• 19Feb
    Welcome Green Monsters! We’re your online guide to making conscious choices that help people, animals and the planet.

    Food Monster

    Healthy, Easy, Dairy-Free Desserts You Can Make in Your Blender

    No matter if you’re allergic or just trying to avoid it, ditching dairy is a good thing. Let’s put aside that it’s been linked to cancer and diabetes, along with multiple digestive problems. And we’ll even take a moment to halt the focus on the fact that milk from another species just isn’t necessary (or normal!) and that the entire dairy industry is pretty cruel, even those that promote themselves as humane. For now, we’re going to focus on edible reasons why dairy just isn’t needed for making delicious food.


    When it comes to food, we needn’t subject animals to cruelty, or subject ourselves to possible health risks associated with animal foods, like dairy. We have so many versatile plant-based options for meals, snacks, and yes, even desserts too. When you think of desserts, you probably think of sweet and creamy, right? Maybe rich, decadent, whipped, and elegant too. Whatever the case and whatever you deem as dessert-worthy, we’d like to show you how to take your typical recipes to dairy-free in an instant.

    The best part? These are so easy, you can make them all in your blender, save yourself some dish washing time, and oh – let’s not forget – eliminate the problems that come from lumpy mixes. Your blender will take care of that, while we take care of the dairy-free delights.

    Here are 10 dairy-free desserts to make in your blender ASAP!

    1. Cakes


    Making cake batter in your blender is a cinch. Toss everything in, turn the switch, and ta-da! You’re done. No lumpy mixes, no floury bits at the bottom. Just rich, silky cake that’s divine. Another benefit of blending your batter instead of mixing it by hand is that it mixes everything quicker and more evenly which prevents you from over-stirring the batter and unconsciously making it tough without knowing it. If you have a tough textured cake, over-mixing is usually one reason. Blending takes care of that and eliminates those spoons and hand mixers. Try these healthy options: raw Double Chocolate CakeRaw Chocolate Molten Lava Cakes, Vanilla Raspberry and Peppermint Cream Cake With Cacao Truffles, or Carrot Cake with Creamy Cashew Lemon Frosting.

    See all of our vegan cake recipes here.


    PS- Just don’t forget: Mix your frosting separately and leave out any items you want to add texture, such as berries, nuts, seeds, chocolate or cacao chips, and stir those in by hand. This Oat and Pecan Cake With Ginger Vanilla Frosting is a favorite and must-make to try first!


    2. Pies


    Pie is quite honestly, such an innocent dessert. It appears pretty simple, but tastes oh so incredible! Whether you go for a simple chocolate cream, or a more indulgent Mississippi mud pie, everyone who enjoys and makes pie knows that the creamier and fluffier the filling, the better. Your blender can help get you there and no, you do not need heavy cream with options like coconut milk, beloved cashews, pumpkin, or even avocados- who knew?! Some people even whip tofu to make it creamy, so if you’re brave, give that one a try to. For now, try some of these options: Sugar and Oil-Free Pumpkin Pie, Mostly Raw Lemon Cream Pie, Sugar-Free Frozen Banana Bourbon Pie (for those health eaters  that need a little extra something, something!), or Raw Fig Pie.

    See all of our pie recipes here.


    3. Puddings

    Raw-Chocolate-Berry-Pudding (1)

    Pudding is one of those desserts that can go either way – into a sugary bomb of fluffy indulgence, or a just as exciting, creamy, fluffy, and naturally sweet pudding. We’ll go with the latter, thanks! No JELL-O pudding mixes needed here when we have options like Raw Chocolate Berry Pudding (look at that creamy factor!).  Pudding is one of the best desserts to make in your blender because the air actually whips the pudding into shape and eliminates a ‘flat’ texture or lumps you might miss when stirring by hand. Oh, and skip those eggs and egg whites needed in traditional puddings. Try these options instead: Chocolate Chia Breakfast Pudding, Nutrient-Dense Chocolate Raspberry Pudding, Blueberry Breakfast Chia Pudding, French Toast Chia Power Pudding, and this magical delight- Nearly Fat-Free Chocolate Vegan Pudding.

    See more pudding delights if you’re still hungry here.

    4. Cupcakes



    Cupcakes just make life better, and until we all get a Babycakes around our neighborhood (and when all other dreams come true), then we’ll have to make our own at home. Lucky for us, with a blender and some vegan ingredients, the possibilities are endless. Now, sure, you can definitely make cupcakes without a blender, but as you’ll see with cake batters, cupcake batters come out more consistent when blended versus stirring by hand (unless you’re a cupcake pro). You have a lot of healthy options when it comes to cupcakes. Instead of regular (refined) flour, use gluten-free or wheat-free options instead, such as coconut flour, almond flour, or even chia and flax. See more tips for gluten-free baking here.

    Chocolate-Cupcakes (1)

    You can also use bananas, date puree, applesauce, or dried fig puree instead of sugar, or go with baking stevia in place of sugar. Egg-free options include: pumpkin, bananas, applesauce, and egg-replacers, while dairy can easily be replaced with dairy-free milks, dairy-free yogurts, or simple cashew or coconut cream. Try these Grain-Free Tuxedo Cupcakes or Gluten-Free Chocolate Cupcakes with Chocolate “Buttercream” Frosting as two great examples of healthier cupcakes, or put a healthy spin on any of our regular cupcake recipes.


    5. Fudge


    Fudge is a great thing to make in your blender because it has to set properly to turn out as best as possible. And since many fudge ingredients are heated before hand, you want to ensure you’ve mixed everything properly before it starts to cool. Even if you make raw fudge, mixing everything in your blender first will still ensure that the flavors are dispersed evenly. This is also helpful if you’re mixing in nut butter into fudge that aren’t the same temperature as the heated mixture is.



    If your fudge requires you to heat it before cooling, be sure your blender holds up to high heat well (most do), and then after blending, pour into your pan of choice to cool. Be sure to add ingredients with texture (like walnuts or cacao nibs) last so they don’t get pulverized during blending).

    Try these fudge recipes: Clean Eating Pumpkin Pecan Fudge, Healthiest Vegan Fudge EverVegan Chocolate Peanut Butter Fudge. or Healthy Avocado Fudge. See other fudge recipes here.


    6. Ice Cream


    When all else fails, there’s always ice cream. And who can resist the sweet, cold indulgence this dessert brings with every spoonful. Honestly, ice cream is one of life’s greatest pleasures, so why not make your body feel better after eating it, versus suffering some digestive issues from regular versions?  Ice cream is easy to make in the blender, even with just non-dairy milk. Even if you don’t have an ice cream maker, a high speed blender (and some regular blenders) can still whip frozen fruits, almond milk ice cream,s and other vegan ingredients into instant ice cream in a flash.

    Easy-Banana-Cacao-Ice-Cream-Vegan-1200x800 (1)


    Try these healthy options, all worthy of just as much indulgence as the kind you grew up loving: Effortless Nut Butter Ice Cream,  Easy Banana Cacao Ice Cream, Peanut Butter Cup Ice Cream, or turn that ice cream into a sandwich with Mint Chocolate Chip Ice Cream Sandwiches. See more delicious ice cream recipes here if you’re still hungry.


    7. Dessert Muffins


    Yes, muffins can be an easy breakfast item, but they don’t hold you over so well. They’re much more fun to eat for dessert instead! Then you can think of them like a healthier cupcake, but without the frosting. Muffins can be packed out with just about anything. Try these Strawberry Chocolate Chip Buckwheat Muffins, which are so sweet and nutty, or go for these Zen Fusion Carrot Cakes With Cashew Frosting. To make these in your blender, just add all the batter ingredients, but leave out ingredients you want to add texture to your muffins, like fruit, nuts, seeds, or chocolate chips, and stir those in once the batter is blended. Then, just pour in a muffin pan as usual and bake away!


    8. Brownies


    Sort of like fudge, but a bit less intense, brownies are a classic that no other can rival, but are still a great dessert to be creative with whenever possible. For instance, don’t just stick with box mixes; add something special to your brownie recipes. While you needn’t deter from their cake-like texture, you can still emphasize healthier ingredients with a rich, fudgy flavor. Cocoa and cacao powder are two of the most brilliant baking ingredients ever. They’re a replacement for flour and they add fatty flavor without much fat at all. They also mix perfectly together with other flours like coconut, almond, or even wheat or quinoa-based flours. For sweetness, go with some applesauce, bananas, date puree, vegan vanilla yogurt, or fig puree. Of, if you need something sweeter, go with some baking stevia, and to keep things really healthy, go with raw brownies (a favorite here), that are easy to make in your blender too.


    Making brownies in the blender is a cinch, much like cakes and cupcakes. This is especially true if you’re using nut butters, since blending (versus stirring) will help them cream up easier and still add a beautiful swirl to your recipes! Here are 10 Easy Brownie Recipes or try these options: Gluten-Free Sweet Potato BrowniesTriple Chocolate Pumpkin Swirl Brownies, Raw, Vegan and Gluten-Free Peppermint Chocolate Brownies, Totally Raw Brownies With Pecan Nuts, Raw Vegan Chocolate Brownies, and Very Chocolaty Chocolate Vegan Brownies. 

    9. Frozen Yogurt

    frozen yogurtMigel/Flickr



    Quite possibly one of the easiest recipes to make, vegan frozen yogurt takes less than almost no effort, and absolutely no frozen yogurt maker. Grab you favorite vegan yogurt (or make your own), and add it to your blender with either some frozen fruit, or other mix-ins you like. Even if you just use vanilla extract, cacao chips, or items like cacao powder, bananas, nut butter, goji berries, or coconut shreds, vegan yogurt is quick and easy without a yogurt maker. Either blend all the ingredients together first and then freeze in a glass container for two hours, or blend everything and place into ice cube trays, freeze and blend for a thicker texture. (This does work better with high speed blenders, mind you.)

     Tasty Breakfast



    You can even make your yogurt thicker before freezing by straining it with a cheesecloth for a few hours, or just leave it in the container it comes in, freeze for 2-3 hours. And there you have it; you’ve got instant frozen yogurt with hardly any effort at all. If you’re not into yogurt, or want to add yogurt to some fruit sorbet, make these options: Green Juice Sorbet, Strawberry Banana Sorbet, and Mango Sorbet with Banana and Pineapple.


    10. Homemade Chocolate and Caramel Sauce

    bountytruffles (1)

    You can’t have dessert without a rich, fudgy or caramel topping, right? These are also easy to make healthy and in your blender. To make fudge sauce, just mix some warmed coconut oil or warmed coconut butter (which will harden when it cools at room temp or refridgerated) with some raw cacao or cocoa powder. You can also blend it with a healthy sweetener like date puree or stevia. For caramel sauces, dates are a great vegan hack to take advantage of. Soak the dates (which have a naturally caramel texture) and blend with some warm coconut butter or warm coconut oil (which will harden when cooled) and a tsp. maca powder. Maca has a natural caramel flavor that blends perfectly with soaked dates. The warmed coconut oil or butter will help these blend easier and will ensure they all set better when cooled. Blending everything together is easier than heating it all and stirring in a pan, which is an easy way to burn your ingredients.


    Try these sauce recipes on any of the ice cream recipes above, or in a vegan sundae. You can also try these flavors out in Almond Cacao Coconut Cookies with Salted Maca Caramel or Raw Chocolate Coconut Balls.

    Now, who’s got room for the pricey milk, cream cheese, butter, dairy ice cream and frozen yogurts now? Not us!

    Also see: 10 Incredible Dishes You Can Make in a High Speed Blender and How to Use Your Blender to Whip Up So Much More Than Smoothies. What’s your favorite dairy-free treats to eat?

    Lead Image Source: Frozen Banana Bourbon Pie

  • 26Nov


    Like this one!

    Make Your Own Nutella (Naturalla)

    This Recipe is :

    Dairy FreeRaw VeganVegan


    • 1 cup roasted hazelnuts
    • 1/2 cup of your favorite oil (here I mixed walnut oil and coconut oil)
    • 1/2 cup coconut sugar
    • 1/2 cup cacao
    • 1/2 cup coconut milk
    • 1 pinch unrefined sea salt
    • Cinnamon
    • Vanilla


    1. Blend everything in your high speed blender until well combined and creamy.
    2. Add more oil if you’d like something creamier or add more milk as needed if you’d like something more liquid.
    3. and
    4. These chocolate truffles are not only easy to make but also taste delicious. They are vegan and super healthy.
      Give it a try, you won’t regret… or maybe you will. Yes, they are that good!

      Chocolate Truffles That Tastes Like Nutella [Vegan]

      This Recipe is :

      Dairy FreeRaw VeganVegan


      • 1 cup desiccated coconut
      • 1 cup almond meal
      • 1/2 tablespoon maca powder
      • 1/2 tablespoon xylitol (you can replace by coconut sugar or your favorite alternative)
      • 1/2 cup melted coconut oil
      • 1/4 cup coconut cream
      • 2 tablespoons of your own Nutella or  just some cacao powder
      • Cinnamon
      • Vanilla


      1. Blend your almond meal and desiccated coconut in your high speed blender to make sure they are both pretty mealy.
      2. Then pour that in a mixing bowl and add all other ingredients. Mix with a spoon until well combined.
      3. Place the mixture in the freezer to set.
      4. While in the freezer, you can prepare some chocolate sauce for coating by mixing about 3 tablespoons of melted coconut oil, 1/2 tablespoon of your fav sweetener and 1 tablespoon cacao in a mug. Mix well and set aside.
      5. Then take your mixture from the freezer and make some balls with the palm of your hands.
      6. Drop them in chocolate with a spoon and place them on a plate or some baking paper.
      7. Place in the fridge for about one hour and finish by sprinkling some cinnamon powder and / or coconut sugar on top.


    Popped Quinoa Chocolate Crispy Cakes [Vegan, Gluten-Free, Soy Free]

    Speculoos Truffles With Fig Almond Crumble [Raw, Vegan]


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  • 18Feb
    Chocolate rawbits


    Chocolate rawbits


      • 1 1/2 cups almond meal
      • 3/4 cup coconut flakes, ground
      • 1/3 cup flax meal
      • 1/2 cup raw cacao powder
      • 1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
      • 1/2 tsp ground cinnamon
      • 1/4 tsp sea salt
      • 1/2 cup pure maple syrup
      • 1/4 cup chopped dates, soaked until soft
      • 3 tbsp Irish moss paste (see instructions here)
    Chocolate glaze:
    • 3 tbsp coconut oil, melted
    • 3 tbsp pure maple syrup
    • 1 tbsp raw cacao powder, sifted


      1. In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
      2. Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
      3. Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
      4. Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
    Chocolate glaze:
    1. Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.
  • 13Oct

    Dates and lemon, combined with nuts, makes an amazing, good-for-you, caramel apple taste.
    Dip sweet apple chunks in dates and roll them in nuts.
    On youtube – http://www.youtube.com/watch?v=CTSnvDPBS1g

    Caramel ApplesDip!
    6 organic apples, cut into bite-size pieces
    2 cups dates soaked in 1 cup water
    2 tablespoons raw tahini
    1 teaspoon vanilla extract
    1 tiny pinch Himalayan crystal salt
    – juice of 1/2 lemon
    2 cups walnuts, almonds, pecans, hazelnuts or other nut of your choice

    Pulse the nuts in a food processor and transfer to a bowl..
    In a food processor, blend until smooth, the soaked dates,tahini, vanilla and salt.
    Put the date paste in a bowl. Dip each apple slice. Swirl in nuts. Chill in the refrigerator. Enjoy!

  • 27Aug

    on youtube-
    Butterfinger Bites

    Stir together in a bowl:
    1/3 c. almond butter (or peanut butter)
    1/3 c. coconut oil
    1/3 c. coconut nectar, agave nectar, honey or other raw sweetener
    1 T. yacon syrup
    1 T. coconut crystals or raw sugar
    1 tsp. flax soaked in 1 T.water for 10 minutes
    dash salt.

    Oil an ice cube tray with olive oil. Pour in the batter and freeze for 10 minutes. Go around each cube with a knife to make a space for the chocolate

    Chocolate syrup – melt in a double boiler:
    1/3 c. cacao butter or coconut oil
    1/3 c. honey
    1 T. cacao powder or carob powder, or a mixture
    dash salt

    Pour over butterfinger bites and freeze again. Separate each candy with a knife.

  • 23Jul

    Raw Vegan Cinnamon Rolls
    on youtube-

    Delicious, healthy, quick, gluten free, and requires no cooking!


    2 cups walnuts (or almonds). Soak and dehydrate, if desired, for 24 hours, for a nuttier-crunchier taste
    2 cups pitted dates, soaked, use some of the soak water until you get the dough consistency
    pinch Celtic or Himalayan Crystal salt

    2 T coconut oil
    2 T. raw coconut crystals
    ~2 T. cinnamon

    Puree the nuts, dates and salt in a food processor, adding just enough of the soak water to make a dough. Dust a cutting board with ground oats and cinnamon powder and press the dough into the powders making an rectangular shape. Pat down.Spread the coconut oil over the nut dough and sprinkle with coconut crystals and cinnamon. Roll it up and slice with a serrated knife. Warm in the dehydrator at 104 degrees for 4 hours, and top with cashew frosting, if desired. Store in the refrigerator. If you freeze your rolls, they will keep for months.
    1/2 c. coconut oil
    1/4 c. raw honey
    1/4 c. lemon juice
    some of the rind

  • 16Jul

    On Youtube-

    Shave and melt:
    1 c. cacao butter with
    6 T. raw honey

    Stir in:
    6 hpg. T raw cacao powder (I mix mine with carob powder).
    2 T. lucuma powder (optional)
    dash Himalayan Crystal Salt
    10-15 drops peppermint extract or Essential Oil
    Drop by teaspoonfuls onto waxed paper. Freeze for 10 minutes. Out of this world!

  • 16Dec

    Fwd: Happy Christmas! 13 New Recipes For You For Special Occasions!

    ———- Forwarded message ———-
    From: Raw Pleasure

    In This Newsletter you will:
    Be amazed and delighted with our Christmas Recipes that we’ve created, tested, eaten and filmed just for you! Each recipe has a video to go with it with the exception being the pudding which is a recipe kindly donated by Kitz Living Foods. Each recipe is fairly easy to make, some more so than others.

    We’re so happy to be able to give you this gift for Christmas! Enjoy, be merry, have a happy Christmas and best wishes for 2011 and beyond!

    (If you don’t celebrate Christmas you can use these recipes at any time and we wish you a happy holiday season instead!)

    This delicious recipe can be halved or doubled! We like to make a large batch though because we love it and love to share this with our guests and surprise them with it’s raw goodness.

    For the full recipe with video: CaramElle link: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=239&Itemid=100032

    Candied Pecans
    Yummo! We’ve made a really large batch of these so that we can use them as garnishes as well as having a bowl out on Christmas day so I can eat them all. Oops! I mean so WE can eat them all. Obviously. No really, I meant it…

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=237&Itemid=100032

    Chocolate Almonds
    I used to looooove chocolate almonds as a child! Mum bought them once per year, at Christmas, and all four of us were crazy about them! These are made with activated nuts with a very thin layer of chocolate. They’re delicious!


    for the full recipe

    Santa Balls
    Nibbles were always everywhere on Christmas Day for us and it seems to be something that we are carrying on with! Quick and simple to make and can also be made days in advance leaving you more family time on your Christmas Day.

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=236&Itemid=100032

    Kombucha Mocktails
    Kombucha is new to our home and we’ve rapidly grown to love it! Even our daughter likes it when it’s brewed with apple and ginger so yay! This kombucha was brewed with an organic white tea from www.healingconcepts.com.au

    . The tea was brewed in hot but not boiling water so it didn’t go bitter and the kombucha brewed for around 6 days.

    The results of these ferments was wonderful! Each tasted different, yet the same.

    For the recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=240&Itemid=100032

    Salad with Phenomenal Dressing
    We love salad. It’s fresh, colourful, loaded with nutrition and lovely enzymes and therefore a great start to your meal. You could also have this as a main alongside the Simply The Best Nutloaf. That would be gorgeous! The Phenomenal dressing can be made a day in advance.

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=100032

    Beeeoootiful Beetroot
    I love beetroot in a salad. I thank goodness that I learned to do it fermented! It adds a wonderful dimension to the salad and is pretty too!


    Simply The Best Nut Loaf With Mushroom Gravy
    A delicious nut loaf that everyone will enjoy. It’s simply the best nut loaf ever to come out of our kitchen hence the name! A mellow gravy of mushrooms goes so well with it!

    For the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=242&Itemid=100032

    Vegetable Medley
    It’s surprising to me that here in Australia many families still have hot lunches on in the middle of summer even though it’s stinking hot! Obviously being raw foodies we won’t be doing that! However we can help solve this problem by offering this lovely warmed vegetable dish…

    For the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=241&Itemid=100032

    Kitz Christmas Pudding
    I tried and tried to make you a pudding. I went blue in the face with frustration after recipe after recipe failed and then epic failed! So I was delighted when one of my friends, suppliers, favourite people in the world put a Christmas Pudding on her blog that was super easy to make (I had success!), super easy to eat and super yummy as well.


  • 26Nov

    I made these for my birthday, yesterday! And they are outstanding. The cupcake part was as expected, and the frosting was truly delicious!
    A take off on Ani Phyo’s Cupcakes from her book,”Ani’s Raw Food Desserts.” Thanks, Ani!

    1/2 c. almond milk
    1/2 c. liquid coconut oil
    2 1/2 tsp. peppermint extract
    Blend in a blender until smooth. Add:
    3 T. raw agave or honey
    1/4 tsp. Spirulina powder, to make the frosting green. (Optional)
    pinch of Irish moss, to help thicken. (optional. The coconut oil will do the job.)
    Place in the freezer to thicken.

    Cupcakes: (soak your dates for 10 minutes. Reserve the water.)
    1 1/4 c. almonds or walnuts
    1/2 c. cacao or carob powder
    1/8 tsp. salt
    Process in food processor until it’s small uniform bits. Add
    1/2 c. cacao nibs
    Pulse to mix.
    1 c. dates with the water it’s been soaked in.
    Process until the mixture is crumbly and sticky. Press into your 12 cupcake liners, each about 1/3 full. Pat down with your fingers. Place the muffin pan in the fridge or freezer and chill for 1 hour, or until firm.when they’re solid, frost with cold frosting.
    Frosted cupcakes will keep for a week in the fridge; unfrosted will keep for several weeks.
    1/3 c. vanilla almond milkd

  • 09Oct

    Caramel Apples
    6 organic apples
    2 cups dates soaked in 1 cup water, and mashed down
    2 tablespoons raw tahini
    1 teaspoon vanilla extract
    1 tiny pinch Celtic salt
    – juice of 1/2 lemon
    2 cups walnuts, almonds, hazelnuts or other nut of your choice

    Pulse the nuts in a food processor and transfer to a bowl.
    Poke a chopstick through 6 apples.
    In a food processor, blend till smooth, the soaked dates,tahini, vanilla and salt.
    Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy!


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