This crunchy salad tastes surprisingly similar to egg and potato salad, but it doesn’t contain either. Sunchokes, which are widely available in the fall and early winter, are a good raw substitute for potatoes, while cashews and turmeric bring the color and texture of eggs to this dish.
Vegan & Raw Food Recipes with Parsley
The Middle Eastern dip and spread Baba Ghanoush is traditionally made with baked or roasted eggplant, garlic and olive oil. Many countries have their own variations of this dish. Here’s the raw food version, with the eggplant uncooked, of course.
When the weather turns hot, we naturally gravitate towards lighter meals. Raw soups are a perfect solution – quick, satisfying, and nutritious. Use the whole squash for this soup, since its seeds are quite soft, and the peel contains many nutrients you cells will appreciate.
This very pleasant-tasting juice is ready to give your body all the nutrients it needs to start going in the morning.
A wrinkle – smoothing, alkalizing, mostly green morning juice.
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!
Silky, smooth, green, and simply delicious.
This salad tastes surprisingly like tuna salad, but without the tuna.
While traditional tabbouleh is prepared using bulgur wheat, we’ll make a lighter version using cauliflower instead.
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.