Learn how to prepare and enjoy these Vegan and Raw Asparagus Recipes with your loved ones!!
Simple Celery Soup (So simple, so satisfying) 4 stalks celery chopped In a blender, puree: 1 avocado 1 tomato juice of 1 lemon or lime 1 clove garlic handful cilantro 1 tablespoon kelp Pour over the chopped celery. (Serves 2) Asian Noodle Bowl 2 cups pure water 1 Tablespoon Nama Shoyu 2 teaspoons unpasteurized miso […]
Cabbage (Brassica oleracea) is one of the earliest cultivated vegetables, first grown over 4,000 years ago. This member of the Brassicaceae (Mustard) Family is a relative to cauliflower, broccoli, Brussels sprouts, arugula, turnip, radish, and rutabaga. The English word cabbage is derived from the French term caboche, meaning “head, ” (as in head of cabbage). […]cabbage, immune, probiotic, raw, vegan, vegetarian
Delightful Day Lilies (Hemerocallis species) The genus name Hemerocallis comes from the Greek words hemera, meaning “day” and kalos, translating to “beautiful”. The flowers of most species open at sunrise and wither at sunset, often replaced by another on the same stem the next day. Some species are night-blooming. Once considered part of the Lily […]day lily, raw, vega, vegetarian
You know spring is here when you catch a whiff of Violets (Viola odorata), which are members of the Violaceae (Violet) Family. You may also know them as Heartsease. In mythology Zeus had a lover named Ione (from which the word viola is derived from). His wife, Hera was jealous and turned her into a […]
http://www.youtube.com/watch?v=tNHlu-kA1Jc Jicama (Pachyrhizus erosus, P. tuberosus), pronounced HEE-ka-ma, is native to Central America, where it is also known as Yam Bean or Mexican Turnip. The genus name, Pachyrhizus is derived from the Greek and means “thick root.” The species names erosus means “jagged” and tuberosus, means “tuber.” Our name, jicama, comes from the Nahuatlan Indian […]
A meal in itself. Serve with Italian Dressing. 1 cucumber, chopped 4 ripe tomatoes, chopped 1 tablespoon chopped basil 1/2 cup pitted sun cured black olives 1 head Romaine lettuce 3/4 cup raw pine nuts (Serves 4)
Ready in an instant 1 bunch kale or collard greens, washed and chopped fine 2 tablespoons lemon juice 2 tablespoons olive oil 1/2 teaspoon Celtic salt 1 teaspoon chili powder Toss everything. Then “massage” the seasonings into the kale. (Serves 2-4)