The Naked Vegan: 140+ tasty raw vegan recipes for health and wellness
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There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to 'stay fit'. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.
There once was a nurseturned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten whatever she liked and exercised just enough to ‘stay fit’. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time. Maz Valcorza is the founder and
broccoli Add the superfood powder to a shot glass. Pass the kale, spinach, and then the broccoli through a cold-press juicer. Add the juice to the shot glass, stir until well combined, then down the shot. Glowing skin shot serves 1; makes 60 ml (2 fl oz/¼ cup) French green clay has powerful detoxification effects, while cucumber has long been used both internally and topically for its skin hydrating and nourishing properties. After taking this shot, make sure you drink lots of water
on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours, then flip and dehydrate for a further 30 minutes.) Cut each portion into 12 equal pieces, along the scored lines. Store in single layers in an airtight container, with baking paper between each layer. You can refrigerate what you will be using in the next few days, and freeze the rest in a snap-lock bag. The bread will keep in the freezer for up to 4 weeks. Bagels
lemon juice Quiche base 390 g (13¾ oz/2½ cups) activated cashew nuts 4 tablespoons linseed (flaxseed) meal 1 garlic clove, peeled 1 tablespoon nutritional yeast 1 tablespoon cold-pressed extra virgin olive oil � teaspoon Himalayan pink salt or Celtic sea salt 125 ml (4 fl oz/½ cup) filtered alkaline water 1 tablespoon lemon juice Zucchini & cashew filling 350 g (12 oz/2 cups) chopped zucchini (courgette) 125 ml (4 fl oz/½ cup) filtered alkaline water 235 g (8½ oz/1½ cups) activated
tablespoons lime juice 2 tablespoons lime zest Blend all the ingredients in a high-speed blender until smooth. Store in a clean, airtight glass jar or squeeze bottle for easy serving. The coulis will keep in the fridge for 3 days. Rhubarb & Ginger Coulis makes 250 ml (9 fl oz/1 cup) I love serving this coulis on top of raw-food fruit tarts, or drizzled over a huge fruit salad. You could also drizzle some of this into a mason jar and add some cooled green tea and ice for a refreshing iced