RAW Living and Learning

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!!! ...

Massive salads are usually my dinner of choice and I have been enjoying them in many different ways. I was getting into a rut and really needed to start switching things up. I have been trying many different fruit and veggie combos as well as many new no fat/low fat dressings. I just take a look around the kitchen for inspiration and start putting things in my personal size blender and a new dressings are created, usually with 3 ingredients or less. This salad was a mixture of mixed greens, my home grown sunflower greens and the most yummy Amish tomatoes that I found downtown at the 100% organic market.  I had some dates soaking in the refrigerator and some juicy, organic plums on the counter top. The 80/10/10 dressing that I made was just those two fruits; three soaked Medjool dates and two organic plums. Perfection!   Plum Dressing by Elizabeth @ rawlivingandlearning.blogspot.com   2 ripe, organic plums 3 soaked, pitted, Medjool dates (keep so...