Published : Saturday, July 4th, 2015
Pasta: 3 organic yellow squashes – processed in a Spirooli Spiral Vegetable Slicer Raw Marinara Sauce: 3-4 organic tomatoes 3 cups fresh organic sugar pumpkin (cubed) 1 small organic white onion 4 TBS organic goji…
Published : Saturday, July 4th, 2015
organic raw green squash- about 2 or 4 Raw Red Goji Sauce ½ cup organic goji berries ( soaked in 1 cup of pure water for about 2h) ½ cup organic raw cranberries 3 TBS…
Published : Saturday, July 4th, 2015
Salad: ½ organic avocado 1 large organic tomato 2 cups organic spinach ½ cup organic cucumber few organic raw Peruvian olives ½ cup organic sunflower sprouts Dressing: 1 TBS raw tahini 2 TBS fresh lemon…
Published : Saturday, July 4th, 2015
This salad is inspired by my trip to Jamaica. I love curry and Jamaican fruits like mango and pineapple. So I created this salad and the flavors are amazing. You will need: 3 cups dry organic…
Published : Saturday, July 4th, 2015
Salad: organic spinach organic purple onion organic hazelnuts organic blueberries organic strawberries organic raspberries fresh sage Dressing: organic chia seed oil organic raw coconut vinegar
Published : Saturday, July 4th, 2015
Healthy Vegan Lunch- Olenko’s Rice Paper Rolls stuffed with veggies, greens, sprouted tofu and orange, with mango dressing on the side. Healthy, yummy and made in 5 minutes. This vegan asian inspired spring rolls are…
Published : Saturday, July 4th, 2015
raw cracker organic baby arugula organic baby tomatoes organic fresh corn or frozen organic cucumbers organic avocado Cayenne pepper pink Himalayan salt Raw Crackers: 3 organic carrots 1 organic pepper br/> 1 organic onion 2…
Published : Saturday, July 4th, 2015
Salad: 1 small organic savory (curly) cabbage 2 organic oranges 1 organic red onion 2-3 portobello mushrooms pinch of Himalayan pink salt pinch of cumin 1 TBS chia seed oil Chop the cabbage into small…
Published : Saturday, July 4th, 2015
So excited that my Raw Vegetable Maki Roll recipe is published in the new Destinations Magazine– Destination’s Cuisine Culture Edition- The Travel Love Of Fare ( page 69 ). This was a collaboration with my talented husband Bill Winters cinematographer/photographer…
Published : Saturday, July 4th, 2015
This salad is so delicious, yet so easy to make, great for the holidays. The key is to have fresh, organic ingredients from your garden or from the farm. Salad organic lettuce organic purple cauliflower…
Published : Saturday, July 4th, 2015
I love Polish beet soup called Red Barszch. I made my own rew vegan version of this soup. It’s so light and yummy. Beets contain betaine, the same substance that is used in certain treatments…
Published : Saturday, July 4th, 2015
2 cups cooked organic red quinoa ½ organic cucumber ½ cup organic cashews bunch of organic arugula pink himalayan salt cayenne pepper organic hemp seed oil Bragg apple cider vinegar Bragg nutritional yeast 1 cup…
MEETOlenko
Vegan and raw food inspired by the colors and shapes of nature, my travels, art, and my love for cooking. The essence of my food comes from experimenting with my cooking. My food is simple, plant based, and nutritious.
My New Book Is Here!
