Raw Vegan Creamy Macnut Tomato Sauce

Raw Vegan Creamy Macnut Tomato SauceRaw Tomato Sauce IngredientsRaw Tomato Sauce step 1Raw Tomato Sauce

Admittedly, when I’m feeling lazy and too busy to spend an hour on food prep, one of my go-to meals is pasta. Since I try to be gluten-free, this means some form of brown rice or mung bean pasta. If I’m feeling even lazier and don’t feel like going through all the motions of chopping up lots of vegetables and cooking a warm sauce to go with my pasta, I make this super simple and uber-quick to make raw tomato sauce. The best part about it, though, is that all I have to do is throw all of the ingredients into a Vitamix and blend. And it’s super delicious, so that’s a win-win for everyone. One batch of this sauce, which makes a lot and will take you all of 5 minutes to make, can last me several days. Another major plus is that it’s not only good with pasta, but I can eat it with tons of other things– as a sauce for a raw pizza, raw zucchini noodles, a spread on top of baked or raw crackers, or as a dressing with some rice or quinoa and raw vegetables. Now that I’m letting you in on one of my lazy secrets, feel free to blame me for being lazy too. But your tastebuds won’t know the difference.

This recipe will make approximately 2.5 to 3 cups of sauce, and a little goes a long way.


  • 2 whole raw tomatoes
  • 1/4 cup of whole sundried tomatoes (pre-soaked in water)
  • 2 cloves of garlic
  • 1/2 cup virgin olive oil
  • 1/2 tbsp coconut aminos
  • 1/2 cup macadamia nuts (or substitute 1/4 cup of sunflower seeds)
  • Small handful of fresh parsley and basil leaves
  • Salt and black pepper
  • Water (a few tablespoons)
  • Nutritional yeast (optional)
  • A few dehydrated botija olives (optional)

Kitchen Tools:

  • Vitamix
  • Small knife
  • Spatula
  • Mason jar


First blend the macnuts and olive oil together in the Vitamix until it makes a creamy paste. If macnuts are not available to you, you can substitute sunflower seeds in this step. Then, chop up the raw tomato into large slices. Put the raw tomatoes, sundried tomatoes, olive oil, coconut aminos, garlic, parsley and basil all together in the Vitamix and blend until it’s a creamy sauce. If the sauce seems very thick, you can add a little water (two or 3 tablespoons) to lighten it up. Add salt and pepper to taste, and then blend once more. Once you’ve gotten your desired taste and texture, you can opt to add a little nutritional yeast for a bit of a “cheesy” flavor or a few dehydrated olives if you like. Spoon it out with a spatula and mix in with your favorite cooked or raw pasta.

Green Papaya Salad

DSC_0733Green papayas Slicing green papaya Slice papaya until you reach the center before exposing the seeds Sliced green papaya Sliced carrot DSC_0727 DSC_0729

I love a good ripe, sweet and juicy papaya, but I actually eat most of my papaya in its unripened state. In fact, a lot of countries where papaya is prevolent, particularly in the Southeast Asia and Pacific regions, consume it largely in its green state as well, more as a vegetable, whether cooked or raw. Orange papayas have a lot of nutritious properties like Vitamins A, B, and C, carotenes, potassium, magnesium, and fiber– but green papaya actually contains other health benefits that are lessened once the fruit ripens. One of these includes a milky enzyme called papain, which you will notice dripping from the stem when you harvest papayas or see it oozing out when you begin to peel the skin off. This enzyme aids in healthy digestion, particularly to help break down proteins and make nutrients more readily available and absorbable to the body– and it is found in particularly high concentrations in green papayas.

Aside from the health aspect, I just love papaya salads for their light, crisp, and fresh flavor, which make it a perfect summer dish. Since it’s practically summer year-round in Hawaii, it makes it a perfect everyday dish. As we have a wide variety of papayas on our farm available, I like to make this salad at least once a week. So, if you also have access to good, organic, GMO-free papayas, I highly recommend incorporating this healthy salad into your weekly diet too!


  • 2 large green papayas
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh cilantro (chopped finely)
  • 1 green onion (chopped finely)
  • Nub of ginger
  • 1 clove garlic
  • 1 small cayenne
  • Juice of 1 large lemon
  • 1 cup virgin olive oil
  • 1/8 cup coconut aminos (or shoyu)
  • 2 tbsp coconut palm sugar (or sub sucanat or regular sugar)
  • Himalayan pink salt to taste
  • Small handful of chopped macadamia nuts or peanuts (optional)
  • Bundle of kale or mizuna (optional)

Kitchen Tools:

  • Blender
  • Vegetable peeler
  • Papaya slicer
  • Ginger grater/zester
  • Garlic press
  • Knife
  • Citrus juicer
  • Glass bowl


Begin by peeling off the green skins of the papayas with a vegetable peeler. You may need a small knife to get around certain curves or dents in the papaya, depending on the shape. Next, slice the papayas into thin, long strips with the papaya slicer. You can slice it directly into a bowl, but if the papaya is somewhat slippery, an easy way I’ve discovered to do this step is to place the papaya flat on a cutting board and to slice it on the top (always in the direction away from whichever hand that is gripping the papaya), rotating it around. Slice around the whole papaya until you have reached the center, trying not to break it open down to the seeds. Then, you will want to peel the carrots with the vegetable peeler and then repeat the same process of slicing the carrots into thin strips with the papaya slicer. Again, the method of placing the carrot on the cutting board makes the process a lot easier. Next, cut a red onion in half, placing the flat side of the onion down on the cutting board and cut it vertically so that you create thin, long strips of the onion as well. Afterwards, juice half a lemon and place the sliced onion in a glass bowl with the juice and a little bit of salt. Stir it up, and allow the onion to marinate in the lemon juice for 5 minutes or more– or until you have everything else for the salad prepared.

Now you can start to prepare the dressing. Measure out one cup of olive oil, 1/8 cup of coconut aminos, 2 tablespoons of coconut palm sugar and place into the blender. Juice the other half of the lemon, remove seeds, and place into the blender as well. Then take your nub of ginger, remove the skins, and with a ginger grater or citrus zester, grate the ginger into the blender. Next, with a garlic press, squeeze one clove into the blender. Finally, add one cayenne pepper and a little salt to taste and then pulse everything in the blender until it is mixed well.

Once your dressing is prepared, chop a bundle of fresh cilantro until you have approximately 1/4 cup. Similarly chop one green onion finely. Add on top of your sliced papaya and carrot. Then add in the onion that has been marinating. Finally, add your dressing and mix everything up well. Add any extra salt to taste. Finally, plate and serve. If you want to add a little green to this salad, an optional way to also enjoy the salad is on top of a bed of kale or mizuna or top it with some chopped macnuts or peanuts for a little crunch.

Raw “Sweet Guacamole” Avocado Pudding

Avocado Pudding with Toppings

avo pudding1

It has been avocado season on our farm for the past few months, and we have reached a point where we are actually drowning in them. They’re ripening so fast that we can’t even keep up! This means that I sometimes have to resort to eating one at breakfast, lunch, and dinner. I’m not complaining though. This is a pretty nice predicament to be in.

Being blessed with a bounty of one of Mother Nature’s most perfect foods just means that I have a lot of room to experiment with this delicious fruit. One of my favorite recipes I’ve played around with is a breakfast dish that may start off like a guacamole (hence the name “sweet guacamole”), but ends up as a tasty whipped pudding that you can enjoy with a plethora of toppings. As you can see pictured above is my actual breakfast this morning– topped with chia seeds, dry buckwheat groats, coconut flakes, dried goldenberries, and chopped macadamia nuts. But you can also use a variety of other seeds and nuts, fresh or dry fruits, raw or toasted oats, granola, etc. Pick your own favorites! I’ve found that it’s pretty much tasty with anything.

This recipe should make approximately 5-7 small servings.


  • 3 large avocados (the Sharwil variety work great)
  • Juice of 2 large lemons
  • 1/2 cup virgin coconut oil
  • 4 tbsp maple syrup or raw honey
  • 2 bananas
  • Water (optional)

Kitchen Tools:

  • Food processor
  • Citrus juicer
  • Spatula
  • Spoon
  • Glass Bowl


Slice up the avocados in half and spoon them into a food processor. Then, juice the lemons and add into the food processor with the avocados. Pulse together until the avocados are creamy and no longer chunky. In the meantime, melt down the coconut oil into liquid form, if necessary. Once the oil is completely liquid, add into the avocado mixture and blend together. Once the blend is nice and creamy, cut 2 bananas into small slices and add to the food processor. This will give the pudding a mild sweetness to start as well as a creamier texture. Pulse again until the bananas are well blended in with the avocado mix. Then, add the maple syrup or raw honey little by little (one tablespoon at a time) until you reach the desired sweetness. For this particular recipe, I suggest to stick with a liquid sweetener instead of a granulated one like coconut palm sugar or date sugar, as a liquid will distribute better throughout the mix. Oftentimes I have discovered that to overcome the avocado-y flavor, and to actually have the pudding tasting like a sweet dish instead of an odd version of the normally savory dip, you will have to add a bit more sweetness than you might normally. For that reason, a range of 3 to 5 tablespoons full of your sweetener should do, depending on the size of the avocados you are using.

As an option, if you need to add a tablespoon or two of water to help the mix blend better, you can add it in at any time. In terms of getting the pudding to your desired consistency, the denser the mixture, and the less water you add, the more it will set closer to a mousse. The more water you choose to add, the fluffier the mixture will become and the more it will set like a lighter, whipped pudding. Once everything is blended well together, spoon the pudding into a glass bowl. You can eat it immediately, or allow it to set in the refrigerator for 2-4 hours for a thicker texture.


Cool and Refreshing Citrus Ginger Icee

Citrus ginger icee

It’s zingy and tangy. It’s cold and refreshing. It’s a boost of Vitamin C, and it’s got a kick, thanks to the ginger. It’s a throat soother and a tastebud pleaser. Basically, it’s the perfect cure for a case of the It’s-So-Stinking-Hot-Outside virus!

We are kind of addicted to these at the farm. It’s a favorite drink for breaktimes after many hours out in the hot sun. Sometimes we don’t even have enough ice cubes to keep up with our thirst.

It’s great because we can just use whatever harvested citrus we have handy. One day we might make it with just sour mandarins, or other days we might just do a whole citrus mix-up and use lemons, limes, and sour mandarins together. We would probably gulp them down even faster if it weren’t for the issue of brain freeze.

Please, allow me to introduce you to this simple and tasty beverage.


  • Juice of 2-3 lemons, limes, and/or sour mandarins
  • Small nub of ginger
  • Sweetener (stevia, maple syrup, coconut palm sugar)
  • Tray of ice cubes
  • 1-2 cups of water

Kitchen Tools:

  • Blender
  • Citrus juicer
  • Zester/grater


Juice 2 or 3 citrus of your choice. Grate a small nub of ginger. Pour the juice and the ginger into the blender with your chosen sweetener and blend. Then add water and a whole tray of ice cubes and blend again. My suggestion would be to add only a little sweetener at first, then add more little by little after the ice and water have been blended in until you reach your desired flavor. The best thing about this icee is that you can make it as sour, sweet, gingery, or icy as you want, because everyone has a different preference, so the measurements don’t have to be precise. Play around with it until you reach your desired taste.