Raw Recipes

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Dips and Sauces

Zucchini Hummus

Zucchini Hummus

Posted on August 30 2013 | (0) Comments
Category: Dips and Sauces

Yield: 1 cup, 2 servings

Zucchini Hummus is lighter than the traditional bean version, but it tastes just as delicious. Serve it with a salad, or as a dip with Crudités.

Ingredients

  • 1 1/2 cups peeled and chopped zucchini (about 1 zucchini)
  • 2 tablespoons raw tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Zucchini Hummus will keep for 5 days.

Per serving: calories: 107, protein: 4 g, fat: 7 g, carbohydrate: 6 g, fiber: 3 g, sodium: 288 mg
 

Pesto

Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces

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
 

Not Tuna Pâté

Not Tuna Pâté

Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces

Yield: 3/4 cup, 2 servings

This pâté is my daily staple—it’s delicious, versatile, and filling. Not Tuna Pâté is the perfect addition to turn a salad into a main dish. You may wish to make a larger batch, since it will keep for five days.

Ingredients

  • 1/2 cup soaked sunflower seeds
  • 1/4 cup soaked almonds
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons minced celery
  • 1 tablespoon minced onion
  • 1 tablespoon minced fresh parsley

Equipment

  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • food processor
  • rubber spatula
  • small bowl
  • cutting board
  • chef’s knife, 8-inch

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Per serving: calories: 227, protein: 8 g, fat: 20 g, carbohydrate: 9 g, fiber: 4 g, sodium: 275 mg

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.
 

Related Blog Posts: Raw Lunch in a Hurry

Strawberries with Raspberry Jam

Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces

Yield: 4 servings

When glazed with raspberry jam, fresh strawberries glisten and taste even sweeter.

Ingredients

  • 8 ounces frozen raspberries, thawed and drained (1 cup)
  • 12 pitted medjool dates, soaked in water for 10 minutes and drained
  • 2 cups fresh strawberries

Equipment

  • small colander or fine-mesh strainer
  • small bowl
  • blender
  • rubber spatula
  • measuring cups

Put the raspberries and dates in a blender and process on medium speed until smooth. Serve as a dip with the strawberries. Stored in a sealed container in the refrigerator, Raspberry Jam will keep for 5 days.

Per serving: calories: 120, protein: 1 g, fat: 1 g, carbohydrate: 24 g, fiber: 6 g, sodium: 1 mg

Mango Salsa

Mango Salsa

Posted on June 04 2012 | (0) Comments
Category: Dips and Sauces

Yield: 2 cups, 4 servings

Homemade fruit salsa is a succulent summer treat.

Ingredients

  • 1 mango, peeled and diced
  • 2 Roma tomatoes, seeded and diced
  • 1 avocado, diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 2 tablespoons minced red onion
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon freshly squeezed lemon or lime juice
  • 1/4 teaspoon minced jalapeño chile, or dash cayenne
  • 1/8 teaspoon salt

Equipment

  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • peeler
  • spoon
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula


Put all the ingredients in a medium bowl and toss to combine. Let stand for 10 minutes so the flavors blend. Serve immediately.

Per serving: calories: 127, protein: 2 g, fat: 7 g, carbohydrate: 12 g, fiber: 5 g, sodium: 78 mg

Peach Salsa: Replace the mango with 1 peach or nectarine.

Pineapple Salsa: Replace the mango with 3/4 cup of diced pineapple.

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