Thursday, June 30, 2016

Green Garlic Tabbouleh

This is on the menu this weekend. Green Garlic Tabbouleh by Melissa Clark


  • ¾ teaspoon fine sea salt, more for the bulgur cooking water
  • 1 cup medium bulgur
  • 2 tablespoons lemon juice, more as needed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  •  Pinch allspice
  • ½ cup extra-virgin olive oil, more for serving
  • 2 ½ cups coarsely chopped Italianparsley leaves
  • 1 ¼ cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
  • ½ cup chopped fresh mint
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1 bunch thinly sliced scallions (1/2 cup)
    Nutritional Information


  1. In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
  2. In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.
  3. Enjoy!
  4. Peace

Tuesday, June 28, 2016

Penne Pasta and Nut Pate

You know the deal. Nut Pate at work again. Onions, yellow peppers, red peppers, garlic, basil, thyme, oregano, olive oil, tomotes, spaghetti sauce, nut pate and penne pasta. As usual it turned out great and as we all know the left overs will be the bomb!



Monday, June 27, 2016

Nut Pate Salad

I decided to make a Nut Pate a few days ago. I've been trying different ways to use it. Today it went on a salad with avocados, ginger dressing and the juice of a lemon. 

Yep!  It was rawlicious!


Wednesday, June 22, 2016

Potatoes your way!

Baked, nuked, fried, boiled or raw, do a potato right and dress it properly. Of course your options are limitless according to your taste. 

What you see is a nuked potato, ghost pepper sauce, sea salt, pepper, diced dehydrated green, yellow and red peppers. Enjoy!


Monday, June 20, 2016

Tomato snack time

Real simple. Tomatoes and fresh basil from the garden. Sea salt, pepper, hemp oil and crackers. 



Carrot Soup

I had a bunch of carrots in the fridge and this recipe from is to easy and oh so good. 



Monday, June 13, 2016

What to do with the extras

Put the dehydrater to work. 
Green, yellow and red peppers. Red and green tomatoes. Countless possibilities. 

I think I'll garnish a few salads this week. 


Friday, June 10, 2016

Getting Back to 75% or more raw.....

A couple of years ago that's where I was.  Stumble upon a youtube video (Rosemary Fletcher) that got my attention last year and now subscribe to the site You Heal You. If you don't know the story, check it out! Youtube has plenty info on her journey.

With that being said you will see more raw coming your way.  By the way she has some realy good ebooks as well.  I'm using the raw e-book to get jump started.