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Raw Food Vegetarian Recipes

 

For those concerned about their weight, eating raw can help fill you up faster because raw fruit and raw vegetables tend to be bulkier and have a higher water content. Eat it in the morning so that you do not have any "cravings" during the day, and eat a lot of it.

 

DId you know? Many valuable nutrients, like Vitamin C, offer useful health benefits when cooked. For example: asparagus, carrots, and tomatoes make it easier for our bodies to receive antioxidants.  When you cook them slowly, on a low heat, it breaks down the plant cell walls. There is a philosophy that as long as the food is cooked at 115 degrees or less (like a dehydrator), that is OK. Other vegetables like broccoli and watercress are best eaten raw, so as to protect the enzyme in that food item. It is best to eat raw vegetables in a salad form with a little oil, so that one has some fat-soluble vitamins in their diet.

 

 

Embrace the raw food lifestyle with dishes that celebrate the natural goodness of plant-based ingredients.

Ingredients:

  • 2 (15 oz) cans       Yellow Corn, drained

  • 2 cans                  Black Beans, drained and rinsed

  • 1 (14.5 oz) can      Tomates, Italian styled Diced, drained

  • 1 bunch                Cilantro, finely chopped

  • 5                            Green Onions, finely sliced

  • 1 sm                       Red Onion, finely chopped

  • 1                             Red Bell Pepper, seeded and chopped

  • 1 T                          Garlic, minced

  • 1/4 C                      Lime Juice

  • 1                             Avocado, peeled, pitted, and diced

  • 2 T                         Olive Oil, or to taste

 

Directions:

  1. Stir the yellow corn, black beans, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl. Gently mix the lime juice and avocado.

  2. Drizzle with olive oil to serve.

 

Note that the beans were pre-cooked.

Oatmeal No-Bake Cookies

Ingredients:

· 1½ c     Carob Chips

· ½ c      Natural Peanut Butter

· ½  c     Walnuts or Pecans

· 1½ c     Granola

· ½ c      Unsweetened Coconut Shreds

 

Directions:

  1. Allow peanut butter to be at room temperature.

  2. Stir in all other ingredients.

  3. Placed in oiled baking dish.

  4. Refrigerate and cut and serve after chilled.

Orange Julius with a Twist

 

Prep Time:                        5 minutes

Cook Time:                       0 minutes

Total Time:                       15 minutes

 

Equipment Needed: Blender, Measuring Utensil

 

Ingredients:

2                                         Oranges (save zest for topping)

1 teaspoon                        Vanilla (alcohol-free)

1 can                                  Pineapple Juice

1/4 Cup                              Coconut Milk

2 Cups                               Vanilla Ice Cream (optional)

 

Directions:

1. Zest one Orange and set aside.

2. Place the Oranges, Pineapple Juice, and Vanilla into Blender.

3. Add favorite Vanilla Ice Cream if desired.

4. Add Orange Zest to top it off, Drink and Enjoy!

Naturally Guacamole

Ingredients:

· 2-3  Haas Avocados (soft to touch, but still firm)

· 1t     Herbs N’ More Salt

· 1t     Onion Powder

· 1t     Garlic Powder

· 1T    Nutritional Yeast Flakes

· 1T    Lemon Juice

· 2T    Red Onion (chopped)  opt

· 1 sm  Tomato (chopped) opt          

 

Directions:

      1 . Cut avocados in half. Remove seed and scoop out avocado from the peel.

      2.  Place avocado in bowl and mash well with fork.

      3.  Add ingredients lemon juice and seasoning mix well and enjoy! Keeps for 1 week.

 

Spicy Sesame Slaw

Ingredients:

  • ¼ c     Red Cabbage (finely shredded)

  • ¼lb    Bean Sprouts

  • ⅛ c     Sliced Red Bell Pepper

  • ⅛ c     Sliced Yellow Bell Pepper

 

Dressing

  •  1 T     Tahini

  • 1 T      Soy Sauce

  • 2 T      Lemon Juice

  • 1 T      Sesame Oil

  • 1 t       Garlic (minced)

  • 1-2 t   Chili Paste

  • ⅛ c     Sliced Yellow Bell Pepper

 

Directions:

  1. Whisk all wet ingredients in a bowl, add water if too thick.

  2. Toss cabbage and sprouts with dressing and serve.

 

Chili Paste

Ingredients:

  • 1 bag Dried Chili Peppers

  • 2 T      Vegetable Oil

  •             Hot Water

Directions:

  •  Cover peppers in hot water for 30 minutes.

  • Drain, then blend with oil until smooth.

Sweet Spinach Salad

  • 1 lb     Fresh Baby Spinach  

  • 1 sm    Red Onion (sliced in rings)

  • 1 m      Red Bell Pepper (sliced in rings)            

  • 4 oz     Toasted Pine Nuts (optional)

  • 1 m      Avocado (sliced)  

  • 6 oz     Honey Lemon Dressing

 

Instructions:  Toss and Serve.

 

Naturally Honey-Lemon Dressing

Ingredients:

  • 1  c   Lemon Juice

  • 1½c  Extra Virgin Olive Oil

  • ½c    Sesame Seed Oil

  • ½c    Honey (optional)

  • 2 T    Italian Seasoning

  • 2 T     Sesame Seeds

  • 1t       Onion Powder

  • 1t       Sea Salt

 

Instructions: 

Blend all ingredients in a shaker container well, pour over favorite salad greens, best chilled over night.  Makes approximately 2 1/2 Cups. Keeps for 30 days.

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