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Markus Rothkranz Recipe: The Healthiest Macaroni and Cheese, ever! (Gluten + dairy free, raw vegan)


Have you ever caught yourself wondering what to make for dinner? You’re really in the mood for macaroni and cheese, but you also really want to eat healthy? We’ve got your problem solved. Here’s a healthy version of this stuff without wheat, sugar, cheese, or gluten. It’s easy to make and I think I’ve gotten pretty close to the way it actually tastes.

Here’s a list of the ingredients you’ll need: one cup of cashews, two tablespoons of pine nuts, one teaspoon of nutritional yeast, one teaspoon paprika, a quarter teaspoon of turmeric, the juice of half a lemon, half a teaspoon of sea salt, a third of a cup of water, one teaspoon of apple cider vinegar, two teaspoon of maple syrup, and a quarter cup of coconut meat.

It sounds like a lot but it’s really not. You want to use a young Thai coconut. Chop it open with a cleaver, pour out the water and scrape out the white meat with a spoon. Take your time and try to get it out in one big piece. remove the brown pieces on the coconut meat’s top. These will be your noodles. Cut the meat into strips that are the same size as macaroni. It results in the same texture. Next, put the rest of the ingredients in the blender. This will be the sauce. Blend until smooth. Now, just pour the sauce onto the coconut strips that have been cut into noodles. It tastes pretty darn good, to say the least.
It tastes almost like a dessert. The ultimate test is the kid test. Kids say, “ummmmm! I really like it!” Then they turn to their mothers and pleadingly ask, “mommy! can we take a jar home?!” They want it for breakfast, lunch, and dinner. It can be a main course or a dessert. You can place it in glass jar and leave it in the fridge for days. Just scoop it out and warm it up. You can even take it on the road. This easy recipe can be found in the cookbook, “Love on a Plate.”