This simple but satisfying dip can also be served as a spread on raw bread or crackers, as a dip for vegetables, or as a dressing for your favorite salad.
Raw Snack Recipes
An eye-catching appetizer for a potluck or just for snacking. Easy way to eat beets, which are especially good for cleansing at this time of the year.
The ultimate party dish, our raw hummus is made of garbanzo beans, just like the traditional hummus, except the beans are sprouted, and uncooked. Perfect with raw crackers and vegetables crudités.
If you have been on raw foods for a while, and the emotional attachment to food that you had while transitioning is over, then you might not be having images of pickles floating in your mind’s eye. But if you are a newcomer to raw, then the best way to deal with pickle cravings is with … pickles in the raw, and here’s the recipe.
Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
Inspired by my recent travels, the traditional Greek appetizer offered here has been adapted for the raw food diet. It is not only delicious, but versatile as well: eat as a meal, spread on crackers, or use as a veggie dip.
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.
A quick refreshing sweet soup for those really hot summer days when nothing gives quite the satisfaction of light and juicy fruits.
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.
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.