• Spiced Quinoa:
  • Avocados (1 small avocado per person)
  • ½ cup quinoa
  • 1 can black beans (rinsed)
  • ½ chopped red pepper
  • ½ cup corn
  • ½ chopped red onion
  • ¼ cup chopped cilantro + some for garnish
  • 1 tbsp taco seasoning
  • Cilantro ‘sour cream’
  • 1 cup cashews soaked for at least two hours
  • 2 tbsp cilantro
  • 1 tsp apple cider vinegar
  • 1 tsp agave (if you want it sweeter)
  • dash of salt


  1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
  3. Put the mixture in the refrigerator to cool.
  4. Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
  5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
  6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
  7. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
  8. Enjoy!

Recipe & Photograph By:

6 AIR PURIFYING PLANTS By Editor-In-Chief: Charles Chen

1. Bamboo Palm: According to NASA, it removes formaldahyde and is also said to act as a natural humidifier.

2. Snake Plant: Found by NASA to absorb nitrogen oxides and formaldahyde.

3. Areca Palm: One of the best air purifying plants for general air cleanliness.

4. Spider Plant: Great indoor plant for removing carbon monoxide and other toxins or impurities. Spider plants are one of three plants NASA deems best at removing formaldahyde from the air.

5. Peace Lily: Peace lilies could be called the “clean-all.” They’re often placed in bathrooms or laundry rooms because they’re known for removing mold spores. Also know to remove formaldahyde and trichloroethylene.

6. Gerbera Daisy: Not only do these gorgeous flowers remove benzene from the air, they’re known to improve sleep by absorbing carbon dioxide and giving off more oxygen over night.


Raw Vegan Pizza Recipe w/ Red Pepper Flax Crust!

Who doesn’t love pizza? This is absolutely delicious and 100% good for you. It is a light, nutritious, filling meal that is positively bursting with fresh, real flavour. There are seriously no filler ingredients – only the good stuff that your body craves. Because the cheese needs time to age and the crust needs to be dehydrated so it can be crispy, you should plan the day you want to eat this a few days in advance. The cheese is best after 2-5 days of aging, and the crust takes a few hours to get crispy. If you simply cannot wait, you can prep the crust about 3 hours before you want the pizza, and just use the cheese right away. You can split this pizza between two people because it’s so healthy, but I think if you have it with something else, about 6 people could enjoy it. If you want to feed more, make two!

Serves: 2-6


  • 1 cup pine nuts
  • Juice of one lemon
  • 1 garlic clove
  • 2 teaspoons herbes de provence (or other fave herbs)
  • 2 tablespoons rejuvelac (or water)
  • 2 tablespoons nutritional yeast
  • Salt, to taste


  • 1 red bell pepper
  • 1/3 cup each of sunflower seeds, hemp seeds and flax seeds
  • Salt and pepper, to taste


  • About 2 cups of whatever veggies you like
  • 1 teaspoon each of tamari and extra virgin olive oil


¾ cup chopped tomatoes
3 tablespoons sundried tomatoes (the kind I use are stored in olive oil)
½ teaspoon lemon juice
1-2 dates
1 tablespoon miso
1 small garlic clove
Fresh or dried basil and oregano, to taste

Recipe By:

VEGAN STRAWBERRY CAKE! By Editor-In-Chief: Charles Chen



  • 1 cup raw almonds
  • 1/2 cup raw pecans or walnuts
  • 2/3 cup chopped dates
  • 1/4 tsp sea salt


  • 1 1/2 cups raw macadamia nuts, soaked overnight
  • 1/3 cup raw agave nectar
  • 1/4 cup fresh lemon juice
  • seeds of 1 vanilla bean
  • 1 cup chopped strawberries



  1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
  2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.


  1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
  2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
  3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
  4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.



Chocolate Cake:

3 cups almonds

2 cups pitted dates

2/3 cup raisins

1/2 cup cacao powder

2/3 cup pecans

1/8 teaspoon Himalayan salt

1 teaspoon pure vanilla

1-2 teaspoons water, as needed

Mint Cream Filling:

1/2 cup + 1 tablespoon *irish moss gel

1 cup cashews

1/3 cup water

1/3 cup packed peppermint leaves

1/3 cup maple syrup

3 drops peppermint essential oil

1/2 teaspoon pure vanilla

1/4 cup melted coconut oil

*Irish Moss Gel

2 oz soaked irish moss

1 cup water

Silky Chocolate Ganache:

2/3 cup cacao powder

1/2 cup maple syrup*

1/3 melted coconut oil


RAW MINT BROWNiES! Perfect for St. Patty’s Day!

Makes 9-12

  • 1 cup sprouted buckwheat flour or additional coconut

  • 1 tsp peppermint extract

  • a few large handfuls organic spinach

Mint Cream:

For the cake, combine the almond meal, coconut, buckwheat flour, and sea salt in the food processor and process until finely ground like flour. vanilla, coconut nectar, peppermint extract and spinach and process until smooth  and evenly blended. Remove half the batter from the food processor and set aside.  To the remaining half in the processor, add the 1/4 cup cacao powder and process until blended.  Place the chocolate dough on a lined dehydrator sheet, and use a rolling pin and your hands to create an even square about 3/4 inch thick. Roll the green dough out in the same fashion and place on top of the chocolate, pressing down so they stick together into one large piece. Dehydrate** at 115 for about 8 hours, until dried but still moist in the center.  

For the mint cream, combine all ingredients except the coconut oil in the food processor and process until smooth.  With the motor running, add the coconut oil and process a minute longer. Spread the mixture over the brownies, and place in the freezer to set for about an hour.  

For the fudge glaze, whisk together all ingredients in a bowl until smooth (adding more coconut oil if too thick, and more cacao if too thin) and a  spreadable fudgy frosting consistency.  Spread over the mint cream layer on the brownies, and place in the freezer for about 5 minutes. Cut into small 2x2 inch squares.  

Raw Citrus Sunrise Cheesecake

Makes one 6 inch cheesecake


  • 1  cup raw pecans
  • 1 cup sprouted buckwheat, dried in the dehydrator (or additional pistachios)
  • 1/8 teaspoon sea salt
  • 10-12 soft medjool dates, pitted and chopped



  • 3 cups raw cashews (preferably soaked overnight and drained)
  • 1/4 cup organic  orange juice plus 1 Tbsp zest
  • 2 Tbsp organic lemon juice plus 1 Tbsp zest
  • 2 Tbsp organic grapefruit juice plus 1 Tbsp zest
  • 1/2 cup raw agave nectar or honey
  • 1/2 teaspoon sea salt
  • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • 1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
  • natural red and yellow food coloring


  • 3/4 cup raw cashew pieces (preferably soaked overnight)
  • 1/4cup coconut water
  • 1 cup fresh young coconut meat (or additional soaked cashews if not available)
  • 3 tablespoons raw agave nectar or raw honey
  • 2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
  • 1/4 cup raw coconut oil (warmed to liquid)

Citrus zest for garnish

For the crust, lightly coat the bottom and sides of a 6 inch inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until they are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut water,citrus juice and zest, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling into 3 bowls and tint one pink, one yellow and one orange with the food coloring. To assemble, first pour in the yellow filling, then the orange, then the pink. place in the freezer to set for about 4-6 hours. 
Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour. Whisk in a little red and yellow food coloring if desired to tint orange, and place the cream in a pastry bag and pipe around the edges of the cheesecake and on the top.  Garnish with citrus zest and serve!  Store leftovers in the fridge. 

Photo & Recipe by Fragrant Vanilla Cake


MINT OREO COOKIES Raw Vegan Organic 

Raw Mint-Filled Oreo Cookies
makes 12 sandwich cookies

1 1/2 cup almond meal
1/2 cup raw cacao powder
1/4 cup raw coconut nectar / Yacon Syrup
1/2 tsp vanilla bean powder
1/4 tsp salt

Mint Cream Filling

1/2 cup coconut butter
2 tbsp raw coconut nectar
1/2 tsp peppermint extract
5-6 mint leaves, optional (for natural coloring)

In a small bowl mix together almond meal, cacao powder, and salt until thoroughly combined. Add agave nectar and vanilla and mix until a uniform dough has formed. Kneed together to form a large ball.

*For a smoother look, blend the almond meal and cacao powder in a food processor to a fine powder before adding the remaining ingredients. 

Place dough on a sheet of parchment paper. Top with another piece of parchment paper and roll out to about 1/4” thickness. Chill dough for 20 minutes.

With a small 2” cookie cutter cut cookies and place them on dehydrating sheets. Repeat until all the dough is used up, re-rolling as needed. There should be about 24 discs. Dehydrate for 16-20 hours, until cookies are firm.

To make the filling, blend together the ingredients using a handheld mixer or stand up mixer. Place about 1 tsp of filling on top of half the dehydrated cookies, topping with the other half. Press down lightly to spread the filling.

*If using fresh mint leaves for color, puree first then mix with the rest of the filling ingredients. 

Store in refrigerator.

Raw Taco Gorilla Wraps

Makes: 5 to 6 wraps

• 2 cups walnuts 
• 1 tbsp. ground cumin
• 1 ½ tsp. chili powder
• 1 ½ tsp. ground coriander
• Pinch of cayenne pepper
• 2 tbsp. low-sodium tamari
• 6 large collard green leaves, stems removed and 2 in. trimmed from bottom of leaf
• Salsa 

1. Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside. 

2.Place trimmed collard leaf, dark side facing down, on cutting board. Spoon ¼ to ½ cup walnut mixture in middle of leaf; top with 1 tbsp. salsa. Roll leaf, burrito-style, folding one long side of leaf over filling towards center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling. 

3. Serve with additional salsa, if desired.


BLYTHE RAW Internship Opportunity!

"Blythe Raw Live" is looking for an energetic intern with an interest in raw foods, natural living and online production. The show shoots live on Fridays at noon in Los Angeles, so we need someone who would be available to work on Friday as well as one other day during the week. On shoot days, primary responsibilities would include assisting Blythe and the crew in preparation for the show. In addition, you would have the chance to work alongisde Blythe as she writes and prepares recipes and segments for each week’s show. This is a chance to work at an up and coming internet production company and could ultimately grow into a full time position. Interested candidates should send resumes to








  • Organic Romaine 
  • Organic Beet w/ Beet Top 
  • Organic Kale
  • Organic Carrots
  • Organic Korean Pear 
  • Organic Lemon 
  • Organic Ginger 
  • Organic Green Apple


  • Liver DETOX
  • Weight Loss
  • Resets Taste Buds
  • Lots of ENERGY!
  • Unexpected DANCING! :)

More Recipe By Charles @


Raw Vanilla Mint Cheesecake by Fragrant Vanilla
Makes one 6 inch cake

1/2 cup raw pistachios, soaked and dried

1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped


1 1/2 cups raw cashews (preferably soaked overnight and drained)

1 1/2 cups young coconut meat (or additional soaked cashews if unavailable)

1/2 cup coconut water

1/2 cup raw coconut nectar, raw agave nectar or raw honey

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean

1 tsp peppermint extract (divided)
One large bunch spinach 

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.  

To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add 1/2 tsp peppermint extract and a handful of spinach (enough to tint the filling pale green).  Process until smooth and uniform in color and place back in the bowl.  Add the second bowl to the food processor and add 2 large handfuls of spinach (you want this batch to be darker green) and the remaining 1/2 tsp mint extract.  Process until smooth and place back in the bowl.  To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful and when they are all used up tap the bottom of the pan on the counter to level.  Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Store leftover cake in the fridge!


Raw Strawberry Lemon Cheesecake

Makes one 12” cheesecake


1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor.

Add the raisins and continue grinding until broken down.

Add the coconut and vanilla. Grind again to incorporate.

Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

Press evenly into the bottom of a 12” spring form pan.


4 cups quartered strawberries OR mixed berries

3 cups cashews

3/4 cup + 2 tablespoons lemon juice

2/3 cup agave or other liquid sweetener

Pinch of salt

Lemon zest (from all juiced lemons)

1 cup melted coconut oil

Blend all except the oil in a high speed blender (may need the tamper).

Add the oil and blend again (or whisk in) until completely smooth.

Pour the filling evenly over the crust.

Chill in the fridge for at least 8 hours, or overnight.

Garnish with berries or whatever else your heart desires!