Raw food Main Course

This hearty dish features several spring greens and juicy non-sweet fruits served in a creamy avocado-based dressing.

Real caviar... Some people are scared of fish eggs. Others don’t eat it for ethical reasons. Most find it expensive. Here’s a great vegan alternative—whether you regularly eat vegan or not. This one’s so nutritious you could enjoy it darn near daily! 

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.

No dough in these pockets—Crunchy jicama takes on that role. Here’s a great main dish, giving you lots of variation for both filling and sauce. Use your favorite recipes to substitute for one or both.

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

Serve this raw version of a famous Middle Eastern dish on lettuce leaves, or accompanied by a fresh salad or cut vegetables.

This traditional Russian celebration dish has been adapted for raw foods. If you didn't like canned beets as a kid, please give the raw beet root a try: you might fall in love with this powerful healing food.

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.