sharing raw, vegan recipes and advice

What to do with vegetable pulp left over from juicing? Especially when you’ve been juicing beets, ginger, garlic, celery, dandelion greens, apples and carrots? (That makes a delicious and highly detoxifying juice, by the way!) And what to do when your next door neighbor makes a hobby of growing and drying his own chili peppers? I found the answer at last.
My mother, who is a very non-raw gourmet, adores this.

This recipe can be the foundation of whatever kind of pizza you’d like to make.

I absolutely love taco night – at least a once a week occurrence. These tortillas area easy-to-make and delicious.

For an out of this world feast, make this with walnut taco meat, pico de gallo, guacamole and macadamia sour creme. Now we just need a raw spanish rice recipe!

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.