Tired of traditional salads? This recipe puts a whole new spin on the salad theme. The idea for this festive layered salad comes from Russian cuisine.
Traditional Russian salad recipes often include herring, boiled potatoes and mayonnaise. But this healthy variation is chock full of raw goodness. Instead of cooking vegetables, use them in their raw state. Let mushrooms be the substitute for herring and have the avocados stand in for potatoes—more tastily, too! No mayo, either—instead, a nut-based dressing.
A decided improvement in taste and nutrition. A real novelty, too. Your party guests will never have seen or tasted this one! Guaranteed to impress.
These two recipes are rather versatile. Try crackers or “meat” balls instead of patties. Use the sauce as a salad dressing, dip for crackers and crudités, or as a sauce for lettuce wraps.
These petite stuffed mushrooms can be served as an appetizer, or become part of the main course when accompanied by a salad. Either way, they are filling and delicious.
I am usually one for whipping up quick simple dishes, but whenever my son, Nick, visits I always ask him to make this amazing dish from my book Beautiful on Raw-UnCooked Creations. This dish has such a rich flavor, you will definitely remember it for a long time to come. Not to be indulged in too often!
This recipe is adapted from my Beautiful on Raw: unCooked Creations. This easy version of the “sushi” rolls can be made very quickly and doesn’t even require a food processor.
If you are transitioning to the raw food diet, avocado is likely a staple in your diet. You can prepare this simple, yet delicious and beautiful dish for any crowd, composed of raw foodists or otherwise.
These wraps come together in a matter of minutes, and these falafel won’t weigh you down and make you feel awful.
If you feel you prefer something substantial for your meal, there is always a sandwich to fill that need – and yes, you can make it raw!
Aside from juicing, one of my favorite ways to use fresh beets is this classic Russian Borsch recipe (modified to be raw of course) from Quantum Eating.