Chocolate Oat Cookies (raw, vegan, gluten-free, sugar-free, 80/10/10)


RaHey, all! Here is that Chocolate Oat Cookie recipe I promised you a little while ago. Took me some time to get here after a couple of travels with family. These treats are gluten-free, sugar-free, flour-free, cholesterol-free, and super low in fat. In short, they are free from all the unhealthy ingredients that regular cookies have but still taste A-M-A-Z-I-N-G, so you can indulge without compromising your health!


4 cups gluten-free rolled oats (sprouted are best for digestion)

1 3/4 cups almond or other plant-based milk

1/4-1/2 cup raw cacao (depending on how much chocolate you want to taste)

2 tbsp. chia seeds

1 tbsp. stevia drops 

1/2 tbsp. vanilla extract


1. Add rolled oats, raw cacao, milk, stevia, and vanilla into a large bowl and mix well until you get a sticky dough. (*I prefer to use already pre-soaked/sprouted oats as they contain less phytic acid that blocks the absorption of nutrients.)

2. Add chia seeds and mix well with the dough.


3. If your dough is not too sticky,  shape it into cookies and place on the dehydrator sheets. If too sticky to handle, drop large spoonfulls onto the dehydrator sheets and begin dehydrating – you can always reshape them in the process as they are drying and become less sticky. *If you’re using regular un-sprouted rolled oats, let the dough sit on the sheets for 2-4 hours to pre-soak before dehydrating them (this is optional, to maximize digestion/absorption).

4. Dehydrate at 105°F for at least 1-2 hours, turning once during the process. The dehydration time will vary depending on the cookie texture you want. If you like them chewy – decrease the dehydration time.

These cookies keep well in the room temperature for a couple of days or refrigerated for up to a week. Although, they are so delish, they’re gone withing hours in our house ☺.



Coconut Macaroons

Fresh coconut and coconut cookies on dark wooden background


1/2 cup coconut flakes

1/2 cup almond meal

2 tbsp. melted coconut oil

2 tbsp. maple syrup or honey

1/2 tsp. vanilla or almond extract

*extra coconut flakes for rolling


  1. Mix all ingredients in a bowl.  Mix well together.
  2. Shape into balls.
  3. Roll in coconut flakes.
  4. Keep refrigerated in an airtight container.

Fresh coconut and coconut cookies on dark wooden background


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.




Raw Veggie Burgers

Haven’t posted anything in several weeks, but coming back to ya with these awesome veggie burgers! You can keep them fully raw by dehydrating or bake them at lowest temperature until the outside is crispy. All of the ingredients in this recipe support intestinal and colon health, and carrots  especially protect the lining of the stomach. Eat to health!


1 1/2 cup sprouted pumpkin seeds ( I used these) or substitute with nuts/seeds of your choice (soaked for several hours)

3 medium carrots

1/2 medium onion

handful parsley

juice of 1 lime

1 garlic clove

1 tsp dried basil

salt to taste

1/2 tsp cumin

1/2 tsp curry powder


1. Cut carrots into smaller pieces and place in a food processor with an S-shaped blade. Add pumpkin seeds, chopped onion, salt, lime juice and all the spices/herbs/salt. Process until finely chopped and mixed well.

2. Shape into burgers by hand or using an egg ring or a large cookie cutter.


3. Dehydrate at 105 degrees for 5-7 hours or until the outside is dry and crispy. You can also bake them in the oven on the lowest temperature with the door cracked open the entire time to ensure the nutrients aren’t destroyed by heat (or the regular way but they won’t be raw).

Top with any of your favorite toppings. We used marinated tomatoes  and sweet-and-spicy barbecue sauce. Yum!


strawberry salad

Strawberry Radish Salad


3-4 cups mixed baby greens

5-6 dandelion leaves

1/2 lb strawberries


1/2 medium onion

1 avocado

 for the dressing

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

herbs of your choice (basil, thyme, etc.)

*all organic ingredients

  • Chop your greens . Toss with the onion, radish, strawberries, and avocado. Whisk together the oil, vinegar, maple syrup, lemon juice, salt and pepper until blended.  Pour over the salad.