Raw Main Course Recipes

Tropical Rolls With Fruit Dip

Fruits and greens enjoy each other’s company not only in green smoothies, but in rolls and wraps as well. Fresh tropical flavor of fruits in this recipe makes eating greens virtually effortless.

Shiitaki Lo Mein Zucchini Noodles

“Lo Mein” is translated from Chinese as “stirred noodles”. These zucchini ribbon noodles are stirred alright, but don’t expect them to look or taste like cooked. The analogy to the classical Chinese lo mein is created by the ginger flavor, sesame seeds, and taste and texture of shiitaki mushrooms.

Creamy Leek Soup

In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year.  Leftover soup can also double as a dip or salad dressing.

Gift-of-the-Season Sweet Carrot Loaf

That pulp you saved from making the Holiday Nog will become part of this Sweet Carrot Loaf. If you don’t have the pulp, then just use any ground nuts or seeds that you like.

Whimsical Turkey ‘n Stuffing Salad

Who said that raw foodists don’t eat turkey and stuffing for Thanksgiving? Surely they do. Here’s what you get when you don’t have expectations: the stuffing that won’t cause a post-Thanksgiving meal nap, and the turkey that will make every guest, big and little, smile.

Quinoa Tabouli

Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.

Macadamia Fig Fromage

For those days when fruit alone just won’t cut it and you would like something more grounding and filling for a meal. Raw macadamia nuts turned into “cheese” make a delicious filling for figs, a spread for crackers, or a dip for cut vegetables.

Simple Delicious Guacamole

A few days ago, my taste buds felt a strong desire for pure tomato juice from heirloom tomatoes. The question arose: What to do with the pulp? I decided to mix it with two small Hass avocados. I squeezed in a little lemon juice and a pinch of salt. The result: an incredible guacamole. I had my two meals: I drank my juice and I ate a bowl of guacamole. I haven’t eaten avocados regularly since 2007. Just didn’t feel like it. But now I’m feeling the urge to have these two meals every day.  I suspect I’ll keep this up as long as I can get fresh homegrown heirloom tomatoes.

Day Lily Buds with Wood Sorrel Pesto

Don’t we all love it when our food comes from our own backyard? On the menu today are highly nutritious wild edible plants: day lilies and wood sorrel.

Aubergine Burritos

Keep your energy up and forget about hunger with these simple burritos. This eggplant appetizer packs a load of micro-nutrients thanks to watercress, basil and cilantro to help nourish your every cell.

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