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...

Lately I've been blessed with fresh, green, Florida coconuts from my neighbor's trees. We enjoy drinking the coconut water and also using the coconut meat in our raw, vegan recipes. Several days ago, on Instagram, I posted a smoothie that I made for the children utilizing both the coconut water and the fresh coconut meat. I decided to top it with some homemade, dairy free whipped topping just to surprise them and to make it extra decadent.  In order to make the whipped topping, you must plan ahead because the coconut milk you use must be chilled completely so that you can take the heavy cream off of the separated liquid below it. To do this all you need in one can of full fat coconut milk. Open the can and pour the contents into a glass jar. Refrigerate until it separates and the thick cream is floating on the top. I like to let mine chill over night. Remove the thickened coconut cream and put into a bowl. Then using an immersion blender, whip the cream with 1 tsp of pure c...

Just a quick blog post to share a scrumptious raw vegan breakfast recipe with you. I made this beautiful smoothie bowl in less than five minutes! Everyone has time to make super healthy recipes that properly nourish growing children and full grown adults as well!! With just a few fresh and frozen ingredients, a high speed blender (or food processor), and a touch of creativity, you'll have a crowd pleasing breakfast on the table in no time.  If you'd like to follow me on Instagram to see all of my raw vegan recipes, you can follow me @lowfatrawvegan  Here is my super simple recipe: Disassembled Breakfast Smoothie By rawlivingandlearning.blogspot.com 3 large frozen bananas 1 fresh, ripe banana 1 cup fresh orange juice 1 cup frozen blueberries 1 cup frozen raspberries  I blended the above ingredients on "ice cream mode" in my Blendtec blender until thick and creamy. Garnish with sliced fresh bananas, chia seeds, black sesame seeds and fresh raspberries. Or use your creat...

Florida organic strawberries have arrived at the markets and I am thrilled!!! It's a bonus that they just happened to be on sale the day I discovered them stocked at our local grocery store. Each year we patiently wait for berry season because everyone in this house loves them. And this batch was nothing short of spectacular and definitely worth the wait--deep red, juicy, and sweet!!! I knew I had to make them the centerpiece of my salad.  I really love combining organic baby spinach and organic celery with strawberries. That was base to this wonderful salad. Garnished with sweet onion slices and a Creamy Citrus Dressing and you have one amazingly delicious salad.  Let's talk about the creamy dressing I made. It couldn't be easier--3 simple ingredients. Hulled hemp seeds lend the irresistible creaminess, deglet dates add a touch of sweetness, and fresh orange juice adds the citrus notes.  CREAMY CITRUS DRESSING By Elzabeth @rawlivingandlearning 1/2 cup fresh orange juice ...

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...

I had some organic Golden Delicious Apples that we're getting a little soft, so I decided to toss them in the Blendtec blender and make some raw applesauce for my breakfast today. It turned out to be spectacular! That's what I adore about raw foods--the taste explosion I experience each and every time I eat this luscious food.  Here is my basic recipe: Raw Applesauce   By Elizabeth  at rawlivingandlearning.blogspot.com 5 Organic Golden Delicious apples, rough chop Juice of 1 organic lemon 1/4 or less cup of water  Garnish with cinnamon and ginger In my Blendtec blender I poured the lemon juice and water. Next I added the apples. I processed  it a few seconds on "sauces" mode. Garnished it with ground cinnamon & ginger.  The children tast d it and gave it a big thumbs up!!!!! That makes me happy. +JMJ+ Today I am grateful for my baby lemon, lychee, papaya, and mango trees that I am growing. I sprouted...

I was given an incredible gift from Sunset Grown this past Saturday. On my doorstep was a large box filled with these gems!!!!!     They sent me this beautiful package just because I tell the truth about them on Instagram and share with my viewers how much I love and enjoy their phenomenal produce. If you are not familiar with this company and the procedures they use to grow their amazing produce, visit their web site to read all about them.   When I was unpacking the box and saw the gorgeous sweet peppers I just knew I had to make some Raw Stuffed Peppers. I used my Pumpkin Seed Pate recipe as my filling and served them on a bed of my homegrown sunflower greens. They were nothing short of spectacular.         For the pate recipe you will need to do a little bit of advanced prep work. The raw pumpkin seeds and sundried tomatoes need to be soaked for two hours. Cover them with water and allow to soak for t...

I've been in juice mode lately; consuming a large quantity of fresh juices everyday. It feels totally amazing!!! Satisfies my nutritional needs so adequately that I am not feeling hungry until evening time. So I've been intermittent fasting for even longer stretches of time each day. Has been coming out to be about 20-23 hours between my last meal of the previous day and my first meal of the following day. And it feels really great! Today I have had my usual morning lemon water followed by my 2 ounce shot of fresh wheatgrass juice about an hour later. And in place of my morning carrot juice today I was feeling the need for a large green juice cocktail. I made a Mocktail that I'd like to call my Broccoli Appletini. Broccoli Appletini by Elizabeth @rawlivingandlearning.blogspot.com 3 leaves of "Broccoleaf" (visit www.foxy.com to see this) 8 stems from Broccoleaf leaves ( www.foxy.com ) 3 broccoli stalks from fresh broccoli (see photo below) ...