High level incredible recipe from The Raw Chef

Chocolate raspberry cake with Ginger chocolate mousse by Raw Chef Russel James. Yep wow.

Beautiful looking recipe

Spiced Peach Cobbler by High Raw Chef Shana Dean
Looks so good! Peachs are nearly in season! Soon!

Making raw dolma's

Inspired by Chad Sarno's recipe for raw dolma's on the SAF restaurant recipe App (which is free and one of the best raw food app's easily by a mile that I have found).
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'rice'
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grated parsnips
lemon juice
olive oil
fresh dill
a few raisins finely chopped
ground mountain pepper leaf
some amount of whole pine nuts
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roll rice in a brined grape leaf. I bought a jar of leaves in brine and just rinsed them a little to take off the salty edge. In the Saf recipe there are instructions for preparing your own grape leaves.
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'tzatzki
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handful of really raw cashews with testa soaked for a little while
olive oil and lemon juice
water
tiny amount of nutritional yeast
pink salt
white part of a few spring onions
all blended into some kind of cream
add to a bowl of finely chopped cucumber and green part of spring onions

Conscious Eating classses in Arizona

Conscious Live Food Preparation is an art form of remaining present in our hearts while preparing living vegan organic food. The focus of our 7-day experiential live food preparation is to guide you on a journey of creating beautiful live foods filled with love and healing.

Two weeks course at Tree of Life in Arizona
for more see here

Ani Phyo recipe: raw chili with taco 'meat'

This looks amazing See recipe here

Nasturtium: Vegan Supper Club in NY

I've blogged about Scott Winegard and his awesome Celebration of Vegetables before, but this morning I was reading this article on the Underground Dining NY blog and got all re-inspired-and-excited about Scott's Supper Club Nasturtium.
1. I would super like to go to New York and partake in the eating
2. I would super love to go and meet and cook with many of the other amazing living foods and gourmet vegetable chefs that seem to exist far away on other continents.
3. I would love to start my own supper club and hold events like Nasturtium. A quarterly seasonal celebration of life and vegetables. I love planning menus and responding to ingredients. I also love the printed menu and asthetic of the whole production.
4. I think I will make my own supper club. It seems that there is a lot of support for it in New York, but travel is not so feasible and so we shall just continue to keep on making here cool.
5. How formal should this kind of thing be? In a house? In a restaurant? In another kind of venue? In a gallery? As an interactive performance art piece? Everything being carefully curated? What kind of space could I use? Handy if it had a kitchen...

Wow awesome, food frugality

Crazily creative, wonderfully delicious looking, frugally produced super healthy raw food blog. Yes, sounds super to me! Eating raw on $10 a day (or less)

Recipe: A raw macro bowl and knock off dragon sauce by GreenChef Callie

Beautiful food photos

Raw Judita