Raw Food Diet Recipes

Vegetables and fruits lose most of their essential vitamins and minerals once they're cooked. Eating a raw diet ensures you're getting a full supply of these nutrients. You don't have to be vegan or a raw food diet enthusiast to prepare these meals. I add any one or all of these 5 great recipes when I want to detox my body after the holidays, heavy meals,  or cheat days. 

1. Carrot And Zucchini Pasta With Avocado-Cucumber Sauce

The creamy cucumber avocado sauce really makes missing gluten-laden pasta a non-issue. This recipe is vegan, gluten-free, and Whole30 friendly. You can read my article on the Whole30 diet HERE.

Ingredients:

2 large carrots

3 zucchini

Micro-greens or sprouts for garnish

Avocado Cucumber Sauce:

1 cucumber, peeled and sliced

1 avocado, peeled and pitted

1 lemon, juiced

2-3 garlic cloves

salt and pepper to taste

How To Make It:

1. Start by spiralizing the carrots and zucchini. If you don't have a spiralizer, here is a video from Just A Taste on how to do it without one.

2. Place the veggies in a bowl and set aside. 

3. Add all of the remaining ingredients (sans the garnish) in a food processor and blend until creamy.

4. Pour over the veggies, top with garnish, and enjoy! So simple. 

(Recipe from Downshiftology)

2.  Collard Wraps

                                               (Photo credit: Avocadopesto.com)

I make these wraps at least 2 times a week. I like to eat them before my workout because they're so filling and full of protein and healthy fat. 

Ingredients:

4 large collard leaves

1 red bell pepper

1 avocado

1 cup raw pecans

2-3 oz. alfalfa sprouts

1/2 lime

1 tbsp. tamari

1/2 tsp. minced garlic

1/2 tsp. grated ginger

1 tsp. extra virgin olive oil

How To Make It:

1. Rinse the collard leaves and cut off the stems. Let them soak for 10 minutes in a bowl of warm water and juice from half of a lemon. Dry them off with paper towels and cut down the central root. This will make it easier to manipulate the leaves for wrapping. 

2. Cut the pepper and avocado into slices and set aside.

3. Blend the pecans, garlic, ginger, tamari, and olive oil in a food processor. 

4. Place a leaf in front of you and layer the blended mix, avocado slices, bell pepper, and finish with a squeeze of lime juice and the sprouts. Fold over the top and bottom and wrap like a burrito. Slive in half and serve.

3. Cauliflower Fried Rice

                                            (Photo credit: Jerry James Stone)                                                            

I love traditional fried rice, but I also love cauliflower. This is an easy alternative for me when I'm craving Chinese takeout. The great thing about this recipe is you can add or substitute any of your favorite vegetables. Sometimes I'll use carrots or peas.  

Ingredients (for fried rice): 

1 head of cauliflower

2 cups broccoli, chopped

3 green onions

3/4 cup bell pepper, chopped

1/4 cup edamame

Ingredients (for the sauce):

3 green onion bulbs (the white part)

2 tbsp. raw coconut aminos (to replace soy sauce)

1 lime

1/4 cup cilantro

1 tbsp. coconut sugar

1 tbsp. sesame oil

1/2 tsp. ginger

1-2 garlic cloves, minced

How To Make It:

1. Break up the cauliflower into florets and chop them into small pieces. 

2. Place the chopped florets in a food processor 1-2 handfuls at a time and pulse for 10 seconds. 

3. Place the riced cauliflower in a bowl and stir in the remaining ingredients. 

4. Blend all of the sauce ingredients together, pour over the rice and mix. 

5. Let the rice rest for 30 minutes and garnish with sesame seeds.

(Recipe from Rawmanda.com)

4. Broccoli Balls

                                                  (Photo credit: The Healthy Family And Home)

This is another recipe with a healthy ratio of protein, carbohydrates, and fat. They are the perfect on-the-go snack and can be kept in the freezer for later use. 

Ingredients:

2 1/2 cups organic raw cashews

2 1/2 cups organic raw broccoli florets

1/4 cup red onion

2 cloves garlic

1 jalapeno

1 tbsp. avocado oil

1/4 cup yeast

1/2  tsp. salt and pepper

How To Make It:

1. In a food processor, pulse the broccoli and cashews until chopped into small pieces. 

2. Add the remaining ingredients to the processor pulsing about 30 times until it's combined, wet, and crumbly. 

3.  Take spoon-sized amounts out and shape them into bite-sized balls. They're ready to eat and enjoy!

5. Flaxseed Crackers

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• ▢5. Raw Flaxseed Crackers

                                 (Photo credit: Jolinda Hackett)

Flaxseed crackers are huge on the raw food diet. They're also an excellent option for those like me who need to include more flax in my diet. You can eat these bad boys with raw guac, hummus, raw salsa, or just plain. You can add more pizazz to them by adding grated zucchini or carrots to them. 

Ingredients:

2 cups water

2 cups whole flaxseeds

1/4 cup tamari or raw coconut aminos

Himalayan sea salt to taste

How To Make It:

1. In a bowl, cover the flax seeds in water and let soak for 1 1/2 hours. The water and mixture should be gooey but not too thick. You can add more water if necessary. 

2. Stir in the tamari or aminos and the sea salt. Add in fresh herbs and lime juice, ginger, or garlic powder if you choose. 

3. Add the mixture 1/8 inch thick on your dehydrator's teflex sheets. Dehydrate for 4-6 hours at 110F.

4. Turn over and dehydrate for 3-4 more hours. Break or slice the crackers into bite-sized pieces. 

2. (Recipe from The Spruce Eats)

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