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After falling in love with how easy it is to make hummus at home, I decided to play around with some of my favorite hummus flavors. Smoky and sweet sums it up for this silky-smooth hummus that can be enjoyed as a sandwich spread or a cracker and veggie dip.… read more »
These mushroom burgers had me swooning and singing “I’m in Heaven” with each bite I took. No exaggeration, my friends. I would not be fibbing with you. The balance between flavor and texture was exactly what I needed and was looking for. I had some oat tortillas in the fridge,… read more »
“The seasons are what a symphony ought to be: four perfect movements in harmony with each other.” – Arthur Rubenstein As of July 1st, 2013 I am officially a student of Integrative Nutrition. I have been interested in health since my late teens. I always thought I practiced a healthy… read more »
This is not a complete list of every raw food that contains protein, but it’s a great start. Some of these numbers may seem insignificant but build a salad or dish combining a large variety of these foods, and you will quickly find yourself with a protein-packed meal.
This Spanish rice dish is simple but a great addition to mealtime, and it is perfect for leftovers the next day. It is super flavorful thanks to the vegetable broth, spices, onions, and garlic. I like to toast the rice before adding in the remaining ingredients, giving much more flavor… read more »
~ raw, vegan, gluten-free, nut-free ~ Ok, so this may not be your typical pizza calzone, but it is equally delicious. Calzones are folded pizzas, made from the same dough and stuffed with the same ingredients as pizza, folded over like an omelet. I have the same general concept, but… read more »
Today, I will be sharing some shelf life suggestions. Along with those suggestions, you will also want to engage your senses. Use your eyes, nose, touch, and taste to determine how fresh something is or isn’t.
If you are reading this, it means that you are ready to make a significant change in your eating lifestyle. Congratulations for that and for being here. I for one am excited. In the posts linked above, I talk about what a raw food diet looks like and how to start making the mental changes when approaching a new lifestyle. Please take note that I am referring to it as a lifestyle, not a diet.
I realize that this recipe seems too simple to post, but I have to ask, “Have you ever made cashew butter?” If not, then this post will teach you a thing or two. Nut butters are very easy to make, but they like to trick you into thinking that you… read more »
When you are creating in the kitchen, every dish we make is inspired by flavor. When we truly understand the essence of our ingredients, and what comprises their function and taste, the more successful our dishes will be. Pairing for Success Knowing how to pair spices along with fresh, whole foods… read more »
Have I ever told you that I think my husband is brilliant? Well, it is true. He is my number one fan and supporter (in all areas of my life), especially when it comes to expressing my passions. NouveauRaw being just one of them. Nouveauraw.com has been in existence since 2007, and… read more »
For the love of all things adorable and tiny! These cupcakes made me smile every step of the way. The pan, the itty bitty liners, the little cupcake batter balls, and the frosting! We can’t forget the frosting. I was piping and dancing around the kitchen to one of my new Pandora playlists; Fly Me to the Moon Radio. All the songs this list has been playing makes me glide all over the kitchen. So what if it took me three times as long to make them, I was having fun!
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 »
Grating and Melting Raw Cacao Butter Raw cacao butter comes in several different forms. You can find it in one solid block form, in random-sized chunks, or preformed discs. But to use in recipes, it needs to be in liquid form. To speed up the melt time, we need to… read more »
The task of preparing food at home, from scratch, is close to being added to the list of extinctions. With takeout options galore and grocery store convenience foods, it seems that our culture is quickly losing the art of preparing food at home, let alone from scratch. For me, the thought of cooking from scratch conjures up feelings of warmth, home, and comfort.
An unconditional crust with crispy golden edges, soft and chewy on the inside, leaving you with a texture and taste that makes you want more — like “Back OFF, it’s mine!” more. Plus, the crust/bread has just four simple ingredients, including water and spices. It is a terrific and EASY… read more »
Here we go… another pizza crust recipe, but this time I made it with soaked, whole buckwheat kernels. I love creating options because the more we can rotate ingredients, the more diverse our nutrient intake will be. I wrote a post called Where and How Do I Get All My… read more »
The fridge is the hub of your kitchen. The fridge doors are most likely the most used doors in the house. We depend on it to safely store all of our perishable foods until we’re ready to use them. Unfortunately, the refrigerator takes a lot of abuse. We stuff it full. We forget about leftovers. We leave spills until they’ve crystallized. Then we complain when there’s even the slightest unpleasant odor. (throws hands in the air)
Adding herbs and spices adds a depth of flavor that turns any dish from ordinary to extraordinary. This post is about how to substitute herbs and spices but I will also spend a little explaining how they are used in raw food applications. There is a little different approach then we use(d) when cooking.
If you need a white, fine, raw almond flour… this is the next best thing to what you find commercially made. As you may or may not be aware, the almond pulp is the by-product of making nut milk. You can’t purchase almond pulp at a store… Yet. I am… read more »
Sweet and Spicy Mustard Cheese Do you ever have one of those days where everything is a little fechatted? I sort of had one of those days in the kitchen, but in the end, it was to my benefit. My mind was clear on the cheese recipe that I wanted… read more »
Throughout the years, I have been a snacker, and then at other times, I haven’t. I go through phases. Right now, I don’t have any fast rules about snacking, some days I do, and some days I don’t. The key to snacking is to have healthy snacky foods readily available in the pantry, fridge, or freezer. There are a LOT of things that I love about a raw whole food diet, but one thing that is a huge bonus is that most raw recipes can be easily frozen. Click on the link above and let’s explore the world of healthy snacking! blessings, amie sue
Do I HAVE to soak nuts, seeds, and grains? All this soaking and dehydrating makes food preparation so hard and time-consuming! I get this question often and hear this complaint even more so. I would love to be standing in a beautiful meadow of delicate yellow flowers, surrounded by the impressive… read more »
Crispy, crunchy, flavorful, cheesy chips! Vegan, gluten-free, grain-free, and nut-free! They are not 100% raw due to the agar, but if you don’t have an issue with that, you will be pleasantly delighted by this recipe. I coined this technique years ago while experimenting in the kitchen. I will never stop playing with my food because there many more discoveries to be had!
Buckwheat Groats are one of the quickest sprouts around. You can soak ’em for 20-30 minutes, rinse a few times and enjoy. Or you can continue the process to fully sprout them which can take up to 48 hours, which will unlock a powerhouse of nutrients. Buckwheat groats are nutty, plump… read more »