Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.
Raw Main Course Recipes
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.
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.
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.
Keep your energy up and forget about hunger with these simple burritos. This eggplant appetizer packs a load of micro-nutrients thanks to watercress, basil and cilantro to help nourish your every cell.
Enjoy the familiar taste of sushi minus the cooked rice. Our raw sushi is just as delicious as the traditional version, and a little practice will make you into a perfect sushi roller in no time.
Celebrate Easter and welcome spring with this not-your-ordinary salad. Children will be delighted to help you with the nest-building business!
Pudding is the simplest raw dessert you can whip up at a moment’s notice. Thick and satisfying, it can replace your whole meal, so not only will you eat your dessert first, but you will eat only dessert!
Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.
The recipe is easy to make, and it goes together quicker than it looks so please don’t let the list of ingredients put you off. This is a delicious dish and well worth making. For best results, plan this dish a couple days ahead so the cheese can ferment. Recipe generously submitted by Mimi Kirk of youngonrawfood.com