Here are some of my family’s favorites!

Raw Mock Tuna Salad

This delicious raw salad uses fruit, veggies, and a nut paté to mimic tuna salad!

Kale and Cabbage Salad

I think this salad has been made more than any other salad in our house. A standard for entertaining, we love the combination of kale, cabbage, pecans and dried cranberries.

SpringRoll Bowls

When I don’t have time to make actual spring rolls, this spring roll bowl packs in all the flavor with a lot less work. The “peanut” sauce is actually made from almonds. Delicious!

Orange Thyme Salad with Glazed Beets and Spiced Walnuts

If you are a beet fan, you will love them combined with oranges and spiced walnuts. Thyme is the perfect spice to bring it all together.

Fresh Buddha Bowl

This buddha bowl uses fresh tomatoes, corn, avocados and olives combined with quinoa to create a filling quinoa salad. You can’t go wrong here.

The post Favorite Summer Salads appeared first on Rawmazing Raw and Cooked Vegan Recipes.

Sanctuary Bistro Cookbook Giveaway!

Jennifer has graciously given us a copy of the newly released Sanctuary Bistro Cookbook. Scroll to the end of the post for instructions on entering to win the cookbook!

Tucked in a quiet little Berkeley neighborhood just blocks from the bay, Sanctuary Bistro is an oasis. Chef Barry Horton’s passion for exquisitely prepared, delicious plant based, gluten free food is embodied in every dish. Starting with a seasonal amuse-bouche, every dish that follows is exceptional in it’s flavor combinations and presentation.

Chef Barry’s approach is simple. He lets the fresh, organic ingredients speak for themselves. The dinner menu is French in style while the lunch menu is more simple, but every bit as flavorful. And, their Sunday brunch? With gluten-free pancakes and waffles, portobello Florentine, and a host of other wonderful choices, it is a favorite of ours.

The food at Sanctuary Bistro is extraordinary, but that is only part of the story. The true heart and soul of the restaurant goes way beyond what is on the menu. Jennifer Jones Horton, Chef Barry’s wife has created an amazing space that not only gives back to the surrounding community, it is a space based on compassion. A place for the Horton’s to help support and showcase other family businesses and causes.

Compassion and wanting to make the world a better place have always been what Jennifer desires. Together their mission is creating a loving place where people can enjoy a meal. They consider Sanctuary Bistro their home and welcome everyone, vegan and non-vegan alike.

Chef Barry and Jennifer met at the Stanford Inn in Mendocino. Jennifer was driving across the country and her car gave up when she reached the Inn. It was meant to be. She started by running the organic gardens, which she admired she really didn’t know much about and ended up being Jeff Stanford’s assistant.

Chef Barry was in the kitchen at The Ravens, Stanford Inn’s restaurant, which was vegetarian at the time. The two began dating. For Jennifer, eating vegan came from making healthier choices and her compassion for animals. Barry made the change overnight. He quietly removed cheese from the menu at The Ravens and no one seemed to notice. The Ravens is now a highly respected vegan restaurant that still uses many of the recipes that Chef Barry developed.

The two started dating and eventually got married. Wanting a larger community, they moved to San Francisco. Jennifer was teaching and Barry worked as a personal chef. They started Local Love catering, a plant based catering company.

In 2013, they decided that what they really wanted was a restaurant. But not just any restaurant, a place to develop a supportive community. They launched a kickstart campaign and surpassed their goal. A year later, Sanctuary Bistro opened.

Chef Barry and Jennifer work insanely hard. Running the restaurant and also making sure they and their two young children enjoy a family life outside of the restaurant takes a lot. I love that on Mother’s day, Jennifer’s daughter was following her around, hanging onto her apron strings.

It’s all about love. Clients are friends, stories are shared, and people are supported. They have done exactly what they set out to do…create a sanctuary that also happens to be an outstanding bistro.

Chef Barry and Jennifer kindly gave us permission to share one of their recipes from the cookbook with you. Their delicious raw “Rawlmond Joy’s” are so tasty and a great sweet treat to have on hand. For the recipe, click here: Rawlmond Joy’s.

Contest is now closed. Our winner is Alisa from Connecticut.

Contest is now closed. Our winner is Alisa from Connecticut!

Sanctuary Bistro has just released a wonderful cookbook featuring many of Chef Barry’s delicious recipes. If you can’t make it to Berkeley, CA, you can still enjoy his skills at creating delicious gluten free, vegan food. I love this cookbook and we are giving away a copy!

Can’t wait for the contest? You can order a copy of the cookbook here: Buy Sanctuary Bistro Cookbook

To enter, just leave a quick comment about why you like eating plant based food in the comment section of this post. Winner will be selected by random number generator and notified on Saturday, June 24! Contest closes at 10:00pm on Friday, June 23.

All Photos ©Susan Powers Photography, 2017

The post Meet Sanctuary Bistro and a Cookbook Giveaway! appeared first on Rawmazing Raw and Cooked Vegan Recipes.

Pour yourself a cup of tea, sit back and enjoy this magical place, The Stanford Inn by the Sea and The Raven’s Restaurant. PS The food pictures and link to recipe are at the end of the post.

A couple of weekends ago, my husband and I packed up the car and took a little road trip. We haven’t had a weekend away since Christmas and I was really looking forward to a restful, relaxing, healing weekend.

When I started looking for a place for our escape, my first thought was the ocean. There is something so relaxing about water and surf. The methodical rhythm of the waves lulls me into a peaceful place, full of surrender and ready to accept the ancient power embodied in each wave.

I had recently bought a wonderful vegan cookbook, “Dining at the Ravens“. As I looked through the book at the delicious recipes, I realized that The Ravens was The Stanford Inn by the Sea’s restaurant. It is 100% vegan and the quality of the food looked outstanding. It was only about 3 hours away, on the coast in a cute little town called Mendocino. It had the ocean and a wonderful vegan restaurant. It was the perfect place.

The Inn

After driving over and hour and a half on 125 miles of winding road through a beautiful redwood forest, a quick jaunt up the coast brings you to The Stanford Inn. Peeking through the fog, the Inn emerges warm and welcoming. Jeff Stanford often talks about the incredible energy that emanates from the property. As I stepped out of the car, I felt it instantly. I had to catch my breath. Pure magic surrounded me as the hair on my arms stood on end. There is no question that The Stanford Inn by the Sea is a very special place.

Back in 1980, the Stanford’s were looking for an established, smaller, Bed and Breakfast that held good growth potential. With the goal of creating a world class resort property, they ended up purchasing an established motel, the Big River Lodge in Mendocino. Little did they know that it would be the land and the energy pouring from it that would change not only their lives, it would deliver their dream in a way they had never imagined.

Years later, after pouring much of their own sweat and tears into the property, the Stanford Inn reigns as one of the top sustainable, vegan resorts and spa with their 100% vegan restaurant, The Ravens as one of the crowing jewels.

The Stanford’s are an amazing couple who live with a deep dedication to “living from the ground up”.  They are guided by the principle “to serve the highest and best purposes of it’s guests”. They do this beautifully and with grace. From the minute you walk through the door, you are greeted with warmth and loving attention. As the Inn is dog friendly, Murphy and Ellie, the Stanford’s dogs, might be camped out in the lobby.

The gardens, a central feature of the Inn, use a combination of biodynamic and French Intensive gardening methods. Raised beds are filled with gorgeous produce, surrounded by edible flowers that not only distract the insects from the vegetables but provide a beautiful accents to some of the finest vegan cuisine around.

There is an extra special symbiosis between the garden and the kitchen as the head gardener, Clayton, and the head chef, Sadhana, are married. I love the added energy that this brings from the garden to the table.

Imagine sitting down to a beautifully prepared, whole food plant based meal that is on par with the finest non-vegan restaurants made from produce that was freshly picked just hours before your meal.

The Ravens Restaurant

The Stanford Inn is an exceptional inn with an even more exceptional restaurant. The Ravens is completely vegan, but it didn’t start out that way. Jeff and Joan opened The Ravens in 1997 as a vegetarian restaurant but as their awareness of the “nature of eating things” expanded, they found they just couldn’t condone the suffering of sentient beings and the impact on the environment that animal protein requires. Jeff and Joan became vegan and the restaurant followed.

Pictured: The Raven’s Sea Palm Strudel (Recipe can be found in Dining at The Ravens Cookbook)

The food at The Ravens is exceptional. Most of the produce is picked from the organic gardens on the same day it is prepared. It can’t get better than that. The closer to the source, the more nutritious the food. That is what The Ravens is all about.

It is much more than growing food in a sustainable, biodynamic way. The kitchen at The Ravens is not run like a traditional restaurant kitchen. Many chefs have come and gone through the doors over the years. As the Inn evolved, so did the restaurant and the kitchen. Jeff and his staff have evolved into a co-creative kitchen that is fascinating to experience.

Sadhana, the lead in the kitchen, is an amazing woman who’s daily spiritual practice is cooking and inspiring others to become healthy and heal. Sadhana is an extremely in-tune chef that I swear can hear the plants talking. She practices intuitive cooking. She has such purpose, and respect for the food she is cooking. When the final dish comes together, all of the energy, from the growing of the ingredients, to the love expressed in preparing the dish, is evident. It is an unusual yet remarkable experience.

Jeff and Sadhana along with the staff co-create the dishes that are served in the restaurant. It is a beautiful model where everyone plays off of each other. Even Clay, Sadhana’s husband and the head gardener on the property, plays an integral role as he often brings staff down to the garden to do some of their own harvesting and learn about the interesting produce that is growing. It creates an environment where the connection to the ingredients deepens and builds a loving connection between the food that is being grown and the people that are preparing it.

You can see many of the cooking videos that Sadhana and Jeff have put together here: The Ravens Cooking Videos. I would highly suggest a visit to the site!

The Ravens serves a wonderful breakfast and dinner menu that changes with what is available in the garden. Lunch is offered also, but you preorder and pick it up. It’s perfect because you can take it back to your room, take it on your hike, or just take it to one of the many stunning bluffs in Mendocino.

Pictured: Eggplant Cannoli (recipe here: Eggplant Cannoli)

Jeff and Joan have recently published what has become one of my favorite vegan cookbooks, “Dining at the Ravens – Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea”. It is great collection of innovative recipes and how I found the Inn in the first place! I You can find the recipes for the dishes I have photographed plus many more spectacular recipes from the The Ravens Restaurant in the cookbook. I wouldn’t be without it in my collection.  Stay tuned, we will also be giving away a copy of the cookbook next week!

To see the recipe for the Eggplant Cannoli, which I couldn’t stop eating while I was photographing, click here: Eggplant Cannoli.

The Stanford Inn is also the home of the Mendocino Center for Living Well. It is a holistic, integrated wellness center that not only offers many spa services but more importantly, gardening classes, cooking classes, yoga, Artful Play classes, acupuncture and much more! To learn more and also see many of the wonderful cooking videos posted, click the link above.

The center is headed by Sid Garza-Hillman, the author of “Approaching the Natural: A Health Manifesto” . Sid was my first contact with the Inn and I instantly was drawn to his gregarious, welcoming personality.

Like everything associated with the Inn, Sid’s journey was meant to be. After 20  years in L.A., Sid and his wife landed in Mendocino because it reminded them so much of Scotland. Sid became a vegan in 2002.

They came for a meal at The Ravens, he was hired as a bartender, worked the front of the house and after becoming a nutritionist in 2008, He now heads up the center.

Joan Stanford has also written an amazing book, “The Art of Play: Ignite Your Imagination to Unlock Insight, Healing and Joy”, which requires and entire blog post on it’s own!  I am hoping to interview her soon. She is also the co-author of “Dining at the Ravens”.

Jeff and Joan

All in all, we had a wonderful weekend. The Inn was magical, the gardens, so peaceful and healing, and the food was delicious, healthy and vegan. If you have a chance, make it a priority to get there. It is an amazing place and I can’t wait to get back there.

*I would love it if you would leave a comment letting me know how you liked this post!

The_Stanford_Inn_1080p from Susan Powers on Vimeo.

The post The Stanford Inn and The Ravens Restaurant appeared first on Rawmazing Raw and Cooked Vegan Recipes.

Enter to win two boxes of Pashen Raw Bars! Instructions at the end of the post.

I love when magic happens. A chance meeting in the grocery store line turns into friends for life, the crossing of paths create wonderful connections that reach far into lives. Or a simple phone call from an amazing entrepreneur enquiring about recipe development, turns into a wonderful collaboration with visions of wonderful expansion opportunities!

I received just that phone call about a month ago. On the other end of the line was Wendy Sorquist, part-owner of Pashen Bars. These “healthy, delicious superfood snack bars made with organic, sprouted and raw ingredients” are Wendy’s baby and boy are they good.

Wendy was busy working in the corporate world. Frustrated at the lack of impact she felt she had in a huge business structure, she opted to work for a smaller corporation. It was a good fit and Wendy felt that she could accomplish more.

Wendy’s sister had started Pashen bars and was making them in a very small space, with very limited production. When she decided to quit the business, Wendy saw a wonderful opportunity to finally have a product of her own to work with.

They rebranded the bars and set to work, expanding their reach. And it started happening. Minneapolis, where Pashen Bars are located, is very open to local companies that are sustainable. There is amazing community support.

Wendy hit the road and contacted every store that she could think of where Pashen Bars would be a fit. And they took off.

Wendy had a little magical moment one night as she was driving home. They had outgrown their tiny manufacturing space (where she and her brother made all the bars) and was desperate for a commercial kitchen to make the bars in.

As she was driving along, she glanced through a window at a woman who was making pies. The space was Kindred Kitchen, a shared communal commercial kitchen. The laws in Minnesota are pretty strict about making product at home and this turned out to be the perfect answer!

Since then, Pashen Bars have taken off.  They have moved to a larger shared commercial kitchen, City Food Studio and production is going like gang-busters. Their bars can be found in many stores in Minnesota and California and they are preparing to expand nationally! I love stories like this.

Back to the phone call.

Wendy has been wanting to expand Pashen Bars for over 5 years. Currently they offer two bars: the original and the cacao. They are both delicious (she sent us two cases that lasted less than a week in our house) but more flavors were needed.

Wendy worked on recipes but could never really come up with a flavor profile she liked. She decided that her strength was in marketing and development, not the recipe development. She had been following Rawmazing for years, loved the recipes and thought, “If anyone can create some great flavors, it’s Susan!”.  She reached out, and after a long, wow, I really like you, love fest kind of conversation, I am now working on developing a couple of new bars for them. It’s pretty exciting all the way around.

To kick off this wonderful collaboration, Wendy has graciously offered two full boxes of bars for our give-away! If you want to order right away, click here: Buy Pashen Bars

Photo credits: Wendy Sorquist, Melissa Mobley

CONTEST IS NOW CLOSED

HOW TO ENTER:

1. In the comment section of this post, write a couple of words about your favorite flavor combinations. Only one entry per person!
2. The contest will close at 10:00 pm PST (Pacific Standard Time) on Sunday, January 31, 2016.
3. We will announce the winner on Tuesday, February 2, 2016.
4. The winner will be chosen by a random number generator.
5. This contest is only open to those 18 years or older.
6. You can only enter once.
7. Contest winners from countries other than the USA will be subject to the contest rules of their country of origin and may have to pay additional shipping charges.
8. GOOD LUCK!

NOTE: IF YOU DON’T WANT TO RECEIVE ALL THE CONTEST ENTRIES IN YOUR IN-BOX, DO NOT CHECK THE SUBSCRIBE BUTTON IN THE COMMENT SECTION. IF YOU WANT TO SUBSCRIBE TO THE SITE, PLEASE USE THE SUBSCRIPTION BOX ON THE TOP RIGHT SIDEBAR.

The post Give-Away! Raw Pashen Bars! appeared first on Rawmazing Raw and Cooked Vegan Recipes.

I have been a fan of Dr. Michael Greger for years. His site, NutritionFacts.Org is my top “go to” for information on nutrition and health. To date, there are 1,965 articles and videos covering every health topic you can imagine. He is always on top of the latest, scientifically verified, groundbreaking science relating to plant based diet choices and how they positively affect our health.

You can find the” latest information” many places but no one does the research like Dr. Greger does. He cites study after study, debunking some information and strongly, scientifically supporting other information. It is the one place that I truly trust for the latest information on nutrition.

Dr Greger is a huge proponent of a plant-based diet. And through his research, he has identified the foods that have been “scientifically proven to prevent and reverse disease”. His much anticipated book, “How Not to Die” covers the 15 leading causes of premature death, such as heart disease, diabetes, and cancer and how to combat and possibly reverse these diseases with diet and lifestyle changes. It is mind-blowing. Did you know that drinking hibiscus tea can work better that the leading drug treatment?

His new book also covers the foods and activities that we should include in our daily routines. He even has a check-list that you can use for your daily healthy eating and life-style.

We are buying this book for many of our friends for Christmas and I wanted to make sure that one of you received one too! This is NOT a sponsored post, nor did I receive a book to give away. I believe so strongly in his work that I bought a copy and am giving it as a gift to one of you. All profits from his book go to charity. Pretty cool, huh?

If you can’t wait for the contest to end and you need to get your hands on a copy right away, click here: How Not to Die or go to the Rawmazing store and order it there.

HOW TO ENTER:

1. In the comment section of this post, write a couple of words about what you do to eat healthy. Only one entry per person!
2. The contest will close at 10:00 pm PST (Pacific Standard Time) on Friday, December 18, 2015.
3. We will announce the winner on Saturday, December 19th, 2015.
4. The winner will be chosen by a random number generator.
5. This contest is only open to those 18 years or older.
6. You can only enter once.
7. Contest winners from countries other than the USA will be subject to the contest rules of their country of origin and may have to pay additional shipping charges.
8. GOOD LUCK!

NOTE: IF YOU DON’T WANT TO RECEIVE ALL THE CONTEST ENTRIES IN YOUR IN-BOX, DO NOT CHECK THE SUBSCRIBE BUTTON IN THE COMMENT SECTION. IF YOU WANT TO SUBSCRIBE TO THE SITE, PLEASE USE THE SUBSCRIPTION BOX ON THE TOP RIGHT SIDEBAR.

All amazon sales through this site are affiliate sales and we get a very small percentage that goes directly to supporting the Rawmazing website.

Contest is now closed.

The post How Not to Die – GIVEAWAY! appeared first on Rawmazing Raw and Cooked Vegan Recipes.

Now for the rest of you. Something magical always happens when I have a giveaway. I like to ask a question that needs to be answered to enter. For this contest, the question was to write about something that inspires you. I picked this because I was inspired by Laurel Anderson, the author of, “Wild Plate”.

Reading the comment entries that came in uplifted my spirit and completely made my day. I wanted to share some of the responses. I would encourage you to take a stroll through the comments as I am sure it will have the same effect on you.

Inspirations from our Entries:

• From Dabney: I’m inspired by foraging foods for almost 40 years…it would be lovely to get some new recipes!!!
• From Katie: Science inspires me. The science of food, the science of women, the human body, the science of God. I absolutely love the science behind a raw/whole food/plant based and holistic lifestyle. Without it I literally would not have my son. It inspires me everyday to keep going and proves to me that I am doing a great job as a mother, wife, and person in general.
• From D. Zola: I am inspired the dawning of a new day as the Sun rises, the sky burst with colorful rays of possibilities and my opportunity to impact the world begins.
• From T. Rosemary: Being an colon cancer survivor, I’m inspired by food that contributes to my health, instead of taking it away…
• From Catherine: There really isn’t one thing that inspires me. I see the colors in an abalone shell and I’m in awe. I have stood on the edge of Mt. Cook in New Zealand and listened to the ice crack on a sunny day. It entertained me for hours. My kids, when they tell stories about their day and events are so entertaining. There is so much more and you are probably wondering how this inspires me and I would ask you how could it not. I’m inspired to be a better Mum, enjoy the simple things in life, and find beauty wherever I go. Raw cooking just rocks my imagination. I mean seriously! Nuts can be turned into milk and cheese?! Incredible! Life, if you let it can inspire you to be so much more.
• From Karen: I am inspired by originality….the beauty that surrounds us in nature… amazing color combinations…and authentic, unconditional smiles…and big, generous hearts. <3
• From Connie: I am inspired by stillness, moonlight, nature and selflessness.
• From Tammy: I’m inspired when I see people reach out of their comfort zones – either trying something new, or trying something that they were afraid of.
• From Eddy: I am inspired by the dawn of a new day and freshness of its blank slate. So many opportunities for a fresh beginning!
• From Stacy: My patients inspire me. Everyday I get to witness their vulnerability, their hope, their courage and their strength. I’m humbled by them.
• From Mary: The magic in everyday most inspires me.
• From Jen: I’m inspired by all the mistakes I make on a daily basis & I make a lot of mistakes! It may sound odd but at some point I stopped beating myself up for failing and making a mess of things and instead I realized that these “flubs” are my best teachers. Without making all the mistakes I have up until now I wouldn’t be the person that I am and I’m inspired by knowing that I get to keep getting to do it over or better and eventually succeeding (I hope!) which help me grow into a better, more compassionate person.

You will find these and many other wonderful, inspiring comments on the contest post. I hope they inspire you as they have inspired me!

The post Wild Plate Contest Winner! appeared first on Rawmazing Raw and Cooked Vegan Recipes.

As I approached the table, Laurel Anderson was chatting with a festival goer. I picked up a copy of her book, “Wild Plate” and immediately knew that I had to add it to my collection.

As Laurel finished her conversation, she turned and smiled at me, her clear blue eyes dancing with an inner light of health and happiness. I knew right then I needed to get to know this woman.

I bought her book and we had a quick chat, promising to get in-touch soon. I wanted to help spread the word about her wonderful raw-food book and tell her story. A quick glance at “Wild Plate” showed me that she knew what she was doing. Her recipes were beautiful, unique, well-thought out.

Laurel’s story starts like so many of our own stories with a desire to feel better.  A dancer by eduction and profession, Laurel realized her dream dancing in Las Vegas for 10 years. She decided to take a break and studied Architecture and Sustainable Design. But her desire to dance brought her back to Las Vegas where she danced in two shows a day, five days a week. Supplementing her dancing income by being a cocktail waitress, she was working over 10 hours a day.

As you can imagine, her lifestyle caught up with her. Her diet was poor, her sleep almost non-existent. After gaining 20 lbs, she was feeling fatigued and her performance was slipping. She had to do something and choose a nutritional cleanse.

Like many of us, opening the door to the cleanse sparked a deep desire to learn as much as she could about healthy eating. She realized that her body is the vessel she lives in and needs to be taken care of.

Raw food came into the picture when she ate at a raw food restaurant. She talked to other diners that had healed themselves with a raw food diet. Laurel ordered books and did extensive research. What she learned blew her away and started a new career.

After moving back to her Pacific Northwest home, frustrated by not finding work in her field of sustainable design, Laurel started a raw food business, catering and and providing home delivery of meals. She moved to Malibu and her catering took on a life of it’s own. For one party, she made over 1,100 items in 3 days!

Her catering turned into a food truck, which turned into a restaurant, Life Food Organics. She had found so much work that once again, she needed a reset and moved back home to rest and create more balance in her life. And Wild Plate was born.

Wild Plate, The Cookbook

Laurel’s cookbook, Wild Plate, is a labor of love. Inspired by her travel notebook filled with ideas and flavor combinations she has encountered, traditional cooking magazines and experimentation with ingredients she finds at farmer’s markets, Laurel has put together a stunning collection of recipes. Knowing that we eat with our eyes first, she wants her food to be visually stunning. She accomplished her goal. It is what drew me to the book in the first place.

Wild Plate has a wonderful ingredient section, great symbols that easily let you know the difficulty of the recipe and also what equipment you need and a comprehensive tools and equipment section. The recipes are original and innovative with delicious flavor combinations. It honestly is one of the best raw food cookbooks I have seen. If you love raw food, or are just interested in raw food, this is a must for your kitchen.

A very special aspect of Wild Plate is that Laurel self-published the book. Frustrated with publishers that wanted to eliminate many of the pictures and take too much control over the book, Laurel set out to create the most beautiful raw food cookbook she could. And it is stunning. With a binding that is stitch-sewn (so it doesn’t fall apart over time), heavy pages, a hard cover and photos for every recipe (taken by Laurel), she has created a masterpiece.

I was so impressed, I purchased a copy to give to one of our lucky readers! If you can’t wait, you can order one here: Wild Plate

Voted “Best Cookbook of 2014” -Veg News Magazine

Can’t wait for the contest? You can buy the book here: Wild Plate

You can find Laurel and her blog here: Wild-Plate

How to Enter

1. In the comment section of this post, write a couple of words about what inspires you. Only one entry per person!
2. The contest will close at 10:00 pm PST (Pacific Standard Time) on Thursday, November 19th, 2015.
3. We will announce the winner on Friday, November 20th, 2015.
4. The winner will be chosen by a random number generator.
5. This contest is only open to those 18 years or older.
6. Contest winners from countries other than the USA will be subject to the contest rules of their country of origin and may have to pay additional shipping charges.
7. GOOD LUCK!

Note: If you don’t want to receive follow up comments, make sure you don’t click the notify box in the comment form.

Contest is now closed.

The post Giveaway! “Wild Plate” Raw Cookbook appeared first on Rawmazing Raw and Cooked Vegan Recipes.

There is an amazing amount of work that goes into developing a website. Rawmazing has over 6 years of content. It is a bit like climbing Everest. Well, not really, but you get my point. Every picture had to be reformatted, every post re-written. The design work went through revision after revision. But boy, was it worth it. I actually cried when I saw the dev site go live. And today, we can finally bring you the fruits of all of our labor!

I wanted to let you know about a couple of things that are new, and plans that we have going forward.

• The first thing you have to check out is the  Recipe Index. It is so much easier to search recipes. And if you want to search ingredients, just use the search box in the upper right corner.
• As you can see, the posts look different. The recipes are still printable but so much prettier. And all the recipes are still here All 300 plus of them.
• We are adding new sections to the blog. You will see more cooked food (all plant-based, whole food), a separate section for beauty which we will be expanding, a lifestyle category where I will be exploring this plant-based lifestyle and introducing you to wonderful people and fun things. The photography section links to my photography site but will be expanding in the near future to show you the behind the scenes work and help you to learn along the way. I am super excited about the store. It will be growing to include curated collections of the most wonderful plant based living goods. As it is, it should be much easier for you to find and order the things you need.
• Each recipe will have the main ingredients or kitchen tools highlighted in the side-bar. Need something? Just click on the picture and you can find out more and even order the product.
• We are also starting to include a really cool “tip box” where you will find more interesting information about recipes.
• We have a great “Getting Started Page” that has a lot of good information even if you have been with us for years.
• The “FAQ” page has been reformatted and we will be adding to it as you bring us questions.
• And I would love it if you would stop by our new “About” page. I posted a recent wedding picture there and I also give you a closer look at who I am, and why I write this blog.

Jennifer Heller of Artsy Geek did an amazing job of translating my wishes into a reality. Shannon (my assistant) and Kaia (my daughter) and I worked endlessly, going through post after post to get everything just right. And I am thrilled with the results and very grateful for their help. And especially my husband, Peter because without his support, this wouldn’t have been possible.

I really would love to hear what you think about the new site. Enjoy and look for our first new recipe post on Tuesday!

The post Welcome to Our New Home! appeared first on Rawmazing Raw and Cooked Vegan Recipes.

Contest is now closed.

“Raw and Simple Detox” BOOK GIVE-AWAY!!!

I am super excited about this give-away. I have loved Judita Wignal for years now. She is a radiant soul and her latest book, Raw & Simple Detox is a shining example of her dedicated work.

“Raw and Simple Detox,  A Delicious Body Reboot for Health, Energy and Weight Loss” has everything you need for a gentle detox. Judita’s desire is to “Introduce the benefits of juice fasting while still maintaining a somewhat regular diet.” She believes that you can still eat delicious food while helping your body to cleanse and rest. I think she accomplishes this beautifully in her book.

There are two steps to her detox. Step one is to eliminate the foods and toxic chemicals that cause disease. Step two is set-up to give your a digestion a rest and “flood your body with vitamins, minerals, antioxidants and immune-boosting, and age-defying phyto nutrients.

She includes a section on the specifics of a raw detox that even includes how to reduce your exposure to toxins at home. There is a section on stocking your kitchen that even includes a basic shopping list. And she hasn’t forgotten to include a section on kitchen tools.

You will learn detoxing techniques such as mild exercise, dry skin brushing and saunas, and then you get to launch into her wonderful plans and recipes.

Judita includes a low sugar 7-day detox plan and a low-fat 7 day detox plan. She even includes instructions on how to detox in the winter. Her recipes include: Detoxifying Juices, Smoothies, Tonics and Elixirs, Soups, Salads, Sweet and Savory Mains, Treats and Dips, Sauces and Spreads. Quite an array of recipes and a lot of delicious ones to choose from. Not to mention it is really a beautiful book, too! Judita’s husband did the photography and I will say, he did an excellent job. If you can’t wait for the contest, you can buy her book here: Raw and Simple Detox.

For instructions on how to enter, click the  “ENTER HERE” tab below.

Contest is now closed. 

TO ENTER:

*Simply leave a comment in the comment section of this post telling us why you want to win this book. Only one entry per person.

*Winner will be chosen by a random number generator.

*Contest Closes at 10:00pm PDT on Wednesday, July 15th, 2015.

*We will announce the winner on Thursday, July 16th.

Good Luck!

The post Give-Away! Judita Wignall’s Raw & Simple Detox Book appeared first on Rawmazing Raw and Cooked Vegan Recipes.

I am so excited to announce that Liz Forman won the Rouxbe Plant Based Professional Certification Tuition! Way to go, Liz!

Liz says, “When Susan posted about her Rouxbe experience, I couldn’t wait to check it out. An online school that offers plant based instruction right along side traditional? Wow! Well I jumped on that train as quickly as I could. I did my free trial, bought myself a membership, and gave my sister a membership as well -we’re a foodie family. I am so very excited to take the next step in my food education and see what doors this will open for me. Thank you, Susan, thank you. I’m so very grateful to have this opportunity. Wow!!”

You buy a membership to the site like Liz did and get many different cooking lessons and videos. Please note, the membership is different than the certification. To see what all Rouxbe has to offer, click here: Rouxbe On Line Cooking School

The winner was picked by a random number generator.

The post We Have A Winner! appeared first on Rawmazing Raw and Cooked Vegan Recipes.