Check out these great recipes from Laura-Jane, the Rawtarian!
- 3 large bananas (peeled)
- 2 medium oranges (peeled – use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
- 1 apple (chopped)
- 1 cup spinach
- ½ cup to 1 cup water
- 1 tablespoon lemon juice
- 1 sprinkle cinnamon
- 1 tablespoon chia seeds
- Add all ingredients to a blender. Place soft ingredients like bananas in first, because that’s what I was taught!
- Blend in your high-speed blender until nicely smooth.
- Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
- Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process.
- Take carafe (Vitamix) to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit un-clean. NEVER! Why? Because then if I’m lazy later on and it’s not clean then I won’t use it, then I won’t know what to make, and I’ll just eat nuts for dinner because I’m too lazy to clean the blender. NEVER store recipes in your blender for this reason.
- This recipe makes quite a large green smoothie; it’s a perfect breakfast for 1 person. This is my go-to breakfast.
The Rawtarian’s Thoughts & Tips:
I have been a raw vegan for over two years. For breakfast almost every single day I have a green smoothie. I am still not sick of them yet, if you can believe that! I can make them super quickly, and I always keep the main ingredients on hand.
If you have any trust in me believe me when I tell you that in order to make a tasty green smoothie you absolutely must have a high-speed blender like a Vitamix or a Blendtec. Otherwise it’ll be chunky, and grainy, and downright disgusting and you’ll have to pinch your nose to get it down.
When it comes to green smoothies, texture is everything and high-speed blenders are going to take a slightly disgusting chunky mixture and turn it into a silky smoothie, like the one in this photo that actually tastes delicious–like a treat. Texture is everything when it comes to this green smoothie recipe.
This may not be the most exciting green smoothie recipe in the world, but it’s what I have for breakfast almost every morning, so I figured that you’d like to know what I have for breaky (Canadian & Australian for Breakfast)! What I like about it is that it’s not too expensive, since bananas are inexpensive here in Canada.
- 1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
- 1 cup dates
- 5 tablespoons raw cacao (cocoa) powder
- 4 tablespoons shredded unsweetened coconut
- 2 tablespoons honey or agave nectar
- ¼ teaspoon sea salt
- Place pecans alone in your food processor and process until the pecans become small and crumbly.
- Add dates to the raw brownie recipe and process again until the mixture sticks together, and the dates are well processed.
- Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
- Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
- Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.
- Store this raw brownie recipe in the refrigerator if it lasts that long!
- PS: For an even more delightful brownie, serve it with my simple, instant raw chocolate icing – Click on the link or see the recipe below.
- Quantity: This vegan recipe would be good for about six small servings. Feel free to double the recipe if you want more or if you want to make it last longer. (I usually double it.)
The Rawtarian’s Thoughts & Tips:
Raw brownie recipe—finally, a raw brownie recipe that tastes like REAL BROWNIES!
I am quite surprised and amazed at how the texture of this raw brownie recipe resembles real brownies—especially after this raw brownie recipe is refrigerated for about an hour or even longer.
My husband thinks this raw brownie recipe needs chocolate icing, but I disagree. I think it’s perfect on its own! (But it is true, everything is better with raw chocolate icing on it.)
You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.
Good luck trying to keep this raw brownie recipe around for longer than 24 hours.
Without further ado, here’s my favorite uber-delicious and simple raw brownie recipe.
- 1 cup dates
- ¼ cup raw cacao (cocoa) powder
- ¼ cup cold-pressed coconut oil (also known as coconut butter)
- ¾ cup water (or a tiny bit more if needed – try to keep at ¾ cup or so though)
- Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
- Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
- Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
- You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.
- This raw chocolate icing is ready to use as soon as you pour it out of the blender. It’s a great raw vegan icing for cakes, brownies and the like! Iced cakes or brownies should be kept in the refrigerator.
Rawtarian’s Thoughts & Tips:
Raw chocolate icing… I am having difficulty understanding how the combination of four basic ingredients could taste so divine.
I mean this raw chocolate icing only contains dates, cacao, coconut oil and water. Sounds boring, right? It must just taste like pasty dates, right?
Wrong! This tastes like raw chocolate icing that you’d get at some high-brow raw vegan restaurant. It has a smooth, chocolatey, velvety texture and sweet, chocolatey mousse-like taste. Plus, it’s really easy to work with and spread.
I was inspired to whip up a batch of raw chocolate icing to go on top of my raw brownies. Yeah, the combination of those raw brownies and this icing is pretty much heavenly. This raw chocolate icing has a very handy consistency–it’s a lot like mousse when kept in the fridge.
This raw chocolate icing could also double as a raw pudding if you were feeling sad and needed to eat some chocolate out of a bowl with a spoon to make yourself feel better.