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~ raw, vegan, gluten-free, nut-free ~ My husband isn’t much of a breakfast eater, well actually he goes through spells. This morning I made a bowl of the Strawberry Cinnamon Raisin Buckwheat Crisps Cereal (wow that is a mouthful, in more ways than one) and snuggled up on the couch… read more »
~ raw, vegan, gluten-free ~ This recipe makes a very large batch. I created this recipe for gift giving but feel free to down-size the measurements if you don’t want to make this much. It does freeze well if you like to “batch-cook.” You can make this recipe with everything… read more »
I am here today to share a recipe with you that has become a household staple. When I first created this recipe, I served it drizzled over freshly steamed veggies. However, I held back what it was made from until I got the approving nod from Bob. He knows that… read more »
Good day everyone. I just did an update in our private Facebook group, and now I am here to give an update to those of you who don’t participate in Social Media. I am sorry that it has taken me a while to get back to everyone’s comments and messages…… read more »
Its ungodly odor, described either as turpentine or onions garnished with a gym sock, is enough to create quite the chaos when opening. NCBI released a study that analyzed the aromatic compounds in durian and found 44 active compounds, including ones that contribute to scents of skunk, caramel, rotten egg,… read more »
Ok, we have our knives, we will learn how to store them, but now we must talk about cutting boards. They are equally important when it comes to keeping a sharp edge on your knife. A properly designed board should minimize wear and tear on your knife.
Wild Rice is a not a raw ingredient. But it comes with many health benefits. Wild rice is high in potassium and phosphorus; it compares favorably to the nutritional content of wheat, corn, and oats. It is gluten-free, high in fiber, high in protein, folate, B vitamins (niacin, riboflavin, and… read more »
Have you ever eaten handfuls of nuts or seeds and wonder why it feels as though you dropped a brick in your stomach? This happens because nuts that have not been soaked contain enzyme inhibitors that can cause uncomfortable digestion. If you have experienced this, please keep reading! Let’s talk… read more »
Hello again, my loyal readers, Just in case you missed last Monday’s email regarding the changes taking place at NouveaRaw you can click (here) to get caught up. I also want to quickly apologize to those of you who received three emails Monday. Two went out from Chris, who is our website programmer,… read more »
Potatoes are an incredibly healthy source of fuel. They are nutrient-packed and have no fat, sodium, or cholesterol. These eco-friendly self-wrapped veggies are jam-packed with essential vitamin B6, fiber, magnesium, and antioxidants. Did you know that they have more potassium than a banana and nearly half your daily value of… read more »
Drying foods in your oven can be achieved but you first need to ask yourself how important is it to you to follow the raw food temperature “guidelines” in wanting to protect the enzymes, nutrients, and vitamins. Whereas, you can use your oven to “dehydrate foods”… it isn’t 100% accurate. But in times of need, we just need to do the best with what we have before us. Let me show you how you can turn to your oven to dry foods at low temps.
Tigernuts are pretty tough, so making your own flour could be a bit challenging. This posting isn’t about making your own. I talk about how it’s used and the nutritional value.
Although this may be the first you’ve heard of resistant starch, it’s likely been a part of your diet most of your life. Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment, they act as a prebiotic… read more »
This dish goes together and cooks quickly. The “preparation” list down below may look long and complicated, but don’t let that fool you. You know me–I love to explain in detail what to do and what to watch for. Be sure to read through the whole recipe before starting; then… read more »
Today’s recipe is vegan, gluten-free, and oil-free. The soup kind of reminds me of what it would be like if vegetable soup and a chunky stew hooked up on a dating site for farmers. Regardless, it created a very filling and hearty soup that felt like it was flooding my… read more »
Biscotti are twice-baked, oblong-shaped, dry, crunchy cookies that are often enjoyed dipped in a warm, cozy drink. Traditionally, they are made from flour, sugar, eggs, and almonds or pine nuts. But today I threw tradition out the window! It’s time to create our own gluten-free and vegan traditions, don’t you… read more »
Today, I created a flatbread out of polenta and not much else. To achieve this, I used a few techniques that I had hidden up my sleeve. So what can you expect from this gluten-free, vegan, flour-free, nut-free, simple recipe? You can expect this bread to have a crunchy exterior… read more »
Today, I am sharing with you one (I confess— I have several) of my absolute favorite ground vegan taco meat recipes. With my easy-to-make homemade taco seasoning and a secret ingredient…this is the most flavorful and juiciest vegan taco meat I’ve made so far. It’s perfect for loading up on… read more »
Every week I make a batch of brown rice as part of my meal prep routine. Normally, I keep it plain so I can dress it up different ways throughout the week, but today I decided that I was really hungry for Mexican rice and ready to embark upon a… read more »
As a recipe designer, I have come to learn just how special it is to make your food from scratch. There is something beyond gratifying about it. Making corn tortillas is nothing new in the culinary world, but it is something that I had never tackled before…until now. And trust… read more »
Taco Tuesday! Did you know that Taco Tuesday is a custom in many US cities of going out to eat tacos–or in some cases, select Mexican dishes typically served in a tortilla–on Tuesday nights? Honey, I don’t care what day it is—Monday, Wednesday, Thursday, Friday, Saturday, or Sunday! Give me… read more »
Memory is a funny thing. I always find it interesting what sticks in our memory banks and what slips away. The first time I ever witnessed twice-baked potatoes, I thought it was pure wizardry. I was seventeen years old, had moved to a state where I didn’t know a single… read more »
This recipe is a refrigerator jam, which means is no canning involved, but it will stay fresh in the refrigerator for a few weeks. It’s a perfect combination of sweet and tart that is bound to wake up any dish you find worthy of its presence. I have shared this… read more »
While I love the tartness of rhubarb and the sweetness of strawberries individually, nothing beats the combination of the two when brought together in this amazing sauce. This recipe didn’t come from my great- grandma’s recipe box (as the recipe title might suggest), but to honor her I make it… read more »
Are you ready to dive into AmieSue.com and see everything that I have to offer? Although my site is filled with delicious and nutritious plant-based recipes, it is a site concerned first and foremost with principles and techniques: the principles of why it is important to eat whole food,… read more »