Apricot gives this recipe a smooth, pleasant texture, with fresh, piquant notes of ginger.
Raw food recipes with flax seeds
Spaghetti and meatballs go together. But when you're eating raw, and want something that give you a more "traditional" feel to go with your healthy, raw, zucchini noodles, what can you do? My "meatless meatballs" are your new go-to recipe!
This bright salad with an unusual berry dressing will be a spring favorite. Bright, juicy, crisp, and refreshing! Not familiar with watermelon radish? Another name is heirloom Chinese daikon radish. So, you’ll easily find it in Asian stores in spring or late fall. It does taste like a radish, with just a hint of sweetness. It will perk up any salad, by giving it a festive colorful look.
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.