Dinner Recipes
12 medium mushrooms,half a pack of organic baby spinash leaves,3 medium onions sesame seeds,1/3 cup your favorite raw olive oil ,+ herbs
This meal is rich, creamy, and when served slightly warm, is really satisfying! It’s an excellent transitional recipe for those new to raw foods.
I got the idea for these adorable bear-pancakes when watching “27 dresses” and knew my kids would love them…and they do!!! I make them late morning and serve them for dinner that night.
(pic taken before dehydrating)
I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls. Spring rolls used to be one of my favorite Vietnamese dishes, and they served as the inspiration for this dish. It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time. My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something. And as always, they are really simple to make. Hope you enjoy them!
Ingredients
Orange Glaze:
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger
Filling:
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos
Wrap:
1 head of cabbage
For more recipes from Roshi’s, visit Roshi’s Raw Lifestyle
I was craving indian but lacked the ingredients for Zoes wonderful cauliflour Karma so i created this and had it over cauliflour and pine nut “rice” with a sprinkling of peas and half a chopped fresh tomatoe (chop cauliflour and pine nuts in equal portions in mini processor with some salt and a touch of olive oil)
This is great as a burrito filling. It is hearty and filling, with a rich oil flavor.
A very mild and tasty pasta.
After going raw, I really missed veggie sushi from Whole Foods. It was just brown rice, avocado and carrots with soy sauce and wasabi. I missed it so much that I decided to make a raw version.
I stole this idea from “Top Chef” contestant Richard Blais and twisted it a bit to fit me. It’s so light and tasty I just scarfed down all of it.
This is currently our favorite meal! It is pretty basic and can be altered to fit your own taste. The dressing is also great as a dip for veggies. I have also served the cut up veggies with romaine lettuce and ‘thai coleslaw’ dressing for a variety of lettuce wraps. Always a big hit! A friend shared these recipes with me and I believe they came from Matt Amsden/RAWvolution.
This is incredibly AMAZING! I couldn’t believe how good it tastes. It triggers all of the taste buds perfectly. Salty, garlic-y, sweet, nutty, yummy. I don’t know what else to say. I hope you try it otherwise you’ll be missing out! It’s super easy, too. I mean, if I made it, I promise you can make it. :D
YUM!
Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.
I was watching the Food Network last night and was inspired by this wonderful looking olive and tomato pasta I saw and couldn’t wait to try a raw version for lunch today. I thought it was great. Hope you do too!
I never liked zucchini pasta. Something about it didn’t sit well with me. But then I saw online that Alissa Cohen’s restaurant, Grezzo, served a dill vermicelli and it got me thinking that might be good. So I started experimenting and came up with this delicious recipe. I think I could eat it every day!
This is a simple side dish you’ll love making. It’s very tasty, I hope you enjoy it.
This is a wonderful raw version of the traditional broccoli salad with bacon and cheddar. Someone else deserves the credit for this recipe, but I can’t remember where I got it from. Sorry!
I am not a huge fan of onions, so I prefer to use only 1/4 cup, and add the onion to the dressing ingredients in the blender. I also sometimes throw the broccoli in the dehydrator for a while before I mix it with the other ingredients, just to soften it up a little.
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce”
this is a great easy salad with some bite and is super filling with the avo. I let the flavors marry on the counter for half hour or so..that way its not to cold to eat either.
I craved angel hair with olive oil and garlic, and this was what hit the spot. It took a while to prepare the squash, but it was very much worth it to me.
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
This is the modified raw version of my dad’s famous pasta sauce. I have 75+ cousins who call my dad “Uncle Steve” and request his sauce at family gatherings. He usually makes a few gallons at a time and jars it (that’s what is in the picture). He gives his jars of sauce as gifts and to anyone he loves a whole lot – that’s why I used to get so much. :) I have pared down the quantities quite a bit though. This sauce is so flavorful and delicious, that I am so glad I don’t have to do without even though I am raw now!!!
Well, its finally June, and that means only one thing for me. SUMMER VACATION! After working all last summer at a large software corporation, I decided to do things just a bit differently this year. On June 14th, I’ll be heading on over to India, where I’ll be starting a 3 month backpacking trap that will end in Hong Kong in September. For about 2 months, I’ll be in Southeast Asia, so I decided to make a Southeast Asian inspired dish. If you love Thai, Malaysian, or Cambodian food, then you’ll love this dish.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link.
The recipe name says it all! These are yummy, quick wraps for a snack or dinner. They’re good for breakfast too!
These really do taste like crab cakes! Try them and see! They would probably make a great dinner served with a salad containing sea vegetables.
An indulgent, rich, flavoursome winter comforter. It is perfect on a cold winters night snuggled up on the lounge with a doona and your favourite furry friend.
I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa… it didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
My first attempt at a raw curry which reminded me of the vegetable korma I used to have at my local indian restaurant – and it was really easy to make, took about 5 minutes.
I just made this up today and its absolutely delicious! The mushrooms and corn make up a good but different flavor and the carrots make it more crunchier. Use your favorite salad dressing on it. I have one that I really like but I do not have a recipe because I just made it up by adding things to it here and there. I will try to make it again and give you all the recipe.
My first attempt at raw stuffed peppers. We really enjoyed them. Hope you do! Shalom.
I found this vegetable soup recipe on the www.therawfoodsite.com
I think the person who posted it might be a member of this site. The recipe is in “The Complete Book of Raw Food” by Lori Baird. It is a Wonderful Vegetable Soup to use when you are ending the Master Cleanse! Very Refreshing!!!
I just got a spiralizer and have been spiralizing everything! This turned out to be a hit with the kids! Yeah whatever works! ANd it was easy and fast!
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.
ever had one of those suprisingly satisfying dinners that showed up outa nowhere? well, i know im one of only three people in the world that loved brussel sprouts( mham being one of the others) however since i couldnt get on site for the one other brussel sprout with tahini recipe…i decided to experiment…it was great with a tomato and sprout salad!
This is an adaptation of Harmonylia’s Jicama Taco recipe for those of us that find jicama difficult to work with. This recipe is light, tasty, sweet, a little spicy and tangy. Perfect as a salsa or a big salad and great on hot Summer days. What’s great about this recipe is that it’s easy and changing up the fruit makes it versatile.
I bought my first dehydrater today and I am so excited about how yummy this dish came out. I just created it myself.. I wanted something that looked like pasta, but I don’t really know what it came out to be, except delicious!! I wish I had a photo to share, but my cell phone camera isn’t working. If someone makes it, can you please send a photo that way I can add it? Thanks!
Wonderfully refreshing salad! Simply and yummy.
This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”. I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks. It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.
I used to love to eat Chow Fun when I lived in Berkeley, Ca for a short time. I haven’t been able to find anything like it since. But I’d always get it with a lot of hot red peppers and vegetables.
you know those salads granny would take to church socials? well how cool was she for being raw and not knowing it? teehee (actually my granny did use real yogurt for the dressing) but this is a updated version of a great old idea for potlucks, picnics and such…i’m makin’ an oriental version today!!
Has a really delicious and authentic noodle flavour, so quick and easy to make, and SOOO delicious. i love it!
This is the modified raw version of my Noni’s Eggplant Parmigiana, which has been a staple at our family’s holiday dinner table for as long as I can remember. The way my Grandpa tells the story, Noni made her Eggplant Parmigiana for dinner one evening when they had some cousins over for dinner. The cousins later complimented her on her wonderful “Pardon-Me-John” and requested it again the next time they came over. Since then, our family has always referred to this dish as Eggplant Pardon-Me-John. My sister and I fight over who gets to make it during the holidays. I suppose this year I will let her make the cooked version and I will make “Pardon-Me-RAWn” ...
take the zuchinni noodles and set aside in a bowl w/ 1 t salt, black pep, oregano for 20 minutes. then squeeze all the moisture from them, alot of water should come out leaving you with a more noodle like texture
let the mushrooms marinate in olive oil and nama shoyu for 20 minutes; then slice them( u can use the stems too!) then squeeze out some of the marinade.
use you hands to “marry” all the ingridients together and if you let it sit in the fridge over night it tastes even better
you can top this with your fav raw marinara, creamy sauce or just eat it alone ( my fav way to eat it)
A good substitute for ground meat.
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
I had all this vegitable juice hanging around as ive been making mock tuna by the gallon( we are living on it at the moment. soooo tastey!) any how it produces lots of carrot juice, so i decided to make a soup base and gumbo sounded devine. I added a parsnip and three golden beets to the juicer as they where wilting and i didnt want them to waste. In the future i will leave out the beets and try for a more savory less sweet base but its really good and it will be even better tomarrow!
Further along in my infinite search for the best way to use carrot pulp… This recipe makes a tasty and filling green wrap. Try with different sprouts and julienned veggies inside of the wrap for a variety of textures and flavors.
Delicious vegetable chow mein which is super easy to make.
This has a lovely combination of the soft noodles and the crunchy vegetables.
The soya sauce is not raw. This dish requires a very small amount of it.
Use any vegetables you want to, add nuts, seeds or anything else you want to. I added a sprinkle of hemp seeds.
This is inspired by harmonylia’s Butternut Squash Con Agli Olio which is gorgeous.
Deliciously Tasty Tomato & Onion Burgers… very versatile.. you can change up the Recipe to the flavours you like…
A Delicious Corn Salad with a luvly Curried Carrot Burger Crumbled into it… mmmm… My Daughter made this up and we both had it for Dinner… A big shout out to Emma the Drama Queen….
Really nice dish I whipped up when I was desperate to use raw sweet potatoes for the first time. It turned out great!
A mainly tomato and garlic taste; very quick and easy to make and can be used as a side, a salsa, wrap filling, or a meal on its own.
I freaking love the rich cheddar sauce recipe and am always trying to create new dishes using it. This not only taste good, but it’s amazingly pretty too!
Creamy curry dish to really rival a good saag. Thinking it would be great served with corriander flavoured flax crackers and crushed garlic infused olive oil drizzled over the top…...
Absolutly Delcious and Very Healthy Salad to fill up the Tank!
this salads nonraw form has the sesame seeds, crunched up ramen noodles, 1/2 cup sugar and butter sauteed until crisp….so for this version i desided to add cukes and the kelp noodle instead. I garnished with roughly crunched dehydrated tamari almonds, sprouts and a few left over snow peas…very yum
so the holidays are over and i ate way to many gourmet and dessert type raw stuff. so its back to green smoothies and simple veggie meals, hold all nuts and seeds and sugars until i get back on track and my pants fit better! thus the name! but if you want a better image, when wrapped in a raw tortilla it looks like a big old fat leg!
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
So, this is my first recipe I’m posting here. It was also my first real try at raw vegan sushi. Sure, I’d made some nori rolls but nothing serious. This turned out…AMAZING! The recipe is exactly how I made it but aside from the ‘rice’, lots can be played around with. I gotta say, the rice rocked. Had a great sweet vinegary taste and good consistency. The whole thing rocked. The above serving happily feeds one hungry person or two if it is just lunch or if you have a side of something.
I haven’t had something that tasted like this in a long time…legitimate Fajita Filling!
Thanks, Chris Carlton, for the Grilled Meat recipe! It is AMAZING.
This is one of those recipes that seems really complicated, but if you have some of the components onhand, or simply have the time, it is very much worth every bit of effort.
I made this one day with what I had on hand. All measurements are approximate. I add whatever sounds good to me at the moment. But this I liked alot more than usual. So I thought I’d share it. This is a very fresh, cooling soup. Enjoy!
Delicious, vibrant dish… rather yummy ~ like sunshine in the mouth!
this is one of my mothers recipes, i grew up on this soup. to my surprise, its even better raw!
This stuff is like meat, but it’s not! Roll it up in balls for “Not Meat Balls”. Crumble it up and add to anything you like.
Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.
This feels really good on the liver when you eat it… Delicious and cleansing
I enjoyed this so much that i need to shared.
This is the most delicious and heathiest peanut butter and banana sandwich I have ever made! This is sure to become one of your favorites.
Cenote is a underground lake and the name of our fave mexican resteraunt here in north county. I have to admit not going there since going raw as i was weak and didnt want to miss my favorite dishes, but we went last night and i had their chopped salad…and OMG! ill be having this at home this week for lunches
i used the ranch dressing recipe from this site as the chef at cinote said his dressing was a ranch mixed with chipoltle salsa
I used to love ordering Tom Kha Gai at Thai restaurants, which is a coconut lemongrass soup with chicken in it. The theme of this month’s raw-food potluck in DC was coconuts, so I decided to see if I could make something remeniscent of the Tom Kha Gai of my memories. Lots of pleasant surprises while working with coconuts: I learned how to make my own shredded coconut and coconut butter!
Tis the season! Got this from rawguru.com
recently saw a post wanting a version of aloo gobi, looked it up on line and thinki got the basic flavors…its fried usually which is what makes it so good a greasy…this is dehydrated so the soft squishy nature of the is not neccisarly there…but the sunchokes are great potatoe substitutes…i added a few carrot slices for color and sweetness, I myself would opt out of the lemon for my own tastes but i imagine its sweeter in person as cooked cauliflour always seemed to sweeten…
“Energy Soup is the most important nourishment in the Living Foods Lifestyle” Ann Wigmore
I have suffered horrible cravings for all sorts of junk. I have tried everything, nothing worked. I was having terrible digestive problems so I began eating this all the time – due to its easily digestive nature and high quality balanced nutrient composition.
A magic potion – this delicious and nutritious soup has killed my vices one by one. Now all I crave is this stuff, I even eat it for breakfast. This recipe is based on Ann Wigmore’s original recipe, I haved added a few extra ingredients (marked with a star)
My friends can’t stop gushing over my skin – they all want to know what product I use!! hehe This stuff is nothing short of a miracle, capable of healing any ailment when consumed regularly …
I have always been a rather unattractive child – All of a sudden people are stopping me in the street to tell me how attractive I am, even in a beanie and trackpants! Last week I got offered a modelling contract with an exclusive agency in Sydney. OMG!! - This recipe has changed resurrected health and energy and completely rearranged my face – in the space of 6 months. Please give this recipe a go and let me know what magic takes place within your life. I would love to know.
Peace and love always xx oo
basically blend the sauce all together. I like to blend for a long time till it actually warms slightly. Then pour over the Pasta noods and mushrooms and olives for an awesome pasta!
Enjoy.
This is my favorite raw food recipe in the whole world, and I just had to include it on this site! I changed the original recipe slightly, it comes from the book ” Raw Food Made Easy For 1 or 2 People”
I like making up stupid names for my recipes, sorry. It makes them seem more exciting to me, hahaha. Anyway…these are sprout tacos, pretty self-explanatory but very, very delicious in my opinion.
This is the pie I am rushing home from Hot Yoga to gulp down on!!! I have maid this pie for a few people including my yoga instructor and they all love it! This is a very energizing pie and will allow you to get rolling throughout the day! Be-More
I really wanted something crunchy and cheesy…so I made this up and it tasted so good that I thought I’d share!
This is my attempt at turning my favorite cooked vegan meal into a raw dinner. I tested it out on my husband this week and he loved it. I never measure when I’m cooking so I had to guess at the measurements.
When it gets hot i crave spicey foods, not sure why and i wanted some chili and corn bread in the worst way! sooooo here it is (with a few questionable ingredients under seasonings). but boy is it goooooood topped with avo, cilantro, onions and tomatoe. I even made up a nut cheeze to top it with but ended up dipping the “corn bread” instead!
So I met this awesome guy named James who is head of Rawdaddyfoods.com here in the Bay Area. He makes these wonderful flaxseed cones that you can put just about anything in. (If you’re interested in ordering some just email him at james@rawdaddyfoods.com. He also makes sweet raw ice cream cones too!) I was feeling like pizza and love poemomm’s Sausage and Pepper pizza recipe ( http://goneraw.com/recipes/2139-Sausage-and-Pepper-Pizza )so I just decided to stuff it inside the rolls!
This mimics a dish commonly served in peruvian restaurants. Its basically spaghetti in a green pesto and its usually served with a side of Aji (ahi), a delicious spicy sauce made with a special peruvian herb called Huacatay (or Black Mint), which is a little hard to find unless there is a latin market in your area. The kelp noodles don’t exactly taste like noodles so it throws it off a bit from the original taste, but it still tastes great and is a great way to get down greens in alternative to a green smoothie!
I actually don’t know the quantities, i just do it by intuition! But I will put the ingredients in order of most to least
Noodles:
Kelp Noodles are used in this photo, also can use Zucchini Noodles!
Pesto:
Basil, arugula or spinach, mint, soaked pine nuts, sprouted sunflower seeds, garlic, olive oil, sea salt, nama shoyu, water, optional herbs and spices
Aji:
lettuce (iceberg or romaine), about a cup of cashews (to substitute for mayo), green onions (3 or 4), 3 tbsps Huacatay paste, (or substitute a bunch of Cilantro), mint, lots of lime juice, garlic, jalapeno (1-3 depending on how spicy you like it), olive oil or vegetable oil
I do love my curries! This reminded me of tikka masala sauce and it was quite thick and creamy.
Sweet and Spicy and Easy
Pick it, pack it, roll it up. A quick easy lunch or dinner that is one of my all time faves.
I came up to the house with a smoothie in mind but when i pulled this out of the fridge, it became a salad…a tastey one too…in fact im chewing as i type!
One thing I missed terribly on a raw food diet was huge piled sandwiches! I threw all of this together one night and have been eating the same thing nightly for days!!
this is a persian dish that i altered to make more like a koresht (or sause) instead of stuffed eggplant which as it turns out im still working on! =) in its original form its a stew meat and greenbean sause that is tomatoe based and served over rice…in this form its an eggplant and tomato based sause served over rice! One of my staples from a before raw time. served with mastvajeir(still working on a good yogurt for this) and green salad.
We eat variations of these wraps on any given day. Wraps are quick and easy to make and fun to eat. Just put your choice on ingredients in the leaf, fold it over, dip it in the sauce and enjoy!
A great and simple little pizza thats easy to make and better to eat.
The BEST Fettuccine Alfredo I have EVER tasted. Tastes so much like the real thing. And to think I made it by mistake!
A very simple way to make and eat greens.
I saw this in the cooked form at the market and thought some of this stuff can be sprouted and used the same way! there where lentils and millet( which didnt sprout for me) its very yummy and really doesnt need oil but i thought it might give it more of a cohesive taste….ive eaten it for three meals a day for two days now!
Great and unusual recipe. Really fresh flavor.
Taken from Raw Glow.
This is a combination recipe that is great for refried beans. The original is from Robyn Boyd and is in her book RawSome (mostly raw with some cooked…has kid approved recipes) Her version used 2 cups of almonds only and the rest of the OPTIONAL ingredients and she used Wholeearth Latin AMerica Spice blend instead of the herbs listed. This version is from my friend Beth who is a Raw Chef and likes to keep the power of the spice in your hands!
I am currently participating in the Green Smoothie Challenge – if you’re not doing it already, check it out at www.greensmoothiechallenge.org – and as such have learned a lot of new green smoothie ideas from some inspiring people. This is adapted from a savory green smoothie recipe shared during the challenge, but I like to make it on the thicker side so I can eat it with a spoon as soup. A really beautiful blend of flavors and textures, and a great place to start experimenting with your own savory green smoothies/soups!
As much as I love salad, sometimes I get tired of eating it with a fork (>_<) ... so I made this for dinner tonight. Just thought I’d share, in case anyone’s interested!
A very refreshing, yet filling summer treat! Really quick and simple to make, with not too many ingredients.
This took me only about 15 minutes to make and it was so pretty and good! SOOO good. Totally satisfying, visually and physically. Didn’t use so many ingredients either, so saves me money! Oh, and it all should be organic, because that’s better for you!
Oxygen Green Pie – Cancer fighting Power! The different layers are complementary allowing for a great impact on the taste buds and enhancing the satiety level. You will feel very satisfied and good about what you are eating and your body will thank you. This blend is quite alkaline and has many healing properties. Very high in omega-3’s and phytonutrients. I also added Bio-organic powder for and additional boost which made the top layer super dark green. Enjoy! To your health.
This is an adaptation on Fredirique Patenadues (sp?) his is called fruit soup and wow…his has pinneapple also. You can really make this with whatever fruit you have.
A flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.
feelin south of the boarder today?
I came up with this thinking about an easy recipe that popped with flavors. I love Italian food and thought this would be perfect. I didn’t measure I just made it with what I thought would be delish. I brought it to work and my co-worker loved it.
this is easy and creamy, i m guessing adding your favorite seasonings to it would make it all the more tastey and original but i came in today after getting soaking wet and wanted something warm and creamy and this was it! the avo when well mixed turns all creamy and nice…a cheesey flavor could be achieved with nutritional yeast im sure… yum
Got this from my raw foods recipes group.Contributed by Allison Gozzo
This is sooooooooooooooooooooooooooo good…and looks amazing presented nicely on a plate.
Mwah! XOXOX
This is an incredible ketchup or BQ sauce, or a sauce for wraps or raw sushi rolls…I make it ALL the time and just love it! Definitely one of my favourites! Non-raw people just love this too…it’s really amazing because the texture gets just like ketchup if you make it thicker, and thinner, it’s a wonderful dressing! I love versitality.
Super simple, quick and easy, nutritious and delicious. What more can I say? The funny thing about this is I do not care for any of these items alone but together… together they are one of my favorite foods!
My family loved this! Really tastes like fried rice. Great for lunch or dinner.
just try it you’ll see
This a simple recipe with a unique taste.All the ingredients seem to balance each others distinct flavors.
I was messing with “pastry” shells and this savory one sounded good for quiche. It was delish with a green herb salad. It can be sweetened for a nice tart crust or pie crust( i have boston cream in the freezer now!)
This mind-uplifting soup was inspired by radish_man´s energy-soup. I just used what i found and it became instantly delicious. Gave me a full-grown gooseskin after half the bowl, hence the name.
As per Ayurveda, the Ancient Indian Medicinal System, Fenugreek sprouts detoxifies the body, controls the blood sugar and helps in curing Diabetes. Drinking the water in which fenugreek seeds are soaked overnight helps in digestion , clearing of toxins, a little bitter though. But once sprouted fenugreek develops a subtle sweet taste. I take these everyday for lunch.
this just sounded yummy, compliments of diamond organics newsletter! This simple salad recipe adapted from Fig Heaven: 70 Luscious Recipes for the World’s Most Luscious Fruit (William Morrow 2004) is a fresh way to make the best of the end of summer tomatoes and start the fall season with delicious figs.
I was craving indian food and had some mexican leftovers that i “respiced” wow! it hit the spot! and i was thrilled to be able to use left overs in a different cultural way!!
Yes the new sunset magazine is here and they have done up the watermelon this month. Who knew watermelon could be pretentious and delicious as a salad?
Just like the man said.
This is a great salad I’ve been making lately. It seems to really sustain me for a long time. Play around with the amounts and make it best for YOU!
I can’t really wrap my head around the idea that ideally, I could go the rest of my life without my favorite food, mac and cheese. The homemade kind. So, to quell my cravings as they periodically arise, I created… this.
Oops, just ate all of it before I took a picture. Will add next time. This was yumm…
looks yummy from Living Cuisine
this was once my favorite thing to eat
I like to snack on these after a long run and never knew quite what to do with them. I can only find them at Whole foods in the mushroom section. They are green squiggles. Found this recipe on Melissa’s organic food Website and tried it. It’s really different and yummy if you’re craving a salty crunchy meal. The Sea bean is also called Salicornia.
I like to snack on these after a long run and never knew quite what to do with them. I can only find them at Whole foods in the mushroom section. They are green squiggles. Found this recipe on Melissa’s organic food Website and tried it. It’s really different and yummy if you’re craving a salty crunchy meal. The Sea bean is also called Salicornia.