Blended

The Sweet Tart smoothie from LRF is so good. Better than the candy. I would like one right now.

Minty

I made these Thin-Mint cookies also from Living Raw food last night. They taste good. The inside is very cocoaey. I used cocoa. Cacao powder probably would have tasted better but it called for 2 cups for half a batch!$!$ I did use cacao in the chocolate oil (which is great). These kind of fell apart when I was cutting them which is fine. The Mint Ice Cream sundae in the book calls for broken up pieces of them so I may make that one day. In the meantime these will be in my freezer as a healthy option for when I`m craving chocolate.

Appetizer

This is the Hazelnut Crostini with Caper Bearnaise and Choucroute from Living Raw Food. Instead of a pomegranate reduction I used the balsamic option. It was delicious!

Speaking of buckwheat

I eat this for breakfast many mornings.

It's dehydrated buckwheat with blueberries, goji berries and almond milk. Wow I used a lot of blueberries that day.
Hi Andrea!

Snack

As you can see I am no photographer. These are Buckwheat Treats from Living Raw Food I made last year. I had actually never used buckwheat before. I love the crunchy airiness when soaked and dehydrated and it has such a toasty, comforting taste. These bars were great and I often took them to work for breakfast. The agave/young coconut sauce that binds the buckwheat is delicious! It would taste really good on ice-cream.

I got an Excalibur dehydrator for my 32nd birthday!

I have been passionate about preparing raw food since I discovered Raw Food Real World by Sarma Melngailis and Matthew Kenney about a year ago. I just loved the cool, gourmet feel of the book and was inspired by the beautiful and fresh dishes. It was all very exciting; new techniques, tools and nutritious ingredients I'd never heard of!
I have since discovered many other raw food books. The one I've been using the most is Sarma Melngailis' newest - Living Raw Food. I pre-ordered it from Amazon and read it in one night from cover to cover. No seriously, I read every ingredient in every recipe. I just couldn't put it down!
I plan to make every recipe in my books. It is so fun sourcing the ingredients, soaking, dehydrating, prepping and being so proud of the results after all that work. This blog is about sharing those results. I thought that might be a good idea because I love looking at food blogs (especially raw) and seeing how people's recipes turn out.
Up until 2 weeks ago I didn't have a dehydrator and I still don't have a high speed blender, so I just try my best with the tools at my disposal. Last week I made the Milk-Chocolate Mousse Layer Cake from Living Raw Food and it is AMAZING. It truly tastes like it's made with cream and sugar. That's a good thing right? It is the best raw food dessert I have tasted to date. Actually, perhaps the best dessert period. I made the chocolate syrup to go on top, but it didn't turn out well so I left it off. Maybe I made a mistake, I'll have to try it again. The milk chocolate mousse is beautiful. I was worried about how it would turn out since I used my food processer in lieu of a HS blender, but it was creamy as can be.