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~ raw, vegan, gluten-free, nut-free ~ The naturalness of this cracker astounds me. And if I am astounded, you should be too, because after all, aren’t we just one big happy family? I dunno… anyway that’s my theory and I am sticking to it. I find it very important to… read more »
~ raw, gluten-free ~ Some people like to dip their pretzels in honey, others like mustard… why not bring the two together? This isn’t new news, Honey Mustard Pretzels have been on the market for years, BUT not in the raw form. For this recipe, I ended up using organic… read more »
~ raw, vegan, gluten-free ~ This simple cereal is packed with flavor, with the sun-kissed sweetness of the strawberries, the earthy richness of maple syrup, the creaminess of the homemade almond milk and the spicy, woodsy flavor of the cinnamon. I am in love with muesli style cereals. I love them with… read more »
“By adding a prebiotic (which is food for the bacteria,) it will make the good bacteria grow like crazy and supercharge your probiotics.
~ raw, vegan, cultured, gluten-free ~ What is rejuvelac? It is a fermented drink that is a rich source of probiotics, including Lactobacilli and Aspergillus oryzae. Rejuvelac is a drink made from cultured quinoa, hulled millet, short brown rice, buckwheat, barley as well as other grains. Because it contains a high level of enzymes,… read more »
– raw / vegan / gluten-free – Are you looking for ways to include probiotic-rich foods in your diet? Making your own Cultured Almond Milk Kefir is just one more way that you can enhance your overall nutrition. It is loaded with good bacteria. Almond milk by itself is low glycemic, easily digested… read more »
I believe that fudgesicles can be a healthy part of our diet, but in order for that to be true, we must concentrate on the ingredients that we choose. This recipe is raw, vegan, and cultured. Supercharged with probiotics! For the base, I used my Cultured Almond Milk, which is… read more »
~ raw, vegan, gluten-free, Paleo, alkaline ~ There are many variations of golden milk that you can try, so far, this one is my favorite. With its warm yellow-gold color, earthy scent, and peppery taste, this beautifully spiced drink is perfect for autumn, a time of year when we should… read more »
Where turmeric has been used as a spice in Indian recipes and as an Ayurvedic medicine for many thousands of years, it only became a known spice to me roughly three years ago. So, I am a little slow to the culinary boat. Before that, the darn stuff scared me. I mean… read more »
If you are not a red beet lover, may I ask that you stick around just long enough for me to share something with you? They say that beets are one of those vegetables that people either love or hate, it seems there’s no in-between when it comes to the… 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 »
~ raw, vegan, gluten-free ~ This was a recipe request from NouveauRaw member Veronica. It was evident that this treat wasn’t completely about the flavor but also about texture. Her exact words were, “It was sweet, crunchy and moist and you could taste the cinnamon, but it wasn’t overpowering. Yummy!… 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 »
The other day, I made Savory Refrigerator Zucchini Pickles. I am pleased but embarrassed to say that I ate almost a whole pint in one sitting. Bob enjoyed them as well, but he put a request in for sweet pickles which led me to make this recipe, which turned out… read more »
~ raw, vegan, gluten-free ~ Taiyaki is a Japanese fish-shaped cake that is most commonly filled with red bean paste which is made from sweetened azuki beans. Other common fillings might be custard, chocolate, cheese, or sweet potato. Traditionally, it is made using regular pancake or waffle batter. The batter is poured into… read more »
Here I sit, Sunday evening, and I am flabbergasted that yet another week has slipped by (and so quickly). One of my dear friends, Lyn, has been text messaging me daily. She starts with, “Happy Monday” (or whatever day it is). To be honest, without her, I’d have no clue… read more »
Be prepared for an “aroma explosion” to take place in your kitchen while these are baking. Seriously. If I thought I was hungry before I popped these in the oven…whew, I had to mop the kitchen floor due to my drooling while the magic was taking place in the oven.… read more »
I learned the technique of using kombu seaweed years ago, and it has become a cornerstone of my cooking skills. Before I dive into this, I want to clarify (for those of you who squirm when the word “seaweed” comes up) that kombu seaweed doesn’t affect the taste of the… read more »
In today’s post, I will discuss two cooking methods that don’t require you to cut raw squash. Because have you ever tried? Yikes! It’s challenging and dangerous. You can either bake it whole in the oven or whole in the Instant Pot–which, I have to tell you, is the most… read more »
With the world’s current events, our members-only Facebook group has been talking about ways to preserve food for long-term storage. Someone asked how to go about preserving fresh produce. So today, I am going to share several techniques. I will start the post off by defining different techniques, followed by… read more »
These bell peppers are stuffed with black beans, corn, peas, and rice with a gentle kick from chipotle peppers in adobo sauce. If you are seeking some good ol’ comfort food, you will love these hearty, filling, and oh-so flavorful stuffed peppers. They are vegan, gluten-free, nut-free, oil-free, soy-free…what else… read more »
If you have never tried making pickles with zucchini before, you are in for a treat! Unlike a cucumber pickle, the zucchini’s sponge-like texture soaks up all of the flavors of the garlic, vinegar, and spices…plus they are super easy to make. There is no cooking or canning involved–it literally… 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 »
~ raw, vegan, gluten-free, nut-free ~ I can’t believe that I have never shared how to make Young Thai Coconut Wraps before! I have been making them for years… what a disservice. :) Coconut wraps are great for creating fun and interesting new meals. Sometimes I make my own wraps, and other times… read more »
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 »