Raw Potluck: Over 100 Simply Delicious Raw Dishes for Everyday Entertaining (The Complete Book of Raw Food Series)

Raw Potluck: Over 100 Simply Delicious Raw Dishes for Everyday Entertaining (The Complete Book of Raw Food Series)

Lisa Montgomery

Language: English

Pages: 144

ISBN: 1578263980

Format: PDF / Kindle (mobi) / ePub


Entertain with delicious raw dishes!

Parties, social gatherings, and community suppers provide opportunities to share your passion for raw food. Why not engage and interact with friends and family around great raw dishes that everyone will enjoy? Raw Potluck makes it easy! Raw lifestyle expert Lisa Montgomery has gathered recipes from her fellow potluckers, along with several of her own recipes, to create a collection that offers something for everyone and is sure to please even the pickiest eaters!

Some of the over 100 fun and festive recipes featured in Raw Potluck include, Pesto Spinach Portobello, Rustic Tomato Bread, Honey Lemonade, Savory Basil Soup, Thai Green Mango Salad, Veggie Collard Wraps, Maki-Sushi Rolls, “Rawsmati” Ryce, Feel-Good Fudge, Almond-Coconut Macaroons, and much more!

Packed with lots of practical and helpful information, Raw Potluck also includes:
• Guide to planning your own raw potluck
• Tips for creating a community for your raw get-togethers
• And so much more!

Whether you need new ideas for entertaining groups of friends or are looking to start your very own raw community potluck, Raw Potluck is your source for exciting and tasty meals.

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Flatbread. Serve with your favorite side salad. Veggie Collard Wraps Sheryll Chavarria, Raw Can Roll Café and Pure Body Spa, Douglassville, PA (www.rawcanrollcafe.com) Prep: 30 minutes Marinade 1 tablespoon ginger, ground fresh 2 cloves garlic, pressed 2 tablespoons tamari 2 tablespoons lemon juice 2 tablespoons sesame oil Wrap 1 Portobello mushroom, sliced and marinated 4 collard greens, de-stemmed 4 snow peas 2 carrots, ribboned 2 cups Napa cabbage, cut fine 1.

Cup of the blueberries. Then place the remaining blueberries, along with the other ingredients, in a Vitamix® and blend, adding enough distilled water to obtain desired consistency. Remove from the blender and stir in the whole blueberries that were set aside earlier. If you desire a sweeter-tasting yogurt, you can add a teaspoon (or to taste) of agave nectar. A few drops of vanilla extract also add a lot of flavor. If you want a livelier, friendlier bacteria, you can open a probiotic capsule.

Snack for your family, they will devour it. SIDES The great thing about sides is that sometimes they are so great and, depending on how you present them, they can become the “main event.” For example, a pâté on a bed of greens and assorted vegetables now becomes the highlight of the meal. Yet that same pâté can be used to stuff celery sticks, act as a spread on crackers, as a snack or an appetizer, or as a dip for crudités. One simple recipe, like a little black dress, is extremely.

Yeast (optional) 3 tablespoons agave ¾ cup water Chopped Ingredients 4 tablespoons red onion, chopped 4 tablespoons red pepper, chopped 4 tablespoons olives, chopped 4 tablespoons celery, chopped Base Combine all ingredients in a Vitamix® high speed blender until smooth and set aside in a bowl. Chopped Ingredients Stir in the chopped onion, pepper, olives, and celery with the base mixture. Serve on a bed of lettuce, on a cracker, or use as a dip. Pickle and Pimento Lisa.

Cup walnut pieces, soaked, drained, and chopped 10–12 strawberries, sliced Dressing ¼ cup organic mayonnaise or raw mayonnaise 3 teaspoons wheat-free tamari 1 orange, juiced 1 tablespoon cold-pressed olive oil Salt and pepper, to taste Combine all ingredients together in a large mixing bowl, making sure that the cabbage and vegetables are totally covered with the dressing. Chill for at least 20 minutes. Before serving, garnish with a sprinkling of fresh strawberries. Thai Sprout.

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