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.

Raw Dessert and Snack Recipes

  • 2 cups Brazil Nut Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup honey or agave nectar
  • 2 teaspoons vanilla extract
  • 2 vanilla beans, seeds only
  • 1/8 teaspoon salt

Pour 1/2 cup of the Brazil Nut Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Brazil Nut Milk and all of the honey, vanilla extract, vanilla bean seeds, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions.
Brazil Nut–Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.
 

Apple Sandwiches

Apple Sandwiches

Posted on March 11 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 sandwiches, 1 serving
Apple slices replace bread in this crunchy twist on the peanut butter sandwich.

Ingredients

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • paring knife
  • measuring spoons

Slice the apple thinly crosswise and remove the seeds and core with a paring knife. Spread 1 apple slice with 1 tablespoon of the almond butter and top with 1 teaspoon of the raisins if desired. Put another apple slice on top. Repeat with 2 additional apple slices. Serve immediately.

Per serving: calories: 194, protein: 5 g, fat: 12 g, carbohydrate: 18 g, fiber: 5 g, sodium: 23 mg

Apple-Banana Sandwiches: Omit the raisins. For each sandwich, arrange a few thin slices of banana on top of the almond butter.

Jam and Apple Sandwiches: Omit the raisins. For each sandwich, spread 1 tablespoon of Raspberry Jam on top of the almond butter.

Not Tuna and Apple Sandwiches: Omit the almond butter. Fill each sandwich with 3 tablespoons of Not Tuna Pâté and the optional raisins.
 

Banana Ice Cream

Banana Ice Cream

Posted on March 11 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 cups, 2 servings
This dairy-free ice cream is so rich, you’ll go bananas.

Ingredients

  • 3 very ripe bananas, cut into 1/2-inch slices

Equipment

  • cutting board
  • chef’s knife
  • plate
  • food processor
  • rubber spatula

Put the banana slices on a plate and put in the freezer for 4 to 12 hours. Put the frozen banana slices in a food processor fitted with the S blade and process until smooth, about 3 minutes. Let the machine run until the bananas are completely smooth and creamy. Serve immediately.

Per serving: calories: 152, protein: 2 g, fat: 1 g, carbohydrate: 35 g, fiber: 4 g, sodium: 2 mg

Strawberry-Banana Ice Cream: Omit one of the bananas. Add 1 cup of frozen strawberries to the food processor along with the frozen banana slices.

Yield: 1 1/2 cups, 2 servings

Chia seeds thicken this fruity pudding to a pleasing tapioca-like texture.

Ingredients

  • 1 1/2 cups fresh or thawed and drained frozen blueberries
  • 1/2 orange, peeled, sectioned, and seeded
  • 4 pitted medjool dates, soaked in water for 10 minutes and drained
  • 2 tablespoons chia seeds, unsoaked

Equipment

  • measuring cups
  • small colander or fine-mesh strainer
  • cutting board
  • serrated knife, 5-inch
  • small bowl
  • measuring spoons
  • blender
  • rubber spatula

Put the blueberries, orange sections, and dates in a blender and process on medium speed until smooth. Add the chia seeds and process on high speed until well incorporated. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Chia-Blueberry Breakfast Pudding will keep for 24 hours.

Per serving: calories: 185, protein: 4 g, fat: 3 g, carbohydrate: 33 g, fiber: 5 g, sodium: 2 mg
 

Pistachio Ice Cream

Pistachio Ice Cream

Posted on January 30 2013 | (1) Comments
Category: Raw Dessert and Snack Recipes

Yield: 3 cups (4 to 6 servings)

This lovely pale green ice cream treats you to the unmistakable flavor and crunch of pistachios.

Ingredients

  • 2 cups Pistachio Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup light agave syrup
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped

Equipment

  • measuring cups and spoons
  • cutting board
  • paring knife
  • blender
  • rubber spatula
  • jar
  • ice-cream maker

Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Ahead of Time

Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.

Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.

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