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    You are in: Home / Cookbooks / Raw Food Recipes
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    283 recipes in

    Raw Food Recipes

    I've gathered all my raw food recipes here.
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    From Giada at Home, the episode Feel Good Food.

    Recipe #514718

    Recipe #513587

    A delicious drink from a Yemen website.

    Recipe #513586

    This recipe is inspired by the Yamani brand banana milk found in Yemen, but it is a homemade version, so it is even healtheir and more tasty. This is a great snack for kids and a healthy alternative to chocolatee milk. You can add as much sugar as you like or leave it out completely if you like.

    Recipe #513585

    A smoothie with a hint of fall from The Simple Veganista.

    Recipe #512993

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

    This makes 4-5 cups. Use at least one frozen fruit to chill your smoothie. Feel free to half the recipe. Enjoy!

    Recipe #512595

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    Try this spicy vegan cheese sauce in veggie wraps, on kale chips, nori rolls, over steamed veggies, as a queso dip, mixed in quinoa, millet and amaranth, over quinoa or brown rice pasta noodles. It’s sublime and the options are endless. From One Green Planet.

    Recipe #512117

    Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

    Recipe #511196

    My friend made me some sunflower seed milk and it was delicious. She used apple juice instead of water. You could substitute some or all apple juice if you like, leaving out or reducing the maple syrup or honey. You do need to soak the sunflower seeds at least 8 hours.

    Recipe #510908

    The finishing touch from the opening of Thrive Kitchen menu in Santa Monica, California. Contributed by Peggy Kotsopoulos(host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures) for Thrive Forward, which is all about a plant based diet, healthy living, and having fun. If you can't find coconut sugar, I would try substituting coconut, ground fine, with raw sugar. The computer doesn't recognize chia seed, so I put it in parenthises(sp?)

    Recipe #509514

    This salad is a take on the classic massaged kale salad. This recipe takes it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. From ThriveForward.com, republished from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney. Matthew Kenney is the world's leading raw chef. Enjoy!

    Recipe #508967

    From the Thrive Kitchen launch, held at vegan chef Matthew Kenney's culinary school and restaurant M.A.K.E. in Santa Monica, California. Thrive Kitchen is a spin off of Vega's "Thrive Forward" website and part of their "Vegucation Series", which is a free educational resource for those wanting to lose weight, regulate their diet, and/or learn more about plant based living, exercise, sustainable food sources, and more. The recipe was adapted from Kitchen Cures by Peggy Kotsopoulos. Enjoy!

    Recipe #508966

    This salad might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do. Use really ripe tomatoes when you make it. You will enjoy its freshness, but try not to make more than will be eaten with your meal. This is best fresh. A simple and refreshing salad from the kitchen of One Perfect Bite.

    Recipe #508795

    The distinct aroma of Bengali cuisine comes from the blend of spices known as panch phoron. Panch means “five” and phoron is “flavor”. Panch phoron is a blend of flavorful seeds: the green fennel, yellow mustard, black nigella, golden fenugreek and brown cumin. The ingredients are generally added in equal proportions, though this can vary according to taste. Nigella seeds are about the size of sesame seeds. The seeds appear often in East Indian Cooking. Their flavor is enhanced by heating or baking. If you can't find nigella seeds, I have given a substitue that will give you a good likeness of the oniony, sour taste. If you are looking for the color, you can add some black sesame seeds. From virtualbangladesh.com.

    Recipe #508741

    The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)

    Recipe #508351

    A simple and refreshing fruit salad from Armenia. From The Armenian Kitchen.

    Recipe #507312

    A lovely drink using fruits of the island of Auba, in the Caribbean. Sit back and relax with this cool satisfying drink. Adapted from Recipe Island.

    Recipe #507300

    Taking a popular Aruban drink and making it non alcoholic. From Recipe Island.

    Recipe #507298

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