Blueberry Flax Pancakes

MMMM Raw Vegan Pancake Love on a Saturday Morning!! MY goodness, this was perfect! They were so super good and pretty simple to make. I woke up early, so these were almost ready by the time Michael woke up, perfect timing!! I love that so many foods can be easily made raw! These were so satisfying and fun to make & eat!

blueberrie pancakes

Blueberry Flax Pancakes recipe from Rawmazing

1/2 C flax seeds (ground)
1 C flax seeds (not ground)
3 T coconut oil melted
1/2 C agave
1/2 C water
1 C blueberries
1/4 C coconut

Mix all ingredients. Dehydrate at 145 for one hour, flip and then dehydrate for 30 minutes at 114.

Marisa’s Tips: I would suggest using a coffee/spice grinder for the flax seeds. It grinds them in seconds!! Plus it makes so much less of a mess than pulling out the Vita-mix or a food processor!

Also for the coconut I used dried coconut (ground in the coffee grinder as well) and found the batter a little runny, so I doubled the amount.

Totally drizzle with maples syrup! This made them even more wonderful!!

blueberrie pancakes2

Green Goddess Pasta

I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!

pastaGreen Goddess Pasta

Adapted from Skinny Bitch in the Kitch

serves 6


4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts


  1. In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
  2. Remove from the heat, add the butter,  swirling until it melts and set aside.
  3. In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
  4. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
  5. Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
  6. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging  teaspoon of salt, garlic and onion pepper.
  7. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve

Raw Chocolate Mint Candies

Happy Passover everyone! I hope this year is especially liberating for you!

I wanted to share this super delicious Candy Recipe I made last month. I only had to eat one and was super happy! So keep them in your freezer in a ziplock and pull them out when you need that fix! They are so great!

Raw Chocolate Mint Candies

  • 1 c. coconut oil
  • 1/2 c. raw cashew butter or almond butter
  • 1/3 c. agave nectar
  • 1/8 c. raw carob powder
  • 1/2 c. cacao nibs
  • 10 drops peppermint essential oil or peppermint flavoring

Place all ingredients in a high speed blender and blend until smooth. Pour into molds or ice cube tray (that is what I did); freeze for at least 30 minutes before serving.

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