Whether you’re a dedicated raw foodist, a vegan or vegetarian, or just someone looking for lighter, healthier fare, you’re guaranteed to enjoy a refreshing, gentle difference in this tart, creamy guacamole, combining great ingredients from garden and sea.
Raw food Snack
This traditional Hungarian recipe is usually prepared in Eastern Europe using the stove, then canned and eaten during the winter months. Even if you don’t cook it, as in the recipe below, you can still enjoy the flavorful peppers in tomato sauce with a hint of herbs and garlic.
Sink your teeth into these guilt-free, fun Halloween snacks sure to please kids and adults alike.
Summer is here and so is travelling. Here’s an economical and easy way to make raw energy bars for a road trip.
When you want some punch with your crunch, make a bunch of these chips. And you needn’t feel guilty munching on these!
Sweet and soft apple heart mini-cookies will go quick, especially if shared with your Valentine!
Spend a couple of weekend hours in the kitchen prepping a big supply of rye bread for week’s sandwiches and pizza. The rye gives the taste of sourdough bread—perfect for the cold winter months.
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.
The all-fruit bowl is edible, and includes a variety of textures to satisfy any palate.
What to do with your extra tomatoes? Drying is one option. But here’s a more exciting one…This super-simple-to-make traditional Russian relish is often kept in glass jars in the fridge, where it lasts for months. When tomatoes are out of season, splash this relish over cauliflower mashed “potatoes” or zucchini noodles.