Raw Recipes

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Soup and Salad Recipes

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.

 

Garden Vegetable Soup

Posted on March 01 2012 | (0) Comments
Category: Soup and Salad Recipes

Yield: 2 cups, 2 servings

This soup is a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.

Ingredients

  • 1 zucchini, unpeeled and chopped
  • 3/4 cup water, as needed
  • 1/2 tomato, chopped
  • 1 celery stalk, chopped
  • 1 green onion, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons mellow white miso
  • 1/2 teaspoon crushed garlic
  • Dash cayenne
  • Dash salt
  • 1 cup chopped spinach or swiss chard, packed
  • 6 leaves basil
  • 1/2 avocado, chopped


Equipment

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


Put the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and blend briefly. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

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Mediterranean Kale Salad

Mediterranean Kale Salad

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

Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

Ingredients

  • 4 leaves kale, stems removed
  • 1 teaspoon extra-virgin olive oil    
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 1/4 red bell pepper, diced
  • 1 tablespoon pine nuts or chopped cashews
  • 1 tablespoon sliced black olives
  • Dash ground pepper (optional)

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • measuring spoons
  • medium bowl
  • citrus juicer or reamer
  • serrated knife, 5-inch
  • tongs

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.

 

Thai Salad

Thai Salad

Posted on February 08 2012 | (0) Comments
Category: Soup and Salad Recipes

Yield: 1 serving

This sophisticated salad works as a side dish or a meal. Its crunchy texture and juicy, sweet-sour flavor is refreshing and satisfying.

Ingredients

  • 1 cup chopped romaine lettuce
  • 1 cup thinly sliced green or red cabbage
  • 1/4 cup shredded carrots
  • 1/4 red bell pepper, cut lengthwise into thin strips
  • 1 teaspoon sesame oil or extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/8 teaspoon salt
  • 1/2 granny smith apple, cut into thin strips (see note)
  • 2 tablespoons unsweetened shredded dried coconut
  • 2 tablespoons chopped cashews, unsoaked
  • 2 tablespoons chopped fresh cilantro

Equipment

  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • mandoline (optional, for thinly slicing cabbage)
  • grater
  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula

Put the cabbage, carrots, red bell pepper, sesame oil, lime juice, and salt in a medium bowl and massage gently with your hands to soften. Add the apple, coconut, cashews, and cilantro, and toss to combine. Stored in a sealed container in the refrigerator, Thai Salad will keep for 24 hours.

Note: To cut the apple into thin strips, stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.

Grapefruit and Avocado Salad

Grapefruit and Avocado Salad

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

Grapefruit and Avocado Salad
Yield: 1 serving

Tart grapefruit complements creamy avocado and peppery arugula.

Ingredients

  • 1 grapefruit
  • 2 cups torn red leaf lettuce
  • 1 cup arugula
  • 1 tablespoon Lemon-Herb Dressing plus extra for drizzling
  • 1/4 avocado, thinly sliced

Equipment

  • cutting board
  • serrated knife, 5-inch
  • salad spinner
  • measuring cups
  • measuring spoons
  • chef’s knife, 8-inch
  • medium bowl
  • tongs
  • serving plate

Using a 5-inch serrated knife, cut off the top and bottom of the grapefruit. Then use the knife to remove the peel and white pith, and separate the grapefruit into segments. Put the red leaf lettuce and arugula in a bowl. Add the dressing and toss gently. Transfer to a serving plate and arrange the grapefruit and avocado on top. Drizzle with additional dressing. Serve immediately.
 

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