Live Zucchini Pasta with Live Marinara

I love Italian cuisine. It’s hearty, sweet, savory and one of my moms favorite cuisines. She taught me many of her versions of Italian classics. Together we have been veganizing my favorites like eggplant parmesan and lasagna. So now I am taking it a step further and making these dishes raw.

My first post was an Alfredo sauce dish. Now a wanted to try a marinara sauce. Marinara is a wonderful base for pastas, eggplant parmesan, and can be used to dress any salad.


Live Marinara Sauce on Zucchini Noodles

Tools: Mandolin slicer and high speed blender

2 Zucchinis
1 Tbsp lemon juice
1 Red bell pepper
3 medium tomatoes
1 c sun dried tomatoes
1/4 medium onion
2 cloves garlic
4 dates (optional)
4 Tbsp maple syrup (optional)
3 Tbsp basil
1 Tbsp oregano
2 tsp salt
2 tsp pepper

Jullienne zucchini place in a bowl and add lemon juice, a pinch of salt and a pinch of oregano. Put to the side. Blend all the other ingredients for about 4 mins. Add a few tablespoons of water if you want it thinner or add more sun dried tomatoes to thicken and enjoy. Sprinkle with vegan parmesan cheese


Orange Dreamsicle Smoothie

Love this recipe. It’s quick, simple, taste like dairy but it’s vegan and raw.


· 1 peeled orange
· 2 frozen bananas
· 1 c raw almond milk (or favorite raw vegan milk)
· 1 Tbsp raw sweetener of choice
· 1 tsp vanilla extract or 1 vanilla bean

Blend and enjoy

Raw Pad Thai

When I first began my raw vegan journey in 2007 I didn’t have enough variety in my raw meals and I wasn’t eating enough. Now I am taking my time and incorporating new dishes that are inspired by my favorite cooked dishes. Thai is one of my favorite cuisines. This wonderful recipe is a raw version of pad-thai. I mixed a couple different recipes I found online, based on what I had in my kitchen. It was delicious. Not as oily as the cooked version but very satisfying.


Raw Pad-Thai
Recipe inspired by and

· 1 12oz package Kelp noodles
· 1 large Zucchini
· 1 Tbsp lime juice
· 1/4 head of cauliflower
· 1 c broccoli florets
· 1/2 c red cabbage
· 1/2 c bean sprouts
· 1 medium carrot
· 2 radishes
· 1 peach
· 1 stalk celery
· 3 spring onions
· 3 tbsp cilantro
And your favorite fruit or vegetables like mushrooms, bok choy, snow peas, apples or young coconut meat.

Materials needed: Spiralizer or madoline slicer or jullienne slicer and a blender

Vegetable Marinade
·  1 Tbsp maple syrup
·  2 Tbsp soy sauce (or nama shoyu or tamari)
· 1 clove of garlic minced
· 2 thai chile’s minced
· 1 tsp thai basil
· 1 Tbsp olive oil

Peanut Sauce
· 1/2 c peanut butter (or almond butter or sunflower butter)
· 1 Tbsp lime juice
· 3 tsp ginger
· 1 Tbsp maple syrup
· 1 Tbsp soy sauce ( nama shoyu or tamari)
· 1 date soaked, pitted and diced
· 1/2 tsp cayenne pepper
· 3 Tbsp sesame seeds (for garnish)

Soak kelp noodles in warm water and put to the side. Spiralize or jullienne zucchini and pour lime juice over zucchini “noodles” to soften and put to the side. Whisk marinade then chop or jullienne remainder of vegetables and toss with marinade and cover for at least an hour at room temperature or overnight in the fridge. Blend peanut sauce and plate kelp and zucchini noodles then marinated vegetables and pour peanut sauce over and sprinkle with sesame seeds.


Vegan Raw Pudding!



I love this simple delicious dairy free dessert recipe. Experiment with your favorite toppings and flavors when trying this recipe. I love berries with this pudding.

(adapted from Raw Foods for Busy People)

· 1 c cashews (soaked 8 hours)
· 1/2 c coconut water or spring water
· 1 frozen or fresh ripe banana or 1/4 c dates soaked 10 mins
· 2 tbsp raw carob or raw cacao powder
· 1 tsp vanilla extract (optional)
· 5 sliced strawberries for garnish

Put all ingredients except strawberries in blender and blend until smooth. Top with fresh berries.

Almond Milk, Vegan Cacao Shake and Soft Serve Ice Dream.. Whew!

I like ice cream but ice cream hates me. I am lactose intolerant and I’d love to go into all the disgusting details of what that means for my body but I won’t. I had to choose alternatives to dairy. My favorite nut milk is almond. I buy it or I make it myself with soaked almonds, spring water, a high speed blender and cheese cloth.


I have been making unsweetened lately but I have sweeten it with some dates and vanilla extract.

With this milk base I can make vegan and raw treats like soft serve ice dream, shakes, and puddings.



Almond Milk Recipe
· 1 c almonds (soaked in water overnight)
· 3 1\2 c of purified or spring water
· 4 dates (optional)
· 1 vanilla bean or tsp vanilla extract (optional)

· blender (high speed works faster)
· cheese cloth or nut milk bag (I have read that paint strainer bags work too)

Place all ingredients in blender and blend until mixture is white and frothy. Then strain it through a cheese cloth or nut milk bag in a deep wide mouth container. I use a large measure cup.

Cacao Shake

· 1c almond milk (or any raw, vegan milk)
· 1 and 1/2 frozen bananas
· 1 tsp vanilla extract or 1 vanilla bean (cut in half and scoop out seeds)
· 2 ice cubes
· 1 tbsp raw cacao powder
· 2 tbsp maple syrup (or raw sweetener stevia, agave)

Vanilla Soft Serve Ice Dream (adapted from Raw Foods for Busy People)

· 2 frozen bananas
· 1/4 c almond milk ( or your favorite raw vegan milk)
· 2 tsp vanilla extract
· 2 tbsp maple syrup (or raw sweetener like stevia, agave)

Place all ingredients in food processor with s-blade and process until smooth.

Green smoothie


I have been craving a green smoothie for a while and I looked up recipes, used what I had in the fridge, and added a special ingredient that one of my customers told me about. Granola! So good.

Ola’s Green Goddess Juice

· 2 frozen bananas
· 3 frozen small peaches (I used  doughnut peaches)
· 1\2 c frozen green grapes
·  4-5 c fresh spinach
·  2 c coconut water
· 1\4 c granola
Put all the ingredients in blender and blend.

I bake my granola so to make this 100% raw make sure you use dehydrated granola and raw coconut water.




Mini Berry Un-cheeze cake

I love sweets. I never was a cheese cake lover but I got an order to make a vegan cheese cake so I did some research and tried a couple.  The first was a soy-based baked version that came out like flan which I wasn’t crazy about. However, the vegan Graham cracker crust was good. I sweetened it with molasses and even better was the blueberry sauce. (Homer Simpson gurgling.)


I love experimenting and ‘veganizing’ recipes.

I found raw vegan cheese cake by a super cool blogger named Beth who is a conscious omnivore who eats mostly vegetarian and is gluten and dairy free. So these are my versions.





For the berry cheese cake I added a handful of frozen berries to filling and I use double vanilla extract.