Each year I get better and better at eating more locally. This year I even materialized a large quantity of fresh cranberries picked from a local bog here in the Ithaca, NY area! Coupled with 2 bushels of local apples, I’ve been eating local fruit well into February now. Once quick
I love using other recipes as a starting point, then inputting what I have at home and voila! This is how this recipe was born, as I wanted to make these with red bell pepper, but since I didn’t have any, used some sun-dried tomatoes in place! Yield: 2 bunches worth 2 bunches kale,
Late Summer Simple Tomato Blend On a fasting day in early September, I was looking for simple blend to gently begin breaking my juicy day. My farm share had recently landed me with the following ingredients, and voila: simple, cleansing, delicious! It can be tricky to use tomatoes
This was an experiment that went supremely well! It’s rhubarb and strawberry time here in upstate NY (June) and I wasn’t up for making a dessert with the rhubarb, so I decided to make a lemonade type beverage instead and it came out so deliciously! Yield: approx. 1 quart 2 large
This tasty dessert is a perfect example of why you should experiment. I wanted to make a raw, vegan hazelnut fudge but I couldn’t find any recipe that excited me. So I just sort of worked out a general sense of fat to chocolate to filling and came up with this recipe which
This is another take on a recipe I found for a “hummus-y” kale chip. Kale Chips are such a fantastic way to easily increase children’s consumption of greens! In my opinion, they should be a staple item in family homes! Yield: 2 bunches worth 2 bunches kale, stemmed and torn
When I’m putting on a French menu, I love to use this rich, creamy, decadent sauce! It is perfect over marinated and then slightly dehydrated vegetables, such as asparagus, broccoli and cauliflower. Easily tweak it to your liking, or add herbs for some other classic Hollandaise
This was always a favorite at the Hippocrates Health Institute! Use your favorite vegetables in the filling mixture. I often use mushrooms, broccoli and scallions, but recommend whatever is available organically, locally and in season. You can also substitute any nuts in the crust
What a treat! These are certainly not something we have daily, but they make for a fun breakfast or brunch addition when you are going all out! This was adapted from Matthew Kenney’s Blueberry Pancake recipe from the book, Everyday Raw. I replaced the agave with dates and will
Green juice is something akin to an energy drink for a raw foodist. Easy to digest and packed with nutrition, this drink works great for any meal, although we typically have it for breakfast. The following recipes is unsweetened, which is the approach recommended by the smart people
