07 May
3 Notes

Anonymous asks: Hi Madde, I just learned of your website from the manager at David's tea. I was wondering if you have a raw vegan chocolate ice cream recipe. Thank You! - Janice

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Hey Janice!

Great question. Making raw ice cream is one of my favorite things to do once it gets warmer out.

The base is always a couple of frozen bananas (3-4) plus a 1/4C of nondairy milk (I usually use almond) and then you blend those together. To make it chocolate, add a tablespoon of cocoa powder at a time until it taste chocolaty enough. You can add agave syrup to make it sweeter too. Either eat it right away as soft serve, or put in the freezer until it hardens more like ice cream.

If you wanted to make other flavors, you could add a teaspoon of vanilla extract, strawberries, peanut butter, matcha powder etc. It’s a really simple recipe that can be customized a million different ways.

Hope this helps!

28 Apr
7 Notes

Sesame Carrot Salad

Now that it’s finally getting warmer out, I want to “cook” less and less. The good news is, I’ve got a ton of really great raw/mostly raw recipes up my sleeves. This is one of my favorites.

  • 3C shredded carrots2
  • 2C shelled edamame
  • 1/4C sliced almonds
  • 2T olive oil
  • 2T soy sauce
  • 2T rice vinegar (or other vinegar)
  • 1T toasted sesame oil
  • salt & pepper

Mix together liquid ingredients in a small bowl. Toss carrots and edamame in a large bowl, slowly pouring in the sauce. Top with salt and pepper, let chill at least one hour. Enjoy!

11 Apr
14 Notes

5 Reasons to Eat More Edamame

Edamame: Young soy beans, usually still in the pod but sometimes sold shelled. Available fresh or frozen in most grocery stores. Edamame is soft, unlike the hard, mature soybeans used to make soy milk and tofu.

1) It’s packed with complete protein: Soy has all of the essential amino acids, making it a complete protein. 1/2C is 120 calories with 13g protein, and of course, cholesterol free.

2) It’s easy to cook: For fresh or frozen edamame, with shells or shelled, boil in water until thawed or microwave in a dish with a few tablespoons for a few minutes. It doesn’t get much easier than that.

3) It’s versatile: You can eat edamame by itself for an appetizer or side dish, use it to top your salad or stir fry, make a high protein hummus, or make a yummy quinoa or barley salad with it.

4) It’s high in fiber, vitamins and minerals: That 1/2C serving has 4g of fiber, which helps lower cholesterol and reduce heart disease. It’s also rich in vitamins C, B, and E, as well as calcium and iron.

5) It’s good for you: Recent studies show that women who are more soy survive certain types of cancer better.

07 Apr
231 Notes
PhotoAlt

I am the self-proclaimed smoothie queen. Green smoothies are my usual go-to, but this purple power smoothie is a close second:

  • 1C unsweetened almond milk
  • 1/4C frozen blueberries
  • 1 banana
  • 1/2C sliced beets (canned)

PS - Who likes my new blue table?!

27 Mar
11 Notes

Easy Japanese Cucumber Salad

This salad takes very minimal effort, but is delicious and so healthy!

  • 3 medium/large cucumbers (or lots of smaller ones, I suppose)
  • 1/4C rice vinegar
  • 1T sesame oil (optional)
  • 2T low sodium soy sauce
  • salt & pepper

1) Cut the cucumbers in half, length wise, and scoop the seeds out with a spoon. Then slice the cucumbers, they’ll make a ‘U’ shape.
2) Mix together the rice vinegar, sesame oil, and soy sauce. Pour over the cucumbers. This works best if you place the cucumbers in Tupperware, so that you can secure the lid and shake them to coat. But using a mixing bowl works fine too.
3) Let marinate in the fridge for at least one hour (I suggest overnight) then sprinkle with salt and pepper. Enjoy!

10 Jun
7 Notes

Zucchini Cashew Alfredo (Raw)

  • 1-2 zucchinis peeled in pasta (via spiralizer, mandoline, julienne slicer or sliced thinly by hand)
  • 1/2C cashews (plus more to garnish)
  • 1/4C water
  • 1-2 garlic cloves
  • 1T lemon juice
  • salt & pepper

Soak everything except zucchini slices for at least 30 minutes, then blend! Pour over your zucchini pasta, and top with additional cashews and salt and pepper. Parsley or dill would also be a great addition.

05 Jun
2 Notes

Raw Challenge Update: Day Three

Hey guys!

So I’m on day three of my raw challenge and I’m really enjoying it so far. I’ve made salsa fresca, romaine tacos, collard wraps, creamy cucumber soup, many smoothies, and taco salad. I love everything I’ve made so far, and still have a ton of recipes to try out (thanks again for all the submissions!) I think some rewards are in order for doing so well these last few days, so expect to see some desserts on here soon.

In between these lovely meals I’ve shared with you, I’ve been eating a lot of nuts (almonds, walnuts and cashews) as well as endless fresh fruit (peaches, bananas, grapes, strawberries, blueberries, oranges, pineapple, figs, dates etc.) I track everything I eat on My Fitness Pal, and I’m happy to say that I’ve been getting more than enough protein, iron and calcium. So ha, take that doubters!

As far as any differences I feel, definitely more energy and just feeling overall better. You can ask any clean eater, and they’ll describe to you the feeling of “being light” after a meal instead of heavy and tired. I couldn’t be happier. I’ll keep ya posted on the rest of the week!

Love and veggies,

Madde

05 Jun
22 Notes

Raw Taco Salad

Okay, I’m about to change your life, so listen up! Blend walnuts, tomato and cumin together and BOOM. You have the perfect taco filling. It’s so delicious, I can’t even begin to tell you. So just go make some and try it yourself.

  • 1/2 cup walnuts
  • 2 medium tomatos
  • romaine lettuce
  • 1/2 a medium onion
  • 1 avocado
  • cumin
  • cayenne

1) Blend together your walnuts, one tomato, cumin and cayenne. That’s your “taco meat.” (but obviously 100x better)
2) Chop your lettuce, other tomato and onion. Toss together.
3) Top with walnut meat and avocado.