Category Archives: Recipes

Chipotle-Lime Sweet Potato Soup and Corn Fritters

It’s time for some sweet southern soul food! Simple, easy, spicy, low-fat, and vegan,  this recipe will have all y’all comin’ back for more. It’s the perfect transition to go raw, my family ate it up!

Sweet Potato Chipotle Lime Soup


  • 4-5 baked sweet potatoes
  • 1/2 cup coconut milk (or other non-dairy milk, rice milk is an even lower fat option)
  • 1 cup low-sodium vegetable broth
  • 1 tsp chipotle powder
  • lime juice (to taste, I used 1 whole lime worth)
  • 1/4 cup nutritional yeast (nooch)
  • Optional: orange zest, salt and pepper


  1. Bake sweet potatoes until soft
  2. Combine ingredients in blender and blend until desired consistency
  3. Add into a pot and heat
  4. Stuff your grateful face
Low-fat Vegan Corn Fritters


  • 1/4 cup chives
  • 2 tsp ground coriander
  • 2 cloves garlic
  • 2 cups frozen organic corn
  • 1 shallot
  • 1/2 cup brown rice flower
  • 1/2 cup corn meal, stone-ground
  • 1/4 cup coconut milk
  • Salt and pepper


  1. Dice chives, shallots, and garlic and let the corn thaw
  2. Add all the ingredients to a mixing bowl
  3. Slowly add coconut milk or water until there is a paste like consistency
  4. Heat a pan coated with an extremely thin layer of oil
  5. Add your mix, cook and flip
  6. As always, stuff your grateful face!

Option: make the two recipes together and dip the corn fritters in the soup. You will not regret it!


Banana Mamey Pudding

Mamey (pronounced mah – may) is similar to an avocados texture, but tastes like dates, persimmons, and pumpkins all in one. This is a fantastic recipe for a raw vegan pudding and has only 2 ingredients. All you have to do is take half a large, ripe mamey and blend it on a low setting with 6-7 ripe bananas. If you want to spice it up a bit, you can add in some cinnamon. ENJOY!

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Raw 80/10/10 Strawberry Slushy

It’s getting hot outside and this syrupy sweet treat is just the refreshment you need. All you have to do is add sugar, strawberries, ice and water to your blender, pulse until the desired smoothness and stuff your grateful face!

While driving through North Carolina I was passing roadside stands for fresh produce and kept seeing the signs for strawberries. What fruitarian isn’t going to make at least one pit stop?! I walked up, saw the big gallon buckets, grabbed one and walked to the counter. The sweet, gritty old man in blue jean overalls looks up at me with a grin and tells me to try one. I melt into a sweet, succulent, strawberry, sugar retreat. I promptly turned around and grabbed another bucket! Check out how deliciously red these are:


For a couple meals I had strawberries, sugar, water, and ice. This is such a tasty treat and great for detoxing. Having just one ingredient per meal is known as a monomeal. Monomeals can be extremely helpful in detox and streamlining digestion. If your body is only breaking down one thing, it becomes very efficient. This is why any mono-island (like previously shown, banana island) works so well. Strawberries, in particular, are rich in nutrients, fiber, and antioxidants, but not very high calorically so to get your calories, you have to really pack them in.

Fun tip:  Leave the green tops on for extra nutrient boost!

You can also freeze them and make a sorbet, or freeze already blended mixture into a frozen strawberry gelato!

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Take your slushy to the pool or park and enjoy in the sunlight!

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Up next: badvertising strikes again!


Raw Till 4 Paella!

Buenos días mi amor! So, you love Spanish Cuisine? Are you absolutely pumped about paella?! I am! And I have made it low-sodium, low-fat, and carbed up for all you crazy high carb cats out there. This dish is sure to make your taste buds scream, ARRIBA!

My dad is famous for his paella and he loves eating it too! He has been moving slowly towards a vegan lifestyle , but he struggles with how to cook without oil. So, I offered to make this tasty treat as a birthday dinner for him with no oil, and very low sodium.  Traditional paella is typically done with seafood, lots of olive oil, and chicken stock, but we used none of those things in this dish and it still has a very traditional aroma and taste.

First you will need:

  • onion
  • garlic
  • bell peppers
  • saffron
  • paella rice (any rice will work if you can’t find the traditional stuff)
  • canned crushed tomatoes
  • any other veggies you would like to add (we used okra, mushrooms, peas, corn)
  • low-sodium veggie stock

Chop up all  your veggies to prepare.


Then in a paella pan, iron skillet, or stovetop pan, add in your onions and get them going on medium heat. Add in a little low sodium veggie stock to sauté them in. When cooking with no oil, a good technique is to always cook onions and mushrooms first as they will release their own juices (but you can always add in some low sodium stock or water if it starts to stick). Cook the onions for 2-3 minutes and add in your mushrooms (optional), garlic, crushed tomatoes (with juice), and some low sodium veggie stock. Bring this to a heat where the liquid starts to evaporate off of it.


While it’s cooking down, heat up some veggie stock in a pot and add in some saffron sprigs. Take it off heat after it comes to a boil. Once the tomatoes and broth have cooked down and becomes condensed/translucent, add the saffron infused veggie stock. Then add your rice.  Make sure the rice is patted down and surrounded by liquid (you can add water if it needs more liquid). After it has cooked for ten minutes, add your chopped veggies on top. Let it cook for another (approximately) 30 minutes or until the rice is fully cooked. If you are using a paella pan, be very careful when the rice starts to pop and crack. You can get the crispy bottom just as if you used oil, but this is the part that can be easy to burn. Ours turned out perfectly. What we did: as soon as we heard the popping and cracking noises, turned down the heat to low, and took it off about 4 minutes after. You will be left with a beautiful, delicious, and colorful creation!



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Up next: my love affair with strawberries and how to make a sweet, succulent, strawberry slushy!