Vegan, Paleo & Keto Friendly, Gluten/Grain-Free Cookies I’ve been paying a lot of attention lately to how my body reacts to certain foods that I’ve been suspecting for a long […]
Raw, Vegan, Grain/Gluten-Free I’ve been craving something sweet but a little tired of pumpkin (which is very hard to use raw) so I remembered this Sweet Potato Custard that I […]
Simple toxin-free solution! Several years ago I switched to a natural spray deodorant from Crystal Essence that is made without the dangerous (possibly cancer-causing!) ingredients of aluminum, propylene glycol, parabens, […]
We call these Quookies! Made with Quinoa Raw Vegan Gluten and Grain-Free These couldn’t be simpler to make — and although I used a dehydrator, you can easily make these […]
Raw Fusion, Vegan, Gluten & Grain-Free What we love to recreate in the Raw Fusion kitchen are nutritious, delicious alternatives for our favorite comfort foods. This past summer I […]
Raw, Vegan and Gluten-Free Macaroons are very popular these days. This version is simple to make and an ideal high-energy snack or sweet craving conqueror. Watch me make these for […]
A guilt & gluten-free, vegan version of the campfire favorite. This is a raw fusion recipe because maple syrup and vegan marshmallow creme are not raw products. This is one […]
This was one of my first “inventions” when I jumped headfirst into the raw foods world. I always recommend having a bag or two of raw cashews on hand (I buy mine at Trader Joe’s, they are competitively-priced and great quality) as they only require an hour or two of soaking to get the right consistency for making an impromptu Vanilla Pudding or Vegan Ranch Dressing.
Raw desserts are so superior to convention ones, not only in nutrition and digestibility, but also in flavor. They are quite concentrated and dense and truly “a little goes a long way.” I have made this for company and it’s always a hit that opens up more of a discussion on raw foods. Try topping it with a simple chocolate sauce that you can serve at room temperature or warm it gently in a saucepan for a lovely pairing with the frozen pie.
Frozen Banana Creme Pie
These luscious scones incorporate many of the delights of the autumnal season, from persimmons, to the great fall crop of dates. You can replace brazil nut mash with any nut milk and the ground chia with flaxseed. Also use whatever combination of dried berries that you have on hand, including fresh pomegranate kernels. These scones are ideal for breakfast, midmorning tea, afternoon snacks or nighttime treats! For a video on how to make nut milk or to get a handy nut milk bag visit this page.
I made two versions of these scones: One had a small ripe fuyu (Asian-style, round) persimmon chopped and blended into the batter. In the other batch I used a couple of tablespoons of the Coconut- Mango- Persimmon Spread from one of my favorite online raw foods suppliers, Living Tree Community, in place of the fresh persimmon.
One of my all-time favorite food prep ingredients is coconut oil; I adore the nutty taste that I have come to enjoy more than butter; The way it helps emulsify my nut puddings and creamy sauces; When I do cook for family and friends, how it makes an ideal oil for sauteeing and stir-frying — not only the fabulous flavor it imparts, but coconut oil’s high burn threshold makes this a much healthier alternative to olive oil. You can find virgin coconut oil in health food stores and online but lately it has been available at many mainstream supermarkets.
Non-hydrogenated coconut oil has innumerable health benefits: Rich in antioxidants, lauric acid and other MCTs, coconut oil helps the body absorb important nutrients and minerals, eliminate harmful bacteria, and fight the signs of aging. Professional athletes use it as fule to build lean muscle. It has also been used in smoothies and shakes to stabilize blood sugar.