Both creamy and tangy, this is mom’s-apple-pie-in-a-glass! And takes just a few minutes to whip up, including the fresh almond milk! Makes for a welcoming breakfast,  refreshing midday snack, or a special treat whilst watching your fave film in the evening.

It’s got all the an-apple-a-day-keeps-the-doctor-away goodness of whole apples, with the rich calcium support of the almond milk. And that almond milk really makes for just lovely skin…

<Hang on… must go refill my glass… ah there, much better! This stuff goes down so enjoyably!>

Honestly, why I haven’t been making this every day, I’m not quite sure. It’s so home-y and comforting without being cloying or heavy. Light and delish. You simply must try…

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It’s hard-core pumpkin season now, and I’m a hard-core pumpkin-lover, so I’ve got pumpkin pie, pumpkin soup, pumpkin juice… pumpkin-pumpkin on my mind of late. Definitely expect a string raw pumpkin recipes to emerge in the coming weeks!

For starters, I picked up a cute little mini pumpkin and decided to make a smoothie using the whole thing… seeds, inner goop and all… and boy is it tasty! Almond milk makes it creamy and sweet spices give it a faint “pumpkin pie” flavor. In the end: extremely mild-tasting, with far less of a pumpkin flavor than I expected, almost as if it were Haagen Daz pumpkin-flavored ice cream rather than pumpkin straight from the source.

My Blendtec smoothified it into a perfectly creamy, yummy blend. Honestly… if you don’t have a Blendtec or a Vitamix, do make sure you put it on your holiday gift list or pick one up with your next tax refund.

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There are so many ways to make a raw chocolate shake, but this one is for the raw chocolate purist. There are no cashews here, no avocados, no hemp seeds… it’s a creamy hit of pure chocolate to satisfy your choco-craving and get you choco-vibing fast!

And while it may be raw and it may be vegan, and totally maxed out on antioxidants and magnesium and calcium and a host of other good things… this sure ain’t just for people into the raw vegan way. I challenge any meat-eating chocoholic to turn their nose up to this tasty drink.

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And If That Wasn’t Yummy Enough… Turn This Into A Raw Chocolate Cocktail!

All it takes is the addition of some vanilla vodka with extra ice cubes in the blender, and you’ve got yourself a perfect Friday night cocktail to enjoy with friends and a film…or any ol’ time.

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In the mood for something warm, grounding, and comforting, that will stay with you for awhile without overloading your digestion? This yummy dish is as simple as simple comes, if you’re in the habit of making up fresh almond milk on a regular basis! It’s warm, cozy, deliciously chocolaty…and yet completely raw, bursting with antioxidants and rich with nutrition. Without a speck of wheat in sight.

Thing is, I know many into raw foods aren’t whipping up dishes like this very often, because they automatically associate heat with cooking and the destruction of living enzymes. But “warm” to the touch and one’s taste buds doesn’t need to be “hot” or “cooked”…all it takes is to raise the temp to where it’s warm to your hand and tongue, and you’re good to go. Almost takes seconds to achieve, really. And it’s just what many of us crave, on cold days, when we desire a feeling of that soothing comfort…or in the case of this recipe, if you’ve got a hankerin’ for chocolate!

Alas, the pictures aren’t very pretty but… it makes up for it in yumminess.

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Oh dear…another seriously “You *gotta* make this recipe!” recipe. Totally addictive. Even my eldest son who HATES mushrooms shooed me away from the dish after I persuaded him to try it. Whatever he left, I gobbled up…and licked the plate clean to get all the sauce. This makes for a great “salsa” type dish with raw chips or non-raw organic tortilla chips for the “rawish” set. I’m serious… you gotta try this.

This is also another dish you could take to a non-raw dinner party, and nobody would guess it’s non-dairy or “raw”. It’s garlicky though, so… um… well… not best when you’ve got a hot date that night. Unless you both partake, of course.

Kale NEVER tasted so good. And the portabellas contribute more of a soft underlying potato-y texture rather than any mushroomy flavor. It’s a dish of illusions… and fabulous health.

If you’re into fresh reishi mushroom-hunting…this recipe’s for you!!!

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Summer is waning quickly and I woke this morning with a craving for a taste of July in a glass, and this certainly did the trick! It’s sweet, mellow, creamy, and refreshing all at once, and rich with revitalizing nutrients. Plus, a blenderful contains around 20% of an adult’s recommended intake of calcium.

Paired with fresh almond milk, this is a very delicate smoothie that makes for a pretty-as-pink pitcher of refreshment that would be lovely to serve to guests as well as kids.

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Great After-School Treat For Kids

Remember all those powders parents would add to milk to get their kids to drink it up and supposedly get their daily calcium? Do people still use those things? When a drink like this Creamy Watermelon Milk exists, it’s hard to fathom why those powders are still around. Watermelon Milk looks like Strawberry Quik in a glass… but is a galactic improvement in taste. It’s so dang fresh-tasting, kids will drink up a whole batch in no time. You can even turn this recipe into a creamy, frothy Watermelon Milk Shake!

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And for Adults…Get Your Intox and Your Detox On At The Same Time!

Course, it’s not just for kids. Not only is this a great refresher for grown-ups (in more ways than one, apparently! ), but it would certainly make a great basis for a raw cocktail. Chill some up with vodka and pour out into martini glass… an instant Watermelon Martini!

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This recipe for Cream of Tomato Soup is truly creamy, and tastes like a simple essence of tomato… you’d never know it didn’t have milk in it by the flavor. It’s made with fresh almond milk, and even with no almond milk in the house, it was easily finished, warm, and ready for eating within 10 minutes.

I’ve included a few variations to make the soup a little fancier. But really…this is good stuff as is. Makes soup for one. And a very soothing, comfy meal.

If you don’t have almonds around but you do have hemp seeds (both are staples in my kitchen, but of course, one sometimes runs out…), you can make this Warm Live Cream of Tomato Soup recipe — an excellent backup (especially if you have a high-powered blender), but it will not be as creamy as this one.

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Pasta Night. Big tradition, definitely in our house. And normally, “raw pasta” dishes just don’t cut it for me. But this one… really satisfies. It has a flavor combination that should please a lot of palates, even if they’ve never been into “raw” very much.

And if you’re not quite on the 100% Raw Train, you can add some toasted Ezekiel bread for a hearty, grounding, filling meal and make it really do the job. This is a dish not just for the raw food fans, but for meat-eating, BBQ-loving guys, and for kids, as well.

Transposed directly from the recipe I used for years for the cooked version, learned from Marcella Hazan, this sauce bursts with flavor, and takes only minutes to get on the table. It’s creamy, looks cheesy, doesn’t use nutritional yeast or any raw food “tricks”, is made from simple, common ingredients… and really, really tastes yummy. This recipe alone fueled myself and a hearty meat-eating man for a long night of dancing.

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Creamy milk, heavenly vanilla…and a bit of vodka to jack up the festival spirit. This soothing raw vegan cocktail is not just luxurious, but refreshing as well.

“Momma’s Milk” was originally a dairy cocktail made with cane sugar, and here I’ve transposed it into a version made with fresh almond milk.

I am forever seeking to create delicious vehicles for vanilla, one of my absolute favorite taste sensations. Alas, I can’t say I’ve yet found a raw vegan medium that can truly highlight the exquisite heavenliness of vanilla standing on its own, as the neutral flavor of dairy products can do.

For example, the fresh flavor of almond in this cocktail is delicious, but not a neutral background. Still, this is a wonderful, luxurious cocktail quite worthy of its name…and Momma’s Milk has been famous in my house for a couple years, now.

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If I had little kids, I know that some variation of this recipe would be a daily staple on the kitchen table.

This mild-flavored dish is sweet, creamy, and sooooo much healthier than cooked grains with milk. It’s chockfull of calcium from almonds, and essential fatty acids, protein, fiber (and many other good things…) from hemp seeds and macadamia nuts — with a daily apple to keep the doctor away. Fresh almond milk poured over top mixes with fresh almond pulp to give a texture not unlike good old Cream O’ Wheat. 

It would also make for a comforting dessert for adults, or a nice light supper. Despite the dish involving a few different steps, it’s very quick to make.

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