Conscious Food Choices

For the love of delicious healthy food…

Spanish Tortilla… with a twist

This is a combination of the French Pommes Anna and a Spanish Tortilla, and it can be made with or without eggs. I served both vegan and non-vegan versions yesterday with Gazpacho Andaluz thought it was the perfect lunch, especially in the hot Costa Rican climate. However…it would also be fantastic with any hot soup on a subzero day!

Spanish Tortilla, Pommes Anne Style – Serves 10

Big Spanish Tortilla...Serving 21

  • 10 medium sized red potatoes, or 20 small
  • 3 T olive oil
  • 1 T salt
  • 1 t pepper
  • 1T fresh rosemary, minced

Egg Mixture (optional…leave out all below if making the vegan version):

  • 5 eggs
  • 1/4 c water
  • 1 T chopped parsley
  • 1/4 t Tabasco, or other hot sauce
  • pinch of salt and pepper

Preheat oven to 375°. Line a cast iron or other oven-proof heavy-bottomed skillet with aluminum foil, coming up sides of pan at least 2 inches. This will allow you to flip the tortilla out of the pan and onto a serving platter easily after it is baked. Oil the foil and sides of pan with 1 T olive oil and sprinkle very lightly with sea salt.

Mini Vegan Version... serving 5

Slice the washed but unpeeled potatoes thinly and evenly into 1/8 inch slices, ideally using a mandolin or sharp knife. Hold in cold water for at least 15 – 20 minutes, then drain well and dry lightly with a clean towel.

In a large bowl, combine potatoes with remaining 2 T olive oil, salt, pepper and rosemary, using your hands to toss and gently coat each slice. Place a nice round slice in the center of your aluminum-covered skillet and begin to fan potato slices from the center out, overlapping each slice about 1/4 inch so you end up with a single solid layer of spiraled potato slices right to the edge of the pan. Repeat this one for one more layer and then you can cheat a little on the rest – spreading them gently into the pan, with or without spiraling them, but making sure you get nice even layers without holes. Be careful not to dislodge your artfully spiraled bottom layer while you pile the rest on!

Cover with aluminum foil and bake for 30 – 40 minutes or until a fork glides through the potatoes easily when pricked. If you are dong the vegan version, place back in the oven and continue to bake for 10 – 15 minutes more, until top is firm and just starting to brown a bit.

For the non-vegan version, beat together eggs, water, parsley, Tabasco, salt and pepper. Pour over potatoes evenly and return to oven for 10 -15 minutes more, just until eggs are set and top is dry.

Allow potatoes to cool for 10 minutes in the pan before you flip them out onto a serving plate. Carefully remove aluminum foil from top and cut gently with a sharp serrated bread knife. Enjoy!

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March 5, 2011 Posted by | Potatoes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , , , | 1 Comment

Moroccan Chickpea Tagine

Jamie Oliver calls Tagine “a sort of stew with attitude”… which sums it up pretty well, I think. “Tajine” is actually the Berber word for the earthenware pot this stew is traditionally slow-cooked in, but any heavy-bottomed pot will do the trick. While there are endless varieties, Morrocan Tagine is typically made with lamb, chicken and vegetables, dried fruits, cinnamon and other spices, and served over couscous.  Replacing the meat with chickpeas and eggplant makes for a completely satisfying and delicious stew which in the hot Costa Rica climate, we served over a room temperature barley and toasted almond pilaf.*

Moroccan Chickpea Tagine – Serves 6

Moroccan Chickpea Tagine

 

  • 3 tablespoons honey
  • 1 tablespoons ginger, minced
  • 8 sundried tomato halves, soaked in 1/2 c water
  • 1 lemon, juice and zest
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons cinnamon
  • 3 tablespoons olive oil
  • 1 eggplant, cut into 1” pieces
  • 2 sweet potatoes or purple yams, cut into 1” pieces
  • 1 onion, cut in 1” pieces
  • 1 tablespoon garlic, minced
  • 2 fresh tomatoes, cut into 1” pieces
  • 2 red and/or yellow peppers, cut into 1” pieces
  • 3 tablespoons dried currents or chopped raisins
  • 1 cups cooked chickpeas, drained
  • ¼ cup cilantro, chopped

Combine honey and ginger in a blender and blend on high until smooth. Put ginger-honey mix aside. In same blender, blend sun-dried tomatoes with lemon and spices until smooth.
In a deep heavy bottomed casserole or stew pot, heat one tablespoon of oil and add eggplant, stirring quickly to coat. Cook for 5 – 10 minutes, stirring occasionally until eggplant cubes begin to sear and tenderize slightly. Remove from pan.
Saute onions in remaining 2 T oil and a pinch of salt until translucent, add garlic and saute for 5 – 10 minutes until mixture begins to caramelize slightly. Deglaze pan with a tablespoon or so of water if needed.

Add sundried tomato sauce, fresh tomatoes. Bring to a boil on medium heat and add sweet potatoes. Cover and simmer 20 minutes, stirring occasionally until potatoes are just tender.

Add peppers, eggplant, chickpeas, currents and half the honey-ginger mixture. Check for salt and pepper and adjust as needed. Simmer gently, covered, for 45 minutes to an hour, stirring occasionally to make sure all the veggies get immersed into the sauce. Remove from heat, stir in remaining ginger mixture and cilantro and serve with cooked couscous, barley or quinoa.

* A Note About Barley: Barley has a wonderful chewy bite which I prefer to couscous, and although there is a small amount of gluten in barley, it is apparently a different type and more easily digestible than wheat gluten so could be a better choice for those who are not celiac or highly gluten sensitive.

February 27, 2011 Posted by | Low Carb Recipes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | Leave a comment

Raw Pad Thai with Young Coconut “Noodles”

The Farmer's Market in Limon

Like the Raw Lasagna, my Raw Pad Thai recipe is also an adaptation from Russell James’ original recipe. (If you haven’t already – sign up for his email list to get the original emailed to you). This recipe is extremely flexible so use what you have on hand. I made this one with tahini because for some reason that is available here but also have made it with almonds, almond butter, and peanuts and it’s great. I used raw bok choy which I was lucky to find in the farmer’s market in Limon and love the combination of that with the arugula, but napa cabbage is great too, and of course if you can get mung bean sprouts (I can’t) then that would add a more Pad Thai touch to the recipe.

Young coconuts and tamarind are easily available in this part of Costa Rica, but you may have to do a bit of sleuthing to find them in your home town. Look for Tamarind Paste in your local Hispanic market (ask for Tamarindo) and both tamarind paste and young coconuts, or “white coconuts” can often be found in the produce section of Chinese or Southeast Asian markets, and in some high-end markets like Whole Foods.  You can also ask your local health food store to order you a case of young coconuts – they come 9 to a box – and then cut them all open and freeze the meat and juice to have on hand all the time. I love young coconuts! This is just one of the many ways you can use them.

Raw Pad Thai “Noodles” and Vegetables – Serves 4

Young Coconuts

  • 2 – 3 young coconuts
  • 1 ½ cups arugula, torn into 3′ pieces
  • 2 carrots, ribboned with a vegetable peeler
  • 1/2 red bell pepper, julienned
  • 4 cups young bok choy, sliced thin on diagonal
  • 1 spring onions, sliced thin on diagonal
  • 8 basil leaves, chiffonade
  • 4 tablespoons cilantro, roughly chopped

Pad Thai Sauce

  • 1 oz tamarind paste (or 2 dried apricots, one date, plus 1 T lemon juice)
  • 3 T palm sugar, or coconut crystals, or sucanat
  • 1 T red miso
  • 1 t sesame oil (leave out if using nuts instead of tahini)
  • 4 sundried tomato halves, soaked
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 t dulse flakes or kelp powder (optional)
  • 1 teaspoons ginger
  • 1 teaspoons garlic
  • 1 tablespoon lime
  • 1/2 jalepeno, seeded and minced
  • 6 T tahini

Make Sauce: Combine all sauce ingredients in a Vitamix or other high speed blender and blend until smooth.

Prepare Noodles: Cut open the top of the coconuts with a large sturdy cleaver over a large bowl, being careful to capture the juice. (Use juice for another purpose… like drinking!) With the back of a spoon, gently work out large pieces of the white flesh from the inner shell. (If you are new to this, Dr Ralph gives a thorough video intro to coconut whacking here). Slice the meat of the coconut in to long, fettuccine-like pieces.

Assemble Pad Thai: In a large bowl, toss together all vegetables, reserving a pinch of basil and cilantro for garnish. Pour 1/2 sauce over vegetables and massage gently with your hands to coat well and soften vegetables. Add coconut noodles and toss gently, adding some or all of the remaining sauce to taste. Allow to sit for 1/2 – 1 hour to allow flavors to combine and serve with a sprinkle of herbs and a slice of lime.

February 27, 2011 Posted by | Fresh, Low Carb Recipes, Pasta, Raw Food Recipes, Recipes, Salads, Sugar Free/Unrefined Recipes, Vegan Recipes | , , , , , , , | 1 Comment

Raw Zucchini Lasagna

By popular request, here is the “Raw Zucchini Lasagna” recipe, which, while made with raw zucchini instead of pasta, was not a totally raw dish only because the spinach in Costa Rica is too bitter to serve raw. This recipe is based on Russell James’ raw lasagna recipe, the original which can be found on therawchef.com for free when you subscribe his raw food tips. I really respect Russell James – if you are new to raw food I HIGHLY recommend his Raw Chef Academy Homestudy Course – his videos are very professional and well presented, and the recipes are consistently reliable and good. I don’t think anyone out there is educating on raw food as professionally as he is.

Raw Zucchini Lasagna  – Serves 10

While this recipe has many different components, it is actually very easy to put together and extremely flexible. The nut layer can be made with soaked macadamia nuts or pine nuts instead of cashews, the spinach layer can be made all raw instead of cooked, or be replaced with any other vegetable layer, or eliminated completely. You can leave the mushroom part out of the mushroom nut layer, or do a raw version, or leave the nuts out, or eliminate that whole layer as well and just use the cashew ricotta, pasta and tomato sauce. Get creative with what you have on hand. The lasagna can be made several hours in advance and held, but serve it the same day you make it because it is best fresh.

Raw Zucchini Lasagna “Pasta”

  • 10 medium zucchini or goldbar squash, peeled
  • 1 t olive oil
  • 1/2 t salt

Using a mandolin or Chinese slicer or very sharp knife, carefully slice each peeled zucchini lengthwise into even 1/8 -1/4 inch slices. Only use the fleshy outside of each squash discarding or reserving the seedy core for another recipe. Gently rub salt and oil into all the slices, reserving the nicest, most lasagna-like “noodles” for the top. Let sit while you prepare the remaining fillings, tossing gently with your hands occasionally and letting excess liquid drain off.

Texture Tip: texture is everything here. The reason you peel these and the thickness of the slices all add up to a smooth, lasagna-noodle “mouthfeel”, which I think is the whole trick. You may have to adjust the thickness as you go to get it perfect – I find that thinner slices are nicer, but go too thin and you will lose the body after the squash marinates in the salt a bit. Play with it – you can always bury the ugly ones in the middle!

Cashew “Ricotta” for Lasagna

  • 2T lemon juice
  • 2T nutritional yeast
  • 2 yellow peppers, seeded and chopped
  • 2T fresh parsley
  • 1T fresh thyme
  • 2t salt
  • 3 cups cashews, soaked 2 – 4 hours and drained.
  • 1⁄2 c water if needed
  • ½ c (optional) fresh chopped herbs (rosemary, parsley, thyme, basil)

Blend all in vitamix until smooth and creamy, starting with peppers and adding nuts at the end, and water only if needed. Fresh herbs can be added at the end if using. Set aside, use the (unrinsed) vitamix to make tomato sauce:

Sundried Tomato Sauce

 

  • 11⁄2c sundried tomatoes, soaked for 1 hour or more
  • ¼ small onion
  • 2c tomato, seeded and chopped
  • 4 t agave/honey or 2 soaked dates
  • 11⁄2 T dried oregano
  • 1t salt or to taste
  • ¼ c olive oil
  • 2T lemon juice

Process all in a food processor or vitamix until smooth, adjust for salt/sweet depending on how salty your sundried tomatoes are. Set aside while you make your mushroom filling:

Mushroom Nut Filling

  • 2 pounds fresh mushrooms
  • 4 cloves garlic, minced
  • 2 T olive oil
  • 1t salt
  • 1t black pepper,
  • 1T dried sage
  • 11⁄2c sunflower seeds soaked 1 hour or more and drained
  • 1c sun-dried tomatoes, soaked for 1 hour or more
  • 2T dark/brown miso
  • 2t dried oregano
  • 2t dried sage
  • 1T nama shoyu/soy sauce
  • 1⁄2t cayenne pepper
  • 1T olive oil
  • 1T honey/agave nectar
  • 1t sea salt

In food processor, chop mushrooms coarsely. Sauté with garlic in 2 T olive oil, salt, pepper and sage, for 5 – 10 minutes until liquid is absorbed and mushrooms are very flavorful. Alternatively, for a truly raw version, spread evenly on dehydrator sheet and dehydrate for 2 – 3 hours until lightly “cooked”.

In food processor, blend nuts and remaining ingredients until combined but slightly chunky still. Combine with mushrooms. Set aside in dehydrator or warm place while you make your spinach filling:

Spinach and Onion Filling

  • 2 large onions
  • 1 pounds fresh spinach leaves, washed and chopped
  • 1 t salt
  • 2 T olive oil

Sauté onions in olive oil, salt and pepper until translucent, add spinach and sauté 5 – 10 more minutes until gently cooked. Cool slightly in colander, squeezing lightly  to drain excess liquid.  Alternatively, to make raw, toss raw spinach with other ingredients and massage gently to soften.

Assembling the Lasagna….

Spread one cup of tomato sauce on the bottom of a large casserole dish, preferably glass. Top with one even layer of zucchini pasta, overlapping each slice slightly. Top with one thick even layer of mushroom filling.

Add a second layer of zucchini (use the ugly ones here and make sure you have enough for one more layer of nice ones for the top. You can skip this layer if you don’t have enough for both.

Top second layer of zucchini with the cashew ricotta, dot with spinach. Top with final top layer of zucchini. Smooth remaining tomato sauce over the top.  Cut carefully into 10 -12 pieces with a serrated bread knife and keep warm in dehydrator or low oven until ready to serve.

February 18, 2011 Posted by | Fresh, Low Carb Recipes, Main Courses, Pasta, Raw Food Recipes, Recipes, Vegan Recipes | 2 Comments

Not Really Pumpkin Pecan Tart (Raw!)

As promised, here is the raw and still-pretty-rich but much better for you version of the evil Pecan Pumpkin Tart. The “pumpkin custard” which is actually not made with pumpkin at all, is a lightened up version of Matthew Kenney’s Pumpkin Tart with Thyme, found in his cookbook Everyday Raw. This tart requires a couple of days to get all the elements together, but once you have everything it is actually very easy to make and can be done a day in advance. Don’t tell anyone one it is not actually pumpkin, or that it’s raw, until after they have tried it. They will never guess!

Glazed Pecans

  • 2 cups pecan halves (24 nice halves, plus a bit more for snacking)
  • 1 T maple syrup
  • 1/4 t vanilla extract
  • pinch salt, cinnamon, nutmeg

Oat Nut Crumb Crust

  • 1 cup oat flour
  • 1 cup ground pecans
  • 2 T coconut oil
  • 2 T coconut crystals
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/2 t salt

Not Really “Pumpkin” Custard

  • 1/2 c cashews, soaked 4 – 6 hours
  • 3/4 c carrot juice
  • 1/2 c maple syrup
  • 1/2 c Irish moss gel (see recipe below. Or substitute 1/4 coconut oil)
  • 1/4 c coconut oil
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t salt
  • 1/8 t cloves

Prepare Irish Moss Gel: Rinse 1/2 c dry Irish moss several times, taking care to remove any sand or debris. Soak for 24 hours at room temperature. Rinse one more time (save water for skin care, smoothies, soups or to water plants), top moss with 1/2 to 1 cup fresh water and blend very well (about a minute) in vitamix until completely smooth. Store in refrigerator until ready to use.

Glaze Pecans: Soak pecans in water for 3 – 6 hours. Drain and toss with a pinch of salt. Dehydrate 8- 12 hours. Toss with maple syrup and spices and a tiny bit of salt. Dehydrate again for 12 hours or until completely dry and crunchy.

Make Oat Crumb Crust: Combine all ingredients in a bowl and mix well. Pat evenly into 8′ tart pan with removable bottom. Chill well or freeze.

Prepare the Pumpkin Custard: Blend all ingredients in Vitamix on high until slightly warm and completely smooth. Pour into chilled or frozen tart shell and freeze for 2 hours. Refrigerate for 1 hour more to set consistency.

Decorate with Pecans and Serve.

Note: this recipe can be made without the Irish Moss. Increase coconut oil from 1/4 to 1/2 cup.

December 16, 2010 Posted by | Desserts, Raw Food Recipes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | Leave a comment

Brazil Nut Milk (Almond Milk, etc)

I recently spent 3 weeks working on a special diet with my dad, who is diabetic, and so have been exploring lots of new healthy breakfast recipes. The basis for so many great breakfasts is fresh nut milk, which is SO EASY to make – it literally takes only 5 minutes in the morning if you have soaked the nuts the night before.  It’s actually a great way to start the morning – don’t even bother to rinse the Vitamix afterwards – just use it to make a breakfast smoothie!

Easy Nut Milk

  • 1 c nuts (brazil nuts or almonds), soaked 7 hours to overnight in 3 – 4 cups water
  • 4 c water
  • pinch of salt
  • 1 t agave
  • 1 t. vanilla

Blend soaked nuts with water in Vitamix on high until completely smooth – about 30 seconds. Pour through a nut bag into a large bowl, squeeze nut bag well to extract liquid. (Discard dry nut fiber, unless you can think of something creative to do with it. I tried…. Dehydrated, there is some potential to make homemade biodegradable packing peanuts, but other than that I could not find a use for it).

Add salt and flavorings to taste. Store refrigerated in a glass quart container for up to one week.

Note: you will need a good nut-milk bag for this. These can easily be ordered online, and probably also found at your neighborhood health food store or Whole Foods type market. In a pinch, I have also used a tea strainer, a fine mesh cloth vegetable bag, and even a (new) nylon stocking as my nut-milk strainer. Trust me… all of this is exactly what gives nut milk a bad name – a $12 nutbag at Amazon is a very worthwhile investment.

November 21, 2010 Posted by | Beverages, Low Carb Recipes, Raw Food Recipes, Recipes, Vegan Recipes | Leave a comment

Ariana Salad (Vegan Caesar Salad)

Named after a vegan friend of mine who doesn’t like cashews, which I normally use as a base for vegan Caesar salad dressing, this dressing was made with Brazil nuts.  Brazil nuts are incredibly high in selenium, a trace mineral and powerful antioxidant which has been shown to strengthen the immune system, help prevent cancer, be great for your heart, and also be a mood enhancer…! 1 – 2 nuts a day will do the trick.  Since this recipe was originally adapted from a  vegetarian Caesar dressing recipe using a base of feta cheese, obviously you can switch out the Brazil nuts with raw tofu, cashews, feta cheese, or any combination you have on hand. Don’t tell Ariana but I did hers with half cashews and half Brazil nuts, and she loved it! 😉

Vegan Cesar Salad

  • 3/4 c cashews, Brazil nuts, tofu (or feta if not Vegan)
  • 1 -2 cloves garlic
  • juice of one lemon (1/4 cup)
  • 1/2 c water
  • 1 c olive oil (light is best)
  • 1 T umeboshi vinegar
  • 1 T capers
  • Salt, black pepper to taste

Combine all ingredients in blender or vita-mix and blend. Adjust for salt (use less if doing the feta version).Toss over washed and dried romaine lettuce. Top with freshly toasted garlic croutons and serve immediately. Makes 2 cups.

November 13, 2010 Posted by | Low Carb Recipes, Raw Food Recipes, Recipes, Salads, Vegan Recipes | Leave a comment

Silky Chocolate Ganache

This recipe is taken from Sarma Melngailis’ Chocolate Tart recipe which can be found in her cookbook Raw Food Real World. Not only is the original tart recipe fantastic, but it has been the inspirational spinnoff for many many deliciously decadent chocolate treats and this ganache is the foundation.

  • 2 c maple syrup (or mix of maple and agave syrup)
  • 2 c high quality organic cocoa powder (not alkalized)
  • 1 c virgin coconut oil
  • 1 T vanilla extract
  • pinch salt

Combine all ingredients in a high speed blender and blend 1 -2 minutes until velvety smooth. Store in glass containers as a spread or topping,  or pour immediately into prepared crust if using as a tart or bar filling.

February 3, 2010 Posted by | Breakfast, Desserts, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , | Leave a comment

Evil Chocolate Breakfast Spread

Evil because its crammed with all sorts of wickedly good for you superfoods…cunningly disguised in something like a fudgey dark chocolate Nutella. I love this spread on a thick slice of San Francisco sourdough. I have heard through the grapevine that this spread is also the key component in a heavenly hot chocolate …? Recipe please!

  • 1/2 recipe Silky Chocolate Ganache
  • 6 – 8 capsules blue green algae*, or more
  • 1/4 c finely powdered raw cacao
  • 2 T dried goji berries, finely ground in high speed blender
  • 1/4 t almond extract
  • 1/4 to 1/2 t salt, to taste
  • 1/2 cup smooth raw almond butter

In a high speed blender, combine all ingredients except almond butter and blend a minute or so on high, or until everything is a smooth as can be. Lower speed and add almond butter – blend just to combine.

Finish mixing by hand (do not over-blend or the mixture will split). Adjust for sweetness, taste and chocolate intensity, and store in glass containers. Can be kept at room temp for 1 -2 weeks.

Play with this recipe:

  • Use roasted and/or chunky almond butter (my favorite)
  • Try hazelnut butter!
  • Add blue mangosteen powder for even more antioxidant boost

* I use Crystal Manna, because it has a very subtle flavor which is easily masked by chocolate. But you can use any type of bg algae or greens powder – just start with less and see how far you can push it.

February 3, 2010 Posted by | Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , | Leave a comment

Dragon Crackers

Dragon cracker image

This raw cracker recipe is an adaptation from the recipe in Roxanne Klein and Charlie Trotter’s gorgeous book Raw. In my not-so-humble opinion, Roxanne and Sarma have been the leading edge in making raw food stylish and sexy.

For Crackers:

  • 1 1/2 c golden flax
  • 2 c white sesame
  • 1/4 c black sesame
  • 2 c water
  • 1/4 c agave (dark is best) or maple syrup
  • 2 T nama shoyu (raw soy sauce)
  • 2 dried chipotle chili peppers, stem and seeds removed
  • 1/2 t red chili flakes
  • 1 t salt
  • 1/4 c sesame oil (toasted is nice)

For topping:

  • 2 Tbs agave/maple syrup mixed with 1/4 c water
  • salt, or smoked salt
  • paprika, or smoked paprika for sprinkling (optional)

Mix all cracker ingredients together and soak overnight.

Blend 3 cups of the soaked mixture (make sure you get the chipotles in there) in a blender or food processor for a couple of minutes. Add 1/4 cu sesame oil and up to a cup of water as necessary to keep things moving. The idea is to break up some of the flax and sesame to make it more digestible and give a nice cracker base, but not to make it a homogenized pulp. Flecks are good.

Combine with the unblended mixture and adjust for taste. Should be slightly sweet and spicy- not too salty.

Split between 4 Teflex sheets and spread evenly. Add more water to batter if needed – it will just evaporate. Dilute agave in water and lightly spray or brush on tops of crackers. Sprinkle  lightly with salt and smoked paprika.

Dehydrate overnight or until dry enough to flip. Flip over and break into big jagged shapes and dehydrate for 1 -2 more days on screens until they are crunchy. Taste and adjust the salt/sweet hit along the way by spraying agave/sprinkling with salt.

These crackers take a long time to dry and if you use agave rather than maple syrup, they make always stay just a little bit chewy. Really nice though – everyone loves these crackers.

Flavor Trick: with crackers and snacks I always try to hit a nice sweet salt balance on the surface, so the flavor explodes on your tongue. That makes the brain happy and paves the way for all the other nuances to come out as you chew.

January 17, 2010 Posted by | Low Carb Recipes, Raw Food Recipes, Recipes, Snacks/Crackers, Vegan Recipes | , | Leave a comment