As summer nears, we start gravitating outdoors to enjoy our meals while taking advantage of the warmer weather.

Working at a local market, selling local fruit and gifts with a smile… ah yes, memories from about six summers ago. It was here I learned more about fresh food then ever before.

With spring and summer fruits right around the corner, nothing says delicious dessert like a baked cheesecake highlighting their delicious bounty.

The Hot Raw Chef video recipe contest is under way! Together, our votes will decide who will be the The Next Raw Chef.

Kitchen scraps aren’t just meant to be tossed in the compost. In fact, one of the best cooking staples is made from shards and leftovers of random food-stuffs.

All right foodies. All right bloggers. We want to know what you’re baking for the holiday season! Whether you have the best recipe for the classic sugar cookie,

We’ve been raving about Jennifer Cornbleet and her quick, easy and delicious raw vegan  dishes. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… and first highlighted her Harvest Salad as the perfect winter side dish. This dessert recipe comes from Raw Food Made Easy, wonderfully comforting and oh-so-delicious.

With beans still at their peak, you’re probably running out of ways to prepare them. Step away from simple steaming, and can the hot casseroles. This salad is refreshing, simple, and elegant, with a few extra ingredients to give it a real flavorful punch.

With the fruit season at its peak, there’s no question what should be the dessert of choice: fresh fruit pies highlighting local, flavor-filled goodness.

Taking advantage of fresh local radishes, this salad delivers a double dose of hemp, paired with roasted potatoes for added creaminess.