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!

Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.

Serve these scrumptiously filling raw vegan vitality burgers between two crisp romaine leafs with avocado slices and fresh red onion. Complete the presentation with a dolup of raw mustard and ranch sauce for a special treat that will impress anyone lucky enough to take a bite. Recipe adapted from Rene Oswald's book ''Transitioning to Living Cuisine''.

Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!

When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry.  Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it's at. The star of these crackers is really the buckwheat.  While we typically think of buckwheat as a grain, it is actually a fruit seed.  It's absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks.

Sheleana from Young & Raw says "I’ve said it before and I’ll say it again, making raw food is easy! Contrary to the popular belief that raw food takes so much time to prepare, it can actually save you time and clean up! Yes, this bread won’t be ready for 5-7 hours, but you don’t start at the dehydrator the entire time, you place the trays in, turn it on and flip them once in between. No big deal, and then you get amazing, soft and chewy flat bread."

This easy sauce can be easily turn into your favorite dip, sauce, salad dressing, whatever you want and you can make it! The Pure 2 Raw twins Michelle & Lori mixed it up with their greens of choice- spinach, arugula, spiralized zucchini and kelp noodles!

This is a recipe that pleases, especially those who love creamy, cheesy, comfort dishes.

These all raw and vegan "meat" balls are fantastic! Add the BBQ sauce and watch them disappear! You can serve with a marinara sauce over zucchini pasta or serve them by themselves as an appetizer. The possibilities are endless.

Vegetable pastas are a simple twist on a traditional salad. With a vegetable peeler or a spiralizer you can create noodles from lots of different ingredients, including: zucchini, summer squash, coconut meat, carrot, daikon radish, beets, sweet potato etc. Enjoy!

These are some of the best crackers around! Great for dipping in hummus or guacomole, and the perfect addition to add some crunch to your salad.

It doesn't get much fresher than this! A bright, easy salad made with the beautiful vegetable romanesco, ideally purchased directly from a farmers market!

A delicious, warm raw veggie soup that's as easy to whip up as a smoothie! Chock full of nutrients and oh-so-good!

Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I've imagined and dreamed of making - a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.

An easy and delicious recipe for a hearty, warming raw food vegetable soup perfect for Fall or Winter time. With Raw being this easy and delicious, who needs cooked food?

If you want the creamiest, cheeziest Mac N' Cheese, here's a great recipe which is adapted from Matthew Kenney's recipe.

I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

Raw pizza can be a bit intimidating to make at first because of the steps involved. However, the outcome is well worth the effort! Pizza is by far more delicious raw than cooked. This is a great meal to share with someone who is new to raw foods and may not understand just how creative and delicious raw food recipes can be!

This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing.