Enjoy some of the best lemon recipes on the internet. From lemonade to key lime pie. Enjoy!
An amazing Spring and Summer appropriate dessert from the Queen of raw desserts herself, Heather Pace! Look at the beautiful color combinations of bright berry red and creamy muted ocre. The crust of this tart is extremely simple, just nuts and dates. The filling is equally simple and combines a layer of mashed raspberries with a layer of sweet decadent mango cashew cream with added richness and texture from coconut oil, and cacao butter. This tart will slice well and plate up very nicely. Heather has really mastered the texture of her desserts! Sunshine has just been confined to a pie crust!
Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.
It's just amazing how some foods can instantly transport you to a warm, sunny location with just one bite. Fresh ripe strawberries are definitely one of those foods. This springtime inspired tart recipe is the creation of raw vegan chef extraordinaire Lisa Pitman, and is the absolute perfect mix of flavors to induce that comforting feeling that Summer is right around the corner. In this recipe fresh succulent strawberries and finely chopped mint top a layer of sweet cashew banana cream and a crust of raw almonds, walnuts, dates and vanilla. Spring never tasted so sweet!
Crispy sweet "baked" onions with a creamy, cheesy, sunflower seed sauce that mimics the flavor of cheddar? Yes, please! This is another incredibly creative recipe by Callie England that will satisfy those cravings for any snacky, cheesy, savory, oniony type foods. Callie tells us, "These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you’ll have them for quite some time." They are crunchy, light, and oh so yummy!
Isn't cheesecake just about every raw food enthusiasts favorite gourmet dessert? This recipe is just about perfect and combines raw cashews with freshly juiced lemons, enzyme rich honey, coconut and vanilla. The crust is a simple combination of dates, macadamias and almonds. The recipe is then finished with a thin layer of lemon curd which is both pleasantly sweet and tart all at once. This cheesecake is bursting with fresh lemon flavor and is wonderful topped with fresh raspberries! This recipe was interpreted from a "Just Life Cheesecake" recipe by Emily Lee Angell. Sugar and gluten free, all raw and 100% healthy. This is a winning recipe for sure!
A zesty, creamy, and sweet-tart lemon custard style filling on a pecan and date cookie crust. This is Mandi Gould's spin on a delicious lemon square recipe! it is simple and the result will blow you away. Cut into small bite sized squares, bars, or even turn this into a raw lemon meringue pie by placing ingredients in a pie pan.
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!
A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner
A rich savory tart inspired by the flavors of Italy. Made with fresh vine ripened tomatoes and thinly sliced fennel soaked in a cold pressed olive oil marinade and dehydrated to perfection giving them a nearly cooked flavor and texture. This recipe requires some extra steps but will become the centerpiece of any dinner table with it's richness of flavor and bright red juicy tomatoes. A truly inspired gourmet raw food recipe to delight the senses and nourish the body!
This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.
When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!
Lemony, dense, luscious berry-full cheesecake goodness! This is one of Heather Pace's most tried and true cheesecake recipes, so it's sure to be amazing. This is a very summer-time appropriate dessert, and the swirls of vibrant red and purple from the fresh berries give it a very gourmet look. The recipe itself however is easy to make and you'll have fun feeling like a professional dessert artist. Using a springform pan will give the cheesecake a very professional look. Share with friends and loved ones as this luscious cheesecake will will bring a smile to anyone's face regardless of whether they love raw foods or not.
Chef Raw Loulou loves making this delectable dessert with sprouted quinoa, cashews, coconut, sweet lemon kream and fresh sweet/tart raspberry coulis. A beautiful marriage of flavors! This recipe calls for agar agar which is gelatinous substance made from red seaweed. It works very well as a chia gel substitute as it will not change the color or taste of the recipe at all. The quinoa does take a bit of planning and preparation ahead of time to sprout, but well worth the effort as you will end up with a creation equal parts vibrant nutrition and YUM factor!
This green juice is packed with chlorophyll and minerals like silica and calcium, and will nourish your body and spirit! The secret to making a palatable green juice is to balance out the strong flavor of the concentrated greens with mild flavored water rich ones like celery and cucumber. Also adding lemon and a touch of sweet fruit is always helpful. This recipe uses green apple which is lower sugar and adds a nice element of tartness. Consume this juice while absorbing warm rays of sunshine on your face and focusing on all that you are grateful for. Raise your glass, take a sip, and radiate your beauty to the world!
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.
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.
Creamy, dreamy, lemony goodness with a delectable sprinkling of sweet cinnamon and nutmeg spiced crunch. This recipe draws its inspiration from key lime pie. Chef Rawloulou shares about her decadent dessert recipe, "This is Loulou's version of Raw Model's Key Lime Pie, I had no limes, so I used Lemon and I wanted to veer away from using nuts for a pie base so I ended up using my 'sweet crunch' (see below) instead to give texture."
A light, ultra fresh low fat tabbouleh style salad with sun dried tomatoes, spring onion, cucumber, sultanas, fresh mint and a squeeze of lemon juice. In replace of traditional wheat based bulgur this recipe utilizes the nutritionally packed seed quinoa in it's sprouted form. Sprouting the quinoa will make the amino acids even more bioavailable and creates a robust nutty flavor and chewy texture. Quinoa is very easy to sprout and this recipe comes together very quickly. Serve it up Mediterranean style with some raw hummus, flax crackers, and black botija olives!
Can you eat sandwiches on a raw food diet? Absolutely! Creamy cashew herb cheese pairs with crisp fresh cucumber slices on a dehydrated raw rye bread. These cool cucumber sandwich bites are both fresh and satisfying and are perfect for a Spring picnic. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.
Chef Hannah Mendenhall shares with us a bit of her dietary wisdom- "Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!"