Yes Baby I Like It Raw

Raw Collard Salad

Serves: 4
  • 1 bunch collard greens, washed
  • ⅛ cup olive oil
  • ¼ teaspoon sea salt
  • ¼ cup apple cider vinegar
  • 6-8 chopped sun-dried tomatoes
  • ⅓ cup onion, chopped
  • 1-3 cloves raw garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon black pepper
  1. De-stem and chop the collard greens. An easy way to de-stem collard greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the collards is to stack a few leaves, roll them up into a cigar shape and cut the through the collard cylinder, making strips.
  2. Place strips in a large bowl. Pour olive oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.
  3. Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper.
  4. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Adapted from

Raw Vegan “Tastes LIke Fried Chicken But Isn’t” Nuggets


1 cup pecans

1 container sprouted chick peas 

1 cup celery root, peeled and chunked

1/4 cup golden flax meal

1/4 nutritional yeast “nooch”

2 tablespoons coconut oil

1 tablespoon sweet white miso 

3 tablespoons almond butter

pinch of celtic sea salt

in bowl of a food processor fitted with the metal “S” blade, add the pecans. Pulse until coarsely ground. Add the chick peas and celery roots. Process until everything is a coarse meal, like the texture of raw quinoa. Dump this mixture into a work bowl. Add the rest of the ingredients and using your hands, mix it into a homogeneous mixture.


1/2 cup ground golden flax meal

1/2 cup nutritional yeast flakes, “nooch”

1/2 teaspoon ground ginger

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon dried dill

1/2 teaspoon dried thyme

1 teaspoon dried mustard

2 teaspoons dried paprika

Mix all of the ingredients in bowl.

To form the nuggets, use a small cream scooper with the sweep arm. Shape each ball into a log or nugget shape. Roll in the breading mixture to coat completely. Place each on the mesh screen of dehydrator tray. Dehydrate for 25 to 30 hours at 115 degrees. The outside should be dry, while the inside remain moist.

Peace Habanero Dipping Sauce (raw vegan)

1 1/2 peach chunks (frozen is okay, but use organic if possible)

Juice of a Lemon

5 Medjool dates, pitted and soaked for several hours ( reserve the date soaking water)

Fresh habanero pepper, seeded (use whatever amount you want, depending on heat level desired)

PInch of Celt sea salt

Adapted from Melanie Stewart

Yale [researchers] published … a paper titled, “Can We Say What Diet Is Best for Health?” In it, they compare the major diets of the day: Low carb, low fat, low glycemic, Mediterranean, mixed/balanced (DASH), Paleolithic, vegan, and elements of other diets. Despite the pervasiveness of these diets in culture and media, Katz and Meller write, “There have been no rigorous, long-term studies comparing contenders for best diet laurels using methodology that precludes bias and confounding. For many reasons, such studies are unlikely.” They conclude that no diet is clearly best, but there are common elements across eating patterns that are proven to be beneficial to health. “A diet of minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention.”

Important new nutrition study confirms that Michael Pollan had it right all along in his now-legendary Food Rules.

(via The Dish)

Sesame Seed Noodles

1/4 cup almond butter
1/4 cup tamari
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 Tablespoon {your favorite liquid sweetener}
1 small clove garlic, peeled 

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon sriracha hot sauce (optional)

2 (12-ounce) bags kelp noodles, rinsed and drained
2 medium carrots, peeled if desired and cut into matchsticks
1 large red bell pepper, stemmed, seeded, and cut into matchsticks
3 green onions, white and light green parts thinly sliced
1/4 cup dry cashews (optional)
2 Tablespoons sesame seeds

1. In a small bowl, whisk together all sauce ingredients.
2. In a large bowl, combine the noodles, carrot, and bell pepper.
3. Add the almond butter sauce and toss to coat.
4. Refrigerate for 2 hours, until chilled, or serve immediately.
5. Garnish with the green onion, cashews, and sesame seeds just before serving.

Almond Butter: use a storebought peanut butter
Tamari: soy sauce, nama shoyu, or liquid aminos
Kelp noodles: 4 medium zucchini or yellow squash, peeled if desired, spiralized
Cashews: dry-roasted peanuts

Sesame seeds: hempseeds


Vegan Ranch Dressing…RECIPE


½ cup raw cashews, soaked 4 hours

½ cup coconut milk

2 cloves of garlic

2 teaspoons onion powder

2 tablespoons lemon juice

2 tablespoons chives

1 tablespoon chopped parsley

1 teaspoon salt

pepper to taste