Not exact matches
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon
juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon
raw honey 1 garlic clove pinch of salt
Lately I've been eating a lot of salad turnips from the local farm — they are great
raw, with a squeeze of lemon
juice, some salt, pepper and light drizzle of
olive oil.
This creative and completely
raw meal will fill you up and satisfy you differently from the sweeter recipes, with tomatoes, dates, lime
juice,
olive oil, fresh basil, lots of herbs, spiralized zucchini, and
raw cashew cheese.
1 cup of fresh cilantro 1/2 cup of baby spinach leaves 3/4 cup of
raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime
juice Olive oil Salt Pepper
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin
olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave,
raw honey and maple syrup 1/8 tsp salt
2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large
raw beets (beetroot) peeled & grated 50 gms pumpkin seeds
juice of 1 lemon 1 tsp
raw honey or agave syrup (optional) 3 tbsp extra virgin
olive oil 20 gms flat leaf parsley, chopped
Fava is the Greek word for bean puree, almost exclusively made with yellow split peas — here it's served with grilled squid, but the simplest and most traditional is
raw onion,
olive oil and lemon
juice; in Santorini it is topped with stewed capers and onions, a combination referred to as «married» fava in Greek.
Marinade (adapted from The
Raw 50) 1 cup
olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped
juice of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup fresh cilantro
Green Tahini Sauce 1/2 cup
raw sesame tahini 1/4 cup
olive oil 2 tablespoons freshly squeezed lemon
juice 1 cup cilantro — loosely packed 1 1/2 teaspoons sea salt 1 cup purified water
5 large lettuce leaves 4
raw beetroots 2
raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp
olive oil 2 limes,
juice (start with the
juice from 1 lime and adjust to your taste) sea salt & black pepper
Beetroot Hummus 200 g
raw beetroots 1 cup / 150 g cooked white beans 3 tbsp light tahini (sesame paste) 4 tbsp lemon
juice 3 tbsp cold - pressed
olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt
1 cup / 240 ml
raw chickpeas / garbanzo beans 1 cup / 240 ml
raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed
olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed
olive oil 1/2 lemon,
juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Flatbread Pizza Crust 1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup
raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey
juice of 1 lemon 1/4 cup
olive oil
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin
olive oil 2 teaspoons
raw almond butter 2 tablespoons lemon
juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water for -LSB-...]
1 1/2 Cups
Raw Pumpkin Seeds 1 1/2 Cup Pumpkin or Squash Puree 1 Can, Organic Chickpeas, Drained & Rinsed 1/4 Cup Tahini Dash of Tabasco Sauce Salt & Pepper
Juice of 1 Lemon
Olive Oil
2 cups
raw cashews 1 whole head garlic 1 tablespoon + 1 teaspoon extra virgin
olive oil 2 tablespoons lemon
juice 5 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon
juice Pinch kosher salt, more to taste 1/2 cup extra virgin
olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving.
1/3 cup of walnuts 2 cups or
raw kale destemmed 2 tablespoons of nutritional yeast + extra to sprinkle on top 2 tablespoons of lemon
juice 1 clove of garlic - crushed a generous glug of extra virgin
olive oil 1 teaspoon of white miso paste (optional but adds a bang of flavour) salt to season
1 garlic clove, minced 1 tablespoon Dijon mustard 1/4 cup
raw apple cider vinegar 2 tablespoons fresh lemon
juice 1 - 2 tablespoons
raw honey, as needed for sweetness 1/3 cup extra-virgin
olive oil salt and pepper, to taste
I like to use
raw green beans, cut on the slant, with cherry tomatoes, and a drained can of black
olives, a bit of garlic or minced onion and
olive oil and lime
juice.
For this salad
raw kale is drizzled with
olive oil, lemon
juice, minced garlic, himalayan pink sea salt and freshly ground pepper.
Using a cylinder, add 2 tbsp of extra virgin
olive oil, the roasted garlic, 1
raw garlic, 2 tsp fresh lemon
juice, a pinch of sea salt and a generous pinch of freshly chopped parsley
1 lb of
raw shrimp 1 tbsp of
olive oil 4 tbsp of butter or ghee (or more
olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon
juice 1 tbsp of orange
juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
-- Fresh lemon,
juice from 1 lemon — Fresh orange,
juice from 1 small orange —
Olive oil, 4 tablespoons — Dijon, 1 tablespoon — Garlic, 1 large clove minced (if you do not tolerate
raw garlic, roast it first!)
3 cups vegetable stock or water 2 cups
raw Israeli couscous 2 — 3 tablespoons extra-virgin
olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest
juice of 1/2 to 1 lemon 1 tablespoon sherry vinegar small handful of basil, hand - torn salt and freshly ground black pepper, to taste
2 cans of garbanzo beans (one drained, one with liquid) 1/4 cup
raw sesame seeds 1 tablespoon
olive oil 1/4 cup fresh lemon
juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic
Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon
juice, 1 egg yolk (if you are not comfortable using
raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C
olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more
olive oil if needed / Refrigerate if not using immediately.
1 teaspoon extra-virgin
olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes
olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup
raw walnuts 3 garlic cloves, peeled and smashed
Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin
olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
bell pepper, cashew, cucumber, dressing, garlic, hemp seed, kale, lemon
juice,
olive, onion, pickle,
raw,
raw bell pepper, salad, sun - dried tomato, vegan, vegetarian
Ingredients: 6 cups quick - cooking or old - fashioned rolled oats 2 cups
raw walnuts, chopped 2 Tbsp ground cinnamon 1/2 tsp salt 1 cup unsweetened apple cider or apple
juice 1/2 cup neutral oil such as avocado or
olive oil (not extra-virgin) or melted coconut oil 2 Tbsp maple syrup
Teriyaki Dressing 1/4 cup Liquid Amino Acids 3 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon Fresh Orange
Juice 3 Tablespoons Grape or
Olive Oil 1/4 cup Coconut Sugar + 1 Tablespoon
Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fresh!)
Dressing: 3 Tablespoons Fresh Lemon
Juice 3 Tablespoons
Olive Oil 2 Tablespoons
Raw Honey or Agave OR 1/2 teaspoon Liquid Stevia Extract 3 Tablespoons Dried Cranberries 1/8 teaspoon Garlic Salt and Pepper, to taste 2 Tablespoons Water
Ingredients: 2 cups
raw, unsalted cashews 3 - 4 tablespoons
olive or canola oil
Juice from one lemon pinch of salt pinch of sugar or splash of agave nectar 1.
1 pound
raw unsalted cashews or peanuts 8 fresh kaffir (makrut) lime leaves 3 tablespoons fresh lime
juice 3 tablespoons coconut palm sugar or granulated sugar 1 tablespoon peanut or
olive oil 1 teaspoon cayenne pepper 2 1/2 teaspoons Bali sea salt or coarse sea salt
Instead of using store - bought honey mustard dressing, which tends to be filled with added sugar, we prepare our own, using fresh lemon
juice, Dijon mustard,
raw honey and extra-virgin
olive oil.
Place
raw carne asada in large bowl and add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime
juice, orange
juice, basil leaves, honey,
olive oil and 1/2 cup of red onion to meat.
2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use
raw for a fattier, brighter flavor)(I used
raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml)
olive oil 1 tablespoon (15 ml) lemon
juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano
3 large carrots, peeled 3 large parsnips, peeled 1 tablespoon cold - pressed (extra-virgin)
olive oil 1/4 cup freshly squeezed lemon
juice, divided 1 1/2 tablespoons fine sea salt, divided 3/4 cup cold - pressed hemp or
olive oil 1/2 cup
raw shelled hemp or sunflower seeds 3 cloves garlic 2 cups fresh cilantro, chopped
basil, cashew, Italian, lemon
juice, Mediterranean, miso, mushroom,
olive, portobello,
raw, sprout, sun - dried tomato, tomato, vegan, vegetarian, zucchini
1 1/2 cups fresh basil 3 small cloves garlic (peeled) 2 tablespoons pine nuts 1/4 teaspoon pink salt dash pepper 1/3 cup + 2 tablespoons
raw cashews 1/2 teaspoon lemon
juice 1/2 cup
olive oil
3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime
juice 1 tablespoon quality
olive oil 1/4 teaspoon
raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
INGREDIENTS 30
raw shrimp, shelled and deveined 1 tablespoon
olive oil 1 tablespoon lemon
juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime
juice Sea salt 2 large cucumbers, peeled and cut into round slices
Ingredients 1/2 cup millet 1 cup water 1 bunch asparagus 2 tablespoons
olive oil
juice from 1 lemon 2 teaspoons dried thyme 2 teaspoons dried basil 1 large garlic clove salt & pepper to taste 1 bunch fresh parsley
raw pistachios
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter
raw almonds dijon mustard mayonnaise (sugar free) lemon
juice sundried tomatoes (dry or in oil) kalamata
olives, pitted fresh garlic cloves balsamic vinegar extra virgin
olive oil dried thyme almond flour canned chipotles in adobo sauce
vegan crème fraîche from Nina's Bowls of Goodness 1 cup
raw cashews 2 tablespoons lemon
juice pinch of salt 1 teaspoon extra virgin
olive oil (or water) water, to thin
Ingredients For the dressing 8 teaspoons extra virgin
olive oil 3 teaspoons
raw sesame oil a pinch of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons white miso 3 teaspoons maple syrup
juice of half a lemon For the salad half a white cabbage, shredded 1 carrot, -LSB-...]
Extra-virgin
olive oil
Raw coconut oil and expeller pressed coconut oil Macadamia nut oil
Raw apple cider vinegar
Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape
juice (fruit
juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers
Olives Organic fruit spread — no added sugars.
For the pesto: 1/2 cup
raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup extra virgin
olive oil 2 teaspoons honey Zest of one lemon
Juice of half a lemon
The combination of juicy lime and orange
juice with the subtly fruity undertones of the
olive oil and the punch of
raw garlic?
1/2 cup
raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon
juice 1/4 cup apple
juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or
olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish