Looking for some delicious healthy raw food recipes? Would anyone like to share your favorite?

If you check out the raw food groups on yahoo, you will find some great ones with all sorts of gourmet raw. I did those for awhile, but I find that you just can't beat plain ol raw veggies and sprouts. Have you looked into home sprouting? I harvest three trays a day of alfalfa, mung, fennungreek, radish, clover, brocolli, sunflower, chickpea, green pea, yellow pea, chia (think chia pet) and lentil sprouts. They grow in two to three days, and are loaded with enzymes and flavor. I take a variety of them, and wrap them in a lettuce leaf (like a spring roll) and dip them in raw dressing (green onion or peas with olive oil, salt, pepper, agave nector and raw vinegar) I also make raw bars by combining nuts, seeds, dates, agave, and coconut in a blender or food processor, and roll them up in wax paper like slice and bake cookies-then I slice them and dehydrate in my food dehydrator-yummy and great for a snack I eat about 80 percent raw, the rest just lightly steamed veggies. I recently discovered kolrabi-it is sort of like a turnip, but not too strong. Absolutely wonderful raw-doesnt even need seasoning!Looking for some delicious healthy raw food recipes? Would anyone like to share your favorite?
A salad with lettuce,tomato,raw carrots sliced thin,cucumber,

onion,peanuts,cheese, olives and a sauce for salads



make a salad of different fruits and add ice-cream - i like to

use grapes,litchis, watermelon and Mellon using a scoop to make round balls.Looking for some delicious healthy raw food recipes? Would anyone like to share your favorite?
Cream of Spinach Soup

serves 2-4 people



Ingredients:

2 cups spinach

1 cup cucumber juice

1/2 cup cashews

2 tbs. lemon juice

Sea salt to taste

Dash of nutmeg



How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.



Hearty Tomato Soup

serves 2-4 people



Ingredients

1 pint cherry tomatoes

1/2 cup soaked sundried tomatoes

1 tbs. agave nectar

1 cup water

2 tbs. olive oil

1-2 clove garlic

1/2 tsp of dried basil, oregano, and thyme

2 tbs. lemon juice

Sea salt to taste

Dash of nutmeg



How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.



Autumn Lasagne (Lasagne d' autunno)

Ingredients



1/2 pound green or purple cabbage leaves

1 ounce (1 cup)dried procini mushrooms

5 tablespoonsunsalted butter

1 tablespoonextra virgin olive oil

2 clovesgarlic, peeled

1 sprigrosemary

1/4 cupwater

1 cupred wine

4 tablespoonsall-purpose flour

1 quartwhole milk, heated

pinchnutmeg

1 ouncePecorino cheese, freshly grated

1 ounceParmigiano Reggiano cheese, freshly grated

10 sheets Oven-Ready Lasagne

to tastesalt

to tastefreshly ground black pepper





PREHEAT oven to 375 degrees.

CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.

HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.

ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.

ADD cabbage and cook over low heat, covered for 5 minutes.

ADD wine and simmer until the wine is evaporated.

ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.

MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.

ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.

ADD cabbage to sauce.

COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.

ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .

ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.

BAKE in the middle of the over for 25-30 minutes or until bubbling.



Angel Hair with Marinara Sauce, Zucchini and Mint (Capelli d'Angelo con Salsa Marinara, Zucchini e Menta)

Ingredients



2 cups (3 small) zucchini, sliced

to tastesalt

1/3 cupextra virgin olive oil

1 jar Marinara Sauce

1 box pasta Angel Hair or taglierini

to tastegreshly ground black pepper

1/3 cupPecorino Romano cheese, freshly grated

1 tablespoonfresh mint, chopped





TOSS zucchini with salt and place in a colander to drain for 1 hour.

BRING a large pot of water to a boil.

HEAT olive oil in a large skillet over medium heat, saute zucchini 4-5 minutes until lightly golden and cooked through.

ADD sauce and simmer for 2 minutes until sauce is heated through. Set aside.

Cook pasta according to package directions. Drain

TOSS pasta with sauce; season with salt and pepper. Transfer to a serving bowl or platter. Sprinkle with cheese and mint.







Lemon Merangue



1 avocado, skinned and de-seeded

陆 to 1 tbsp hemp butter

陆 whole lemon

3 fresh dates or 4 dates, soaked

陆 tbsp maple syrup



Blend thoroughly until smooth.

Serve garnished with thinly half slice of lemon and sprinkle of hemp nut





Apple Raisin Cookies

2 C sunflower seeds, soaked 6 - 8 hours and rinsed

2 Fuji apples

2 large bananas

1/2 C honey dates

1 t vanilla

1 t cinnamon

1 C raisins

1 C walnuts, soaked 6 - 8 hours and chopped



Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate. In a large bowl, mix dough with vanilla, cinnamon, raisins, and walnuts. Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies. Dehydrate at 105掳 for 4 - 6 hours, turn cookies over and remove teflex sheet. Continue dehydrating for 4 - 6 hours, or until desired moisture is obtained.



Mango Pudding

2 Mangos

1/4 Lime (Optional)

Shredded Coconut %26amp; Chopped Pecans, to taste



Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.



To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.This also tastes good with just the pureed mangoLooking for some delicious healthy raw food recipes? Would anyone like to share your favorite?
I have many. I use this below website alot! The Avocado Gaspacho is great.