Enjoy some of the best basil recipes on the internet. Basil is a great herb to spice up your lasagna and even make ice cream.
Sarah Britton was a bit skeptical to give a traditionally cooked recipe a raw makeover, but we're glad she decided to take the plunge because the outcome is absolutely delicious! Rich, creamy pine nut "cheese" in between thinly sliced light, crispy beet root. Finish the recipe off with a light drizzle of pesto oil, and serve them atop a bed of fresh micro greens or arugula. The meal is complete! You can use any variety of beets for this recipe, including striped, red, or yellow. Beets are highly detoxifying and are a great addition to your daily diet for gentle liver support.
The Young and Raw say, "Pizza night is on with this recipe!" Raw pizza is always delicious but can often take some patience and a few more steps than one has time for. This recipe is actually very easy, and if you get the crust going in the dehydrator the night before, will take you about 10 minutes to prepare. Play around with your toppings. Here are some recommendations: black botija olives, fresh baby spinach, sprouts, cherry tomatoes (preferably garden fresh), hemp seeds, pine nuts or crushed macadamia nuts and thinly sliced onion and mushroom.
Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.
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This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!
Ever bitten into a raw flax cracker only to be disenchanted by bland, listless, and uninspired flavor? If so this recipe will restore your faith that raw crackers CAN be loaded with flavor and pizazz! Spicy bold flavors of cumin, garlic, onion, black pepper and a touch of basil combine with soaked walnuts, ground flax and fresh zucchini for a versatile recipe that can be either turned into flatbread or crispy crackers. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.
A rich savory tart inspired by the flavors of Italy. Made with fresh vine ripened tomatoes and thinly sliced fennel soaked in a cold pressed olive oil marinade and dehydrated to perfection giving them a nearly cooked flavor and texture. This recipe requires some extra steps but will become the centerpiece of any dinner table with it's richness of flavor and bright red juicy tomatoes. A truly inspired gourmet raw food recipe to delight the senses and nourish the body!
When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!
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Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!
Can you eat sandwiches on a raw food diet? Absolutely! Creamy cashew herb cheese pairs with crisp fresh cucumber slices on a dehydrated raw rye bread. These cool cucumber sandwich bites are both fresh and satisfying and are perfect for a Spring picnic. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.
Chef Hannah Mendenhall shares with us a bit of her dietary wisdom- "Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!"
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Looking for a simple and easy to make lasagna? This raw lasagna is super easy and extra tasty with the pesto layers.
In need of a pick me up? Grab a blender, watermelon and some pineapple and make your own summer this cold winter.
Butternut squash is a fruit that can be roasted and toasted and also be puréed (to make a soup) or mashed into soups, casseroles, breads, and muffinss, but this time it's going to be shaved. This pasts will be seved with a simple tossed salad and a slightly sweet dressing.
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A a fresh and vibrant melon based salad with a unique blackberry herb dressing to add liveliness and flavor. You don’t need a vita-mix, a dehydrator or any other special equipment. In fact, you don’t even need a blender, as you can easily mash up the berries with a fork and whisk in the remaining ingredients… It really is that easy!
This savory tart is wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.
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There are so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw! This recipe combines kelp noodles with a simple, mildly spicy and richly creamy cashew and sun dried tomato sauce. The sauce takes only minutes to prepare and the kelp noodles require only a thorough rinse, making this recipe great for a quick lunch or dinner.
A great addition to any salad! What can you do with the left over almond pulp after making your fresh almond milk? Freeze it until you need it. And than make croutons! You will need a food processor and a dehydrator for this recipe!
Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I've imagined and dreamed of making - a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.
A quick, fun and easy recipe for a spruced up avocado lunch or snack, or appetizer during dinner. Use miniature Hass avocados if making appetizers or larger Reed avocados if this recipe is going to be the main part of a meal. This recipe will look gourmet even though it takes only minutes to throw together.
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Packed with spinach and much lower in fat than most pestos, this is great over zucchini/kelp noodles, salad, crackers, or veggie sticks.
Raw pizza can be a bit intimidating to make at first because of the steps involved. However, the outcome is well worth the effort! Pizza is by far more delicious raw than cooked. This is a great meal to share with someone who is new to raw foods and may not understand just how creative and delicious raw food recipes can be!
