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A nice southwestern style slaw that is great on top of taco’s or burrito’s. It also is great by itself with a pretty pink color. 1 beet peeled and grated 1 cup grated jicama 1 carrot shredded 2 cups cabbage … Continue reading
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I love Mexican food and want tacos no mater what diet I am following! 1 cup raw walnuts (soaked for one hour) 1/2 cup raw sunflower seeds (soaked for one hour) 1 clove garlic 1 tsp lime juice 2 tbsp … Continue reading
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Prior to being vegan one of hubby’s favorite sandwiches was tuna, even though he refused to eat any other fish. I have spent a lot of time attempting to replicate the taste using garbanzo beans, white beans, and cashews. I … Continue reading
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This is a great refreshing dressing. It was originally created to go over my Brazil nut “tuna” but it would work great with lots of salads, especially those using asparagus, artichokes or hearts of palm. It’s easy to make and … Continue reading
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So as many of the readers of this little blog know I have been experimenting with raw foods the last couple weeks, doing a 21 day raw food jumpstart. It has been an interesting, and exciting journey. I love experimenting … Continue reading
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As a meat eater I had loved Reuben sandwiches. I now love a vegan Reuben. So why when given the opportunity to create a raw meal entrée (thanks Uncooking 101 for the inspiration) wouldn’t I try to make a Reuben? … Continue reading
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Ingredients 1/2 head small red cabbage shredded 1/2 head small green cabbage shredded 2 carrots shredded 2 green onions diced 3 tbsp apple cider vinegar 2 lemons juiced 1 clove garlic 2 dates 1/4 cup cashew cream 1/2 tsp caraway … Continue reading
