Living foods recipes do not use any heat over 110 degrees. Some recipes call for a food dehydrator set at no more than 110 degrees. It will involve either raw, sprouted or fermented combination of living foods.

HERE IS A GREAT RECIPE THAT CAN BE PUT TOGETHER AFTER  A QUICK VISIT TO THE FARMER’S MARKET:

COMPLIMENTS OF SARMA MELNGAILIS FROM ‘GET THE GLOW’ LIVING RAW FOOD

WATERMELON, HEIRLOOM TOMATO, CUCUMBER, AND HERB SALAD

8 CUPS OF CUBED WATERMELON

8 CUPS OF HEIRLOOM OR OTHER TOMATOES, CUT INTO LARGE DICE

4 CUPS OF ENGLISH CUCUMBERS, CUT INTO MEDIUM DICE

1  SMALL BUNCH OF ITALIAN PARSLEY, STEMMED AND TORN INTO PIECES

1 HANDFUL OF CILANTRO LEAVES, TORN

1 VERY SMALL HANDFUL OF MINT LEAVES CUT INTO CHIFFONADE

2-3 SCALLIONS, THINLY SLICED, OR  1/4 CUP MINCED RED ONION

1 JALAPENO, SEEDED AND MINCED

FRESHLY SQEEZED JUICE OF  2  LIMES

1 CUP  RAW PINE NUTS

1-2 TABLESPOONS MACADAMIA NUT  OR AVOCADO OIL

1 RIPE AVOCADO, PEELED, PITTED AND DICED

SEA SALT TO TASTE

FRESHLY GROUND BLACK PEPPER, TO TASTE

IN A VERY LARGE BOWL TOSS TOGETHER ALL THE INGREDIENTS

 ENJOY THIS WITH A LARGE GLASS OF COLD KOMBUCHA !

Tags: CUSTOM FIELD