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    Super Bowl Party Snacks! Raw, Vegan, Healthy, Easy, & Fun Ideas!

    Rainbow Veggie Platter with Cucumber Avocado Jalapeño Gazpacho:

    • Carrots
    • Broccoli
    • Cauliflower
    • Colorful Sweet Bell Peppers
    • Celery Sticks


    For the Gazpacho, in a food processor:

    • 1-2 small cucumbers
    • 1 ripe avocado
    • 1 green jalapeño pepper (scoop out the seeds!!!)
    • Freshly diced dill
    • Freshly diced cilantro
    • Dried Dill
    • Dried Cilantro
    • Juice of Half a Lime
    • Juice of Half a Lemon



    FullyRaw Vegan Cauliflower “Buffalo Wild Wings”:

    1 head of cauliflower, picked apart by stem or flower


    For the spicy tomato marinara red sauce, blend and then toss onto the cauliflower pieces:

    • 1 cup of sundried tomatoes
    • 1 cup red cherry or grape tomatoes
    • 4-5 orange carrots
    • 1 tsp. tumeric
    • 1 tsp. chili pepper
    • 1 tsp. of dried cumin
    • 1 large tablespoon of paprika
    • 1 small tsp. of ginger
    • Optional: Small clove of garlic
    • Juice of 1 lemon
    • Any herb of choice like cilantro, basil, or rosemary


    After spreading the red sauce onto the cauliflower bits, place these onto a parchment paper on a dehydrator sheet. Dehydrate at 112 degrees for 10-12 hours. Enjoy!



    FullyRaw & Vegan Sweet and Spicy Cheesy Stuffed Poblano Peppers!

    • Use however many poblano peppers as needed. Cut in half and scoop out the seeds. Fill with the following incredible raw vegan cheese! Blend and stuff:
    • 1 cup raw sunflower seeds or cashews (don’t have to be soaked)
    • Juice of one large lemon (approx 3 large tablespoons to taste)
    • 1 tablespoon dried cumin
    • Pinch of Pink Himalayan Salt
    • Add half a cup of water or less as desired



    Blend the following incredients until smooth and then add in and pulse until chunky:

    • Small handful of basil
    • Small handful of spinach
    • Quarter of one diced red bell pepper
    • Small bit of any herb of choice like cilantro, rosemary, or sage


    Stuff this “cheese” into your poblano pepper and enjoy!



    Flax Crackers with the Thick and Creamy FullyRaw Vegan Ranch / Caesar Dip:

    To make the flax crackers, soak approximately 2 cups of raw flax seeds, sprinkle with a bit of Himalayan salt and mix in a bowl. Place a dollop on a parchment paper on a dehydrator and spread out to make the shape of the cracker that you desire. Dehydrate for 10-12 hours at 112 degrees. If you don’t want to make your own flax cracker, they sell raw and vegan flax crackers at most Whole Food Stores! Ask them when you get there!


    For the Ranch / Caesar Dip, blend or pulse:

    • 1 cup raw sunflower seeds
    • Optional: 2 tablespoons of raw cashews or brazil nuts
    • Juice of 1 lemon, approx. 3 tablespoons
    • 1 tablespoon dried dill
    • Handful of fresh basil
    • Half a cup of water
    • Pulse in more herbs as desired!



    The FullyRaw Kale Chips!

    Take approximately 3 heads of kale. Clean the leaves, and place them in a bowl. Then separately, blend your sauce and then massage it onto the leaves. Afterwords, you will place these leaves in your dehydrator for approximately 10 hours at 112 degrees. When you take them out…they will be crispy and delicious and easy to share! Here is the sauce to blend:


    • 1 red bell pepper
    • Half a cup of soaked raw sunflower seeds
    • quarter cup of raw cashews, soaked
    • 1 tablespoon of nama shoyu
    • 1 tablespoon of nutritional yeast
    • Small sprinke of himalayan salt



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