Raw Tomato Basil Pizza

This fully raw entree (from Ani’s Raw) has been my most intricate one I’ve made to date, so I’m proud of myself.

It’s made up of mainly flaxseeds and celery, with some oregano and water. This is the final pizza crust product after it was dehydrated.

I made fresh marinara sauce, blending cherry tomatoes with some couple different herbs, spread it over the crust, and topping sliced roma tomatoes over the sauce.

Vegan Cheese:
I processed raw almonds, some lemon juice, garlic, and water. The final consistency was similar to feta cheese with its crumbliness. I placed it over the marinara sauce.

I sprinkled pieces of fresh basil and minced garlic all over. And tada, my raw pizza was ready!

Comments on Final Product:
Before I bit into the pizza, I was nervous that it wasn’t going to taste good. After all, it was my first really complex raw dish that I’ve made. (Also, later on, my husband told me he was telling his co-workers that he was scared to eat my raw pizza when he gets home!) After I bit into my first mouthful, I thought…oh wow, it’s actually good! My hubby surprisingly really liked it too. In fact, he said this was his favorite out of all the raw entrees that I’ve made so far. Score!

My reason for keeping this ingredient around in my life:
-Flaxseeds – high in omega-3, which acts as antiinflammatory.
-Tomato – has good antitumor properties.


Raw Ginger Raisin Cookies

Main ingredients include buckwheaties (whole and grounded) and both fresh and ground ginger. I also used 1 apple, 1 banana, and raisins. Blended and mixed all together, and then dehydrated.

Final product is raw, flourless, sugarless, unprocessed cookie!

Comments on Final Outcome:
I thought these cookies were great! Usually, ginger is too strong for me to eat a lot of in one mouthful so I usually need to hide bits and pieces in my food. However,  for these cookies, even though I used a large amount of ginger, the taste was strong but still tolerable. My hubby begs to differ. He felt he was biting into just raw ginger, hehe. I didn’t think that!

My reason for keeping this ingredient around in my life:
Ginger is amazing! It’s a powerful antiinflammatory and a antioxidant, with anti-cancer properties.

Raw Healthy Onion Rings

When I go out to eat junk food and have the option to choose between fries or onion rings, I now opt for onion rings even though french fries used to be my favorite! I think onion rings are just better out of the two since onions have anti-cancer properties and fries are just so high on the glycemic index! Of course, it’s better not to eat them altogether since they’re fried and the onion rings are battered with some sort of white flour that isn’t good for me. So I made an alternative to this!

(from Ani’s Raw cookbook)

Onion rings that are raw! I battered sweet onions with ground buckwheaties. It’s buckwheatIES, as opposed to just buckwheats. The difference? Buckwheaties are buckwheats that I dehydrated. So after I battered the onions, I stuck it in my dehydrator overnight.

Comments on Final Outcome:
I really liked it! It’s softer, not as crisp as the typical onion rings, but it’s good and the batter is light tasting, sort of like tempura. I would make it more often, except for the time it takes with prepping buckwheaties, which I had to soak the buckwheats for hours to remove their enzyme inhibitors (many raw nuts and seeds should be soaked in order to increase their nutrition and digestibility), then dehydrate for hours, then grind them into a powder. It would probably be easier if I made a HUGE bulk of buckwheaties and just store it.

My reason for keeping this ingredient around in my life:
Buckwheat is usually thought to be a grain, but it’s actually a fruit seed! So it’s gluten-free. It has antioxidant power and is a blood sugar regulator.

Acai Bowl

I recently discovered acai bowl while I vaca’ed in Hawaii. It’s so big there (even Jamba Juice sells it!), but I’ve never heard of it here. Anyway, so glad it’s introduced into my life! The one time that I tried it in Hawaii, I tried it at a Health Bar that has been raved as serving the best acai bowl on Oahu. I have nothing to compare it to, but it was SO good that it led me to start making it back at home at least once a week now. I catered it to my own CSD (crazy sexy diet) style.

I blended frozen acai with some frozen strawberries. Topped with fresh strawberries, blueberries, and banana. Then topped with bee pollen and granola (I use raw buckwheat granola since regular granola is processed and has a lot of sugar in it), and then drizzled with agave.

Comments on the Final Outcome:
It’s so good and refreshing. It’s like a healthy dessert. My hubby who is not into any of this raw stuff loves the acai bowl. I included bee pollen because the original acai bowl I tried had it (it was unique to that particular place), but it adds a little pizazz to the bowl.

My reason for keeping this ingredient around in my life:
-Acai – a superfood with 10 times the amount of antioxidant as compared to blueberries
-Bee pollen – it has all these claims that it’s extremely nutritious. I don’t know if there’s actual scientific evidence to back this up, but I’ll still eat it since it can’t hurt.

Terriyaki Zucchini Noodles

(from Ani’s Raw cookbook)

Spiralized organic zucchini (made with a spiralizer)

Terriyaki sauce:
Major ingredients included nama shoyu (which is like soy sauce, but it’s unprocessed), good dose of garlic and ginger, apple cider vinegar, some agave for its sweetened taste (agave is a good alternative to sugar since it has a lower glycemic index)

Raw, organic, unprocessed meal!

Comments on Final Outcome:

I really enjoyed the sauce. I would make that sauce and use it for other entrees.

My reason for keeping this ingredient around in my life:
Well, why not garlic and ginger? Big anti-cancer properties!

Almond Awesomeness

I wanted to try something basic as my first raw cooking experience, so I made fresh almond milk! I’ve found numerous almond milk recipes, using different water base, sweeteners, or almond ratio. I opted for a simpler recipe since I wanted unsweetened milk.

I used raw organic almonds and water (2:5 ratio) and a little bit of vanilla extract. I blended everything together and then sieved the almond milk with a nut milk bag, and viola — I had myself some fresh almond milk!

After making almond milk, you have a lot of almond pulp left over, and that can be used for other raw recipes!

The first time, I used the almond pulp to make banana cinnamon bread. I just mixed the almond pulp, some bananas, and cinnamon in a food processor, then dehydrated it. The end result — raw, flourless, sugarless yummy bread! (I forgot to take a picture of the bread to showcase!)

The second time I made almond milk, I dehydrated the almond pulp, which ultimately made almond flour. I plan to use this to make some raw desserts in the future.

There’s so much you can do with almonds! Hence, the title: almond awesomeness!


Comments on Final Outcome:
I enjoy the simple taste of fresh almond milk. I was thinking of experimenting with other recipes but I think I’ll just stick to the first one I used.
I liked the banana cinnamon bread, but I had such a big batch that I couldn’t eat it all, and then it went bad after a few days.

My reason for keeping this ingredient around in my life:
(I  will have this subsection every time I present a new ingredient in a post. This is also to help remind myself of its importance)

Ounce for ounce, almonds are the one of the most nutritionally dense nuts. They have twice the amount of antioxidants with their skins on, and they’re among the richest source of vitamin E in the diet. They’re also good blood sugar regulators.