raw vegan recipe |

This is a recipe often prepared at Dr. Graham’s retreats. It’s hearty, satisfying, delicious and super easy.
Fruity porridge

Ingredients:

3 very ripe bananas
2 large medjool dates (pitted)
1 medium apple (I love sweet, crisp Fuji apples)
a few dashes of cinnamon
* optional a handful of raisins

You want to make sure your bananas are ripe with black spots, like these:

Directions:

Peel the bananas and place them in a blender like a Vitamix or food processor along with the pitted dates. Cut and core the apple into large chunks and add them on top of the bananas and dates. Blend on low using a tamper to push all ingredients into the blades, or pulse in the food processor, until you get a nice chunky consistency.

Transfer porridge into a bowl, top with raisins if using them and sprinkle with cinnamon.
Makes a wonderful meal anytime of day.

Enjoy!

This dish is so refreshing and light, and makes a great meal on a hot summer day.

Ingredients:

Cucumber (2 large cucumbers peeled & julienned into noodles or 4 to 5 persian cucumbers unpeeled & julienned into noodles)
Mango (1 large mango like a haden, kent or keitt variety or 2 to 3 champagne mangoes peeled and pit removed)
Nectarine (1 medium to large nectarine pitted)
*Optional Fresh basil or dill for garnish

Directions:
Place the cucumber noodles in a bowl and set aside.
Blend the mango and nectarine together in a blender until creamy and pour over cucumber noodles, top with fresh basil or dill if you wish, and enjoy!

See links below of the tools I love, to easily julienne or spiralize your cucumbers into noodles. *Persian cucumbers work best with the Titan Peeler. Regular cucumbers can be used by all three tools shown below.

raw vegan recipe

Fruity Porridge

Cucumber Noodles in Mango Nectarine Sauce