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Rainbow Veggie Platter with Cucumber Avocado Jalapeño Gazpacho:
For the Gazpacho, in a food processor:
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:
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!
Blend the following incredients until smooth and then add in and pulse until chunky:
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:
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: