Tuesday, November 17, 2015

Raw/Vegan Cashew Gravy

This thick and delicious gravy is great drizzle over raw veggies, cauliflower "rice", flax or sunflower seed crackers, & more!

Blend cashews, nut milk, nutritional yeast and onion flakes until smooth and creamy in blender. Unused sauce can be stored, tightly covered, in the refrigerator for 5-7 days.

Wednesday, November 11, 2015

Raw Spirulina Truffles

Blue-green algae never tasted so good! Infused with tangy lemon, tropical coconut, & everyone's favorite green powder; spirulina!


1 cup raw pecan pieces
1 cup chopped dates
1/2 cup unsweetened raw coconut (shredded)
2 Tbsp. hemp seeds
2 Tbsp. fresh lemon juice squeezed with out citrus juicer
2 Tbsp. coconut milk
1 Tbsp. spirulina

Instructions:Put the pecans and dates into the bowl of a food processor and pulse until broken down into small pieces. Add the remaining ingredients and process until smooth. You will need to scrape down the sides of the bowl a few times. The mixture will form a ball.
Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for an hour or two. Using a small spoon, scoop up about 1 heaping teaspoon of the mixture and roll into a ball. Place in an air-tight container. Continue with the rest of the mixture and store the balls in the refrigerator.

Thursday, November 05, 2015

Smoked Paprika & Sun-Dried Tomato Hummus (Raw, Gluten Free, Vegan) - Great Dip for New Flax Crackers!

Try our new Raw Food Central Flax Crackers with this Smoked Paprika & Sun Dried Tomato Hummus . This dip is versatile and can be eaten with other veggie chips and crackers as well. You could even substitute this dip as a 'vegan mayonnaise' on sandwiches & wraps!

Ingredients: Yields 2 1/2 cups
  • If the dried tomatoes that you are very dry and tough, rehydrate in enough hot water to cover them. Allow them to soak for 15 minutes. Once done soaking, drain the soak water and squeeze out any excess water.
  • In a food processor, fitted with the “S” blade, combine the zucchini, garlic, lemon juice, tahini, sun-dried tomatoes, paprika, and salt. Process until smooth.
  • While the machine is running, drizzle the olive oil in through the chute. Process just until everything is well incorporated.
  • Place in a serving bowl and sprinkle a pinch of paprika on top before serving. Keeps for 2-3 days in the fridge.

Friday, October 30, 2015

Warming Spicy Chaga Chocolate Elixir

Some like it hot? If you enjoy spice you'll love this new elixir recipe...


3 1/2 ounces of cacao paste
4 tablespoons of agave or honey
1 teaspoon of cayenne pepper powder
1/4 teaspoon of vanilla
1/4 teaspoon of cinnamon powder
1 tablespoon Chaga Mushroom powder
3 cups of warm or cool nut milk


  1. Place all ingredients in a high-powered blender and blend on high for a few minutes until you have a warm and creamy drink.
  2. Taste and adjust any flavours to your preference (more sweetness, more spiciness, etc.).

Thursday, October 29, 2015

Hot Autumn Elixir

This is the quintessential fall drink and truly soothes the soul...The warm notes of cinnamon go great with the homemade almond milk, and pumpkin pie spice!

To make the caramel, combine:
 Warm the almond milk and combine all ingredients in Vitamix. Mix until well blended and serve in a mug - sprinkle with pumpkin pie spice and stir with a cinnamon stick! Mmm...

Thursday, October 15, 2015

Raw Oatmeal Recipe


  • 1 1/4 cups oats
  • 1 1/2 cups water
  • 1 apple
  • 1 tablespoon raisins  
Topping Ideas:

and more!

Recipe Directions:

1. OPTIONAL TO SOFTEN: The night before, throw the water, raisins and then the oats into your blender. Let them sit overnight.
2. In the morning, start your blender While the water and oats are blending, chop the apple and then add it to the blender, too.
3. Continue blending until the oatmeal is a nice, smooth texture.
4. Top this oatmeal with more whole raisins and a sprinkle of cinnamon. Try some chopped up dates or apricots for sweetness or even some gojis. Want a more tropical flair? Throw a dash of coconut. Looking for some added protein? Why not try a nut butter. The possibilities are endless!

Thursday, September 24, 2015

Chocolate Fruit Balls

You're welcome to use whatever nut and fruit combination tickles your fancy -this is what we enjoy!

Ingredients: (Recipe yields 14-20 balls)

1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.
4. Store in a sealed glass container in the fridge.