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.Easy raw food recipes?
crudites= raw veggies! simple as can be!