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Fat-Free and Low Fat Vegan Plant Based Recipes

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What Do Raw Fooders Eat Volume 2 Recipes!

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How would you like to visit the homes of 24 busy people who thrive on raw foods, peek inside their  private kitchens, and “spy” on them as they prepare their meals for an entire week?

I’m talking about well-known raw fooders like:

•    Rhonda Malkmus

•    Russell James

•    Elaina Love

•    Philip McCluskey

•    Penni Shelton

•    Tonya Zavasta, and

•    Nathan Crane

Plus, a variety of people who eat 50-90% raw such as:

  • Kemi Nekvapil, a leading speaker in Australia and author of ” Raw Beauty”
  • Myself! (Veronica Grace), author of “Vegan Comfort Foods From Around the World”
  • Lisa Books-Williams, Raw Chef and Vegan Cooking Instructor

Well you might not be able to sneak into their kitchens.

But now, thanks to my friend Nomi Shannon’s groundbreaking latest project you’ll get the next best thing ……It’s her all new collection called:

What Do Raw Fooders Eat? Volume 2

Discover Exactly What the Successful Ones Do

http://whatdorawfooderseat.com/?ref=113

Here’s the scoop. 24 raw fooders kept meticulous food journals for an entire week. (Raw fooders = 50% or more raw.)

This collection will give you hundreds of brand new ideas to thrill your taste buds and shake up your menu plan. You’ll never again settle for the same boring meals, or wonder what to eat. And it’s yours risk free for three full months.

The difference between What Do Raw Fooders Eat, Volume 2 and a recipe book-despite the fact that there are hundreds of recipes in the book-is that you are seeing actual meal plans, not just a pile of unrelated recipes.



Is this the key to your success as a raw fooder? Nomi thinks that it very well might be, and so do I!. Finally, you get to see the full picture. 7 full days of eating from 24 successful raw fooders. 504 Meals! Plus snacks!

Here is one out of the many hundreds of recipes from What Do Raw Fooders Eat, Volume 2:

http://whatdorawfooderseat.com/?ref=113

Strawberry Carob Fig Crunch Parfait

This pretty layered dessert is perfect for entertaining. The best part? It’s nut free*

Layer each part of the parfait with chopped fresh strawberries between the layers and topped with Brazil Nut Fig Crunch.

Blend all ingredients in a blender until smooth and creamy.

*technically Brazil nuts are seeds

 

Layer 1: Carob Hemp Pudding Ingredients:

¾-1 cup young coconut water

¹/³ cup hemp seeds

¹/³ cup pitted, packed dates

¼ cup carob powder

1 teaspoon each: maca and mesquite powders

¼ teaspoon vanilla extract

¹/8 teaspoon freshly grated nutmeg

 

Layer 2: Strawberry Pudding Ingredients:

1½ cups chopped strawberries

¾ cup packed young coconut pulp

¼ teaspoon vanilla extract

2 Tablespoons each: maple syrup and melted coconut oil

1 Tablespoon lemon juice

Directions: Blend all but the coconut oil until smooth and creamy. Add the oil and blend again to incorporate.

Layer 3: Brazil Nut Fig Crunch Ingredients:

½ cup each: chopped black mission figs and chopped Brazil nuts

¼ cup goji berries

½ teaspoon cinnamon

2 teaspoons each: maple syrup and melted coconut oil (i skip this and don’t use oil)

¼ teaspoon freshly grated nutmeg

Pinch of salt

Directions: Toss all ingredients together

 

This parfait recipe comes from Phillip McCluskey’s chapter in

What Do Raw Fooders Eat, Volume 2.

PS. Don’t forget  Nomi is offering over $200 in bonuses to the first 500 people who buy this amazing collection! And, she is so confident that you’ll love What do Raw Fooders Eat, Volume 2, she’s offering a risk free 90 day warranty. This email is going out to a lot of people, so check it out now

Raw Vegan Blender Applesauce

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This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal or snack for your little one. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.



Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!

Whole Food Rainbow Watermelon Fruitsicles (Popsicles)

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I’m really excited to share this watermelon popsicle recipe with you today. It’s been a long time since I made popsicles (I think the last time I did, I was a kid) and they turned out so pretty! I also just got a new (used) camera to play with and am really impressed with the quality of photos it produces (and the much faster shutter speed).

I had a heck of a time finding some popsicle molds here in Canada. I happened to see a small basic set for at Canadian Tire, but just as I was checking out I found 4 sets of these cute larger style popsicles and quickly snapped them up. I haven’t been able to find the exact popsicle molds I have online, but there are similar types with drip catches and straws available here.

I also got to try out a new natural product. I received some samples of Habitall – All Natural Sugar Replacement, which is aspartame-free, sugar-free, and calorie-free. It’s made with monk fruit, erythritol and polydextrose. Normally I never use sugar replacements such as Splenda or aspartame as they give me headaches and I don’t feel so well after. But for those looking for a calorie free sweetener (that doesn’t have the awful aftertaste of stevia) I think Habitall can be quite useful and best of all there’s no negative side effects. I added a little bit to my all fruit popsicles just to enhance the watermelon flavor, as when they’re frozen it can taste really icy and less fruity.

My watermelon popsicles actually turned out really yummy! Habitall can be used cup for cup as a sugar replacement so I can also see other uses for it such as lemonade, muffins, cupcakes or cookies for those who are looking to reduce calories, are diabetic or are trying to get off sugar in general.

Want A Free Bag of Habitall To Try?

The company also gave me some samples to give away to 2 lucky people. So if you’re interested in receiving a bag to try, just comment below and let me know what you’d like to use it for and 2 comments will be randomly selected to win.

Right now they are doing an Indiegogo campaign to raise funds to help get Habitall into stores at an affordable price for everyone. You can only get it through the campaign for now, but if enough funds are raised in the next few weeks you might see Habitall available soon near you.

Whole food watermelon popsicles are really easy to make and you can use pretty much any fruit juice or puree as the base and diced fruit for added color and texture. Next I think I might try mango puree popsicles with sliced strawberries!

Whole Food Rainbow Watermelon Fruitsicles (Popsicles)

Makes 16-20 popsicles (depending on size) I made 16 90 ml popsicles.

Ingredients:

4 cups blended watermelon puree (about 1/4 medium watermelon) You can also use cantaloupe if desired
1 tbsp Habitall natural sweetener or cane sugar *optional
1 medium ripe ataulfo mango, diced or 2 ripe peaches peeled and diced
1 cup pitted cherries, sliced in half (I used frozen) or raspberries
1/2 cup blueberries (I used wild blueberries)

Directions:

1. Prepare the watermelon puree for the popsicles. Seedless watermelon works best. Blend watermelon and optional Habitall natural sweetener or sugar in a Vitamix or food processor on high until smooth. Set aside. (You can leave out the sweetener if desired.)
2. Dice the mango or peaches (make sure they are ripe or they will be too sour)
3. Portion out the cherries and the blueberries.
4. Assemble watermelon popsicles. Place mango or peach in bottom of popsicle molds, next layer in the cherries halves (or raspberries) and then blueberries.
5. Pour the watermelon puree into the popsicle molds until they are full. Place popsicle sticks on top.
6. Freeze for 6-7 hours.
7. Before serving run the popsicle try under warm to hot water to loosen popsicles from mold.

Enjoy!

Disclosure: I was not paid or given any compensation to promote Habitall. I received free samples to review and to give away to blog readers. I paid for shipping myself. 

What is your favorite flavor of popsicle or what combination would you like to try?

Contest is closed! Winners were Lavisha and Brooke. Congratulations!

Top 10 Healthy Snack Time Alternatives

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I know that for some of you eating healthy all the time can seem like a drag at first. Sometimes you feel fed up with eating only what you’re “supposed to” and what you really want to do is sit back and relax with one of your favorite treats like a bag of potato chips, pretzels, cookies, candy and more. But that can lead to a slippery slope and make it hard for you to get back on track to the path of health (and keep that weight off).

So instead of moping about what tasty treats you can’t snack on, why not be open to trying some new ones? And best of all these are all natural, easy to get and low in calories so even munching on a few to curb your cravings isn’t going to cause you any harm.

Let’s check out some delicious alternatives for those who crave crunchy or sweet snacks after dinner or any time of day.

 

1. Sugar Snap Peas are a great choice because they are naturally sweet and often come pre washed in a bag. Simply open the bag and snack. A handful of these will only run you about 20 calories! (I also like to add sugar snap peas to salads and stir fries for an extra crunch!)

2. Carrot Sticks aren’t just for kids you know! You can enjoy freshly sliced carrots as is because they’re naturally sweet and crunchy. Of course there’s also baby carrots, but I’m not really a fan of how they are processed and created (ugly carrots whittled down into small pieces and bathed in chlorine). The choice is yours and it’s even better if you can enjoy them without any dip at all. A handful of carrot sticks will run you only 26 calories.

3. Celery Sticks are often popular in veggie trays but are usually served with high fat dips such as ranch dressing, Caesar dressing, peanut butter or Cheeze Whiz.  Try to wean yourself off of those calorie laden dips and enjoy the crunch and natural flavor of celery sticks just as they are. If you’re craving potato chips they are a nice substitute for that crunch you desire and are just 10 calories a handful.

4. Fat Free Potato Chips So what do you do when you feel like you will actually go crazy if you don’t have a potato chip? Well I suggest you make your own in that case. Fat free potato chips are not quite as addicting (because they contain no oil) and at only 30 calories a handful they are truly a guilt free alternative to the store bought kind.

5. Cucumber Slices are a refreshing snack or addition to a salad especially in the warmer months when you’re looking for something light and juicy. Half an English cucumber or a few mini seedless cucumbers sliced up are a great choice over high calorie packaged snacks at just 8 calories a handful.

6. Cherry Tomatoes are naturally a little sweeter and more flavorful than large tomatoes and can make the perfect finger food for both children and adults. You can eat them as is or sprinkle a little pepper on them for flavor. At just 13 calories a handful you might be glad you switched!

7. Bell pepper slices are not just for stir fries and fajitas! They are naturally sweet and zesty and don’t need any seasoning or dip to be enjoyed. Bell pepper slices come in at just 19 calories a handful.

8. Strawberries and berries are nature’s candy and good all on their own. Once you start removing excess sugar from your diet you will find they can taste just as sweet or even better than candy with their fresh juicy flavor. A favorite after dinner treat of mine is just a bowl full of berries. At just 24 calories a handful (raspberries 32 a handful) it’s probably the best dessert choice you could make!

9. Fresh sliced apples are often easier to eat and more enjoyable once you cut up. A favorite for children and a great snack before or after a meal, apple slices are only 29 calories a handful.

10. Grapes are a great choice for a sweet snack when you’re cravings kick in because they’re filled with not only vitamins and water, but fibre that will leave you more satisfied than candies will. In summer I like to wash, dry and de stem grapes and freeze them for a natural frozen dessert. The sugars in the grapes will naturally crystallize and are great as a frozen treat or as ice cubes for filtered water. A handful of grapes is just 52 calories.

So how can you best utilize these healthier snacks to ensure you stick to your new found healthy eating plan?

  • Plan ahead and purchase some of these each week
  • Wash, dry, peel or chop and place in sealed containers in the fridge
  • Take your favorites along with you to work or while doing errands (so you’re less likely to buy something on the run)
  • Next time you go to the fridge for a snack, choose one of these instead
  • Mix it up, try different fruits and veggies each week!
I know it sounds so simple, but many people can benefit from having healthier foods within arms reach when hunger strikes. We all know too well how easy it is to give into weakness when we are hungry and cranky, so do yourself a favor and plan ahead!

 

Some of you may be wondering what about other snacks such as nuts, trail mix, dried fruit etc. The answer is, if you’re trying to lose weight, these foods are too rich in calories and too small in volume (compared to fruits and vegetables) to really satisfy your hunger when compared to the above suggestions. The idea behind successful weight loss is to eat less calories than you burn and using high water content, high fibre foods instead of calorically dense foods will help you get there. I prefer to use nuts and dried fruit in small quantities as part of a meal such as a garnish for salads or oatmeal so I am less likely to over eat on them. So choose low calorie high fibre, high water content snacks instead.

 

What’s your favorite healthy whole food snack? Do you plan ahead and stock your fridge with fresh sliced vegetables and pre washed fruits?

 

80/10/10 Recipe: Raw Vegan Persimmon Fruit Pudding

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We’re coming into persimmon season soon, so I highly recommend trying them this year if you haven’t yet. You can find persimmons at Asian markets or specialty ethnic grocery stores.

Persimmons look rather like an orange-red tomato and are short and fat. When they are unripe, they will be rock hard and VERY starchy and need to be cut with a knife. Some people like the Thais enjoy eating fuyu persimmons raw in salads more like a vegetable, but personally I find they leave an awful starchy film on my tongue. So I prefer to only eat persimmons that very ripe, when the starch has fully turned into sugar and they are so delicious this way.

This persimmon pudding tastes 1000 times better than it looks, trust me! You can use ripe fuyu, or hatchia persimmons for this recipe, but I used fuyu. It took me about a week and a half to ripen them on my counter until they were soft, juicy and wrinkly on the outside.

 

This recipe is featured in my upcoming DVD series Savory Raw Dinner Recipes!

Raw Persimmon Pudding

Serves 1

This makes a great small breakfast, snack or dessert.

Ingredients:

2 fuyu persimmons, very ripe
1 banana, fresh or frozen
1-2 tbsp raisins
dried coconut (optional)

*Only use ripe persimmons. They will be very soft, a little wrinkled on the outside and look overripe, but I assure you they are not. They are absolutely amazing blended when they are at full ripeness. If yours are still hard or slightly hard, leave them alone until they are very soft!

Directions:

1. Slice the persimmons in half, scoop out insides and put into Vitamix or blender.

2. Add banana and blend on high. (For a nice cool pudding, use a frozen banana)

3. Top with raisins and coconut or fruit of choice.

Enjoy!

80/10/10 Recipe: Fat Free Raw Vegan Blender Applesauce

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This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.

Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!

 

Fat Free Raw Vegan Mango Cilantro Salsa

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FTC Notice: This blog post contains affiliate links and product links that go to supporting the blog.

This raw vegan mango salsa is probably my favourite ever.  When you have delicious ripe mangoes mixed with the cilantro, red onion and tomatoes it’s heaven.  I serve this on many things! Salad, lettuce wraps, cabbage bowls, as a dip etc. Try this out you will love it!


This recipe is also featured in my Savory Raw Dinner Recipes book and dvd set.

If you’ve never seen an ataulfo/champagne mango before this is what it looks like. You can generally find these in the grocery stores or Asian markets from April to July/August in North America. Outside of that season, they tend to get brown spots and are bad inside, kind of like bad avocados. They taste MUCH nicer and sweeter in season. I love putting these types of mangoes into my plant-based recipes in homemade salsa for burritos, tacos, or burrito bowls.

How To Tell If An Ataulfo Mango Is Ripe:

This type of mango will turn pale yellow to light orange on the peel. It will be soft to the touch and smell fragrant. You should only cut open this mango when the skin starts to wrinkle and look “old”. Trust me then it will be juicy and sweet. If you have any that get black spots on the skin keep them away from other mangos so they don’t spread. As it ripens the black spots will spread. Cut these parts out and don’t eat them.


 

This is what an ataulfo mango looks like when cut open. It is stringless unlike the Kent or Tommy “red and green” skinned mangoes. And is much more delicate.

Raw Vegan Mango Cilantro Salsa

Serves 2

Ingredients:

1 ataulfo/champagne mango
1 small tomato, deseeded, diced
1/4 cup red onion, diced
1/4 cup cilantro diced
1 clove garlic, minced


Directions:

Score the mango into cubes and cut off with a knife or spoon, or peel the mango and use square plate or veggie chopper to cube. Combine ingredients in a bowl and mix gently.

Variations: 

Thai, Filipino, and Indian Honey mangoes are of the same family, you can certainly use these mangoes as well for this salsa. It is much better with a stringless variety, so these are my first pick over the “red and green” style mangoes.