Raw Snack Recipes

Veggie Sticks with Marinara Sauce

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!

Spicy Collard Greens Vegetable “Sushi”

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.

Stuffed Crepes with Cashew Vanilla Cream and Berry Sauce

These crepes take some time to prepare but the taste is heavenly!

Cilantro Pesto

Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.

Stuffed Mushrooms

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.

Festive Tomatillos and Daikon Salsa

Spicy and sweet blend well in this crunchy salsa.

Sweet Sesame Crackers

Here’s the way to make the famous sesame crunch candy much healthier – make them yourself and make them raw!

Buckwheat Crisp Breads

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.

Russian Pickled Tomatoes

This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet. The enzymes in cultured vegetables also help digest other foods eaten with them. And best of all: it’s very easy to make and you will not have to use your stove!

Zesty Radish Greens

Russians dig radishes—literally and figuratively. Back home in Russia we’d long for early spring and the appearance of fresh radishes in the markets. We always discarded the greens. Then, for most of the  years we’ve lived in America, we’ve always used radishes in our salads, and thrown away the leaves. But just weeks ago at the market, my husband Nick heard another customer say he use radish leaves in his salad. Hmmm…we decided to experiment that very day. Result…the best salad!

Now I’m all excited about eating radish greens.Radish greens are edible, tasty, and nutritious! But the flavor can be strong, so use them VERY sparingly at first. You may substitute them for arugula or mustard greens in recipes. Learn more about the benefits of radish greens here.

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