How do you like ’em Apples? 🍏 🍎 🍎 As a Raw Apple Sauce Recipe of course 🍎

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Apple sauce is not just for babies. Yes I too devour a tablespoon of apple sauce once and awhile. It’s one of my staple sauces in my fridge. As the saying goes,” I put this sh%$#t on everything!”  I add it in my shakes, my porridge, I add it to my raw bread recipe and in my raw yogurt (yes I will post my own raw yogurt and bread recipes soon, you just have stay tuned and visit weekly). But this is not like any other apple sauce, it’s my power drug. I added a few essential ingredients that we take for granted. For instance I added celery for an additional crunchy water texture even though you hardly taste it. As well, I added turmeric for it’s amazing health benefits, one of them being that it promotes radiant skin! And I also added other spices like nutmeg, cinnamon and cloves to get that apple pie savory taste! But enough about the recipe, your probably wondering how celery would taste in this apple sauce. Well you just have to try it!


Quick facts on Celery

Celery is a plant->The seeds and the plant itself are dried or pressed into oil for use as medicine

It’s a stress reliever-> Yes it is, it promotes relaxation! With it’s mineral content like magnesium and the essential oil in it, it helps calm down the nervous system. For better sleep results, eat celery at night!

Reduces inflammation-> If you suffer from any joint pains, gout, acne, asthma, lung infections, or even a headache, eating celery will help relieve it



Raw Apple Sauce

Tools: Food Processor or Magic Bullet, a glass jar

Note: Food processor is way easier to use for this recipe. If you’re using a magic bullet you would have to stop several times to get the right consistency

1 apple
1-2 celery sticks
juice from a lemon
3 medjool dates ( the real kind with no glucose
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of salt
a dash of cloves
a dash to 1/8 tsp of turmeric (optional)
1/8 cup water (optional)



(1) Add all the ingredients in the food processor and process. It’s optional to add water to facilitate. Stop occasionally to scrape the sides.

If your using a magic bullet, then add the ingredients a bit a time. Add the celery, apple and lemon, then process. You may need to add 1/8 cup of water to facilitate. Stop to scrape the sides. Add the remaining of the ingredients and process. I made mine a little tart so you can add a little more or less of the spices.

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(2) Pour the sauce into a glass jar and voila! Store in the fridge for up to 5-7 days.

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Make it Stirred not Fried 🍜..Raw Stir non’Fry


non stir fry




I’ve posted many desserts, how about some other dishes! Here’s another recipe I encountered in one of my many raw food websites. Your probably wondering, why don’t you have your own recipes? Well everyone has to start from something. So here’s another one of my favorite raw food websites, great for beginners, “RawAmazing”. It’s a raw veggie stir no fry! No pan, no stove, gluten free and rice free!! Your probably wondering why? Because there is much more nutrients in raw vegetables then when it’s cooked! Also, one of the main ingredient is soya sauce however if your against soy products, there is another product that serves it’s purpose. It’s natural, raw, it looks and tastes like soya sauce, but it’s not soy. This product is soy-free and made from raw coconut tree sap and it delivers! You can purchase the product in any food store or you an purchase in bulk order here, Coconut Secret, Raw Coconut Aminos, Soy-Free Seasoning Sauce, 8 fl oz (237 ml) (3 PACK)

Now go ahead and spoil yourself Raw’tn!

Quick Facts On Parsnips:

☞Related to the carrot family, they are white in color and sweeter than carrots

☞Rich in vitamin C and Vitamin B-complex such as Vitamin B-6,thiamin, and pantothenic acid as well as vitamin K and vitamin E.

☞Rich in minerals like, iron, calcium, copper, potassium, manganese and phosphorus.

☞Great for your weight loss, immune system, heart health and high in dietary fiber.


Non-Stir Fry

Tools: Food processor, 1 small bowl, 1 large bowl, whisk, Julienne String Peeler, knife

2 parsnips
Head of broccoli
1 carrot
3/4 cup of sliced mushrooms
1 cup of 1/2″ chopped pea pods
2 shallots diced

Sauce Ingredients:
1/4 cup olive oil
1 Tbsp honey
2 Tbsp nama shoyu  or tamari or “Raw Soy-Free Seasoning Sauce”
1 Tbsp sesame seeds (optional)
Splash of sesame oil (optional)



(1) Prepare the marinate by adding all the sauce ingredients in a small bowl and whisk.




(2) Break apart the head of broccoli into small, bite size pieces. Add the broccoli and sliced mushrooms in a large bowl and pour the sauce. Mix and let it marinate for 10 minutes.


broccoli and mushroom marinate


(3) Peel and cut the parsnips into chunks. Place the parsnips in a food processor and process until it’s coarsely chopped. It should resemble like rice.


chopped parsnips


(4) Peel the carrots and use the Julienne Stringer peeler and cut into 1″ strips. If you don’t have a string peeler, just use your knife and cut the carrots into thin matchsticks  1″ strips.


string peeler and carrots

(5) Prepare the other ingredients (carrots, pea pods, shallots, parsnips), place the remaining of the ingredients into the broccoli and mushroom marinate and mix until it’s all well coated.

This is optional but sprinkle black or white sesame seeds on top of the salad and add a splash of sesame seed oil for more taste. Enjoy!


stir non-fry mix




Fashionably Converted 🔄 -5 Ways to do it👗-

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Short Story on my new clothing line

I’ll make this short and sweet!

You: “Where’s the raw recipe this week?”

Me: “Yes it’s a food blog but out of a million other raw food blogs I am making this a unique site by incorporating sustainable clothing, jewelry and beauty DIY!

When I was young I would design multi purpose, reversible clothing, which I enjoyed wearing.

Forward 25 years later, I am designing convertible clothing called “Fashionably Converted””

It’s spoiling yourself raw’tn from the inside out!


The Long story with an “Awwww…. moment”

You are probably wondering why I am posting a dress and not my weekly raw recipes. Yes it is a food blog, but somehow since there are sooo many other food blogs I had to make this site stand out. In my “About” page I mentioned that I am also a fashion designer. I make custom clothing and I do alterations for my local clients. But somehow through my raw food journey I discovered many facets about living a natural, humble lifestyle. I used to spend so much money on many items that I hardly wear or consume and I end up throwing it out. So I went back to my roots. Wearing clothes that serve a purpose and that will maintain longevity. I went back to basics.

Ever since I could remember, I grew up having my clothes made by my amazing mother. While kids would get spoiled once a week in toys stores, my mother would treat me by going to our local fabric store down the street. I would be in awe and I would run from one fabric to another knowing exactly what I wanted from each textile. And it wouldn’t be a simply apparel, I would make sure it would be practical and one of a kind! I would design clothes that were used in multiple ways so I wouldn’t make my mother break her budget. I remember one of my first designs that came to life was my “New kids on the Block” green reversible coat. I was in love with an all boy band named “New Kids on the block” and so I made my mother make a reversible coat with the name of the band on the hem of the coat. The coat itself was interchangeable, I can wear it inside and out.  I also designed many jumpsuits which back then wasn’t very modern or stylish but deep down I believed that this was going to be the norm some day.

Fast forward to 25 years and I am designing pieces that are back to basics. Multi way clothing that will accommodate your lifestyle, your body shape and your bank. It’s everyday apparel that can be extended in a weeks worth of clothing. I believe in clothing that serves a purpose, yet still be fashionable. So here I am posting my love for convertible clothing called “Fashionably Converted”. Eventually you will be to purchase my line! Stay Tuned!

So enough about me, here’s my first apparel post! A dress that I frequently wear long, but somehow, I made it versatile wearing it in many ways. Because of it’s single side slit, and stretchy material I can wear many ways See below!

Converting: A Long dress to short, 5 ways to do it!!

Fitted, stretchy fabric,
Long dress has a slit on the left side.

This long dress can be warn as is or you can play with the hem and make it any length you desire. Love this dress, since it’s great when traveling and it can be styled up or casual!

(1) Long Look: Leave as is

(2) Ankle fitted look: Take the bottom hem and tie it on the side

(3) Knee length look: Take the hem, and tie it to desired length

(4) Short look: To make it into a short look, fold the hem all the way up to your waist from the inside to make it your desired length.

(5) Angular gem look: Start from the hip level and take the fabric and pull up until desired look.




“Pick me up”a Tiramisu 🎂 Cake..It’s my BD!🎉

raw tiriamisucake

It’s my birthday!! And I would like to celebrate by sharing one of my favorite cakes, Tiramisu! Being from Italian descent, my mother used to always make this cake for me on my birthday! And so I like to return the favor by making a healthy version of it! This is one of my first attempt into raw food recipes back in the days, so I would like to give credit too thisrawsomeveganlife. I have changed the measurements and some of the ingredients according to my taste buds, but feel free to experiment. When following the recipe, the texture is exactly the same as the original. However you can add a bit more sweetness and alcohol to make it just like the real thing. So enough about me and this recipe..scroll down and enjoy the cake.

Quick Facts on Tiramisu

☞Tiramisu in italian means “Pick me up or lift me up”
☞It’s an italian dessert that is made of ladyfingers flavored in coffee, layered with mascarpone cheese and cocoa.


Raw Tiramisu Cake

Tools: Food processor, spatula, high speed blender, dehydrator, plastic food wrap, loaf pan (I used a loaf pan of 8 1/2″ X 4 1/2″, 2″ depth)

Crust Ingredients
3/4 cup of oats or walnuts or both
1/2 cup raisins
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans)
1 Tbsp of agave (or sweetener of your choice like maple syrup or honey)
1 Tbsp of brandy (optional)

Ladyfingers Ingredients
3/4 cup oats
1/2 cup dates
Pinch of salt
1 Tbsp vanilla extract
1 Tbsp of brandy (optional for taste)
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans for taste)

Vanilla cream Ingredients:
1 cup of cashews or young thai coconut meat or a combination of both
1 cup of water
4 Tbsp coconut oil
4 Tbsp of agave or sweetener of your choice (honey or maple syrup)
1 Tbsp vanilla extract
2 tsp soy lecithin (recommended to thicken the mixture)
2 Tbsp of raw cacao powder to dust over cake


*Coffee Preparation:
(1) Take a couple of coffee beans and let soak in water overnight, strain and use the liquid and beans for the requested ingredients


soaked coffee beans


Lady fingers Directions:
(1) Prepare your lady fingers. Add all the ingredients (I also added 2 or 3 coffee beans for more flavor) in the food processor. Process and stop occasionally to scrape the sides by using your spatula. Process until it becomes a dough like mixture.


Ladyfingers dough


2) Form the dough into rectangular “ladyfingers” so that it will fit into your loaf pan. Dehydrate the ladyfingers for 1-2 hrs on 145F.

Lady fingers Dehydrating

Lady fingers Dehydrating


Crust Directions:
(1) Add the oats (or walnuts or both) to the food processor. Process until it becomes a fine powder.

Crust into powder

Crust into powder


(2) Add the rest of the crust ingredients (I also added a couple of coffee beans for additional taste, but optional) into the food processor. Stop occasionally to scrape the sides and process until it forms into a sticky dough.

crust dough

crust dough


(3) Prepare your loaf pan, line it in plastic food wrap. Take the dough and press firmly down onto the pan. Set in the fridge.

crust in loaf pan

crust in loaf pan


Vanilla Cream Directions:
(1) Add the vanilla cream ingredients, except for the raw cacao powder, into a high speed blender or food processor. Blend until it becomes thick and smooth. (Note if you use your food processor it will become gritty, therefore transfer the vanilla from the food processor to a magic bullet so it will become smooth).

vanilla cream

vanilla cream


(2) Pour a bit of the vanilla cream just so it covers the crust. Then add the lady fingers side by side onto top of the vanilla cream.

lady fingers on top of cream

lady fingers on top of cream


(3) Pour the rest of the vanilla cream on top of the lady fingers. Place in fridge for at least 24 hours.

cream over lady fingers

cream over lady fingers


(4) When you are ready to serve, gently take the Tiramisu out of the pan, dust with cacao powder, and slice into squares. Enjoy!!

raw tiracake

raw tiramisu cut



What does your Raw 🎎 “Fortune Cookie” say?🈶


Happy Chinese New Year!!  What does your “Fortune” say for this year?? I couldn’t help myself but creating a post about how to make “Raw Fortune Cookies”.

The ingredients I used are the same I used in the “Crepe Recipe”! I just experimented with the crepe, turned them into what looked like a Fortune Cookie, dehydrated them a bit longer to make them brittle and Voila! Well here it is! It’s easy to make and it’s great for kids parties!


Quick Facts On Fortune Cookies
☞The history of the cookie is unclear, but the cookie was introduced in the United States by Japanese bakers that modified a recipe based on a cracker from Japan.

☞Fortune cookies are served at the end of the meal as a dessert in Chinese restaurants in US and other countries, except in China

☞Therefore as quoted by Wikipedia, (couldn’t have explained it better myself). “Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.”[2]


Raw Fortune Cookie Recipe

Tools: Dehydrator, kitchen scissors, paper , 3″ circle cookie cutter

Ingredients: Refer to Crepe Recipe


(1) Refer to Crepe Recipe to make the base.

(2) Use your cookie cutter to press down on the base. This will outline the shape of the cookie. Cut it out with a knife or kitchen scissors.


(2) outline fortune cookie


(3) Take your paper and prepare your fortune strips, 3″in length and 1/4″ in width (or smaller). Cut also the left over scraps from the base to use in your cookie to help create it’s shape.


(3) cutting scraps


(4) Place the fortune strips and the extra scraps in the middle of the cookie. Rub a bit of water along the edges to seal it.

(4) Place fortune paper in cookie


(5) Fold the cookie in half and seal it.


(5) Fold cookie in half and seal


(6) Take your pointer finger and thumb, bend the two open ends together until they touch. When you fold it, it will start to open again. So pinch for 10 seconds and seal it with water if it starts to open. It has to be closed so it can create it’s shape when it’s dehydrating.


(6) Bent cookie


(6) Pinched and closed cookie


(7) Place back in dehydrator for 3hrs at 115F or until completely dry and brittle.  After an 1hr you can start to open up the two open ends a bit since it remained it’s shape during dehydrating. Once cooled it becomes very dry, just like a fortune cookie! Enjoy!

fortune cookie

(7) Cookie a bit opened at ends


References on Fortune Cookies

Like I give a “crepe” 👉this is dehydrated!


Yes…you do need a dehydrator to make this amazing recipe, but don’t turn away just yet! You can use your oven too!! You just set it at the lowest temperature and let it bake for a few hours, it’s like baking a turkey without the mess! Once you get the hang of it, you can make as much as you can and store it for the week!

This recipe only takes 2 ingredients, flax and bananas! The two combined makes for a creamy smooth texture and when dehydrated it makes for a pliable, leather texture that you can eat it as a snack as is.

I am sharing this recipe because this was one of my first recipes I tried after I just bought my dehydrator and it’s amazing!! You are probably wondering, what a waste of money. You can only make dried fruits. I think of it as an investment. Since I bought my dehydrator, I never stopped using it. I made so many recipes and I am still discovering new things. So far I have made   bread, crackers, fruit roll ups, dried fruits, seasoned nuts and seeds mix, eggplant bacon, my famous kale chips and soo much more that I can go on, but luckily I have my blog!



Quick Facts on Dehydrators:

☞Dehydrators are not expensive to run, they run on a heating element, fans and vents. They work together to remove the moisture.

☞The heating element, warms the food causing it to release moisture. The fans then blow out the warm moisture out of dehydrator through the vents.

☞The heating element is controlled by a thermostat, therefore the heat is controlled to a steady temperature by switching on an off periodically.

☞The energy used are dependant on many factors like, food moisture content, the drying temperature, the thickness of the food, the humidity level in the environment, the quantity of foods being dried etc.

☞  Bacteria thrive on moisture and water, so by removing moisture from certain foods, it prevents it from spoiling and it increase shelf life.

☞Check this site out if you want to  calculate the consumption of a dehydrator


If you are still interested in purchasing a dehydrator, you can check my previous post on a  dehydrator!

No do you really give a “crepe” this is dehydrated!



Crepes Recipe

Tools: Dehydrator (Or Oven, instructions below)
Food processor, spatula,
Plastic food wrap,
Parchment paper

2-3 ripe bananas
1 Tbsp of ground flax
1 Tbsp of coconut oil



Dehydrator Directions:

(1) Add the bananas into the food processor and blend.



(2) Add the flax into the puree and process until well mixed.



(3) Prepare the dehydrator solid sheets by greasing it with coconut oil so it will be easy to remove when dried. (If you do not have enough dehydrator sheets then use parchment paper and grease it)



(4) Spread the mixture evenly on the dehydrator sheets, and spread it so it’s about 1/8″ in thickness. Use the spatula, butter knife or in my case I just used my fingers! You want to make sure it’s distributed evenly and smooth, no clumps.  The thinner the thickness of the crepe, the faster it will dehydrate.



(5) Set your dehydrator for 115F,  dehydrate for 3-5 hours or until dry to touch. It should be dry enough so you can easily remove it from the tray, but pliable. It should not be brittle.The outer sides are usually the ones that get dry first. So if it’s ready, start from the side and gently remove the crepes. If it starts to break leave it alone and let it dry for another 30min. to an hour and set it to the lowest temperature at this point.(check regularly)


(6) Once it’s completely dried on one side, remove it from the sheet. If it’s still sticky and wet dehydrate the opposite side for an 1 hr on the lowest temperature.(check regularly) Do not over dehydrate or else it will be too dry and brittle.

(7) Transfer the crepes onto a cutting board and you can cut them up into squares or leave the shape of the crepes as is.

(8) To prepare the crepes, spread any nut butter or chocolate avocado pudding. Top with any fruits, nuts, seeds, cinnamon, coconut shreds or any garnish you have lying around. Roll them up and enjoy with maple syrup!



(9) For storage, use plastic food wrap or parchment paper and roll them up, and store in an air tight container. Keep in fridge for up to.. in all honesty I don’t know for how long you can store it in the fridge. I eat them up right away every morning that it never lasts for more than a week! They are that good!




Oven Directions:

(1) Add the bananas into the food processor and blend.

(2) Add the flax into the puree and process until mixed.

(3) Prepare your cookie sheet. Grease the parchment paper with coconut oil so it will be easy to remove.

(4) Pour the puree onto the cookie sheet and distribute it evenly on the sheet, about 1/8″ in thickness. Use the spatula, butter knife or fingers to spread it evenly. Make sure there are no clumps. (I separate my mixtures into little rectangles so it will be easier to remove and manage, refer to dehydrator pic above.)

(5)Place in the oven at 175F, for 3-6 hrs  or until center is dry, but still pliable. (Note:baking time is dependant on thickness of the crepe and oven, so check regularly)

(6) Once the crepes are dry, remove from the oven and let it cool.

(7) Once cooled, gently remove the crepes from the parchment paper.

(8) Prepare your crepes by spreading it with any nut butter or chocolate spread and garnish with any toppings of your choice!

(9) For storage, wrap them up in parchment paper or plastic food wrap and store in an air tight container. Keep in fridge for about 1 week.


References for oven baked


References on dehydrators

Say “Cheese” 📷 to your Selfie not the Cake…..[berry non’cheese cake recipe🍒]


berry non-cheese cake


Yes folks, this is an egg, flour, gluten and more importantly DAIRY FREE…..and… STOVE FREE…wait for it, wait for it…AHHHHHHH….Crazy I know right!!!! Wow your probably wondering how is this possible?  Why is this called a non’cheese cake and not just a regular cake. Well, what if I told you all the ingredients involved are healthy and it tastes exactly like a cheesecake, that’s why!! Yes, yes, and yes!!!

I discovered this “Raw cheesecake Recipe”, from “The Rawtarian”. Again this was one of my go-to sites when I first started out. ( I did a lot of recipes when I was discovering raw I changed the recipe a bit according to my measurements and taste.


Your probably wondering….What’s in it??
The crust is made up of a cup of nuts of your choice (nuts best used for this recipe are walnuts, almonds, Brazil nuts or a combination of any of the two) and dates. When processed it’s the dates that forms the layer of crust.

The filling is made of …..pure cashews, honey, coconut oil, vanilla and lemon juice! When combined the cashews substitutes the taste and texture of the cheese part in the cheesecake.

Berry Topping
The berry topping is made up of frozen berries, dates and chia seeds. When mixed together this makes for a thick, fruit topping or spread!

Okay enough rambling go to straight to the recipe! ☟



Berry Non’cheese cake recipe


Tools: Food processor, spatula, 8″ round cake pan (or any shape of cake mold), plastic food wrap


Crust Ingredients:
1 cup of nuts (examples: Brazil nuts, walnuts, almonds or a combination of the 2)
4 big medjool dates (or 1/4 cup of dates)
1/8 tsp salt
1 tbsp agave (optional)
1 tbsp vanilla (optional)
1 tbsp almond butter (optional)

( Note: I added the optional ingredients for taste, you can omit it)

Filling Ingredients:
1 1/2 cup of cashews
1/3 cup lemon juice
1/3 cup agave (or sweetener of your choice like honey, maple syrup)
4 tbsp coconut oil

Berry Toppings Ingredients:
1 cup of frozen berries
3/4 cup of frozen berries (for topping to garnish)
3 dates
1 tsp chia seeds
1 tbsp honey (or sweetener of your choice like agave or maple syrup)


Crust Directions:
(1) Process the nuts in the food processor until its fine.

processed nuts only

processed nuts only

(2) Add the remaining of the crust ingredients, dates, salt, (and optional ingredients if you desire, agave, almond butter and vanilla) in the food processor and mix. Stop occasionally to scrape the sides using a spatula. Process the mixture  until it is well combined but still airy. (Don’t over process it. It should still be airy but sticky enough to form a crust)

(3) Prepare your 8″ round cake pan by covering the pan with a plastic food wrap. (This makes it easier to remove the cake from the pan)

(4) Remove the mixture from the food processor and press the mixture down into the pan so it forms a crust.

nut crust

nut crust

(5) Place the pan in the freezer for 20 minutes. (At this point you can start making the filling)


Filling Directions:
(1) Process the cashews until its fine.

Processed cashews

Processed cashews

(2) Add the remaining of the filling ingredients in the food processor and mix.

(3) Stop occasionally to scrape the sides using a spatula. Process until it becomes less gritty but smooth enough that looks like a cheesecake filling.


Cashew Filling mixed

(4) Take the pan from the freezer and pour the content on the top of crust. Place back into the freezer for another 30 minutes. (At this point you can prepare the berry topping)


cashew filling

Berry Toppings Directions:
(1) Process the 1 cup of berries, dates, honey and chia seeds in a food processor until its smooth.

(2) Take the cashew cake out of the freezer and you have 1 or 2 options

☞You can add the berry toppings and 3/4 cup of extra berries right away on top of the cashew cake and place it back into the freezer.

☞Or you can spread the berry mixture and extra berries only when you are ready to eat a piece of cake. You can store the berry mixture in a small mason jar and use it only when you need it. I find this method better because the berry toppings are fresh on the cake and not hard. And there is a longevity to the berry mixture since I can use it as a jam or I can put it in my almond milk!


Raw almond milk and berry drink

(3) Store the non-cheesecake in the freezer and enjoy!


slice of cake