This gorgeous and wholesale recipe was adapted by Golubka from a recipe found in The Sprouted Kitchen by Sara Forte. Instead of preparing the quinoa traditionally using heat, Golubka chose to sprout the quinoa and leave it in its raw state. The vibrant green of the collards contrasts perfectly with the ruby hue of fresh beets and vibrant orange of carrots. Don't forget to include thick slices of avocado, fresh sprouts, and a generous spread of miso-carrot sauce.
Nothing goes better with a warm cup of tea in the Fall than a sweet coconut macaroon especially when it possesses a bright pop of orange like these! Warm them up in the dehydrator for a more authentic macaroon texture and to saturate your ingredients with rich coconut flavor.
This is a refreshing and very simple soup that's perfect for a hot summer day.
fat: 28 gr
carbs: 27 gr
protein: 5 gr
Whose craving something deliciously savory, spicy, filling and richly flavorful tonight for dinner? Love your thyroid with some naturally iodine-rich kelp noodles while the spicy almond miso sauce warms your insides.
Creamy and delicious pumpkin pie spiced raw vegan ice cream with a vibrant pop of orange from fresh carrot juice, sweetened with a touch of agave and maple syrup and finished with crunchy chopped pecans. We scream for autumn inspired ice cream!
A recipe open for adaptation! Choose a base of veggies to mix with your kelp noodles, and top with a generous amount of Laura Dawn's saucy Thai coconut sauce spiced with lemongrass, chili, coriander and ginger. Let the sauce marinate with your base ingredients for at least 15-20 minutes for the best results!
I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.
Kelp noodles and veggies galore drenched in a spicy Asian inspired almond ginger sauce. 100% raw and health promoting! Let the sauce sit with your kelp noodles for at least 8-10 minutes or so before devouring, as this will soften the noodles giving them an absolutely delightful texture! Dinner is coming right up....
A powerhouse of anti-inflammatories delivered in a sweet, fruity and almost medicinal tasting elixir with the juice of loquats, apples, carrots, fresh ginger, turmeric, paprika and a sprinkle of bee pollen!
3 bliss-full juice recipes to hydrate, nourish and energize every cell of your body. Enjoy a new juice every day of the week, starting with the Green Monster, Pink Beauty and Snow White.
A nutrient rich display of fresh kale, fennel, grated carrot, julienned apple, cranberries, and raisins dressed with a tangy/sweet creamy curry salad dressing complete with apple cider vinegar, a touch of maple syrup, garlic, ginger, dijon mustard and authentic curry powder. You wont want to skimp on this dressing, it is so delicious!
Nothing comforts the soul like a bowl of warm, nourishing soup. If you thought that adopting a raw food diet meant you'd never again be able to warm up with a bowl of soup you are mistaken! This recipe by Jennifer Cornbleet combines zucchini "soba" style noodles with spinach, delicate strips of carrot and crimini mushroom, and a light broth made with mellow white miso and a dash of tamari or shoyu. Finish the presentation with a sprinkle of sliced green onion and sip away! This recipe calls for boiled water, but you may also choose to heat the water up only slightly and let your veggies steep for a bit longer to become softened. Try adding a few different sea vegetables into your broth as well like strips of nori sheets or dulse. You could also choose to add a bit of tahini to your broth if you desire something a bit more filling.
California rolls are always a great option when you're craving something light, fresh, and savory! It takes a bit of practice getting your rolling technique down but once you do you'll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn't call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!
A creamy base of fresh almond milk and softened cauliflower blends flawlessly to create this delicious savory puree by Nadia Petrova. This delicately flavored soup is a gorgeous cream colored hue, and includes spices of rosemary, nutmeg and pepper as well as a dash of coconut oil and fresh arugula to garnish. Place your soup in the dehydrator to warm slightly or just enjoy chilled with a green salad and some raw crackers on the side.
If you're a fan of collard wraps why not try using chard instead for a little variation! The unique pillowy texture of chard will create a sandwich "pocket" instead of a burrito style wrap. These are so fun to eat and super quick to prepare! Try out this recipe for an easy snack, or make up a big batch for an entire meal. Doing green wraps and sandwiches is an awesome way to get'cha greens in when the usual salad just isn't going to cut it.
Sarahfae says, "If you're looking to add a salad to your entertaining menu this Summer but you don't want to go with the typical "tossed leafy greens" I recommend giving this one a try. Ribbon peeling veggies is simple, visually stunning and a wonderful way to reintroduce a salad course to friends and family." In this gorgeous salad recipe the creamy garlic herbed yogurt sauce is the perfect accompaniment to the juicy, light ribbons of fresh vegetables. Try using the dressing as a yummy tip too!
Is there any cooked food recipe that can't be done raw? Talented chef's like Sarahfae prove that there really isn't! This corn chowder has a hearty and creamy base, is perfectly salted and spiced, and very reminiscent of traditional corn chowder only much more nourishing and healthy. Sarahfae says that you can use both a high speed blender or food processor for this recipe and specifies how much water to use for each method.
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
What can you do to make your carrot ginger soup a little more interesting? Try blending in a bit of fresh orange juice and a spoonful of raw nut butter! Raw Loulou recommends making this soup extra delicious by using raw cashew butter but almond would also be divine! Carrot and ginger is a classic combination and the addition of orange juice gives this soup an extra little kick that's perfect for spring. Get an abundance of vitamin C, beta carotene, and fresh flavor with this perfectly simple soup recipe.
Good ol' Beets. So readily available and oh so good for you! They are loaded with vitamins and minerals and help both build the blood and detoxify it! Enjoy this nutrient packed salad by Lisa Pitman of Vegan Culinary Crusade. It combines flavors that you will find very familiar if you've ever had traditional borscht soup. In this recipe you will enjoy celery root, carrot, green onions, beets (of course) and a creamy dressing made from soaked raw cashews, lemon, pepper and dried dill.