Lose that old lay-down vegetable tray! Why not arrange the vegetables vertically to make a holiday table centerpiece that doubles as a vegetable and dip dish?
Raw food recipes with parsley
This salad tastes great with any kind of chips…with or without any dressing!
Simple, yet festive enough for potlucks and parties, these rosettes use ingredients available year-round. I hope you have plenty of sun-dried tomatoes lovingly preserved just waiting for this yummy recipe.
Along with juicing and using sunchokes in salads and soups, you can also incorporate them into “meat” balls, vegetable patties or latkes, like in the recipe below. The latkes make perfect non-messy finger foods, and can be used with a variety of dips or spreads.
In my blog article, Cultured Foods, I discussed the many benefits of fermented foods. Here is a recipe to start incorporating fermented veggies in your diet. This very satisfying soup is chock full of probiotics, is quite easy to prepare, and keeps well to boot!
This tomato borsch, full of raw goodness, has no rivals among cooked soups. If you're tired of raw salads, this soup offers a creative way to enjoy your health promoting vegetable juices, your greens and your veggies as never before.
That pulp you saved from making the Holiday Nog will become part of this Sweet Carrot Loaf. If you don’t have the pulp, then just use any ground nuts or seeds that you like.
Who said that raw foodists don’t eat turkey and stuffing for Thanksgiving? Surely they do. Here’s what you get when you don’t have expectations: the stuffing that won’t cause a post-Thanksgiving meal nap, and the turkey that will make every guest, big and little, smile.
Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.