Tahini dressing is a classic staple in raw food cuisine for good reason. It as a very distinctive yet versatile flavor and is richly satisfying. Also, it goes very well with pretty much any vegetable mix under the sun. This recipe has a very nice balance of different tastes: sweet from raw honey, acidic from apple cider vinegar, creamy richness from tahini, saltiness and depth from shoyu, and spice and flavor from chives and garlic. And a nice mellow dose of fresh cucumber. Traditionally tahini is made by grinding sesame seeds into a thick butter. You can either make the tahini yourself by using a blender or food processor to blend the sesame seeds until smooth (which can take time and patience and you may need to add some additional sesame oil) or you can purchase pre-made raw tahini in jars. Having some good salad dressings around is a great help when it comes to success on a healthy diet! This recipe was an experiment by Chef Hannah Mendenhall and she encourages you to play around with ingredients and make it your own!

Learning to make a really great raw paté is a useful skill to have when it comes to raw food preparation. Patés are so versatile and can be added to salads to transform them into a more filling meal. They also work great as a dip for veggie crudité or flax crackers, or as a sticky spread to use in place of rice in raw sushi wraps. This particular recipe is amazing on it's own and also works as a great base recipe, the options really are endless as far as what can be added. You can easily add different spices and fresh herbs to reinvent things and create new flavors. Soaking your seeds before hand makes the paté much more digestible and also gives it a fluffier, softer consistency.

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!

A true power meal recipe, this bowl combines a few nutritionally dense superstars: avocado, hemp, kale, and kelp! The two dressings included within this recipe work really well together or you can divide your bowl half and half with smoked avocado cumin on one side and balsamic tahini on the other. This recipe was inspired by a culinary creation from Blossoming Lotus Cafe in Portland, OR. You can lightly steam and blanch the cruciferous vegetables or keep them raw, it is up to you.

Salad may seem like a boring option for a meal, but we assure you it doesn't have to be. The magic is all in the combination of flavors, and of course in the dressing. A great dressing can transform a salad from drab to fab. We love this easy recipe, and the dressing has the perfect combination of creaminess from tahini, acid and tart from the lemon, as well as added sweetness from orange, coconut water and dates. And don't forget that spicy kick from ginger! It comes out thick, more like a sauce, which will make your salad a bit more filling and satisfying.

Sheleana fom Young & Raw says to her bloggers that "If you want a big meal that won’t leave you feeling hungry you could probably eat 10-12 of these on your own but don’t use more then 1 avo. If you eat more then 8 to yourself, use mango in place of avocado for the rest of them and keep your fat intake low. If you’re trying to lose weight, going raw and eating meals just like this will certainly help your body go back to it’s natural form. When you eat this way, it’s nearly impossible for your body to hang on to excess fat."

Sheleana talk about her and Caleb being on "a serious mission to Eat More Kale! Why? Well, because I love kale, and so does Caleb plus it’s packed with nutrition and even being touted on some food authority sites like this one on Organic Authority as “the new beef”."

Reminiscent of the classic Bloody Mary this is a wonderful cleansing treat on your palate and for your body.

Looking for a simple and easy to make lasagna? This raw lasagna is super easy and extra tasty with the pesto layers.

Needless to say this is a quick and satisfying soup.

Pizza Pizza! ...in the RAW!

This is the best Nacho Cheese Recipe EVER, if you feed this to your friends, family or children, I can guarantee they won’t have a clue this isn’t the real stuff, as long as you don’t tell them :)

Try this new raw pizza recipe! A creative and interesting take on an old classic.

A fresh and easy salad from the market with ripe peaches, berries and baby greens served with a tangy lavender dressing.

This colorful concoction is a feast for the eyes as well as the taste buds! This recipe provides a wide variety of color, which means we are supplying the body with an array of vitamin and minerals. Enjoy!

Talk about fresh taste—it just doesn’t get greener than this!  With raw food, you can get creative with wrapping and rolling using big green collard leaves and your filling of choice. This wrap is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies.  Ditch the tortillas, grab some collards, and have some raw food fun in the kitchen!

These are full of marine phytoplankton to give you the genius of a whale. I top them off with more of the stuff, too. I just can’t get enough. Makes lots. Keeps for months in a sealed container, but I’d eat them within four weeks.

Do you remember Findus crispy pancakes? In a moment of creative genius The Doxtor made a raw vegan version and was even organised enough to write it down so you can copy it. The Doxtor loves it when people copy her.

This savory tart is wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.

There are so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw! This recipe combines kelp noodles with a simple, mildly spicy and richly creamy cashew and sun dried tomato sauce. The sauce takes only minutes to prepare and the kelp noodles require only a thorough rinse, making this recipe great for a quick lunch or dinner.