This is a great breakfast or snack bar – and they travel really well. I like to get fresh, organic cherries during their peak season, freeze them and then make this recipe throughout the year.
The recipe is based on one by Matt Amsden in RAWVolution, but I have changed the type of fruit (to suit my love of cherries) and the ingredient measurements (to make the bars a bit moister). Also quite good with the original mix of strawberries, blueberries and/or raspberries.
I absolutely love taco night – at least a once a week occurrence. These tortillas area easy-to-make and delicious.
This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.
This is an easy recipe that goes great with a simple, tossed salad. The zucchini comes out of the dehydrator warm and there is something about the sauce that makes me swear that it has cheese in it. Great for when I’m craving a heartier dish. Pictured with a salad tossed with creamy garlic dressing.
This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).