A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
Canastitas (“little baskets” in Spanish) make a great alternative to traditional empanadas. They’re a bit quicker to put together, and they appeal to those w…
This raw pumpkin pesto recipe is perfect if you're new to raw food--no special equipment or hard-to-find ingredients required! Serve it over raw veggies.
