GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 2/6/14

14 Comments 05 February 2014

Raw Foods Thursdays: 2/6/14

Food, food, food! It really is so good to be back to eating solid food again. I thought I’d transition from juice to smoothies and soups and then to raw and cooked foods. But I actually dove right into raw and cooked foods and did quite well. I think that might be because I started to blend some raw soups and smoothies during my last week of juicing. I’m hoping to post about my transition next week. But first, let’s talk rawness!

Last week at Raw Foods Thursdays we had a wonderful assortment of goodies that taunted me while I was finishing my juicing challenge. Here are some delicious highlights:

Mexican Jicama and Orange Salad by Lee of Veggie Quest


Easy Chocolate Pudding by Cassidy of Cassidy’s Craveable Creations

Chocolate Cheesecake Squares by Lauren of Oatmeal with a Fork


Raw 3-Ingredient Protein Balls by Megan of Fitting Into Vegan


Carrot Cake Pudding by Hannah of Bite-Sized Thoughts


This week I’m sharing my Raw Zucchini Hemp Banana Bread. I can’t wait to see what you’re linking up!

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!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

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

14 Comments so far

  1. Thanks for featuring my chocolate pudding! I have my eye on those protein balls and those chocolate cheesecake squares :)

    This week I linked up my copycat Lara Bars recipe!


  2. Lauren says:

    Thanks for hosting Heather, and for featuring my bars from last week. I’m adding my pie this week, and I hope you and your husband enjoy it if you decide to make it! :)

  3. cheryl says:

    Lots of things here look pretty incredible! I’d take the pudding, the cheesecake squares…mmmm…

  4. Ashley says:

    I stumbled upon this linkup just as I started a month of eating mostly raw! I’m submitting my coconut bacon this week, and can’t wait to link up again in the future.

    • Heather says:

      Welcome, Ashley! And good luck with your raw month! I’ve done several 30 day raw adventures. You’re going to love it!! Thanks for sharing your coconut bacon. I feel a raw blt coming on! :)

  5. Great raw inspiration here, thanks!

  6. Thanks for hosting Heather! That’s so awesome that your month-cleanse went so well =)

  7. Hi Heather, thanks for featuring my Mexican Jicama and Orange Salad! I’m loving these other gorgeous recipes, and the new ones linked up this week. Thanks for hosting!


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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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