Raw food recipes with carrot

This clever carrot cake will more than satisfy your craving for cake.

The flavor of kohlrabi is perfectly complemented by ginger-and-soy-sauce dressing, making this Asian-style salad absolutely delicious.This recipe is for 2 servings, but you’ll find it easily adaptable for larger gatherings.

Apricot gives this recipe a smooth, pleasant texture, with fresh, piquant notes of ginger.

Decidedly not your ordinary pasta…or your ordinary sauce. Yet it’s easy, quick, and delicious, with just a touch of the exotic.

Simple ingredients in simple combination make for rich vegetable flavors and robust enjoyment. Easy and quick! 

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.

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