I Am Complete: Café Gratitude’s Coconut Ceviche Makes 3–4 cups; serves 3 as a main course, 10 as an appetizer Ingredients 2 Thai young coconuts 1 medium tomato 3 inches of cucumber ⅓ bunch cilantro 1 jalapeño pepper ½ red onion ½ teaspoon garlic ⅓ cup lime juice 1 teaspoon salt ¼ teaspoon freshly ground …continue
After a weekend’s worth of indulgences, this fresh and summery salad should hit the spot. Enjoy as a side for dinner, or a simple and healthy lunch! Sunflower Sprout Salad Serves 4 Ingredients 1 cup sunflower greens 1 cup mixed sprouts ½ baby cabbage, grated 2 carrots, grated 1 handful walnuts Sprinkling of chopped dried figs 1½–2 …continue
Wheat- and gluten-free samosas! These store well in the freezer and can be reheated in the oven without a problem. This recipe is versatile and can be made with the equivalent amount of chickpeas, ground turkey, or ground beef. Samosas can be baked immediately or frozen for later use. Filling Ingredients 2 pounds ground lamb, …continue
If you missed them at their peak last month, take note! Gooseberries are heading out of season soon. Grab some while you can for this raw vegan mango-gooseberry cheesecake, and savor the last real weeks of summer before back-to-school.
Ready to celebrate summer with a delicious raw dessert?! Sergei’s Young Coconut Dream Cake not only won first place at the Portland Raw Food Festival, it’s also super easy to make. Give it a try, and check out other recipes in 12 Steps to Raw Foods!