Note: Click on the Name of Each Recipe for the link to the recipe I used!

other important note 😉 I do have some desserts listed, as you scroll toward the bottom of the page

a really good recipe, from my friend Katherine Nilbrink!  very popular recipe i’ve tried and shared with other people.

apple salad

(this is actually a different version I made once, with radishes.  both are good!)

  • Beet Salad

I just had this a couple nights at the Shanti Niketan Ashram!  I really liked it, so thought I would share.  Just grate raw beets with fresh orange juice and some fresh lemon juice to taste, and add fresh herbs as a garnish.  Serve on top of fresh lettuce leaves, and wrap the salad in the leaves… and eat like a little wrap!  It’s really good!

Tonight, I’m going to try making this salad and using the beet greens as wraps!

beet wraps

  • Beet Soup

this is one Scott Waggoner taught me– it’s really healthy, so simple, and surprisingly really good.  just boil water, add bite sized chopped beets, boil just for a couple minutes.  then add the beet greens… and turn the heat off.  you’re done!  Beets are sweet, and their greens are salty, naturally.  you don’t need to add any salt or anything to this soup!

beet soup

very delicious! and raw!

raw baby broccoli salad

requires no comment.  it’s really delicious and super super healthy.  i guess the only thing is to keep an open mind, because it is a cold soup, and not everyone will love it at first.  but it really is so good!

a raw recipe, which means you’re supposed to use a dehydrator, but I just used the healthy ingredients but did bake it at 350 degrees.  I don’t remember for how long… so keep an eye on it! Probably 20-30 minutes? Maybe longer…  It was really good. xoxo

honey oat bread

delicious and refreshing… thanks, Martha! (it’s Martha Stewart’s recipe) 😉

a really simple and easy side that we really liked.  we put them on top of raw greens, like lettuce, kale (rubbed with lemon, olive oil, and salt), or any other greens you like.  I added fresh herbs, like rosemary, oregano, parsley.  Looks like this lady added sesame seeds, which would be good, too.  I would use more than 5 mushrooms, though!

marinated mushrooms and watermelon gazpacho

I didn’t use the saffron– too expensive!  But!  It came out really well.  Very filling and healthy. Also, you can make it with yogurt (but then, I think we’d need to leave out the lemon… but I haven’t tried it yet… it might work with the lemon).

mast'o khiar

didn’t blow us away or anything, but it was really good, very filling, and we did eat it all!  makes really good leftovers to take with you to work for lunch… will get you through the day.

delicious! don’t forget to soak your lentils the night before.  red lentils are my favorite kind of legume!  if you don’t have time to make the curry sauce in the recipe, i like to just rub the kale with olive oil, lemon juice, salt, and then put the sprouted lentils on top… so good!

by far one of the most popular things I like to make.  it is time consuming, and you do have to prepare one day ahead by soaking some things.  i took a few shortcuts and everything came out fine!  for example, i didn’t use pine nuts, because they are so expensive.  I just used sunflower seeds and walnuts in the recipe… and cashews for the cheese part.

we do have a spiral slicer, but we just grated the sweet potato.  this can be done with a basic kitchen grater or using the grater attachment to your food processor

raw sweet potato salad

we really loved this recipe.  we actually read another recipe that said to mash one avocado with a tablespoon of tahini and some lime juice, and spread this on the nori sheet before you add your veggies and roll your sushi.  this was a really awesome addition!!!  I recommend adding this “spread”.

veggie sushi

a definite favorite of mine!  okay, now I’m getting hungry!

tu not

this is a different version than the one I made, but it looks good.  we made our sauce with just fresh basil, lemon juice, salt, and cashews.  one caution… depending on your spiral slicer, choose the right sized zucchinis.  If they’re too big, they won’t fit in your slicer.

pasta with basil cream sauce

raw zucchini pasta

(here’s another version with an asian sauce instead of creamy basil sauce)

okay, these are not raw at all… but so so good!  we make them pretty often.

raw carrot soup

seriously one of my favorite recipes.  we used a half cup of soaked cashews instead of avocado.  i’m posting the recipe here, because the website has a lot of popups.  the lady who came up with it is: Julie Van den Kerchove.

Warming Carrot Ginger Soup [Vegan, Raw] This Recipe is :

Serves 2


3 cups of fresh carrot juice, 1-2 small soft dates with pits removed, 1 teaspoon of fresh ginger, grated 2 large pinches of cayenne pepper 1/8 teaspoon sea salt, 1 medium ripe avocado or half cup of soaked cashews, packed ¼ cup of cilantro, packed ¼ cup of parsley

Garnish with fresh cilantro or parsley


Combine fresh carrot juice, dates, ginger, cayenne pepper and salt in the blender. Blend until smooth. Add the avocado and blend again. Finally, add the fresh cilantro and parsley. Blend for 5 to 10 seconds until the herbs are finely chopped but still recognizable. You don’t want a brown carrot soup, right? Garnish with fresh herbs and green onion or chives to taste.

not the original recipe i used, but very similar.  i left out onion and garlic.  i added more herbs, and i used a larger quantity of tomatoes than this calls for… but basically the same!  you could probably make the lime cream topping out of soaked cashews instead of yogurt, too…. or, you could also make kiefer (which i’ll explain below!)

I didn’t take a good picture of the watermelon gazpacho, but here it is, over the to the right.  I added big chunks of watermelon, and that was a good move!  I recommend doing that! 😀

marinated mushrooms and watermelon gazpacho

It was fun actually eating Kohlrabi!  These flavors go really well together.  We took this salad with us on a road trip and ate the whole thing while driving! 🙂

This wasn’t anything super spectacular or anything.  I think next time, I’ll definitely be sure to add pumpkin seeds and fresh basil on top, and I think that would make it even better than it was.  It was tasty, and just another salad to add to the repertoire for coming up with raw meal ideas.

This was really good!  Strangely, the parsnips REALLY worked out in this and in many ways “made” the dish.  I used carob powder and chipotle flakes as substitutes for cacao and “hot chili,” just because that’s what I had.  But I have heard that raw cacao has a lot of health benefits, so next time I’ll try to get that ingredient.


  • Chocolate Truffle Date Balls

a recipe from Nancy Ma <3.  she brought these to the ashram for a celebration we had… and they were truly amazing!
1 cup dates (soak dates in water for 15 minutes before using) I usually use Medjool dates.
1 cup almonds (or any other nuts/seeds such as walnuts, sesame seeds, cashews)
1 cup pecans (or any other nuts/seeds)

10 tablespoons raw cacao or cocoa powder, 1/4 teaspoon sea salt
1. Process the nuts/seeds in the food processor. Keep processing them until they are in small pieces, but stop processing before they get too soft.
2. Add the dates, sea salt and raw cacao/cocoa powder. Process again until everything is well mixed and clumped together.
3. Roll the dough in your hands and form balls. You can also coat the balls in coconut, cocoa powder or decorate with goji berries.
One recipe makes about 20- 24 truffles.

no comment necessary here… it’s really good.

really good… and here’s where I say that if you don’t know about fresh young coconuts, I would recommend finding out really soon! They’re so good! Click here to see how I like to open a fresh young coconut. Be careful!

another really popular recipe.  and you can definitely take a few shortcuts on this one.  if you don’t have time, you can cut out the quinoa part of the crust and not make the sauce, and it’s still awesome.

strawberry quinoa tart

  • Raw Vegan Cheesecake Variations

on the June recipes, I included a recipe for a couple vegan cheesecakes.  This month, I just tried some new flavors.  I made one with cinnamon in the crust, a strawberry filling, and fresh blueberries on top (you can sprinkle a little cinnamon on top, too!).  And I made a one with fresh peach filling with blueberries on top.  Both were really good!  This time, I sweetened both with maple syrup.  Sometimes I’ve used honey or agave nectar, too.


this stuff is helping cure me of candida problems which caused terrible skin rashes…  yay!  just a quick note– the grains used to make water kefir and milk kefir are different grains, so just make sure you’re getting the ones you want!

milk kefir  water kefir

Serve with fresh peaches or in lentil dishes or anything you like!

fresh paneer

❤ We have a vegan restaurant in Durham now!  VEGAN FLAVA CAFE. It’s really wonderful, and Scott and I have been meeting up with friends there once a week for dinner.  We always each get a wrap, and we share a “special,” which can be anything from curried chick peas & rice to lentils & rice, plantains, and more.  And, this may sound funny, but we love their water!  They serve Kangen alkaline water, and it really does seem to have healing effects.  Especially already having had their food many times, just looking at their website makes me want to go there.  Their food is prepared with lots of love; you can just tell when you eat it!

vegan flava sign      We were pretty excited that they liked this sign Scott made for them!


❤ Here is a video I’ve been meaning to share, that explains how I like to open those fresh young coconuts.  It’s the fastest, easiest, and most fun way I have found so far.  I use a Chinese Vegetable Cleaver, which you can buy on Amazon for like $12:

❤ Since it’s getting colder, I’ve really enjoyed making hot cereals in the morning.  I recommend Bob’s Red Mill 8 Grain Cereal, and the Musli.  And it’s delicious to add some medjool dates, dried apricots, or golden raisins into your bowl of hot cereal.  Delicious.  The coconut in the picture doesn’t really belong there, but, there it is 🙂

musli raisins coconut

❤ Also, just some other ideas for meals.  My favorite kitcheree is basmati rice and red lentils, with turmeric and a little salt, and maybe some black pepper.  I like to add a dollop of ghee to the top, before serving.  One variation on kitcheree I tried this past week was to take the meat out of the fresh coconut and boil it in with the rice and lentils.  It was really good.

❤ This brand of ghee (pictured) is pretty expensive, and I bought it at the Durham Co-Op, which I’ve been going to as much as possible.  You can get a better price at the wonderful Indian stores around town.  There is one Indian market right next to Vegan Flava Cafe, actually, called Spice Bazaar.

❤ Some of my favorite grains are barley and buckwheat (pictured).  I usually add those to a brothy soup with some kale, collard greens, carrots, celery, herbs, and maybe some potatoes.  Most of these ideas came from eating at the Ashram, but these are not the exact Ashram recipes (just a disclaimer there!)

❤ p.s. another yummy thing done at the Ashram is to steam-bake beets with golden raisins. it’s a delicious combo I have really grown to love.  Om Shanti

lentils rice barley buckwheat    ghee