make your own by mimicking nature! no more little expensive jars from raw capitalists… transported from far far away.. i mean olives are staple food around here.. you can’t buy a little jar – olives are bulk only! so here’s how to make your own sun dried salt-free most delicious richly flavored pure olives…

if i was a capitalist – this recipe would be “for sale” only! i tried many raw hummus recipes that looked a little like hummus, tasted nothing like it, and didn’t taste good either! that raw beany flavor was simply too much! now, after many years of tweaking and improvements.. i give you: REAL HUMMUS. i am in palestine, one of the hummus havens of the world.. and people who are hummus addicts, taste this hummus and say it is simply the best hummus they ever tasted. so beware!

“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!

(click on image to enlarge)

it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.

I wanted some kind of taco that was simple and didn’t require me to run the food processor or blender, since the hubby was sleeping. This came out great. My hubby tried it and liked it, but I chopped everything up into taco salad for him. A nice quick and refreshing taco (or salad)!!!!

I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.

an easy salad to awaken the taste buds. nut free, gluten free, and no added sweeteners.

This simple salad is refreshing and crisp, and just what anyone needs on a sunny afternoon when craving something sweet and wholesome!

Great for a quick meal!

This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.

Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.

better than cooked asparagus!

A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!

“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill

This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.

When I took a bite of these cucumbers, I couldn’t believe how good they were.

I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.

As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.

here’s real raw halva – and it is as authentic as it gets. i am in palestine – where halva is sold in every open market by the kilo. halva is a sweet sesame confection. this raw version is pretty, delicious, heavy but dense enough to make you stop after a few bites. a great way to get more flax into my daughter’s diet…

(and yes i am well aware that the mulberries i picked this morning look (and taste) far more orgasmic – and that is perfectly fine – to compete with nature is suicide)

Very yummy! A dessert you can eat for breakfast!

i had a few friends over – and they practically danced in my kitchen! one of them was non-raw and she said it’s the best pie she ever tasted!
a few days ago i went with my daughter on a gathering/gleaning/swimming trip. we stumbled upon an apricot orchard at the very end of the season. a few trees had slightly over-ripe apricots. now apricots are at the top of the list of pesticides… but these ones had enough quality assurance signatures… the orchard was neglected including the orchards around it (nectarine and lemon), the weeds between the trees where abundant and tall (no ground spraying), and most importantly – appx. one out of three apricots had the most beautiful worms dancing in it (usually inhabiting only one half). and so we very carefully picked the soft apricots and filled a 2 gallon bucket! a pie was an obvious need once we got home.

My mom used to always make this cabbage and noodle dish. It was soooo good and so darn oily sometimes too. Its Polish, I believe and this tastes alot like it.

Super simple, quick and easy, nutritious and delicious. What more can I say? The funny thing about this is I do not care for any of these items alone but together… together they are one of my favorite foods!

FREE ICE CREAM FREEZER If you haven’t an ice cream maker yet and want to try some good raw stuff, this is a simple way to make it with no investment. You probably have a friend or relative with the coffee cans if you don’t have any and just small ice from your freezer ice maker. I think you can use just cheapo table salt also instead of rock salt.

A spicy Japanese inspired vinaigrette that can be used for salad or as a dipping sauce for spring rolls or sushi

this is a wonderful salad that is quick to prepare and wakes up the taste buds