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Foodsense Now!,

Super Berry Antioxidant Smoothie

This is a great way to use berries that are starting to turn.

By |March 7th, 2016|Recipes, Smoothies|0 Comments

Sunchoke and Turnip Soup

Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Spicy Sweet Potato Soup


By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Roasted Cauliflower, Beet and Fennel Salad with Parsley and Mint

One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.

Red Pepper, Smoked Paprika And Cashew Dip


Raw Taco Wraps

These Raw Tacos are GREAT! Even non-raw foodies LOVE them.

By |March 6th, 2016|Raw Food, Recipes|0 Comments

Raw Chocolate and Avocado Pudding

Makes 1.25 Cups of really rich, raw, tasty, pudding!

By |March 6th, 2016|Raw Food, Recipes, Vegan|0 Comments

Quick Oven Baked Sweet Potato Fries


Peachy Oatmeal Shake

You've got to be kidding me, OATMEAL in a shake? YES! Oatmeal is highly nutritious, versatile and provides this shake with body. I had some frozen organic peaches in the freezer and some raw oats whcih I had soaked overnight to both soften and release the enzymes. I whipped this together. LOVED the outcome. You can use fresh peaches in season too, but I would recommend adding a few ice cubes. I used raw oatmeal, which is best soaked overnight, but you could use rolled oats for instant gratification. The cinnamon and the nutmeg adds extra depth. I always use a pinch of sea salt to enhance the sweetness of the fruit. To make it easier... You can use leftover cooked oatmeal.

By |March 6th, 2016|Recipes, Smoothies|0 Comments

Orange Vinaigrette

This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.