5 reasons to go raw, and 5 not to

i have worked at two juice bars here in LA and think i’ve gotten a pretty good taste of the raw food experience.  i’ve sampled and prepared many raw creations, learned about the health benefits and most importantly, met a lot of people that have plenty of experience with raw food. personally, a completely raw diet isn’t for me, but i do enjoy raw food as a good portion of what i eat.  i prefer having the option to eat delicious... Read More

chocolate pluot cupcakes

i’ve been baking vegan treats for at least 2 or 3 years now and i can safely say that i’ve got the cookie down.  there are so many cookie recipes already that leave out eggs or substitute oil for butter, that a vegan cookie recipe is easy to come by and hard to screw up. but for some reason, all this time, the cupcake has successfully eluded me.  i envied so many other bloggers who seemed to flawlessly pull off those soft-looking treats,... Read More

redesign

as you may haven noticed we did a redesign to the site. we hope you all like it – it was done in an effort to bring clarity and focus to the recipes themselves. we hope that this comes across and that the site is easier to use than ever! if you have any feedback, suggestions, or feature requests please let us know in the comments – we’re always trying to improve your experience looking at the recipes. lastly, a big thanks to the... Read More

maple glazed shallot rolls

i’ve been getting really into baking my own bread lately. why buy loaves for sandwiches or buns for burgers at the grocery store when i can just bake them fresh myself!? in the past few weeks this recipe has become a fast favorite of mine – it is a completely whole wheat roll that is soft, has a nice toasty crust and is filled with sweet shallots, accented with hints of pepper, cinnamon and cumin. the secret is slow rising the bread,... Read More

a raw oat breakfast for two

i’ve been working at my local juice bar for a few months now where we make all the milk for our smoothies fresh daily.  we make coconut milk by blending the meat and the water – we make almond, oat and buckwheat milks by simply soaking, blending and straining the grains or nuts. the pulp that’s left over after straining is a shame to throw away as it’s just as nutritious as the milk but is loaded with all the fiber. as such,... Read More

spaghetti squash with broccoli and leek

sometimes you want a nice pasta dish without having that heavy, starchy fullness it can leave you with.  that’s where spaghetti squash comes in.  it takes a little longer to cook than regular pasta, but it tastes and feels a lot lighter, can be prepared any way pasta is, and is a gluten-free, low-carb, low-calorie alternative. i got this particular squash at the organic vegetable stand i work at, so i saw fit to toss in other veggies from... Read More

lemon lavender cookies

when i first had the idea for this recipe i wanted to call it a lavenderdoodle.  i was inspired by the simplicity of snickerdoodles – basically a sugar cookie rolled in cinnamon sugar – so i wanted to make a version with lavender instead. but the final result ended up much more subtle, not resembling a snickerdoodle at all.  they are a simple sugar cookie with hints of lemon and lavender.  it is great as a tea cookie. Read More  Read More