Raw Creamy Pumpkin Soup






















2 cups chopped pumpkin

Flesh of 1 coconut or 3/4 cup cashews

1-2 cups water (depending on desired thickness)

1 clove garlic

1 small onion

1 tsp salt

1/2 inch ginger

1 good pinch cayenne pepper

Salt to taste


  1. Throw all ingredients in a high speed blender and blend until smooth. (Tip: add water slowly as the blender is working until the desired consistency is reached).
  2. Serve with raw sour cream right away or warm up before consuming.




Blueberry Oatmeal Milkshake

blueberry oatmeal smoothie almond milk

























1 cup almond milk

1 frozen banana

3/4 cup fresh or frozen blueberries

1/3 cup rolled oats

more almond milk if needed

Sweetener of your choice (optional)


  1. Place the oats in the blender and pulse until finely ground.
  2. Add the remaining ingredients and blend on high until smooth. Add more almond milk if needed. Enjoy right away. This milkshake is very filling and can keep you full longer.



Raw Sprouted Rye Bread

Several of you have asked about this easy raw rye bread recipe and  finally found the  time to jot it down.

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1 cup sprouted rye flour

4 tbsp. ground flaxseeds

2/3 cup water

1 1/2 tsp extra virgin olive oil

1/2 tsp Himalayan salt

1/2 tsp garlic powder (optional)

(add dry herbs if desired)

 1/2 cup sprouted rye flour (or more) for kneading   

  1. Grind 4 tbsp. flaxseeds in a coffee/seed grinder.
  2. Combine all dry ingredients in a medium-sized bowl (flour, ground flax, salt, garlic powder and herbs if desired).
  3. Add water and mix well.
  4. Begin adding a little more flour (1 tbsp. at a time) until you can knead the dough easily.
  5. Sprinkle the kitchen counter with a pinch of flour and roll out the dough into 1 or more sheets  (1cm thick or thinner) – like tortillas.
  6. You can dehydrate it as is (if using as pizza crust or tortilla) or cut into smaller sections/shapes.
  7. Place on a mesh dehydrator sheet and dehydrate at 125 degrees for the first hour. Then, lower the temperature to 105 degrees and dehydrate for another 1-2 hours.
  8. Flip the bread and continue dehydrating for 1-2 hours or until desired crispiness. Use in sandwiches, as wraps or a pizza crust.



Mango Spinach Smoothie Bowl

mango smoothieSmoothies are fun to drink but have you tried a smoothie bowl yet? It’s the same delicious smoothie, just thicker and with lots of fun toppings. My kids love mangoes and spinach, therefore this is one of their favorite breakfasts.


2 cups chopped frozen or fresh mango
1 banana
1 cup spinach
a little water if needed
toppings of your choice (chopped banana, berries, coconut flakes, seeds, or chocolate shavings if craving chocolate)

Throw mango pieces and banana into a high speed blender and blend until smooth. Add a little bit of water if needed.Transfer to bowls and top these babies away with what your heart desires.




Raw Cocoroons (gluten free, vegan)

Cocoroons Ingredients

1 cup coconut flakes

2 tbs maple syrup or raw honey

2 tbs coconut flour

2 tbs coconut oil

1 tsp almond or vanilla extract

for the chocolate:

2 tbs melted coconut oil

2 tbs raw cacao powder

2 tbs maple syrup or raw honey              


  1. Place all ingredients in a food processor with an S-shaped blade and process.
  2. Use silicone chocolate molds to shape the dough into candy/cocoroons.
  3. Refrigerate for 5-10 minutes.
  4. To make chocolate, mix melted coconut oil, honey and cacao together. Drizzle on top of cocoroons or dip cocoroons in the chocolate. Keep refrigerated.
  5. Enjoy these fully raw cocoroons with coffee or tea!

Raw Cocoroons


Chocolate Mousse Minicakes (raw, vegan, GF)

chocolate mouse cake
























Cake for breakfast isn’t a great idea unless it’s plant-based and totally raw like these decadent treats. This chilly autumn morning I thought cake and a steaming cup of coffee would be a scrumptious way to start the day (after drinking a glass of water with ACV).  I had a large amount of pre-soaked sesame seeds that I decided to use to make these cakes. Sesame seeds are super rich in oleic acid that helps lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” in the blood.

breaky takieResearch studies suggest that Mediterranean diet which is rich in mono-unsaturated fats help prevent coronary artery disease, and stroke by favoring healthy lipid profile. Regular cakes made with butter, dairy, and sugar do the exact opposite! They can cause plaque build-up and blockage of arteries and raised cholesterol which, in its turn, can lead to cardiovascular issues, weight gain, and hormonal imbalances. And when one’s hormones are out of balance, hundreds of different alignment will arise. Why not eat the good kind of cake that will love you back instead? I say, “Heck, yeah!” The seeds are also very valuable sources of dietary protein with fine quality amino acids that are essential for growth, especially in children. Just 100 g of seeds provide about 18 g of protein.


My family and I liked these so much that I made this cuteness 4 days in a row! On two of those days I had guests over at my house for tea and they all loved these chocolate creations. I made them with sesame seeds, then with walnuts and both times they turned out great.


2 cups soaked sesame seeds or walnuts

1/3-1/2 cup raw cacao

1/3 cup raw honey

1 tsp vanilla extract

1/2 tsp  lemon juice


1/4 cup cashew, almond, or walnut butter

3 tbs raw cacao

2 tbs raw honey

a little of coconut/nut milk (or water) for thinning

optional toppings: raspberries, cacao nibs, hemp seeds

  1. break
























1.Soak sesame seeds or walnuts overnight. Drain the soak water in the morning and rinse the seeds/nuts in the mesh strainer.

2. Place sesame seeds (or walnuts), raw cacao, honey, vanilla, and lemon juice into a food processor with an S-shaped blade and process until you get a sticky dough of smooth consistency. You will need to stop the machine several times to scrape off the sides of the bowl. Refrigerate the dough for 20 minutes.

3. Place the chilled dough onto a flat surface and shape into a slab of about 1-inch height. Use a small round cookie cutter to cut out the cakes.


4. Transfer the cut-out shapes on a plate.

5. To make ganache, mix cashew butter, raw cacao, and honey with a spoon together in a bowl. Add a tablespoon (or more) of coconut or nut milk to make ganache thinner.

6. Spread ganache over the cakes.

7. Top with berries.

8. Keep refrigerated for several days.







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Chewy-Crunchy Brownies (gluten free, raw, vegan)

2015-10-16 18.02.33Raw brownies and truffles are probably the quickest raw desserts you can make. Seriously! Throw some nuts and dry fruit together, add a splash of vanilla or almond extract, and they’re good to go – straight into you tummy! If you’re feeling fancy – add things like coconut flakes, cacao nibs, superfood powders or dip them in raw dark or white chocolate and top with fresh berries. If you love brownies, you really don’t need to bake them! Save your time and treat your body nicer at the same time. How does that sound?

2015-10-16 16.37.12

To make these treats I used cashews and dates, but you can use any nuts you have in your pantry. I also added cacao nibs for crunchiness and extra health benefits, and camu camu powder (vitamin C boost – we need that in fall, don’t we?).

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1 cup  cashews soaked for about 4 hours

1 cup dates

1/4 cup cacao nibs

1 tsp vanilla extract

1 tsp camu powder (optional)

hemp seeds and raspberries for topping (optional)


  1. Process cashews, dates, vanilla extract, and camu powder in a food processor with an S-shaped blade.
  2. Stop it half way before the ingredients begin to stik and add cacao nibs.
  3. Shape the dough into a slab. Sprinkle with hemp seeds.
  4. Set in the freezer for about 20-30 minutes to chill (or eat right away!). Top with raspberries before serving.
  5. 2015-10-16 18.51.41
  6. 2015-10-16 18.01.51



E-Book Promotion


New low price on this beautiful E-cookbook (PDF file download) as a thank you to all of my readers!

  • This book contains 85 recipes of main dishes, salads, soups, desserts, smoothies, juices, and appetizers.
  • You can have the e-version of this collection of delicious meals at your fingertips right now- take a step toward claiming your health back today! This book will guide you through the transition and open a totally new world of uncooking!

One can eat healthy without sacrificing texture or taste. And the process doesn’t have to be intimidating. Whether you’re a seasoned raw foodist or a newbie/experimenter, all can benefit and find something new in this book.

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Raw living foods can nourish your body, restore imbalances, help rid your body of impurities, energize you, and prolong your life and beauty. Many people are reluctant to try a high raw lifestyle out of fear they won’t succeed and/or won’t be able to quit their food addictions. Some are afraid the whole uncooking thing is too complicated with hard-to-find ingredients and techniques.
Try Raw is a wonderful guide for those interested in experimenting with a high raw/raw diet and those who are already familiar with it. This beautiful book is filled with quick tips and tricks on detoxification, transitioning, basic equipment, ingredients and more. It includes some simple recipes that are practical for a day to day life, and some that are fancier for a special occasion or a party. All of them are flexible, easy to follow, and most only require basic ingredients and allow substitutions.
These recipes are gluten-free, do not contain trans fats, refined sugars, artificial flavorings and colorings, preservatives – just wholesome foods that will nourish your body.
Try Raw recipes will feed your body and soul. And the best part is there’s NO DEHYDRATOR needed! Recipes include:
Raw Pancakes
Sprouted Buckwheat Porridge
Cherry Milkshake
Raw Tacos
Rainbow Pad Thai with Mango Dressing
Stuffed Bell Peppers
Coconut Biscuits
Summer Rolls with Peanut Dipping Sauce
Three Layer Fruit Tart
Fudgy Brownies
Detox Salad
Fudge Candy
Immunity Tonic
Berry Energy Smoothie
And only in this book you will find several traditional delicious Slavic recipes including:
Vareniki with Sweet ‘Cheese’
Okroshka – Russian Summer Soup
Olivier Salad (Potato-type Salad)