Imagine savoring a raw vegan treat while practicing mindful eating, without feeling deprived. That’s the essence of this passion fruit cheesecake. I had a similar experience in Costa Rica a couple of years ago and have been excited to recreate it ever since. From my kitchen to yours, I hope you enjoy this delightful creation!

This is how I celebrate National BLT Day! This is the first time I’ve made it raw by not cooking the mushrooms. Instead, I soaked them in a flavorful marinade and dehydrated them slowly. After dehydrating, I coated the mushrooms with a spicy maple glaze. I made a BLT with lettuce, tomatoes, hempseed ranch, avocados, and this delicious mushroom bacon!

Raw vegan food has never looked so good and also left you feeling full, but not heavy— full of energy. 

I am falling in love with eating raw vegan. I eat mindfully for the first three days of the month, but it’s starting to turn into something I crave more often. No longer does eating raw vegan feel like a challenge. When you take away the titles, it’s just eating whole foods in their natural form that leaves you feeling light, refreshed, and satisfied. This recipe was inspired by my trip to Tulum, where I had a raw pad Thai at Raw Foods. I put my spin on it and created this masterpiece. The noodles were made with zucchini, carrots, and daikon radish, topped with a raw creamy pad Thai sauce, marinated walnut crumbles, bean sprouts, purple shredded cabbage, sweet peppers, cucumber ribbons, chives, hemp seeds, and lime wedges.

While I enjoy spicy dishes, certain heat levels are challenging for me. Serrano peppers and habanero peppers are where I take a chill pill. Lemon drop peppers are about as hot as habanero peppers. We recently cultivated lemon drop peppers, and I was eager to incorporate them into a dish. Combining pineapple, red pepper, and coconut cream creates an exceptional filling that perfectly complements the lemon drop peppers.

The raw version of my Orange Creamsicle Cheesecake