Day 932 Raw Vegan/Fruitarian/whatever/Lissatarian! E-books: www.payhip.com/rawfoodromance Tower Garden: mr32744.towergarden.ca Print books on Amazon: see links below SUPPLEMENTS I TAKE: K2 (sometimes): tinyurl.com/hzm2ur3 D3: tinyurl.com/hxmqchp B12:
HOW TO MAKE VEGAN GARLIC SAUCE for Wraps, Nachos, Salads, etc. This garlic sauce was one of my favorites before I become a vegan. And
Ingredients:4 (6-ounce) skinless, boneless chicken breast halves1/2 teaspoon salt, divided1/4 teaspoon black pepper, dividedcooking spray3 tablespoons minced shallots3 tablespoons Dijon mustard2 tablespoons red wine vinegar2 tablespoons water1 tablespoon extra-virgin olive oil1 teaspoon chopped fresh tarragon1/2 teaspoon sugar4 cups gourmet salad greens
Ingredients American lettuce or cabbage, ripe cherry tomatoes, big tomatoes ripening fruit, a mango, red bell pepper preserves, spinach, lemon, garlic, oil, pepper and salt.
Ingredients:1/2 cup smooth peanut butter2 teaspoons soy sauce2 teaspoons balsamic vinegar1 tablespoon fresh lemon juice1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix1 pound presliced sirloin1 tablespoon sesame oil
The Veggie Chest is a whole foods, vegan cooking demonstration series hosted by Dr. Ruby Lathon. On this episode, Dr. Ruby makes a tangy lemon
One of the most common questions I get asked, and one of my own dilemmas is, “what do I put on my salad?!” Many dressings