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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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    Today I made a Raw Moroccan Carrot Salad which I found posted on When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at **Cook time is really refrigeration time**

    Recipe #415834

    The author of Eat Smart, Eat Raw says it makes the creamiest, yummiest dressing ever. I'll have to try it to see if she is right.

    Recipe #336850

    Bliss Raw Cafe owner Dee Pissaro in the Dallas-Ft. Worth area, created this recipe. Gleaned from Vegetarian Times magazine. Cooking time is soaking time. I haven't tried this yet, so putting here for safekeeping.

    Recipe #430399

    From . ----------------------------------------------------------------------------------------------------------------- If the mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.

    Recipe #366458

    This delectable raw vegan key lime mousse is SO easy; and epitomizes the "blend and chow in under 5 minutes" philosophy that we are so fond of at healthy blender recipes. Just throw all of your ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?

    Recipe #441618

    This is possibly the most nutritious sweet treat in the world. A delicious rich melt in the mouth halva. Great for babies and children. Sesame seeds are the highest source of calcium (975gms per 100gms -9 times that of whole milk-), high in iron (14.55grams -grain fed beef mince has only 1.99grams-) an almost equal amount of protein to beef and numerous other nutrients. This has become a staple in our house and the combinations are endless. I like to mix in chopped pistachios. You can use other things such as prunes, date paste, dried cherries, apricots, coconut, cocoa powder or other nuts and flavourings. you can add more dates if you prefer it sweeter. You could also try using tahini to make it easier.

    Recipe #364587

    Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.

    Recipe #175947

    Derived from the Spanish spelling of the Quechua name, kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption. Raw diet here I come!!!! Found on

    Recipe #430293

    I found this on Gone Raw. I had been dreaming about making it for sometime and finally decided to treat myself on Memorial Day. Very good, a much healthier version of a classic cookie! (Cook time is dehydrator time) More recipes like this one at:

    Recipe #428698

    We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.

    Recipe #316481

    This pesto is so delicious and healthy, it won't matter what diet lifestyle you're on! I am a non-vegan, but interested in vegan and RAW foods. Got this off of Great way to get superfoods into your diet, and/or transition to a RAW foods diet. It doesn't matter, yummy is yummy!

    Recipe #472468

    1 Reviews |  By FawnM

    Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy. Please visit my Web site for the complete article with photo and additional raw food recipes.

    Recipe #447819

    Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce.

    Recipe #394975

    From the book Ani’s Raw Food Desserts by Ani Phyo. Hello to “home-style” frosting—fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for, it’s one of my favorites.

    Recipe #423552

    I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.

    Recipe #215256

    A light and healthy lunch. Whole wheat english mufiins topped with cottage cheese, feta, fresh spinach, tomatoes, basil and garlic and baked until bubbly. Delicious!

    Recipe #380519

    Recipe #373497

    You will not believe these are actually good for you. Full of living enzymes and better than cooked brownies, these are a frequent treat for us! The beauty of this recipe is that it's so easy to whip up when you have a craving. I always double or triple it and throw some in the freezer. The coconut oil helps to keep the brownies from crumbling, and is a great way to get some in your diet, it's so good for you if you make sure to get virgin, unrefined, cold-pressed coconut oil.

    Recipe #315265

    What's not to love?!?!?!

    Recipe #236082

    This recipe has a nice combination of flavors,and colors, and it's healthy. The Jicama (pronounced - hee-ka-ma), is an amazing addition to this recipe as it adds a nice crunch and mild flavor, and until this recipe I had no idea what this was. I do now, and it's a keeper. It's always nice to find a new vegetable and today this was it.

    Recipe #417499

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