by chef Raya Belna, Wildcraft Elixir Bar
Related Articles:
Sip Your Way to Health With Sensational Smoothies!
Creamy Vegan Butternut Squash Soup
Does Your Cup of Coffee Contain a Latte of Chemicals?
Strawberry Fields Forever: RAW Strawberry Almond Tart Recipe
Anais+Raya :: Culinary Collective + Elixir Bar
Roasted Brussels & Persimmons – A Perfect Autumn Plate
BANANA OAT COOKIES (gluten-free)
FLOUR POWER: Have Your Baked Goods & Eat Them Too!
Two Faced: The Skinny + Sinful Sides to Your Favorite Restaurant Salads!
BBQ Millet Loaf Muffins + RAW BBQ Sauce Recipe
The 2013 Clean Fifteen & Dirty Dozen: Pesticides in Produce
Savory & Sustainable Cuisine: Mercado, Santa Monica, CA
Farm to Fork: Our Toxic Food System
Nectarine Mango Pie (raw fusion, gluten-free + vegan)
GUILTLESS GET-TOGETHERS: Guaranteed in 4 Steps!
GMO? OMG! 5 Must-Have Tools to Protect Yourself
Cinnamon Date Muffins {Gluten-Free + Vegan + Sugar-Free}
Is There a Place for Seitan at Your Table?
Cream of Carrot Soup with Almond Croutons Gluten-Free, Dairy-Free, Vegan
Khorasan Wheat: An Ancient Wheat Grain for the Gluten Sensitive
The Best + Worst Beverage Choices
How Much Poison is in Your Food?
Prepare to FALL in Love with Persimmons
Vegan, Gluten-Free & Dairy-Free Energy Bar Recipe
The Health Benefits of Cooking with Tea
Spicy Summer Pesto Recipe – Nut, Dairy & Gluten-Free
Vegan Peanut Butter-Yam Spread Recipe
The Fab 4: Fall Foods for Flavor & Function
3 Things You Didn’t Know About the Keto Diet
How to Pick Fresh Fruits & Vegetables Every Time
6 Steps to Starting a Healthy Family Diet This Summer
Yield: Serves 2-4
- 1 large acorn squash, skin and seeds removed, diced
- 1/4 c coconut oil (liquid)
- 1 tspnew mexicochile verde powder or 1/2 c diced mild green chile
- 2 green onions, whites only
- 3 c coconut water to blend
- salt and pepper to taste
Blend all ingredients until smooth and creamy. Top with chopped green onions and brazil nut parmesan.
