Raw Food Recipes
This is my personal collection of raw food recipes. Feel free to browse and try any or all of them. Enjoy!
Fennel ‘n Greens Juice
Recipe Author: Beautiful on Raw
A wrinkle - smoothing, alkalizing, mostly green morning juice.
Festive Tomatillos and Daikon Salsa
Recipe Author: Beautiful on Raw
Spicy and sweet blend well in this crunchy salsa.
Nick's Salad
Recipe Author: Beautiful on Raw
My husband, Nick, has been making this salad for us on a daily basis for many years, and I still love it! I came up with the dressing just last month, and I think it really makes a great combination. The trick to this salad is to mince all the ingredients as finely as possible. This mixes the flavors in the best way.
Raw Gazpacho Soup
Recipe Author: Beautiful on Raw
This cool soup is excellent if you are living in a particularly hot and humid area!
Luxurious Lasagna
Recipe Author: Beautiful on Raw
I am usually one for whipping up quick simple dishes, but whenever my son, Nick, visits I always ask him to make this amazing dish from my book Beautiful on Raw-UnCooked Creations. This dish has such a rich flavor, you will definitely remember it for a long time to come.
Easy Nori Rolls
Recipe Author: Beautiful on Raw
This recipe is adapted from my Beautiful on Raw: unCooked Creations. This easy version of the “sushi” rolls can be made very quickly and doesn’t even require a food processor.
Avocado Boats
Recipe Author: Beautiful on Raw
If you are transitioning to the raw food diet, avocado is likely a staple in your diet. You can prepare this simple, yet delicious and beautiful dish for any crowd, composed of raw foodists or otherwise.
Carrot Falafel Wraps with Sweet Tahini Dressing
Recipe Author: Kelli Haines
These wraps come together in a matter of minutes, and these falafel won’t weigh you down and make you feel awful.
Cherimoya Smoothie
Recipe Author: Beautiful on Raw
Just tropical enough to deserve the name. It is February after all. Mark Twain called the cherimoya “the most delicious fruit known to men.” Look for them in Asian markets. Often you will find cherimoya are sold not yet ripened. You should leave your cherimoya for several days in a paperbag at room temperature till it turns an almost brown color and feels like an almost ripened avocado. It should have some give but not be squishy when squeezed with your fingers.
