Righteous Brownies with Caramel Frosting

These brownies can be made (and devoured!) in just a matter of minutes, but they also store well in the freezer. Frosting is optional, but well worth the extra step.

Makes about 12-16 brownies

  • 1 cup (250 mL) dry pecans
  • 1 cup (250 mL) dry walnuts
  • 1 cup (250 mL) coconut flour
  • 1/4 tsp Himalayan salt
  • ½ cup (125 mL) pitted Medjool dates
  • ¾ cup (185 mL) cacao powder
  • 2 tbsp almond butter
  • ½ cup (125 mL) maple syrup
  • 1 tbsp vanilla extract

In a food processor, process pecans, walnuts, coconut flour, and 1/4 tsp salt until finely ground. Add dates, cacao powder, almond butter, maple syrup, and vanilla extract and blend until well combined. Evenly press mixture into 8 x 8-in (2-L) pan.


  • 1 cup (250 mL) cashews, soaked for 30 minutes or more
  • ½ cup (125 mL) maple syrup
  • ¼ cup (60 mL) coconut sugar
  • 1 tbsp vanilla extract
  • ¼ tsp Himalayan salt
  • 1 tsp lucuma powder (optional)
  • ¼ cup (60 mL) melted coconut oil
  • ¼ cup (60 mL) cacao nibs, for garnish

In a blender or food processor, blend cashews, maple syrup, sugar, vanilla extract, ¼ tsp salt, and lucuma powder until smooth. Add coconut oil and blend until well combined. Spread frosting over brownies and sprinkle with cacao nibs.

Pasta Primavera

The most delicious and satisfying meals are often the simplest. This flavorful favourite is bound to sweep you away. Make it your very own low-carb staple. Enjoy with a glass of biodynamic red wine, if you wish. Bellissima!

Makes 4 servings

Italy is my favorite European country for its passionate people, fascinating history, art, culture, and, of course, its excellent food. In Italy, pasta is a staple. This raw adaptation has been my stand-by meal for years. It never fails to transport me back to Piazza Navona in Rome, where my waiter sang to me over dinner.


  • 6 medium zucchinis, peeled
  • freshly ground black pepper, to taste
  • 2 tbsp chopped fresh basil, for garnish
  • 2-3 tbsp Pine Nut Parma (see below), for garnish (optional)
  • Slice zucchini in thirds, then spiralize into thin noodles.
  • Set in colander to drain . (See sidebar, blow; this step is optional but recommended.)

Primavera Sauce:

  • 4 medium Roma tomatoes, chopped
  • 1 cup (250 mL) chopped red bell peppers
  • 2 garlic cloves
  • 1 cup (250 mL) sun-dried tomatoes, soaked for 30minutes
  • 2 tbsp pitted Kalamata olives
  • 1 tsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 pitted Medjool dates or 1 tbsp maple syrup
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 tbsp minced fresh basil leaves
  • 1 tbsp minced fresh oregano leaves
  • 1 tbsp gluten-free tamari
  • 1/8 tsp freshly ground black pepper
  • cayenne pepper, to taste

In a blender, blend tomatoes, red pepper, and garlic. Add remainder of sauce ingredients and blend until well mixed. Spoon over noodles and sprinkle with black pepper, basil, and Pine Nut Parma (optional).

Sidebar: Once zucchini noodles are mixed with sauce, they will release a lot of water, making them soggy. Drain spiralized noodles in a colander,sprinkled with a little salt, before adding sauce. Or pat zucchini between paper towels to pull out some of the excess moisture.

Pine Nut Parma

Makes about ½ cup (125 mL)

The perfect topping for vegetable pastas, raw chili, or to sprinkle over salads.

  • ¼ cup (60 mL) dry pine nuts
  • ¼ cup (60 mL) dry cashews
  • 1/8 tsp Himalayan salt
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast (optional)

In a food processor, chop nuts to a fine meal (or finely chop by hand). Add salt, onion powder, and yeast and pulse until crumbly. Parma will keep in refrigerator for 1 month.

Luscious Lemon Cheesecake with Strawberry Jam

Impress your friends-whether or not they're raw foodists-with this rich and refreshing cheesecake. It can be made in advance and frozen for a few weeks. The jam is optional but provides a lovely garnish. With or without jam, this zesty cake is a winner!


  • 1 ½ cups dry almonds
  • Dash Himalayan salt
  • 2 tbsp shredded coconut
  • ¼ cup (60 mL) packed, pitted Medjool dates
  • 1 tsp vanilla extract

In a food processor, process almonds with salt until it forms a fine flour. Add remainder of crust ingredients and process until mixture starts to stick together. Press into an 8-in (20-cm) springform pan. Refrigerate while making the filling.


  • 3 cups (750 mL) cashews, soaked for 30 minutes or more
  • 1 cup (250 mL) lemon juice
  • zest of 1 lemon
  • ¾ cup maple syrup
  • 1 tbsp vanilla extract
  • dash Himalayan salt
  • ½ cup (125 mL) melted coconut oil

In a blender, process cashews with lemon juice, lemon zest, maple syrup, vanilla extract, and salt until smooth. Add coconut oil and blend again. Pour over crust. Refrigerate for at least 4 hours before serving. It also freezes well.

Strawberry Jam:

  • 2 cups (500 mL) fresh or frozen strawberries
  • ½ cup (125 mL) pitted Medjool dates
  • 1 tsp vanilla extract
  • 1 tbsp psyllium powder (optional)

In a blender, blend all jam ingredients until smooth. Store in a squeeze bottle and drizzle onto cheesecake or beside a slice of it on a plate.

Tip: Flip the bottom of your removable springform pan upside down before filling with crust. This will make it easier to remove the cheesecake.