Curiosity's Path

I was wondering what to make for dinner. Something light. Finger food. I stopped for tea at Peet's and glanced at the paper. There it ...

Young coconuts already have the green outer covering cut off when they arrive here. I'm including photos of opening a young coconu...

If you remember to soak the cashews the night before, this tower is quick and easy to make. Kids can help. Cashew Cream: blen...

Ultimate Vegan Cheese and Crackers (so far). This recipe incorporates the raw cashew cheese , dragon snaps , spicy cashews and basil oil. A...

Oops! I forgot to decant the basil oil. Put some butter muslin in a strainer and set the strainer in a bowl. The basil oil drops into the bo...

Here is the unmolded cheese, still covered in butter muslin, right out of the press. Unwrapping the muslin. It looks like the cheese has ...

This is the fourth recipe I had to make to get closer to being able to make the food in the picture in RAW. Maybe by tomorrow I can put it ...

This is a cheese press that I normally use for cultured raw goat's cheese. This is the first time I'm using it to press a cultured c...

This is the next ingredient toward creating the dish I have in mind. Soak 1C. raw pine nuts in filtered water for 8-10 hours. Drain. Pl...

I'm building up to trying a recipe from Charlie Trotter and Rachel Klein's book RAW. I've had the book for awhile. It's fu...

I thought it would be gradual, this moving toward raw food, but we just dove in a few days before January 1 and everything is so delicious...

I was walking around looking at everything the other day, looking at things not as solid objects but as vibrating textures in space. This co...

Last week I listened to an audiobook "Eat, Pray, Love" by Elizabeth Gilbert. While Elizabeth is in Bali, she meets a woman who hea...