Raw Recipes

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Soup and Salad Recipes

Papaya-Lime Soup

Papaya-Lime Soup

Posted on June 07 2012 | (0) Comments
Category: Soup and Salad Recipes

Yield: 2 cups, 2 servings

For a tropical presentation, serve this soup in hollowed-out papaya shells, garnished with diced mango and fresh mint.

Ingredients

  • 1 1/2 cups chopped papaya (about 1 medium papaya; see note)
  • 1/2 large mango, chopped
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lime juice
  • 2 fresh strawberries, hulled
  • Diced fresh mango, for garnish
  • 4 leaves mint, cut in thin strips, for garnish

Equipment

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

Put the papaya, mango, orange juice, lime juice, and strawberries in a blender and process on medium speed until smooth. Serve immediately, garnished with diced mango and the mint.

Per serving: calories: 88, protein: 1 g, fat: 0 g, carbohydrate: 20 g, fiber: 3 g, sodium: 5 mg

Note: To chop the flesh of a papaya, first cut the fruit in half lengthwise. Scoop the seeds out with a spoon and discard them. Scoop the remaining flesh out of each half and chop coarsely.
 

Composed Salad with Strawberries

Posted on May 08 2012 | (1) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

A composed salad provides an elegant presentation, since ingredients are positioned carefully on the plate rather than randomly tossed. In this version, strawberry slices are fanned out, with dressed greens mounded on top.

Ingredients

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • serving plate
  • measuring spoons
  • salad spinner
  • measuring cups
  • small bowl
  • tongs


Fan the strawberry slices out on a serving plate and drizzle with about 1 teaspoon of the vinaigrette. Put the mesclun and the remaining vinaigrette in a small bowl and toss to combine. Mound on top of the strawberries. Serve immediately.
 

Tricolor Salad

Posted on April 07 2012 | (3) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

This elegant salad is worth the expense of the Belgian endive and raddichio, two gourmet greens that can be found in most supermarkets.

Ingredients

  • 1 1/2 cups baby spinach or arugula, lightly packed
  • 3/4 cup chopped belgian endive
  • 3/4 cup chopped radicchio
  • 1 1/2 tablespoons Classic Vinaigrette
  • 1 tablespoon chopped walnuts, unsoaked

Equipment

  • salad spinner
  • measuring cups
  • cutting board
  • chef’s knife, 8-inch
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate

Put the spinach, belgian endive, radicchio, and vinaigrette in a medium bowl. Lightly massage the greens for about 1 minute with your hands to soften them. Transfer to a serving plate and top with the walnuts. Serve immediately.

Spinach—Apple Soup

Posted on April 07 2012 | (3) Comments
Category: Soup and Salad Recipes

Yield: 1 1/2 cups, 1 serving

Fresh apples give sweetness and depth of flavor to this soup.

Ingredients

  • 2 cups spinach leaves, firmly packed
  • 1/2 apple, peeled and chopped
  • 3/4 cup water, as needed
  • 1 teaspoon freshly squeezed lemon juice
  • Dash salt
  • 1/2 avocado, chopped

Equipment

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

Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days.

Swiss Chard and Apple Soup: Replace the spinach with 2 cups of chopped Swiss chard.

Related Blog Posts: Light & Healthy Raw Food

Related Blog Posts: Stalking Swiss Chard

Caesar Salad

Posted on March 07 2012 | (1) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

My version of this salad looks like the traditional caesar but replaces the egg yolk and anchovies with a delicious vegan ranch dressing.

Ingredients

  • 1/2 head romaine lettuce
  • 3 tablespoons Ranch Dressing
  • 1/2 roma tomato, seeded and diced
  • 2 tablespoons thinly sliced black olives
  • 6 very thin slices red onion (optional)
  • Freshly ground pepper (optional)


Equipment

  • mandoline (optional, for thinly slicing onion)
  • cutting board
  • chef’s knife, 8-inch
  • salad spinner
  • serrated knife, 5-inch
  • measuring cups
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate


Remove the wilted outer leaves from the romaine lettuce. Slice the remaining inner leaves into 1-inch strips. Using a salad spinner, wash and dry the strips. Put the lettuce and the Ranch Dressing in a medium bowl and toss well. Transfer to a serving plate and top with the tomato, olives, and optional red onion and pepper. Serve immediately.

 

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