My friend and raw food buddy Safi and I were talking the other day about how Matt Amsden’s recipe book Rawvolution is one of our favorites. His recipes have good flavor and don’t require much tinkering. There are versions of a number of those recipes here such as the Onion Bread and the Eggless Egg […]
Review: The Rawvolution Continues Recipe Book Read More »
Use this spicy flavorful pate in tacos, burritos, or fill an avocado or pepper. Make it spicier by adding a hot chili pepper. You can substitute soaked seeds or the nuts of your choice for the pecans. Use lettuce leaves or collard greens for a raw wrap. Short on time? Skip the soaking of the
Raw Vegan Taco Meat Read More »
This recipe comes from Tracye McQuirter in By Any Greens Necessary. Read my interview with Tracye here. Ingredients 2-3 bunches curly kale, washed and chopped or torn into small pieces 3 tablespoons extra virgin olive oil 1 medium red onion, chopped 5 cloves garlic, peeled and chopped 2~3 tablespoons (Bragg Liquid Aminos) I recommend using
All Hail the Kale Salad Read More »
Breakfast is often the easiest to eat raw. Smoothies are our usual breakfast but this hearty fruit salad is a great change of pace. It is very adaptable to what ever fruit you have on hand. Choose the ripest seasonal and organic fruits you can find for optimal flavor and nutrition. Ingredients 4 Fresh figs
Hearty Fruit Salad Read More »
I found organic figs this week and wondered what to do with them. Here is my twist on a salad recipe I found on-line. Super fast and easy. AND delicious! Use soft, ripe figs. (Be sure to check out our 50 Vegan Shades Of Kale Challenge) Ingredients 1 bunch green kale washed and de-stemed and
Kale and Fig Salad Read More »
