Recipe: Cheesy Kale Chips – Seriously Addictive
Feb 7th, 2011 by Kendra at Rawr
It was hard to resist eating these long enough to take a photo...

It was hard to resist eating these long enough to take a photo...

Summary: If I could only eat one thing for the rest of my life, it would be these. I never understood the raw food obsession with kale chips until I tried and adapted this recipe from gliving.com. The cashew cheese makes a wonderful dip, but dehydrated on kale chips is divine. This recipe makes about 3 dehydrator trays.


For the kale base:

  • 300g kale
  • salt
  • oil (e.g. olive, hemp, coconut…)

For the cashew cheese:

  • 2 cups soaked cashews
  • 1 large red pepper
  • 1 dried red chili (optional, but yummy)
  • 2 garlic cloves
  • juice of 1 lemon
  • 2tbsp nutritional yeast
  • 1 1/2 tsp salt
  • splash of water


  1. Prepare the kale. Wash, then remove woody parts. Tear into bite-size pieces. Massage some oil and salt into the kale with your hands. You want to lightly cover the leaves without drenching them.
  2. Process all of the cheese ingredients together in your food processor. The consistency should be thick and as smooth as you can get it. (If you haven’t soaked the cashews, you will need to add more water and may get a more textured result.)
  3. You could just eat the cheese now as dip, but for this recipe pour it over the kale and massage it in, coating each leaf with cheese.
  4. Spread the cheesy kale onto paraflex sheets. Dehydrate at 115 F. They’re delicious eaten warm and still soft from the dehydrator, but if you can resist, keep dehydrating until dry and crispy, then store.
Recipe: Raw Coleslaw
Feb 18th, 2010 by Kendra at Rawr

Raw Coleslaw

Raw Coleslaw

Summary: I created this recipe from a mish-mash of other coleslaw recipes, as a way of using up the excess of cabbage in our fridge! Sweet and creamy.


  • small red cabbage
  • 4 large carrots
  • 1/2 an onion
  • 2 cups cashews
  • 3 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp yacon syrup OR 5 dates


  1. Roughly chop the cabbage, carrots and onion and pulse them in a food processor until you have the required coleslaw texture. Pour the chopped veg into a large bowl.
  2. Rinse the food processor. Process the cashews until ground to a powder.
  3. Add the water a little at a time (1 cup is approximate, you may want more or less).
  4. Add the vinegar, salt and yacon syrup or dates to taste and continue to process.
  5. Mix the mayo with the chopped vegetables and serve! Refrigerate what you don’t eat.

Preparation time: 15 mins

Number of servings: 8

Recipe: Raw Carob Carrot Cake
Feb 15th, 2010 by Kendra at Rawr

Raw Carrot Pulp Carrot Cake

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.


  • 1 cup soaked almonds
  • 2 cups soaked dates
  • 3 cups carrot pulp
  • 2 cups dry walnuts
  • 2 cups dry sunflower seeds
  • 1 cup dessicated coconut
  • 1 cup raw carob powder
  • 6 dates, soaked
  • 1 cup water
  • 1 cup soaked cashews


  1. Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
  2. Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
  3. Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
  4. Press the resulting cake base into a cake tin or large bowl.
  5. Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
  6. Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes  a big cake!)

Meal type: dessert

Recipe: Rawr Meal of the Moment
Nov 22nd, 2009 by Kendra at Rawr

Summary: It may not contain cacao, but it’s our favourite recipe find in a long while. Simple, creamy and delicious, a great salad dressing or pasta sauce.


  • 1 cup cashews
  • 3/4 cup water
  • 1/2 garlic clove, minced
  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • Sprinkle of black pepper
  • Couple of handfuls spinach
  • 1 courgette


  1. Grind the cashews first – in your blender if it’s up to it, otherwise your food processor. Get them as finely broken down as you can.
  2. Put all of the ingredients, except the spinach and courgette, into the blender. Blend until the sauce is smooth.
  3. Peel the courgette, then make courgette noodles with the flesh. If you don’t have a spiraliser a vegetable peeler will do fine – just cut long strips. Lay them on top of the spinach in a pasta bowl.
  4. Drizzle the sauce on top.

Preparation time: 10 minutes

Number of servings: 1

Meal type: dinner

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