vanilla extract
    • pinch of salt
    For the chocolate
    • 5 tablespoons coconut oil
    • 5 tablespoons cacao powder
    • 4 tablespoons agave syrup


    1. Melt the coconut oil needed for the chocolate and the and filling.
    2. In a blender, place all the filling ingredients except the coconut oil. Once the ingredients are well combined, add the coconut oil and blend low speed until well incorporated.  Preserve the mixture in the freezer for about 10 min.
    3. In a bowl, mix 5 tablespoons of melted coconut oil with 5 tablespoons of cacao powder and 4 tablespoons of agave.
    4. Pour a little bit of chocolate in the bottom of each cupcake mold and preserve them in the freezer for about 5 min.
    5. When the chocolate has solidified, put a tablespoon of the filling in the center of each mold (don’t let it touch the sides or the chocolate will not cover them completely). Then pour the rest of the chocolate into each mold making sure it covers all of the filling and touches the sides. Chill for a couple hours until they’re hard and you can take them out of the molds.
  • 17Feb

    Soak 1/4 c. sesame seeds in water.
    In blender, combine:
    1/4 cup raw sesame seeds
    Starting off with 1/8 cup water, add a little at a time, pulsing constantly until desired consistency. You can add sesame oil, or olive oil instead of water.

    Keeps in the refrigerator for about 5 days or more.

    Now use it to make your own salad dressing or hummus!

  • 08Nov

    Spiced Sunflower Seed Butter

    Prep Time: 10 mins

    Serves: 8 oz


    2 cups raw sunflower seeds, shelled and unsalted

    1 – 3 tbsp coconut oil

    1 tsp. cinnamon

    1/4 tsp. nutmeg

    1/8 tsp. cloves

    Stevia, to taste. Start with one Tab. powdered, or 3 drops liquid.

    Grind all together in a food processor or high-speed blender. Add stevia, to taste ( for those who do not suffer from candida issues, I highly recommend using raw honey to sweeten this recipe instead of stevia!) Keep refrigerated.

  • 20Jul

    Raw Almond Butter Cups


    Yield: 1 dozen mini cups

    for the base:

    • 3/4 cup raw almonds, ground into a meal
    • 1/4 cup rolled oats, ground into a flour
    • 2 tablespoons raw almond butter (or nut butter of choice)
    • 1.5 tablespoons coconut oil, warmed if necessary
    • 1.5 tablespoons pure maple syrup (or agave nectar)
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon pure vanilla extract
    • pinch of fine grain sea salt, to taste


    for the topping:

    • 3 tablespoons coconut oil
    • 3 tablespoons pure maple syrup (or 2 tbsp agave nectar) – D – (honey or coconut nectar)
    • 2 tablespoons cocoa powder (D – cacao/carob powder)
    • pinch of fine grain sea salt, to taste


    • 1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
    • 2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
    • 3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
    • 4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
    • 5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
    • Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky.

    Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz2ZdEENEwx

  • 07Jul


    I often make this whipped shea body butter recipe as part of my own personal skin care routine and as a gift for family and friends. It’s easy to make, very cost effective and, the best part is, it contains only natural ingredients. You can even eat it, if you were so inclined.

    Whipped Shea Body Butter:


    1 cup refined shea butter (cocoa butter also works here)

    ½ cup coconut oil

    ½ cup light carrier oil such as olive oil, sweet almond oil, jojoba oil, grapeseed oil, apricot kernel oil or a Healing Botanical Oil Infusion (more on that later).

    Optional: 10-15 drops of your favourite essential oil for fragrance (vanilla, lavender, orange, mint, etc.).

    Also: you can add other healing ingredients such as 1 tbs of neem oil, rose oil or sea buckthorne oil. You can even add manuka honey or aloe. This whipped shea body butter recipe is beautiful in its simplicity, creating an amazing, nutritive base that you can play around with.


    Melt your oils and butters (coconut oil, shea butter and carrier oil) down in a double boiler. I use a glass bowl or measuring cup in a pot full of water. Add ingredients to the glass bowl, and then place the bowl in a large pot filled 1/3 of the way with water. Turn the stove on medium high and stir the oils frequently.

    When the oils have melted, forming a uniform consistency, remove them from heat. Add in your other ingredients, if you wish. Stir, allow the mixture to cool to room temperature and then place it in the fridge for one hour. he hour, your mixture should have formed a solid, but uniform mass. Place it in a mixer and beat for 10 minutes or until you form a creamy, frothy butter that looks like whipped cream. Distribute the mixture into recycled containers or glass jars, and then refrigerate them for another hour.


    The body butter feels like rubbing silky whipped cream onto skin. It soaks in wonderfully and provides skin with non-greasy moisture that lasts all day.

    You can add 1/2 cup of this healing oil to your whipped body butter recipe, creating an all-natural moisturizer with skin soothing medicinal properties. :

    Healing Botanical Oil Infusion:


    1 mason jar

    1 large amount of dried herbs (enough to fill the jar) such as calendula or chamomile. Both of these herbs contain skin-healing properties, which help to decrease itching, dryness and inflammation. Calendula is also great for healing minor burns and skin infections.

    1 large amount of carrier oil (enough to fill the jar) such as olive oil, grapeseed oil, apricot kernel oil, jojoba oil, etc.

    1 slow cooker

    1 cheese cloth


    Add the dried herbs to the mason jar. Next, fill the jar with oil, covering the herbs, all the way to the top. Fill the slow cooker 1/3 of the way with water and turn on to high. Put the herb and oil-filled mason jar into water, leaving the lid off. Leave the lid off the slow cooker and allow it to cook for 6-8 hours. The heat from the slow cooker heats the oil, allowing it to draw the fat-soluble medicinal properties from the dried herbs.

    After 6-8 hours you should notice that the oil has a different colour, smell and consistency, indicating that it has absorbed the healing properties of the herbs. Strain out the herbs using the cheese cloth.

  • 15Oct
     Pumpkin lovers will love this simple low fat pumpkin butter recipe . Your kitchen will be filled with pumpkin spice aromas while making this. Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on raw breads, muffins and crackers, even warm cereal and fruit!
    1 c raw shredded Pumpkin Flesh
    3/4 c soaked, sprouted Pumpkin Seeds (soak 1/2 cup for 5 hours, drain, and remeasure — your seeds should expand to 3/4 cups after the soaking process)
    1/4 c. sweetener: Stevia, coconut crystals, coconut syrup, honey, etc.,,,
    1/4c . Coconut Butter
    1/4 c. Lemon Juice/almond milk/coconut milk
    1 T. chia seeds (soaked in water 10 minutes)
    Dash Vanilla Powder or extract
    1 tsp ground Cinnamon
    1/2 tsp Ginger
    1/2 tsp. Cloves
    1/2 tsp Salt


    Soak chia seeds in 2 t. water for 10 minutes.Combine all ingredients in your food processor. Puree until you have a whipped creamy consistency.

    Transfer to an airtight container and place in the freezer to set for at least 30 minutes. Your Pumpkin Butter will thicken the longer it chills.


  • 27Feb

    Makes about 10 oz

    2 cups sunflower seeds, shelled, soaked 8-14 hours and sprouted 18 hours.
    – note from livingandraw foods:
    “: Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.”

    1 1/2 tsp. sea/crystal salt
    2 tsp. vanilla powder
    3T. coconut crystals
    Mix all together and cream with a food processor – may take several minutes, or the Omega juicer with the flat screen. Store in a tight-lidded jar in the refrigerator. Yummy!

  • 30Apr

    on youtube – http://www.youtube.com/watch?v=cvAN1GhXl2M

    3 Red Delicious Apples, cored, unpeeled, chopped
    1 T. chia seed, soaked 10 minutes
    2 tsp. lemon juice
    1 T. honey or other sweetener, to taste
    1 tsp. cinnamon
    1/2 Tsp. nutmeg
    1/2 tsp. cloves
    1 pinch salt
    Blend and chill! Yummy on almond crackers, raw celery, raw sprouted bread, or eaten alone!

  • 02Jan

    Delish Banana Pancakes
    Created by Jenergy,


    These are inspired by a friend of ours (Miriam) who is 10 years raw now and loving it! She makes pancakes for her children (fully grown now) and her grandchildren also. She told me her recipe but I can’t remember it so I made my own version and it’s very easy, quick and yummy! Perfect breakfast on special days!
    At a glance
    High Speed Blender
    Preparation Time
    1+ Days (dehydrating or soaking required)
    Cookies / Brownies / Bars
    4 Hungry Eaters!

    * 2 cups Macadamia Nut Butter
    * 4 ripe bananas (small ones)
    * 1 cup of agave or sweetner of choice
    * 2 teaspoons of vanilla powder



    Put all of the ingredients in your high speed blender and blend until smooth.

    Spread the mixture onto a non stick sheet and use a spatula to flatten into round circles

    Dehydrate on 105F for 12 -24 until dry enough on the outside to flip onto a mesh sheet

    Dehyrate again for another 12 – 24 hours or until ready to eat.

    There’s a huge difference in the times to dehydrate here. This is because you can make the pancakes as thick or thin as you like. The thinner they are, the quicker they can be flipped and eaten. Ours were quite thick. We dehydrated for 24 hours, flipped and then dehydrated for another 12 hours. 36 hours altogether!
    Additional Tips

    Top with raw ice-cream and fruits of choice!

    Also lovely with sliced strawberries and a raw chocolate sauce over them.

    Layer with sliced bananas and top with a chocolate sauce and decorate with mint leaves… beautiful