When the weather cools, a lovely bowl of soup really warms the soul. Raw, creamy soups are the heart and soul of the season for me. Raw cashews are my go-to ingredient to make a creamy base for any raw soup. Some people like to use Miso, but I like the creamy texture that cashews … Continue reading Raw Cream of Carrot Soup
Some of my favorite foods and scents come with the Autumnal change of seasons. We're talking cinnamon and nutmeg, maple syrup and honey, crisp apples, the smell of fallen leaves, pumpkin pie and apple crisp fresh from the oven, and spicy hot chocolate and tangy mulled cider taken outdoors sitting by a roaring fire. Oh … Continue reading RAW VEGAN PUMPKIN CHEESECAKE
Apple picking season is pure joy in the fall, and the smell of a homemade apple pie baking in the oven conjures up images of curling up by the fireplace on a cold autumn evening drinking mulled cider. Apple cider is much more than a seasonal beverage—for many families, like maple sugaring, it is a … Continue reading Apples + Cider = Fall Fun!
I tried a beetroot latte a few years ago at Wildflour, a vegan bakery in Providence and was blown away! If the idea of drinking a beetroot latte weirds you out, give it a try first and see what you think. But first, I guess you have to like beets! I know I work for … Continue reading Beetroot Latte
Recipe by Bella Yon Cheesecake is loved by many with its smooth, silky creaminess we all enjoy outside of ice cream. However, you may be lactose intolerant or just don't want all the calories associated with dairy products, or have an aversion to how dairy is processed in general and are going vegan all the … Continue reading Vegan Raspberry Mousse Cheesecake
I love to use single-ingredient proteins in my recipes including Bob's Red Mill Hemp Powder or Chia Seeds, or I use whole raw nuts to add good fats, protein and fiber to my smoothies and other recipes. Depending on the nut, however, it will add a level of grittiness or creaminess to the recipe depending … Continue reading CRANBERRY CUTIE
Ok, so you all know I love gardening of any kind, and I have been wanting to forage for mushrooms for quite a while now, but never really knew where to go, what to look for and when. I have taken a few seminars and know a few friends who forage mushrooms with great luck … Continue reading Mushrooms Anyone?
Created by renowned raw chefs Russell James and Amy Levin, two of my favorite raw food chefs, who take the time to show you how to make creative and beautiful foods with few ingredients to maximize nutritional value that are relatively easy to make. Click the photo above to go directly to the recipe! Or … Continue reading Linzer Cookies
T'is the season for hearty stews and soups, warm biscuits and spiced drinks.One of my favorite summer raw soups, using fresh-picked peppers from the garden, is especially lovely when the weather turns cool and damp. The hot water and cayenne pepper adds some heat and a kick. Ingredients 1 cup raw cashews, soaked 4 hours … Continue reading Red Pepper Soup
Holy cow! By the end of August, you can feel the temperature change and the humidity drop. A hint of Autumn is on the breeze, and in our area, apples and peaches are ripening in the orchards. When our local peaches are fresh-picked, they smell a-mazing and you know, without question, that first bite is … Continue reading Raw Peachy Cobbler