L’Shana Tovah- Happy New Year!

Yesterday was quite the whirlwind.  Waking up to teach Zumba at 8:30am, hustling off to Sunspot ❤ where I prepared zucchilini with marinara and Jeremy the chef there helped me make a huge fruit salad for everyone to enjoy while I spoke about the raw vegan lifestyle.  I was planning on preparing banana ice cream, but the bananas got frozen whole with the peel on ! :-/ So I whipped up an Acai Berry Pudding! I got the idea here and have always wanted to try it.  First time making it infront of a crowd is always a great idea… haha.  Everybody was too kind- I can’t get over how sweet!!  Thank you so much Sunspot for that incredible opportunity and everybody who came!


Sunspot’s “Food For Thought”: “The Raw and Vegan Way To Vital Living”

Next rushing off to take a quiz and hand in my first assignment in NUTR 330 at 1:30pm.

Then! Off to my life’s work! My first of the Raw Vegan Demonstration Series here at Purdue! Raw Vegan Italian!  Unfortunately, no photos were taken- but it was the most incredible experience!  The house was more than full and there was plenty of food for everybody! 😀

I had such a great time!  I hope everybody today enjoyed my demos as much as I did! Let’s all make sure that all of our choices support the new pathways we want to take this new year!! All the best ❤ Hugs and fresh basil and ripe tomatoes!! MMmMmm doesn’t get much better 😉

Here is what I made:


Lasagna Rolls

 Appx. 4 zucchini, potato peeled into long thin strips, doubling up if too thin



-2 oz (apx 1/3 cup) sun dried tomato

– one tomato

-1 tablespoon or more of Italian Seasoning (to taste)

-1-2 garlic cloves

-rosemary (optional)

-1/4 cup red onion

-olive oil (optional)

-2-4 dates (depending on how sweet you like it)

blend until smooth, unless you like it chunky

Cashew Cheese


-1 cup whole raw (unsalted not roasted)

-1 Tbs miso

-1 Tbs nutritional yeast

-pintch of nutmeg

-less than a pinch of Himalayan sea salt

-pinch of pepper

-just enough water to get it going

 blend until smooth


Food processor

-2-3 cups basil

-1 cup spinach

-2 cloves garlic

-tiny pinch of Himalayan sea salt

-1 Tbs nutritional yeast

-appx 3 Tbs olive oil

-1/4-1/2 cup walnuts


marinara, cheese, and pesto onto one end of the zucchini slice, then roll


“Butternut Squash” Filling (adapted from Organic Garden Cafe)

  • 3/8 cup carrot juice
  • 1 1/2 cup cashew (I didn’t have enough cashew so I subbed some walnuts)
  • 1 T olive oil
  • 1/4 T herbarmare
  • 1/4 T nutritional yeast
  • 1 pinch cumin
  • 1/4 t garlic powder (I minced a little garlic)
  • 1/4 t black pepper
  • 1 pinch cinnamon
  • 1 pinch nutmeg

1. juice carrots (about 2-3)

2. grind cashews to fine consistency, but not butter (I ground all ingredients except carrot juice, added carrot juice last)

3. Add the remaining ingredients and blend to thick and creamy, but NOT butter.

4. For the shells, you can use beets, turnips, potatoes, sweet potatoes, whatever!  Get creative!  Use a julienne slicer and slice the beets (or whatever) on the thinnest setting, then put a spoonful of filling in the beet slice and fold in half.  My raviolis were dehydrated on low for about 4 hours and then served but at the Organic Garden Cafe, they are raw and then warmed under a heat lamp for about 5 minutes prior to serving.  I prefer mine cold, but a little dehydrated so all the flavors mend together.  Up to you!  Here I also served with diced tomatoes and walnuts and 2 sprigs of basil!  Bon Appetite!


“Alfredo Sauce” (adapted from Organic Garden Cafe)

  • 1 cup cashew (and/or Macadamia)
  • 1/4 cup olive oil
  • 7/8 cup water
  • 1 T lemon juice
  • 1/2 t herbarmare
  • 1/2 t garlic powder (I minced half a garlic clove)
  • 1/4 T nutritional yeast
  • 1/2 T dried rosemary
  • 1/8 t dried dill
  • 1/8 t dried thyme

1. Blend all ingredients, except dried herbs, in Vitamix (a high speed blender) until creamy

2. Add herbs and blend 10-20 seconds more

3. To plate, simply pour some onto a plate and spread by tilting the plate around until well spread out

*1 T additional water if being refrigerated–always hold back some water until the end.  The recipe, if served immediately, requires less water.  If refrigerated, needs more water because it thickens/congeals from the olive oil.



Makes 1, use a spring form cake pan for a square brownie pan or glass dish


1 ¾ cup raw almonds dry

½ cup coconut date roll or date paste

1 Tbl vanilla

1/8 tsp sea salt

in a food processor, grind down first to fine/ course.  Press into pie plate on bottom only (not sides)

Mocha Cheesecake (filling)

2 1/6 cups cashew *raw, unsalted cashews*

1 ¼ cups brewed coffee (liquid coffee you drink – not grounds)

1 cup cacao powder

5/6 cups ( 1/2 cup + 1/3 cup) coconut oil

2/3 cup agave or coconut nectar, or other liquid sweetener you like

1/6 cups vanilla extract

1/6 tsp sea salt

put all ingredients in high speed blender and blend creamy

Whipped Cream

1 ½ cup soaked cashews

1 1/3 cup coconut water (or date soaking water)

1 cup coconut meat or sub some cashew ( I used cashew)

¼ cup agave or coconut nectar

1 tsp vanilla extract

1/12 tsp sea salt

½ cup coconut oil

put all ingredients in blender and blend creamy


¼ cup cacao powder

gently with a sifter to completely cover the frosting

Let set in the freezer for 1-4 hours and then store in refrigerator for up to 5 days



4 thoughts on “L’Shana Tovah- Happy New Year!

  1. Katie, thank you for posting these recipes! I was at the demo at the Purdue rec and learned so much. Thanks again. Your enthusiasm for raw food is contagious! I ordered a spiralizer this morning.

    1. Oh Elizabeth you are so welcome! If you have any questions about these recipes or anything don’t hold back! I had so much fun at the demo, what a sweet audience! Spiralizer SUCH a good investment! Can’t wait for you to get it!

      All the best to you! Have a great weekend!
      Hugs 🙂

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