Cheryl’s Asian Kale Chips with Crispy Almonds!
Hi Cheryl, I hope you’re reading this. Everyone else – welcome as well! These amazingly delicious chips are dedicated to a special lady that has been so supportive of my raw food More »
Bloom Raw…Pad Thai!
Step aside ordinary Thai food, raw goodness has taken over! How many of you LOVE your Thai food? Spicy, sweet, yummy, creamy… And how many of you miss it since you’ve gone More »
Raw (Sprouted) Bagels & ‘Lox’!
Wow – if there ever was a time I think I outdid myself..this is it. Over and over I heard people exclaim how these Bagels tasted like REAL bread. No way – More »
How to Make Your Own RAW Sauerkraut
The beautiful thing about working where I do is that I have the opportunity to play around with a kitchen stocked full of yummy, raw ingredients. Lately, I’ve had an urging to More »
Fresh, Raw Falafel & Hummus Wrap with Sprouted Tabouleh Salad!
Oh, My, Goodness. There’ are few things I enjoy more than creating raw vegan dishes – and one of them is sharing the joy! This week at the Pom Café I had More »
Cheryl’s Asian Kale Chips with Crispy Almonds!
Hi Cheryl, I hope you’re reading this. Everyone else – welcome as well! These amazingly delicious chips are dedicated to a special lady that has been so supportive of my raw food creations in Phoenix (and always asked for these snacks whenever possible). After many different versions, I think I finally struck gold (and remembered to write down the recipe!) with these ahhhhmazing chips.
They’re the PERFECT ratio of sweet, crunchy, melt-in-your-mouth…oh shoot, I think that’s drool on the laptop. Anyways…these taste so much like this Asian Dressing I always used to indulge in with my mother…except this version is so much healthier…therefore, that makes this double win. Plus everyone else really enjoyed them ( I think the words were…”These are one of your BEST”…I’ll take that as a compliment, I think).
Enough – let’s get down to it and start snackin’ the healthy way!
Asian Kale Chips!
Yield: A lot.
Dressing:
Ingredients:
1/2 Cup Sesame Oil
1 Cup Maple
1/2 Cup Braggs Amino Acids
1 1/2 Cup Fresh-Squeezed Orange Juice
1/2 Tbsp Powdered Ginger
1 1/2 Tbsp Fresh Ginger, chopped
1/2 Tbsp Garlic Powder (*optional)
3-4 Cloves Garlic
1/2 tsp Sea Salt (*optional)
Dash Cayenne
1/2 Cup Cilantro, chopped
1 Cup Cashews
Directions:
1) In a high-speed blender, combine all ingredients and set aside.
Chip Veggies
With the large volume of sauce the amount of veggies are in relation to the quantity.
Ingredients:
4-5 Bunches Kale
2 Cups Carrots, shredded
1/2 Cabbage, shredded
Directions:
1) In a LARGE bowl, place roughly chopped kale (about the size of your palm) with shredded carrots and cabbage. Set aside and wait to put it all together.
Crispy Almonds
1 1/2 Cup Almonds
1/4 Cup Maple
1/8 Cup Braggs
1/16 Cup Lemon Juice (Yeah, getting pretty technical)
Dash Cayenne
1 Tbsp Ginger Powder
1/2 Tbsp Garlic Powder
1 tsp Sea Salt
Directions:
1) In a bowl, mix all ingredients. Set aside.
Put it all together!
1) Pour Asian Dressing over your big bowl of prepared veggies. Mix really well – get into the crevaces of the kale and massage all over. (You might want to use gloves…or something. Or have a tongue ready to lick your fingers off, because this stuff is sticky).
2) Add in your almonds. Mix again.
3) Now spread onto dehydrator trays and dehydrate for 12 hours at 115 degrees. If you don’t have a dehydrator, put the lowest temp on in your oven and crack the door. It should only take a few hours and they won’t be all raw…but they’ll definitely be much healthier than any other snack!
If you enjoyed this, send me a little winky face, a comment, or just like this post and share it with all those you love and hold dear.
…..
And guess what?! 3 Days before I leave for Costa Rica! If you haven’t checked out http://travelfruitlove.com, head on over there because that’ll be my main travel blogging site. I’ll still post recipes as I work/exchange as a chef at the Finca De Vida (Farm of Life) health retreat, but that’ll be the coooolest content.
Tomorrow is also my “Raw Foods…On a Budget!” Class! We have a BIG list coming, so they’ll be some exciting content going down over there! Check out the link on the left-hand side of the page for more info on my class.
I have Raw Corn Chips (which economically are only about 50 cents a serving compared to a bag of chips at a gas station for $1.50 ….
Raw Apple-Cinnamon Granola and a Blooming Raw Green Smoothie which will all be demonstrated…along with extras on How to save money on Produce + More.
(Look at the cute snack arrangement my friend created for my last day at Pom! Too cute)
If you can’t make it, be sure to check out my book! Plenty of content in that as well and it’s a great deal on how you can immediately start saving money and improve your health with a raw vegan lifestyle.
Okay lovelies, that’s about it! I hope you enjoyed this recipe. There will be plenty of more to come!
Namaste,
Mandy
Bloom Raw…Pad Thai!
Step aside ordinary Thai food, raw goodness has taken over! How many of you LOVE your Thai food? Spicy, sweet, yummy, creamy… And how many of you miss it since you’ve gone raw? Well no more! There are no excuses when it comes to leading a high-vibrational, purified, healing lifestyle because we can literally have everything we want and more…that leaves us feeling awesome!
So before we begin, let me just say Thank You for all the support I’ve received with my website and my latest E-book. I feel so blessed to be in partnership with you lovely readers and know that there are plenty more great recipes, inspired finds, and happy memories in the future. If you haven’t checked out my latest E-book…Head on over to “Bloom Raw…On a Budget!” and see what that’s all about.
Anyhoo – on to Pad Thai! This recipe may seem like it’s super complicated, but it’s not. There are just a LOT of spices, so use what you have and don’t get too serious about it. I recently made this special for Raw Friday at the restaurant I work at. Twas a hit – let me know your thoughts!
Raw Pad Thai
Ingredients:
–Pad Thai Sauce–
1/4 Cup + 1 Tbsp Almond Butter (Raw)
2 1/2 Tbsp Lime Juice
2 Tbsp Coconut Oil
1/2 Tbsp Ginger Root
1/2 Tsp Sea Salt
1/4 – 1/2 tsp Red Pepper or Jalopeno (I like spicy, you choose!)
1 1/2 Medjool Dates
1/3 Cup Water
2 Cloves Garlic
1 tsp Turmeric
(I may get messy, but it always results in a yummy result!)
—-For the Noodles and Veggies—
4 Zucchini (Medium)
1/4 – 1/8 Head Cabbage
1 Cup Shredded Carrots
Diced Green Onions
1 Julienned Bell Pepper
Chiffonade Basil and Cilantro
—-Spiced Cashews —
1 Cup Cashews
Undetermined amount of the following spices: (Ginger, Garlic Powder, Maple Syrup, Turmeric, Cayenne, Cumin, and Sea Salt)
Directions:
1) The night before you’d like to make Pad Thai, coat Cashews in a flavorful blend of the mentioned spices, syrup, and sea salt and dehydrate for 8-12 hours on a Teflex Sheet.
These will add a delightful crunch to your Pad Thai!
( Keep in mind, I quadrupled this recipe to make enough, so do what size works for you!)
Directions:
1) Chop the ends off of the zucchini and peel half of them. Spiralize into a bowl. Dice green onions, julienne the red pepper, slice your cabbage, throw in some shredded carrots, and feel free to add in peas to your bowl of vegetables. Chiffonade your Basil and Cilantro and set aside.
2) In a blender, combine all sauce ingredients and blend until smooth and creamy.
3) Pour your super-tasty sauce over your mound over veggies and carefully either massage into the veggie party or use a spoon/fork to work well-into bowl. 
4) Plate a decent sized amount on a small bed of greens, sprinkle your basil and cilantro on top, and finally add some of your spiced Cashews to garnish! (Recipe above). Sprouts make an excellent addition.
Enjoy!
If you liked this recipe (and just totally dig this site), please subscribe! Like, Comment, SHARE (Sharing truly is caring 
and check out Mandy Blooms Raw on Facebook at http:www.facebook.com/MandyBloomsRaw
Enliven your Life with Fruits and Vegetables!
XOXO Amanda
P.S.
- Check out my latest video with Dr. Colin T. Campbell (Author of “The China Study”) who spoke last week at my work place. So awesome!
Also… – I’m doing a Chef Demo at Plant Based Nation’s Conference in Phoenix this Saturday…It’s not too late to sign up! www.plantbasednation.com 
“Bloom Raw…On a Budget!” New E-Book! 50% Off!
Hello lovely readers!
Guess what! I have a passion that merges eating health-fully with the art of doing it economically…and I’ve compiled all this awesome knowledge (and more) into an E-book that is FINALLY ready for you! (Plus for the FIRST Week it’s 50% off!!)
Check it out. This last time I went grocery shopping I spent $35 on all of this food. How did I do it? I share in my Book.
What will I be sharing in this book?
Table of Content:
Introduction:
Essentials On Raw – Mind, Body, & Spirit
FAQ:
What is a Raw & Vegan Lifestyle?
Why would I want to Eat a Predominately Plant Based Diet?
What are the Benefits for…
The Environment
Health
Ethics
Our Evolution
Is it necessary to buy Organic?
Health Long-term vs Cost Short-term
Kitchen Equipment
Up-front costs, spices, tools, & staples
Budget 101
Top 11 Raw & Vegan Staples
Tips & Tricks to Find Produce for Less
Money Saving Ways to Re-Use & Get Healthier
Finding the Healthiest and Most Affordable Way to Eat
Recipes
Breakfast
Sprouted Buckwheat Granola
Blooming Bananas Green Smoothie
Chia Porridge in 3 Ways
Nut/Seed Milk with Sunflower, Hemp, Cashew, or Almonds
Snacks
Spinach-Pesto Crackers
“Roasted” Curry Sunflower Seeds
Righteously Easy Sweet Potato Chips
Basic Flax Crackers
Lunch/Dinner
Sprouted Buckwheat Pizza with Sunflower Cheese and Marinated Vegetables
Rainbow Salad with Honey-Mustard Lime Dressing
Lively Collard Wraps with Ginger-Tahini Dressing
Zesty Sweet Potato and Carrot Soup
Desserts
Banana Ice Cream
Fruity Popsicles
Date-or-ade
Donut Holes
Recommended Educational Resources
About the Author
…………………………………………………………………………………………………………………………………………………………………….
Wow! Isn’t that a LOT of content? In this 67-page book you’ll learn how to shave off a LOT of money on your grocery bill, re-use your valuable produce, and most importantly affirm WHY eating a predominately raw diet is SO good for you!
There’s not much more I can say – perhaps you’ll be joining me for my upcoming class which teaches off of this latest book and learn for yourself how EASY and affordable it can be to eat raw on a budget.
Order this book here! 
I’ll upload a New link for Amazon where it will be available. You can also order it Paperback – which will be a little bit more- but worth it! Email me at amanda.froelich13@gmail.com if you’re interested in setting that up.
Thanks for your support! Not only do you get a great product by purchasing my book, but you help to support my success in reaching more and more people about how they can Enliven their Lives with Fruits and Veggies!!!
Namaste!
Mandy
Raw (Sprouted) Bagels & ‘Lox’!
Wow – if there ever was a time I think I outdid myself..this is it. Over and over I heard people exclaim how these Bagels tasted like REAL bread. No way – really? Yes!
The recipe was mainly derived from Chef James Russel (although I made some minor changes which I didn’t write down), therefore I’m going to give him most of the credit with the recipe. Make these, transform your health, and freak out at how amazing they are. <3
Bagels:
Ingredients:
2 1/2 Cups Sprouted Kamut (See Below)
2 Cups Almond Meal
1 1/2 tbsp Flax
Less than 2 Cups Coconut Water
2 1/2 Tbsp Coconut Meat
3-5 Dates
2-3 Tbsp Coconut Oil
2 1/2 tsp sea salt
Directions:
1) 2 Days prior to making bagels, soak 2 1/2 Cups of Kamut in Water (in a large jar) 
overnight. The next morning, rinse and drain, and place in a cool place with sunshine. (Is that an oxymoron? I don’t know if that’s technically possible but sounds cool).
2) For the next 1 1/2 days rinse morning and night until tails form on your sprouted kamut.
3) In a food processor, add kamut and process until nicely broken down. Add in remaining ingredients – flax and almond meal last – and process until a nice dough forms.
4) In a bowl, knead all ingredients one more time and allow to sit for 30 minutes to thicken up (minimum).
5) Using an ice scooper or your awesomely cool fingers, form little balls and size out your portions.
6) You can creatively mold into bagel ‘shapes’ and use your finger to form a hole or a utensil that is long and about 1/2 inch in diameter.
7) Dehydrate on dehydrator trays for 12-14 hours at 115 degrees. (After 6 hours I cut mine in half so they would dry faster)
8) Oh yum – serve with cream cheese, Lox, Capers, Tomato, and Sprouts for your Bagel n Lox brunch!
Dill Cream Cheese
1 1/4 Cup Cashews
1 Tbsp Dill
3 Tbsp lemon Juice
1 Tbsp Apple Cider Vinegar
1 Tablespoon Salt
*Optional: 1/8 diced onion added into mixture
Directions:
1) In a high-speed blender or food processor, combine all ingredients – except optional diced onion- (you may need to add a little bit of water) until smooth and creamy. Add in diced onion and another dash of Dill and you’re done!
“Lox”
I don’t have an exact recipe anymore (I know, I’m sorry)…but try out this summary/prediction of Ingredients:
3 Red Beets or meat from 2 Young Thai Coconuts
1/2 Cup Beet Juice
1 Cup Olive / Coconut Oil
1-2 Tbsp Braggs Amino Acids
3 Tbsp Miso
Fennel, Black Pepper, and a Dash of Kala namak salt
2 tbsp Lemon Juice
Directions:
1) In a blender, combine all marinade ingredients. Pour over thinly sliced beets (we’re talking mandolin-thin beets, or use your super-power skills and slowly –and safely – use a knife to create thin slices) or your young Thai Coconut meat strips.
2) Marinate for 24 hours. Give it a wink every time you see it in the fridge, because oh boy, it’ll be yummy!
3) 2-3 hours before creating your finished masterpiece…Place on Dehydrator sheet trays and dehydrate at 115 degrees. This will help soften and dry them out enough for the sandwich and create the perfect texture.
…Put it all together!
Ingredients:
Raw Bagels (See Above)
Raw Dill Cream Cheese (See Above)
Raw ‘Lox’ (See Above)
Capers
Tomatoes
Sprouts
Freshly Cut Onion
Directions:
1) Remove a warm and sweetly smelling raw bagel from the dehydrator. Indulge in its beauty and awesomeness.
2) Spread a dollop (or more) of your dill cream cheese on both sides of the cut bagel. Add 2-4 pieces of radically delicious ‘Lox’.
3) Next, get creative and pile on the remaining ingredients in any fashion you choose…
4) Bust out in song and dance – then carry your proud little creaiton into the sunshine and much away.
If you enjoyed this recipe, please subscribe (and even get my FREE E-Book with 22 Raw-kin Smoothie Recipes).
Follow Mandy Blooms Raw on Facebook (where I post awesome finds, deals, and photos of recipes) at http://www.facebook.com/MandyBloomsRaw
…and check out my other sites!
I blog about spirituality and Life’s awesomeness at http://amandafroelich.com
and my Travels (Leaving for Costa Rica in 2 weeks!) at http://travelfruitlove.com
…and of course, my latest project will be ready shortly in PAPERBACK and as an E-book! Bloom Raw…On a Budget! More information to come, but know that it includes all the essential information to not only heal on a raw diet, but how to do it affordably, save a lot of money, and make creative and easy recipes with affordable staples!
The first week it’s out it will be 50% off, so stay in touch so you don’t miss this awesome opportunity!
Namaste, Lovelies!
Enliven your Life with Fruits & Veggies!
Mandy
How to Make Your Own RAW Sauerkraut
The beautiful thing about working where I do is that I have the opportunity to play around with a kitchen stocked full of yummy, raw ingredients. Lately, I’ve had an urging to make some Raw Sauerkraut for a special to come… (hint hint – can you guess what it is?)
Because I once made some uber-yummy sauerkraut before ( Magical Sauerkraut crackers) and didn’t record the recipe, this time had to be different. It’s kind of a mix of kim-chi and Sauerkraut (I know, awesomeness big time)…but still works awesomely.
Easy Raw Sauerkraut
Ingredients:
1 1/2 Heads Cabbage
1 Bell Pepper
2 Jalapeños
1/2 Onion
1 – 1 1/2 Shredded Carrots
3 Tbsp Sea Salt
1 – 2 Tbsp Fennel
2-3 Tbsp Dill
1 Tsp Ginger
1-2 Tbsp Apple Cider Vinegar
4 Tbsp Miso (Probiotics)
1/4 Cup Chopped Garlic
Directions:
1) Shred the Cabbage and Julienne the vegetables; place in a large bowl.
2) Add in the remaining ingredients and massage with your hands. The goal is to break down the structure of the cabbage and get it to ‘sweat’.
3) Let it sit and kind of create a brine which it will ferment in.
4) 20-30 minutes later, squish as much into a jar as you can. (I know, I’m so professional and technical with these terms, but this is seriously ‘Mandy-style’ and it works!)
5) For tradition-sake, place a cabbage leaf on top and compress. I use jars that are sealed air-tight.
6) Place in a cool and dark area for 5-7 days. Come back, check up on it…and be excited at how freaking easy it was to create your own fermented vegetables.
Now, there are other ways to create Sauerkraut that utilizes probiotics nad more traditional means, but I think for anyone getting used to raw or even just trying to create their own at home, this works.
Let me know what you thought about the recipe! I love comments!
Oh, and if you haven’t, you better check out my YouTube channel. I’ve had some amazing interviews and videos posted lately, such as
Dr. Colin T. Campbell Speaking on Healing Cancer (Coming Soon!)
Chef Sara on Healing HER Cervical Cancer & Raw Chef
Andrea Lambert (Raw Chef), Dr. Kim, and Dr. Murphy on Healing Cancer with a Live-Foods diet at An Oasis of Healing
Maureen Conrad on Healing with Reiki and a Plant-based Diet (Coming Soon!)
& My own fun times with my family – we had a RAW Pasta Family Night
There’s a lot always going on – so make sure to subscribe and get my free Smoothie E-book (Look to the right & subscribe!). I’m changing my email newsletter system soon, so you may not get it that much longer.
Check MandyBloomsRaw out on Facebook at http://www.facebook.com/MandyBloomsRaw
and Be sure to also view my travels at http://travelfruitlove.com & Stay in touch with my spirituality musings at http://amandafroelich.com
Namaste, Lovelies!!!
Mandy
Fresh, Raw Falafel & Hummus Wrap with Sprouted Tabouleh Salad!
Oh, My, Goodness. There’ are few things I enjoy more than creating raw vegan dishes – and one of them is sharing the joy! This week at the Pom Café I had an idea in my head I really wanted to try. After scouring Chef Russel James’ site for inspiration, I came across this beautiful idea and wanted to make my own version.
Long story short – awesomely delicious success, so follow along and we’ll re-create it again!
I really like this meal because it’s very fresh and light and is an amazing way for people to add in more fresh fruits, vegetables, nuts, seeds, and live-enzyme foods that are oh-so-healthy for the body. 
For the….
Wrap:
3 Cups Peeled and chopped Zucchini
3 Tbsp Olive Oil
2 tsp Lemon Juice
Pinch Cayenne
1 tsp Coriander
1/2 tsp Sea Salt
1/2 Cup Flax Meal
Directions:
1)Blend all ingredients except Flax (Meal = ground up) and then add flax in. Blend again.
2) Makes two large tortillas on 2 Teflex Sheets (Excalibur Dehydrator).
3) Dehdyrate for 8 hours at 1-5 degrees and then flip. Peel away the Teflex sheet and dehydrate for 1-2 more hours. The wraps should be pliable and not too dry or wet.
Falafels:
1 Cup Pumpkin Seeds (soaked for 8 hours)
2 Tbsp Fresh Dill
1 tsp Coriander
2 tsp Cumin
8 Sun-Dried Tomatoes (soaked before hand)
3 tbsp Fresh Cilantro
1 Clove Garlic
2 Shallots
1/4 Cup Olives
2 tsp Oregano
Pinch Cayenne Pepper
1/2 tsp Sea Salt
1 Tbsp Lemon Juice
Directions:
1) In a food processor, process pumpkin seeds until a smooth, ground up consistency is achieved. Add in remaining ingredients and 1/2 –1 cup of water until thoroughly combined.
2) When well-combined and seasoned to your liking (I think I added more sun-dried tomatoes), use a small ice-cream scoop and form small falafels onto a Dehydrator tray (No Teflex needed). Dehydrate for 6-8 hours.
Marinated Veggies:
There is no specific rule that I follow when marinating my veggies, but the different vegetables used were:
Red and Yellow Pepper
Sliced Onions
Mushroom
& Cucumber
In a large bowl, combine all julienned veggies and pour a little amount of olive oil and sea salt (not too much – 1-2 tablespoons is plenty) and massage with your hands. Let sit 1-2 hours, the veggies will soften and gain deeper flavor.
Raw Hummus:
Er – now’s where you’re going to be a little disappointed. I followed the recipe below (which I never do, so that was shocking in itself) and wasn’t super pleased with the recipe…so I added 1-2 Bell Peppers, a LOT of paprika, Cumin, Chipotle, 2 Cups of Sunflower Seeds, Sesame Oil & Sesame Seeds, Sea Salt, Lemon Juice (A lot more compared to the recipe), garlic and garlic powder, and a wee bit of red pepper flakes. Everyone loved it, but I have no exact recipe to give… so please experiment with the recipe below or keep as is.
Ingredients:
1/2 Cup Macadamia Nuts
3 Tbsp Lemon Juice
1/4 tsp Salt
3 Tbsp Raw Tahini
1/4 Cup Water
Directions:
Blend in a high-speed blender until smooth and creamy. Then do what Amanda does…and experiment by adding in the above-mentioned ingredients.
Sprouted Raw Tabouleh:
First you must SPROUT some Yummy Quinoa – I didn’t make an exact recipe for this either – it was a lot of sprouting, throwing in ingredients and chopping vegetables, but if you’d like an exact recipe, look here for one. (I followed the suggestions – but without cooking the quinoa. Still tastes great!) 
Mine was sprouted quinoa (Soak Quinoa 1-3 Cups depending on your preference) overnight in water and strain in the morning. Allow to sit in the sunshine and rinse 2x a day. Use that evening preferably).
Next, I added in Lemon Juice, Olive OIl, Sea Salt, Diced Cucumber, Tomato, a LOT of Parsley, Basil, a tiddly bit of Mint, Onion, and a sprinkling of Love. 
Final Preparation…
When your wraps finish dehydrating (See below – perfectly foldable and amazingly delicious!) gather your Hummus, Falafels, Marinated Vegetables (and any other veggies you’d like in it Example: tomato, avocado, sprouts, greens), and Tabouleh Salad. 
My wraps were SO big that I was able to cut each in HALF and still make a large portion.
1) Smother a decent amount of raw Hummus.
2) Place a few Falafels into the center. Add your marinated Veggies & any other greens, etc… you’d like to add.
3) Fold up and make a gorgeous wrap.
4) On the side, scoop a nice, big helping of Raw Tabouleh Salad and go sit outside in the sun. 
5) Enjoy your bounty of healing, living, delectably vibrant food
If you enjoyed this post…Please subscribe to my emails and “Blooming Raw” Newsletter – that way you can always stay up-to-date when new recipes are posted.
Like on Facebook http://facebook.com/MandyBloomsRaw where I post information, pictures, and updates of this crazy-awesome site…
And finally, check out my other sister-sites:
http://amandafroelich.com is my personal site where I offer donation-based coaching and spirituality-focused blog posts.
http://travelfruitlove.com – my NEW site – shares my love for travel, fruit, and extraordinary bliss while on the road and living an exciting lifestyle.
Thanks for your time and reading – I hope you have an amazingly exuberant day. Enliven your life with Fruit and Vegetables! XOXO
Mandy
P.S.
Guess what…? Next Month (May 16th!) at the Pomegranate Café I’ll be teaching/speaking a class with the same idea as my latest book which will be focused on “Blooming Raw on a Budget!” Learn all the staples that are the most economical when raw, the basics of why a raw food diet heals, and the best tips and tricks to save $$$ when Raw. I’m excited – are you?
…Also, Plant Based Nation’s Conference is coming up. Soon: A video with Founder Jared Keen. For now, check out the flyer – time is running out to register!
Low-Fat Zesty Summer Salad + Raw Birthday Party!
Hey lovely food fanatics!
I recently had the lovely opportunity to attend my friend Tosha’s son’s Birthday party!
Now here’s the thing, it’s not a typical birthday. Damien and Tosha are both raw! Not only that, they eat super simply like I do (high carbohydrate, low fat, low protein mainly) with an abundance of fresh fruits and vegetables, therefore it was a fun opportunity to get creative utilizing foods in their delicious, basic state.
Here’s a video with them!
I created an awesome salad dressing (which I also used in the collard wraps and later with some peas!) that is so easy, a few of my friends couldn’t believe it didn’t have more than 5 ingredients!
Summer Yummy Salad
Ingredients:
1 1/2 Mangoes
2 Medium Tomatoes
25-30 leaves of Basil
1/4 of a Lemon
5-7 Strawberries
Blend!
Really, that’s it, and it’s so refreshing, delicious, and hydrating.
Greens are full of Vitamin A – same as Tomatoes, and Mangoes!
Eating Organic ensures we’re getting up to 300% more nutrition and no yucky pesticides.
Oh baby I like it raw…
Organic Greens with Sliced Strawberries on top make this a yummy and fresh salad!
Phew – that’s a lot of pictures. But all the lovely fruit and greens were the basis of what I brought. Look at Tosha’s array (all raw) that she created for friends and family members – all whom LOVED it!- to make sure Damien continues to eat the healthiest. What a great inspiration to those who came.
I came an hour after the feast started… Here’s a raw hummus with crackers and veg!
I LOVED the Collard wraps – tons of veggies were cut up and many different sauces, such as a chipotle dip or a raw guacamole were available!
After already being feasted on, here’s what’s left of Sesame Street characters.
Plenty of fruit, then pesto poppers, raw pesto pasta, and even Pizza bites!
Wow – It was all amazing! She did an amazing job, and Damien’s birthday party seemed like a great success. I brought an eco-friendly water bottle for Damien with race cars on the front, every little thing helps when you’re keeping kids healthy!
But hopefully this shows you that even raw, family gatherings are just as fun and interesting. Everyone loved the gathering’s food that I talked to, and I know the support sure helped ease Tosha, as this is very important for her and her family. We live in a toxic world, but switching our eating habits and lifestyle situations will ensure that we reverse this trend of early dis-ease and unhappy lives. I’m so proud and happy to have been a part of this gathering.
Enjoy the salad and be inspired to have raw gatherings of your own –they’re SO much fun! There are also always raw potlucks in the areas, and if not, start one!
Namaste everyone – check out my latest travel blog website http://travelfruitlove.com where I’ll be posting most of what’s going on travel-wise when in Costa Rica and everywhere else. <3
Mandy
How to Make the most Incredible Raw Vegan Noodles! + RAW Chicken Fettuccine Alfredo Recipe!
When you decide to go Raw, there are a few things you’re pretty sure you’ll be missing out on for the rest of your life: Vodka, Dunkin’ Donuts, Cheese, Bread…oh, and bread.
Because we’ve been told in our society that ‘healthy’ food is gross, most likely you or your friend have a disconnected view of what vegetarians, vegans, or even raw vegans eat. This blog is all about changing that. I eat the most incredibly delicious food and recipes I’ve ever had in my life. Most people only eat a few different versions of their favorite meals anyways (pizza, sandwiches, pasta, etc…) and when one goes vegan, the entire kingdom of plant foods will literally blow your mind. There is SO much to eat, and so many ways to get creative with the foods that make us feel and look our best!
On that topic, I bet you thought you could never indulge in stringy, yummy noodles ever again, right? WRONG. I have created the most AMAZING raw and vegan noodles – they literally BLEW everyone’s minds at work! Because today was Raw Friday (I work at the Pomegranate Café in Phoenix, AZ – one of the #10 Healthy restaurants in the US btw!) and I’m in charge of creating the raw vegan special, I decided to make a Raw Fettuccine Chick’n Alfredo. Sound impossible? Never.
Before I get to that, let’s first go over how I made the Zucchini Noodles that are to DIE for and how you can make your favorite noodles ever, even as a raw foodist!
First, there are many raw and vegan noodles that you can make. A very popular kind is Kelp Noodles. 
Basically just the plant fiber from Kelp, they come packaged and kind of taste like rubber (and have that texture) until you marinate them in olive oil and a little bit of sea salt, or you can marinate them in whatever sauce you like. 
The Second way to make noodles that will blow your mind on the raw vegan diet is to make Zucchini Noodles! Because Zucchini has a very neutral taste, they are great for making pasta dishes. You can even use other vegetables, but the secret ingredient to make this possible is a Spiralizer. 
I LOVE spiralizing zucchini and creating raw pasta. Simple wash and/or peel zucchini, spiralize it into fun, swirly threads, and then…
Marinate them in:
1) Olive oil
You don’t have to go too crazy – just 1-2 tbsp (If we’re talking a big batch) with…
2) Himalayan Sea Salt (1-2 tsp)
The healthy-version of sodium chloride with olive oil will break down the zucchini (and make it sweat) but turn it into lovely, tender noodles.
It’s so easy, and trust me, a lot of people will be SO surprised these are raw! Give it a try with this sauce…
Oh boy, I’m so excited to share this recipe:
Raw Vegan Chick’N Fettuccine Alfredo Pasta
When I was a cooked food consumer, I LOVED my fatty Olive Garden Chicken Alfredo Pasta dish. I suffered a lot for it, however, and as you can read here had a lot of health problems and didn’t feel to great. The amazing thing about this dish is that it’s super delicious and leaves you feeling really light – but also satisfies you in ways cooked food, dense animal product meals don’t. I’m not just saying that as a biased vegan, but because you’re consuming healthy fats and tons of vitamins and minerals, your cells are literally satiated with more nutrition than most get in months. Jump on the wagon, make some Alfredo pasta and enjoy the vibrancy of life when your meals improve!
Mock (RAW) Chick’N:
One day or 6 hours before you want to indulge in a dreamy dinner of Fettuccine that’s raw, create this mock ‘chick’n’ recipe: (Unfortunately I didn’t take any pictures of the chick’N except on the pasta).
** This made 3 Dehydrator sheets, so divide by 4 or 3 if you don’t want that much!
Ingredients:
3 Cups Carrot Pulp (stuffed into measuring cups)
1 Bell Pepper
3 Cups Almonds
3 1/2 tsp sea salt
3 tsp Thyme
2 1/2 tsp Cumin
1-2 tbsp Lemon Juice
1 tsp Black Pepper
1 1/2 tsp Nutritional Yeast
3 Cups Water
1 Cup Ground Flax
Directions:
1) In a food processor, blend almonds until finely ground. Add remaining ingredients (except flax) until a pulpy, well-combined mixture is attained. Add in ground flax and process one more time. Let sit for 10 minutes until it has thickened. (I let it sit overnight).
2) 6-8 hours before you want it ready, shape little (50 cent size) pieces of flattened mixture onto dehydrator sheet trays and dehydrate for 5 hours. They shouldn’t be dried out, but still have some softness to them when ready – but crispy on the outside!
Raw Zucchini Pasta:
As discussed above, wash and/or peel (if you don’t want green and want a dish that looks like real pasta) 4-5 Medium/Large Zucchinis. Cut off the ends, spiralize, and in a large bowl, massage 1-2 tbsp of Cold-Refined Extra Virgin Olive Oil with 1/2 – 1 tsp sea salt. Let tenderize as you prepare the sauce.
Alfredo Sauce:
1 1/4 Cup (soaked for 1-2 hours) Cashews
3/4 Cup Water
1/4 –1/3 Cup Lemon Juice
1 tsp sea salt
1 clove Garlic
1 drop of Stevia or 1 Date
1 Tbsp Nutritional Yeast
Directions:
1) In a high-speed blender, combine all ingredients and process until creamy and smooth! Yum.
…and you put it all together…! Over Zucchini Pasta, pour the Alfredo sauce and mix in. Add pieces of your raw Chick’N. Garnish with fresh-chopped basil and diced tomatoes.
There you are! All done – and how easy was that!?!
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Much love, Enliven your Life with Fruits and Veggies!
Mandy
StRAWberry-Chocolate Granola!
Mmmm…. Just in time for Easter – when everyone is digging out the Cadbury eggs and sweet treats, you, being awesomely aware about your health politely decline a sugary peep and clasp your hands in your lap. After old Aunt Gretel waves a sausage link in your face, that’s when your resolve starts to falter. 
Seriously, you think, deprivation in the land of plenty…? But it’s NOT deprivation to choose not to eat these foods that are highly toxic and acid forming to the body. Instead of feeling like you have no options – check out the amazing and delicious raw vegan desserts, drinks, and delightful delicacies that blow any standard American fare out of the water.
For example, I was inspired to create a low-fat granola (which was sold at work) and the cacao-goodness just called to me to use it. Rich in anti-oxidants, magnesium, selenium, and chemicals that create seratonin (feel good!)…. it’s a food that when used in moderation (and not that often) can be beneficial to the body and definitely not as harmful as modern candy confections. Treat yourself with raw desserts and you’ll never feel like you’re missing out!
Taking it a step down, now, not exactly a dessert, but try out this awesome sprouted buckwheat granola. I’m kind of upset I can’t find the exact recipe I wrote down, but if you are smart about creating raw food, honestly it’s not that difficult to put amazing flavors together and create magic.
Strawberry-Chocolate Raw Granola
Ingredients:
8 Cups Sprouted Buckwheat (6 Cups of groats soaked overnight and sprouted and rinsed for two days
1 3/4 Cups Raw Cacao
1 – 1/2 Cups sprouted and soaked nuts/seeds (I used macadamias, almonds, and Walnuts)
17 Dates
Dash of Orange or Lemon Juice
1 Cup Goji Berries
1 Cup Coconut Flakes
Dash of Organic Alcohol-Free Vanilla Extract
3 1/2 16 oz. Containers of Strawberries (Organic, please, strawberries are the most heavily pesticide-sprayed crop!)
*optional: 1-2 Tbsp Low-glycemic sweetener of choice (Agave, Coconut, Stevia)
1 tsp Cinnamon
Directions:
1) To sprout the buckwheat, cover groats in water overnight and let soak. In the morning they will have gained size and will have created a slimy-filmy coating (just what they do – no worries). Strain and let sit in a cool but sun-shining area. In the afternoon, rinse them again. The next morning, rinse, and then by that evening there should be sprouts (little tails)!
2) In a large bowl, combine buckwheat groats, Goji berries, 1 1/2 containers of chopped strawberries, chopped nuts and seeds (you can chop them in a food processor or coffee grinder), and coconut flakes.
3) In a blender, combine until smooth: pitted dates, remaining strawberries, agave, Orange or Lemon Juice, Vanilla, raw cacao, cinnamon, and enough water to keep it at a thick but smooth consistency.
4) Pour over mixture and combine! It should create a thick mixture that you will spread on Teflex sheets (for the dehydrator – if you don’t have Teflex, use parchment paper).
5) Dehydrate at 105 degrees for 12-14 hours. After 6 hours flip over and peel off Teflex sheets, they will dry much faster this way. 
6) Now for the fun part… Eat as a snack, create a DELICIOUS morning breakfast with almond milk and chopped bananas, or comment below on how you enjoy your delicious GRAWnola!
Thanks for reading – if you liked this content, please like on Facebook (Left Sidebar) or http://www.facebook.com/MandyBloomsRaw, Subscribe to my posts (Sidebar again), and don’t forget to comment! I <3 Feedback.
Namaste, Lovelies!
Coming next: Raw Lasagna!
Raw Asian Fun! (Exotic Fruits, Asian Kale Chips, & Lettuce Cups)
There’s something so wonderful about the tropics – perhaps that we’ originate from that climate, are perfectly designed for the fruity bounty, or that everyone thinks of relaxation and retreat when ‘Thailand’, ‘Costa Rica’, or ‘Bahamas’ are mentioned.Well, we’re not always afforded the luxury of travel, so it’s nice when culture (and the wonderful foods from different regions) come to where we’re at!
This is exactly what has happened these last couple of days. If you’re into raw foods and exploring the wonderful plant gifts there are for us to consume (that nourish and help us vibrate even higher!) then look towards the tropics and Asian fruits – such as…
Durian – “King of All Fruits” with smooth, custardy pods …but also a stink that turns many off – you either love it or hate it. With healthy fats, fiber, folate, Vitamin C, Manganese and more make this yummy treat great for immunity, digestion, healthy bones, energy, overcoming depression and relieve migraines among many benefits. You can usually find it at a local Asian Market. (as with all of these fruits)
Dragon Fruit
Red skinned with white flesh full of black, edible seeds, the dragon fruit does not only look exotic, it has a taste of a mix between watermelon and kiwi. Health benefits like the A, B (complex) vitamins, and C are just some of the awesome health-boosters it has. 
Jack Fruit (My FAVORITE!)
Sweet and tasty, the Jackfruit (when ripe) has a sweet smell and even lovelier taste from the yellow pods with big seeds inside.
(Don’t eat the seeds or the white fibers) In my opinion, it’s like a mix between pineapple and bubble gum… I am sure going to get my fill of these when I go to Costa Rica! It’s health benefits range from having lots of Vitamin A, C, and phyotnutrients beneficial in preventing cancer, improving digestion, boosting energy, and supporting the thyroid to being great helping prevent anemia and boost the immune system.
Cherimoya
To try a Cherimoya is certainly a delight – I had no idea what to expect the first time I picked one up in Arizona, but it was super suprising: soft flesh between an banana, melon, and an apple. It contains many anti-oxidants, B Vitamins, Vitamin C, and is great for improving heart and blood pressure, boosting the immune, preventing cancer, and supporting healthy skin.
Longan Berries
Similar to the Lychee – these berries are awesome! They have a harder exterior/skin that you peel off to get a soft (compared texture-like to brain..?), hydrating fruit that’s sweet and exciting! They’re also great for lessening stomach aches, invigorate the heart and spleen, aid insomnia, and can oddly enough the seeds can be used to counteract swelling and serve as a styptic (stop flow of blood). They are certainly yummy – which is my main interest!
I’ve been getting enjoying Asian fruits like these alllllll week!
….I was SO excited to come across these great finds at Kodiak in Phoenix..$5 for ONE Jackfruit! Usually they’re close to $40- MINIMUM.
(Hint, you can tell it’s ripe when it’s appetizing just to smell and is slightly soft!)
Then I got 4 Cherimoyas – they taste like a custardy banana/pineapple mix. LOVE.
And of course – my staple fruits like grapes and oranges were another added bonus. I love mono-mealing and eating super simply, but my infatuation with Asian food caused me to go a little nuts at work as well!
I created Asian Kale Chips –
a few times! They sell out FAST. I’ll have a recipe soon, but the ingredients are:
[Kale
Cabbage
Carrot]
with a sauce of Braggs Amino Acids, Almond Butter, Maple Syrup, Orange Juice, Cilantro, Ginger, Garlic, and lots of <3!
(Sauce Poured over, ready to mix!)
And for Raw Friday, we created Raw Asian Lettuce Cups with nut/seed chicken cutlets with carrots, marinated ‘stir-fry’, lettuce, and an asian-ginger sesame dressing. It was BOMB. Served with a side of fruit – everyone loved it.
This next week I’ll be making Raw Lasagna… Prepare for pictures for that!
But aside from the fun foods and creations one can make when preparing Asian cuisine, I also love it because our ancestors 
(although I’m not Asian – referring to knowledgeable humans) knew about how precious Mother Nature’s foods are. These foods have traveled all over the world, are so healthy for our bodies, and have been used and appreciated for thousands of years. Continuing and re-starting the enjoyment of these exotic foods just makes me so happy!
Have you ever tried Jackfruit, Durian, or any other exotic fruits not listed…? There are so many – what’s your favorite!?
Namaste – Enliven your Life with Fruits and Veggies!
Amanda
