When the weather turns hot, we naturally gravitate towards lighter meals. Raw soups are a perfect solution – quick, satisfying, and nutritious. Use the whole squash for this soup, since its seeds are quite soft, and the peel contains many nutrients you cells will appreciate.
Vegan & Raw Food Recipes with Coconut
Of the raw food dishes I’ve prepared during my fifteen years on the raw food journey this recipe is my favorite.
The refreshing taste of berries and the texture of crumbs and cream go well together in this summer layered dessert. Works great as a special occasion treat.
Summer berries are here, and so is Independence Day! You won’t feel guilty bringing this type of cake to the 4th of July potluck: it’s raw, sugar-free and abundant in berries.
These crepes take some time to prepare but the taste is heavenly!
Beautiful dessert from Heather Pace at www.sweetlyraw.com.
Radish leaves make an excellent addition to a salad.
My husband, Nick, has been making this salad for us on a daily basis for many years, and I still love it! I came up with the dressing just last month, and I think it really makes a great combination. The trick to this salad is to mince all the ingredients as finely as possible. This mixes the flavors in the best way.
Just tropical enough to deserve the name. It is February after all. Mark Twain called the cherimoya “the most delicious fruit known to men.” Look for them in Asian markets. Often you will find cherimoya are sold not yet ripened. You should leave your cherimoya for several days in a paperbag at room temperature till it turns an almost brown color and feels like an almost ripened avocado. It should have some give but not be squishy when squeezed with your fingers.
Silky, smooth, green, and simply delicious.