Party Recipes
It tastes like ribena to me?!
A few weeks ago my husband and I “cheated” because we couldn’t resist the chocolate covered strawberries we were offered. We felt like bricks afterwards, realizing that there was most likely hydrogenated oil in the chocolate and of course the strawberries were not organic. Well, we repented and then worked on making a healthy version. And of course these tasted far better than the hydrogenated oil pesticide ones.
Crispy warm herb-”cheese”-filled marinated-kale rolls. Sounds more complicated than it really is. If you already have some rejuvelac on hand, then you can start the cheese and the kale marinade 10 pm Thursday, and have everything ready for Friday early dinner!
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
This is my first attempt at creating a recipe of my own. I used the Lemon Poppy Seed Cake reipe from the fall 2007 issue of Purely Delicious Magazine as a guide and a SAD recipe for inspiration. I brought this to a non-raw party tonight and it was met with rave reviews. Enjoy!
*Note: Oat flour can be made by sprouting, dehydrating and grinding raw oats.
I am trying to find ways to rawify my partner; he is Arabian, and eggplant is one of the traditional staples of Middle Eastern cuisine, so, I thought I should experiment with raw baba ganoush. I partially borrowed Juliano’s recipe, and modified it. The dish came out pretty good.
So much better than the original! Pure decadence.
I stole this idea from “Top Chef” contestant Richard Blais and twisted it a bit to fit me. It’s so light and tasty I just scarfed down all of it.
Lovely edible chocolate baskets for holding your Easter Egg!
GoodMoodFood.com class was amazing last Sunday! one of the first recipe we tryed was refreshing filling AND so delicious!
This is a variation of The Lazy Girls Squash Soup posted here by juleskess. I called it Double-Squash soup because it has both winter squash and summer squash in it.
I was attempting to make Real Hummus, but I screwed up the sesame seeds and ended up making sesame mylk. I was thinking of what I could do with the chickpeas and that it how I came up with this. It’s a nice snack—a good potato chip or popcorn replacement.
Chocolate cravings solved! Wonderfully creamy and delicious raw chocolate w/ almonds.
Amazing, low-fat and raw! Adjust quantities to suit your personal taste. I’ve added in 1/4 of a cup of red onion before, with great results.
I love my Teenage Mutant Ninja Turtles cartoons in the morning, along with a big pink drink.
This is a wonderful spicy-sweet tropically inspired salsa. Add it to wraps, salads, or pair with “Raw” Chips.
Everyone loved this pie even all the SAD’s!!!
Serve with my super simple marinara—-yummo!
These cakes are delicious. They are sweet and chewy and the cranberries give them a bit of a kick!
actually you don´t have to do anything with a ripe cherimoya except eating it. it tastes amazing just by itself. but you could do that… no sweetener is needed!
this ice cream has won the hearts of my friends and family who would have never consider eating raw foods before ! so good!!!!
Yummy sweet salsa—beautiful colors
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
Lovely soft cakes made with seasonal ingredients for halloween or teatime!
For your greek food cravings. These can be stuffed with anything you want, I chose brazil nuts to mimic the texture of rice and mushrooms to help the consistency.
Delicious! This recipe has more of a milk chocolate taste.
This is strongly based on my addiction to Ani Phyo’s and Kandances zucchini hummus! Last week when I ran out of zucchini, I subbed in nearly a whole clamshell of spinach and I love it even more!I cannot stop dipping all my home grown cherry tomatoes in it. It’s VERY green. Jalapeno is optional, but my garden is exploding with them right now and I like that people can’t quite figure out that little kick. Enjoy!!!! It also makes a phenominal spread for a tomato/avo sandwich!
A beautiful colourful salad with an interesting mix of flavours – yummie! It’s very quick to make.
I went to a Raw Food Prep Class recently and this was on the menu. I do not know exactly where the recipe is from, but the packet said: “Recipes are from LIVING IN THE RAW, RAW THE UNCOOKBOOK and the Internet, by Rose Lee Calabro, Juliano and…” Sorry I can’t be more specific.
These donut holes were delicious… very sweet, tho… I was able to eat only one. If I were to make these myself, I think I would add more nuts, but they were outstanding.
I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too!
its that time of the year.. this is a great treat for kids and adult for the 4th of July celebrations
These sweet, summery ingredients make for a perfect light lunch or dinner!
I had fun making these nut cheese truffles. Serve it with buckwheat bread, fruits tomatoes and basil. Or just eat it by itself – don’t over do it though! Enjoy!
a summer staple for me on those long hot days!
This was inspired by my dad and his wife, but in Philly this is synonymous with summer. I don’t know if Maple syrup is raw but fully blended this treat is AMAZING – and so easy to make, very cleansing and mineral packed.
The best fruit combo ever!
Juice the Lilikoi fruit with small hand juicer. Then place all ingredients in blender until smooth and thick. The Lilikoi really makes this drink! Very Tastee!
Tasty vegetable croquettes for lunch or dinner. Nicely served with salad and mayonnaise. Yum!
I didin’t see any other recipes for tofu spread and it used ot be one of my favourite dips!I ended up just throwing this together when i noticed i had some lefteover soaked almonds in the fridge and I swear it tasted and looked exactly like tofu spread. I didin’t write down the measurements so this is all guess work. This is my first recipe post so let me know what you think.
This is my “in progress” version of raw Root Beer. I will adding other ingredients in the future to get even a better root-y taste but this turned out pretty tasty!
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
This ice cream is so delicious and creamy, you would never know that it has no dairy in it! My “non-raw” friends agree!
One day after school, I was hungry, but didn’t feel like making anything so I threw this together. It’s so easy and has things that I always have in the house. It reminds me of a chinese salad my aunt use to make when I was younger.
This recipe really surprised me. It came out super thick and rich without being too strong of one flavor. I was definately craving my boyfriend’s box of Reese’s Puffs and after making this, I have absolutely no clue what I was thinking! Don’t be naughty and eat unraw! Eat this instead!
This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.
I have had such a crazy craving for cinnamon lately. Here’s what I came up with and boy it was yummier than I thought.
Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.
In case your friends and/or relatives wonder what you are up to this time – this makes them at ease since it so SIMPLE and so FAMILIAR and RAW…
After indulging on far too many nut-based and dehydrated raw goodies, I found it time for a week of detox. This salad has become my very favorite fresh treat!
*Any stone fruit (plums are nice!) can be used in place of, or in addition to, the peaches and nectarines.
Wow sis these turn out good. Your kids are gonna love these… yes you will too :) I have heard about some worries about stevia, and you know what there should be none. It is a good, safe, calorie free sweetner.
This is a great Summer salad. It’s so refreshing.
Loosely based on Shazzie’s Cardamom Cooler, this is an enzyme rich treat with an Indian flare!
This recipe has been handed down through my family since Olden Tymes.
Summer takes center stage.
A very fresh, very delicious version of salsa with corn. Put on top raw burgers, salads, tacos, or make some corn chips to scoop it up (I will be posting a corn-chip recipe soon)!
This recipe is from a vegan cooking class I took several years ago, unfortunately I forget the chef’s name. This salad is awesome, but originally called for balsamic vinegar and toasted almonds.
Putting my home-made Kim Chi to use and loving every delicious bite! I had been anticipating using my Kim Chi since day one of its fermentation! It seemed as if it had been fermenting forever! (well, it did take a while since I didn’t use salt) This was the definitely the perfect dish to use it in!
This is an adaptation of Harmonylia’s Jicama Taco recipe for those of us that find jicama difficult to work with. This recipe is light, tasty, sweet, a little spicy and tangy. Perfect as a salsa or a big salad and great on hot Summer days. What’s great about this recipe is that it’s easy and changing up the fruit makes it versatile.
Wonderful veggie lasagna. I was going through my mother-in-law’s cookbooks and saw this recipe for Portobellow Lasagna and I thought “i can do that raw!”... here is my attempt. It was my first time ever using raw eggplant, so if you don’t like it or can’t get it soft enough, just use zucchini instead!
Bright citrus overtones with a creamy sweet finish, perfect for a warm summer day.
Warning! These addicting things are my best version of the Living Nutz company’s Vegan Cheezy nutz. At $7.00 for about 25 almonds, I decided to make them myself. These are great for snacking on the trail, at work or while traveling.
a superfoods shake that will not only glorify your health but surprise yourself/your friends with how wonderfully chocolaty a meal can be while enhacing your beautiful self! a great way to “pick me up” any time of the day!
Amazing way to start your day! Elevating, satisfying, nourishing… Reishi – enhance our body’s immune system restoring to its natural state, anabling all organs to function well and improve blood circulation.
I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!
Reminicent of an Almond Joy, these truffles are a great pick-me-up and they take only 15 min to make! Kids love to make (and eat) these too! They are great to pack in a lunch or for travelling.
Filling and light dessert for the warmer weather and great to have a few made up in the fridge for unexpected guests!
simple and easy > almost effortless chocolate delight!
These mushrooms I found last week at the growers market were literally as big as dinner plates. I marinated them all day and made a beautiful sauce and some fresh basil olive and red capsicum topping with a sprinkle of nutritional yeast.Mushrooms make fantastic pizza bases but GIGANTIC ONES? mmMMM!
This burger is sooooo delicious and easy to make. It is my first “meat” to dehydrate. I topped it with a sliced of tomatoe and a dollop of the Cheese and Spring Onion recipe from this site. Served it with a HUGE colorful salad and marinated mushrooms… Hope you enjoy it too!!!
These little banana ice cream pies are so delicious – and completely helped with my sweet craving yesterday afternoon!
Add Celery, Apple and Walnuts, Raisins or Dried Apricots and LOTS of Greens! So refreshing! Most of the stuff we raw foodists have around all the time. No Appliances Necessary!
Maca makes it like a malted flavor, the Carob plus Vanilla, gives it a hint of caramel. Frozen coconut and bananas which are a staple in our freezer, give it a real old fashioned ice cream milk shake feel without the nasty milk and cream of course! I had no need for added agave or sweetener. These are all just perfect level of sweetness for us here! IT was BRUNCH today and only one vitamixer to rinse and clean up.
These chips are better than any fried corn chips I’ve ever had. Not too spicy, and perfect for dipping salsa or guacamole. The recipe is based on the corn chip recipe from “Raw Food, Real World”. I’ve added the purple corn and changed a few other things. You can find purple corn kernels for sale on raw food websites, I know Naturalzing.com has them. It would probably be fine to omit them, as well.
This stuff is like meat, but it’s not! Roll it up in balls for “Not Meat Balls”. Crumble it up and add to anything you like.
Reminds me of the hot dip I loved during holidays! It also makes great pesto if you replace the cashew butter with a little olive oil. Great on raw crackers and vegetables. I ate mine with carrot sticks for a quick “cheese” fix!
A raw vegan coulorful layered mouse I created today. It is a perfect late night dessert, because it is so light for your digestive system. It took me about 30-45 minutes to have it finished. This is counting pealing, slicing, placing spring form in the fridge several times. After this, it does require several hours of chilling to allow to set.
Summery salad with a heady mixture of flavors and textures. Also extremely versatile, easy and filling. Go make it now!
I made this for breakfast a few days ago, because I had some bananas & nectarines that were getting quite ripe. It was a HUGE hit! Hope you will all enjoy it too!
One of the tastes, from the memories of my youth, includes delicious taste of ‘borscht’. There are MANY different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian. This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me … it is borscht salad!… avocado makes it perfect addition instead of dollop of sour cream. Enjoy! And if beets are not your thing… use red cabbage for the color effect – it is still good…
Having a toddler, nieces, and nephews that love ‘nuggets’, I’ve been playing with a possible RAW, Vegan replacement for ‘chicken nuggets’. So far, I’ve come up with this recipe that both my husband and daughter like! It’s not a complete replacement for taste and texture, but a pleasing substitute!
Modified from hannah.hunnicutt’s recipe, “Patriotic Pops”. I looked at my family’s box of ‘real’ Bomb Pops in the freezer and decided to make some changes to the recipe as I was throwing it together. Turned out great! Haven’t had time to take pics yet, but they look pretty much just like hannah’s.
These are DELICIOUS! They taste like butterscotch cookies. This is adapted from the Apricot Pecan Drops recipe in Vibrant Living.
I made these up for our lastest raw event we had – our “Fat Burning” Party. These were tasty and appropriate because pine nuts have an appetite suppressant – so you eat less. Several of our guests told me that they were not hungry after having one! So I they work! :) These are great little hand appetizers that people can eat at parties and they look tasty and cute too!
The Bacon Jalapeno Poppers made with pine nuts. New research on pine nuts show that they are a natural appetite suppressant. They contain Pinolenic acid which is a polyunsaturated fat that encourages two hormones (including CCK) that suppress hunger. It signals to your brain that you aren’t hungry any more. The secret to pine nuts effectiveness is cholecystokinin (or CCK) which is a peptide hormone gene expressed through the digestive tract, set off by food intake and released into the blood stream. The hormone sends a signal to the brain which indicates satiation.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
Cool and refreshing. I like to stuff tomatoes with this.
Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.
These are exceptionally good! The first time I made them I set them on a plate outside in the afternoon and they were gobbled up in no time by non-rawers! Even the birds wanted a taste :o)
Ok, so i love Sour Straws. You know, those ones that come in the bright packaging and full of red 40? Lol. But these- the ones i cam up with are great! And taste just like the junk food; only way better for you…And plus there’s no guilt.
This is most delicious and incredibly simple. its my favorite snack and only takes minutes to prepare. Combination of celtic sea salt and flax oil tastes like butter. I hope you enjoy:)
Very simple and elegant dish. Similar combination of dates and almond paste is a North African tradition, such as Algeria.
Delicious wraps which are excellent for travelling, work lunch and just generally pigging out on! The photo shows them like an open sandwich before they are wrapped up. Can be used as samosa wrappers, just wrap up this curry:http://goneraw.com/recipes/1620-Cauiflower-curry-with-sweet-sauce in triangles and dip in the sweet sauce.
Heartwarming spicy soup is an old favorite. Once I serve it to my friends; they have been making it ever since. It is perfect for cool autumn’s day. Make sure ingredients are in peak condition for best flavored soup
Yummy little chocolate balls with a brownie texture
Marinated mushrooms stuffed with a tasty onion filling. Recipe by Denise Thomas.
Yummy Raw Brownie Bites
This is my family’s favorite lunch/dinner meal! It’s soooooo fast & easy to make, uses perfect food combining techniques, and is just so delicious!!! Add your favorite salsa to your tacos for a variety of tastes. When I make it, I don’t worry about making sure the walnuts are 100% dehydrated because I’m just going to mix them up with some wet ingredients, anyway! It still tastes fabulous!
(I do not know how to properly write a bibliography/reference, so here’s my best attempt.) Thanks to: “Healthful Cuisine,” Anna Maria Clement, PhD, NMD & Chef Kelly Serbonich, (2006) p. 102
Make cookies out of them or eat with a spoon :)
This quick salsa can be mixed and served with romaine leaves or as a soup. Thanks to Tommie for sharing this recipe!
middle eastern nutty spread
I had some clementines that had been drying out where they were too dry to eat plain but were still good. I wanted to use them up so they wouldn’t go to waste. I am so glad I did. It’s very yummy!!! The fiber from the pulp & pith makes it smooth & creamy. When you drink it, you taste a hint of the star anise with a vanilla after taste that lingers. MMMMmmmmm
Well after finishing the last of my final exams at UCSD today, I felt like the sun was shining much much brighter. I got back home and decided to make myself a special treat with the little food I still had left in the fridge after studying for 5 days straight. If you though my other recipes were simple, this is just going to blow you away. As always, I hope you love it as much as I do.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
delicious with any berry, or cherries or apricots…
This makes a HEAVENLY Chocolate Candy Base for those that don’t want/can’t use honey, agave or other syrups (we don’t tolerate those, but can indulge in medjool dates :) ) This makes a nice thick, smooth chocolate that when frozen to set up keeps its form very well & has a great texture. And yes, this also makes a wonderful, smooth & creamy icing for raw cakes!
Refreshingly sweet and rich blackberry popsicles. Warning: WILL stain your mouth!
This ice cream is about the richest, creamiest ice cream ever. And it’s REALLY easy. This will satisfy your ice cream cravings no matter how bad you want the real thing…it might even be better. I’m not eating a raw diet, I just have fun experimenting with it and prefer this over regular ice cream. I would imagine this could be frozen with an ice cream maker, but I don’t have one so I have never tried. If you try it let me know how it goes! I did not include amounts because they depend on how much you want to make and your tastes.
black lentils are peppery and savory and just so good, you’ll love it especially all those hippies out there who use to live off of lentils and rice :flash backs anyone =)
Crunchy, sweet, colorful salsa with lots of green. We had it with raw tamales and raw mole sauce. Added the walnut taco “meat” from this site inside the corn tamales. It was amazing tasting!
5 MINUTE - succulent chocolate lovers torte! I made it last nite and substitued 1 cup oat meal for the cashews & wheat germ. I did use the soaked Almonds. I found this on a forgotten siteand i cannot claim its incredible qualities… use your Salton Nut grinder for easy work space convenience or VitaMix processer. I did not use the called for wheat germ, it has been toasted to eliminate something many may not be aware of … Phytic Acid … wiki – Phytic acid is found within the hulls of nuts, seeds, and grains.In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.
Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron and zinc and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake such as those in developing countries. In this way, it is an anti-nutrient. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.
I was trying to make almond butter but it just wasn’t the right consistency, so I decided to add carob, and then all these other wonderful things….rawcolate balls were born.
Gorgeous bread Essene style, very tasty!
Delicious, sophisticated and authentic-tasting marzipan that is elevated to real heights by the simple addition of the apricot kernels. Please try it and judge for yourself.
The honey gives a toblerone decadence…vegans will have to use a substitute :(.
NB Apricot kernels contain “Amygdalin” (Vitamin B17) linked to long life and an anti cancer agent. The bitter ‘cyanide’ flavour is completely safe.
I felt so sinful consuming these! They taste buttery, sweet, rich, and cacao-ic (tee hee). Make sure the flax is ground very fine, otherwise you won’t get the smooth texture. These donuts even help you out with getting your greens. Enjoy…
I found this recipe at http://therawtable.com/recipecoll/neopie.htm, and I thought this is a must try recipe! The modifications I made are: no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder. I also used vanilla power on the banana and strawberry ice cream. I used pecan nuts in the crust, no almonds. I did not use the fresh pealed black plums in the strawberry ice cream. My recipe also yields half of the amount than the orginal recipe. It does take time to get it ready.
Gorgeous satisfying breakfast, yet quite light. I can’t believe I ate the whole plateful!!
Realllyy yummy! Even my Grandfather liked it!.. and thats saying something! ;) I changed it from Russell James’s recipe to what i had in the kitchen at that moment :) I didnt dehydrate mine cuz i didnt have a dehydrator then.. im sure it would taste even better in they go in for a bit!
inspired by my kitchen visitor this morning who was nice enough to pose for the picture
Oh yes. It tastes like a banana split. All mixed together so your mouth doesn’t have to do the work. Ripe bananas with chocolate and walnuts…oh my!!
Sorry about the measurements! Its a bad habit of mine that i never write them down! :) If you want a quiche ‘pastry’ crust recipe look at my other recipes :)
I only had a blender so I added a lot more water than is actually necessary. You may want to cut back on the garlic too if you’re not a huge garlic fan. The tahini really makes it creamy and a bit of the olive oil. Try varying it up with sesame oil perhaps.
This is a raw version of a dish I used to make all the time before going raw. It was nearly raw anyway, and the raw version is just as good, if not better than the original. It has a nice balance of salty, tangy, spicy, and sweet flavors. Enjoy!
Fast. Easy. No Questions Asked.
All you do is cut the catcus and mix the guacamole together.
This is a SIMPLE guacamole recipe. I really enjoy the fresh fiesta taste of avocado, heirloom tomato and cilantro! There are so many things you can add to liven it up: Fresh pressed garlic, chopped: onions, tropical fruits, stone fruits, bell pepper, cactus, sprouts, sunflower or hemp seeds, sprouted lentils, etc. - chili powder, cayenne, thai spices, dulse, raw honey or agave nectar… you get the idea!
Last week, I made the Strawberry Panna Cotta with Blackberry Compote posted on this website. The recipe was so amaizing wonderful. I did not know what Panna Cotta was, so I looked it up. I must say, this raw version is much better than the original italian Panna Cotta. At least, in my opinion it is. My husband found this recipe incredibly delicious. We found it to be a kind of soft cheese cake like. We have never tried Panna cotta, but that seems more to be like kind of a flan, according to the pictures we saw on the Internet.
So, we liked it so much, that I decided to come up with another version using other fruits, and I will like to shre it with you all. I hope that the creator of the original recipe does not mind the modifications. Surely not! For the panna cotta, I used 3 medium very ripe sweet fresh prunes. They are oval form, of dark violet skin, but light color inside, and a very sweet and ripe nectarin. For the Compote, I used a very big, ripe and sweet mandarin with some extra fresh sweet orange juice.
I hope you like it. Mine is in the freezer, but I already tasted the panna cotta mixture and the compote and they were delicious.
And, we just ate a piece each a couple of minutes ago.
Mary might even join you for a cup of this kickin’ soup! It also makes a great juice – minus the avocado.
Like the classic only Raw and still just as good!
The Japanese word “maitake” (my-tok-kee) means dancing mushroom. They say it is such joy when one can found these mushrooms, it would make you dance—mushrooms were worth their weight in silver. It has wavy, rippling appearance similar to a spinning skirt of a dancer…
i know there are lots of ice cream recipes out there, but this is just too simple not to post.
I call this “Dirt and Earth” because the colors are brown and green which remind me of fresh soil and greenery. I also set up the presentation to resemble a grassy green avocado hill and sage tree. Everything used is edible. Picture coming soon!
This is by far the best ever. I have mixed some of my favorite ingredients together. You can make this in 5 minutes flat. It can be served as a hearty snack or even a filling meal. They make wonderful appetizers (use small avocados for appetizer purposes) and are great for parties. You and your guests will feel at home with yourselves and the earth when you dig (your spoon) into “the earth” and accept nature’s nourishment.
This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner! Whole, soaked cashews are a lovely addition to this dish.
I love Vietnamese food, and some of the recipes are very easy to recreate. I think this is great as a salad, or for the filling of a roll. Having a Vietnamese mother I grew up eating springrolls in so many variations that I don’t mind that a rice paper wrapper isn’t raw. If it’s the only thing that isn’t raw it’s fine by me. But collards leafs are wonderful too. The dressing is very close to nouc cham, or fish sauce. It should be sweet, sour and alittle spicy. I hope you like them. These are a great thing to bring to parties where not everyone has discovered the wonders of raw food yet.
This recipe makes a rather luscious ice cream that tastes a lot like halvah. You may have to tweak the ingredient quantities to your own tastes, but if you use a good blender and an electric ice cream maker, it takes very little time to throw together. At a dinner party I served it to non-raw friends who were very surprised to find out it wasn’t store bought.
My breakfast fast special.
A deserving, delectable desert! I paired mine with chocolate-mint tea (water and chocolate mint leaves from my garden – you can brew it in the sun or serve warm). It would also be wonderful with a small glass of nutmilk or coconut water. This desert is very easy to make. Treat yourself to this fast and fabulous finger food!!! Also great for hot dates, makes a sexy sweet!
This is wonderful tasty desert that you can enjoy anytime. It takes great! Very chocolatey!
I love cookies. The recipes on this website and other websites have inspired me of making my own raw cookies. I love oatmeal, and specially in cookies, so I came up with this recipe.
Chewy and firm apricot-prunes cookies, no need for dehydratation, with oatmeal (soaked raw steal-cut oat grots). A perfect breakfast with almond milk, a day snack, dessert or late night treat. My husband loved them!
This is my first good attempt at trying to make a Raw Coca-Cola. I had a taste for a 7-11 Coke Slurpee last week and I thought – I really gotta work on the Raw Coke recipe.
My bf said this came pretty close so I posting for you all to enjoy. I plan to improve it by adding some sasaprilla to the recipe -when I can find some! :)
Update: I made this with sassaprilla powder (you can buy at mountainroseherbs.com) and it helps with the bitterness of the kola nut. I also changed the cinammon, added lemon juice and agave nectar and increased the vanilla.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
I almost wanted to call these “steaks” when I first bit into them, but my good vegan consiousness wouldn’t allow me! So, here they are…drifters. And Delicious!
This coconut milk does not take too much time but is well worth the effort! It is the best milk I have ever had! Better than the cows milk I remember. It also tastes great plain. No need to add any honey or such to it.
Princess Tabouli has come to bless your breakfast, send love to your lunch and dress up your dinner! Hail Hemp! Celebrate Cucumber! Praise Parsley & Purslane! Meditate Mint! Chant Chia! This meal will leave you energized, satisfied and ready to Organically-OMmMmM!
delicious herb spread, great for bell peppers and raw crackers!
Super sweet treat. This is based on Blond Macaroons from Raw Food, Real world.
Someone was asking for a “meatball” recipe so here’s my latest invention.
sweet and creamy chocolate RAW nectar of the gods! this is a sweeter/creamier version of the first recipe i posted :) YUM!
A delicious, nutritious start to your day! I eat this for lunch or diner too! Use fresh, organic fruit from your local farmer’s market. Any combination works! Enjoy
A fish free inspired Philly! This recipe requires some work but is well worth it!!!
10 min prep. 2 hour dehydrate time- Super fast! My boyfriend had these for lunch. They were so good he didn’t even need sauce or want the crackers I put out for him. He went totally raw!
ok, it seems crepes are in the raw psyche this morning. I got up and made these first thing so they were ready mid morning.
Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.
This is my take on sunshinerose’s Light-Bright Lemon Bars I didn’t have all the igredients it called for so I improvised!
This is a very rich, almost cream cheese style icing or spread for fruit. These measurements are rough, I just added everything to taste. I was very surprised at how much like real icing this tastes! Would be awesome on raw carrot cupcakes!
Remember making Cornflake cakes when you were a kid? Make them again!
I have used dehydrated slices of bananas to resemble Cornflakes and mixed them with raw chocolate to make a raw version of Cornflake cakes.
Super easy to make and fun. Someone gets to lick the bowl afterwards!
It’s good for kids to help with. They can lay the banana on the dehydrator, crush up the dehydrated slices, help melt the chocolate, mix it all up and spoon the mixture into the cake cups.
These cakes are great for parties.
This is a mild, citrus-flavored salad that is high in minerals due to its use of a sea veggie. I ate this at a raw potluck and it was wonderful.
I created this recipe for Waterbaby12347 who wrote a post inquiring about either freezing or dehydrating cucumbers. When I saw the post my first thought was sorbet but I had never made this before… so I meditated over what would be good together and out came a beautiful refreshing coconut cucumber sorbet! I used herbs (lemon thyme and shiso!) to jazz it up.
Follow recipe for macadamia sour creme except do not add garlic- add sweetener of choice. Cut tops and pits out of Cherries and stuff with mixture.
http://www.goneraw.com/recipes/68-Macadamia-Sour-Creme
Aloe loaded with vitamins, minerals, amino acids, and one of the most amazing super foods on the planet. Some of common reasons are Energy, Immune Function and Support, Digestion, Skin Regeneration with Collagen and Elastin…
Just made this tonite. It’s lite and refreshing…hits the spot!
Ever wonder what to do with your beautiful flowering squash blossoms? Stuff them!!! Enjoy some squash blossom burritos!
This recipe is from Publix GreenWise Market magazine
One of the things I always loved about christmas was having a fruit cake as the centre piece of the table. This year I decided to make a raw version.
Tangy, tasty and quenchingly AMAZING! Especially when dipping something slightly salty into it!
I adapted this recipe from RAWSOME! uncookbook. It is DELICIOUS!!!
I made the carmelized pecans from the Living Cuisine uncookbook. I will post it.
This is great if you miss stir fry. You add the “rice.” Or you could wrap it in the tortillas from this site for fajitas or tacos-or even put it over “noodles”.
A wonderful, fragrant sauce I created as a topping for a raw ‘mango with sticky rice’, based on jicama coconut rice. The ‘sticky rice’ part didn’t work, but this mango sauce really did.
Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.
This is tangy, sweet and the texture from the berries makes it almost creamy.
This is based on Juliano’s Robbin’s Ice cream. I made it and thought it was a bit bland, and thought some spices would jazz it up. It has a nice exotic flavor. It was devoured at a pot luck I took it to! It would make a perfect ending to an Asian, Indian, or Thai meal.
This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.
For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.
all the flavors of the italian classic in a light crisp cracker, perfect with caponata
A sweet tart cookie that can be moist or crispy as you choose. High snarfability level.
I’ve been trying to get more cilantro in my life, so today I started to make guacamole with what ingredients I had lying around, and this is what happened. I was pleasantly surprised.
Add squash and walnuts to food processor and pulse until the pieces are manageable. Add remaining ingredients.
This was a Memorial Day inspired treat I took to a pool party yesterday. They were all gobbled up by rawies and non-rawies alike! Yummy! This is a super Memorial Day or Fourth of July treat, or for just any ol’ time!
Indulge’s recipe from GLiving.tv. Super yummo!
Nice pliable wrap that is vegetable based. Feel free to add your favourite herbs and spices, onion etc. Very easy to make.
These were inspired because I made the Mock Tuna Salad by Matt Amsden ‘Rawvolution’ and it made way more than 4 servings in my opinion so I was trying to figure different ways to use the leftovers. (This recipe minus the nori and veggies is Matt’s exact recipe for 4 servings) The side dish is Matt’s Thai coleslaw also leftover. I am new to raw and am finding most recipes are WAY more than my husband and I can eat in one sitting (sometimes even more than 2 sittings).
FINALLY… a raw cupcake with the taste, texture, and look of the cooked counterpart! Make these for any special occasion or to simply treat yourself to some sheer deliciousness! They are high-energy snacks or desserts that keep you going all day! I will warn though: you might find yourself with the sudden urge to eat three in one sitting :).
I made this because i wanted a crust that used less nuts (calorie value) I used the crust for a banana, avo and blueberry pie and topped it with the dehydrated crumble – it was delicious. This is my first attempt at a raw recipe and I was pleasantly surprised by my creation. I think my oats qualify as ‘raw’ as they are groats put through rollers that are cold and just squashed.
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
I came up with this after having an abundance of red peppers & needing a lunch recipe that travelled well. I put together left over raw Puttanesca sauce with the sprouted Quinoa to make it a little more filling. The stuffed pepper can easily be wrapped up & taken anywhere. This is what I brought out on the boat for 4th of July & everyone starving/snacking on chips were a little envious.
This is a very versatile cheeze. I use it as a taco filling in romaine leaves with avo or guac, salsa and red onion. It’s much lighter than a nut cheese. It’s flavor is reminiscent of that gooey yellow pourable cheese sludge that people put on nachos. You could thin it out if you needed a pourable cheese.
I love the fact that each topping ingredient is a different color. It’s pleasing to the eyes and the tummy.
