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Veggie Wraps with Plum Ginger Sauce

Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.

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Published: September 6th, 2013

Preparation time: 20 mins

Yield: 5 portions

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Tzatziki

Inspired by my recent travels, the traditional Greek appetizer offered here has been adapted for the raw food diet. It is not only delicious, but versatile as well: eat as a meal, spread on crackers, or use as a veggie dip.

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Published: August 30th, 2013

Preparation time: 20 mins

Yield: 3 portions

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Macadamia Fig Fromage

For those days when fruit alone just won’t cut it and you would like something more grounding and filling for a meal. Raw macadamia nuts turned into “cheese” make a delicious filling for figs, a spread for crackers, or a dip for cut vegetables.

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Published: August 22nd, 2013

Preparation time: 25 mins

Yield: 4 portions

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Watermelon Sweet Mint Soup

A quick refreshing sweet soup for those really hot summer days when nothing gives quite the satisfaction of light and juicy fruits.

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Published: July 24th, 2013

Preparation time: 10 mins

Yield: 6 portions

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Summer Corn Salad with Cucumber Cumin Dressing

Local farmer’s markets are abundant with fresh fruits and vegetables at this time of the year. Make visits to the market a family activity for fun, education and to gather the ingredients for your next meal, which can be this refreshing, flavorful salad. If you are not used to bitter taste in your meals, replace radicchio with lettuce or other leafy greens.

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Published: July 20th, 2013

Preparation time: 20 mins

Yield: 3 portions

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Mulberry Cream Cake

Without a doubt the best way to eat mulberries is straight from the tree (or from the ground, since mulberries fall down when they are perfectly ripe). If you’d like to make this delicious berry a part of your dessert dish, here’s a simple cake you can whip up a jiffy, if you have soaked nuts and frozen bananas on hand (and a mulberry tree covered in berries somewhere in the neighborhood); ok well maybe it does take a little preparation.

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Published: July 10th, 2013

Preparation time: 20 mins

Yield: 6 portions

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Simple Delicious Guacamole

A few days ago, my taste buds felt a strong desire for pure tomato juice from heirloom tomatoes. The question arose: What to do with the pulp? I decided to mix it with two small Hass avocados. I squeezed in a little lemon juice and a pinch of salt. The result: an incredible guacamole. I had my two meals: I drank my juice and I ate a bowl of guacamole. I haven’t eaten avocados regularly since 2007. Just didn’t feel like it. But now I’m feeling the urge to have these two meals every day.  I suspect I’ll keep this up as long as I can get fresh homegrown heirloom tomatoes.

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Published: July 8th, 2013

Preparation time: 5 mins

Yield: portions

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Day Lily Buds with Wood Sorrel Pesto

Don’t we all love it when our food comes from our own backyard? On the menu today are highly nutritious wild edible plants: day lilies and wood sorrel.

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Published: July 6th, 2013

Preparation time: 25 mins

Yield: 6 portions

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Patriotic Bird Bites and Poppers

Here are some ideas for any 4th of July party you may be hosting or attending. These finger foods are sure to delight any crowd.

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Published: June 23rd, 2013

Preparation time: 40 mins

Yield: 6 portions

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Berry Striped Popsicles

Kids and adults alike are drawn to treats from the freezer on a hot summer day. Our Independence Day version of this popular treat packs in the goodness of fresh berries together with the refreshing taste of coconut.

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Published: June 21st, 2013

Preparation time: 15 mins

Yield: 4 portions

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