I just learned that the March 8-12 was National School Breakfast Week.  So in belated recognition of this important health initiative and in celebration of the most important meal of the day, this month’s blogs are going to be devoted to breakfast...raw food-style.

Have you had a chance to watch my video Raw Food Breakfast – Raw Granola with Almond Milk?  In it, I demonstrate how to make a recipe that will give your teeth something to do along with your taste buds when you wake up in the morning. 

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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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Another important aspect of raw food is that many fruits and vegetables are filled with simple, pure water...and that’s something your body may not be getting enough of during the winter months.

Foods that have a lot of water in them are also great for those of us who are ‘big eaters.’
I frequently enjoy eating light, but there are times when I’m really hungry and a small portion won’t be enough to satisfy my appetite.  That’s when I turn to water-rich foods.  They let me eat bigger portions, without eating lots of extra calories.

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