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.
This very pleasant-tasting juice is ready to give your body all the nutrients it needs to start going in the morning.
Orange is the color of the day. Not without the greens, though: they will significantly boost the nutritional value of this juice.
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.
Harvest some lettuce, radishes, and dill from your garden, and maybe cherry tomatoes and carrots, too, and put together a light salad, that is easy to make for a picnic or potluck.
The taste of papaya merges with the taste of orange and beet root to pack an incredible amount of enzymes, vitamins, and antioxidants into this powerful juice.
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!
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.