Raw Vegan Cauliflower “Rice” Rainbow Salad with a Creamy Avocado Tahini Dressing

I think cauliflower may be one of the most versatile vegetables available to us. We always have at least one head of fresh organic head of cauliflower in our fridge and 2-3 bags of frozen. I use it for sushi “rice”, steamed and pureed like mashed potatoes, in pizza crusts, roasted, raw dipped in hummus, and it even makes a great binder in some desserts. It has a mild flavor which makes it easily adaptable to all kinds of recipes! This is one of my favorite ways to enjoy cauliflower – raw, blended into “rice”. You can use it in burritos, salads, even fry it up in the skillet with some vegetables like fried rice. Today we’re going to keep it raw and throw in a ton of fresh raw vegetables to give it a great mix of flavor, then make a really creamy dressing to pair with it!
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Ingredients:

1 head of organic raw cauliflower
1/2 cup diced cherry tomatoes
1-2 tbsp minced fresh cilantro
1/2 diced orange bell pepper
1/4 cup diced red onion
1/2 chopped cucumber
3 tbsp fresh lime juice
2 tsp sriracha
1 tsp garlic powder
sea salt/cracked pepper to taste

Wash a dry your cauliflower, then chop and add to your food processor. Pulse until you have a fine rice consistency. Add all other ingredients and mix well. You can let it set in the fridge for a few hours if you want to let all the flavors combine – it’s better after it’s sat together.

Creamy Avocado Tahini Dressing:

1/2 ripe avocado
2 tbsp Vitacost tahini
1 tbsp fresh cilantro
1/4 cup lemon juice (more or less depending on how thick you want it)
1/4 chopped cucumber
sea salt to taste (optional)

Blend well in a high speed blender. Store in an airtight container in the fridge.

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I prefer to mix this dressing into the salad and store it that way.
This is a great salad to store in a container and take to work or school if you are needing to pack a lunch.
It keep exceptionally well, and tastes even better the second a third day in the fridge!

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If you aren’t a fan of a particular ingredient I encourage you to experiment with flavors your do enjoy! These recipes are so easy to adapt, so please don’t ever feel like you must go 100% off someone else’s ingredient list.

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I hope you all have a great week!
xo Sarah

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Raw Vegan Gluten-Free Hawaiian Vegetable Wraps

There are many days where I wake up craving dark leafy greens. I know this will sound a little bizarre to some, but if you’ve eaten a plant-based diet high in earthy green foods you know what I mean. Our bodies begin to crave the flavor, texture, and feeling they provide our cells with!

If you are someone who is not crazy about dark greens just yet, these wraps are a great way to introduce them to your pallet. I’ve combined the raw leafy flavor of collard leaves and spinach with fresh raw vegetables and my favorite vegan fat free sweet Hawaiian ginger dressing. I’m such a burrito lover myself, so these are something I have often!

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Ingredients:

Makes 2 –

2 large raw collard green leaves washed and dried,
thick part of the bottom stem removed

2 organic juicy ripe tomatoes

1 thinly sliced orange bell pepper

1 cup of raw broccoli slaw (shredded broccoli, shredded carrot, shredded purple cabbage)

1/2 sliced naval orange

2 tbsp Bragg’s Fat Free Hawaiian Dressing
(made from organic Noni juice, organic pineapple, organic mango,
organic passion fruit, organic raw ginger, apple cider vinegar, and stevia)

cracked pepper

Directions:

Fill your large leaves with your ingredients and wrap tight. Enjoy!

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These are awesome to pre-make and pack with you to take for a lunch at work or school.
The collard leaves are strong and thick enough to hold up without getting completely soggy.

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I hope you try and enjoy. Have a beautiful day everyone!!
xo Sarah

Raw Vegan Coconut “Snickers” || Refined Sugar-Free, Dairy-Free, Egg-Free, Gluten-Free, Vegan

There is something about this time of year that makes me want to hibernate in my kitchen and whip up a storm of vegan treats! One of my favorite things in the world is creating something new and delicious with my little girl, and being able to teach her about the beauty of real foods and the transformation they can take when manipulated the right way. Cooking is an art, and I hope to pass that passion on to my daughter!

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Yesterday we came up with our own healthy vegan version of one of my husband’s all-time favorite candy bars – Snickers. The minute a Snickers hits your mouth you can no doubt identify it! Melting chocolate, gooey creamy caramel, crunchy peanuts.. what’s not to love?! Oh yeah, the fact that they’re packed full of unhealthy fats, added sugars, harmful chemicals, and unnatural preservative. But there is a way to still enjoy this classic “junk food” in a way that won’t sacrifice your health or your waist line!

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Ingredients:
ALL ingredients used (aside from the dates and almond milk) are from Vitacost – I love their brand, and they ship straight to your home for a low cost. If you have trouble finding any of these ingredients I highly suggest ordering online from them!
For the chocolate –
1/4 cup organic extra virgin coconut oil
2-3 tbsp raw cacao or unsweetened cocoa powder (depending on how much of a “dark chocolate” flavor you like)
2 squirts of vanilla creme stevia

Melt the coconut oil and stir in the rest. Pour into small round containers and pop in the freezer for 20-30 minutes until solid.

Caramel –
10 large pitted medjool dates
1/3 cup raw almond milk
2 squirts of vanilla creme stevia or 1/2 tsp pure vanilla

Soak your dates in the almond milk/vanilla blend for 20 minutes and then blend in your food processor until completely smooth. Store in an airtight container in the fridge.

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(This caramel is awesome for dipping, spreading, or drizzling on desserts!)

Mix a spoonful of your caramel with raw peanuts and add a dollop on top of each chocolate. Sprinkle with coconut flakes and enjoy!

These are 100% husband approved, which is not always an easy task! He has a very picky sweet tooth, and absolutely loves these little mounds of gold.

Today Maizy and I decided to use the leftovers to make “coconut snicker sandwiches” – they were a little bit incredible. Okay, maybe a lot a bit incredible.

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I hope you all try and enjoy!!
xo Sarah

Raw Vegan Mint Cucumber Noodle Salad with sliced Strawberries and sweet Purple Grapes || Gluten-Free, Refined Sugar-Free, Fat-Free, Oil-Free, Dairy-Free, Egg-Free, Raw, Vegan

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I’m not much of a “juice cleanse” type of girl, so when I’m wanting to detox my body I go straight for the foods that I know do the trick! Cucumber and strawberries are wonderful natural detoxifying foods that help flush your system and leave you feeling vibrant and refreshed. I use cucumber daily – sliced thin as “chips” or hummus and dips, noodled, diced to add crunch to a salad, or just simply chopped up with a bit of sea salt and cracked pepper. It’s extremely low calorie and can be eaten in abundance, so if you’re looking for a crunchy hydrating snack it’s definitely one to go to!

This recipe couldn’t be easier! It’s one I do often because the flavors are sweet and subtle, and the hint of mint from the fresh mint leaves gives it such a fresh airy flavor.

Ingredients:
2 cucumbers
5 strawberries
1 handful of grapes
5 large fresh mint leaves

Directions:
Noodle your cucumbers (I use a Vegetti, you can purchase one on Amazin for very cheap – it works great!), slice you strawberries and your grapes, and add everything to a container.
Mix with your mint leaves and store sealed in the refrigerator for about 2 hours, so the flavors have time to set together.
Toss, drain as needed (the cucumbers may have sweated a little water), and remove your mint leaves. Serve cold. If you like extra sweetness, you can sprinkle on a little pure stevia and mix it in!

I hope you try and enjoy! Have a blessed day everyone.
xo Sarah

Introduction – Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

Hello everyone! I’ve been wanting to create a new blog for awhile now – a space where I can connect deeper with the vegan community, and those of you who may have an interest in it. I have a genuine love for people and that’s where a lot of my passion to share this cruelty-free lifestyle comes from. I want each one of you to be able to exist in a way that gives you vitality and freedom, and a large part of that has to do with what you put in and on your body.

So for those of you who may not know me, I’m Sarah! My desire for this blog is not to be a place for one-way communication, where I share my recipes/thoughts and you read and go on about your day. I want to find inspiration from you as well! Please respond to me, by posts, by email, on instagram, facebook – anything! I love to connect and explore new ways of thought, new friendships.

I’ve been vegan for 2 1/2 years now, and I’m thankful for every day of it. It changed my body and my spirit in the best ways possible! I also raise my 3 year old daughter vegan, and she is the most full of life, healthy, vibrant little being I know. I am thrilled to share some of my family’s favorite meals, snacks, and tips to eating vegan in this fast-food world!

This recipe is one that is so fun to make! We eat zucchini and squash noodles ALL THE TIME. It’s a staple! If you haven’t already purchased a Vegettie (or similar device) it makes the process of making these “noodles” a complete breeze. You can purchase one here: http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W#

Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

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Ingredients:

2 large zucchini

2 large yellow squash

Cauliflower Sriracha “Alfredo”:

2 cups steamed cauliflower

1 tbsp sriracha (more if you like more heat!)

1 tsp liquid aminos or low sodium soy sauce

1 tbsp tahini

1-2 tbsp unsweetened original almond milk

1 clove minced garlic

salt/pepper

Instructions:

Noodle your zucchini/squash and lightly steam for 1-2 minutes. You don’t want them cooked – just softened a bit. Then be sure to drain them well, as they will release liquid.

Take all the ingredients for the sauce and pour into your food processor. Process until completely smooth and creamy!

Add to the sauce to your “noodles” and toss well. I sprinkled on some dried parsley flakes and a tiny bit of paprika.

This makes one very large bowl. You can easily double to make enough for a whole family!

Thank you so much for stopping by! If you have time, please feel free to introduce yourself and how you came across this blog. I am anxious to get to know more of you!

I hope your day is blessed.

xo Sarah