date-square Who isn’t a huge “date square” fan?

You can practically use this fruit to sweeten any of your recipe. The Date Square are one of the best sweet treat. However, the traditional one were not the healthiest form. We’ll share with you the recipe that adheres our raw & vegan momentum.


This is a very close variation of the Old-fashioned Date Square recipe that gets raves from almost everybody who tasted it.


For the Crust


You will need:

  • 5 cups whole raw almonds
  • 5 cups oats
  • ½ tsp salt
  • 10 Medjool dates, pitted and roughly chopped
  • ¼ cup coconut oil


How to make: 

  1. Line an 8×8 loaf pan with a parchment paper. (You can also use and grease a Pyrex baking dish.)
  2. In a food processor, pulse the almond, salt, and oats until they are finely ground.
  3. Add in the dates and process until crumbly again.
  4. Melt the coconut oil and add to the mixture and process until sticky. (
  5. Remove from processor, set aside ¾ cup of the mixture for later.
  6. Press the rest of the mixture very firmly and evenly into the pan.


For the Date Filling

You will need:

  • 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
  • ½ cup of water


How to make:

  1. Combine all ingredients until a paste forms. (Add more water if need.)
  2. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
  3. Add the ¾ the crust mixture that you set aside on top and gently spread down with fingers.
  4. Refrigerate for at least 1 hour, preferably overnight.
  5. Cut into squares and serve chilled for best texture.
  6. Store leftovers in a ziplock or anything that is sealed in the fridge or freezer for up to a week.


We hope you enjoy this super tasty and easy-to-make Date Square recipe. We can guarantee that it won’t leave you feeling guilty at all!



October 31, 2016




Here’s a simple yet wonderfully creative treat for Halloween that kids and parents would surely like. The Boo-nanners recipe is absolutely spookily scrumptious treat in all their raw vegan gorgeousness!


You will need:

  • peeled banana (cut in half)
  • orange juice
  • dried shredded coconut
  • currants or raisins
  • Popsicle sticks


How to make:

  1. Sprinkle banana with orange juice.
  2. Roll in coconut using a zip lock bag.
  3. Gently press in currant or raisins for the eyes.
  4. Place on Popsicle stick.


There you have it! You now have a raw vegan Halloween recipe that won’t take out so much of your time. Happy Halloween!




Raw Kale Avocado PestoTry the Raw Kale Avocado Pesto and let me know what you think!


  • 1 ripe avocado
  • two big handfuls of kale leaves
  • 3-4 cloves garlic
  • 1 tbsp raw cider vinegar
  • extra virgin olive oil
  • 1/2 tsp sea salt


Pour on your favorite pasta, and enjoy!

Click here to make your own Zucchini Pasta.


Pesto Vegan Basil Pestois an Italian sauce traditionally made from garlic, basil, pine nuts, olive oil, salt and Parmesan cheese. But truth be told, the primary flavor in pesto is actually basil, which means that you don’t really need cheese. Plus, it’s a less expensive option than the pricey cheese. This Vegan Basil Pesto is so good, you will never know the difference because it tastes like the traditional one.

You only need five ingredients to make this delicious,




  • 2 Cups Fresh Basil  leaves
  • 2 Cloves Garlic
  • 1/2 cup Olive oil
  • 1/4 cup Nuts (could be pine nuts, or wall nuts)
  • Salt and Pepper to taste



  1. Combine the nuts, basil and garlic in a food processor until coarsely chopped.
  2. Add 1/2 cup of the oil and process until fully incorporated and smooth.
  3. Lastly, add salt and pepper to taste.


There you have it, healthy and easy. Enjoy.



Zucchini is a member of the gourd family that is cylindrical in shape and that are in shining dark green in color, with a watery flesh and mild flavor. Though zucchini can grow to almost in huge proportions, the smaller vegetables are the most flavorful. It contains Vitamin C which is a powerful antioxidant, and has anti-inflammatory properties. They also have high water content (over 95%), so they make perfect food for people on diet. it also has useful amounts of folate, potassium, that is good for the heart, and vitamin A that is good for our eyesight. These said vitamins and minerals are necessary for a human body.


Here is one healthy and fun way to prepare zucchini.  😉


4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional



1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.


Enjoy this delightful and healthy recipe.


Raw Cherry Crisp RecipeThis low-calorie, high-fiber, delicious dessert can serve 4 peeps. Let us share with you this super quick and easy recipe.


You will need:


  • 2 cups walnuts
  • 1 cup almonds
  • 2 cups flaked, raw oats
  • 2 cups fresh cherries (pitted and chopped)
  • 1/2 cup agave nectar (or liquid sweetener of choice)


How to make:


  1. Place walnuts and almonds in food processor.
  2. Pulse until coarsely ground.
  3. Remove to bowl.
  4. Stir oats into nut mixture.
  5. Mix together cherries and agave.
  6. Stir into nut mixture.
  7. Place in 4 ramekins (or small glass bowls).
  8. Dehydrate at 145 or 45 minutes. (Don’t worry, it is still raw. The food temp never goes above 115.)
  9. Reduce heat to 115.
  10. Dehydrate for 5-6 more hours.
  11. Serve warm.


This dessert couldn’t be easier! Enjoy!


Raw Stuffed Mushrooms with Rosemary “Cream”


Portabello provides nutritional values like antioxidants,copper and potassium. They have this meaty texture so they can be used in place of meat.


Serves 4



  •  4 large portobella mushroom caps
  • 3 cups diced tomato, divided
  • 1 cup diced sweet onion, divided
  • 1/4 cup plus 2 tablespoons tamari
  • 2 tablespoons coconut nectar or liquid sweetener of choice
  • 4 cups spinach, crushed
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup pine nuts
  • Himalayan salt and pepper to taste



How to make:


  1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
  2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees.
  3. When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts.
  4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.


Cashew Garlic Cream



  • 1 cup cashews, soaked overnight, drained and rinsed
  • 1/2 cup water
  • 1 clove garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • Himalayan salt and pepper to taste


How to make:

  1. Blend cashews, water, and garlic in high-speed blender until smooth
  2. Stir in rosemary, salt and pepper.



Coconut Milk Chia Pudding with Fresh Mango, Mint and Lime


Chia seeds, a magical tiny little seed that expands when soaked and becomes jelly-like. Some people compare this to tapioca pudding. It is usually mixed in smoothies or on top of salads. This Chia Pudding recipe will surely taste like dessert while secretly being super healthy. All hail chia!


You will need:


Coconut Milk Chia Pudding with Fresh Mango, Mint and Lime
Coconut Milk Chia Pudding with Fresh Mango, Mint and Lime

For the Chia Pudding:

  • 2 cups coconut milk (see recipe below)
  • 1/3 cup chia seeds
  • 1.5 tbsp sweetener of choice (raw honey/maple syrup)
  • 1/3 tsp ground cinnamon



  • 1 ripe mango, peeled and cubed/sliced
  • handful of fresh mint (Moroccan mint goes really well)
  • pinch of chia seeds
  • pinch sesame seeds
  • 1 tbsp coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)
  • A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)
  • optional: bee pollen


To make Coconut Milk:

  • 2 cups water
  • 1/2 cup coconut (dry, shredded, dessicated – whatever you have, just not flour)
  • pinch sea salt flakes
  • pinch vanilla seeds


How to make:


  1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the Chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
  2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
  3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
  4. Add the toppings and be prepared to be dazzled.
  5. Serve chilled.



Everyone loves Ferror Rocher chocolates.  The nutty, crunchy and the yummy sweetness sure please. Here we have a raw version. Have them standing by in the fridge to keep the crunch factor



ferrero picture
150 grams or 1/2 cup of roasted hazelnuts
2 tablespoons of raw cacao powder
1 teaspoon of vanilla extract
1/8 teaspoon of sea salt
3 tablespoons of maple syrup
chopped hazelnuts (to garnish)




1. Add the hazelnuts into a food processor (keep aside 18 hazelnuts for the center) and blend until chopped into fine pieces.

2. Add cacao, vanilla powder and salt and blend again.

3. Add maple syrup and blend until the ingredients start to stick together, this can take a minute depending on the power of your food processor.

4. Roll into small bite-sized balls, insert at the center one hazelnut, and roll over chopped hazelnuts to cover the balls.

5.Place in the freezer for 30 minutes to harden.

Enjoy and have a healthy snack!


Raw Greenylicous Herb Soup


Raw Greenylicious Herb Soup
Raw Greenylicious Herb Soup

This raw herb soup will (apart from blow your mind) serve 10 peeps as an appetizer or 4 hungry ones as a dinner.


You will need:


  • 1.5 medium sized Avocado
  • 2 stalks of Celery, finely chopped
  • 1 large handful of roughly chopped Cilantro
  • 1 small handful of roughly chopped Mint
  • 1.5 cup Coconut water
  • 1 cup cold water
  • 1 small tsp of Himalayan salt/Celtic sea salt
  • 1 tsp freshly ground Black pepper
  • Some fresh garden cress for decoration and final flavor touch


How to make:


  1. Cut and scoop out the avocados in a large bowl or a high speed blender.
  2. Add the rest of the ingredients and mix with a hand blender or in the high speed blender.
  3. Keep refrigerated.

Try and enjoy our recipe for a satisfying superfood soup that is packed with living food energy!



Banana Walnut Cake


Banana Walnut Cake
Banana Walnut Cake

Banana Walnut Cake (makes one 9-inch cake)


Cake Batter:


  • 24 ounces date paste (dates soaked in water to get softer)
  • ¾ cup coconut oil
  • 3 tbsp vanilla (liquid)
  • 1 tsp salt
  • 8 cups of hazelnut flour
  • 3 bananas (about 19 ounces weight before peeling))
  • 2 ½ ounces cacao powder (weight)
  • 1 cup walnuts


How to make:

  1. Add to mixer bowl: date paste, coconut oil, vanilla and salt.
  2. Press into a cake pan.


Cream Cheese Frosting:


  • 2 ½ cups soaked cashews
  • 1 ½ cups almond milk
  • ¾ cup agave syrup
  • ¼ cup lemon juice
  • 1 tbsp fresh vanilla essence
  • 3 tbsp lecithin
  • 1 cup coconut oil


How to make:

  1. Put the frosting in the fridge for about 2 hours and then pour it onto the batter.
  2. Now – put the cake in the freezer. Garnish with walnuts and goji berries!


Three Explosive Breakfasts In One: Chia, Coconut Yogurt & Berry Compote



This breakfast had a standing ovation at our retreat. The 3 layers combined created a spectacular breakfast, you can serve them individually or mix and match.

Since Moringa has been a major theme; as an option, add a few teaspoons of Moringa powder when making the coconut yogurt recipe, this will give it the real wow factor!

Chai and Chia Porridge


4 cups of Coconut Milk (you can also use any other Nutmilk)
8 tablespoons of Chia Seeds

6 tablespoons of Dates chopped
1 teaspoon of Cinnamon powder
½ teaspoon of Cardamom powder
A pinch of Salt



Mix all the ingredients and mix very well with a whisk for a few minutes (important).  Refrigerate over night.  Will stay good in the fridge until all eaten 🙂


Coconut Yogurt (serve with Berry Compote)


Yield:  2 ½ Cup (2 servings)
3 Cups of medium soft coconut meat
1 capsule of Probiotics or  ½ teaspoon Probiotics powder




Blend all ingredients until smooth.

Add a little bit of water if needed.

Transfer the mix into a glass jar and cover the top with a towel (leave at least 1/3 of the jar free, as the mixture will rise up for fermentation).

Keep in a warm place overnight.

Next day, transfer the mixture into a bowl and mix with a whisk or blender until smooth.

Berry Compote


Yield: 2 Cups

2 Cups of Strawberry or any berry (fresh or frozen)
¾ Cup of Date Paste
1 Cup of any berry or berry mixture



Process all the ingredients in the food processor except for blueberry and/or raspberry mixture.
Add blueberry and/or raspberry mixture and blend for few seconds.



Moringa oleifera is one of the most talked super plants at the moment.recipe1
Rich in antioxidants, extreme high levels of free radicals, lowers high blood pressure, reduces inflammation and draws out heavy metals (see last blog ).   High in protein, Vitamin B6, Vitamin C, Iron, Vitamin A, Riboflavin (Vitamin B2), Magnesium…just to name a few.

I put together this recipe and its yummy. Eat as a snack, take it with you to work, doesn’t require a fridge.


  • 1 cup activated Almonds (soak your almonds for 24 hours wash, drain and dry on the lowest setting in your oven or in a dehydrater.   I do 5 kg at once so I always have plenty in my pantry
  • 3/4 cup of Cashews
  • 3/4 cup of desiccated coconut
  • 2 Tbs.  of Moringa powder
  • 2-5 drops of essential peppermint oil ( I like to use young living or doterra )
  • 1/2 cup of date paste
  • 1/4 cup of currents
  • Salt to taste


Food process all ingredients until it comes together -not too wet though if too dry add a bit more date paste.

Roll balls bite size and roll them in coconut or Moringa powder mixed with coconut.



italy jam




•500g of ripe apricots, or any fruit of your choice
•7-8 large fresh dates
•Juice-half a lemon
•1 teaspoon of lemon peel
•¼ teaspoon nutmeg






Put all the ingredients in food processor and process until a thick mass – the marmelada is formed. It will need 2-3 min, depends of the power of food processor.

Put the jam into a jar, eat and store the rest in the fridge.


raw foodIngredients:
1 cup of millet flour (millet flour makes “Taralli” crispy)
1/2 cup of pulp sesame
½ cup of soaked buckwheat
1 cup of green olives
½ cup of water or less
salt is not needed because of the salty olives





  • Put all the ingredients in a food processor until the dough forms into a rough mass.
  • Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm).
  • Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the Taralli rings on a teflex sheets.
  • Season with cumin and put in a dehydrator at 42 degrees for 12 hours or until perfectly crispy.



Enjoy the flavors of Italy!




Neli Todorov writes an active blog and shares news of workshops and events on her facebook page


2 cups of firmly packed Greens: spinach, kale, collard, purslane,mango mint ginger


1/2 cup of mint


1/2 lemon with rind for bioflavonoids


1/2 avocado


1 mango (fresh or frozen)


2 cups of water


1 Tbs. of Spirulina, hemp powder, maca, optional


Enjoy your smoothie and have a wonderful day!


image 5




2 pieces of frozen bananas

1/2 Tbs. of chlorella (gradually work yourself up with the dosage)

A pinch of salt

vanilla extract

2 cups of water or nutmilk



Have a wonderful day with your miracle smoothie!


ZUCCHINI PASTA WITH MARINARA SUGO & BRAZIL NUT RAWMESAN 1This has got to be my favorite savoury living dish.

It’s so simple and quick to make.

For this recipe you will need a spiralizer or a peeler, and a food processor.


Yield: 2 people

2 medium zucchinis peeled



ZUCCHINI PASTA WITH MARINARA SUGO & BRAZIL NUT RAWMESANI like to start using the food processor for the rawmesan before I do the sugo (‘sauce’ in Italian) so you won’t need to wash the machine afterwards

1cup brazil nuts

2 tbs nutritional yeast flakes

1/2 tsp onion powder

1/4tsp paprika

1/2tsp garlic powder

1/4-1/2tsp salt

Food process all ingredients until it resembles fine grated parmesan do not over do it or else the oils will release from the nuts and make the whole mixture wet.

Pour into a small dish and set aside for later.







4x tomatoes seeded

1cup sundried tomatoes

1tsp dried oregano

1tsp dried basil

2 medjool dates pitted

½ cup olive oil

salt & pepper to taste

small handful fresh basil

2 tbs capers whole optional

2 tbs olives pitted roughly chopped optional

Food process the first 7 ingredients until well incorporated and not too smooth, adjust salt and pepper to taste

Add fresh basil and pulse a few time

Pour into a bowl and add capers and chopped olives -fold through





Peel (optional) the Zucchini and cut in 1/2- see the image below and spiral away.





Place a generous handful of Zucchini pasta on a plate, pour the Sugo over it, and sprinkle the rawmesan. Bon appetite!


Yield 2 servesAvocado cacao Mousse

  • 1 Avocado
  • 1/2 cup Nutmilk
  • 1/2 +1Tbs Cacao powder
  • 1/4 cup Maple syrup or coconut palm syrup
  • 1/2 tsp. vanilla paste
  • pinch salt
  • 2 Tbs. coconut oil melted
  • 1 Tbs. cacao butter melted


How to make

  1. Place all Ingredients except coconut oil and cacao butter in a food -processor
  2. -Taste and adjust sweetener while the motor is running add the oil and butter.
  3. Place in fridge to set or if you cannot wait that long in Freezer .
  4. Garnish with cacao nibs and activated caramalized nuts for texture.