Wheat Berry Salad w/Bacon
Kale juice is higher in calcium than cow’s milk and higher in protein than animal flesh. This is another one of my favorite Living Light recipes!
I spent three weeks at Living Light Culinary Institute this past summer studying the science of raw food nutrition. This easy Asian side dish was my absolute favorite. Bok Choy is a great source of calcium and folic acid. Paired with the woodsy flavor of shiitake mushrooms (a great source of vitamin D, when cultured […]
Chiffonade is a technique in which herbs such as basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. You’ll use this technique to prepare the basil for this recipe. Yum!
I can always count on my good friend and fellow health counselor, Elise to prepare the tastiest dishes on the planet. You can easily turn this into a raw salad by substituting sprouted chickpeas.
Chinese cabbage and sesame seeds are rich in calcium! This recipe is simple to prepare and very satisfying.
Jicama is a wonderfully sweet and crunchy root vegetable with tan skin and white flesh. It’s available at most supermarkets.