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.

Lettuce, Tomato and Avocado Salad

Lettuce, Tomato and Avocado Salad

Posted on February 26 2013 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

This is one of my lunch staples—so simple and easy, yet satisfying. The avocado becomes creamy enough to eliminate the need for additional dressing.

Ingredients

  • 3 cups mesclun or torn leaf lettuce
  • 1 Roma tomato, chopped
  • 1/2 avocado, chopped
  • 1 1/2 teaspoons freshly squeezed lemon or lime juice
  • Dash salt

Equipment

  • salad spinner
  • measuring cups
  • cutting board
  • chef’s knife, 8-inch
  • citrus juicer or reamer
  • measuring spoons
  • medium bowl

Put all the ingredients in a medium bowl. Toss with your hands, very gently massaging the avocado into the lettuce. Serve immediately.

Per serving: calories: 197, protein: 5 g, fat: 14 g, carbohydrate: 9 g, fiber: 10 g, sodium: 171 mg

 

Add this salad to a hearty recipe like Zucchini Noodles Marinara

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Pistachio Ice Cream

Pistachio Ice Cream

Posted on January 30 2013 | (1) Comments
Category: Raw Dessert and Snack Recipes

Yield: 3 cups (4 to 6 servings)

This lovely pale green ice cream treats you to the unmistakable flavor and crunch of pistachios.

Ingredients

  • 2 cups Pistachio Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup light agave syrup
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped

Equipment

  • measuring cups and spoons
  • cutting board
  • paring knife
  • blender
  • rubber spatula
  • jar
  • ice-cream maker

Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

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

Ahead of Time

Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.

Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.

Southern Greens

Southern Greens

Posted on January 30 2013 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Southern-style greens go raw. Massaging preserves their color and nutrition; garlic and cayenne keep their spicy kick.

 Ingredients

  • 4 leaves green or red curly kale or a combination, stemmed
  • 2 leaves collard greens, stemmed
  • 4 leaves basil, chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon crushed garlic
  • 1/8 teaspoon salt
  • Dash cayenne

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • medium bowl
  • citrus juicer or reamer
  • measuring spoons
  • garlic press
  • saucepan (optional)

Chop the kale medium-fine and put in a medium bowl. To prepare the collard greens, stack the leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips, then chop medium-fine and put in the bowl with the kale. Add the basil, lemon juice, oil, garlic, salt, and cayenne. Work the dressing into the greens with your hands. Stored in a sealed container in the refrigerator, Southern Greens will keep for 3 days. Bring to room temperature before serving.

Per serving: calories: 98, protein: 4 g, fat: 5 g, carbohydrate: 9 g, fiber: 3 g, sodium: 325 mg

Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.

Asian Greens: Replace the collard greens with 2 stalks of bok choy, thinly sliced crosswise. Omit the basil and salt and add 1/2 teaspoon of tamari and 1/4 teaspoon of grated fresh ginger.

Indian Greens: Replace the collard greens with 2 leaves of mustard greens, rolled and sliced as directed for the collard greens. Omit the basil and add a dash of ground cumin and a dash of curry powder.

Indian Carrot and Cucumber Salad

Indian Carrot and Cucumber Salad

Posted on January 30 2013 | (0) Comments
Category: Soup and Salad Recipes

Yield: 2 servings

This crunchy, spicy salad can become addictive. Finely dice the vegetables into uniform pieces for the most pleasing texture.

 Ingredients

  • 1/2 pound carrots, peeled and diced
  • 1 tomato, seeded and diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 1/4 cup minced fresh cilantro, packed
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon minced jalapeño chile, or dash cayenne
  • 1/8 teaspoon salt

Equipment

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

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Indian Carrot and Cucumber Salad will keep for 2 days.

Per serving: calories: 103, protein: 3 g, fat: 4 g, carbohydrate: 13 g, fiber: 4 g, sodium: 225 mg

Related Blog Posts: Celebrate Indian Week With Well-Spiced Raw Food Recipes

Mango Sorbet

Mango Sorbet

Posted on January 30 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: 1 serving

Fat- and sugar-free, raw sorbets are the ultimate guilt-free dessert.

Ingredients

  • 1 1/2 cups frozen mango chunks, thawed for 5 minutes

Equipment

  • measuring cups
  • food processor
  • rubber spatula

Put the mango chunks 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. Serve immediately.

Per serving: calories: 161, protein: 1 g, fat: 1 g, carbohydrate: 38 g, fiber: 4 g, sodium: 5 mg

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