This is something called “Gia Xao” I recently had at a Vietnamese restaurant I went to.

It was so easy and refreshing, I decided to make it myself!

Tastes great with a drop of hot chili sauce (the one with the rooster, unfortunately not raw).

This is super simple, super fresh, and super refreshing!

It’s so simple and easy and the amount of flavor was such a pleasant surprise.

My husband came up with this recipe. Wonderful soup, honey!

I was skeptical, but trust me, it’s delightful!

This flavorful combination of napa cabbage, fennel, and the sea vegetable hijiki is one of our all-time favorites when combined with our live hoisin sauce.

A sweet and flavorful rendition of the Chinese cuisine staple.

Recipe and photo courtesy to Jennifer Murray.

The photo is how we serve the dish at our Blossoming Lotus Restaurant on Kaua’i, with a wrapper made from fresh coconut meat and other ingredients dehydrated.

Prep time: 50 minutes

I’ve been making lots of coconut milk and almond milk to feed my addiction to Superfood Coffee.

So what do I do with all the leftover pulp?

Not one to waste, I came up with this recipe.

Mojito lovers, lend me your ears! Or tongues, as the case may be.

This is the lovechild of my two favorite summer treats.

Served chilled, it’s crisp and refreshing, and the sweet-tangy flavors compliment each other well.

Caveat: I should add that the whole melon-citrus thing is not ideal food combining, so if you’re especially sensitive to that kind of thing, you might want to skip this one. If you’ve got a stomach like Chuck Norris, proceed.

This recipe came as a result of a request from my daughter.

She asked if I could I make a raw version of the cooked broccoli cheese casserole we used to make?

I took the challenge and the result was so successful that the rest of the family loved it. We hope you do, too!

We have summer all year round in this part of the world. Rojak (Malay word meaning : everything being mixed together) is an especially refreshing and appetizing dish.

It’s sweet and sour,yet at the same time savory and spicy. Enjoy!

A semi soft cheddar cheese.

For a totally raw cheese, omit agar and use Irish moss as stated in Queenfluffs's comments below. :)

Variation: Use a yellow pepper and fold in some dehydrated hot pepper for a pepper-jack cheese, or some bacon bits. Of course, you can take your favorite cheese recipe and use thickener and any shape mold. The possibilities are endless.

Note: Nutritional yeast and kanten agar flakes are vegan, but not raw. By the way, I can’t tell you if this actually tastes like Velveeta! 

This is a breakfast idea that I got from a book by Norman Walker and it has soon become one of my favorite breakfast.

Simple and fast to prepare and it gives plenty of energy to make it all the way to your midday meal.

Since the book did not address it with a particular name, I decided to name it myself. Enjoy!

Nice and light dessert that tastes like apple pie.

This really tasted like apple pie, nice and easy to digest, and completely nut and seed free.

Picture shows optional crumble.

I like to have the apple mixture made up in the fridge and then make fresh custard when I want dessert.