RAW Living and Learning

Want a very quick and easy raw recipe to satisfy your craving for summer shortcake?? Well, here is Lisa T's incredible raw recipe. Lisa is the coordinator of our local living foods group and at our last potluck Meetup she had this on the raw buffet; along with her raw pizza which was out of this world. I hope to make that soon and post that recipe as well. Her pizza tasted like the real deal, the best raw pizza I have ever had and she even served it warm from the dehydrator--oh man was it good!! For her shortcake I started with the crust which was simply raw, soaked cashews, dates, Himalayan salt and vanilla. A secret ingredient was added and I'll share that in a minute. In my mini food processor I pulsed together the cashews and dates. I pulsed it until it looked like course crumbs.  My processor is small so I did this in batches, emptying each batch into a mixing bowl. Once all of the crust was pulsed and in the mixing bowl I added some flavoring. In went a pinch of Hi...

RAW MANGO SALSA Today's lunch was inspired by Megan Elizabeth's Mango Chutney recipe . I decided to change it a bit and make it a "salsa" with some added heat. As I was eating this fantastic salsa I was thinking, if only I had a Vitamix or a Blendtec blender, I could also make this into a creamy soup. I served my salsa with cucumber rounds as Megan Elizabeth does with her chutney recipe and I must say it was simply delicious. The sweet of the dates is a perfect contrast to the heat of the red pepper flakes. I think this would also be very good with some jalapeno finely diced. I didn't use scallions but instead added dried onion. I think scallions can be quite overpowering and I didn't want them to take center stage. By adding dried onion instead of scallions you can still taste the tomato and mango combo, which is fabulous! And the sprinkle of organic kelp flakes adds just enough saltiness. Raw Mango Salsa by Elizabeth @ rawlivingandlearning 2 organic Florid...