Tag Archives: Raw veganism


YUM! These knocked the sock off my BF! And sooo pretty!

YUM! These knocked the sock off my BF! And sooo pretty!

These were so fun to make and you can change around the filling to anything you like.

There are are some many wonderful things to so with raw purple cabbage, and making them into little bowls or cups is so creative and pretty!


For the filling I:

Marinated a package of sliced mushrooms (any kind) in

1/4 cup gluten free soy sauce

3 tbsp raw agave

3 tbsp raw oil (flax or hemp)


Handful of chopped green onions


Optional: you can put them in the dehydrator at 105 for an hour or so.

Then I quartered some heirloom baby tomatoes, chopped some fresh greens and mint leaves, had some julienned carrots, cut up avocado, and sliced up some baby peppers.

I then mixed in the marinated mushrooms and green onions…


I lopped off the bottom of a purple cabbage and separated the leaves and placed them on the tray.

I then spooned the veggie mixture into the little cabbage cups and topped them with  a dressing I made out of :

3 tbsp raw almond butter

4 tbsp raw apple cider vinegar

2 tbsp fresh grated ginger

2 cloves of garlic

3 tbsp gluten free soy sauce

2 tbsp raw agave

All in the magic bullet

After pouring a dollop onto each cup of veggies I then topped them with purple radish and baby kale micro-greens and viola flowers.


When I brought the tray of these to my boyfriend tonight for dinner his jaw dropped.

So incredibly beautiful and easy, as well as delicious !


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So yummy and so easy!

So yummy and so easy!

This is sooo easy and satisfies those times when you MUST HAVE CHOCOLATE! And it is all raw an healthy, although a bit high in fat it is a nice occasional treat. Besides my dinner was 2 grapefruits so I think I have earned a little indulgence.


Appliances: Magic Bullet

Bananas in Chocolate Sauce:

2 sliced bananas

I tbsp raw almond butter

1/3 cup raw agave

1/3 cup raw cocoa powder

1 tbsp raw cocoa nibs (these are heavenly)

pinch of good salt

Put bananas in a bowl, put rest of ingredients in Magic Bullet or hand beat, mix pour over bananas….taste…awesome!

The raw cocoa nibs give it a nice crunch

Till next time…TA!

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Hope this is the beginning  of many plants for my new organic patio salad garden

Hope this is the beginning of many plants for my new organic patio salad garden

I am not even going to pretend to know anything about growing anything but mold in my bathroom, but, corporate foods are becoming more and more tasteless and less and less nutritious , and even sometimes down right dangerous with pesticides and when they are GMO.

As an urban suburbanite (2 miles from the Pentagon and 6 1/2 miles from the White House) I am going to put in an honest effort into being more responsible for growing more of the food I prepare for myself and loved ones.

A couple of nights ago I picked up a cute basil plant when I was at Wegmans  and then today I picked up baby cabbage and beet plants as well as a viola plant at my favorite organic place in the Washington DC area My Organic Market or also called MOM’s.

When at Mom’s I also picked up a couple of bags of organic potting soil, and with the help of my darling BF, we had all the plants replanted in no time.

Now all I have to do is make sure they are watered and get enough sun and hope they will actually grow for me (yikes!)

Another thing from today is I placed an order two nights ago with a local family run raw food business called Natural Zing for raw cacao butter and hemp seeds and whooosh it came on my doorstep two days later (gotta love it!)

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

I am looking forward to making some special raw chocolates for friends and some nommies with the hemp seeds.

That’s all for today …Ta!



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Spinach and mushroom enchilada with mix salad greens and fennel salad

Spinach and mushroom enchilada with mix salad greens and fennel salad

I think once or twice a week it is fun to try to make a “like” cooked meal (I think this is called high raw”) using the dehydrator and lots of complicated steps. These kinds of dishes do not taste just cooked foods, but they can help us from craving cooked foods and falling back into bad eating habits.

This dish took me all day which was fine because I had the day open. I would suggest this as a special Saturday or Sunday dinner meal where you have all day to fuss with it and maybe only once in a while because it is very dense and filling. I also made a nice salad to go long with it using the mint dressing I used with the Raw Felafel I made before because it was a nice cooling balance to the spiciness in the enchilada.

In my search for a good raw corn tortilla wrap recipe I found this video very helpful

Now I changed some of the ingredients around, but like most raw food recipes it can be very flexible.

Like the process in the video, I piled my ingredients in the Vitamix blender and took it from there.


Appliances used: Vitamix blender, Food Processor, Magic Bullet, Dehydrator.

Raw Vegan Enchiladas

Tortilla Wraps:

4 cups of either thawed frozen or cut fresh off the cob corn (not canned)

Juice of 3 Limes

1/2 cup Hemp seeds

1/2 cup Pine nuts

1/2 sliced jalapeno pepper

1 tbsp Chili powder

A handful of nutritional yeast (not raw)

1/2 cup ground flax seeds

pinch of salt

Everything in the Vitamix

Everything in the Vitamix

I put everything but the flaxseed and salt into the Vitamix and then let it whirl till quite smooth. When it is nice a smooth I mixed in the flax seeds and added salt to taste.

Now, I am kinda broke these days and am lucky enough to own an Excalibur dehydrator, but I was not able to afford the nice teflon sheets for the trays so I used cooking parchment, which works fine but it does make it a little wrinkly . I used 1 and 1/2 trays for this.


Place in dehydrator for 3 hours on 115. It is time to take it out when it seems firm enough to flip over and remove the parchment or teflon onto the screen tray and return to dehydrator.

In the meantime the filling. You can do whatever raw thing you want to do with the filling, I decided to make a gooey filling using avocados, but you can use raw nut cheeses or just fresh veggies, sky is the limit!

Here is what I did…

Marinated Veggies

Marinated Veggies

Filling 1: Marinated Spinach and Mushroom

1 bunch Spinach

1 half Onion

1 cup sliced mushrooms of choice

Flaxseed oil and glutenfree soy-sauce (not raw)

Wash spinach well and chop loosely. Chop onion and put in bowl with the chopped spinach and toss a few splashes of flaxseed oil and soy sauce with fingers. You can either place aside or put in dehydrator.

Filling 2: Creamy Avocado

2 Avocados

1 Bell Pepper

1/2 Onion

Handful of Cilantro

Handful of Nutritional Yeast(not raw)

Blend in food processor till creamy (NOTE: I had a bit leftover, so you can cut this recipe down if you are using it or just save the rest for a dip later)

All Creamy

All Creamy

To Assemble:

When the wraps are firm but not to crisp (about 2 or so hours after being flipped) take out of dehydrator and place in front of you. Spread whatever creamy filling you decided to make (mine the avocado) across the long way and then the spinach and mushroom mixture. Then roll up and place seam side down.

You can either slice and eat at this point, I made a sauce out of the leftover  soup I made the other night by putting it in the blender with a handful of cilantro and chili powder, placing everything in a dish, pouring the sauce on top and dehydrating for another hour or 2. You can choose to skip this or make a different kind of raw sauce. And I put the rest of the spinach and mushrooms on top.


This came out quite good and it is very versatile. I served it with a salad of wild field greens and chopped fennel root with the dressing from the raw vegan felafel I made the other night.

I am one who believes in using leftovers as you can tell and this dish does make a lot, there are a few meals in this. I also hear it freezes okay too.

Until tomorrow! ❤

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