Hello again.  As I promised in my last post, I’ve got a versatile raw food recipe to tell you about...and show you, too.  You can visit my Youtube channel to watch a demonstration of how to prepare my simple Raw Ranch Dressing.

What makes this raw ranch dressing such a dream-come-true is that it’s got a creamy texture, but does not use dairy products, and that means no unhealthy cholesterol and no lactose that can cause digestive problems for some folks.  There’s no oil either.  It gets its velvety texture and rich creamy consistency from soaked cashews.

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I am a year-round soup fan.  I enjoy hearty soups like my Curried Cream of Carrot Soup, with warm flavors that take the chill off a winter’s night.  But I also love the flavors of lighter, spring and summer soups that are cool and refreshing like the soup I want to tell you about today: my Garden Vegetable Soup.

It’s a raw food soup I think you’ll love.

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Hello, Sushi Lovers!  And if you’re not a Sushi Lover, I hope this message will change your mind.  Last time, I focused on what goes inside a raw food California Roll.  Today, and in Part II of the online video devoted to this tasty dish, I want to show you how to deal with what’s on the outside: nori.

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Greetings.  Are April showers putting a damper on your outdoor activities?  If so, I’ve got a great rainy day activity that will keep you entertained while you learn a valuable raw food cooking technique.  How about tuning into my online video demonstration and letting me show you how to make elegant California Rolls the raw food way...without fish!

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