These treats are not only high in bioavailable calcium, but they taste delightful, so definitely make extras if you have kids or are planning to bring them to a potluck: they will go quickly!
Vegan & Raw Food Recipes with Coconut
Raffaello coconut candy balls won’t likely be on your menu, but Raw-ffaello mini-muffins very well may be! A raw re-make of the famous holiday treat.
Use any fruit or berries you like in this recipe. A simple, quick and delicious way to use chestnuts when they are in season.
Remember eating those “fruit on the bottom” yogurts as a kid? Well now you can make one from scratch and without any preservatives. Enjoy this thick and smooth- textured yogurt made from a young Thai coconut.
Pumpkins are everywhere this time of the year. Start including this nutrient dense “fruit” in your recipes: one pumpkin can go a long way in raw cuisine. Ever miss the “Ramen Noodles” from your dorm-room days? Give these raw and infinitely-more-good for you Pumpkin Ramen Noodles a shot!
I hope you are not missing out on the fig harvest this fall, and enjoying them fresh straight off the tree or from the market, or adding them to your recipes. Here is one idea on how to use figs in a dessert.
Fruits and greens enjoy each other’s company not only in green smoothies, but in rolls and wraps as well. Fresh tropical flavor of fruits in this recipe makes eating greens virtually effortless.
Refreshing soup based on electrolyte-rich coconut water. Lemongrass, goji, and coconut flesh “noodles” are added for texture and flavor.
Velvety texture of the pudding will melt in your mouth releasing the antioxidant power of one of the most nutritious berries on earth – Goji.
In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year. Leftover soup can also double as a dip or salad dressing.