Soaking makes nuts easier to digest but also elevates the taste and texture of your favourite nut and seed dishes. This practice champions both gastronomy and nutrition, offering a small shift in preparation that can make a significant difference in how your body receives and benefits from nuts and seeds.
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Date paste is a delicious healthy alternative sweetener and can be used in all kinds of raw food recipes.
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Buckwheatsicles is sprouted and dehydrated buckwheat. It makes a delicious breakfast cereal alternative or can be ground into buckwheat flour.
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Stop the endless cycle of buying fresh to throwing slimy greens in the trash with these simple ideas.
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Learn some ingredients that can provide sweetness without sugar.
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This isn’t really a recipe but more of an idea. It certainly isn’t raw, but it does use up potential food waste and ticks a lot of other boxes. Plus you can enjoy it with raw dishes too.
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Pumpkin pie spice can be used in cookies, pies, smoothies, cheesecakes, energy balls - and you can even use it to give raw brownies an Autumnal twist. It works in any recipe where you would like a little bit of a warm cosy feeling.
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There has been something of a fashion recently for raw cauliflower rice. Learn the secret of making a fluffy raw cauliflower rice.
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10 quick tips for making plant milks. Plant milks are growing in popularity – from almond to macadamia to cashew milk - there is bound to be a plant-based milk to suit your taste.
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Chai spice is easy to make yourself. Simply make up your blend, adjusting the spices to your liking. Combine well and store in an airtight jar until required. For a fresher tasting spice blend, you can grind your own spices. You can use a coffee grinder or a traditional pestle and mortar to grind them separately before measuring the ground spices and blending together.
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Elderflower vinegar has a slightly liquorice-like flavour which will add an extra dimension to your salad dressings.
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Wild garlic sometimes goes by the name of ramsons, ramps, bears garlic, buckrams, bear leek, broad leafed garlic or wood garlic. Whatever the name you know it as, it certainly is a delicious herb.
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7 STEPS TO KEEPING YOUR FRIDGE COLD SO YOUR FOOD LASTS LONGER. The ideal temperature for a fridge is between 3 degrees C (37 degrees F) and 5 degrees C (40 degrees F) to stop harmful bacteria from growing. Too cold and your lettuce will be frozen and too warm, your food will spoil.
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