I made this for my husband and I for lunch today. We both loved it and so here I share it. The dressing the Nonfat Mango Dressing from Frederic Patenaude’s Instant Raw Sensations. It is simple, easy to vary, and delicious.

this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.

the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.

this smoothie is super creamy & really delicious … One of my very favs.

“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill

This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.

When I took a bite of these cucumbers, I couldn’t believe how good they were.

I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.

As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.