The crepes and mustard sauce in this recipe were inspired by classic French cuisine, which, in the mid-17th century, catapulted eggs from the chicken house to gourmet kitchens, where they soon became a staple.
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"I honestly don't miss hot food—even in cold weather," says Alt. Like all raw foodies, she refrains from eating anything heated over 116 degrees. In her no-cook cannelloni recipe, the warming flavors of rosemary and sage do the trick to ward off a winter chill. Read More