This thread is for recipes dealing with raw or living foods.

If you have any recipes that are suitable for this type of diet please we would love it if you would share them with our community.

Thanks!

Makes 12 appetizers

Ingredients:

6 medium tomatoes
1/2 a small cucumber
2 celery stalks
2 spring onions
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds

1 tablespoon lemon juice
1 tablespoon olive oil (optional)
coarse ground sea salt to taste (optional)

Directons:

Cut tomatoes in half and scoop out centre, set aside. Finely chop the tomato pulp into a bowl. Finely chop finely chop all the next seven ingredeints and add to bowl,mix well. Add the sunflower seeds, lemon juice, oil and salt and mix well. Fill tomato halves with mixture and place on a plate on top of a bed of lettuce or sprouts (or whatever you wish).

YUM!

Creamed Spinach

1 bunch spinach [approx 4-5 cups]
1 med tomato, quartered,
1/2 med onion
1/8 c fresh dill
1 avocado
1 cup soaked pine nuts
1/2 lime, juices [I used the whole thing]
1 tbs Nama Shoyu ("raw" soy suace. I didn't use because I had no idea what it was! It turned out fine...)
1/2 garlic clove (use at will! )

Put all ingredients into a food processor and, using the 's' blade, process until smooth.

Serves 4 - can keep for 2 days

an easy dressing recipe:
Herbed Tomato Dressing
2 skinned, quartered tomatoes
2 tbsp sunflower seeds
1/2 garlic clove
1/2 tsp thyme, oregano, rosemary and basil.
Blend all ingredients until well mixed.

Salsa Fresca
Serves 2-4
2 large tomatoes, diced
½ medium red onion, finely minced
2 cloves garlic, crushed
½ jalapeno or more to taste, finely minced
juice of 1 lemon or lime
½ cup cilantro leaves, chopped
½ tsp. Celtic Sea Salt, or more to taste
Optional: 1 tsp. apple cider vinegar
Optional: 2 Tbs. sun-dried tomatoes, pureed

Mix ingredients in a bowl. For best flavor, let sit 1 hour or more so flavors meld

Hearty Chili
Makes 6 cups
Marinated vegetables:
1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Celtic Sea Salt
1 Tbs. lemon juice
2 Tbs. olive oil

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

homemade Larabars.

ratio: 1/2 cup fruit to 1/3 cup nuts

Banana bars
4 bananas, dehydrated overnight and flipped once (makes a little over a cup)
~1 cup pitted, chopped dates
~2/3 cup pecans, walnuts or almonds

Put fruit in food processor and process till a ball forms. Scrape sides and process a little more. Put in bowl and set aside.
Put nuts in food processor and process till desired consistency. Add nuts to fruit, knead and mix.
Separate into bars, squares or balls. Wrap individually, if desired. Store in the fridge.

I still havent gone vegan yet, but I think going raw one day a week would be fun when I'm older!


Raw Carrot Cake
serves 8 / approx. 121 calories per slice
approx. macronutrient breakdown: 10g fat / 10g carbs / 2g protein
printable recipe

Ingredients
Cake:
140g carrots, purple & orange variety
1 medjool date
2 tbsp maple syrup (or agave/honey)
1/2 cup whole raw walnuts
1/2 cup desiccated coconut
1 tsp cinnamon, ground
1/2 tsp allspice, ground
1/2 tsp ginger, ground

Icing:
1/2 cup raw whole cashews
1 tbsp agave (or other sweetener)
2 tbsp lemon juice (or to taste)
1/2 tsp vanilla essence
1-3 tbsp water (or to desired consistency)
Method
To make the cake dough:
Pulse the carrots in a food processor until finely chopped. Remove and set aside. (You will keep 1/2 cup of this to fold though the mixture later for some texture.)
Process walnuts, spices and coconut until finely chopped. Add medjool date and maple syrup and process until combined. Add the chopped carrots (keeping aside 1/2 cup,) and continue to process until dough is formed. Remove from processor and mix in remaining chopped carrots.

To make the icing:
Clean the food processor and add the cashew nuts, vanilla, agave and lemon juice and process (scraping down sides as neccessary,) until it turns first into a smooth nut butter and then add water until you get a smooth icing consistency. I kept mine quite thick but you could continue to add water until it is able to be drizzled.

My favorite is a simple one, which is weird b/c non-raw food cooking is one of my favorite things to do:

Non-oatmeal

In food processor, process one apple, one pear, one peach, one banana (whatever spare fruit- but apple and bananas make the best starters. I add in the banana last)
add in some salt, cinnamon, pulse again
top with chopped nuts, bluberries, sliced strawberries, cinnamon...


This is so good. The cinnamon makes it taste like oatmeal. I have used mango and found it to be not as good as without it, but it's an easy way to clean the fridge out when fruit is going soft.

This is one looks good. Gonna make it after next Farmers Market trip. THanks!

These recipes sound amazing! I don't know which one I want to make first.

I've fallen in love with this sauce:


1 avocado
coconut wate
handful basil
juice from 1/2 lemon
ginger root
dash cayenne
2 tsp miso

Toss everything together in a food processor and adjust flavors to taste. Add coconut water to preferred consistency.

I love it on zucchini noodles or on top of cauliflower rice!

Thanks guys. I'm starting to eat more raw vegan foods and the more tasty foods I make the more likely my family will eat them too.