Written by: Heather Crosby
These raw, dairy-free mini blueberry cheesecakes are made with a gluten-free pecan and buckwheat crust that is so good, you won’t miss the standard graham cracker crust one bit. Besides, Buckwheat is a good source of protein, contains eight essential amino acids and is known to balance mood, mind clarity and it even provides calcium, manganese and vitamins B and E. Our Raw Blueberry Jam, an antioxidant hero, mixes with a handful of raw, natural ingredients to make cheesecakes so creamy, you will forget that you aren’t eating dairy. For a crunchy crust we call for a dehydrator, but you do not have to use a dehydrator, you can freeze your crusts instead. Try using our Raw Gluten-Free Buckwheat Flour to make bite-sized cheesecakes using mini muffin tins or personal-sized cheesecakes using regular cupcake tins. Either way, Adorbs! Read more…
Tags: Dehydrator, Dessert, Family, Food Processor, Gluten-Free, Kids, Raw Food, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Sweet, antioxidant-rich and delicious raw blueberry jam. Easy to make, and a tasty ingredient for a Raw Blueberry Jam and Almond Butter Sammich or Raw Mini Blueberry Cheesecakes. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Raw Food, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
My friend, and YumUniverse contributor, Maya Henderson, turned me on to Cinnamon Date Manna Bread on a recent trip to Whole Foods. I was familiar with regular Manna Bread, but Cinnamon Date Manna Bread? Yum! Maya claimed that it had been on her craving list the past week and that it “tasted great with coconut butter on it.” I got home, tried one slice, and one slice became two and then my wheels started turning. I ended up experimenting with a bread pudding recipe using this tasty sprouted bread, a non-dairy vanilla bean cream sauce and a dairy-free caramel sauce. You can bake this recipe in the oven at a low temperature or dehydrate it to maintain the enzymes in the sauces.
Manna Bread is an unleavened cake-like bread made from sprouted whole grains. It is high in fiber, yeast-free and has no added sweeteners or artificial preservatives. It comes in other flavors that you can experiment with like Carrot Raisin and Banana Walnut Hemp. I’m sure both are just as yummy with this recipe. Manna bread is not a raw food, but because it is sprouted and enzymatically active, many raw foodists eat it. Read more…
Tags: Blender, Dessert, Family, Kids, Vegan Food, Vegetarian Food
Written by: Heather Crosby
Raw coconut milk is easy to make simply by opening young coconuts and blending the natural coconut water with the coconut meat. It is a fantastic, tasty and nutritious replacement for dairy in many recipes from Raw Dairy-Free Strawberry Swirl Ice Cream to Mixed Vegetable Curry with Brown Basmati Rice. Young coconuts are found in most health food stores and Asian markets. If your grocer doesn’t carry them yet, ask them to because we have a ton of recipes that use these babies. Read more…
Tags: Beverages, Blender, Gluten-Free, Raw Food, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
When I open a vanilla bean, I like to use the pod once the seeds are removed. The vanilla pod is still incredibly fragrant and makes a simple, delicious raw vanilla agave. Of course, you can use a fresh cut pod, with seeds too, for even more intense vanilla flavor.
Use your raw vanilla agave nectar in Rooibos Tea, Raw Hot Chocolate, Raw Dairy-Free Cinnamon Bun Ice Cream or any other recipe that would benefit from a hint of natural vanilla sweetness. Make sure to purchase your vanilla agave from a trusted source to make sure it is a high quality, raw product. Sadly, there are quite a few companies out there selling fraudulent, low-quality agave under the guise of “healthy.”
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Tags: Family, Gluten-Free, Kids, Raw Food, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This is one of my favorite simple salads. I make preparation easier for myself by always keeping a batch of Raw Candied Walnuts stored in a glass jar in my pantry. Chlorophyll-rich, dark Red Leaf Romaine lettuce and fresh, organic sunflower sprouts pair well with hemp seeds and our vinaigrette dressing that uses the tasty and nutritionally power-packed Vega Antioxidant EFA Oil Blend
.
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Tags: Dinner, Gluten-Free, Lunch, Raw Food, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Amaranth is a highly nutritious superduper ancient grain that is easy to prepare in many ways—even popped like popcorn. We use it in this recipe as crunchy, chewy amaranth cakes topped with a creamy, gluten-free mushroom gravy. It’s a YumUniverse favorite that is easy to make.
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Tags: Dinner, Vegan Food, Vegetarian Food
Blender,
Breakfast,
Family,
Food Processor,
Gluten-Free,
Kids,
Lunch,
Raw Food,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
These bars use the banana and nut base from the Amaranth Hemp Protein Poppers recipe. They are a delicious, protein-filled bar to keep with you in your kitchen, office, handbag or car so when hunger hits, you have a healthy option ready for you. You can individually wrap them in parchment paper and store them in an airtight container in your fridge or freezer. They are also a great post-workout snack. Read more…
Tags: Blender, Breakfast, Family, Food Processor, Gluten-Free, Kids, Lunch, Raw Food, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Behold! Guilt-free, Sweet Potato Chips—one of my favorite recipes. You can prepare these crunchy chips two ways, either enzyme-rich, dehydrated and raw, or baked at a low temp in the oven. Read more…
Tags: Blender, Dehydrator, Family, Gluten-Free, Kids, Raw Food, Snacks, Vegan Food, Wheat-Free
