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 Main Dishes

Pizza Sandwich

Pizza Sandwich

Posted on September 01 2011 | (3) Comments
Category: Raw Main Dishes

Yield: 1 serving

You can enjoy the familiar flavors of a garden pizza, without the heaviness of bread and cheese.

Ingredients

  • 2 large romaine leaves
  • 1⁄3 cup Marinara Sauce
  • 1/2 Roma tomato, sliced
  • 1/4 avocado, sliced
  • 6 thin slices onion
  • 1 cremini mushroom, thinly sliced
  • 2 tablespoons chopped black olives
  • pinch salt


Equipment

  • rubber spatula
  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch


Spread one of the romaine leaves with the marinara, and arrange the tomato, avocado, onion, mushrooms, and olives over it. Sprinkle with salt, and place the second romaine leaf on top. Serve immediately.

Variation

For Pizza Salad: Chop 3 cups romaine, and toss with all the remaining ingredients.

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Veggie Sub Sandwich

Posted on August 26 2011 | (4) Comments
Category: Raw Main Dishes

Yield: 1 serving

Lay the veggie filling on thick—this sub is packed with flavor not calories.

Ingredients

  • 2 large romaine leaves
  • 1/2 cup alfalfa or clover sprouts
  • 1⁄4 ripe avocado, sliced
  • 6 thin slices cucumber
  • 1⁄2 Roma tomato, sliced
  • 6 thin slices onion
  • 1 tablespoon Ranch Dressing (optional)


Equipment

  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • mandoline (optional, for thinly slicing cucumber and onion)


Arrange the sprouts, avocado, cucumber, tomato, and onion on one leaf of the romaine. Drizzle with the dressing. Place the second lettuce leaf on top. Serve immediately.

 

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California Rolls

California Rolls

Posted on August 04 2011 | (0) Comments
Category: Raw Main Dishes

Yield: 2 rolls, 1 serving

With a little practice, you’ll be rolling sushi like a pro. California Rolls make stunning appetizers at any party, as well as satisfying sandwich substitutes for lunch.

Ingredients

  • 2 nori sheets
  • 2 teaspoons mellow white miso
  • 2 cups alfalfa or clover sprouts (optional)
  • 1⁄2 ripe avocado, thinly sliced
  • 1⁄4 cucumber, seeded and cut lengthwise into thin strips
  • 1⁄4 cup grated carrot
  • 1⁄4 red bell pepper, cut lengthwise into thin strips
  • Tamari for dipping (optional)


Equipment

  • peeler
  • cutting board
  • chef’s knife, 8-inch
  • grater
  • bamboo sushi mat
  • measuring cups
  • measuring spoons
  • small bowl with water, for sealing the roll
  • serrated knife, 5-inch
  • plate
  • small bowl for serving tamari (optional)


Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edge of the nori closest to you, layer half of the optional sprouts, avocado, cucumber, carrot, and bell pepper. To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeeze it with the mat; then lift the mat and continue rolling. Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll. Cut the roll into 6 pieces with a serrated knife. Fill, roll, and slice the other sheet of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping, if desired.

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Spring Rolls

Spring Rolls

Posted on July 01 2011 | (0) Comments
Category: Raw Main Dishes

Yield: 1 serving
Spring rolls make a delicious centerpiece to any Asian-themed meal. For a more traditional roll, replace the cabbage leaf with a piece of rice paper dipped in water.

Ingredients

  • 1 savoy or napa cabbage leaf
  • 1⁄2 cup mung bean sprouts or shredded lettuce
  • 1⁄4 cup grated carrots
  • 1⁄4 cucumber, julienned
  • 2 cilantro sprigs, or 2 fresh mint leaves
  • 1 1⁄2 tablespoons Mock Peanut Sauce plus extra for dipping

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • peeler
  • measuring cups
  • measuring spoons
  • grater


Cut off the thickest part of the cabbage leaf stem. Lay the leaf horizontally on the cutting board, with the inside facing up. Layer the sprouts, carrot, cucumber, and cilantro on the leaf. Drizzle with the Mock Peanut Sauce. Roll up the leaf, tucking in the ends as you go. Slice the roll into two pieces. Serve immediately.

Variation
For Vegetables with Mock Peanut Sauce: Omit the cabbage leaf. Toss the vegetables with the Mock Peanut Sauce and serve immediately.
 

Lasagne

Lasagne

Posted on June 14 2011 | (3) Comments
Category: Raw Main Dishes

Yield: 1 to 2 servings

This wheat-free lasagne has an authentic Italian flavor. Strips of zucchini replace the noodles, and avocado replaces the cheese.

Ingredients

  • 1⁄2 zucchini, peeled
  • 2 cups spinach leaves, tightly packed
  • 1⁄2 cup Marinara Sauce
  • 1⁄2 ripe avocado, mashed


Equipment

  • cutting board
  • chef’s knife, 8-inch
  • measuring cups
  • measuring spoons
  • small mixing bowl
  • rubber spatula
  • peeler
  • mandoline (optional)
  • food processor
  • small square container (such as a plastic container used for leftovers)


Thinly slice the zucchini lengthwise into long, wide noodles using a mandoline or a sharp knife. Place the spinach in a food processor fitted with the S blade and pulse or process until finely chopped. Transfer to a medium bowl. Coat the bottom of a small square container with 2 tablespoons of the Marinara Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of the Marinara Sauce. Add a layer of half of the avocado. Top with half of the spinach and press with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons of the Marinara Sauce should remain. Layer the zucchini on top and cover with the Marinara. Stored in a sealed container in the refrigerator, Lasagne will keep for two days

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