Raw Recipes

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Yield: 1 serving
Please diners of all ages with this simple, refreshing salad. The savory lemon dressing balances the sweet carrots perfectly.

Ingredients

  • 1 cup peeled and shredded carrots
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts, unsoaked
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Dash ground pepper (optional)

Equipment

  • cutting board
  • peeler
  • grater, or a food processor fitted with a shredding disk
  • measuring cups
  • chef’s knife, 8-inch
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.

Per serving: calories: 174, protein: 3 g, fat: 13 g, carbohydrate: 11 g, fiber: 4 g, sodium: 320 mg

Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.
 

Banana Ice Cream

Banana Ice Cream

Posted on March 11 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 cups, 2 servings
This dairy-free ice cream is so rich, you’ll go bananas.

Ingredients

  • 3 very ripe bananas, cut into 1/2-inch slices

Equipment

  • cutting board
  • chef’s knife
  • plate
  • food processor
  • rubber spatula

Put the banana slices on a plate and put in the freezer for 4 to 12 hours. Put the frozen banana slices in a food processor fitted with the S blade and process until smooth, about 3 minutes. Let the machine run until the bananas are completely smooth and creamy. Serve immediately.

Per serving: calories: 152, protein: 2 g, fat: 1 g, carbohydrate: 35 g, fiber: 4 g, sodium: 2 mg

Strawberry-Banana Ice Cream: Omit one of the bananas. Add 1 cup of frozen strawberries to the food processor along with the frozen banana slices.

Green Salad

Green Salad

Posted on March 11 2013 | (1) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Sometimes simple is best, especially when the salad will be followed by a more elaborate meal.

Ingredients

  • 2 cups torn red leaf, green leaf, or romaine lettuce or mesclun
  • 1 tablespoon Classic Vinaigrette
  • 4 thin slices Roma tomato, cucumber, or carrot, for garnish

Equipment

  • salad spinner
  • measuring cups
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate

Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.

Per serving: calories: 88, protein: 1 g, fat: 8 g, carbohydrate: 3 g, fiber: 1 g, sodium: 67 mg

Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.

Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.
 

Yield: 1 1/2 cups, 2 servings

Chia seeds thicken this fruity pudding to a pleasing tapioca-like texture.

Ingredients

  • 1 1/2 cups fresh or thawed and drained frozen blueberries
  • 1/2 orange, peeled, sectioned, and seeded
  • 4 pitted medjool dates, soaked in water for 10 minutes and drained
  • 2 tablespoons chia seeds, unsoaked

Equipment

  • measuring cups
  • small colander or fine-mesh strainer
  • cutting board
  • serrated knife, 5-inch
  • small bowl
  • measuring spoons
  • blender
  • rubber spatula

Put the blueberries, orange sections, and dates in a blender and process on medium speed until smooth. Add the chia seeds and process on high speed until well incorporated. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Chia-Blueberry Breakfast Pudding will keep for 24 hours.

Per serving: calories: 185, protein: 4 g, fat: 3 g, carbohydrate: 33 g, fiber: 5 g, sodium: 2 mg
 

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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