Deva Hoffman

Welcome! I love creating food that is delicious, nutritious and leaves me feeling fabulous! Because I like the challenge of creating raw recipes and the health benefits of eating raw ( not too mention glowing skin) most of my recipes are raw and vegan.

msjamiekeiles-deactivated201208 asked: where did you find a recipe for that red pepper "cheese" sauce? looks great

The red pepper cheese sauce is my own creation. Here is how I came about creating it. I was seeking to make a raw nut-free cream sauce for zucchini noodles. I thought back to sauces/dips I had made or tasted in the past and came up with this one.
I knew that red peppers impart a lovely flavor into sauces as growing up my Mom made a fabulous cooked red pepper sauce. I knew that raw zucchini can give a sauce a very creamy texture as I have made many a raw zucchini hummus before and the last sauce that inspired me was a vegan cooked Alfredo sauce I made using cauliflower. My brain started thinking and that is how I created this sauce. Past food creations I have made are often an inspiration for a new recipe. I will post recipe soon but for now I can tell you that zucchini blended with red peppers and a few other ingredients makes this sauce. Thank you for your question!
Deva

onlyf0ryouu asked: Hi! I am just starting out with going all Raw/Vegan foods. I was just wondering how you make the cacao butter fudge brownies! They look awesome!

Welcome to the experience of choosing raw and vegan foods!
At this time I do not have measurements for the fudge. In a small food processor I added: raw almond butter, unsweetened dried cranberries, raw cacao powder and small amount of sweetener. Could use raw honey, stevia , agave or maple syrup, although it’s not raw. Process mixture until smooth. Place in refrigerator for one hour to firm up. Shape into desired form. Hope this helps!
Deva

Raw Zucchini Noodles in Pesto Cream Sauce. Raw/Vegan. I just can’t seem to get enough of these raw zucchini noodles! By letting the noodles sweat in a bit of salt they had a consistency much softer and closer to flour pasta than if I did not sweat them. I have tried both options and personally choose the sweat method. Summer time is basil time and so pesto was my first choice as a sauce. I like my pesto simple to allow the basil and garlic to shine. Seeking a creamy style pesto, I added raw cashew butter and got the perfect result I was seeking. The cashew butter did not take any flavor away from the pesto but gave it a creamy Alfredo like texture. Divine! 4 Zucchini made into noodles( can use vegetable peeler or spiralizer) Sprinkle noodles with few dashes if salt and lightly massage with hands. Let sit ten minutes. Drain excess water off. In food processor pulse the following: 1 bunch basil 1/4 cup extra virgin olive oil ( may need to adjust amount to liking) 2 cloves chopped garlic 1 Tablespoon raw cashew butter Juice of 1 lemon salt Toss the noodles in pesto and truly enjoy every bite!

Raw Zucchini Noodles in Pesto Cream Sauce. Raw/Vegan.

I just can’t seem to get enough of these raw zucchini noodles! By letting the noodles sweat in a bit of salt they had a consistency much softer and closer to flour pasta than if I did not sweat them. I have tried both options and personally choose the sweat method. Summer time is basil time and so pesto was my first choice as a sauce. I like my pesto simple to allow the basil and garlic to shine. Seeking a creamy style pesto, I added raw cashew butter and got the perfect result I was seeking. The cashew butter did not take any flavor away from the pesto but gave it a creamy Alfredo like texture. Divine!

4 Zucchini made into noodles( can use vegetable peeler or spiralizer)

Sprinkle noodles with few dashes if salt and lightly massage with hands. Let sit ten minutes. Drain excess water off.

In food processor pulse the following:
1 bunch basil
1/4 cup extra virgin olive oil ( may need to adjust amount to liking)
2 cloves chopped garlic
1 Tablespoon raw cashew butter
Juice of 1 lemon
salt

Toss the noodles in pesto and truly enjoy every bite!

Three course raw dinner I enjoyed tonight. Parsley salad, cucumber dill soup and zucchini noodles in a red pepper “cheese” sauce. Love how light and good raw food makes me feel. This was so simple yet so satisfying to my palate and nutritional needs. Raw/Vegan/nut free.

Three course raw dinner I enjoyed tonight.
Parsley salad, cucumber dill soup and zucchini noodles in a red pepper “cheese” sauce. Love how light and good raw food makes me feel. This was so simple yet so satisfying to my palate and nutritional needs. Raw/Vegan/nut free.

Peanut butter Soft-serve Icecream I tend to be an almond butter eating type of woman but yesterday my pregnant body was attracted to the all natural, no sugar added peanut butter. That meant I was going to whip up peanut butter ice cream! This recipe does not disappoint. Creamy, cool and peanut buttery- a delight! In food processor blend the following until smooth and creamy: 3 frozen sliced bananas 2 Tablespoons all natural peanut butter May need to add 1 Tablespoon of water to make blending easier.

Peanut butter Soft-serve Icecream

I tend to be an almond butter eating type of woman but yesterday my pregnant body was attracted to the all natural, no sugar added peanut butter. That meant I was going to whip up peanut butter ice cream! This recipe does not disappoint. Creamy, cool and peanut buttery- a delight!


In food processor blend the following until smooth and creamy:
3 frozen sliced bananas
2 Tablespoons all natural peanut butter

May need to add 1 Tablespoon of water to make blending easier.

Strawberry Peach Slushy’s Yesterday was so hot here in California that my iPhone literally lost service and said it needed to cool down! Anticipating another hot day I whipped up these fruit slushy’s for my two daughters. This is the ultimate ” fast food”. One minute later and you have a beautiful, thick, pink, fruit filled cup of lusciousness! Each sip was an icy cold combo of tart and sweetness. Happy summer! Blend in high speed blender: Frozen strawberries Frozen peaches 1 cup water No need to measure. Just grab ingredients, blend and taste for adjustments.

Strawberry Peach Slushy’s

Yesterday was so hot here in California that my iPhone literally lost service and said it needed to cool down! Anticipating another hot day I whipped up these fruit slushy’s for my two daughters. This is the ultimate ” fast food”. One minute later and you have a beautiful, thick, pink, fruit filled cup of lusciousness! Each sip was an icy cold combo of tart and sweetness. Happy summer!

Blend in high speed blender:

Frozen strawberries
Frozen peaches
1 cup water

No need to measure. Just grab ingredients, blend and taste for adjustments.

Zucchini Noodles in a Lemon Almond Cream Sauce. Served over a bed of marinated spinach and carrots. Raw/Vegan I looked in my refrigerator and eyed various veggies. One being zucchini. I love using raw zucchini for vegetable noodles as they are versatile and will pick up the flavor of the sauce. This recipe can be put together in almost the same time as you toss a salad. It’s light and refreshing for a beautiful summer evening meal! Zucchini Noodles: 2 organic small zucchinis peeled. 1/2 lemon squeezed into small bowl With a vegetable peeler, peel zucchini into strips the length of the zucchini. Once completed I cut each strip in half with a knife lengthwise to resemble the width of fettuccine style pasta. Toss the zucchini noodles with the reserved lemon juice and salt to taste. Lemon Almond Cream Sauce: In a small bowl mix until smooth: 1 heaping Tablespoon Almond butter juice of 1/2 a lemon 1/2 teaspoon of tamari or soy sauce 1 Tablespoon of warm water. Toss zucchini noodles in Almond sauce. Set aside. Marinated Vegetables: in a medium bowl mix: 1 grated carrot 2 cups fresh organic baby spinach 1 Tablespoon sesame oil ( or other) Salt to taste. Let vegetables marinate for 10 min. Use hands to knead spinach slightly to break it down. That’s it! Plate your food as desired.

Zucchini Noodles in a Lemon Almond Cream Sauce.
Served over a bed of marinated spinach and carrots. Raw/Vegan

I looked in my refrigerator and eyed various veggies. One being zucchini. I love using raw zucchini for vegetable noodles as they are versatile and will pick up the flavor of the sauce. This recipe can be put together in almost the same time as you toss a salad. It’s light and refreshing for a beautiful summer evening meal!

Zucchini Noodles:
2 organic small zucchinis peeled.
1/2 lemon squeezed into small bowl

With a vegetable peeler, peel zucchini into strips the length of the zucchini. Once completed I cut each strip in half with a knife lengthwise to resemble the width of fettuccine style pasta. Toss the zucchini noodles with the reserved lemon juice and salt to taste.

Lemon Almond Cream Sauce:

In a small bowl mix until smooth:
1 heaping Tablespoon Almond butter
juice of 1/2 a lemon
1/2 teaspoon of tamari or soy sauce
1 Tablespoon of warm water.

Toss zucchini noodles in Almond sauce. Set aside.

Marinated Vegetables: in a medium bowl mix:

1 grated carrot
2 cups fresh organic baby spinach
1 Tablespoon sesame oil ( or other)
Salt to taste.

Let vegetables marinate for 10 min. Use hands to knead spinach slightly to break it down.

That’s it! Plate your food as desired.

Raw No-Crust Raspberry Cheesecake. Inspired by recipe from My New Roots blog. Blend in high speed blender: 1 1/2 cups soaked raw cashews Juice of 2 lemons 1/2 cup melted coconut oil 1 cup raspberries Stevia or other sweetener of choice to taste Pour into desired dish. Refrigerate until firm. Tangy!

Raw No-Crust Raspberry Cheesecake.

Inspired by recipe from My New Roots blog.

Blend in high speed blender:
1 1/2 cups soaked raw cashews
Juice of 2 lemons
1/2 cup melted coconut oil
1 cup raspberries
Stevia or other sweetener of choice to taste

Pour into desired dish. Refrigerate until firm. Tangy!

Green Slushy. Raw/Vegan Easy and refreshing while at the same time delicious and health generating! It gives me great joy to sip on this beverage knowing that my growing baby in my belly is receiving it’s greens! Blend following ingredients until smooth: 1 Banana 2 handfuls raw organic spinach 1 Tablespoon raw coconut butter 1/2 cup water 1 cup of ice

Green Slushy. Raw/Vegan

Easy and refreshing while at the same time delicious and health generating! It gives me great joy to sip on this beverage knowing that my growing baby in my belly is receiving it’s greens!

Blend following ingredients until smooth:
1 Banana
2 handfuls raw organic spinach
1 Tablespoon raw coconut butter
1/2 cup water
1 cup of ice