#raw vegans

[griffbitch]

you have to be a really arrogant kind of person to think that spending an hour "researching" something on the internet gives you the same level of expertise as someone actually working in that field who's studied that topic for years

[sweet-raw-healing]

Staying youthful through Raw Living Foods:

Dr Elizabeth Lambaer (instagram.com/DrElizabethLive)

Annette Larkins (youtube.com/channel)

Mimi Kirk (youngonrawfood.com, youtube.com/channel)

Dr. Aris Latham (sunfired.com)

Tonya Zavasta (beautifulonraw.com)

John Rose (youtube.com/channel)

[tuxon]

theory: raw vegans have deprived themselves of the joys of cooking so they have to settle for cutting their fruits and vegetables into pointless shapes instead

[inspireme-vegan]

via IG @wholesomelyhealthy

cacao ‘nice cream’: frozen bananas, cacao

toppings: caramelised buckinis, peaches, blueberries

[vero-in-technicolor]

Being a vegan is awesome. But if you ate the same diet as a gorilla, your body would fall apart. Not a very strong argument.

No one is implying to eat the same way as a Gorilla, but that even if you’re raw vegan you can be strong enough to kick someone's ass. 

[letscookvegan]

Raw Vegan Acai Mini Cheesecakes by @pureveganfood 💜

Recipe: Ingredients: Crust 1 cup almonds 1 cup dates 1/2 cup shredded coconut 1 tsp coconut oil Pinch of salt

Acai cheesecake 2 cups raw cashews soaked 2 frozen bananas 4 soaked dates 1 tsp Acai powder 1 lime juiced Pinch of salt

Coconut cream 2 cups young coconut meat 4 dates 1 tsp vanilla extract 1/2 lemon juiced 2 tbsp coconut oil, melted Pinch of salt

Directions: For crust: in a blender pulse all ingredients. Press mixture into mini cupcakes form. Blend ingredients for cheeeecake and add mixture to the crust. Put in the freezer for at least 3 hours. Blend all ingredients for coconut cream until smooth and creamy. This may take 5-7 minutes. Chill for 20 minutes before using. Top cupcakes with coconut cream and enjoy 💜

[letscookvegan]

Nut free Blackberry & Choc Cheesecake Slices by @beautifulsimplehealth ♡ Chocolate layer 1/2 cup coconut meal 1can of (275 ml) coconut cream 1/3 c so far of cocao powder 1.5 -2 tbsp coconut nectar 1/2tbsp raw sugar Blackberry Layer 1-1.3cups frozen blackberries 1 can coconut cream (275 ml) .5 cup coconut meal 1tbsp coconut nectar (or more depending on your sweet tooth) base 1.5 cups pitted dates 2 tbsp coconut oil 1.5 tbsp coconut nectar 1/2 cup oats 1/3 cup coconut meal Using a food processor: Simply blend the base ingredients, press into a medium square or rectangle dish/container put into the freezer while you make the first layer (chocolate) and then smooth ontop of base put into freezer while you make the second layer (blackberry) smooth ontop of first layer and freeze until set (preferably over night). Enjoy!

[letscookvegan]

Vegan Chocolate Frosting Donuts by @treeselovehappiness Ingredients: 3/4 cup softened Earth Balance vegan butter 1 cup packed dark brown sugar 1/2 cup granulated sugar (Our note: you may use coconut palm) 1/2 cup non dairy milk 1 tablespoons apple cider vinegar 3 tablespoons ground flax seed 6 tablespoons water 2 teaspoons vanilla 1 1/2 cups all-purpose gluten free flour (Our note: you may use other GF options: quinoa, coconut, buckwheat flour) 3/4 cup cocoa powder 1/2 teaspoon baking soda 1 cup chopped medjool dates 1/2 hot coffee Preheat oven to 325 degrees F. Cream together the Earth Balance vegan butter and the sugars till light and creamy. Whisk together the non dairy milk, apple cider vinegar, flax seed, water and vanilla and let sit 5 minutes to thicken up. Sift together the flour, cocoa powder, and baking soda. Finely chop the dates. Pour the hot coffee over the dates and let sit for about 5 minutes. Add the flax/milk mixture and the coffee/date mixture to the creamed butter and sugar. Mix to combine. Add in the flour mixture and stir just till combined. Place batter into a piping bag fitted with a 1/2 inch round tip. This makes it really easy to fill the mini donut pans. Lightly spray mini donut pan with oil. Fill 3/4 fill with batter. Bake for 15 minutes for super soft donuts. 20 minutes for a bit firmer. Remove from pans and let cool completely. Dip each donut into desired icing and sprinkles. For the vanilla glaze, combine 1 1/2 cups powdered sugar with 4 teaspoons non dairy milk, 2 teaspoons organic corn syrup, and 1/2 teaspoon vanilla. Whisk till smooth. I also added in a little bit of all natural pink food coloring. Whisk till smooth. For the chocolate glaze, combine 1 1/2 cups powdered sugar, 1 tablespoon vegan butter, 2 to 3 tablespoons non dairy milk, 1/4 cup cocoa powder. Whisk till smooth.