sharing raw, vegan recipes and advice
this is a great breakfast complement, and perfect for a warm summer day!
i swear by this stuff! this non-alchy elixir gave me more energy throughout the day, than a cup of coffee (and i took one shot!) perfect for a mid-day pick-me-up, a quick burst of energy for a busy night, or whenever you just want to feel good and clean from the inside out!
tip- use all organic ingredients, even better!
This drink is like....uh, goes up to 11 (Spinal Tap reference :))
It really does taste like 11 levels and lifts me up to the 11th level. That is 1 more past 10!
And it is a great way to work in lemon with peel seeing what Gabriel Cousens recommends about having lemon in Courtney Pool's blog which I excerpted:
"1 lime or lemon per day, including the peel helps to dissolve bad calcification; more than that will take out good calcium"
It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way. Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather unelegant apperance. It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavour but a little more nutty. With the fennel, lemon and celeriac, this whole dish is very high in vitamin C. Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K. Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavour. Yum.
This is my FIRST raw recipe! Today I was really craving guacamole, so I whiped this together in about 10 min, maybe less. I just looked around the kitchen to see what I had and, voilà!! I am eating it and making a mess of it as I type!
