sharing raw, vegan recipes and advice

I have been inspired by a couple of the recent recipes containing pumpkin and whipped this up for lunch. It's the first time I've used raw pumpkin and it has a wonderful sweet and clean taste.

Just like chinese take out, without the major health compromise : )

I serve this over kelp noodles, "teriyaki" almonds, chopped carrots, broccoli, green onion and snap peas. Really tasty.
Adjust the measurements to your liking. They are not exact, but they're pretty close.

Cooling sauce accompaniment for spicy dishes

This is the quick, easy throw-together salad dressing that I love to use on a baby greens mix or baby spinach. I like a little more vinegar in my dressing than most people, so keep that in mind when you’re mixing. This also works well with hemp oil, flax oil, Barlean’s Essential Woman oil, and sunflower oil.