We love cultured veggies for a variety of reasons. One: they are a great way to consume more nutrient rich vegetables, especially the tougher cruciferous ones, during the winter months when the availability of fresh produce might be lacking. Two: the process of fermentation softens the texture for easier chewing, no cooking required! Three: probiotic bacteria is so important for our overall immune system and digestive health, and cultured veggies prove to be a delicious way of consuming them! Three: you can make a huge batch of kimchi for just a few dollars! Learn how to make the perfect batch of delicious kimchi with Sarah Britton of My New Roots - and check out her site for trouble shooting tips in case something goes a bit array the first time you try it out.

Who says you have to ditch the sushi rolls to be healthy? Crowd pleasing, mouth watering and super fun to make sushi rolls sans rice, sans fish and full of living nutrients.

I wanted to take this opportunity to share with  you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you've got the tools and the whim- get in the kitchen! This dish is will not disappoint!

I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

California rolls are always a great option when you're craving something light, fresh, and savory! It takes a bit of practice getting your rolling technique down but once you do you'll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn't call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!

A grounding, filling raw sweet potato salad with the inclusion of shredded daikon radish, sliced celery, tart apple, ginger, toasted sesame seeds, soaked mineral rich arame seaweed and a gentle dressing of lemon, agave, tamari, and cold pressed sesame oil. Delightful as a side salad with a steamed grain like quinoa or brown rice, or served with miso soup on a rainy day. If agave nectar isn't your thing, try yacon or coconut nectar in this dressing for a malty earthy sweetness that compliments the root vegetables very well!

What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses  bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné's other recipe how to for sprouting quinoa.

In need of a fresh and flavorful idea for dinner tonight? This salad combines simple wholesome ingredients to create the perfect Asian inspired side salad. The crunch of sesame gomasio combines with juicy fresh nutrient rich purple cabbage and sugar snap peas for an enlightening taste of Spring. The salad is then ever so lightly dressed with rice wine vinegar and a drizzle of high quality sesame oil. If you're wanting an even lower fat version Chef Gena Hemshaw tells us that the sesame oil can be left out. This recipe calls for light steaming of your snap peas, but they can also be consumed raw, it is up to you. What a healthy addition to a meal!

This recipe takes but minutes to throw together and is bursting with minerals that will nourish and sustain you. The dressing is light and fresh, and only requires a brief whisk. Chef Mila Llina shares with us some nutritional wisdom, "If there's one thing, aside from leafy greens, that I would recommend people start incorporating into their diet, it would definitely be sea vegetables! They're loaded with vitamins and minerals, including trace minerals!  I can't say enough about how wonderful they are." Here's to the power of the sea veggie!

Green tea and raw cacao? Now that is a combination surely made in heaven! Experience these chewy, sweet, richly dense brownies for a dose of antioxidants, nutrients, chlorophyll, fiber, and yes a bit of caffeine too! Matcha green tea contains a substance called L-theanine which helps to relax the mind.

Raw vegan sushi is way more flavorful and nutritious than cooked! This recipe is rice-free, instead using a raw sundried tomato spread as the binding ingredient. These sushi rolls are packed with fresh veggies and amazing flavor!

Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I've imagined and dreamed of making - a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.

Get your hands on some Coconut Secret products and give this sweet and spicy Sesame Ginger Dressing recipe a try.

Delicious and quick papaya sushi with a spicy honey sweetened wasabi dipping sauce. Have an Asian themed meal with these sushi rolls as the appetizer.

A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.

I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

This recipe is so easy, and is FULL of calcium from kelp noodles, broccoli sprouts and tahini. Spirulina adds a very interesting but delicious cheesey flavor when combined with a little oil and apple cider vinegar or lemon juice. You've also got your omega 3's covered here with Udos oil, chia, and hemp seeds.

Super fast and easy to make, this is a great recipe for when I’m short of fresh ingredients in my house. Seaweed is dried and shelf stable, and I always have hijiki, arame, and nori on hand.

Hands down better than the real thing! It is actually easier than you might think to make an authentic tasting raw, dairy and soy free ice cream. For all of those people out there who miss their ice cream...

This is a great way to make a lot of alfalfa sprouts taste good! A quick and convenient snack or addition to a meal with a beautiful pop of pink.