Raw food recipes with flax seeds

Holiday time or anytime, the pecan pie is one of America’s favorites. If you’re a fan, here’s a raw version just in time for the holidays.

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.

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.

Make a few of these raw-vegan buckwheat burgers on the weekend, and you’ll have some quick, easy, and filling sandwiches to eat for lunch on weekdays.

Along with juicing and using sunchokes in salads and soups, you can also incorporate them into “meat” balls, vegetable patties or latkes, like in the recipe below. The latkes make perfect non-messy finger foods, and can be used with a variety of dips or spreads.

Thanks goes out to Julia Kaplan for submitting the recipe for her favorite salad!

This seasonal dish works well for breakfast or as a spread on raw crackers.

A perfect desert to share with your partner on Valentine’s Day: sweet, filling and flavorful thanks to the fresh berries.

We invite you to celebrate Easter with Paskha, an Eastern Orthodox Easter dish, traditionally made from sweetened cottage cheese in the form of a cone or a pyramid with a flattened top.  Even though you won’t find cottage cheese among the ingredients in this recipe, this nut-and-fruit Paskha will be a delicious and welcome addition to your Easter festivities.

Celebrate Easter and welcome spring with this not-your-ordinary salad. Children will be delighted to help you with the nest-building business!

Pages