I’ve made the commitment to eating vegan several times in the past only to be thwarted by cheese. I just love cheese. I love it on pizzas, in sandwiches, melted on gluten-free tortillas, sprinkled on salads, sliced on crackers. I love it any which way. But since eating high raw for the past few months, the whole cheese temptation hasn’t been a problem.

Why? What’s different now? First of all, my taste buds have changes. I don’t crave cheese because I’m getting so many incredible flavors from raw foods combinations. Secondly, I’ve learned how to make raw cheese substitutes that satisfy even this cheese lover.

I’ve made all sorts of cheese spreads, but I wanted a cheese that I could actually bite into or crumble on salads, almost like a feta cheese. I came up with one that I really like. It’s very easy to make. Just blend up 4 simple ingredients and place the cheese dough in small dolups on a dehydrator sheet.

Dehydrate for about 4 hours and they’re ready to eat.

You can add these little cheese balls to salads or just pop them into your mouth for a little snack.

Raw Vegan Herbed Cheese Crumbles

by Heather

Ingredients:

• 1/2 c. cashews
• 1/2 c. pinenuts
• 1 handful of cilantro
• 1 T. gluten-free tamari

Directions:

1. Blend all ingredients in a Vitamix or high powered blender. Continue to scrape down the sides and blend until mixture combines but still has small chunks.

2. Place small dolups of cheese, about the size of a small grape, on dehydrator sheets.

3. Dehydrate at 115 for 2 hours.

4. Remove from the dehydrator sheets and place on the mesh trays. Dehydrate for an additional 2 hours or until desired crunchiness is attained.

Makes about 40 cheese balls

Liven up your favorite salad with these Raw Herbed Cheese Crumbles and let me know what you think!

Readers, dish!

• What’s your favorite vegan cheese?
• Do you eat vegan? If so, do you have a animal-based food that you have a hard time not missing?

Today is my last day on a 10-day juice cleanse. At our April Raw Foods Potluck we all pulled our calendars out and found 10 days that would work for everyone to juice. It was great to cleanse with a support group. We even made extra juice and shared our recipes, both the yummy ones and the flops. I’ve really enjoyed making fruit and veggie juice combinations, and I have a new favorite, but first I have a great cleansing tip to share with you.

I’ve done juice cleanses and raw cleanses before, but I’ve never had one as easy and enjoyable as this one. I’m sure a lot of it was the support of my friends, but I also used a new supplement. In the past I’ve experienced some mighty detox symptoms while cleansing…headaches, flu-like symptoms, lethargy…and lethargy doesn’t work with my lifestyle. I teach kindergarten all day and 4-6 fitness classes per week, so there’s no time to feel tired. But this cleanse has been the easiest one I’ve ever done, and I really think the difference is that I used Garden of Life’s RAW Cleanse.

I highly recommend this raw, vegan, and gluten-free product. I used it in conjunction with juicing, but you can use it with a solid meals as well. There are three easy steps to this 7-day cleanse. Step 1 is Toxin Defense which is a packet of powdered oral and intestinal probiotics that are swished in the mouth with water and then easily swallowed. Step 2 is Organ Detox in the form of 3 capsules taken at breakfast and lunch. It removes environmental toxins and supports healthy liver biotransformation. Step 3 is Digestion & Elimination. It’s a powder that you mix in water and drink before bedtime. Don’t let the name scare you! It will not send you running for the bathroom in the middle of a meeting the next morning. It’s a very gentle product that uses flaxseeds and chia seeds to absorb the toxins your body is releasing, draws water into the colon, and uses coconut fiber to get things moving out.

For 10 days I have eaten nothing but juiced fruits and veggies and have felt fantastic. On the days that I taught fitness classes I added a scoop of Raw SunWarrior Protein Powder or two teaspoons of Earthrise Spirulina to my juice right before the workout. (I wasn’t interested in running the risk of passing out in front of a room filled with BodyPumpers!) I am very much looking forward to eating some solid food tomorrow, but in just 10 days I’ve noticed a difference in my skin, energy level, waistline, and general outlook. I really needed this cleanse!

Now for the Sunshine Juice! When I found golden beets at Whole Foods, I remembered Diane Elbin of The Whole Gang making us a delicious juice called Golden Joy at a gluten-free blogger’s get together. I made a few modifications to her recipe to create this Sunshine Juice.

Sunshine Juice

by Heather inspired by Diane Elbin

Ingredients:

• 5 golden beets, peeled
• 15 organic carrots
• 3 organic oranges
• 2 inches of ginger

Directions:

1. Juice all ingredients.

2. Pour juice through a fine-mesh strainer to remove extra pulp.

Yields 4 cups

If you can’t find golden beets, you can substitute red beets to make a Red Sunrise instead. Both are equally delicious.

Readers, dish!

• Have you ever done a juice cleanse?
• Have you ever tried Garden of Life’s RAW Cleanse?
  

Need a good juicer? I love my Omega VRT350S! 

*Note: I am not a medical expert or a nutritionist, and I have no connection with Garden of Life. I am not giving medical advice. I am solely sharing my experience.

This recipe is shared at: 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays

It was a rawly scrumptious event last week at Raw Foods Thursdays. We had salads, puddings, muesli, ice cream, smoothies, pies, and even a burger linked up. You never cease to amaze me with your creativity as you work with raw ingredients to make jaw-droppingly-delicious food. As always, thank you so much for participating. Here are a few highlights from last week.

If you are vegan, dairy free, or just want a healthy alternative to ice cream, you MUST check out Happy Healthy 365. Because she shares, not one, but 20 different Raw Vegan Ice Cream Recipes.

I can’t wait to try this Raw Spiced Carrot and Pear Pudding by Apples & Ginger. (And there’s also a fabulous liver detox juice recipe in her post.)

This Almond Butter Bomb Shake by Kimmy of Rock My Vegan Socks has my name written all over it! Chocolate, almond butter, bananas, avocado, and more. Oh, yes, this one is all mine!

Janet at the Taste Space shared Gogi Chia Bircher Muesli. Just think creamy oats, shredded apples, and crunchy almonds for breakfast. Yum!

Sonja of Practical Stewardship shared her Raw Lemony Cream Pie that looks absolutely divine.

My friend Debi of Hunter’s Lyonesse shared a Chocolate Cinnamon Chia Pudding that I thoroughly enjoyed last week.

This week I’m sharing my Kale Beet Orange Salad with Green Garlic Dressing.

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 no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
• Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

• Anything cooked 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!

Happy Raw Foods Thursday! I’ve had a fabulous raw foods week, and I hope you have too. I am loving eating high raw/vegan, and Thursdays are the highlight of my week. This is when I learn from raw experts and newbies alike and plan my menu for the next week. Last week’s raw fun culminated with our Raw Foods Potluck. I’m sharing that experience in the linky below.

Raw foods have delighted me for years now. But every other time I’ve committed to a raw diet, I’ve gone all in, 100% raw for a specific amount of time, anywhere from 21 days to a month. I’ve done raw bootcamps, 21 day raw cleanses, one month raw challenges, and I’ve loved every one. But when it was over, it was over. But committing to high raw/vegan has been a refreshing decision. It isn’t militant or restrictive. I can enjoy my raw meals, but if I want some cooked quinoa or some hummus on a raw cracker, there is nothing stopping me. Right now, this is working. Well. And your submissions are helping me immensely! Just look at some of my favorite submissions from last week.

This gorgeous Cleansing Beet Salad by Kimmy of Rock My Vegan Socks is on my list for next week. Kimmy brilliantly mixes root veggies with arugula and fennel. What a flavor combination!

These Raw Paleo Strawberry Macaroons by Tessa the Domestic Diva are nut-free raw treats that you can feel good about.

This Raw Vegan Chocolate Mousse by Dawn of Small Footprint Family is just another reminder that avocado and cacao are the “two great tastes” in the raw foods world.

I ‘ve been inspired to dehydrate fresh mangos for these Raw Mango Energy Bars by Janet of The Taste Space.

And berries, ginger, and beets in a smoothie? Yes! Try this Anti-Inflammatory Berry Good for You Smoothie by Erin of Sift, Stir & Savour.

These Raw Superfood Cookies by Sadie of Sweet Smart Vegan showcase gogi berries which are packed with antioxidants, carotenoids, and over 20 vitamins and minerals. Yes, please!

Just one more sweet treat…can you tell I have a bit of a sweet tooth this week?

Laura’s Wild Orange Chocolate Balls – a delicious combination of two classic flavors.

This week I’m sharing my post about last weekend’s Raw Foods Potluck. There are links to all sorts of amazing raw recipes that you’ll love! 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 no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
• Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

• Anything cooked 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!