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This energizing root vegetable slaw recipe comes from Raw & Simple: Eat Well and Live Radiantly by Los Angeles actress, model, musician and cook Judita Wignall. We ran her “winterland salad” recipe yesterday; both are great examples of how to do raw right for winter. More
Need some winter raw recipes and inspiration? Check out Raw & Simple: Eat Well and Live Radiantly, a new cookbook by Los Angeles actress, model and musician Judita Wignall. More
Meatless Monday is a great opportunity to monitor your meat intake (for health and environmental reasons), and it’s also a good chance to hit “reset” after weekend debauchery. With warmer weather and amazing produce in season, it’s an especially good time to up your intake of raw fruit and vegetables. And even if you don’t subscribe to a raw foods diet, getting some uncooked roughage in your system is always a good thing. More
Halvah is one of my favorite treats, but the traditional Middle Eastern sesame candy is usually packed with sugar (not my favorite ingredient). This quick and easy raw carob halvah recipe from Stephanie Tourles’s Raw Energy, though, not only cuts out all the bad stuff, it serves as a good source of Vitamins B and E, calcium, magnesium, iron, potassium, protein, natural sugars, healthful fat and fiber. The candies—which are not too sweet, slightly dry and chewy—can be individually wrapped in plastic wrap or waxed paper, and packed in your purse, gym bag, briefcase or backpack— just don’t let them get too warm and soft. Or you can freeze your halvah pieces and you pop them directly from the freezer like hard candy for a cool summer pick-me-up. More
Raw, vegan apple pie—a nice way to update an American classic, no? I used this raw apple pie recipe (with slight adaptations) for a pie bake-off fundraiser last year and was surprised at how easy—and good—it turned out to be (and in a world of root beer and bacon and all sorts of other fancy pies—this was North Brooklyn, after all—my humble raw apple pie held its own). Besides, why suffer the tyranny of a stove in this heat? By keeping things raw, the only baking equipment you need is a food processor! More
A gorgeous new spinach and mushroom tart recipe from raw chef, Doug McNish. Featuring a flax flour tart and cashew, garlic and mushroom spinach filling. More
Pecans may conjure images of sugary, Thanksgiving pies, but they’re also a high-protein nut that research indicates could have the ability to fight prostate cancer in men. They’re also antioxidant rich and, for all those low-carb fiends out there: Just one serving (seven to eight nuts) contains the same amount of protein found in a one-ounce serving of meat. In this “paté” recipe, they’re combined with cilantro, which helps the body detox and chelate heavy metals from the blood. Happy spring cleaning! More
Raw cacao is the number one antioxidant on the face of the planet and the hemp provides you with complete protein and a great source of omega fatty acids. This dessert is great as a mousse or chilled to form bars. More
We love to hear from readers who try our recipes, and we’re especially excited when you create your own dishes inspired by the ones on our site. One of our readers, who happens to blog about switching to a vegan lifestyle at BlogHer, created her own recipe for sprouted, raw hummus inspired by chef Doug McNish’s recent Super Bowl chili recipe. More
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Douglas McNish, head chef of Toronto’s Raw Aura organic and raw restaurant is back to share one of his raw, vegan recipes. Watch for more of his recipes, published twice a month here at Blisstree.com.
This soup is amazing this time of year, when most of us are lacking in healthy fats and trace minerals. Plus, the dulse provides your thyroid gland the help it needs to detox the body from holiday over indulging. More
This week, I’m on one of Organic Avenue‘s raw detoxing food cleanses, so my oven is officially on sabbatical. Every day, I have a full menu of juices and raw foods that are pre-made and ready to go, so I literally haven’t had to do a dish for the past five days. I’m starting to miss cooking and baking, but thankfully, I’m not missing my sweets. On this cleanse, I get one raw dessert per day, and I’ve been blown away by how good they are. Surprisingly, a lot of the ingredients are good for me, too.
Since I know I’m not the only one detoxing this time of year (and no everyone is lucky enough to live near a place that will make their juices and foods for them), I decided to hunt around for more raw dessert recipes that you can “bake” even while cleansing. More
Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, returns with a new original recipe for Blisstree readers (“sour cream” and onion kale chips, just in time for football season). Doug says:
This is a great way to incorporate kale into your diet. It’s high in calcium, iron, folate, and is amazing for the skin.
Guess who’s back? Doug McNish, head chef of Toronto’s Raw Aura organic and raw restaurant, with a new recipe for Blisstree readers. Doug says:
This one is a great raw bread recipe, but it requires a dehydrator. It’s a really nice soft bread, and can be used with any of the sauce recipes I’ve given you in the past.
For a healthy, good-tasting bread, we’re willing to pull out the dehydrator, soak our sunflower seeds, and stock up on flax. Let us know if you try the recipe, below. More
Douglas McNish is back from summer vacation! Our friend Doug, head chef at Toronto’s Raw Aura organic and raw food restaurant, made his Blisstree debut sharing his original recipe for carrot and parsnip ‘fettuccine’. Then it was peppercorn-crusted tempeh steaks, massaged kale salad, quinoa pomegranate pilaf, quinoa and lentil burgers, a killer raw pizza crust recipe, plus a wicked marinara sauce and vegan cheese topping for your pie, cauliflower tabouli, and pumpkin seed refried beans for your dipping pleasure, an original summer Caesar salad, and avocado “fries” and ketchup. Last time it was his no-bake blueberry peach cobbler. Doug also teaches food workshops and gives cooking demos. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, so he’s kindly offered to come to us. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Now dig into his 13th course for Blisstree. More
