Winter warming Butternut Squash Soup

One of the most frequently discussed topics for those choosing to transition to a Raw Food lifestyle is how to cope with Wintery cold weather.

Well here is one weapon in your arsenal when shaking of the winter chills. Winter warming Butternut Squash Soup! It’s warm, it’s Vegan and it’s Raw!

Warming Cumin, Spicy Cayenne and sweet buttery squash? I’m getting all warm and fuzzy thinking about it!

Add the following to your Highspeed Blender. I use a laser thermometer like this one to ensure I don’t go over 115 degrees.

1 pound of squash cut up into smaller cubes
1/4 teaspoon of turmeric
1/2 to 1 1/2 teaspoons of Cumin
1.5 cups coconut water, almond milk or coconut milk
1/4 cup cashews (optional)
1 bell pepper
2 dates
Juice from 1 medium lemon
1-2 teaspoons of amino acids of choice (optional)

Blend until warm. I use a laser thermometer like this one to ensure I don’t go over 115 degrees.

Add a pinch of Cayenne, Curry, or Chili Powder.

Stay Warm, Stay Raw, Enjoy!

Sun-dried Tomato Garnish
Blend in a high-powered blender:

½ cup sun-dried tomato soaked in 1 cup of water
Add to blender the juice from 1 lemon

Kaffir Lime Leaf

Putting it All Together

Place butternut squash soup in a bowl and add a dollop of tomato blend.

Slice kefir lime leaves as thinly as possible and add that as your last garnish on top of the sun-dried tomato.

Making sun dried tomatoes in a dehydrator

Case of Roma Tomatoes

Few ingredients add excitement to a dish, Raw Vegan or otherwise, As sun dried tomatoes.  In small amounts they can be found just about anywhere and for little cost.

However keeping in line with Raw Foodist ideals they are typically laden with chemicals and added sodium and to be quite honest, in the amounts used by those following a Raw Vegan lifestyle, the cost can add up.  Raw Dressings, Sauces (Like Marina’s Mushroom Spaghetti Bolognese) and Burgers, to site a few examples, quickly eat up the small packets picked up at the local supermarket.

Enter the Dehydrator!  The hero (and answer to the oven) of the Raw Foodist Kitchen.  Making your own sun dried tomatoes is cost effective, you get a better quality product and so rewarding!  You can tweak the spices for different dishes or leave them out if you want them to be versatile!  Your way, right away!  Well maybe not right away.

I’ve compiled a guide that will help you take the guess work out of making your own.  Don’t have a dehydrator?  No worries!  I will be posting a comprehensive review Right here of the one I found and my reasons for selecting it, just Subscribe and you can receive updates so you won’t miss it 🙂


One Case of firm ripe roma tomatoes (Check out my page on Finding Wholesale Produce).

 Italian Herb Blend
  • 1/2 – 1 Tablespoon Himalayan Salt (or salt of choice)
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Thyme
Other options:
  • Curry Powder
  • Zatar Seasoning
  • Mexican Blend
  • Moroccan Blend


If not using organic tomatoes add to a sink full of water and approximately 1/3 to 1/2 cup of white vinegar.
Soak for 15 min or more and scrub with a Veggie Brush.  I like this one.
I’ve found that simply cutting off the top portion works best for me, this removes the stem quickly.
Cut the tomatoes into thirds or fourths depending upon the size of the tomato so that they are uniform.
Place the tomatoes onto teflex sheets. I like these, they are economical and fit my Excalibur perfectly.
Sprinkle a small amount of your spice blend on each tomato.
Roma Tomatoes Ready for the Dehydrator


Set dehydrator temperature to about 140°F for 1 hour then 118 for 20 hours.

In approximately  slide the teflex sheet onto the counter, press tomatoes flat, flip them over and place directly on the tray (without the teflex sheet)

At this point you decide whether to season the other side, keeping in mind that as they dry the flavors condense.
Continue drying until done periodically turning the tomatoes and flattening them gently.
This is important!
Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying so remove them individually as they reach perfection.
You will know when they are done as they will be dry to the touch but still flexible.
Store them in mason jars, or your choice of air tight container.  Please check out my page on Creating your own vacuum system for mason jars Right Here.


Efficient Use of Leftovers in a Raw Vegan Diet

Efficient Use of Leftovers in a Raw Vegan Diet

One thing you will quickly notice when you embark on the path of including more fresh raw fruits and veggies into your diet is the amount of potential waste.  You need a way of efficiently using scraps.

Loved your first drink of Fresh Almond Milk!  What to do with the left over pulp?  Just learned the easiest way to Julienne those Bell peppers!  Oh but the left over tops and bottoms…

Just because you have these leftover scraps doesn’t mean you have to create waste.  To the contrary.  Let’s help you transform waste into wants.

Dressings and sauces:

Dressings and Sauces are a valuable weapon in your war against waste.  I save all of my peppers and zucchini weenies (the stem left over from making doodles), to name a few, in a mason jar in the fridge.  When a dressing calls for a pepper I usually have enough seeds, core and scraps to equal a pepper.  If a sauce is a little thin or I’m trying to reduce the fat from say an avocado I’ll add some of the zucchini weenies.

Crackers and Cookies:

If you think you’d miss your oven on a Raw Vegan diet you’d be wrong. Warm cinnamon buns, sweet or savory pizzas, crispy crackers and warm gooey cookies can not only be had thanks to the dehydrator but they are actually good for you! And not in the way “healthy” snacks and desserts are marketed either.  You can Incorporate Carrot Pulp from your juicer into delicious ginger carrot cookies.  Almond pulp from making Fresh Almond Milk can be incorporated into “cheesy” Crackers.  I will be writing a comprehensive guide on choosing and purchasing a dehydrator so be sure to subscribe for updates 🙂

The possibilities are endless when you take the time to make use of your scraps, seeds, pulps and weenies.  Of course you could always just compost them but where’s the fun in that?

Fun Fruitastic Cereal Bowl

Remember Saturday mornings as a kid? Cartoons and a big bowl of cereal! But now I’m a little older and a little wiser and I know what those grains can do to my digestion.

Not to mention the dairy milk? I’ll do without the cancer and allowable plus content thank you.

Whole fresh fruit, freshly made almond milk and a few choice toppings make this Fun Fruitastic Cereal Bowl every bit as satisfying but so much more wholesome, nutritious and fulfilling.


  • 2 -3 Bananas
  • 1/2 Medium Maradol Papaya
  • 1/2 to 1 Cup fresh Berries of Choice
  • Almond milk as needed (Recipe Here)

Toppings (feel free to add your favorites)

  • Raw Shredded Coconut
  • Raisins
  • Chopped Dates
  • Cinnamon
  • Maple Syrup (optional)
  • Raw Granola (optional)
  • Anything your heart desires

Place fruit in a large bowl, add as much almond milk as you love and scatter the topping around.  Drizzle maple syrup if desired 🙂

Bon appetite!



Fresh Made Almond Milk

What could be better than fresh wholesome milk.  Creamy.  Satisfying and healthy right?  For years we have been led to believe that Dairy milk is nature’s most perfect food.  After watching Forks Over Knives and reading the China study I now know differently.  But thanks to the amazing Almond we are no longer faced with doing without when it comes to milk.  In fact we now have more options than ever and Almond milk is no exception.  Full of Calcium, cholesterol free and oh so good!  And making it couldn’t be easier with these two simple ingredients and two simple tools.

Ingredients to make approximately 1 quart:

  • 2 Cups of raw almonds (soaked overnight or for 8 hours)*
  • 3 Cups of clean fresh water*


  • High speed Blender such as Vitamix, Ninja, Nutribullet RX, etc.
  • A Nut Milk Bag (I recommend Eco Bags found here).

Simply add your soaked nuts to your blender and blend for 1 minute on high.  Pour through the Nut Milk bag and tighten the end firmly.

Now it’s time to milk.  Simple knead and squeeze the bag until all that is left is the pulp, but don’t throw that away!  Save it in the fridge for Crackers!  Subscribe to my Blog so you can receive updated recipes 🙂

I usually milk into a large bowl then pour it back into the blender.  This makes it easier to pour into mason jars which make perfect milk jugs.

*You can simply double the ingredients to make a full two quarts of Milk.

The Tiny House Vegan Raw Deluxe Pancakes

6-9 Ripe Plantains 1/4 Cup Chia Seeds

1 Tablespoon Cinnamon

5-6 Medjool Dates
Nice cream

Raw walnuts soaked at least four hours

Maple syrup

Sliced strawberries
Slice and add half of the plantains to a high speed blender along with all of the Chia seeds. Blend until smooth.
Add Cinnamon, Dates and remaining plantains to blender and blend until smooth. Let sit at 5-10 minutes to thicken.
Divide the batter up into pancakes depending on the size you wish, the size around doesn’t matter as long as you keep them around 1/2 inch thick.
Dehydrate at 115 degrees for 8- 10 hours or until done, rotating half way through. You may want to circulate the trays if one is getting more done than the rest.
Top with nice cream, mix the walnuts and maple syrup together and drizzle over nicecream.

Raw Vegan Tropical Pizza!

This is SO good and satisfying

Here Is the crust recipe 🙂
TRA Patented Raw Pizza Crust (1 big crust, serves 2-4)
3 big Zucchini (1.5 lb / 680 g)
1 big Tomato (.33 lb / 150 g)
Full handful Sun Dried Tomato’s (1/2 cup)
Small handful Basil
2-4 leaves of Oregano
6-10 Chives or 3 Green Onions
2 handfuls Raw Pumpkin Seeds
2 Medjule Dates (be sure to Pit)
To start make noodles out of the 2 straightest Zuchini’s (or 2/3’s of the zuchini’s total).
Next make the sauce (or invent your own sauce) by blending the Tomato with the rest of the zucchini, add the Dates, Sun dried Tomatoes and Pumpkin Seeds, blend till smooth. Last add the Chives and the herbs, Pulse blend these to retain maximum flavour.. over blended basil gets bitter and less flavorful.
Mix the sauce with the noodles well and place on a Teflex Lines Excalibur Dehydrator Tray.
Form a Thick Pizza Crust by pushing the noodles down, As shown, Carefully making sure it is uniformly thick, with a thicker “crust” edge if preferred. The crust should be about 1/2 inch thick in the middle.
Place in the Dehydrator at 118, at about 6-8 hours in rotate the dehydrator sheets and turn them around to evenly dry. At 16-18 hours Flip the raw Pizza Crusts (they should be fully dry on top) place a extra tray on top, flip and carefully peel off the teflex Sheet. Continue to dry for 1-3 hours or until dry on the bottom side..
The whole process can take 21 -24 hours.. best to start before dinner the day before you want to have the Pizza Party!!
Once dry your Shell is Ready!!!
Marinade these overnight for the next day. 
Pineapple Marinated veggies:
One large or two small bell peppers
1/2 – 1 lb of mushrooms
1 pineapple cored and chunked (save skin)
Combine in a covered dish, wring the juice over the veggies and refrigerate overnight tossing occasionally.
Dehydrate at 115 for three hours.
Make the sauce while the veggies are in the dehydrator…
For the sauce I threw 
2 cups of cashews
Bell pepper scraps (from the way I cut my peppers 🙂 but you could use one bell pepper), 
The meat of a young coconut, 
1/4 – 1/2 cup nutritional yeast
a squirt or two of coconut vinegar or apple cider vinegar 
few dashes of Namah Shoyu
1 teaspoon miso 
drizzled the coconut water as you blend until You get the right consistency.
To make a Pizza, Line the top of the crust with a layer of leafy greens, I love Spinach and arugila, but any green with medium to large leaves will do. Place your favorite Pasta or Pizza Sauce on top, Such as in my “TRA Retreat Treats” Recipe book, and top with any toppings you like. My Favorite toppings are Green Onions, Diced Red Pepper, Pinapple and Mushrooms!! MMM
Dehydrate for another 2-4 hours until perfectly done, cut and Serve up