Yield: one 8-inch crisp, 12 servings

Tart, juicy blackberries are a delight under sweet raw crumble topping. Try Blackberry Crisp warm, with a scoop of Vanilla Ice Cream.

Ingredients

• 4 cups fresh or thawed and drained frozen blackberries
• 3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
• 1 tablespoon freshly squeezed lemon juice
• 2 cups Crumble Topping
   

Equipment

• measuring cups
• small bowl
• small colander or fine-mesh strainer
• citrus juicer or reamer
• measuring spoons
• food processor
• rubber spatula
• medium bowl
• square pan, glass, 8-inch

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.
    To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

Per serving: calories: 191, protein: 3 g, fat: 12 g, carbohydrate: 17 g, fiber: 6 g, sodium: 34 mg

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.

Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.
 

Related Blog Posts: Raw Food Made Easy Revised—Birth of the Next Best-Seller Plus a raw Blackberry Crisp Recipe!

Yield: 1 serving

You won’t miss wheat pasta in this flavorful Italian entrée.

Ingredients

• 2 zucchini, peeled
• 1/3 cup Marinara Sauce

Equipment

• peeler
• vegetable spiral slicer
• cutting board
• chef’s knife, 8-inch
• medium bowl
• measuring spoons
• tongs
• shallow serving bowl

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put in a medium bowl and toss with the sauce. Serve immediately.

Warming Option: Put the sauce in a small saucepan over low heat and warm for about 1 minute, taking care not to overheat it. Toss with the pasta. Serve immediately.

Want more great recipes like this?  Check out my book, Raw Food Made Easy,  for over 100 easy raw recipes!
 

Yield: 2 servings

This unlikely combination works! The avocado forms a creamy Alfredo-like sauce, and the chile and garlic add a kick.

Ingredients

• 2 zucchini, peeled
• 3/4 cup mashed avocados (1 1/2 avocados)
• 2 teaspoons minced jalapeño chile, or dash cayenne
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon salt
• 1 diced Roma tomato, for garnish
• 2 wedges lime, for garnish

Equipment

• peeler
• vegetable spiral slicer
• medium bowl
• fork
• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• garlic press
• rubber spatula
• tongs

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put the avocados, chile, garlic, and salt in a medium bowl and stir to combine. Add the zucchini noodles and toss. Serve immediately, garnished with the tomato and lime wedges.

Per serving: calories: 256, protein: 5 g, fat: 20 g, carbohydrate: 8 g, fiber: 11 g, sodium: 300 mg
 

Spinach + chocolate = healthy yum!!  In this kid-friendly (and kid-at-heart-friendly) smoothie, chocolate conceals the color and taste of spinach.  And if you love this recipe I've linked to a few more below.

Ingredients

• 1 1/4 cups water
• 2 bananas
• 4 pitted medjool dates, soaked in water for 10 minutes and drained
• 3 1/2 tablespoons unsweetened cocoa powder
• 3 cups chopped spinach or Swiss chard, packed

Equipment

• measuring cups
• small bowl
• small colander or fine-mesh strainer
• measuring spoons
• cutting board
• chef’s knife, 8-inch
• blender
• rubber spatula

Put all the ingredients in a blender and process on high speed until smooth. Serve immediately.

Per serving: calories: 188, protein: 6 g, fat: 2 g, carbohydrate: 37 g, fiber: 9 g, sodium: 70 mg. Yield: 3 cups, 2 servings
 

More great raw smoothie recipes  

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Yield: 1 cup, 6 servings

This aromatic sauce gives meals an authentic Italian flavor.

Ingredients

• 2 cups basil leaves, stemmed and firmly packed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon crushed garlic
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/4 cup pine nuts, walnuts, or pecans

 Equipment 

• measuring cups
• garlic press
• measuring spoons
• food processor
• rubber spatula

Put the basil, oil, garlic, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not overprocess; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.

Per serving: calories: 129, protein: 1 g, fat: 14 g, carbohydrate: 1 g, fiber: 0 g, sodium: 136 mg