Happy Monday! Today, a raw, vegan spin on a classic from The Art of Raw Food. This is a great make-ahead meal for a busy week; a few days before, soak and sprout your wild rice, then get your prep out of the way the morning before you plan to eat.
We’ve gotten past the June gloom and are full-swing into summer, which means enjoying the long days outside with some of our favorite treats. My personal favorite is the cashew Stracciatella sherbet, a lighter, unorthodox take on the classic Bergamese gelato that’s just as tasty, if a little nuttier, than the original. For more warm-weather …continue
Happy Fourth of July! Nothing says “America!” quite like apple pie, so here’s a raw and vegan option from Sweet Gratitude to add to your weekend party repertoire. All ingredients measured by ounce indicate net, not fluid, ounces. Ingredients Macadamia Crust 3 cups macadamias ⅛ teaspoon salt Apple Filling 7 medium-sized apples 2 tablespoons lemon juice …continue
The Fourth of July holiday is coming up, and that means one thing: Barbecuing! (Also: America!) If you’re hosting a get-together this weekend and want to expand your repertoire beyond your typical burgers and hot dogs to something a little more adventurous (and inclusive to your veggie buddies), look no further than our vegan-friendly grilling guide. Garden …continue
Did you know there are many forgotten, rare, and hardly known lettuce greens? These are completely edible and delicious plants that we often write off as weeds—but they’re not! Many can be found on a hike, right in your yard, and possibly even in your garden. One of my favorites—which is easily found in California—is miner’s lettuce (or Claytonia …continue