Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.
Vegan & Raw Food Recipes with Lemon
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.
Radish leaves make an excellent addition to a salad.
My husband, Nick, has been making this salad for us on a daily basis for many years, and I still love it! I came up with the dressing just last month, and I think it really makes a great combination. The trick to this salad is to mince all the ingredients as finely as possible. This mixes the flavors in the best way.
This cool soup is excellent if you are living in a particularly hot and humid area!
I am usually one for whipping up quick simple dishes, but whenever my son, Nick, visits I always ask him to make this amazing dish from my book Beautiful on Raw-UnCooked Creations. This dish has such a rich flavor, you will definitely remember it for a long time to come. Not to be indulged in too often!
These wraps come together in a matter of minutes, and these falafel won’t weigh you down and make you feel awful.
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.
While traditional tabbouleh is prepared using bulgur wheat, we’ll make a lighter version using cauliflower instead.
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.