RAW Living and Learning

Today this topping just popped into my head. I knew it would be fantastic on some fresh organic strawberries. Well, I was right and here I sit typing and fighting over each bite with the baby, our two year old. This would be amazing on raw ice cream or on top of carob avocado pudding . Here is a pudding  recipe . Take a look at my simple method of sprouting and making "Sprouted Buckwheat Crunchies ": Soak 2/3 C of organic, raw, hulled buckwheat in spring water for 20 minutes. Rinse until no slimy residue remains. I rinse them in a colander making it easier to sprout them using the same. Place your colander over a bowl to allow for drainage. Rinse the buckwheat every 6-12 hours. Place back onto your bowl to drain and sprout. Keep rinsing every 6-12 hours until their tails sprout. You will see the tiny tails emerge in 1-1 1/2 days. Once your buckwheat has sprouted, spread them onto dehydrator sheets and dehydrate for 6-10 hours or until crunchy when taste...

Take a look at this strawberry! Unfortunately it is NOT one of mine. My strawberry plants were producing very small fruit; I am grateful yes, but I just had to buy the box of berries I found with this mammoth one peeking out at me at the store. Needless to say it was an organic strawberry and from what we could tell, it was 3 that had fused together!!! So what does one do with a carton of delectable organic strawberries and a batch of freshly made almond mylk? How about blending up some yummy Strawberry Banana Almond Mylk. Strawberry Banana Mylk by Elizabeth @ rawlivingandlearning.blogspot.com 6 oz fresh organic strawberries, keep green tops on 1 1/2 organic bananas 1 T chia seeds 1 T hemp seeds 1 1/2 C fresh raw almond mylk Blend all of the ingredients until creamy smooth. Enjoy! Here is the simple way that I make fresh, sprouted, raw almond mylk. 1. Soak 1 cup of raw almonds in filtered water for 10-12 hours. Drain off soak water, rinse almonds well, drain, ...

I tried my first sapote today, a Mamey Sapote that is. I understand there are different types of sapote but our market had the Mamey and I have really been wanting to taste one. If eaten raw they will contain: A serving size of 1 fruit without refuse of raw mamey sapote contains 691.92 calories and has 8.091 grams of protein, 112.3812 grams of sugar, 2.5668 grams of fat, 30.132 grams of fiber and 0 milligrams of cholesterol. Raw Mamey Sapote contains the following vitamins and minerals: Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin C, Calcium, Magnesium, Potassium, Zinc, Iron, Phosphorus, Manganese, Copper and Sodium. How to choose Mamey Sapote : Mamey is hard when unripe and becomes softer as it ripens. Press it till the skin collapses to know it is ready to eat. Mamey will not taste good unless it is ripe! Climate and origin : Mamey is a tropical fruit grown mainly in South America, the Bahamas, and Florida. Taste : Mamey is moderately sweet, flo...

Keep these hidden or they are sure to get gobbled up! They are not totally raw of course, because of the pure maple syrup, but they are still a better cracker than any processed one, in my humble opinion. I got the idea from Foods Alive. . They have all kinds of flax crackers and I just took one of their flavors, looked up the ingredient list and made up the proportions. Well, they turned out great. And how easy, three ingredients! Flax, pure maple syrup and cinnamon powder. I poured 2 cups of organic, golden flax seeds into a mixing bowl. I barely covered the flax seeds with filtered water. I let them sit and get gelled up for about 30 minutes. Next I stirred in 1/4 cup of pure maple syrup and 2 T cinnamon powder. I spread the mixture onto two Teflex dehydrator trays and dehydrated until crispy. These store beautifully in an air tight container at room temp. I was able to make a large batch of these for way less than one bag of theirs. If you wanted to make these 100% raw yo...

I love getting lost on the Internet cruising through recipe sites and day dreaming about all of the yummy foods I want to prepare. Well today I got so inspired to make cookies that I jumped right up and started tweaking a cookie recipe I found on Amazing Health. If you omit the vegan chips this can be a totally raw vegan recipe. I added the chips as a special treat for my 5 monkeys. I used my raw carob powder and the amazing Raw Wild crafted Ground Vanilla from Ultimate Superfoods, that I purchased while away at my Raw Chef Training up in MI.   Let's look at the recipe: Almost Raw Mini Monkey Cookies by Elizabeth @ rawlivingandlearning.blogspot.com 1 1/2 Cups raw oats, grind into a flour in food processor 2 T raw carob powder pinch of Himalayan salt pinch or two of raw vanilla powder 6 soaked dates 2 organic ripe bananas 1 T alfalfa sprouts or clover sprouts (the kids will not even know!!) 1/2 C vegan chocolate chips (optional of course)* Place your o...

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...

RAW MANGO SALSA Today's lunch was inspired by Megan Elizabeth's Mango Chutney recipe . I decided to change it a bit and make it a "salsa" with some added heat. As I was eating this fantastic salsa I was thinking, if only I had a Vitamix or a Blendtec blender, I could also make this into a creamy soup. I served my salsa with cucumber rounds as Megan Elizabeth does with her chutney recipe and I must say it was simply delicious. The sweet of the dates is a perfect contrast to the heat of the red pepper flakes. I think this would also be very good with some jalapeno finely diced. I didn't use scallions but instead added dried onion. I think scallions can be quite overpowering and I didn't want them to take center stage. By adding dried onion instead of scallions you can still taste the tomato and mango combo, which is fabulous! And the sprinkle of organic kelp flakes adds just enough saltiness. Raw Mango Salsa by Elizabeth @ rawlivingandlearning 2 organic Florid...