sharing raw, vegan recipes and advice
Autumn is here. It's yummy soup season. I created this raw soup for my Mom based on a cooked African soup recipe. It's quick, easy and delicious. The colors are very inviting as well. Your vitamin and spices will gently warm it just enough to create the illusion of a warm winter West-African wonderland! Come one, you know Johnny loves to get jiggy jazzy with his recipes... and words!
Kumara is an iconic New Zealand vegetable and a staple of traditional Maori cooking. It's also known as sweet potato in the northern hemisphere and comes in a variety of colours and flavours. It's rich in anti-oxidants and one of the top potassium rich foods. Kumara is also high in vitamin A and C and full of fibre. You could really use any colour, the orange ones are just much sweeter than the red, white fleshed kumara.
I love this website so much. This is my first recipe. I hope you like it.
I don't know how much of each spice I put on, I didn't think it was going to turn out as good as it did!
I adapted this recipe from Alissa Cohen’s fabulous book. The frosting is key. The way the flavors blend is to live for!
This can also be made with fresh pumpkin, and is the definitive answer to the perfect Thanksgiving dessert! I have had decidedly SAD, non-healthy people go crazy over this and ask for slices to take home with them.
I saw an incredible pumpkin roll in a catalog that made my mouth water. I immediately started dreaming up how I could make one with a raw recipe. This was what I came up with on my first try, and my totally SAD family gobbled it up the past two days at Thanksgiving. It even held its own with the SAD desserts! Sorry I didn't get a picture of it before it disappeared, but I will definitely make another and post a picture.
