Eat Dance Live

Given that I've posted about falafels more than once on this blog, whether they're raw or they're cooked , you might be able to safely say that I kinda sorta like them a lot... That, and I recently admitted to my secret falafel digestion pocket located somewhere in the deep confines of my stomach. Because I've been juicing and doing green smoothies so much over the past week, my dinner-for-my-other-half creativity has been somewhat limited and perhaps less than enthusiastic, even though I love being in the kitchen (and aside from the killer vegan shepherd's pie I invented for him earlier last week, if I do say so myself). A couple days ago, I decided to go big or go home, and create for him: the epic raw Middle Eastern plate. It started off with the classic centrepiece: Matt Amsden 's Raw Falafels wrapped in romaine lettuce, and surrounded it with my raw hemp seed tabbouleh , a garden salad, and some black olives and sprouts. Speaking of which, th...

The first night my parents came over to visit a few weeks ago, we had them over so I could make a raw feast for them. Given their taste for foods from all around the world, I knew I wanted to introduce them to their first 100% raw meal by doing something a little more exotic than just raw pasta or the like. After scouring my brain for my own recipes and a couple raw cookbooks, I settled on the following: Marinated Peppers & Portobello Caps* Soaked & Sprouted Quinoa with Saffron, Pepitas, Sundried Tomatoes, and Raisins Matt Amsden 's Falafel Balls served with Mango Chutney *marinated in ACV, EVOO, Bragg's liquid aminos, maple syrup, and herbs  I also served cucumber and tomato canapes with peppered raw cheese to start and a spring mix salad with walnuts, cranberries, tomatoes, and cukes served with a vinaigrette with the main meal. The result: They loved  it. In fact, they loved it so much they talked about it for the following three d...