Posts Tagged ‘raw food diet’

Natalie Loves Beets

Do you even realize how much I love beets? Let me tell you…


Flax Crackers

Say hello to my new addiction. Flax crackers! They really hit the spot when you need something hearty to munch on. Nutty and delicious.

Flax Crackers

1 1/2 cups ground flax seed

1 cup water

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. Himalayan sea salt

Grind the flax seeds in a coffee grinder or high speed blender until it is a meal consistency. This should only take about a minute.

The flax seeds should look like this after they are ground.

Next, mix in salt, garlic powder and onion powder. Then mix in water.  The flax seed mixture will become gelatinous and will be able to keep it’s shape. Place mixture onto a telflex sheet (or silicone sheet in my case).

Spread mixture evenly across sheet with a rubber spatula.

Once it is evenly spread out, take the edge of the spatula and run it through the mixture to create cracker sized pieces.

It should look like this.

Pop this in the dehydrator at 105 degrees for 12 hours, then flip the crackers over and dehydrate for another 4-6 hours until they are crispy. I prefer to keep them soft in the center so I only dehydrate them for 4 hours on the second side.

I am addicted to them topped with this fantastic Macadamia Cheese Recipe, compliments of the great Karen Knowler. Another suggestion is to spread mashed avocados on them., but I haven’t been able to get past the cheese recipe.

Coco-Nutty Bananas

I came up with this one night when I was craving something sweet. It’s easy, simple and totally hits the spot.

1 Banana
1Tbsp. Almond butter (or organic natural peanut butter)
2 tsp. Honey
1 Tbsp. Chocolate sauce (recipe below)

Mix almond butter and honey in the bottom of a small bowl and spread to coat bottom of the bowl. Slice the banana and place slices on top of the almond butter mixture. Drizzle with chocolate sauce and enjoy.

Chocolate Sauce
1 Tbsp. Unsweetened baking Cocoa
1 tsp. Agave nectar (or a bit more to taste)
1 tsp. Water

Mix all ingredients together in a small bowl until smooth.

Green Smoothie Article for Super Raw Life

Hi Everybody!

I wanted to let you all know that I LOVE GREEN SMOOTHIES!!! Wait, you already knew that. My bad. But I still want to share their goodness with the world. I was privileged to have the opportunity to write another article for Super Raw Life Magazine and did it on green smoothies. Surprised? To read the full magazine please click on the picture below to have direct access to the magazine. If you like what you see, please go to and sign up to have free access to all of the previous beautiful versions of this amazing and inspiring publication.

There really is something in here for everyone from fitness fanatics, health nuts, casual browsers or someone who just wants some new and amazing recipes. Enjoy!



Giving Blood

Confession: I am a needlephob. So, when I saw flyers around the office this morning advertising blood donations, my first reaction is to take my usual stance of rejection because I despise needles that much. But after thinking about it for a while (and the nudge of a friend who needed moral support) I decided to do it. Why? Not for the free t-shirt (even though it’s cool) or the free zoo passes (bonus for the kids) or even the satisfaction of selflessly giving something of myself to someone who needs it (Ok, maybe a little of that) but because I wanted to have the free blood work results. You see, since I have started on this raw food journey I have not had any kind of blood work done. The normal things relating to the body and the changes that I have experienced fascinate me.

The first things they do for you is to check your blood pressure. Normal.

Second thing they do is check your body temperature. Spot on at 98.6.

Third thing they check is your pulse. 65. Whatever that means.

Even asked about my iron levels. Normal! Hehe.

The other fear I have had with donating blood besides the whole needle issue is the possibility of becoming lightheaded and even fainting after it’s all said and done. I have never fainted and didn’t want to start. I am happy to report that I have had neither incident happen thus far.

However I have noticed an increase in appetite. I must go eat something. Maybe it’s time for some raw brownie balls.

Raw Vegan Chocolate Cashew Cookies

Raw Vegan Chocolate Cashew Cookies.

This post is just so I can save this recipe for later. And of course, you can try it too. Let me know what you thing about them.

Nori Rolls

I attempted to create nori rolls several months ago and failed miserably. I have since learned that you have to actually moisten the nori paper to make it pliable enough to work with and so preventing it from crumbling when you try to wrap it.  I admire and aspire to create rolls that are beautifully wrapped and mastered by the skilled sushi chefs of the world. Someday…someday.

I started these rolls by doing a lot of prep work. Now, don’t be scared off by the thought of doing prep work. It actually didn’t take nearly as long as I thought it would. A little bit of chopping and organizing in the beginning will make for quick and easy assembly time.

I started by thinly slicing the following veggies into about 3″ long strips:

1/4 Cucumber, seeded

1 large Carrot

1/2 Shitaki Mushroom

1/2 Jalapeno

1/2 Avocado (optional)

Veggies also chopped into 3″ long strips, but no need to thinly slice (except the spinach, that’s optional depending on how large the leaves are)

Alfalfa Sprouts (or Mung Bean Sprouts)


3 Green Onions



And last but not least, Raw Nori Paper. I searched high and low for the raw stuff around my city, with no avail. So, I had to settle for plain old roasted seaweed sheets, the same ones they use for sushi. It’s NOT the end of the world. I found packages of sheets precut into 1/4 segments (meaning a quarter of the original size of a standard sheet). Perfect!

Premoisten the seaweed strips by placing them between two wet paper towels for about 2 minutes. If you have a sushi rolling mat, now would be the time to break it out, dust it off and start using it. If you are not lucky enough to have one, your fingers will have to do. Lay the sheet on a plate. Place 1 strip of each of the veggies onto the edge closest to you. Gently but tightly begin to roll the seaweed strip around the veggies, rolling it away from you till the two ends meet. The seaweed should stick to itself. If not, you can dip your finger in water and run it along the seam to seal it. Set it aside and let it sit for a few minutes to allow it to fully seal. These may be cut in half for more bite sizes or left as is.

Dipping Sauce

This sauce tip came from a traditional sushi chef I encountered at my local super market.

2 parts Soy Sauce or Bragg’s Liquid Amino Acids

1 part Wasabi Paste

Mix together in a bowl.

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