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~ raw, vegan, gluten-free, nut-free ~
I never quite understood New Years Resolutions. I understand that they can be beneficial when they are used as a “reset button”…. but why do we knowingly sabotage our own well-being, waiting for some future date to be our saving grace?
You know what I am talking about… those times when you eat something that is on your “no-no” list and you throw your hands up in the air and exclaim, “BAG IT! I blew it; I might as well eat whatever “crap” (pardon my language) I want because tomorrow (next week, at the beginning of the year) I will start over and eat better!” Why do we give that one little “slip-up” the power to undo all the good work we do for our bodies?
Trust me, I have been guilty of this very thing in the past… but years ago when it came to my health and eating, I vowed to never use a future date as a guideline to better myself. It’s all about learning to live in the present, in the moment, to tend to our very well-being as we speak.
I know it’s not easy, but our thought process is like a muscle memory that we need to exercise daily. And just like exercising our body, it will get easier in time, and before you know it, it will just be an automatic thing. If you need help, come here… there is a great support system here for you. Even if you don’t eat a 100% raw diet, or even a high-raw diet… just adding fresh foods to whatever diet plan you are on can be rewarding.
Shew… where did that come from? lol, When I sit down to share my recipes with you, I never quite know what I am going to share… just know that it all comes from the heart. Many blessings and Happy New Year! amie sue
yields 6 cups
Sauce:
Salad:
Sauce:
Salad:
Amie Sue, with all the creations you make, how do you manage to always have all the ingredients available/ready for use? Do you constantly have things soaking and dehydrating? If so, can you offer any tips on how to keep a kitchen organized with all those ingredients soaking/dehydrating, etc. You amaze me with all the creations and then all the time you spend with photos and writing. You’re awesome. Thanks for all the ideas/recipes.
Good evening Jane,
I keep my fridge, freezer and pantry stocked. :) I am in the habit of always soaking and dehydrating all the nuts and seeds that I bring into the house. This way they are ready for when inspiration hits, last minute meals and for Bob’s snacking. I make raw crackers and cereals that can be kept in the freezer. I make date paste and store that in the freezer, it will keep for a very long time. I also make almond milk, freezing it in 1 1/2 pint sized jars… then I freeze the almond pulp or dehydrated it for making flours. You can find more ideas here… https://nouveauraw.com/raw-food-staples/.
It is a strong passion of mine so I keep myself stocked up and organized. I hope this helps. If you have more thoughts or questions just let me know. I will do my best to help. amie sue
Thank you for all your recipes, you are such an amazing person, huge inspiration for everyone. When I found your website I couldn’t believe my own eyes all recipes are free and the best thing – you get most detailed instructions on how to make everything. Everyone can feel and see your passion. I already tried several of your recipes and they are so good and delicious! I am so lucky to find you. Thank you for sharing your passion and giving us opportunity to try all those healthy and delicious meals!
Your comment Inga just touched my heart. Thank you very much. :) I do my best to share in ways that will inspire others. When I first started adding raw foods into my diet, I didn’t have any support… there wasn’t even much on the Internet, so it’s my heart to help others making it easier and more fun to be in the kitchen. Have a great weekend! amie sue
hi Amy Sue,
As we have jicama here in Holland can you give a suggesties what to use instead? The recipe sounds so jummy!
Greetings
jokuh
Good evening Jokuh. I just got asked this question above. I gave some ideas and I hope some of them help you. Blessings! amie sue :)
Dear Amie Sue,
Happy New Year to you & your family.
I am sometimes all raw & at other times high raw.
Working to heal health issues. I just want to say thank you for all the wonderful recipes you have shared. You are so creative. Thank you for sharing your your gift & encouragement. You are an inspiration.
In grateful appreciation for all you do & are.
Love & Blessings,
Liliane
Thank you Liliane… your kind words came to me like a warm hug. :) I hope that your journey of healing continues. Honor and feed your body in ways that make you feel good, choosing foods that heal and taste great. I hope you keep in touch. Many blessings to you. amie sue
this salad looks but what is the and no doubt is nutritional value celery fat’s protein’s or amino acid
Good evening Kenwyn, there are plenty of sites on the net that will calculate this for you. Take a peak at Sparks People or My Fitness Pal for starters. Have a great weekend! amie sue
Happy New Year , greetings from NZ . Errr Amie Sue what is Jicama, yes I googled oh a Mexican yam . Ok would our NZ yams or turnip be the same to use ?
Thank you for your wonderful recipes and your sharing. I’m embracing more raw food so life is rawsome…..
Hello Jouliet,
The best substitutes for jicama are crisp green apple, celery, Asian Pear, radish or seeded cucumber. I might even try carrot in its place. It is recommended that yams shouldn’t be eaten uncooked since they contain many naturally-occurring plant toxins including dioscorin, diosgenin and tri-terpenes. You can try parsnips but look for small ones, thick parsnips tend to have woody, bitter cores.
Have blessed weekend, I hope some of this helped. amie sue
Hi Amie-Sue
A blessed weekend to you . Thank you for the information most helpful, I just couldn’t see myself eating raw yams or even turnips. I look forward weekly to your raw recipes thank you for sharing , I’ve got my sisters looking at your recipes too, we have to say it again it’s rawsome.
Your so welcome Jouliet. :) Sweet dreams, amie sue