testing-1-2-3 testing I am practicing so please bear with me. I want to get videos up and recipes and other fun things and you have to start somewhere, right? :) So here is a recipe with lots of photos and a video how to
Read more
by Linda Wooliever This makes a lot so you'll have it for other things. Put it in a jar and keep it in your fridge. Replace it for the regular mayo that you normally use
Posted on October 28, 2014
Read more
Ingredients:
2 tbsp. olive oil (extra-virgin)
2 tbsp. fresh lemon juice or 1 tbsp. apple cider vinegar
1 garlic clove, pressed
Celtic sea salt to taste
1) Blend all ingredients together in a small bowl. Adjust flavor to your taste.
Enough for 1 large salad. Serve immediately.
Posted on October 28, 2014
Read more
by Linda Wooliever Typically I put in recipes that are seasonal to try to encourage all of us to eat more seasonally but today I wanted to put in this recipe because I thought, "wouldn't it be great to change one thing this week that is eaten so much in the typical diet." Here is a ketchup recipe that I adapted from several that I've seen. I make these kinds of switches a lot with my kids. I make raw marinara sauce and put it over their rice pasta. We actually don't use ketchup anymore in this house but certainly at restaurants it's there and certainly it's in nearly everyone's cupboards and fridges.
Posted on October 28, 2014
Read more
from Juliano's "Raw: The Uncook Book" I modified it to make it really raw and well, I just switched things up a bit.
Posted on October 28, 2014
Read more
Had some cauliflower that was needing to get used, so I whipped up this recipe quick style. Enjoy!
Posted on October 28, 2014
Read more
"This Raw Experience classic is zingy and creamy. Some people even eat it as a soup." Makes 2 1/2 cups
Posted on October 28, 2014
Read more
Ingredients: • 1 cup fresh tomatoes, chopped • 1/4 cup chopped onion • 1/2 cup sun-dried tomatoes, chopped • 1/2 teaspoon minced garlic • 3/4 teaspoon minced jalapeno • 4 fresh basil leaves • 1/2 cup Medjool dates, pitted • olive oil or fresh tomato juice for blending • 1/4 cup nama shoyu or 1 teaspoon Celtic Sea Salt • 1 Tablespoon olive oil
Posted on October 28, 2014
Read more