Author Archives: Erica Harrold

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Categories:Uncategorized

Spring Kale Coleslaw

Serves 3 - 4 Kale juice is higher in calcium that cow’s milk and higher in protein than animal flesh! Last year, Living Light organic gardening students planted kale in the Living Light garden and it is still producing, along with leeks and cabbage! Here is a great salad using all three of these easy-to-grow,

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Categories:Uncategorized

RECIPE: Living Light Vietnamese Phở

Vietnamese Phở with Asian Vegetables Serves 4-6 Phở Broth Ingredients: 8 cups organic vegetable broth 1/2 yellow onion, quartered 1/2 shallot 3 Cremini mushrooms 3 Shiitake mushrooms 4 cloves garlic 3/4" piece of ginger 1 cinnamon stick 1 whole star anise 1/4 teaspoon whole cloves 1/8 teaspoon fennel seeds 1/4 teaspoon black pepper 1/2 teaspoon

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Categories:Personal Strength, Raw Food Tips, Uncategorized

Acid-Base Balance (part 2): Kidneys, Muscles and Bones

Last month, we reviewed research related to acid-base balance and diet. To summarize: meats, dairy products, and grains are acid-forming, meaning that after these foods are digested and metabolized, they influence body fluids to be acidic. This is due to the particular mix of amino acids and minerals such as sulphur and phosphate. In contrast, vegetables and

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Categories:Food, Food Love, Raw Chocolate Mousse, raw vegan holiday treats, Uncategorized

Chocolate Mousse with Raspberry Coulis

Chocolate Mousse with Raspberry Coulis Yield: 6 servings This is sure to tickle your Valentine's fancy! Mousse 2 avocados, peeled and seeded 5 tablespoons cocoa powder 1/2 cup evaporated cane juice 1 tablespoon vanilla extract pinch of Himalayan crystal salt pinch cinnamon 1 pint of raspberries   For the filling: Place the avocados, cocoa powder,

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Categories:Cherie Soria Recipes, Essentials of Raw Culinary Arts, Food, Living Foods, raw food blog, Raw Food Recipes, Raw Food Tips, raw vegan recipes

RECIPE: Detox Juices for 2018

Green Giant Juice Yield:  3 cups 1 bunch kale, including stems ½ head romaine lettuce 1 cucumber, quartered lengthwise 1 apple 4 stalks celery 1 lemon, peeled 1. Juice all the ingredients. Serve immediately.  V-5 Juice  Yield: 3 cups 6 carrots or 2 apples 1 bunch kale, spinach, or parsley 1 cucumber, peeled and cut in

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