Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.
Vegan & Raw Food Recipes with Pine Nuts
Take advantage of the prime fig season to make a delicious banana fig tart, which tastes even better when shared with family and friends.
Tired of traditional salads? This recipe puts a whole new spin on the salad theme. The idea for this festive layered salad comes from Russian cuisine.
Traditional Russian salad recipes often include herring, boiled potatoes and mayonnaise. But this healthy variation is chock full of raw goodness. Instead of cooking vegetables, use them in their raw state. Let mushrooms be the substitute for herring and have the avocados stand in for potatoes—more tastily, too! No mayo, either—instead, a nut-based dressing.
A decided improvement in taste and nutrition. A real novelty, too. Your party guests will never have seen or tasted this one! Guaranteed to impress.
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!
Harvest some lettuce, radishes, and dill from your garden, and maybe cherry tomatoes and carrots, too, and put together a light salad, that is easy to make for a picnic or potluck.