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    You are in: Home / Cookbooks / Raw Foods
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    247 recipes in

    Raw Foods

    IMHO, we're either going to spend $$$ at the grocery store or the doctor's office. I prefer to spend it at the grocery store! Laissez les bons repas rouleau!
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    This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn’t taste “corny”! I have added the quantities of chilli, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don’t have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!

    Recipe #443232

    My mom and I make these raw fruit balls all the time and they are absolutely delicious. We use raw almonds, cashews and macadamias as our nutty blend. But you could use any nuts that tickle your festive fancy. Just know that each nut mix will yield a treat of a different personality. Roll out these vegan treats. They make great snacks in school or work lunch boxes; great power snacks for a long work out; or a great little bite to put beside a cup of herbal tea. These will last in a sealed glass container in the fridge for weeks. But they never do!

    Recipe #443667

    For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this soup taste so good? The cashews! Just make sure you puree the nuts really well in a high-speed blender such as a Vitamix in order to achieve the most creamy, airy consistency. This soup stands alone as a fantastic family dinner with a grain ball or a piece of bread on a cold Winter’s night. Give this soup an opening night at your kitchen – and let this cauliflower bloom! This soup is so easy, and absolutely phenomenal! Not to be missed.

    Recipe #443677

    Hearty, nourishing, delicious, nutritious, and dead easy to make. This red potato, onion and garlic broth, which I affectionately refer to, as my “Happy Peasant Soup” (do you like the smiley face I made in my photo?) is quite simply phenomenal. This phytochemical rich garlic broth will fight off any viral vampires you have to fight, whether it be a simple cold, flu, minor infection, Candida, immune disorder, or other nasty. This soup can’t hurt and can only help – and will keep our snouts happy like every self- respecting peasant before us! It is delicious! Vampires beware!

    Recipe #443678

    There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.

    Recipe #443684

    This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect blend of sweet and spicy. The tofu gives you some protein, and that lovely creamy texture that gets better when set. The cocoa adds that vital decadence that is a prerequisite in any great chocolate mousse, and the nut butter and vanilla give it an added dimension that stops it from being flat. Just a touch of agave to sweeten the deal, and some chilli for a final kick. I am not really a peanut butter fan for many reasons and do not use it very often. But I can’t deny the flavor it brings to this. I prefer to use raw almond butter as a healthier option. Hazelnut butter works well too. It is all a matter or personal preference. You can also make this mousse without the chili. It still tastes wonderful, but I find that the heat lifts the heaviness of the cocoa and just gives the whole taste sensation an extra burst.

    Recipe #443686

    2 Reviews |  By Glori-B

    When I was growing up, veggies were boiled beyond recognition and then buttered into submission; and for a long while that is all I knew. Last year, DH a/k/a "Mr. Wonderful" and I started incorporating more Raw Food into our diets and were pleased with the renewed vitality and strength. Somewhere along in the research for this change in lifestyle, I saw a mention of Kale Chips and their health benefits (vitamins A, C and K; carotenoids that protect eyes from UV rays and cataracts and tons of fiber for happy, healthy innards.) Great! Now, if they're tasty, we've got a deal. I'm here to tell you, we have a great deal!! These tasty little darlings are addictive. DH thinks they are great "football" food!

    Recipe #445827

    1 Reviews |  By Glori-B

    Just saw this recipe via video by Carlos Salazar of LifeMatters.ws. Logging here for safekeeping and happy eating!

    Recipe #450015

    The full title of this recipe is: Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes.com Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.

    Recipe #485876

    Just made this for lunch from available ingredients and was hooked. I call it almost raw because you cook the quinoa and onions in this version. To make it fully raw, sprout the quinoa and mince the onion superfine. I hope you like it!

    Recipe #486310

    1 Reviews |  By Glori-B

    Having recently decided to eat more raw foods, I was pressed to contribute a dish to a dinner party held by a friend, so that DH and I would have something raw to eat. And so this dish was born out of what veggies we had on hand and what appealed to us. My friend's dinner guests swarmed all over the veggie dish I brought and asked for the recipe. So who had a recipe? A little brain storming brought the ingredients back into focus. I hope you enjoy this!

    Recipe #408062

    When life hands you beets and carrots there's a salad in your future! This colorful, delicious combination is great as a side salad or a whole meal. A food processor makes this quick and easy.

    Recipe #410444

    It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!

    Recipe #413127

    A little of this and a little of that made the rounds in the Vita-Mix and DH loved it. [That's always a good thing!] From refrigerator to serving bowls in less than 10 minutes and I loved it!

    Recipe #415481

    1 Reviews |  By Glori-B

    Although elsewhere this recipe has been called a 'Cheddar Sauce' .... although delish, cheddar it is not! I've made it thick and served as a sandwich filling topped with sprouts on a Ezekiel type bread; I've made it thinner and used it as a salad dressing and a veggie dip. I usually make this once a week so that healthy snacks will be available when the 'hungries' strike!

    Recipe #417150

    2 Reviews |  By Glori-B

    The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!

    Recipe #481647

    1 Reviews |  By Glori-B

    From WholeFoods, via Trisha on FaceBook. Looks amazing! Here for safekeeping.

    Recipe #484454

    This is a very simple & delicious summer chill-out delight. Rich and creamy like ice cream, but without the fat. All raw and vegan! Plus you don't need to have an ice cream maker to make. You can also make graham cracker crust and put the ice cream on top; and wallah! You have an ice cream cake! This only took me about half an hour. It's good for anything but Valentine's day.. Unless you die it red with red food color. I am also making a graham cracker crust recipe and a ice cream recipe for VALENTINES DAY. This mint ice cream is perfect, especially for Saint Patty's day. If you put one scoop of this and one scoop of my valentines day ice cream together, then you have my christmas ice cream recipe! :) Enjoy! :) :) :)

    Recipe #471641

    This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work well. I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this recipe nut-free. But I really love the depth of flavor the cashews add.

    Recipe #443267

    I got this from a wine tasting event: pairing wine with raw food. I was pleasantly surprised at how good this tasted!

    Recipe #424836

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