sharing raw, vegan recipes and advice

What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!

Fresh and leafy spinach with flavorful vegetables, and a tangy balsamic kick. This is something I've been throwing together lately as I rummage through the fridge looking for edibles. (I'm the only vegan in the house, so the fridge and pantry are usually quite stocked with all kinds of things I can't have.) Quantities are approximate; I usually just make it up as I go along.

a unique salad with a creamy sweet dressing

A quick, easy and super yummy asian bok choy salad. Baby or regular bok choy can be used.

A delicious addition to a romaine lettuce wrap or served as a light side. The avocado is so creamy, the cucumber is super crunchy, and the lemon and dill give it a bold flavor!