RAW Living and Learning

3 Ingredient Salad Organic cilantro or flat leaf parsley, rough chop 1 carton organic cherry tomatoes, halved 2-3 organic cucumbers, rough chop Place everything in a bowl and dress with The World's Easiest Dressing.   The World's Easiest Dressing Juice of 1 organic tangelo       I have been stressing how my diet has become so simple over the past several months due to me reading and studying about a low fat, raw, vegan diet. Even though my diet was not necessarily high fat, raw prior, it is just better now, eating the majority of my meals simply. In the past some of my recipes would have several ingredients and now they have as few as 2-4.  I have to say that I haven't been happier with my food choices. My palate has changed even more than it did when I first started eating a raw diet almost 4 years ago. I have also noticed that I need considerably less food. With the exception of fruit mono meals. When I do have m...

I mentioned the other day how grateful I am that summer is coming and therefore berries are beginning to appear at the markets. Blueberries are a favorite of mine and I adore them in salads. This is not your traditional salad though. You know me, loads of fruit is usually involved and of course sprouts! The star green of this salad is sunflower. I added organic celery for some crunch and natural saltiness. The dressing couldn't be easier--2 bananas well blended. Top it off with some sprouted raw buckwheat and you have one amazing salad. Blueberry and  Greens Salad  by Elizabeth @ rawlivingandlearning.blogspot.com   2 1/2 C sunflower greens 3 stalks of organic celery, diced 6 oz organic blueberries 2 bananas, blended well 1/3 C sprouted raw buckwheat   Plate the greens and add the diced celery. Sprinkle on the blueberries. In a small blender or food processor, blend the 2 bananas until creamy. Pour banana dressing over the blueberries a...

  One of my favorite raw breads has to be Lisa's raw onion bread . I make a few changes but it is about the same process. I add about 2 cups of leftover carrot pulp from our carrot juice and she uses just 2 shredded carrots. I prefer the texture you get when using carrot pulp; it gives it a more bread-like texture. I also omit the salt and use less oil, substituting flax oil for her olive oil. Here is Lisa's recipe from Rawon10.com, with my adjustments put in parenthesis:   1 cup ground flax seeds 1 cup water 3 medium onions, thinly sliced 2 large carrots, grated (I use 2 C carrot pulp) 1 teaspoon salt (I omit) 3 tablespoons olive oil (I use 1 T Flax oil) Mix together the ground flax seeds and water. Let sit for several minutes to gel. Slice the onions very thinly and grate the carrots (I used the food processor for both). Stir together and add the salt. Spread out on lined dehydrator sheets and dehydrate for about an hour. When top ...

I get so excited when I start to see organic berries in the store. I know summer is on its way and that means time to enjoy a whole new season of organic fruits and vegetables. I have been a bit on berry overload the past few weeks but hey, that isn't a bad thing. Most of us know that berries are power houses of nutrition and antioxidants. Berries do a body good! Right?? I have been incorporating berries into a ton of recipes these past few weeks and will be sharing many of them with you. Two stars shine in this raw soup, dandelion greens and organic blueberries. Dandelion Soup   For this raw soup the star green was dandelion. Dandelion is probably one of the first greens, next to kale that I added to my diet the moment I went raw. Star quality this green has (note the Vitamin K content below). Have you ever researched the nutritional content of your food? Once you begin it can become a habit. Knowing the nutritional content of what you are eating is very em...