Easy raw food recipes?

Herbed Tomato Dressing


2 skinned, quartered tomatoes


2 tbsp sunflower seeds


1/2 garlic clove


1/2 tsp thyme, oregano, rosemary and basil.








Blend all ingredients until well mixed.








Carrot Salad Dressing


1 med diced carrot


1/2 sliced onion


3 tbsp sesame seeds


2 tbsp cider vinegar


1/2 cup oil


4 tsp tamari soy sauce


7/8 cup water


Blend ingredients in a blender.





Mint Tahini Dressing (salad dressing)





(Makes 1/4 Cup )





1 Cup fresh mint leaves





1/4 Cup Raw Tahini





1/4 Cup water





3 T lemon juice





Jazzy Tahini Dressing





3/4 cup sesame seeds soaked (3 hours); blend along with soak water until fairly smooth.


Blend together with:


juice of 1 lemon


garlic to your taste


tbsp. or so ginger powder


1/2 cup olive oil


sweetener to taste


about 1/4 cup apple juice





Roberta's Quinoa Salad











1 cup dry quinoa soaked 4-6 hours, then sprouted 2-3 days (becomes about 6 cups)





2 cups diced cucumbers





2 cups diced tomatoes





3 diced avocados





4T Nama Shoyu





Joshua's AMAZING SALAD DRESSING





Juice of one lemon and the juice of one lime


1/2 inch of fresh ginger


1 garlic clove


4 to 6 oz of water





Blend until smooth.





Then, take (ORGANIC of course) 1 and 1/2 stalk of celery, 1/2 green


bell pepper, 1 bunch of fresh cilantro, some fresh dill (to taste), 1/3 of a chili pepper, 1


fresh tomato, and a pinch of REAL salt and pepper.





Blend until smooth.





Then take one of the following ...





1 tablespoon of sesame butter or 1/2 avocado or 3 oz of extra virgin olive oil and blend until smooth and creamy. If you like it more creamy or smooth, add more from the ';fat'; selection and enjoy.





Summer Garden Salad





6 cups of wild or other greens, including dandelion


2 apples, chopped


1 cabbage, green


1 yam


4 tablespoons hemp seed





Chop by hand into bite size pieces. Spiral slice yam with Saladacco. Mix ingredients and serve. Serves 4-8





Nomi's signature salad dressing


This is the recipe I always use at home and when visiting. I


usually use flax seed oil, but it is also good with olive oil. It


is a big favorite.





4 servings (this recipe is called Premier French Dressing in my


book, The Raw Gourmet)





4 Tablespoons flax oil or olive oil


2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be


used instead)


1/2 teaspoon maple syrup. (best with maple, but other sweetener can


be used)


Pinch of sea salt, or a drop or two of Nama shoyu





Whisk, then drizzle over salad. Make at the last minute, as it will


break down if you make it in advance.





Curried Squash and Fennel Soup





4 cups butternut squash. peeled and chopped


2 cups baby peeled carrots, chopped


6 stalks celery, chopped


2 bulbs fennel, chopped


1 apple, peeled and chopped


1 clove garlic, chopped


1 inch piece of ginger, peeled and minced


1/2 cup of raw tahini


1/2 cup of exvirginigin olive oil, cold pressed


2 T curry powder


1 T cumin powder


2 t celtic sea salt, fine ground


cumin seeds, lime wedges, and cilantro sprigs for


garnish








In food processor, pulse each of the first 5


ingredients, then combine in large mixing bowl. In


blender, add ginger, garlic, curry, cumin,olive oil and


tahini, Blend (add water if necessary). Combine in


mixing bowl with vegetable mixture. Add sea salt, mix


well. In batches, fill blender 3/4 full and


liquefy. Serve soup slightly warm (not above 110


degrees). Garnish soup bowls with a sprinkle of cumin


seeds, a sprig of cilantro and a squeeze of lime


juice.





Mushroom Soup


Soup/Gravy/Sauce


This rich and thick soup has a heavenly mushroom flavor. A great


special recipe for the holidays. As soup, because it is so rich 1/2


cup is a large enough serving. For warm soup or gravy, heat over


low heat, or a double boiler until warm (not hot) to the touch. Use


the tastiest mushrooms you can find, crimini work very well and


shitake's have proven health benefits.





The trick is to use a very small serving bowl or cup for this soup.


If a large meal follows, the amount of fat in this soup (2


tablespoons per serving) will not contribute to comfort or good


health. If you'd like a zingier soup, add 1 teaspoon chopped onion.





1/4 cup almond butter


1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste


1 tablespoon Bragg's or a large pinch of sea salt or 1 1/2


teaspoons of Nama Shoyu


1/2 cup water





4 tablespoons finely chopped mushrooms





Place first 4 ingredients in blender. Blend until smooth. Pour into


a serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2


servings. Make and eat the same day.





Carrot/Asparagus Soup


Soup/Dressing/Sauce


This could be called the king of soups. The fiber in the asparagus


creates a delightful texture, and the tahini gives it a smooth


quality. Do not use the woody ends of the asparagus, chop only the


most tender part, about 2” from the end. Option: warm soup in the


top of a double boiler or on very low heat just until warm to the


touch. For extra zip, stir in 1/2 teaspoon wasabi powder.





1 cup cut up asparagus, or more to taste


1 cup carrot juice


2 heaping tablespoons tahini (or almond butter)


1 teaspoon cut up onion, or more to taste


A pinch of sea salt or a few drops of nama shoyu or bragg's


dulse flakes





In a blender, blend first five ingredients into a smooth


consistency. Taste and adjust flavors. Pour into serving bowl and


top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.





Traditional Raw Carrot Soup


Soup/Dressing


An old standby in raw cuisine, carrot soup is nourishing and easy


to make. Even if you do not own a juicer, you can buy fresh made


carrot juice at juice bars and at many health food stores. This


recipe calls for pouring the soup over chopped sprouts and other


vegetables. Alter this to suit your family's taste. I have never


heated this soup, but I suppose that it would work for those who


must have their soup warmed. Be careful to keep it at or below the


temperature of a Jacuzzi bath. Two variations of this soup follow.





1 cup carrot or mixed carrot and vegetable juice


1/2 - 1 avocado


cumin, to taste


dash of sea salt


dash of lemon juice


optional: garlic or shallot to taste





Cut up avocado. Place carrot juice in blender. Add avocado and


blend to desired thickness. Add cumin, salt and lemon juice to


taste. Blend. Pour over sprouts and chopped veggies in bowl. Serves


1.





Alternative: Eliminate cumin and add 2 teaspoons grated ginger


root. (for spice lovers use both cumin and ginger).





Variation: For a nutritious Seaweed Carrot Soup: Double the recipe


and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or


sunflower sprouts, blend. Serves 2.








Hope i helped!Easy raw food recipes?
Cauliflower, broccoli, beans, sweet corn....all steamed, with a bit of butter..in fact add loads of butter..on the steam with salt, pepper, a bit of lemon on it...yummmmmmmmmmmmmmmmmmmmmEasy raw food recipes?
Crunchy Salad


1 bag of sliced cabbage mix or just cabbage


2 packages or Roman-Chicken or beef


3/4 cup Vegetable oil


1/3 cup Vinegar-any will do





Place cabbage in large bowl


In small bowl mix the 2 packets of the seasoning from the Romen with the Vegetable oil and Vinegar, set aside this dressing mixture


Crush the raw Romen noodles and toss in with the cabbage.


Pour the dressing over the cabbage and Romen.


Nice crunchy salad with loads of flavor.
crudites= raw veggies! simple as can be!