If you can make a product and it harms no one in the process of making this product, why wouldn’t you right?? I found after 8 years of being vegan and always pushing that envelope to make and create the best tasting foods, that you can eat and enjoy almost any dish if not ALL dishes. And this is all by not hurting anyone or anything in the process. It feels good to rest my head on that pillow at night knowing my hands and conscience is clean.
So today I have a recipe of mine I like to share with you. So here is the link ….And it is a wonderful creamy delicious mayo. even better than vegenaise!! Not only is it simple to make but the cost is minimal, compared to the prices out there for vegan products. Enjoy and let me know what you think of it 🙂
Can I say delicious!!! Wasn’t sure what I wanted to make myself for dinner tonight, so I just started to cut up some yellow peppers and see where it would lead me. Figuring that yellow pepper would be one of my ingredients, it just started to flow and before I knew it, It was just coming along!
Not only is she beautiful to look at, but also so very delicious :). This dish is light and fresh, yet the heat of the pepper and ginger kept this dish dancing on the tip of my tongue!.
So here are the ingredient’s I used to create the dragon lady. Serves four, or one raw vegan like myself, and I am sure I could have doubled it up for me 🙂 Enjoy!!
1 yellow pepper julienned
1 pear sliced
1 apple sliced
1 zucchini julienned
1 green onion chopped
A 2 inch piece of ginger peeled and julienned
2 handful young baby spinach
1/2 large Cayenne Pepper
1 teaspoon toasted sesame seeds
The peddles of one marigold flower ( optional )
Nasturtiums flowers ( also optional )
a sprinkle of rock black salt ( optional )
the juice of 1/2 of lime
the juice of 1 orange
a drizzle of sesame oil
1 teaspoon of maple syrup
What wonderful fall flavors! A nice plate of yumminess will jump start anyone’s morning! Gluten free can scare many away from even trying it. I personally have had gluten free pancakes that can choke a horse!! These moist and fluffy pancakes will be sure to satisfy anyone’s taste buds! Truly delicious and nutritious 😉
makes a small batch of 4 pancakes, you will need:
1 cup buckwheat flour
1/4 cup almond flour
1 tablespoon tapioca starch
1/2 teaspoon vanilla
1 1/4 cups water
1 1/2 tbsp coconut oil
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 small to med. apple grated
1 teaspoon apple cider vinegar
Protection Against Varicose Veins and Cardiovascular Disease
Anti-Inflammatory and Anti-Arthritis Properties
Buckwheat – A Superfood for Allergy Sufferers
Benefits for the Skin and Hair
Eating Buckwheat May Improve Gut Health
Buckwheat Fights PCOS and Insulin Resistance
Wanted to share a recipe of mine where you mix tofu and cashew and get a really nice creamy texture to the mayonnaise. It’s really simple to make and not expensive. As far back as I can remember mayo had that eggy taste, so After discovering black Indian salt, also called Kala Namak it was a sure given, to be one of the ingredient for this recipe.
If you can’t find it at your local Asian stores ( Indian stores ) you can get it online Black Indian salt
So enjoy and leave a comment and let me know how you like this recipe!
I was so surprised how harmonious the flavors of this salad came together. Here I put together a fresh organic salad for you. A beautiful Asian Italian fusion ~ apple, ginger, red pepper and sunflower sprout salad dressed with lime juice, maple and a drop of sesame oil. It sits on a bed of arugula dressed with balsamic vinegar and olive oil. Finally, it is topped with a drizzle of truffle oil and a sprinkle of black salt. Enjoy!!
If you have been out shopping for some vegan deli meats you will notice how expensive they really are. When you’re making lunches for a family it can really take a bite out of your pocket. They range from $5.00 and up depending on the brand, so I have here a recipe that will cost you pennies to make. . .I really mean pennies! This is a small batch but you can double up and have enough for the week. You can even freeze some so you have it ready-made. Sometimes I cut slices I need and wrap it up already sliced, it sure makes life easier.
This is a new recipe for me that I created, always playing around with ingredients I find or have at home. For one of the ingredients I took some dried shiitake mushrooms I have and milled it into a powder; this adds a nice earthy flavor to the deli meat. If you can’t find the dry shiitake, you can mill any dry mushroom you can find at your local store. If you can’t find it there, try an asian grocery store. . .you will find them there for sure!
I try not to overpower the deli meat with too many strong flavors, so I can also highlight the added veggies that go into the sandwich so everything can harmonize together. With that said, here is the link to one of my deli meats. Enjoy!
The ultimate food porn! I can tell you for sure, this pie has always been a big hit in our family, but the best part about it s it’s healthy! You can actually enjoy a nice big piece and not feel so guilty. So here is the link to this wonderful pie recipe, enjoy!
Look at what we found! Took me awhile to finally find it but I did 😀 I am so excited!!! Here is some info you might just want to know :).
The leaves are used as a wild spinach substitute, but it has way more nutrients!!! I will list the value under this post!! You can throw some in salads, make a stir fry, or put some in soups, casseroles. Lambsquarters is also known as the Prince of greens!!
Nutrition (per half cup)
Protein 19.6 grams
Fat 4.2 grams
Carbs 57.7 grams
Fiber 27.1 grams
Calcium 1036 mg
Potassium 1687 mg
Niacin 3800 ug
Iron 64 mg
Protein 3.5 g
Carbs 5.5 g
Calcium 324 mg
Potassium 684 mg
Beta Carotene 3800 ug
Niacin 1000 ug
Iron 1.5 mg
You can also use all parts as a poultice for swelling, rheumatism and arthritis
You can chew raw for toothaches
Capsules filled with Lambsquarter dried powder, make a potent vitamin
FUN FACTS TO KNOW AND TELL
Lambsquarter is the second highest in nutrition of all wild foods. Amaranth will take place for #1
The gritty feel is pollen…rinse well
Lambsquarter can absorb nitrate from contaminated soil so be careful where you harvest this plant
and watch out it has a poisonous look-a-like (Nettleleaf goosefoot) but it’s rank odor reveals its identity.
Lambsquarter is a relative of the spinach. Avoid too much raw consumption of plants this plant it has a heavy oxalic acid content. So best if you Cook it for it will destroy some of the oxalic acid. So if you are using some for salad and smoothies use lemon juice to neutralize the oxalic acid and this will help prevent kidney stones.
So enjoy guys keep an eye out for some delicious lambsquarters!
Recently, I was asked why I post and record videos of NON RAW vegan dishes on my RAW food channel. . .
I know of so many people who just don’t want to be RAW and would love to try and make some of my Italian traditional foods, or just some new recipes. There are some people just trying hard to transition to a plant based diet or vegan diet, and have no idea what to eat or do, and are not ready whatsoever to even try a raw diet. So, by sharing some of my recipes I create and make for my NON RAW family, I might just be helping others make that transition just that much easier for them. So yes, my YouTube channel does say Connie’s RAWsome kitchen, and I promise you there will be many RAW dishes that I will share with you all, but I am also so very happy to help others who just want to take that step forward to a more compassionate lifestyle and make a difference, so why not help them right??
So for now I will keep the name Connie’s RAWsome kitchen until I decide what is the best name for my channel or what I will post on it. But for now I hope you all enjoy this new endeavor I have embarked on, and hope you all enjoy my recipes that I am sharing with you, let it be RAW or NOT.
Seitan can be added to many dishes in virtually every cuisine, from Italian, Greek, all the way to Vietnamese. The real one reason why seitan is so popular is because of it’s texture, especially when compared to other alternatives vegan proteins, such as tofu or tempeh, which don’t really have that “meaty” texture.
Nutritionally, seitan is a powerhouse. In both quantity and quality, the protein in seitan is similar to that in beef. Sirloin steak and seitan both supply approximately 16 grams of protein per 100-gram (3.5 once) serving, or about 25 percent of the U.S. Reference Daily Intake. This is twice as much as an equal amount of tofu and 40% more than is supplied by two medium eggs. And while the 3.5-ounce sirloin comes with 11.5 grams of saturated fat, 58 milligrams of cholesterol, and nearly 300 calories, seitan contains no saturated fat or cholesterol, and only 120 calories per 3.5-ounce serving.
So to day I will show you how to prepare and to make some fun foods for the family. Spicy and crunchy, yet so tender inside . When making these tiny chiKON drumsticks for children remove the heat ( chili powder ) from this recipe!! This is not only delicious, but also a fun finger food, that children will love. So here is the Link to the drumstick recipe enjoy!!