I am delighted to share the following raw vegan video recipe with you. Kristina has out-done herself again in creating her own fully raw version of a very popular Latin American dish: ceviche. Continue reading “Raw Vegan Coconut Ceviche Recipe”
On the left: Natalia’s cucumber salad… cucumbers cut in cubes, with olive oil and pepper.
Main: Stuffed bell peppers. To make the stuffing, mix shredded romaine leaves, zucchini, a tiny bit of alfalfa sprouts, chopped peanuts, olive oil, cumin and curry powder.
On the side: carrots in olive oil with paprika.
This recipe from Natalia Star of Oceanica Wellness.
This fantastic recipe comes from Natalia Star of Oceanica Wellness. Natalia has created a masterpiece that is nearly too pretty to eat.
Ingredients: Carrots, alfalfa sprouts, broccoli, sun dried tomatoes, extra virgin olive oil, fresh lemon juice, paprika, kale.
Preparation instructions: shred two large carrots and a small head of broccoli. In a large bowl, mix the aforementioned shreddings with some alfalfa sprouts, sun-dried tomatoes, extra virgin olive oil, freshly squeezed lemon juice, and paprika. Press the mixture into the shape that you like, and top with more sun-dried tomatoes. Surround it with small bouquets of kale. Enjoy!
Here is another fabulous recipe from FullyRaw Kristina Carrillo-Bucaram. She calls it her FullyRaw Holiday salad but I promise that it tastes just as delightful at any time of the year. You may be able to make this recipe exactly as shown, but you should also feel free substitute any raw fruit or vegetable that you can find locally.
Here is the amazing video:
Here is a list of the ingredients that Kristina used to prepare her FullyRaw Holiday Salad:
- 2 large cauliflower
- A few radishes
- 2-3 zucchinis
- 2-3 small cucumbers
- 1/2 red onion
- 1-2 avocados
- 1 garlic clove
- 1 head of celery
- 1 jicama
- 1/4 cup of pine nuts
- Green onions
- 3 rainbow bell peppers
- Chopped chives
- Cherry tomatoes
- Fresh dill