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.

Soup and Salad Recipes

Garden Salad

Garden Salad

Posted on May 22 2014 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Nutrition-packed, this salad can be simple or deluxe, depending on how many ingredients you want.

Basic Ingredients:

  • 2 cups torn romaine or red leaf lettuce
  • 1 cup baby spinach, lightly packed
  • 1/4 cucumber, peeled and thinly sliced
  • 1/4 carrot, peeled and shredded or thinly sliced

Optional Ingredients:

  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup alfalfa or clover sprouts
  • 1/2 avocado, chopped
  • 1/4 cup thinly sliced celery
  • 1/4 cup dulse leaves, or 2 tablespoons dulse flakes
  • 1/4 cup thinly sliced red or green onion
  • 2 small radishes, sliced
  • 2 cherry tomatoes, halved

Dressing:

2 tablespoons Lemon-Herb Dressing or other dressing of your choice

Equipment:

  • salad spinner
  • measuring cups
  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • grater, or food processor fitted with a shredding disk
  • mandoline (optional)
  • measuring spoons
  • large bowl
  • tongs

Combine the lettuce, spinach, cucumber, and carrot in a large bowl with as many optional ingredients as you like. Add the dressing and toss until evenly distributed. Serve immediately.

 


 

Cream of Zucchini Soup

Cream of Zucchini Soup

Posted on September 30 2013 | (4) Comments
Category: Soup and Salad Recipes

Yield: 2 cups, 2 servings
This recipe provides the perfect opportunity to use up those leftover bits of zucchini from Zucchini Pasta. Serve chilled, at room temperature, or warm.

Ingredients

  • 1 zucchini, unpeeled and chopped
  • 1 stalk celery, chopped
  • 3/4 cup water, as needed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon mellow white miso
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • Dash cayenne
  • 1/2 avocado, chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons minced fresh dill, or 1/2 teaspoon dried dill weed

Equipment

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

Put the zucchini, celery, 1/2 cup of the water, lemon juice, miso, garlic, salt, and cayenne in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for 2 days.

Per serving: calories: 140, protein: 3 g, fat: 12 g, carbohydrate: 5 g, fiber: 5 g, sodium: 365 mg
 

Related Blog Posts: Delightfully Creamy, Dairy-free Raw Soup

Trail Mix Salad

Trail Mix Salad

Posted on August 31 2013 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Turn a salad into a crunchy lunch by adding nuts and dried fruit.

Ingredients

  • 2 cups mesclun or torn red leaf lettuce
  • 2 tablespoons chopped almonds, cashews, or pecans
  • 1 tablespoon dark or golden raisins or chopped dates
  • 1 teaspoon extra-virgin olive oil
  • Dash balsamic or cider vinegar
  • Dash salt

Put all the ingredients in a small bowl and toss to combine. Serve immediately.

Per serving: calories: 190, protein: 6 g, fat: 14 g, carbohydrate: 13 g, fiber: 4 g, sodium: 139 mg
 

Yield: 1 serving
Please diners of all ages with this simple, refreshing salad. The savory lemon dressing balances the sweet carrots perfectly.

Ingredients

  • 1 cup peeled and shredded carrots
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts, unsoaked
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Dash ground pepper (optional)

Equipment

  • cutting board
  • peeler
  • grater, or a food processor fitted with a shredding disk
  • measuring cups
  • chef’s knife, 8-inch
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.

Per serving: calories: 174, protein: 3 g, fat: 13 g, carbohydrate: 11 g, fiber: 4 g, sodium: 320 mg

Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.
 

Green Salad

Green Salad

Posted on March 11 2013 | (1) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

Sometimes simple is best, especially when the salad will be followed by a more elaborate meal.

Ingredients

  • 2 cups torn red leaf, green leaf, or romaine lettuce or mesclun
  • 1 tablespoon Classic Vinaigrette
  • 4 thin slices Roma tomato, cucumber, or carrot, for garnish

Equipment

  • salad spinner
  • measuring cups
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate

Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.

Per serving: calories: 88, protein: 1 g, fat: 8 g, carbohydrate: 3 g, fiber: 1 g, sodium: 67 mg

Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.

Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.
 

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