Enjoy some of the best lemon recipes on the internet. From lemonade to key lime pie. Enjoy!
Why do we love coconut balls so much? because they are such a cinch to throw together, can be made with a variety of ingredients on hand, and always hit the spot! This recipe by Tess Masters combines organic shredded coconut with pure pressed raw coconut oil, agave nectar, organic dried mango (without sulphur!) and freshly grated lemon zest. A little bit of the tropics all rolled up into a little bite sized bundle of bliss!
Sometimes all it takes to let all those worries slip away is a delicious, freshly made, soft, chewy oatmeal cookie made with a handful of wholesome (yet totally yummy) ingredients, served with a tall glass of almond milk. In this recipe Tess Masters uses organic raw oat groats instead of processed and steamed rolled oats, and combines them with raw pecans, fresh apple, cranberries, raisins, dates, coconut oil, cinnamon, ginger, vanilla and the zest of fresh lemon. Dehydrate for 12 hours for a chewy, soft cookie, or leave in for 15+ hours if you'd like sometime a bit crunchier that will keep longer without spoiling in your pantry.
Lasagna is one of those foods that is actually 10X better raw than cooked! This is because you still get that lovely blend of rich sauces and savory spices combined with a soft noodle texture but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and even after eating a nice sized helping you wont feel weighed down and sluggish. In this recipe by Tess Masters thinly sliced zucchini noodle "sheets" synergize with a dense layer of flavorful sun dried tomato and herb sauce, potent basil macadamia nut pesto and a spicy, cilantro infused raw vegan ricotta cheese. You wont turn down seconds with this recipe!
Creamy, slightly spicy, light in the tummy and totally yummy, there's a reason why avocado soups are a favorite amongst raw foodies! Rich in essential fatty acids from avocado, olive oil, and pepitas, this recipe is also high in zinc and vitamin E which are amazing nutrients for the skin! Lisa Viger notes the price of the ingredients she uses, proving that raw food can be as affordable as it is nutritious and fun to make! Add in a little lemon or lime juice if you want a slightly more tangy version. Play around with your seasonings to create endless variations!
Do you have a party or potluck gathering to attend and are stumped on what to make for dessert? We highly suggest you try this blueberry cheesecake recipe by Nicole Axworthy simply because it is fool proof and guaranteed to be loved and devoured! Fresh blueberries combine with soaked, pearly white and decadently creamy cashews, dates, fresh lemon, vanilla bean and the secret ingredient (if you wish)- a tsp of dried lavender! A bit of lecithin granules and coconut oil are added to help the cake set properly so you can achieve that perfect cheesecake consistency! The crust is a combination of dates, shredded coconut and raw almonds, while the topping is a crumbly, lightly sweetened mixture of dates, coconut, walnuts and oats. Be sure to keep your cheesecake in the freezer until it's ready to serve!
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!
Are you a hummus fan but don't do so well with legumes? While chickpeas make an awesome base for hummus they are not completely necessary if you have some fresh raw zucchini on hand! Hummus is such a mainstay in a healthy kitchen. It makes the perfect easy dip for crudités and crackers and even a healthy spread on sandwiches to replace things like mayonnaise. On a bed of mixed greens with tomato, cucumber, and olives it is simply divine! While zucchini replaces garbanzo beans, rich sesame tahini and cold pressed olive oil bring forth the richness and creaminess inherent to a hummus recipe well done. Lemon juice, salt and cumin spice help round out the flavor.
Follow Sarafae's steps to create a marinated, tender and softened raw broccoli dish with a creamy, tangy mustard sauce. Broccoli is loaded with valuable nutrients such as vitamin C, Vitamin K, zinc, selenium, and a compound called glucoraphanin which our bodies turn into sulforaphane. This compound acts as an antioxidant and is an especially powerful skin cell protector. Broccoli can be a bit of a challenge to eat raw as it is fibrous and for some hard to digest properly. Marinating and softening your broccoli first will enable you to enjoy it raw with all its incredible nutrition in tact!
An ultra fresh flavor jammin recipe that is both easy to make and fun to eat. No fork necessary, just load up your lettuce leaves with the chili macadamia and veggie fillings, scoop up with your hands and munch away! Some tips from recipe creator Sheleana of Young and Raw on how to enjoy this super yummy raw food meal! "This macadamia filling is super rich and full of flavour, so you only need a small amount. Start with 1 tbsp and 1/4 – 1/2 an avocado if you’re keeping your fat low. For 1 head of romaine lettuce, tons of sliced veggies I used 1 small avocado and 1 tbsp of the filling when I used the left overs to make a salad at dinner time."
This is an incredibly useful recipe to have around! When the craving for cheese hits, grab some of your pre-made raw vegan cheeze from the fridge and combine with cucumber slices and sun dried tomatoes, flax crackers, fruit, crumble on a salad or in soup, or eat with dried apricots and figs. This recipe by Sarafae is 100% dairy free, made with only macadamia nuts, lemon juice, apple cider vinegar, nutritional yeast, salt and seasonings. Cheese addicts have no fear, a raw vegan alternative is here!
Finely shredded parsnip rice combines with the fresh flavor of basil and green peas in this lovely and light yet filling dinner entree by Gena Hemshaw. She has kept the amount of oil to a minimum, only using 1 tbs to lightly drizzle over the salad, and the dressing is simply a spritz of fresh lemon juice. Hemp seeds add a wonderful nutty flavor and tons of health promoting essential fats and amino acids as well as a host of many wonderful minerals. Delicately seasoned with a pinch of sea salt and black pepper, this is the perfect accompaniment to a light dinner tonight!
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!