January 23, 2013 § Leave a comment
My good friend Tracy Groshak invited me to her vegan raw cooking class in Vancouver. She has been a yoga teacher for over a decade and vegan raw for 8 years now. I admit that I never really felt the pull to participate in the raw movement and I knew very little about it. Eating a raw food diet is so much more than eating large bowls of salad all day. Tracy opened my eyes to many delicious and healthy recipes that I can use everyday and that my kids will love too.
She made a variety of smoothies with papaya that will give you your morning kick without missing your daily coffee. The vegetarian sushi roll was very flavourful as she added a creamy almond paste that hit the spot. My favourite was the cashew cream sauce that you could use to replace any dressing or cream sauce. She used it as a dip for veggies, to dress a salad and even as a dip for chips. The recipe is so easy to make, all you do is throw the ingredients together in a blender and blend it up. Once you try it, you will never look back. For more information on upcoming vegan raw cooking classes, please visit http://www.tracygroshak.com.
1 cup (250 ml) organic raw cashews soaked overnight
2/3 stalk celery
1 1/2 lemons juiced
1/4 tsp (1 ml) himalaya salt
water if necessary