Fennel for your Backyard Parties and Patriotic Celebrations

Fennel in the Mediterranean Food Climate Fennel is one of the quintessential scents, flavors, and foods characteristic of California’s Mediterranean climate. While it is a frequent ingredient favored by Italian, Mediterranean, and modern California cuisine, it is often overlooked by Americans even though the vegetable can often be seen growing wild on along roadsides, or [...]

By |2018-07-14T19:58:37-07:00July 7th, 2014|Recipes|0 Comments

Your Juicing Questions Answered!

Juice It Up! was founded in 1995 and since that time Juice It Up! has been bringing fresh squeezed juices and handcrafted smoothies to communities everywhere.  Juice It Up! has grown to nearly 80 outlets operating in full scale retail stores, malls, kiosks, and college campus settings.   They make drinks for the discerning consumer wanting [...]

By |2015-04-10T22:46:44-07:00June 25th, 2014|Recipes|0 Comments

Manchego Baked Figs Recipe

Fig season in California starts mid-May and runs through October. Delicate, delicious, and extremely perishable, fresh figs are best eaten within a few days of procurement, but can be stored in the refrigerator on a plate under paper towels for two to three days. According to The Encyclopedia of Healing Foods by Michael Murray, figs [...]

By |2015-04-10T22:49:14-07:00June 11th, 2014|Recipes|0 Comments

A Healthy Pizza Topping with Carrot Tops

Carrots are harvested nearly all year long in Southern California. I often accumulate an abundance of them from my Community Supported Agriculture (CSA) box and run out of ideas for what to do with them. As a member of the parsley family, the carrot tops have cleansing benefits along with being a rich source of [...]

By |2015-04-11T02:41:15-07:00March 5th, 2014|Recipes|0 Comments

Heart-Warming Mole Sauce

  February is American Heart Month, a natural time to showcase heart-warming aphrodisiacs like chocolate, chilies, and garlic in traditional Mexican mole sauce. “Mole” comes from the Aztec word molli, which means stew or sauce. It is often made with cocoa or chocolate, ingredients the Aztecs embraced as aphrodisiacs. Chilies, members of the capsicum family, [...]

By |2015-04-11T02:48:17-07:00February 18th, 2014|Recipes|0 Comments

Herbed Raw Macadamia Cheese Balls

A variation of Herbed Almond Cheese from Raw Food For Dummies by Cherie Soria and Dan Ladermann  Yield: 3 servings       ½ cup Macadamia Cheese (see recipe below) 1 tablespoon light mellow miso 1 tablespoon chopped raw pine nuts 1 tablespoon finely minced red onion ½ tablespoon minced fresh parsley 1 teaspoon minced [...]

By |2015-04-11T02:49:54-07:00February 5th, 2014|Recipes|1 Comment

Hijiki-Yam Medley (Raw)

    by Nomi Shannon INGREDIENTS · 1 cup hijiki (Japanese seaweed, needs to be soaked see instructions below) · 2 cups grated yam or sweet potato · 4 Tablespoons sunflower or pumpkin seeds or soaked seeds (optional) · 1 Tablespoon sesame oil · 2 teaspoons grated ginger · 2 teaspoons tamari · pinch of [...]

By |2015-04-11T02:55:28-07:00January 28th, 2014|Recipes|0 Comments

Chef Love’s Green Warrior Soup

Eating "Green" doesn't get much easier than this!   This easy to prepare raw vegan soup is a wonderful daily staple. The generous measurement of spinach makes it nutrition dense, the avocados provide sustained energy and satisfying healthy fats, and the cucumber, lemon and greens all are super alkalizing for the body. Total preparation time [...]

By |2015-04-11T02:56:30-07:00January 22nd, 2014|Recipes|0 Comments

Creamy Coconut Curry by Chef Chaya-Ryvka

Chaya’s Creamy Coconut Curry is a versatile sauce that can be used in a variety of ways. Try it  as a dressing marinated with  raw cubed veggies for a delicious raw creamy curry, as a dip for crudite, spread in a raw wrap or Romaine leaf piled high with your favorite veggies for an exciting [...]

By |2015-04-11T02:58:36-07:00January 15th, 2014|Recipes|1 Comment
add_filter( 'gform_secure_file_download_location', '__return_false' );