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The Reuben sandwich is normally a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut.  All grilled between slices of rye bread.  Of course numerous variations exist., and I am here to set the new norm, well for me anyway. I wanted to make a  raw caraway and dill bread for quite some time, and I had… read more »
Using Dehydrators Owning a dehydrator will help equip your kitchen with the right tools.  It will open up a whole new world of raw culinary preparation and in preserving foods with the most nutrients left intact. Why we dehydrate foods: Dehydration is the process of removing water from food. Why… read more »
Both carob and cacao have a place in a health-conscious kitchen, but they are not the same by any means. Neither in health benefits or taste. Many people believe that the two can be used interchangeably, this just isnât the case.  We have to put carob in its own category because… read more »
Yes it’s true… I have been wrapped up with making fruit leather these days, weeks, oh my gosh, has it even turned into a month?! I shudder at the thought.  I wake up in the morning and my little feet hit the floor and pitter-patter down the hallway, making… read more »
These eat-on-the-go bars will help to keep you full and satisfied as the day progresses. They are nutrient dense without any added sugar. The pears alone add the perfect amount of sweetness that doesn’t leave you feeling sugared-out.
Hydrogen peroxide is an environmentally friendly alternative to pesticides, fungicides, and chemical fertilizers. Always use hydrogen peroxide in a diluted form and handle it with care. My go-to treatment for pest and fungus control is either a diluted rubbing alcohol solution or hydrogen peroxide, or a neem oil solution. Anytime… read more »
– raw, vegan, gluten-free – In all the excitement of this cereal, I failed to measure out how much it yielded. But I assure you that it makes a large amount, which is perfect when creating your raw pantry food staples. You can also portion the cereal and freeze it,… read more »
BRAIN FREEZE!!! Have you experienced what people refer to as “brain freeze”? When something cold touches the roof of your mouth, the sudden temperature change of the tissue stimulates nerves to cause rapid dilation and swelling of blood vessels. This reaction is an attempt to direct blood to the area and… read more »
Coconut “Bacon” Bits I am always looking to add a crunch to my salads and these little morsels not only add that crunch but they taste heavenly as well! I will admit that they don’t taste 100% like bacon bits but pretty darn close and that alone is enough to… read more »
Red beets are high in fiber and can encourage faster digestion, which will show up as a bright pigment in your trips to the lulu.
A warm pot of chili on a cold winterâs day is one of the most comforting foods I can think of. Chili warms you inside and out, plus itâs filling, easy to make, and nutritious to boot. This recipe is straightforward to pull together.  As your eyes scan over the… read more »
Hold on to your knickers, because these wraps are FREE of gluten, wheat, dairy, eggs, nuts, seeds, soy, and grains. Oh, and no added sugar! I just read this sentence to Bob and in the voice of John Wayne he said, “Well, what the heck are they made of… pilgrim?”… read more »
One of the interesting aspects of creating recipes is that it doesn’t matter what ingredients I use, I will always have a person allergic to something that I am using. Once a recipe is released, I get comments or emails asking for substitutions. And that is A-OK in my book,… read more »
If you could taste autumn, this would be it! I am not fibbing when I say that this raw vegan, gluten-free pumpkin spice pie is amazing! Serve this your guests on Thanksgiving and become the hit of the party. I want to see a show of hands afterward from those… read more »
I love End of Week Soup Challenges, as they force me to think outside of my “recipe box.” Today’s soup turned out to be a true delightâfor being a bunch of leftovers (playfully rolls eyes). If you savor the flavors of Italy and enjoy the meaty texture of gently steamed… read more »
Tater tots have morphed into a cultural phenomenon over the years. Every year, an estimated 3.5 billion tater tots are eaten by Americans. Well, today we are going to join the statistics by making 18 of them (pulls out my tot log). Of course, I might shoot out subliminal messages… read more »
Chunky Russet Potato and Vegetable Soup has a creamed cauliflower base that is loaded with rustic chunks of russet potatoes, corn, carrots, peas, and green beans. It’s a warm, filling, nutrient-packed soup that eats like a meal. To ramp up the nutrition in this soup I used miso instead of… read more »
I was up early today creating recipes. My main focus is to keep Bob and me and well-nourished…the perk is that I get to share with you what goes on our plates. Right now, my diet is focused on whole foods (as always): fresh greens, starches, no sugar, and no… read more »
Do you know what these roasted chickpeas remind me of? Old maids! You know, those partially popped popcorn kernels that fail to expand to their full potential? Growing up, Mom and I spent every Friday or Saturday evening cleaning the house. After school, we would swing by K-Mart and pick… read more »
Italian corn porridge (aka polenta) has a neutral flavor that makes it so versatile, based on how you cook it. You can use vegetable broth as the cooking base, setting the stage for savory ingredients to follow, or you can cook it in water, which allows you to turn it… read more »
When Bob and I sat down to enjoy a bowl of this Cheesy Vegan Polenta with Mushrooms and Wilted Kale, we were taken aback by all the layers of flavor and texture. The polenta coated our mouths with a rich, creamy umami (a pleasant savory taste). We can thank the… read more »
Did you know that big, delicious potato wedges can be moist on the inside and crispy on the outside–without oil? You heard me..without oil! Interestingly enough, my grandfather taught me a cooking trick when I was up in Alaska, caring for my grandmother as she was preparing to be Heaven-bound. I… read more »
With the continuation of “Shelter in Home,” Bob and I are enjoying a much simpler diet these days, and I have to say that I am loving the challenge. First and foremost, I strive to create a nutritious, delicious plate of food that shocks the palate with bold flavor. But… read more »
Bob and I are fans of wasabi so anytime I can come up with a recipe that includes it, well, Bob is always game. That is why I created today’s recipe. My sweet Bob has been working so hard on the site (background grunt work) – the type of work… read more »
Jackfruit is the largest tree-borne fruit in the world and when in season, one tree can bear as many as 250 large fruits. Just one jackfruit alone can reach 80-100 pounds in weight and up to 36 inches long and 20 inches in diameter. It has a tropical explosion of flavor… a combination of mango, banana, pineapple, and some even say it has a Juicy Fruit gum flavor.