So I do have to start by saying sorry for the lack of updates! I’ve been so busy , I just didn’t have ti time to update my blog!. But if you take the time and go visit my youtube page, or simply just click on a image below and it will take you to your destination :D. Here are a couple of images to tantalize your taste buds. so click away and enjoy!!!!
Sometimes it takes several tries to come up with the recipe you can say you are proud of. Not these babies, I hit the nail on the head first shot! I can say they are simply delicious and something to brag about!
These beauties will deliciously last for a week or two, though they won’t last that long that I will tell you for sure. They’re a real show stopper when you have people over and you tell them you didn’t cook them, especially when you have your guest dunk them into some yummy creamy cold raw almond milk.
So here is the link to one of the best RAW vegan biscotti you will ever set your chops on RAW VEGAN CHOCOLATE BISCOTTI Enjoy!!
With the holidays just around the corner, these are the perfect finger foods. Coming from an Italian family, these delicious arancini (rice balls) are always on the holiday table.
You can make them as big as you want, or make them smaller so you can serve them as tiny hor d’oeuvres if you have friends coming over. You can stuff them with vegan cheeze, or anything your heart desires. Always a nice surprise when you bite into one.
But these don’t have to be just for the holidays, you can enjoy them whenever you want. Great for snack foods and kids’ lunches. Have some leftover rice in the refrigerator and you have no idea what to make?? You can easily make some delicious arancinis.
So here is the link to my recipe for my arancini
If you want the recipe for my grated cheeze this is the link
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!!