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Keep Up with the Latest Posts

March 1st is literally around the corner and the site will be open to the public and you no longer will be logging in to enjoy your recipes.
In the meantime, we are busy working in the background. One thing that is in question (on our end) is the FAVORITES FEATURE that allows you to compile a list of your favorite recipes on the site. We are not positive if this feature can or will remain on the site once the change over happens.
So… if YOUR favorite list is important to you, please copy and paste the links to your computer. Once I find out more information I will let you know! Have a wonderfully happy day! amie sue

― March 03, 2014 ―

Coconut Raspberry Lemon Cake

 Members Only, Cake & Pies

~ raw, vegan, gluten-free ~ Today, was a snow day.  I was beginning to think that we had seen all the snow that we were going to see for this winter, but Mother Nature snuck in another glorious soft white day.  I have to giggle at myself… I find myself… read more »

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― March 02, 2014 ―

Lentil Sprouts

 Members Only, Sprouting

Sprouting Lentils Sprouting lentils opens up the powerhouse of nutrients that are just waiting to be released.  Even if you prefer to cook lentils, sprouting them ahead of time comes with its rewards.  To increase the nutrients and help to decrease the gas-producing effects, add a 2-4” strip of kombu… read more »


― March 02, 2014 ―

Taco Seasoning

 Members Only, Spice Blends

~ raw, vegan, gluten-free, nut-free ~ Creating your own taco seasoning allows you to just barely cross over the Mexican border or it can take you into the very depths of Old Mexico.   This culinary journey is in your hands.  Today, I created a zesty blend of my own Mexican… read more »

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― March 02, 2014 ―

Lentil Tacos

 Members Only, Main & Side Dishes, Mexican Cuisine

~ raw, vegan, gluten-free, nut-free ~ I believe that every dish of food we plate should be as nutrient-packed as it is tasty.  Raw Lentil Tacos serves up both requirements.  I used sprouted lentils which are exploding with incredible health benefits such as; abundant source of protein, an excellent source… read more »

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― March 02, 2014 ―

Smoked Chipotle Taco Sauce

 Members Only, Condiments, Mexican Cuisine

~ raw, vegan, gluten-free ~ This sauce pairs beautifully with my Raw Lentil Tacos and is a great alternative to using Raw Sour Cream… not that there is anything wrong with Raw Sour Cream… :)  This recipe just kicks any dish up a notch. My favorite ingredient in this sauce is… read more »

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How to Make Homemade Coconut Flour from dried coconut flour

― March 01, 2014 ―

Coconut Flour – from dried coconut

Homemade Flours | Free, Homemade Raw Flours, Ingredient Directory

Coconut Flour In several of Nouveau Raw’s recipes, you will see coconut flour being used. Even as you travel the web of raw recipes, you will see other chefs using it as well.  But before you run to the cabinet and measure out the flour, stop and make sure that… read more »

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How to Make Raw Almond Pulp

― February 25, 2014 ―

Almond Pulp

Ingredient Directory, Pastry and Decorating, Techniques | Free

Almond Pulp Almond pulp is the by-product from making nut milk.  It is a wonderful ingredient for making raw crackers, cookies, breads, tart crusts, and so on.  Never throw this stuff away!  If you make small amounts of the almond milk, place the pulp in a freezer-safe ziplock bag and… read more »


― February 24, 2014 ―

Almond Milk, “Homogenized”

 Members Only, Beverages, Dairy Substitutes, Thanksgiving

~ raw, vegan, gluten-free, Paleo ~ Often I get emails or comments regarding almond/nut milk asking if it is normal for the milk to separate after it sits in the fridge for a few hours.  The answer is yes.  I know it doesn’t look appealing, but it is just a… read more »

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Raw, Vegan, Gluten-Free, and refined sugar-free Almond Butter Cereal Crunch

― February 23, 2014 ―

Almond Butter Cereal Crunch

Breakfast, Breakfast | Free

Almond Butter Cereal Crunch ~ raw, vegan, gluten-free ~ The title may have given it away but the secret ingredient in this cereal is almond butter. :)  Whether you buy or make your raw almond butter there will always be slight variances in consistency and texture.  So here is a… read more »

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― February 23, 2014 ―

Sweet Georgian Pecan Homogenized Milk

 Members Only, Beverages, Dairy Substitutes

~ raw, vegan, gluten-free ~ Sweet Georgia pecans make for an excellent nut milk.  If you think all pecans taste the same or close “enough”… think again.  That goes for all nuts. It is very very important to taste test the nuts you buy. Keep a particular note of the brand… read more »

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close up of thin-crust-pizza-flatbread-feature

― February 22, 2014 ―

Thin Crust Pizza Flatbread

 Members Only, Artisan Breads, Mexican Cuisine

~ raw, vegan, gluten-free, paleo ~ There is no getting around the truth of the matter, I have been on a flatbread kick. Mainly because my loving husband is requesting them daily!   And I do love to creating exotic foods for him; it gives me a sense of challenge…… read more »

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― February 22, 2014 ―

Thin Crust Pizza Flatbread with Vegan Pepper Jack Cheese Crostini’s

 Members Only, Recipe MashUps

Today I pulled together the Raw Thin Crust Pizza Flatbread recipe and the Vegan Pepper Jack Cheese. Bob is now addicted to my crostini’s and I, in turn, am becoming quite proficient at making them. Haha,   Both recipes used in this recipe mashup do require some prep time.  But both… read more »

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― February 19, 2014 ―

Almond Cardamon Bundt Cake

 Members Only, Cake & Pies

~ raw, vegan, gluten-free ~ I have always wanted to make a bundt cake.  I have always wanted to make a white raw cake. Well my golly, I finally made a raw white bundt cake!   I won’t beat around the bush… It took a lot of ingredients to make… read more »

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― February 18, 2014 ―

Lil’ Deviled Tomatoes

 Members Only, Christmas, Main & Side Dishes, Thanksgiving

Deviled eggs.  They were always a major hit at our family gatherings.  They, of course, they were never the star of the food buffet but were always devoured within minutes.  Grandma was the one who conducted the list of dishes needed for the major holiday gatherings. It was like a… read more »

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― February 16, 2014 ―

A Special Thank You… Best of Raw Results are in!

Kitchen Diary

OMGJ!!!! Oh My Golly Jillywinkers!!!  They just had the Best of Raw Awards for 2014, and I won for Professional Gourmet Chef (5+) Years!  Not only that, I also won the award for Professional Raw Photographer!  I am so totally overwhelmed, it really has not even fully sunk in yet.… read more »


― February 15, 2014 ―

Igloo Cake – Peanut Butter Banana Ice Cream Center

 Members Only, Cake & Pies, Christmas

~ raw, vegan, gluten-free ~ This past week we had a pretty darn good snow storm.  It was breathtakingly  gorgeous, as though Mother Nature nestled our house in a snow-down blanket.   I can’t remember the last time I have experienced such a volume of snow in two short days.… read more »

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― February 14, 2014 ―

Glacier Blue Frosting

 Members Only, Frosting

~ raw, vegan, gluten-free ~ When we think of blue foods we…. wait a minute, I don’t really ever think of blue foods… do you?   A few days ago I started to create an Igloo cake and got to thinking that a blue frosting would be cool (pun intended).… read more »

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Chunky Eggless Egg Salad in a white bowl

― February 12, 2014 ―

Chunky Eggless Egg Salad

 Members Only, Main & Side Dishes, Salads

Every recipe has a key ingredient that takes it from being average to over the edge.  From the title of this recipe, you can easily see that I created an egg-free “egg” salad spread. So, since no eggs were involved what was used to create that eggy taste?  The key… read more »

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How to make Beetroot Juice for Dye

― February 11, 2014 ―

Beetroot Juice for Food Dye

Beverages, Pastry and Decorating, Techniques | Free

Beetroot Juice for Food Dye This post is all about me sharing with you a kitchen shortcut.  There are many fascinating tidbits that I could share about beets.  But I am going to do my best to stay focused here today.  :) There have been many times in those recipe… read more »


― February 10, 2014 ―

Velvety Honey Pear Frosting

 Members Only, Frosting

~ raw, gluten-free ~ A few days ago, Bob announced that he needed a snack. This was my cue to surprise him with some yummy raw treat.  I was in the middle of a recipe creation, so I sliced up a perfectly ripe pear and served it with a few… read more »

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― February 10, 2014 ―

Hazelnut Pear Cake with Velvety Honey Pear Frosting

 Members Only, Cake & Pies

~ raw, gluten-free ~ One thing that I envy about the “cooked” pastry world is all the neat things that they can sculpt and create.  Most of those adorable decorations are made from a product called fondant which is made by boiling sugar and water then adding cream of tartar… read more »

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― February 09, 2014 ―

Hot and Spicy Mocha Brownies

 Members Only, Bars

~ raw, vegan, gluten-free ~ When it comes to decorating, I really want to encourage you to have some fun. I don’t have any pastry chef experience under my belt, but I am not afraid to play around and see what works and what doesn’t work.  What works you see… read more »

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― February 08, 2014 ―

Peach Filled Butter Walnut Crusted Pastry with Espresso Buttercream Filling

 Members Only, Recipe MashUps

This might seem like a crazy mash-up recipe, but it was inspired when I opened my fridge and found all these wonderful odds and ends.  Even if you never try making the components that I used to create this, maybe it will inspire you to come up with your own… read more »


― February 03, 2014 ―

Rosewater Sugar Cookies

 Members Only, Cookies, Nuggets & Balls

~ raw, vegan, gluten-free ~ We all make food to eat.  The tummy growls and we honor it with food.   But we don’t just eat to fill that empty void… Food provides energy that is necessary for life.  There are six classes of nutrients that we need to stay alive… read more »

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Raw, Vegan, Gluten Free Apple Pie with Buttery Walnut Crust

― February 01, 2014 ―

Old-Fashioned Apple Pie with Buttery Walnut Crust

 Members Only, Cake & Pies

I am always taken back by towering pies that are covered in a thin crust.  I love piercing the tip of the fork down through the crust.  I really can’t explain why we all have the silly traditions that we do with food. As a child, I use to dip… read more »

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