Coconut Blondie Bars

I wanted to create a dessert that wasn’t too sweet or loaded with the usual raw vegan ingredient – dates. I was aiming for something similar to a Butter Cookie or Pecan Sandie, minus the butter of course. So I did all the work for you and experimented until this delicious bar was born. Coconut …

Keep It Simple Salad with Balsamic Vinaigrette

Your food can only be as good as the ingredients you use to make it. Case and point, this salad dressing made with organic, cold pressed olive oil from Temecula Olive Oil Company. Their Vanilla & Fig Balsamic Vinaigrette is the perfect tart accompaniment, along with salad dressing herbs, a pinch of salt and pepper, …

Cashew Alfredo Pasta

If you want to see what Raw Vegan comfort food looks like, this is it! My Cashew Alfredo Sauce has so much depth of flavor and creaminess, it would work nicely as a veggie dip as well! But I paired it with Kelp noodles to make the perfect pasta dish. In the interest of using …

Homemade Almond Milk

By now we all know how to make almond milk, right? Nuts, water, blend, strain, done. Well, let me tell you the homemade stuff is waaay better than anything store bought. Hands down, the taste is far better. It’s creamy, makes for a perfect latte or a tall chilled glass to go with your cookies. …

Lemon Almond Bites

I love homemade almond milk so much, I could make it every day! It’s perfect in lattes, oatmeal, desserts, or just on its own. The taste simply doesn’t compare with the store bought variety. The only downside to homemade almond milk, however, is getting buried in all the left over pulp. Am I right? Who …

Chocolate Custard Cups

I made rich Chocolate Custard Cups that are practically fat free! Deliciously fragrant with orange zest and mildly sweetened with ripe banana and maple syrup. Light and simple to make! Most custards call for a fatty ingredient in order to achieve the smooth texture and taste. Traditional custard has cholesterol heavy egg yolks and milk. …