At times this is a staple in our house. It’s just so brainlessly easy to make, and so ridiculously delicious, I love having it on the table to go owith whatever else is rummaged up.

Fresh papaya is so succulent and rich… like juicy butter! It’s such a wonder that it has no fat in it. How does nature do that???\

Adding a bit of cane sugar balances out the quirky cheesiness of the flavor (and of course, you can leave its natural sweetness alone if you like!), and the rose water… well, the rose water makes it taste like candy. Or the way candy wishes it tastes…

It’s easy to eat half of this by oneself. Definitely make this with a whole giant papaya, because it keeps nicely in the fridge and makes for something delicious to pick up when you’re craving a little sumpin’ and feelin’ lazy.

And if you feel like switching it up for some variety… just use Orange Blossom water instead!

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Okay, so clearly this isn’t true “pesto”, and as it has neither onions nor garlic, it’s not really a “salsa” either. But you get the gist… call it what you like, just call it good.

And you can always add some red onions or a bit of fresh garlic to this recipe, or sprinkle some raw pine nuts over top for that pesto feel. As the recipe stands, however, it’s light, flavorful, filling, and low-fat!

This makes a nice light main-dish and whips up in minutes. You can also make it ahead of time, and it holds well for parties. It would make a brilliant sauce for fresh fish, or a filler for a raw or “rawish” sandwich. And it makes a great side dish when paired with something cooked, such as rice or roasted potatoes.

And if you have any leftovers, do what I did and just blend it up into a slightly-savory smoothie! Don’t let any of this go to waste!

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What a lovely texture… and you can whip this up in minutes! Easy ingredients, all fresh, all wholesome… and there’s no way you’ll find this combination in any store!

Fresh mango paired with fresh blueberries, quality vanilla (in this case, some richly fragrant vanilla from Mexico) and natural sweetener whips up lickety-split in your blender (easier if you have a high-speed Blendtec like mine, of course). And then you can eat it straight-away more as a *slushie*, or you can freeze it rather briefly, maybe an hour, and scoop it out as classic sorbet.

Often, raw sorbets get “icy” and hard crystals, but this one remains smooth and velvety in texture (thanks to the pectin in both the mango and the blueberry). It’s just wonderful.

Make it tonight, and have the leftover remainers with breakfast in the morning, or as an after-work refresher tomorrow afternoon!

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Why isn’t tomato paired with tangerine more frequently, I wonder? It’s a great combination… gorgeous on the plate, and the sweetness of the tangerine pairs so nicely with the acid in the tomatoes!

This particular recipe has so many uses. You can serve as-is. You can add fresh greens and toss for a green salad, using it as a dressing. You can serve it as a relish, as a salsa, as a dip, and as a side to a plate of antipasto.

And this was just made for spooning over fresh fish! I’m a lover of Moroccon sardines (I keep “Season” brand “skinless, boneless, saltless, in water” variety on hand and freshen them up with some himmy salt, black pepper, a squeeze of lemon, and some cold-pressed olive oil. With this dressing on top it’s a feast and a half.

Raw vegan recipes aren’t just for raw vegans.

To make this, I used tiny little “mineolas”, wee little mandarin orange-type things. If you use larger tangerines, be sure to get the pips out first… or just pick up tangelos, which are seedless. But whatever you buy, the smaller and more fragrant, the better, in my opinion.

And be sure to use wee, sugary grape tomatoes!

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What a great breakfast to power you up!

You won’t believe this is made from fresh fruit and vedge… it tastes like dark brownie batter in a bowl, or a rich dark pudding! Kids will love it… chocolate-lovers will love it… and Raw Vegans will slurp it up because it’s warm, creamy, yummy comfort food that  Totally Hits The Chocolate Spot.

This recipe is rich in magnesium and antioxidants, full of living enzymes (great for digestion and rejuvenation), and with the easy-to-digest fat that makes fresh avocado stand apart from all other fats.

And did you know that avocado is actually good for your heart, for your nervous system, and raises the levels of the “good” cholesterol?

Bonafide chocolate health food…

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Raw vegans, eat your heart out. This is a recipe any chocolate-lovin’ meat-eater will enjoy. You can make this for friends and family and don’t say a word… they’ll never know it’s good for them. And it’s a lot faster than making pudding out of a box!

Serve this pudding warm… that’s the point of this recipe. Because warm, live, raw, rich, creamy, delicious, comfort food is such a rare thing. And this is truly it. And, of course… it’s chocolate to boot. Anyone can whip this up the next time they have a hankering for something sweet & chocolatey. It’s bound to satisfy.

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You’ll be so surprised how this tastes… no one would ever suspect that there’s fresh, raw zucchini in it! Talk about a reason to over-plant your garden with squash this year!

You can even make this rich, creamy smoothie utterly non-fat… or luscious-it-up with a bit of raw cacao butter, which really makes a fabulous difference in taste.

What a great, healthy way to get your chocolate fix!

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Fresh, raw zucchini added to a smoothie is a revelation, and especially when added to a simple, plain vanilla smoothie, which thrives on having as much of a neutral (as well as a creamy) backdrop as possible. This is just lovely. And there is zero fat in it!

Anyone who follows along with my recipes knows I’m crazy about vanilla and am utterly delighted when I find a way to enjoy vanilla in raw vegan recipes, without the use of dairy products. This is an excellent on!

I’ve used bananas in this recipe. Don’t like bananas? Use raw honey instead, and possibly add a bit of coconut oil to gain some of the texture the bananas provide.

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I must confess, I haven’t read a single article or watched even the shortest expose about Tiger Woods’s romantic escapades. Gossip about the man’s indiscretions is everywhere — on the covers of gossip rags at the grocery checkout, on the tongues of lips at the holiday party I attended over the weekend, on late-night comic standup routines. People just love to fan the flames of the heat bearing down on him.

I figure, this mass enchantment with one man’s love life comes down to one thing:

Fast. Non-fat, except for whatever macadamia nuts you throw on top. Quick. Made from just a few basic ingredients. Filling. Delicious.

If there are a few raw quick-meals you want to learn, something like this should be in the Top 10.

You can whip this up for a filling breakfast that will definitely last through til lunch, if you have a busy morning planned. You can have this on the table in minutes for a quick dinner if you need to be somewhere soon, or don’t want something that will weight you down.

And it would make a lovely dessert. I would serve this simple dish at a non-raw buffet, that’s how delicious it is. And with all the baked, choco-fatty stuff people bring to those things, imagine the delight that everyone will experience that they can enjoy something lusciously delicious, creamy, and sweet… without guilt.

The creamy sauce is made with bananas and juicy medjool dates, without any fat or nut milk. And if you have a Blendtec or Vitamix, you can cycle it through a few times until it’s warm, turning the dish into some seriously soothing comfort food.

Seriously… good eats.

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