Raw food recipes with pecans

Holiday time or anytime, the pecan pie is one of America’s favorites. If you’re a fan, here’s a raw version just in time for the holidays.

Inspired by the Russian raw food chef Anastasia, who figured out that sprouted buckwheat works great in raw vegan cakes, this recipe takes some pre-planning, but every step can still be taken with love, resulting in a delicious taste and a delightful presentation.

Raffaello coconut candy balls won’t likely be on your menu, but Raw-ffaello mini-muffins very well may be! A raw re-make of the famous holiday treat.

Make sure you consume cranberries often while they are in season, by juicing, in smoothies, or by incorporating in desserts such as this one.

I hope you are not missing out on the fig harvest this fall, and enjoying them fresh straight off the tree or from the market, or adding them to your recipes. Here is one idea on how to use figs in a dessert.

Try this delicious autumn dessert. Pumpkin and persimmons combine for a delightful sweet flavor.

For all you key lime pie lovers, get ready to dig in! Our raw take on traditional key lime pie, made with real key limes, which are available at stores this time of the year. No key limes near you? No problem:  use regular limes instead.

Cranberries are an integral part of the Thanksgiving or Christmas meal, but there is no reason not to include them in your casual food preparation. In fact, the only reason you would not use cranberries is if they aren’t in season and you can’t find them fresh.

Kale never goes out of fashion: it is your “dark leafy green health insurance” in a bunch. This nutritional powerhouse is available at the stores year-round, and is a rich source of Vitamins A and C, calcium, manganese, lutein and iron.

Dark leafy greens are a very important piece of a well-balanced raw food diet due to their un-paralleled nutritional profile. This appetizer offers a pleasant way to consume them.