Asian inspired, this recipe is a scrumptious raw vegan take on traditional pad thai with loads of fresh veggies, softened kelp noodles and a crazy delicious spicy-sweet almond sauce. Top with wild jungle peanuts!

Simple, fresh gourmet raw food at its finest! Thin strips of courgette pasta lightly marinated in olive oil and salt, mixed with tender leafy greens, and finally topped with a flavorful sun dried tomato salsa finta and almond polpetta. Raw Italian food always hits the spot!

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!

Tasty and oh so fresh! These tacos are low fat, very simple, and contain absolutely no corn or gluten containing flour! Use very thinly sliced jicama root for your taco shell, wrap up lots of yummy fresh vegetables, and choose between a sweet and herby mango beet or a savory and tangy avocado lime sauce for dipping. Enjoy!

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.

Thinly sliced spiralized butternut squash with fresh or dried cranberries and a generous drizzling of creamy almond butter sauce. Get back on a healthy track after last weeks feasting with a light yet filling, healthy and ultra fresh raw meal that will leave you beaming with energy.

A whipped and creamy eggless mixture of macadamia nuts, cashews, zucchini and spices form the perfect appetizer when placed on top of thinly sliced yellow crookneck squash. Sarahfae recommends this particular variety of squash because of its soft texture and mild flavor making it a great substitute for tradition egg. Don't forget to garnish with a sprinkle of spanish paprika. Yum!

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!

Not only is it a relatively simple and easy dish to execute, you have options to make it as an appetizer, main course, or even finger food -- it all depends on the size of your tart crust. If you'd rather not make a tart you can simply enjoy the tender/wilted veggies alone (they're certainly tasty enough to do so) and pair them with a sauce or dressing of your choosing.

This is probably the most flavorful raw food meal I have ever eaten! When I created this recipe, I had been primarily snack-
ing for a few weeks and I missed the taste of a real meal. Well, this recipe did the job. The Sambar Masala tomato sauce balances out the earthy flavor of the rice, and the nut chutney is sweet, savory, crunchy, and the perfect complement to the
tomato sauce and rice.

Easy, simple, and delish! We love the crunchy, juicy texture of this salad and the fact that it has a nice dose of protein in it from hemp seeds. And of course you can never go wrong with a tahini dressing, at least in our book!

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.

If you or someone you know is not a fan of raw cauliflower, well this might be the perfect recipe for you. There's a secret ingredient in this wonderful mock couscous dish that takes the edge off of the sometimes potent raw cruciferous, while giving it a nutty flavor that rivals the real thing. I'm absolutely addicted to this recipe at the moment, and I honestly can't imagine I'll tire of it anytime in the near future. You can enjoy this couscous warm, or cold, and with a bevy of different veggie combinations. Best of all this is by default a nut free and oil free recipe, although you wouldn't have guessed it at first bite. But who cares about all that health mumbojumbo -- I want a tasty bowl of food, darn-nit! Did I mention the secret ingredient has something to do with pumpkin? How fitting for the Holiday season!

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!

I've been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No searching required, it was right there in front of me at the store, waiting.
For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste. I've also been on the lookout for purple kohlrabi, which is amazing in its colour, but no luck so far. It works well raw in salads or roasted/steamed for a side dish. Very low in calories and rich in nutrients, a perfect gift of nature.
Look for smaller kohlrabi, about apple sized - they tend to be the juiciest. Don't throw away the leaves, utilize them - chopped and quickly roasted with garlic, sauteed, or added raw to your salad, morning juice or green smoothie.
In this salad, the crunch of kohlrabi, apple, and summer root veggies combines nicely with the creaminess of avocado and the sunny taste of citrus dressing. It would work well both as a side dish or a light meal, if adjusted to a bigger portion.

Pad Thai with Kelp noodles in a tamarind sauce.

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.

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!