I’m in the midst of a dehydrator day a.k.a “D-day.” D-day is for making treats & staples. These are the things which make staying raw easier and more pleasurable. On the agenda today: macaroons (chocolate & blond) and almond flour. I use the macaroon recipe from “Raw Food, Real World” by Matthew Kenney &...
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I’ve been quite remiss about sharing my weekly food prep. Quite shameful of me really, since this blog is about getting organized to make eating raw vegan as easy as possible. My goal is to someday get my food prep time down to less than 4 hours per week. It may be a bit...
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I’m a big proponent of planning ahead – as you could probably tell by all of the menu planning posts I’ve done. Doubling up on recipes whenever you make food makes leftovers for easier week night noshing. Laina over at Eat to Live has written a couple of great posts about making life easier. ...
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I know I extol the virtues of menu planning. I know I spent a goodly portion of my weekend thinking about a menu for the week and making some things ahead of time. I know my theme this week is “American comfort food.” You know what they say about the best laid plans. Stuff...
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I’m going to go with “holiday leftovers” for week 1 of this raw challenge. It’s what I’ll have on hand. I guess the theme is “American traditional comfort food.” I wasn’t going to go raw for Thanksgiving, but I realized I needed to do prep for week 1 anyway. Might as well take advantage...
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I’m beginning to think about what I’m going to eat on the December challenge. I like to plan menus in advance because (a) raw food can take a lot of pre-preparation that needs thinking ahead (b) I’m anally organized and (c) I do better at sticking to a plan when there is a plan...
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Tonight I ate pizza. OMG, it was sooo tasty. My wife and daughter looked almost jealous as they chowed down on their cooked beef’n'cheese ravioli. This is really quick to prepare if you have some of the ingredients on hand. This is one of those must-prep-ahead recipes. It’s also another recipe that has endless...
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This is a raw staple. I’ve seen recipes for this in quite a few books. The basic jist is to make a nut butter from a creamy nut — like pine nut, cashew, or macadamia –, add some seasoning, and/or culture the batter, spread it thinly on a teflex sheet and dehydrate until crispy. ...
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This was the very 1st raw foods recipe I ever made, from the 1st recipe book on living foods that I ever bought, Alissa Cohen’s “Living on Live Foods.” I couldn’t have made a better introduction to the deliciousness of raw foods. This is so yummy. My wife M., a confirmed carnivore, absolutely adores...
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This is a basic staple that I learned at raw chef school. It’s indispensable to have on hand. I make huge batches and score the crackers in different sizes for different purposes. I make big squares for pizzas and sandwich “bread.” I make medium squares for dips and spreads. And I make cracker sizes...
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