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  2. dinner, with a lemon basil dressing.

    dinner, with a lemon basil dressing.

    3. 12 Notes
  3. pgadrummer: I get this question ALL THE TIME! So annoying….

    pgadrummer:

    I get this question ALL THE TIME! So annoying….

    4. 66 Notes
    Reblogged: pgadrummer

  4. I will never grow tired of Hawksley.

    5. 3 Notes

  5. rawlivingfoods:

    Spirulina contains 334% more protein than beef, 475% more calcium than whole milk, 5756% more iron than spinach, and is a rich source of B-complex vitamins, containing 118% more B12 than raw beef liver.

    6. 478 Notes
    Reblogged: rawlivingfoods

  6. I’m going home tonight!! I’m so excited that I woke up at 8. What is this. I still have to do my exam tonight, but my mom is on her way to Hamilton NOW and I will probably not study very much when she gets here. I already feel like I’m in summer mode so it’s so hard to concentrate. Ugh.

  7. seamonster327: Hazelnut Chocolate Cake | Raw Vegan nomnomnom

    seamonster327:

    Hazelnut Chocolate Cake | Raw Vegan

    nomnomnom

    8. 47 Notes
    Reblogged: seamonster327
  8. toutcru: This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up! Almost Tuna 3 cups alfalfa sprouts 1/3 cup sunflower seeds (soaked)I used the raw, dehyrated, salted sunflower seeds instead of soaking! 1/4 cup sprouted lentils (optional) 1/4 cup mung bean sprouts 3 T almond butter 1 T kelp powder 1 t Nama Shoyu/soy sauce/Braggs 1/2 cup onion 2 stalks celery 1 t sea salt (or more to taste) Place 3 cups alfalfa in a bowl and set aside. In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water. Add the onion and celery and pulse chop until onion and celery are blended but still chunky. Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”. Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.

    toutcru:

    This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!

    Almost Tuna

    3 cups alfalfa sprouts
    1/3 cup sunflower seeds (soaked)I used the raw, dehyrated, salted sunflower seeds instead of soaking!
    1/4 cup sprouted lentils (optional)
    1/4 cup mung bean sprouts
    3 T almond butter
    1 T kelp powder
    1 t Nama Shoyu/soy sauce/Braggs
    1/2 cup onion
    2 stalks celery
    1 t sea salt (or more to taste)

    Place 3 cups alfalfa in a bowl and set aside.

    In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.

    Add the onion and celery and pulse chop until onion and celery are blended but still chunky.

    Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.

    Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.

    9. 17 Notes
    Reblogged: rawveganeattoslim

  9. Banana Chocolate Coconut Cookies

    vegetablesandoxygen:

    I had 4 really ripe bananas that I needed to use ASAP, if you have more or less…adjust accordingly. 

    • 4 very ripe bananas
    • 1 cup unsweetened dried coconut
    • 2T cacao

    Mash bananas with a fork, or use a food processor if you want the cookies to be really smooth. Stir in coconut and cacao, dehydrate 1-2 hours, turn over, dehydrate 8-10 more hours depending on what consistency you desire. Mine were pretty chewy which I liked. 

    This made around 15 cookies (1T each).

    oooh yummy!

    10. 11 Notes
    Reblogged: rawveganeattoslim
  10. rawrecipebook: Raw Alfredo Sauce: Ingredients: 2 cup cashew/sunflower cheese (equal parts sunnies + cashews blended with water)3 Tbsp. nutritional yeast2 Tbsp. lemon juice1 Tbsp. white miso.5 tsp. salt1 tsp. peppercorns2 Tbsp. truffle infused olive oil2 Tbsp. olive oil1 clove garlic Directions:  Blend all ingredients in a high-speed blender until smooth. Will keep for about 5 days.

    rawrecipebook:

    Raw Alfredo Sauce:

    Ingredients:

    2 cup cashew/sunflower cheese (equal parts sunnies + cashews blended with water)
    3 Tbsp. nutritional yeast
    2 Tbsp. lemon juice
    1 Tbsp. white miso
    .5 tsp. salt
    1 tsp. peppercorns
    2 Tbsp. truffle infused olive oil
    2 Tbsp. olive oil
    1 clove garlic

    Directions: 

    Blend all ingredients in a high-speed blender until smooth. Will keep for about 5 days.

    11. 53 Notes
    Reblogged: rawveganeattoslim