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.

Salad Dressing Recipes

Mango and Red Bell Pepper Dressing

Mango and Red Bell Pepper Dressing

Posted on April 01 2013 | (0) Comments
Category: Salad Dressing Recipes

Yield: 1 cup, 4 servings
Magic—thick and luscious fat-free dressing with just two ingredients!

Ingredients

  • 3/4 cup chopped red bell pepper (1/2 red bell pepper)
  • 3/4 cup chopped fresh mango (1 mango)
  • 2 teaspoons balsamic vinegar (optional)

Equipment

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

Put all the ingredients in a blender and process on high speed until smooth and creamy. Stored in a sealed jar in the refrigerator, Mango and Red Bell Pepper Dressing will keep for 24 hours.

Per serving: calories: 25, protein: 0 g, fat: 0 g, carbohydrate: 6 g, fiber: 1 g, sodium: 1 mg
 

Related Blog Posts: Flavorful Mango & Sweet Red Pepper Raw Food Dressing

Classic Vinaigrette

Posted on April 07 2012 | (2) Comments
Category: Salad Dressing Recipes

Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.

Ingredients

  • 1 tablespoon cider or balsamic vinegar
  • 1 tablespoon water
  • 1/2 teaspoon Dijon mustard (optional)
  • 1/8 teaspoon salt
  • Dash ground pepper (optional)
  • 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
  • 3 tablespoons extra-virgin olive oil

Equipment

  • measuring spoons
  • small bowl
  • whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.

Related Blog Posts: Dress Up Your Raw Food with Vinaigrettes

Goddess Dressing

Goddess Dressing

Posted on February 16 2012 | (0) Comments
Category: Salad Dressing Recipes

Yield: 1 cup, 4 servings

Not too much fat on this goddess. Just fresh herbs and a tablespoon of nuts for a 1/4 cup serving.

 


Ingredients

  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup soaked cashews (soaked in water for 2 hours and drained)
  • 1 teaspoon agave nectar
  • 1/4 cup chopped fresh basil, packed
  • 1/4 cup chopped fresh parsley, packed
  • 2 tablespoons chopped red or green onions
  • 1/4 teaspoon salt

Equipment

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


Put all the ingredients in a blender and process on medium speed until smooth. Stored in a sealed jar in the refrigerator, Goddess Dressing will keep for 3 days.

Related Blog Posts: Raw Salad Dressing Recipe for your Valentine’s Day Goddess

Related Blog Posts: How a Raw Food Goddess Dresses Up a Salad

Sweet Mustard Dressing

Posted on September 09 2011 | (1) Comments
Category: Salad Dressing Recipes

Yield: 3⁄4 cup, 8 servings

Ingredients

  • 1⁄2 cup extra-virgin olive oil
  • 1⁄4 cup apple cider vinegar or fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons agave nectar
  • 1⁄4 teaspoon plus 1⁄8 teaspoon salt
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • Dash black pepper


Equipment

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


Place all the ingredients in a blender and process until smooth and creamy. Stored in a cruet or sealed glass jar in the refrigerator, Sweet Mustard Dressing will keep for one week.
 

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Lemon Herb Dressing

Lemon Herb Dressing

Posted on June 09 2011 | (1) Comments
Category: Salad Dressing Recipes

Yield: 3⁄4 cup, 8 servings
This dressing adds zing and fragrance to even the simplest green salad. Moreover, the taste can be varied by changing the fresh herbs.

Ingredients

  • 1⁄4 cup fresh lemon juice
  • 1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano)
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • 1⁄4 teaspoon plus 1⁄8 teaspoon salt
  • 1⁄4 teaspoon Dijon mustard (optional)
  • Dash black pepper (optional)
  • 1⁄2 cup extra-virgin olive oil


Equipment

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


Place the lemon juice, herbs, garlic, salt, mustard, and pepper in small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Stored in a cruet or sealed glass jar in the refrigerator, Lemon Herb Dressing will keep for five days.

Variation
For Creamy Lemon Herb Dressing: Place all of the ingredients in a blender and process until smooth and creamy.

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