Raw Foods Thursdays: 3/13/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 3/13/14

14 Comments 12 March 2014

There’s something magical about chocolate and avocado. The creaminess of the avocado gives chocolate a place to shine, and what a great way to get some heart-healthy fats as well.

Last week I shared my very simple Chocolate Avocado Monkey Pudding, but a few of our Raw Foods Thursdays participants took this magical combination to a whole new level. If you’re thinking of serving something green for St. Patrick’s Day, you might want to consider a few of these!

Coconut and Avocado Grasshopper Bars by Raia of Raia’s Recipes

Raia's_bars

Raw Brownie Cake with Chocolate Avocado Frosting by Janet of The Taste Space

Cake_tastespace

Chocolate Avocado Banana Trifle by Laura of Petite Allergy Treats

avocadotrifle

The trifle uses these baked chocolate brownie cookies. Yum! But if you wanted to go 100% raw, try using my Raw Chocolate Crunch Cookies or Raw Chocolate Walnut Cookies for the cookie layers.

Time to link up and browse the raw goodness of the week!

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.

What do you have to share?


Chocolate Almond Butter Buckeyes (Raw, Vegan, GF) and Nuts.com

GF Product Reviews, GF Recipes, GF Resources, Raw Foods, Vegan

Chocolate Almond Butter Buckeyes (Raw, Vegan, GF) and Nuts.com

13 Comments 10 March 2014

Are you a Nuts.com fan yet? If not, I’m sure you will be by the time you’re done reading this. First, note that I’m not receiving any payment or affiliate kickbacks for this post. I am a die-hard fan of Nuts.com for many reasons and want to spread the word. I contacted them to let them know how much I love the company, and they asked if I’d like to do a review of two of their products. I did receive those two products free. Before I tell you about them, let me explain why I’m a nut for Nuts. com.

I was first turned on to this company by friend and blogger Valerie of City|Life|Eats. She showed up to a blogging retreat with bags of happiness. How can you not smile when you reach into a bag that looks like this?

Nuts

Since then, Nuts.com has been my go-to place to order raw vegan recipe ingredients and snacks. Why do I love this company?

  • While everything that I order is naturally gluten free, I have an extra measure of confidence because they are certified by the Gluten-Free Certification Organization and use dedicated lines for their gluten-free products to avoid cross contamination.
  • The people who work at Nuts.com are ridiculously nutty. And by nutty I mean corny and silly. I love the emails that I get letting me know that my order is on its way, or that it has been delivered, as well as the cute nut characters on the delivery boxes.
  • And if you’re worried about delivery, fear not. Every time I place an order, my package arrives before it was promised. Sometimes it’s even the very next day.
  • Their products are high quality and reasonably priced.
  • Every order comes with a free sample of something that I’ve never ordered before. They know how to get me, because I usually end up adding that item to my next order!

I’ve tried many of their products:

  • Nuts: cashews, almonds, pistachios, walnuts
  • Seeds: sunflower, hemp, chia, black sesame, flaxseed, flax meal
  • Powders: spirulina, raw cacao, cacao nibs, maca
  • Grains: quinoa, buckwheat (Note, the buckwheat is great for cooking, but not suitable for soaking and sprouting.)
  • Beans: chickpeas
  • Dried Fruit: Goji berries, dates

But until recently I hadn’t tried any of their flours. I don’t do much baking anymore, so when I received a bag of almond flour and coconut flour to review, I almost didn’t know what to do with them!

Nuts2

So I decided to do what I do best. Stay away from the oven and make raw treats!

For Thanksgiving, I made these Raw Caramel Nut Frosted Fudge that I shared at The Balanced Platter. The almond flour and coconut flour give these raw treats the structure they need as well as a delicious nutty taste.

Fudge_plate_Gluten-Free_Cat

For Christmas, I made these Christmas No Bake Chocolate Pumpkin Cookies for Sandra’s cookie event.

Thumb-print_Gluten-Free_Cat

This is a great recipe with so much versatility. Make a thumbprint cookie or a bite rolled in your favorite chopped nuts.

Pistachio_Gluten-Free_Cat

The coconut and almond flour give a delicious taste, structure, and smoothness to these healthy treats.

Tree_Gluten-Free_Cat

And for Valentine’s Day, I made these Chocolate Almond Butter Bites. The Husband loves Buckeyes, so I created a similar treat for him using all raw vegan ingredients.

Chocolate_Balls1_Gluten-Free_Cat

Chocolate Almond Butter Buckeyes

by Heather

Almond Butter Ball Ingredients:

Chocolate Coating Ingredients:

Directions:

1. Place all Almond Butter Ball Ingredients in the food processor and process until a dry batter forms.

2. Roll batter into 20 balls and place them in the freezer on parchment paper while you prepare the chocolate coating.

3. Melt coconut oil by placing it in a measuring cup in a bowl of hot tap water.

4. Pour cacao and syrup into a small bowl.

5. When the coconut oil melts, pour into the small bowl and stir to make the chocolate coating.

6. Roll Almond Butter Balls in the chocolate coating until well coated. Feel free to dig in and use your hands.

7. Place coated balls in the refrigerator on parchment paper to set.

Yields 20 buckeyes

Chocolate_Balls3_Gluten-Free_Cat

If you haven’t tried Nuts.com I encourage you to browse their site and look for your favorite products. You’ll be glad you did!

Readers, dish!

  • Where do you find your nut flours?
  • Have you ever tried Nuts.com?

This recipe was shared with Allergy-Free Wednesdays, Gluten-Free Wednesdays, Plant Based Potluck Party Link UpRaw Foods Thursdays, Wellness Weekends, Healthy Vegan Fridays, and Gluten-Free Fridays.

Raw Foods Thursdays: 3/6/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 3/6/14

9 Comments 05 March 2014

Welcome to Raw Foods Thursdays! Can you smell Spring yet? Turning the calendar from February to March gives me hope despite the fact that brownish grey snowbanks still line every street in New York. They are not too long for this world!

Thanks for your submissions to last week’s Raw Foods Thursdays. I hope you picked up a few new recipes to try. Here are a few of my favorites.

Favorite Salad

Fennel, Celeriac, Parsley and Red Onion Salad by The Omnivore and the Vegetarian

O&V_salad

Favorite Smoothie

Chocolate Raspberry Swirl Smoothie by Rock My Vegan Socks

Smoothie_RMVS

Favorite Snack

Raw Protein and Fiber Nut Bars by The Gluten-Free Treadmill

raw-nut-bars-GFT

Favorite Dessert

Raw Cinnamon Roll Bars by Oatmeal With a Fork

Cin_bar_OWF

This week I’m sharing my Chocolate Avocado Monkey Pudding.

IMG_4707

What have you been working on?

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.



Chocolate Avocado Monkey Pudding (Raw, Vegan, GF)

GF Recipes, Raw Foods, Vegan

Chocolate Avocado Monkey Pudding (Raw, Vegan, GF)

13 Comments 03 March 2014

I think chocolate and avocado go together almost as well as chocolate and peanut butter. The avocado taste is virtually undetectable, and it makes such a creamy pudding without having to use dairy. If you’re one of those who detests the taste of avocado, and you insist that you can taste it in chocolate desserts, then you might want to try this pudding before you swear off all avocado desserts. Turn it into a monkey pudding by adding a banana.

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And add a few toppers.

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Creamy, chocolatey goodness.

Chocolate Avocado Monkey Pudding

(Raw, Vegan, GF)

Adapted from treehugger

Ingredients:

  • 2 ripe avocados
  • 1 ripe banana
  • 2 T. coconut oil
  • 1/3 c. agave or maple syrup
  • 3 dates soaked in warm water for 15 minutes and chopped
  • 1/2 c. cacao powder
  • 2 tsp. vanilla extract
  • 1/2 c. almond milk

Directions:

1. Place all ingredients in the food processor and process until creamy for about 2 minutes, stopping to scrape down the sides after one minute.

2. Spoon into 4 dessert bowls.

3. Garnish with banana slices, berries, or chocolate chips.

Serves 4

IMG_4707

Readers, dish!

  • How do you feel about avocado and chocolate?
  • What are your favorite chocolate combinations?

This recipe was shared at Gluten-Free Wednesdays, Allergy-Free WednesdaysRaw Foods Thursdays, Healthy Vegan Fridays, Gluten-Free FridaysWellness Weekends, and Plant-Based Potluck Party Link Up

Raw Foods Thursdays: 2/27/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 2/27/14

10 Comments 26 February 2014

Is it really Thursday already? Somehow I blinked, and here we are again! Do you ever have weeks like that? Last week I had a week off from school and had a wonderful time visiting my mom. We had great fun finding good vegan eats in her city and playing in her kitchen. After 6 months of working in my NYC kitchen, it sure was nice to enjoy some serious counter space. Kitchen envy is not a pretty thing.

On to Raw Foods Thursdays! Last week I fell in love with a few new twists on my old favorites. Let’s take a look at a few.

Favorite New Twist on a Raw Snack

Mexican Hot Chocolate Kale Chips by Real. Food. Girl.

mexican-hot-chocolate-kale-chips

Favorite New Twist on an Appetizer

Green Mango Guacamole by Quick’n'Healthy

Guac_quicknhealthy

Favorite New Twist on Fermented Foods

Red Cabbage Kimchi by This is Thirty

kimchi_this_is_30

What have you been playing with lately?

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.



Cheesy Vegan Cauliflower Crust Pizza

GF Recipes, Vegan

Cheesy Vegan Cauliflower Crust Pizza

13 Comments 24 February 2014

I’ve always wanted to try making a cauliflower crust pizza. Imagine my delight when my mom told me that she had a cauliflower crust recipe that she’s been wanting to try too! It wasn’t a vegan recipe, so we did a little research and decided to veganize it.

We riced 3 cups of cauliflower in the food processor. (I’m in love with my mom’s new Cuisinart Food Processor! It’s so quiet and smooth! Now if my old one would just die, maybe… I’ll have to start increasing my nut butter production.)

IMG_4673

We hand mixed the riced cauliflower with almond flour, flax eggs, fresh rosemary, and salt. Then we added the magic ingredient. To make a cheesier crust, we added a bit of Valerie’s Scallion Cashew Vegan Cheese.

IMG_4674

We could have made one large pizza, but we split the batter into two dough balls and each made our own pizzas. This is half of the dough.

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It’s about the size of a small pizza. Make sure you use parchment paper on your baking sheet, because this crust will not be a doughy, hold-in-your-hand pizza crust. But don’t worry, it’s delicious and worth eating it with a fork.

IMG_4680

We cooked the crust for about 35 minutes and then added the toppings. I began by spreading Valerie’s Scallion Cashew Vegan Cheese over the surface and topped it with pizza sauce, veggies, and olives.

Cauliflower Pizza Crust_Gluten-Free_Cat

We baked it for a few more minutes until the toppings were hot. I was glad that we opted to make personal pizzas to eat with a fork. Slicing into traditional pizza slices might have made a mess of our gorgeous pizzas.

IMG_4688

This pizza is DELICIOUS! Definitely be prepared to eat it with a fork, and I promise that you won’t want to put that fork down. It may be because of the extra cheesy pizza crust. It may be that it was slathered in Valerie’s Scallion Cashew Vegan Cheese. Regardless, this is an amazing pizza that is vegan and 100% grain free!

Cheesy Vegan Cauliflower Crust Pizza

Adapted from Modest Wanderer

Ingredients:

  • 3 c. cauliflower, rice
  • ¾ c. almond flour
  • 1 T. rosemary
  • ½ tsp. salt
  • ¼ c. cashew cheese (I use Valerie’s Scallion Cashew Vegan Cheese.)
  • 3 flax “eggs” (3 T. flaxmeal and 9 T. water)

Directions:

1. Make flax eggs by mixing 3 tablespoons of flaxmeal with 9 tablespoons of water. Set it aside while you are ricing the cauliflower.

2. Rice the cauliflower in the food processormaking sure to pulse until it looks like rice.

3. Scrape cauliflower rice into a large bowl and mix the rest of the ingredients in by hand, including the flax eggs. Roll into a dough ball.

4. Spread the dough ball on a parchment-lined baking sheet by hand until it’s about ½ inch thick into desired shape.

5. Bake the crust at 400 for 33-35 minutes or until golden brown.

6. Add desired toppings.

7. Bake an additional 5-10 minutes, or until toppings are cooked.

Makes 2 small pizzas or 1 large

Readers, dish!

  • Have you ever tried making cauliflower pizza?
  • What vegan cheese do you like on your pizza?

This recipe was shared with Vegan Monday Roundup, Allergy Free Wednesdays, and Gluten-Free Wednesdays.

Raw Foods Thursdays: 2/20/14

GF Recipes, Paleo, Raw Foods, Raw Foods Thursdays, Uncategorized, Vegan

Raw Foods Thursdays: 2/20/14

11 Comments 19 February 2014

Welcome to Raw Foods Thursdays! Last week we had all sorts of Valentine-inspired entries, and I wanted to make sure that you didn’t miss any of them. These passionate creations range from 100% raw to almost raw, and all of them look incredibly delicious. So take another look at these lovely treats and head to the following blogs for the recipes.

PicMonkey Collage

And lest you think that I’ve gone off the deep end, or that I am currently stuck in a sweets coma, here’s a lovely sugar-free Tropical Dessert Smoothie by Erin Sift, Stir & Savour to get us back on track.

tropical-dessert-smoothie

This week I’m sharing my Raw Orange Carrot Bread. What do you have to share?

Carrot_Orange_Bread2_Gluten-Free_Cat

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.



Orange Carrot Bread (Vegan, Raw, GF)

GF Recipes, Raw Foods, Vegan

Orange Carrot Bread (Vegan, Raw, GF)

17 Comments 17 February 2014

I love raw bread. When you eat mostly raw foods, it’s nice to be able to build veggie sandwiches, or layer toppings open-faced on a slice of raw bread. I don’t often post raw bread recipes, because I seem to make each bread batch differently almost every time. Raw bread can be made easily by mixing fruit and veggie pulp, left over from juicing, together with flaxseeds, flaxmeal, and other add-ins like seeds, dates, or dried fruits. Once you have your formula down, you can make an assortment of bread flavors and textures.

Here are three breads that I’ve shared previously:

Bread

I am giddy about my new Orange Carrot Bread! It’s a sweet bread that tastes delicious spread with hummus, raw nut cheese, nut butters, or all by itself. The best way to make this bread is to save carrot and orange pulp leftover from juicing. You can plan on making either of these juices, and save the pulp in a ziplock in the refrigerator until you are ready to make the bread.

Orange_Carrot_Gluten-Free_Cat

Or just create your own juice combination and save the orange and carrot pulp as it shoots out of your juicer. If you don’t have a juicer, process 2 carrots and 1 orange in a food processor to make your own pulp. It will be a wetter batter, and you will not need to add much water, if any.

Carrot_Orange_Bread2_Gluten-Free_Cat

Make this bread a little thicker than most raw breads.

Thick_Carrot_Orange_Bread_Gluten-Free_Cat

Don’t spread the dough all the way to the edges of the non-stick sheets.

Carrot_Orange_Bread_Gluten-Free_Cat

Don’t over dehydrate or you’ll have thick crackers instead of bread. Dehydrate on the non-stick sheets for about 4 hours. Then flip the bread onto the mesh trays, score them into slices, and continue dehydrating for 2-3 more hours.

pliable_Carrot_Orange_Bread_Gluten-Free_Cat

You want the outside to be dry, but the inside should be moist enough so the bread is soft.

Orange Carrot Bread (Vegan, Raw, GF)

by Heather

Ingredients:

  • 2 c. pulp from juicing oranges and carrots (about 2 carrots and 2 oranges)
  • 1 c. flaxmeal
  • 1/2 c. flaxseeds
  • 10 dates chopped (about 1/3 c.)
  • 1/2 c. sunflower seeds
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 to 1 1/2 c. water

Directions:

1. Place all ingredients, except water, in a large bowl.

2. Stir and slowly start adding up to 1 cup of water as you continue to stir.

3. Let the mixture sit for about 10 minutes to allow the flax to gel.

4. If the dough is thick enough to hold together yet easy to spread, you are ready to spread the dough on two non-stick dehydrator sheets. If the dough is too crumbly, add up to 1/2 cup of additional water, stir, and let it sit for a few more minutes.

5. Divide the dough between two non-stick sheets. Do not spread it all the way to the edges. You want the bread to be thicker.

6. Dehydrate for 4 hours at 118.

7. Flip the bread directly onto the mesh trays, remove the dehydrator sheets, and score each tray of bread into 6 slices.

8. Continue dehydrating for 2-3 more hours until the bread is dry on the outside, yet moist on the inside. The bread should be pliable.

Yields 12 slices

***Readers have asked in the past if raw bread can be made without a dehydrator. If your oven temperature can not be set below 118 degrees, then your bread won’t be truly raw, but you can bake these breads at the lowest temperature setting on your oven. It will obviously be done much faster, so you will need to check on it frequently to be sure it’s not over done. Some people have tried this method with the oven door cracked open. If you try this bread in your oven, please comment below about your experience and baking time. We’d love to learn from you!

Readers, dish!

  • Do you make raw bread?
  • What is your favorite kind?

This recipe was shared at Gluten-Free Wednesdays, Allergy-Free Wednesdays, Raw Foods Thursdays, Healthy Vegan Fridays, and Wellness Weekends.

Kiss Me Kale Juice for Love Week

GF Recipes, Raw Foods, Vegan

Kiss Me Kale Juice for Love Week

6 Comments 14 February 2014

Happy Valentine’s Day! I hope you have a lovely day enjoying the knowledge that you are loved and cherished. Whether you’re celebrating the love of a friend, a parent, a child, a grandparent, a boyfriend or girlfriend, a husband or a wife, enjoy the day. One of my favorite places to be on Valentine’s Day is in an elementary school. Hearts, lace, and wobbly-lettered cards always send my heart a-twitter.

This Kiss Me Kale Juice will be my afternoon snack before my big Valentine Date tonight. (I have no idea where we’re going, and I love the mystery of it!) This juice features one of my new favorite juicing ingredients…dill…which is sure to make you pucker!

DSC_0040

Kiss Me Kale Juice

by Heather

Ingredients:

  • 6 leaves of kale (stems removed)
  • 1 large handful of dill
  • 1 Granny Smith apple
  • 3 celery stalks
  • juice of 1/2 lemon

Directions:

1. Run all ingredients through the juicer except for the lemon.

2. Squeeze the lemon into the juice, stir, pour, and enjoy.

Yields 1 cup of juice

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Happy Love Day!

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Here are some Valentine’s Posts that you might have missed this week.

Readers, dish!

  • What is your favorite thing about Valentine’s Day?
  • How are you celebrating love?
  • What’s your favorite Valentine treat?

This recipe was shared at Healthy Vegan Fridays and Vegan Mondays.

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. 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. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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