Here are a few raw food diet recipes, eating raw may be more appetizing than you thought previously.
Takes 15 minutes to prepare. You need a blender.
Ingredients: 3 tomatoes, 1/2 avocado, 2 carrots, 1 stick celery, 6 sun-dried tomatoes, 2 fresh dates, 1/4 red onion, 2 tbsp extra virgin olive oil, 1 tsp tamari, 1 tbsp apple cider vinegar, 2 tbsp fresh basil, 1 clove garlic, 1/2 red chili pepper.
Directions: Prepare the tomatoes, avocado, carrots and celery for the blender. Put everything in the blender and blend to a thick sauce.
Takes 20 minutes to prepare. You'll need a food processor.
Ingredients: 200g/6 1/2 oz. pitted black olives, 30g/1 oz sun-dried tomatoes, pre-soaked, 2 carrots, chopped, 1 stick celery, chopped, 2 tbsp fresh parsley, 2 tbsp fresh basil, 1 clove garlic, 2 tbsp flaxseed, ground, 2 tbsp tahini, 2 portobello (flat) mushrooms.
Directions: Make sure you've pre-ground your flaxseeds. If you can soak your sun-dried tomatoes in water for about an hour before you start, that will help soften them so they break down in the food processor nicely. Prepare your carrots, celery and herbs for the machine. Put everything apart from the mushrooms in the food processor, and process down to a smooth puree. Cover the underside of the mushrooms with this mixture. If you are able, dehydrate for about four hours before serving.
Olives have the highest mineral count of any fruit, and are also abundant in amino acids, essential fatty acids, and antioxidants.
Takes 30 minutes to prepare. You need a food processor or blender.
Ingredients: 1 clove garlic, small bunch coriander, 1 cm/ 1/2 inch piece fresh ginger, 1/4 red onion, 90g/3 oz cabbage, 1 carrot, 1/2 red pepper, 90g/3 oz mung bean sprouts, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp agave syrup, 2 tbsp sesame oil, 6 large Romaine (Cos) lettuce leaves.
Directions: In the food processor or blender, mash the garlic, parsley, ginger and onion. Next, grate the cabbage, carrot and red pepper. Transfer everything (apart from the lettuce leaves) to a mixing bowl, and stir thoroughly, until evenly mixed. When the filling is ready, take the lettuce leaves, spread them out on a plate, and dollop a few spoons of the filling on each leaf, making sure you divide it evenly between the leaves. With a knife or the back of a spoon, spread the filling across the leaf, covering it all. Finally, role the leaf tightly from top to bottom (but not too tightly or the filling will splurge out the sides!). These will taste even better the next day, once the flavours have started to marinade.
Makes 8 servings.
Takes 10 minutes. You need a blender.
Ingredients: 3 carrots, 1/4 red onion, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 tbsp tamari, 2 tbsp extra virgin olive oil, 4 tbsp tahini, 2 tbsp water.
Directions: Prepare your carrot and onion for the blender. Put everything in together and blend for a couple of minutes until you have a smooth puree.
Takes 15 minutes with 2-5 hours pre-soaked, and 12-18 hours dehydrating time. You need a food processor or high power blender, and ideally a dehydrator, although an oven will do.
Ingredients: 250g/8 oz rolled oats, soaked 2-4 hours, 90g/3 oz cacao powder, 6 tbsp agave syrup, 6 tbsp extra virgin olive oil, 6 tbsp water, 60g/2 oz raw chocolate bar, 60g/2 oz dried white mulberries.
Directions: Pre-oak the oats for 2-4 hours. Drain and then put in the high power blender or food processor with the cacao, agave, olive oil and water. Blend to a thick puree. Chop your raw chocolate bar into tiny chunks and stir it into the mixture with the mulberries. Spread into a square on your dehydrator tray, about 1 cm/ 1/2 inch thick. Dry for 12 hours and then score into 25 squares (five across by five down). Flip, and dry for another 6 hours on the other side. If you haven't got a dehydrator, try it in your oven on the lowest temperature. Cooking times will vary according to your oven. Store in an airtight container in the fridge, and eat within a couple of weeks.
Serves: 2 (or 1 very hungry kelp noodle lover).
Takes 10 minutes, though with marinating can take 2 hours.
No special equipment is needed.
Ingredients: 100g/3 1/2 oz mushrooms, 1 red pepper, 1 packet kelp noodles, 2 tbsp tahini, 125 ml/4 fl oz extra virgin olive oil, 125 ml/4 fl oz water, 1 tbsp tamari, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp sumach or other warming spice eg paprika, cumin.
Directions: Fine slice the mushroom and pepper. Put them in a large bowl. Open the kelp noodles, rinse them well, and cut them up with scissors. Put them in the bowl with the vegetables. In a separate smaller bowl, mix up the tahini, olive oil, water, tamari and apple cider vinegar with a whisk or a fork. Pour this mixture over the noodles and vegetables. Stir in the garlic powder and sumac. Mix it all together, cover, and leave for at least 2 hours.
Takes 15 minutes. Best if you can marinade for at least 4 hours before serving. You need a blender.
Ingredients: 1 packet kelp noodles, 2 tomatoes, 1 yellow pepper, 1/4 red onion, 2 sticks celery, 1 carrot, 1 date, 2 tbsp lecithin, 2 tbsp coconut oil, 1 tbsp apple cider vinegar, 1 tsp turmeric, 1/2 tsp chilli powder, 1 tsp yellow curry paste, 1 tsp tamari, 4 mushrooms, 100g/3 1/2 oz baby spinach leaves.
Directions: Ideally, you need to marinate kelp noodles for four hours before serving. If you've got time, the best thing to do is to make the sauce and marinade them straight into the sauce. If you haven't got time, then I recommend marinating them just in some olive oil and apple cider vinegar beforehand and then pouring the sauce on once you've made it.
To make the sauce, first prepare your tomatoes, pepper onion, celery, carrot and date for the blender. Put them all in together and give them a quick whiz. Then add the lecithin, coconut oil, apple cider vinegar, turmeric, chilli, curry paste and tamari and blend again until smooth. Transfer to a large mixing bowl. Fine slice your mushrooms and add that into the bowl. Tip in your baby spinach leaves, and stir those in. Put your kelp noodles in as well and give it all a good stir. Warm gently before serving, either in a porringer, Thermomix, or heat-proof bowl stood in a pan of simmering water. Keeps well in the fridge for at least three days.
Note: You can buy organic curry paste from the health food store. A good brand is Geo Organics. If you're buying curry paste from an authentic Thai grocer, check it hasn't got fish paste in or artificial additives. Some Thai restaurants sell their own curry pastes which are usually excellent quality.