Raw food recipes with carrot

Full of flavor and earthly goodness, this recipe is a hearty welcome to the new growing season and to one of the first food crops of the year – radishes.

Lose that old lay-down vegetable tray! Why not arrange the vegetables vertically to make a holiday table centerpiece that doubles as a vegetable and dip dish?

A mouthful of creamy soup tastes so good when the fall chill comes! Serve slightly warmed for a superb culinary experience. An especially nice luncheon soup around Thanksgiving or even Christmas.

It’s delicious! A lovely, rich, subtle flavor. And a great way to use the pulp left from vegetable juice.

One of the great pleasures of dining raw is sampling the raw recipes of other cultures. Here’s a terrific marinated carrot salad—a common enough theme across cultures, but this time with a Korean twist.

Spend a couple of weekend hours in the kitchen prepping a big supply of rye bread for week’s sandwiches and pizza. The rye gives the taste of sourdough bread—perfect for the cold winter months.

Simple, yet festive enough for potlucks and parties, these rosettes use ingredients available year-round. I hope you have plenty of sun-dried tomatoes lovingly preserved just waiting for this yummy recipe.

Originally used as a begging bowl by Buddhist monks, the “Buddha Bowl,” in your hands, will become a meal your friends and family will be begging for!

Mostly, I like raw food that looks raw. But many of us occasionally enjoy the nostalgia of when a plate of delicious and healthful raw foods reminds us, visually, of favorite dishes from our old days. Here’s a gem. This recipe will make enough for a potluck, or a big family. And it’s a great way to use up your abundant harvest of zucchinis.

You’ll find these celery logs a terrific hors d’oeuvre, whether your guests are “all raw” or not.

Pages