Rawsome Vegan and Vegan Lifestyle Recipes | Other

Rawsome Vegan and Vegan Lifestyle Recipes

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21.01.2022 French Salad Ingredients 1/4 - 1/2 head Romaine lettuce 6 Radishes, cut into thin wedges 5 Snow peas, cut into small pieces... 1 carrot, cut into thin rounds 6 Green Olives 1 Tablespoon Capers Serve with Quinoa Sprouts or other Dijon Vinaigrette 1/4 cup Olive Oil 1/4 cup Water 2 Teaspoons Dijon Mustard Method 1) Rinse and tear or chop Lettuce into smaller pieces. Add radishes, snow peas and carrots 2) Add Capers and Olives 3) pour over dressing and add sprouts Recipe from one of my favourite raw books "Raw Foods- A complete Guide for every meal of the day by Erica Palmcrantz and Irmela Lilja''

21.01.2022 Pasta Bolognese - Makes 2 servings 8 cups - Zucchini Noodles (If you dont have a spiraliser use a grater) 2 cups - Tomato Basil Marina Sauce ( recipe below) 1/2 cup - Walnut Mince ( recipe below) 1/2 cup - Almond Parmesan Cheese (recipe below)... Recipes from Eat Raw, Eat Well by Douglas Mc Nish 1) In a bowl toss together zucchini noodles, marinara sauce, walnut mince and basil until well coated, top with Almond Parmesan. A) Tomato Basil Marina Sauce 1/2 cup Sun-dried tomatoes (soaked) or use bottled but drain oil 1/4 cup Cold Pressed Extra Virgin Oil 3 tbsp Freshly Squeezed Lemon juice 5 Garlic Cloves 1 tsp Fine sea salt 1/2 cup basil leaves 1 tsp Cayenne Pepper ( optional) 3 Cups Chopped Tomatoes 1. In a food Processor or High Quality Blender blend all ingredients until smooth, Keeps in refrigerator in sealed container 3-5 days B) Walnut Mince - 4 servings 2 cups walnut pieces 1 tbsp ground cumin 1 tsp Chili powder 1/4 tsp fine sea salt 1 tsp Wheat-free tamari 2 tbsp cold pressed extra virgin oil 1. In a food Processor or High Quality Blender pulse walnuts, cumin, chili and salt for 2 minutes or until it resembles ground meat. 2. Add tamari and pulse 2-3 times to combine, drizzle oil through while motor is still running and combine well. Keeps in refrigerator in sealed container 3-5 days C) Almond Parmesan Cheese 2 cups Whole raw Almonds 1/2 cup Nutritional Yeast 1 Tsp fine sea salt 1. In a food Processor or High Quality Blender process all ingredients no large bits of almonds remain, mixture should be fluffy and light. Keeps in refrigerator in sealed container 3-5 days

17.01.2022 Zucchini Pasta with marinated mushrooms -Ingredients 1 Zucchini 4 mushrooms- sliced 5 Cherry Tomatoes... 1/4 cup of Sunflower sprouts ( I used alfalfa) - Marinade 1 tablespoon of Nama Shoyu 1 tablespoon Olive Oil 2 Sprigs of Parsley 1 tablespoon of lemon juice Method 1) make the marinade, and let the sliced mushrooms marinate for 15 minutes to 3 hours. Pop in the fridge until ready to use. 2) When the mushrooms are ready place them on paper towels rto absorb the marinade. 3) Make strips of zucchini pasta using a potato peeler, keep making strips until you reach the seeds. 4) Place the zucchini noodles on a plate, and place mushrooms on top, add the cherry tomatoes and sprouts * I keep some marinade and used as a dressing Recipe from one of my favourite raw books "Raw Foods- A complete Guide for every meal of the day by Erica Palmcrantz and Irmela Lilja''

13.01.2022 7 months raw today. This journey is one of the most incredible I’ve ever taken. The life force is magnificent; It affects the mental, physical, spiritual, and the planet. Thank you Lesa Carlson for showing me the way. You are a Godsend.

13.01.2022 Are you suffering from Stress or Anxiety, put this on as background noise or watch the visuals.. its beautiful and the healing 432hz https://www.youtube.com/watch?v=aGQdfeO0tAA

11.01.2022 Flaxseeds Crackers - Ingredients 1 1/2 cups flaxseed 1/4 cup sesame seeds 1/4 cup pumpkin seeds... 1/2 cup water 1 Teaspoon spices/spices of your choice ( I used Cumin) 1 Teaspoon salt - Directions *Tip soak flaxseeds 2-4 hours ahead of time 1) In a large mixing bowl, add the water then add flaxseeds, sesame seeds, pumpkin seeds and sunflower seeds, Add more water if required to achieve a consistency like that of oatmeal. 2) Add spices and salt, mix by hand 3) Spread out a thin layer of the mixture onto a baking tray and put in a dehydrator or the oven, set between 100-115 Degrees. If using an over open the oven door periodically to release some of the heat, Dehydrator approximately 6 hours or when crackers are crisp and easy to break into pieces. 4) Store in air tight container *Recipe from one of my favourite raw books "Raw Foods- A complete Guide for every meal of the day by Erica Palmcrantz and Irmela Lilja''

10.01.2022 What do you do to make time for yourself?

09.01.2022 The Health Benefits of Arugula/Rocket

07.01.2022 Mushrooms the Vegan/Vegetarians meat!