This meal brings me back to the weekly spaghetti dinners I used to have with my family, every Wednesday night when I would return from school. What my mom used to serve was a veggie packed marinara, noodles and a super toasty homemade garlic bread for that added crunch to complement the dish.
I did my best to try and recreate that home-y feel but in a healthier, {raw} vegan way, and I think I nailed it. This dish is hearty, filling, and packed with more flavor than even I expected. You can, of course, serve this over cooked vegan noodles as well, but I decided to keep it all raw :) I use
this spiralizer if any of you are interested!
Dessert Dessert Baked Potatoes? Where have you been all my life! I was inspired by the classic, not-so-vegan, and definitely not healthy, baked potatoes that I grew up eating as a child. At first, I was going to create a veganized version of that classic, but why not take it to the next level and transform that idea into a dessert?
Slow baked, naturally caramelized sweet potatoes (in three varieties), raw vegan macadamia coconut cream, freeze dried raspberries and fresh mint for that fresh kick. 
A creamy, vegan, oil-free and low-fat recipe for a soup, sauce, or even a dip. I created this with the intention of it being a soup, but I discovered that it could be enjoyed it in various ways. I couldn't decide which way I loved most, so I photographed and shared them all with you below.
A couple of weekend's ago, I visited the Hollywood Farmer's Market and came home with the beautiful organic produce pictured above, some of which inspired this recipe. 
When visiting the 
A quick and easy summer salad for you all to try out!
This is what a go-to dinner looks like for me, mixed fruit over a large bed of greens with a fruity dressing :) I do also at times eat a large serving of cooked veggies and rice, but summer has me craving something a bit more fresh!
Anyone recognize this recipe from last year on my