When hemp milk first came to my local organic market, I went crazy for the chocolate version. I would sit at my computer and drink it right out of the shelf life carton while doing my work (such the bachelorette!)

It was kinda pricey, but then again hemp seeds aren’t cheap either. But, still I wanted to try to make it at home because the store bought is pasteurized  and it is not a raw food with that process and much of the hemp seed nutrition and benefits are lost.

Making nut and seed milks is one of the easiest raw foods to make, it just involves a blender and a mesh nut milk bag that you can find either online or at your organic market.

The ratio is pretty simple, usually 4 cups of water to 1 cup of soaked nuts or seeds, although I did not soak the hemp seeds over night I let them sit in the water in the blender “jar” for a few minutes to soften.


Appliances needed: good blender like a Vitamix or a Blendtec


1 cup of hemp seeds (mine had the shells on)

4 cups of purified water

1/4 cup of RAW cocoa powder (yes this needs to be raw so you have the full benefits of true chocolate)

1 dropper of liquid stevia (I used liquid chocolate stevia)

1 small squirt of raw agave (for the sweeteners you can use whatever you like sans processed sugar. Soaked dates or real maple syrup is okay too)

1 pinch of good salt

Put all in blender, I set my Vitamix on the smoothie setting and let that cycle through but with a good blender about a minute or so, with a not so powerful blender let it run a but longer.

Pour and squeeze it through a mesh nut milk bag…

This looks so good!

This looks so good!

You can then put in the fridge to get cold or be like me and sip it from the container. This milk is much richer than the store bought and one glass satisfied me just fine. It is also a bit high in fat so I recommend watching the rest of your fats for the day if you have a glass of this. But, one glass does leave you quite full and will keep you full for a while like a meal.

Almost like a delicious meal in a glass

Almost like a delicious meal in a glass

Note: it just have a very slight grittiness to it, most likely from some of the raw cocoa powder that was so small it slipped through the tiny mesh holes of the bag. I don’t mind it, it does not bother me, but it might put off some if they are not aware of this.

Okay, off to my day ❤


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Raw Carrot Felafel



I am about one week in coming off a juice cleanse, I did the 10 Day Get Juicy Cleanse which was a really good way to kick my body onto the right path to health. This juice program recommends to not eat nuts or dehydrator foods for at least five days.

I have been good and it is almost a week so I decided to make this my first dehydrator meal since my cleanse break I chose this one because it is not made with nuts but with sesame seeds and flax seeds and I though that it will make it easier to digest and the base is carrots, who could argue with that?

I found this recipe a while ago from a really great site called Choosing Raw which has both raw vegan and non-raw vegan recipes and here is the original recipe .

I did make a few changes. First, it calls for the left over carrot pulp from when you juice…well, I am a bit burned out on my Champion Juicer right now, it was not the easiest juicer to use for greens and celery during my cleanse. also I wanted to try the recipe with all ingredients in the food processor using chopped carrots to see if it would come out the same way.

Appliances used: Magic Bullet, Food Processor, Dehydrator

Here is the recipe (with my own notes):

Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)

For the falafel:

2 cups carrot pulp

(note: I used about 4-5 carrots chopped loosely to go into the food processor)
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed (note: I ground the sesame seeds and flax seeds together in my magic bullet)
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil (note: I used flaxseed oil)
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

(note: I added 1 big round tbsp of cumin)

Mix all ingredients very well by hand, as if you were making meatloaf (ew).

(note: I put everything into the food processor instead and let it run a for a bit while I cleaned up) 

This is not ready, I still let it run for a bit longer.

This is not ready, I still let it run for a bit longer.

Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

(note: I did not flatten, I left them balls)


Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

This is halfway done, OMG don't they look AMAZING?

This is halfway done, OMG don’t they look AMAZING?

Tangy Tahini Sauce (makes about 1 1/2 cups)

1/4 cup tahini
1 tbsp lemon juice (note: I used 1/4 of a cup)
2 tbsp water
1 tbsp apple cider vinegar
1 tbsp agave syrup or 1/2 packet stevia (note: next time I might leave this out)
1/2 tsp cumin
1/2 tsp coriander
2 tbsp nama shoyu
1/2 large or 1 very small clove garlic, minced (optional) (note: I put in 2 cloves of garlic and might make it 3 next time *garlic lover*)

(note: I added a nice handful of mint)

Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

Now for my own way of eating them was to take big romaine lettuce leaves to used them as a type of pita pocket and I filled them with mixed salad greens, sliced heirloom baby tomatoes and chopped onion.



Well this is my first recipe post, not too bad, eh?

NOTE: Please do not expect raw foods that are copies of cooked foods to taste just like the cooked food. Raw foods might be less firm and don’t have a fried or baked taste. I find them fresher and nicer, but I don’t want anyone to be disappointed if this doesn’t taste exactly like a fried felafel.

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In The Beginning …

I am starting this blog as sort of a journal as many people do when they are changing their diet to consuming raw and natural foods. I think we do this partly for ourselves and partly because as we are improving our own bodies we are going to help others as well.

I hope these posts are as helpful to you the reader as they are to me.


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