Raw Recipes

Ready to get started? It’s actually very easy. You just make a choice. When you seek you shall find. You don’t really need that state of the art blender, food processor or dehydrator. I think you already might have a knife and a cutting board, right? Let’s start here. Later on, if your budget and desire allow, go get’em those expensive kitchen gadgets.

At the beginning, you can even do with a second hand store equipment for a while while you save up some dough. Hey, you can always sell your mixer or coffee makes or microwave (Please get rid of this one first and soon!) to make some easy cash and save up.

Let’s get started!!!

 

Almond Chia Yogurt Serves 2-3 

1/2 C Almonds, soaked 8 hrs, rinsed, drained well

1 Coconut, Meat & Water

1/2 t Probiotic, or 1 capsule

4 T Chia Seeds

Per Serving: 

1 T Raw Honey

1/2 C Fresh Berries, any kind

1/2 C either Fresh Mango, Persimmon, Peaches, Nectarine wedges

1/4 t Organic Vanilla Extract or Ground Vanilla

Optional: 1 T Raw Carob Powder, to sprinkle on top


Blend almonds, coconut meat and coconut water until smooth. Add probiotic and blend to mix. Add chia seeds and mix just to stir. Keep it in a ceramic bowl covered at room temperature for 2-4 hrs, depending on season (less time for hot days), then move to fridge. Makes about 2-3 portions. This is your yogurt or porridge base. Keep this in the fridge for easy breakfast or dessert options for up to 3 days.
To serve: Add about 1/2 cup of this mixture to a soup bowl. Add honey and vanilla, stir well. Add fresh fruit and berries. Sprinkle with Carob Powder and enjoy.

Almond Chia Yogurt

Preparation + Design + Photography by Monika Serwa.

_________________________________________________________________

Garlic Spears Pesto with Zucchini Pasta & Parmesan  Serves 4-6 

1/4 C Fresh Lemon Juice

1/2 C Garlic Spears (flower heads from garlic plant) chopped

or 6 Garlic Cloves, chopped

1/2 C Olive Oil

1 C Walnuts or Pine Nuts, soaked 4 hrs, rinsed, drained

2 Soft Medjool Dates, pitted

1 C Packed Spinach

1 C Packed Basil Leaves

2-3 Yellow or Green Zucchinis, peeled or spiralized (Spirooli)

Salt & Pepper to taste

Garnish: Grape Tomatoes, Basil Leaves, Pepper, Hemp Seeds

 

First, mix zucchini noodles with a pinch of salt and a drizzle of oil, let sit for 10 min.

Drain juice well before adding the pesto. Meanwhile make the pesto.

Add the first 3 pesto ingredients to a blender and blend well. Add nuts and dates and blend again till mixed. Then add spinach and basil and blend well until a smooth consistency is reached. Pour over Zucchini Pasta, toss well. Garnish with Halved Grape Tomatoes, Basil Leaves, Raw Parmesan.

Raw Parmesan

2 C Walnuts

2-3 T Nutritional Yeast

2 t Sea Salt

Add all to food processor, process till crumbly. Serve with Lasagna, Pasta or Pizza.

Garlic Spears Pesto with Zucchini Pasta & Parmesan

Preparation + Design + Photography by Monika Serwa.

_____________________________________________________

Almond Spread Serves 4-6 

1/2 C Almond Milk Pulp

2-3 T Lemon Juice

1/4 t each Salt & Black Pepper (or to taste)

4 T Olive Oil

4 T Nutritional Yeast

1/4 C each Red Pepper & Green Onions

1/4 C each Cucumber & Red Radishes

2 T each Dulse Flakes & Parsley, chopped

Mix all by hand. Spread on crackers, sprinkle with chopped parsley or dulse flakes or top with sliced tomatoes. Enjoy!

Almond Spread

Preparation Design Photography by Monika Serwa.

______________________________________________________________

Chunky Taco Spread

Serves 4-6

1 C Raw Sunflower Seeds, soaked 8 hrs, rinsed, drained well

1 C Raw Walnuts, soaked 8 hrs, rinsed, drained well

1/3 C Sun Dried Tomatoes, soaked 2 hrs in a little water, chopped

1 T Mexican Chili Powder (or to taste)

1 T Raw Cacao Powder

1 t Fresh Lemon Juice

1 clove Garlic, chopped

1/2 t Cumin Powder

1/4 t Cayenne Powder (or to taste)

2 T Olive Oil (or hemp, flax, etc.)

Optional: Salt & Black Pepper (or to taste)

Process sunflowers seeds, walnuts, garlic and sundried tomatoes until chopped but chunky. Add remaining ingredients, process by pulsing until combined but still chunky. Serve with Raw Taco Chips, Raw Flax Crackers, in lettuce wraps or over warmed raw vegetables (your favourite) with Chili Tomato Sauce, cilantro and sprouts as show above.

Chili Tomato Sauce

1 batch Raw Tomato Sauce (see recipe other page)

2 T Mexican Chilli Powder Mix

Chunky Taco Spread over Veggie with Sprouts and Tortilla Chips

Preparation Design Photography by Monika Serwa.

____________________________________________________________

 

Raw Tomato Sauce Serves 4-6

1 Red Pepper, chopped roughly

2 C Tomatoes, chopped roughly

1/3 C Sundried Tomatoes, soaked in a little water

2 Soft Dates (Medjool) or 5 soaked other kind, pitted

1 Lemon, juiced

1/4 C Onion chopped roughly

2-3 Garlic Cloves

1 t Dried Basil or 1/4 c fresh basil chopped roughly

1/4 C Olive Oil

Salt & Black Pepper (to taste)

Blend first 8 ingredients well. Add olive oil, blend to mix in well.

 

Raw Tomato Sauce

 

Preparation Design Photography by Monika Serwa.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *