Teriyaki Vegetables, Stirred Not Fried
All the julienne-ing and thin slicing makes this vegetable teriyaki the perfect recipe for community involvement. In my case, the whole family joined in with their respective cutting boards and we made a real party of it. On your own its still easy (and significantly more meditative) but you shave off a considerable amount of prep time by having a band of willing minions who are dying to eat and love to use knives. The dehydrator transforms this dish into a meal worthy of the best Asian restaurant. It’s like a wonderful magic trick; the vegetables stay crisp and fresh tasting but the whole meal seems deceptively cooked and perfect…
Easy Raw Carrot Ginger Soup
We kind of take the carrot for granted but it is really the most wonderful vegetable: it can reward you with beautiful skin, better vision and oral health, improved digestion and heightened cardiovascular function. Plus it’s the ultimate immune booster! And I’ve got to admit that carrots are definitely tastier in their raw state. I have a very distinct memory of my mom serving carrots as a consistent side-dish in my youth and they were always soft enough to mush and relatively tasteless and somehow always unappealing. Once upon a time carrots were definitely one of the ‘red-headed-stepchildren of the vegetable world, coming into a close tie with peas and…
Vanilla Scented Parsnip and Apple Soup
The sensual vanilla scent of this parsnip and apple laden soup gives an added boost to this lovely and elegant concoction through the olfactory experience alone! There’s just something about vanilla…It is not necessary to strain the soup but this step gives it an added level of sophistication. Sometimes- when it’s just ‘dinner for one’ you don’t need that but it’s nice to know you have the option. Myself, I have no problem with chunks; keeps it earthy and I like earthy! I also like it a little warmed. Seems like parsnips have their real moment in cooler weather and it just makes sense to heat things up a little…
Nuts and Seeds Morning Muesli
Until you really get the hang of it, the winter months can be challenging for the raw foodist – even if you’re just raw till 4. Sometimes a refreshing juice in the morning just isn’t cutting it. It’s completely normal to crave heavier foods as insulation against the cold. That’s when we have to turn to heartier fare to banish the winter doldrums. Enter our friends the nuts and seeds to give a little heft to our diet and keep us feeling pleasantly full and imminently satiated. That’s where this wonderful muesli makes its welcome appearance. Muesli is one of my favorite ways to start the day when it’s blustery…
Good Greens Everything Salad
Greens need no introduction. One of my favorite salads, hands down. No matter what you put into it, it’s gonna’ be good! RAW VEGAN RECIPE: Good Greens Everything Salad 1 cup curly green kale, stems removed 1/2 bunch collard greens, stems removed 1/4 cup basil leaves 3/4 teaspoons sea salt 2 cloves garlic, crushed 3 Tablespoons extra virgin olive oil 3 Tablespoons lemon juice 1/8 teaspoon cayenne 1/2 apple, diced seeds from 1/4 pomegranate 1/2 red pepper, diced 1/4 red onion, diced 1/2 an avocado, diced 1/4 cup chopped pecans 1/4 cup dried cranberries Chop the kale medium fine. To chop the collards and basil, first stack…
