RAW Living and Learning

I love playing around in the kitchen and creating new raw recipes. Usually I make them up as I go along, tossing together ingredients, tasting, adding, changing, and discovering new tastes and textures. That is what I love about the raw vegan lifestyle, things never get boring. Last night I was in the mood for Zoodles and wanted a creamy sauce that was very low in fat. I only used 1/4 of a small Haas avocado to give this sauce a really creamy texture. By adding in some leftover pieces of zucchini from the Zoodles you can use less avocado and still obtain a thick, creamy consistency. Here is the recipe:   Creamy Tomato Sauce by Elizabeth @rawlivingandlearning.blogspot.com 1 small Heirloom tomato 1/4 of a small Haas avocado 5 sundried tomatoes 1 small clove of garlic palm full of scallions juice of half a lemon 1/2 cup of green zucchini 1/4 of a small orange bell pepper fresh cracked black pepper Water as needed for blending Garnish: Portobello mu...

Last night I enjoyed a fresh, light, yet satisfying dinner of Zoodles topped with my Strawberry Salsa recipe. I basically created this easy salsa recipe as I was chopping up what veggies I had on hand that would compliment the beautiful, organic strawberries. I used my trusty Veggetti to spiralize the yellow zucchini squash into Zoodles. I have been so happy with this little kitchen gadget! You can see what the Veggetti looks like in this photo.... I took the juice of 1 lime and marinated the Zoodles in it for 2 hours. This softens them and gives you the "mouth feel" of traditional noodles. Just drain off the excess juice before using the Zoodles in a recipe to avoid having a plate filled with juice. Here are the organic ingredients you'll need for the Strawberry Salsa... Strawberry Salsa (Organic) by Elizabeth @rawlivingandlearning.BlogSpot.com 1/8 C of diced orange bell pepper 1/8 C of diced green bell pepper 1/8 C of diced sweet onion ...

I am loving my new little kitchen tool, the Veggetti!! Tonight for dinner I was craving raw cabbage and wanted a ginger dressing on it. This is what I threw together in just a matter of 3 minutes or less! Now that's fast food! I spiralized 1/2 of a large organic carrot on the thin setting, using my Veggetti spiralizer tool. The other half of the carrot plus one additional carrot, along with a knob of ginger, went into the sauce.  In addition, 2 tiny bell peppers and a wedge of organic lemon with skin on were added. Next was the juice of 1 orange.  Some unpasteurized miso, only 1/4 of a teaspoon is needed to season this sauce. To add some creaminess to the sauce I used 1/2 of a Haas avocado. Thinly slice the raw cabbage and top with the spiralized carrot. Add a generous dollop of sauce and garnish with some raw sesame seeds. When I cut into this salad and mixed in the sauce it created the most delicious vegan coleslaw I have ever tasted. Carrot Gin...

So my new friend on Instagram, Tanya @tannyraw, did a video on this great gadget. We both bought ours at Bed Bath & Beyond. I used one of my $5.00 off coupons and got this gizmo for mighty cheap. You see my original spiralizer broke about a year ago and I have been whining about it and decided to finally replace it with this little guy.  I was thinking how easy it will be to pack it along with my travel blender and juicer when we travel. The first veggie I experimented with was carrot. Just look at the noodles this thing made out of just 1 small carrot!!! I added them to my killer kale salad yesterday and enjoyed this deliciousness for lunch, in the sunshine. The next veggie I experimented with was a green zucchini. I used the "thin" side to create these long, thin noodles. Reserve the small leftover end of zucchini that does not spiralize; this will go in the sauce. Tonight on the dinner menu was Raw Mushroom Marinara Sauce served over a bed of raw z...