RAW Living and Learning

The other day I went to the Asian Market, as I mentioned in the previous post, and I was lucky to find some beautiful, fresh Shitake mushrooms. I had a small carton of button mushrooms in the refrig already and thought that combining the two would make for a wonderful Raw Mushroom Pate. Here are the ingredients and  how I put it all together: Raw Mushroom Pate by Elizabeth @rawlivingandlearning.blogspot.com 3 Cups of finely diced Shitake and white button mushrooms 4 leaves of fresh basil 1 Tbsp of low sodium Tamari diluted in 2 Tbsp water 1/4 Cup of raw sunflower seeds, soaked and dried 1/2 Tbsp dried onion flakes 1/2 tsp Italian spices 1 tsp coconut vinegar 1 small tomato cut into thin strips 1 small carrot spiralized collard leaves as the wraps I began by preparing the ingredients. The raw sunflower seeds need to be soaked for 30-60 minutes and then left to air dry on some paper towel. I also finely diced the mushrooms and measured out my spices. I dilu...

Yesterday I was really in the mood for some tabouli but of course I don't eat bulger wheat and I had zero mint in the house, so I took what I had on hand and made my version of tabouli, substituting cauliflower for the bulger and parsley for the mint. But since it isn't really much like tabouli I called it Raw Confetti Salad instead, because when I looked at the end result it looked like a party in a bowl!!! And trust me, it tasted like a party in my mouth! You gotta try this easy and nutritious salad for yourself. RAW Confetti Salad (salt-free, oil-free, lowfat) by Elizabeth @rawlivingandlearning.blogspot.com 1/2 a head of raw cauliflower, finely choped in a food processor or by hand 1 large cucumber, finely diced 1/2 of a large organic bell pepper, finely diced 1 T of raw sunflower seeds, soaked for 2 hrs/drain off soak water, chop 2 ripe Roma tomatoes, diced fine 3 Cups fresh parsley, finely chopped juice of 1 orange juice of 1/2 a lemon juice of ...

I posted about my transition to the raw living foods lifestyle and talked about it being my one year anniversary.  I then continued to add Part II , Part III ,  and now Part IV. After collecting a small library of raw cookbooks and notebooks full of recipes I got off the Internet, I was ready to officially stock my raw pantry. Again I proceeded very slowly and got only the bare minimum. I purchased about four different types of nuts and seeds, first cold pressed olive oil, local honey, coconut vinegar, coconut aminos, sea salt, coconut oil, raw honey, hemp protein powder, alcohol free vanilla extract, nori sheets, kelp noodles, blue green algae capsules, oat groats, quinoa, buckwheat, nutritional yeast (isn't raw but in several recipes), garlic, and sea vegetables. It made it so much easier to prepare the recipes now that I had things on hand. It got very frustrating running back and forth to the store each time I wanted to experiment with a new recipe. Something I learn...