Cooking Raw | Program | #107

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Certified Raw Chef Caroline Carter and daughter Shenita Ray prepare rollups which incorporate red and green cabbage, and other vegetables. Cauliflower is used to make potato-free mashed potatoes; and, they sweeten it up with a raspberry, blueberry torte and naturally sweetened ginger nutmeg apple slices.

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The mother/daughter “raw-cooking” team of Caroline Carter and Shenita Ray, put a new twist on popular dishes by using raw ingredients to re-create them, such as “taco meat” made with walnuts, potato-free “mashed potatoes,” raw chili, and gluten free, dairy free, desserts using no refined sugar.

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