Raw Sauces, Dips, Puddings

 

“Success with Spices, Herbs and Salts:
Culinary Secrets for Raw Foods”

Free demo

20 May, Friday, noon – 2pm

The raw food demo at Williams-Sonoma, Stanford went swimmingly today. The consensus was – is that raw food “tastes really good!”

I used spices, herbs and toppings from Williams-Sonoma’s spice shelf … and each of the recipes were a hit… check’m out…

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