Thursday, September 17, 2015

Sweet n Sour Dipping Sauce

Decided, spur of the moment, to make a Sweet n Sour Dipping Sauce with the one remaining organic nectarine in the house. I thought the children and I could have Raw Vegan Nori Rolls for lunch today. Here is my very basic recipe for this very delicious sauce. This also could be thinned a bit more with water and used as a yummy salad dressing. 

Sweet n Sour Dipping Sauce

By Elizabeth @ rawlivingandlearning

1 organic nectarine, remove pit

3 Medjool dates, remove pits

1 cup of diced organic celery

4 teaspoons of raw apple cider vinegar

1/3 cup water

In my Blendtec blender I added all of the ingredients and pushed "dips, dressings, and batters" mode. It blended it to creamy perfection!!!! Chill for 30 minutes. Enjoy!

I'll be posting our Nori rolls later on Instagram so be sure and check those out @ lowfatrawvegan

+JMJ+Today I am grateful for my living foods lifestyle and the fact that my children like all of my recipes--now that's something to be very grateful for!!! 

Thursday, July 9, 2015

Seed Yogurt

The other day I came across an article, by Thomas Stearns Lee, NMD, which contained recipes for seed cheese and seed yogurt. His recipes call for Rejuvelac and sunflower seeds, but as usual I improvised and used things I had on hand and created the same end result! 
I decided to make the savory Seed Yogurt to be used as a base in my salad dressings or sauces. It was incredibly easy and delicious. 


Pumpkin Seed Yogurt

By Elizabeth

1/2 cup raw pumpkin seeds (or raw sunflower seeds)

1/3 cup raw sesame seeds

8 ounces of filtered water

2 vegan probiotic capsules

Pinch of Real Salt

1 tsp fresh lemon juice

Soak the seeds for 6 hours. Rinse seeds after the soaking time and allow to sprout for 6-8 hours. Fill a high speed blender with 8 ounces of filtered water. Add the sprouted seeds and blend until creamy smooth. Stir in the salt and lemon juice. Finally, add the powder from 2 vegan probiotic capsules and gently stir until fully incorporated. Pour the yogurt mixture into a sterilized glass jar, cover with a clean cotton wash cloth and allow to sit at room temperature for 4-6 hours. Remove the washcloth, cover glass jar with a lid and refrigerate. Should last up to 5 days refrigerated. This recipe yields approximately 2 cups of yogurt. Use in any of your raw savory salad dressing or sauces. 

Nota Bene: This is a very strong/savory tasting yogurt. For a milder flavor substitute raw sunflower seeds for the pumpkin seeds. 

Those are pumpkin seeds even though my jar is labeled sunflower....Teeheehee 

Invert jar at a 45 degree angle and sprout for 6-8 hours.

Finished product����

I think my next project will be trying my hand at making the Seed Cheese. I hope you try making this super simple raw, vegan, savory yogurt to incorporate into your raw recipes. Enjoy!


Here are the original recipes:
(By Thomas Stearns Lee)


  • 1/2 cup 24-hour sprouted soft pastry wheatberries (available at natural food stores).

  • Use only spring or filtered water.

Grind wheatberries and put 1/4 cup each in 2 large jars.  Fill jars almost to the top with water, and cover with cheesecloth and an elastic band.  Allow the mixture to sit for 3 days.  On the fourth day, pour off the Rejuvelac, straining out the berries and sediment.  Store unused Rejuvelac in the refrigerator.  It will keep several days.  Start a new batch twice a week.

Seed Cheese

  • 1 cup Rejuvelac or spring or filtered water

  • 1-1/2 cup hulled raw sunflower seeds

  • 1/2 cup hulled raw sesame seeds

Soak seeds 8 hours and sprout for 8 hours.  After this time, pour Rejuvelac into a blender.  Blend at a high speed, slowly adding seeds until all are blended to a smooth paste (approximately 4 minutes).  Pour the mixture into a glass jar, cover with a cloth or towel, and set aside for 4 - 8 hours.  If Rejuvelac is not available, use water and let mixture sit an extra two hours.  Or, save 1/4 cup from a previous cheese elapsed, pour off the whey by inserting a wooden spoon down one side of the jar to form a tunnel and spilling the liquid into the sink.  This recipe yields approximately 2-1/2 cups of cheese.  Store it tightly covered in the refrigerator.  Refrigerated, the cheese will last 5 days.

Seed Yogurt

  • 2 cups Rejuvelac or spring or filtered water

  • 1-1/2 cups hulled raw sunflower seeds

  • 1/2 cups sesame seeds

Follow the same procedure as for Seed Cheese above, only set the mixture aside for no more than 6 hours.  Stir and refrigerate.  This recipe yields about 4 cups.

+JMJ+Today I am grateful for my loving husband of 25 years!!! We celebrated our 25th Wedding Anniversary on July 7th. I am truly blessed. 

Tuesday, June 23, 2015

Raw Applesauce

I had some organic Golden Delicious Apples that we're getting a little soft, so I decided to toss them in the Blendtec blender and make some raw applesauce for my breakfast today. It turned out to be spectacular! That's what I adore about raw foods--the taste explosion I experience each and every time I eat this luscious food. 

Here is my basic recipe:

Raw Applesauce 

By Elizabeth  at

5 Organic Golden Delicious apples, rough chop

Juice of 1 organic lemon

1/4 or less cup of water 

Garnish with cinnamon and ginger

In my Blendtec blender I poured the lemon juice and water. Next I added the apples. I processed  it a few seconds on "sauces" mode. Garnished it with ground cinnamon & ginger. 

The children tast d it and gave it a big thumbs up!!!!! That makes me happy.

+JMJ+ Today I am grateful for my baby lemon, lychee, papaya, and mango trees that I am growing. I sprouted the seeds from fruit that we ate and it proved to be successful! That will be an upcoming stay tuned for that! ��

Tuesday, May 12, 2015

Sunset RAW Stuffed Peppers

I was given an incredible gift from Sunset Grown this past Saturday. On my doorstep was a large box filled with these gems!!!!!

They sent me this beautiful package just because I tell the truth about them on Instagram and share with my viewers how much I love and enjoy their phenomenal produce.
If you are not familiar with this company and the procedures they use to grow their amazing produce, visit their web site to read all about them.
When I was unpacking the box and saw the gorgeous sweet peppers I just knew I had to make some Raw Stuffed Peppers. I used my Pumpkin Seed Pate recipe as my filling and served them on a bed of my homegrown sunflower greens. They were nothing short of spectacular.
For the pate recipe you will need to do a little bit of advanced prep work. The raw pumpkin seeds and sundried tomatoes need to be soaked for two hours. Cover them with water and allow to soak for two hours, then drain off the soak water. You also will need some fresh carrot pulp leftover from juicing carrots. I juice carrots every day but if you are not a juicer than you can simply use 2-3 whole carrots that have been shredded in a food processor instead. Now you are ready to make the pate:

 Pumpkin Seed Pate

by Elizabeth
1 cup raw pumpkin seeds, soaked 2 hours
6-8 sundried tomatoes (oil free, sulfite free), soaked for 2 hours
1/2 bunch of parsley, fine chop
1/2 cup carrot pulp leftover from fresh carrot juice
1 clove fresh garlic (optional)
1 T Organic gluten free Tamari sauce ( or use Himalayan salt for fully raw)
Juice of 1/2 a lemon
4-5 Medium sized Sunset One Sweet Peppers, cut in half & remove seeds
In a mini food processor, pulse chop the pumpkin seeds, garlic, and sundried tomatoes. Pour mixture into a mixing bowl and add the parsley, lemon juice, Tamari, and carrot pulp. Mix thoroughly and fill the raw peppers with the pate.
+JMJ+Today I am grateful for the generosity of Sunset Grown produce. Thank you!!!!!