I've never made garlic bread before. But if you work with Matt Amsend's onion bread I think you could alter it. His book is Rawvolution and if you google it you'll find it on line.
I love to make a marinara with heirloom tomatoes, a little bit of red bell pepper, fresh garlic, a date or two, a handful of fresh basil, and a sundried tomato all whipped up/processed. Mmm.
my favorite way to make ravioli now is to mandolize a butternut squash and put some pesto between the disks. drizzle some olive oil on top and warm in the dehydrator for 20 minutes. SO GOOD.
Boo, I've been searching goneraw and I can't find it. I made some really delicious Italian themed appetizers from there. They were basically eggplant sliced thin and rubbed in oo, stuffed with a sundried tomato and mushroom blend (seasoned). Dehydrated till eggplant softened. Super good.
Okay, mishap was a bit generous. I decided to dye it, so I bought some indigo (plant dye) and started sectioning off the front bits of my head and putting the dye in, and then as I tried to get further back and farther down, I ran out. So now the ...
when I say he eats like a horse, its probably not as much as alot of kids, but he does have a healthy appetite. He is just really skinny as he never sits still. There isn't anywhere here from him to fast so i will just have to simplify his diet fu...
Nah, I had a mishap with some indigo I bought to dye my hair darker. It's washing out though, no biggie. Probably why I shouldn't mess around with hair dye, no matter how natural it is.
It's nostalgia and a bit of idolatry, I spent a lot of time in that general area of the world and most of the family I'm in contact with are from that general area so if there is any disconnect with humour and culture I feel it in media :)
But he...
Ya I see what you're saying. I think spirituality and raw food, in my opinion have different levels. I think some people put too much emphasis on it being itself a spiritual practice, so I'm arguing the point that down plays it, not to obsess abou...