RAW Living and Learning

Here is an incredibly simple raw recipe that I know you will love!! I could eat this several times a week and never get tired of it--it is just that good! I call it "Asian Marinated Veggies". Peace and Raw Health!! Asian Marinated Veggies by Elizabeth @ rawlivingandlearning.blogspot.com 1 Bunch of Organic Broccoli 1 Large Yellow 1 pkg Organic Mushrooms Tamari Pure Maple Syrup Splash of Water EVOO Sesame Oil Fresh Garlic Sliced Ginger Sesame Seeds (black and white) Directions : Chop the broccoli, dice the onion, slice the mushrooms and toss them with the Tamari, syrup, water, EVOO, sesame seeds, ginger and garlic. Allow to marinate for six hours and then place in dehydrator until warm. Serve and enjoy the goodness!! +JMJ+ Today I am grateful for my peaceful kayak trip. I saw a raccoon fishing in the mangroves, a flock of Ibis feasting on an oyster bed, and a Grey Heron. I also found a yellow "noodle" and a brand new fishing lure wrapped up in the top of a mangrove...

Oil Free Pesto Sauce Today I was in the mood for pesto. I had a perfect little organic zucchini waiting to be spiralized into some raw noodles and I have pots full of herbs right out the back door, on our upper deck. I put the two together and came up with the most delicious oil free pesto sauce. It is loaded with nutrition and enzymes. I love how each and every herb shined through in the finished product. With each bite I would taste a hint of the lemon balm, sunflower greens, oregano, parsley and basil. It was like an herb party in my mouth. I added the grape tomatoes for color and sprinkled on some black sesame seeds for contrast. After I took the final picture I threw on some of my homegrown fenugreek sprouts and a handful of raw sunflower seeds for a little crunch. Here is my recipe, hope you enjoy making it! Oil Free Pesto Sauce (one serving) by Elizabeth @ RAW Living and Learning handful of organic sunflower greens 8 parsley leaves, flat leaf 4 lemon balm leaves 2 s...

Strawberry Pear Dressing This morning my daughter and I went to our 100% organic market and bought some amazing, fresh picked, local produce. I was literally picking it out of the boxes that they just unloaded from the truck, before they even had a chance to place it on the shelves. It was picked just hours prior!! I spied the most beautiful burgundy red leaf lettuce, a variety called Black Sampson I think, and I just had to have two heads of it. I also got some fresh picked strawberries, kale, heirloom tomatoes and other things. We headed home and I began thinking about my lunch recipe. I had some fresh arugula at home and wanted to make a pear and arugula salad. But now that I had this beautiful red leaf I switched gears, used the pear in a dressing with some strawberries and the juice of a Meyer lemon and created a different salad that turned out beautifully. The result was a sweet yet tangy fruit dressing, completely void of any oil, on a large bed of fresh, tender greens--it ...