This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too. Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall. It’s also great over warm eggplant softened in a dehydrator. Enjoy!

These are a soft, chewy treat. I often bring this along when traveling for a snack – also because I’ve found that even family that doesn’t eat raw requests this treat often. Adapted from a recipe in Rawvolution (I scaled down the agave as the entire cookie was a bit too sweet for my taste. Also added more raisins for texture).

This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.

Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!

Heavenly relish with a dose of spice. Thanks to chef Bruce Horowitz for this recipe.

Nice fall/Thanksgiving treat. Thanks to Denise Thomas for the recipe.

Easy apple pie! Thanks to Denise Thomas for this recipe.

I found this vegetable soup recipe on the www.therawfoodsite.com

I think the person who posted it might be a member of this site. The recipe is in “The Complete Book of Raw Food” by Lori Baird. It is a Wonderful Vegetable Soup to use when you are ending the Master Cleanse! Very Refreshing!!!

Warming, satisfying and creamy!

Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.

This soup is best made in Summer to early Fall when yellow and orange tomatoes are available. This is based on a recipe found in the Moosewood Cookbook.

This is quite a filling breakfast. I like to eat this granola with bananas and almond milk. It is also ideal for travel.

Simple holiday recipe. Thanks to Denise Thomas for the recipe.

This is a simple pie crust, made quickly with 5 ingredient. Wonderful with an Apple Pie recipe. Our thanks to Denise Thomas for sharing this recipe.