The internet is full of wild claims about apple cider vinegar – it can be hard to differentiate fact from fiction. I was eager to find out how to prepare an apple cider vinegar detox drink after learning that it seems to be a miracle cure for all your ailments, from head to toe! However,…
apple cider vinegar
Cheese is one of those things which people will always ask about. How could you give up cheese? I would love to, but I could never give up cheese! Oh, silly people. Of course you can, because we have cashews! This yummy garlic dill “cheese dip” is an awesome snack for curling up with a book, or watching a movie, or hanging out with friends, or any other activity which might nicely be complemented by snacking. Okay, so that’ s pretty much every activity. Except for maybe jogging.
Enjoy this lovely “cheese dip” anytime, except when jogging!
If raw vegan nori rolls with sunflower mayonnaise and tamari salsa excites you, then we’ve got two pieces of good news for you! This is the first awesome recipe from raw vegan chef Jay Halford.
Couscous! What a wonderful name for a wonderful dish. Couscous is one of the world’s most favorite foods, with a history that goes back centuries in North Africa. It’s a staple food throughout much of North Africa and the Middle East, and is also quite popular in Europe and the Mediterranean. I bet it would go great with some halvah!
This innovative raw vegan version of the classic couscous is inspired by Mediterranean flavors. It’s got capers, sundried tomatoes, parsley and (of course) olive oil! Cauliflower makes for a great couscous base, and there’s more than enough awesome rawsome ingredients to keep you nourished and delighted.
Couscous! It’s so nice, you’ll want to make it twice.
There’s nothing like a good wrap! It’s like a salad sort of, but only better. These raw vegan eggplant tomato wraps are crunchy, spicy and filled with lots of flavors! They make for a great lunch or dinner. It’s a whole new way to enjoy eggplant!
Onion rings might not be the first thing that comes to mind when you think of nourishing raw foods. But that’s precisely what makes this incredible raw recipe so amazing! There’s raw pizza, raw burgers, so how could we not have some raw onion rings, too? With all the raw food creativity out there, there’s no limit to what can be done with wholesome, nutritious raw foods!
One of the great advantages of salad is the opportunity to mix and math it up with whatever veggies are seasonally available. This ranch salad, inspired by the bounty of local organic farmer’s markets, can be changed up to reflect whatever greens and veggies are currently around, or whatever captures your particular fancy.
The real heart of a ranch salad is, after all, the ranch dressing. Here we have a raw vegan alternative to one of the most popular salad dressings around. With an avocado base, this is a creamy ranch salad. So take heed! if you’re the type who prefers a thinner, lighter dressing, just add more almond milk til you arrive at your own personal perfect.
Pickles are great. Fermented pickles are even greater! Just like with other fermented products, all that microbial activity means all sorts of benefits for your gut and overall health.
Of course, pretty much anything can be pickled.. But typically we mostly pickle cucumbers. What’s up with that? Let’s expand our horizons! What could be a better candidate than the mighty pickled asparagus? Pickled asparagus is a great source of Vitamin B6, calcium, zinc and magnesium, which is a great compliment to all that probiotic goodness.
Oh, and they taste freaking amazing. Some pickled garlic and chilis add an extra yummy kick to the probiotic snack, too.
This sweet potato salad is something of a cross between a salad and a main course. Crunchy raw sweet potato noodles with delicious currants and a hint of cinnamon — it almost sounds like it could be a dessert, too!
This dish employs such a delightful combination of flavors, it really is completely unique. The curry sauce has a touch of apple cider vinegar for some tasty probiotic zip, as well as the salty rich flavor of tamari (which is, by the way, an awesome way to enjoy the taste of soy sauce without the gluten).
The spiralizer might be one of the most amazing and under-appreciated kitchen tools there is. Being able to turn fresh raw veggies into noodles is almost miraculous, and yet it’s kind of a rare tool. If you don’t have one, you can make this recipe using a cheese grater. If you can find one, a spiralizer is a great tool for all sorts of raw noodle dishes.
Over the past few years, there’s been a growing interest in probiotics. If you watch TV, you’ve surely seen advertisements featuring smiling women excitedly dancing with the newest brand of probiotic yogurt, and you’ve probably seen the term printed on all sorts of dubious supermarket packages. But what exactly does it mean to be probiotic?…
The number one killer of our path to eating healthy is boredom of the same food and flavors day after day. I try to mix it up and keep different spices and condiments like my raw CHILI GARLIC PASTE around. Chili garlic paste is a spicy addition to any dish like soup, pasta sauce, smoothies or add it to CASHEW CHEESE for an extra kick.
I structured this recipe as a small batch so that you will always have fresh chili garlic paste. Even though it has vinegar in it and it is refrigerated, it still will only keep for about two weeks because of lack of preservatives. Enjoy!
A handful of cashew nuts a day in the diet would provide enough of these minerals (manganese, potassium, copper, iron, magnesium, zinc, and selenium) and may help prevent deficiency diseases. Never skip the tradition of antipasto again. These ANTIPASTO BITES are full of all the traditional flavors you crave!