Raw Food Magazine

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[...] to rest for 15 minutes, serve and ENJOY!! The post Aunty P’s Kale Salad appeared first on Raw Food Magazine. [...]

[...] Issue – Join Today For $1 - The post Quick Dinners & Saving Time Issue appeared first on Raw Food Magazine. [...]

[...] us below.  Happy Valentine’s Day:) The post 6 Favorite Valentine’s Quotes appeared first on Raw Food Magazine. [...]

[...] again? I can regain that feeling without all the stuff I don’t want by making my recipe for BANANA BON BONS. Yes.. they are still frozen treats. YES.. they have a creamy and dreamy center. OH YES.. [...]

[...] has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead.The one surprising flavor that is in this recipe is lavender. It is soft and delicate [...]

[...] /2 Cup shredded cucumber 3 tbsp fresh dill, chopped Directions When using raw cashews you want to make sure to soak them for at least 3 hours. I just fill a jar with water and the [...]

[...] This raw zucchini pasta with pesto is an amazing replacement for your traditional wheat spaghetti.  Aside from pizza [...]

[...] Ingredients 1 cup whole raw organic cashews 3 1/2 cup filtered water 5 cups chunked mixed organic mushrooms (I used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, [...]

[...] Also some stores and markets sell ripe bananas for baking, you can use these too! MAKES 24 BON BONS Ingredients 1/2 cup filtered water 4 large organic sun dried madjool dates 2/3 cup cold pressed [...]

[...] raw diet. This raw vegan zucchini pasta proves that comfort food can be healthful food. Ingredients Zucchini Pasta 2-3 zucchinis 1/2 teaspoon Himalayan/Sea salt Extra basil for garnish Pesto 1 cup [...]

[...] parts) PS- I saved the smallest mushrooms for garnish-optional (see picture above) 5 raw organic garlic scapes, wash well 1 large organic cherry bomb pepper, halve, de-seed and fine chop Directions [...]