• 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 Founder 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.

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


  • 1 cup raw almonds
  • ½ cup raw pecans or walnuts
  • 2/3 cup chopped dates
  • ¼ tsp sea salt
  • 1 ½ cups raw macadamia nuts, soaked overnight
  • 1/3 cup raw agave nectar
  • ¼ 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.



  • 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 @ RawYouth.org

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.



MINT OREO COOKIES Raw Vegan Organic 

Raw Mint-Filled Oreo Cookies
makes 12 sandwich cookies

1 ½ cup almond meal
½ cup raw cacao powder
¼ cup raw coconut nectar / Yacon Syrup
½ tsp vanilla bean powder
¼ tsp salt

Mint Cream Filling

½ cup coconut butter
2 tbsp raw coconut nectar
½ 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.
BLYTHE RAW Internship Opportunity!

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“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 blytheraw@gmail.com.

Raw Strawberry Lemon Cheesecake Makes one 12" cheesecake Crust 1 ½ cups almonds 2/3 cup raisins ¼ 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 ½ - 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. Filling 4 cups quartered strawberries OR mixed berries 3 cups cashews ¾ 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!

Quinoa Timbale Stacks From BEAUTY DETOX FOODS


  • 2 Cups Butternut Squash, Cubed
  • 2 Tsp Coconut Oil
  • ½ Tbs Dried Rosemary Crushed
  • Himalayan Sea Salt
  • Fresh Ground Black Pepper to taste
  • 1 Cup Quinoa, Soaked overnight and rinsed well
  • 2 Cups low- sodium vegetable broth
  • 1 ½ TBS Lime Juice
  • 2 ½ TBS Minced Fresh Parsley 
  • 1 TSP Finely minced purple cabbage
  • 1 Large or 2 Small Avocados 
  • Several Handful of Micro-greens or clover sprouts to top.


  1. Preheat the oven to 375% F and greases a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt, and black pepper, if desired. Bake for 20 min , then stir and bake for another 20 min.
  2. Meanwhile, cook the quinoa in the vegetable broth for about 12 min, or until soft and fluffy. Add to a mixing bowl and mix in the lime juice, parsley, basil and cabbage. Season with a bit of sea salt and pepper, to your taste. Set Aside.
  3. Assemble the timbales. Take an 8-ounce ramekin, and grease lightly with coconut oil. Use one-third of the squash and pack in gently. Next add one-third of the diced avocado, and then push one-third of the quinoa mixture down into them. Press down again.
  4. Gently flip the ramekin upside down onto a plate. Repeat the drill three times. Top each ramekin mixture with a generous portion of mircogreens or clover sprouts, arrange in a beautiful way!



Raw Fajita Veggies

2 large portobello mushrooms

3 bell peppers, sliced into strips

1 zucchini, sliced into sticks

1 sweet or red onion, thinly sliced

2 cloves garlic, minced

¼ cup nama shoyu or tamari

¼ cup extra virgin olive oil

2 tablespoons chili powder

1 teaspoon cumin

1/8 - ¼ teaspoon cayenne

1 tablespoon apple cider vinegar

Sour Kream

¾ cup raw cashews

¾ cup young coconut pulp

½ cup water

1- 3 tablespoons lemon juice

¼ - ½ teaspoon himalayan or sea salt


5-6 tomatoes, quartered

1 red bell pepper

1 green pell pepper

1 jalapeno, optional

Squeeze of fresh lemon juice

Sea salt, to taste

Handful cilantro leaves, chopped

Cheddar Sauce

1 large red bell pepper

2-3 tablespoons water

1 cup cashews

3 tablespoons nutritional yeast

1 tablespoon tahini

2 teaspoon onion powder

1 ¼ teaspoon sea salt

1 large clove garlic

2 tablespoons lemon juice


Raw Fajita Veggies

Throw these together just a few hours before eating, or allow the veggies to marinate 8-12 hours. I prefer 12 hours to let the flavors mingle and the veggies to soften. I also like to add a little acidity in the form of apple cider vinegar to the marinade. Make them as spicy or mild as you like - I do best with 1/8 teaspoon of cayenne since I’m a wimp when it comes to spice!

1) Toss all ingredients together in a big bowl.

2) Marinate for a minimum of 2 hours or up to 12 hours.

Optional: dehydrate for a few hours after marinating.

Sour Kream

This is cool, refreshing, and goes perfectly with the fajitas. I also like to use half apple cider vinegar, half lemon juice. Play around.

1) Blend all ingredients until smooth and creamy in a high speed blender.

2) Chill for a few hours.


Sometimes I make it spicy with jalapeno (using only half the seeds), and other times I leave it out. I’m sensitive to spice but a little kick is ok!

1) Pulse the tomatoes in a food processor. Transfer to a bowl. Remember NOT to over process! Keep it chunky.

2) Pulse the peppers until chopped small. Add to the tomatoes.

3) Add seasonings and cilantro.

Cheddar Sauce

The famous raw cheezy sauce. Great on fajitas and as a veggie/cracker dip.

1) Blend all ingredients until smooth and creamy. Chill.


Load up lettuce leaves with marinated veggies, salsa, chopped avocado or guacamole, sour cream, and cheese sauce and enjoy!