Tag Archives: raw vegan

Raw Vegan Date Energy Bites

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Dates can be used in so many ways. Raw desserts, drinks, smoothies, cookies. I love the dense texture and the hint of sweetness they have. They make a great snack for pre or post workout, or even a quick pick me up in the afternoon. These little bites are loaded with goodies like whole oats, peanut butter, and walnuts.

Yield: 22 bites using a 1/2” scoop

Ingredients:

6 dates pitted

1/2 cup warm water

3/4 cup whole rolled oats

1/2 cup peanut butter

1/4 cup walnuts

1/2 tsp. cinnamon

Preparation:

Pitt the dates and add to the food processor with water, oats, walnuts, peanut butter, and cinnamon. Pulse or run on low, scrape down sides and continue to pulse until well blended.

Have a plate or baking tray lined with parchment paper ready.

Using a baking scoop or spoon make small balls and place onto the plate or tray and put in the fridge to firm up for 1 hour and enjoy. These will last in the fridge for about a week.

New Cookbook -50 Quick and Easy Plant Based Recipes

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Raw Vegan Carrot Sushi

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Sushi is one of my favorite foods in the whole world. This is such a flavor punch full of raw veggies and it’s a great way to use leftover juice pulp! This raw vegan recipe is one of my favorites. If you do use juice pulp it is best to make this the same day.

Note: If you don’t have pulp, you can also puree vegetables in a food processor, just make sure to squeeze out all the water and use a cheesecloth bag.

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Yield: 2 rolls

Ingredients:

1 1/2 cups carrot juice pulp (squeezed dry in a cheesecloth bag to get water out)

1/2 cup mixed greens

1/3 cup avocado salsa (a mix of avocados and tomatillos)

1 tbsp. chia seeds

sesame oil

2 nori sheets

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Preparation:

In a bowl mix the pulp and chia seeds together.

Get a sushi mat and wrap in plastic wrap. Lay one sheet of nori on top.

Spread carrot mix on top of the nori in a thin layer. Spread some avocado salsa in the middle, and top with half the mixed lettuce. From the bottom, carefully cup your hands to press the roll while you roll up the sushi.

Slice the sushi with a sharp knife. I find it helps to wet the knife first.  Repeat this process for the second roll.

Top the sushi with a little avocado salsa and drizzle some sesame oil over the top. Grab your chopsticks and enjoy!

Let me know what you think in the comments below! If you have tried this recipe tag me on Instagram and Twitter! @noshchefjulie

Raw Vegan Strawberry Ice Cream

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This healthy version of ice cream is so fantastic. The Strawberries blended with banana is so creamy without the guilt!

Yield: 2 servings

Ingredients:

1 frozen banana
1 cup frozen strawberries
1/4 non dairy milk
Dash of cinnamon

Preparation:

Blend all in a food processor, add a little more milk if needed to make a creamy consistently and enjoy!


Let me know what you think in the comments below! If you made this recipe, tag me in Instagram and Twitter! @noshchefjulie

2 Ingredient Homemade Oat Milk

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I love making my own non-dairy milks. Making your own milk at home is so much cheaper than buying at the store. You can make this recipe for literally pennies versus the $3+ to buy a quart at the supermarket. Grab your oats and let’s get started!

Note: I found its best to use cold filtered water and only blend for 1-2 minutes. If you use water that is too warm or blend too long it can warm up the oats and in a couple of days you’ll have slimy milk.

Yield: 4 cups of oat milk

Ingredients:

1 cup of whole rolled oats (not the instant quick oats)

4 cups cold filtered water

Preparation:

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Place 1 cup of whole rolled oats and 4 cups of water into your blender.

Blend on high speed for 1-2 minutes. If you have a french press this is perfect for straining out the oats, or use a fine mesh strainer and pour milk into a glass jar or pitcher and enjoy.

The small bits of oat can settle so shake before each use. This will last in the fridge for 3-5 days.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Green Goddess Smoothie

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Smoothies have become my breakfast go to. This one is packed with nutrients and it’s such a great way to get more greens into your diet. Grab your blender and lets get started!

Yield: 1-2 servings

Ingredients:

1 orange

3 pitted dates

1/2 cup Spinach

1/2 cup kale

1 tsp. Cinnamon

2 Bananas

1 cup  Water

1/2 cup Fresh Cilantro, (leaves and stems)

Preparation:

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Wash all produce and pat dry. Peel the orange and bananas, and add all ingredients into your blender, Blend well and enjoy your goddess smoothie!

Let me know what you think in the comments below! If you have tried this recipe, tag me @noshchefjulie on Instagram and Twitter! 

Creamy Almond Butter

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Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!

Yield: 2 cups almond butter

Ingredients: 

2 cups raw almonds

2 tbsp. canola oil (optional)

Preparation:

For this recipe I used my blender, you can also use a food processor.

First add the oil and then the raw nuts. Start on a low speed,  periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.

After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.

For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Pineapple Triple Berry Smoothie

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This smoothie is sweet and refreshing and the touch of cinnamon compliments the berries so well. Grab your blender and you’ll have this one done in 5 minutes. I love using frozen fruit, especially in the winter when it may not be seasonal, you can still get all the nutrients and save money too.

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Yield: 2 smoothies or 1 large

Ingredients:

1 1/2 cup pineapple juice, or filtered water

1 cup homemade almond milk

1/2 cup pineapple

1/2 cup frozen mixed berries (blueberries, strawberries, and raspberries)

1 banana

1 cucumber

3-4 ice cubes

1 tsp. cinnamon

Preparation:.

Wash and peel the cucumber and banana and slice into chunks.

In the blender add the juice or water, milk, frozen fruit, cucumber, banana, cinnamon and ice. Blend well and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

 

 

Pineapple and Parsley Detox Smoothie

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This smoothie is so refreshing! The combination of fresh parsley and pineapple juice is so cleansing, and cool. This has become a new favorite of mine to make in the mornings. For quick smoothies I like to keep peeled frozen cucumber in the freezer along with bananas, and other fresh fruits to make smoothies a breeze. Grab your blender and let’s go!

Note: Always peel your bananas before freezing, and chop your cucumbers, and fruits up into chunks so its easier and faster to blend.

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Yield: 1 large or 2 small smoothies

Ingredients:

1 cup almond milk
1 cup pineapple juice
1/3 cup frozen nectarines
1/2 frozen banana
1/2 cup collard greens
2 tbsp. fresh parsley
1/2 frozen cucumber

Wash collard greens, and parsley. In a blender add the pineapple juice, almond milk, nectarines, banana, cucumber, parsley, and collard greens. Blend until well combined.  If the smoothie is too thick, feel free to add filtered water or more milk or a few ice cubes to make it extra cold. Drink and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

 

 

Savory and Sweet Mason Jar Salad

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I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

Ingredients:
1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots

Preparation:

Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use olive oil, fresh lemon juice and a touch of salt and pepper.

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mason jar salad

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!