RAW Living and Learning

RAW VEGAN SPRING ROLLS By Elizabeth www.rawlivingandlearning.blogspot.com Yesterday was another fun day of creating raw, vegan recipes. I was determined to make an alternative to rice paper wrappers when making spring rolls. The texture of this raw, red cabbage is amazing! I couldn’t be happier with how they turned out. It is a simple two step recipe to tenderize the red cabbage all the while preserving the essential enzymes and nutrients that raw cabbage possesses. The many health benefits of raw cabbage motivates me to always try and eat it uncooked. But sometimes I prefer it soft vs crunchy, and here is the perfect way to enjoy it.  The first step was to cut out the tough core at the bottom of the cabbage. I then cut about a third of one side off so I could more easily separate the cabbage leaves. Next I placed 7 cabbage leaves in a square glass dish and filled it with water. I then placed this dish in the very bottom of my Excalibur dehydrator.  On the t...

Yesterday I made some amazing vegan taco wraps and packed them up to take to the range with hubby. The taco “meat” has only 3 ingredients and tastes amazing inside Swiss chard leaves. Raw Vegan Tacos (Yields 3 tacos) By rawlivingandlearning.blogspot.com Ingredients: 1 cup raw walnuts, soaked in lemon water for 4 hours then rinsed and dried 2 Tbsp hemp hearts  1 Tbsp organic chili spice from Aldi 3 Swiss chard leaves, trim off the thick center vein Organic tomatoes  Alfalfa sprouts, non-GMO variety Instructions: In a mini food processor, pulse chop the walnuts, hemp hearts and spice mix. Place 1/4 of a cup on each Swiss chard leaf. Top with sliced tomatoes and alfalfa sprouts. Roll up like a burrito and enjoy!  You could also gently warm it and use this taco “meat” in organic taco shells or corn wraps, if you aren’t eating a predominately raw diet. I topped mine with tomato and alfalfa sprouts and a small dollop ...

I made the most amazing soup the other day and wanted to share my recipe. This is a gently cooked soup, very easy and quick to prepare. This soup makes a wonderful lunch or dinner when accompanied by a fresh tossed salad. The star ingredients in this soup are dandelion greens, garlic, and fresh ginger. Packing this meal with key nutrients and benefits: minerals and protein from dark, leafy greens, and blood flow promoting benefits from the garlic and ginger. Not mention numerous other health promoting benefits that these ingredients contain. So let’s jump right into the recipe for my DANDELION BUTTER BEAN SOUP By rawlivingandlearning.blogspot.com 2 cans large butter beans, thoroughly rinsed & drained 4 stalks organic celery, diced 1 large, organic white onion, diced 1 bay leaf 1 can diced, no salt, organic tomatoes, DO NOT DRAIN 32 oz low sodium veggie broth, organic 6 cloves of peeled and diced organic garlic 1 Tbsp fresh, diced organic ginger 2-3 cups o...