Today is RAWctober day 1. It’s a whole month of raw vegan eating. I don’t have a ton of raw recipes on here, but I’ll probably post more as the month goes on. Like this one! A seriously yummy and creamy chocolate blueberry smoothie perfect for some added sweetness to your day. Enjoy!
Y’all. I’m obsessed with Watermelonade. We all know this. I’ve made regular, Pineapple, and even mango. Also peach! But I bought some clearance plums the other day and knew exactly what I wanted to do with them. Thus, Plum Watermelonade was born and it’s DELIGHTFUL! Goodness, life is amazing.
It’s still REALLY hot here in Phoenix, so something cold hits the spot. Something like this juice! It’s a yummy mix of orange juice and frozen mango that blends well together. It’s sweet, smooth, and delicious. So let’s go make some mango orange juice please and cool the heck off!
Y’all. Several summers ago, I made Watermelonade and it blew my mind. This summer, I saw a post on facebook from The Chocolate Vegan about blending watermelon with pineapple instead of lemon and thought, Yeah, I should try that. Pineapple watermelon juice sounds good.
Holy moly, you guys. I’m so glad I went for it!! But I had to take it to the next level with some lemon juice. And YESSSS that’s even BETTER! So let’s get in the kitchen and makes some Pineapple Watermelonade, shall we? Come on!
A few months ago, we had SO MANY GRAPEFRUITS! A local group of kind folks volunteer to “rescue” citrus from trees in a couple of retirement communities. The people with orange and grapefruit trees in their yards can’t eat it all and don’t want to pick it, so we do it for them. In return, we get to keep most of it. We can use it or donate it, and it’s awesome. We tried to use a lot of it, but it was SO much fruit!!
One of my favorite things EVER is juicing oranges and blending the juice with frozen pineapple. OMG, you guys. You get this deliciously refreshing, ice-cold, sweet drink perfect for breakfast or a summer afternoon cool-down. It’s tropical, juicy, and so freaking yummy! I could drink it every day. Plus, it’s so easy to do! Especially if you don’t juice your own oranges. But that’s how I prefer it. Totally up to you though.
Did you catch my Facebook Live video the other day? If not, no big deal. The replay is up and you’re more than welcome to enjoy the awkwardness of my very first FB live. Well, the first one that actually posted correctly. It’s for a meal I seriously love but can’t take an appealing photo of to save my life. Maybe if I cut and stuffed the sweet potato, it’d look prettier. But I smash it. Because why not? Anyway, I top sweet potato and beans with this creamy, cool, tasty cashew sour cream! It’s super easy to make, so let’s go!
We make this in our house at least 2x a month. It lasts about 7-10 days, which is nice. It’s the perfect topping to most things we eat: baked potatoes, chili, nachos, tacos, burritos, salads, and more! We love using it to make mashed potatoes and dips for fries. It’s versatile, and the only thing between you and this deliciousness is putting everything in the blender and letting it run. Easy peasy! You won’t regret it.
Seriously, this stuff is amazing on so many different types of dishes. I’d put it in or on No-Oil French Fries, Veggie Sushi Bowls, Brown Rice and Lentil LoafCheesy Broccoli Soup, Quinoa and Veggies, and Stuffed Peppers. But check out my Instagram for some more inspiration on what to do with this stuff. Truly, the options are endless.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A creamy, cool cashew sour cream made with three ingredients in no time at all! Just 1 blender, 3 ingredients, and 5 minutes stand between you and this delicious homemade condiment.
- 1 3/4 cups raw cashews*
- 3/4 cup water
- 2 tbsp lemon juice
- 3 tsp apple cider vinegar
- (optional) Pinch of salt
*If you don't have a high-speed blender like a Vitamix or a Blendtec, you'll want to soak your cashews. This can be overnight in room-temp water or for 1 hour in hot water. Softening them up with ensure a smoother sour cream.
**Adapted from Oh She Glows.
I wanted something fresh, sweet, and really delicious, and a smoothie usually quenches that. Blueberries are a main staple in my diet, and they’re also fresh, sweet, and really delicious. So I figured I’d start there – with a blueberry pie smoothie. Smoothies are so refreshing! And it’s already heating up here in Phoenix, so this hits the spot.
(Sorry to the people who are experiencing snow! This was scheduled weeks in advance. My apologies.)
This cashew milk is my absolute favorite. It’s sweetened from dates, and it doesn’t need to be strained! If you’ve ever made almond milk (or read a recipe about almond milk and decided NO), then you know how not fun straining milk is. I’m SOOOO all about whatever’s easiest, and cashew milk is soooo easy! Plus, it’s forgiving and customizable. So let’s do this.
I aim to have a green smoothie every day. Does that happen? No. Of course not. Haha. I love to bake, so I inevitably end up doing that instead of making a smoothie. The good thing is that I usually put flax, walnuts, and turmeric in most of the things I bake, which is mostly why I like to make green smoothies: so I can hide those things and get them into my diet.