Wednesday, July 24, 2013

Mmm... these may go great with our raw veggie burgers in OCTOBER.

RAW!! Onion Rings

Almond Milk:

1 C soaked almonds
4 C water
  • Combine soaked almonds and water in blender. Strain through nut milk bag. Save the pulp and dehydrate it.
Onion rings
1 large sweet onion
4 cup almond milk
3/4 cup almond milk pulp
1 cup ground fax (3/4 cup before grinding)
1 Tbsp smoked paprika
1/2 tsp ground chipotle
1/2 tsp salt
  • Slice onions and place in a ziplock bag with almond milk. Soak while pulp is dehydrating.
  • When pulp is done dehydrating, place in food processor with flax, spices and salt.
  • Separate into two batches. If you use all of it at once, a lot of it will be come saturated and too wet to use.
  • Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk.
  • Dip onion ring in the milk, then in the almond flax mixture, dip in milk once again and then in almond flax mixture again to get a heavier coating.
  • Dehydrate for 6 to 8 hours until almost dry.
  •  You want the onions to retain a little moisture, the breading should be dry.

Saturday, July 20, 2013

Saturday night at Plum!

Picking up a few new tricks from the most awesome Vegan restaurant in Seattle. Thanks Plum!

Tuesday, July 9, 2013


the Bikram world, July 9th is the day we honor Bikram's guru Bishnu Charan Gosh. Please check out for more information about Bishnu and The origins of Bikram Yoga