Posts Tagged ‘Recipes’


How to Make Raw Tacos

October 16, 2013

If you’ve gone VEG or even if you are 100% raw, sometimes cravings for familiar textures and flavors of S.A.D. (Standard American Diet) or dishes traditionally made with meat may creep up on you. Rather than succumb to your cravings while sacrificing your commitment to health, the great news is that there is always a way to create raw and vegan meals that can satisfy your taste buds. Check out my buddy Aiya of, on the “Healthy Food, Happy You,” television show demoing how to make delicious raw tacos. -XoXo Raw Girl 


Recipe! Summer Kale Tahini Coleslaw

July 10, 2013

SLAWSummer is here and it’s a great time to up your intake of fresh organic raw foods. Die hard veggie lovers know that in order to survive staying raw with a busy lifestyle you’ve got to master the art of creating interesting salads in between those fancy gourmet nights. I had lots of fun on Monday making a nontraditional summer coleslaw. Instead of mayonnaise, I used a tahini dressing, which gives it the perfect flavor, and rather than using only cabbage I worked in some kale. To top it off I sprinkled on some cranberries and pumpkin seeds, but you can also try pine nuts, raisins, or sunflower seeds. If you are headed to a summer barb-Q or party and need to bring vegan rations, this a great recipe to try. Best part about it? It tastes even better the second day. -XoXo Raw Girl

The Slaw

Ingredients: 2 Bunches Kale, 1/2 Green Cabbage, Dried Cranberries, Pumpkin Seeds

Tahini Dressing

Tahini (1/2 cup or so)

Lemon Juice (2 Tablespoons)

Garlic Cloves (2 cloves)

Agave Nectar (2 Tablespoons)

Sea Salt (3-4 pinches to taste)

Water (1/2 cup or less, pour in gradually)

Throughly wash and chop kale and cabbage add to large bowl. Top with pumpkin seeds and cranberries. Add dressing ingredients to the blender. Blend until smooth and pour over veggies. Mix in dressing thoroughly and add more toppings if necessary. Serve & enjoy!


How to Make a Watermelon Mojito

June 29, 2011

Watermelon Mojito

Today is Day 3; the last day of this watermelon fast is finally here! Last night I got creative and concocted a watermelon mojito. This morning I continued to be inspired and whipped up an equally refreshing blend of watermelon, lemon juice, with a hint of cilantro. I feel like this fast is turning me into a watermelon bartender! Feeling good today, glad to be coming down of the fast tomorrow because I have an acting gig and need to keep my energy up on set. As promised here’s the recipe for the mojito. I’m going to try the watermelon soup from my last post tomorrow and see if it’s any good, will report back. Beginning tomorrow, my infatuation with all things watermelon is going to end for a little while. – XoXo Raw Girl

Watermelon Mojito

4-5 cups chopped watermelon

1/2 lime juiced (use the whole thing if you want it tangier)

2 – 3 sprigs of fresh mint

1 teaspoon grated ginger

Blend & enjoy!


The Ultimate Beauty Salad

June 27, 2011

Last week I had a great time hanging out with a good friend, and she was game to try one of my salads. I warned her it would be one of the best salads she’d ever had. We got together a bunch of stellar ingredients, and while making it I realized that the salad was packed full of veggies that offer the amazing beauty minerals that I have been writing about recently. Below is a list of the ingredients in the salad and the nutrients they offer to optimize your beauty. Besides being good for you this salad was lip-smacking good! Have fun experimenting and make your own version using some of the foods rich in beauty minerals listed in previous posts. – XoXo Raw Girl

The Ultimate Beauty Salad

To prepare, wash all veggies thoroughly. Wash mixed greens and arugula and toss together in a large salad bowl. Chop up green and yellow squash, red bell peppers, and olives.  Add toppings to greens, pour on olive oil, add in sea salt and curry, and squeeze the wedge of lemon. Massage the veggies with your hands for a few minutes. Add in a couple teaspoons of nutritional yeast and toss together. Use a veggie grater to finely grate beets on top, sprinkle in some pumpkin seeds, and add in fennel leaves for decoration. Enjoy!


  • Mixed Greens – Vitamin A
  • Arugula – Sulfur
  • Red Bell Peppers – Silicon
  • Avocado – Sulfur
  • Fennel – Vitamin A, C, sulfur
  • Pumpkin Seeds – Sulfur
  • Beets – Vitamin A, Calcium, Phosphorous
  • Green & Yellow Zucchini – Vitamin A
  • Olives (black and green) – Sulfur
  • Wedge of Lemon (squeeze juice)
  • Olive Oil (extra virgin, 2-3 capfuls) – antioxidants
  • Yellow Curry (1 teaspoon) – antioxidants
  • Celtic Sea Salt ( a couple pinches)
  • Nutritional Yeast (3-4 teaspoons) B-complex Vitamins, Calcium, Potassium, Phosphorous etc.
The copyright of this recipe is owned by Esosa Edosomwan AKA  Raw Girl AKA Chef Eazy E. Permission to republish this recipe in  any format must be granted by the author in writing.

For more on beauty minerals, check out these past posts:

VEGGIE LOVE: Celery Root

February 6, 2010

If you’ve ever wandered around the grocery store looking for something new to eat but are too nervous to pick up the (sometimes scary looking) vegetable you’ve never heard of: fear no more. My new Raw Girl recruit Kenzie, is  going to give you the low-down on the organic produce aisle where hidden gems can be unearthed that are worth incorporating into your diet. Welcome to Veggie Love, a Raw Girl Toxic World segment meant to share all the nutritional insights and yummy recipes of not-so-typical fruits and veggies.     -XOXO  Raw Girl


This week, we’re going to dive right in to the scarcely used root veggie: celery root. I was first introduced to this veggie during my time in Copenhagen, Denmark—where celery root is not hidden behind the parsnips and beets but piled high in even commercial, non-‘health food’ stores.

Celery root is literally the root of the celery plant (sometimes called Celeriac). And when the rough skin is peeled off, it is a fibrous, water rich vegetable loaded with vitamin C, vitamin B6, phosphorus, potassium, iron, calcium, magnesium, and thiamin. Vitamin C is an antioxidant that protects against cell damage, helps heal wounds and fights infections, promotes healthy bones, teeth, gums and blood vessels. Vitamin B6 makes hormones, insulin, antibodies, and cell membranes and helps maintain a steady blood pressure.

The combination of minerals in celery root support muscle contractions, a healthy nervous and immune system, strong bones, and a steady heartbeat. They also aid in cell repair, stabilize metabolic reactions and maintain oxygen levels in blood cells and muscles. Celery root is also high in dietary fiber which lowers blood cholesterol, promotes easy and slow digestion, stabilizes blood sugar, and keeps you full longer.

After all this good information it’s time to eat up!


Celery root stores well—up to 3 weeks unpeeled. To start, Chop the ends of the root and peel the rough skin off with a large knife. Once it’s peeled it will be a crisp white. Use some lemon juice or soak in vinegar water to prevent browning.  

 EAT IT RAW: Celery root has a strong nutty flavor. Shred, chop, or grate into salads for a new flavor or try this recipe…

Pink Celery Root Slaw


1 celery root: shredded or mandolin cut, 1 large beet: shredded, julienne peeled, or mandolin cut, 3 carrots: shredded, julienne peeled, or mandolin cut, 1 apple: shredded, julienne peeled, or mandolin cut


1 cup cashews: pre-soaked for 6 hours, 2 Tbs agave nectar, 2 Tbs apple cider vinegar, Juice from ½ lime, 4 Tbs filtered water (added slowly)

Make the dressing in blender or VitaMix creating your desired consistency with the water. Pour onto sliced veggies. You may have dressing left over, depending on taste.

ENJOY IT COOKED: While in Denmark, my favorite thing was to sauté the root in large circular pieces either with cinnamon or paprika and rosemary. Delicious. Celery root can also easily be added to soups, stir-fries, and any vegetable medley to add variety. 

Veggie Love is meant to assist you in diversifying your diet and educate you on the benefits of your veggie choices. So get out there, experiment, and feel confident about your new veggie know-how. And please, share your knowledge; share the love.

                                                      – Kenzie,  Signing in for Raw Girl


How to Make Vegan Spicy Curry Hummus :)

February 1, 2010

Hummus is one of the very few things not raw, that I still incorporate in my diet.  I cook my chickpeas in a slow cooker, which heats on low around 170 degrees, so no, this not a raw hummus, but suitable for vegans, non-100% raw fooders, and fabulous people who love hummus as much as I do.  If you still buy hummus in the store, be weary of the preservatives and possible industrial materials that could be lurking in your whipped concoction which may have a pasty consistency.  The mission to make my own hummus started when I really went raw and became so sensitive to things that I would have immediate allergic reactions after eating something “toxic.” Store bought hummus always made me sneeze, immediately after! I make all kinds of hummus, but this is one of my favorite kinds, because I enjoy spicy dishes.


16 oz/1 lb bag of chickpeas, pre-soaked and then cooked, 1/2 cup of extra virgin olive oil, 3 Tablespoons of yellow curry, 1 tablespoon of paprika, 2 tablespoons sea salt, red pepper to suit your pepper tolerance,  dash of cumin , juice of 3 organic lemons

Put all in high speed blender and blend until a creamy, thick consistency. Pour into bowl and sprinkle the top with thyme, red pepper, and any other seasonings you like. Keeps in fridge, use for wraps, salads, or as a dip. Enjoy!

The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.


Divinely Delicious Raw Green Goddess Yogurt

January 25, 2010

Mostly due to the fact that I heart spirulina, I created this quick raw recipe that can be used as an early morning pre or post-gym meal or dessert.  For those of you who cringed at the thought of green yogurt, it’s green of course because of the spirulina, and a great way to get a nice dose of nutrition and dessert in one meal. The spirulina tends to boost my energy (even more—scary), so I try not to eat this too late in the evening.

Ingredients: (makes 2 servings)

2 ripe organic bananas, diced pineapple, 3 dates, 6 pitted & dried prunes (preservative free), purified water, 1 tablespoon of spirulina powder

Put all in high speed blender, add a little water and blend until a creamy, thick consistency. (Make sure not to add so much water that it beomes runny, unless you want to drink it as a juice, which is also good. I messed up in the video and had to add more dates) Pour into bowl and sprinkle with diced fruit and or shredded coconut. Enjoy!

The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.

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