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.
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
This vegetable dish is heavy on the phytonutrients and antioxidant rich color pigment! Gena Hemshaw tells us that her diet is rich in fruits and vegetables from all colors of the rainbow, which is a very important aspect to a healthy balanced diet. Eating a variety of colors will also ensure that you are getting a variety of nutrients and antioxidants for cellular protection and repair. The brightly colored pigment of certain fruits and veggies is a smart signal from nature, attracting us to foods that are really good for our bodies. Eat a rainbow colored diet and you will be well nourished! The slaw sauce in this recipe is one of Gena's stand by favorites and makes a great staple salad dressing to have on hand.
Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it's hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.
This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!
Pumpkin, coconut, lucuma and agave blended into a rich, creamy cheesecake filling surrounded by an almond and date orange toffee crust. This smooth and decadent pumpkin cheesecake isn't overly sweet, and Mandi Gould recommends that if you want a truly sweet dessert experience to end your meal you may want to double the amount of agave nectar.
Raw carrot cake that actually looks and tastes like the real thing (and tastes even better)! No masticated carrot mush to speak of. This recipe is fantastic and includes a few steps such as dehydration and freezing that are optional but really add to the "cooked" consistency and look of the finished product. This recipe was made by Mandi Gould for a conscious living potluck which she attended. We can only imagine how happy the other potluckers must have been! For her potluck Mandi originally made 2 large cakes, so this recipe was modified to produce a smaller version. She encourages you to tinker around with the amounts of different ingredients to suit your own tastes and make it your own!
Beets and beet greens have amazing liver cleansing abilities and these days it's a good idea to give the liver a little extra support and love. We recommended making and enjoying this juice at least a few times per week. Beyond being extremely detoxifying it is also super hydrating and delicious. The lemon, ginger, cucumber and apple help balance out the root vegetables and create a very well rounded flavor.
Chef Marlie educates us about the benefits of beets:
"Nutritional powerhouses, beets are an excellent source of antioxidants, help to regulate digestion, cleanse the liver and detoxify our cells. The leaves are also edible, and are chocked full of beta-carotene. What better way to alkalize the bod than with beets?"
Are you one of those people that loves the concept of eating sea veggies but don't care for the taste? If so then this recipe is for you! These crackers are so good they're borderline addictive, and with each crunchy savory bite you're getting loads of nourishing minerals from nori and kelp! This recipe was inspired by an Episode of Raw Food World.
A little bite sized carrot cake! The great thing about raw desserts is you don't have to feel even a smidgen of gilt while eating. These are totally healthy and easy to whip up. Try making sandwich cookies by spreading a sweet cashew cream cheese frosting in between two layers of cookie. Don't forget to dunk your cookies in some fresh almond milk and smile because life is just amazing!
Carrot pulp, ground sesame seeds and flax, fresh herbs and spices all rolled up into yummy little falafel patties! To acquire your carrot pulp simply make a large batch of carrot juice and enjoy. This is actually a nut-free recipe and the base of carrot pulp really makes this recipe a lot easier on the digestive system. The tahini sauce is super creamy and tangy and makes a delicious salad dressing in its own right.
Serve these scrumptiously filling raw vegan vitality burgers between two crisp romaine leafs with avocado slices and fresh red onion. Complete the presentation with a dolup of raw mustard and ranch sauce for a special treat that will impress anyone lucky enough to take a bite. Recipe adapted from Rene Oswald's book ''Transitioning to Living Cuisine''.
When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry. Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it's at. The star of these crackers is really the buckwheat. While we typically think of buckwheat as a grain, it is actually a fruit seed. It's absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks.
Salad may seem like a boring option for a meal, but we assure you it doesn't have to be. The magic is all in the combination of flavors, and of course in the dressing. A great dressing can transform a salad from drab to fab. We love this easy recipe, and the dressing has the perfect combination of creaminess from tahini, acid and tart from the lemon, as well as added sweetness from orange, coconut water and dates. And don't forget that spicy kick from ginger! It comes out thick, more like a sauce, which will make your salad a bit more filling and satisfying.
There is no other way to celebrate a wonderful day by whipping up a batch of perfect pulp cookies. The chocolate hats are a sure way to top off this fabulous carrot cookie with a taste that will make you come for more.
An awesome delicious raw food creation. Super easy and anyone can easily eat this for any meal. Thank Diana Stobo for this tasteful dish.
How many times have you heard a friend, relative, or co-worker tell you to drink a glass of ginger ale to sooth a sour tummy? Well, I would be willing to bet, more than a few times. However, I say screw ginger ale, that’s just a sugary drink masked with the words “ginger and ale”. Instead, get your booty to the store and buy the real thing! Fresh ginger is like my secret weapon for tummy aches. I always keep it on hand, and any time I feel my digestion going south, I cut off a tiny piece, chew, swallow and then follow with a glass of water. Works every time. - Callie England