To make raw corn chowder you will need the following items:

4 cobs of corn
2 garlic cloves (peeled)
1/2 teaspoon if cumin
1/8 cup Nama Shyou
1 1/2 cups Thai Young Coconut water
1/2 cup raw walnuts
1/2 cup raw macadamia nuts

Cut the corn off of the cob and put all of the ingredients in the bowl of a food processor. Process until blended and the texture of chowder.

I finished mine off with some cayenne pepper.

Who doesn’t love mashed potatoes? Here’s my favorite raw mashed taters subsitute!

In the bowl of a food processor put 1 1/2 cups of raw cauliflower, 1/2 cup raw macadamia nuts, 1 small clove of garlic (peeled) and 1 teaspoon of sea salt. Process until it’s ground up very fine. Still processing, slowly drizzle in some raw olive oil. The original recipe called for 1/4 cup but I found that to be WAY too much. After a couple of bites that’s all I could taste.

After you’ve plated the “taters”, sprinkle some fresh cracked pepper on top. I also put a little cayenne and cumin on.

You can feed 3 or 4 using this as a side.

WOW! I found these buggers at Whole Foods and couldn’t stop eating them! The price is a little high (a 6 pack is $9.99) but they’re amazing! There are other kinds as well (a cinnamon and a chocolate dessert) but I bought these because I was in the mood for a mango explosion in my mouth! I’m glad I did.
These little guys are moist and chewy like a brownie and leave no mess- the macadamia nut crust makes sure your fingers don’t get too sticky.

Click here to see where you can pick up some of these delicious raw vegan treats in your hood!

If I haven’t told y’all already, Mexican is probably my most favorite of all of the foods. There was no way I was going to eat raw and not be able to bring the Mexican influence into my meals.

Tonight we had an early dinner of raw tacos.

For the ‘tortilla’ we used big pieces of Romaine lettuce (washed and dried).

The filling was a combination of 2 stalks of celery, 1/2 of a large red pepper, 1/2 of a large green pepper, 1 thick slice of yellow onion (ringed and cut into fourths), 1 jalepeno (seeded), 1 cup shredded broccoli, 1 garlic clove (cut in half), juice of 1/2 a lime, 1 tablespoon raw olive oil, 2 tablespoons cumin and 1 tablespoon cayenne pepper (HOT!). I pulsed these ingredients in my food processor until it was the consistency I wanted. I tranferred this mixture into a bowl and then began cutting the veggies for the salsa!

Without rinsing the food processor I threw it 2 1/2 Roma tomatoes (cut into fourths), 1 thick slice of yellow onion (ringed and cut into fourths), 1/2 – 1 loose cup of cilantro leaves (it’s up to you), 1 tablespoon raw olive oil, 1/2 tablespoon cumin, dash of sea salt and the juice of 1/2 a lime. Pulse this mixture until it’s the consistency that you want.

I sliced up 2 avocados and put the juice of 1/2 a lime over the slices so they wouldn’t brown. I also cut some cremini mushrooms into slices as well.

Create your tacos any which way you want to…it’s going to be delicious no matter what!

Ru Sans (sushi restaurant) has always been a favorite of ours from when we used to eat meat through our vegetarian/vegan ways and now into the raw vegan phase of our lives. You can’t help but have a good time when you’re there because of the loud techno pop music blaring through the speakers, the friendly and overly excited chefs and host, the free sake and sake bomb chants that fill the room on Friday and Saturday nights.

They have a big selection of vegetarian rolls and you can always combine what you want even if it’s not on the menu (i.e. the Rustin Roll: carrot, avocado and cucumber).

I went to Ru Sans on Friday night with two girlfriends and ordered a kappa roll, avocado roll and a Rustin roll all with no rice. To my surprise they didn’t think twice about my order and before I knew it out came my raw vegan sushi!

Booya!

(photo taken after eating almost 1/2 of my plate)

R. Thomas makes me so happy!  Today I stopped by and picked up an order of the raw flax seed chips with raw chipotle sauce and 2 side orders of raw hummus.  This morning I packed myself a little lunch box with some carrot sticks, an orange and some raw almonds. They give you such heaping portions at R. Thomas that I’ll have plenty of raw hummus and flax seed chips to take home with me (which I guess was the point of ordering both) !

I cant get over how much I love my breakfasts in the morning.  Banana, unsweetened shredded coconut, and cinnamon is a knockout together! It would make a good dessert too!

This morning to my usual combo, I also added blue berries and strawberries.  Its the perfect amount for breakfast and keeps me going until lunch!

Last night’s dinner was a take on Tuesday’s.  I made the zucchini noodles in the morning before going to work so they could rest for 8 hours before eating.  I sliced 2 zucchinis and found out that 1 would have been enough because it was just me eating.  This time instead of making red sauce, I made pesto.

In the base of my blender I put about 12 basil leaves (of all different sizes), probably 1/2 cup raw olive oil, pinch of sea salt, some fresh ground black pepper, 1/4 cup water, 3/4 cup unsweetened shredded coconut, 3 cloves of garlic (peeled) and 1/2 cup raw pine nuts.  As I blended at high speed I would stop every 20 seconds or so to check the consistency.  Once I added more olive oil and another time I added more basil leaves.  You can make pesto however you want to…you just need to be sure you have the main ingredients: basil leaves, olive oil, pine nuts, garlic, S & P.

I also cut up some fresh tomatoes, cremini mushrooms and yellow onion to garnish my salad.  I put the veggies on the zoodles before the sauce.  After the sauce I topped with sunflower seeds, oregano and cayenne pepper for a little spice.  Then I tossed it all together inside of my bowl.  I did have some pesto and noodles left over but thats ok–I wanted to be sure I had enough instead of too little.

Playing catch up with my posts!  I was busy/super tired yesterday so i couldnt put my posts down.  Anywho–onward!

Yesterdays lunch was a spinach salad with raw broccoli slaw, cucumbers, tomatoes, avocado and sunflower seeds with some Garlic Cream Dressing.
Delicious!

I can’t live without a pasta dish at least once a week. Being Sicilian, I was raised with it. From home made sauce to home made noodles I was eating it all before I had teeth (thanks in big portion to my Grandma Grace who didn’t listen to my mother when she said ‘No spaghetti!’).

Would you be surprised it I said I took this recipe from Matt Amsden’s book, ‘RAWvolution‘? Because I did!

Instead of using noodles one must use a spiral slicer to cut zucchini. Yesterday I went to Cooks Warehouse and picked up a Joyce Chen Spiral Slicer. It’s super easy to use and you can make two different kinds of slices with it using multiple fruits and vegetables.  In order to make zucchini noodles (or zoodles as my friend Meeg dubbed it), you need to peel 4 (serves 2 big portions) zucchinis. Once peeled, cut the tops and bottoms off and make sure it’s an even cylinder. This slicer doesn’t like food that has a curve to it and it can only stand 3 1/2 inches high so cut those suckers in half if they’re tall and make sure when you’re at the store that you’re buying the straightest ones in the bunch. Read the slicer’s instructions before starting.

Once you’ve finished slicing your zucchini let it sit out at room temperature for 6-8 hours. It will improve the texture of it.

For the sauce I took the basics from Matt’s book but I branched out and added and subtracted a few things.

4 medium tomatoes cut in fourths
1/4 cup fresh lemon juice
2 tablespoons Nama Shoyu
2 tablespoons raw olive oil
1 cup chopped yellow onion
3 garlic cloves (peeled)
1/4 cup green pepper
1 teaspoon fresh rosemary
5 basil leaves
5 cremini mushrooms cut in quarters
Pinch of sea salt

Put all of the ingredients in the bowl of a food processor and pulse until it’s the consistency that you want.

Pour the sauce over the noodles and toss!