A recipe that Sarahfae was super excited and proud to share with her readers over at Addicted to Veggies! And for good reason. These cookies are a heavenly combination of almond and coconut flour, flakes of finely shredded coconut, fresh aromatic lemon juice and zest, agave, vanilla, and buttery coconut oil. They will dissolve in your mouth just like a meltaway! Dry in the dehydrator or oven, or simply place in the freezer to set, it's up to to you. Enjoy this recipe inspired by Wonderfully Raw's coconut macaroons today!

Did you know that you can use your yummy dressings and sauces to create flavorful soups? All you need is a veggie base of your choice (like peas!) a creamy nut based dressing, some additional herbs, spices and salt, and water to blend. This recipe utilizes a creamy miso garlic sauce that can also be found here on Raw Food Recipes. Make this soup today and be uplifted and nourished by its vibrant green aura and fresh, wholesome flavor!

Wow your taste buds with this delicious creamy tangy miso garlic sauce that can also double up as a dressing! Cashews combine with lemon juice, mellow white miso, apple cider vinegar, onions, shallots and garlic, and a hint of dates to sweeten and mustard seed powder for that kick of flavor. This recipe can be used as a dressing for green salads or even sea veggie salads, a dip for collard wraps, or try spreading it on a tart crust and using it as a "cream cheese" layer.  This recipe calls for unpasteurized miso which is rich in health probiotics and helps boost the immune system. There's nothing like a yummy sauce to take an ordinary meal from drab to fab!

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!

How do you turn crunchy kelp noodles into soft, chewy, pasta-like goodness? In this recipe for raw, vegan, gluten free pasta marinara chef Jason Wrobel shares with us his tip for getting those kelp noodles to give us the consistency we're looking for in a pasta dish. The softened kelp noodles are combined with a hearty and fresh flavored raw marinara complete with sun dried tomatoes, fresh romas or heirlooms, basil, garlic, oregano, and a pinch of hot pepper flakes to turn up the heat just a bit and stimulate those digestive juices. This is a great savory raw food recipe to make for those interested in raw food cuisine but aren't yet convinced this way of eating can be fun and interesting!

A grounding, filling raw sweet potato salad with the inclusion of shredded daikon radish, sliced celery, tart apple, ginger, toasted sesame seeds, soaked mineral rich arame seaweed and a gentle dressing of lemon, agave, tamari, and cold pressed sesame oil. Delightful as a side salad with a steamed grain like quinoa or brown rice, or served with miso soup on a rainy day. If agave nectar isn't your thing, try yacon or coconut nectar in this dressing for a malty earthy sweetness that compliments the root vegetables very well!

Pasta alfredo has just been reinvented by Ooh La Raw and it's healthy, fresh, and will hit the spot! This recipe is very easy to put together, and is the perfect solution for those times when you're stumped on what to make for dinner and you need something quick. Spiralized zucchini noodles tossed with cherry tomatoes, basil, and a rich cashew herb alfredo sauce. It's a win every time!

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.

So creamy, so rich, so decadently cheesecake-like. Is this a dream or is this real life? That is the question that you'll be asking yourself as you take a bite of this raw raspberry dream cake. This is definitely the recipe to take with you to a party, something that everyone will enjoy! If you don't have raspberries available try strawberries, blackberries, or even a combination of the 3! Don't be turned off by the coconut oil in this recipe. Many people don't realize that even though coconut oil is a saturated fat, the molecules are medium chain triglycerides which digest quickly and are utilized as energy by the body almost instantly. This is much different than other forms of saturated fat (long chain triglycerides) from both plants and animals which require a lot of energy and enzymatic breakdown by the body to utilize and are much more likely to be stored as fat. And to top it off coconut oil is also very anti-fungal and also helps give our skin and hair a glow from the inside out!

A simple recipe that's also totally customizable. Take your choice of frozen fruit and blend with a small tsp of coconut oil and this becomes your base! Below you will find blueberry lemon sorbet and banana sorbet versions. You could even make several different flavors and layer them in a glass for a fun effect. Delicious, refreshing, cooling and light with simple ingredients for ease of digestion. You can use fresh fruit as well just note that this will lessen the amount of water needed. The perfect dessert to whip up on a whim!

Ever questioned whether there's anything that can be done with brussel sprouts in their raw state? The answer is make this delicious shredded brussel sprout salad with a sweet and tangy olive oil, lemon and agave (or maple syrup) dressing and a sprinkling of sunflower seeds and raisins! Brussel sprouts are in the brassica family and are very rich in phytonutrients called glucosinolates. These are special compounds that have been shown to protect our cells from various mutations. All cruciferous vegetables have glucosinolates but brussel sprouts  contain higher levels than even mustard greens, kale, broccoli, cabbage or cauliflower. We recommend eating these nutritional all-stars on a regular basis, starting of course with this amazing salad!

Amanda Maguire describes her bars in the following way, "simple ingredients with a texture that’s similar to a Larabar, but at a fraction of the cost. These bars can be easily customized to suit your tastes." All it takes is a quick whirl in the food processor and you're good to go. Store these bars in the fridge or freezer so they last a bit longer and take with you to work, school, or on your next nature adventure!

Every one knows how amazing leafy green vegetables are for you. No one is questioning whether they should eat more greens, most people believe they should! The question is then how to get more greens in the diet in a delicious and convenient way. This recipe is both of those things and combines vitamin and mineral packed kale with a generous dose of rich sesame tahini which is also known for being high in bone strengthening calcium. Eat your greens and become stronger and healthier! These kale chips are light and crispy and have just the perfect amount of sauce on them for that melt in your mouth consistency once dried. Tahini kale chips....simply a classic....

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!

Try this raw tomato basil sunflower seed paté stuffed inside of cucumber boats, as a filling in sandwiches and wraps, or scooped up with raw crackers or sliced veggies. Sunflower seeds make a great base for a paté because they are very cost effective and loaded with healthy nutrients, most notably vitamin E. Vitamin E keeps our cell membranes protected, fights free radical damage, helps heal soft tissue, and aids in keeping our skin and hair healthy and radiant. Because the sunflower seeds in this recipe are soaked prior to processing, their enzymes and nutrients are even more bioavailable and the pate is lighter, has a higher water content, and is much easier on the digestive system.

This recipe is like a flower blossom in the Spring-time - bursting with life and freshness! Totally yummy as a dip, or it can also be used as a spread in a sandwich with maybe some toasted rye or ezekiel bread, avocado, sprouts, tomato, and fresh baby lettuces. Or nix the bread and use it as a spread in a collard wrap burrito style. Scoop it up with all kinds of spring-a-licious veggies such as asparagus, carrots, and radishes! The humble pea is actually highly nutritious with ample amounts of vitamin C, K, manganese and even a fair amount of protein. Who knew!

Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.

This salad takes its inspiration from a well-known Lebanese dish and combines the ultra fresh tastes of cucumber, mint, and parsley with tomato, red and green onion, and red bell pepper. The dressing is a light olive oil and lemon juice fusion with a bit of crushed garlic and raw honey. Then to add a nice crunch and zing the salad is sprinkled with a sesame seed and sumac "za'atar". Sumac is actually an amazing spice that comes from a berry and is fantastic for digestion. It packs a zesty tart taste and is full of anthocyanins, which are antioxidants that can also be found in foods like blueberries, blackberries, grapes, and acai. Before gobbling up your salad add some olives, crumbled flax crackers, or turn it into a filling meal by adding fresh chickpeas or a nut based hummus, avocado slices, etc. This salad absolutely screams freshness and is packed with flavor.

Ever made raw tacos? No?! Well now is the time and THIS is the recipe to start you out on a raw Mexican food inspired path to heaven! This incredible recipe by Sarah Britton is definitely not short on the ingredients, but the end result is well worth the effort. The flavors of spicy walnut taco mix, fresh tomato salsa and tangy cashew sour cream create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco "shells" try using several varieties of cabbage such as green leaf, purple, or nappa cabbage which all work very well. This recipe puts greasy meat based Mexican food to shame. As long as you are using fresh seasonal produce and those delicious Mexican spices and herbs such as cumin, cilantro, garlic, paprika, and spicy peppers you will get that authentic flavor.

Ever made nut milk and wondered what to do with the leftover pulp? Wonder no more, just make an enticing batch of creamy, savory, healthy and filling raw hummus to add to your salads or scoop up with a flax cracker! For this recipe use whatever leftover nut milk pulp you have on hands, whether that's almond, pistachio, pecan, pumpkin seed, or sunflower seed. You can even use a combination. Give this recipe a taste test as you go along and make necessary adjustments with the spice, salt, tahini, and lemon as each nut and seed has a different flavor.