Raw Food Recipes

Juicing

twogreendrinksgingera carrot, a celery stalk, an apple and a piece of fresh ginger root

This is a delicious veggie juice with an added refreshing kick- “ginger”. Ginger it is power-packed with with beta-carotene, antioxidants and vitamin C. This juice boosts the  circulation and immune system. Nutrition Information

cucumber

1 c. spinach, 1/2 c. kale, a cucumber, a celery stalk, an apple, and 1/2 lemon

Packed with green goodness this tasty juice is the perfect way to alkalize your body and reduce inflammation. It is rich in antioxidants and immune boosting vitamin C and beta-carotene, and contains sulfur compounds that help support healthy liver detoxification. This juice also provides magnesium and iron, and plenty of vitamin K for healthy blood clotting and bone health. Nutrition Information

beet

 a medium beetroot, and beet top greens, a carrot, a celery stalk, an apple, some parsley

This lovely juice combination contains nutrients such as beta-carotene and powerful antioxidants that help support good eyesight and optimal heart health. Beetroot juice is particularly beneficial for reducing high blood pressure. This juice will also supply you with a good dose of vitamin C to support adrenal health. Nutrition Information

pineapplegreen1.5 c. pineapple, 5 mint leaves, 1 c. spinach, and a cucumber

This juice will give you a super boost in vitamin C, which is important for a healthy functioning immune system and for healthy skin. Pineapple is rich in the enzyme bromelain that helps aid digestion and reduce inflammation in the body. Spinach is a good source of iron, which is essential for transporting oxygen around the body, and folic acid, needed to promote good cardiovascular health. Nutrition Information

broccoli1 c. baby spinach, 4 broccoli flowers, a celery stalk, an apple, and a grapefruit

This refreshing veggie juice is a great way to start the day helping to kick-start your digestion and help your liver detox. Celery is a good source of potassium and a natural diuretic which can help reduce fluid retention. This juice also contains iron and B vitamins for plenty of energy and good cardiovascular health, as well as beta-carotene for a strong functioning immune system and good eyesight. Nutrition Information
herbsinbowlSpicy Green Drink

  • Juice of 1 lime or 1/2 of a lemon
  • 1 sm. clove garlic (peeled)
  • 1/2  tomato
  • 1/4 cup fresh herbs: basil, dill, cilantro or parsley
  • 1 tsp. Bragg’s Aminos
  • 2 tsp. coconut oil
  • dash of cayenne

Instructions:

Blend all ingredients together with 1 or 2 cups of water. (Serves 2)

Nutrition Information

Breakfast or Anytime

Coconut Yogurt (raw, vegan)coconutyogurtRecipe from Choosing Raw

Raw, Vegan Vanilla Coconut Yogurt (Made with Young Coconut Meat)

Ingredients

  • Flesh of 2 young Thai coconuts (about 2 cups)
  • 3/4 cup almond milk or coconut water
  • Pinch sea salt
  • 1 tablespoon maple syrup, coconut nectar, or agave (or to taste)
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  1. Place all ingredients in a high speed blender or food processor and blend till totally smooth and creamy (2-3 minutes in a blender; the food processor may take a little longer). Enjoy with fresh berries or fruit of choice.
  2. Makes 2 servings.

Hot Sprouted Cereal

Hot Sprout Cereal

Use sprouts immediately after sprouting, usually within 36-48 hours. They will be firm and have a nutty taste.

Directions:

  • Scoop 3 or 4 heaping tablespoons of sprouts into a cereal bowl.
  • Heat ¼ – ½ cup Vanilla Almond, Rice or Coconut milk.
  • Add ½ tbsp. of agave or grade A maple syrup.
  • Heat milk until hot and pour over sprouts. Do not cook sprouts.

Options:

  • Add nuts and raisins!

Raw Cookies

 

raw-cookiesEasy to make, no bake cookie balls

In a processor add:

1 c. dried apricots
1 c. dried, pitted, dates
1/2 c. dried cranberries
1/4 c. banana chips
1/4 c. peanuts

Process in a processor untill chunky
add: 1/4c. nut-butter and 2 Tablespoons coconut oil (solid) or coconut cream concentrate

process until the mixtures sticks together. Roll into balls.

Hummus

Hummus

Ingredients:

  • 1/2 cup beans, drained
  • 1 clove peeled garlic
  • 1.5 tbsp. Tahini
  • 1.5 tbsp. Olive oil
  • 1 tbsp. Fresh lemon juice
  • 1/2 tsp. Ground cumin
  • Sea salt to taste

Preparation:

In a blender or food processor, blend beans and garlic till creaming. Add tahini, lemon juice, cumin, olive oil, and salt until the ingredients form a creamy, paste-like consistency. Add small amounts of water as needed until desired texture. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.

Get Creative with Hummus

Hummus Recipes

Add in pulp from your juicer to liven up your hummus
pulphumas

Dressing and Dips

Herb Dressing

Herb Dressing

Process together in a food processor:
4 cups of herbs: cilantro, dill, parsley, and basil
8 cloves of peeled garlic
The juice of 4 small chunks of peeled and pressed ginger
Scoop out the processed herbs, garlic, and ginger into a 32-oz. jar and cover with olive oil.
Add Bragg’s Amino Acids to taste and let sit for 24 hours to blend flavors before using.

 

pulpguac

Guacamole

1 avocado
1/4 c. left over juice pulp
squeeze some lemon juice to taste
1 clove minced garlic

This picture and many great ideas for recipes can be found at Choosing Raw

Chipotle Dip

 

Chipotle Dip
1 chipotle chili, soaked 1-2 hours
1 cup soaking water from chili pepper
1.5 cups olive oil
Sea salt to taste

Pulp from juicing can be added to:

Olive oil

pulpdressingpulpolivebutter

 

Falafel Patties

pulpfalafelInstructions:

Blend all ingredients in a high-power mixer until completely smooth. (Yields approximately 3 cups).

Falafel Patties (yields 16 falafel)

For the falafel:

2 cups carrot pulp
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

Mix all ingredients very well by hand, as if you were making meatloaf (ew). Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

This recipe and many more great recipes are at Choosing Raw

 

Red Onion Wraps

Lettuce Wraps

Ingredients:

  • Red Onion (sliced thin)
  • Mixed Vegetables (small pieces)
  • Dressing of your choice

Instructions:

Use fixings in a wrap or a bowl. It tastes the same and looks great either way you serve it up!

Quinoa Wraps

pulpwrapsUse butter leaf lettuce or a steamed collard green leaf. Make up the quinoa salad: sprout or cook-up the quinoa. Add chopped onion, pulp from juicing and seasoning to taste. Spread a layer of prepared hummus on the leaf as if you were buttering it. Add a spoon full of quinoa mixture and wrap the leaf as tight as you like. Thin out some hummus for a delightful topping.

 

Raw Veggie Salad

Raw Veggie Salad

Ingredients:

  • 1 Red onion (chopped)
  • Fresh herbs
  • Raw corn on the cob (sliced off the cob)
  • 1 zucchini (chopped small)
  • 1/2 cucumber (chopped small)
  • 1/2 red bell pepper (chopped)
  • 1 tbsp. chopped walnuts or almonds

Instructions:

Mix all ingredients together and add dressing to taste. Fill with lettuce leaf.