Raw Golden Milk
Some of you are already familiar with the healing properties of Golden Milk. It is a great anti-inflammatory drink, and tastes wonderful, as well! Here is a raw version of this healthy beverage: (Yields 3 cups) Ingredients: 2 cups pure water 1/2 cup of raw nuts or seeds of your choice (I’ve recently used cashews […]
Vegan Blueberry Muffins
(this recipe comes from Weaver St. Market) Ingredients: 3 tsp. egg replacer 4 TB water 1 cup coconut milk 1/2 cup vegetable oil 3 cups flour 1 cup sugar 4 tsp. baking powder 1 tsp. salt 2 cups blueberries Preheat oven to 400 degrees and grease muffin tins. Competely mix the water and egg replacer […]
Little Nori Sushi Bites
Ingredients: 2 sheets untoasted nori seaweed 1/4 red bell pepper, julienned 1 avocado cilantro marinated sun dried tomatoes cut into strips pickled ginger red onion, slivered a few olives, quartered (look for olives on the olive bar at Whole Foods, etc., as they haven’t been canned or heated. The jalapeno stuffed ones are especially nice […]
Lemon Sweet Cream with Winter Fruit
Lemon Sweet Cream: 1 1/2 cups raw cashews, soaked for 2 hours 1/3 cup lemon juice 1/4 cup plus 1 TB raw agave nectar 1/2 cup plus 1 TB spring water 2 TB coconut oil, melted in warm water 1 TB lemon zest Blend all ingredients until completely smooth. Pour into 4 jars, glasses, or […]
Sprouted Mung Bean Greek Salad
(I adapted this one from a recipe I found at Whole Foods) 3 cups mung bean sprouts 1 pint grape tomatoes, thinly sliced 1 large cucumber, peeled, seeded and sliced 1/3 cup thinly sliced red onion 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano 1 tablespoon fresh parsely 12 pitted Kalamata […]
Dark Chocolate Strawberries
We are coming upon strawberry season here in North Carolina! Strawberries are so delightful just by themselves, but if you want to “dress them up” a bit, here’s a fun and raw recipe! 2 TB raw cacao butter or coconut oil (put this in a bowl placed in a hot water bath to melt) 1/4 […]
Helen’s Best Raw Berry Pie
12 pitted dates 1 cup raw pecans 4 cups fresh or frozen blueberries, blackberries or boysenberries 2 bananas For the crust, put 1 cup of raw pecans in a food processor and grind until fine. Add 8 pitted dates and process until mixed fairly well. Press into a 9″ pie plate. For the binder, mix […]
Zucchini Verrines with Tahini Dressing
This recipe is from an old Vegetarian Times. Verrines are individually composed dishes put together in a glass, somewhat like a parfait. Tahini, the peanut butter-like sesame seed paste that’s used to flavor hummus, is a wonderful addition to sauces and dressings. Here, it turns grated zucchini into a salad that tastes special. Be sure […]
Taco Salad
1 cup sun dried tomatoes, soaked overnight in enough water to cover Drain and reserve soaking liquid 1 cup each sunflower seeds and Brazil nuts (raw), soaked for 2 – 3 hours in enough pure water to cover. Drain and discard soaking liquid. 1 clove garlic 2 tsp. cumin powder 2 tsp. chili powder 1 […]
Corn Salsa
Add this to the Taco Salad recipe or wrap up in a spinach tortilla with vegan sour cream and avocado. Yum! 1/2 cup chopped yellow bell pepper 1 cup corn kernels, cut from cob (2) 1/2 cup diced tomatoes 1/2 cup chopped cilantro 1 clove garlic, minced 1/2 jalapeno pepper, chopped 1/2 tsp. sea salt […]
