My basil cashew cream spread is quick and simple to make and perfect for collard wraps, zucchini noodles, raw lasagna, or as a dip for veggies and crackers. I hope you enjoy the creamy texture and fresh basil flavor.
1 cup raw cashews
juice of 1 lemon
2 tbsp nutritional yeast
1 handful fresh basil
1/2 tsp sea salt (or to taste)
pepper to taste
1. Place cashews in a bowl and cover with filtered water. Let them soak in the fridge for 5 hours.
2. Next, drain and rinse cashews
3. In a high speed blender or food processor, put in the cashews, 1/4 cup water, and remaining ingredients.
4. Blend well until a creamy texture is achieved. You may need to add more water to achieve the desired consistency you are looking for.
This is a versatile recipe; you can make the spread thick or thin it out with more water for noodle dishes. I made collard wraps, using beautiful collard leaves that were growing in my garden.
Thanks for reading!
Be the light,
Homemade raw tahini is a winner! Making your own is such a money saver compared to buying a jar at the store (and in my opinion, it tastes better). You can use this as a spread in wraps, as a base for dressings and dips, or simply treat yourself to a spoonful for healthy, whole fats. It’s so good! 🌻
Sesame seeds are magical – they are an excellent source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and fiber. 🌻
They help with bone health, colon health, support vascular and respiratory health, and are cholesterol lowering. 🌻
🌾2 cups raw sesame seeds
🌾juice of 1/2 a lemon
🌾touch of seal salt (opt.)
Blend up in a Vitamix or food processor, adding water gradually 1/4 cup at a time until you reach your desired consistency. Enjoy!
This vanilla pomegranate smoothie is simple to make, yet you will feel as though you are having the most luxurious breakfast or treat.
Some Health Benefits of Pomegranates
1. Of all the fruits, pomegranates are the most powerful anti-oxidant.
2. Pomegranates have potent anti-cancer and immune supporting effects.
3. Pomegranates support heart health.
(Source: Dr. Furhman)
2 frozen bananas
the seeds of 1/2 a pomegranate
8 oz almond milk or coconut water
a piece of a vanilla bean or 1 tsp vanilla extract
1 tsp cinnamon
2 drops stevia and/or a touch of maple syrup
1. In a high-speed blender, combine all ingredients except a quarter of the pomegranate seeds. Blend until smooth.
2. Garnish your smoothie with the remaining pomegranate seeds.
This is one of the most satisfying raw vegan dinners I have ever created. I think you will love it, if you like fresh meals with a kick.
8 romaine lettuce leaves
1 tomato sliced in strips
1 mango sliced in strips
1 avocado sliced in strips
1 tbsp Mazi habanero harvest hot sauce (or any hot sauce you choose)
1. Double layer the lettuce leaves to reinforce them. You are making four lettuce tacos with this recipe.
2. Fill the lettuce boats with the tomato, mango, and avocado. You can also add chopped lettuce or other greens to the filling. Then top with hot sauce (to your taste).
3. Pick it up and eat it like a taco. I give you permission to eat this whole recipe – or share. This is also easily doubled. If a whole avocado is too much for you, then use half, or as much as you desire.
I stopped drinking store-bought almond milk, because conventional brands hurt honey bees, and all the “organic” brands I found carry carrageenan. I cannot in good conscience support the conventionally grown almond industry not only for the pesticide use, but for their unethical practices and treatment of honeybees. If you would like more information on this, please watch the film More Than Honey.
With that said, homemade almond milk is easy to make, requires less ingredients, and is made from almonds in whole form. It’s delicious and healthy!
1 cup organic raw almonds
4 cups water (I use filtered tap water)
A high-speed blender
A nylon straining bag (I purchased a nylon paint bag from my local hardware store, because it’s the same thing as a nut milk bag but less expensive)
A large bowl
A glass container to store the milk in
Note: If you want thicker almond milk, you can do 3:1 ratio of water to almonds.
1. Soak the almonds in water in a covered bowl overnight. I placed mine in the refrigerator. If not soaking overnight, soak during the day for approximately eight hours.
2. Rinse and drain the almonds, and then place in a blender.
3. Add four cups of water and blend well.
4. Wrap the almond milk bag over a large bowl and pour the mixture in. You may need to do this in batches. Squeeze and strain the milk out.
5. You can add vanilla and stevia to make vanilla almond milk or you can leave it plain. You can save the almond meal and dry it out for baking cookies and other treats. No need to waste anything.
6. Store the almond milk in a glass jar with a cover and refrigerate. It should last for 5-7 days. Enjoy!
This is a smooth, refreshing smoothie blend for citrus and cilantro lovers.
1 large bunch of cilantro
2 handfuls of baby kale
2 frozen bananas
16 oz water
4 ice cubes
Blend in a high power blender and enjoy!
I love chai, and when I saw the cacao-chai frappé recipe from The Whole Pantry App, I was inspired to experiment and create my own recipe, and it was divine! By the way, I highly recommend The Whole Pantry App in general. Not only does it boast beautiful photography, the app includes a multitude of recipes made from whole foods.
1 tray of ice
1 TBSP firefly chai from Mountain Rose Herbs
OR 2 chai tea bags of your choice broken open
1/2 frozen banana
1 TBSP raw hemp powder
1-2 cups almond milk, depending on the desired consistency
2 TBSP raw cacao powder
2-3 TBSP maple syrup
1. Crush ice in the blender first.
2. Since I used organic loose chai, I used a food processor to make the tea into a finer consistency first. A coffee grinder might work as well. Next time, I am going to try steeping the tea into a concentrate and using that in the smoothie, so the drink will be smoother. I recommend you try this as well if you are not keen on the drink having flecks of loose tea within it. However, the taste as is was incredibly delicious!
3. Add the chai tea or steeped chai tea concentrate and the remaining ingredients to the blender and blend together.
4. I topped mine with shaved coconut. Enjoy!