Side Recipes
I found this on a web site, I just can’t remember which one. I hand copied it ages ago. I love it. Have fun with this. Serve it up with Bacon (found on this site)or fruit or on some Better Than Sliced Bread(fond on this site) for a sandwich. On Ani’s Raw Food Kitchen Website (google it,and also on youtube) this is called The Spanish scramble. A lovely person,shgadwa, found it. Check out his remarks below. Thanks.
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
Electricity-free! This was one of my first raw dishes I made and I loved it! I make it all time. Depending on what you have, you can tweak this recipe and do what ever you like with it! This is just a suggestion.
My FAVORITE quick meal. I love the bitterness of the tahini, the sweetness of the carrots and the spicyness of the onion.
I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!
I know that guacamole has been done, but i have done basically everything you can with a avocado, and this is my and my girlfriend’s personal favorite.
As with all recipes, adjust salt to taste, but push the acidity, the lime juice is necessary with so many flavors involved.
Great alone for a sweet treat, or put a scoop on your salad plate for a variety of flavor. You don’t really even need the agave, it’s plenty sweet enough without it.
I just made this to use up some produce, and it was pretty darn good.
so fresh and fragrant!! you wont miss pasta with this!
I would add more oil if you like it to be more of a pesto. I loved the flavors and the sundried tomatoes aren’t too overpowering.
GoodMoodFood.com class was amazing last Sunday! one of the first recipe we tryed was refreshing filling AND so delicious!
My daughter would not stop eating this. I had to take it away to save some for later. It would be nice with a bit of Tahini(seseme seed paste) too.
This is an adapted recipe I saw on TV years ago (probably FoodTV).
this is the easiest, quick breakfast in raw food history!!. This is what i make on those mornings when i dont want to do much prep work to get my tummy full.
DELIGHTFULLY DARK RUBY RED DISH FOR SUMMER EATS OR DULL WINTER DAYS WHEN YOU NEED SOME COLOR.
lovely texture and flavor naturally salty
I’ve been craving winter squashes lately. My mom gave me a huge bag of dried cranberries, and I thought they would go perfect in a creamy squash soup. I didn’t have any carrots, but next time I make this, I plan to add either shredded carrots as a garnish, or diced carrots to the soup with the apples. Orange juice would made a wonderful substitute for the apple juice.
I love my Teenage Mutant Ninja Turtles cartoons in the morning, along with a big pink drink.
I have been trying for some time to not eat as many nuts and seeds and eat more greens….so far so good. This recipe came to me when I noticed that I was growing lots of basil in my garden!
Serve with my super simple marinara—-yummo!
I’m surprised I haven’t seen this posted yet… but it’s great and consistent
This is a pretty simple recipe… it’s so simple I almost feel like I’m wronging you by calling it a recipe. I had the spices around the house and always have flax seed. + I LOVE avocados. This Avocado-Flax love concoction idea sprouted after I found this simple-flaxy-love idea: http://www.goneraw.com/recipes/3593-easy-flax-grated-cheese-
Enjoy! :)
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.”
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.
this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.
the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.
Corn Relish can be eaten alone, placed on salad greens or even put into a sandwich. Yummy!
This was so good I just had to post it right away! My son came up with the first name for it, and my dad the second. I just wanted to eat it all!!!!
This recipe comes from Jennifer Italiano, owner of Toronto’s Live Organic Food Bar. It’s absolutely amazing and the bitterness of the dandelion greens is beautifully countered by the sweetness of the apples and creaminess of the dressing. Make sure to use a very large bunch of dandelions (I used about 5 plants, and wished I’d had more).
I was inspired to create a this recipe after a discussion of this wonderful root in a forum discussion. Thanks for the challenge!
I adapted this Epicurious recipe to be raw. Very tasty!
I made this playing around with my brownie recipe, but this turned out really great with strawberries and banana slices dipped into it. I won’t lie, I didn’t take exact measurements, so these are rough estimates. Don’t be afraid to play!
Tasty vegetable croquettes for lunch or dinner. Nicely served with salad and mayonnaise. Yum!
Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.
Since I steer clear of salt and a lot of spices I decided to make my own personal guacamole. The first time I took a taste I thought it was was nothing special, but after I left it in the fridge for a while, it tasted so much better. I ate mine with cuke chips! Yeah I know that there are two other recipes here for guac, but trust me once you add the mango, there is def a difference. You can also try other tropical fruits like pineapple, papaya, young coconut. As always be creative, and enjoy! :)
Kimchi is a staple in Korean dishes. This basic kimchi is fun to make and worth having some in the fridge. Napa Cabbage is best for kimchi but you can definitely use others such as bok choy, daikon etc.
Nutritious and satisfying!
Healthier without the oil!
I start gettin a a alot of corn beginning may, which becomes a staple food. I decided to mic my two favorite staples together and it turned out awesome! You could always addsome cinnamon and other spices if you want.
after 2 weeks of nothing but cooked food and junk this really helped and it was really hardy and yummy
Mmmm, Chinese take-out.
I came up with this recipe on the fly as a way to hold on to some delicious mustard greens that were wilting more quickly than I could consume them. The result is a salad of wilted but still crisp greens, as if they had been just lightly steamed, in a sauce eerily reminiscent of chinese take-out. Perfect thing to pack for work, especially when you know your corporate lunch is going to be from PF Chang’s.
If you can get them (and if you’re okay with it digestively!), adding fresh wood ear mushrooms really adds heartiness and authenticity to this dish. (You could also use shiitake!)
By the way, while I’m pretty sure these amounts will produce tasty food, please take all measurements as guidelines; I rarely measure things when I make food for myself. Taste and test as you go.
This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.
Just a nice, simple salsa for any time of the year. It’s also very versitle (I wrap it in spinach leaves, put it on raw zuchini slices, and corn torilla chips. Heck I just ate a bowl plain with a spoon) and keeps well.
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…
A delicious,light, and properly combined soup.
This recipe for yogurt is from the wonderful raw un-cook book by Rhio add to the cucumber salad that I added Can use almonds instead for sweeter taste-
This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
This is a great Summer salad. It’s so refreshing.
This was really satisfying & even more delicious the next day!
This recipe has been handed down through my family since Olden Tymes.
This recipe is from Gabriel Cousens, and it is excellent, it really taste like butter and it’s so good!
Lame title… haha, sorry!
For the adventurous smoothie lover, this is savory yet slightly sweet. Chilling before serving is a must!!! It makes the flavors much nicer. I think this could easily be tweeked to be a sauce or soup also.
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 is delicious for stretching out tight budgets. The rawness of frozen is debatable, but usable for me. I’m really looking forward to local organic corn to put in this.
No set measurements here. Just sort of dump and taste. This is just such a very versatile recipe. You can either just use the beans dried or sprouted and dried. Whatever your preferred method is.
I use to make this with regular yogurt, but since going raw, this is an excellent addition to my collection.
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.
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.
This is a simple side dish you’ll love making. It’s very tasty, I hope you enjoy it.
this stuff is an AMAZING spread. because of the fennel and tomato it is reminiscent of tomato-fennel sausages, but the consistency is that of a light guacamole.
This is a very simple recipe for Kim Chi. I made this without using salt and I think it turned out pretty darn well! It’s not crazy crunchy, but it’s not a mush like I had anticipated. Good luck, enjoy!!
Simple, tasty guac recipe. I usually have it with carrot chips. This makes for a surprisingly filling lunch.
I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.
I made 3 of this recipe one morning when the only fruit in the house was rasberries and bananas. The amount of Dates and Honey/agave really depends on how thick and sweet you want your rasberry sauce. This recipe reminds me of the banana chunks in strawberry gel that you see in some chineese restraunts.
Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).
I thought of this because I love guacamole, but it’s so energy dense. The sprouts add volume without a lot of calories, so you get to eat more! The pepitas also give it a unique texture. It’s obviously a really simple dish, but those are in my opinion the most delicious. I like to serve this with veggie strips (bell peppers, carrots, cucumber slices, etc.) and eat it for lunch.
A mainly tomato and garlic taste; very quick and easy to make and can be used as a side, a salsa, wrap filling, or a meal on its own.
These crackers are very versatile – the original recipe uses 1 red pepper and a bunch of herbs, but I like to use celery – if your celery doesn’t have any leaves then add some parsley instead.
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.
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.
A delicious, fresh tasting mexican salad. Add any fruits or veggies you have on hand. Also delicious in raw tortillas or in lettuce cups.
Summery salad with a heady mixture of flavors and textures. Also extremely versatile, easy and filling. Go make it now!
Inspired by a record breaking heat wave in New York City. Soup with thick, silky texture, crunch from vegetables, and enough spice to cool you down on a hot day.
This is Wild and Crazy- but good!
I was so excited to see my mung beans this morning. After only soaking them over-night, they sprouted! These beans have a really refreshing taste and they are so easy to “make”. They begin a brilliant green but when sprouted another day or so, their skins float off and the beans become tender, tiny, white delicacies- just think of the possibilities!
From a nutritional standpoint Mung Beans are the bomb! They are high in protein and lysine. Lysine protects against osteoporosis, heals canker sores, and assists the body to heal after surgery more quickly. It also helps rebuild joints which is why I am so interested in it. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. Lysine strengthens circulation and helps the immune system manufacture antibodies. It also helps control the body’s acid/alkaline balance, influences the pineal and mammary glands and plays a role in gallbladder function.
Mung Beans are made into puddings in other countries because they are high in sugar, ground into flour, and are also made into fine noodles.
better than cooked asparagus!
this is what i serve instead of that canned cranberry muck! I gave it away in jars one year as gifts….
Super simple and yummy salad. Great for summer or anytime.
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…
This is originally a take off of Alyssa Cohen’s “Raw Barbecue Chicken Fingers” but I must have messed it up some how and it has transitioned into something a bit more tasty (in my opinion). It was filling, satisfying and not very calorie heavy. My advice is to add any other ingredients you prefer in your “Chicken Salad” I have even thought of adding some dulse or other sea vegetable to make it more tuna-ish. Please use this as a base for your palate!
Today I bought beets galore [sans beet tops – nobody seem to sell them]. I enjoy beetroots and love tarragon and this is the first time I paired the two. It’s a delicious combination and simple to make. Thyme or marjoram would also be good as would any of the many variety of beets. An interesting one would be Chioggia. Hope you enjoy this salad.
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.
Jicama is fantastic all alone – in this salad, it is something quite special.
A guaranteed explosion of flavour in your mouth!
The fresh flavour of tomatoes, combined with the sweetness of parsley and the nuttiness of hemp is a winner combo.
This is the simplest, freshest and tastiest salad I have ever had:)
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
This is a household staple – a recipe learned from table-side Guac preparation at El Torito. Enjoy!
this salads nonraw form has the sesame seeds, crunched up ramen noodles, 1/2 cup sugar and butter sauteed until crisp….so for this version i desided to add cukes and the kelp noodle instead. I garnished with roughly crunched dehydrated tamari almonds, sprouts and a few left over snow peas…very yum
all i want is hot spicy food right now… had an idea for jerk seasoning on something raw… found a jerk tofu recipe of the post punk kitchen site and just changed maple syrup to agave and chucked in some basil by accident. this is amazing, by the way… it even rocked by my non raw curry lovin husband’s standards… oh, its also a good idea to play bob marley while you prepare this…erie
This is great to have before, durring, or after any sport – or simply for a hot day. I throw it in a water bottle and take it with me to the tennis court, or on a long, long bike ride. The limons help my impulses and the agave replenishes my energy slowly without creating a sugar high/crash.
better than carmelized onions. Great on sandwiches, salads, tacos, etc!
middle eastern nutty spread
I didn’t measure, just went by taste. Using Bragg’s adds to the taste and helps in marinating. Even my cooked daughter, who seldom eats veggies, likes this salad!
this is super refreshing and pretty. no appliances—completely unplugged.
here is are 2 examples “magic bullet”-ready recipes. i used the pesto and vinegar as condiments for these lettuce wraps i made the other night.
This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.
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 =)
This is a traditional salad here in northern Italy, although it’s usually served with shaved parmesan, so it might be wonderful with nut cheese. It’s light and refreshing. I didn’t even know what fennel was till I moved here, but now I really like it. I’ll definitely post other local recipes using it.
They are really good, and they are sooo easy! Something very light, refreshing and quick to prepare for the summer or anytime. We make the tacos when were in need of something fast and it tastes better than real tacos! NO PRE-PREPORATION OR DEHYDRATING NEEDED…
Light, crispy carrot chips that can be served with your favorite dip or salsa, or just plain. The recipe was inspired by a very similar recipe for corn chips from Frederic Patenaude. Simple to make and very yummy!
This is a delicious dish that I have served and people really love. I like my rice chewy, but you could soak the rice longer if you want it to be softer.
Gorgeous bread Essene style, very tasty!
This is a quick and simple, inexpensive, awesome, flavorful salad that is enjoyable and satisfying to eat. Try eating with chopsticks, it makes it better -_*
sweet,yummy, really filling
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Light, Sweet & Crispy! Perfect for those sweet cravings! Vanilla and Cinnamon are optional.
Easy to make
Wonderfully refreshing salad! Simply and yummy.
I just made this up today and its absolutely delicious! The mushrooms and corn make up a good but different flavor and the carrots make it more crunchier. Use your favorite salad dressing on it. I have one that I really like but I do not have a recipe because I just made it up by adding things to it here and there. I will try to make it again and give you all the recipe.
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!
Hearty, yummy, warm, and almost sausagey.
I make these in the dehydrator so they aren’t technically sundried. But they ARE delicious.
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!
A creamy, sweet, tangy, complex tasting salad with no nuts or added oil. Fava Beans are in season right now, but not for much longer!
This recipe was adapted from a marinated Zucchini recipe from the book Feasting on Raw Foods.
I cant remember where I found this recipe but it’s really a great snack to serve up super quick on anything crisp,I am very fond of it on celery
A creamy, savory, crunchy and quick snack when I’m hungry for a sweet treat. (It’s my birthday this month, so I used it as an excuse to treat myself to an extravagant jar of raw organic almond butter—delicious!).
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…
This is an interesting variation of the traditional guacamole.
[This may be a horrible/dumb idea—but I liked it]
A tangy apple/raisin salad with lemon/lime as a sort of ‘dressing’.
I love this stuff! The degree of rawness depends on the temperature of the water, but even when I have used boiling water I can still feel the probiotics gurgling away in my gut, so I know I haven’t killed them.
You can experiment with all different kinds of seaweed- I like a mix of wakame, armhijiki, and kombu.
Also for miso paste I use the South River stuff from Oregon- man it’s good! I like the barley and the brown rice the best, but it’s fun to switch around or mix and match . The saltier, heartier ones tend to make more sense with this recipe,.
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.
For olive fans out there, this is great!
like chef landria (look foward to your recipes all the time!), i was craving some noodles since its chinese new year at the moment. its a tradition in my family to have stir fryed glass noodles on a sunday. they are so aromatic, one whiff, and a gallon of drool comes out. its quite a clean flavour though, so do adjust to your liking. im kinda glad there are so many asian recipes that make you feel light and clean! i kinda altered it to make it authentic…hmm. if you cant find kaffir lime ( asian store), then quarter lemon mixed with half lime will do.
I’m trying to satisfy my cravings for ethnic foods but still stay raw :)
an easy salad to awaken the taste buds. nut free, gluten free, and no added sweeteners.
This is my hemp-ified version of a classic. Hemp provides the perfect base for this pesto. It has a slightly nutty and green taste, which compliments the cucumber and the greens as well as, well, everything else in the recipe! Hemp hearts are a great source of Omega fatty acids and easy to assimilate proteins. So, eat up!
This is a very flavorful salad, if you use all ingredients. My 20 month old loved this salad from the start, I on the other hand took a little while to get used to the semi-crunchy lentils. I really enjoy the Udo’s oil in this recipe and my skin feels great from the oils the next day! This is another recipe from the Carol Alt book.
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!
So easy!
I made this last night as I have many organic yams and nothing to do with them to have for lunch today at work, just finished and WOW! I did not expect it to be so good!! I made a sweet basil dressing inspired by Bonobo’s, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one by Dr. Ben Kim which is similiar (i used much less oil and more water in my version, no pepper, agave instead of honey and i am certain Bononbo’s doesn’t contain garlic but i added a little to mine):
delicious herb spread, great for bell peppers and raw crackers!
I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
It is satisfying to add various creamy consistencies to your creations. Here is one you don’t come across often. Use it in your favorite recipes or just with fruit, granola, to prepare different spreads or by itself with a bit of sweetener such an agave or touch of raw honey.
Someone was asking for a “meatball” recipe so here’s my latest invention.
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
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!
A full-bodied thick pate bursting with flavour that reminds me of my Italian neighbourhood in Toronto. (I was trying to add a photo in the middle of a thunderstorm and the power went out! Coming soon…)
This is a recipe in two parts. First is the asparagus salad. Second is pickled nastursiums pods (sorry spelling). The cool thing about this recipe is that the quanity is very adjustable. You can make the vinagrette seperate, and it will last a couple weeks. Use it on other veggies too!
This is a great dip. I find that I change my measurements everytime I make it. It’s best to use your intuition. Make it for how you feel in the moment!
Enjoy!
5 minutes prep / 6-12 hours soaking. Made this when I was going thru a c-RAZY nori roll phase earlier in the year :)
This salad is a staple at our house. You’ll find it’s really easy to “tweak” with ingredients that you have on hand.
As I was munching away on this throughout the day, I decided that the addition of shredded jicama would be really yummy! Next time, for sure. :)
Honor your inner child! Remember those precious moments as a kid where worries seemed non exsistent? When you felt an inner sense of freedom and creativity? When the littlest things made you giggle and smile? BE A KID AGAIN!!! Collect cartoon characters and invite them to join you in some KimChi Sushi! I my inner children (bi gendered) love Hello Kitty so we decided to get out our favorite Hello Kitty sectional plate and chopsticks for some sushi fun! This recipe is as healthy as healthy can be. It makes a GREAT lunch for you and the kids ; )
Ever wonder what to do with your beautiful flowering squash blossoms? Stuff them!!! Enjoy some squash blossom burritos!
Seriously good cheese, I promise :) Great on pizza.
Nutritional yeast is not technically raw but many raw foodists choose to use it. I’m sure this would still be good without it.
Best at room temperature or warmed in a dehydrator.
Chia seeds have were used by the ancient Incan soldiers during their long expeditions. Many of them would only consume 1 tsp in water. Chia seed forms a gelatin when placed in water which allows the body to remain hydrated for longer periods of time. This gelatin, which is actually soluble fiber within the seed, also soothes the bodys organs and creates a barrier between carbohydrates preventing spikes in blood sugar.Truly an awesome food.
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.
when sea veggie meets land veggie in a bowl, it makes your tummy smile. when your tummy is happy, your body is healthy. your mind is delighted to see the beautiful sea and land come together peacefully and… ... deliciously. ...
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.
I came up with these when I was experimenting with things to make for an Italian dinner party. I had purchased my first ever jicama and it was perfect! This is definately one of my favourite dehydrator recipes I’ve made, along with the raw pizza that is in the picture with them. The bruschettas are the things round the side. You don’t need a dehydrator to make these, you can just spoon the tomato mixture onto raw jicama slices. They are much more authentic with dehydration though!
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.
this is my version of a traditional thai green papaya salad i always get alot of raves with this dish for potlucks,it’s an easy prep as long as you have all the ingredients.tweak it as you wish to personalize it as this is just a guide.you may use sea salt instead of nama shoyu…it depends on how dogmatic you are.
Refreshing and yummy!
This taste like grilled/smoked mushrooms!!! Not sure measurements on dressing/marinade, just do it to taste! Serve with my Mango coconut sauce for a delicious tropical flavor.
This recipe came as a result of a request from my daughter. Could I make a raw version of the cooked broccoli cheese casserole we used to make? I took the challenge and the result was so successful that the rest of the family loved it. We hope you do, too!
this is going to be amazing for thanksgiving! i just came up with this today! would also make a great zucchini stuffing.
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.
Tasty shrooms!
Nice pliable wrap that is vegetable based. Feel free to add your favourite herbs and spices, onion etc. Very easy to make.
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
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 used what I had to make dinner one night and it turned out great. The combination of the apples and the raisins makes it. The dressing was what I had made, but I bet it would taste great with other ones.
A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!
This is so yummy and refreshing! Non starchy! Peeled and Cubed Jicima is the secret.
I was playing with my new Greenpower juicer yesterday and I decided to use the pulp from my morning juice for making small burgers. The pulp mix was sweet and salty at the same time, so I just got inspired and decided to add different spices to create a sweet, salty and spicy burger that tingles the taste buds and warms me up. They came out bright orange and very very tasty. I’m supposed to bring some to a friend’s place but I’m not sure they will make it :)
A raw version of Tabouli, replacing the bulgur wheat with buckwheat sprouts.
Yummy cold salad
September 3, 2007 in Basics, Dehydrated, Lunch, Raw, Russell James by Russell James
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!
Super easy, beautiful, scrumptious, and bursting with beneficial bacteria so so good for you!
I got this from the book “Raw Food Made Easy” by Jennifer Cornbleet. It truly tastes better than any bought or cooked marinara or pasta sauce. Put it on pasta, pizza, even use it as a salad dressing if you’re feeling adventurous!
Colorful salad bursting with all 6 flavors – a great way to get in your greens and iodine.
These are a work in progress! But hopefully going to turn out ok!
Wonderfully crunchy “fries” and the ketchup is really tasty!
This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.
If you love carrots and caraway than you’ll be sure to bunny-hop-skip-jump-shimmy shimmy rocka over this quick and easy raw soupa!
I made these to take on a trip I’m going on tomorrow. They’re very plain so they would appeal to multiple tastes- the sauce will jazz them up- tahini or whatever you come up with.
This makes a really good sprouted bread. Yum.
Delicious, simple gazpacho!
I don’t like the taste of sprouted chickpeas and found that this mixture tastes (to me) more like hummus.
This salad can be used as a stand alone dish, or a side dish with any meal. Delicious.
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.
A delicious summer salad.
I made this one day with what I had on hand. All measurements are approximate. I add whatever sounds good to me at the moment. But this I liked alot more than usual. So I thought I’d share it. This is a very fresh, cooling soup. Enjoy!
I served this “rice” with thai veggies for a raw dinner party I hosted last night and it was a huge hit. Even the kids gobbled it up. Unfortunately I didn’t keep track of the exact quantities I used, but my guestimates should make several cups.
This recipe will keep in the refrigerator for several days and can be used in much the same way as cooked rice. I’ve left out the coconut and made dishes like raw paella and spanish rice with it as well.
Refreshing! Looking into my mother’s fridge yesterday, I found a little store-bought container of tabouleh. I looked at the ingredient list and replicated the recipe, tasting to find good proportions, and substituting quinoa sprouts for the cooked buckwheat traditionally used in tabouleh. Do make sure you wash the mint especially throroughly, and only use the leaves, as it has little hairs on it that can irritate one’s mouth. The in