Raw Recipes

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Dips and Sauces

Mock Peanut Sauce

Mock Peanut Sauce

Posted on July 12 2011 | (1) Comments
Category: Dips and Sauces

Yield: 1 cup, 4 servings

Peanut butter is made from roasted, not raw, peanuts, so I use raw almond butter instead for this tasty “peanut” sauce. Serve with Crudites or Spring Rolls.

Ingredients

  • 1⁄2 cup raw almond butter
  • 1⁄4 cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure maple syrup or agave nectar
  • 2 teaspoons tamari
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • 1⁄4 teaspoon grated fresh ginger
  • Dash cayenne
  • Dash salt

Equipment

  • measuring cups
  • measuring spoons
  • file grater
  • citrus juicer or reamer
  • garlic press
  • blender
  • rubber spatula


Place all the ingredients in a blender and process until smooth. Stored in a sealed container in the refrigerator, Mock Peanut Sauce will keep for five days.

Marinara Sauce

Marinara Sauce

Posted on June 14 2011 | (25) Comments
Category: Dips and Sauces

Yield: 1 cup, 2 servings

This tastes like the best slow-simmered tomato sauce you’ve ever had.

Ingredients

  • 1 ripe tomato, chopped (about 1⁄2 cup)
  • 1⁄2 cup sun-dried tomatoes, soaked or oil-packed
  • 1⁄2 red bell pepper, chopped (about 1⁄2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • 1⁄4 teaspoon plus 1⁄8 teaspoon salt
  • Dash black pepper (optional)
  • Dash cayenne


Equipment

  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • measuring cups
  • measuring spoons
  • garlic press
  • food processor
  • rubber spatula


Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.

Variations

For Puttanesca Sauce: Increase the cayenne to 1⁄8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce.

For Middle Eastern Marinara Sauce: Add a dash of black pepper, ground cardamom, ground cinnamon, and ground cumin.

Related Blog Posts: Create Your Own Raw Food Recipe Variations

Guacamole

Guacamole

Posted on June 09 2011 | (0) Comments
Category: Dips and Sauces

Yield: 1⁄2 cup, 1–2 servings

With minced onion and crushed garlic on hand, you can make this classic recipe in five minutes.

Ingredients

  • 1 ripe avocado, chopped
  • 1 1⁄2 teaspoons minced onion
  • 1 teaspoon fresh lime juice
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • Dash salt
  • Dash cayenne


Equipment

  • cutting board
  • chef’s knife, 8-inch
  • measuring spoons
  • garlic press
  • citrus juicer or reamer
  • small bowl
  • fork


Place all the ingredients in a small bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.
 

For Stuffed Bell Pepper: Spoon the guacamole into a red bell pepper half.

Salsa

Salsa

Posted on June 09 2011 | (0) Comments
Category: Dips and Sauces

Yield: 1⁄2 cup, 2 servings

With a food processor, homemade salsa is easy to make!

Ingredients:

  • 2 Roma tomatoes, seeded and quartered
  • 1 1⁄2 teaspoons minced fresh cilantro
  • 1 1⁄2 teaspoons minced red or green onion
  • 1⁄2 teaspoon fresh lime juice
  • 1⁄4 teaspoon crushed garlic (1⁄2 clove)
  • 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
  • measuring cups
  • measuring spoons
  • garlic press
  • citrus juicer or reamer
  • food processor
  • rubber spatula


Place the tomatoes in a food processor fitted with the S blade and pulse a few times to chop. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess. Add the cilantro, onion, lime juice, garlic, chile, and salt and pulse briefly, just to mix. Allow to stand for 10 minutes to let the flavors blend. Serve immediately.
 

Sweet Tahini Mayonnaise

Posted on February 11 2011 | (0) Comments
Category: Dips and Sauces

This simple dressing tastes like mayonnaise, but is much healthier. Serve with Dilly Slaw, or any salad.

Yield: 1 cup, 6-8 servings

  • 1/2 cup tahini
  • 1/2 cup water, plus additional to thin, if necessary
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon light agave syrup
  • 1?4 teaspoon salt


Equipment

  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • blender
  • rubber spatula


Place the tahini, water, lemon juice, agave syrup, and salt in a blender and process until smooth and creamy. Add additional water if necessary. Stored in a sealed container in the refrigerator, Sweet Tahini Mayonnaise will keep for five days.
 

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