RAW RECIPE: Chai-Infused Chia Seed Porridge with Apple, Raisins and Pecans

Kickstart is the world’s largest funding platform for creative projects. The publication of Laurel Anderson’s “Wild Plate” book turned her dreams into reality.  Laurel is an artist with an intense passion for all things healthy, sustainable, and delicious. By now you’ve probably guessed the reason I’m telling you all this. Yep, I was one of Laurel’s “Kickstart” backers. And she didn’t disappoint!!!!! Laurel’s amazingly designed, artistically and beautifully photographed, book of living, plant-based recipes includes a full color photo of each and every recipe. This book is a beautiful, coffee table quality, hard bound piece of food art which is sure to inspire your inner chef and tantalize your taste buds.  To celebrate the publication of Ms. Anderson’s modern living cuisine book, I’ve selected a yummy breakfast recipe to share with you, with permission granted, of course.

RAW RECIPE:  Chai-Infused Chia Seed Porridge with Apple, Raisins and Pecans

Laurel says:  “Native Americans used chia seeds medicinally as well as for food during long journeys. Chia seeds are rich in omega fatty acids, protein and, calcium.  This porridge is a great energizing way to start your day.”

Chia Porridge Ingredients & Instructions

2 chai tea bag

1 cup vanilla almond milk

1/2 cup raw chia seeds

1/2 cup boiling water

2 Tablespoons raw light agave or raw honey

1 teaspoon ground cinnamon

dash of sea salt to taste

Steep chai tea bags in 1/2 cup boiling water for 10 - 15 minutes.  In medium mixing bowl, add almond milk, chia seeds, agave, cinnamon and sea salt.  Stir with spoon until well combined and chia seeds are covered in liquid and clump-free.  Remove tea bags from water and pour chai tea into chia porridge.  Gently stir until all ingredients are well combined.  Let stand for 20 minutes. The chia seeds will soak up all the liquid, leaving a thick porridge.

Garnish Ingredients & Instructions

1/2 cup raw pecans, chopped

1/2 cup apple, diced

1/4 cup raisins

1 Tablespoons raw agave or raw honey

4 cinnamon sticks (optional)

In serving bowls of choice, spoon 3/4 cups porridge into each bowl.  Sprinkle with chopped pecans, apple and raisins.  Drizzle with agave or honey and place cinnamon sticks on edge of bowl.  Serve immediately. 

NOTE: Keeps up to 3 days in refrigerator in airtight container.

Makes 3 cups (Serves 4)

CREDIT: Wild Plate - modern - living - cuisine, Laurel Anderson, December 2013, ISBN978-0-9912374-0-1, “Chai-Infused Chia Seed Porridge with Apple, Raisins, and Pecans” on page 260.


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RAW RECIPE: Peanut Butter Cookies

I had two favorite cookies growing up - Chocolate Chip & Peanut Butter.  This raw version of a Peanut Butter Cookie tastes just like those my Mom used to make when I was a kid. That officially makes this a TBT (Throw Back Thursday) raw recipe, right? This Peanut Butter Cookie recipe not only tastes great, but it has no refined flour, diary, eggs, or sugar.  This recipe is super fast and easy to make, using only a food processor. No dehydration needed. You just make ‘em and eat ‘em!
RAW RECIPE: Peanut Butter Cookies
1 1/2 cups oat flour
1/2 cup peanut butter (you can substitute almond butter)
1 1/2 cups dates
2 tablespoons coconut palm sugar
1/2 teaspoon vanilla extract
2 Tablespoons raw sugar (optional)
Using a food processor, grind enough rolled oats to make 1 1/2 cups of oat flour. Leave the oat flour in the food processor bowl, then add the remaining ingredients, except the raw sugar.  Process until the dough sticks together.  If not sticky enough, add a few more dates one at a time.
I use a food scoop to portion out my cookie dough. If you don’t have a food scoop, use a heaping tablespoon of dough per cookie. Roll a scoop of cookie dough between your palms to make a ball. To flatten the ball, use the tines on the back of a fork to press into the center of the ball to create those famous indents of a true PB cookie.
OPTIONAL - To really get that true old-fashioned peanut butter cookie, I roll the ball into the raw sugar to get those sugar sprinkles on top of my cookie BEFORE pressing with the fork to flatten the cookie. 


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Oddly, the infamous BEFORE & AFTER photos capture people’s attention.  Even mine.  Except when it’s me in my own pair of “before & after” photos.  It’s so hard to look at my past “self”.  Before losing my false body hidden behind an extra 45 pounds.  Before conquering my high blood pressure using food, not drugs.  Before taming my high cholesterol.  Before disciplining my pre-diabetic and high triglyceride state and tempering my chronic allergies, sinus infections, and 4-day migraine headaches.  Before restoring my energy levels. Before discovering vibrant health, becoming 100% drug-free and living an active, healthy lifestyle. 

So once again here I sit before my computer, biting the bullet,  and sharing another painfully personal “before” photo with only one goal in mind.  That my photos will start a conversation between you and your inner “self”.  They say pictures are worth a thousand stories.  I hope that my photos will inspire you to seek your “best” life using the healing power of food as your medicine. I hope you’ll find freedom from food, rather than dependency on drugs and doctors, as I have through a raw and living, uncooked, plant-based, whole foods diet. You can do it!

RAW RECIPE: Coco-Peachy Raspberry Pie


I LOVE THE DELICIOUSNESS OF (AND EASE OF MAKING) RAW PIES!!!!!!  I’m exclaiming that “Stone fruits are in season!”. Living on the Central Coast (CA) these past four years, hanging out at local farm stands and farmer’s markets, and talking with the people who actually grow my food, I’ve gotten a first-class education about locally-grown, seasonal, pesticide-free or organic fruits and veggies.

My raw “Coco-Peachy Raspberry Pie” is super easy to make, embellished with beautiful ripe, sweet, juicy sliced peaches, a blended raspberry pie cream, and topped with a drizzle of coconut nectar.  I bet your mouth is watering, right?


RAW RECIPE:  Coco-Peachy Raspberry Pie

Ingredients for Crust:

1 cup pecans, dry

1/4 cup coconut flour

1/4 cup coconut palm sugar

1/8 teaspoon Himalayan salt

1/4 cup pitted dates

1/4 cup filtered water

Ingredients for Pie Cream Filling:

3 cups raspberries (or a combination of peaches and raspberries to equal 3 cups)

1/4 cup cashews, soaked for 2 to 4 hours, drained

1 whole vanilla bean, cut into small pieces

1/4 cup coconut nectar

Filtered water, as needed

Ingredients for Topping:

3 cups sliced peaches (2 - 3 peaches, depending on size)

1 - 2 tablespoons coconut nectar

Instructions for the Crust:

Combine the pecans, coconut flour, sugar and salt in a food processor.  Pulse until the nuts are finely ground (be careful not to over-process.) Add the dates and pulse until well incorporated.  Add the water and pulse until the mixture begins to stick together but is still crumbly. Transfer the pie crust mixture into a 9” pie plate pressing it with your fingers to make a pie crust.  Set aside.

(BETSY’S NOTE:  I like to dehydrate my pie crust at 105 degrees for 3 - 4 hours.  This will help to prevent the crust from soaking up so much of the fruit juices .)

Instructions for the Pie Cream Filling:

Combine the raspberries and soaked cashews, vanilla bean and coconut nectar in a Vita-Mix blender.  Add 1 teaspoon of filtered water at a time, if needed, to get a thick cream consistency.

Instructions for Assembly of Pie:

Add 1/2 of the peach slices in the bottom of the pie crust.  Pour the blended Pie Cream Filling on top of the peaches in the pie pan and gently using a spatula smooth the cream into spaces to remove any air pockets and level out the filling. Add the remaining  peach slices on top of the pie cream filling.  Drizzle the peach slices with the coconut nectar.  Cover the pie pan tightly with plastic wrap and refrigerate for at least 2 hours before serving. 


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Photo Credit:  Betsy Asmus 

Recipe Credit:  Inspired by a recipe in Amber Shea Crawley’s “Practically Raw Desserts” book , Vanilla Bean Peach Cobbler, page 140.

RAW RECIPE: Oatmeal with Goji Berries and Cacao Nibs

To Raw Food Betsy:

"I’m an editor at Shape magazine, and I’m writing to see if you’d be open to sharing your recipe for Oatmeal with Goji Berries and Cacao Nibs with our audience. I love this breakfast idea and think it would be a perfect addition to a round up I’m working on about healthy mason jar breakfast recipes.” ~ Assistant Web Editor, Shape.com

Well, yes I was flattered. (How often do you have the opportunity to be featured in the same Shape magazine issue with Jullian Michaels!!!) And, yes, I was more than willing to share my raw food recipe with Shape magazine readers. So yes, I’m excited to tell you about it and share this easy, peesy breakfast recipe with you - again. Here’s the link to Shape’s roundup - http://www.shape.com/healthy-eating/healthy-recipes/make-and-take-mason-jar-breakfasts-busy-mornings/oatmeal-with-goji-berries-and-cacao-nibs

You will find the original recipe post on my Raw Food Betsy blog http://rawfoodbetsy.com/post/36438840776/raw-recipe-oatmeal-with-goji-berries-and-cacao-nibs

RAW RECIPE: Avocado Lime Sauce

A unique blend of avocado and lime, this sauce tastes great on “Raw Mexican” cuisine. A bit more refined than guacamole,  Avocado Lime Sauce is great on raw burritos, tamales, tostadas, tacos, and even as a dressing on your favorite green salad. Ole`!

RAW RECIPE:  Avocado Lime Sauce


2 ripe Haas avocados

1/2 cup extra-virgin olive oil

1 cup coconut water

2 cloves garlic

2 limes, juiced

1 teaspoon Himalayan salt

1 teaspoon agave

1/4 teaspoon cayenne pepper, or adjust to taste


Add all ingredients into a Vita-Mix blender and blend well until a rich, creamy sauce forms.  Makes 2 cups. 

This sauce will keep in the refrigerator for up to 7 days….if you can make it last that long! 


Looking for more delicious raw food recipes?

Photo Credit:  Betsy Asmus 

Recipe Credit:  “The Art of Raw Living Food”, by Doreen Virtue and Jenny Ross, page 91, recipe “Avocado Lime Sauce”

Happy Easter

Happy Easter to all my peeps!

I made these raw macaroon “Bird’s Nest” cookies for my granddaughter using a small handful of spinach leaves to tint the macs a light green. Then I ruined the raw-deliciousness with a few store-bought Coconut M&M’s. (Sometimes just knowing that I’ve increased the nutritional value of our food by making it “almost” raw is good enough - a compromise.) Thankfully this was the only Easter candy in the whole house - so I’m considering the Bird’s Nest Macaroons a success. After all, you don’t have to eat the M&M’s, right?!!!!!

BITES & TIDBITS: Garden Peas

Peas are “green” little orb powerhouses of protein, B vitamins and a variety of minerals. They are also a good source of vitamins C and K and carotene.  But most importantly - garden peas are F-U-N to eat!!!!

My 3 year old granddaughter announced proudly while shucking peas “I’m a good pea-er, right Gramma!”  Absolutely.  (Much laughter.)


Poppa’s job was to unzip the peas (remove the strings), split them open and pass them to Lyla.  “Don’t take the peas out, Poppa. I’ll do it”


Lyla was enthralled, picking the peas out of the pod, eating one and putting one into the bowl.


Of course, Lyla polished off ALL of the peas in the bowl for dinner. “More, please.” It was a super fun way to get her ‘hands-on” with the food she was eating.

Tonight I’ll be making RAW PIZZA for dinner and sprinkling some of those fresh garden peas on top. I’m guessing some of those peas will roll off the table and onto the floor, just like in the “On Top of Spaghetti” song. I’ll post a photo of my pizzas and post a raw pea soup recipe soon.

Peas to you!

RAW RECIPE: Blackberry Kale Smoothie

Green smoothies are an easy way to get more “greens” into your daily nutrition.  And green smoothies taste great!!!!!!

RAW RECIPE:  Blackberry Kale Smoothie


1 pint blackberries

6 leaves of kale, with stems removed

2 frozen bananas

1 1/2 cups  water (or substitute coconut water to get Nature’s Gatorade post-workout)


Add all ingredients into a Vita-Mix blender and blend until smooth and creamy.



RAW RECIPE: Popeye’s Green Juice


RAW RECIPE: Popeye’s Green Juice

1 bunch of spinach
2 cucumbers
4 stalks of celery
1” piece of ginger root
4 carrots (if needed as a sweetener)

Wash and trim all ingredients for juicer preparation. Push spinach, cucumbers, celery and ginger root through juicer. If desired, juice carrots to sweeten. Drink immediately.

BETSY’S NOTE: Green juice is best consumed within 10 minutes of making it. Store leftover green juice in a glass jar fitted with an air-tight lid in the refrigerator. Stored juice will lose nutritional value rapidly due to exposure to air (oxidation) over time, so it is best to make it daily when you are ready to drink your “green goodness of life”.



RAW RECIPE: Mango Berry Smoothie

RAW RECIPE:  Mango Berry Smoothie


1 frozen banana

1 cup frozen mango

1 cup frozen strawberries

1/2 cup frozen blueberries

1 1/2 cups coconut water

2 small heads of green leaf lettuce


Add all ingredients into a Vita-Mix blender and blend well. Makes approximately 1-1/2 quarts.