Straw-Melon Creamy Shake

This is a creamy, not icy, shake.

It is sweet, yet not too sweet.

It is an energy and sugar (the good sugars, of course) boost.

Note: I do not have a Vitamix, so I do not know if it can blend frozen fruits. I have a powerful blender with ice crusher functionality, which I use to crush the frozen fruits before blending.

Raw Papaya-Pineapple Pie

This is my own version of a non-bake pie inspired by the non-bake pie recipe’s of The American Vegetarian Cookbook by Marilyn Diamond.

The technique for this kind of pie is from the author of this book.

Although made of fruit, seeds, nuts, and dried fruit, it is a light food to be eaten. It could be eaten at breakfast, lunch, dinner, or as a dessert.

It could be eaten along or as a dessert after a light salad.

It could be a side dish to a fruit salad too.

Nutty-Fruity Chewy Snack Balls

Nutty, fruity, chewy-moist, light snack balls coated with shredded coconut.

They are perfect as snacks but also for a late breakfast or as an addition to a fruit plate. They could be eaten right away, stored in the refrigerator for three days, or in the freezer.

Adapted from Standard Fruit Pie Crust (raw) from The American Vegetarian Cookbook by Marilyn Diamond.

Mississippi Masala

I was craving Indian food and had some Mexican leftovers that i “respiced.” Wow!

It hit the spot! And I was thrilled to be able to use leftovers in a different cultural way!

Enjoy with your version of “rice” and “naan.” My version of naan happened to be leftover tortillas. ;)

But I have an idea for naan. Will post if it turns out!

Hi-Cake

This cake is absolutely amazing! It gives me a luxury “high.”

It has such nutritional value, you could eat it as a meal!

The recipe uses the metric system. I guesstimated, but it is very easy to convert.

Uneaten cake can be stored in an airtight container in the fridge for up to two weeks.

This cake is perfect for birthdays or holidays! Enjoy! Peace and love!

Falafel Balls (No Dehydrator Needed)

This recipe is so fast and easy!

Throw these balls on a salad or in a collard as a wrap!

I like to put these in a large collard leaf and stuff it with raw olives, cucumber, red onion, tomatoes, shredded carrots, and beets. Then top it off with tahini dressing mixed with dill and lemon.

It's so delicious and yummy!

Strawberry Cheesecake Tart

My impressive vegan take on a classic dessert.

Scrumptious Carrot Cake

This cake was adored by everyone I shared it with at work.

It is highly fibrous with just the right amount of sweetness.

The first time I created this cake, I put way too much cinnamon, and apparently Jonny (my BF) claims it tasted like the chewing gum Big Red.

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