Fruitful Flavors
This summer salad filled with berries and veggies will cool you off and fill you up. It’s not only beautiful it’s great for you! Contributed by Susan Powers from her book Rawmazing: Over 130 Simple Raw Recipes for Radiant Health (Skyhorse Publishing, 2012). Read More→
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Chocolate is most compatible with pears as a winter treat. Enjoy these chocolate-drizzled poached pears as a light dessert. Print This Post
Green smoothies are all the rage, and are that much better with the addition of chia seeds. They are a great way to get a bold dose of veggies, fiber, and nutrients in a healthy, convenient, low‐calorie way. Recipe and photo from Chia: The Complete Guide to the Ultimate Superfood by Wayne Coates, PhD. Read More→
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The perfect thing to make after you’ve gone apple-picking or to celebrate the first crop of apples at local farmers’ markets. Kids of all ages will love this. Please, use organic apples! Read More→
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With the dearth of fruits in winter, bananas are a good standby. Known for their high potassium content, bananas are also a good source of vitamins and minerals. The optional coconut yogurt makes a thicker, richer-tasting smoothie. Read More→
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The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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This date-based, no-sugar-added caramel sauce does double duty by sweetening both the apple filling and the crumbly topping. Use a crisper variety of apple, such as Pink Lady, Jazz, or Honeycrisp, for best results. Serve with vegan vanilla ice cream for a nice warm/cold contrast. This recipe is from Practically Raw, copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press. Read More→
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Inspired by the traditional country French dessert, this version uses applesauce in the batter and chopped sautéed apples in the base. The result is a moist and delicious dessert that is part pie and part cake. You can substitute another fruit for the apples if you wish, including pears or peaches. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons. Read More→
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