Colorful mini bell peppers take the central stage in this dish. This versatile dish is a complete meal in itself, and takes little time to put together. Soak, blend, stuff – and you have lunch to take to work with you.
Raw Main Course Recipes
When we prepare raw food dishes from other cultures, it is usually the specific spices and herbs that help us achieve the flavors associated with each country’s traditional cuisine. Mexican dishes emphasize cilantro, cumin, lime, chili and jalapeno peppers, all of which are included in these tacos.
The Middle Eastern dip and spread Baba Ghanoush is traditionally made with baked or roasted eggplant, garlic and olive oil. Many countries have their own variations of this dish. Here’s the raw food version, with the eggplant uncooked, of course.
Jennifer Cornbleet shared this recipe with us from her book “Raw Food Made Easy for 1 or 2 People”.
Here’s another way to use up the pulp left over from your morning juicing. Make it a kid-friendly meal, too, by shaping the veggie sticks into fun shapes or letters and numbers. You’ll be surprised how quickly the food will disappear at mealtime!
Dark leafy greens are a very important piece of a well-balanced raw food diet due to their un-paralleled nutritional profile. This appetizer offers a pleasant way to consume them.
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!