Soy-free chickpea miso is the base for this terrific marinade that blends well with the flavor of orange and ginger 1/4 chickpea miso ¼ cup olive oil ¼ cup fresh orange juice 2 Tbs raw apple cider vinegar 2 tsp. tamari soy sauce 2 garlic cloves, minced 2 tsp minced fresh ginger Blend or whisk… Read more
This rich and aromatic salad makes a hearty side dish you can also serve on a bed of greens and drizzle with Italian Dressing. Marinated portobello mushrooms and sun-dried tomatoes lend a meaty flavor. The tomatoes and black olives also give a nice color contrast. ½ cup dry-packed sun-dried tomatoes (golden if available) 1 large… Read more
Cabbage has naturally occurring Lactobacillus acidophilus, which is a bacteria that is excellent for gut health and will help the sauerkraut ferment. You can use additional probiotic powder, but it is optional 5 lbs. (2.3 kg) shredded cabbage, red or green or a mix of both 2 Tbs (36 g) salt 1 cup (100 g)… Read more
1 c. walnuts ½ c. pine nuts 2 c. fresh basil ½ c. olive oil 3 cloves garlic ½ t. sea salt Blend all ingredients in a food processor until well-blended and smooth. From Living on Live Foods by Alissa Cohen
Inflammation is an important immune system function. It a powerful and necessary function for our survival. It ensures that appropriate nourishment and adequate immune activity is delivered to an area, inside or outside that is injured or under attack. When it is out of control though, inflammation can cause serious damage. It has been linked… Read more
Serves 4-6 Preparation time: 10 minutes 2 tablespoons extra virgin olive oil 1 Tbs fresh lime juice, plus more to taste 3 medium tomatoes, diced, plus more to garnish 1 English cucumber, skin on, and diced, plus more to garnish 1 large red bell pepper, diced, plus more to garnish 1/4 medium red onion, diced… Read more
For the wraps: 3 large zucchini, peeled Pinch of Celtic Sea Salt Juice of ½ lemon 2 tomatoes, sliced Chopped green and purple basil, for garnish For the pesto: 2 cups chopped walnuts 2 cups loosely packed green and purple basil leaves 3 cloves garlic 1 heaping Tbs red miso Using a vegetable peeler or… Read more
Courtesy of The Raw Gourmet, by Nomi Shannon. When Nomi told me to use this recipe instead of another one I wanted to use, I was hesitant. It seemed to be too simple to be as good as she claimed. Well, I tried it and Nomi was absolutely right! Since then I’ve made this pate` many… Read more
If you like garlic, you’ll love this! Green and creamy. 2-3 limes, juiced ¾ cup raw apple cider vinegar 1 bunch green onions, or scallions ½ bunch parsley 4 cloves garlic 1 Tbs. olive oil Blend all ingredients thoroughly. From Living on Live Food, by Alissa Cohen
3-4 cups fresh baby spinach 2 garlic cloves 1 tsp. onion powder 1 medium avocado 1 cup warm filtered water 1 golden apple, cored and chopped 1 cup cashew milk (or almond milk) 1 tsp. lime juice Sea salt and freshly ground pepper In a high-speed blender, process all, adding the spinach by the handful,… Read more