sharing raw, vegan recipes and advice
This is a great juice to start the day. The awesome yellow color makes it the perfect morning drink! My family and I love this!
This recipe is quick and simple and oh so tasty! It is sort of like a hawiian pizza for thoes who dont have a dehydrator to make a pizza crust or don't have the time. It keeps nicely in the refrigerator, so you dont have to worry about sogginess, it is actually better the next day for the juices to marinate!
This is a quick simple salad for those of you with a sweet tooth. Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.
I have been really into green smoothies the past few days. Here's one that I am particularly fond of:
I have a friend in Hawaii that sends me fresh raw organic coconuts and they are the best in the world he only charges $20 for 4 to 5 coconuts and he can ship to anywhere in the USA from Hawaii! He is a raw foodist and really into promoting raw so if you are interested in getting your own box of fresh really raw organic coconuts straight from Hawaii to you e-mail me at rawbryan@hotmail.com it is the BEST COCONUTS EVER!!! I used them in this recipe to make the coconut sorbet and the coconut "bowl" you can keep the shell and it makes the perfect bowl to serve food, soups, salads, desserts and is all naturalware! Now of course you do not have to dehydrate the pineapple but some people and cooked foodists like the "baked taste" of certain foods well with this recipe you get that "baked taste, glaze, look and flavor it comes out hot and warm and nice!".
