RAW Living and Learning

There is a story behind this massive Bongo's glass. We went on our annual trip to the home school convention in Orlando this past May and as usual, spent a day at Downtown Disney. All of the 5 children seem to enjoy it, so we make a point to go each year. Well, this trip we tried a new restaurant called Bongo's. Hubby indulged in a massive margarita that came with this massive glass. I was upset at first that we had to then lug this thing around the rest of the day and I also was thinking... "Where in the world am I going to store this in my cupboards that are filled to capacity???" I found a spot for the glass and boy am I thrilled. I am having so much fun eating several of my raw recipes in it! One of which is this fantastic parfait I came up with specifically to fill this very vessel. Mango Parfait by Elizabeth @ rawlivingandlearning.blogspot.com 6 soaked and pitted Medjool dates 1 T hemp seeds or use soaked, raw pumpkin seeds 3 ripe mangoes, peeled and diced 2 ...

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...