Holiday Recipes
updated again! The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. I took the water out of the recipe because I never actually put water in and looking at photos of people’s creations which use this cheese the cheese looked a lot more liquidy than ours is. It really doesn’t need any water, trust me!!
Well after finishing the last of my final exams at UCSD today, I felt like the sun was shining much much brighter. I got back home and decided to make myself a special treat with the little food I still had left in the fridge after studying for 5 days straight. If you though my other recipes were simple, this is just going to blow you away. As always, I hope you love it as much as I do.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).
I almost wanted to call these “steaks” when I first bit into them, but my good vegan consiousness wouldn’t allow me! So, here they are…drifters. And Delicious!
This is a mild, citrus-flavored salad that is high in minerals due to its use of a sea veggie. I ate this at a raw potluck and it was wonderful.
Delicious, sophisticated and authentic-tasting marzipan that is elevated to real heights by the simple addition of the apricot kernels. Please try it and judge for yourself.
The honey gives a toblerone decadence…vegans will have to use a substitute :(.
NB Apricot kernels contain “Amygdalin” (Vitamin B17) linked to long life and an anti cancer agent. The bitter ‘cyanide’ flavour is completely safe.
I absolutely love durian. This recipe would be good as a pudding, make it thicker for an icing or freeze for an ice cream. I’m not sure if the spinach adds to the flavour, I originally added it for additional nutrition and I haven’t tried it without it yet.
Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
I have had such a crazy craving for cinnamon lately. Here’s what I came up with and boy it was yummier than I thought.
This was a Memorial Day inspired treat I took to a pool party yesterday. They were all gobbled up by rawies and non-rawies alike! Yummy! This is a super Memorial Day or Fourth of July treat, or for just any ol’ time!
I love my Teenage Mutant Ninja Turtles cartoons in the morning, along with a big pink drink.
This recipe has been handed down through my family since Olden Tymes.
I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!
This recipe has been handed down through my family since Olden Tymes.
Add Celery, Apple and Walnuts, Raisins or Dried Apricots and LOTS of Greens! So refreshing! Most of the stuff we raw foodists have around all the time. No Appliances Necessary!
What a delicious treat! And what a fun and festive delight to serve at parties, especially in place of cupcakes for kids!
A nice refreshing pick me up with a ginger citrus like zing. Very healthy, provides lots of antioxidants and omegas!
This cake is definitely for the coconut lovers out there. Or for anyone with a major sweet tooth (; The trick is to this cake is saving up the meat. It usually takes me about 3 weeks to get the right amount for this cake. I drink the coconut water and save up the soft coconut flesh in tupper ware. Once you have the coconut meat, this cake is quick and easy. And sooo worth the energy.
Of course, this cake can be made for all occasions. ;)
I stole this idea from “Top Chef” contestant Richard Blais and twisted it a bit to fit me. It’s so light and tasty I just scarfed down all of it.
Reminds me of the hot dip I loved during holidays! It also makes great pesto if you replace the cashew butter with a little olive oil. Great on raw crackers and vegetables. I ate mine with carrot sticks for a quick “cheese” fix!
ok, it seems crepes are in the raw psyche this morning. I got up and made these first thing so they were ready mid morning.
So much better than the original! Pure decadence.
This is a truly delicious, fun, easy dessert that looks like you’ve been in the kitchen for hours! I’ve been trying to replicate the Dream Bars I grew up on as a kid and this takes the cake, or “brownie” I should say! I’ve made this recipe like 10 times now it’s my hubbys favorite. Enjoy!
Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.
This is a wonderful raw version of the traditional broccoli salad with bacon and cheddar. Someone else deserves the credit for this recipe, but I can’t remember where I got it from. Sorry!
I am not a huge fan of onions, so I prefer to use only 1/4 cup, and add the onion to the dressing ingredients in the blender. I also sometimes throw the broccoli in the dehydrator for a while before I mix it with the other ingredients, just to soften it up a little.
This is a recipe that I found on the internet. I couldn’t find a reference to the creator of this recipe but to whom ever it is, I give you total credit. This is decadent and absolutely DIVINE!!!!!
These are SOO good! They are my favorite thing to eat as a midnight snack. They’re great to offer at parties and during holidays, too!
sweet and creamy RAW version of ayurvedic pitta balancing drink
A delicious, sweet, light and easy truffle recipe. One of the best sweets I’ve eaten since I’m raw! I transformed ‘Sergei’s Amazing Truffles’ a recipe from Sergei Boutenko, into my own heavenly version…
This pudding is my favorite way to eat the SUPER nutritious chia seed, which is a complete protein, and an excellent source of calcium. The Aztec messengers, running from place to place constantly, could subsist on just a handful a day!
Just in time for the holidays, this cinnamon roll recipe satisfies the sweet tooth and the desire to continue a tradition.
My family always eats traditional cinnamon rolls on Christmas morning. Since I am the only one who eats raw, the rest of them will continue to indulge with their usual breakfast treat this year. But, I don’t have to miss out with this tasty solution.
And, it doesn’t have to be reserved for a special occasion. I have them for breakfast frequently, eating two of them with a side of fresh fruit. They also make a great snack or dessert.
I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing. Thanks to chef Bruce Horowitz who created this delight.
Shown with the chickpea/miso gravy and pepper.
This is SOOOO Amazing! It makes an incredible pudding by itself. Or put it in a nut date crust for a quick, easy & Delicious chocolate pie – like in the picture.
These are easy to make and travel with. Good for school lunch treats without all the sugar.
These are absolutely decadent. A must for holiday gatherings! You might even want to double the recipe just to watch your non-raw relatives swoon. ;)
This recipe is so fast and easy! throw these balls on a salad or in a collard as a wrap!
This is an adaptation of my favorite cooked chai recipe from The Ayurvedic Cookbook by Amadea Morningstar. I fell in love with this chai from the first time I made it and now those chai drinks from the coffee shops just don’t cut it!! I just tried this raw version for the first time this morning and I could have finished the whole thing off straight from the blender!!! It takes longer to make because the mint needs to be soaked in the water like a sun tea but it is definitely worth it! I hope you enjoy this as much as I did.
This is the modified raw version of my dad’s famous pasta sauce. I have 75+ cousins who call my dad “Uncle Steve” and request his sauce at family gatherings. He usually makes a few gallons at a time and jars it (that’s what is in the picture). He gives his jars of sauce as gifts and to anyone he loves a whole lot – that’s why I used to get so much. :) I have pared down the quantities quite a bit though. This sauce is so flavorful and delicious, that I am so glad I don’t have to do without even though I am raw now!!!
turn any fruit into a super yummy frozen treat!
This makes a wonderful, sweet cake-like cookie that will fool anyone into thinking it contains flour and butter. Use soft dates for best results. You can double the recipe, as these will disappear quickly, however I usually make them after I make nut milk, so I do a small batch. Substitute almonds for Brazil nuts (although I can’t vouch for the cake-like texture if you do) and raspberries for strawberries, if you like.
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
NOTE: This is not my recipe but I saw it on youtube and it looks great!
Watch me make this recipe at: www.youtube.com/abundantlivingtoday
This was my Christmas dinner: raviolis with cole slaw salad and broccoli salad (the recipe for broccoli salad is on this site). It was very delicious. Both my husband and I enjoyed it very much.
This zesty chilled soup from south Spain is peasant food at its healthiest. It is known as white gazpacho that boost immune system (with much garlic you can handle) and is delight for your taste buds.
This inspired by Tabbouleh, originally is an Arabic dish though also popular in Brazil as tipili. Here is Russian twist – in place of cracked wheat, are hemp seeds and additional herbs
A few months back, I saw Emeril Lagasse on TV making barbecue sauce. I thought “I could totally make that raw”. With Emeril’s inspiration and a little Hawaiian flair, this is what I dreamed up. Enjoy!
This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)
Really fresh tasting fajitas, that my partner now prefers to the greasy cooked variety.
You can increase the cayenne & garlic content if you like things spicier!
Well, its finally June, and that means only one thing for me. SUMMER VACATION! After working all last summer at a large software corporation, I decided to do things just a bit differently this year. On June 14th, I’ll be heading on over to India, where I’ll be starting a 3 month backpacking trap that will end in Hong Kong in September. For about 2 months, I’ll be in Southeast Asia, so I decided to make a Southeast Asian inspired dish. If you love Thai, Malaysian, or Cambodian food, then you’ll love this dish.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link.
From Raw food Chef Blog. Serve with Mint Cashew Aioli listed under the sauces.
Our neighborhood Whole Foods was selling this by the glass in the raw section, but just as I was becoming filled with the holiday spirit, the person in line in front of me snapped up the last of it. Undeterred, I took another peek at the ingredient list and came up with this version. Feel free to customize or substitute to your heart’s content! I think this would be delicious in many different incarnations.
when i tasted this, the first thing i thought was, “oh, my god. i think i can die now.” you can substitute any nuts you like, really…i think walnuts and pecans would taste good too, but i’m a coconut and cashew whore, so i didn’t even think about that. i suppose the addition of raw cacao or carob would be awesome also…although i dig this recipe so much i can’t imagine it being any better…lol
This cake is absolutley amazing! It gives me a luxury “high” It has such nutritional value you could eat it as a meal! The recipe uses the metric system. I guesstimated, but it is very easy to convert.
The combination of butternut squash, apple and coconut milk creates this simple silky puree soup with a fresh sweet slightly nutty flavor. This soup is filling yet low in calories. It is a high source of antioxidants, fiber, Vitamin A and C among other nutrient.
The idea for this recipe came from a newspaper article, it was about a raw food event in Texas. This version is more simple, quick and easy. It’s been great to experiment with around the holidays. It tastes best after marinating overnight, the raisins get soft and plump.
Well, here’s my first recipe on here! I actually first discovered this on the Greenchef’s website, so it was not my creation, but I had a thought that the “rice” ingredients would make a nice rice crispy treat! I’ve had this about 5 times, it is such a nice tropical treat! My mom even said we should bring them to the next pool party near us!
Delicious and moist walnut and date brownies from Jennifer Cornbleet.
I have been trying to re-create this carrot cracker recipe that I had a while back and I finally did it. Those crackers are really tasty.
Garlicy goodness. Taste like waffle house hashbrowns. smootherd, covered, and diced! I had to hurry and take a picture before my boyfriend ate them all!
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).
Low fat, guilt free treat!
You don’t have to roll these into balls. I imagine they’d taste just as well taking the form of cake.
These are so good- if you are lame you will walk again, if you’re blind you’ll see… I was inspired by another recipe on this site- This is similar to the raw walnut brownies by Issy. Non raw people may become your disciples after eating these- Be prepared- buy a robe…
I made these to take on a trip I’m going on tomorrow. They’re very plain so they would appeal to multiple tastes- the sauce will jazz them up- tahini or whatever you come up with.
Holiday-ish, but I like it anytime I can get my hot little hands on cranberries.
This is based on Juliano’s Robbin’s Ice cream. I made it and thought it was a bit bland, and thought some spices would jazz it up. It has a nice exotic flavor. It was devoured at a pot luck I took it to! It would make a perfect ending to an Asian, Indian, or Thai meal.
If you are Italian like me :-) This is a holiday fav..but much fattening version is what I used to eat This was just as yummy
Craving Saver! The fenugreek seeds give it the amazingly real pimento cheese texture. Eat on celery or a raw cracker or bread. My boyfriend couldn’t tell this wasn’t real cheese. He had it on sourdough. This isn’t a very good pic but he has lost about 20 lbs and you can see it in his face here..=)
I was trying to make almond butter but it just wasn’t the right consistency, so I decided to add carob, and then all these other wonderful things….rawcolate balls were born.
This is a variation of The Lazy Girls Squash Soup posted here by juleskess. I called it Double-Squash soup because it has both winter squash and summer squash in it.
This is inspired by the book raw food real world. They have a recipe for a sour cherry tart, I used the portion of the recipe for the almond cream for the cheescake layer, omitted the almond extract and added lemon zest. This gives a lemon cheesecake flavor. You can use any recipe for your favorite pie crust, I used the simplest one since the cheescake is the star. Add any fruit you like. Or omit the fruit altogether for a light lemon cheescake. You can create beautiful fruit purees with agave nectar, I suggest adding a teaspoon or two of psylluim husks to create body or it gets runny. Please enjoy sorry no pictures it was beautiful but we ate it before we remembered the photo.
I’ve really NEVER liked traditional cream of mushroom soup, but i have to admit it’s pretty damn good when made fresh! :9
*May also be used as “pasta” sauce, salad dressing, or dipping sauce.
This is a great Summer salad. It’s so refreshing.
Loosely based on Shazzie’s Cardamom Cooler, this is an enzyme rich treat with an Indian flare!
Bright citrus overtones with a creamy sweet finish, perfect for a warm summer day.
A fresh idea for 3 bean salad. Great for you- and your guests will be exposed to something yummy, easy, and sooo good for them. High in protein and fiber!
a superfoods shake that will not only glorify your health but surprise yourself/your friends with how wonderfully chocolaty a meal can be while enhacing your beautiful self! a great way to “pick me up” any time of the day!
A few weeks ago my husband and I “cheated” because we couldn’t resist the chocolate covered strawberries we were offered. We felt like bricks afterwards, realizing that there was most likely hydrogenated oil in the chocolate and of course the strawberries were not organic. Well, we repented and then worked on making a healthy version. And of course these tasted far better than the hydrogenated oil pesticide ones.
simple and easy > almost effortless chocolate delight!
this is what i serve instead of that canned cranberry muck! I gave it away in jars one year as gifts….
Wow sis these turn out good. Your kids are gonna love these… yes you will too :) I have heard about some worries about stevia, and you know what there should be none. It is a good, safe, calorie free sweetner.
sweet and creamy chocolate RAW nectar of the gods! this is a sweeter/creamier version of the first recipe i posted :) YUM!
I adapted this recipe from RAWSOME! uncookbook. It is DELICIOUS!!!
I made the carmelized pecans from the Living Cuisine uncookbook. I will post it.
Tangy, tasty and quenchingly AMAZING! Especially when dipping something slightly salty into it!
Nice pliable wrap that is vegetable based. Feel free to add your favourite herbs and spices, onion etc. Very easy to make.
A delicious, fresh tasting mexican salad. Add any fruits or veggies you have on hand. Also delicious in raw tortillas or in lettuce cups.
Reminicent of an Almond Joy, these truffles are a great pick-me-up and they take only 15 min to make! Kids love to make (and eat) these too! They are great to pack in a lunch or for travelling.
This is a Yummy pie that’s quick to make for breakfast, dessert or a snack! I made it this morning! I was sooooo Good! It would be great with some Rawsome Vanilla Ice Cream too!
Follow recipe for macadamia sour creme except do not add garlic- add sweetener of choice. Cut tops and pits out of Cherries and stuff with mixture.
http://www.goneraw.com/recipes/68-Macadamia-Sour-Creme
Longer they sit the tastier these become. Use as candy, put into tea, mixed drinks or eat alone.
A raw vegan coulorful layered mouse I created today. It is a perfect late night dessert, because it is so light for your digestive system. It took me about 30-45 minutes to have it finished. This is counting pealing, slicing, placing spring form in the fridge several times. After this, it does require several hours of chilling to allow to set.
I like to save the meat from my Young Thai coconuts and make this.
This custard is filling and delicious. It can be used a cake filling, a fruit dip, or just eaten like a pudding.
A delicious and light crumbly layered biscuit/cake, perfect for tea parties! Biscuits can be stored to make up cakes anytime with your favourite berries/fruit.
Recipe created by Russell James
“I am drooling over this summer fresh layered lasagne recipe created by Russell James. I can almost taste it through the screen. Raw Lasagne recipes are quite involved, but on the upside they usually don’t require anything more then a blender or food processor and they are hearty and delicious enough to satisfy even the most skeptical.
- Indulge
This is one of the most refreshing things i’ve ever eaten. It blew me away. It is the best Raw recipe i have “not cooked” so far. Not to mention how easy it is to make! This recipe is from Raw Food, Real World. Don’t tell me you won’t be sitting on the porch eating this! :)
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
When deciding what flavor to explore with my young coconuts, a smooth, rich, creamy orange creamsicle was the first I could think of. I had no idea, however, it would turn out so good. It tastes just like a creamsicle from the Good Humor truck, but you’ll never believe it until you taste it! It looks just like it too. Also, you don’t need anything else to add to the coconut base because the orange balances out the coconut flavor.
PS I pictured this in a coconut bowl I made!
Last week, I made the Strawberry Panna Cotta with Blackberry Compote posted on this website. The recipe was so amaizing wonderful. I did not know what Panna Cotta was, so I looked it up. I must say, this raw version is much better than the original italian Panna Cotta. At least, in my opinion it is. My husband found this recipe incredibly delicious. We found it to be a kind of soft cheese cake like. We have never tried Panna cotta, but that seems more to be like kind of a flan, according to the pictures we saw on the Internet.
So, we liked it so much, that I decided to come up with another version using other fruits, and I will like to shre it with you all. I hope that the creator of the original recipe does not mind the modifications. Surely not! For the panna cotta, I used 3 medium very ripe sweet fresh prunes. They are oval form, of dark violet skin, but light color inside, and a very sweet and ripe nectarin. For the Compote, I used a very big, ripe and sweet mandarin with some extra fresh sweet orange juice.
I hope you like it. Mine is in the freezer, but I already tasted the panna cotta mixture and the compote and they were delicious.
And, we just ate a piece each a couple of minutes ago.
Like the classic only Raw and still just as good!
My new favorite light meal
This is a vegan version of gelatin using agar-agar powder. The agar-agar needs to be heated in low for at least 5, after soaking in cold water for about 10 minutes. The only thing is heated is the agar-agar. So I guess it cannot be said it is 100% raw. We eat it as breakfast today after having a fresh squeezed rubby grapefruit.
Note: if using agar-agar flakes and not the powder form, you would need more flakes: 1 teaspoon powder = 1.5 tablespoon flakes. For this recipe, that would be 3 teaspoon powder = 4.5 tablespoon falkes.
This is my family’s favorite lunch/dinner meal! It’s soooooo fast & easy to make, uses perfect food combining techniques, and is just so delicious!!! Add your favorite salsa to your tacos for a variety of tastes. When I make it, I don’t worry about making sure the walnuts are 100% dehydrated because I’m just going to mix them up with some wet ingredients, anyway! It still tastes fabulous!
(I do not know how to properly write a bibliography/reference, so here’s my best attempt.) Thanks to: “Healthful Cuisine,” Anna Maria Clement, PhD, NMD & Chef Kelly Serbonich, (2006) p. 102
This was so fantabulous I just had to share!!!! I had some chocolate LARABAR’s hanging around and thought I would put them to good use …. and WOW, I was blown away!!! You could use any chocolate cookie you have laying around. I think I will definitely be making my own chocolate cookies so I can make these all the time.
These taste just like the Easter chocolate I used to get but they are healthy! Sorry, I don’t know the measurements, just do what feels right.
Another bit of New Mexico to you, enjoy! Top with nut cheese if you wish before serving.
This is my first attempt at creating a recipe of my own. I used the Lemon Poppy Seed Cake reipe from the fall 2007 issue of Purely Delicious Magazine as a guide and a SAD recipe for inspiration. I brought this to a non-raw party tonight and it was met with rave reviews. Enjoy!
*Note: Oat flour can be made by sprouting, dehydrating and grinding raw oats.
These are nice and chewy! They harden up real good when left out on a plate for a couple hours, either way is really good. This will definitely satisfy your sweet tooth!
Lovely edible chocolate baskets for holding your Easter Egg!
yummo!
These are DELICIOUS! They taste like butterscotch cookies. This is adapted from the Apricot Pecan Drops recipe in Vibrant Living.
These are exceptionally good! The first time I made them I set them on a plate outside in the afternoon and they were gobbled up in no time by non-rawers! Even the birds wanted a taste :o)
Place ingredients one by one in juicer. Pour into glass, relax and Enjoy. Or great on the go refreshing energy booster. Option: Spoon out some of the vegetable and fruit fiber in the juicer extractor and stir into juice for added texture and fiber. Delicious, uplifting drink.
Juice the Lilikoi fruit with small hand juicer. Then place all ingredients in blender until smooth and thick. The Lilikoi really makes this drink! Very Tastee!
Holy sweet-tooth luxury! This is a dangerous recipe to make more of if you are alone in the house. Really much better than SAD caramel sauce. It goes best with tart green apples.
This makes a really good sprouted bread. Yum.
I wanted to make a raw Brownie for some time now and the other day when sitting on the bus on the way to work I came up with this recipe and thought I’d give it a go… They are great…
This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.
For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.
This is the modified raw version of my Noni’s Eggplant Parmigiana, which has been a staple at our family’s holiday dinner table for as long as I can remember. The way my Grandpa tells the story, Noni made her Eggplant Parmigiana for dinner one evening when they had some cousins over for dinner. The cousins later complimented her on her wonderful “Pardon-Me-John” and requested it again the next time they came over. Since then, our family has always referred to this dish as Eggplant Pardon-Me-John. My sister and I fight over who gets to make it during the holidays. I suppose this year I will let her make the cooked version and I will make “Pardon-Me-RAWn” ...
I went to a Raw Food Prep Class recently and this was on the menu. I do not know exactly where the recipe is from, but the packet said: “Recipes are from LIVING IN THE RAW, RAW THE UNCOOKBOOK and the Internet, by Rose Lee Calabro, Juliano and…” Sorry I can’t be more specific.
These donut holes were delicious… very sweet, tho… I was able to eat only one. If I were to make these myself, I think I would add more nuts, but they were outstanding.
It is sweet, but not too sweet. The maca powder gives it a creamy flavor. It is a chewy but crunchy firm mixture for bars that does not have to be
dehydratated, which is an advantage for those who still do not have a dehydratator yet or do want something quick. It took me about 15 minutes to have it ready.
My husband find this to be a perfect food for him to have after working out intensively. First he has a shake, and then one or two bars.
Tofu Ricotta Lasagna Rollups was one of my famously loved recipes as a vegan. I needed a replacement, and this was a winner.
This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”. I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks. It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.
I found this recipe at http://therawtable.com/recipecoll/neopie.htm, and I thought this is a must try recipe! The modifications I made are: no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder. I also used vanilla power on the banana and strawberry ice cream. I used pecan nuts in the crust, no almonds. I did not use the fresh pealed black plums in the strawberry ice cream. My recipe also yields half of the amount than the orginal recipe. It does take time to get it ready.
Chocolate cravings solved! Wonderfully creamy and delicious raw chocolate w/ almonds.
It is simplest fastest and most satisfying dessert you ever created. Makes amazing presentation keeping everyone smiling and asking for more!
The cookies alone have a subtle peanut taste so to heighten the peanut flavor I added raw peanut butter between two cookies. Not only are these healthy good for you cookies, they are filling, so one goes a long way.
At room temperature the dough can be sticky and not easy to handle. Go to my blog Natural Living Cuisine and see “Note” for further tips. Also visit my other site Raw Epicurean for more raw recipes.
Hope you enjoy thes cookies!
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
These are absolutely delicious. The stuffing is a rich tapenade – easy to make. The hardest part is waiting for them to dehydrate! This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).
This is perfect for Valentine’s Day, or any day!
It is such an endeavor to unraveled pomegranate, but once you set yourself up – it becomes meditating event, uncovering intricacy and sophistication of the Nature. Needless to say pomegranate has a reputation of one of the super anti-oxidant and benefits in building red blood cells.
This stuff is like meat, but it’s not! Roll it up in balls for “Not Meat Balls”. Crumble it up and add to anything you like.
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
Nice fall/Thanksgiving treat. Thanks to Denise Thomas for the recipe.
Lovely soft cakes made with seasonal ingredients for halloween or teatime!
So what is the picture? Its a raw birthday cake, what else? I was challenged by a Raw Diva who was looking for a special birthday cake that would fit the Body Enlightenment System program offered at “therawdivas.com”.
Originally published at http://legallyraw.blogspot.com on September 18, 2007
This is a raw, vegan version of eggnog. My brother dubbed it “coconog” because of the coconut.
In case your friends and/or relatives wonder what you are up to this time – this makes them at ease since it so SIMPLE and so FAMILIAR and RAW…
This recipe came from Rhio. I think it would be fabulous on dolmas, falafel, as a sandwich spread or as a veggie dip.
Tsatziki Sauce
I didn’t measure, just went by taste. Using Bragg’s adds to the taste and helps in marinating. Even my cooked daughter, who seldom eats veggies, likes this salad!
This is a super delicious banana cream cake I made accidentally. Tastes so good and especially great for breakfast, filling too!!
Very simple and elegant dish. Similar combination of dates and almond paste is a North African tradition, such as Algeria.
Yummy little chocolate balls with a brownie texture
The excessively cheesy name is because I literally dreamed up this recipe, and I’m not even crazy about avocado! Spiced similarly to pumpkin pie, it would be good for a holiday dessert.
The crust is from Jinjee and Storm Talifero’s Raw Apple Pie recipe in The Complete Book of Raw Food (which is another truly delicious pie). I’m not crazy about it, but I haven’t come up with a better one yet. Use whatever pie crust is your favorite and it should work fine.
Delicious Cookies that remind me a little of the Linzer Cookies I got at a little bakery in Vail, Colorado years ago.
this is going to be amazing for thanksgiving! i just came up with this today! would also make a great zucchini stuffing.
Absolutly Delcious and Very Healthy Salad to fill up the Tank!
Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.
Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.
My mom makes the most amazing stuffing, and this is the raw version of it. Perfect for the upcoming holidays!
This ice cream is about the richest, creamiest ice cream ever. And it’s REALLY easy. This will satisfy your ice cream cravings no matter how bad you want the real thing…it might even be better. I’m not eating a raw diet, I just have fun experimenting with it and prefer this over regular ice cream. I would imagine this could be frozen with an ice cream maker, but I don’t have one so I have never tried. If you try it let me know how it goes! I did not include amounts because they depend on how much you want to make and your tastes.
Un-turkey soup for the day after Thanksgiving when everyone else is having leftovers. Also good broth for Mom’s Famous Stuffing. For soup, add finely chopped veggies and warm. I adapted this from Rawguru’s chicken soup recipe. I am also going to use this broth blended with crimini mushrooms to make gravy.
middle eastern nutty spread
A no-cholesterol picnic treat. No salmonella to worry about either. A mellonballer helps make this one quick and easy.
This is so yummy and refreshing! Non starchy! Peeled and Cubed Jicima is the secret.
Everyone loved this pie even all the SAD’s!!!
DELIGHTFULLY DARK RUBY RED DISH FOR SUMMER EATS OR DULL WINTER DAYS WHEN YOU NEED SOME COLOR.
We’ve been making LOTS of pies lately (before, during & after Thanksgiving). My husband was craving banana cream pie & asked me if I could make one. This is the result. Hope you love it as much as we did!
This is one of the quickest and tastiest sweet treats that I have ever made. I want to warn everyone that I am not good at following recipes or measurements. I like to just throw different ingredients in a bowl and let my taste buds decide if more or less is needed. I just gave you all an estimate, but let your taste buds be the ultimate judge. They will never lie. :)
This is a HEAVENLY ice cream! Luv says it tastes like the Brazil Nut Chocolate Gelato that she tried at Whole Foods before we went RAW. Very Yummy! Hope you like it.
Cheesecake with a special main ingredient. My mother in law accidentally came up with the cheesecake and my husband and I loved it! I added vanilla and strawberry filling swirled in and as a topping. This cheesecake is really to die for!
After going raw, I found that I really missed ginger ale. Most commercial ginger ales are made by boiling ginger to make an extract and adding it to soda water. The “original way” was through fermentation which is okay by me since no heat is applied. It is up to you if you think this is truly raw. It is my understanding that enzymes remain intact but that some bacteria will be killed off through the process. Give me your feedback!
Marinated mushrooms stuffed with a tasty onion filling. Recipe by Denise Thomas.
This coconut milk does not take too much time but is well worth the effort! It is the best milk I have ever had! Better than the cows milk I remember. It also tastes great plain. No need to add any honey or such to it.
These are one of my all-time favorite candy bars. When I saw the beautiful pulp from making coconut milk I just had to make these! I would like your suggestions on making them even more sticky and gooey like the “real thing”. Although I enjoyed these very much and they have that freshness that a candy bar could never have. They really hit the spot.
A great alternative to your traditional date square
This is my take on sunshinerose’s Light-Bright Lemon Bars I didn’t have all the igredients it called for so I improvised!
This is so easy and tastes exactly like a bite of pecan pie. My family loves to make holiday treat plates to give as gifts to friends and neighbors each year and these are definitely going on the plates! What an easy way to show our friends and neighbors just how simple and easy delicious raw treats can be.
This recipe makes 6 but the picture only shows 5 – any guesses where the 6th one went? Sorry, I couldn’t wait ;)
Heartwarming spicy soup is an old favorite. Once I serve it to my friends; they have been making it ever since. It is perfect for cool autumn’s day. Make sure ingredients are in peak condition for best flavored soup
This makes a HEAVENLY Chocolate Candy Base for those that don’t want/can’t use honey, agave or other syrups (we don’t tolerate those, but can indulge in medjool dates :) ) This makes a nice thick, smooth chocolate that when frozen to set up keeps its form very well & has a great texture. And yes, this also makes a wonderful, smooth & creamy icing for raw cakes!
This is wonderful tasty desert that you can enjoy anytime. It takes great! Very chocolatey!
These little banana ice cream pies are so delicious – and completely helped with my sweet craving yesterday afternoon!
I cannot take credit for this recipe. It belongs to Elizabeth Osselini, a raw food teacher at Whole Foods in St. Louis. This is from her class last night and I thought it was AMAZING and will be a staple for me through the holidays. It’s SO easy and SO good!