Jenny's Raw Recipe Blog

I'm excited to share my latest easy raw recipes, tips, and techniques with you in this raw recipe blog. Whether you're new to raw foods, interested in easy raw meals, or need a popular question answered, I want to help you learn the secrets of delicious, easy raw food preparation. Drop me a comment, and we can start a conversation. Never miss a post by signing up for my blog either by email or by RSS feed.

When you need to slice or shred a large quantity of veggies, nothing beats a food processor. At first, a food processor can be a little intimidating. But once you just get started with one, you'll find that it actually makes preparing veggies much simpler.

Using a food processor is much faster than slicing by hand, it’s safer, and it takes all the effort out of grating and shredding.  You can see this amazing appliance in a new raw video I’ve created.

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A Slice of Life with Mandolines

Posted on February 02 2014 | (0) Comments
Category:Raw Ingredients and Equipment

Have you ever wanted to create beautiful platters of paper-thin vegetables and fruit like you see in the world’s greatest restaurants?  You can do it, with the help of a mandoline.  

I’ll show you how to create “food art” in my new video that reveals culinary artists’ essential “tool of the trade”:  the mandoline.

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Raw Food How-To: Sprouting

Posted on January 04 2014 | (1) Comments
Category:Raw Ingredients and Equipment

Sprouts may be small in size, but they deliver tons of taste, texture, and nutrition.  They’re also incredibly versatile. I use sprouts in salads and wraps all the time.

In my new video, I show you how to turn a Mason jar into a sprout farm and give you tips for harvesting your crop in a matter of days.

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Undersea Adventures with Raw Food

Posted on January 04 2014 | (0) Comments
Category:Easy Raw Meals

Sea vegetables are often used as sushi wrappers, but they're good for so much more.  In my new video, I demonstrate how to do a little raw fusion cuisine, combining the popular Asian sea vegetable arame with American ingredients to create a healthful side salad that can be transformed into a main course.

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I’ve been a pudding fan for as long as I can remember, seduced by the creamy texture and sweet taste.  I didn’t want to give up this childhood favorite when I stopped eating animal products, and I didn’t have to! 

I discovered that unexpected raw ingredients can be used to create a dairy-free carob pudding that’s as smooth, velvety, and chocolate-y as any kid (or adult) could want, and a chia-blueberry pudding you can enjoy for breakfast.

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