Since the weather outside has been too hot for even this heat junkie to handle — with temperatures reaching close to 100 °F — I’ve been avoiding my oven and stove-top and instead looking to water-packed raw fruits and veggies to get me through these sweltering days of summer.
This light summer salad is reminiscent of the pasta salad I used to enjoy as a wee one… except I left out the heavy pasta and replaced it with my fave go-to summer staple: zucchini “noodles”. If you don’t have a spiralizer, a vegetable peeler works great too.
Yum… don’t you just love cookies that don’t need “cooked”? Like most raw cookies, these little gems are ridiculously easy to make and good for you… holiday bonus! They are not overly sweet, like many of the awesome raw cookies that contain dates. They are actually a little bit tart. But, they are oh so scrumptious. Definitely a nice change of pace for the ol’ holiday cookie tray.
Today is my birthday, (yay!) and to celebrate I decided to use this awesome and simple recipe for my birthday cake (I changed it up a bit). What a great gift to receive- thank you so much, RawFoodNut! I also really wanted to create a new version of my all time favorite- blackberry vegan cheesecake.
Oh man! After tasting this- there is no reason in the world I need to ever bake a cheesecake again. Nope, never. Ever. And a super bonus… it is very healthy! For those of you who have had the pleasure of eating amazing raw desserts- this is a great recipe… and has lots of wiggle room in the ingredients, etc. For those of you who have not experienced raw cheesecake- try this out, and fall in love. <3
I personally am still inching my way into higher-raw eating. This was the first “raw” cheesecake I have ever tasted, let alone made myself- and already I am hooked. I just can’t believe I have never tried one of these before… Happy Birthday to me! And Happy Cake-eating to you!