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Sprouting Lentils Sprouting lentils opens up the powerhouse of nutrients that are just waiting to be released. Even if you prefer to cook lentils, sprouting them ahead of time comes with its rewards. To increase the nutrients and help to decrease the gas-producing effects, add a 2-4” strip of kombu… read more »
~ raw, vegan, gluten-free, nut-free ~ Creating your own taco seasoning allows you to just barely cross over the Mexican border or it can take you into the very depths of Old Mexico. This culinary journey is in your hands. Today, I created a zesty blend of my own Mexican… read more »
~ raw, vegan, gluten-free, nut-free ~ I believe that every dish of food we plate should be as nutrient-packed as it is tasty. Raw Lentil Tacos serves up both requirements. I used sprouted lentils which are exploding with incredible health benefits such as; abundant source of protein, an excellent source… read more »
~ raw, vegan, gluten-free ~ This sauce pairs beautifully with my Raw Lentil Tacos and is a great alternative to using Raw Sour Cream… not that there is anything wrong with Raw Sour Cream… :) This recipe just kicks any dish up a notch. My favorite ingredient in this sauce is… read more »
Coconut Flour In several of Nouveau Raw’s recipes, you will see coconut flour being used. Even as you travel the web of raw recipes, you will see other chefs using it as well. But before you run to the cabinet and measure out the flour, stop and make sure that… read more »
Almond Pulp Almond pulp is the by-product from making nut milk. It is a wonderful ingredient for making raw crackers, cookies, breads, tart crusts, and so on. Never throw this stuff away! If you make small amounts of the almond milk, place the pulp in a freezer-safe ziplock bag and… read more »
~ raw, vegan, gluten-free, Paleo ~ Often I get emails or comments regarding almond/nut milk asking if it is normal for the milk to separate after it sits in the fridge for a few hours. The answer is yes. I know it doesn’t look appealing, but it is just a… read more »
Almond Butter Cereal Crunch ~ raw, vegan, gluten-free ~ The title may have given it away but the secret ingredient in this cereal is almond butter. :) Whether you buy or make your raw almond butter there will always be slight variances in consistency and texture. So here is a… read more »
~ raw, vegan, gluten-free ~ Sweet Georgia pecans make for an excellent nut milk. If you think all pecans taste the same or close “enough”… think again. That goes for all nuts. It is very very important to taste test the nuts you buy. Keep a particular note of the brand… read more »
~ raw, vegan, gluten-free, paleo ~ There is no getting around the truth of the matter, I have been on a flatbread kick. Mainly because my loving husband is requesting them daily! And I do love to creating exotic foods for him; it gives me a sense of challenge…… read more »
Today I pulled together the Raw Thin Crust Pizza Flatbread recipe and the Vegan Pepper Jack Cheese. Bob is now addicted to my crostini’s and I, in turn, am becoming quite proficient at making them. Haha, Both recipes used in this recipe mashup do require some prep time. But both… read more »
~ raw, vegan, gluten-free ~ I have always wanted to make a bundt cake. I have always wanted to make a white raw cake. Well my golly, I finally made a raw white bundt cake! I won’t beat around the bush… It took a lot of ingredients to make… read more »
Deviled eggs. They were always a major hit at our family gatherings. They, of course, they were never the star of the food buffet but were always devoured within minutes. Grandma was the one who conducted the list of dishes needed for the major holiday gatherings. It was like a… read more »
~ raw, vegan, gluten-free ~ This past week we had a pretty darn good snow storm. It was breathtakingly gorgeous, as though Mother Nature nestled our house in a snow-down blanket. I can’t remember the last time I have experienced such a volume of snow in two short days.… read more »
~ raw, vegan, gluten-free ~ When we think of blue foods we…. wait a minute, I don’t really ever think of blue foods… do you? A few days ago I started to create an Igloo cake and got to thinking that a blue frosting would be cool (pun intended).… read more »
Every recipe has a key ingredient that takes it from being average to over the edge. From the title of this recipe, you can easily see that I created an egg-free “egg” salad spread. So, since no eggs were involved what was used to create that eggy taste? The key… read more »
Beetroot Juice for Food Dye This post is all about me sharing with you a kitchen shortcut. There are many fascinating tidbits that I could share about beets. But I am going to do my best to stay focused here today. :) There have been many times in those recipe… read more »
~ raw, gluten-free ~ A few days ago, Bob announced that he needed a snack. This was my cue to surprise him with some yummy raw treat. I was in the middle of a recipe creation, so I sliced up a perfectly ripe pear and served it with a few… read more »
~ raw, gluten-free ~ One thing that I envy about the “cooked” pastry world is all the neat things that they can sculpt and create. Most of those adorable decorations are made from a product called fondant which is made by boiling sugar and water then adding cream of tartar… read more »
~ raw, vegan, gluten-free ~ When it comes to decorating, I really want to encourage you to have some fun. I don’t have any pastry chef experience under my belt, but I am not afraid to play around and see what works and what doesn’t work. What works you see… read more »
This might seem like a crazy mash-up recipe, but it was inspired when I opened my fridge and found all these wonderful odds and ends. Even if you never try making the components that I used to create this, maybe it will inspire you to come up with your own… read more »
~ raw, vegan, gluten-free ~ We all make food to eat. The tummy growls and we honor it with food. But we don’t just eat to fill that empty void… Food provides energy that is necessary for life. There are six classes of nutrients that we need to stay alive… read more »
I am always taken back by towering pies that are covered in a thin crust. I love piercing the tip of the fork down through the crust. I really can’t explain why we all have the silly traditions that we do with food. As a child, I use to dip… read more »
~ raw, vegan, gluten-free, nut-free, sugar-free ~ I know, I know, this is just too easy to even consider it a recipe but when two ingredients come together to create one thing… then it’s a recipe in my book. :) And if nothing else, it will spark the good ole’ creative… read more »
~ raw, vegan, gluten-free ~ The bouchons strike a subtle balance between chocolate, warming spices and the hint of creamy coffee. This combination has a warm, comforting flavor which is perfect for topping with Espresso Buttercream Frosting! To me, these taste like a gingerbread man went swimming in a… read more »