Vegan & Raw Food Recipes with Carrot

Sour Cabbage Soup

In my blog article, Cultured Foods, I discussed the many benefits of fermented foods. Here is a recipe to start incorporating fermented veggies in your diet. This very satisfying soup is chock full of probiotics, is quite easy to prepare, and keeps well to boot!

Cool Vegetable and Kvass Soup

This unique take on the traditional Russian fermented drink – Kvass – will not only introduce you to a new flavor, but will also give you the benefits of fermented veggies: consuming them helps prevent the overgrowth of pathogenic bacteria in your colon while replenishing the friendly kind.

Tomato Basil Borsch

This tomato borsch, full of raw goodness, has no rivals among cooked soups. If you’re tired of raw salads, this soup offers a creative way to enjoy your health promoting vegetable juices, your greens and your veggies as never before.

Sesame Kale Salad

Resolving to become healthy in the New Year can start on new years’ eve. A refreshing salad that doesn’t require much time to put together will allow you to feel good about your resolutions and get a head start in reaching your health goals.

Gift-of-the-Season Sweet Carrot Loaf

That pulp you saved from making the Holiday Nog will become part of this Sweet Carrot Loaf. If you don’t have the pulp, then just use any ground nuts or seeds that you like.

Raw Vegan Holiday Nog

If you have veggie juice and almond milk prepared in advance, it won’t take long to prepare this popular drink for the holiday celebration. Surprisingly light, refreshing, and tasting much like the traditional eggnog, this beverage is sure to have your guests asking for a refill.

Whimsical Turkey ‘n Stuffing Salad

Who said that raw foodists don’t eat turkey and stuffing for Thanksgiving? Surely they do. Here’s what you get when you don’t have expectations: the stuffing that won’t cause a post-Thanksgiving meal nap, and the turkey that will make every guest, big and little, smile.

Russian Paskha in the Raw

We invite you to celebrate Easter with Paskha, an Eastern Orthodox Easter dish, traditionally made from sweetened cottage cheese in the form of a cone or a pyramid with a flattened top.  Even though you won’t find cottage cheese among the ingredients in this recipe, this nut-and-fruit Paskha will be a delicious and welcome addition to your Easter festivities.

Pick-Me-Up Juice

The carrots and beets will wake up your taste buds in the morning, while the garlic and ginger will ensure you will be well protected from whatever “bug” happens to be floating around this time of year.

Fermented Beets and Carrots

Fermented veggies promote good digestion and healthy gut flora, and even make some nutrients more bioavailable. Your colon, heart, liver and skin will love the beets and carrots whose texture and edibility has been boosted by the fermentation process, with the taste transformed from sweet to savory.

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