Rainbow Green Cuisine - Phase 2

Butterscotch Caramel Cheesecake

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Sadly, (for those of us who love it), butterscotch isn’t a flavor that makes an appearance very often in vegan desserts. Well, the tables have turned with these raw, vegan butterscotch caramel cheesecakes with oat crusts, caramel fillings and a chocolate drizzle. Simply divine!

Gastrawnomica’s Raw Vegan Key Lime Cheesecake

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What do you do with that perfectly ripe avocado currently sitting in your fridge? KEY LIME CHEESECAKES! This recipe is perfectly creamy, sweet and delicious, and the end result is so pretty to look at too. The perfect dessert for late spring/early summer. Enjoy!  

Zesty Kale Cucumber Caesar Salad

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For those days when you need a lazy go-to salad recipe. AKA everyday at lunch, basically.  This crunchy mix is super fresh, light and zesty with a creamy (but healthy) dressing. With a base of hemp seeds (they add the perfect creaminess when blended up) fresh lemon, dijon, garlic and a handful of other ingredients – you […]

Raw Almond Strawberry Energy Bites

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When you want something munchy, but not bad for you, turn to these! Healthy enough to be eaten as a protein-rich midnight snack, get you though a mid-afternoon energy slump, or give you that little boost needed to make it through a workout. Easy enough that anyone can make them!  

Raw Vegan Strawberry Cheesecake

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This Raw Vegan Strawberry Cheesecake is a perfection. It is No-Bake, healthy, naturally vegan (so dairy, egg and geletin free), gluten-free, grain-free and paleo. It is also soy free. A very healthy, allergen-friendly dessert. If this could get an award for the best healthiest spring dessert ~ that’s all vegan and of course all gluten free ~ […]

Happy Belly Smoothie

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This happy belly smoothie is full of fresh fruit and healthy probiotics, to keep your tummy happy!

Raw Rainbow Pad Thai

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A rich and fragrant high vibrational, Raw Rainbow Pad Thai – full of phytonutrient goodness. Thai food lovers rejoice!  

Spring Gratitude Salad

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This spring gratitude salad tastes like spring in bowl, with fresh watercress and radishes, topped with a tangy mustard and spring onion dressing.