This post was syndicated from the following source | Source Feed

If you are under the impression that it is hard to eat raw during the winter months, you will be happy to learn of some seasonal transitional recipes that will help you do just that. During January, in most places in the US, you can partake of beets, turnips, parsnips, a variety of oranges, and who could forget those leafy greens? This month’s green leafy treasures are Swiss Chard, kale and collard greens. Enjoy mixing and matching your favorites in the following recipes! (more…)

This entry was posted on Saturday, January 2nd, 2010 at 3:08 am and is filed under Raw Food Sphere. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.