Raw
Ginger Ice Cream
This is by far the best “raw” ice cream I’ve ever tasted! This ice cream will last in the freezer for up to two months. (ha ha)
read moreChocolate Chia Seed Pudding
Chia seeds are an excellent source of omega-3 fatty acids, antioxidants and fiber. The small, generally grayish seeds contain all the essential amino acids. Chia seeds are very similar to flax in composition but are easier to digest and absorb.
read more10-minute Fig and Fresh Apple Cobbler
This is a great no-bake dessert treat that can be prepared in a matter of minutes. And you can also enjoy it for breakfast!
read moreIndian Breakfast Scramble
Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution of a vegetarian diet. Albert Einstein
read moreBuckwheat Granola
This crunchy breakfast cereal provides a nice complement of vitamins and minerals and almost 9 grams of fiber per serving—so much healthier than the processed cereals we purchase in the grocery store.
read moreCinnamon Oatmeal
Oats are one of those comfort foods that remind us of childhood. This porridge goes a step beyond the old-fashioned rolled oats with brown sugar and cream that Grandma used to make. Instead of cooked rolled oats, soaked oat groats are used. Cinnamon Oatmeal is excellent served alone or with warmed Almond Milk and apricots or bananas.
read moreKale Cole Slaw
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!
read moreBaby Bok Choy with Shitake Mushrooms
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 outdoors, niacin, and riboflavin, plus minerals such as copper, potassium, and selenium), this is a nutrient-packed, delicious dish!
read moreSunflower Pate
At a very young age Minh learned which plants were edible and which were not. She spent her youth helping her mother grow, gather and prepare food for their family. They used simple and ancient techniques without electricity to prepare nourishing and great tasting food.
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Sue Ann Gleason is a culinary nutritionist, radiant life expert, and writer living in the Washington, DC area with her husband John. When not working with clients, she can be found sampling exotic chocolates or building broccoli forests in her mashed potatoes. 