Water is our beverage of choice. But on some occasions such as parties or family gatherings it is nice to have a special drink. If you are a non drinker and you are in the company of drinkers this festive sangria is just the ticket. Cranberry sangria is perfect during the winter holiday season. It […]
Many people have problems maintaining a live food diet as the weather gets colder. Adding warming foods can help. This delicious soup is adapted from Matt Amsden’s Thai Curry Soup from Rawvolution. It is quick to make and is very satisfying. Thai Coconut Soup Print Prep time 15 mins Total time 15 mins
One of our favorite recipes is the Falafel from Cafe Gratitude’s recipe book, I Am Grateful. I like to serve them on romaine lettuce and topped with olive tapenade and a lemon tahini sauce. Or add the falafel to a salad, or wrap with a raw wrap or a tortilla or pita. This recipe
Falafel – Live Vegan Recipe Read More »
The food from many cultures is perfect to add to a vegan diet. One of my favorites is Indian food. There are many different varieties of Dal depending on the type of lentil or bean used, the spices and other ingredients added. For a helpful guide to types of lentils or beans check out this
Indian Curried Lentils With Cauliflower Read More »
Earlier this week I mentioned this recipe in my review of the book Raw Energy. Here is my adaption of the recipe. It is very tasty and could easily be served to guests. While this is in a raw food recipe book, given what I talked about in my post about raw nuts I don’t suppose
Curried Coconut “Meat” makes a great living or raw food sandwich or wrap filler. It would also be a nice addition to a salad. Make this ahead of time for a quick and easy live food meal after work. This recipe is an adaption of Cocophoria from one of my favorite raw food recipe books,
Curried Coconut “Meat” Read More »
I know it’s kind of late in the season to share this recipe but, on Sunday I picked up some organic peaches. They really needed to be used right away so I decided to make peach cobbler. This recipe is adapted from one I found on Tracye McQuirter’s By Any Greens Necessary site. I wanted
Miso soup is a quick and easy, soothing meal. You can make this soup raw by not heating the water to boiling. Miso is a thick salty flavored past that originates in Japan. It is created by fermenting soybeans or other beans such as chickpeas and grains such as barley or rice. There are different
