sharing raw, vegan recipes and advice
This recipe requires freezing, which I think isn't considered raw by everyone, but here it is anyway....
It's sweet and very fresh tasting (i love mint) perfect for hot summer nights, and the most brilliant colour!
This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.
Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.
Came up with this juice when making pulp for a beetroot cake inspired by Artistruth. For me the sweetness is just right, not too sweet like pure fruit, and not bitter like green juices can be. Refrigerating the ingredients will make the juice come out chilled. Should begood for your liver too.
i made this cake for the full moon… beetroot and chocolate make magic together and are a worthy offering to the amazing moon. don’t let the dinosaurs in the picture scare you…
