Easy and quick to make, this raw dish uses simple seasonal produce to result in a refreshing pasta-like dish. Try it as a substitute for your daily salad.
Vegan & Raw Food Recipes with Tomato
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.
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.
Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.
Tomatoes and watermelon – the flavorful gifts of the end of summer – find union in this surprisingly satisfying and refreshing salad.
Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
A few days ago, my taste buds felt a strong desire for pure tomato juice from heirloom tomatoes. The question arose: What to do with the pulp? I decided to mix it with two small Hass avocados. I squeezed in a little lemon juice and a pinch of salt. The result: an incredible guacamole. I had my two meals: I drank my juice and I ate a bowl of guacamole. I haven’t eaten avocados regularly since 2007. Just didn’t feel like it. But now I’m feeling the urge to have these two meals every day. I suspect I’ll keep this up as long as I can get fresh homegrown heirloom tomatoes.
Celebrate Easter and welcome spring with this not-your-ordinary salad. Children will be delighted to help you with the nest-building business!
Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.
The recipe is easy to make, and it goes together quicker than it looks so please don’t let the list of ingredients put you off. This is a delicious dish and well worth making. For best results, plan this dish a couple days ahead so the cheese can ferment. Recipe generously submitted by Mimi Kirk of youngonrawfood.com