*Really Spicey, really good, real jerk.
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Outside AVA The Shadow Lounge, Pittsburgh Pennsylvania
An evolving collection of raw food recipes tried, adapted, and loved by not-a-raw food chef. Making everyday raw one dish at a time.
Peanutpea
Outside AVA The Shadow Lounge, Pittsburgh Pennsylvania
Do What You Can
The best lifestyle advice that I follow is do what you can when you can. I am not rich, I am not a chef. I cannot afford to order raw food products shipped to my door, I buy organic when I can afford it, I rely on my local supermarket, local farmers markets, and Whole Foods or Trader Joe's grocer. I do not own fancy equipment. I got started with a cheap ($5 yard sale) food processor with only an S blade, a cheap ($40 Target) 5 tray convection dehydrator with no fan (this means if I want to dry very dense moist items it will take days not hours), and a manual vegetable julienne tool with only one size option (not a mandolin, which I dream about). The recipes I post I use regularly. Few require days or hours of prep, I like to make food when I am hungry. I try to have condiments and homemade ingredients stored on hand to whip up more complicated meals. I like to reserve Sunday to make a week's worth of dehydrator recipes and marinaded veggies (like bread, nut patties, granola base, marinated onions, etc). The raw recipes I make everyday are based on recipes I have grown to love as a cooked food vegan and developing as a raw food vegan.
*My cheap dehydrator has melted. Yes literally, I guess you get what you paid for.
*My cheap dehydrator has melted. Yes literally, I guess you get what you paid for.
Blog Archive
Raw Culture Online Community
The Reccomended Reading Rainbow
- Body Ecology, Donna Gates
- Madhur Jaffrey's World Vegetarian- I use to live off the recipes in this book, most are cooked but the salads are still simple, exceptional, and a good base for live food dishes
- Rainbow Green Live-Food Cuisine, Gabriel Cousens M.D
- The Master Cleanse, Stanley Burroughs
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