Your whole food, plant-based life.

Raw Veggie Kabobs

It has been a rough spring all around. We have been having late season snows, cold, and sleet. Somehow the grass is starting to turn green and tiny little buds are appearing on the trees. I love this time of awakening. The ponds go from frozen circles of ice to open water, alive with the sounds of frogs chirping and ducks quacking.



At the slightest hint of warmth, I start thinking about summer food. I have always loved veggie kabobs on the grill, but the grill isn’t a part of my repertoire any more. I choose to opt out of the carcinogenic smoke and char associated with it. But that doesn’t mean I can still have my favorite kabobs! A nice marinade, a little trip to the dehydrator, and you can have one of your favorite summer dinners!

These are pictured with one of my favorites, forbidden rice. It isn’t raw but extremely healthy with more antioxidants that blueberries!


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  1. Virginia Grabowski wrote on November 10, 2011

    I am an aspiring vegan raw food/wellness author and teacher, and I am really impressed with your work.
    The website is especially great but the dishes! Fab.
    Great job!

  2. Susan wrote on May 6, 2011

    THANK YOU SO MUCH! Your recipies are GREAT!
    I made the kabobs tonight – SOOOO DARN GOOD !
    VERY pretty on the plate – even the meat eaters were impressed !
    Thanks again !

  3. Mindy wrote on April 27, 2011

    LOVE this idea. Is forbidden rice the same as black? I’ve cook with that—yum 🙂

  4. dee wrote on April 25, 2011

    Have you tried cooking the rice in coconut milk? It is my favor way to cook it.

  5. Elizabeth wrote on April 25, 2011

    Looks fantastic and truly amazing.
    Peace and Raw Health,

  6. Patricia Robinett wrote on April 25, 2011

    Ummm!!! I just discovered forbidden rice. LOVELY. very tasty. Susan, you are SUCH an inspiration in SO many ways – and thanks to the internet you are an inspiration to many people. THANK YOU for being you. 🙂


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