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Morning Sunshine Breakfast Porridge

                Raw, Vegan, Gluten-Free Anti-Inflammatory – Nutrient-Rich – Delicious I decided recently to go back to a high raw diet since that is the lifestyle that works best for me.  Most days I start out with a simple green smoothie (just greens plus fruits/vegetables) but when I am craving something creamier, ultra-nutritious and filling, this […]

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Walnut Hempseed Pizza Crust with Cashew Cheeze

   Raw, Vegan Pizza Option Gluten/Grain-Free Goodness We had some visitors last week and I decided to do some experimenting to come up with a new pizza crust recipe.  This one tastes very rich and decadent and is also very filling. I dehydrated it for several hours to make it firmer, but it could also […]

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Bean-Free Falafel with Tzaziki Sauce

Raw, Vegan, Grain/Gluten Free with Raw Fusion Options I lived in Israel for a short time before college where I first became a vegetarian and learned to love falafel there. Over the years I stopped ordering them as the sandwhich — touted to be “healthy”  — is really rather heavy and caloric.  Between frying the […]

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Spring into Raw with Sweet & Spicy Cashew Wraps!

A Simple Raw Fusion Recipe – Vegan and Gluten-Free

Spring Rolls – ideal for the season!

I was back on NBC’s Daytime show yesterday (March 23rd) making Sweet and Spicy Cashew Rolls with host Lindsay MacDonald.  Collard greens are in season right now and they make spectacular, low-carb wraps.  As you hear me mention in this video, this nut pate blend is very “forgiving” – if you don’t have a certain ingredient on hand, don’t worry about it!  You can also substitute with what you do have in your fridge and pantry.  Also try using the collard wraps (simply cut along each side of the central rib) with any sticky base –hummus, shrimp salad, tuna salad, chicken or egg salad.  Make sure to spread out to each corner as it will make it stick when you roll it up.

The dipping sauce is particularly wonderful.  I use Tamari in lieu of soy sauce as it’s gluten-free and many people have wheat sensitivities.  To keep this recipe fully raw you can source Nama Shoyu, an unpasteurized soy sauce, at your local health food store.  You can use honey, agave, coconut nectar, maple syrup or succanat to sweeten this sauce.  I like to use agave as it’s easiest to whisk in there.  This also makes a fantastic stir-fry sauce and many of my clients love it as a salad dressing.

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Raw Fusion Pumpkin Custard Pie

A Vegan and Gluten-Free Halloween and Winter Holidays Recipe

  Puttering around in the “Raw Fusion Kitchen” the other day, I made this pumpkin custard pie for company.  I had purchased a can of organic pumpkin puree and was looking for a way to use it in a recipe.  Naturally you can use fresh pumpkin to make this a completely raw dish, but considering my sketchy knife skills, carving or peeling pumpkins is not my forte, so I was happy to have this alternative.  Raw Fusion is a practical approach to integrating more raw and living foods into your lifestyle.

For the crust you can substitute with just about any nuts or seeds that you have on hand.  The pecans blended beautifully with the taste of pumpkin.  I had extra custard and extra crust and had some sprinkled over a dish of the pudding the next day.  Also found that the custard (and even the leftover pumpkin puree) was very popular with our three dogs.  Pumpkin is loaded with fiber, potassium, zinc and anti-oxidant-rich beta-carotene.   They are great for humans and their furry friends!  My husband has never been a big fan of pumpkin pies but claimed that this was the best pumpkin-based dessert he had ever tasted.

Pumpkin Custard Pie

RAW, VEGAN, GLUTEN-FREE

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