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: http://www.skinnylimits.com/


via rawmazing.com

Raw Bruschetta Crackers with Basil Garlic Cashew Spread

Almond Bruschetta Crackers

  • 3 cups almonds, soaked overnight, rinsed and drained
  • ½ cup freshly ground golden flax
  • ¾ cup water
  • 1 tablespoon balsamic vinegar
  • 1 medium sweet onion, finely diced
  • 2 medium tomatoes, finely diced
  • Himalayan salt and fresh ground pepper to taste

1. Mix together ground flax and water. Let sit until water is absorbed.

2. Pulse almonds in food processor until finely ground. Place in mixing bowl.

3. Stir flax and other remaining ingredients into almonds.

4. Spread dough on 2 non-stick dehydrator sheets. The dough is quite wet. Dehydrate at 145 for 45 minutes. Remove and score.

5. Place back in dehydrator and continue to dehydrate at 115 until the tops are quite dry (about 4 hours). Transfer to screens and finish dehydrating until dry.

Makes two 14 x 14 sheets of crackers

Basil Garlic Cashew “Cheese” Spread

  • 2 cups cashews, soaked overnight, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 tablespoon water
  • 1 tablespoon balsamic vinegar
  • 6 large fresh basil leaves
  • Himalayan salt and ground pepper to taste

1. Place all ingredients except 2 of the basil leaves in food processor. Process until smooth. 

2. Remove to bowl and garnish with remaining basil leaves that have been sliced into thin strips.

Makes 1 cup of spread

Nummy num nummsss… nom nom nom ;p

Jicama Salad with Peanut Curry Sauce

{ from RAWMAZING by Susan Powers, pg 97 }

Jicama salad:

1 large jicama, cubed
1 cup pea pods, chopped
2 scallions, sliced
½ cup raisins
½ peanut curry sauce

Peanut Curry Sauce:

¾ cup peanuts, soaked 2 hours, drained
1 young coconut, flesh from
¼ cup coconut water, from young coconut
2 teaspoons curry powder
pinch Himalayan sea salt

Congratulations to Judy, the winner of the Just the Goods giveaway hosted by Rawmazing! Susan will be in touch with you, then I’ll be in touch to confirm your preferences for the home and away kit!

In the meantime, Susan has helped me share a face mask recipe that has made the JTG shortlist and may soon appear as a mask and/or scrub. But it’s easy to make at home, so why not give it a try? Enjoy!!


ingredients for a orange-pomegranate salad:

{ based on recipe from RAWMAZING by Susan Powers, pg111 }

2 cups romaine lettuce (1 head butter lettuce)
brussel sprouts, pulled into loose leaves ( my addition )
1 cup pomegranate seeds (½ pomegranate, seed only)
½ cup pecans, chopped (omitted)
1 orange, membranes removed in sections

Orange Chia-Seed Dressing

1 orange, juice from
1 tablespoon agave nectar ( I used maple syrup )
1 tablespoon chis seeds

Pour dressing over mixed salad. Let sit for three hours to soften brussel sprouts.

First time making water kefir with the use of natural sugar ⏩⏩⏩ fruits! I use apple for the first batch - tastes much better than using sugar - like apple cider🍸🍸🍸

Water kefir is a great way to increase probiotic consumption, which is good for the digestive system, research has also studied people with mood swings or depression / anxiety, could be due to poor gut health.

#waterkefir #eatlikeitmatters #plantbased #kefir #fruitarian #vegan #veganhappy #whatveganeats #organic #local #natural #plantpower #applecider #veganism #instahealth #health #fitnessfood #loveofhealth #rawvegan #rawto4 #rawmazing #fermenteddrinks #rawfoodists