Raw Recipes

Looking for delicious and easy raw food recipes? You've come to the right place! Just pick a category and/or a tag on the right to find the easy raw recipes you're looking for. And for more recipes, check out my new raw food online course.

Dips and Sauces

Yield: 3/4 cup, 2 servings

This light, delicately flavored pâté tastes great in a Stuffed Mushroom.

Ingredients

  • 1 cup soaked sunflower seeds
  • 1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • Dash cayenne
  • 1 tablespoon minced red or green onion
  • 2 teaspoons minced fresh dill, basil, or parsley

Equipment

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

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne 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. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Sweet Orange Cream Sauce

Posted on December 29 2011 | (1) Comments
Category: Dips and Sauces

Yield: 1 1/2 cups, 6 servings

Serve with Tropical Fruit Salad for an elegant breakfast or brunch.

Ingredients

  • 1 cup soaked cashews
  • 3/4 cup freshly squeezed orange juice
  • 2 tablespoons agave nectar

Equipment

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


Put all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Sweet Orange Cream Sauce will keep for 3 days.

Sweet Lemon Cream Sauce: Replace the orange juice with 1/4 cup of freshly squeezed lemon juice and add 1/2 cup of water.

Olive Tapenade

Olive Tapenade

Posted on December 19 2011 | (0) Comments
Category: Dips and Sauces

Yield: 1/2 cup, 4 servings
This topping is easy to make, yet has a complex, “gourmet” flavor. Use Olive Tapenade as a spread on any sandwich, a salad dressing, or a dip with Crudités.

Ingredients

  • 1 cup pitted black or green olives
  • 2 tablespoons capers
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried
  • 1 teaspoon crushed garlic
  • Dash ground pepper

Equipment

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

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

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.
 

Related Blog Posts: Ring Out the Old with a Raw Food Feast at Home

Mock Sour Cream and Chive Dip

Mock Sour Cream and Chive Dip

Posted on November 19 2011 | (8) Comments
Category: Dips and Sauces

Yield: 1 cup, 4 servings

This tastes like ranch dip, only better. 

Ingredients

  • 1 cup soaked raw cashews 
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh chives or green onions
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Equipment

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

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.

Walnut Pâté

Walnut Pâté

Posted on November 19 2011 | (12) Comments
Category: Dips and Sauces

Yield: 3/4 cup, 2 servings

This rich, meaty pâté is a good choice when you are really hungry. 

Ingredients

  • 1 cup soaked raw walnuts 
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon tamari
  • 1/4 teaspoon garlic powder
  • Dash salt
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced onion

Equipment

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

Put the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the parsley and onion and mix well. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.

Curried Walnut Pâté: Add 1/4 teaspoon curry powder.

Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.

Related Blog Posts: Thanksgiving Leftovers the Raw Food Way

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