Written by: Heather Crosby
Our contributor, and Vital Juice Chicago Editor, Maya Henderson is a smoothie genius aaand she has a knack for effortlessly discovering all the best fitness deals, new classes and exciting recipes out in the universe of yum. It’s true. One taste of this easy-to-make Chocolate Cherry Superfood Smoothie and you will become as much of a fan of Maya as we are. This recipe is adapted from Kristen’s Raw Cherry Chocolate Bomb Shake—it takes Kristen’s brilliant combo and amps up the nutritional profile with some superfood goodness like green powder and maca. Read more…
Tags: Beverages, Blender, Breakfast, Dessert, Maya Henderson, Raw Food, SuperFoods, Vegan Food, Vegetarian Food
Written by: Heather Crosby
I eat this salad once a week, and when I’m not eating it, I’m craving it. Who knew that a girl who ate her first salad at 19 years old would be loving kale one day? As much as I want to say that it’s the kale itself, I have to admit that it is the rich and cheesey non-dairy sauce that is the true kryptonite. This is a great recipe to try out on the folks that think kale is just a garnish. Feel free to swap out millet for quinoa—both are delicious and work well with this easy to prepare recipe. Don’t have kale around? Try spinach instead. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This noodle-free, gluten-free veggie-packed lasagna is one of my favorite creations yet. It is definitely one of those recipes you might want to try out at your next dinner party to WOW family and friends who are vegan skeptics. Our recipe for Dairy-Free Ricotta Cheese layers with organic sweet potato, asparagus, spinach and peppers to not only create a beautiful lasagna, but one that tastes extra cheesy and noodley without cheese or noodles. It’s true. It tastes so indulgent, I actually caught myself feeling a pang of guilt after eating a piece last week. Then I giggled, remembering that it was all veggies and nuts and seeds. Joy. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
If you were to close your eyes and ignore the fact that these crackers were green (and what a handsome green), you would probably think that they tasted a lot like buttery Cheez-Its. Who knew a raw, dehydrated combination of macadamia nuts, organic kale and organic red pepper could do such a thing?
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Tags: Blender, Dehydrator, Family, Gluten-Free, Raw Food, Snacks, Vegan Food, Vegetarian Food
Beverages,
Blender,
Dessert,
Family,
Gluten-Free,
Ice Cream Maker,
Kids,
Raw Food,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
My yoga-lovin’ pal, Maya Henderson and I, tag-teamed this recipe creation for an official Kyles Files Challenge—to make a healthy Shamrock Shake substitute. This skeptic-crushing, tasty and nutritious version of the seasonal McD’s concoction “WOWed” Miss Kyles (one of Shamrock’s biggest fans). High-fives all around. The Raw ShamWOW Shake uses my recipe for Raw Fresh Mint Ice Cream and it is an irresistible, guilt-free, chemical-free mix of that creamy, minty flavor we all know and love. Dig in. Guilt-free. Read more…
Tags: Beverages, Blender, Dessert, Family, Gluten-Free, Ice Cream Maker, Kids, Raw Food, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This is one of my proudest creations. Especially since it has helped me fill—as much as I don’t want to admit it—the cheese void in my life. About a year ago, I heard about a Japanese ingredient called Agar a.k.a Agar Agar which acts like a gelatin. Its properties sounded creatively exciting at the time, but it wasn’t until recently that I finally started experimenting. By adding the right mix of other vegan cheese replacements like nutritional yeast and soaked cashews with it, magic happened. Then I took it a step further and used it for my Gluten-Free Vegetable Lasagna recipe and oh, the cheesey-not-cheeseness of it all. See, when it is heated, and then cools to room temp or chillier, it thickens into a textural and flavorful equivalent to dairy ricotta cheese.
You can eat this Dairy-free Ricotta Cheese unheated as a dip with sliced veggies, or tastier yet, spread on fruits like apples and pears. Spread it on Raw White Bread (as a flavored mayo alternative) for a sandwich or mix it with cooked/sprouted grains like quinoa or millet. Stay tuned for more dairy-free cheese creations coming soon—I am having fun in the kitchen these days thanks to this recipe and can’t wait to share the goodness.
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Tags: Blender, Gluten-Free, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This raw, coconut-based, dairy-free ice cream is beyond creamy. I actually had a friend tell me that it is “texturally superior to dairy.” Love that. Fresh organic mint, spirulina and chlorophyll not only give it a handsome green color, but loads of extra nutrition, without compromising taste. Mix this ice cream with Coconut Water Ice Cubes and fresh Raw Almond Milk, Raw Hemp Milk or Raw Coconut Milk for a healthy ShamWOW Shake—a terrific alternative to the seasonal Shamrock Shake that so many people look forward to. Bonus: you don’t need an ice cream maker to enjoy this super-creamy ice cream recipe. Read more…
Tags: Blender, Dessert, Family, Gluten-Free, Ice Cream Maker, Kids, Raw Food, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Mini things are fun to eat and fun to make. These tiny, delicious works of art satisfy your sweet tooth in just a few bites. I have served them at a few dinner parties and the “aaaaw’s” are quickly followed up by the “mmmm’s.” These gluten-free, dairy-free beauties are made with fresh organic apples, raw macadamia nuts and natural sweeteners, like orange juice and agave nectar. They are a bit time consuming to create, but definitely a treat that you can feel good about.
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Tags: Blender, Dehydrator, Dessert, Family, Food Processor, Gluten-Free, Kids, Raw Food, Vegan Food, Wheat-Free
Written by: Heather Crosby
I grew up in Maryland, and in Maryland, we went crabbing and we ate crabcakes. Real crabcakes—not the sad, mostly-breaded attempts I see at even the finest restaurants out here in the Midwest. Where I’m from, crabcakes are meaty, creamy, flavorful and have a delicate balance of spice and crunch that only come with key ingredients like Old Bay seasoning and a restrained hint of breadcrumbs. Oh, how I miss the taste of them.
I established a challenging mission for myself last week. Create a delicious, texturally-accurate, crab-free, dairy-free, gluten- and wheat-free Chesapeake Bay-style un-crab cake that would make a true Marylander lift an eyebrow in disbelief. Wow, that’s a mouthful. Well, mission accomplished. Read more…
Tags: Blender, Dinner, Family, Food Processor, Gluten-Free, Kids, Vegan Food, Wheat-Free
