I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, December 1, 2008

Recipes of the Week: Spinach Velvet Cream Pizzas

Last night's dinner consisted of not one, but three new particularly yummy recipes. This puts me in a tough spot; which recipe to share? But my friend Ingrid has made it easier for me, as today she's launching Raw Epicurean’s 1st Recipe Contest and the theme is leafy greens. Well, that settles it! I must at least mention, however, the lovely Creamy Sweet Pea Soup I whipped up, inspired by one Kelly posted on her blog. Super simple and totally delish!

Perhaps you remember the Spinach Velvet Cream Quiches I created a while back? I so enjoy the filling that I've served it countless times as a simple spread. I took things a step further yesterday by turning it into personal size pizzas. (Come to think of it, I have a bit of a theme going on about revamping quiche recipes! lol) They don't really require dehydration so were ready in no time, provided you have some ready made crusts lying around the freezer.

Spinach Velvet Cream Pizzas

Onion Bread Crust
Based on a recipe posted by Jaya Naga on Raw Food Talk

1-2 sweet onions
1-2 cups of sprouted buckwheat
2 cups ground flax
1 cup ground sunflower seeds
1/4 cup olive oil
1/4 cup Nama Shoyu
1/2 cup water. I process

Place onions in food processor with 's' blade and process until small pieces (but not mush).

Form into pizza crusts and dehydrate.

Spinach Velvet Cream Filling
1 avocado
2 cups spinach
1/4 cup fresh cilantro
1/4 cup fresh dill (or 1 tsp dried)
1 tbs olive oil
1/2 cup zucchini, roughly chopped
1 garlic cloves
2 tsp nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt or more if needed
Pinch of cayenne
Lemon juice, to taste

Blend all of the ingredients in food processor until smooth and consistent. Add water if too thick.

5 or 6 mushrooms, sliced, marinated in a little oil and tamari and dehydrated for 1 hour (opt)
Cherry tomatoes, sliced

Spread a generous layer of filling on Onion Bread Crusts.

Top the pizzas with marinated mushrooms and cherry tomatoes.

Enjoy immediately!


Didn't Mosaica do a fab job assembling the pizzas?

And I just couldn't finish this post without a few words about the dessert; it was insanely good! At last, I made Tiramisu from Cafe Gratitude's new book! It was also featured in their previous I Am Grateful.) The recipe needs a bit of tweaking (it pretty much collapsed as it thawed! Oops!), but I promise to share the result of my experiments as soon as I get a chance to play with it some more.

Looks mighty good though!

Now off to the airport to pick Heathy up for another Raw Diva adventure! Woo hoo!


  1. I'm going to have to learn how to make that dish. Man that looks good, especially the chocolate! Is that book Sweet Gratitude a good book to have?

  2. YUM....I thought about making the tiramisu last night, but opted for cafe gratitude's hazelut cream pie......TO DIE FOR!!!

  3. RFT,
    The book is nothing short of amazing!

    I'm so making that hazelnut pie too! Thanks for the feedback, Jaynel.

  4. I like the looks of that dessert!