Some of my favorite RAW recipes!

Asparagas2You asked for them, here is a sampling…

Here are some of my FAVORITE raw recipes! along with my comments…

Kale Chips

– keeps well – 2 heads Kale – washed and torn off of ribs in small sections

Blend in vitamix:

  • 1/2 c. tahini
  • 1/4 c tamari
  • 1/4 c. cider vinegar
  • 1/2 c. or less water to thin (I used much less)
  • 2 scallions – optional – I omitted
  • 1/4 c. nutritional yeast
  • 1 clove garlic
  • juice of a small lemon

*Since I omitted the scallions, I just stirred in a bowl until thoroughly mixed.

Massage the sauce into the kale with your hands. This is a messy part, so make sure your teflex sheets are ready and massage with just one hand to keep one free of mess (Here’s the fun part… I tasted one of the leaves, and it was wonderful!!! even before dehydrating.)  Place on teflex sheets and garnish with sunflower seeds chopped in a food processor – (I omitted) and 1/4 t. sea salt (I forgot – oops) for sprinkling when leaves are on the sheets.   Dehydrate on 115 degrees for up to 6 hours. Check, rotate and harvest if necessary beginning at 2 hours.

Now… what to do with any extra nutritious yummy cheddar cheese sauce? I mixed it into my sesame seed pulp from making sesame milk… Now I have cheddar cheeze! and you know what they say… apples with out some cheese is like a kiss with out a squeeze. So I had apple slices with a spread of my cheeze – WONDERFUL!!!






Chocolate Pudding

– This is a real hit in our home! Process in food processor til smooth:strawberries2

  • 2 ripe avocados
  • 15 dates
  • 1-2 tsp vanilla
  • 3 Tbl. raw choc. Powder

Taste for sweetness – add small amount of raw agave syrup for a sweeter flavor. I also added a pinch of salt to balance it.  Chill for at least 1 hour… better for 2-3 hours and flavors combine. GREAT with STRAWBERRIES!


Pesto pasta-ish

  • ¼ c. olive oil
  • 2 c. basil (leaves put into cup before chopped)
  • 2 cloves garlic
  • 1 tsp sea salt
  • ¼ c. raw pine nuts

Reserve pine nuts… put all other ingredients in blender or chopper and blend til smooth. Add pine nuts and serve on kelp noodles or zucchini noodles (to make zucchini noodles, use a potato peeler and peel entire zucchini, omitting the seeds. This recipe works with 2-3 zucchini)

Note: don’t soak zucchini noodles in water unless you squeeze it out before mixing with pesto.

 Lotus Manitok

This one is for a more devoted raw foodist… but we love it! Takes a few DAYS prep! Manitok wild rice is a traditional food of the Chippewa Indians. This wild rice dish has a nutty flavor seasoned in a savory marinade. Serve on a bed of field greens. 2-4 servings

  •  2 cups long-grain wild rice for sprouting (yields 3 cups) *see directions below
  • ½ cup chopped green onion
  • ½ cup minced red onion
  • 1 clove garlic, minced
  • ½ cup chopped parsley
  • ¼ cup chopped cilantro
  • 3 tablespoons organic extra-virgin olive oil
  • ¼ cup lemon juice
  • 2 tablespoons raw honey or maple syrup
  • 3 tablespoons nama shoyu
  • 1½ cups diced tomato
  • 1 avocado, diced

Toss the sprouted wild rice with green onion, red onion, garlic, parsley, cilantro, olive oil, lemon juice, honey or maple syrup, and nama shoyu. Allow to marinate for 20 minutes to 2 hours to marry flavors. Gently toss in tomato and avocado. Serve on a bed of field greens or mesclun salad with a slice of fresh lemon.

*To sprout the wild rice. Turn on the oven low (the lowest setting on mine is 180º) and let warm. Put the rice in a bowl and pour very warm water that you can still put your finger in over the rice. Cover with a plate, turn off the oven, and let the rice sit in the oven over night. In the morning, drain the water, rinse the rice, cover again with very warm water, cover with the plate, reheat the oven and turn it off, and let the rice sit all day. It will be very nice and fluffy by evening. With this method, the rice is raw, and you don’t have to watch it like you do when cooking to make sure it doesn’t burn.

–Adapted from Living Cuisine by Renée Loux Underkoffler

Herbed Pumpkin Seeds Pate

  • 1 1/3 cups pumpkin seeds
  • 2 Tbs. olive oil
  • 2 green onions – opt
  • 1/4 fresh basil
  • 1/3 fresh parsley
  • 1 Tbs. lemon juice
  • 1/2 – 1 tsp. sea salt (to taste)

Soak the pumpkin seeds for 4-6 hours, or overnight, and drain. Mix with the other ingredients in your food processor. Serve with vegetables or as a base for nori rolls. I like to use collard greens as tortillas by cutting the stem out then cutting the leaf in 4. Fill the “tortilla” with pate, cucumber sticks, avocado and sprouts then roll up. I also add avocado and quinoa and then use as a dip (taste for salt… )

Kale & avocado salad

– I made this in place of my green smoothie when my vitamix was at the doc. My body said THANK YOU!

· 4-6 large handfuls of kale sliced very thinly
· 1 avocado
· 3 Tablespoon Oil
· 1 teaspoon Himalayan Crystal Salt
· 5 baby tomatoes
· 10 sun-dried tomatoes
· ½ lemon
· Large pinch cayenne pepper OR ½ – 1 jalapeno pepper finely sliced

1. Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste).
2. Add oil and salt and massage into the kale until kale becomes wilted and soft.
3. Add avocado and massage again so each leaf is coated.
4. Chop tomatoes into quarters, add to kale.
5. Chop sun-dried tomatoes in small pieces and add to kale.
6. Squeeze lemon over entire dish
7. Add pinch of cayenne or your chopped chili and mix up well.
8. Serve and enjoy!

(I have also seen where red peppers, olives or any other exciting taste is added for contrast)

In writing this I came across this one and forgot I really wanted to try it…

Raw Baba Ganoush

1 Large Eggplant
3 Tablespoons Tahini
Juice of 1 Large Lemon
2 Cloves Garlic
2 Chopped Scallions
1 Tablespoon Chopped Parsley
1-2 Teaspoons of Olive Oil
Sea salt to taste

Peel and slice the eggplant into medallions and freeze overnight. In the morning, take the eggplant out and let it defrost. Once it’s defrosted, all all ingredients into your food processor or Vitamix. Blend or process to desired consistency. Serve with raw veggies, crackers or whatever else you like!

Try chipotle pepper or mesquite powder to give it a little smoked flavor

And Last but not Least – MY GREEN SMOOTHIE RECIPE!

Disclaimer… I have a VitaMix. If you want to try this recipe and do not have a high speed blender like VitaMix, I recommend you cut up the ingredients so you don’t burn up your blender.

This is a meal for 2…

  • Slice of Watermelon – approx 1″ thick, rind and all (Make sure you wash it before slicing with soap and water). I blend this up really quick so I can fit everything else in the blender
  • 1-2 scoops of Pea Protein Powder
  • 1 washed apple – the whole thing minus the stem
  • 4-5 leaves of fresh kale
  • 3-4 sprigs of broccoli
  • natural sweetener of your choice if needed
  • handful of ice

I recommend if you’re not accustomed to drinking green smoothies to begin with less green ingredients and more fruit, gradually increasing the greens. To switch it up, we add frozen strawberries or a frozen banana.

I have many more recipes I would love to share with you!

But we also enjoy THIS smoothie! It’s been named the Pure Energy Smoothie… gives a great energy burst. This is the basic recipe, but we add Pea protein and a few Kale leaves. YUMMMMM

Energy Smoothie


Need to SQUELCH sugar cravings?

I have successfully used plain ole dates to wean away from refined sugars. Here is a recipe that is wonderful for filling a need that we have occasionally to have a dessert. It doesn’t make us want more and more, just satisfies when everyone else is having their sugar laden poison.

Original Fudge Babies

  • 1 c walnuts (120 grams)
  • 1 and 1/3 cups pitted dates (220 grams) (Sun Maid dates are super-soft.)
  • 1 tsp vanilla extract
  • optional: 1/8 plus 1/16 tsp salt (I prefer Pink Himalayan Sea Salt.)
  • 3-4 tablespoons raw cacao powder

Blend all the ingredients, using a food processor, no need to blend the dates first; just blend everything all at once. A Cuisinart food processor works much better than a blender. Roll into cutey-pie little balls or press into a rectangle pan like regular brownies

from Chocolate Covered Katie

About Loretta…

DSC_0004I love delicious, living food! I didn’t create any of these recipes except for the smoothie recipe, but rather searched the internet for them or received them from a friend. Eating is one of the necessary things we do to live, but eating living food is divine! Especially when shared with friends! I hope I’ve inspired you to enjoy more living food. As you eat more naturally, you will experience less cravings. As you divert from eating processed foods, natural living foods will be more satisfying. Did you know you can heal many ailments in the body simply by eating raw natural foods?



Some of my favorite RAW recipes! — 37 Comments

  1. I made the KALE CHIPS last night and they are OH SO DELISH!! I
    made a half batch because my dehydrator would not hold 2 bunches. I also dehydrated them overnight instead of the recommended 2-6 hours because I like them crispy. I love the flavor and I have eaten almost the entire batch(and its only 1:45Pm) Good thing Kale is not expensive! I would have tried the Avacado and Kale salad,which sounds great but I ate all my kale!!

  2. These all look so delicious. I’ve had the store bought kale chips. Think i’ll try that one. Thanks for the recipe!

    • Here the farmer’s markets have 3 types: Green, Red and Black. Funny cuz they’re all green 🙂 but have differing appearances. The red has some red on the leaves, but the black is just darker green and a different shaped leaf.

  3. I love baba ganoush. I use the Japanese eggplant, not so bitter. I will def have to make the kale chips. Can you use the oven or do I need to buy a dehydrator? Thanks for sharing. Going to try the choc pudding.

    • You would need a dehydrator to ensure the temperature doesn’t go above 118 degrees. Once it goes past 118 degrees, enzymes are killed and it loses a lot of nutritional value.

  4. Not everyone is fond of eating raw kale , and it loses half of its nutrients during long cooking. Steaming is an ideal way of making maximum of kale’s nutrients digestible. It looks appealing, it tastes better, and its nutrients become more bioavailable. Why is this important? Despite wild popularity of the raw food diet, not everyone is able to digest raw food, especially kale that is very high in fiber. Steamed kale is a great alkaline food . My favourite way to steam kale is to put it on top of anything that I am cooking at the moment. This way I don’t have to wash an extra pot or steamer and use extra power.

    • If you are having difficulty eating raw kale, I highly recommend introducing more sour foods to your diet, such as home made sauerkraut or my favorite, water kefir. Our society does not eat enough soured foods. Kefir water is rich with probiotics – another element missing in our bodies from eating too much cooked foods or foods rich in gluten or meat and dairy. I recommend googling Marilyn the Kefir Lady for a great education, and for purchasing kefir granules.

  5. I am not a raw food afficionado, but I have liked what I’ve tried so far…and I must say some of these sound delicious! I am very curious about how chocolate pudding made with avocados tastes 🙂

  6. Can’t go too wrong with kale chips and chocolate pudding. Amazing how avacado’s go okay in raw pudding.
    Some ” food ” for thought here though I certainly don’t eat all raw.

    • I ate all raw a while back, and though I loved it, it’s just not practical for me. Incorporating green smoothies alone creates a major change in health! Thanks Terry!

  7. Wow, you did share a lot of recipes here. I have added raw choc. Powder to my diet and avocado is a daily in my house so I will be trying some of these recipes. I enjoy raw but have not switched over completely yet. I do use kale in my morning shake but I also add carrots and beets and I use papaya or mango in place of the watermelon, however it is always nice to change up once in a while

    • Oh yes, it is so important to switch it up! I just harvested my peach trees and froze the fruit, so instead of jam, we will be having peaches in some smoothies 🙂

  8. Sharing for friends and people who eat raw foods. I’m not one of them, but I do like looking at people’s recipes and seeing where/how they come up with their ideas. 🙂

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