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Tag Archives: raw


Almost Vegan raw blondie

It is fair to say that I am officially obsessed with these.

Amber Shea of Almost Vegan came up with an amazing recipe for a raw blondie that is to die for! Somehow, it actually tastes baked although it’s completely raw.

You may check out the recipe and think, “Whatever, just another Larabar configuration,” but you’d be wrong. The mixture is drier than a Larabar, so it has a crumbly bread-like texture that really feels like a chewy blondie when you bite into it. The brown sugar gives it an unmistakable dessert-like quality, rather than a fruity energy bar. And the salt! I don’t know how but the salt really does the job of imitating a golden buttery baked good quite well.

I just made myself a stash of these to last me a while. I actually ran out of dates and subbed apricots for the version you see pictured, still insane but not as good as the original. I eat it directly out of the ramekin rather than plating it cause I just can’t wait.

I don’t follow a raw foods diet at all, but whenever I see a recipe like this that allows me to enjoy all the pleasures of a rich dessert while giving my body a dose of whole and healthy foods, I get excited.

OMG, make yourself one. You won’t be disappointed!


Gena’s Carrot Miso Dressing

One of my favorite blogs to read is Gena’s Choosing Raw.

Even though I don’t follow a raw foods diet, her blog has shown me that there are many ways I could be incorporating more raw food, and the plethora of yummy recipes she’s created have helped me to do just that.

One recipe I make constantly is her carrot miso dressing.  I can remember the first time I made it I was looking at the raw carrot chunks in my half-made dressing and thought “well, it’ll probably be good for health food, but not really good.” I was so wrong.

There were so many “mmmms!” let out during that first salad. I couldn’t believe I was enjoying a salad that I made that much, as I’d never been able to recreate the awesomeness of a restaurant salad at home before.

I tried to use up the left-over bottles of pre-made salad dressing in my fridge, but after a month I gave up and threw them out.

The best part is that it’s really simple to make.  I followed her recipe exactly the first time, but now I substitute the soy sauce for a heaping tablespoon of tahini. The miso I use is already so salty that adding soy sauce was too much, and the tahini makes the dressing slightly creamy.

It’s as easy as throwing everything in the food processor…

Blitzing it up thoroughly…

And either storing…

Or using right away…

Mmmmm….. That’s a baked sweet potato covered in garlic powder, salt, and honey. Sounds weird, but it’s an awesome combination. Paired with a small salad topped with the carrot miso dressing, it was a delicious ode to orange!