If you think I love hummus a bit too much, well...that may be true. Along with lentils and garbanzo (chickpeas) beans, kidney beans are one of the healthiest beans for you. Like most beans, they contain large amounts of fiber, protein, and magnesium. They also help to lower cholesterol, improve your memory, good for your … Continue reading Red Kidney Bean Hummus with Green Olives
This AMAZING kale pesto recipe initially appeared in my Gluten Free Pesto Pasta post. But it is too good to miss, so I'm creating it's own post. This pesto can be used as a dip for vegetables or chips, a creamy sauce for pasta, or just to eat plain on its own! The addition of … Continue reading Raw Vegan Kale Basil Pesto
It's winter and squash is in season! I LOVE squash, and it's such a versatile vegetable to cook with. You can boil it, roast it, stuff it, shred it, mash it, literally anything you think of! This recipe was not even made on purpose. I had decided to make a quinoa, rice and cabbage salad … Continue reading Quinoa and Cabbage Stuffed Squash
Another great hummus mixture! It has such a great flavor, low fat and so healthy for you! I have made this hummus both with navy beans and garbanzo beans. Navy beans a bit more creamy in texture, and garbanzo beans are drier, so the choice is up to you, both work perfectly! You can also … Continue reading Spicy Jalapeno Green Olive Hummus
Cabbage: not everyone's favorite, but so, so good for you. I have had my issues eating cabbage in my life, and I will tell you...it's not my favorite. It is, however, one of the great members of the cruciferous vegetable family. Cabbage contains a compound called sinigrin, which as been known to carry certain cancer preventive properties … Continue reading Cabbage and Leek Salad with Olives and Radish
I love making hummus out of any bean that is available to me, and I also LOVE the taste of split peas. Split peas are already creamy with an excellent strong flavor on their own, so I didn't find the need to make this hummus any other flavor except enhancing what split peas already have. This … Continue reading Split Pea Hummus
Serena’s RAWmarkable Vegan Lasagna (repost) I had been getting some feedback from blog followers that they were having a hard time accessing my lasagna recipe page, so to make things easy for you all, I have decided to repost my recipe in its entirety. Enjoy! This is one of my very favorite raw vegan feasts … Continue reading Serena’s RAWmarkable Vegan Lasagna (repost)
For leek and mushroom marinade, you will need: - 2 cups sliced mushrooms, crimini, shitake, whatever you prefer - 1 1/2 cups thinly sliced leeks - 2 cups cherry or grape tomatoes, chopped in half - 1 thinly sliced garlic clove - 1 tbsp hemp seeds - 1 tbsp sesame seeds - 1 tbsp nutritional … Continue reading Marinated Leek and Mushroom Quinoa Salad
I have so many hummus recipes, they are just safely hidden from me around my house. I have happened upon another one that I came up with last year, so though to add! Along with my Smoky Chipotle Hummus, this is one of the more spicy ones! Let us begin! Makes about 2 cups: - … Continue reading Jalapeno Cilantro Hummus
Ta Daaa! Raw chickpea hummus is made from sprouted chickpeas. To learn how to sprout your own chickpeas, see my post on How to Sprout Your Own Chickpeas. Once your beans are sprouted, we will begin to make our raw hummus! I have some optional ingredients in here, which I included because I think the … Continue reading Raw Chickpea Hummus
