Vegan & Raw Food Recipes with Celery
The carrots and beets will wake up your taste buds in the morning, while the garlic and ginger will ensure you will be well protected from whatever “bug” happens to be floating around this time of year.
Since the late 1800s, when this salad was first made at the Waldorf Hotel in New York City, it has gone through many transformations. The core ingredients, however, did manage to survive over the years. This hearty salad is easily adaptable for those living on raw foods by replacing the traditional mayonnaise-based dressing with some version of a raw nut-based mayo.
Gone are the days when the only place you would find the stuffing was inside a roasted bird. Now it gets a bowl of its own on the holiday table and we avoid the bird entirely. Here’s one way to prepare your stuffing to fit your raw lifestyle.
This crunchy salad tastes surprisingly similar to egg and potato salad, but it doesn’t contain either. Sunchokes, which are widely available in the fall and early winter, are a good raw substitute for potatoes, while cashews and turmeric bring the color and texture of eggs to this dish.
Colorful mini bell peppers take the central stage in this dish. This versatile dish is a complete meal in itself, and takes little time to put together. Soak, blend, stuff – and you have lunch to take to work with you.
This rejuvenating and invigorating juice I drink at the start of most days. It’s very simple, quick to make and I never get tied of it.
This very pleasant-tasting juice is ready to give your body all the nutrients it needs to start going in the morning.
Orange is the color of the day. Not without the greens, though: they will significantly boost the nutritional value of this juice.
These petite stuffed mushrooms can be served as an appetizer, or become part of the main course when accompanied by a salad. Either way, they are filling and delicious.