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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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    Easy, delicious, and brings back memories of the artificial strawberry milk from school, but this is much better and uses real strawberries! Adapted from Luminous Vegans.

    Recipe #507079

    From Ree Drummond of Pioneer Woman fame, this is so good.

    Recipe #506514

    In New York City, they have lots of restaurants that fix salads with tons of ingredients. You just pick which ones you want and they toss with your salad dressing of choice, then chop all the ingredients for a marvelous lunch(or even dinner)! Some chop on a cutting board, some right in a stainless steel bowl. I got this from the Pioneer Woman. Her favorite dressing is blue cheese. :)

    Recipe #506513

    Peaches, which are peaking right now, are high in antioxidants like vitamin C and lycopene, making them a beauty food and an immune-system booster. So if stress from the week (or packing for vacation) is making your skin dull and your head throb, let the free-radical-fighting fruit give you a boost. Basil elevates both the flavor of the fruit and your mood with its anti-anxiety benefits. And coconut milk creates a creamy, tropical swirl and lends even more calming benefits thanks to 89 mg of magnesium per cup, ideal for getting a good night’s sleep. From Well and Good.

    Recipe #506499

    Grownups and kids alike will adore this zippy iced tea, with its summery mix of black and hibiscus herbal tea that’s punched up with lemon juice, sugar and lots of fresh berries. From Woman's Day Kitchen.

    Recipe #506386

    A decadent raw truffle featuring almonds, dates and cocoa powder, and a touch of cinnamon, nutmeg and cayenne.

    Recipe #506204

    Healthy and yummy! Chia seeds have more antioxidents than blueberries. The consistency of the chia seeds is like the pulp of the limes Recipe courtesy Marcela Valladolid Show: Mexican Made Easy, Episode: Marcela's Taco Stand

    Recipe #505787

    Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.

    Recipe #505753

    This sauce is popular in South America and the Caribbean. It is usually served with meat such as barbequed chicken or steak but it also tastes great on baguette or other fresh bread. From Baltic Maid.

    Recipe #505382

    A tasty example of what Latin food has to offer. It is not only really tasty but also healthy and very easy to prepare. Enjoy! From Healthy Latin Cooking by Steven Raichlenand posted on Balticmaid,

    Recipe #505381

    Oh yes it is! It's so simple to make and best enjoyed in the summer when veggies are at their peak. Fresh, ripe tomatoes are especially important for maximum flavor. Hope you love it too!

    Recipe #505145

    Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.

    Recipe #504981

    What is a limber? It’s kind of like a popsicle, but is usually served in a small plastic cup and made with natural fruit juices. It’s very rich in flavor and texture, since often the pulp of the fruit is not removed from the mix. Tip: You’ll know a mango is ripe if it’s tender to the touch and you get the strong scent of mango when you smell it. Servings are a approximate. From Modern Mami.

    Recipe #504155

    YUM, peaches with almond milk and yogurt. I use soy or coconut yogurt to make this vegan. Enjoy summer! Created by Gina Homolka for Almond Breeze.

    Recipe #504104

    This is happy food, friends. Fresh, crunchy, flavourful, and filling without being heavy, this Greek inspired salsa is full of cucumbers, fire roasted peppers, red onions, garlic stuffed kalamata olives, crumbled feta, lemon and chopped parsley. Dip with pita chips or serve as a salad alongside grilled meat or fish. Opa! I know those garlic stuffed kalamatas can be hard to find, so if you can't lay your hands on them, simply use an equal amount of pitted kalamatas and add a large clove of garlic, peeled and minced, to the recipe. From Foodie with Family.

    Recipe #504108

    A nice and tasty salad from Armenia. From the Art of Armenian and Middle Eastern Cooking.

    Recipe #504077

    You'll need a watermelon, a can of coconut milk, and some shredded coconut. watermelon, a can of coconut milk, and some shredded coconut. If you want to get fancy, you can add things like crushed pineapple or papaya, too. A squeeze of lime juice brightens up the flavors.

    Recipe #503380

    From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.

    Recipe #503269

    This vibrant spice blend makes an excellent addition to lamb burgers, rice, vegetarian dishes, or roasted chicken. Store in an airtight container in a cool, dark, dry place. From epicurious.com

    Recipe #503236

    Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.

    Recipe #502986

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