Raw & Juicy on the Move

Green Flask

Seaside Florida’s healthiest destination, the iconic Raw and Juicy airstream turned food truck, tempts so many tourists with tasty organic juices, smoothies and enzyme-rich entrees, it’s opened a neighboring Seacrest pop up for convenient nutrition on the go. The stylish if tiny temple of health is packed with pre-made fresh favorites, tastefully curated by Owner Jenifer... Read More

Yoga Lovers’ Chocolate Mousse


The last thing I expected to get out of a day-long yoga session was reinforcement for my chocolate addiction. But hey, who am I to complain? With studies of ahimsa (the yogic pledge to do no harm) behind us, and a long afternoon of sweaty asanas ahead of us, my fellow yogis-in-training and I spent our lunch break woofing down healthy, raw, vegetarian meals and comparing notes on... Read More

Recipe for Success: Beet, Fennel, Fig & Cranberry-Sage

Tgiving Salad

Whether we’re giving thanks for a lottery win or for more subtle gifts, this salad is a celebratory start for a feast to remember. What would you do if you won a $53,000 lottery? When Bart Potenza and Joy Pierson had the good fortune to ask themselves that question nearly two decades ago, their answer was investing in a new vegan restaurant, New York City’s Candle Cafe,... Read More

Rice & Beans & Skinny Jeans

Morning turtle patrol at Piro beach, Costa Rica

My new friend, Allison, told me I’d been at fat camp. She was leading me through the black sand and mist at Carate beach, Costa Rica, where as sea turtle volunteers, we started most days with a 5k patrol at 5:30 a.m. We were looking for turtle nests, but we were thinking about breakfast. It probably would involve fresh-squeezed star fruit, tree-ripe bananas, savory gallo pinto... Read More

Cinco de Mayo Countdown: Ruboroso ‘Rita

3_edited-3 13-31-17

During a particularly indulgent and somewhat girly facial, my ever-stylish friend, Frances, mentioned she’d discovered the perfect margarita. She ran the ingredients past me. Twice. And while it’s hard to take notes when relaxing with closed eyes, cultivating a rosy complexion, I managed to remember the highlights: tart grapefruit, sweet berries, bitters, basil, and... Read More

Cinco de Mayo Countdown: Prickly Pear Margarita


Our countdown to a day-long fiesta begins ambitiously, with a recipe not for the faint of heart — or fingers. We found these instructions for an authentic, Texas-inspired Prickly Pear ‘Rita at Saveur.com, and if a pair of leather gloves isn’t among your typical kitchen tools, now might be the time to visit the garage. Sweet Southwestern prickly pears usually find... Read More

Paula’s Can’t be Beet Hummus


After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus. Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime. The Recipe: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) 3/4 cup... Read More

Peruvian-Inspired Quinoa and Vegetable Soup

Quinoa Soup

Lately it seems like everyone is keen on quinoa (“keen-wah”) as a super-trendy superfood. After all, it’s gluten-free and packs all eight essential amino acids as well as so many nutrients the ancient Incas called it “chisaya mama” (mother of all grains). Yep, South Americans were so ahead of the foodie fashion curve that our trendy pseudo-grain (actually... Read More

Healthy Jicama Slaw

Jicama Slaw

Steel drums, a rosy sunset and seasonal dragonflies marked an end-of-summer gathering at Alys Beach, where Chef Kevin Korman’s  jicama slaw was a surprise sensation. Korman is Chef de Cusine of Caliza Restaurant. He shares his is crowd-pleasing, vegan, raw and refreshing recipe: 1   Jicama, shredded (like pasta) on mandolin 1  Green Mango 1+ Jalapeno Pepper 2 to 3 tablespoons... Read More

Vegan Indulgence in Atlanta?

Lemon Bars

Is that a golden bar of lemony vegan decadence I see? Just when I thought I couldn’t take reading about another charcuterie, Writer Wendell Brock brings vegan baking to the cover of the Atlanta Journal Constitution’s Food section. And his mostly-healthy, animal-free recommendations are enough to make you wonder why you would ever choose anything else. It isn’t... Read More

Believe Nothing

 “Believe nothing.
No matter 
where you read it, or who said it, even if I have said it, unless it agrees with you own reason and your own common sense."

               - Buddha

“The same molecules
that make up the food
we consume become
the molecules of our
minds and bodies.
So, unless you grow
your own food, you
should choose a
farmer as carefully as
 you choose your 
doctor or pastor.”

  _ Tim Willey, Farmer
             Madera CA
 “If man made it… don’t eat





        - Jack LaLanne

  “If we are
 always arriving and
 departing, it is also
 true that we are 
 eternally anchored. 
 One's destination is 
 never a place but 
 rather a new way of 
 looking at things."

           - Henry Miller
  “The rest of the
 world lives to eat…
 I eat to live.”
- Socrates
“Teachers open the door, 

you must enter by 


         - Chinese proverb

Factory Farm Map

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