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Spring is around the corner, and we literally cannot wait. And as we transition to the season of abundance, what better way to celebrate than to have our food be just as beautiful and fresh? These Easy Raw Tostadas from Summer Sanders’ new cookbook Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life brings vitality, color, and are-you-sure-this-is-raw flavor to the standard Mexican tostada. And feel free to do as we do and double the amount of avocados. For an equally vibrant side dish, try Chef Chloe Coscarelli’s Malibu Barbie Quinoa recipe, found only in the brand-new March+April Spring Issue of VegNews, on newsstands now!
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