total posts: 53
Yummy Artichoke Paté
Chocolate Dipped Pears
Pomme D'Amour Tomato Dressing
Peachy Berry Mixed Green Salad with Herb de Provence Vinaigrette
Cool, refreshing, and very tasty Cinnamon Spiced Strawberry Sorbet
Carrot and Pistachio Soup
Easy to make raw dessert - Apricot Crumble Bar. No heat required.
Blackberries transformed into a refreshing drink.
Strawberry Salsa with Sliced Avocado and Spicy Cilantro Vinaigrette
Raspberry Ganache Fudge Cake
A spicy version of a classic basil pesto
Nettle :: Raw Epicurean's pick for Herb of the Month
[interview] An interview with Raw Vegan Eco Chef Omid Jaffari
Reasons why raw vegans choose to be raw vegans.
Rhubarb, strawberries, raspberries, and apples make this delicious drink
Spicy Lemon Lime Tonic
Watercress is the starring greens in the delicious and nutritious green drink.
No bake individual open-face apple pie
Spinach Breakfast Drink made with juiced spinach blended with sweet orange juice, grapes, and strawberries.
Grated carrot salad adorned with ruby red pomegranate and tarragon leaves.
Winter vegetables and fresh rosemary leaves all wrapped up in un-roasted nori make for a hearty and nutritious, definitely unique nori roll, accompanied with a complimentary dipping sauce.
Fresh Mixed Grape Juice made with black, red, and green grapes.
A raw vegan version of Amaretti Con Pignoli Macaroons [Italian Pine Nut Cookies]
Yummy homemade apple sauce with walnuts and currants made with my favorite new kitchen tool, a personal blender.
Do you own a Microplane grater/zester? If so, I wonder if you love it as much as I do.
Borsch, a beautiful vibrant delicious beetroot soup topped off with sun-dried tomatoes and basil.
Portabella Au Poivre
An interview with celebrity chef and ecopreneur Bryan Au.
Spooktacular Macaroon Cookies - mini ghosts, dancing sketelons, and mummies - in theme with the season. Happy Halloween!
A delicious raw vegan recipe - perfect for the holiday menu.
Apple and Grape Parfait with Mint Infused Orange Juice
These gorgeous heirloom tomatoes were used to make Multicolor Heirloom Tomato Carpaccio
Gazpacho, a delightful melody of fresh vegetables.
Fajita Salad - a great raw vegan version of the flavors south-of-the-border.