Raw Recipes

Looking for delicious and easy raw food recipes? You've come to the right place! Just pick a category and/or a tag on the right to find the easy raw recipes you're looking for. And for more recipes, check out my new raw food online course.

Green Smoothie Recipes Soup and Salad Recipes Salad Dressing Recipes Raw Main Dishes Dips and Sauces Raw Dessert and Snack Recipes

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Grape Sorbet

Grape Sorbet

Posted on July 05 2014 | (0) Comments
Category:

Yield: 2 cups

Ingredients

  • 4 cups red or purple grapes, stemmed and washed
  • 1/4 cup light agave syrup, honey, or maple syrup (optional)

Equipment

  • measuring cups
  • blender
  • rubber spatula
  • food mill or fine-mesh strainer
  • medium mixing bowl
  • whisk
  • rubber spatula
  • jar
  • ice-cream maker

Put the grapes in a blender and process for a few seconds. Don’t overprocess. Set a food mill fitted with the medium-fine disk over a medium mixing bowl. Pour the grape mixture into the food mill. Turn the handle to produce a purée. Discard the skins and seeds. Alternatively, place a fine-mesh strainer over a bowl and pour the grape mixture through it. Then use a rubber spatula to press down the pulp that’s caught in the strainer.

Add the optional agave syrup to the grape purée and whisk to combine. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the grape mixture in an ice-cream maker and freeze according to the manufacturer’s directions.

Grape Sorbet tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Creamy Cucumber Dressing

Creamy Cucumber Dressing

Posted on June 10 2014 | (2) Comments
Category:

Yield: 1 cup, 8 servings

Ingredients

  • 1 small cucumber, peeled, seeded, and chopped
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed garlic
  • Dash cayenne (optional)
  • 1 1/2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried
  • 1 teaspoon minced red or yellow onion

Equipment

  • cutting board
  • peeler
  • spoon
  • chef’s knife, 8-inch
  • measuring cups
  • citrus juicer or reamer
  • measuring spoons
  • garlic press
  • blender
  • rubber spatula

Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Add the dill and onion and process on medium speed briefly, just to mix. Stored in a sealed jar in the refrigerator, Creamy Cucumber Dressing will keep for 3 days.

Per serving: calories: 126, protein: 0 g, fat: 14 g, carbohydrate: 2 g, fiber: 0 g, sodium: 68 mg

Creamy Red Bell Pepper Dressing: Replace the cucumber with 1 small red bell pepper, chopped.

Creamy Tomato Dressing: Replace the cucumber with 2 tomatoes, chopped. Decrease the lemon juice to 1 tablespoon.
 

Garden Salad

Garden Salad

Posted on May 22 2014 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Nutrition-packed, this salad can be simple or deluxe, depending on how many ingredients you want.

Basic Ingredients:

  • 2 cups torn romaine or red leaf lettuce
  • 1 cup baby spinach, lightly packed
  • 1/4 cucumber, peeled and thinly sliced
  • 1/4 carrot, peeled and shredded or thinly sliced

Optional Ingredients:

  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup alfalfa or clover sprouts
  • 1/2 avocado, chopped
  • 1/4 cup thinly sliced celery
  • 1/4 cup dulse leaves, or 2 tablespoons dulse flakes
  • 1/4 cup thinly sliced red or green onion
  • 2 small radishes, sliced
  • 2 cherry tomatoes, halved

Dressing:

2 tablespoons Lemon-Herb Dressing or other dressing of your choice

Equipment:

  • salad spinner
  • measuring cups
  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • grater, or food processor fitted with a shredding disk
  • mandoline (optional)
  • measuring spoons
  • large bowl
  • tongs

Combine the lettuce, spinach, cucumber, and carrot in a large bowl with as many optional ingredients as you like. Add the dressing and toss until evenly distributed. Serve immediately.

 


 

Garden Salad

Posted on May 22 2014 | (0) Comments
Category:

Yield: 1 serving

 

Nutrition-packed, this salad can be simple or deluxe, depending on how many ingredients you want.

Basic Ingredients:

  • 2 cups torn romaine or red leaf lettuce
  • 1 cup baby spinach, lightly packed
  • 1/4 cucumber, peeled and thinly sliced
  • 1/4 carrot, peeled and shredded or thinly sliced

Optional Ingredients:

  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup alfalfa or clover sprouts
  • 1/2 avocado, chopped
  • 1/4 cup thinly sliced celery
  • 1/4 cup dulse leaves, or 2 tablespoons dulse flakes
  • 1/4 cup thinly sliced red or green onion
  • 2 small radishes, sliced
  • 2 cherry tomatoes, halved

Dressing:

2 tablespoons Lemon-Herb Dressing or other dressing of your choice

Equipment:

  • salad spinner
  • measuring cups
  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • grater, or food processor fitted with a shredding disk
  • mandoline (optional)
  • measuring spoons
  • large bowl
  • tongs

Combine the lettuce, spinach, cucumber, and carrot in a large bowl with as many optional ingredients as you like. Add the dressing and toss until evenly distributed. Serve immediately.

 


 

Blueberry pie

Blueberry pie

Posted on March 31 2014 | (4) Comments
Category: Raw Dessert and Snack Recipes

Forget cornstarch and sugar--dates thicken and sweeten the blueberry filling in this pie.

Yield: one 9-inch pie, 8 servings

Ingredients

  • 3 cups Almond Crust
  • 4 cups fresh or thawed and drained frozen blueberries
  • 3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained
  • 1 tablespoon freshly squeezed lemon juice

Equipment

  • measuring cups
  • pie plate
  • small colander
  • small bowl
  • citrus juicer or reamer
  • measuring spoons
  • blender
  • rubber spatula
  • medium bowl

Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on th ebottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.

Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.

Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.

Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.

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