Recipe Card Box

Text and recipes by contributing writer Rita Grohowski

If you’ve been thinking about incorporating more raw food meals into your diet, now’s a great time to get busy with all the different varieties of dishes you can create. More and more people are starting to realize the benefits of a raw food diet and are making the complete switch over.

You don’t necessarily have to only adopt a raw food eating plan, but even if you can make two or three of your meals a week raw, you’ll notice benefits. Before long it’s very likely that you’ll find yourself wanting to add more and more of these types of meals to your day as you’ll note the difference in how you feel.

Here are some delicious ideas to get you started.

Pecan Pie Crust

Eating dessert doesn’t necessarily have to be unhealthy if you plan your ingredients properly. This raw food dessert treat will become a mainstay in your menu planning after you whip it up one afternoon.

Ingredients

5 bananas
1 papaya
1 cup pecans, soaked in water 1 hour
1 cup pecans, unsoaked
6 oz filtered water
5 dates, soaked
10 ½ oz vanilla bean, cut into tiny pieces
1 heaping tbsp raw honey, or sweetener of choice

Begin by soaking one cup of pecans in the filtered water and then set aside. Then, in a 9-inch glass pie pan arrange one layer of the sliced bananas using up about 3 of the bananas total. Next, lay these banana slices in a spiral pattern with one slice overlapping the other slightly until you have covered the entire pan. Be sure that you also line the edge of the pie pan as well so that it’s fully covered.

Once this has been done, cut the papaya into small sections and layer this over the banana so it’s completely covering the total surface. Finally, top with the remaining bananas you have left to finish off the ‘crust’ of the pie.

For the filling, you are to blend the cup of soaked pecans as well as the dates, water, and vanilla bean. This should form a fine cream that has a somewhat sweet taste to it. Proceed to pour this cream layer over the fruit crust and put the pan into your dehydrator for 3 hours at about 95 degrees Fahrenheit.

In another small bowl, blend up the honey with a tiny amount of water and then gently toss together with the unsoaked pecans to coat. Once the pan has come out of the dehydrator, place this layer of pecans over the pie and chill for about sixty minutes before serving.

Hearty Buckwheat Porridge

Ingredients

¼ cup hulled raw buckwheat
10 almonds, soaked for at least 6 hours
¼ cup raisins or dried cranberries, soaked for at least 6 hours
1 banana
1 small mango
½ cup filtered water

First soak the ¼ to ½ cup buckwheat in one cup of filtered water and then soak almonds and cranberries in another bowl separately. Let sit for at least six hours or overnight. Then strain the buckwheat until it begins to release a clear liquid. Also drain and rinse the almonds and then strain the raisins in a colander, reserving the water that comes out. Next you are to heat up ½ cup of the filtered water on the stone for a couple of minutes until it’s hot to the touch but not boiling. Pour this water into the blender and add the rest of the ingredients. Blend up until a creamy texture has formed and then stir some of the water in to thin if necessary.

Spinach Caesar Salad

Finally, if you’re a big salad fan, you’ll definitely love this treat. It’s simple to prepare and is a great accompaniment to any meal you’re looking for.

Ingredients

1 large bunch spinach
½ cup pumpkin seeds, ground
2 garlic clovers, pressed
½ lemon, juiced
½ tsp prepared Dijon mustard
2 tbsp olive oil (extra-virgin)
white pepper and sea salt to flavour

Begin by first rinsing the spinach under running water until all leaves have been thoroughly cleaned. Next, after making sure there is no sand near the bottom of the roots use a salad spinner to dry and then place in a large goal. Tear the leaves up into bite sized pieces and then begin to grind up the pumpkin seeds.

Add these ground seeds to the spinach and then begin to toss well. Next, in a small bowl combine the two cloves of pressed garlic, lemon juice, Dijon mustard, olive oil, and salt and pepper to taste. Pour this over the spinach and then toss and serve.

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So if you’re looking for some new recipes to try out, be sure to consider these. You’ll love the change of pace and be doing your health a very large favour in the process.

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5 Comments so far

  1. Susan on February 12, 2010 Friday, 4:24 am

    Great collection! Thanks for sharing.

  2. Michal on February 12, 2010 Friday, 3:26 pm

    I cant wait to try out that dressing!

  3. hihorosie on February 12, 2010 Friday, 10:25 pm

    Yay Rita! :)

    It all sounds good – I’d love to start with the spinach caesar and finish with the pie. Yeah.

  4. Nicole on February 13, 2010 Saturday, 9:50 am

    Great recipes Ingrid! I am “trying” to eat less agave so these would be great. I am trying to use more dates and fruit sweeteners to adjust my taste buds. I hope it works : ) These will help for sure!

  5. Grupo Style on March 20, 2010 Saturday, 1:17 am

    Great Recipe!! All dishes are delicious and will be most loved by children due to its healthy ingredients.

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