Category Archives: Raw Food

Almond Milkshake with Peanut Butter, Banana & Oats

 Almond Peanut Banana Oat Shake

If you are thinking of drinking a plant-based milk to replace cow's milk, try Almond Milk!  It's full of calcium and other nutrients, and even the unsweetened version tastes like a very thin milkshake.

Tastes great on Frosted Mini Wheats.  I know!

But it's also great as the base for a healthy breakfast shake. A healthy shake might have milk, a fruit or two, a little sweetener, wheat germ, an herb or spice …. but I had not heard of putting rolled oats in a shake.  But I guess it makes sense.  If wheat germ is ok, why not oats?

I got the oats idea from a recipe in my new cookbook that Alyssa bought me for my birthday, Big Vegan by Robin Asbell


Almond Milkshake with Peanut Butter, Banana & Oats
Compliments of JennaDish


1 to 1 1/2 cups almond milk (or whatever milk you prefer)
1 frozen banana
1 Tablespoon natural peanut butter (I used chunky)
1/8 cup rolled oats
1/4 teaspoon vanilla extract or almond extract (optional)

Put all ingredients in a blender.  Puree for a minute or so.  Serve immediately.


Strawberry Coconut Shake or Healthy Popsicle: A Raw Food Treat


True to my cookbook form, I bought Ani Phyo's book, Ani's Raw Food Kitchen: Easy Delectable Living Foods Recipes, about a year ago.  And I'm just now making something from it.  

Ani's Raw Food_Strawberry Coconut Shake
I'm starting small.  A shake, of which all ingredients are in my kitchen. No extra shopping required.

The theory behind raw food, is that you are eating food in it's most natural and nutritious form.  Food is not heated more than 104 degrees because the thought is that heat removes nutrients.

Raw_Frozen Strawberry Coconut Shake
The shake tastes great.  And you could opt to freeze it …

… in a paper cup.

Raw_Strawberry Coconut Popsicle
It holds up pretty well.  Even with laying around a bit. I don't like it when it all falls off the stick. This one doesn't.

Raw Food_Strawberry Coconut Shake Ingredients
The recipe (from Ani Phyo):  2 cups filtered water, 2 Tbsp virgin coconut oil, 1/2 cup raw cashews, 1/2 cup pitted dates, 3 cups strawberries (hulled), 1/2 vanilla bean (I just scraped the bean).

Put all in blender according to your blender directions (mine says put liquid in first).  Blend until smooth. Drink it or freeze in molds.  MAKES 4 TO 6 SERVINGS.

I drank about 8 ounces.  Then there was enough to make 4 popsicles in about 6 to 8 ounce paper cups.


Happy Anniversary JennaDish!

I started this website to nourish my creative soul while getting my Master’s Degree in Education.  It kept me excited to learn many new dishes and to create a journal that my kids and grandkids may be interested in some day.

It was so much fun but now I’m on to new things.  Here are my two short anniversary videos of the fun food I created in my first 2 years. (spoiler alert: cute dog at the end of 1st Year video.) I hope you are fortunate enough to find time to do the things that make you happiest.  Because…

Everybody Has Something They Love to Do.


My Animoto Video

Carob Walnut Cookies-A Raw Food Dessert

Carob Walnut Cookies Fleur de Lis Cookie Cutter
I have been looking for a good Fleur de Lis-shaped cookie cutter off and on for over a year now. 

Here's a fleur de lis design: Fleur de lis 
But of course my cookie cutter looks more like a kite, or a bat, or an airplane. Something – but definitely not a flower.  I know I can buy one online, and I probably will, but for heck sake, why can't I run down to Sur La Table and pick up a Fleur de Lis cutter that doesn't look like something in flight?

So, anyway.  Back to the cookies.  I really like them, and you can pile them in a storage container in the freezer and take 1 out a day over a couple weeks and they'll satisfy your sweet tooth while you're trying to stay trim.  I've lost 7 pounds to date and sweets like these are helping me get there. 

Also, you won't get that bloated, "I just ate too much" feeling.

Carob Walnut Cookies
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo


Ani's foreword: Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie.  Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.

1 cup raisins
3/4 cup raw walnuts (I used pecans)
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional – I did not use)
1/8 teaspoon sea salt

Combine all ingredients in food processor and process until the dough befinds sticking together. 

Press the dough into 2-inch cookie cutters (1/3"-1/2" thick) placed on a sheet tray lined with parchment paper.  Place the cookies in the freezer to chill and firm up (suggested 30 minutes not enough time to become firm) before serving.

Will keep for many weeks in the fridge or freezer. 



Pina Colada Surprise Ice Pops

Pina Colada Ice Pop
Recently bought a new book called Ice Pop Joy by Anni Daulter.   It's another idea of mine to eat healthier and lose weight.

When the book first arrived and I saw that there were recipes that included tofu, herbal tea, quinoa, kale and red kidney beans – I just about sent it back.  But there were also plenty of recipes with typical ingredients – yogurt, milk, fruit, honey – plus the photography is awesome.  Gorgeous kids eating yummy popsicles.  I just really like the look of the book. 

I'd like to try to learn to get creative and make a mini snack or even breakfast out of these.  That's the point of the book – the author is trying to give her kids healthy, fun food rather than another sugar delivery vehicle.

These pops are 4-ounce or 1/2 cup pops (Tovolo brand). It doesn't sound like much, but these are going to be huge for small kids.  So go for a 2-ounce, or use a small dixie cup with a wooden stick.

A funnel and a 1/2-cup measuring cup makes it go fast. 

How do they taste?  Well, the biggest surprise with Pina Colada Surprise Ice Pops is that they don't really taste like a pina colada.  They taste good.  The strawberry flavor came out more.  Barely could taste the coconut.  I would add real coconut or coconut extract to boost that side of things.

On the other hand, if your family is not big on coconut and you have a can of coconut milk collecting dust, this won't offend their sensibilities.  In other words, they'll never know.

Pina Colada Surprise
Compliments of JennaDish

from Ice Pop Joy by Anni Daulter

MAKES 8 (4-ounce) POPS

1 whole pineapple skinned cored, and cut into pieces
1 cup chopped strawberries
3/4 coconut milk
2 tablespoons maple raw agave nectar (I used blue agave nectar or use honey to taste)

Put the pineapple, strawberries and coconut milk into a blender, and puree.
Add the maple agave nectar and blend all ingredients together to desired texture.
Pour mixture into chosen pop molds and put sticks in place.
Freeze pops until solid.

To add some fun, put a few slices of strawberries on the sides of the pop right after pouring.  It'll freeze on the side and look a little fancier. 

Mayan Crunch Truffle Balls – A Raw Dessert

Mayan Crunch Truffle Balls Raw Dessert
I really like these.  But many people would not, I understand.  I'm OK with that.

  Mayan Chocolate Truffles
This is the first time I've used these products… purchased online through Amazon or direct from Navitas.

Cacao Powder Cacao Nibs
…and the first time I used my new Tribest Personal Blender …

Ground Cashews
Ground Cacao Nibs
Love it all.


Mayan Crunch Truffle Balls
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo

MAKES ABOUT 10 BALLS (true that)

I used my coffee grinder to grind the nuts but it left a couple chunks so I used my new personal blender which did a great job.  Also I used store-bought chili powder and couldn't really taste the 1/4 teaspoon. To roll balls, it helps to chill the mixture about 20 minutes before rolling in hands.

1 cup dry cashews
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon chili powder, to taste
1/8 teaspoon sea salt
3/4 cup cacao nibs
1/3 cup agave syrup Cacao powder or additional ground cinnamon for rolling

Grind small batches of the cashews into a fine powder.  Pour into a mixing bowl and add the cinnamon, chili powder, and salt and mix well. 

Grind the cacao nibs into a fine powder.  Add to the cashew mixture and mix well.  Add the agave syrup and mix well.  Use a 1 1/2 tablespoon scooper to drop dough onto a plate, or your hands to roll into balls.

To serve, roll the balls into 2-3 tablespoons of cacao powder or ground cinnamon (or mixture of both?).  Enjoy immediately or place in the fridge or freezer for 30 minutes or more if you'd like them firmer.

Will keep for a couple weeks or more at room temp, or a month or more in the fridge.

Coconut Ice Kream – A Raw Dessert

  Coconut Ice Kream x
Spelling cream with a k basically means it's like a cream but not real dairy cream.  It is evidently a  vegan-used spelling to indicate it's not an animal product.  The above picture shows the ice kream after 1 or 2 hours, sludgy, but getting firm on the edges.

Coconut Ice Kream - A Raw Dessert
This picture is after fully frozen, but is not attractive at all.  Looks a bit like mashed potatoes, doesn't it?
Next time I'll try to mix it then smooth it out so I can at least cut it into bars.  Leaving it in a lumpy pile to get hard doesn't work well for scooping because this stuff gets very, very hard.  Different from regular ice cream.

Coconut Ice Kream
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo

1 cup cashews
1 cup filtered water
1/3 cup agave syrup
1/4 cup shredded coconut
1/4 cup liquid coconut oil

Combine all ingredients into high-speed blender (I used a food processor because my dang blender hasn't arrived yet in the mail) until smooth.  Pour into container and place in the freezer for 3-4 hours. Every hour or so, remove and mix well.  Place back in freezer (duh) to chill. Repeat until desired consistency, 5-7 hours.

Pecan Pie Cookies – A Raw Dessert

Pecan Pie Cookies

I need to lose 15 pounds.  These little babies are gonna help me make it.


Pecan Pie Cookies
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo

1 cup pecans
1 teaspoon ground cinnamon
1 teaspoon orange oil or orange juice
1 cup pitted Medjool dates (got mine at Whole Foods)

Combine the pecans cinnamon, and orange oil i the food processor and pulse into small chunks.  Add the dates and process until mixed well. 

Scoop the dough by 1 1/2 tablespoons onto a sheet tray lined with parchment and flatten into cookies.

Will keep for a week in the fridge or several weeks in the freezer (thaw before eating).

Pineapple Icebox Dessert-A Raw Dessert

Pineapple Icebox Cake

Pineapple Icebox Dessert
Since sweets are my weakness, yet I want to eat better and lose weight, I thought I'd try my hand at some raw desserts.

This is very good.

First Import 102

First Import 101
First Import 109
First Import 112
First Import 114

Pineapple Icebox Dessert
Compliments of JennaDish

from Ani's Raw Food Desserts: 85 Easy, Delectable Sweet and Treats


2 cups raw cashews (bought mine at Whole Foods)
Seeds from 1 vanilla bean or 1 Tblsp alcohol-free vanilla extract (I used the bean-you can see the specks)
2 Tbsp agave syrup


1 1/2 cups raw cashews
1/3 cup agave syrup
1/4 cup liquid coconut oil
1/4 cup filtered water, as needed
2 1/2 cups chopped cored pineapple

CRUST: Combine the cashews and vanilla in the food processor and chop to a crushed wafer texture.  Add the agave syrup and process to mix well.  Sprinkle half of the crust onto the bottom of a loaf pan. Press down lightly to distribute evenly.

FILLING: Combine the cashews, agave syrup, and coconut oil in the high-speed blender (I used my food processor again) and blend until smooth, adding water as needed to create a creamy texture.  Spoon the mixture into a mixing bowl, add the pineapple and stir to mix well.  Spoon the filling into the loaf pan and sprinkle the remianing crust on top.  Pat lightly.  Freeze for 2 hours, or until chilled.

Will keep for 4-6 ays in fridge or for several weeks in the freezer.

Cold Fresh Tomato and Basil Soup



Cold Fresh Tomato and Basil Soup
compliments of JennaDish


Chilling this dish, like most tomato recipes, is important to the development of the taste.  Keeping the seeds in the tomatoes works perfectly fine with this soup.  They go unnoticed with the bits of onion and basil, and only add to the nutrition and flavor.

6 ripe tomatoes (I used plum but any would do)
1 onion, chopped
1 teaspoon salt, or to taste
1/2 to 1 teaspoon ground black pepper
1 1/2  to 2 teaspoons sugar
small handful fresh basil (about 12-16 leaves)
sour cream or Greek yogurt for garnish

Peel tomatoes (instructions in footnote). 
Place tomatoes and basil in food processor and pulse a few times.  Add chopped onion, salt, pepper and sugar.  Pulse until well blended but still chunky, being careful not to overblend to a juice consistency.
Chill in covered bowl for at least 2 hours or overnight.
Serve with dollop of sour cream or yogurt.  Use a squirt bottle to achieve the effect in the photo.

To peel tomatoes, cut a slit in the skin at least 1" long.  Drop in boiling water until the slit breaks open, about 1-2 minutes.  Immediately place in ice bath (bowl of water with ice cubes) to hasten cooking.  Peels will come right off.