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 Snack Recipes
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.
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.
These crepes take some time to prepare but the taste is heavenly!
Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.
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.
Spicy and sweet blend well in this crunchy salsa.
Here’s the way to make the famous sesame crunch candy much healthier – make them yourself and make them raw!
Here’s the way to use up the pulp left over from your morning green juice by using it to prepare crisp breads. Sharing it with the microorganisms in your compost pile is the second best option.