I made this recipe for Living Light's “5 in 5 Hot Raw Chef Recipe Contest”. It is easy to make, has only 5 main ingredients along with 5 flavor enhancers and is a truly delightful meal or appetizer depending on how hungry you may be. I hope you enjoy this light and refreshing recipe! Click here to see the video submission which will walk you through the process of making the recipe!

The 5 main ingredients in this roll include: Avocado, Papaya, Jicama, Thai Young Coconut, & Nastertium Flowers. The 5 flavor enhancers include: Lime Juice, Sea Salt, Mint Leaves, Chili Flakes & Coconut Sugar Paste. The flavors and textures are well balanced, fresh, and truly alive. I hope you all love this light and filing meal as much as I do. Please leave a comment and let me know what you think or what you may turn this recipe into. I love all your creativity! Here’s the recipe:

Recipe by Chaya-Ryvka Diehl of www.theLivingVision.com (Chaya@theLivingVision.com)

If you have not yet found yourself a full on kale chip addict I am hoping to get you on the wagon. If you are already submerged in the world of kale chips and the cravings that go along with them, I am here to give your pocket book some serious relief as well as introduce you to the wonderful world of cashew free kale chips that will  ROCK YOUR WORLD!!!

Kale chips are so very easy to make, and they do not have to be cashew based to be super delish. These crispy, crunchy, mouthwatering and nutrient dense snacks are a revolutionary addition to anyone's diet! Not to mention that if you find yourself sneaking some deep fried chips every once in a while these are an excellent replacement that WILL hit that scrumptious comfort food snack spot.

Here is a Free Form version of my favorite Miso soup. It contains many healing, cleansing and supportive foods from the list of beneficial foods as listed on my website, and is SO yummy…taste as you go and make it your own!

Kelp Noodle Miso

Ever since I learned cooking from my mom Lalit-Amma when I was 9 or 10, I have secretly wished to break the rules and guidelines to come up with my own "specials." They included mixing and matching fruits and vegetables, various grains instead of one, and of course, raw foods.

When I came to work for Cafe Gratitude in December of 2006 as the payroll and accounts payable manager, my adventurous self ( inspired by my mom and the great American spirit of freedom and independence) was energized to recreate some of my mother's recipes with a touch of "BAM!"

At culinary school the 2nd class in the curriculum was "food science".  The wonders of this worldly culinary creation (emulsions) can be explained down to straight science without the usual northern california slang & no Frenchy fancy words.

Every cook's gotta know their emulsions. From Harold Mcgee's On Food & Cooking, the bible of foodies, an emulsion is defined as "Such a mixture of two incompatible liquids, with droplets of one liquid dispersed in a continuous phase of the other. The term comes from the Latin word for 'milk', which is just such a mixture"