beetroot, fennel, walnut salad
I love the textures and flavors in this healthy vegetarian salad recipe. The beets are warming and offer a nice contrast to the fennel, which is cooling....
RECIPES
summer-fall blast-off!
Enjoy this raw (UN-cook Yummy!) recipe, a quickly made sorbet that is 100% vegan, raw and organic. As summer blends into autumn, this delicious ice-cream like sorbet kicks...
vegetable vol au vent
recipe for a tasty vegetarian vol au vent Trained at Le Cordon Bleu Culinary School, Chef Charbel Robert Adaimy has sizzled at such prestigious establishments...
fall squash à la sensual savory
Chef Susan Teton Campbell has a passion for raw foods that has taken her across the nation to educate parents, teachers and children on the...
butternut squash polpetonne
Butter an 8-inch spring form pan and preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, place 21⁄2 cups squash flesh, 1 cup...
sharon’s amazing chocolate mousse jivamuktea recipe
vegan guru, sharon gannon shares her divine ingredients for the ultimate chocolate mousse A recipe, currently featured at the JivamukTEA Café and in The Jivamukti...
spicy carrot soup
Leftovers often sound more like a practical option than an appetizing one. However, according to chef Jenn DiPiazza, also known as “The Leftover Queen,” we...
raw chili spiced broccoli tacos with cashew sour cream
Orchid, former Chef of San Francisco’s popular raw eatery, Café Gratitude, and co-author of the raw food cookbook I Am Grateful written with Café Gratitude...
thai basil, cane sugar gin cocktail
Chef/Caterer Akasha Richmond has created a cocktail menu spotlighting the most sustainable spirits on the market. Akasha incorporates seasonal and nutrient-rich ingredients such as açai,...