Rainbow Green Cuisine - Phase 1.5

A crunchy macadamia nut snack sweetly spiced with a blend of low glycemic coconut sugar and aromatic garam masala. This is a great base recipe that you can take many different directions. For instance, if you prefer something more savory leave out the coconut sugar and vanilla and add a touch more salt. A great party snack idea!

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!

Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!

A zingy, refreshing pink grapefruit tonic with a hibiscus tea infusion, fresh lime, mint and a pinch of stevia!

A quick whirl in the blender and Voila! A wonderful chilled or slightly warm soup is served. This soup is creamy and full of flavor from red bell pepper, young Thai coconut, chipotle spice and masala. It is a combination of ingredients that just seem to hit the spot no matter what. Warming, grounding, and all life force left in tact, try out this soup for dinner tonight!

When it's hot out no one wants to be slaving over a stove of boiling noodles. This is why raw recipes make so much more sense during the summer season! When it comes to raw pasta the secret is definitely in the sauce, and having a nice balance of salt, tang, and sweet will make all the difference. Enjoy this mouth watering pasta marinara by Lisa Viger for dinner tonight and keep the heat out of the kitchen.

A delicious blended whirlwind of fresh raspberries, blueberries, banana and chia seeds left to sit and thicken in the fridge overnight. Watch if transform into a thick pudding consistency! If you know your mornings are rushed yet you'd still like to get a very healthy and sustaining breakfast try this recipe. The chia seeds will ensure that you get plenty of amino acids and essential fatty acids for healthy brain function, stabilized blood sugar, and energy throughout the day.

Raise your glasses to the abundance of nature! This juice recipe by Golubka has the perfect balance with the saltiness of celery, sweetness of fresh garden tomatoes and carrots, refreshing and hydrating cucumber, bell pepper for added flavor and whatever fresh herbs are growing around you. Choose from dill, parsley, cilantro, mint or even oregano. You may also choose to give you juice even more kick by adding a touch of sea salt and spices.

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A creamy base of fresh almond milk and softened cauliflower blends flawlessly to create this delicious savory puree by Nadia Petrova. This delicately flavored soup is a gorgeous cream colored hue, and includes spices of rosemary, nutmeg and pepper as well as a dash of coconut oil and fresh arugula to garnish. Place your soup in the dehydrator to warm slightly or just enjoy chilled with a green salad and some raw crackers on the side.

A refreshing and creative pasta dish made with grated Jerusalem artichokes and a light, flavorful green sauce of invigorating herbs, greens, and a splash of cold pressed olive oil. If you are bored by the typical pasta marinara give this recipe a try for a little variation! Jerusalem artichokes are also known as earth apples, and they can be found with the root vegetables on the produce display. They are crunchy, slightly sweet, and have a delightfully nutty flavor. High in magnesium, potassium, iron, and a healthy fiber called inulin that acts as a prebiotic, these little root vegetables are full of health benefits!

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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!

 

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!

 

Craving a delicious and comforting bowl of mashed potatoes but want to avoid the weighed down, carbo-loaded feeling? This recipe uses cauliflower instead of traditional potatoes and can be made either lightly cooked or raw depending on your preference. Garlic, onion and garam masala are added to the food processor to give the cauliflower spice and warmth. Serve with a dolup of warm chickpea miso and mushroom gravy for a unique treat. You will be amazed by how well cauliflower masks itself as potato in this recipe!

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!

Sarah Britton was a bit skeptical to give a traditionally cooked recipe a raw makeover, but we're glad she decided to take the plunge because the outcome is absolutely delicious! Rich, creamy pine nut "cheese" in between thinly sliced light, crispy beet root. Finish the recipe off with a light drizzle of pesto oil, and serve them atop a bed of fresh micro greens or arugula. The meal is complete! You can use any variety of beets for this recipe, including striped, red, or yellow. Beets are highly detoxifying and are a great addition to your daily diet for gentle liver support.

What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses  bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné's other recipe how to for sprouting quinoa.

This recipe tastes like a refreshing lemon yogurt drink and makes the perfect light breakfast or even dessert on a warm summers evening. Young Thai coconut meat blends with a fresh burst of citrusy flavor from lemon juice and lemon flavored stevia. Also included in the recipe is fresh coconut water for hydration and electrolytes as well as ice to create the ultimate refreshment that is also nourishing for the body. This delicious drink is also very low glycemic!

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This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!

This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!

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