If you have really ripe plantains and don’t know what to do with them, then this sweet recipe is just what you need. One day I baked some plantains (recipe coming soon) and I had some really ripe ones that were too mushy to bake. Since I didn’t want them to go bad, I decided to create this recipe.
The mixture of plantains, coconut, and pineapple is so delicious, it will have you wishing you were on a tropical island.
A few weeks ago, we had a staff ice cream social. Since I don’t eat dairy, I decided to bring carob chia seed pudding for myself and a raspberry jam to share with everyone else. I was pleasantly surprised with how much my coworkers (who are not vegan) loved my jam. This inspired me to share this recipe with you.
I made an entire jar of the jam before coming to work and by the end of the social the jar was half empty!
So if my non-vegan co-workers loved this jam, I’m sure you will too. Here are the ingredients you will need:
12 ounces of fresh raspberries
3-5 pitted Medjool dates
Juice of 1 lemon
1 TBS of chia seeds
Put all ingredients in a food processor or blender
Blend until well combined
Stir in TBS chia seeds
Put in glass jar
Let it sit in the refrigerator for at least 4 hours for the chia seeds to expand
I was able to make this jam last a week. There are so many ways you can enjoy this delectable jam. I personally have topped my chia seed pudding with it and ate “banana tacos with it” (put a banana in a romaine leaf and top with almond butter and jam).
Let me know if you try this recipe and how you serve it. If you love raspberries as much as I do, check out my raspberry sage salad dressing.
As always, be happy. Be healthy. Be the best version of you possible.
One of my favorite dipping sauces way back in the day was honey mustard. As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe.
What I like about this recipe is that it contains simple, natural ingredients. For the “honey” sweetness, I like to use Medjool dates. The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb!Continue reading
I never liked coleslaw when I was younger and ate the Standard American diet. Since I’ve been experimenting with new recipes lately, I was eager to create a version of coleslaw that I would actually enjoy. This is by far one of my favorite raw vegan dishes I’ve made.
Last week I made THE BEST zucchini noodle stir fry. I’ve made other Asian-inspired zucchini noodle dishes before, but this one definite takes the cake for the best. It was so good that I re-created it on Saturday so I could share this recipe with you. The first time I made this, I wasn’t as strict with the measurements because I was having fun experimenting. Luckily, on Saturday, I was able to recreate this dish with exact measurements of everything so that I cool write this blog post.
Like all of my dishes this is vegan, gluten free and just so happens to be raw and paleo. I hope you enjoy this dish!
I often have what I like to call “bright ideas”—situations in which I want to try something new, but have no idea if my idea will succeed or fail. For Valentine’s Day, I had the idea to make a raw vegan blueberry cobbler.
A few days before making this recipe, I ate some dried figs which reminded me so much of blueberries. So, I thought to myself, “I wonder how blueberries and figs taste together!” From this thought, my cobbler was born. I’ve made a vegan gluten free cobbler before, which was quite tasty.
However, this raw version is by far THE BEST I’ve ever had. I’m confident this recipe will delight your taste buds as much as mine!