sharing raw, vegan recipes and advice

Add all ingredients into blender and blend on high for 30 seconds (or more or less, depending on the power of your blender).

This is a wonderful raw version of the traditional broccoli salad with bacon and cheddar.
Someone else deserves the credit for this recipe, but I can’t remember where I got it from. Sorry!

I am not a huge fan of onions, so I prefer to use only 1/4 cup, and add the onion to the dressing ingredients in the blender. I also sometimes throw the broccoli in the dehydrator for a while before I mix it with the other ingredients, just to soften it up a little.

One version of my favorite raw dish ever. I ate this for Christmas dinner and at least three (non-raw) tablemates kept leaning over to pick at my plate! Red lentils are the most consistently cooperative sprouters I’ve encountered so far: I love them for that; plus they taste fantastic and add a lovely splash of color wherever they’re used. Kale is both hearty and versatile, with a wonderfully resilient texture which, marinated, complements the lentils beautifully.

This is a recipe for a spinach caesar salad (make a more traditional caesar by substituting 1 large head of lettuce for the spinach). Recipe by Rhio in her book Hooked on Raw.

A simple, mild guacamole. The recipe is based on one found in an old Better Homes and Gardens Mexican cookbook from the 70’s. I updated a bit with a few healthier ingredients, but the taste is quite similar.