Mmmmm I looked up some Raw Snickers recipes and this is the video I watched and got the recipe from. I don't think it really tastes like a snickers but it is still so good! I'll probably keep playing with the recipe because there are definitely some awesome possibilities here!

1 C melted cacao butter (you'll probably have to order this)
1 C raw cashews
1 C raw honey (I used 1/3 honey, 1/3 agave, and 1/3 maple syrup)
1 C cacao powder
1 C rapadura (sucanat, whole cane sugar..)
1 C almonds chopped (You could use peanuts here, in the video she uses pecans. I used 1/4 c almonds, 1/4 c sunflower seeds, 1/4 c pumpkin seeds, and 1/4 c rolled oats)
2 tsp vanilla (the video shows her using a vanilla bean)
1/2 tsp salt

Blend the cashews and honey together. Then combine everything in a bowl and mix well. Put this in the pan of your choice and you can either freeze or put them in the fridge.

Banana Chia Pudding

Blend:
1 C nut milk (I make my own almond milk)
1 banana
1/2 tsp cinnamon
1/2-1 tsp vanilla
a squirt of agave

Pour into a container and stir in 1/4 C chia seeds. Let this sit in your fridge for at least 10 minutes while the chia seeds absorb the liquid. This recipe is another one of our favorites, my son and I literally fight over the spoon while we eat it! Chia is one of those crazy awesome superfoods!. Here's a website that gives a great explanation and such.

Marinated Broccoli Salad

3 heads of broccoli cut into small florettes
1/4 C minced red onion
1/2 red pepper, chopped

Marinade:
1/2 C olive oil
1/4 C lemon juice
1 tsp sea salt
1 clove of garlic, crushed
1/8-1/4 C hemp seeds, slivered almonds, or white sesame seeds

Soak the broccoli in hot water while you make the marinade, then drain. Put everything except the seeds in a container with a lid and marinate for 4-6 hours or over night. During this time I shake the container a few times (whenever I think about it) so that everything is well coated in the marinade. Toss with the seeds or almonds just before serving.

Broccoli is high in nutrients such as vitamin C and vitamin A, folic acid, and fiber. Broccoli is an important calcium source for those who don't consume dairy products.

NEEDXKNOWLEDGE=MOTIVATION

recipe courtesy of Jaylene Johnson

Here is one of the easiest juices to make (and clean up) and one of the best for you! Watermelon is the most alkaline of any fruit or vegetable which makes it a great aid for overcoming any acid condition. If you buy organic watermelon use the rind and seeds as well. Watermelon rind is rich in protein, vitamins A, B, C, enzymes, minerals, and chlorophyll-which is the ingredient that makes it more easily digestible. Watermelon helps to eliminate uric acid and to dissolve deposits that have accumulated because of faulty diet and lifestyle. (Information from Dr. Ann Wigmore's book Rebuild Your Health)

Watermelon Juice

Simply fill you blender full of watermelon and blend!

My husband said I needed to make a post about green smoothies because they are the best way for a "normal" person to get all that healthy goodness in them. And he's right! If you're going make one change in your lifestyle, start making green smoothies! I can't say enough about them. Robyn Openshaw (greensmoothiegirl.com) has been traveling all over the country promoting green smoothies and a whole foods lifestyle. Check out her website, I promise it'll be worth your time!
This is the green smoothie that I make the most. My son always drinks this one the best of all the green smoothies I make. 

Banana Romaine Smoothie

1 head romaine lettuce
Fill 2/3 blender full of water-over the top of romaine
1 or 2 stalks of celery (opt.)
4 or 5 bananas
Dates to taste, app. 1/2 C (I use a little less than that)

Blend romaine, celery, and water until smooth. Add bananas and dates and blend slightly to make chunks. I prefer having my smoothie this way (kind of a chunky smoothie) but my boys don't so I blend everything until smooth. I don't always follow this recipe exactly, I usually halve it and use part fresh bananas and part frozen. This time I also added some baby bok choy, which my husband didn't think was a very good idea.

recipe courtesy of Jaylene Johnson

This is the soup I made for dinner tonight. A lot of people struggle with raw soups since they are served cold rather than warm. This is the main raw soup that I make, occasionally I try others but this one I make on a regular basis. Tonight I even put it in my two year old's sippy cup thing (it has a straw) and he drank it like a smoothie.

Tomato Basil Soup (I halved this recipe)

6 C seeded and chopped tomatoes (I didn't seed mine)
1 1/2 C nut milk
1/4 C fresh basil or 4 tsp dried
2 T fresh oregano or tsp dried
1 T agave nectar or 2 medjool dates
1 1/2 tsp sea salt
1/2 tsp crushed garlic
2 T olive oil
Freshly ground pepper to taste

Place all the ingredients except the olive oil in a blender and blend until smooth. Then with the blender still running, pour the olive oil in slowly to emulsify. If you have a high powered blender you can blend for 2 minutes for a warm soup. Garnish with the pepper. This soup will last for 2 days in the fridge.

And I had to post this picture of my baby sharing his brother's green smoothie. He loves chewing on the straws of these cups and tonight he actually got a couple sips of smoothie. Just getting those taste buds off to the right start!

Collard Hummus  Wrap

For the hummus:
2 C soaked sunflower seeds
1/2-3/4 C soaked and peeled almonds (I didn't peel mine)
1/4 C water or rejuvelac
1/2 C lemon juice
1/2 C tahini (I used about 1/4 C)
3 small garlic cloves
1 tsp sea salt

Put the sunflower seeds and almonds in the food processor and process until quite fine, add in the lemon juice, and additional liquid as needed. When it reaches a good consistency add in the pressed garlic, tahini, and salt, then process again until well combined.

To make the collard leaf more "wrap friendly" cut the stem out from the inside of the leaf by sliding the knife down the length of the stem, careful not to cut clear through the leaf.

Fill the collard with hummus and add your favorite toppings; I added onion, avocado, and tomato. Then wrap it up burrito style and enjoy!

recipe courtesy of Jaylene Johnson

Lime Mousse

2 1/2 avocados
3/4 C agave or honey
1/2 C lime juice
Zest of 2 limes
1/2 tsp salt

This recipe is from Melissa Chappell's book Faves. Check out her website here.

Process all the ingredients in a food processor or high-speed blender until whipped (I prefer using the blender, and make sure you have a spatula handy because you'll probably need to help it along). Serve right away with strawberries or freeze overnight and scoop like ice cream. Serve the frozen version with fresh strawberries or thawed frozen berries, mashed into a sauce.

"The only person I can really transform is myself. However, I have unlimited power over myself; and I see infinite possibilities to better myself. If every one of us keeps improving individually, together we can change the world."  -Victoria Boutenko in 12 Steps to Raw Foods

This recipe is one of my favorites! It's super simple, easy, and delicious! I usually half the recipe when I make it for myself. 

Cucumber Salad

2 or 3 medium avocados cubed
1/2 medium size sweet onion diced
2 cucumbers diced (I like to cut them fairly thin)
3 or 4 tomatoes (opt. scooping out the inside will make it less juicy)
Salt to taste

Mix all the ingredients in a bowl and eat immediately. If I don't finish it in one sitting then I have it for lunch the next day, it doesn't last much longer than that in the fridge.

And here's a great article on sprouting if you've never done it before or need a little more instruction (for use with my first recipe posted).

Fresh fruit and vegetable juices

Juicing is something that I started doing and immediately saw huge positive changes in my health. I lost weight, improved my digestion, mental clarity, I have more energy, and just feel great! Fresh juices are loaded with vitamins, minerals, enzymes, anti-oxidants, diuretics, chlorophyll, and the list goes on. There are tons of books and websites on juicing, here's an article I like from the website Hungry for Change. At the bottom of the article there's a list of different juicing combinations, which can be super helpful if you're just starting out. I like to juice every morning if I can. I've recently recruited my two year old to help and he loves it! Here's the juice we made this morning. (The red color is from beets.)

                                                       

     

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Lentil Salad

1 cup sprouted lentils (I actually used the Pro-Vita Mix by Life Sprouts which contains Adzuki beans, peas, lentils, mung beans, triticale, wheat, and fenugreek.)
1-2 green onions (I used 1-2 T white onion)
2 T olive oil
2 T lemon juice
1 tsp onion powder
1/2 tsp cumin powder
1 tsp sea salt
1 cup diced tomato
1 cup diced avocado
1/8-1/4 cup minced parsley, basil, dill, or cilantro
1/2 carrot thinly sliced
1 stalk celery thinly sliced

Mix all the ingredients together in a bowl and adjust the flavors to your liking! Sprouts are a great addition to your diet, they are jam packed with nutrients and are the perfect thing for food storage!

recipe courtesy of Jaylene Johnson