Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
Raw Snack Recipes
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.
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 quick refreshing sweet soup for those really hot summer days when nothing gives quite the satisfaction of light and juicy fruits.
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.
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.
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.
Fermented veggies promote good digestion and healthy gut flora, and even make some nutrients more bioavailable. Your colon, heart, liver and skin will love the beets and carrots whose texture and edibility has been boosted by the fermentation process, with the taste transformed from sweet to savory.