Raw food recipes with carrot

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.

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.

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