Today I wanted to share a third recipe from my new book Vegan & Raw 2 to celebrate the start of the summertime & barbecue season: Grilled vegetable skewers with Mexican quinoa. These are so much more fun than traditional kabobs with rice and really versatile. Serve them as a summery appetizer with several dipping sauces, take them to your next barbecue as a vegan side dish or enjoy them as a light lunch. Healthy party food with a Mexican twist!
Hello and welcome to Julie's Lifestyle!
I’m Julie Van den Kerchove, a professional vegan & raw food chef and writer.
If you're new to this website, check out my personal story and how I overcame chronic fatigue with the help of raw food.
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I hope my recipes will help you to have more energy, get glowing skin and stop calorie counting once and for all!