Raw Food Recipes

Delicious, Nutricious Raw Food Recipes You'll Love to Eat…

We love trying new raw food recipes and experimenting with new tastes and flavors. Here we've collected a few of our favorite recipes that we know you'll love! Click the link below to jump to the recipe that interests you. Be sure to sign-up for our eZine as we share more recipes in each issue! Click here to subscribe.

• Green Smoothie
• More Green Smoothie Recipes
• Romaine Roll-Ups
• The Properly Combined Sandwich!
• Karen Knowler’s Famous Raw Pizza Recipe
• Ranch Dressing/Dip
• Raw Spaghetti
• Veggie Burgers
• Greek Salad
• Banana-Carob Cream Pudding
• Vegetable Kebabs
• Mashed "Potatoes" with Mushroom Gravy
• Nacho Cheese Sauce

Green Smoothie

Why A Daily Green Smoothie? For starters here is a huge reason to drink a green smoothie daily: IT HEALS YOUR CELLS! Plus you will look radiant! You will feel radiant!

So What Is A Green Smoothie? A green smoothie is a fruit smoothie with your favorite greens added in! Greens like kale, spinach, and bok choy. We know the color of this lovely, hugely beneficial drink might have you saying "No Way" to even attempting this concoction…and to be perfectly honest, we should know as it was one of the last things we placed into our daily regime! (Bold statement with all those raw friends of ours out there, but it's the truth!) Now that we know what we know, having a green smoothie daily is one of the most important parts of your diet to grasp, and is definitely now in our daily menu! So, don't let the "greenness" of this drink keep you from all of the health benefits you will receive from it, you'll find it's so tasty!

Let's Talk About The Protein That Green Smoothies Will Deliver: One of the most common questions that is asked of those of us who choose a raw food lifestyle is, "Where do you get your protein if you don't eat meat?" Well, the answer is clearly obvious…where do animals get their protein? You guessed it…green leafy sources, not other animals! So why aren't humans going direct to the source which is green leafy goodness! Amino acids are what our bodies need to create protein and where do we get amino acids? From GREENS! So when the next most popular question you get asked is "Where do you get your calcium?"…same answer Pure and Simple—DRINK YOUR GREENS!! LIVE RADIANTLY.

Susan’s Choice For Her Daily Green Smoothie Recipe: 

• 1 head of spinach
• 1 acai bar
• 1 apple
• 1 banana
• 1-2 cups of water

Blend until smooth! Makes a full pitcher. Keep the leftover refrigerated for later. The bottom line is to just get your greens in daily. There is no right or wrong way to do this…if the recipe above doesn't suit you, no worries, just add or take out until your taste buds are pleased.

Stacey’s Choice For her Daily Green Smoothie Recipe: 

• 1/2 head of spinach
• 1/4 cup of raspberries
• 2 cups of water
• 1/2 cup of strawberries

Blend until smooth! Makes a full pitcher. Keep the leftover refrigerated for later, although the best time to drink it is right away!

Other Great Ingredients Or Suggestions For Your Green Smoothies...

Greens:
Cucumber (with the skin on) – amazing for your skin!
Kale 
Bok Choy
Chard
Spinach
Spirulina
Barley grass
Wheat grass juice
Kelp
Chlorella
Parsley
Romaine
Mint
Celery

Fruit:
Bananas
Apples
Mangos
Strawberries
Pears
Peaches
Kiwi
Coconut

Benefits of Drinking a Green Smoothie! 

• Your energy will be abounding.
• Clear thinking
• Brighter eyes
• No cooking required :-)
• Ingredients contain cancer fighting properties. 
• You will be consuming in one drink probably more greens than you have in a week if you live on cooked foods!
• Vitamin C
• You will get your chlorophyll!
• Calcium
• FIBER for much better digestion!
• Reverses Disease. Visit www.hippocratesinstitute.org if you would like to know more!
• Potassium
• Experience overall improved health.
• Magnesium
• Better skin condition.
• Vitamin A
• Iron
• You will consume more fresh, happy fruits.
• Amino Acids needed for protein.

More Green Smoothie Recipes

(All three recipes below graciously shared by www.rawfamily.com)

Sergei’s Party In Your Mouth Green Smoothie

• 1 small pineapple, peeled, cored, and chopped
• 1 large mango, peeled, cored, and chopped
• ½ head romaine lettuce
• 1 sliver of fresh ginger about the size of half a pinky finger

Blend all ingredients in blender. If your blender is having difficulties blending the ingredients, add some water. Pour into fancy glasses and decorate with mint and thinly sliced orange slices. Serves 3-4

Wild Green Smoothie with Douglas Fir (High Content of Vitamin C)

• 10 tips of Douglas Fir
• 2 cups spinach or your favorite green
• 2 bananas
• 2 cups of water

Blend well (Yields one quart of smoothie).

Wild Green Smoothie with Miner’s Lettuce (High Content of Vitamin C)

• 5 cups of fresh Miner’s Lettuce
• 1 ripe mango
• 1 apple
• 2 cups of water

Blend well (Yields one quart of smoothie).

Great Blenders for Green Smoothies

VitaMix Blenders
www.VitaMix.com

Blend Tec Blenders
www.Blendtec.com

The Green Power or Green Star Juice Extractor is another good choice.
www.GreenStar.com

Great Reading To Learn More About Drinking Your Greens!

Green for Life
by Victorio Boutenko

This book is a must have as it will show you how to begin to make green smoothies and you will learn all the benefits of eating your greens.

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Romaine Roll-Ups

This is a satisfying finger-food salad whose origin is the burrito. Recipe from "Fit For Life" by Harvey and Marilyn Diamond.

• 1 large avocado
• 1 large tomato, coarsely chopped
• 1 small cucumber or 2 pickling cukes, peeled and chopped
• 1 tablespoon red onion, chopped (optional)
• 1-2 cups mung bean or alfalfa sprouts, or both
• 1 teaspoon Spicy Brown Mustard (optional)
• 1 tablespoon fresh lemon juice
• 1 head romaine lettuce, washed and dried

Slice avocado in half lengthwise. Remove seed and set aside. Scoop pulp from skin into medium-size bowl. Mash thoroughly with fork. Add tomato and cucumber to avocado. Add onion, if desired, mustard, and lemon juice. Stir in sprouts. Arrange lettuce leaves around sides of large bowl in the form of a flower. Mound avocado mixture in center. To eat, place large spoonful of avocado in center of a leaf and roll leaf burrito-style. Serves 2.

The Properly Combined Sandwich! 

Absolutely DELICIOUS! Another fantastic recipe from Harvey and Marilyn Diamond's popular book, "Fit For Life."

• 2 slices whole-grain bread, lightly toasted (personally we choose to make our own "bread" in our dehydrator or you can choose a spelt-grain bread like Ezekial 4:9)
• 2 or 3 thick slices tomato
• 3 or 4 lengthwise slices cucumber
• Several slices avocado
• Lettuce or sprouts
• Mayonnaise, mustard, or butter (we do not consume dairy so we omit the mayonnaise and butter)

Avoid having more than one sandwich on any one day. Serves 1.

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Karen Knowler’s Famous Raw Pizza Recipe

Makes one 25cm /10 inch circular pizza (enough to cover a Paraflexx sheet in an Excalibur).

Pizza Base or "Crust"

• 400g sprouted wheat (or sprouted buckwheat)
• 2 medium fresh tomatoes
• ½ a medium sized onion
• 6-8 sun dried tomato halves (ideally pre-soaked)
• About 10 leaves of fresh basil
• Liberal shaking of Italian dried herbs mix
• 1 clove garlic
• 1/3 cup of olive oil

Place all ingredients in a food processor and process until a thick dough consistency is achieved. If the mixture feels quite dry, add more fresh tomato. Pour into a large mixing bowl in order to finish mixing by hand and feel the texture of the mixture. Make sure all ingredients have been blended together well. If not, return to processor and repeat the process until satisfied. Spread the mixture bit by bit onto a paraflexx sheet and gradually shape into a circle or square shape according to your preference. Use the palm of your hand to press the mixture out to the desired shape and size and thickness. A good thickness is approximately 3-4mm high. Dehydrate at 95 - 110°F for approx. 4 hours (until top is nearly dry), then flip over and dehydrate again until other side is dried to desired degree. (Some prefer the base to be hard and crispy, but I prefer it to be semi-dry so that it is easy to cut and eat– a bit more bread-like).

"Cheese" for Pizza

• 2 cups of raw macadamia nuts
• 2 cups of cashew nuts
• Juice of 1-2 lemons (depending on sweetness and amount of juice)
• 1 clove of garlic

Blend all ingredients thoroughly using either food processor or hand blender.

Tomato Sauce

• 4-6 tomatoes
• 10 sun dried tomato halves
• 1 clove garlic
• Half a red bell pepper, chopped
• 1 teaspoon fresh ginger, chopped
• Handful of fresh basil leaves

Blend all ingredients thoroughly using food processor, hand blender or vita-mix.

Toppings (choose from):

• Fresh tomato slices
• Fresh bell pepper slices (red, orange, yellow)
• Fresh onion rings
• Black olive halves
• Basil leaves, finely chopped
• Italian seasoning (dried herbs)
• Chopped pineapple
• Broccoli florets, halved and marinated
• Mushrooms – either fresh, marinated in olive oil, garlic and lemon juice, or dehydrated after being marinated
• Anything else that appeals!

How to Build the Pizza:

1. Spread the "cheese" evenly over the top of the pizza base. Any left over "cheese" can be spread on crackers, or crumbled into a salad. Alternatively you can mould it and shape it anyway you wish. One suggestion is to cut it into small cubes and spear top create the traditional cheese and pineapple party food.
2. Spoon the tomato sauce on top of the cheese topping and spread evenly until there is a good covering.
3. Top your pizza with your chosen ingredients. I usually begin with the tomato, then the onion rings, then bell pepper, then olives, then mushrooms, then fresh basil and finally sprinkle the whole pizza with the Italian seasoning. Occasionally I add pineapple or broccoli florets.
4. Serve either fresh as is, or put the whole pizza back in the dehydrator for a while until warmed through. Either way it is delicious!
5. Serve with a large green salad and extra tomatoes and onion rings.

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Ranch Dressing/Dip

For those missing that Hidden Valley feeling. Soak time 1-2 hrs. 5 Minutes to Prepare. Recipe by: Snowdrop at www.rawfreedomcommunity.com

Ingredients

• 1-1/2 c nuts (cashew or mac or combo)
• soak them for a creamier dressing (1-2 hr is fine, then drain)
• 3/4 - 1 c filtered water for blending
• 3 T lemon juice (translates into approx 1/2 lemon)
• 1/3 c cider vinegar
• 1/3 c evoo
• 3 T agave (or 3 soaked dates)
• 2 cloves garlic
• 1 t garlic powder
• 3 t onion powder
• 1 t dill
• 1 T sea salt
• 1/2 t basil

And to add after it's done:

• 1/4 c finely minced parsley
• another 1/2 t dill, minced

Makes 3 cups. Serving size 2 T. Vitamix blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients. Thickens in fridge. Thin to desired consistency if using as a dressing, or toss into wet lettuce leaves as is. Number of servings: 24

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Raw Spaghetti

Compliments of Rick Dina, D.C.

Ingredients and Directions for "Pasta"

• 2 medium green zuccini, as thick (fat) and straight as possible.
• "Spiralize" in "Saladacco (Spiral Slicer)", or similar machine. Shredded zuccini can work also, but the authentic "pasta effect" is not as notable. Arrange on plate similar to pasta.

Pasta Sauce Ingredients

• 10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
• 1 large fresh tomato
• 1 large red pepper
• 1-2 stalks of celery
• 1 clove garlic
• 4-5 fresh basil leaves

Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time. Pour nicely over the zucchini "pasta". Some fresh curly parsley sprinkled over the top adds a nice touch!

Other Options: Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation. Add pieces of sprouted sunflower patties on top of the dish as "meatballs".

Veggie Burgers

Recipe from: www.living-foods.com

• 1 large red onion
• 1 large bell pepper
• 3 carrots
• 1 small head cauliflower
• 1 lg. stalk broccoli
• 1 C almonds, soaked 12-24 hours
• 1 C sunflower seeds, soaked 5-6 hours
• 1/4 C sesame seeds, soaked 5-6 hours
• 5 cloves garlic
• 2 T Braggs or to taste
• 1 t cumin
• 2 T dried Cilantro or 1-2 C fresh

Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.

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Greek Salad

Recipe by: Jennifer Tzoumas. Traditional Greek Salad's do not use lettuce. As someone who married into this Greek tradition, I found a new "favorite" salad.

• tomotoes, chopped
• cucumbers, sliced or chopped
• red onion, chopped
• bell pepper, chopped (optional)
• oil & vinegar

Mix together, ENJOY!

Banana-Carob Creme Pudding

Recipe from: www.living-foods.com

• 6-8 medium-sized bananas
• 1/2 - 1 cup carob, raw (to taste)
• 1/2 - 1 cup flaxseed, ground to powder (to firm up mixture)
• a pinch of coconut flakes

Mix first three ingredients in Cuisinart until totally smooth. Set aside in refrigerator until flaxseed powder fully gels mixture (should be firm). Scoop into bowl and smooth with spatula. Can be used as pudding or pie filling. Sprinkle coconut flakes in center. The coconut flakes appear like powdered sugar.

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Vegetable Kebabs

Recipe from: www.living-foods.com

• 4 mushrooms
• 1 zucchini
• 1/2 cauliflower
• 1 red bell pepper
• 2 carrots
• 1 onion
• 2 inch piece fresh ginger, peeled
• 2 cloves garlic
• 1/2 C Braggs
• 2 C water
• 1/2 t cayenne
• 1 t basil
• 1 t oregano

Clean and cut first six vegetables into chunks. Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate for 24 hours at 105 degrees.

Mashed "Potatoes" with Mushroom Gravy

Recipe by: RoseLee Calabro

• 6 C chopped cauliflower
• 1/4 c flax oil
• Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

Mushroom Gravy

• 1/2 C almonds, soaked 12-48 hours and blanched
• 1/2 C water
• 2 C shitake mushrooms
• water for consistency
• 1/2 C shitake, finely chopped
• 1/4 t garlic granules or 1 clove garlic
• 2 tsp. Bragg Liquid Aminos

Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, chopped shitake, seasonings and mix well.

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Nacho Cheese Sauce

Recipe by: John Kohler

In blender, add:

• 4 small tomatoes
• 3 avocados (no skin and no pits)
• 1 red chili pepper (whole, deseed)
• 3 small red sweet peppers (size smaller than chili peper), can use 1/2 small
• red bell pepper
• 1 tsp taco seasoning
• salt to taste if desired (can also use dulse flakes)
• black pepper to taste if desired

Blend in blender until smooth and light. Enjoy! Cut up your favorite vegetable into small slices and dip into sauce.

Do you have a Raw Food Recipe we should know about? If so, email us and we'll post it here.

Susan and Stacey
The Raw Body Twins

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