• Welcome to uncooking101.com

    should be as easy as turning off your stove.
    (Yes, Really!)
    * * New to raw? Start HERE.
    * * Just new to this site? Start HERE.

{Check out our recipe directory here.} Cheers to vibrant living!


Whenever figs are in season, this is the jam you want to make. It’s raw, easy, killing! Make enough because everybody who has a taste will ask for more!

~ Marie-Claire Hermans from Ravishing Raw


1 cup dates [to be blended with water, will only use 1/4 to 1/2 cup liquid date paste in the recipe]

About 8 medium figs
1 vanilla pod
4 to 5 cardamoms, crushed



Simply blend dates with enough water to create a thick syrup consistency.

1/ Place a large sheet of baking paper into a glass bowl or cake mold, making sure that the sheet is long enough on both sides to cover the top too.
2/ Wash and dry the figs with a paper towel.
3/ Cut them lengthwise, into 8 small parts.
4/ Put them into the mold, on top of the paper, then pour 1/4 to 1/2 cup of date paste over the figs.
5/ Scrape the seeds out of the vanilla pod, mix them with the seeds, and add the pods on top.
6/ Crush the cardamom, and sprinkle it on top.
7/ With a fork, mash everything down gently. The juices of the figs will be released, but do leave the pieces whole.
8/ Now fold the baking paper over the top so the figs are covered well, and place a weight on top (like a few spoons) to keep it closed.
9/ Put the mold into the dehydrator at 108°F for 4 hours, then take it out, stir it a bit, and see if you’re reaching the consistency you want.
10/ At this point, you can add some raisins, or orange or lime zest if you wish for more ‘depth’
11/ Cover it up again, and let the jam get thicker for 2-4 more hours.
12/ Remove from the dehydrator, and transfer the jam into some cute jars. Fill them up to the top so they’re airtight, and close well.
13/ Let them chill and thicken in the refrigerator. The next day you will have a thick, nice jam for breakfast.

Storage: This jam keeps in the fridge for several weeks.
✦ Experiment with other flavors, fruits, combinations.
✦ It’s lovely on a slice of raw bread or a cracker.
✦ No dehydrator yet? Use your oven on its lowest temperature.


Energy coach to high-performance professionals, Marie-Claire can be found at Ravishing Raw or you can read more about her here (and find her other lovely recipes!).


{raw vegan recipe} 5-Seed Bread (It’s like… REAL… Bread!)

Welcome, friends, to a raw vegan bread recipe that actually gives you the sensation of a real, authentic, fresh-baked bread. Oh yes! Of course the recipe would be crafted by energy superstar Marie-Claire Hermans. She hails from Belgium – the land of chocolate, beer, and… bread. Marie-Claire grew up with some of the most delicious [...]

Read the full article →

reverse gratitude ~ and life itself becomes pure ecstasy

Warning: Do this simple (and no-cost, no-materials) exercise, and you may find yourself sincerely, deeply, ecstatically, and sometimes awkwardly appreciating life itself. As it is NOW. Like the joy of a small child. Or an unleashed dog in a big field of grass. Oh yeah, there we go. Literally feel unleashed. ✦ Even if you [...]

Read the full article →

Simple tip to skip the food guilt + Raw Dessert Recipes

November 21, 2015 Volume VIII, Issue 303 What does "guilt-free" eating mean to you?! If you've had food addictions or other food-related battles, highs and lows, allergies, sensitivities, weight fluctuations, ETC., you may find some guilt associated with eating certain foods.  So I have a tip that may seem odd, just in case "naughty" foods find [...]

Read the full article →

{raw vegan recipe} Triple Chocolate Mint Cheesecake

This LOVELY lovely triple chocolate mint cheesecake would be fabulous for St. Patrick’s Day. Or today. Or any day. Or breakfast. I mean, whatever! Ha! But the green does make it all festive! CRUST INGREDIENTS 2 cups walnuts 10 medjool dates, or a generous 1/2 cup 1/3 cup cacao powder 2 Tablespoons cacao nibs Pinch [...]

Read the full article →

{raw vegan recipe} Strawberry Chia Pudding

EQUIPMENT: Blender STRAWBERRY NUT MILK INGREDIENTS 1 cup water 1/4 cup cashews, optionally soaked for 6 hours 1/4 cup strawberries 1 medjool date PUDDING INGREDIENTS 2 Tablespoons chia seeds INSTRUCTIONS 1. Blend all strawberry nut milk ingredients together. 2. Add the 2 Tablespoons chia seeds to the nut milk, and stir thoroughly. 3. Leave covered [...]

Read the full article →

Top 10 Chocolate Recipes WITH Resources!

#1 Double Chocolate Cheesecake! As raw cheesecakes go, this is pretty easy. Plus, the cool thing about raw cheesecakes (I love this…) is that you can keep them covered in the freezer, and eat them like an ice cream cake! This recipe is by one of our Uncooking101 teacher mentors, the lovely Rebecca Kane (also [...]

Read the full article →

{raw vegan recipe} Spaghetti Bolognese

This lovely spaghetti is filling, nourishing and super delicious. It’s also pretty simple and takes only about 20 minutes to whip it up. YUM! EQUIPMENT Food processor Spiralizer OR veggie peeler NOODLES 2 zucchini (aka courgettes) GARNISH Black olives, chopped SAUCE INGREDIENTS 1 cup tomatoes 1/2 cup sun-dried tomatoes 1/4 onion, chopped 1/2 cup chopped [...]

Read the full article →

{article} 6 questions much bigger than food

I don't eat 100% raw all the time… I have for long periods. I still sometimes do. Today I did. Tomorrow something cooked might land on my plate. Raw food is what healed me deeply. I admit: This percentage raw thing used to be a HUGE issue for me. Once upon a time, I "had [...]

Read the full article →

{raw vegan recipe} Perfect Kale Salad

From WHFoods.com: “Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits…” Not to mention HUGE amounts of Vitamin K, A, and C, plus a plethora of minerals. Kale is a POWERHOUSE…! But honestly? When I do THIS to the [...]

Read the full article →