Laura shows you how to make super healthy, raw vegan, not gross treats!

Welcome to the first episode of our new series, Raw. Vegan. Not Gross, hosted by Laura Miller, a chef with a mission is to make Raw, Vegan food approachable and great-tasting. No preachiness, no pitch to join a cult - just good, healthy nutritious food. This week, she's showing you how to make Kale Chips.

In this episode, Laura Miller shows you how to make an amazing chocolate pudding with an unlikely ingredient: avocados. The flavor and texture alone should get you to make this - but add in how nutritious it is for you (full health info below) and there's no excuse not to try this out.

You can buy tomatoes at all times of the year, but there's really nothing like a ripe Summer tomato. With that in mind, Laura shows you how to make a delicious, savory tomato tart. Spoiler: it's delicious.

The chocolate truffles we all know and love are pretty bad for us - no one will argue that. So this week, Laura's making raw truffles that not only taste great, but are packed with nutrients as well.

While they aren't authentic, these tacos are a tasty and healthy alternative for those who don't dig on the carne asada.

Green shakes come in many flavors, but the key is that they are all packed with nutrients that help your day get off to a great start. This week, Laura shows how to make a Blackberry Green Shake.

Yup, Vegans get a Summer as well. So why not try this tasty ice cream ... if for no other reason than using a hatchet on a coconut.

Laura answers some often asked questions, responds to some less than savory commenters, and has a special guest (Barry from SortedFood!!!) try her food.

This week, Laura prepares the perfect dish to bring to a party - they probably won't even know it's vegan.

o you have a surplus of walnuts? Do you love using seasonal fruit? Then this is the raw tart for you.

Are these the same thing you'll find at a fast food joint? No way. Are they better for you though? Without a doubt. Plus, they're a ton of fun to make.

One of Laura's Recipes with only a few ingredients? Crazy, right. Good thing these guys are delicious.

Here's Laura with a quick note reminding you to join us this Thursday for the Raw Vegan Not Gross live season finale.

We're celebrating the end of Raw Vegan Not Gross Season 1 in style, with a super cool live show.

Get pumped because Laura is coming back, October 24th!! Show us your excitement with some #rvng love

This week Laura makes soft serve -- no dairy, no nuts, no fancy ice cream contraption... you're gonna go bananas for this. Banana Soft Serve Recipe INGREDIENTS: soft serve: -5 bananas -blackberries / raspberries chocolate shell: -1 c coconut oil -1 c cocoa powder -3T maple/agave/honey -pinch sea salt macaroon crust: -3 cups coconut flakes -1 cup cocoa powder -¾ cup maple syrup -¼ cup coconut oil -1 T vanilla extract -½ teaspoon salt PROCESS -Peel bananas -Cut into chunks -Freeze -Blend in a food processor -For different flavors add berries and blend again -Combine ingredients for chocolate shell -Assemble Ways to complete it: -Ice Cream Sundae: pour chocolate shell over ice cream / add your favorite toppings -Bon Bons: freeze it / scoop into balls / dip into chocolate / add back to freezer -Ice Cream Cake: press macaroon crust into spring-form pan / pour in ice cream / freeze HEALTH BENEFITS -very high in potassium -easy to digest - good for sensitive stomachs -good source of manganese for bone health

This pasta ain't your nona's recipe - but it's also way better for you. Add in some amazing sauce and raw vegan "meatballs" and you've got yourself a meal. Buon Appetito! INGREDIENTS pasta: -3-4 zucchini squash -½ t salt meatballs: -4 cups Portobello mushrooms, roughly chopped -1 cup walnuts, soaked overnight -½ yellow onion, chopped -1 clove garlic -1 T apple cider vinegar -¼ cup parsley -2 t cumin -1 T Nama Shoyu -½ t salt red sauce: -1 cup Brazil nuts, soaked overnight -1 cup sun-dried tomatoes, soaked overnight -1 medium tomato -3 T lemon juice -3 T olive oil -1 T agave nectar -1 t red pepper flakes -1½ t salt PROCESS 1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with ½ t of salt and set aside in a colander to drain. 2. Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses. 3. Roll meatballs into balls, place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200F, depending on your oven's temperature. 4. Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl. 5. Assemble everything on a plate. BENEFITS - high in fiber - fights free radicals - prevents disease

This week Laura gets her hands dirty showing us how to make some homemade sauerkraut. Sauerkraut Recipe INGREDIENTS: 1 large head cabbage 1 cup grated beet 1 T juniper berries 2 T Kosher salt PROCESS: 1. Chop up the cabbage. 2. In a large bowl, sprinkle cabbage with salt and massage until there is plenty of liquid and the cabbage softens (about 10 minutes) 3. Mix in one cup of grated beets for every 5 cups of cabbage and add in juniper berries. 4. Stuff the cabbage into your sanitized container, pressing the cabbage underneath the liquid. (If necessary, add a bit of water to ensure sufficient liquid). All the cabbage should be submerged under the liquid. 5. Use a small jar filled with beans (or any other clean, weighted item) to press the cabbage under the liquid. Cover the jar with cheesecloth and secure with a rubber band or twine. 6. Allow the sauerkraut to culture for 3 to 10 days at room temperature or until it's bubbly and tangy to your liking. Transfer to cold storage. BENEFITS: -Digestive aid -Cancer fighter -Immunity booster

This week Laura teams up with Guy Turland of "Day Tripper" for the cutest collaboration of all time. Guy shows Laura how to make a raw Coconut Chili Slice (or "cake" if you don't speak Australian) Coconut Chili Slice INGREDIENTS: Coconut Chili Base 1lb shredded coconut 1 ¼ cups young coconut water 20 Medjool dates 1Tbs 100% cocoa powder ½ lb macadamia nuts ¼ lb dried currants 1/2 tsp chili flakes coconut oil (for lining the pan) PROCESS: 1. Put shredded coconut into food processor with blade attachment and process for 30 min or till coconut turns to butter. 2. Add coconut water and blend 3. Then add chili flakes, cocoa powder, and maple syrup into food processor 3. Scrape batter into a bowl and fold through macadamia nuts, dates and dried currants 4. Spray or line desired spring form pan with oil 5. Pour in mixture and refrigerate for half an hour till set. INGREDIENTS: Avocado Ganache 2 Avocadoes 2 tsp 100% cocoa powder 3 Tbsp maple syrup PROCESS: 1. Place in food processor with blade attachment and process until smooth and combined 2. Keep in a bowl until after cake has set up 3. After the cake has set, pull it out of the fridge and cut around the edges to remove from spring form pan 4. Pour ganache on top and spread over the cake BENEFITS: - High in Antioxidants - Lowers Cholesterol - Boosts Immunity

Stressed about what to bring to this year's holiday party? This week Laura whips up 3 easy and delicious dips that are bound to impress your pickiest party-goers. DIP RECIPES: 1. Hummus Goes with: radishes / heirloom white carrot / golden beets INGREDIENTS: -3 medium-sized zucchini, peeled and roughly chopped -1 cup nut pulp (left over from making almond milk!) or sesame seeds (grind in coffee grinder or high-speed blender) -¼ cup fresh lemon juice -2 cloves garlic -1 T smoked paprika -2 t cayenne -1 t salt PROCESS: -Add all ingredients except the nut pulp to blender and blend. -Add nut pulp a bit at a time (just to make sure it doesn't get too thick for your machine) -Add a bit of water if necessary. 2. Ranch Goes with: radishes / heirloom white carrot / golden beets INGREDIENTS: -2 cups cashews, soaked overnight -½ cup fresh lemon juice -¼ cup fresh chives -3 T dried parsley -1 clove garlic -1 T onion powder -1 t salt PROCESS: -Strain cashews and add them to blender with the rest of the ingredients. 3. Caramel Apple Dip Goes with: Granny Smith Apples INGREDIENTS: -2 cups pitted Medjool dates, soaked 10 mins -1/3 c coconut oil -2 T lemon juice -½ t salt -1 t vanilla extract PROCESS: -Soak dates overnight -Strain dates, then add to blender with the rest of your ingredients and pulse. BENEFITS: - High in Vitamin C - Healthy Fats - Good for Digestion

What's better than rich, fudgy chocolate brownies? How bout rich, fudgy chocolate brownies topped with chocolate ganache? And did we mention they're Raw and Vegan? Brownies with Ganache Topping Recipe: INGREDIENTS: For the brownies 1 cup almond milk (or water) 1 c maple syrup or agave 1 ½ t salt 3 cups cocoa powder 1 vanilla bean, scraped (or 1 ½ t vanilla extract) 4 cups cashew flour For the ganache topping 1 c coconut oil 3T maple syrup or agave pinch sea salt 2 t cinnamon 1 c cocoa powder PROCESS 1. Add wet ingredients to a food processor, mix and then add cocoa powder, mix till combined 2. Pour mixture into a bowl and fold in cashew flour until combined 3. Using a spatula, spread about ½ inch thick onto a teflex lined sheet (or a parchment lined pan if using an oven) and dehydrate overnight OR in an oven, bake at 200 degrees Fahrenheit for 1 hour 4. Flip over the brownies using a large spatula then dehydrate 5 more hours, OR in an oven for 1 hour. 4. Remove from dehydrator or oven and cool completely. 5. Blend ingredients for ganache in a food processor. 6. Pour ganache over brownies, then place in the refrigerator for 30 mins to set up. 7. Cut brownies into squares. BENEFITS: - High in Fiber - Healthy Fats - Full of Antioxidants

Get yourself ready for the Holidays with this beautiful Raw and Vegan cheesecake. Lavender Cheescake Serves 10 INGREDIENTS for the crust: 3 cups coconut flour 1 cups almond flour 1 cup beet pulp 1 T nutritional yeast 1 t salt 1 tsp lemon zest 2 t lavender ⅓ cup maple syrup ⅓ cup coconut oil for layer 1 (white) 2 cups coconut meat 1 cups cashews, soaked 1 cup maple syrup ½ cup lemon juice ½ vanilla bean ½ cup coconut oil for layer 2 (pink) 2 cups coconut meat 1 cups cashews, soaked 1 cup coconut oil ½ cup beet juice 3 T lemon juice 1 t salt 2 t lavender 1 ⅓ cup maple syrup PROCESS 1. Blend all ingredients for your crust and press into an 8 inch springform, making sure to reinforce the elbow and sides so it doesn't break. 2. Dehydrate overnight, or put in the oven for 2 hours at 200 degrees 3. Combine ingredients for layer 1. 4. Once the crust has cooled, pour layer 1 into it and place in the refrigerator to allow it to set up for at least 30 mins. 5. Combine ingredients for layer 2, and pour directly on top of layer. 6. Refrigerate or freeze for at least 30 mins The cake will last up to 3 days.

Stumped as to what you can do with winter vegetables? Well, Laura Miller's got a few awesome ideas for you. RECIPES: Green Juice INGREDIENTS: -1-2 lemons -1 bunch kale -2 inches ginger -1 apple PROCESS: -Blend all ingredients. -Strain through cheesecloth into a large bowl.. -Pour into glass. Winter Vegetable Salad INGREDIENTS: -1 bunch kale -1 grapefruit -2 avocados -2 fennel for the dressing: -juice of 2 lemons -1/4 cup olive oil -1 T agave -salt and pepper to taste PROCESS: -Chop kale. -Blend dressing ingredients. -Massage dressing into the kale. -Chop up remaining vegetables. -Toss salad.

In this episode, Laura and Jimmy Wong talk movies and make some healthy, delicious alternatives to the gross stuff you often find at movie theaters. Apple rings: INGREDIENTS: 4-5 apples 1 t cinnamon 1/2 t ginger 1/2 t nutmeg PROCESS - Core the apples and then slice them on a mandoline (or slice them thinly.) - Toss with spices. - Spread them out on a dehydrator sheet and dehydrate for 3-4 hours or bake at 200 degrees for 45 mins to an hour. RECIPES: Brussels sprouts: INGREDIENTS: -1 big bag of brussels sprouts -2-3 T olive oil -salt and pepper to taste PROCESS - Separate the leaves of the brussels sprouts. - Toss leaves in a bowl with olive oil. - Spread them out on a cookie sheet or dehydrator sheet, making sure that they are not touching on another. - Dehydrate for 3-4 hours, or place in the oven at 200 degrees for about 20 minutes. - Add salt and freshly ground pepper immediately after removing from the dehydrator or oven. Almond butter cups: INGREDIENTS: 1/2 cup cocoa powder 1/2 cup maple syrup 1/3 cup coconut oil almond butter for filling PROCESS - Blend cocoa powder, maple syrup, and coconut oil in a blender or food processor. - Pour into the bottom of mini cupcake liners and place in freezer to set up. - Remove from freezer, add a teaspoon-sized amount of almond butter, then cover with more chocolate. - Place back in freezer until ready to serve.

Grab a seat, Laura's making breakfast. These groats, with a bonus apple crumble and cream, are a great alternative to those humdrum smoothies and can be served warm during cold winter months. Breakfast Cereal Recipe: INGREDIENTS Cereal: 2 cups buckwheat groats, soaked 1 hour 1/2 c maple syrup 2 t cinnamon 1 t salt 1/8 t stevia Baked Apples: (optional) 2 apples 1 T coconut oil 1 t vanilla extract pinch of salt 1 t cinnamon Cashew Cream: (optional) 2 cups cashews ½ cup maple syrup ¼ cup lemon juice 1 t vanilla extract pinch of salt ½ cup coconut oil PROCESS Cereal 1. Soak buckwheat groats for at least one hour, then rinse 2. Combine all remaining ingredients in a medium-sized bowl 3. Mix thoroughly 4. Spread on a teflex sheet and dehydrate overnight or bake on a silpat in oven at 200 degrees for 1 hour 5. Pour milk over it. Cereal. Done. Crumble Complete steps 1-4 above. 5. Cut two apples into small slices, toss with coconut oil, vanilla, salt and cinnamon 6. Spread onto a teflex sheet and dehydrate overnight, or bake on a silpat sheet in the oven at 200 degrees for 1 hour Cashew Cream 1. Soak cashews for at least 1 hour, then strain and add to food processor 2. Add maple syrup, lemon juice, vanilla, salt and coconut oil then blend 3. Assemble by placing roasted apples, crumble, and optional cream in layers to make a breakfast parfait BENEFITS - high in protein, fiber, B vitamins - high in calcium, iron, and folic acid - lower cholesterol

Grab your chopsticks! We're making sushi, Laura-Miller-style. Domo arigato. Sushi Recipe: INGREDIENTS "Sushi Rice": 6 cups roughly chopped jicama ½ cup almonds 1/4 cup rice vinegar 3 Tablespoons agave 1 Tablespoon salt " Sushi" fillings: 8 sheets nori 1 cucumber, julienned 1 carrot, julienned 3 thinly sliced shiitake mushrooms 1 bunch sprouts 3 scallions, thinly sliced 2 avocados ½ cup nama shoyu (soy sauce/tamari) for dipping PROCESS 1. Place the jicama in a food processor a little at a time and pulse until it looks like rice. 2. Add almonds to food processor and pulse until finely chopped. Add to your bowl of jicama and mix together. 2. Pour mixture onto a dry, clean towel and press another towel on top to remove excess moisture. 3. Pour mixture back into a large bowl, and add rice vinegar, agave, salt and mix. 4. Place a sheet of nori on your cutting board or sushi rolling mat (smooth side down), add ⅓ cup of rice leaving about an inch around the edges, add filling ingredients. 5. Fold the nori up and over the filling and roll tightly, wetting the top edge of the nori with a little water or rice vinegar to seal it. 6. Cut the roll into little pieces wiping your knife with a damp towel between cuts 7. Serve with nama shoyu and wasabi. BENEFITS - Good source of Omega-3's - High in vitamin C - Has fiber for days

It's pizza time! This all-veggie, guilt-free masterpiece is the perfect thing for that movie night you've been wanting to have. Cauliflower Pizza Recipe: INGREDIENTS crust: 2 cups cauliflower 1/4 t smoked paprika 2 T nutritional yeast 1 garlic clove 2 T olive oil 1 T fresh oregano pinch of salt tomato sauce: 1 cup sun-dried tomatoes (soaked overnight) 1 med-large tomato 1 t red pepper flakes 1 T lemon juice 3 scallions toppings: shitakes and arugula, marinated for a few mins in balsamic vinegar PROCESS 1. Chop cauliflower into small pieces and add to food processor, blending until it's pretty smooth. 2. Add cauliflower and all of your remaining crust ingredients to the food processor and pulse until well-combined. 4. Spread the dough into 1 large circle on a tefex sheet (making sure to not spread it too thin - about ½ inch is good) 5. Place in your dehydrator overnight, or place in your oven at 200 degrees for 1 hour. 6. Cut shiitake mushrooms into strips and toss with arugula and balsamic vinegar and set aside. 7. Combine ingredients for your tomato sauce in a blender or food processor. 8. Remove crust from oven or dehydrator, spread tomato sauce on top, and add toppings. BENEFITS - supports cardiovascular health - anti-inflammatory properties - great source of fiber

Does a dairy-free, grain-free pasta dish sound impossible? It's not! Laura's got another raw, vegan trick up her sleeve guaranteed to impress at your next dinner party. Beet Lasagna Recipe: INGREDIENTS pasta layer: -2-3 red beets -2-3 gold beets cheese: -2 cups cashews (soaked overnight) -2 Tablespoons lemon juice -2 Tablespoons nutritional yeast -1 t salt -1-2 Tablespoons sage pesto: -1 cup basil -2 cups spinach -⅓ cup olive oil -1 t sea salt PROCESS - Mandoline beets and set aside in a bowl. - Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor. - Add chopped sage to the cashew mixture and blend - Roughly chop basil and spinach and add to the food processor - Add olive oil and salt and blend together - Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer. BENEFITS - good source of vitamin A - anti-inflammatory benefits - helps prevent heart disease

Need a little inspiration for the Raw Vegan Valentine in your life? Laura's got a lip-smackin' lolli you're all gonna love. Valentine's Day Candy Recipe: INGREDIENTS: 1 jar coconut butter 3-4 beets 1 tablespoon cocoa powder SPECIAL TOOLS: Candy Molds Candy Sticks PROCESS: white candy pops -warm up coconut butter in hot water bath and stir until thoroughly combined -pour directly into the mold, add candy sticks and freeze for 30 minutes pink candy pops -peel and chop beets, add to a blender with small amount of water -pour beet mixture into a cheesecloth to extract the beet juice -fill dropper with beet juice -pour warm coconut butter into a bowl and mix with 3-6 drops of beet juice -pour pink coconut butter into candy mold, add candy sticks and freeze for 30 minutes chocolate candy pops -add 1 tablespoon of cocoa powder to warmed coconut butter and stir -pour into mold, add candy sticks and freeze for 30 minutes BENEFITS: -Rich in Lauric Acid -Packed with Healthy Fats -Boosts your Metabolism

Woah! Laura broke out of the studio and hit the streets in our extra special NOT LIVE season finale. Come along for the ride in our first-ever California road trip. Citrus Salad Recipe: INGREDIENTS 2 bunches of watercress 2 oranges 1 bunch mint 1 bunch basil 1 avocado dressing: ¼ cup olive oil 2 T orange juice 1 T lemon juice 1-2 small shallots, minced salt and pepper PROCESS - Cut up veggies and herbs. - Combine dressing ingredients in a mason jar and shake. - Dress salad. BENEFITS -Vitamin C -Good Source of Manganese -Helps keep bones healthy

Welcome to the season 3 premiere of Raw. Vegan. Not Gross. This season we're turnin' up the heat! Literally, as in we're cooking stuff. So in this first episode, we're making a delicious oven roasted tomato soup. ROASTED TOMATO SOUP AND GARLIC TOAST W GLUTEN FREE BREAD Soup ingredients: 2 lbs tomatoes halved or quartered 1 sweet onion, quartered 1 Tbsp thyme 1 Tbsp roughly chopped basil 2 Tbsp lemon juice ¼ c olive oil 1 Tbsp agave ¼ tsp cayenne pinch salt and pepper 1 roasted garlic head (recipe below) Gluten-free toast ingredients: 1 loaf gluten-free bread olive oil 1 roasted garlic head (recipe below) Tomato Soup process: 1. Pre-heat oven to 400* 2. Quarter tomatoes and onion and place in a large bowl 3. Add thyme, basil, lemon juice, agave, olive oil 4. Then add a pinch of cayenne, salt and fresh ground pepper and toss 5. Place all ingredients except roasted garlic onto a baking sheet 6. Roast vegetables for 20 minutes 7. Once roasted, put all ingredients into a high speed blender 8. Add all cloves from 1 head of roasted garlic 9. Blend until smooth 10. Finish with black pepper and fresh basil 11. Serve with garlic toast and enjoy Gluten-free toast process: 1. Pre-heat oven to 400* 2. Drizzle each slice of toast with olive oil 3. Bake in oven for 8-12 minutes, until toast is golden brown 4. Use cloves from second head of garlic and spread onto the toast roasted garlic process: 1. Pre-heat oven to 400* 2. Slice off the top each head of garlic to expose some of the cloves inside 3. Place garlic cut side down onto a baking sheet 4. Drizzle with olive oil 5. Roast in oven for approx. 30 minutes, until browned and cloves are tender

What happens when Laura Miller and Guy Turland meet up to go on adventure? Well, you're just going to have to watch to find out. Lemonade INGREDIENTS: -3 lemons, halved -2 Tbsps chia seeds -2 Tbsps maple syrup -2 cups sparkling water -2 fresh mint sprigs DIRECTIONS: 1. Squeeze lemon juice directly into jug. 2. Add chia seeds, maple syrup and sparkling water, stir to combine. 3. Divide into 2 mason jars with fresh mint sprigs. 4. Enjoy! Roasted “Pumpkin“ Bruschetta with Pickled Mushrooms INGREDIENTS: ROASTED PUMPKIN -1 butternut squash, peeled and diced -4-6 garlic cloves, peeled -¼ cup olive oil -½ tsp salt -¼ tsp pepper -1 tsp fresh rosemary -1 tsp fresh thyme PICKLED MUSHROOMS -1 cup fresh mushroom, roughly chopped -Juice of 1 lemon -1 Tbsp olive oil -1 tsp white wine vinegar -½ cup fresh mixed herb leaves; mint, parsley, oregano BRUSCHETTA -2 slices vegan bread, thinly sliced -Grape tomatoes, to garnish Directions: 1. Preheat oven to 350F. 2. Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil. 3. Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine. 4. Roast squash for 20-30 minutes, or until softened. 5. Allow squash to cool and reserve until ready to use. 6. In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms. 7. Add the fresh herb leaves, using your hands to massage them into the mushrooms. 8. Allow mushrooms to marinate for 5-10 minutes. 9. Using a fork, smash 3-4 forkfulls of squash onto each slice of bread. 10. Top with 1-2 spoons of pickled mushrooms 11. Garnish with whole grape tomatoes.

What are you making for your sweetheart this Valentine's Day? Laura's surprising her hunk with steak and potatoes. Well, sort of. See what's cookin' on this special episode of RVNG. CAULIFLOWER STEAK W/ FLORET MASH ingredients: 1 head large purple cauliflower 1 14oz. can full fat coconut milk 1 ½ cups of water 2 T coconut oil salt & pepper process: 1. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, set aside 2. Cut the remaining cauliflower into florets 3. Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil, simmer until tender approx. 10 minutes 4. Strain the florets over a bowl, reserving liquid 5. Transfer florets to food processor and begin blending, slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency 6. Transfer to serving bowl 7. Heat coconut oil in heavy large ovenproof skillet over medium-high heat 8. Sprinkle steaks with salt and pepper 9. Sear each side until golden brown about 2 minutes per side 10. Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes To serve, mound some mash onto each plate, place steak on top, finish with gremolata. POMEGRANATE GREMOLATA ingredients: 1 ½ cups pomegranate seeds (about 1 pomegranate) 1/3 cup pinenuts 1 tsp minced garlic 1 T chopped mint zest of 1 lemon juice of 1 lemon pinch of salt process: 1. Mix all ingredients together, serve in a bowl

Craving falafel, but can't do deep fried? Laura's got a baked-in-the-oven, gluten-free version that'll knock your socks off! FALAFEL WRAPS falafel ingredients: ½ cup walnuts 2 cups cooked/canned chickpeas 1 small red onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 tsp baking powder 1 tsp cumin pinch salt 2 tbsp. fresh lemon juice ½ cup coarsely chopped fresh flat-leaf parsley ½ cup coarsely chopped fresh cilantro ¼ cup of olive oil tahini dressing: ½ cup tahini ¼ cup water 3 tbls lemon juice 1 garlic clove minced pinch of salt for the assembly: collard green leaves chopped mint chopped tomatoes shredded red cabbage 1. Preheat oven to 375°. Line a baking sheet with parchment paper. 2. Pulse walnuts in a food processor for about 30 seconds. Add chickpeas, red onion, garlic, baking powder, cumin, pinch of salt, lemon juice, cilantro, parsley and olive oil. Blend the ingredients together, occasionally smooshing down the sides until mixture is slightly well combined but still a little chunky. 3. Using your hands or small scooper, form small balls of falafel and place on parchment sheet. Brush top of each one with olive oil and bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes. Or flatten the falafel with a spatula before they go into the oven so you only have to flip them once in the baking process. 4. To make dressing: mix all ingredients in a small bowl or food processor. 5. To assemble: Drizzle tahini dressing down the middle of the collard green, place 2 falafels in the center and top with roughly chopped mint, cabbage, and tomatoe

Warm, fluffy clouds topped with chocolate glaze and coconut or blueberry chia seed jam... Mouth watering yet? Get Laura's vegan, sugar-free, gluten-free donut recipe now! DONUTS WITH BLUEBERRY CHIA JAM Donut Ingredients: 1 cup almond meal 1 cup sorghum flour 1 cup potato starch ½ tbl baking soda 1 ½ tbl baking powder ¼ tsp xantham gum ½ tsp salt ⅓ cup applesauce (recipe below) ¾ cup maple syrup Juice of 1 lemon ⅓ cup coconut oil ½ cup hot water donut process: Preheat oven to 325 Mix dry ingredients. Mix wet ingredients. Add the wet ingredients to the dry ones, and mix until thoroughly combined. Spray donut molds with oil Using a spoon, put ¼ cup of batter into each donut mold and make sure its spread all the way around. Bake for 10 minutes, rotate, then bake for another 5-7 minutes or until browned on the top and cooked through. apple sauce ingredients: 1 ½ lbs apples 3 tbls lemon juice ¼ cup maple syrup 2 tsp ground cinnamon apple sauce process: 1. Preheat oven to 325 2. Peel, core, and chop apples into 1” chunks 3. Toss apples with lemon juice, maple syrup and cinnamon 4. Use a silpat or parchment paper on a baking sheet and bake for 40 minutes, rotating half way through 5. Allow to cool, add to a food processor and puree until smooth blueberry chia jam swirl 2 cups blueberries 2 tbls chia seeds ⅓ c water blueberry chia jam swirl process: In a food processor blend chia seeds, water and blueberries Once the batter is in the pan, add a teaspoon of jam swirl to the top and swirl it into the batter with a toothpick

This week, Laura's flapping some jacks. Seriously, she's making pancakes. And they're delicious. BANANA PANCAKE STACK W NUTELLA ingredients: 2 ripe bananas 4 flax eggs (1 flax egg = mix 1 tbls ground flax to 3 tbls water let setup for approx. 15 mins) ¼ cup coconut oil ½ cup almond milk 1 ½ cups oat flour (any gluten-free flour will work) 1 tsp. ground cinnamon 1 tsp. baking soda pinch of salt process: To make flax eggs, add water to the flax seed, stir and let sit for 15 minutes Mash banana with a fork in a small bowl Add flax eggs, coconut oil and almond milk – mix well In another bowl whisk all the dry ingredients together Fold in wet ingredients, using a spatula and mix until well incorporated Pre-heat your cast-iron skillet and spray with coconut oil Once skillet is at medium high heat, using a ladle, add batter to the skillet Flip when underside is ready Stack cooked pancakes with a layer of nutella in between each cake Eat and enjoy! Optional serving suggestions; maple syrup, coconut flakes, nuts NUTELLA ingredients: 1 cup hazelnuts, soaked overnight ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract ¼ cup cocoa powder 2 tbsp almond milk process: 1. Drain hazelnuts and place in high-speed blender or a food processor, add coconut oil. 2. Blend until smooth, smooshing down the sides as needed (may take up to 10 minutes! or more!) until the hazelnuts become a smooth consistency. 3. Add maple syrup and vanilla, blend again 4. Add cocoa powder and almond milk and blend until smooth

This week, Laura shows us three different drinks to take you through (what is most likely) and epic day of drinking. RECIPES IRISH COFFEE ingredients: fresh pressed coffee 1 can full fat coconut milk 1-2 tsp coconut sugar whiskey process: 1. Refrigerate can of coconut milk overnight, to separate the meat from the liquid 2. Flip the can over and remove bottom with can opener. Drain the liquid and set aside. Remove the ‘meat’ from the can and place in a bowl. Using a hand mixer or a whisk – beat until a whipping cream consistency is achieved. 3. Prepare coffee in a French press 4. Put coconut sugar in the bottom of the glass 5. Pour coffee into mug, add whiskey, stir and top with coconut cream GREEN JUICE BOMB ingredients: 1 cucumber 1 lemon 10 oz. spinach ½ bunch mint 3” piece of ginger process: 1. Wash and cut all ingredients 2. Juice the lemon and ginger together, set aside in a shot glass 3. Juice remaining ingredients into a pint glass SPICED CIDER TODDY ingredients: 12 oz. apple cider 1 tsp cloves 2 cinnamon sticks 2 oz whiskey 3 tbls honey lemon slices process: 1. In a small pot, bring apple cider to a boil 2. Once boiling, remove from heat and add cinnamon and cloves 3. Let steep for 8-12 minutes 4. Add honey and whiskey to serving cups, 5. Pour cider through a strainer before serving 6. Stir and garnish with mint, lemon and a cinnamon stick

Do you pack a lunch? Wanna up your game? Laura’s bento box ideas might just make you kick that pre-packaged lunch habit for good. Check out this episode for not 1, not 2, but 5 terrific, ALL vegan lunch ideas. QUINOA PIZZA BITES ingredients: 1/4 cup onion, roughly chopped 3 cloves garlic, diced 2 flax eggs 1 tsp dried basil 1 tsp dried oregano 2 TBSP nutritional yeast 1/2 tsp baking soda pinch salt 1 cup brown rice flour 2 cups cooked quinoa Preheat oven to 350 degrees Saute onion and garlic on a skillet with a dash of olive oil until softened Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together Add in cooked quinoa and mix together Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact Bake for 15-20 minutes and let cool PIZZA SAUCE ingredients: ½ c sun dried tomatoes 5-6 roma tomatoes, roughly chopped 1 TBSP olive oil 1 TBSP maple syrup 1 tsp red pepper flakes Salt and freshly ground black pepper, to taste 1 lemon juiced ½ of the onion/garlic mixture from the pizza bite recipe process: 1. Put all ingredients into a food processor and pulse until desired consistency 2. Add the onion and garlic mixture from the pizza bites recipe and pulse till combined SIDES • DATES FILLED WITH ALMOND BUTTER • WATERMELON CUTOUTS KALE CHIPS ingredients: 1 bunch kale 1 bell pepper 1 C soaked walnuts 1/2 C nutritional yeast 1/4 C maple syrup 2 TBSP lemon juice 1/2 TSP salt 1/2 TSP cayenne process: 1. Soak nuts overnight and then strain them. 2. Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated. 3. Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves. 4. Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper. 5. Dehydrate overnight or bake in oven at 200F until crispy.

A quick update on filming and some fun things happening behind the scenes at RVNG

Laura's getting out of the studio this week and meeting up with a very special guest... her Dad, for gardening, dogs and an easy Spring vegetable recipe. Salad Ingredients: - 2 cups black or pinto beans, cooked - 2 cups white or brown rice, cooked - Fresh Veggies of your choice: - Kale - Broccoli - Red Mustard - Romanesco Dressing Ingredients: - 2 T Honey - 2 T Dijon Mustard - 1/4 cup Apple Cider Vinegar Process: 1. Chop vegetables, add to a bowl and top with cooked rice and beans 2. To make dressing, add all ingredients to a jar and shake until combined 3. Pour dressing over salad and serve

Hey brah, Laura and her gang are hitting the beach for a surf picnic and some energy-fueled, power snack favorites. Two gnarly recipes and one epic coconut lesson... it's gonna be totally tubular. RAW ENERGY BALLS Ingredients: 1 1/2 cups shredded coconut 10 medjool dates, soaked for 15 mins 1/4 cup cocoa powder 1 teaspoon vanilla extract ½ t sea salt ​to coat, optional: chia seeds, hemp seeds, cocoa powder, cacao nibs​ Process: 1. In a food processor, grind the coconut into a fine meal. 2. Add in the rest of the ingredients, and process again until a sticky dough is formed. 3. Scoop the batter by heaping tablespoons onto a baking sheet lined with parchment paper​. ​Roll each ball between your hands, and then coat them in ​chia seeds, hemp seeds, cocoa powder, or cacao nibs​. 4. Store the balls in the fridge or freezer NORI POWER STICKS Ingredients: 4-5 nori sheets 1 c ​walnuts ¼ c sun-dried tomatoes 2 T maple syrup 2 T apple cider vinegar 2 t tamari ½ t cumin ½ t paprika 1 t chili powder ½ t sea salt Process: 1. Grind all ingredients (except the nori sheets) in a food processor. Add more water as needed to make the paté filling spreadable. 2. Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2″ nori sheet at a time, leaving about an eighth of an inch space unfilled on either side of the width (but not the length). Rub water on both long sides of the nori and gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. 3. Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 115 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

Craving Thai Food, but need a Raw, Vegan alternative? This pad thai recipe is almost easier than calling for take-out. It'll make your head spin it's so fast and delicious. Recipe KELP NOODLE PAD THAI INGREDIENTS 1 package raw kelp noodles 2-3 T almond butter juice of 1 lime ¼ c tamari 2 T maple syrup ½ onion 2 t chili flakes 2 cloves garlic to serve: scallions, cilantro, sesame seeds, bean sprouts PROCESS Place noodles in water to soak while you are making the sauce. To make the sauce, combine ingredients in food processor and blend. Rinse the noodles. Using kitchen shears, cut the noodles so they will be easier to eat. In a large bowl, toss the noodles with the sauce (like you are tossing a salad - lift and turn.) Add scallions, bean sprouts, cilantro, sesame seeds

You want a one-pot vegan chili? We have that recipe! Deliciously simple and enough to feed an army, this is going to become your go-to for potlucks or even a midweek favorite. Green Lentil Chili Recipe Ingredients: ¼ cup coconut oil 2 bell peppers, 1 orange, 1 yellow, chopped 2 onions rough chopped 3 cloves garlic chopped 1 tbls ground cumin 1 tbls smoked paprika 1 tbls chili powder ¼ cup tomato paste 1 14oz can red kidney beans, drained & rinsed 1 14oz can black beans, drained & rinsed 1 14oz can garbanzo beans, drained & rinsed 12-14 tomatoes on the vine, chopped & divided in half ½ cup of green lentils, rinsed 1-3 cups water Salt Garnish w/ avocado cilantro scallions fresh tomatores vegan cashew sour cream (see below for recipe) Process: In a large heavy bottom pot, add coconut oil, once hot, add bell peppers, onions, ½ of the chopped tomatoes and garlic and saute for 3-5minutes until softened, season with salt. Add dry spices and tomato paste and stir well to incorporate approx. 15min. Drop rinsed and drained lentils and 1 cup water, bring to a boil, then reduce heat to simmer and cook uncovered for 15min. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems to dry - now cover and cook / or heat through for another 10-15min. Vegan Cashew Sour Cream Ingredients: 1 cup raw cashews, soaked 1/2-3/4 cup water or almond milk, as needed 1 tablespoon fresh lemon juice 1 teaspoon apple cider vinegar pinch of salt Process: 1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours 2. Drain and rinse the cashews and place in the blender. 3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed. 4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.

Ever see an acorn squash in the grocery store and wonder, 'what would I do with that?' Laura knows! Tune in for one fantastic recipe and plenty more tips and tricks for what to do with your acorn squash. Ingredients: 3 acorn squash, cut in half 1 cup green lentils 2 cups water ¼ cup coconut oil 1 cup shallots, diced 4 cloves garlic, minced 1 Tbsp. sage, chopped 1 Tbsp. rosemary, chopped 1 Tbsp. thyme, chopped ¼ cup mirin 2 Tbsp tamari 1 Tbsp balsamic vinegar 1 lb. cremini mushrooms ½ lb. shitaki mushrooms Process: Pre-heat oven to 400* F Prep squash, by first scooping out seeds of squash with a spoon, then cut a small slice off bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season w/salt and pepper. Roast for approx. 45 minutes. [meanwhile…] Rinse and drain lentils and place in a pot with water Bring to a boil, then reduce heat to a simmer Cook and cover for 30 minutes Once cooked, strain, set aside but reserve any remaining cooking liquid In a large saute pan, add coconut oil. Once heated, add shallots, garlic and fresh herbs. Season with salt and pepper. Saute for 10-15 minutes until soft and golden brown, stirring frequently Add mirin, tamari, balsamic and lentil water and bring to a boil - reduce for 2-4 minutes Then add chopped mushrooms and cooked lentils, saute until all mushrooms have softened and cooked, turn off heat and set aside At this point, pull out squash and carefully, so you don’t burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling Drizzle all with olive oil and place back in the oven for 5-10 more minutes

Soup fans this one's for you! Laura's got not one, but two great recipes . Learn how to make your own veggie stock and then incorporate it into a beautiful, delicious beet soup. Borscht and broth, it's what's for dinner. Borscht Ingredients: ¼ cup coconut oil 1 ½ lb. beets, washed peeled and chopped 3 leeks, white parts only sliced thinly, washed thoroughly 3 carrots, peeled and chopped 4 cloves garlic, minced 1 tsp. juniper berries 1 tsp. carraway seeds 4 sprigs thyme ¼ cup tomato paste 1 tbls. whole grain dijon mustard 1 can butter beans, rinsed and drained 8-10 cups vegetable stock (Recipe Below) 2 cups shredded red cabbage ¼ cup apple cider vinegar salt and pepper to taste Process: To a large heavy bottom pot, add ¼ cup of coconut oil. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute for 2-4 minutes. Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes. Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer. Cover and cook for 20-30 minutes. Add the cabbage and apple cider vinegar and cook for another 2 minutes. Remove from heat. Vegetable Stock Ingredients: 3 onions 4 cloves garlic 2 leeks 1 fennel 4 tomatoes 3 large carrots 1 small celery bunch 1 small bunch thyme 1 small bunch parsley 1 tbls. peppercorns salt Process: To a large heavy bottom stock pot, add all the vegetables. Bring to a boil then reduce heat to a simmer. Cook for at least 45 minutes, then strain into a clean container.

Summer is almost here and what better way to celebrate than with RAW VEGAN ICE CREAM SANDWICHES!!! Ginger Cookies and Chai Ice Cream.....they're delicious on their own, but even more powerful together. Kind of like Voltron, but better cuz you can eat them. Ginger Cookie Ingredients: 1.5 c shredded coconut 6-8 dates ¼ c almond butter 3 T molasses 1 t ground ginger ¼ t salt Chai Ice Cream Ingredients: 2 cans full-fat coconut milk, chilled overnight 8 - 10 dates, pitted and soaked in warm water for at least 15 mins 1 cup chai tea (very strong // 3 bags per cup) 1 t vanilla Process: To make cookies - in a food processor, grind coconut into flour. Add remaining ingredients and blend until fully combined. Place dough in refrigerator for 1 hour to chill - this will make it easier to work with. Roll out the dough between two sheets of waxed paper. Using cookie cutter, cut into circles. Place in dehydrator overnight or in oven at 200* for 1-2 hours until firm. To make ice cream - place mixing bowl in freezer to chill for 10 mins Add dates and chai tea to food processor and blend until completely smooth. Scoop the coconut cream from the coconut milk cans and into the chilled bowl (set aside the liquid for other use - you don’t need that) Using a mixer, whip until creamy, then add remaining ingredients. Place in freezer, freeze overnight. To assemble, take one cookie, put ice cream on it, take other cookie, place on top. EAT

Probiotics! Yogurt's full of them and they're good for your digestion. This is the simplest yogurt recipe ever. Buy a few coconuts and you're 50% there. It's Raw, Vegan, Yogurt folks. Just watch this video and you'll be halfway to healthy digestion... Ingredients: - 3 young coconuts - 1 cup fresh coconut water (or just water) - 1-2 high quality refrigerated probiotic capsules (Megaflora brand is good) Toppings: - Jam - Granola - Fresh Berries Process: Sterilize all your tools, bowls, and blender by boiling them or washing them in very hot water. (no metal anything!) Open your coconuts, set the water aside, and scoop out the meat with the back of your spoon. Placed the cleaned meat (no brown husk) in blender and add water a little at a time until it becomes a thick creamy consistency. (side note: the blending heats up the mixture which the probiotics are gonna loooooove) Add this mixture to a glass bowl, then add in probiotic capsules and mix (we are doing this because the blender has a metal blade.) Cover your mixture with cheesecloth and a rubber band and place in a cool dark place for 24-48 hours until it is no longer sweet and tastes like sour yogurt.