Thank You

Thank you for taking our survey. The following recipes are easy to make plus are also delicious too. These are just a few recipes that are my favorite raw foods recipes.

Remember if you’re just starting out with raw foods, it’s strongly suggested not to try to go 100% raw overnight. This is something that you need to gradually do.

Just start by eating one raw foods meal everyday. Once you feel comfortable with this, try eating two meals a day. Whatever is comfortable for you.

I am on a 75% raw foods diet, which means I usually eat fruits for breakfast, raw foods meal for lunch, raw snacks throughout the day and for dinner I’ll usually prepare a cooked meal with raw spring rolls.

Spring Rolls don’t have to be complicated. I cut zucchini very thin, shred various vegetables and use the zucchini to roll all the ingredients together.

Use soy sauce or a dipping sauce of your choice.

Avocado/Corn Wraps

Romaine Lettuce
Corn on the Cob
Olive Oil

This one is simple to make and is a personal favorite of mine. Mash the avocado into a small bowl. Cut the corn from the cob and mix it into the avocado. Add a little Olive Oil, salt and pepper.

Use the Romaine Lettuce to add the ingredients.

Cream Corn Soup

1 ½ cups Thai Coconut Water
2 Cups of Corn (cut from the cob)
½ Cup of Raw Walnuts
2 Cloves of Garlic
½ Teaspoon of Cumin
¼ Cup of Lemon Juice

This soup is so delicious. Add these ingredients together and serve. Remember that this is soup is meant to be served raw. If you feel like warming it up, make sure that all ingredients don’t go above 110 degrees or else you will destroy the enzymes in the foods.

Romaine Lettuce and Stuffing

Romaine Lettuce
Ground Cumin

Be sure to soak the walnuts and almonds in water for up to 8 hours. Add each ingredient into a food processor individually. Chop 5 inches of leek and add to the food processor.
Mix all the ingredients into a bowl. Add Cumin, Salt and Pepper. Continue tasting and adding ingredients until you’re happy. Add the ingredients on top of the Romaine Lettuce.

Strawberry Lemon Cheesecake
Graham Cracker Crust:
*1 c Almond meal
*1/2 c Dates
*1 tbls Agave Nectar
*1 tbls Water
*Pinch of Salt
To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.
Lemon Cream Cheese Filling:
*1 1/2 c Cashews
*1/2 c Lemon juice
*1/4 c Coconut Oil, melted
*1/4 c Agave Nectar
*2 tbls Water
*1 tbls Lemon zest
*Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder
Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.
Strawberry Topping
1 c Strawberries, chopped
1 tsp Agave Nectar
Blend the strawberries and agave in a Magic Bullet or blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top.

Let set in the freezer for 2 hours or in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Recipe taken from:

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