Written by: Heather Crosby
I hadn’t eaten peanuts in about three years before I made this recipe for Roasted Jungle Peanut Butter, but I never forgot that incredible peanut-y taste. And while I love me some almond butter, almond butter is not peanut butter. You may have noticed that most raw and vegan recipes don’t use peanuts. One of the main reasons is due to the likelihood for peanuts to contain high amounts of carcinogenic aflatoxins. Over the years, I had heard about wild jungle peanuts, a non-hybridized, protein-rich, toxin-free, heirloom peanut from the rainforest. Finally last week, I gave into my curiosity, and picked up a bag. In a matter of 30 minutes, I was reunited with my old love—peanut butter. This recipe couldn’t be easier to make, and yes, I kick myself for waiting so long. Read more…
Tags: Family, Food Processor, Gluten-Free, Kids, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Dehydrator,
Family,
Gluten-Free,
Kids,
Lunch,
Raw Food,
Sauces Condiments and Toppings,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
I spent many years eating meat, and the only one that I miss (flavor-wise) is bacon. With this eggplant “bacon” recipe, I have been able to bring a special, salty crunch back into my life.
You can prepare this recipe two ways, either enzyme-rich and raw (optimal, and shown above) or baked at a low temp in the oven. Perfect for a Veggie BLT! Read more…
Tags: Dehydrator, Family, Gluten-Free, Kids, Lunch, Raw Food, Sauces Condiments and Toppings, Snacks, 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
Walnuts (a quality source of omega-3 essential fatty acids) are a delicious way to add extra nutrition, flavor and crunch to any meal. Our recipe for Raw Candied Walnuts are a tasty snack on their own and they make delicious, hearty, filling salads like our Red Leaf and Candied Walnut Salad. You can also chop them up and toss them into a cereal like our Raw Apple Quinoa Cereal for extra crunch and Omega 3’s.
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Tags: Family, Gluten-Free, Raw Food, Sauces Condiments and Toppings, Snacks, Vegan Food, Wheat-Free
Written by: Heather Crosby
I am crazy for Cardamom. It has an exotic, unique taste, with a flowery aroma that pairs very nicely with lime. It is delicious in Mixed Vegetable Curry and partnered with cacao, makes for a tasty muffin. I made these Cardamom Lime Pistachios late one night to have a snack ready for the week. They are great eaten alone or tossed into a big mixed green salad with fresh sunflower sprouts. Read more…
Tags: Dehydrator, Gluten-Free, Snacks, 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
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
Raw Citrus Spice Cashews are a great snack easily kept in a baggie at work, in the car or in your purse or carryall for whenever hunger hits. They add delicious, spicy, sweet crunch to salads too. Read more…
Tags: Dehydrator, Gluten-Free, Raw Food, Sauces Condiments and Toppings, Snacks, Vegan Food, Wheat-Free
Written by: Heather Crosby
The young coconut is a powerful, healing food and it makes a perfect creamy base for this tasty topping. Use Raw Dairy-Free Whipped Cream on vegan pancakes, crepes, raw dairy-free ice creams, raw cakes and more. Mix with fresh organic blueberries, peaches and/or strawberries and drizzle with raw agave nectar for a delicious dessert or snack. Oh, the possibilities. Read more…
Tags: Blender, Breakfast, Dessert, Family, Gluten-Free, Kids, Raw Food, Sauces Condiments and Toppings, Vegan Food, Wheat-Free
