Mango, kale, lemon, and avocado blend and swirl in this "massaged" mix of flavors. A mélange you're sure to enjoy!
Raw food recipes with lemon
For those times when you can’t get enough watermelon and/or basil is taking over your garden bed.
Summer is here and so is travelling. Here’s an economical and easy way to make raw energy bars for a road trip.
Mostly, I like raw food that looks raw. But many of us occasionally enjoy the nostalgia of when a plate of delicious and healthful raw foods reminds us, visually, of favorite dishes from our old days. Here’s a gem. This recipe will make enough for a potluck, or a big family. And it’s a great way to use up your abundant harvest of zucchinis.
Cashew “cheese” makes a nice substitute for real cheese—perfect if you’re trying to wean yourself off dairy. You can use it in lots of raw food recipes, including wraps, raw pizzas, patés and spreads.
Make a few of these raw-vegan buckwheat burgers on the weekend, and you’ll have some quick, easy, and filling sandwiches to eat for lunch on weekdays.
Asparagus season is here! Asparagus is rich in glutathione, an antioxidant found within our cells, which helps us to detoxify and fight cell-damaging free radicals. The avocado, also present in this recipe, helps the body boost glutathione production as well.
Inspired by the Russian raw food chef Anastasia, who figured out that sprouted buckwheat works great in raw vegan cakes, this recipe takes some pre-planning, but every step can still be taken with love, resulting in a delicious taste and a delightful presentation.
Say “I love you!” with beets! Beautiful color, pleasant taste, exquisite texture and an added bonus of nutritional boost thanks to the spinach, asparagus and of course the beets. Learn more about the wonders of beets in my article Benefits of Beets: Eye Bag Remedy.
This salad is a nutritional powerhouse, featuring yet another way to load up on kale.