This fudge was used to decorate our raw blueberry cheesecake at the shop. Cupuacu and blueberry are both high in antioxidant. how amazing is it that we can make something so decadent and still add powerhouse nutrients! Cupuacu is from the
This is a huge topic, especially now that paleo eating is getting a lot of attention and many books have been published on this topic. James Braly, M. D. and Ron Hoggan, M.A claim that more than 200 chronic illnesses
Zucchini pasta has been highlighted a lot these days and I love it. There are many good gluten free pasta you can get but many of them have kind of a funny texture and flavour, don’t you think? On top
granola is an essential part of my pantry list for breakfast or even give a crunch to my meals. Replace regular granola with high sugar content with this power house 🙂 What is your favourite flavour combination of granola? do
Fudge on their own are great. Fresh mango ice cream on their own are also great. But if you put them together they are fantastic! Using mango instead of usual nana ice cream will pleasantly surprise you with equally creamy
MSM sounds kind of odd. It sounds a bit like M&Ms but it is nothing like it! WHAT IS MSM? MSM (Methylsulfonylmethane) is a naturally occurring, organic form of sulfur. It is an odourless, white and fine powder that dissolves
I am sitting here writing this because of a few comments going around in the health and wellness community lately. “Just eat real food” I hear this often and I catch myself say this as well. Just eat
I love the texture of creamy yet light and fluffy mousse. Many raw desserts can be creamy but very dense due to heavy use of nuts and other fatty ingredients. I love them too but sometimes it can be too
I am pretty lucky that I am already surrounded by raw food when I am at Shokuiku. When I eat at home my meals are pretty simple. Still nourishing and full of minerals. enjoy Would you like to
I am sea vegetable obsessed. growing up in Japan sea vegetables are a huge part of my diet. We could get access to many varieties such as hijiki, mekabu, kombu, tororo kombu, wakame and of course nori. Nori probably is
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