Raw chocolate hazelnut spread 

Post by Megan Stulberg

I did it! I finally got around to making a vegan version of Nutella. I ate the whole jar within no more than three days: on sliced banana, on toast, in smoothies and by the spoonful.



  • 2 cups raw hazelnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup almond milk (homemade if possible)
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs (optional, for crunchy texture)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • Dash of pink Himalayan crystal salt


  1. Combine hazelnuts and dates in a high-speed food processor or blender.
  2. Add remaining ingredients and continue blending until a thick, spreadable consistency has been reached.
  3. Transfer mixture to mason jar or other storage container. Let sit in fridge at least one hour before serving.

Spread can be stored in refrigerator for up to 7 days.  

Veggie Un-stir Fry (vegan, gluten-free, raw)

By Megan Stulberg

Being the health nut that I am, I like to go on a 7-day raw detox every few months or so. Raw cleanses are a great way to rid your body of built-up toxins, get the maximum amount of nutrients possible from your food and to sharpen your mind. To learn more about the benefits of live food, click here.

You don’t need to be a nut like me to eat raw though! Here’s one of my favourite raw recipes that’s quick and easy to make:


Plant-Based “Stir Fry”


For the “stir fry”:

  • 3 cups parsnips, chopped
  • 1 cup carrots, chopped
  • 1/2 cup raw pine nuts, cashews or almonds (I used pine nuts)
  • 1/2 cup broccoli, chopped
  • 1/3 cup cremini or shiitake mushrooms, finely sliced
  • 1/2 cup bean or alfalfa sprouts, rinsed
  • 1 cup spinach

For the sauce:

  • 1/2 cup raw nut butter of your choice (almond, cashew, peanut) or raw tahini
  • 2 cloves garlic, minced
  • 1/2 lemon
  • 1 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1/4 tsp paprika
  • 1 tsp agave (optional)
  • 2 tbsp cold pressed olive oil (optional)
  • Black pepper (to taste)



1) Cut the parsnip into small chunks. Use a food processor to chop very finely until an appearance similar to rice is reached. Set aside.

2) Repeat step #1 separately for the carrots and nuts.

3) Combine the chopped parsnip, carrots and nuts in a large bowl with the spinach, broccoli, mushrooms, and sprouts.

4) Combine the ingredients for the sauce together in a blender, leaving out the agave and the olive oil. If the sauce is too bitter or too dry, add the agave and the olive oil to taste.

5) Toss vegetables in the dressing and top with additional sesame seeds immediately before serving.

Makes 4-6 servings. Keep leftovers in the fridge for 5-7 days at most.