July 10th, 2011 . by Tonya Zavasta
It’s July: That wonderful summer month when celebrations really start to get underway and there seems to be fresh produce everywhere you look. Fireworks, picnics, and fresh raw food go hand in hand. Some of the seasonal produce making its appearance on the scene this month include plums, melons, corn, cucumbers and tomatoes.
I am usually one for whipping up quick simple dishes, but whenever my son, Nick, visits I always ask him to make this amazing dish from my book Beautiful on Raw-UnCooked Creations. This dish has such a rich flavor, you will definitely remember it for a long time to come. Not to be indulged in too often!
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June 1st, 2011 . by Tonya Zavasta
In June raw food enthusiasts everywhere can delight in a variety of fresh, ripe produce beckoning us into the kitchen to create some delicious dishes! This includes apricots, cherries, figs, herbs such as basil, parsley and cilantro, young carrots and cauliflower. Enjoy these tempting creations and don’t forget that when you make and eat raw foods, you can improvise and substitute as desired; it usually always turns out scrumptious. This is a picture of my favorite summer soup: Gazpacho!
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May 2nd, 2011 . by Tonya Zavasta
May bestows its fruits and vegetable blessings on us with the season’s first harvesting of spicy and tempting greens such as arugula, collards, bok choy and spinach, as well as some tropical fruits like mangoes and pineapple that will lend a touch of variety and keep you well stocked with green smoothie options. My favorite dish these days is the Pasta Primavera made from zucchini. This is a great time of year to prepare it since zucchini is at its best between May and July. Read the rest of this entry »
April 2nd, 2011 . by Tonya Zavasta
Sea vegetables, by providing substantial amounts of proteins, complex carbohydrates, carotenes, and chlorophyll, stimulate and strengthen the skin, hair, and nails.
Brittle hair, caused by an insufficiency of minerals, too much salt or animal food, or excessive use of medications, can be restored by eating sea vegetables. Because of the high concentration of essential minerals in edible sea vegetables, they are absolutely the best food for beautiful hair. Read the rest of this entry »
March 5th, 2011 . by Tonya Zavasta
It’s March! You don’t have to be Irish to appreciate the prevalence of green that is beginning to show all around the country. And March heralds the approach of spring, where green is the predominant color poking through the snow in some places, springing up in flowerbeds in others. What will you find on your plate this March? How about some of these tempting recipes made from fennel, grapefruit, California strawberries, kiwi, dandelion, leeks, purple sprouting broccoli, baby spinach, and snow peas. Read the rest of this entry »
February 1st, 2011 . by Tonya Zavasta
This Valentine’s Day, treat yourself and a loved one to these simple raw recipes. You will be delighted at the minimal amount of ingredients and the ease of preparation. Your digestion will thank you, and you will be convinced that food doesn’t have to be complicated to be delicious. Read the rest of this entry »
December 31st, 2010 . by Tonya Zavasta
A new month, a new year, a new decade and some new recipes seems like a winning combination. Here are a few ideas to kick off your Rawkin’ New Year right, incorporating some of the fresh produce that is ripe and ready in January. This includes such earth-borne delights as persimmons, lemons and oranges, papaya, kale and collards, and of course, those persistent sweet potatoes… Read the rest of this entry »
December 20th, 2010 . by Tonya Zavasta
Aside from cranberries, citrus and pomegranates, winter’s hardly the time we associate with feasting on delicious fresh fruit. Imagine my delight, then, when this fall I discovered my newest passion: persimmons. The fuzzy type. Yes, I’d heard of them before. But not till this year did I actually try one. I bought it and I parked it on my counter. I let ripen. The persimmon, when properly ripe, actually looks overripe, and feels extremely soft to the touch. I thought perhaps I’d let it go too far. But…Mmmm…like the best Scottish marmalade you ever tasted. Read the rest of this entry »
November 29th, 2010 . by Tonya Zavasta
Beet Root Delight
This is a raw vegan variation of a traditional Moldavian dish that’s a favorite of my husband’s. I recently prepared it for Nick’s mother and she really couldn’t believe it was raw. It takes a little preparation, but the result is a truly surprising treat for your taste buds. Read the rest of this entry »
November 7th, 2010 . by Tonya Zavasta
No Thanksgiving menu would be complete without the addition of November’s seasonal produce taking center stage, such as parsnips, sweet potatoes and cranberries, and of course, nuts. Do you think you will miss those old holiday standbys or be tempted to indulge? Have no fear, there is a delicious raw food replacement for many of your former favorites that will not let you down. Read the rest of this entry »