These tasty nuts can be made with whatever nuts you like. Try different spice combinations to suit your tastes or the theme of your meal. Let us know what variation you try by posting them in the comment section below. These make great snacks, garnishes for salads, or additions to your un-stir fries or cooked […]
Pizza Crust will keep in the refrigerator for several weeks so you may want to double the recipe to make enough to store. This makes it easy to pull together a quick dinner. Simply top with your favorite sauce and veggies. The marinara sauce makes a wonderful pizza sauce. A high-speed blender works best for
The raw vegan upside down cake offers many delicious variations. Use a mixture of berries or other fruit or all one type of fruit. Try mango, strawberries, blueberries, raspberries, pineapple, kiwi, bananas or apples. Try adding spices such as cinnamon or vanilla or flavor with lemon or lime juice. Use your imagination! Fruit layer: 2
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These bite-sized delicacies will melt in your mouth! I recommend hiding some in the freezer or they will all be gone before you know it. Raw cocao packs a caffeine punch so be careful. Eat too many of these at night and you may be awake into the night. There is a lot of room
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This is an easy tasty bread than can be used to make sandwiches, to dip, as a pizza crust or to snack on by itself. I use it as a burger bun for the sage burgers. Ingredients: 2 yellow onions, large 1 cup flax seeds (golden, brown or a combo) ground in high-speed blender 1
Marinara sause has many uses. This recipe makes enough to use several times. Store it in a air tight container in your refrigerator for 5 days. Use it as a pizza sauce, sauce for your spiralized veggies, in raw lasagna, a topping for burgers, on kelp noodles, or as the base for a salad dressing.
A great addition to your tacos, chili, or nut burgers 1 1⁄2 cup raw cashews soaked for 4 hours 1 Tablespoon apple cider vinegar 1 teaspoon white miso 1/2 cup water 1/2 tsp sea salt Put all ingredients in a blender and blend until smooth. From Living On Raw Food by Alissa Cohen
This recipe dates way back to my childhood, long before I knew anything about “raw foods” or even vegetarianism. My mom would marinate broccoli in italian dressing. It was so simple yet so delicious. My version uses fresh ingredients and has so many different variations. It can be given a Asian flair, a Mexican flavor,
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