Rawganic Planet

organickale:

Mushrooms, orange bell peppers, and tomatoes mixed with my super special whole orange and garlic clove dressing all stuffed into cucumber life boats!!!! Aaaaah so pretty but even more fresh and delicious.

rawchubster:

the dude’s green smoothie. kale, raw protein powder, & tons of fruit!

addictedtoveggies:

Saturday snack time…

Barbecue Sunflower seed Pate on flax crackers, topped with cherry tomatoes and sliced cucumbers. 

herbivorehearts:

Psychedelic Spring Soup by Sarah Britton.

This wonderful soup by holistic nutritionist and vegetarian chef, Sarah Britton, is bound to leave you in the mood for winter. It’s rich contrasting flavours and attractive appearance makes for a wonderful treat for the cold months. I’ve made this soup many a time myself and it’s a lot easier to whip up than it seems! Give it a go, you won’t be disappointed! In this recipe, Sarah simmers the soup for for 35-40 minutes. While I am sure there is a very good reason for this, I personally do not have that long to prepare and cook meals for as I share the house with five other people. So, instead I cook this up in around 20 minutes, including preparation. Below are the simple steps I take to achieving this recipe:

1) I chop up the vegetables and place them into bowls to the side.

2) I pop the carrots into the blender first with a little boiling water and then pour back into the bowl and pop to the side.

3) I one by one blend the rest of the vegetables with a little boiling water and repeat (I add boiling water so as to soften the vegetables, especially the frozen peas, so that they do not destroy the blade).

4) I then pour olive oil or any other juices into two separate pans and pour the carrot mixture into one and the mint pea mixture into the other. I heat the soup through on medium for 10-15 minutes, making sure the carrot is on a higher heat due to the thickness.

5) I then simply add the herbs, spices, and whatever else I feel like adding to the recipe into the pans, leaving the nuts until last for presentation.

6) This is the tricky part, creating the even split between the two soups in your bowl. I recommend spooning the soups into two equal sized glasses or mugs, hovering them over the bowl and at the same time releasing the contents on to either side. As the carrot always ends up a little thicker than the mint pea soup, I tend to pour this a little more generously to create a wall between the two. If you made a bit of a mess, not to worry. I simply take a spoon and even it out and neaten it up. Pop some lemon or lime pieces, nuts, pepper or mint on top, wipe the edges of the bowl and serve!

So it’s really a simple recipe and very very delicious. It may take some practice for the perfect aesthetic result but you’ll be so pleased once you’ve mastered it :D xo

lady-lotus:

Right, Herbivore Hearts is up! but what is it?

“Herbivore Hearts is a website and community entirely dedicated to bringing you the very best in vegan food and lifestyle. Brought to you by vegan artist Michelle Helen, Herbivore Hearts covers topics including Fashion, Beauty, Food and Leisure. 

Sit back with a warm mug of soya coco and let us find out for you what is suitable, what isn’t and what is highly recommended. Herbivore hearts is run by vegans for vegans!”

movingbackward:

Eating mostly raw this week because of reasons. (I’m still drinking coffee.) Purple cabbage, carrots, sprouts, avocado, lemon zest/juice. Consumed after swimming a mile. Mega noms.

toutcru:

Smokey Sweet BBQ Cauliflower Bites

Important Note About This Recipe
About the Sweetener: Most successful Barbecue mixes call for the use of Brown Sugar. In AtV’s dry spice mix I use Coconut Crystals (also known as Coconut Palm Sugar). If you’re not concerned about this recipe being Raw/Vegan then you can use Brown Sugar, otherwise you won’t have any option but to use Coconut Crystals. It’s very necessary!
Another thing about Coconut Crystals - depending on the specific brand you may notice that your Coconut Crystals aren’t fine granules. This is okay, however if you have access to a spice grinder I recommend grinding your Crystals into a fine grain or powder, or at least sifting them (or stirring through a mesh strainer) to break up the granules evenly.
About the Heat: I’ve made a mildly spicy barbecue mix, but if you want yours with more heat then by all means, go for it!
Raw Vegan Little Smokies anyone?

Barbecue Spice Mix
6 Tbsp Coconut Crystals
4 Tbsp Smoked Paprika
2 Tbsp Onion powder
2 tsp Garlic Granules
1 tsp Lemon Pepper
1/4 tsp Chipotle Powder //or// Cayenne
1 tsp Cacao powder
1/2 tsp dried/crushed Thyme
1/4 tsp Cumin powder
1/4 tsp ground Celery Seed
1 tsp Salt
Optional: 1/2 tsp Alder Smoked Sea Salt (so good if you can find it!)

Mix everything together…

Store this Dry Spice Mix in an air tight container, and get ready to put it in just about anything and everything.

Smokey Sweet BBQ Cauliflower Bites

Makes enough for 4 to 5 large sides

Step 1.
Tenderizing your Cauliflower
In a large mixing bowl combine:
8 cups Cauliflower Florets (roughly 2 medium sized heads)
Add to your bowl of florets:
2 Tbsp Lemon Juice
2 Tbsp Apple Cider Vinegar
4 Tbsp Grape seed Oil //or// Safflower Oil
1 tsp Salt
Mix together until your florets have been evenly coated
Transfer your Cauliflower florets into a ziplock baggy and proceed to remove as much of the air from the bag as you can.
Let your florets marinate in the air tight baggy (in your fridge) for at least 4 hours - overnight is even better. After the marination process you will notice a distinct change in the texture of your florets, as if they’ve been blanched.
We’re almost done!

Step 2.
Making Tender BBQ Cauliflower Florets
In a large mixing bowl combine:
ALL of your marinated Cauliflower
2 additional Tbsp Apple Cider Vinegar
Then add ALL of your AtV Barbecue Spice Mixture:
In this photo I was making a half batch
Mix everything together evenly and transfer your Cauliflower to a parchment lined baking sheet:
Oven Warming Method
You can also do this in a dehydrator if you prefer
- Set your Oven at it’s lowest heat
- Place your Cauliflower into the oven, and leave the oven door cracked open (roughly 5 to 6 inches)
- Let the Cauliflower warm in the oven for 40 minutes to 1 hour, you may want to taste test one or two checking on the texture. It’s really up to you when you get to take them out of the oven.
- Remove from the oven and serve immediately!
Serving Options:
Plate your BBQ florets on a platter next to some toothpicks
Or you can skewer them before-hand, making them more fingerfood friendly

Serve with a side dish of AtV Sour Cream for dipping

(via seitanrevenge)

yummyrawfood:

Raw Cinnamon Raisin Chia Pudding

(via meaghanherself)