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.

Blueberry pie

Blueberry pie

Posted on March 31 2014 | (2) 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.

Cold Brew Almond Milk Latte

Cold Brew Almond Milk Latte

Posted on January 23 2014 | (2) Comments
Category: Raw Dessert and Snack Recipes

Cold brew coffee is 70% less acidic than hot-brewed coffee, and can be made with minimal equipment. Note that this recipe makes a coffee concentrate--to serve, you'll want to dilute it with equal parts almond or non-dairy milk (or with water).

Yield: 3 cups, 6 servings

  • 1 cup coarse-ground organic coffee beans
  • 4 cups water
  • Almond Milk, to serve

Equipment

  • coffee grinder
  • half-gallon size mason jar (or 2 quart-size jars)
  • mesh bag (nut-milk bag)
  • medium bowl

Put the coffee and water in a half-gallon size mason jar, stir, and screw on the lid. Put the jar in the refrigerator for 12-16 hours.

Strain the coffee mixture through a mesh bag. Discard the coffee grounds left in the bag.

Transfer the cold-brewed coffee to sealed jars and store in the refrigerator for up to 10 days.

To serve, dilute 4 ounces of cold-brewed coffee with 4 ounces of almond milk or other non-dairy milk. For a totally smooth almond milk latte, strain the mixture of cold brew and almond milk through a mesh nut-milk bag without squeezing the bag--this will get rid of any remaining particles in the almond milk and cold brew.

Cream of Zucchini Soup

Cream of Zucchini Soup

Posted on September 30 2013 | (4) Comments
Category: Soup and Salad Recipes

Yield: 2 cups, 2 servings
This recipe provides the perfect opportunity to use up those leftover bits of zucchini from Zucchini Pasta. Serve chilled, at room temperature, or warm.

Ingredients

  • 1 zucchini, unpeeled and chopped
  • 1 stalk celery, chopped
  • 3/4 cup water, as needed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon mellow white miso
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • Dash cayenne
  • 1/2 avocado, chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons minced fresh dill, or 1/2 teaspoon dried dill weed

Equipment

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

Put the zucchini, celery, 1/2 cup of the water, lemon juice, miso, garlic, salt, and cayenne in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for 2 days.

Per serving: calories: 140, protein: 3 g, fat: 12 g, carbohydrate: 5 g, fiber: 5 g, sodium: 365 mg
 

Related Blog Posts: Delightfully Creamy, Dairy-free Raw Soup

Trail Mix Salad

Trail Mix Salad

Posted on August 31 2013 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Turn a salad into a crunchy lunch by adding nuts and dried fruit.

Ingredients

  • 2 cups mesclun or torn red leaf lettuce
  • 2 tablespoons chopped almonds, cashews, or pecans
  • 1 tablespoon dark or golden raisins or chopped dates
  • 1 teaspoon extra-virgin olive oil
  • Dash balsamic or cider vinegar
  • Dash salt

Put all the ingredients in a small bowl and toss to combine. Serve immediately.

Per serving: calories: 190, protein: 6 g, fat: 14 g, carbohydrate: 13 g, fiber: 4 g, sodium: 139 mg
 

Zucchini Hummus

Zucchini Hummus

Posted on August 30 2013 | (0) Comments
Category: Dips and Sauces

Yield: 1 cup, 2 servings

Zucchini Hummus is lighter than the traditional bean version, but it tastes just as delicious. Serve it with a salad, or as a dip with Crudités.

Ingredients

  • 1 1/2 cups peeled and chopped zucchini (about 1 zucchini)
  • 2 tablespoons raw tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Zucchini Hummus will keep for 5 days.

Per serving: calories: 107, protein: 4 g, fat: 7 g, carbohydrate: 6 g, fiber: 3 g, sodium: 288 mg
 

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