Cheese and gluten got you down?  Try our live, dairy-free version of an Italian classic.
Serves 2

Live Veggie Noodles
11 ounces celery root
10 ounces of the following: parsnip, zucchini, or daikon

Get out your spiralizer and place in the desired blade (a small blade for spaghetti, or wider for fettucini).  Place your peeled vegetable root in, and spiral away.
Toss the noodles with a pinch of salt and a little olive oil to soften them.

Have you ever found yourself in the position of needing to loose more than 100 pounds?  Have you ever taken a leap of faith from a secure, successful career to choose your own freedom and fulfillment?  Do you know what it is like to loose the weight, leave the job, and learn to fly?

Well, Alison Ottaway does.  As far as miracle stories go, I believe Alison has lived through 3 or 4 of them, and is still going strong.  It all began in her early twenties, when she refused some chocolate raisins offered her by a friend.  One small step gave her the courage to become the woman she knew she was meant to be, exercising at home, shifting her diet, and ultimately loosing over 140lbs.  A year and a half later, she felt like a new person, physically, mentally, and emotionally.

By her late twenties, she was leading a life that by most accounts could be termed 'successful.' She had a stable marriage, a mortgage, and a highly lucrative job at Microsoft. However, her BMW, expensive lifestyle, and nights spent out drinking did not satisfy her, and she found inside herself a growing desire to feel vibrantly free and alive. Again, it was time for

Picnic ready side dish!  Here's a recipe that I've been digging lately.  I found it on the Raw Food Talk forums, which I suggest you peruse !  This is a raw take on the traditional coleslaw recipe and a pretty amazing rendition of raw vegan mayonnaise, if you ask me.  I have a jar of this homemade recipe in my fridge at this very moment, and I've been using it on everything lately.

First, you need to make the mayonnaise:

I admitingly have quite the sweet tooth.  Chocolate calls my name when it's within shouting distance.  Coming back from some indulgent holiday potlucks... I've been working to reinspire myself with eating better into the new year.  This is a recipe that I make for myself every morning.  It hits my sweet tooth, is easy and quick to make and clean up after, and contributes to me loving my morning and feeling good for the rest of the day.  It can also be altered for different commitments and lifestyles for less or more sugar, all raw or high raw and is always organic and delicious.  

Ingredients

Who doesn't love a frothy, creamy old-time milkshake?

I was recently reminded of just how slammin a vegan milkshake can be after reading Meredith Franz' review of Café Gratitude on her blog The Raw Seed.  This image is of her friend Dustin, dustin' off an 'I am Eternally Blessed' Espresso Milkshake.

This week it is my pleasure to share with you some of our masterpiece milkshake recipes.  Most of these milkshakes graced our menu in the past, but are simply too good to have been forgotten!  All of these can be made using our handmade vegan vanilla ice cream, which is available at all of our stores, and at over 33 California locations (subject to availability).  If you are adventurous, you can even make some ice cream yourself by checking out the recipe in Sweet Gratitude.

Instructions:

Begin by letting the ice cream thaw 5-10 minutes.  Combine all ingredients in recipe except ice cream and blend until thoroughly combined.  Stop blending, add the ice cream, and briefly pulse-blend until ice cream is incorperated.  Over-blending will melt the ice cream and reduce the milkshake's thickness.  Recipes make one large milkshake.