RAW Living and Learning

Decided, spur of the moment, to make a Sweet n Sour Dipping Sauce with the one remaining organic nectarine in the house. I thought the children and I could have Raw Vegan Nori Rolls for lunch today. Here is my very basic recipe for this very delicious sauce. This also could be thinned a bit more with water and used as a yummy salad dressing.  Sweet n Sour Dipping Sauce By Elizabeth @ rawlivingandlearning 1 organic nectarine, remove pit 3 Medjool dates, remove pits 1 cup of diced organic celery 4 teaspoons of raw apple cider vinegar 1/3 cup water In my Blendtec blender I added all of the ingredients and pushed "dips, dressings, and batters" mode. It blended it to creamy perfection!!!! Chill for 30 minutes. Enjoy! I'll be posting our Nori rolls later on Instagram so be sure and check those out @ lowfatrawvegan +JMJ+Today I am grateful for my living foods lifestyle and the fact that my children like all of my recipes--now that's something to be very grateful for!!! 

The other day I came across an article, by Thomas Stearns Lee, NMD, which contained recipes for seed cheese and seed yogurt. His recipes call for Rejuvelac and sunflower seeds, but as usual I improvised and used things I had on hand and created the same end result!  I decided to make the savory Seed Yogurt to be used as a base in my salad dressings or sauces. It was incredibly easy and delicious.  ▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️ Pumpkin Seed Yogurt By Elizabeth @rawlivingandlearning.blogspot.com 1/2 cup raw pumpkin seeds (or raw sunflower seeds) 1/3 cup raw sesame seeds 8 ounces of filtered water 2 vegan probiotic capsules Pinch of Real Salt 1 tsp fresh lemon juice Soak the seeds for 6 hours. Rinse seeds after the soaking time and allow to sprout for 6-8 hours. Fill a high speed blender with 8 ounces of filtered water. Add the sprouted seeds and blend until creamy smooth. Stir in the salt and lemon juice. Finally, add the powder from 2 vegan probiotic capsules and gently stir until fully...

One of my little guys wanted some homemade Sorbet today. He requested pineapple to be exact. So I whipped up this easy recipe in my Blendtec blender and he was very pleased. Three ingredients and some ice is all you'll need for this tasty recipe. Pineapple Sorbet (vegan, sugar free, gluten free) By rawlivingandlearning.blogspot.com Yields 1serving 1 cup of frozen pineapple   1/4 cup of fresh coconut milk   1/2 of a frozen banana   1/3 cup of ice cubes   Allow frozen fruit to sit at room temp. For about 5-8 minutes to slightly soften. Then blend all of the ingredients in a high speed blender or food processor until the consistency of sorbet. Enjoy!   And on a side note, Blendtec has improved their already awesome warranty so be sure and click on my ad over on the right side of my blog to check out these wonderful blenders!! +JMJ+ Today I am grateful for the very kind produce manager who supplied me with a case full of ...

The other day I found a beautiful, deep red, organic bell pepper and knew I had to make something extra special with this beauty. Originally I thought of making a dip and then using the pepper slices and some cucumbers in it, but decided instead to stuff it with a smokey filling. Here is how I put it together: Smokey Stuffed Peppers by rawlivingandlearning.BlogSpot.com The Filling 1 Roma tomato 1/2 of a small, organic, green zucchini 1 stalk of organic celery 1/2 of an organic sweet onion 1/2 of a very small Haas avocado 1/4 tsp of smoked paprika In a food processor or blender, pulse the first 4 ingredients. Then add the avocado and paprika and process to desired consistency. I made mine quite smooth. To assemble: Cut the bell pepper in half and remove all seeds and white ribs. Fill each half with the filling and garnish with broccoli sprouts. Serve with a side of lettuce and cucumbers to clean up any filling that spills from peppers when you cut them!!! ...

Traveling and staying true to a raw vegan lifestyle can be as easy or as difficult as you make it. All it takes to make it easy is a little advanced planning. I always call ahead to the hotel we will be staying at and reserve a small refrigerator for the room. I also pack a large enough cooler to hold the food that I'll purchase once we arrive at our destination. Packing a blender is essential. For short trips I pack my Tribest travel blender. For longer trips I pack my highspeed blender, a Blendtec. I also pack food for the first few days just in case I cannot get to a market at our destination right away. This particular trip I packed lots of cut up melon, whole melons, tomatoes, avocados, oranges, bananas, peaches, lemons, various greens and veggies, and my wheatgrass. I have a travel wheatgrass juicer that makes wheatgrass on the road a breeze. I use the dresser drawers at the hotel for food storage. I set up my kitchen supplies on the top of a dresser so making...

Need a good reason to try your hand at growing your own sunflower greens??? How about 11 good reasons. Read this article I've pasted below,  to discover their amazing benefits and qualities.  by  Christina Sarich, posted on http://naturalsociety.com/11-reasons-grow-eat-sunflower-greens/#ixzz2fLfU63ey In just seven days after planting sunflower seeds, you can munch on some of the most beneficial micro-greens around. Sunflowers offer incredible health benefits, and you can eat many parts of the plant. Finding fresh sunflower sprouts is very difficult, but it is so simple to grow your own. You can also allow a few of the plants to grow into mature sunflowers which will then yield thousands of new seeds for you to grow again – an entirely sustainable way to feed your body and mind. Here are 11 reasons to grow your own organic sunflowers: 1. Sunflower greens offer one of the most balanced forms of a complete plant protein around. Th...