These wraps are so easy to transport and prepare, that you can bring them anywhere you go! Work, school, picnics, trips.. You name it! They're very simple and basic, but the tasty avocado that goes both inside and outside gives the wraps a creamy and delicious touch! A perfect spring and summer recipe to try! Thanks to Priscilla Soler!
This oil and nut/seed free dressing is so delicious and versatile you can put it to pretty much anything and use it for so many things! You'll only need a few ingredients for a colorful and super tasty dressing that can be also served as a dipping sauce for snacks or to have whenever you have guests! Just serve it with your favorite veggies or crackers! Thanks to Priscilla Soler of Gastrawnomica for this great dressing!
This delicious Raw Tuna Salad is an easy way to get lunch or dinner on the table fast. It includes walnuts, carrots, onion, celery, garlic, parsley, and dill - a good source of vitamins A, C, K, iron and fiber. Eating raw vegetables and nuts will keep you feeling better, become healthier and live longer. Thank you to Sarah McMinn by The Sweet Life for this great recipe!
Chef Amy Lyons describes her recipe as "sweet and spicy, yet savory, with a kick!" This is an easy entree to whip up for lunch or dinner, and would make a great dish to bring to a raw potluck as well. You can choose to either julienne your zucchini or spiralize with a spirooli. This recipe is light, yet totally satisfying at the same time, and possesses those wonderful traditional Thai flavors of chili, ginger, garlic and coconut.
What do you get when you combine the juices of fresh pineapple, beet, carrot, and strawberry? You get an ultra delicious and body-adoring love potion of course! Your ingredients can be run through a juicer, or you can use a blender with water as needed, straining everything through a nut milk bag at the end to remove the fiber. Cheers!
Sarahfaé of Addicted to Veggies shows us how she made a simple yet delicious meal on whim using very few kitchen tools. The carrot ribbons are actually made with your common vegetable peeler, and the scrumptious coconut almond satay sauce can be whisked together by hand! Let your veggies marinate in the sauce for a tender consistency similar to a stir fry. Enjoy!
We love cultured veggies for a variety of reasons. One: they are a great way to consume more nutrient rich vegetables, especially the tougher cruciferous ones, during the winter months when the availability of fresh produce might be lacking. Two: the process of fermentation softens the texture for easier chewing, no cooking required! Three: probiotic bacteria is so important for our overall immune system and digestive health, and cultured veggies prove to be a delicious way of consuming them! Three: you can make a huge batch of kimchi for just a few dollars! Learn how to make the perfect batch of delicious kimchi with Sarah Britton of My New Roots - and check out her site for trouble shooting tips in case something goes a bit array the first time you try it out.
Kristina says, "Who wants a FullyRaw Burrito ya'll?! Hope you're hungry because this one is filling and satisfying to every tastebud on your palatte! It's low fat so take a big bite!" She definitely knows how to take low fat raw vegan cuisine and turn it up a notch or two. You will not feel like you're missing out on anything when you make and devour this ultra fresh and colorful recipe!
Check out Kristina's Youtube Channel for demos of all her favorite recipes!
The simple action of making fresh fruit and vegetable juice for yourself daily can be a huge boon to your health and vitality! And Christina Ross of Love-Fed.com just made the whole process even sweeter with this recipe for carrot cupcakes using the leftover pulp. Complete with coconut vanilla bean frosting! Enjoy!
This recipe has a lot going on! A fully raw flax cracker style crust is topped with fresh zucchini and sesame butter hummus and plenty of veggie "pizza" fixings such as tomato, onion, and marinated mushrooms! The look is definitely reminiscent of pizza, the texture somewhat tostado-like. Whatever it is it sure is yummy!
This is a fabulous recipe to help clear the skin from the inside out! Skin care begins with what we are putting inside of our bodies. Clear skin is a reflection of balanced hormonal and detoxification systems. Aloe, ginger, and dandelion are all potent skin healers and detoxifiers, while cucumber and celery add a low glycemic base with plenty of structured water and electrolytes to mineralize and flush away toxins.
Mexico In One Bite! This is a recipe that will surely inspire a fiesta in your tummy! The basis for this creation is a Mexican Wild Rice that is made entirely of vegetables and herbs. The mixture can be rolled up in collards, fresh romaine leaves, or served in purple cabbage boats as photographed. Enjoy your wraps dipped in a fresh and spicy mandarin dipping sauce!
It’s loaded with nutrients and has blood building properties from the beets. You can add many different types of dressing to this one, today we’re using Honey Mustard Lime dressing.
This recipe involves some steps and preparation, but if you're craving a dense, hearty quiche and have the time to throw this recipe together we highly recommend it! You will end up with a truly rich, flavorful rendition of a quiche without having to relay on the use of eggs or dairy products. Crimini mushroom, white onion, bell pepper, and chopped kale are included in the filling along with a macadamia and zucchini "egg" salad mixture, while the buttery crust is made from a combination of almond flour and flax.
If you are a cultured raw foodie than you've probably tried at least one version of a raw onion bread over the years. This version by Heather Pace is basic and easy to make but does not short you on flavor! If you are not a fan of onion she recommends using only 1 onion and subbing some extra zucchini. Use this bread as an open faced sandwich with avocado, tomato, hummus spread and sprouts or dip in a bowl of raw soup for a quick lunch or dinner!
A sweet raw carrot cake treat covered in a cashew cream frosting, and finished with walnuts & cinnamon. The cake is made from shredded carrots, walnuts, dates, and coconut shreds with some cinnamon, nutmeg, and a pinch of salt.