The refreshing taste of berries and the texture of crumbs and cream go well together in this summer layered dessert. Works great as a special occasion treat.
Vegan & Raw Food Recipes with Avocado
Versatile soup from Paige K. Rideout.
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.
Add a splash of color with vegetables to this cool creamy soup, and you’ll be surprised to find that your mood will brighten up as well.
Sea vegetables in this dish provide a mineral-packed treat for your whole body. The cucumber joins in to help you look beautiful as well.
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.
This salad tastes surprisingly like tuna salad, but without the tuna.
A savory shake for guacamole lovers. It’s thick and filling enough to make a great summer lunch.
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.