Even a treat like ice cream can become a highly nutritious superfood when you make it raw vegan! Black sesame seeds are especially high in minerals such as calcium, zinc, and copper and are amazing for the hair and skin. In Chinese medicine they have a warming, chi balancing effect and have even been said to bring back color to hair thats begun to grey. This is a delicious gourmet recipe by Golubka that will tantalize those taste buds and give the body a hefty dose of nutrients from black sesame and fresh coconut!

I wanted to take this opportunity to share with  you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you've got the tools and the whim- get in the kitchen! This dish is will not disappoint!

The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!

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....

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.

Many people are turning to home brewing their own kombucha as this ancient fermented beverage grows in popularity. You may already know that kombucha is cultured using a "scoby" or "kombucha mother", which is a rather unappealing mushroom/jellyfish looking colony of probiotics and friendly yeasts. Not the most appetizing thing to look at, we can attest to that. However, the end result is a tasty, health promoting fizzy drink that can be flavored in a variety of ways and is so enjoyable to drink! Kombucha originated from China during the Tsin Dynasty where it was referred to as "Godly Tsche" and was used to, among other things, improve digestion and promote longevity*! Follow this recipe and instructions by Amanda Maquire of Picklesnhoney to create your own!

*Info from: http://www.write101.com/kombuchaorigins.htm

If you've tried kombucha and love it you've probably wondered how to make your own as a fun experiment or just to save money! Amanda Maquire has perfected the art of home brewing kombucha and shared this recipe on her amazing blog Picklesnhoney. The sky is your limit as far as flavoring your kombucha. The trick is getting your culturing process down to ensure the best flavor, optimum acidity levels, and an end result that is free of icky bacteria, we want only the good stuff in our kombucha! In this particular variation Amanda used blueberries to flavor her kombucha. Simply add in a few tbs of frozen blueberries right before you bottle it up. You can also try mango, pineapple, goji berry, strawberry, blackberry, or try juicing fresh ginger and adding this prior to bottling. Drink your homemade kombucha and experience the health benefits such as improved energy and digestion, more balanced pH, and free radical protection! This recipe was adapted from kombuchakamp.com. Please see Amanda's other recipe here on RawFoodRecipes.com "Growing a Kombucha Scoby".

Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.

Really tasty, quick and easy recipe that is packed full of flavor. Creamy crunch with the Asian slaw, along with the marinated kebab veggies is a raw, vegan pleasure.

A sweet and savory Asian inspired snack that is full of flavor & nutrition. I like to keep some in my purse as I never know when I might need a protein packed pick me up! They're great sprinkled on salads, too.

Light, fresh, and nut-free. Sesame oil, ginger, chili, shoyu, and a dash of honey to sweeten combine to give these lettuce wraps a delightful Asian flare.

A very easy to make salad that's nice and crunchy. Cabbage is a very underrated power food.

This recipe is a perfect alternative to any Asian rice dish you will encounter.