Find quick and easy healthy main course recipes to sustain your raw food journey.
If you're a fan of collard wraps why not try using chard instead for a little variation! The unique pillowy texture of chard will create a sandwich "pocket" instead of a burrito style wrap. These are so fun to eat and super quick to prepare! Try out this recipe for an easy snack, or make up a big batch for an entire meal. Doing green wraps and sandwiches is an awesome way to get'cha greens in when the usual salad just isn't going to cut it.
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!
Raw waffles?! Yes, anything is possible when you have a creative mind like Megan McMurray of Decadently Raw! This is a truly masterful recipe, decadent yes, but also surprisingly easy to make. If you've ever wondered if it's possible to make raw vegan waffles the answer is most definitely, and with this recipe now is your chance to shine! The waffle base is a simple mixture of freshly ground flax, pecans, and soaked buckwheat groats. A perfect fusion of decadence and healthy nutrition!
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."
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 fabulously delicious, versatile and filling raw breakfast that will definitely give you the nutritional oomph to get through the day until lunch time. By soaking the oats we enhance their digestibility and nutrition, and also create a soft texture without the use of heat. Once you combine the soaked oats with chia, brazil nut milk, and a dash of lemon juice you can layer this mixture with this luscious, sweetly spiced strawberry sauce for a unique breakfast treat! Use the leftover sauce with pancakes, yogurt, ice cream, or layered with raw almond or cashew butter on sprouted spread. Sarah Britton shares with us a lot of wonderful information about the importance of soaking grains on her amazing blog My New Roots. Here is a little excerpt:
"Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits."
This recipe is incredibly easy, affordable, AND tasty! It makes the perfect base for an open raw vegan sandwich when you want something a little softer than a cracker but not too dense and complicated with the ingredients. This is Sarahfae's simple "no frills" recipe that can be adapted to suit your tastes. Make it savory, sweet, or even spicy!
Every epic raw food recipe begins with a solid base. This recipe for sour cream by Sarahfae is just the base that many wonderful dips and sauces need! Of course it can also be used on it's own as a simple sour cream on perhaps a raw cabbage leaf taco or other delicious mexican foods inspired dishes. You'll see many of Sarahfae's recipe's call for her AtV Sour Cream so it's important to know exactly how to prepare it! It will keep for up to 3 weeks in the fridge as long as it's in an airtight container, or can also be stored in the freezer for up to 3 months. Have some handy at all times!
Marinara sauce must be thick, flavorful, tangy, slightly sweet and packed with fresh herbs in order to really hit the spot. This recipe from Sarahfae of Addicted to Veggies is destined to became a staple in your kitchen. This recipe calls for dry sun dried tomatoes, but you can also use oil packed and if you do Sarahfae recommends rinsing them well before hand. You can also try adding some ground crimini mushroom into the sauce for a "meatier" version. Use this delicious lycopene rich sauce on top of spiralized veggies or kelp noodles for a spaghetti meal to live for!
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!
Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!
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 simply classic chia seed porridge recipe created at the hands of the uber talented Jason Wrobel. Once your fresh hemp milk is made all that's left to do is pour milk over the chia seeds, add the other ingredients and let soak until the chia seeds swell and the recipe forms that perfect porridge consistency. If you're looking for breakfast ideas that really pack a nutritional punch this chia porridge is an excellent idea. The omega 3 fatty acid content and complete amino acid profile of chia, as well as their high fiber content, makes them incredibly nourishing and satisfying. This recipe also contains a generous serving of antioxidants with a handful each of goji berries, blueberries, and cacao nibs as well as superfood maca for hormone regulation. Breakfast doesn't get much better than this!
Chia is a true power food and makes for an amazing base to a sweet and more than easy to prepare raw vegan pudding. Gena Hemshaw of Choosing raw shares with us her technique for making a delicious vanilla flavored chia pudding rich in all 21 known amino acid, essential omega 3 fatty acids, iron, calcium and gentle soluble fiber. This pudding has a very "hempy" flavor, so it you prefer you can replace some of the hemp seeds with truly raw cashews to create a milder flavor. This is THE recipe to prepare when you need a no fuss breakfast.
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!
The creation of this recipe by Young and Raw was inspired by a trip to Jeremy Safrons farm in Haiku where he had made raw bread with fresh tumeric from his land. Tumeric is an incredibly potent anti inflammatory herb that also helps the body detoxify harmful substances. It is amazing for helping to prevent or remedy inflammation within the skin. This recipe is great because it combines the healing benefits of tumeric with a versatile raw, gluten free bread that can be used to make a hearty sandwich! Try this bread with a sprouted hummus spread, avocado, tomato, sprouts and pickle!
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!
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.
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.