Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 8/8/13

16 Comments 08 August 2013

Raw Foods Thursdays: 8/8/13

Welcome to Raw Foods Thursdays! I’m really excited, because my new kitchen is almost in working order. I’ve unpacked my dehydrator, food processor, spiralizer, and cutting board, so I am ready to make some of your inspirational raw recipes! (Now the kitchen may be spilling out into the living room, but that’s a story for another day.) Thanks so much for sharing such great creations last week. If you missed them, check them out!

Here are a few highlights.

I absolutely love this Strawberry Cashew “Cheese” Cake by Sharon of Bit of the Good Stuff. I’ve been missing raw desserts during this transition and need to make this soon!

This Cashew Dipping Sauce by Kimmy of Rock My Vegan Socks was delicious on her pretty vegan spring rolls, and I’m thinking of at least a half dozen other uses for this tasty sauce.

This 3-ingredient Ch-Ch-Ch Cherry Bomb recipe by Sonja of Ves&Mork has me completely intrigued. Dessert for breakfast? Yes, please!

When is the last time you were glutened? I’m bookmarking this Gluten Recovery Purple Super Juice by Jodi of Know Gluten for next time. Even if you aren’t gluten intolerant, check out the delicious ingredients in this juice.

This week I’m sharing my Green Vegan Mayo. What do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

Your Comments

16 Comments so far

  1. Genie says:

    Thank you for inviting me to submit my Carrot Cake Fruit Cream recipe.

  2. Hey Heather–I’m linking up another “old” gfe recipe–Lemon-Lime Coconut Basil Ice, which works wonderfully as a frozen beverage or “spoonable” dessert. :-) I’m so happy that you’re settling into your new spot so well! Last question, I’ve always thought frozen, non-heated recipes like this one are raw, but your rules don’t really address frozen. Hope I’m in compliance, but please delete my entry if not, of course.


  3. Yay for unpacking. I can’t wait to see what you whip together. :)

  4. That cashew dipping sauce looks so creamy & yummy!
    Thank you so much for featuring my cashew “cheese” cake. I’m glad I managed to snap a couple of pics of it because it was gone in a flash! No desserts last long in my house 😉
    You must be so excited about the new kitchen! I know I would be! Can’t wait to see your new creations 😀

  5. oh the joys of an NYC kitchen!! Glad to hear things are making their way out of their boxes. Can’t wait for all of the delicious recipes to come!

  6. Lauren says:

    Thanks for hosting Heather! I’m sharing my Ice Cream Sandwiches this week. Have a great weekend!

  7. Glad to hear you are getting settled in =) I know how stressful it can be moving to a new kitchen – it takes time to feel comfortable and get back in the swing of things.
    THANK YOU for highlighting my recipe!! That totally made my week =D =D
    Can’t wait to try your green mayo – sounds delicious!

  8. Sandra says:

    Thanks for inviting me to share my ‘almost raw’ Overnight Mint Chocolate Pudding Oats.

  9. amber says:

    Hi Heather,

    Well, it’s almost my two year blogiversary so I am sharing my “practically” raw carob fudgesicles. It was my first post!! How times flies.

    Hope you have a wonderful weekend. Say hello to NYC for me.


  10. Jodi Stewart says:

    Hi Heather! Thanks so much for featuring my juice this week! :)


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  4. Lemon-Lime Coconut Basil Ice | gfe--gluten free easily - 24. Nov, 2015

    […] This post is linked to Friday Foodie Fix—Basil, Friday Foodie Fix–Honey, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Wheatless Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Food for Fridays, Foodie Friday, Wellness Weekend, and Raw Food Thursdays. […]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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