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.
Vegan & Raw Food Recipes with Ingredients Macadamia Nuts
This recipe uses Hachiya (Japanese) persimmons, which are very soft when fully ripe. They are combined with macadamia nuts to make a filling meal, which can be as humble or as festive as you prefer.
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.
Celebrate Easter and welcome spring with this not-your-ordinary salad. Children will be delighted to help you with the nest-building business!
Pizza is on the menu today. We will be using sliced eggplant instead of a traditional crust. Feel free to use your favorite raw toppings.
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 two recipes are rather versatile. Try crackers or “meat” balls instead of patties. Use the sauce as a salad dressing, dip for crackers and crudités, or as a sauce for lettuce wraps.
Beautiful dessert from Heather Pace at www.sweetlyraw.com.
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.
I am usually one for whipping up quick simple dishes, but whenever my son, Nick, visits I always ask him to make this amazing dish from my book Beautiful on Raw-UnCooked Creations. This dish has such a rich flavor, you will definitely remember it for a long time to come. Not to be indulged in too often!