Health and wellness expert and award winning restaurateur, Karyn Calabrese, continues to make vegan sexy with mouthwatering cuisine from her three restaurants Karyn’s Raw Cafe,Karyn’s Cooked, & her newest Karyn’s On Green. One of the most popular and innovative leaders in the holistic health industry, Karyn stresses that good nutrition is the key component to your diet and that healthy options don’t have to lack flavor and substance. Below are three of her favorite recipes that will keep taste buds satisfied morning, noon, and night!

Breakfast: Raw Berry Parfait

• 2 cups cashews
• 6 cups purified water
• ¼ cup agave nectar or sweetener of choice
• 1 ½ cups thinly sliced strawberries
• 1 cup ground flax seed or granola

Soak cashews for 6 hours in 4 cups purified water. Drain and rinse.  Blend cashews, 2 cups water and agave nectar to a creamy consistency. In a bowl or glass, add a dollop of cream, top with a layer of granola or flax and spread a thin layer of strawberries. Repeat with one or two more layers.  Best served chilled.

Makes 6-8 servings

Lunch: Raw Stuffed Mushrooms

• 2 cups almonds (soaked)
• ½ yellow or green pepper
• ½ red pepper
• 2 stalks celery
• 3 cloves garlic
• ¼ cup olive oil
• 1 teaspoon salt
• 20-40 button mushrooms

Soak almonds for 6 hours in purified water, drain and rinse. De-stem mushrooms. Massage gently with a bit of salt and oil, let sit for 1-2 hours. Puree almonds, peppers, celery, garlic, olive oil and salt in food processor. Stuff pate mixture into mushrooms.

Dinner: Mushroom Pizza

• 2 10” round flour tortillas
• 1 Tablespoon basil (chiffonade)
• ½ cup vegan cheese (we recommend the
• Daiya brand)

Marinara:

• 1/8 cup Spanish onions, julienned
• 1 clove of garlic, sliced
• 1 cup whole-peeled tomatoes
• salt to taste
• olive oil

In large wide-bottomed sauce pot, sweat onions and garlic in olive oil, then add whole-peeled tomatoes. Simmer, stirring occasionally.

In blender, pulse until mixture reaches a thick pizza sauce consistency, season with salt to taste. Cool.

Mushrooms:

• 1/2 cup of mushroom of choice
• 1 cloves of garlic
• 2 teaspoons of thyme
• salt to taste
• olive oil

In saucepan, sauté garlic and thyme in olive oil over high heat, then add mushrooms stirring only after they begin to brown. Saute until mushrooms are evenly browned, season with salt to taste.

Remove from heat. Stack two 10” flour tortillas, spread marinara evenly over top tortilla, add sautéed mushrooms evenly, and vegan cheese.

Bake on hot metal surface at 425 degrees for 3-5 minutes or until cheese is melted and ‘crust’ is golden brown. Place on wooden cutting/serving board. Sprinkle chiffonade basil evenly over cooked pizza and very lightly sprinkle salt if necessary. Serve hot.