RECIPES

I love the textures and flavors in this healthy vegetarian salad recipe. The beets are warming and offer a nice contrast to the fennel, which is cooling....

Enjoy this raw (UN-cook Yummy!) recipe, a quickly made sorbet that is 100% vegan, raw and organic. As summer blends into autumn, this delicious ice-cream like sorbet kicks...

Chef Susan Teton Campbell has a passion for raw foods that has taken her across the nation to educate parents, teachers and children on the...

Butter an 8-inch spring form pan and preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, place 21⁄2 cups squash flesh, 1 cup...

vegan guru, sharon gannon shares her divine ingredients for the ultimate chocolate mousse A recipe, currently featured at the JivamukTEA Café and in The Jivamukti...

Leftovers often sound more like a practical option than an appetizing one. However, according to chef Jenn DiPiazza, also known as “The Leftover Queen,” we...

Orchid, former Chef of San Francisco’s popular raw eatery, Café Gratitude, and co-author of the raw food cookbook I Am Grateful written with Café Gratitude...

Chef/Caterer Akasha Richmond has created a cocktail menu spotlighting the most sustainable spirits on the market. Akasha incorporates seasonal and nutrient-rich ingredients such as açai,...