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you know, vegan stuff.

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Dinner: lil bit of raw pizza.

Recipe from: Rawmazing.

Lunch: raw soft corn tortilla tacos, with spicy “beans”, tomato, lettuce and tangy sour creem. (Special nod to MG for her help making the tortillas!)

Recipes from We Like It Raw.

Lunch: as far as raw foods go, this dish is in my Top 5 of everything I’ve tried, thus far. Super easy to make and delicious. I eat it for lunch or side dish to dinner quite often.

(From the highly recommended uncookbook: The Complete Book of Raw Food)

Sprouted Lentil Salad - By: Rita Romano

Advanced Prep: 2 or 3 days for lentils: Immediate Prep: 25 min


3 cups lentils, sprouted

1/2 red onion, minced

1 young parsnip, shredded

1/2 yellow pepper, minced

1 tablespoon orange peel, grated

1/4 cup tahini

1 or more lemons, juiced

pinch cayenne

Bragg Liquid Aminos (*I religiously use tamari as to avoid msg.)

1/2 bunch parsley, cleaned, stemmed, mined

1/2 teaspoon dried thyme


Combine the lentil sprouts, onion, parsnip, yellow pepper, and orange peel and set aside. Blend the tahini, lemon juice, cayenne and Bragg Liquid Aminos or soy sauce* with enough water to make a thin dressing. Transfer to a bowl and mix in the parsley and thyme. Pour the dressing over the lentil salad and enjoy.

Dinner: raw taco salad (crumbled pine nut cheddah on top..see below).

Dehydrator experiment gone well: I took some of the leftover pine nut cheddah I made (below)…spread it out on my Paraflexx sheet with an offset spatula, and dehydrated at 100 degrees for a day and a half.  Result was a really delicious, raw, vegan, cheddar-style, cheeze slice; good for sunburgers,  or crumbling on salads (see above). Yum.

Dinner: back to raw…..sun burger and marinated broccoli both slathered in pine nut cheddah sauce.

Breakfast: juice.

Breakfast: chia porridge with goji berries, raisins, banana, pecans, coconut.

Dinner: raw zucchini pasta primavera with cashew alfredo.

Lunch: sun burger, spinach cuke salad, italian rawsage neatballs (raw).