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.
Your dog is sooo cute! I have a dog too and two cats, and I looove them! I feed them wheatgrass and they actually choose that before regular grass wich they normally chew on in the garden.
I decided to have a 50/50 raw/cooked meal at Vita last night, having had a desire for warm meals for last couple of weeks. They had a Vegan Paella, it was amazing but it's only the second time I have had grains for a year and I had headache soon a...
It's actually surprisingly easy once you get the hang of it. No machete required. Shave off the husk at the pointed top close to the shell. Then poke the point of a knife in about 2 or 3 cm out from the centre and wiggle it about until it pierces ...
Yes, I believe two out of the four pineapples I've had the last several months have been alright with me, after having let them "ripen" for some days. The one that turned out the best was one I stored in a bag of ripening bananas. I did the same t...
I tried using a machete type thing but only managed a small slit, finally got all the juice out only to drink it in 2 seconds flat...please tell me theres an easier way
despite the blood sweat and tears i did make the most delicious orange and co...